Only the Best Bread Recipes

I got this recipe from an old Georgia Boy that was transplanted in Tennessee, he is 72 and says he grew up on this sandwich.

To make this bread easier to prepare, shape the dough into two loaves after the second rising instead of forming braided loaves, as is...

"Make something special to share with a friend! This delicious starter can make a variety of breads. Do not use metal containers or utensils."

"I got this recipe from a friend. It is very easy, and doesn't take long to make."

This is my favorite home baked bread recipe. I got it from an Amish cookbook years ago and no other bread recipe I have tried beats it. It is a standard in our house with beef stew.

Bruce Aidells, founder of Aidells Sausage Company, says, "Stuffing was the most important part of my family’s holiday menu. The turkey was always...

This doesnt taste exactly like arabian pita, but it is close. So quick and easy, and tastes better with arabian dishes (hummous, falafel, shawerma, etc). I make it when i can't get arabian pita, great with "fooll muddames" as well. This is my Mom's recipe.

Found this recipe on the internet and made it last night for dinner. It is the best bread I have made since I got my bread machine. Crusty, light inside and absolutely delicious!

"This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries."

"This makes a great gift for friends and neighbors. Also great for Christmas Bazaar item. Decorate with pretty label and a circle of Christmas fabric under the jar ring. Using the same basic recipe you can substitute different fruits and vegetables to make other varieties."

This is my winner with Tammiev and our friends. This recipe is for a 2 pound loaf and has never failed me. I think it is the lack of oil and sugar that they like in this one.

This full-bodied stew will bring the crowd running when you lift the lid. First, pieces of chuck are browned to develop their flavor, then...

This venerable cold-weather dish has never looked so pretty or tasted so good. Partner it with a tossed green salad and French bread. Uncork a dry red wine.

"Blueberries and zucchini baked up into delicious little summertime bread loaves!"

"These are the best bread and butter pickles I have ever had!! And I have been looking for a long time. I guarantee you'll love them! This recipe makes a lot, so get ready to crunch. Enjoy!"

Mom's recipe. Delicious!!!! I am posting a Vanilla Sauce (

"During a visit to Biloxi, Mississippi, I had dinner at The Seafood Buffet in the Grand Casino," Brenda Hill of Ann Arbor, Michigan. "The bread...

This signature dessert from New Orleans is a classic Creole dish.

"This bread pudding is absolutely delicious!"

This is a good, filling soup. I like to have it with sandwiches or Pepperoni Bread.

"A versatile bread pudding that is easy to make. You can also use chocolate milk and any candy bar of your choice for another version."

These golden, fluffy, butterfy rolls are great hot from the oven. The dough is very easy to shape. This recipe is from a QUICK COOKING magazine

"I go this recipe from a long-time friend several years ago and it's my most-used. I love to serve this melt-in-your mouth corn bread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. --Nicole Callen Auburn, California"

"Debbie Leonard of Roseburg, Oregon uses her bread machine to stir up the dough for these lovely golden dinner rolls. They're tender, fluffy and delicious when eaten warm from the oven."

This is a favorite with Italian style-grub.The recipe comes from Carrabba's Restaurant. They serve the spices on a small plate and the waiter adds olive oil, now you are set to dip your bread. YUM YUM TIP: Chop all spices in small chopper then store them in a small container in the refrigerator, since a little goes a long way--then you can have it anytime.

Do I have to say it's my favorite bread when serving good lasagna.......mmmmmmmmm From Easy Everyday Cooking.

You'll be sorry you didn't grow up in Chicago, and eat one of those wonderful beef sandwiches from Carm's. This tastes identical. This wonderful recipe came from my sister Linda knowing how homesick I am for Chicago food. Start cooking 18 hours before you want to eat.

The chicken is cooked with onions, lemon and dill, then spooned onto warm pita bread rounds and topped with a yogurt sauce. Then the sides of the...

Can be prepared in 45 minutes or less.

A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine.

"This is a really rich, dessert bread. Great for quick breakfast or warm with butter as a dessert. The walnuts may be omitted if desired."

Fred Provenzano of Seattle, Washington, writes: "While in Washington, D.C., for a convention, I discovered a delightful restaurant, The Little...

Do not let this long name fool you! Very easy to make, and WONDERFUL bread is the result.

"A moist scrumptious bread with chocolate and spices that even the kids will love. It's a great way to use up all of those extra zucchinis in your garden!"

