recipes for: Bread
What to do when you've made a big double or triple batch of your favorite pesto (arugula and ramp are our go to's!) and are looking for ways to use the leftovers?! These are our top 5 pesto recipes that we make again and again! Read on for more suggestions on how to use leftover pesto.
Lightly sweetened cast iron skillet cornbread is spicy and cheesy. Packed with jalapeños and cheddar cheese, this easy cornbread recipe is perfect as a side dish for your holiday feast or as the base for your favorite chili recipe. Freezer-friendly, so a great option to make ahead and reheat before serving!
This classic banana bread recipe is updated with creamy swirls of peanut butter! It stays incredibly moist thanks to some Greek yogurt, and is perfect eaten as is or turned into an elegant french toast (YEP!) Either way, this peanut butter banana bread recipe is the best ever and sure to become your family's favorite.
Roasted garlic and sun-dried tomato focaccia requires a little planning ahead (the dough is best when rested for 8-24 hours, so this is a 2 day process), but you will be heavily rewarded! The crust is crispy from the olive oil, while the dough itself is intensely flavored from studded cloves of roasted garlic. Sun dried tomatoes add a touch of sweetness!
This braided pesto bread tastes like summer! It's made with an easy homemade pesto, and I pinky promise it's easier to braid this loaf than you'd think!
Homemade white cheddar biscuits are tender, flaky, and bake up sky high! Flavored with fresh sage, then brushed with melted butter and rye just before baking, this biscuit recipe is tried, tested, and loved by all. You'll never buy store-bought biscuits again!