1,426 cake bread recipes

Bread machine hamburger buns with a hint of dried herbs and a sesame-topped golden crust. Soft, sturdy, and bakery-style. Doubles as hot dog buns with a quick reshape.

Savory whole wheat bread loaded with spinach, feta, and onions made effortlessly in a bread machine. Healthy Greek-inspired loaf for sandwiches or sides.

Homemade boiled and baked bagels with a chewy crust and dense crumb. Shaped by hand, simmered in sugar water, and finished with sesame, poppy, or caraway seeds.

Rosemary onion focaccia with caramelized Spanish onions, fresh rosemary throughout the dough, and a cornmeal-edge crust. Bread machine kneading meets oven-finish for bakery-style results.

Homemade blue corn tortillas from just three ingredients: blue cornmeal, boiling water, and flour. Earthy, nutty flavor with a striking blue-purple color on a hot griddle.

Baked hush puppies made in mini muffin pans with cornmeal, chopped onion, and black pepper. All the crispy, cornbready flavor of the Southern classic without deep frying.

Smoked mozzarella focaccia topping with cherry tomatoes, balsamic vinegar, fresh basil, and garlic. Italian bruschetta-style appetizer ready in under 20 minutes.

Soft homemade poppy seed bagels: food processor dough, quick poach, then baked golden. Chewy crust, tender crumb, classic poppy or sesame topping.

Make your own bread, you will love the aroma that fills up your entire house during the baking. The bread is delicious and hearty, an ideal breakfast loaf.

Traditional English scones bake tender, flaky rounds with raisins and a tall layered rise. Served warm with berry preserves and clotted cream for a proper afternoon tea.

Apricot almond quickbread with toasted almonds, dried apricots, and a hint of almond extract. A tender, no-yeast loaf that mixes up fast and fills the kitchen with a warm, nutty fragrance.

Light, fluffy cornmeal dumplings that cook right on top of your soup, stew, or stock in just 15 minutes. Small-batch recipe for one serving, easily doubled. Includes a cheese variation.

Sunflower seed bannock (Missiiagan-Pakwejigan) from Mohawk tradition, made by simmering and crushing sunflower seeds into a paste with corn flour, then pan-frying into flatbreads.

A delicious crusty bread that is perfect with any meal, anytime of the day!

Salt rising bread made with a potato-cornmeal starter fermented overnight. No yeast needed. A heritage Appalachian bread with a unique cheese-like aroma and dense crumb.

Potato cinnamon rolls made with mashed potato dough for a pillow-soft, slow-staling crumb, scented with cardamom and rolled around a brown sugar cinnamon filling under a nutty glaze.