Over 60 Easy Bread Recipes for every meal - Crazy for Crust

Pumpkin Bread with Maple Glaze

Peanut Butter Pumpkin Bread with chocolate chips

Pumpkin Cream Cheese Bread

Pumpkin Chocolate Chip Bread

Apple Fritter Bread

Dorothy Kern — Wed, 01 Oct 2025 08:36:49 +0000

Apple Fritter Bread is a pull apart bread made with cinnamon rolls and filled with apples! This is the perfect dessert or breakfast treat and tastes just like an apple fritter doughnut.

Since I discovered my love of apple fritters, I’ve decided I want to make all the apple fritters. Now I’m adding Apple Fritter Bread to my collection! And it’s an EASY bread recipe; only a few ingredients needed!

This Apple Fritter Bread is a pull-apart bread made with cinnamon rolls! You can make pull apart bread from scratch or you can make it easy using canned biscuits or cinnamon rolls.

How to make Apple Fritter Bead

Refrigerated Cinnamon Rolls: I made this recipe with cinnamon rolls instead of biscuits!
Apples: Any kind you’d like – I used Granny Smith but use your favorite.
I cook the apples in a bowl in the microwave for just a few minutes. You just want them to soften a bit so they finish cooking in the bread, and so there isn’t as much moisture.
Brown Sugar: To sweeten the apples along with cinnamon.

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

Storing Apple Fritter Bread

Store leftovers loosely covered at room temperature or in the fridge for a few days. You can freeze this as well but the apples might get soggy upon thawing.

Dorothy’s Expert Tips

You need to spray the pan with non-stick cooking spray.
Use the frosting that came with the cinnamon rolls to glaze the bread!
If you want to use Grands Cinnamon Rolls you can, just use 1 package and cut each roll into 3 pieces instead of two.

Apple Fritter Bread

Apple Fritter Bread is an easy pull-apart bread recipe made with cinnamon rolls and apples. This is the perfect fall breakfast or dessert recipe.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 189kcal

Author Dorothy Kern

Cost $5

Ingredients

1 tube Pillsbury Cinnamon Rolls (8 count)
2 Granny Smith apples, peeled and diced
⅓ cup water
1 tablespoon brown sugar
½ teaspoon cinnamon

Instructions

Preheat oven to 350°F. Spray an 8×4-inch bread pan with nonstick cooking spray (I like using the kind with flour in it).
Open the tube of cinnamon rolls. Set aside frosting for later. Cut each roll in half horizontally.
Place apples and water in a microwave safe bowl. Cook 2-3 minutes on high, or until the apples have softened slightly. Drain very well.
Stir brown sugar and cinnamon into the apples.
To assemble the bread: place one slice of cinnamon roll on flat surface. Top with some of the apple mixture. Top with another cinnamon roll slice. Continue until all slices and apples are used. Carefully place in prepared pan.
Bake 30-40 minutes, or until cinnamon rolls are browned and bread is cooked through. Cool slightly then pour frosting over the top.
Store in an airtight container for up to 2 days.

Video

Nutrition

How to make Apple Bread

Place apples and water in a microwave safe bowl. Cook 2-3 minutes on high, or until the apples have softened slightly. Drain very well.
Open the tube of cinnamon rolls. Set aside frosting for later. Cut each roll in half horizontally.
Stir brown sugar and cinnamon into the apples.
To assemble the bread: place one slice of cinnamon roll on flat surface. Top with some of the apple mixture. Top with another cinnamon roll slice. Continue until all slices and apples are used. Carefully place in prepared pan.
Bake 30-40 minutes, or until cinnamon rolls are browned and bread is cooked through. Cool slightly then pour frosting over the top.
Store in an airtight container for up to 2 days.

Other Apple Fritter Recipes

Apple Pancakes

Apple Fritter Cinnamon Roll Bake

Apple Cider Coffee Cake

Easy Apple Croissants

Homemade Cinnamon Bread

Dorothy Kern — Mon, 11 Aug 2025 11:34:00 +0000

This Homemade Cinnamon Swirl Bread Recipe is an easy white bread recipe full of swirls of cinnamon sugar! The homemade version is way better than the stuff you buy – it’s fresh and SO GOOD and full of cinnamon sugar swirl. It makes two loaves, freezes great, and tastes amazing!

I used to be scared of making bread until I discovered my easy homemade white bread recipe. Now I make it all the time! Once I got over my fears, making bread became one of my favorite things to do. If you’re a beginner bread maker or are scared of yeast and baking your own bread, don’t be. It’s so easy to make my cinnamon bread at home. The bread dough is simple to make and adding the cinnamon sugar swirl makes it even better than plain bread.

