Popular Bread Recipes

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.

Stephanie Foley

Baked Currant Doughnuts

Christy Timon opened her bakery in 1982, hiring Abram Faber to help with deliveries. The now-married couple are revered as early champions of classic European baking. They continue to hunt down rare recipes, like these light doughnuts adapted from Robert Jorin, a third-generation Swiss baker at the Culinary Institute of America at Greystone.

From Food & Wine

Baked Currant Doughnuts

Cinnamon Baked Doughnuts

There's nothing quite like a fresh, homemade doughnut to start off your day—or end an evening! These baked doughnuts are a little less greasy than their oil-dipped counterparts but still satisfy your sweet tooth.

From Family Circle

Cinnamon Baked Doughnuts

Kate's Blue-Ribbon Coffee Cake

Delectable coffee cake gets a fall twist with a cinnamon and walnut filling. Don't forget the crumbly streusel on top for a nutty finish.

From Midwest Living

Kate's Blue-Ribbon Coffee Cake

Sweet Potato Biscuits

Add moisture and subtle flavor by incorporating sweet potatoes into a classic biscuit recipe. These make a great side to roasted meats or a simple green dinner salad.

From Midwest Living

Sweet Potato Biscuits

Creamy Caramel-Pecan Rolls

Use frozen bread dough to make these all-time favorite sweet rolls to serve warm from the oven.

From Better Homes and Gardens

Creamy Caramel-Pecan Rolls

Whole-Wheat Burger Buns

No store-bought bun can compare with rustic, wheaty, homemade burger buns like these.

From EatingWell

Whole-Wheat Burger Buns

Spiced Apple Butter Bran Muffins

These muffins are dense, grainy, fruity and delicious. A double dose of apple--diced fresh apple and dark, spiced apple butter (Smucker's brand is good)--makes them extra moist and flavorful.

From EatingWell

Spiced Apple Butter Bran Muffins

Chestnut Stuffing

Peeling fresh chestnuts may be a bit tedious, but the result is worth the effort. Chestnut meat adds incredible texture and richness (without much fat) to a holiday stuffing. And, after all, it is a once-a-year ritual. But if you lack the patience, jarred vacuum-packed chestnuts are a convenient alternative.

From EatingWell

Chestnut Stuffing

Roasted Ratatouille with Eggs & Cheese

Served with plenty of crusty bread and a green salad, this is a perfect dish for brunch or a light supper. Roasting is an excellent technique for ratatouille because the vegetables retain a distinct texture, yet the flavors meld. Pay close attention while you are cooking the eggs in the oven; they turn from nicely set to hard as a rock in a flash.

From EatingWell

Roasted Ratatouille with Eggs & Cheese

Toasted Pita Crisps

A super scooper for your favorite dips.

From EatingWell

Toasted Pita Crisps

Herbed Potato Bread

This distinctive loaf boasts a beautiful bouquet of herbs baked into the crust. Flavored with more herbs, it's a fine accompaniment to savory dishes, but is also delicious toasted, with honey.

From EatingWell

Herbed Potato Bread

Salsa Cornbread

EatingWell reader Chuck Allen of Dana Point, California, contributed this moist vegetable-studded cornbread. It makes a fine accompaniment to stews, chilis and breakfast eggs.

From EatingWell

Salsa Cornbread

Banana-Bran Muffins

By the end of the week, any bananas left in the fruit bowl are past their prime--just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat.

From EatingWell

Banana-Bran Muffins

Jam-Filled Almond Muffins

A crunchy topping of sugared toasted almonds and a surprise filling of almond-scented berry jam makes these whole-wheat muffins reminiscent of Danish pastries. They are perfect for a special breakfast or brunch.

From EatingWell

Jam-Filled Almond Muffins

Date-Oat Muffins

Toasting the oats for this hearty muffin enhances their nutty flavor; orange zest contributes a citrus fragrance that plays well with the sweet dates.

From EatingWell

Date-Oat Muffins

Pineapple Upside-Down Muffins

Glistening like sticky buns, these unusual muffins are packed with wholesome ingredients--vegetables, fruit and whole grains--so you can feel good about serving them to your family. If you prefer to make simple carrot muffins for lunchboxes or breakfasts-on-the-go, omit the topping; sprinkle 2 tablespoons chopped nuts over the muffins before baking, if desired.

From EatingWell

Pineapple Upside-Down Muffins

Spiced Apple Cider Muffins

Cider doughnuts, a New England harvest treat, inspired these spice-happy muffins. A crumbly streusel topping made with a small amount of butter provides a delicious finish.

From EatingWell

Spiced Apple Cider Muffins

Apricot-Wheat Germ Muffins

Nutty toasted wheat germ and tangy dried apricots give these muffins a homey, satisfying flavor. Plumping dried fruit before adding it to the batter keeps the muffins moist.

From EatingWell

Apricot-Wheat Germ Muffins

Blueberry-Maple Muffins

Whole-wheat flour and flaxseeds give these maple syrup-sweetened blueberry muffins a delicious, nutty flavor. Compared to a traditional version of the recipe, they have four times the dietary fiber and substitute healthful monounsaturated fat (canola oil) for saturated fat (butter).

From EatingWell

Blueberry-Maple Muffins

Zucchini-Walnut Loaf

Lisa Asuncion Feliciano of Manila, Philippines, shared this recipe in our Kitchen to Kitchen department. She recommends making extra loaves when zucchini is abundant because they freeze well.

From EatingWell

Zucchini-Walnut Loaf

Middle Eastern Burgers

Exotic-tasting spices and chopped prunes give Middle Eastern flair to these truly succulent burgers. Serve with Yogurt-Garlic Sauce, slices of ripe tomato, lettuce and sharp red onion.

From EatingWell

Middle Eastern Burgers

Bread & Tomato Salad

When it's too hot to cook, just step outside and gather tomatoes and basil from your garden, cut up some day-old country bread and make this flavorful, easy salad, our take on the classic Italian bread salad known as panzanella.

From EatingWell

Bread & Tomato Salad

Salmon Classic

Smoked salmon is always a cocktail party favorite.

From EatingWell

Salmon Classic

Chicken Potpie

This chicken potpie is studded with peas, mushrooms, carrots and onions and topped with tender whole-wheat biscuits. The savory sauce gets a rich taste from reduced-fat sour cream, but with less fat and calories. And it ends up just as delicious and comforting as you expect.

From EatingWell

Chicken Potpie

Savory Breakfast Muffins

If you're tired of sweet breakfast muffins or just looking for a savory breakfast, try these--you'll love the smoky flavor from the Canadian bacon and the fresh-tasting combination of red bell pepper and scallions.

From EatingWell

Savory Breakfast Muffins

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