Bread recipe collection

Amazingly moist and super chocolaty, these brownies will satisfy your cravings for chocolate, dessert and sweets. You will find these satisfactions all in one bite.

Quick drop biscuits made with Herman sourdough starter. Tangy, fluffy, and ready in minutes with no kneading required.

Herman wheat and honey starter: a 5-day yeast-based friendship starter made with whole wheat flour, milk, and honey. Classic American bread-sharing tradition.

This is a great bread to serve with a soup or salad meal.After the first day, it is wonderful toasted. Try it, too, as a sandwich bread.

Traditional Scottish Highland oatcakes made with just 4 ingredients: oatmeal, salt, lard, and hot water. Griddle-cooked and oven-dried for a crisp, nutty flatbread.

Hobo buns with bologna, melted cheese, tomato, and green pepper on kaiser rolls. A quick, kid-friendly microwaved sandwich ready in 10 minutes flat.

Honey Maple Whole Grain Zucchini Bread with Nuts and Dates recipe

Five-ingredient whole wheat peasant bread for the bread machine. Just flour, water, honey, salt, and yeast for a simple, hearty everyday loaf.

Honey wheat bread for the bread machine with whole-wheat flour, raw honey, and a small boost of vital wheat gluten for a tall, soft loaf. Six ingredients, dump-and-press easy.

Zesty drop biscuits with sharp horseradish, Parmesan, and Italian herbs. Quick savory sides with a spicy kick that pair beautifully with roast beef or prime rib.

Braided cinnamon coffee cake made from hot roll mix, filled with cinnamon sugar and butter, then topped with a vanilla glaze. A showstopper brunch bread with a shortcut dough.

Hungarian Christmas bread (makos beigli-inspired loaf): a buttery, lemon-scented yeast bread with a sweet poppy seed and raisin filling. A bread-machine shortcut for the holidays.

This cheesy and moist corn bread is packed with yummy flavors, serve it with a warm bowl of chili in a cold winter day.

Injera made from millet flour and club soda with a quick 90-minute ferment instead of days-long teff fermentation. Spongy, tangy Ethiopian flatbread cooked covered in a skillet for about one minute per round.

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.

Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.