2,154 feast recipes

Nashville fried biscuits made from a yeasted dough with lard, dropped into hot fat until golden and puffy. A big-batch Southern recipe that freezes well for later.

Homemade boiled-then-baked bagels with a chewy crust and dense, satisfying interior. Just 5 basic ingredients, shaped by hand and simmered before baking for authentic texture.

Homemade English muffins cooked on a bakestone or griddle, not baked. A classic British recipe with yeast dough that produces nooks and crannies for melting butter.

Homemade whole wheat pita pocket bread with just four ingredients: whole wheat flour, yeast, honey, and water. Bakes in 5 minutes at high heat and puffs into perfect pockets.

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.

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.

A honey-sweetened oatmeal bread machine recipe with a soft, tender crumb and buttery flavor. Includes both regular and large loaf sizes. Works with regular, rapid, or delayed time bake cycles.

Traditional Irish teacakes made with yeasted dough, butter, eggs, and a hint of nutmeg. Soft, golden buns best eaten warm with a generous smear of butter.

Bread machine rye bread (ABM) blends bread flour with rye flour for a mild, sandwich-friendly loaf. The dump-and-go recipe that fits the timer cycle and produces sliceable rye every time.

Honey-sweetened bread machine loaf spiced with coriander, cinnamon, cloves, ginger, and a hit of fresh orange zest. Dump, press start, and let your kitchen fill with warmth.

Pizza dough made with five ingredients: flour, yeast, sugar, salt, and olive oil. A foolproof homemade base that rises in 1 to 2 hours and stretches into a chewy, blistered crust.

Herman wheat and honey starter: a 5-day yeast-based friendship starter made with whole wheat flour, milk, and honey. Classic American bread-sharing 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.

Traditional water-based sourdough starter fermented 3-4 days, then baked into classic tangy loaves. Simple ingredients create authentic sourdough flavor.

Homemade cheese and Dijon pretzels with cheddar baked into the dough and a mustard tang in every bite. Soft, golden yeast pretzels ready in about an hour.

This decadent bread with a cinnamon taste is perfect in the morning. Can be served plain or toasted.