1,754 recipes
A traditional and scrumptious garlic bread that's extremely easy to make. Can be served plain or with pasta.
A monkey apple bread. Half bread balls is filled with apple filling, the other half is sprinkled with apple filling, then dipped into melted butter. The aroma from the oven during the baking is absolutely divine, and the bread comes out addictive and delicious.
Dad's Saxon yeast is a heritage homemade yeast cake recipe from Transylvanian Saxon tradition, made by boiling hops, fermenting with rye flour, then drying into preserved cakes for bread baking. Old-world sourdough-adjacent craft.
Bread machine onion bread with whole wheat flour, dry onion soup mix, molasses, and milk powder. Savory, herby loaf for sandwiches and toast, hands-off baking.
Old-school corn rye bread with an overnight onion-steeped rye sour, chewy bread-flour body, caraway seed crust, and a glossy egg-washed finish. Classic Jewish deli style.
Harvest round bread with whole wheat, oats, carrots, raisins, honey, and molasses. Bread machine dough braided into two rustic round loaves.
Swedish rye bread for the bread machine with rye flour, molasses, orange zest, and brown sugar. Dump the ingredients in, press start, and walk away.
Traditional British pikelets made from a yeasted batter cooked on a hot griddle. Like crumpets without the ring, with a bubbly surface that soaks up butter and honey.
Bread machine coffee cake made with semolina flour, graham cracker crumbs, and a triple hit of coffee flavor. Slice thick, spread with mocha buttercream, and top with chocolate coffee beans.
Elephant ears: Pennsylvania Dutch yeast-dough fritters stretched thin, deep-fried until golden and bubbly, then dusted with powdered sugar or cinnamon sugar. The state fair classic.
Honey-sweetened white bread for the bread machine with a soft crumb and golden crust. Butter, eggs, and powdered milk give this loaf bakery-quality richness with hands-off ease.
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.
Christmas kuchen bakes a buttery yeast bread scented with lemon, orange, mace, and coriander, then ribbon-tied for gifting. German-inspired holiday loaf that freezes for two months.
Garlicky whole wheat focaccia studded with provolone and fresh oregano, dimpled and drizzled with toasted garlic oil that pools in every dent. A hearty semolina crumb under a crackly, golden top.
Yeasted apple crescents with a maple syrup whole wheat dough and a fresh apple and date filling. Make the dough overnight and bake golden, buttery rolls the next morning.
A milk-based sourdough starter jump-started with yeast: flour, water and yeast left to ferment, then enriched with milk, sugar and flour. Keep it in the fridge and feed it after each use for ongoing baking.