Bread Recipes

From EatingWell

The classic combination of pears, walnuts and blue cheese isn't just for salad. Toss the same ingredients onto purchased whole-wheat pizza dough and make your own gourmet flatbread at home. Any type of ripe, firm pear will work - red pears look great.

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From Better Homes and Gardens

For an elegant presentation, decorate each roll with a sage leaf. Serve with a Thanksgiving meal of roast turkey.

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From Vegetarian Times

For these lush muffins, select biscuits such as the Old-Fashioned Swedish Style Vanilla Snaps.

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From EatingWell

Bread pudding, an economical dish designed to use up stale bread, is most often associated with dessert. It's equally comforting turned savory, enriched with cheese and studded with vegetables.

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From EatingWell

Puffy, chewy-crisp and fragrant with fresh herbs, this Parmesan focaccia goes well with soups, stews and, of course, Italian-style fare. Be sure to use only fresh herbs and avoid the temptation to stir them into the dough (sprinkle them over it); many herbs, including the ones called for here, inhibit yeast growth when they're combined in the dough. The dough bakes on the lowest rack in a very hot oven to simulate the hearth baking that is traditional for focaccia. Recipe by Nancy Baggett for EatingWell.

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From EatingWell

Smoked salmon and egg whites on a toasted whole-wheat English muffin is the perfect power breakfast. For a more substantial meal, pair it with a piece of fruit or a glass of 100% juice.

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From Better Homes and Gardens

Turn refrigerated breadsticks into fancy dinner rolls with this easy recipe.

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From EatingWell

Orange zest, aniseed and allspice, along with honey, lend this full-bodied fruit bread an intriguing flavor. The medley of three dried fruits gives it a chewy texture, eye-catching color and healthful fiber. For a festive look, the bread is baked in a tube pan: a 10-cup Bundt, Kugelhopf or other pan with a center tube and decorative shape is ideal. This bread is nice as a snack or, when drizzled with the sugar glaze, as a dessert or fine companion to tea. Recipe by Nancy Baggett for EatingWell.

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From EatingWell

The entire beet plant - roots, stems and greens - can be used in this stunning appetizer. The beets are roasted then pureed with goat cheese for a creamy ruby-red spread. The greens and stems are sauteed with olive oil and garlic for the topping.

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From EatingWell

Yes, this 3-pound, seeded, very attractive loaf seems to call for everything but the kitchen sink, but it's worth it! Not only is it high in fiber, but the blend of seeds and grains lends it a wonderfully nutty flavor, aroma and texture. The boule is baked in a 4- to 6-quart Dutch oven or similar ovenproof casserole dish. A heavy container with a tight-fitting lid works best, as the steam trapped inside the pot helps crisp the crust. Keep in mind that in a very wide-bottomed pot the loaf will spread out and be fairly flat; in a taller, narrower one it will be thicker and have more height (and may take slightly longer to bake through). Recipe by Nancy Baggett for EatingWell.

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From Vegetarian Times

Spelt is an ancient ancestor of modern wheat that makes a dense, crisp-crusted bread. It's perfect for savory add-ins such as olives, or you could also try it with walnuts or sunflower seeds.

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From EatingWell

You don't have to skip the traditional Thanksgiving dinner if it's just the two of you - and you also don't have to eat turkey for days. In fact, you may not want to wait for a special occasion to have this satisfying mini celebration.

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From EatingWell

Heavy on exotic spices, this decadent sandwich is a great way to familiarize yourself with the joys of Turkish cooking. Lean turkey blended with lamb lightens the mix. Stuff the patties into warm pita bread or roll the mixture into meatballs and serve with the yogurt sauce on the side as an hors d'oeuvre.

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From Better Homes and Gardens

Tapenade is a thick seasoned spread made from ripe olives. It's all that's needed to fill the pastry in these curlicue appetizers.

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From EatingWell

Rotisserie chickens have become all the rage in our local supermarkets - and why not? They can be the base of a quick, almost-homemade dinner in no time. Here, roasted chicken turns into an easy salad with some crusty garlic bread on the side.

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From Better Homes and Gardens

With Swiss cheese and almonds, this bread is substantial enough to be served as an appetizer.

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From Better Homes and Gardens

A blend of Indian spices, known as curry, is added to this whole grain bread. Peanuts, a traditional ingredient of curries, also are added.

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From Better Homes and Gardens

Don't let the length of this recipe mislead you! We've added make-ahead directions so you can enjoy these fruit-filled yeast rolls whenever you wish.

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From EatingWell

Try turkey, low-fat cheddar and grape jam for a kid-friendly version.

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From EatingWell

Baby shrimp and tangy lemon top thinly sliced rye bread in this easy Danish appetizer. Smorrebrod--which translates in Danish to "buttered bread"--are endlessly creative open-face sandwiches, meant to be eaten with a knife and fork as a light meal. Here we make appetizer-size smorrebrod, perfect for entertaining.

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From Better Homes and Gardens

Substitute the giblet cooking liquid for the chicken broth to give this Southern-style stuffing a richer turkey flavor.

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From EatingWell

Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. Our delectable recipe uses Italian turkey sausage, rather than pork, and omits all the butter and cream to cut the fat by two-thirds. The stuffing is lower in sodium as well and so easy to make that it's sure to become a favorite side year-round.

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From EatingWell

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.

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From Family Circle

For some, the turkey plays second fiddle to the stuffing at Thanksgiving dinner. If one of those folks is at your table this year, treat them to this savory stuffing made with pumpernickel and French bread.

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