103 cake bread recipes

Herbed whole wheat bread crumbs use up stale bread with basil, thyme, chervil, garlic, and shallot. A pantry-saver that beats every store-bought crumb on flavor, freezer-friendly for months.

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

Creamy apple almond crunch bread: quick bread with hidden cream cheese-apple filling, almond crunch top, and an apple jelly glaze. Coffee-shop loaf at home.

Cheesy pull-apart bread made with refrigerator biscuits, cheddar, bacon bits, peppers, and pimentos. A 20-minute crowd-pleasing appetizer or side.

A dense rye bread loaded with fiber that's perfect for a European style breakfast.

Delicate open-top dumplings filled with plump shrimp, water chestnuts, and aromatic seasonings. These steamed parcels showcase fresh seafood with a satisfying bite that's easier to make than traditional pleated dumplings.

Southern spoon bread made with stone-ground white cornmeal, eggs, butter, and milk. Custardy and soft enough to scoop with a spoon, with a golden crust on top.

Spicy beer-batter hush puppies loaded with chopped tomatoes, green pepper, onion, and red pepper flakes. Deep-fried golden in under 5 minutes per batch.

Italian sausage bread stuffed with sausage, mozzarella, onion, and bell pepper rolled into pizza dough. Bakery-style sliced bread that doubles as a meal.

Italian bread topped with sun-dried tomatoes, black and green olives, garlic, and melted mozzarella. A Mediterranean-style open-faced loaf ready in 20 minutes flat.

Garlic focaccia: olive oil bread dough with basil or oregano and parmesan, studded with garlic slivers, brushed with olive oil, baked on a hot pizza stone. Crisp bottom, soft chewy crumb.

Spinach cheese bread made with Bisquick, cream of cheddar soup, frozen spinach, and caraway seeds. A savory quick bread with green flecks throughout and a tender, cheesy crumb.

Garlic cheese bread scaled for a crowd: French bread slabs slathered with garlic butter, blanketed in mozzarella, and showered with parmesan, oregano, and parsley. Built for parties, potlucks, and catering.

Blue corn tortillas stacked with seasoned chicken, Monterey Jack, pine nuts, and red chile sauce, then baked until bubbly. New Mexican flat enchiladas you eat with a fork and knife.

Traditional Ojibway fried bread studded with fresh blueberries, sliced and pan-fried golden, served hot with maple syrup for an Indigenous breakfast treat.

Pepperoni and cheddar stuffed pizza bread baked from frozen bread dough. Four ingredients, golden crust, melty cheese center. Easy game-day or after-school snack.