These are THE BEST cinnamon rolls! The recipe is from Todd Wilbur's MORE TOP SECRET RECIPES. Ooooey, goooey and rich! The dough can easily be prepared in your bread machine, just follow your manufacturer's order of ingredients. I put the ingredients in the night before, and then roll out and bake in the morning.

"Here's an easy alternative to buying those famous cinnamon rolls in the mall. They taste exactly the same, and the dough is made in the bread machine."

"Field editor Peggy Burdick of Burlington, Michigan sends the recipe for this lovely breakfast bread. She notes, 'My aunt gave me the recipe for these pretty, rich-tasting loaves many years ago. I use my bread machine for the first step in the recipe."

This rich quick bread is a favorite with my family. I often give my husband a few slices to take with him on his commute to work, along with a tall travel mug of coffee.

"I've always loved to cook," writes Mary Gareffa of East Longmeadow, Massachusetts, "and though at eighty-nine I'm slowing down, I still love...

Bearnaise Butter melts over hot grilled or broiled steaks of your choice, making for a delicious entree that tastes like you really slaved (but you didn't). We love our steaks very rare (black & blue), but the butter's great and enhances everything from rare to well done steaks. Perfect for company! Make sure you have some bread to soak up the juices and butter. (Adapted from a recipe on epicurious.com)

The fragrant roasted birds are served with a pan sauce containing whole garlic cloves. Accompany the hens with a crusty garlic bread to mop up...

"Enjoy this light, nutty-flavoured loaf toasted in the morning, or as a foundation for your favorite sandwich. Toast seeds for a nuttier flavour."

We think this is the best white bread recipe ever! It is a tender bread with a slightly sweet taste. My dinner rolls using this dough are so good, everyone always loves them. It doesn't take to long to make them when the bread maker does most of the work. The cook time is listed for the rolls only because everyone's bread makers cooks at different rates. Mine is older and a regular loaf will take 4 hours and 10 minutes. I have found that 15 balls of dough fit perfectly in the 9X13 pan with sides touching after raising the 2nd time but they can be made whatever size you want. I hope you enjoy this great bread as much as we do.

Editor's Note: This recipe was requested by a Gourmet reader who stayed at the Inn at Sunrise Point in Camden, Maine, and wrote: \"Innkeepers Rich and Jackie Diehl's signature breakfast dish was a fabulous cr\u00E9me br\u00FBl\u00E9e French toast, which we would love to make at home.\"

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Although the Diehls use large slices from a round loaf of bread and remove the crust, we also tried the recipe with a baguette, leaving the crust on, and found it just as delicious. At La Maison, challah is often the bread of choice.

"A mellow stuffing that pairs up perfectly with the Maple Roast Turkey and Gravy. Originally submitted to ThanksgivingRecipe.com."

"I serve this chowder Christmas night. Everyone welcomes the change from all of the junk food and turkey. It is very creamy and satisfying. Serve it with cornbread or crusty French bread."

"A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating."

"At the Victorian-theme bridal shower I hosted, I spread this dressed-up chicken salad on bread triangles. It's also appealing served on a lettuce leaf. Apples and dried cranberries add color and tang. -Robin Fuhrman, Fond du Lac, Wisconsin"

"Whole wheat bread with sunflower seeds, cracked wheat, and honey."

"Got this recipe from my mom. It is a pretty good recipe, and can be made with canned or fresh pumpkin. One half cup raisins may be substituted for the nuts."

"This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!"

This recipe appealed to me because it only uses one mixing bowl! The ingredients can be added in any order and there's no need to get out the electric mixer. It's just so easy!! And yummy!

This is just another way my grandma use to fix eggs for me when I was little. I still eat them this way today.

When I landed on this recipe while surfing the web, I had to try it. I'm so glad it did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After, several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of cornmeal.

"Best Homemade Bread - 6 loaves in less than 3 hours! This is a variation of my mother Elaine's recipe. She is 75, and still makes hers by hand. I cheat and use a Bosch mixer, that's my time saver."

"A unique bread with a sweet flavor that makes a wonderful holiday gift! It takes about 4 hours to make, so allow yourself plenty of time."

"This is a great bread for seed lovers, one of the tastiest I've tried."

"A fruity, yummy, festive breakfast! You can substitute flavorings easily to make different variations, and even change the shape! Serve with syrup, whipped cream, powdered sugar and fruit."

