802 white bread recipes

Safaid channe is a Pakistani white chickpea curry with ginger, coriander, cardamom, and tomatoes. A fragrant vegetarian dish served with puffy bread.

Oysters Bingo are lightly breaded fresh oysters sauteed golden in butter, then drizzled with a creamy pan sauce of white wine, oyster juice, lemon, and shallots.

Sweet onion bread is a savory-sweet quick bread with caramelized onions, fresh ginger, apple juice, and a tender egg-white-lightened crumb. A unique loaf for cheese boards, soup nights, and brunch.

Gluten-free banana bread made with rice flour, potato starch, and unflavored gelatin for structure. Folded egg whites keep it light and tender.

Jim's buttermilk bread: a sponge-method white loaf with buttermilk tang, honey, and olive oil. Soft tender crumb, two loaves from one recipe, the kind of bread that makes toast worth waking up for.

Fiddlehead and ham casserole layered with a parsley-chive white sauce and topped with buttered bread crumbs. A classic springtime casserole showcasing foraged fiddlehead ferns.

Crostini with chicken livers sauteed in butter and white wine, finished with cream and brown gravy, spread on thin toasted French bread. A rich Tuscan-style appetizer ready in 35 minutes.

Escarole soup with creamy white beans, garlic, and a hit of olive oil simmered in chicken broth. The classic Italian-American minestra di scarola, ready for crusty bread on the side.

Golden spoon bread with sharp cheddar cheese folded into a souffle-like cornmeal batter with beaten egg whites. Served piping hot from the casserole with butter and maple syrup. Half bread, half souffle, all comfort.

Honey buttermilk bread for the bread machine: a soft, slightly sweet white loaf that uses the dough cycle, then bakes free-form in the oven. Buttermilk and honey create a tender crumb and golden crust.

Almejas Guisadas: Basque-style steamed cherrystone clams in white wine, garlic, olive oil, and parsley. A simple one-pot Spanish seafood dish ready in 30 minutes. Serve with crusty French bread.

Banana nut bread made with whole wheat and white flours, ginger and mace, plus chopped pecans and dates folded in. A spiced, fruit-and-nut-loaded quick bread that's denser and more interesting than the standard.

Southern cheese spoon bread with cornmeal, cheddar, and fluffy beaten egg whites. A custardy, souffle-like side dish spooned straight from the casserole.

Traditional challah bread with saffron, white raisins, and poppy seeds. A slow two-day cold rise develops deep flavor in these golden braided loaves.

A special recipe from Sur la table. You can form and chill the crab cakes up to 8 hours before cooking and serving. The aioli can be made one day ahead. Bring to room temp and whisk before using.

Fiddlehead fern and ham casserole layered with herb white sauce and topped with buttered bread crumbs. A New England springtime comfort dish using foraged fiddleheads.