Recipes for "bread"

In a small bowl, combine the raisins with 1/4 cup bourbon. Cover and soak for 1 to 2 hours. The raisins should soak up most of the bourbon in this time (there may be some bourbon left in the bowl when they’re done soaking).

Preheat the oven to 350°F.

Place milk in a large mixing bowl and add the cubed bread. Press the bread into the milk with your hands until the bread is completely saturated (the bread may not absorb all the milk).

In a separate bowl, whisk the eggs, then whisk in the sugar, vanilla, allspice, and cinnamon. Pour over the bread and milk mixture. Add the bourbon-soaked raisins. Stir gently to combine.

If you have extra bourbon soaking liquid after draining the soaked raisins, feel free to mix some or all into the egg and milk mixture, according to your taste.

Pour the melted butter into the bottom of a 9x13 baking pan. Coat the bottom and the sides of the pan well with the butter. Pour the bread milk and egg mixture into the baking pan.

Bake at 350°F for 35 to 45 minutes, until the liquid has set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.

While the bread pudding is cooking make the bourbon sauce. Melt the butter in a medium saucepan on low heat. Add the sugar and egg and whisk to blend well. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat. Do not allow the mixture to simmer or the sauce will curdle. (By the way, if your sauce curdles, just take it off the heat and blend it smooth in a blender.)

Whisk in bourbon to taste. Whisk again before serving. The sauce should be soft, creamy, and smooth.

Serve the bread pudding with bourbon sauce on the side; pour on to taste.

Bread pudding is best served right away after it's finished baking. However, leftovers can be kept for up to 5 days refrigerated and can be reheated in the microwave.

To reheat, warm individual portions in 1-minute bursts in the microwave until warmed through. The sauce can be drizzled over top and reheated along with the individual slice.

We do not recommend freezing bread pudding.

Did you love the recipe? Give us some stars and leave a comment below!

Preheat the oven to 375 degrees F (190 degrees C).

Toss bread cubes, raisins, melted margarine, and cinnamon together in a large bowl until well mixed; transfer to a 2-quart baking dish.

Beat eggs in same bowl; stir in sugar, vanilla, and salt until sugar dissolved. Slowly whisk in hot milk; pour over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes.

Bake in the preheated oven until a knife inserted into the center comes out clean, 25 to 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with cooking spray; set aside.

Mix together milk, eggs, sugar, and vanilla in a large bowl until smooth. Stir in bread, bananas, and chocolate chips. Let mixture rest until bread soaks up liquid, about 5 minutes. Pour into the prepared loaf pan.

Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel inside the roasting pan, then place the roasting pan on the oven rack. Fill the roasting pan with water to reach halfway up the sides of the loaf pan.

Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

In a large mixing bowl, pour hot milk over bread. Blend eggs, sugar, and vanilla. Stir egg mixture into the bread mixture and blend well. Add raisins. Mix well.

Melt the margarine and pour into a 9x13-inch pan. Pour bread mixture over margarine. Bake for 40 minutes, or until firm and golden brown. Serve hot or cold.

Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.

Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.

Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.

Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.

To make the bread pudding: Combine bread, apples, and raisins in a large bowl. Combine milk, brown sugar, and butter in a small saucepan over medium heat. Cook and stir until butter is melted. Pour over bread mixture in the bowl; mix until evenly coated. Pour bread mixture into the prepared baking dish.

Whisk eggs, cinnamon, and vanilla together in a small bowl. Pour egg mixture over bread mixture in the baking dish.

Bake in the preheated oven until the center is set and apples are tender, 40 to 50 minutes.

Meanwhile, make the vanilla sauce: Mix milk, butter, white sugar, and brown sugar together in a saucepan. Bring to a boil, remove from heat, and stir in vanilla. Serve over pudding.

Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish.

Place bread cubes into prepared baking dish. Heat milk and butter in a saucepan just to the boiling point. Pour over bread cubes; let stand 15 minutes.

Whisk eggs, sugar, cinnamon and salt together in a medium bowl. Stir in rhubarb; pour over soaked bread, and gently stir until combined. Sprinkle walnuts over top.

Bake in the preheated oven until nicely browned on top, about 50 minutes. Let stand for 10 minutes before serving.

Set the oven rack to the center position and preheat the oven to 300°F for toasting the bread. Grease the inside of a 6-quart slow cooker with the softened butter.

Spread the bread cubes in a single layer on a large sheet pan or two smaller pans. Bake for 20 minutes, stirring halfway through toasting. The bread should be lightly golden, dry, and crisp. Remove the bread cubes from the oven and let them cool for 10 minutes.

Once cool, transfer toasted bread to the slow cooker and arrange in an even layer.

In a medium bowl, whisk the eggs. Add the half-and-half, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, salt, and mashed bananas to the bowl with the eggs, and whisk to combine.

Pour the custard mixture over bread. Press the bread into the liquid to submerge. Cover and transfer to the refrigerator for at least 60 minutes, or up to 24 hours.

Remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes.

Place the slow cooker insert into the slow cooker base, cover it with a lid, and cook it on the high setting for 2 1/2 to 3 1/2 hours, or on the low setting for 4 to 5 hours.

The casserole is ready when the custard is set in the center and puffy; it should not be runny or jiggle. It will shrink slightly once the heat is turned off. The center of the casserole should be above 175°F when tested with a thermometer.

In a medium high-sided saucepan add the sugar and water. Set the pan over medium-low heat and let the sugar dissolve without stirring. This should take about 3 to 5 minutes.

When it’s ready, the granules will be dissolved, and it will look just like gently bubbling clear water. (If you see sugar granules on the sides of the pan. Dip a pastry brush into a cup of tap water, and “paint” the inside of the pan with the wet brush to wash away any undissolved sugar.)

Once the sugar has dissolved completely, increase the heat to high and bring sugar to a low boil. Stir with a whisk until a deep amber color is formed and the temperature reads between 320°F to 340°F on a candy thermometer. This should take about 5 to 7 minutes. If your sugar boils rapidly, reduce the heat to medium high.

Remove the caramel from the heat.

Slowly and carefully whisk in 1/3 of the heavy cream in a thin stream. The caramel will bubble as the cream is added; allow it to subside before adding the rest of the cream. Whisk in the butter, cinnamon, and salt until smooth.

Let the sauce cool at room temperature for about 10 minutes before using, it will thicken as it cools, but still be pourable. (You can store the sauce in an airtight container for up to one week in the refrigerator.)

Allow the casserole to rest for at least 15 minutes before serving. Serve warm with a scoop of vanilla ice cream, caramel sauce, and a sprinkle of cinnamon.

Grease a 9 x 13-inch casserole dish.

Spread the cubes of bread out evenly on a baking sheet. Bake in the oven until lightly toasted, about 10 minutes.

You can skip this step if you’re using stale bread that is dry to the touch.

Simply Recipes / Hannah Zimmerman

Meanwhile, add the diced apples, brown sugar, butter, vanilla, cinnamon, and salt to a medium saucepan over medium heat. Stir and cook until the apples are soft and the sugar is melted, about 5 minutes. Remove from heat and set aside.

Simply Recipes / Hannah Zimmerman

In a large bowl, whisk together the milk, eggs, and sugar.

Add the bread cubes to the prepared casserole dish. Pour the apple filling on top. Using a large spoon or rubber spatula, toss the bread chunks and apple filling together until evenly distributed. Pour the egg and milk mixture on top.

Let sit at room temperature for 15 minutes before baking so that the bread can soak up most of the liquid.

Simply Recipes / Hannah Zimmerman

Simply Recipes / Hannah Zimmerman

Bake until the liquid has set and the bread on the surface of the casserole is golden brown, about 40 minutes. When the bread pudding is done baking, a sharp knife or toothpick inserted in the center should come out clean.

Simply Recipes / Hannah Zimmerman

While the bread pudding is baking, prepare the sauce. Combine the brown sugar and butter in a small saucepan over medium heat. Stir until the brown sugar is melted, 4 to 5 minutes.

Add the heavy cream and continue to stir the mixture over heat for 1 to 2 minutes. Stir in the bourbon and let the sauce simmer for 1 minute. Remove from heat. As the sauce cools, mix it every 1 to 2 minutes to prevent the butter from separating.

Pour the sauce over the bread pudding and serve warm.

If you don’t plan to serve the entire bread pudding at once, consider adding the sauce to each individual serving. Store any leftover bread pudding and sauce separately in airtight containers in the fridge for up to 4 days.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Hannah Zimmerman

Simply Recipes / Hannah Zimmerman

Preheat the oven to 300 degrees F (150 degrees C).

Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon.

Blend half-and-half, sugar, eggs, vanilla, and salt in a blender until smooth. Pour egg mixture over bread in the baking dish. Place the baking dish into a large roasting pan; fill the pan with boiling water halfway up the sides of the baking dish.

Bake in the preheated oven until set, about 1 1/2 hours. Serve warm or cold.

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.

In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.

Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.

Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.

Preheat the oven to 300 degrees F (150 degrees C).

Whisk 1 ½ cups sugar and eggs together in a medium bowl. Whisk in milk, heavy cream, vanilla extract, and cinnamon until smooth.

Arrange bread cubes in a medium baking dish; top with golden raisins. Pour milk mixture over bread cubes; set aside until bread becomes saturated with mixture.

Bake in the preheated oven until lightly browned, about 45 minutes.

Meanwhile, heat remaining 1 ½ cups sugar, butter, and corn syrup in a medium saucepan over low heat until thoroughly combined. Off heat, whisk in whiskey. Serve warm over bread pudding.

Place bread and raisins into a slow cooker.

Whisk milk, eggs, melted butter, sugar, vanilla, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat.

Cover and cook on Low until a knife inserted near the center comes out clean, about 3 hours.

Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 inch casserole with nonstick spray.

In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired.

In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish.

Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. Bake for 45 minutes.

In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.

Generously butter a 9x13 inch baking dish. Arrange the bread slices in the dish so they are packed in a little bit tight. In a medium bowl, whisk together the 4 eggs, milk, white sugar, vanilla, and cinnamon. Pour the liquid over the bread, and let it sit for an hour in the refrigerator. Press down the top with a spatula occasionally to help the bread absorb the liquid. After about 30 minutes, sprinkle the berries over the pudding, and press them down inside a bit to distribute.

Preheat the oven to 350 degrees F (175 degrees C). Bake the bread pudding for 45 to 50 minutes in the preheated oven, or until the top is golden, and the middle is firm. While the pudding is baking, make the brown sugar sauce.

Melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar, water, pumpkin pie spice, and salt. Cook, stirring constantly for about 2 minutes. Remove from heat, and whisk in the egg. Return to the burner, and cook stirring constantly until thickened, about 1 minute. Serve hot over the hot bread pudding.

Bring 1 cup water to a boil in a small saucepan over high heat. Add cinnamon sticks, cloves, and anise seed. Cover and set aside to steep for 15 minutes.

Meanwhile, combine 1/2 cup sugar and 2 tablespoons water in a saucepan over medium-high heat. Stir occasionally to dissolve sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the sugar as the caramel begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5-inch loaf pan. Set aside to allow caramel to harden.

Preheat the oven to 350 degrees F (175 degrees C).

Remove crust from day-old bread, tear bread into cubes, and place into a large mixing bowl. Strain spice tea through a fine mesh sieve to remove spices. Add to bread along with evaporated milk. Stir to evenly moisten and set aside for 10 minutes.

