820 white bread recipes

Don't bore your salads with the same dressings from the store, try this recipe that is sure to lively up your dinner!

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.

Homemade puris, Indian deep-fried puffed bread made with whole wheat and white flour. The dough rests for an hour then fries into golden, airy pillows in seconds.

Oyster cups with chopped oysters in a cheesy celery white sauce served in homemade biscuit cups. A vintage luncheon dish with an edible bread bowl for each serving.

Taka hallah, a saffron-tinted challah bread with white raisins and poppy seeds, braided and baked golden. A two-day refrigerator rise makes this Shabbat loaf extra flavorful.

Cheese dill bread using frozen bread dough, kneaded with cheddar and fresh dill, then baked with a melted cheese topping. A shortcut loaf with from-scratch flavor.

Easy cheese fondue melts nutty Swiss into a white wine base, smoothed with cornstarch so it stays silky and never breaks. A classic, party-ready pot for dipping crusty bread, apples and vegetables.

Crunchy Italian taralli made with white wine and cracked peppercorns. These boiled-then-baked bread rings from Southern Italy are the ultimate snack for antipasto boards and wine night.

The famous Cornell bread machine recipe with soy flour, wheat germ, and dry milk for extra protein and nutrition. A soft, honey-sweetened white loaf boosted with wholesome ingredients.

Texas spoon bread with cornmeal, scalded milk, and beaten egg whites for a light, soufflé-like Southern side dish. Puffs up golden and scoops soft from a baking dish.

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.

Garlic rosemary butter sauce blends softened butter with fresh rosemary, garlic, citrus zest, and a touch of white wine. A 15-minute compound butter for grilled fish, steak, vegetables, or warm bread.

Le Papet Vaudois is a traditional Swiss dish of leeks and potatoes braised in white wine and vegetable broth with nutmeg, finished with milk. Serve with sausage and crusty bread.

Lighter banana bread made with egg whites, buttermilk, and vegetable oil instead of butter. Nutmeg and cloves add warm spice to this lower-fat loaf that stays moist for days.

Slow-rise homemade pita bread with whole wheat and white flour, baked on a hot stone until puffy. A 3-hour rise develops real flavor in these soft, pocketable flatbreads.

Steamed cherrystone clams in a white wine, garlic, and butter broth loaded with a full dozen garlic cloves, scallions, and Italian herbs. A punchy seafood starter served with crusty bread.