Bread recipe collection

Plunderhornchen, German almond crescents made from flaky laminated Danish dough wrapped around homemade almond paste and candied fruit, baked golden and brushed with apricot glaze. A buttery bakery-style treat.

Polish sourdough rye bread with a 3-day rye starter, cornmeal-dusted crust, and caraway seeds, baked with steam for a crusty artisan loaf. A traditional Eastern European bread.

Wear your old polka dot shorts with this scrumptious bread made with cranberries and walnuts.

Poori (puri), deep-fried Indian whole wheat bread that puffs into golden balloons. Made with just 3 ingredients and buttermilk for a tender, flaky dough. Serve hot alongside curry.

Pop-up pizza bakes a seasoned ground beef and cheese filling under a puffed golden batter crust. A fun family-friendly casserole with all the pizza flavors and none of the dough-stretching.

Poppy seed French bread: thick slices of crusty French bread spread with parmesan butter and poppy seeds, then baked golden on both sides. The 4-ingredient garlic bread upgrade.

Poppy seed kolaches made from a soft yeasted dough with mace and lemon zest, filled with a homemade poppy seed, raisin, and cinnamon filling. A Czech-Texan bakery classic.

Eastern European poppy seed crescents made from rich yeast dough filled with a sweet cinnamon-lemon poppy seed paste, brushed with egg wash and topped with chopped nuts.

Port wine soaked fig bread for the bread machine with dried figs plumped in port, cornmeal, whole wheat flour, and honey. A rustic, wine-infused loaf with jammy fruit in every slice.

Portuguese biscoitos shaped into rings from hand-rolled dough ropes. A simple butter and egg cookie that bakes golden, lightly sweet, and crisp.

Portuguese corn bread (broa) for the bread machine with a high ratio of cornmeal to bread flour and olive oil. Rustic, golden, and slightly gritty with a crisp crust.

Traditional Portuguese sweetbread with a buttery, cinnamon-scented crumb and golden egg-washed crust. This soft yeast bread needs two rises for the lightest, most tender loaf.

Portzilke are traditional German-Russian yeasted fritters loaded with raisins, fried golden in deep fat. A heritage pastry from the Volga German tradition, puffy and sweet.

Soft potato bread made with instant potato flakes and a bread machine for mixing. The starch keeps this loaf tender and moist days longer than standard white bread.

This excellent soft pancake wrapper, easily made at home, is eaten in Norway with butter and 'geitost' cheese, or used to wrap delicious little morsels of smoked ham, 'fenalar', dried and salted leg of mutton, or a spoonful of berry conserve.

Potato focaccia with paper-thin red potato slices, Parmesan, rosemary, and anchovy paste baked into a soft, pillowy dough made with mashed potatoes for extra tenderness.