While the bread mixture sits, whisk eggs in a large mixing bowl along with remaining 1 1/2 cups sugar, vanilla, salt, and melted butter. Stir in moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.

Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place roasting pan on oven rack. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.

Cool in the pan for about an hour, then refrigerate until cold, 2 hours more.

When ready, invert the budin onto a serving plate. The caramel will have turned to syrup and will cover the budin like a sauce.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x11 inch baking dish.

Toss together the pieces of bread and mango, and place in the prepared baking dish. In a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. Pour over the bread. Dot with small pieces of butter.

Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.

Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of an 8-inch square baking dish with melted butter.

Toss bread with chopped strawberries; place into the prepared pan. Beat eggs, milk, cream, strawberry preserves, sugar, and vanilla in a medium bowl until frothy. Pour over bread and lightly press down with a spatula until bread has absorbed milk mixture.

Bake in the preheated oven for 40 to 45 minutes, or until the top springs back when lightly tapped.

Cut bread into cubes; arrange on a baking sheet. Dry out at room temperature for about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C).

Beat eggs together in a medium bowl. Stir in milk, white sugar, and vanilla until combined.

Place bread cubes in a baking pan; pour milk mixture over bread cubes.

Place butter in a microwave-safe bowl; microwave until melted. Stir in brown sugar until dissolved, then stir in pecans.

Pour pecan mixture over bread cubes; gently fold. Don't mix it in thoroughly, just fold it so pecan mixture forms clumps throughout bread pudding.

Bake in the preheated oven until top is slightly brown, 45 to 55 minutes. The center will still be a little jiggly.

Cool before serving, at least 20 minutes.

Arrange panettone bread cubes to fit compactly into a buttered 2-quart casserole dish. Do not compress too tightly; set aside any leftover bread cubes.

Whisk 3 eggs and 1/2 cup sugar together until sugar is dissolved and mixture becomes light yellow in color. Pour in cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in pinch of salt, 1/8 teaspoon nutmeg, lemon zest, and orange zest: pour mixture over panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Remove bread pudding from the refrigerator, uncover, and dot the top of with 2 1/2 tablespoons butter; sprinkle with 2 tablespoons of white sugar.

Set casserole dish into a shallow pan that is 2 to 3 inches larger in diameter than the casserole dish. Set these pans onto the center rack of the preheated oven. Pour hot water into the outside pan, until it reaches a depth of 1 inch around the casserole dish, creating a water bath.

Bake the pudding in the water bath until it is fully set and a knife inserted into the center of the pudding comes out clean, 1 to 1 1/4 hours. The water bath will help the pudding to cook evenly and maintain a light texture. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving.

Just before serving, make the sauce by melting 1/2 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 1/4 cup orange liqueur, 3 tablespoons water, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir and heat over medium heat until the sugar is fully dissolved and the liquid is heated through. Remove from heat.

In a small mixing bowl, whisk 1 egg until well beaten. While whisking the egg, slowly pour 2 tablespoons of the hot mixture into the bowl with the egg. Then, while whisking mixture vigorously, slowly pour the warmed egg mixture back into the sauce.

Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium. Continue to stir until the sauce almost reaches a simmer, reducing the heat as necessary if the mixture threatens to boil. Continue stirring until the sauce thickens, 1 to 2 minutes. Spoon over the bread pudding and serve immediately.

Preheat oven to 350 degrees F (175 degrees C).

In a medium mixing bowl stir together eggs, applesauce, yogurt, white sugar, 1/2 cup brown sugar, oats, and cinnamon. Stir in bread and apples. Pour into pie crust.

In another bowl stir 1/4 cup brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie filling.

Bake in preheated oven for 1 hour or until top is golden and fruit is tender.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.

For bread pudding, whisk together milk, sugar, melted butter, eggs, brown sugar, and cinnamon in a mixing bowl.

Gently stir in bread cubes and raisins.

Lightly spoon mixture into the prepared baking dish. Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let pudding stand for 10 minutes before serving.

For vanilla sauce, whisk together milk, brown sugar, butter, egg, flour, cinnamon, and salt in a heavy saucepan until smooth.

Cook over medium heat, whisking constantly, until sauce is thickened and coats the back of a spoon, 10 to 12 minutes. Stir in vanilla extract.

Pour sauce over warm bread pudding or serve on the side in a bowl.

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.

Mix milk, eggs, 3 tablespoons melted butter, and vanilla together in a large bowl until well combined. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.

Place bread cubes into bottom of the prepared baking dish. Pour milk-egg mixture over top, fully saturating all bread. Sprinkle with pecans.

Bake in the preheated oven until golden, about 1 hour.

When bread pudding is almost finished, combine 1/2 cup white sugar, 1/2 cup butter, cream, and whiskey in a small saucepan over low heat. Cook, stirring constantly, until sauce is gently boiling.

Remove bread pudding from the oven. Pour sauce over top and serve.

For the bread pudding, cut or tear bread into pieces and place in a large bowl. In a medium saucepan over low heat, melt brown sugar, milk, butter, cinnamon, vanilla, raisins, and 2 1/2 tablespoons rum. Stir constantly until sugar is dissolved. Pour over bread and allow to soak for 30 minutes.

Preheat oven to 350 degrees. Add 4 beaten eggs to the soaked bread mixture and stir gently. The bread should be completely saturated with the egg and milk mixture. Pour into a buttered 9-inch square baking dish and bake for 40-50 minutes until the top is browned and the middle is set. Do not overbake or the bread pudding will become dry.

For the sauce, melt the heavy cream, white sugar, and butter in a medium saucepan over low heat. Do not boil or the mixture will start to crystallize. When sugar has dissolved, add 1 1/2 tablespoons rum. Pour the warm sauce over each slice of bread pudding before serving.

Dissolve 1 1/2 teaspoons sugar and yeast in 1/2 cup warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

Beat flour, oil, egg, salt, remaining sugar, and remaining warm water into yeast mixture until smooth, adding more flour if needed to form a soft dough. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes.

Place dough in a greased bowl, turning once to cover completely with oil. Cover bowl with a damp towel and place in a warm area until dough is doubled in size, about 40 minutes.

Grease a baking sheet.

Punch dough down and turn onto a floured work surface. Divide dough into 18 pieces and shape each into a 6-inch rope. Arrange dough pieces on the prepared baking sheet about 2 inches apart; cover with a towel or plastic wrap and let rise until doubled in size, about 25 minutes.

Preheat oven to 400 degrees F (200 degrees C). Remove cover from dough.

Bake in the preheated oven until golden brown, 10 to 12 minutes.

Whisk butter and garlic salt together in a bowl; brush over each breadstick. Sprinkle Parmesan cheese over each.

1. Preheat the oven to 350° F. Butter a (9×5 inch) bread pan.

2. In a large bowl, stir together the oil, maple syrup, eggs, and vanilla until combined. Stir in the shredded carrots. Add the flour, baking soda, cinnamon, and salt. Mix until just combined.

3. Spoon half the batter into the prepared bread pan. Dollop the cream cheese over the batter, then sprinkle with the cinnamon sugar and crystallized ginger pieces. Evenly spoon the remaining batter over the sugar/ginger.

4. To make the crunch. Mix the brown sugar, cinnamon, crystallized ginger pieces, and butter. Sprinkle the brown sugar mix over the loaf.

5. Bake for 55-60 minutes or until the center is just set. Remove the bread and let cool. Or enjoy warm slathered with salted butter. YUMMMM!

1. Add 6 tablespoons butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a large heatproof bowl.

2. Beat together the remaining 6 tablespoons of butter, the cooled browned butter, pumpkin butter, brown sugar, and vanilla until creamy. Add the flour and pumpkin pie spice. Mix until combined. If the dough is too sticky to form a ball, add 2-4 tablespoons of flour.

3. Place the dough on a large piece of parchment paper. Divide in half and shape each ball into a log around 6 inches long. Chill 1-2 hours, or up to 5 days.

4. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

5. On a plate, mix the coarse sugar, cinnamon, and a pinch of salt. Unwrap the logs and place them on a cutting board. Brush with the beaten egg and roll in the coarse sugar to coat. Cut 11-12 cookies from each log.

6. Arrange the cookies on the prepared baking sheet. Bake 12-14 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet.

7. Drizzle the chocolate over each cookie and sprinkle with flaky sea salt. Enjoy a couple with that melty chocolate!

1. Preheat the oven to 350° F. Butter a (9×5 inch) bread pan.

2. To make the cinnamon swirl. In a bowl, mix the butter, brown sugar, cinnamon, and flour.

3. Make the bread. In a large bowl, stir together the coconut oil, maple syrup (or honey), pumpkin butter, egg, vanilla, and milk until combined. Add the flour, pumpkin pie spice, baking powder, and salt. Mix until just combined.

4. Spoon half the batter into the prepared bread pan. Dollop 2/3 of the cinnamon swirl over the batter. Swirl using a paring knife. Evenly spoon the remaining batter over. Dollop on the remaining cinnamon swirl. Swirl one more time.

5. Bake for 55-60 minutes, or until the center is just set.

6. Meanwhile, if desired, make the icing. Whisk all ingredients in a bowl. If needed, add milk to thin. Drizzle the bread with icing. Eat warm or let cool and store in an airtight container for up to 4 days. YUMMMM!

1. Preheat the oven to 350° F. Grease a 9×5 inch bread pan.

2. In a bowl, stir together the mashed bananas, yogurt, butter/coconut oil, maple/honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt. Mix until just combined. Fold in the chocolate chunks/chips.

3. Pour the batter into the prepared pan. Bake for 50-60 minutes, or until the center is just set. Remove and let cool for 15 minutes before cutting, or just eat it warm with a smear of cinnamon butter. Enjoy!

4. To make the cinnamon butter. In a bowl, beat together all ingredients. Serve with the warm bread.

1. Line a baking sheet with parchment paper. In a pot, cook the sugar over medium heat, stirring occasionally with a heat-proof spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove from the heat and carefully pour the caramel onto the prepared baking sheet. Spread in a thin even layer and sprinkle with flaky sea salt. Let sit for 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon.

2. In a pot, bring the milk to a gentle simmer over medium heat. Remove from the heat, add the maple syrup, molasses, ginger, cinnamon, star anise, and a pinch of salt. Add the chai tea bags, cover, and steep for 10 minutes. Discard the tea bags and star anise.

3. Rewarm the latte over medium heat, 3-5 minutes, until steamy again. Stir in the vanilla. Using a small whisk or a fork, whisk until frothy.

4. Divide the espresso between 2 mugs. Pour over the gingerbread chai. Top with whipped cream and a sprinkle of caramel brûlée. Drink up!

1. Preheat the oven to 350° F. Grease a 9×5 inch bread pan.

2. Lay a clean towel on the counter and spread the zucchini out in an even layer, then squeeze out a little excess water, but don't get it fully dry.

3. In a large mixing bowl, stir together the coconut oil, maple syrup, eggs, and vanilla until combined. Mix in the squeezed-out zucchini. Add the flour, cocoa powder, baking soda, instant espresso, cinnamon, and salt. Mix until just combined. Fold in the chocolate chunks.

4. Pour the batter into the prepared bread pan. Bake for 50-60 minutes, or until the center is just set. If the bread is browning before it's done cooking, cover with foil. Remove the bread and let cool before cutting. Or slice and eat it warm with the chocolate all melty. YUM!