I got this basic recipe from another site but changed it a little for my family. The original recipe called for orange juice as the liquid instead of milk. I also added the vanilla as we think it gives it a nice flavor.

I needed something quick for dinner last night, and so created this on-the-spot — inspired by a garlic chicken recipe I read in a cookbook, which used whole chicken pieces, skin and bone. Plus I wanted to finish off my bag of panko so I could go buy a new one. I was so pleased with how this turned out that I intend to make it regularly. Panko are japanese bread crumbs and they are highly superior to any other type; please try to source them out for this dish rather than use regular dry bread crumbs. The "international" or "ethnic" aisle in your grocery store should sell panko; if not, complain to the manager!

Canadian bacon makes a great accompaniment.

"Bread, butter and Cheddar cheese - here's a way to make this classic sandwich in a nonstick pan."

The colorful kebabs feature the popular Greek flavors of mint and oregano. Serve them over rice or with pita bread.

"This is a savory vegetable soup that permeates a wonderful aroma. Perfect for those brisk fall days. Serve with crusty bread. For a vegetarian soup, substitute vegetable broth for the chicken broth."

All the flavors of Autumn combined into one scrumptious bread. This tastes great with coffee or tea! I make this using Egg Beaters and unsweetened applesauce in place of half the oil to make it healthier. Prep time includes cooling time.

You will never want to buy hamburger buns again after trying this recipe. Easy to do using a bread machine and so awesome! You can also top rolls with sesame seeds after brushing with melted butter.

"This is a county fair blue ribbon winning loaf - it is delicate and soft."

This the only recipe I use for everything now. If you live outside Canada your flour may not have the high protein/gluten that our Canadian milled flours have. You may wish to use bread flour. Makes delicious cinnamon buns also.

This recipe was passed on to me by a dear friend of my mothers who was born and raised in Ireland. It's the best Irish soda bread I have ever had. It is much higher, lighter and softer than most other recipes I have seen. It has an excellent flavor and texture as well.

Anitra Earle of Yonkers, New York, writes: "I'm a perfume detective who hunts down hard-to-find and discontinued scents. One of the benefits of...

Patrice Bedrosian of Brewster, New York, writes: "In the days that followed September 11, 2001, I — like so many Americans — gravitated toward...

"This soup embodies all the wonders of Italian cooking: Italian sausage, garlic, tomatoes and red wines. Serve with hot bread and salad for a delicious meal. Garnish with Parmesan cheese."

"This is the moistest banana bread that I have ever tasted. It's also very easy to make!"

"This bread has a great flavor. It is moist, light and has a crispy crust."

My best friend Linda, served this appetizer last night. I wouldn't leave until she gave over the recipe!

With only very few ingredients and five minutes to make it just couldn't get any easier and it tastes so good! ---it goes great with bread pudding, over ice cream and with desserts

"Try this festive recipe for a delicious holiday treat!"

"Bread machine recipe."

The toasted crumbs on top have a cheesy crispness, and the pasta beneath is creamy and rich. Kids will appreciate the individual servings, but...

Here it is...my Mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc. someone is asking for 150 to 200 of her famous meatballs

"A very simple and easy marinade that makes your shrimp so yummy you don't even need cocktail sauce! Don't let the cayenne pepper scare you, you don't even taste it. My 2 and 4 year-olds love it and eat more shrimp than their parents!!! It is also a big hit with company, and easy to prepare. I make this with frozen or fresh shrimp and use my indoor electric grill if the weather is not good for outside grilling. Try it with a salad, baked potato, and garlic bread. You will not be disappointed!!!"

From my Family Recipe Box, Mom loves this sandwich! "This sandwich is a 'smashing success'... in more ways than one. It's a great traveler." You must admit, it is pretty amusing.

"Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks."

"Refrigerated biscuits with cinnamon bake in a tube pan. My 7 year old daughter, Leah, loves her Monkey Bread. Enjoy!"

This is my husband's favorite meal and one I make for special occasions, such as birthday dinners. The cooking method of this particular version is different from the conventional chicken parmigiana recipes I always used to make. Once I tried this much easier and moister version, I never went back to the "old" method. I often use homemade sauce in this, but a good-quality bottled sauce, such as Classico or Barilla, is perfectly acceptable as well. I serve this chicken atop mounds of freshly cooked pasta with some additional heated sauce. I have often chosen to replace the mozzarella with thin slices of Provolone cheese. NOTE: Edited to add that pounding the chicken is not necessary with this method. Part of what we love about this recipe is that even the meatier pieces of chicken get so moist & tender as it braises in the sauce.

