7,126 broad recipes

Make-ahead oven French toast with orange juice and zest in the custard, baked over a honey-cinnamon glaze. Soak overnight, bake the next morning, served with whipped orange-honey butter.

Reuben loaf wraps corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing inside homemade yeast bread topped with poppy seeds. A Reuben sandwich in loaf form.

French herb swirl is a yeast bread coiled around a sauteed onion, garlic, and parsley filling. Baked in a fluted tube pan with a poppy seed crust for a savory pull-apart loaf.

Braided yeast bread filled with cinnamon sugar and topped with sliced almonds. Mixed in a food processor for quick, easy dough that bakes into a golden, pull-apart breakfast centerpiece.

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.

Homemade bear claw pastries made from a buttery yeasted dough wrapped around a cherry, date, raisin, and walnut filling. This classic bakery recipe yields 16 to 20 golden, flaky pastries with a sweet almond glaze.

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.

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.

Poppy seed loaf with a full cup of poppy seeds soaked in milk, folded into a buttery batter with beaten egg whites for a light, tender crumb. A sweet quick bread with nutty crunch in every bite.

Old-time maple gingerbread sweetened with a full cup of maple syrup and made moist with sour cream. Only seven ingredients for a dense, spiced quick bread. Serve warm with whipped cream.

Quick bran muffins made with bran cereal and cake mix for a semi-homemade shortcut that still tastes scratch-baked. Golden, tender, and butter-brushed on top. Ready in 30 minutes, makes a dozen.

Dak's sourdough starter cultured from yogurt and milk before adding flour. A beginner-friendly starter that bypasses weeks of wild-yeast capture. Ready in 5 days.

Cake flour muffins with nutmeg, rolled in melted butter and cinnamon sugar while warm. They taste like old-fashioned cake doughnuts in muffin form.

Maple syrup muffins sweetened entirely with real maple syrup instead of sugar. Seven simple ingredients and a specific mixing method that keeps them light and tender.

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.