525 east bread recipes

Armenian lavash cracker bread made with whole wheat and all-purpose flour, rolled paper-thin and baked until crisp and blistered. Topped with sesame seeds for a nutty crunch.

A milk-based sourdough starter jump-started with yeast: flour, water and yeast left to ferment, then enriched with milk, sugar and flour. Keep it in the fridge and feed it after each use for ongoing baking.

Homemade yeast dough rolled around a savory filling of TVP, spinach, mushrooms, and tomato paste seasoned with Italian herbs. A vegan stromboli-style pie sliced into 16 rounds.

White flour sourdough starter made with just water, flour, yeast, and sugar. Ready in 2-3 days and keeps indefinitely with regular feeding.

Portuguese sweet bread with a soft, egg-rich crumb and golden egg-washed crust. This classic massa sovada recipe makes two round loaves with a pillowy texture.

Homemade English muffins from scratch: yeasted dough rolled and cut into discs, dusted with cornmeal, and griddle-baked low and slow until they develop those signature nooks and crannies.

Sourdough starter with potato uses starchy potato water to feed wild yeasts faster and more reliably. Builds in 2 days at 85F with active dry yeast as a jumpstart.

Italian fitascetta bread ring topped with slow-cooked caramelized red onions. A rustic olive oil yeast bread with a soft interior and a crispy, golden crust.

Finnish-style rye bread made in the bread machine with whole-wheat and rye flour, yeast, and a touch of sugar or honey. Dense, nutty, hands-off loaf on the white bread cycle.

Homemade sour cream cinnamon rolls with a soft yeasted dough, brown sugar cinnamon filling, and vanilla confectioners sugar icing. The sour cream makes them impossibly tender. Makes 12.

Sourdough pumpernickel bread with rye flour, molasses, black coffee, and caraway seeds. Uses an active sourdough starter for deep, complex flavor in every dense, dark slice.

Homemade English muffins cooked on a griddle, not baked. Soft yeast dough with straight-sided rounds that tear open for the signature craggy, butter-catching interior.

Pennsylvania Dutch fastnachts (fried doughnuts) made with yeast dough, evaporated milk, nutmeg, and lemon juice, then tossed in cinnamon sugar. A Shrove Tuesday tradition.

Yeasted chocolate bread made with a honey sponge starter and semi-sweet chocolate rolled jelly-roll style into 8 individual mini loaves. Brushed with egg glaze and best served hot from the oven.

Braided yeast bread filled with buttery sauteed onions, Parmesan, sesame seeds, and paprika. A showstopping homemade loaf with a soft, pillowy crumb and savory golden crust.

Salty pretzel sticks and light beer come together in this easy bread machine loaf with a crispy crust and soft, chewy crumb. A hint of ginger and baking soda gives it that classic pretzel-shop flavor right from your countertop.