1. Preheat the oven to 350° F. Butter a (9×5 inch) bread pan.

2. Combine the sugar and cinnamon.

3. In a bowl, stir together the mashed bananas, melted butter, maple syrup, eggs, and vanilla until combined. Add the flour, baking soda, and salt, and mix until just combined.

2. To make the crunch. Mix the butter, brown sugar, flour, and cinnamon.

3. Spoon half the batter into the prepared bread pan. Sprinkle with the cinnamon sugar and 1/4 cup of the crunch mix, reserve the remaining crunch mix for topping. Evenly spoon the remaining batter over the sugar. Sprinkle over the remaining crunch mixture.

4. Bake for 50-60 minutes or until the center is just set. Remove and let cool for 30 minutes before cutting…or eat it warm with a smear of cinnamon butter. Enjoy!

1. Preheat the oven to 350° F. Grease a 9×5 inch bread pan.

2. In a bowl, stir together the mashed bananas, melted oil/butter/ghee, honey, eggs, and vanilla until combined. Add the flour, buckwheat flour, baking soda, cinnamon (if using), and salt. Mix until just combined. Fold in the chocolate chunks and walnuts (if using).

3. Pour the batter into the prepared pan. Bake for 50-60 minutes or until the center is just set. Remove and let cool, or slice and eat warm – YUM! This is even yummier with salted butter melted into the bread.

1. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.

2. In a mixing bowl, beat together the butter, brown sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the egg, mixing to combine. Then, add the molasses. Again, mix to combine. Add the flour, baking soda, ginger, cinnamon, and salt. Beat until combined.

3. Divide the dough in half. Roll out the dough on a floured piece of parchment paper to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Using a gingerbread cookie cutter, cut the dough into cookies. Transfer the cookies to a parchment-lined baking sheet. I recommend using a floured spatula to lift the cookies. Cover the baking sheet and place it in the freezer until firm, 20 minutes. Roll out the leftover scraps, and repeat with the remaining dough. Bake for 10-13 minutes, until just set.

4. Meanwhile, make the icing. In a medium bowl, whisk together the powdered sugar, cocoa powder, meringue powder, hazelnut liquor (if using), vanilla, and 1 tablespoon of water until smooth and drizzly. If needed, thin the glaze by adding 1 tablespoon of water at a time until drizzly.

5. Transfer the icing to a ziplock bag. Snip a small hole in the corner of the icing bag. Pipe/draw an outline around the head of each cookie, around the arms, and across the chest of the gingerbread man. Turn the gingerbread man upside down so it is standing on its head. Fill the face in with icing.

6. Place the melted chocolate into a separate ziplock bag. Pipe/draw antlers coming out of the top of the head and over the gingerbread man's legs and feet. Place candy eyes toward the top of the reindeer's head and use 1 mini chocolate chip OR mini red M&M candy to create the nose. Decorate the antlers as desired with holiday sprinkles and/or edible gold dust. Let sit to dry for 1 hour (look through the photos for examples).

7. Once the icing hardens, the cookies can be stored in an airtight container for up to 3 days. These are great for gifting!

1. If desired, rim your glass. On a small plate, mix the brown sugar, ginger, and cinnamon. Run an orange wedge around the rim of the glass and coat in sugar mix.

2. Fill your glass with ice.

3. In a cocktail shaker, mix the bourbon, orange juice, molasses, cinnamon, ginger, nutmeg, cloves, and maple/honey (if using). Add 1 candied ginger slice and shake. Strain into the prepared glass and top with ginger beer. Garnish with a cinnamon stick and star anise.

4. To Make A Mocktail: omit the bourbon/spiced rum. Use 2 ounces (1/4 cup) spiced apple cider. A little vanilla is nice too!

1. In a punch bowl, combine the bourbon, orange juice, molasses, cinnamon, ginger, nutmeg, cloves, and maple/honey (if using). Add the candied ginger slices. Stir to combine, chill until ready to serve. Before serving, add ice, then pour in the ginger beer.

2. If desired, rim your glasses. On a small plate, mix the brown sugar, ginger, and cinnamon. Run an orange wedge around the rim of the glass and coat in sugar mix.

3. Fill each glass with ice. Pour over the punch and top with ginger beer.

4. To Make A Mocktail: omit the bourbon and use 1 1/2 cups of apple cider.

1. To make homemade breadcrumbs. Preheat the oven to 425° F. On a baking sheet, toss the bread and garlic with butter and a pinch of salt. Bake for 10 minutes, until toasted. Pulse the toasted bread and garlic into crumbs in a food processor.

2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup cooking water. Drain.

3. Melt the butter and tomatoes in a large skillet. Cook for 8-10 minutes, until the tomatoes burst. Add the garlic, thyme, salt, pepper, and chili flakes. Cook another minute, then pour in the wine, scraping up any brown bits from the bottom of the pan. Add the cream. Season with salt and pepper. Simmer until steaming.

4. Mix in the pasta, parmesan, and basil. Add the cooked lobster meat, tossing until heat through. If needed, thin the sauce with the reserved pasta cooking water.

5. Divide the pasta among plates and top with basil and breadcrumbs.

1. In a bowl, stir together the flour, yeast, rosemary (if using), and salt. Add the beer and mix with a spatula until combined. Cover the bowl and let sit at room temperature for at least 12 hours, but ideally overnight.

2. Preheat oven to 450° F. Place a large Dutch oven in the oven to preheat for 30 minutes.

3. Generously dust a work surface with flour. Scrape the dough out of the bowl. It should be loose and sticky. Form the dough into a ball and place on a piece of parchment. Cover and allow to rise for 1 hour, until doubled in size.

3. When ready, carefully lift the dough and the parchment and place in the Dutch oven. Bake, covered, for 30 minutes. Remove the lid and continue baking until the bread is a deep, golden brown, about 15-20 minutes more. Remove from the oven. Enjoy with softened butter and sea salt. YUM!

1. Preheat the oven to 350° F. Butter a (9×5 inch) bread pan.

2. Combine the sugar and cinnamon.

3. In a large bowl, stir together the coconut oil, maple syrup (or honey), yogurt, egg, vanilla, and milk, until combined. Add the flour, baking soda, and salt, and mix until just combined. Fold in the white chocolate.

4. Spoon half the batter into the prepared bread pan. Sprinkle with the cinnamon sugar, leaving 1 tablespoon reserved for topping. Evenly spoon the remaining batter over the sugar. Sprinkle over the remaining cinnamon sugar.

5. To make the crunch. Mix the butter, brown sugar, flour, and cinnamon. Spoon clumps of the brown sugar mix over the loaf.

6. Bake for 55-60 minutes, or until the center is just set. Remove the bread and let cool, or enjoy warm slathered with salted butter. YUMMMM!

1. At least 30 minutes and preferably 1 to 2 hours before baking preheat the oven to 500°F with a rack positioned in the upper third of the oven. If you have a baking stone, preheat it at the same time.

2. On a lightly floured work surface, push/roll the dough to a 1/4 inch thickness. Transfer the dough to a baking sheet sheet lined with parchment paper.

3. In a small skillet over low heat, combine the butter, olive oil, and garlic. Cook, stirring occasionally, until the butter is melted and garlic fragrant. Remove from the heat and add the herbs and chili flakes.

4. Brush the garlic butter over the dough. Sprinkle with parmesan. Spread over the ranch dressing. Add the mozzarella, cheddar and more parmesan. Bake 15 minutes.

5. Meanwhile make the salad. Combine all ingredients in bowl, adding the cheese last.

6. Top the pizza with salad and enjoy!

1. In a large dutch oven over high heat, brown the meat with the onions, peppers, chili powder, garlic powder, paprika, and cumin, breaking up the meat as you go, about 5 minutes. Mix in the salsa, tomato paste, hot sauce, and butter. Pour over 2 cups of broth. Season with salt. Stir to combine.

2. Partially cover and cook for 15 minutes, or simmer for up to all day. Chili is best the longer it has to cook! If you have more time, simmer over low. Stir in the black beans.

3. To make the cornbread. Preheat the oven to 375°F.

4. Whisk together all ingredients in a large bowl. Pull the chili off the stove and top with cheese. Spread the cornbread batter on top. Bake for 30–35 minutes or until the cornbread is golden on top and cooked through.

5. Scoop into bowls. Top, as desired. I like Greek yogurt/sour cream, avocado, cilantro, and green onions. Eat and enjoy!

Preheat the oven to 350°F and grease a 4x8-inch loaf pan.

In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

In another bowl, beat together all the ingredients for the cream cheese filling with a hand mixer or in a stand mixer.

Pour half of the banana bread batter in the loaf pan. Top the batter with half of the cream cheese filling, one dollop at a time. Top with remaining batter. Top with the remaining cream cheese filling one dollop at a time.

Insert a butter knife about halfway into the batter and run through the batter vertically and horizontally to swirl the cream cheese into the banana bread batter.

Bake for 55-60 minutes or until a toothpick inserted in the center of the loaf comes out clean.

If the top starts to brown too much before the middle is done, tent the top with foil.

Cool the banana bread for a few minutes in the pan, then remove from pan and transfer to a cooling rack to cool completely.

Store covered at room temperature for up to 4 days.

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Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with a single sling of parchment paper. Leave a 1-inch overhang of parchment paper on the long sides of the pan for easy removal after baking.

In a medium bowl, combine the brown sugar, granulated sugar, flour, cinnamon, and salt. Slowly drizzle the melted butter over the dry ingredients, tossing the mixture with a fork as you pour. Once all the butter is added, mix until you have a crumbly, doughy mixture. Set aside.

In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Using a hand mixer or a stand mixer with a beater attachment, beat the butter and sugar on medium speed for about 2 minutes, until light and fluffy. Add the egg and vanilla extract and continue to mix on medium speed until fully combined. Add the yogurt and milk and mix on medium speed until all ingredients are evenly combined with a smooth, creamy texture.

Add the dry ingredients to the wet ingredients. Beat all the ingredients together starting on low speed and increasing to medium speed for 1-2 minutes, until a smooth batter forms with no lumps.

Add the diced apples to the batter. Using a rubber spatula, fold the apples into the batter.

Pour the batter into the prepared loaf pan. Sprinkle the streusel over the top.

Place in the oven and bake for 45-50 minutes, until the streusel is golden-brown and a toothpick inserted in the center of the loaf comes out clean.

Let the apple bread cool in the pan for 10-15 minutes, then use the parchment overhang to lift it out of the pan and place on a wire rack. Let the loaf cool on the rack for an additional 5-10 minutes before slicing and serving.

Place the cornmeal in a large bowl. Boil the two cups of water and pour the hot water into the cornmeal, stirring constantly to prevent lumps. Let sit for 30 minutes.

Add the molasses, salt and butter and stir to combine. The cornmeal water should still be warm enough to melt the room temperature butter.

Put 1/2 cup of warm water (slightly warmer than body temperature) into a small bowl. Sprinkle the yeast over the water and let sit for a few minutes. Then stir it to gently combine. Let sit for another 5 minutes.

Add the yeast and the water to the bowl with the cornmeal and everything else, and mix to combine. Add the bread flour, a cup at a time, stirring after each addition. You will end up with something of a gloopy mess.

Butter a couple of 5- x 9-inch loaf pans. Spoon the dough mixture into the pans as best you can; it’ll be sticky. Cover with a tea towel and let rise for several hours, until it doubles in size.

