1,537 breat recipes

Versatile pizza dough that doubles as Roman-style focaccia with garlic olive oil, rosemary, and kosher salt. Double-rise method for a chewy, airy crumb.

Molasses muffins spiced with cinnamon, ginger, cloves, allspice, and nutmeg, studded with raisins. Make-ahead batter keeps in the fridge for fresh muffins anytime.

Sourdough biscuit dough: a refrigerator dough made with yeast and buttermilk that bakes into tender, fluffy biscuits anytime. Improves with age, lasting up to a week in the fridge.

New Orleans beignets are pillowy square yeast doughnuts, deep-fried until golden and puffed, then buried in confectioners' sugar. The iconic French Quarter treat, best eaten piping hot.

Take a trip to the Outback with this scrumptious appetizer. Perfect for a relaxing day in the shade with a cup of tea!

Pizza Uno's deep-dish Chicago-style pizza copycat: buttery cornmeal crust pressed up the sides of a 15-inch pan, loaded with mozzarella, Italian sausage, crushed tomatoes, and parmesan. The real-deal windy city experience at home.

Sourdough buns using both starter and active dry yeast for a tangy flavor with a reliable rise. Butter-dipped and baked until golden.

This delicious breakfast sandwich takes no time to make, and it has all the nutritions you need before lunch. No excuse to skip your breakfast.

Swiss gingerbread from Lucerne with pear purée, walnuts, whole wheat flour and a warming mix of star anise, cloves, cinnamon and ginger. Traditional Lebkuchen-style holiday bake.

Chicken pumpkin chili simmers cubed chicken breast with pumpkin, beer, pinto beans, and a touch of cocoa for surprising depth. A 45-minute fall chili that rewards a single quiet pot.

White chicken chili with tomatillos, Rotel tomatoes, cannellini beans, green chiles, and lime juice. Stovetop or crockpot, topped with sharp cheddar.

Definitely felt skeptical before making this dish, not quite sure about both the flavor and the texture. But the result was actually quite outstanding, not fishy at all, very tasty and the texture was pretty good too. Served it with a hard boiled egg, olives aside, and wine vinegar, extra-virgin olive oil drizzled on top with some fresh parsley. Great!

Nusskipferl are Austrian nut crescent cookies made with a buttery sour cream yeast dough rolled around a sweet ground almond and egg white filling, baked golden.

Sugar-free fruit nut muffins sweetened only with dates, raisins, and prunes boiled into a thick fruit base. Diabetic-friendly mini muffins with no added sugar.

What an easy and tasty dish! Don't forget to let the breasts rest for about 10 minutes after you take them out of the oven, which ensures that all the delicious juices are secured inside the breasts. The roasted veggies were also very flavourful. Definitely a wholesome meal.

Bienenstich (Bee Sting Cake), a classic German yeast cake with a caramelized almond topping and vanilla pudding filling. A bakery favorite made at home.