Browse our list of Fun and easy bread recipes below:

          BLAIR'S ZUCCHINI LOAVES

 Ingredients
    3 large eggs, lightly beaten
    1 1/2 cups granulated sugar
    3 cups shredded zucchini (1 1/2 pounds)
    3/4 cup vegetable oil
    2 teaspoons vanilla extract
    2 cups all-purpose flour
    1 cup whole wheat flour
    1/2 cup wheat germ
    1/4 cup nonfat dry milk powder
    1 teaspoon salt
    1 teaspoon baking soda
    1 teaspoon baking powder
    2 teaspoons ground cinnamon
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    1 cup sifted powdered sugar
    1/2 teaspoon vanilla extract
    2 tablespoons milk
    1/4 cup chopped pecans, toasted

 Directions
    Combine first 5 ingredients in a large mixing bowl, stirring well. 
    Combine all purpose flour and next 9 ingredients, stirring well.  
    Add zucchini mixture, stirring just until blended.  Spoon batter 
    evenly into 2 greased and floured 8x 4 x 2 1/2 loafpans. 
    Bake at 350 for 45 to 50 minutes or until a wooden pick inserted 
    in center comes out clean.  Cool pans on wire rack 10 minutes; 
    remove from pans and cool completely on wire rack. 

    Combine powdered sugar, 1/2 teaspoon vanilla, and milk, stirring 
    until smooth.  Drizzle evenly over loaves; sprinkle with pecans.  
    Yield: 2 loaves. 
    (These loaves may be frozen up to one month; 
    drizzle with glaze after thawing.)



          OATMEAL WHEAT BREAD (bread machine)

 Ingredients
    1 Cup water boiling
    3 Cups bread flour
    2 1/2 Tbs. Margarine
    1 1/2 tsp. Salt
    3 Tbs. Honey
    1 Tbs. dark molasses, unsulphured
    1/2 Cup oats
    1 egg, lightly beaten
    2 tsp. active dry yeast 

 Directions
    Place water in the pan and then place the rest 
    of ingredients in the pan as listed in order.  
    Make a well in the dry ingredients and place dry yeast in. 
    Select "Basic White Bread or french bread cycle" setting and
    medium baking degree setting. If you like your breads lighter 
    you can choose the light setting.

          FLOUR TORTILLAS

 Ingredients
    2 cups flour
    1 tsp. salt
    1 tsp. baking powder
    2 tbs. lard
    1/2 warm water

 Directions
    In a medium mixing bowl combine flour, salt and baking powder.
    Cut in lard till thoroughly combined.  Gradually add water and
    toss together till dough can be gathered into a ball 
    (if necessary,add more water, 1 tbs. at a time) 
    Knead dough 15 to 20 times.  Let dough rest 15 minutes. 
    For 8 inch tortillas, divide dough into 12 equal portions and 
    shape into balls. On lightly floured surface, use a rolling pin 
    to flatten each ball into an 8-in. circle.  
    Stack rolled out tortillas between pieces of waxed paper. 
    Cook on a ungreased skillet or griddle. (cast iron works best) 
    about 30 seconds on each side.

          DRIED CHERRY-ALMOND BREAD

 Ingredients
    3/4 cup milk                               
    1 tablespoon butter or margarine                
    1 large egg                          
    3/4 teaspoon salt                               
    2 cups bread flour                        
    1/3 cup dried tart red cherries or dried cranberries       
    1/4 cup slivered almonds, toasted 
    1 tablespoon sugar                              
    1 1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast 

 Directions
    Use the 1-pound recipe if your machine pan holds 10 cups 
    or less of water. Add ingredients to bread machine pan in 
    the order suggested by manufacturer, adding dried tart 
    red cherries and almonds with flour. Recommended cycle: 
    Basic/white bread cycle; light or medium/normal colorn setting.

          CHEESY ONION DINNER ROLLS

 Ingredients
    1/2 cup warm milk 
    1/4 cup warm water 
    1/2 cup sugar
    1 tsp. salt 
    1 1/2 Tbs. active dry yeast 
    3 eggs, beaten
    4 1/2 to 5 1/2 cups bread flour
    2 Tbs. butter
    2 cups chopped onion
    1 tsp. salt
    1/2 tsp. ground nutmeg
    1/2 cup Parmesan cheese, freshly grated
    2 cups swiss cheese

