1,108 milk bread recipes

Old-fashioned brown bread made with whole wheat flour, brown sugar, sour milk, and lard. Mix everything in one bowl and bake. No yeast, no kneading, no waiting.

Quick oat cracker bread with rolled oats, sugar, egg, and milk. A simple baking-powder-leavened flatbread that skips yeast and rises in the oven.

Sweet rhubarb quick bread with brown sugar, chopped nuts, and a homemade buttermilk made from milk and vinegar. Makes two moist loaves that freeze well.

Homemade naan bread with yogurt, milk, and poppy seeds, cooked on a hot griddle then finished under the broiler. Soft, pillowy, and perfect with curry.

Cocoa branana muffins blend bran flakes, ripe bananas, and unsweetened cocoa for high-fiber chocolate muffins. Egg whites and skim milk keep them lighter than typical bakery banana bread.

Tall, hollow popovers baked from a simple egg-and-milk batter and served warm with homemade plum-raspberry jam. A from-scratch breakfast bread with crisp shells and custardy centers.

Fry bread made from flour, baking powder, milk, and water shaped into thin discs and fried golden in hot oil. The puffy, pillowy base for Indian tacos, sweet honey drizzles, or savory toppings.

Old-fashioned spoon bread made with cornmeal, scalded milk, butter, and separated eggs for a souffle-like rise. Serve it hot with butter before it falls.

Old-fashioned yeast coffee cake enriched with scalded milk and lard, topped with cinnamon sugar. A tender, bread-like breakfast cake from the yeasted coffee cake tradition.

Bread machine cornbread from a boxed mix, eggs, milk, and butter. Hands-off Southern staple that bakes into a tall, tender loaf with no mixing bowls to wash.

Light, custardy Southern spoon bread made with white cornmeal, butter, milk, and whipped egg whites. Puffs up golden in the oven and gets scooped right from the dish.

Wild yeast sourdough starter made with just milk and unbleached flour. A 2-ingredient no-yeast method that captures natural bacteria over several days for homemade sourdough bread.

Southern spoon bread made with stone-ground white cornmeal, eggs, butter, and milk. Custardy and soft enough to scoop with a spoon, with a golden crust on top.

French style herbed cheese spreads softened cream cheese with oregano, garlic powder, onion powder, and milk into a five-minute Boursin-style appetizer for crusty bread or crackers.

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.

Herman starter, the friendship sourdough-style yeast and milk starter that bakers have been passing along for generations. Mix once, feed every five days, and share cups with friends or bake into coffee cakes and breads.