2,257 breadring recipes

Barley and oat bread for the bread machine, a multi-grain loaf with barley flour, rolled oats, wheat germ, sesame seeds, and a hint of orange zest for warm complexity.

Dairy-free maple oat breakfast buns made with a bread machine, filled with toasted oats, raisins, cinnamon, and brown sugar. Soft yeasted rolls with no butter or eggs.

Homemade English muffins from scratch: yeasted dough rolled and cut into discs, dusted with cornmeal, and griddle-baked low and slow until they develop those signature nooks and crannies.

Toasted amaranth rolls made with amaranth and whole wheat flours, honey, and toasted amaranth seeds. Nutty, wholesome yeast rolls with a hearty ancient-grain texture.

Homemade oatmeal bread with molasses and scalded milk, kneaded and risen the traditional way. Two soft, hearty loaves with a slightly sweet, nutty crumb.

Garlic Parmesan bread sticks made from pizza dough, brushed with garlic butter and baked crispy at high heat. Four ingredients, no pan needed, ready in minutes.

Fig and ricotta crostini with fresh basil ribbons and aged balsamic vinegar on toasted baguette. Elegant five-ingredient Italian appetizer ready in 20 minutes.

Super spiced raisin nut bread combines bread flour and whole wheat with cinnamon, allspice, and nutmeg for a fragrant, lightly sweet bread machine loaf perfect for toast and French toast.

Milk-based sourdough starter using just flour and warm milk. A two-ingredient pioneer-style starter that ferments into a tangy base for biscuits, pancakes, and rustic loaves.

This basic recipe requires a carefully scalded container.

Simple sourdough starter made with unbleached all-purpose flour and warm milk instead of water. A two-ingredient base for homemade sourdough bread.

Two-ingredient sourdough starter made with just flour and water, left to ferment for 4-5 days. The simplest way to capture wild yeast for homemade sourdough bread.

Bread machine whole wheat bread studded with crumbled blue cheese and toasted walnuts. A savory, nutty loaf with bold flavor in every slice.

A milk-based sourdough starter jump-started with yeast: flour, water and yeast left to ferment, then enriched with milk, sugar and flour. Keep it in the fridge and feed it after each use for ongoing baking.

Rustic rosemary whole wheat bread made in a bread machine with bran, honey, and mostly whole wheat flour. Fragrant, hearty, and effortless to make.

Old-fashioned oatmeal bread with rolled oats, scalded milk, and yeast, hand-kneaded and baked into soft, hearty loaves. Makes two large loaves or eight miniature ones.