Regional Cuisine Recipes

Scottish hot cross buns with currants, candied citron, allspice, nutmeg, and cinnamon, finished with a sweet milk glaze. Traditional Easter baking with a Scottish twist on the classic.

An Italian Christmas is not complete without this high-domed cylinder of fruit-studded sweet bread.

Eastern European poppy seed crescents made from rich yeast dough filled with a sweet cinnamon-lemon poppy seed paste, brushed with egg wash and topped with chopped nuts.

Czech kolaches made with soft yeast dough and a homemade apricot filling. These pillowy rolls get an indentation pressed in the center to hold sweet fruit puree.

English muffin bread for the bread machine creates the signature nooks-and-crannies crumb in a sliceable loaf. Toasts up like the rounds for butter and jam mornings.

Joululimppa is a traditional Finnish holiday rye bread with buttermilk, molasses, fennel, caraway, and orange zest. A gently kneaded dough yields soft, aromatic round loaves with a glossy molasses glaze.

Bread machine pain de mie with semolina flour and buttermilk for a tight, even crumb. A Pullman-style sandwich loaf that slices paper-thin for canapes and fancy sandwiches.

Pumpernickel bread machine loaf gets its midnight color from molasses, instant coffee, and cocoa powder, with rye, cornmeal, and wheat flakes building deep, earthy German-style flavor.

French sourdough bread for the bread machine pulls real flavor from a half cup of starter, with gluten flour for chew and cornmeal for crust. Hands-off baking, true tang.

Whole wheat Irish soda bread for the bread machine, with buttermilk, caraway seeds, and raisins. A dense, nutty loaf that runs hands-off on whole wheat mode.

Sour sourdough bread builds extra tang through 12+ hours cold-retarded fermentation. Bread machine kneads, then artisan-style cylindrical loaves bake on cornmeal-dusted sheets.

Greek Christmas bread (Christopsomo) made in a bread machine with whole wheat flour, ground cardamom, golden raisins, and walnuts. A fragrant, festive holiday loaf with warm spice.

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.

Bread machine pumpernickel with rye flour, cornmeal, whole wheat, molasses, cocoa, and instant coffee. Dark, dense, and deeply flavored with traditional brotgewurtz spice.

Traditional yeast-raised kolachky filled with spiced prune lekvar, folded at the corners so the filling peeks through, then dusted with powdered sugar. An old-world Polish and Czech holiday pastry.

Paska: a traditional Ukrainian Easter bread braided with lemon zest, almond extract, and butter, topped with an egg wash and slivered almonds. Rich, golden, and festive.