7,291 broad recipes

Homemade olive oil and fennel seed breadsticks made with a beer-enriched yeast dough. Brushed with egg wash and baked golden, these have a subtle anise crunch in every bite.

Food processor yeast bread made with cottage cheese, dill weed, and minced onions bakes into a round loaf with soft texture and savory herb flavor in just over an hour.

A crusty Cajun yeast bread loaded with three kinds of pepper: black, cayenne, and hot sauce. Polenta adds grit and crunch while garlic and parsley bring herby depth. Baked with steam like French bread.

Moist quick bread studded with apples, apricots, and walnuts spiced with allspice and cinnamon for a fruity breakfast loaf perfect with coffee or tea.

Rhubarb nut bread with buttermilk, brown sugar, and chopped walnuts, topped with a butter-sugar crumble. A moist quick bread that makes two loaves for sharing or freezing.

Lemony zucchini bread with finely shredded zucchini, fragrant lemon zest, and a hint of cinnamon. Buttery quick bread that bakes into two tender loaves with a delicate crumb.

Walnut quick bread with cinnamon and a tender crumb, no yeast needed. Served sliced with honey-whipped cream cheese for a breakfast loaf or afternoon snack.

Zucchini bread with grated zucchini, cinnamon, and vanilla that makes two moist loaves. Simple, freezer-friendly, and loaded with warm spice.

Orange potato bread with fresh orange juice, orange zest, riced potatoes, and chopped nuts. A moist, citrusy quick bread where potato keeps the crumb tender for days.

Simple apple quick bread spiced with cinnamon and cloves, studded with chopped nuts. A dusting of confectioner's sugar adds an elegant finish to this homestyle loaf.

Light, custardy Southern spoon bread made with white cornmeal, butter, milk, and whipped egg whites. Puffs up golden in the oven and gets scooped right from the dish.

Classic Southern Louisiana spoon bread, a soufflé-style cornmeal pudding folded with whipped egg whites for an airy, custardy texture. Eaten with a spoon, served alongside Cajun and Creole mains.

Sonoran-style fry bread with ground toasted cumin and black pepper kneaded right into the dough. Puffy, golden, and crispy on the outside with a soft, pillowy center.

Phyllis's avocado quick bread with mashed ripe avocado, sour milk, pecans, and a mix of unbleached and whole wheat pastry flour. Faintly green, tender, and a clever way to use up an over-ripe avocado.

Traditional Irish brown bread with whole wheat flour, buttermilk, and baking soda. No yeast needed, just knead, shape into rounds, score with an X, and bake until crusty.

No-yeast herb beer bread made with self-rising flour, sugar, and a bottle of beer. Flavored with parsley, chives, garlic, and celery seed for a savory, crusty loaf.