940 east recipes

Crispy Japanese arame seaweed patties with brown rice and miso take just 15 minutes for a savory, mineral-rich vegetarian side or main.

English toasting bread made in a bread machine with bread flour, milk, cornmeal, and a touch of baking soda. A soft, slightly tangy white loaf that crisps beautifully when toasted.

Cabbage miso soup with chewy sweet rice flour dumplings in a savory broth. A warming, gluten-free Japanese-inspired bowl ready in 30 minutes.

The fruity and scrumptious taste of this bread makes it perfect for a summer breakfast.

Homemade English muffins cooked on a griddle, not baked. Yeast dough rolled, cut, dusted with cornmeal, and griddled into the classic nooks-and-crannies muffins. Freezer friendly.

Three-ingredient bread machine bread made with just flour, water, and yeast. No sugar, no fat, no oil. A lean, simple loaf for calorie-conscious bakers.

Homemade olive oil and fennel seed breadsticks made with a beer-enriched yeast dough. Brushed with egg wash and baked golden, these have a subtle anise crunch in every bite.

Smooth carrot spread seasoned with dill, garlic, and miso, thickened with arrowroot. Vegetarian pate for crackers or veggie dipping.

Versatile yeasted bread dough that bakes into two loaves or shapes into Parkerhouse and cloverleaf rolls. Make-ahead friendly with overnight refrigeration option.

Yeast dough rolled paper-thin and sprinkled with sesame seeds bakes into crispy Armenian cracker bread that stays fresh for weeks.

Homemade bagels boiled then baked for that classic chewy crust and tender crumb. Customize with poppy, sesame, garlic, or onion toppings. Freezer-friendly and worth every minute of kneading.

Amish friendship yeast starter, the classic 10-day fermented sweet starter you stir daily, feed with milk, flour, and sugar, then divide to bake friendship bread and share with friends.

Homemade water bagels with just five ingredients: flour, yeast, sugar, salt, and water. Shaped by hand, boiled, then baked for that chewy, dense New York-style crust.

Flour-dredged chicken livers sautéed golden and stirred into a rich tomato sauce with red wine, basil, oregano, and a hint of cinnamon. A hearty, old-school pasta sauce with incredible depth.

This Colonial bread machine recipe features a rustic molasses, cornmeal, and bread flour blend. With a touch of butter and salt, it's perfect for breakfast or as a side for your meals.

Linda's giant cinnamon roll is a clever bread machine loaf shaped into one spiraled loaf with cinnamon-sugar, raisins and pecans rolled through every turn. A lazy baker's answer to weekend cinnamon rolls.