How to make Cinnamon Swirl Bread

Instant Yeast (Rapid Rise Yeast): You can use any kind of instant yeast – different brands have different names for this. Making bread with active dry yeast is a different recipe, but if you want to make cinnamon bread in a bread machine, you can use this same recipe using bread machine yeast.
I use a combination of Whole Milk and Water to enrich the dough. You can also use nondairy milk if you prefer.
Bread needs fat to be soft and moist so we use butter in the dough.
Salt: for flavor – it’s necessary to add at least some salt to the recipe.
You’ll use a full tablespoon of cinnamon for the filling, plus granulated sugar or brown sugar to make that delicious swirl.
You can use a stand mixer with the dough hook attachment to make life easier or you can stir with a wooden spoon until you can’t anymore, then use your hands to work the dough until it comes together.
Because of the instant yeast, this bread only needs a 10 minute rest after kneading and one rise after adding to the pans. This cuts down on the time it takes to make homemade bread!

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

Dorothy’s Expert Tips

An instant read thermometer is really the best way to measure water temperature – buy one here.
Just let it rise until it’s double in size – not longer or it might overproof.
You can divide this recipe in half and make just one loaf easily.
Feel free to add raisins, dried cranberries, or even nuts in the center (like when you’re making cinnamon rolls).
You know when you’re done kneading the dough when you press it with two fingers and it bounces back.
You know when cinnamon swirl bread is done baking when it’s a nice rich golden brown, dry, and dusty looking on top. If you were to take the bread out of the pan and tap on the bottom, it will sound hollow, and the internal temperature of the bread should be between 190-200°F.

Cinnamon Swirl Bread Recipe

Easy homemade cinnamon bread has a sweet cinnamon sugar filling. This easy white bread recipe is the perfect homemade bread!

Course Breakfast

Cuisine American

Prep Time 30

Cook Time 20

Resting time 1

Total Time 50

Servings servings

Calories 133kcal

Author Dorothy Kern

Cost $8

Ingredients

For the bread:

5 ½ to 6 cups (682-744g) all-purpose flour
3 tablespoons (38g) granulated sugar
2 packets (16g) Fleischmann's® RapidRise® Yeast 4 ½ teaspoons
2 teaspoons salt
1 ½ cups (355ml) water
½ cup (118ml) milk (any kind)
2 tablespoons (28g) unsalted or salted butter

For the filling:

1 tablespoon (14g) unsalted or salted butter melted
½ cup (100g) granulated sugar
1 tablespoon cinnamon

Instructions

Combine 2 cups (248g) flour, sugar, dry yeast and salt in the bowl of a stand mixer and stir until blended. Combine water, milk and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture.
Beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup (124g) flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
Cut dough into 2 equal pieces. Roll each piece of dough into a 12 x 7-inch rectangle using a rolling pin. Brush each piece with melted butter. Stir together the cinnamon and sugar for the filling and sprinkle on each rectangle.
Beginning at short end of each rectangle, roll up tightly. Pinch seams and ends to seal. Place, seam sides down, in two 8½ x 4½ inch loaf pans that have been sprayed with nonstick cooking spray. Cover with towel; let rise in warm place until doubled in size, about 45 minutes.
Bake in preheated 400ºF oven for 20 to 30 minutes or until golden brown. Remove from pans by running a knife around the edges and invert onto wire rack.

Video

Notes

To make cinnamon raisin bread, sprinkle 1 cup of raisins over the cinnamon sugar in step 4.
You can use bread machine yeast in this recipe to make this in a bread machine. I don’t recommend using active dry yeast as the recipe is written.
Wrap cooled bread well in plastic wrap and freeze for up to a month.
Homemade bread doesn’t last as long as store bought – enjoy this within 2 days.

Nutrition

Step by Step Photos and Instructions

Whisk the yeast with some of the flour, sugar, and salt. Be sure to read all the instructions: you’re not going to add all the flour at once!
Add milk, water and butter to a microwave safe measuring cup or bowl. Then heat that in the microwave in 15 second increments until it’s very warm (think hot bathwater). Heat the milk mixture to between 120°-130°F, or very warm if you’re going by touch. (The butter may not melt all the way.)
Add wet ingredients to the dry ingredients in the bowl of a stand mixer. Mix the dough adding more flour until it forms a shaggy dough. If you’re using a stand mixer, continue mixing to knead the dough into a smooth dough (it will pull away from the sides of the bowl).
Turn the dough onto a floured surface and knead the dough, working it back and forth, until it forms a ball that springs back when touched with two fingers. Let the dough rest for just 10 minutes.
Simply roll out your dough into a rectangle with a rolling pin. Use a pastry brush to spread the melted butter. Stir together the 1/2 cup of white sugar with the ground cinnamon. Sprinkle with cinnamon sugar filling. If you want to make cinnamon raisin bread, now is the time to sprinkle about 1 cup of raisins in the middle of the dough.
Tightly roll up the dough and place each piece in a greased loaf pan (I use nonstick cooking spray). Be sure to lace it seam side down in the pan. Cover it and let it rise about 45 minutes. It’ll about double in size. Put the loaves in a warm place for rising. I like to preheat my oven and place the pans on the top of the stove.
Then simply bake until golden brown in preheated oven. You do need to wait at least 5-10 minutes before removing the bread from the pan…and resist the urge to cut it too soon.

