713 feast recipes

Blue corn sopapillas made with whole wheat flour, blue cornmeal, yeast, and honey. Rolled thin and fried until puffy and golden, these New Mexican pillows of dough are irresistible drizzled with honey.

A soft and delicious bread that's easy to make and tastes great plain or toasted.

Honey whole wheat oat bread with rolled oats, soy flour, and butter. A hearty, lightly sweet yeast bread that makes two loaves.

Italian Christmas bread for the bread machine: an egg-rich, raisin-studded sweet loaf with an egg wash crust. A holiday panettone-style bake with minimal hands-on time.

Rich egg yolk bread with dried cranberries, pecans, and orange zest baked in a tube pan. The best way to use leftover yolks from meringue or angel food cake.

Whole wheat date and almond bread machine loaf: hearty oat, whole wheat and bread flour base studded with sweet chopped dates and toasted almonds. Healthy breakfast bread, hands-off.

Bread machine oat bran banana bread packed with whole wheat flour, rolled oats, wheat germ, and applesauce. A high-fiber, honey-sweetened yeast loaf.

Salt-crusted rye bread studded with pecans, currants, and caraway seeds. Inspired by the Inn at Little Washington, this artisan loaf pairs with cheese and smoked salmon.

Pugach is a traditional Eastern European yeast dough pie filled with your choice of sauteed cabbage, mashed potatoes with chives, or sauerkraut. Brushed with browned butter for a golden, flaky finish.

Traditional New Year's portzelky cookies are pillowy fried dough studded with plump raisins, dusted with icing sugar for celebration breakfasts.

Cinnamon roll bread made in a bread machine: all the swirl, spice, and sugar of a classic cinnamon roll baked into a soft sliceable loaf. Dump, press start, done.

Try this neat treat that is perfect for Christmas and is sure to bring family and friends together.

Authentic pumpernickel bread with a rye flour starter, whole wheat, wheat germ, bread crumbs, and caramel for color. A 4-loaf recipe with an overnight rye starter from scratch.

Harvest focaccia studded with golden raisins, fresh grapes, and rosemary, finished with a sprinkle of sugar and salt. A sweet-savory Italian flatbread for fall.

Monastery oatmeal bread made with a sponge starter, rolled oats, and whole wheat flour for a hearty, deeply flavoured loaf. Two free-form ovals with a rustic oat-dusted crust, perfect for toast or sandwiches.

Ratatouille bread bakes the classic Provencal vegetables (zucchini, summer squash, bell pepper, tomatoes, basil, garlic) into a savory bread machine loaf. A Mediterranean-flavored sandwich bread.