2,257 breadring recipes

Oat bran muffin bread machine loaf bakes whole wheat flour, rolled oats, bran flakes, peaches, banana, and raisins into a hearty, high-fiber breakfast bread. Set and forget.

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

Old-fashioned whole bran muffins with just 8 ingredients. Milk-soaked bran keeps them moist and tender while a hot oven bakes them golden in 20 minutes. Simple and fiber-rich.

Singing hinny is a traditional Northumbrian griddle cake with flour, lard and currants, cooked in a hot pan until it sings and sizzles. Split, buttered and served warm with tea.

Sourdough starter made with skim milk, yogurt, and flour. A yogurt-cultured method from 1973 that creates an active starter in 2 to 5 days with no commercial yeast.

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.

Rhubarb pecan muffins with fresh orange juice and orange zest for a tart, nutty, citrus-bright spring bake. A quick-mix muffin that uses seasonal rhubarb in every bite.

Southern corn lightbread made with cornmeal, buttermilk, and a touch of sugar. A dense, slightly sweet cornbread loaf baked in a loaf pan, just like they make it down South.

Fry bread made from flour, baking powder, milk, and water shaped into thin discs and fried golden in hot oil. The puffy, pillowy base for Indian tacos, sweet honey drizzles, or savory toppings.

This focaccia turns out crusty outside and fluffy inside. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!

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

A light and tasty pastry that is a perfect healthy snack that can satisfy your sweet tooth.

Satisfy your sweet tooth with this simple recipe that will be in your cookbook once you're done!

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.

Golden, crispy beer batter softshell crabs fried to perfection. The batter rests to thicken before frying, giving each crab a crunchy shell with tender, sweet meat inside.