 Directions
    Preheat oven to 400 degrees F.
    In a medium bowl, combine milk, water, sugar and salt. 
    Add yeast and let stand 5 minutes or until bubbly. 
    Add eggs to yeast mixture. Place 2 1/2 cups of flour in a 
    large mixer bowl and add egg mixture and mix at medium speed 
    for 3 to 5 minutes. Using your hands stir in the remaining 
    flour to make a soft dough. knead for 5 to 7 minutes. 
    Place in a greased large bowl, cover with plastic wrap and 
    proof for 50 to 60 minutes or until dough is doubled in size. 
    In a medium skillet, melt butter.  Add onion, salt and nutmeg. Sauté
    until onions are soft and brown; set aside. Cut dough in half and 
    roll each half into a 1/2-inch thick rectangle. Spread each 
    rectangle with half of the sauteed onions, 1/4 cup Parmesan cheese
    and 1 cup Swiss cheese. Roll each rectangle from long end, seal seam 
    and cut in 1-inch slices. Place cut side down into greased muffin
    tins; loosely cover with plastic wrap and proof for 45 to 50 minutes 
    or until doubled in size. Bake for 12 to 15 minutes at 400 degrees F. 

          CHEESE BREAD STICKS

 Ingredients
    1 cup water
    2 Tbs. milk
    2 tsp. sugar
    1 1/4 tsp. salt
    1 Tbs. shortening
    1 Tbs. olive oil
    1 Tbs. corn meal
    3 cups unbleached all-purpose flour
    1 1/4 tsp. yeast
    other ingredients:
    1/3 batch dough
    olive oil
    parmesan cheese 
    fine corn meal

 Directions
    Place water, milk, sugar, salt, shortening 
    and olive oil in bowl and dissolve sugar and salt. 
    Stir in yeast, corn meal, and flour and knead to form a soft, 
    but not-too sticky dough (8-10 minutes). Allow to rest, covered 
    with a towel for about 45 minutes. 
    Deflate dough very gently before using and allow it to rest a 
    further 15 minutes. You can store dough for up to 2 days in 
    a plastic bag in refrigerator.
    Breadsticks:
    Preheat oven to 450 degrees F.
    Line a baking sheet with parchment paper and sprinkle with corn meal. 
    Roll out dough on a floured board, about 1/4 inch thick.
    Cut with a pastry wheel or anyway you can, into long strips 
    (10-12 inches long) and roll with tips of fingers so it is cylinder 
    shaped (like a miniature baguette.) 
    Gently lift bread sticks onto baking sheet. Brush with oil 
    or butter. Sprinkle with cheese 
    (or coarse salt, poppy seeds, sesame seeds, herbs, caraway seeds). 
    You can also make them thicker and let rise 20 minutes. 
    Paint with an egg wash and sprinkle salt, sesame seeds, or 
    whatever you like on them.
    Bake 5-8 minutes until evenly browned. They will crisp as they cool.

          STROMBOLI

 Ingredients
    1 loaf frozen Bread Dough
    1 onion (chopped well)
    1 green bell pepper (chopped well)
    1/2 lb. Italian sausage
    1/2 lb. white cheese (Monterey Jack, Provolone, etc.)
    1/2 lb. of meat (turkey, ham, ground beef) chopped well
    1/2 lb. Mozzarella cheese

 Directions
    Thaw bread dough, but do not let rise. Brown the sausage, onion,
    and bell pepper, if your choice of meat is ground beef, brown
    this also. Drain well. Spread dough into a large rectangular
    shape. Layer fillings in the middle of the rectangle. Pull up the
    sides and pinch to seal well in the middle of the fillings.
    Pull ends up and seal also. This will be large & bulky. 
    Carefully pick up and lay on an oiled jelly roll pan 
    seam side UP, then flip it over and bake seam side down for 
    30 minutes at 350. Let stand for 10 minutes before 
    slicing into 2" slices. (Good cold or reheated too!)

          FRY BREAD

 Ingredients
    4 cups white flour
    1/2 teaspoon salt
    1 tablespoon baking powder

 Directions
    Combine all ingredients. Add about 1 1/2 cups lukewarm water and
    knead until dough is soft but not sticky. Shape dough into balls
    the size of a small peach. Shape into patties by hand; dough
    should be about l/2 inch thick. Make a small hole in the center
    of the round. Fry one at a time in about l inch of hot lard or 
    shortening in a heavy pan. Brown on both sides. 
    Drain on paper towels and serve hot with honey or jam.

