Bread Recipes

A traditional Scottish clootie dumpling made with suet, currants, sultanas, and cinnamon, wrapped in a floured cloth and simmered for two hours. Serve warm with custard sauce for a proper British pudding.

Old-fashioned yeast coffee cake enriched with scalded milk and lard, topped with cinnamon sugar. A tender, bread-like breakfast cake from the yeasted coffee cake tradition.

Colonial-style bread machine loaf made with cornmeal, molasses, and bread flour. A hearty, slightly sweet yeast bread with old-fashioned American flavor baked in your ABM.

Buttery Mexican conchas shaped into spiral coils, glazed with warm honey, and topped with crunchy almonds. Homemade pan dulce that fills your kitchen with sweetness.

Mini cornmeal muffins with buttermilk and whole kernel corn baked at high heat for crispy edges. Bite-sized cornbread that's great alongside chili, soups, and barbecue.

Rustic whole wheat quickbread with tangy buttermilk and a golden crust bakes in under an hour. No yeast, no kneading, just mix and bake.

Cranberry fruit nut bread for the bread machine, brightened with fresh orange juice and zest, studded with chopped tart cranberries and crunchy nuts for a holiday-ready loaf.

Cream cheese roll: a tender sour-cream yeast dough rolled around cream cheese filling, snipped into a braided pattern, and baked golden. A brunch-ready pastry for any occasion.

Cucuzzara is a rustic Sicilian squash bread loaded with sauteed butternut squash, roasted red peppers, tomatoes, and onions, baked into golden durum flour loaves. Makes 4 hearty loaves.

Dill cornmeal dumplings stir together flour, cornmeal, fresh dill, and shortening into drop dumplings that simmer on top of stews for tender, herb-flecked toppings. 16 minutes from spoon to plate.

Dilly casserole bread is a tangy, no-knead yeast loaf made with cottage cheese, dill seed, and onion flakes for a moist, savory crumb baked in a round casserole dish.

Dilly casserole bread for the bread machine, a savory cottage cheese yeast loaf flecked with dill seed and onion. A 1960s Pillsbury Bake-Off winner reimagined.

Raisin-studded sweet bread baked in coffee cans pairs with rich farmer cheese spread studded with cherries and nuts for a stunning Eastern European Easter centerpiece tradition.

Easy coconut quick bread with toasted unsweetened coconut for nutty, caramelized depth. A one-bowl loaf with tender crumb and tropical flavor. Mixes in minutes and bakes hands-off.

Easy popovers use just four pantry ingredients: milk, flour, eggs, and salt. Hollow, golden-domed rolls with a crisp shell and tender interior. Bake in muffin cups, serve hot with cinnamon sugar.

English muffins baked as a loaf with yeast, baking soda, and cornmeal-dusted pans. No kneading, no shaping, no griddle. Slice, toast, and get those signature nooks and crannies.