2,001 east bread recipes

Hearty peasant bread with rye flour, bran, cornmeal, and caraway seeds bound by molasses and yeast. A rustic two-loaf yeast bread that holds up to butter and stew.

A bun/roll that is great for sandwiches or even eat them still warm with butter and/or jelly. It's almost like a common roll but with a unique taste from the extra sugar.

A dark, earthy bread machine rye with caraway seeds, molasses, and a touch of cocoa for deep color and flavor. Just load the machine and press start for a fragrant homemade loaf.

Yeasty sourdough starter is the shortcut version: unbleached flour, a packet of dry yeast, and water mixed into a thick batter and left warm for a day. A fast track to bread baking when you don't want to wait two weeks for a wild starter.

Authentic Italian focaccia with two long three-hour rises, kneaded with olive oil and salt, then pressed thin, drizzled, and baked golden for crisp-bottomed, chewy bread.

Oreganato bread machine loaf with polenta, dried oregano, garlic, and parsley. A rustic Italian herb bread that fills the kitchen with Mediterranean aromas.

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

Pizza crust made in the food processor with flour, cornmeal, yeast, and olive oil. Quick to mix, easy to handle, and yields two 12-inch crusts with a slightly crisp, slightly chewy bite.

Gluten-free olive rosemary flatbread made with rice flour, corn flour, and xanthan gum. Studded with black olives, brushed with garlic-egg glaze, and baked golden.

Gluten-free yeast bread made with bean flour, cornmeal, cornstarch, and tapioca. A poppy-seed-topped loaf that actually rises and slices like real bread.

Eggnog bread machine recipe yeasts a holiday loaf with creamy eggnog and a touch of nutmeg. Hands-off ABM yeast bread with festive flavor for Christmas mornings.

Apfelquarkkuchen, the German apple and cream cheese kuchen, layers a tender yeast-dough base with cinnamon-tossed Granny Smith apples and a sweetened cream cheese topping. Traditional bakery-style.

Homemade pizza dough that rises to crisp, chewy perfection on a hot stone. Six pantry ingredients, double-yeast for proper lift, makes two thin-crust 12-inch pies or one thick-crust pizza.

Ranch bread machine loaf: bread flour, olive oil and a packet of dry ranch dressing mix create a savory, herb-loaded bread perfect for sandwiches and dunking in soup.

Overnight starter pizza dough baked on a stone for a chewy, blistered crust with real pizzeria flavor. Just flour, water, yeast, and salt. Save a piece of dough as your next starter.

Homemade rosemary focaccia brushed with olive oil and topped with coarse salt, dried rosemary, and Parmesan. Two large sheet pan loaves with a soft, dimpled crumb.