There's something essential about bread-especially, warm, spread with butter-that most of us are powerless to resist (carb cutters, how do you do it?). The variety of bread recipes is endless: dark, nutty rye, tangy sourdough, pillowy dinner rolls, crusty baguettes - you could sample a different type of bread every day for a month and still not make a dent in the options. Don't let a bread machine do all the work. There's something comforting about baking artisan homemade bread - the smell of yeast in the air, and the act of kneading dough to the smoothness of a baby's bottom feels like exactly what it is: a ritual that's been done for thousands of years.

See Popular Bread Recipes

Olive, Oat, and Whole-Wheat Bread

Ladies' Home Journal

This savory whole grain quick bread is studded with walnuts and olives, making it great for vegetable or meat sandwiches.

Total: 2 hrs 36 mins

Orange Bread

Taste of the South
Total: 1 hr 20 mins

Chickpea-Chile Flatbreads

Food & Wine

Suvir Saran rolls the savory flatbread dough into a cone shape before griddling, flattening it to create extra-flaky layers.

Total: 1 hr 20 mins

Pepperoni Batter Bread

Fleischmann's Yeast, Argo, Karo

Get baking success every time with recipes like the following, from Fleischmann's Yeast.

Total: 1 hr 55 mins

Parmesan-Black Pepper Breadsticks

Betty Crocker

From Betty's Soul Food Collection... By using Bisquick® mix, you can have piping hot breadsticks in about 30 minutes. Mmm!

Total: 35 mins

Quick Onion Loaf

Betty Crocker

From Betty's Soul Food Collection... Biscuits on the side are a must, so let's zip 'em up with sauteed fresh onions and a dash of garlic for extraordinary flavor--and a grand presentation.

Total: 1 hr 20 mins

Gingerbread Muffins

Betty Crocker

Invite family to the dinner table with the spicy aroma and delicious flavor of sweet muffins.

Total: 1 hr 10 mins

Bread on the Side: Cheese Bread, Garlic Bread & More!

Good bread can make a meal. Think about it: the simplest of pasta dishes becomes something special with a side of warm, flavorful garlic bread. Soup is just an appetizer until you add fresh bruschetta to make it a meal.

Chocolate-Cherry Banana Bread

Use up over-ripe bananas by making a family favorite--banana bread. This twist on the classic recipe is healthful and full of chocolate.

Our Best Bread Recipes

Get instant access to our best cheese bread recipes, bread machine recipes, whole wheat bread recipes, and more in this delicious recipe collection.

Sweet and Spiced Straws

Pepperidge Farm Puff Pastry

Pepperidge Farm® Puff Pastry Sheets are sprinkeled with a sweet and spicy combination of sugar, cinnamon, red pepper and paprika, cut into strips, twisted and baked until the pastry is golden.

Total: 1 hr 45 mins

Savory Pull-Apart Bread

Betty Crocker

Similar to pizza, this Bisquick® mix-based crust boasts flavor-packed Mediterranean herbs, veggies and cheese.

Total: 50 mins

Quick Bread Baking: Classic Zucchini Bread

Classic zucchini bread is our favorite way to use the bumper crop of summer squash. Make a double batch and freeze one for later snacking.

Blueberry Muffin Quick Bread

Moist from the applesauce, flavorful from the lemon zest and bursting with fresh blueberries, Blueberry Muffin Quick Bread is great way to start the day.

Gluten-Free Apple Pumpkin Bread

A gluten-free apple pumpkin bread to welcome fall baking season. Try it for breakfast, dessert, or even a comforting snack.

Bread: Know Your Label Lingo

iStockToday, the range of breads at stores can be daunting. Not only has there been a resurgence of interest in traditional bread-baking methods (giving us everything from French baguettes and Italian focaccia to Swedish rye and German pumpernickel), but more stores are reintroducing in-store bakeries and baking fresh bread on-site, and manufacturers are developing breads to appeal to special diets. Here are a few of the most common labels and what they mean (either from a legal perspective or just plain marketing).

Go Bananas for Banana Bread!

The great thing about bananas is that right off the tree, they're a lot like the best kinds of quick bread: moist, substantial, sweet. They've been around forever (they were cultivated by cavemen in southeast Asia) and come in an endless variety (there are even pink ones -- who is going to bring me the pink banana? Who??)

Back to Top