2,154 feast recipes

Strass rye bread for the bread machine with rye flour, cracked wheat, molasses, fennel seeds, orange zest, and buttermilk. A complex, aromatic loaf with old-world character.

Election cake is a yeast-raised colonial American cake with brandy-soaked currants, mace, cinnamon, and lemon. A slow-rising, historically rich sweet bread traced to 1700s New England.

Traditional Slovak yeast doughnuts enriched with egg yolks, butter, and a hint of lemon rind. Light, pillowy fried dough rooted in Eastern European baking traditions. Makes 36.

Traditional British pikelets made from a yeasted batter cooked on a hot griddle. Like crumpets without the ring, with a bubbly surface that soaks up butter and honey.

New York crumb buns with rich enriched dough and a thick almond paste cinnamon crumb topping. The classic deli pastry from old-school Brooklyn and Queens bakeries.

This simply delicious bread comes out moist and tasty.

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.

Bread machine chocolate cherry bread with dried cherries, chocolate chips, Triple Sec, molasses, and orange zest. A rich, sweet yeast loaf with a boozy twist.

Amish friendship bread with hazelnuts and dried cherries: a cinnamon-scented sweet bread loaded with crunchy nuts and chewy fruit. Bakes 4 loaves built for sharing with friends.

Homemade muffuletta bread with a sesame seed crust, made with bread flour and kneaded in a food processor. A round, crusty New Orleans loaf perfect for building the classic sandwich.

Slow-rise homemade pita bread with whole wheat and white flour, baked on a hot stone until puffy. A 3-hour rise develops real flavor in these soft, pocketable flatbreads.

Rosemary flatbread baked in a square pan with fresh rosemary pressed into the top and crackling sea salt. A simple yeasted focaccia-style loaf with a crisp crust and chewy crumb.

Sourdough biscuit dough: a refrigerator dough made with yeast and buttermilk that bakes into tender, fluffy biscuits anytime. Improves with age, lasting up to a week in the fridge.

Bread machine semolina bread with buttermilk and durum semolina flour. Pale gold, fine-textured Italian-style sandwich loaf with a tender tangy crumb.

Crescia: Italian onion focaccia from Le Marche, with slow-caramelized onions on a tender yeasted dough. Regional Easter and harvest specialty.

Garbanzo brown rice bread: a gluten-free yeasted loaf made with brown rice flour, chickpea flour, honey, and methocel for structure. Mellower than plain rice bread.