Editor's note: The recipe and introductory text below are excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some...

This impressive stuffing gets its Yankee accent from apples and dried cranberries.

Very good soup...serve with crusty bread.

"This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine. This exact recipe can also be used for clams."

Yummy addition to pasta, cheese spreads, salads on toasted crispy bread, grilled fish or chicken, pizza toppings, etc. You can jar it and use as needed! The olive oil is a judgment call on you own taste. If you want it thick and chunky or creamy.Check out the video at this link

"These baked pita chips make a lovely accompaniment to any dip or spread."

"Pita Pizza is a quick snack or meal that can be customized to your liking!"

"A colorful, light, and delicious concoction to serve with tortilla chips or pita bread. Avocados, tomatoes, green onions, black beans, and Mexicorn are combined with red wine vinegar, canola oil, and hot pepper sauce. Always a crowd pleaser! Serve with tortilla chips or pita bread."

"This recipe was given to my mom from our neighbor. The bread is so sweet and delicious! It's still very scrumptious if you choose not to use the glaze. They are the BEST GUARANTEED!"

Serve with warm corn bread or spoon over steamed rice. What to drink: Pale ale or Mexican lager or dark ale, such as Bohemia or Negra Modelo.

"A friend of mine graciously shared her 'secret recipe' for this bread with me. It's become such a family favorite that I'm not allowed to enter my family's get-togethers without this bread in hand!"

My mother has made this pumpkin bread recipe each year around Thanksgiving since I was a little girl. I often make loaves and give as gifts to friends and teachers. This bread is very moist and dense with a lovely spiced pumpkin flavor.

Soft cushions of country bread soaked with rich custard—there's no better dessert to cozy up with on a chilly autumn evening than this sultry...

"Wonderfully flavorful and fragrant bread for the holidays."

"This quick bread recipe tastes like pumpkin pie. Tastes best when served the next day."

Hooray for fall! We love this pumpkin bread recipe--especially when the slices are slathered with a generous spread of cream cheese. Makes two loaves, so freeze the other one, or heck--eat it. This bread goes fast.

Here's a quick, light and creamy soup that warm you on the coldest night. Add some hearty whole grain bread and a tossed salad to make a very satisfying meal.

Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.

Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.

I find it totally amazing that children ages from when they start eating table food to you know the guys/men that just won't grow up! You know those in their 40's 50's 60's 70's..... JUST LOVE THIS RECIPE! As for the Female of our species we just love this for the flavor and the health benefits it brings our families.Roasted brings out a wonderful sweetness in this dish. The Garlic is roasted to a tan color is creamy good. You can just pop them in your mouth. Or you can spread them on your florets or fresh bread. Just be sure to scoop up some of the rosemary, olive oil and black pepper that may have escaped to the bottom of the dish.

An easy autumn entrée that's great for special occasions.

This is the one I make all the time. I use the bread machine to make my dough and then bake in oven to get that rustic look. It rises nice and the crust and texture is great--give it a try. Prep time includes the total bread machine and rising time.You can also make this in your KitchenAid mixer instead of the bread machine, using you kneading hook. Oil bowl cover let rise in a draft free spot.

This Italian-style stew — called cioppino — makes a hearty supper. Serve it with a green salad, garlic bread and a crisp white wine.

I am only posting such a simple recipe because I actually somehow lived 29 years of life before my husband introduced me to the Tomato Sandwich. If you've only used tomatoes as an accessory in your sandwiches, and not as the Featured Ingredient, you are truly missing summer as it was meant to be tasted.

"Simply a great-tasting and easy-to-make whole wheat bread."

Make this a day ahead for the best flavor.

"I tried long and hard to find the ultimate cinnamon bun recipe for bread machines...this is it. They are so soft and yummy!"

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A heaping platter of spaghetti and meatballs evokes a feeling of comfort—perfect for a family get-together. The stars of this dish are the...

Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company.

This is the best pumpkin bread I've ever tasted! I got the recipe from the November, 1995 issue of Bon Appetit Magazine. It was submitted by Vern Bertagna of West Frankfort, IL. Enjoy!

Middle Eastern style spread for Pita bread. This recipe is very tasty and easy to make. This is a very popular dish in this region. The base is usually Chickpeas and Tahini, but the flavor added to the base vary widely from one chef to the next. Tahini is a sesame paste, you can usually find it in the Mediterranean section of your grocery store.

