Bread Recipes

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Hearty, wholesome, and habit-forming. Serve warm with butter and your favorite jam or preserves. –...
Must be served warm. Very good with strawberry or raspberry jam.
A master baker’s favorite recipe. Makes a light, delicious tread that’s especially good for ...
This stuffed bread loaf, loosely based on the vegetable and meat mixtures found in Italy, is tasty...
Simona Pozzetto bakes in the European way, measuring ingredients by weight on a scale. Amounts...
Homemade pretzels are a delicious surprise in a bagged lunch. This recipe is from the Eats cookbook...
A type of fried dough to serve hot with honey or cinnamon sugar or even maple syrup. Kids love them...
“These are light and fluffy pancakes. Our guests love them smothered in local Barre pure maple...
A cornbread with a lighter texture.
This sour dough makes bread with an excellent punchy flavor and a good bitey crust.
Paul was a member of the Poughkeepsie Police Department for 35 years, during which time he never...
From the mountains of east Tennessee, where, traditionally, we NEVER put sugar in our cornbread (...
“The tiny egg dumplings that go well with robust stews like beef Burgundy and coq au vin. Gourmet...
While a teenager, Bruce enjoyed watching his grandmother cook, and to this day prepares many dishes...
Use also for Canadian Pork Pie, Quiche Lorraine, and Veal and Ham Pie.
Wrapped in foil and stored in an airtight container, this cake will keep for 4 to 5 days. To double...
This recipe was the first prize winner in the 2012 Bacon Recipe Contest, as featured in The 2012...
This goes well with dinner as it isn’t overly sweet. For variety, add ⅔ cup chopped nuts, raisins,...
“This is an overnight recipe that allows us more time to spend with guests! It is excellent with...
These pancakes are delightfully light and flavorful and have been a Stephentown breakfast favorite...
A sweet tea bread that makes three loaves. Exceedingly moist, great texture, and super flavorful!...
High, light, and lovely, these have just a hint of orange flavor, which blends beautifully with the...
A moist, mild-flavored dark bread. Refrigerate to lengthen keeping time.
A moist, mild-flavored dark bread. Refrigerate to lengthen keeping time.
Here’s a different sort of recipe – bread and sandwich all in one. For an even heartier loaf,...
Rich and delicious, this hearty breakfast will sustain you on a cold fall morning when your list of...
My Aunt Pat made these for our family’s Thanksgiving for many years. (This is half of the recipe we...
“The early American furnishings of Wildwood attract many who’ve been touring nearby Old Sturbridge...
A perfect substitute for the more traditional brown bread, this goes especially well with baked...
For her baking, Millie prefers to use King Arthur or another unbleached white flour, and she stirs...
The dough for these buttery and beautifully formed rolls will keep in the refrigerator for up to a ...
A marvelous bread – slightly sweet with a fragrant hint of orange. Makes excellent sandwiches.
A popular recipe that comes, appropriately, from New Sweden, Maine, this light rye bread is...
Pancakes from scratch taste so much better than those from a mix! The contributor multiplies this...
Timmy uses this delicious, and moist, bread to add still another vegetable element to his school...
If you love sweet potatoes you’ll love these Biscuits.
Crusty, lovely-looking bread with a nut-like flavor.
The dough for this recipe can be divided into thirds: one third for rolls, another third for a...
From the Publick House Historic Inn & Country Lodge, Sturbridge, MA
Start these rich, buttery rolls the night before you plan to serve them.
A savory accompaniment to appetizers, soups,or salads.
“This is our New England version of Scottish scones. They are a delectable accompaniment to a light...
They really are – the best, that is. Be sure to use regular sour cream, not low-fat or nonfat – it...
Golden brown and nicely shaped, this tasty bread is ideal not only for teatime but also for...
In Barbara’s kitchen bible, the johnnycakes (sometimes spelled “jonnycakes”) are thick and the...
First Prize – Tomato Recipe Contest –Brenda Radella, Cranberry, Pennsylvania  
From the Rosebelle’s Victorian Inn, Brandon, VT

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