7,126 broad recipes

Buttermilk Swedish flatbread (knäckebröd-style) blends rye flour, all-purpose flour, buttermilk, and fragrant fennel seeds into thin, crisp rounds baked in just 5 minutes. A traditional Scandinavian crispbread for cheese, butter, or smoked fish.

Crunchy Italian taralli made with white wine and cracked peppercorns. These boiled-then-baked bread rings from Southern Italy are the ultimate snack for antipasto boards and wine night.

Traditional Christmas stollen with candied citron, cherries, almonds, raisins, and lemon zest folded into a rich, buttery yeast dough shaped into crescents and drizzled with icing.

Sourdough pumpernickel bread with rye flour, molasses, black coffee, and caraway seeds. Uses an active sourdough starter for deep, complex flavor in every dense, dark slice.

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.

Crostini topped with roasted red pepper strips and smoked mozzarella, broiled until the cheese melts into toasted baguette. Four ingredients for an easy Italian appetizer where the smoky cheese steals the show.

Homemade bagels made with potato water for extra softness and chew. Boiled in sugared water then baked until golden - this classic method delivers that glossy, crispy crust. Makes 30 bagels.

Homemade ciabatta bread using sourdough starter and active dry yeast for a tangy, open-crumbed loaf with a crisp, chewy crust. Makes three torpedo loaves.

Soft, yeasted rolls swirled with brown sugar, cinnamon, and black walnuts, baked in a buttery butterscotch coating that pools over each warm roll. Old-fashioned sticky bun goodness from scratch.

Fluffy Bisquick dumplings steamed over a warm mandarin orange and cinnamon sauce, all made in the microwave in 30 minutes. A cozy, quick citrus dessert for two that uses pantry staples.

Homemade corn tortillas from instant masa flour and water. Just two ingredients, rolled by hand, and cooked on a dry skillet in minutes.

Basic sweet dough is a rich, butter-and-egg enriched yeast base for cinnamon rolls, sweet breads, and holiday buns. One batch, endless directions.

Homemade yeast cinnamon rolls swirled with brown sugar, walnuts, and raisins, then glazed with a fresh orange-almond icing. Soft, pillowy dough that rises twice for bakery-level rolls right from your own oven.

Apricot muffins made with a whole jar of apricot preserves blended right into the batter with brown sugar, butter, and chopped nuts. The preserves keep every muffin incredibly moist with intense fruit flavor.

Linda's giant cinnamon roll is a clever bread machine loaf shaped into one spiraled loaf with cinnamon-sugar, raisins and pecans rolled through every turn. A lazy baker's answer to weekend cinnamon rolls.

Irish farmhouse loaf with mixed dried fruit, lemon zest, and buttermilk. No yeast needed. A traditional quick bread baked low and slow in a loaf pan.