1,059 breadring recipes

Savory Parmesan and sage muffins made with powdered buttermilk for tangy flavor. Includes both conventional oven and microwave directions for quick baking.

Barb's special sweet bread dough Part I. A laminated yeasted dough folded with butter in three turns, the master base for danishes, kringles, and filled pastries. Family recipe from 1850s tradition.

A cross between a chewy oatmeal cookie and a biscuit.

Bite-sized sweet mini muffins dipped in melted butter and rolled in cinnamon sugar. Tender, nutmeg-spiced, and perfect for gifting or brunch platters.

Traditional German rye sourdough starter (Sauerteig): a three-phase rye flour and water leaven built over 3 days for authentic German rye bread baking. Maintainable and long-keeping.

Sourdough muffins made from an overnight sponge starter mixed with flour, sugar, and melted shortening. A simple way to use sourdough starter in muffin form.

Dried tart cherry scones with orange zest and cold butter cut in for a flaky, tender crumb. A simple breakfast bake best served warm from the oven.

Pineapple macadamia nut bread with crushed pineapple, pineapple juice, and chopped macadamias in a tender quick bread. Bake as a loaf or muffins.

Old-fashioned milk-and-flour sourdough starter with no commercial yeast. Two ingredients capture wild bacteria for tangy bread. Patience required.

Nut kolachky filling is a traditional Eastern European walnut filling for kolachky cookies and pastries. Ground walnuts, egg whites, sugar, and melted butter mixed into a thick paste.

Coffee muffins are simple yogurt-based breakfast muffins meant for the coffee break: just 5 pantry ingredients, no butter, no fuss. Tender crumb, ready in 30 minutes.

Parmesan break-away rolls dip quartered refrigerator biscuits in garlic butter and roll them in Parmesan, then bake in a sandwich maker until golden. Pull-apart cheesy bites in 15 minutes.

Wild yeast sourdough starter made with just milk and unbleached flour. A 2-ingredient no-yeast method that captures natural bacteria over several days for homemade sourdough bread.

Thick apricot filling made by simmering dried fruit with cornstarch until it reaches the perfect consistency for kolachky pastries.

Because caribou has so little fat, you'll need to add some pork for a juicy burger.

Dried tomato crostini with sun-dried and fresh tomatoes, olives, capers, balsamic vinegar, and garlic on toasted baguette. An Italian bruschetta-style appetizer with optional melted cheese.