6,461 breadring recipes

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.

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.

Lighter banana bread made with egg whites, buttermilk, and vegetable oil instead of butter. Nutmeg and cloves add warm spice to this lower-fat loaf that stays moist for days.

Cherry quick bread with maraschino cherries folded into a buttery buttermilk batter. A sweet, tender loaf with pops of bright red cherry in every slice, baked in one hour.

British rock buns with currants, candied peel, mixed spice, and nutmeg. Craggy, golden, and baked in just 15 minutes. A classic tea-time treat from scratch.

Savory garlic muffins with crushed garlic and chives baked into a quick bread batter. A warm, fragrant alternative to garlic bread that pairs with pasta, soup, or stew.

Cherry cheddar bread with sweet Bing cherries and sharp cheddar folded into a tender quick bread. An unexpected sweet-savory combination that works.

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.

Fairy gingerbread, a soft molasses and ginger cake baked in a shallow pan. An old-fashioned recipe with warm spice, buttery crumb, and no-fuss mixing.

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.

Rich lemon muffins with fresh lemon juice, lemon zest, and melted butter, topped with a sugar crust. Bright, buttery, and intensely lemony with a golden crackly top.

Homemade oatmeal butter crackers rolled paper-thin, scored into squares, and baked until crisp. Six ingredients, nutty flavor, and a satisfying snap.

Pumpernickel bread made with rye flour, molasses, unsweetened chocolate, and instant coffee for that signature dark color and rich, complex flavor. Caraway and fennel seeds give it true German rye character.

New England-style steamed brown bread with graham flour, molasses, raisins, and a long 3-hour steam in a covered tin. Dense, dark, traditional companion to baked beans.

Whole wheat molasses brown bread with wheat germ, buttermilk, and a generous handful of raisins. A no-yeast quick bread that bakes up dense, dark, and faintly sweet. Slice thick, slather with butter.

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