Bread Recipes

Southern spoon bread made with stone-ground white cornmeal, eggs, butter, and milk. Custardy and soft enough to scoop with a spoon, with a golden crust on top.

Plunder Flechten, a traditional German twisted pastry filled with candied fruit and cinnamon sugar, brushed with apricot preserves. Made from Plunderteig, an enriched laminated dough.

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.

Wear your old polka dot shorts with this scrumptious bread made with cranberries and walnuts.

Poppy seed French bread: thick slices of crusty French bread spread with parmesan butter and poppy seeds, then baked golden on both sides. The 4-ingredient garlic bread upgrade.

Poppy seed loaf with a full cup of poppy seeds soaked in milk, folded into a buttery batter with beaten egg whites for a light, tender crumb. A sweet quick bread with nutty crunch in every bite.

Poppy seed snack bread is a shortcut quick bread built on white cake mix and coconut instant pudding, studded with poppy seeds. Two loaves in one bowl, mixed in under 5 minutes.

Poppy seed tea bread with a dense, buttery crumb and a gentle crunch from whole poppy seeds. Makes two loaves that store well and slice beautifully.

Traditional poppy seed kolachky filling made with scalded milk, sugar, and a full pound of poppy seeds. A simple three-ingredient Czech and Polish pastry filling.

Potato kugel bread with mashed potatoes, bread flour, and wheat germ baked into a dense, chewy loaf. A Jewish-inspired yeast bread with a texture like a knish or kugel.

Potato focaccia with paper-thin red potato slices, Parmesan, rosemary, and anchovy paste baked into a soft, pillowy dough made with mashed potatoes for extra tenderness.

Povatica bread dough for the bread machine, a sweet enriched yeast dough that becomes the base for Slovenian walnut-filled rolled povatica.

Quick Parmesan bread made in the food processor with whole wheat flour, buttermilk, rosemary, and marjoram. Savory, herby, and on the table in 40 minutes.

Old-fashioned prune muffins with brown sugar, nutmeg, and soft cooked prunes that melt into the batter. A simple mix-and-bake recipe with domed tops and tender crumb.

Cinnamon and tart apples make this breakfast opener extra delicious.

Authentic Westphalian pumpernickel bread baked low and slow for 12 hours creates dense, dark, slightly sweet rye bread with traditional German flavor.