1,120 east 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.

Homemade salt sticks with a simple yeast dough, brushed with egg white and topped with seasoned salt, onion powder, or kosher salt. Crispy, snackable bread sticks.

Spicy black bean salad served in halved papayas with red and yellow tomatoes, cilantro, Thai chili paste, and balsamic vinegar. No-cook and vegetarian.

A fruity bread machine loaf in two sizes (regular or large) with cherry yogurt, dried cherries, and unsweetened applesauce. Compatible with regular and rapid bake cycles.

No-knead refrigerator bread with mashed potatoes and eggs for an exceptionally soft, golden crumb. Make-ahead dough rests up to 3 days in the fridge before baking.

Bread machine challah: soft, golden, slightly sweet Jewish egg bread made easy by letting the machine do the kneading, then braided and baked. The traditional Shabbat and holiday loaf at home.

Jo Mazzotti casserole, a hearty baked noodle dish of ground pork, onions, and mushrooms in a rich tomato sauce with cubes of sharp cheddar melted through. An old-school Midwestern crowd-pleaser.

Rye bread sourdough starter with an onion twist, ready in 48 hours. Rye flour, yeast, water, and a halved onion develop a pleasingly sour, beery aroma for bread baking.

Ethiopian injera flatbread made with self-rising, whole wheat, and cornmeal flours. Spongy, slightly sour fermented bread used as both plate and utensil for scooping stews.

Rich, full-bodied homebrew stout made with dark malt extract, roasted barley, and black patent malt for deep chocolate and coffee notes.

Kouloura rolls and buns are traditional Greek yeast breads with a tender milk-and-egg crumb, brushed with egg yolk and topped with toasted sesame seeds. A timeless hand-shaped loaf or roll.

Finnish sour rye bread with a four-day natural starter, rye and white flour blend, and an egg wash finish. A dense, tangy, traditionally fermented loaf.

French baguette bread with a crackling crust and chewy open crumb, made from a simple yeast dough you can shape into baguettes, boules, or herbed loaves. Bakery-style results from your home oven.

Italian-style beef and potato stew braised in tomato paste, red wine, and oregano. Tender round steak cubes and fork-soft potatoes in a thick, savory tomato gravy. Serve with crusty Italian bread.

Whole wheat bread machine loaf with malt extract and vital wheat gluten for a sturdy, well-risen crumb. A flexible base recipe with endless variations from rye to banana bread.

7-Up Refrigerator Dough: a soft, enriched make-ahead yeast dough where lemon-lime soda stands in for some of the sugar. Mix today, bake tomorrow for tender rolls or coffee cakes.