          HOT CROSS BUNS

 Ingredients
    3 cups flour
    1 tsp. salt
    1/2 tsp. all spice
    1/2 tsp. nutmeg cinnamon
    1/4 cup sugar
    1/2 cup butter, melted
    1 egg, beaten
    3/4 cup raisins
    1/3 cup candied citron fruit
    Yeast Mixture:
    1 Tbs. dry yeast
    1 Tbs. sugar
    2/3 cup warm milk
    1/2 cup warm water
    1 cup flour
    Glaze:
    2 Tbs. milk
    2 Tbs. water
    3 Tbs. sugar

 Directions
    Preheat oven to 425 degrees F.
    Mix all yeast ingredients in a bowl. Set aside and let it foam.
    Sift flour, salt, spice, and sugar in a second bowl.
    Add fruits and mix well.
    Mix butter, eggs and add to yeast mixture. 
    Add yeast mixture to flour mixture.
    Knead dough on floured surface, 8-10 minutes or until smooth 
    and elastic. Divide into 6 equal pieces, shape into round buns. 
    Place rolls close together in a baking pan. 
    Cover and let rise at warm room temperature for 45 minutes. 
    Use a sharp knife to cut an X-shape on the dough surface. 
    Bake in oven at 425 degrees F for 15-20 minutes or until 
    golden brown Cool on rack.
    Make glaze by bringing ingredients to boil in a saucepan for 
    2 minutes. Brush glaze over buns thickly.

          TEXMATI BROWN RICE BREAD

 Ingredients
    3 cups cooked Texmati Brown Rice
    1 1/4 cups scalded milk
    1/4 cup shortening
    3 tablespoons brown sugar
    1 teaspoon salt
    2 pkgs. active dry yeast
    2 cups all-purpose flour
    2 cups whole wheat flour

 Directions
    Pour 1 cup scalded milk over shortening, sugar and salt. 
    Add cooked rice. Dissolve yeast in cooled 1/4 cup scalded milk;
    stir into rice mixture. Work in flour to make a firm dough. 
    Turn out on floured board and knead until smooth and elastic. 
    Place in greased bowl, cover and let rise until doubled.
    Punch down and knead 2-3 minutes. Shape into loaves and 
    place in well greased loaf pans. Cover, let rise again 
    until doubled in bulk, then brush tops with melted butter
    and bake at 375 degrees for 40-45 minutes. Makes 2 loaves.

          CHEESE GARLIC BISCUITS FROM RED LOBSTER

 Ingredients
    2 Cups bisquick
    2/3 Cup milk
    1/2 Cup shredded cheddar cheese (2 ozs)
    1/4 Cup Margarine, melted
    1/4 tsp garlic powder

 Directions
    Mix baking mix, milk and cheese until soft dough forms.  
    Beat vigorously 30 seconds.  Drop dough by spoonfuls onto 
    ungreased cookie sheet.  Bake 8-10 minutes in a 450 oven 
    until golden brown.  Mix margarine and garlic powder. 
    Brush over warm biscuits.

          BEER BREAD

 Ingredients
    3 Cups of Self-Rising Flour (heaped)
    3 Tablespoons of Sugar
    1 Can of Room Temperature Beer

 Directions
    Mix all ingredients and pour into greased bread pan. 
    Bake at 350 degrees for approx. 45 min. 
    Enjoy hot from the oven with lots of Butter...mmmm....

          PARMESAN POTATO STICKS

 Ingredients
    1/2 cup Italian-seasoned bread crumbs
    1/2 cup grated Parmesan cheese
    1/8 teaspoon garlic powder
    1/2 teaspoon salt
    1/8 teaspoon black pepper
    6 medium potatoes (about 2 pounds)
    1/2 cup margarine or butter, melted

 Directions
    Preheat the oven to 400 degrees F. Coat a 9- by 13-inch 
    baking dish with nonstick cooking spray. In a small bowl,
    combine bread crumbs, Parmesan cheese, garlic powder, 
    salt, and pepper; mix well and set aside. 
    Peel potatoes and cut lengthwise into quarters; cut 
    each quarter lengthwise into 3 strips. Dip each strip 
    in the melted butter, then in Parmesan mixture, coating
    completely. Place in a single layer in the baking dish. 
    Bake for 30 to 35 minutes, or until potatoes are tender,
    turning them over once or twice.

          KFC BUTTERMILK BISCUITS

 Ingredients
    1/2 C. butter
    2 1/2 T. granulated sugar
    1 egg, beaten
    3/4 C. buttermilk
    1/4 C. club soda
    1 tsp. salt
    5 C. Bisquick biscuit mix

 Directions
    Preheat oven to 450ºF. Combine all of the ingredients. 
    Knead the dough by hand until smooth. Flour your hands. 
    Pat the dough flat to 3/4 inch thick on wax paper. 
    Cut out biscuits. Bake for 12 minutes or until golden brown.
    Makes about 18 biscuits.