Preheat the oven to 350°F .

Bake the breads for 45 to 50 minutes, or until a skewer or knife blade comes out clean. Let the loaves cool for a few minutes, then turn them out onto racks to continue cooling.

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1. Preheat the oven to 450° F.

2. On a baking sheet, toss together 2 tablespoons olive oil, the potatoes, salt, and pepper. Bake for 25 minutes. Add the asparagus, garlic, and oregano, toss, and continue roasting for another 20 minutes, until crisp.

3. At the same time, make the crumbs. On a baking sheet, toss the butter, Panko, sesame seeds, and garlic. Season with salt. Bake for 8 minutes, until toasted.

4. In a small bowl, combine the remaining olive oil, lemon zest, chopped herbs (basil, parsley, and dill), chives, and lemon zest. Season with salt, pepper, and chili flakes.

5. Remove the potatoes from the oven and scoop onto a serving plate. Break the burrata over the potatoes. Spoon over the herb oil. Add the breadcrumbs. We love these warm. Add sea salt. Enjoy!

Grease a 9x5-inch loaf pan with butter or cooking spray and set aside.

Simply Recipes / Lori Rice

Using a box grater, carefully grate the carrots with the large holes. You should have about 1 cup packed. Set aside.

Next, grate the zucchini using a box grater with the large holes. Using your hands or a clean dish towel or nut milk bag, wring out the zucchini. You should have about 1 cup packed zucchini. Set aside.

Simply Recipes / Lori Rice

Simply Recipes / Lori Rice

In a medium bowl, whisk the flour, salt, baking soda, baking powder, cinnamon, ginger, and cardamom together.

Simply Recipes / Lori Rice

In a large bowl, whisk both sugars and vegetable oil, until combined. Add the eggs and whisk until smooth.

Simply Recipes / Lori Rice

Add the grated carrots, grated zucchini, and the orange zest to bowl and stir to distribute. Use a rubber spatula to fold in the flour mixture until just combined. There should be no visible streaks of flour once thoroughly combined.

Simply Recipes / Lori Rice

Pour the batter into the prepared pan and smooth out the top with the spatula. Sprinkle the demerara sugar over top.

Simply Recipes / Lori Rice

Bake the bread for 55 to 60 minutes until a cake tester or skewer inserted into the center comes out clean. Let cool in the pan for at least 20 minutes, then transfer to a wire rack to cool completely.

Simply Recipes / Lori Rice

In a small bowl, whisk together the powdered sugar and milk, 1 tablespoon at a time, until the mixture is a smooth and pourable consistency. Stir in the vanilla, salt, and nutmeg.

Simply Recipes / Lori Rice

Use a spoon to drizzle the glaze over the cooled bread. Sprinkle the toasted coconut overtop. Cut slices serve.

This bread keeps well on the counter for a few days—just store it in an airtight container or wrapped tightly in plastic wrap. Keep in mind that the coconut topping will get less crunchy over time.

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Simply Recipes / Lori Rice

Simply Recipes / Lori Rice

Simply Recipes / Lori Rice

1. Lay a clean towel on the counter. Spread the shredded zucchini out onto the center of the towel, then squeeze out any excess water.

2. Preheat the oven to 350°F. Line a 9×5 inch bread pan with parchment paper.

3. In a bowl, whisk together the melted butter, brown sugar, maple, yogurt, eggs, and vanilla. Stir in the shredded zucchini. Add the flour, baking powder, and salt. Mix until fully combined. Add the chocolate chips.

4. Pour the batter into the prepared pan.

5. To make the crunch. Mix the pecans, butter, brown sugar, flour, and cinnamon. Arrange the clumps over the batter. Bake for 55-60 minutes or until the center is just set.

6. Remove, slice, and enjoy with butter and flaked sea salt.

In a large mixing bowl, combine the starter and water and stir until the starter has dissolved. Add the honey, bread flour, salt, and butter into the bowl. Using a rubber spatula or a wooden spoon mix the ingredients together until all of the flour is hydrated.

Using your hand, continue mixing the ingredients together until everything is well incorporated and you have a homogenous dough, 2-3 minutes. (The dough may be sticky at this point. Don’t panic!) Cover the bowl with plastic wrap and set it aside in a warm place for 45 minutes.

Simply Recipes / Hannah Dela Cruz

Simply Recipes / Hannah Dela Cruz

Set plastic wrap and a lightly oiled bowl aside to be ready for your finished dough.

Turn your dough out into a lightly floured work surface, it should feel less tacky and easier to work with. Begin kneading the dough gently, using a lighter hand will help develop the gluten in your dough and will gradually feel less sticky.

Continue kneading your dough for 10 minutes, applying more force as your dough progressively becomes more cohesive and easier to work with. Once your dough looks and feels smooth, place it in the lightly oiled bowl and cover with plastic wrap.

Simply Recipes / Hannah Dela Cruz

Allow your dough to rise undisturbed until it has doubled in size, about 4 to 6 hours.

Simply Recipes / Hannah Dela Cruz

Working inside your bowl, gently knock the air out of your dough, then round it into a tight ball. Cover the bowl with plastic wrap again and refrigerate overnight. This will allow your dough to develop more flavors while slowing down fermentation so that your loaf does not overproof.

Line an 8x5-inch loaf pan with parchment paper. Grease any exposed surfaces.

A 9x5, 8x4, or 8 12/ x 4 1/2-inch pan should work just fine. The dough will just be a little taller or a little longer depending on what you use.

After your overnight proof, turn your dough out onto a lightly floured work surface.

To shape your loaf, use hour hands or a rolling pin to press or roll the dough into a 20x12-inch rectangle.

Don’t feel the need to break out the ruler here, these measurements are just a guide and do not have to be exact. But it is important to try to make sure you flatten your dough out to an even thickness, or your bread may turn out lopsided.

Fold the top and bottom of your dough towards the center, like you are folding a piece of paper into a letter.

Turn your dough 90 degrees. Grab the top of your dough and lightly roll it into a log, making sure you create tension as you go. Place your shaped dough seam-side down into your lined loaf pan.

Simply Recipes / Hannah Dela Cruz

Simply Recipes / Hannah Dela Cruz

Simply Recipes / Hannah Dela Cruz

Simply Recipes / Hannah Dela Cruz

Simply Recipes / Hannah Dela Cruz

Cover the pan with a lightly oiled piece of plastic wrap. Allow your dough to rise undisturbed at room temperature until it has filled your pan and has risen at least a 1/2 inch above your baking pan.

Once the loaf is ready to be baked, preheat your oven to 375°F and position the rack in the center.

Using a sharp paring knife or a lame, make a large vertical slash about 1/4 inch deep down the center of your dough.

Simply Recipes / Hannah Dela Cruz

Brush your loaf with an egg wash, melted butter or olive oil and bake for 40 to 45 minutes or until light golden brown or 200°F in the center when probed with an instant-read thermometer.

Simply Recipes / Hannah Dela Cruz

Carefully remove the loaf from the pan and place it on top of a wire rack. Allow your loaf to cool for 30 minutes before slicing. This will allow the crumb to set and will make the loaf easier to slice.

This bread keeps well for up to 1 week after baking. I like to wrap my bread in plastic wrap as it's really dry where I live.

This bread freezes well. Slice before freezing and double wrap in foil. To defrost, set the loaf out for a few minutes at room temp to help the slices separate and then toast individual slices.

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Leftovers make for delicious French toast and bread pudding. If you prefer a more savory application, try buttery homemade garlic croutons.

Simply Recipes / Hannah Dela Cruz

1. Preheat the oven to 350°F. Line a 9×5 inch bread pan with parchment paper.

2. In a bowl, whisk together the melted butter, brown sugar, apple butter, yogurt, eggs, and vanilla. Stir in the shredded zucchini. Add the flour, baking powder, and salt. Mix until combined.

3. Pour the batter into the prepared pan. If desired, swirl in 2-3 tablespoons apple butter, leaving streaks of apple butter throughout the batter.

5. To make the cinnamon dollops. Mix the butter, brown sugar, flour, and cinnamon. Arrange the clumps over the batter. Bake for 60-65 minutes or until the center is just set.

6. To make the cinnamon butter. In a bowl, beat the butter, maple syrup, vanilla, cinnamon, and a pinch of salt. Serve with the warm zucchini bread.

Spray a 9x5-inch loaf pan with cooking spray and line the bottom and two sides with a piece of parchment.

Simply Recipes / Mark Beahm

In a small bowl, whisk together the brown sugar, cocoa powder, and cinnamon. Set aside.

Simply Recipes / Mark Beahm

In a medium bowl, combine the sugar, flour, cocoa powder, cinnamon, and salt. Add the melted butter and mix using clean hands until small, irregular clumps the size of marbles form. Set aside.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

To make the banana bread cake, mash the ripe bananas with a fork until completely smooth in a large mixing bowl. Stir the melted butter into the mashed bananas.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract.

Mix in the flour and cinnamon until a smooth batter forms. Add the chocolate chips and stir until evenly distributed throughout the batter.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Pour half of the cake batter into the prepared loaf pan and spread into an even layer. Sprinkle the filling mixture on top of the batter in an even layer and top with the remaining cake batter. Sprinkle the top of the cake with the chocolate streusel, pressing it in slightly so it sticks.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake until a toothpick or wooden skewer inserted into the center comes out clean, 60 to 70 minutes. A few dry crumbs are okay but wet batter is not. If you hit a melted chocolate chip, test in a different spot.

If the streusel topping starts to brown too quickly before the center is cooked, loosely tent the loaf with foil and continue baking until the loaf is fully baked.

Remove from oven and let cool in the pan for 10 minutes. Then remove the banana bread from the pan and let cool completely on a wire rack.

Wrapped tightly, the banana bread cake will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days or freeze it.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

1. Preheat the oven to 350° F. Line a 9×5 inch bread pan with parchment paper.

2. In a bowl, whisk together the melted butter, brown sugar, yogurt, eggs, and vanilla. Add the flour, baking powder, and salt. Mix until fully combined.

3. Toss the blueberries with 1 tablespoon flour. Mix the berries into the batter.

4. Pour the batter into the prepared pan. Sprinkle with sugar (optional), then swirl in the blueberry jam, leaving streaks of jam throughout the batter.

5. To make the crunch. Mix the butter, brown sugar, flour, and cinnamon. Arrange the clumps over the batter. Bake for 55-60 minutes or until the center is just set.

6. Remove, slice, and enjoy with butter and flaked sea salt.

1. To make the chai spice. In a shallow bowl, combine all the spices.

2. Preheat the oven to 350° F. Line a 9×5 inch bread pan with parchment paper.

3. In a bowl, whisk together the melted butter, 3/4 cup brown sugar, the yogurt, apple butter, eggs, and vanilla. Add the flour, 1 tablespoon chai spice, the baking powder, and salt. Mix until fully combined.

4. Toss the apples with 1 tablespoon brown sugar and 2 teaspoons chai spice. Mix the apples into the batter. Dollop the cream cheese over the batter and give it a gentle stir, don't over-mix it.

5. Pour the batter into the prepared pan.

6. To make the swirl. Mix the butter, brown sugar, flour, and 1-2 teaspoons of chai spice. Arrange the clumps over the batter. Bake for 60-70 minutes or until the center is set. If the top is browning too quickly, cover with foil halfway through cooking.