"Water chestnuts add a delightful twist to this chilled spinach dip. Serve with wheat crackers or rye bread. I hope you will enjoy this. My family loves it!"

A wonderful recipe using fresh strawberries from Netherhill Strawberry Farm in Australia. This recipe also yields a tried and true (and reviewed) great Blueberry & Cream Bread.

My favorite corn bread. Sweet just the way I like it.

"This dough makes wonderful dinner rolls but can also be used to make cinnamon rolls. Mixing it in your bread machine but bake the rolls in the oven. They're light, soft and sweet."

"A Southern delight with a 'more-ish' taste. One bite and you want more! This bread freezes well."

This is one of the recipes I am known for. Super moist and super yummy. I have tried many over the years and always come back to this. I often give it as a gift around the holidays. Just may be the last banana bread recipe you ever try! Can also make 3 mini-loaves

My first culinary "success." This recipe came from a great book _Cucina Amore_, and is often requested by friends and family.

"This is a wonderfully hearty soup that brings raves when you serve it! Add some crusty French or Italian bread and a tossed green salad and that's all you will need! Serve with grated Parmesan cheese."

When I was growing up, we NEVER called this dish a "Gratin" - it was always Cauliflower cheese and was invariably our main meal and NOT an accompaniment! My mother had to be very clever and thrifty in what she bought & cooked, and in the absence of meat on the table, she used cheese as the protein! This dish has become very "fashionable" again is served in many guises, Cauliflower Noisette, Cauliflower Gratin, Cheese and Cauliflower Bake...but to me, it will always be just Cauliflower Cheese, and it remains one of my favourite meals! I do serve it as an accompaniment now, but you have to be very careful what you serve it with, as it is very cheesy and rich. Alternatively, just have it as a main meal and serve some homemade bread and butter with it and maybe some salad or steamed spring greens! By the way, if you make a large batch, it freezes very well - either in small plastic containers or in zip lock bags; defrost and microwave to re-heat OR reheat over a Bain Marie. Try wherever possible to use English Mustard AND a good mature Cheddar cheese in the sauce, it DOES make a huge difference to the taste, and other types of mustards & cheeses do not work as well.

"With sausage, mushrooms, celery and the perfect blend of seasonings, this moist dressing is irresistible. I like to call it 'Unstuffing' since it bakes separately from the turkey, which I do on the grill. -Ken Churches, San Andreas, California"

This is a very easy, "no mixer" bread to make. It is very moist and a little heavy type banana bread. The really important thing to remember is using all black bananas to get my same results. I always use 5 medium sized bananas and this recipe makes 2 loaves. Also, I've never used buttermilk, but sour milk instead..a little vinegar added to regular milk. I've used this recipe since 1972 and last year made 32 loaves to give away for Christmas! It's truly a wonderful bread. I only bake it until the toothpick comes out almost clean, as we like it really moist. If you over bake it, or wait til the toothpick is completely clean, the bread will be a lot dryer. I realize some like it this way, so thats why I've given this hint. My family and friends would rather have it a little under done than over. It's so good with coffee, butter/jelly or I like mine just plain. I bake it in tin foil pans and it freezes wonderfully. I try to always have one or two in the freezer for company, or a little gift. This recipe came from a ladies club cookbook. The kind where everyone contributes recipes, they are made into a recipe book and sold to make money for charities. All the cooks are just plain "down home" country gals that produce miracles in the kitchen. It's my favorite cookbook and I've almost worn it out and it can't be replaced. I know there are many banana bread recipes here, so thanks for trying this recipe. I hope you enjoy it!

Rose Ann Pescheff of Watertown, Connecticut, writes: "My husband and I went to a friend's birthday dinner at Carmen Anthony Steakhouse in nearby...

This is the most awesome wheat bread I have ever eaten. It is worth the extra effort and because this recipe makes 4 loaves, you can freeze them and have enough for awhile

Going beyond the customary side dishes for beef (mushrooms and a gratin), we've combined all the luxurious flavor of wild mushrooms sautéed in...

This is really more a tip than a recipe - It is so ridiculously easy. After hunting high and low for the recipe for restaurant yeast rolls/bread that are served in many chain restaurants & steakhouses, I was astonished to learn that very often they merely use pre-made ordinary yeast dough and honey flavored margarine - The secret "recipe" I had been searching for was actually just a method.