Bread recipe collection

Keepsake biscuits, old-fashioned sweet biscuits made with butter, milk, sugar, and cream of tartar. A shelf-stable, hand-shaped biscuit designed to keep for weeks.

This traditional Irish soda bread studded with plump raisins and fragrant caraway seeds bakes up golden and crusty on the outside, tender and cake-like on the inside, no yeast required.

Khachapuri, a Georgian cheese bread stuffed with muenster, Swiss, and cheddar in a pleated yeast dough. Baked golden in a springform pan, sliced into warm, melty wedges.

Killer bread piles parmesan-mayo topping spiked with Cajun spice, basil, and oregano on a toasted buttered loaf. A party appetizer puffed golden under the broiler.

King Arthur pizza dough recipe yields crackling-crisp crust with a chewy middle. Classic hand-kneaded yeast dough for homemade pizza night, makes three to four 12-inch pies.

Easy crusty French-style bread with just five ingredients: flour, yeast, water, sugar, and salt. Baked with steam for a crackly golden crust and chewy interior.

King cake for Mardi Gras, a sour cream yeast dough rolled with cinnamon-sugar butter, shaped into an oval ring, and decorated with purple, green, and gold sugars. New Orleans tradition at home.

Czech kolaches made with soft yeast dough and a homemade apricot filling. These pillowy rolls get an indentation pressed in the center to hold sweet fruit puree.

Kolachky dough made with cream cheese, butter, egg yolks, and flour. An overnight pastry dough that rolls out flaky and tender for filling with fruit or nuts.

Old-world Czech kolachky yeast dough rolled in powdered sugar, filled with jam or cheese, and baked into delicate folded pastries. The classic Slavic holiday cookie.

Kouloures is a traditional Greek Easter bread, sweet yeast loaves brushed with egg yolk, scattered with sesame seeds, and crowned with red-dyed eggs symbolizing the resurrection.

Kulich is the tall, golden Russian Easter bread scented with saffron, rum-soaked raisins, almonds, and orange zest. Baked in coffee cans for the traditional cylindrical shape and topped with lemon glaze.

Soft, moist cornbread baked low and slow for a tender, cake-like crumb that never dries out. A big 9x13 batch made for potlucks, chili nights, and holiday spreads.

Homemade garlic croutons baked from thick slices of stale French bread brushed with crushed garlic and olive oil. Large, golden, and crunchy with real garlic flavor in every bite.

Zucchini bread with a bright citrus twist from lemon zest and orange extract, spiced with cinnamon and ginger. Moist, tender, and loaded with grated zucchini.

Homemade lavash crackers topped with sesame and poppy seeds, baked crisp and golden. A thin, crunchy flatbread that breaks into rustic shards for serving with butter, dips, or cheese.