622 loaded recipes

High-protein vegetarian loaf made with mashed soybeans, lentils, brown rice, wheat germ, and soy milk. A hearty meatless main that slices like meatloaf.

Impressive braided bread loaves filled with cinnamon apples and topped with streusel and almonds. Made with thawed frozen dough for easy preparation. The ladder shape shows off the pretty filling.

A vegetarian meatloaf made with TVP (textured vegetable protein), vegetable sausage mix, and herbs, baked in a loaf pan for a hearty, protein-packed main dish. Completely cholesterol-free.

Loaf leavened with yeast. Requires a bread machine. Here's one of my favorite breads to make. The trick here is to use stone ground cornmeal, not the powdered/bleached variety. It gives the bread a great flavor, and a really nice coarse texture. The combination of ingredients give it a very different flavor than standard banana/nut or pan-baked corn bread.

A fast and simple crockpot recipe that can help you bake frozen bread loaves with no problems at all.

Make this all-bran loaf that has lots of goodness is ideal for breakfast and gives you enough energy to start a new day.

Low-fat cranberry poppy seed loaf made with skim milk, egg substitute, and fresh lemon zest. A tender quick bread with tart cranberry pops and a subtle crunch from poppy seeds.

Ground venison mixed with oats, ketchup, and evaporated milk bakes right on top of sliced potatoes for a one-dish meal straight from hunting camp. Ready in under an hour.

Easy crusty French-style bread with just five ingredients: flour, yeast, water, sugar, and salt. Baked with steam for a crackly golden crust and chewy interior.

Vegetarian lentil hazelnut loaf with romano cheese and basil, topped with a fresh red pepper tomato sauce. A satisfying meatless main with serious flavor depth.

Bread machine pizza dough with cornmeal, whole wheat flour, and applesauce for a chewy, slightly sweet crust. Makes 3-4 pizza crusts using the dough cycle on large-loaf machines.

English muffins baked as a loaf with yeast, baking soda, and cornmeal-dusted pans. No kneading, no shaping, no griddle. Slice, toast, and get those signature nooks and crannies.

Rustic potato bread dough made with real mashed russet potatoes and reserved potato water for a soft, moist crumb. Part 1 covers the dough mixing and kneading process.

Classic country-style hearth loaf built on a slow poolish pre-ferment for deep, tangy flavor and a chewy open crumb. Three simple ingredients (flour, water, sea salt, yeast) and the patience to let fermentation do the work.

A robust vegetarian nut loaf packed with chestnuts, walnuts, and cashews, bound with red wine and brandy. Herb-seasoned, sliceable, and worthy of any holiday table.

Honey-nut ladder loaf bread made in just 60 minutes with rapid-rise yeast. A braided bread filled with almonds, raisins, coconut, honey, and cinnamon.