Bread Recipes

Double chocolate muffins with cocoa-rich batter studded with white chocolate chunks inside and on top. Tender, bakery-style, and easy to make from scratch.

Homemade naan bread with yogurt, butter, and poppy seeds. A soft, pillowy Indian flatbread cooked on a hot griddle and finished under the broiler for charred bubbles.

Golden butter cake loaves with toasted almond crust on the bottom and sweet almond glaze on top. Easy recipe using cake mix with impressive bakery results.

Feed this sweet, yeast-based starter with flour, sugar, and milk every few days to keep it alive. Use it for Amish friendship bread or share with friends to start the tradition.

Anadama bread: New England classic yeast loaf with cornmeal, dark molasses, and a famously grumpy origin story. Slightly sweet, deeply tender, with a crumb that toasts like nobody's business.

Simple curry-spiced yeast bread with garlic and parsley for aromatic flavor that pairs beautifully with Indian curries, soups, or as unique sandwich bread.

Apple Cheese Bread is a sweet-savory quick bread with chopped apple, very sharp aged cheddar, and walnuts. A brunch loaf that slices cleanly and keeps well.

Apple coffee cake studded with fresh apple chunks, moist and flavorful, perfect for a fall morning.

Warm cinnamon-spiced muffins packed with shredded tart apples and crowned with a crunchy pecan-brown sugar topping that caramelizes as it bakes.

Simple bread machine focaccia studded with quartered fresh apples, plump raisins, and a hint of cinnamon for a sweet Italian-inspired breakfast bread.

Apricot almond buns rolled with chopped dried apricots, slivered almonds, and brown sugar, then sliced and fanned for a bakery-style sweet bread. A yeasted breakfast pastry that makes 14 fanned buns.

Lemon tea bread soaked with a tart powdered sugar glaze. Fresh lemon juice and zest in the loaf, more in the glaze. Bright, double-lemon, afternoon tea ready.

These traditional babkas are rich, egg-yolk-laden yeast breads with golden raisins and a hint of lemon zest, baked in fluted pans and dusted with powdered sugar. Best eaten fresh within a couple of days.

Sheet-pan peach coffeecake with a tender pressed-in shortcake base, fresh sliced peaches, buttery crumb topping, and a lattice over the top. Travels beautifully to brunch.

Rustic olive bread with rye flour, sautéed onions and whole olives baked into a hearty artisan-style loaf from scratch

Caribbean-inspired banana bread with grated coconut, ginger, and lime, finished with a warm rum-lime-brown sugar glaze poured over the top. Egg-free and packed with tropical flavor.