7. Remove, slice, and enjoy with butter and flaked sea salt.

Combine raisins and rum in a small container with a tight fitting lid. Let stand at room temperature at least overnight before straining and reserving the raisin-infused rum. (You may soak the raisins for much longer but will likely have to add more rum as the raisins absorb it.)

Grease an 8x4-inch loaf pan generously with cooking spray. You can use butter to grease the pan too, but your loaf may turn out a little darker.

Strain the raisins and reserve the liquid.

In a large mixing bowl, add mashed bananas and stir in melted butter. Mix in the sugar, egg, vanilla, and 1 tablespoon of raisin-infused rum. Add the cinnamon, nutmeg, and allspice. Stir to combine.

Sprinkle the baking soda and salt over the mixture and stir to combine. Mix in the flour until fully combined. (Note that it will be slightly lumpy because of the pieces of mashed banana.)

Lastly, fold in the strained raisins.

Pour batter into the prepared loaf pan, scraping the bowl to assist. Bake for 50 minutes to 1 hour, or until a tester comes out clean.

Cool on a rack at least 15 minutes before removing the loaf from the pan. Cool completely before slicing and serving.

Spray a 9x13-inch baking dish with cooking spray and set aside.

Place the banana bread cubes in an even layer on a large baking sheet and place on the center rack of the oven. Bake until the banana bread is slightly dry to the touch and starting to crisp around the edges, about 30 minutes. Remove and set aside to cool.

Whisk together the eggs, half and half, brown sugar, vanilla, salt, 2 tablespoons of the melted butter, and 3/4 teaspoon of the cinnamon in a large bowl until combined. Add the toasted banana bread and toss to coat.

Pour half of the banana bread mixture into the prepared baking dish and sprinkle with 3 tablespoons of the pecans. Pour the remaining half of the banana bread mixture on top and sprinkle with the remaining 3 tablespoons pecans. Press the banana bread mixture down with clean hands to make sure all pieces are soaking in liquid. Cover and refrigerate for at least 1 hour or up to overnight.

Remove the casserole from the refrigerator 30 minutes before baking. While it comes to room temperature, preheat the oven to 350°F. Bake until the casserole is starting to crisp around the edges and looks slightly puffed, about 35 minutes. Remove from the oven and let cool slightly, about 10 minutes.

Brush the casserole with the remaining 2 tablespoons melted butter. Combine the remaining 1/8 teaspoon cinnamon and powdered sugar in a small sieve and dust over the casserole. Serve warm with sliced bananas, if using.

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Place a rack in the upper third of the oven and preheat the oven to 350°F.

Lightly grease a 9x5-inch pan. Line with a sheet of parchment paper so it hangs a few inches over two sides and lightly grease the paper as well. Parchment isn’t entirely necessary, but will make removing the bread from the pan easier.

Simply Recipes / Mark Beahm

In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.

Simply Recipes / Mark Beahm

In a large bowl, whisk together the brown sugar and melted butter until the sugar begins to dissolve. Whisk in the eggs, one at a time, until the mixture is like brown sugar velvet.

Whisk in the rum, vanilla extract, and fresh ginger. Stir in the mashed bananas.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Add the dry ingredients to the wet ingredients. Use a rubber spatula to combine into a thick but pourable batter. Stir in the candied ginger, if using.

Pour the batter into the prepared pan and smooth the top.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake the bread until a toothpick inserted in the center comes out clean or with a few moist crumbs, 45 to 55 minutes.

Allow the bread to cool in the pan for 15 minutes before removing to a cooling rack.

Simply Recipes / Mark Beahm

In a small bowl, whisk together the powdered sugar, 1 tablespoon lime juice, and lime zest. If desired, add more lime juice for a thinner glaze. Drizzle over the warm or room temperature bread.

While the glaze is still wet, sprinkle the top with chopped candied ginger (if using).

Serve warm or at room temperature. The bread will keep, tightly wrapped, for 3 days at room temperature.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In a large bowl, whisk together the flour, sugar, salt, baking soda, and caraway seeds.

In a large bowl, whisk together the flour, sugar, salt, baking soda, and caraway seeds.

Using your fingers (or a fork) work the butter into the flour until the mixture resembles a coarse meal.

Make a well in the center of the flour. Pour the buttermilk into the center and using either your hands or a wooden spoon, fold the flour over the buttermilk and gently mix until just combined.

The dough should be neither too wet or too dry, so if it is a little too dry to work with, add a little more buttermilk. If too wet, add a little more flour. Roughly shape into a ball and place on a floured surface. Knead just a few times to shape it into a round loaf. Do not over-knead or the bread will be tough.

Place dough loaf onto a lightly greased baking sheet (or cast iron pan). Make 1 1/2-inch deep cuts, forming a cross, from side to side on the loaf. The scoring helps the heat get to the center of the loaf while cooking.

Place in oven, cook for 15 minutes at 450°F, then lower the heat to 400°F and cook for 25 more minutes. One way to test for doneness is to take it out of the oven, turn it over and knock on the bottom. If it sounds hollow, it's done. You can also use a skewer inserted into the center.

Let bread sit on the baking sheet for 5 to 10 minutes to cool. Then remove it to a rack to cool a little bit longer. I think the bread is best when it is still warm and just baked. Quick breads like this, which rely on baking soda for leavening, are generally best eaten soon after they're baked.

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1. Preheat the oven to 350°F. Line a 9×5 inch bread pan with parchment paper.

2. In a bowl, whisk together the melted butter, brown sugar, yogurt, eggs, and vanilla. Add the flour, baking powder, and salt. Mix until fully combined. Mix the peaches into the batter.

3. Pour the batter into the prepared pan. Swirl in the peach jam, leaving streaks of jam throughout the batter.

4. To make the cinnamon swirl. Mix the butter, brown sugar, flour, and cinnamon. Arrange the clumps over the batter. Bake for 55-60 minutes or until the center is just set. If the loaf is browning too quickly, cover with foil.

5. Remove, slice, and enjoy with butter and flaked sea salt.

Preheat the broil function on your oven to high and move one rack to the top position, and one rack to the center.

Slice the loaf of bread in half lengthwise, then press each side down with your hands to flatten the surface a bit.

Slice in half crosswise and transfer the 4 pieces to a baking sheet. Spread the exposed bread with butter and drizzle with half the olive oil. Broil the loaf until golden brown, about 3 to 5 minutes depending on your broiler, then remove and set aside.

Turn off the broiler and preheat the oven to 450°F.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Add the crushed tomatoes to a small bowl. Add the grated garlic, oregano, chili flakes, and a pinch of salt and mix to combine. Rip the mozzarella cheese with your hands into large pieces. Rip the basil leaves from the stem and set aside.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Rub the whole garlic clove onto the cut side of each piece of toasted bread. Spread between 2 and 4 tablespoons of tomato sauce onto each piece of toasted bread, depending on your preference for sauciness.

If you have extra tomato sauce, warm it up and serve it on the side for dipping.

Divide the mozzarella cheese equally over the top of the pizzas and top with a final drizzle of olive oil.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Bake on the center rack at 450°F, until the cheese is melted and slightly browned, 8 to 10 minutes. You can also give them a final blast on the top rack under the broiler, if desired. Just keep a close eye so the bread doesn’t burn.

Simply Recipes / Mihaela Kozaric Sebrek

Season with salt (if needed) and let cool for a few minutes before finishing with the basil leaves. Slice into pieces and serve.

If you have any leftovers, wrap them tightly in tin foil and store in the fridge for up to 2 days. Unwrap and reheat in a preheated oven at 400°F until warmed through, about 8 minutes.

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Simply Recipes / Mihaela Kozaric Sebrek

Spray or grease a 4 1/2x8 1/2-inch loaf pan very well.

Mash the bananas in a mixing bowl using a fork. Whisk in the melted butter, milk, egg, and vanilla. Mix in the sugar.

In another mixing bowl, using the hand mixer (or a whisk), beat peanut butter until smooth. Beat this into the banana mixture. Scrape the bowl down and beat in the baking soda, salt, and cinnamon (if using).

Fold in the flour until completely combined, followed by the chocolate chips.

Spread the batter in the prepared pan and bake at 350°F on the center rack of the oven for 55 to 60 minutes, or until the bread is deeply golden and a toothpick inserted in the center comes out clean.

Remove the bread from the oven and place on a rack to cool completely before turning out.

Store the leftover bread wrapped well in plastic at room temperature for 3 days. Leftovers are great toasted lightly in a pan with butter.

Did you love the recipe? Give us some stars and leave a comment below!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Place bread pieces into an 8-inch square baking dish. Drizzle melted butter over bread and sprinkle raisins over top.

Whisk milk, sugar, eggs, cinnamon, and vanilla together in a medium mixing bowl until well combined.

Pour mixture over bread and press gently with a fork until bread is covered and soaked.

Bake in the preheated oven until golden brown and the top springs back when lightly pressed, about 45 minutes.

In a large bowl, whisk the flour, yeast, and salt until combined. Make a well in the flour and pour the water into it. Mix together with your hands or a spoon until all the flour is incorporated. The dough will be soft and sticky.

You can also mix this quickly in the bowl of a stand mixer with the paddle attachment and let the dough rise in the mixer bowl.

Cover the bowl with plastic wrap and leave at room temperature for 8 to 24 hours; overnight is best.

After the first rise, the dough can be refrigerated. Stretch and fold the edges in toward the center to make a ball, which deflates the dough and redistributes the yeast. Cover the bowl with plastic wrap, and store in the fridge for up to 5 days. Bring to room temperature before using.

Line a baking sheet with parchment paper cut to a 15-inch square (approximately) and sprinkle it generously with cornmeal or flour.

On a generously floured work surface turn out the dough. Using floured hands, reach under one side of the dough and stretch and fold it over the top of the dough toward the center. Rotate it 1/4 turn and repeat. Repeat this 2 to 4 times. This deflates the dough and gives it better structure.

Pat the dough into a thick square, and bring all four corners toward the center to form a ball that is smooth on the bottom. Pinch the ends together firmly. Turn the dough over and, with cupped hands, shape it into a round with a smooth top.

Place the dough on the prepared parchment paper with the seam side down. If you like, sprinkle it with about 1 rounded teaspoon of flour and smooth it over the top of the loaf with your fingers. Cover loosely with a cloth napkin or dishtowel. Let rise for 1 1/2 to 2 hours, or until the dough has approximately doubled in size and feels puffy and light to the touch.

About 45 minutes before the loaf is ready to be baked, position a rack in the lower third of the oven and set the oven to 500F degrees. Place an empty 5-quart cast iron or enameled cast iron pot with a lid in the oven and heat it until ready to bake.

If your Dutch oven's knob is not metal, cover the knob with foil to protect it.

When the dough has risen, using a bread scoring or serrated knife make one large slash 1/2-inch deep across the center of the top of the loaf. Make 2 smaller slashes, each progressively smaller, on each side of the central slash, for a total of 5 cuts.

Remove the pot from the oven and remove the lid. Carefully lift the parchment and place the loaf in the pot. Use the handle of a wooden spoon to press the parchment into the sides of the pan if it is not flat. Place the lid on the pot.

Bake the bread for 30 minutes.

Turn the oven down to 450F and remove the lid. Bake for 20 to 25 minutes longer, or until the top is browned.

If you like, you can use an instant-read thermometer to test the internal temperature of bread; it should register from 190 to 210F when the bread is done.

