1,029 fry recipes

Milk-enriched pizza dough that bakes up tender and softly chewy with a deep golden crust. The milk swap turns standard pizza dough into a pillowier base for any topping.

Chewy whole wheat bagels made with a bread machine in three batch sizes. Boiled for that classic crust, baked at high heat, and ready for your favorite toppings in about an hour.

Bread machine honey wheat bread with whole wheat flour, bread flour, butter, egg, and honey. A lightly sweet sandwich loaf perfect for breakfast or lunch.

Old-school corn rye bread with an overnight onion-steeped rye sour, chewy bread-flour body, caraway seed crust, and a glossy egg-washed finish. Classic Jewish deli style.

Soft milk bread made in a bread machine with just six ingredients: bread flour, milk, butter, sugar, salt, and yeast. A pillowy white loaf with a tender crumb and lightly sweet flavor.

Finnish rye bread made in the bread machine with dark rye flour and beer for an earthy, malty loaf. Dense, hearty, and deeply flavored, perfect for open-faced sandwiches, sharp cheeses, or cured fish.

Pinto bean bread, a soft yeast loaf made with mashed pinto beans for extra protein, fiber, and a dense, tender crumb. Rustic and surprisingly good for sandwiches.

Mennonite bread, a hearty honey-sweetened loaf built from whole wheat, rye flour, and wheat germ with tangy buttermilk for a tender crumb. Wholesome, faintly sweet farmhouse bread for sandwiches and toast.

Easy fruit cake made with applesauce instead of butter for a lighter, lower-fat version. Packed with mixed dried fruit, baked low and slow. No oil, no egg yolks. Makes one dense, fragrant loaf.

An easy spiced double peach bread for the bread machine. Floral and packed with Georgia goodness from down south.

Bread machine pizza dough with cornmeal, whole wheat flour, and applesauce for a chewy, slightly sweet crust. Makes 3-4 pizza crusts using the dough cycle on large-loaf machines.

Third bread: a hearty New England-style yeast loaf made with three flours (rye, bread, and cornmeal) sweetened with honey. Bread machine friendly with manual finish for two loaves.

Smoked haddock potato pie with a fluffy mash topping, flaked fish, and tangy fromage frais in place of butter. Grilled until the cheese turns golden and crunchy on top. A lighter take on classic fish pie.

Bread machine cornmeal bread that bakes up high and golden with a sturdy crumb. Yellow cornmeal, bread flour, and an egg give the loaf a tender bite with subtle corn sweetness.

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.

Salt-rising bread made with a potato water starter fermented overnight. A heritage Appalachian yeast bread with a distinctive tangy flavor and dense crumb.