Bread recipe collection

Try a different kind of bread with this scrumptious recipe that calls for shrimp, sweet bell peppers and red hot pepper sauce.

Creole tomato bread machine loaf studded with mushrooms, celery, red pepper and pimento, spiced with chili, paprika and cayenne. New Orleans flavors baked right into the crumb.

Homemade crescent rolls using a bread machine for the dough, then shaped, risen, and baked golden. Soft, buttery yeast rolls with a flaky crescent shape.

Crescia, an onion-topped focaccia from Le Marche, Italy, with a soft olive oil dough and slowly sauteed onions baked golden on top. A regional Italian flatbread with a velvety crumb.

Crescia: Italian onion focaccia from Le Marche, with slow-caramelized onions on a tender yeasted dough. Regional Easter and harvest specialty.

Coconut butter biscuits topped with sweetened condensed milk, mixed fruit, and more coconut. Crispy shortbread-style cookies with a chewy, caramelized topping.

Croatian poppy seed povitica with a yeasted sweet dough stretched paper-thin and rolled around a honey-sweetened poppy seed filling. Traditional Eastern European holiday bread.

A simple and tasty pumpkin bread that can be made in the convenience of your crockpot.

Classic Italian crostini made by rubbing sliced bread with raw garlic, brushing with olive oil, sprinkling with rosemary, and baking until crisp. Four ingredients, 30 minutes.

Porcini mushroom crostini with shiitake, cream, garlic, and Asiago cheese broiled on Italian toast. A rich, earthy Italian appetizer with deep mushroom flavor from dried and fresh fungi.

Homemade oven-baked croutons from day-old bread, slow-dried at low heat until golden and crunchy. One ingredient, any herbs you like, and better than anything from a bag.

Crumb-topped baked French toast dips bread in a vanilla custard, coats in cornflake crumbs, and bakes hot for extra crunch. Served with homemade almond-cinnamon syrup for a brunch upgrade over pan-fried French toast.

Almond coffeecake with orange marmalade or raspberry jam baked right into the batter, topped with a buttery brown sugar and slivered almond crumb. A brunch showstopper.

Crispy crunch sticks made from refrigerator biscuit dough rolled thin and coated in crushed rice cereal, sesame seeds, dill, and celery seed. A make-ahead snack that freezes and reheats in minutes.

Homemade crunchy coating mix with cornmeal, cornflake crumbs, Parmesan, toasted sesame seeds, and herbs. A Shake 'n Bake alternative you can keep in a jar for weeks.

Three-ingredient beer bread with self-rising flour, sugar, and a bottle of beer. No yeast, no kneading, no rising time. A crusty, golden loaf ready in one hour.