Total baking time is 50 to 55 minutes.

With a metal spatula, carefully lift the bread out of the pot and transfer it to a rack to cool completely. Do not cut into the bread until it is thoroughly cool! I know, it’s hard to resist, but it continues to bake and set as it cools.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.

Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl.

Mix pumpkin puree, eggs, oil, water, and sugar in a separate bowl until well blended.

Stir flour mixture into pumpkin mixture until just blended.

Pour batter into the prepared pans.

Bake in the preheated oven until a toothpick inserted in center comes out clean, about 50 minutes.

Enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously grease two 9x5-inch loaf pans.

Melt chocolate squares in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.

Beat sugar, zucchini, oil, eggs, and vanilla in a large bowl with an electric mixer until well combined. Beat in melted chocolate. Stir in flour, baking soda, salt, and cinnamon until just blended. Fold in chocolate chips. Pour batter into the prepared loaf pans.

Bake loaves in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 60 to 70 minutes.

Cool to room temperature before slicing. Enjoy!

Gather all ingredients.

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.

Mix flour, baking powder, baking soda, and salt in a bowl.

Stir bananas, milk, and cinnamon in another bowl.

Beat sugar and butter together in a third bowl with an electric mixer until light and fluffy; add eggs one at a time, beating well after each addition.

Stir banana mixture into butter mixture; mix in flour mixture until just blended. Fold in chocolate chips; pour batter into the prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

Slice and enjoy!

In a large mixing bowl, whisk 4 cups of the flour together with the sugar, salt, and baking soda.

Simply Recipes / Sally Vargas

Using your (clean) fingers, work the butter into the flour mixture until it resembles coarse meal. Then add in the currants or raisins.

Simply Recipes / Sally Vargas

Make a well in the center of the flour mixture. Add the beaten egg and buttermilk to the well and mix in with a wooden spoon until the dough is too stiff to stir.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Use floured hands to gently gather the dough into a rough ball shape. The dough will be soft and sticky. If it is more like a batter than a dough, add up to 1/2 cup more flour until you have a sticky, shaggy dough.

Transfer the dough to a lightly floured surface and shape into into a round loaf. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough).

Simply Recipes / Sally Vargas

You want to work it just enough so the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-work the dough the bread will end up tough.

Simply Recipes / Sally Vargas

Transfer the dough to a large, lightly greased cast-iron skillet or a baking sheet (It will flatten out a bit in the pan or on the baking sheet).

Using a serrated knife, score the top of dough about an inch and a half deep in an "X" shape. The purpose of the scoring is to help heat get into the center of the dough while it cooks.

Simply Recipes / Sally Vargas

Transfer to the oven and bake at 425°F until the bread is golden and the bottom sounds hollow when tapped, about 35 to 45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet.)

If the top is getting too dark while baking, tent the bread with some aluminum foil. Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.

If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Be sure to put a pot holder over it.

Remove the pan or sheet from the oven, and let the bread sit in the pan or on the sheet for 5 to 10 minutes. Then, remove to a rack to cool briefly.

Serve the bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.

Did you enjoy this recipe? Let us know with a rating and review!

Simply Recipes / Sally Vargas

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch bread loaf pans.

Beat eggs in a large bowl with an electric mixer until light yellow and frothy. Add white sugar, zucchini, oil, bananas, brown sugar, and vanilla; beat until well combined. Stir in flour, cinnamon, baking powder, baking soda, and salt. Fold in cranberries and nuts if using. Divide batter evenly between the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9- or 10-inch tube or Bundt pan.

Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar-cinnamon mix.

Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in the pan. If using walnuts and raisins, arrange in and among the biscuit pieces as you go along.

Melt butter and brown sugar in a small saucepan over medium heat. Boil for 1 minute; pour over biscuits.

Bake bread in the preheated oven for 35 minutes; let cool in the pan for 10 minutes, then turn out onto a plate and let everyone pull it apart.

Line the bottom of an 8x8-inch square pan with parchment or foil, leaving a few inches of excess hanging on either side to create flaps. Grease the pan; if using foil, grease the foil, too.

Simply Recipes / Mark Beahm

In a medium-high-sided skillet or large saucepan, melt the butter over medium-low heat. Swirl the pan from time to time so the butter melts evenly.

Simply Recipes / Mark Beahm

Remove the pan from heat. Add the cocoa powder and whisk until smooth. Whisk in the sugar and salt; the mixture will be a lumpy, stiff mess, but that’s fine.

Whisk in the eggs, one at a time. Put some muscle into it. The mixture should now be very smooth. Whisk in the vanilla.

Add the flour all at once. Switch to a spatula and vigorously beat in the flour, beating for 50 strokes to create a smooth batter. Scrape the batter into the prepared pan and smooth the top.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake until a toothpick inserted in the center of the pan comes out with no wet streaks, about 25 minutes

Cool completely on a wire rack, then cover with foil and refrigerate for at least 4 hours.

To speed things up, pop the hot pan of brownies right into the freezer. Freezing the pan “shocks” the brownies to ensure they’re nice and fudgy. You’ll need to freeze the brownies for about 2 hours before proceeding with the recipe.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Use the parchment or foil handles to lift the cold, uncut brownie out of the pan and onto a cutting board. Cut in half; set the other half aside.

Cut the chilled half-brownie into 1/2-inch chunks. This is what goes into the banana bread. You should have about 290 grams, or 2 to 2 1/2 cups of chunks.

The remaining brownies you can just eat or save for later.

Freeze the remaining brownie half to make another batch of brownies banana bread in the future.

Simply Recipes / Mark Beahm

Grease an 8 1/2 x 4 1/2 or 9 x 5-inch loaf pan.

In a small saucepan or skillet, melt the butter over low heat. Set aside.

If you want bonus points, go ahead and brown the butter for extra flavor.

Simply Recipes / Mark Beahm

In a large bowl, mash the bananas as best you can using a whisk. Add the sugar and whisk vigorously; the sugar should help the bananas break down.

Whisk in the egg, vanilla, and salt, then the melted butter

Switch to a spatula and fold in the flour and baking soda just until combined. If the batter is  thick like cement, add a few tablespoons of water to thin it out.

Yes, 1/2 teaspoon of baking soda is correct. It works, we promise, but only if it’s baking soda. If you are using baking powder, increase the amount to 1 1/2 teaspoons.

Fold in the brownie chunks just enough to distribute them throughout the batter. Scrape the batter into the prepared pan.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake the loaf until the center of the top springs back when you gently press it with your fingertip, about 1 hour.

You can also test for doneness by inserting a toothpick or skewer into the center of the bread, though the fudgy brownies sometimes make testing for doneness this way misleading.

Set the pan on a cooling rack and let the bread cool in the pan for 10 minutes. Turn the bread out of the pan and cool completely.

For the neatest slices, I like to refrigerate the entire loaf before slicing. I also like this bread straight out of the fridge, but you get more of the flavors when you serve it at room temperature.

Simply Recipes / Mark Beahm

Well wrapped, the bread will keep on the countertop for about 3 days. It also freezes beautifully.

Did you love the recipe? Leave us stars below!

Simply Recipes / Mark Beahm

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.

Combine flour, baking soda, and salt in a large bowl. Beat brown sugar and butter with an electric mixer in a separate large bowl until smooth. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture until just combined.

Pour batter into the prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.

Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Stir sugar and melted butter together in a large bowl. Add eggs and vanilla; mix well. Combine flour, baking soda, and salt; stir into butter mixture until smooth.

Fold in banana slices, sour cream, and walnuts; transfer into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.

Cool loaf in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Serve and enjoy!

Cut the loaf in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves.

Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in a 350°F (175°C) oven for 10 minutes.

Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack.

Broil on high heat for 2 to 3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.

Remove from oven, let cool a minute. Remove from pan and use a bread knife to cut into 1-inch thick slices. Serve immediately.

Make the butter, garlic, parsley mixture as above.

Make 1-inch thick slices into the bread, but do not go all the way through, just to the bottom crust. Put a teaspoon or two of the butter mixture between each slice, or between every other slice if you only want the garlic mixture on one side of the bread.

Wrap the bread in aluminum foil and heat for 15 minutes in the 350°F (175°C) oven, until the butter has melted and the bread is warmed.

To serve, remove from foil and present the loaf wrapped in a clean tea towel. Tear off slices to eat.

Which method do you prefer? Let us know in the comments below!

Dissolve the yeast in the warm water with the molasses. Put yeast mixture into a large metal bowl.

Simply Recipes / Elise Bauer

Add the caraway seeds, salt, vegetable oil, cocoa powder, 2 cups of rye flour and then 2 cups of bread flour, mixing into the yeast mixture after each addition with a wooden spoon.

Add more bread flour, a cup at a time, until the dough is not so sticky and it is too hard to mix it with the wooden spoon. At that point, spread a half cupful of flour onto a large, clean, flat surface and put the dough onto the surface.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Knead the dough by pressing down with the heel of your hand, stretching it, turning the dough a quarter-turn, pulling the dough back toward you and then pressing and stretching again. Knead additional bread flour into the dough until it reaches the right consistency. Knead for 5-7 minutes, or until the dough is smooth and elastic.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Spread some vegetable oil around a large bowl and place the dough in it, turning it so it gets coated in the oil.

Cover the bowl with plastic wrap or a damp cloth. Let rise at room temperature until it has doubled in size, 1 to 1 1/2 hours.

Simply Recipes / Sally Vargas & Elise Bauer

Gently press down on the risen dough so some of its air is released. Turn the dough out onto a lightly floured surface, knead the dough a few turns and then divide it by cutting it in half with a sharp knife.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Shape each half into loaf. Place dough loafs into either oiled 8x4-inch bread loaf pans, or onto a flat baking sheet or peel that has been sprinkled with corn meal, depending if you want to cook the loaves in pans or directly on a baking stone. Cover with plastic or a damp cloth.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Let the bread rise again, this time not doubling in volume, but rising by about half of its volume, about 30 to 45 minutes, half as long as the first rising. The dough should be peeking over the top of the loaf pan if using a loaf pan.

If you are using a baking stone, place the stone in the oven. Preheat it for at least half an hour before baking.

If baking on a stone and not in the pan, score the loaves a few times on the top of the dough right before putting it in the oven.

Put loaves in the oven. If you have a mister, mist the dough with a little water the first 10 minutes of baking. Bake for 40 to 50 minutes, or until done. The bread should sound hollow when tapped.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Butter a large bowl and two 9x5-inch loaf pans and set aside. (You can use 8.5x4.5-inch pans, but your loaves will be quite a bit taller.)

Warm the 2 1/2 cups of milk in the microwave in 30 second bursts, stirring in between, just to take the chill off. The milk should feel tepid to the touch, NOT hot. (Hot milk will kill the yeast.)

Stir the yeast into to the warm milk and let it hang out for about 5 minutes. The yeast should mostly dissolve and you should see some small bubbles on the surface of the milk.

In a large bowl, whisk whole wheat flour, bread flour, and salt. Make a well in the center.

In a small, microwave-safe bowl, warm the butter in 30 second bursts in the microwave until just melted. Add honey. Let it cool until no longer hot.

Pour the milk and yeast mixture into well in the flour. Add the butter and honey mixture.

Stir with a wooden spoon until a shaggy dough forms. Most of the flour should be incorporated, but it’s ok if you still have some loose flour in the bowl.

