Dri… recipes

Amish friendship yeast starter, the classic 10-day fermented sweet starter you stir daily, feed with milk, flour, and sugar, then divide to bake friendship bread and share with friends.

Flaky homemade hand pies stuffed with chopped ham, tomato sauce, mustard, and a kick of horseradish. A great way to use leftover holiday ham, perfect for lunchboxes, picnics, or game day.

Homemade water bagels with just five ingredients: flour, yeast, sugar, salt, and water. Shaped by hand, boiled, then baked for that chewy, dense New York-style crust.

A spicy, but savory dish made with pinto beans and smoked ham that tastes great after being left to simmer in a crockpot.

Easy bread machine sourdough bread: six ingredients including an active sourdough starter plus commercial yeast for guaranteed rise. Tangy sourdough flavor without the multi-day proofing process.

Tender whole wheat rolls studded with chewy figs and fragrant anise seeds, sweetened with molasses for a hearty breakfast treat that fills your kitchen with warm, spiced aromas.

Bread machine pizza dough with beer and garlic that bakes into tender hand-tossed style crusts with crispy edges in just 7 minutes

Whole wheat banana bread with pecans and maple syrup, made entirely in a bread machine. Just load, press start, and let the machine do the work. Five minutes of active prep.

This Colonial bread machine recipe features a rustic molasses, cornmeal, and bread flour blend. With a touch of butter and salt, it's perfect for breakfast or as a side for your meals.

Southwestern bean stew with Anasazi and pinto beans, hominy, and roasted green chiles. Slow-cooked until creamy, hearty, and deeply satisfying.

Rustic Italian focaccia-style flatbread made with cornmeal and studded with walnuts, dimpled and drizzled with olive oil and sea salt. Vegetarian, versatile, and endlessly snackable.

Buttery scones loaded with dried papaya, dried pineapple, macadamia nuts, shredded coconut, and white chocolate chunks. Island-inspired baking that's brunch-table worthy and freezer friendly.

Trail-friendly arroz con pollo made with freeze-dried chicken, dried peas, saffron, and rice. A lightweight backpacking meal ready in 25 minutes.

Wheat-free yeast bread combines barley flour and oat flour with honey and a simple rise for a one-loaf workhorse. Naturally wheat-free with hearty grain flavor and a tender crumb.

Apricot orange almond jam slow-simmers dried apricots with orange zest, cinnamon, lemon, and split almonds, then boils to a glossy preserve. A British-style jam for toast and scones.

Linda's giant cinnamon roll is a clever bread machine loaf shaped into one spiraled loaf with cinnamon-sugar, raisins and pecans rolled through every turn. A lazy baker's answer to weekend cinnamon rolls.