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Staffordshire Oatcakes
These are pancakes and a traditional favorite from the North Staffordshire area of England. Delicious with butter or jam! You may grind regular oatmeal in a blender to make your own oat flour.
Gluten-Free Sourdough Sandwich Bread
True sourdough flavor in a hearty, gluten-free bread ready for your sandwich fixings. I love the taste of this bread with butter and jam or toasted and served with soup, even though it is delicious on its own. It will hold up to spreading peanut butter or avocado.
Chef John's Cuban Bread
This Cuban bread recipe uses lard and a double hit of yeast plus a fermented starter. All of this adds extra flavor and lift. I didn't think I liked Cuban sandwiches until I had one on real Cuban bread (pan Cubano) — what a difference! If you want to keep your starter going, reserve 1/4 cup of it before adding the rest to the dough.
No-Knead Country Bread
This delicious and gorgeous country loaf is part recipe, part science experiment, and part fun family project when you're all stuck in the house together looking for things to do. Even though it takes many hours to make the dough, the texture you get is incredible. Spread with butter and jam, if desired.
Pocket Bread
We made this recipe for Vacation Bible School and used strawberry or grape jam to fill them. These loaves are just like pita bread but they're rolled into a square shape.
Golden Egg Loaves (or Braids)
This is a rich and soft loaf suitable for sandwiches or slicing for use in a bread pudding, overnight egg bake, or French toast. It is equally good fresh out of the oven with butter and jam.
Everything Challah
Challah is traditionally eaten on the Jewish Sabbath (Shabbos). This is not your average challah recipe. It is a twist on my trusty old water challah recipe (which even water-challah-phobics have loved), and has some of the taste of an everything bagel. It's really something else. Enjoy! This challah freezes extremely well after baking, just defrost in a ziplock bag with the zipper open. I always freeze it, even what I bake on Thursday nights for use on Friday! It preserves the freshness so well.
Zucchini Bread in a Jar
Try "canning" zucchini bread by baking it in jars. This way it doesn't take up freezer space, and you'll always have a treat for drop-in company. Serve the cut tops with whipped cream while they're still warm — yum!
Perfectly Moist Irish Wheaten Bread
This Irish wheaten bread is so easy to make and comes out perfectly every time. My husband, a native Northern Irishman, loves this bread with a bowl of tomato and lentil soup or with butter and cheese or jelly. I hope you will enjoy it too!
Irish Soda Farls
Farl means four parts in Gaelic and this recipe is the traditional (and quickest) way to make soda bread farls for unexpected guests who drop by for a bit of "craic" (good fun). The soda bread dough is flattened into a round, then cooked on a dry griddle or pan. It's best eaten fresh with butter and jam but is also delicious pan-fried in oil or butter as part of an "Ulster fry."
Irish Soda Bread Scones
These Irish soda bread scones resemble traditional Irish soda bread, but in scone form. They're buttery, studded with raisins, lightly sweet, and lightly salty. No rise time required—both the airy texture and the name come from baking soda, which reacts with acidic buttermilk to create air bubbles. Serve warm or at room temperature with butter, jam, or clotted cream.
Brioche
This brioche recipe can be served with jelly or other preserves to accompany tea or coffee with paté or hors d'oeuvres. The tops of the small rolls can easily be pulled away, giving space for a sweet or savory filling. Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-croûte, salmon filling for a koulibiaca, or spicy garlic sausage.
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