To knead by hand: Turn the dough and any loose flour onto a countertop and knead for 10 minutes. Start by bringing the dough together with your fingers then smooshing it with the heel of your hand. Pull the dough back over itself with your fingers, rotate the dough a quarter turn. Smoosh with the heel of your hand and repeat.

As you knead, the dough should feel soft, pliable, and a little tacky. Dust with additional bread flour as needed, 1 tablespoon at a time, if it sticks to the counter or your hands.

To knead in a stand mixer: In a stand mixer fit with a dough hook attachment, knead the dough on the lowest speed for 5 to 7 minutes.

When finished kneading, the dough should be tacky but not sticky. Form the dough into a ball. It should be smooth on top, and feel elastic.

Place the ball of dough into the buttered bowl. Use your fingers to gently spread a thin layer of softened butter on top of the dough ball.

Cover with plastic wrap or a clean dish towel and let it sit on the counter until it has just about doubled in size. This should take 45 to 60 minutes.

Gently punch the dough down two or three times. Take the dough out of the bowl and form it into a ball. Divide the dough into equal halves.

Shape each half into a loaf: Gently flatten the dough with the tips of your fingers to form a puffy oval roughly the width of your baking pan. Starting from a short end, gently roll it up and pinch the seam closed. Roll it over so the seam-side is down and transfer to the prepared baking pan.

Repeat with the second loaf.

Cover with plastic wrap or a clean kitchen towel. Let rise for 45 to 60 minutes, or until the bread rises just above the lip of the pan.

The dough is ready for the oven once it has puffed up, but it maintains its structure. You should be able to press a fingertip gently onto the top of it, and the dimple should slowly fill back in.

Melt butter for brushing on the tops of loaves.

Slash a shallow line down the center of the dough with serrated knife. Brush the tops with the melted butter. (The top layer of dough might bubble a little when you baste it with the warm butter. That’s ok. Just pop the bubbles with your knife.)

Place the loaves in the oven and bake for approximately 40 minutes until loaves are golden brown, have risen, and make a hollow sound when the bottoms are tapped.

When the loaves have finished baking, remove from oven and baste the tops with butter one more time.

Turn the loaves out onto a wire rack and let cool. Do not let the bread cool in the loaf pans. If you do, the bread will get soggy.

Once the bread has cooled, store it on the countertop in a plastic bag or a cloth bread bag.

The bread will stay fresh for 4 days, which isn’t to say it goes bad by day 5, just that it will start to dry out a bit. Rather than using the bread to make a fresh turkey sandwich on day 5 make grilled sandwiches or toast.

Did you love the recipe? Give us some stars and leave a comment below!

Place milk, butter, egg yolk, salt, flour, sugar, cardamom, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle and press Start according to the manufacturer's instructions.

When dough cycle has finished, divide dough into 3 equal portions. Roll each portion into a rope, 12- to 14-inches long. Lay 3 dough ropes side by side; braid together. Tuck ends underneath, place onto a greased baking sheet, cover loosely with a towel, and allow to rise until doubled in volume.

Preheat the oven to 375 degrees F (190 degrees C).

Brush braid with beaten egg whites; sprinkle with pearl sugar. Bake in the preheated oven until golden brown, 20 to 25 minutes.

Pour warm water into the pan of your bread machine; add egg, salt, white sugar, olive oil, rosemary, oregano, basil, flour, and bread machine yeast, respectively.

Set machine to bake a large loaf with light crust and press Start.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.

Mix flour, softened butter, sugar, baking soda, baking powder, and salt together in a large bowl. Stir in 1 cup of buttermilk and egg.

Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round loaf and place on the prepared baking sheet. Note that the dough will be a little sticky.

Combine melted butter with 1/4 cup buttermilk in a small bowl; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.

Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Slice and enjoy!

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Combine flour, sugar, baking powder, salt, and baking soda in a large bowl. Add cranberries and walnuts; stir until well coated.

Mix together orange juice, egg, oil, and zest in a medium bowl until combined. Pour over flour mixture; stir until just blended. Spoon batter into the prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the center of loaf comes out clean, about 50 minutes. Let cool in the pan briefly before removing to a wire rack to cool completely.

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x5-inch loaf pan.

To make the bread: Beat flour, sugar, buttermilk, eggs, oil, vanilla, baking powder, cinnamon, salt, and baking soda in a large mixing bowl until well combined, about 3 minutes. Pour batter into the prepared loaf pan; smooth the top.

To make the topping: Stir sugar, butter, and cinnamon together in a small bowl until crumbly; sprinkle over batter. Use a paring knife to swirl batter for a marbled effect.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove bread from the pan to a wire rack to cool completely.

Place water, eggs, oil, vinegar, flour, xanthan gum, salt, sugar, and yeast, in that order, in a bread machine.

Run Basic cycle and select Light or Medium for the crust.

Remove when cycle ends. Cool completely before slicing.

Gather all ingredients.

Pour warm water into a large bowl; sprinkle yeast over water. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

Beat in honey, oil, 2 eggs, and salt. Add flour, 1 cup at a time, beating after each addition until dough has pulled together.

Turn it out onto a lightly floured surface and knead until smooth and elastic.

Place dough in a large, lightly-oiled bowl and turn to coat.

Cover with a towel and let rise in a warm place until doubled in volume, about 1 ½ hours.

Punch down dough and turn onto a lightly floured surface. Divide in half and knead each half for 5 minutes or so, adding flour as needed to keep it from getting sticky.

Divide each half into thirds and roll into a long snake about 1 ½ inches in diameter.

Pinch the ends of the three snakes together firmly and braid from middle. Either leave as a braid or form into a round braided loaf by bringing ends together, curving the braid into a circle, and pinching ends together.

Grease two baking trays and place the finished braid or round on each. Cover with a towel and let rise for about 1 hour. Preheat the oven to 375 degrees F (190 degrees C).

Beat the remaining egg and brush a generous amount over each braid; sprinkle with poppy seeds.

Bake in preheated oven until golden brown, about 40 minutes. Cool on a wire rack for at least one hour before slicing.

Serve and enjoy!

You will need 6 to 8 ounces of mashed potato for this potato bread recipe. That's between 3/4 cup and one cup of mashed potatoes.

The easiest way to cook the potato is to poke it all over with the tines of a fork and microwave it on high, 4 minutes on one side, and 4 minutes on the other side. Let it cool. Then, peel and mash it with a fork.

Or, you can boil the potato. Peel the potato, cut it into large chunks, cover it with water in a pot, bring to a simmer, and cook for 10 minutes or so until a fork easily goes through the potato, drain, cool, and mash. (You can save the water the potato was cooked in and use it for part or all of the liquid in the recipe.)

Pour two cups of milk into a medium saucepan with the salt and sugar. Heat on medium heat until the milk starts to bubble at the edges. Then, remove from heat. Stir to dissolve the salt and sugar. Whisk in the olive oil and the mashed potato.

Pour into the mixing bowl of a stand mixer (or just a large bowl if you don't have a mixer), and let cool until it is still warm, but not too hot to touch. (If the mixture is too hot—over 130°F—it will kill the yeast in the next step.)

Stir in the yeast. Stir in 2 cups (272g) of the flour. Use a stand mixer, such as a KitchenAid (recommended). Attach the mixing paddle, and mix on medium-high speed for 4 minutes. This will help break up any potato lumps and incorporate the mashed potatoes into the dough.

(If you are using a bread machine, put the milk potato mixture, the yeast, and all of the flour into the bread machine and knead for 8 minutes. Skip the next step and proceed to Step 5.)

Swap out the mixing paddle for the dough hook on your mixer. Add enough of the the remaining 3 cups (408g) of flour to make a loose dough and mix on medium-low speed for 8 minutes. The dough should be tacky, but not sticky.

Rub the inside of a large bowl with some olive oil. Transfer the dough from the mixing bowl and put it into this large bowl (You can use your mixing bowl if you clean it, and coat the inside with oil.). Gently coat the top of the dough with a little olive oil.

Cover the bowl with plastic wrap or a dampened towel (to prevent the dough from drying out). Place in a warm spot for 2 hours or in the refrigerator overnight.

The dough should at least double in size. You'll know when it has risen sufficiently when you press into the top with your fingertip and the indentation remains for awhile.

Press down on the dough with your hand to deflate it. Turn it out onto a clean, lightly floured surface and knead a couple of times. Cut the dough into two halves (a pastry scraper comes in handy for this).

Rub a little olive oil inside of two 8x4-inch loaf pans. Place a dough half in each and press the dough into the bottom of the pans.

Coat the top of the loaves with a little olive oil. Cover the loaf pans with plastic wrap and put in a warm place for 45 minutes to an hour or longer, until the dough has doubled in size.

Preheat the oven to 350°F (175°C) and set a rack in the middle.

Remove the plastic wrap from the loaf pans and gently place the loaf pans in the oven in the middle rack. Bake for 40 to 45 minutes until the crust is golden brown and the internal temperature is between 190° and 200°F. Start checking the bread after 35 minutes, note that your bread may take as long as 55 minutes.

Love a crispy crust? Our tester, Bryce, likes to remove the warm, just-baked loaves from the pans and put them back in the hot oven for 5 minutes to firm up the sides with direct heat.

While the bread is still warm in the pan, use a dull dinner knife and run along the edges of the pan, between the pan and the bread to loosen the loaves from the pan. Turn out the loaf pans onto a rack. Let cool completely before slicing.

Did you love the recipe? Give us some stars and leave a comment below!

Heat the oil in a skillet over medium heat.

Add the sage and rosemary sprigs to the oil. The leaves should sizzle once they hit the oil. Fry for 1-2 minutes. Then transfer to a plate lined with paper towel.

Next, add the breadcrumbs to the skillet and cook for a few minutes, stirring frequently, until golden brown and toasty.

Add the breadcrumbs to a bowl. Stir in the crunchy fried onions.

Remove the rosemary leaves from the stem. Then, crumble the rosemary and sage with your fingers and add it to the breadcrumb mixture.

Add in the parsley, thyme, garlic powder and salt and give everything a stir.

Sprinkle on pasta dishes, salads, soups, or any dish that could use a crispy, crunchy topping.

Make the Caramel: Melt butter in a small saucepan. Add brown sugar, heavy cream, pumpkin, vanilla, and salt. Whisk until smooth. Bring to a low simmer and let it bubble gently until it’s incorporated and slightly thickened, 3-5 minutes (you don’t want to overcook it or it will get too thick). Remove from heat.

Prep the Dough: Preheat the oven to 350 degrees. Cut the biscuits into 6 even pieces (half, then into thirds). Toss the biscuit pieces with cinnamon and sugar. Transfer to a round 9-inch cake pan or baking dish.

Assemble: Pour most of the pumpkin caramel over the biscuits until mostly covered. Set aside the remaining 1/4 to 1/2 cup caramel for topping.

Bake: Bake for 20 minutes. Remove from the oven, let rest for just 2-3 minutes and then invert onto a serving plate.

Optional Topping: Melt the white chocolate and coconut oil in the microwave in 15 second increments, stirring in between. Once melted, drizzle over the monkey bread. Drizzle with reserved pumpkin caramel (optional). Serve warm.

Preheat the oven to 350 degrees. Whisk the eggs, oils, and sugar together until smooth. Add the pumpkin, milk, and water – whisk until smooth.

