2,510 broad recipes

Caramelized onion focaccia made with bread machine dough, topped with sweet butter-softened onions, garlic, mozzarella, and Parmesan. Golden, cheesy, and irresistible.

Grape starter for sourdough bread uses wild yeast from red grape skins to build a tangy, fruity base with just flour and water. A 6-day fermentation process creates a living starter you can maintain for months.

This barely sweet, fruity rye tastes good with scrambled eggs or in a turkey sandwich. For tea sandwiches, slice thin and spread with cream cheese and toasted sliced almonds.

Herman sourdough starter made with active dry yeast, flour, sugar, salt, and warm water. Ferments for 72 hours and keeps in the fridge for up to 11 days.

Extra-tangy sourdough baguettes shaped by hand, cold-fermented in the fridge for up to 24 hours, and baked crusty with water sprays. Bread machine mixes the dough, you shape the flavor.

Lemon sticky buns made with frozen bread dough, lemon-corn syrup glaze, and cinnamon-nutmeg sugar swirl. Bright citrus twist on classic sticky buns, baked golden and inverted onto the plate.

Whole wheat date and almond bread machine loaf: hearty oat, whole wheat and bread flour base studded with sweet chopped dates and toasted almonds. Healthy breakfast bread, hands-off.

Homemade Shake-N-Bake coating mix made from scratch with seasoned bread crumbs, paprika, garlic, onion, and Bell's poultry seasoning. Skips the preservatives and costs a fraction of store-bought.

Hawaiian bagels work pineapple chunks and shredded coconut into a bread-machine dough, then boil and bake into chewy tropical bagels. The classic New York technique meets island flavors.

Ethiopian ambasha flatbread spiced with coriander, cardamom, and fenugreek, scored in a traditional spoke pattern and brushed with a warm cayenne-ginger topping.

Braided challah bread infused with a sweet blueberry puree that turns the dough a gorgeous purple hue. Egg-rich and tender with a golden egg-washed crust, this showstopping loaf is a fruity twist on the classic Jewish bread.

Focaccia with Parmesan, rosemary, and olive oil baked on a cornmeal-dusted sheet until golden and crusty. A simple yeast bread with a one-hour rise and just a handful of ingredients.

Homemade soft pretzels using a bread machine for the dough, then boiled in a baking soda bath and baked at high heat. Chewy inside with a dark, salty crust.

Herman wheat and honey starter: a 5-day yeast-based friendship starter made with whole wheat flour, milk, and honey. Classic American bread-sharing tradition.

Pictou County oatcakes from Nova Scotia, the classic Maritime Canadian shortbread-style oat cookie. Crisp, crumbly, brown sugar sweet, ready in 20 minutes.

Old-fashioned buttermilk rolls topped with poppy seeds and brushed with melted butter. Soft, tangy, and ready in about an hour. Makes 2 dozen dinner rolls.