1,535 recipes
Pugach is a traditional Eastern European yeast dough pie filled with your choice of sauteed cabbage, mashed potatoes with chives, or sauerkraut. Brushed with browned butter for a golden, flaky finish.
Bread machine eggnog oat bran bread with whole wheat flour, rolled oats, cinnamon, and vital wheat gluten. A hearty holiday loaf with seasonal eggnog flavor.
Dairy-free sour cream made with avocado, silken tofu, nutritional yeast, lemon juice, and fresh herbs. A vegan sour cream substitute for tacos, potatoes, and burritos.
Bulgur onion bread made easy in the bread machine, with nutty cracked wheat and savory minced onion baked into a hearty, chewy loaf. Just load the pan and press start.
No-knead bread loaves with scalded milk dough, baked over a steam pan for a crackly crust. Simple everyday bread that works with half whole wheat flour too.
Hearty vegetarian hot pot with pearl barley, root vegetables, mushrooms, and fresh herbs simmered in a savory yeast extract broth. Warming autumn comfort food.
Eastern European poppyseed strudel with a buttery yeasted dough rolled around poppy seed filling, raisins, walnuts, and honey. The traditional makowiec for Christmas and Easter tables.
ABM artichoke and cracked wheat bread combines marinated artichokes, bulgur, whole wheat, and Parmesan in a savory bread machine loaf. Substantial sandwich bread for cured meats and aged cheese.
Easy onion bread for the bread machine with minced onion, whole wheat flour, honey, and applesauce. A savory, slightly sweet loaf with zero hands-on effort.
Light sandwich rye for the bread machine with caraway seeds, bread flour, and rye flour. A mellow deli-style loaf with tight crumb and a soft crust, ideal for reubens and grilled cheese.
Rich egg yolk bread with dried cranberries, pecans, and orange zest baked in a tube pan. The best way to use leftover yolks from meringue or angel food cake.
Oat bran bread machine loaf made with all-purpose flour, bread flour, oat flour, and wheat germ. Dump-and-start recipe on the white bread setting for a soft, nutty everyday sandwich loaf.
Honey bacon bread made in a bread machine with whole wheat flour, honey, butter, and bacon bits. A savory-sweet loaf with smoky flavor in every slice.
Traditional Irish teacakes made with yeasted dough, butter, eggs, and a hint of nutmeg. Soft, golden buns best eaten warm with a generous smear of butter.
Portzilke are traditional German-Russian yeasted fritters loaded with raisins, fried golden in deep fat. A heritage pastry from the Volga German tradition, puffy and sweet.
Homemade English muffins cooked on a griddle, not baked. Soft yeast dough with straight-sided rounds that tear open for the signature craggy, butter-catching interior.