10,000 dried recipes

Easy crusty French-style bread with just five ingredients: flour, yeast, water, sugar, and salt. Baked with steam for a crackly golden crust and chewy interior.

Pizza Uno's deep-dish Chicago-style pizza copycat: buttery cornmeal crust pressed up the sides of a 15-inch pan, loaded with mozzarella, Italian sausage, crushed tomatoes, and parmesan. The real-deal windy city experience at home.

Fat-free homemade bagels made in a bread machine: flour, yeast, water, and egg white kneaded, shaped, boiled, and baked for a chewy crust and soft interior.

Scandinavian cinnamon fruit soup with dried apricots, prunes, peaches, and pears thickened with tapioca. Served chilled as either a Nordic dessert or a sweet starter.

Bread machine cranberry bread with orange marmalade and dried cranberries. Tangy cranberry juice and citrus create a sweet-tart loaf perfect for breakfast or holidays.

This chewy, fruity, nutty bread is delicious on its own or toasted and slathered with butter.

J.L. Hudson's cheese bread: a legendary Detroit department-store recipe with extra-sharp cheddar, eggs, and a rich yeast dough. Bread machine easy, nostalgic flavor guaranteed.

Mango jam: a sunny tropical preserve made with fresh mango pulp, lemon juice, and powdered pectin. Sweet, chunky, and ready to brighten toast through the whole off-season.

Stephanie's cinnamon rolls bake up extra soft thanks to a secret in the dough: instant vanilla pudding mix. Rolled with a thick cinnamon-brown-sugar filling and cut with thread for clean swirls, they stay tender for days.

Pasta per pizza is an authentic Italian pizza dough with just five ingredients: flour, water, yeast, olive oil, and salt. Kneaded until soft and velvety, it makes two thin-crust pizzas.

Bread machine bagels with a chewy whole wheat and bread flour blend, sweetened with honey, water-boiled and oven-baked. Make 8, 12, or 16 at a time with no special equipment.

Grandma's meatloaf with a sweet ketchup glaze, ground beef, Rice Krispies binder, and a pinch of nutmeg. Old-fashioned Sunday dinner that slices clean and tastes like home.

Easy homemade pizza dough with a slow overnight rise for deep flavor and a chewy, crisp crust. A high-hydration bread-flour dough you proof cold, then stretch by hand into pizzeria-style rounds.

Three-ingredient whole-wheat sourdough starter made with whole-wheat flour, active dry yeast, and lukewarm water. Ferments in 18 to 24 hours at room temperature.

Bread machine date nut bread with chopped dates, walnuts, and bread flour. A no-knead, hands-off yeast loaf with chewy texture and sweet-savory balance.

Apricot orange almond jam slow-simmers dried apricots with orange zest, cinnamon, lemon, and split almonds, then boils to a glossy preserve. A British-style jam for toast and scones.