Stir in the flour, baking soda, salt, and cinnamon.

Transfer batter to two 9x5inch loaf pans lined with parchment paper. Bake for 35 minutes. Remove from oven, brush with melted butter and sprinkle with turbinado sugar, and return to oven for another 5-10 minutes to set the sugar. The bread should be golden brown and firm to the touch when done, and a toothpick inserted should come out clean. When in doubt, I’d say err on the side of underbaking since it yields a most moist bread. The longer it bakes the more possibility you have that the bread will dry out.

Let cool slightly before slicing and serving. Store in the refrigerator.

Drain zucchini: Preheat the oven to 350. In a small mixing bowl, mix the zucchini with 1/4 cup brown sugar. Transfer the mixture to a fine-mesh strainer set over the mixing bowl. Fill another small bowl with water and set it directly on top of the zucchini so that it is pushing down, pressing the water out into the bowl below.

Add wet ingredients: Line a 9×5 loaf pan with parchment paper. Whisk together the remaining brown sugar, eggs, lemon zest, and vanilla until well blended. Beat in the olive oil gradually, whisking it in until it’s thoroughly incorporated.

Add dry ingredients: Stir in the flour, salt, baking powder, baking soda, poppy seeds, nutmeg, and ginger until just combined. Add the pressed zucchini to the batter and stir it in gently until evenly incorporated.

Bake: Pour the batter into the prepared pan. Bake on the middle rack of the oven for about 1 hour and 10 minutes. The outer crust of the bread will be firm to the touch and on the darker side of golden brown (see FAQs).

Eat: Cool the bread in the pan for about 20 minutes. Remove, cut, and serve (but also see FAQs about chilling the cake which is unusually delicious).

Remove the baking pan from the machine. Place yeast, flour, cinnamon, salt, white sugar, 2 tablespoons margarine, and water in the order recommended for the bread machine. Make sure that no liquid comes in contact with yeast. Select dough cycle and press start.

Transfer dough to a floured surface; knead 10 to 12 times. Set aside to rest.

Melt 1 cup margarine in a medium saucepan over low heat. Stir in brown sugar and raisins until smooth. Remove from heat.

Preheat the oven to 375 degrees F (190 degrees C). Grease a Bundt or tube pan.

Cut dough into 1-inch chunks. Drop a chunk at a time into brown sugar mixture to thoroughly coat. Layer dough pieces loosely in the prepared pan, staggering layers, so you're plopping each dough chunk over a space between two below. Let rise in a warm, draft-free spot until dough is just over the top of the pan, 15 to 20 minutes.

Bake in the preheated oven until golden brown, 20 to 25 minutes.

Remove from the oven and cover the pan with a plate. Holding the plate and the pan with oven mitts, flip over both until bread slides out onto the plate. Serve warm.

Place milk, eggs, butter, flour, sugar, salt, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run the Dough cycle, about 90 minutes.

Transfer dough to a floured work surface. Punch dough to deflate and let rest for 10 minutes.

Meanwhile, make the filling: Mix walnuts, brown sugar, and cinnamon together in a bowl.

Divide dough in half; roll each half into a 9x14-inch rectangle. Spread each rectangle with 1 tablespoon butter and sprinkle with 1/2 of the walnut mixture. Starting at the shorter end, roll each rectangle over filling and pinch seams to close.

Grease two 9x5-inch loaf pans. Fit the rolled loaves into the loaf pans with the seams facing down. Cover and let rise until nearly doubled in volume, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until tops are golden brown and loaves sound hollow when tapped, about 30 minutes, covering with foil the last 10 minutes if they brown too quickly.

Remove from the oven and let cool in the pans for 10 minutes before removing to a wire rack to finish cooling. Dust loaves with confectioners' sugar.

Place bananas, flour, sugar, eggs, oil, baking powder, and baking soda in the pan of the bread machine.

Select Dough setting; press Start. Mix dough until well combined and bananas are mashed, 3 to 5 minutes. Use a rubber spatula to push dough from the sides of the bread pan if necessary. Press Stop, then smooth out the top of the loaf with a rubber spatula.

Select Bake setting; press Start. Bake in the bread machine until a toothpick inserted into the center comes out clean, about 50 minutes. If there is batter on the toothpick, reset the machine on Bake and continue baking for 10 to 15 minutes.

Remove the pan from the machine. Allow bread to remain in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Preheat oven to 350 degrees.

Cream butter and sugar in the bowl of a stand mixer until light and fluffy. Add egg and molasses; mix until incorporated.

Add flour, baking soda, salt, and ginger. Mix until a soft dough forms.

Scoop into small balls (a little smaller than the size of a golf ball) and roll in sugar. Bake for 9-11 minutes; remove from pan so the cookies can sink / flatten slightly as they cool.

Whisk maple glaze ingredients together until smooth (it will be very thick – if it’s too thick, just add a teaspoon more milk at a time until it becomes dippable, but we want this to be very thick so it sets nicely). Dip one side of the cooled cookies into the maple glaze, run the edge of the cookie along the side of the bowl to remove excess drips, set on a piece of wax paper, and add a few festive sprinkles before the glaze sets!

Gather all ingredients.

Place water, sugar, oil, salt, bread flour, and yeast into the pan of the bread machine (or in the order recommended by your bread machine manufacturer).

Bake on White Bread setting.

Use oven mitts to carefully remove the bread pan from the machine.

Remove bread from the pan and let cool completely on a wire rack before slicing.

Place ingredients into a bread machine in the order listed, or follow the order recommended by the manufacturer if different.

Select the sweet dough cycle. Five minutes into the cycle, check the consistency of dough. Add additional rice flour or liquid if necessary.

Let bread cool for 10 to 15 minutes before removing from the pan.

Prep: Preheat the oven to 400 degrees. Soften the butter in the microwave in short increments.

Garlic: Grate the garlic directly into the butter.

Parm and Parsley: Add the garlic powder, Parmesan, and parsley; stir to combine. If it’s too runny, just pop it in the fridge for a minute.

Spread the Butter: Cut the bread in half and spread with a thick layer of the butter mixture.

Bake: Bake for 9-10 minutes in the middle of the oven. Add an extra 1-2 minutes if you want for more browning.

Serve! Remove from the oven, cut into slices, and serve. Life is good.

DOUGH PREP: In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If it needs a little more water, add a few more tablespoons, just enough to get it barely wet throughout. It’s gonna look scrappy and weird and you’re going to question me on whether or not this will work, but it will. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature.

PREP FOR BAKING: When you’re ready to bake, preheat the oven to 450. Stick a 6 quart enamel coated cast iron Lodge Dutch Oven (or similar) in the oven for about 30 minutes to heat. At this point, the dough should be big and puffy and pretty loose, with little bubbles in it. Gently scrape the dough out onto a well-floured surface. (Remember: NO KNEAD.) Gently shape it into a ball with flour on the outside, set on a piece of parchment, and cover with plastic while your pan heats up.

BAKE: Remove the plastic from the dough. Lift the dough and parchment together into the pan so the parchment lines the bottom of the hot pan (be careful not to touch the pan since it’s very hot). Bake, covered, for 30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior nice and golden brown and crispy. Voila! Done. Miracle no-knead bread, you boss you.

Heat the olive oil in a large pot over medium heat. Add the garlic; sauté for 1 minute.

In a separate bowl, crush tomatoes by hand. Add them into the pot. Add salt and pepper. Partially cover and simmer over medium heat for about ten minutes.

Add the broth and basil; bring back to a simmer for another ten minutes.

Add the bread cubes; simmer for another ten minutes until the bread is soft. You can use a potato masher to further break down the bread to your desired texture.

Serve with Parmesan cheese, extra olive oil, and more fresh basil! Simplicity and top notch ingredients… it’s just stunning.

Shake dressing ingredients in a jar.

Press excess juice out of the beets with a paper towel; cut them into chunks. Cut the peel off the orange; cut into chunks. Toss beets and oranges with dressing. Add arugula if you want.

Heat a generous swizzle of olive oil over medium high heat. Add bread; fry on each side until golden brown and crispy.

Divide into bowls, serving each bowl with a chunk of creamy burrata and a piece (or three) of grilled bread. OMG.

DOUGH: In a large mixing bowl, with something basic like a wooden spoon, combine the flour, salt, and yeast together until mixed. Stir in the water and olive oil until a chunky, thick dough forms. If it needs a little more water, add just a few more tablespoons. Gently stir in the cheese. It’s gonna look scrappy and weird and you’re going to question me, but just you wait.

REST: That’s it. You don’t have to touch a thing. Just cover the mixing bowl with plastic wrap, or a towel, and let it rest for 12-18 hours at room temperature. Overnight is ideal.

BAKE: When it’s baking time, preheat the oven to 450. Stick a 6 quart Dutch Oven (or similar) in the oven for about 30 minutes to preheat. At this point, the dough should be big and puffy and pretty loose, with little bubbles in it. Gently scrape the dough out onto a well-floured surface. (Remember: NO KNEAD.) Gently shape it into a ball with flour on the outside, set on a piece of parchment, and wait for your pan to heat up.

BAKE: Lift the dough and parchment together into the pan. Bake, covered with a tight fitting lid, for 30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior nice and golden brown and crispy. Now start breaking chunks off, admiring the cheesiness, spreading with butter and salt, and dunking in all your best soups. THIS IS LIVING!

Gather all ingredients.

Place water, sugar, and yeast in the pan of the bread machine.

Let yeast dissolve and foam for 10 minutes.

Add oil, flour, and salt to the yeast. Select Basic or White Bread setting, and press Start.

Remove loaf from the machine after the cycle is done; cool in the pan for 5 minutes before turning it out onto a rack to cool completely.

Slice, serve, and enjoy!

Gather all ingredients.

Place 1 1/3 cups warm water, olive oil, flour, brown sugar, salt, and yeast into a bread machine in the order listed, or follow the order recommended by your manufacturer if different. Run the Dough cycle, about 90 minutes.

Sprinkle cornmeal onto a cutting board. Punch down dough, turn out onto a lightly floured surface, and form into two loaves.

Place loaves, seam-side down, onto the cutting board; cover with a damp cloth and let rise until doubled in volume, about 40 minutes.

Meanwhile, preheat the oven to 375 degrees F (190 degrees C).

Beat egg and 1 tablespoon water together in a small bowl; brush over risen loaves.

Use a sharp knife to quickly cut one long slash down the center of each loaf.

Gently shake the cutting board to make sure the loaves are not sticking; use a spatula or pastry knife to loosen them if necessary. Slide loaves onto a baking sheet with a quick but careful motion.

Bake in the preheated oven until loaves are golden brown and sound hollow when tapped on the bottom, 30 to 35 minutes.

Spray bread machine pan with vegetable oil spray.

Premix ingredients in order listed. Place mixture in bread machine pan.

Select the Quick Bread/Cake cycle. Press Start. Check after 1 minute to see if mixture is well blended.

Cook until cake cycle stops. Remove pan, and cool completely before removing bread from pan.

Pour warm water into the pan of a bread machine and stir in honey until dissolved. Add yeast; let stand until foamy, about 10 minutes.

Add flour, olive oil, and salt to the pan in the order listed or follow the order recommended by the manufacturer if different.

Run Soft cycle if available; otherwise, select Regular cycle. Remove loaf from the machine after the cycle is done, about 55 minutes. Allow baked loaf to cool before slicing.