Cinnamon Bread is SO EASY to make at home! This simple white bread recipe is turned into cinnamon swirl bread and is the perfect from scratch recipe – with or without raisins. You never need to buy store bought again! You can even make cinnamon bread in a bread machine!

Favorite Bread Recipes

Easy White Bread

Homemade Garlic Rolls

Cheesy Garlic Breadsticks

Focaccia Bread Recipe (no knead)

Easy Soft Pretzel Bites

Dorothy Kern — Mon, 07 Jul 2025 14:04:42 +0000

Did you know you can make Soft Pretzel Bites at home? And they’re EASY – semi-homemade with just 4 ingredients? These is an epic soft pretzel recipe you’re going to love.

You can enjoy soft pretzel bites at home; no mall trip necessary! While I love homemade soft pretzels and soft pretzel bites, sometimes I don’t want to make the dough – and I for sure don’t want to drive all the way to the mall for Wetzels or Aunt Anne’s.

Did you know you can make DIY Soft Pretzel Bites at home semi-homemade? No dough, no yeast, no mixer: just 4 ingredient soft pretzels with BISCUIT dough! This easy recipe tastes just like the real thing thanks to the baking soda soak – they’re golden and have that classic pretzel texture and taste.

How to make Easy Soft Pretzel Bites

Pillsbury Grands Biscuits – or canned buttermilk biscuits of your choosing, just not flakey layers.
Baking soda – This is essential for making homemade pretzels! We do a baking soda “soak” in boiling water to give that classic golden exterior and pretzel chew.
Melted butter and coarse salt for topping

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

Storing Leftovers

These are best eaten the same day they’re made but you can store leftovers in an airtight container. Make sure they’re completely cool first so the salt doesn’t cause the bites to weep and get soggy. Reheat in the air fryer to crisp them up or in the microwave to soften.

Expert Tips

You can also air fry these for just a few minutes on each side.
Don’t skip that baking soda bath – it’s the most important! Otherwise they’re just baked biscuits.
If you don’t have pretzel salt on hand, feel free to employ the help of some kosher salt, bagel salt, large sea salt, or even margarita salt!
You can also make these from scratch using my soft pretzel recipe to make soft pretzel bites!

Easy Soft Pretzel Bites Recipe

These Easy Soft Pretzel Bites recipe has only 3 basic ingredients and are done in under 30 minutes! They’re delicious with salt and butter. Starting these with Grands! Biscuits makes them an easy and delicious way to enjoy your favorite soft pretzels – FAST.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings bites

Calories 100kcal

Author Dorothy Kern

Cost $5

Ingredients

1 tube 8 count Grands Biscuits
¼ cup baking soda
Butter melted
Kosher or pretzel salt

Instructions

Preheat oven to 400°F. Line two cookie sheets with silicone baking mats or parchment paper.
Fill a 3-4 Qt. saucepan halfway with water and bring to a boil.
Open biscuits and slice each into 4 pieces to make 32 pretzel bites.
Once the water boils, add the baking soda. The water will bubble up!
Working in batches, boil the biscuit quarters for about 30 seconds each, turning halfway. Remove from the boiling water with a slotted spoon and place evenly on prepared cookie sheets.
Bake for about 13-18 minutes, or until golden brown. Some will get more brown/golden than others.
Brush bites with melted butter and sprinkle with salt. Serve warm or room temperature, store in an airtight container for up to 1 day.

Video

Notes

Nobody wants a hard, dry pretzel. Well, pretzel sticks being the exception. To keep your pretzel bites fresh, wrap them in plastic wrap and store the wrapped pieces in aluminum foil. You can keep them on the countertop for about a day, or freeze them for up to 30 days.

If frozen, allow the pretzel bites to fully thaw before reheating. Then, bake in the oven at 350°F for about 5 minutes. Alternatively, you can throw them in the microwave covered by a damp paper towel and heat them for about 20 seconds.

Soft pretzels will stay fresh at room temp for just one day. If you need to store them for any longer than that, opt for the freezer. Frozen pretzels will stay fresh for about a month.

Nutrition

Step by Step Photos and Instructions

Preheat oven: Prepare two baking sheets by lining them with parchment paper or silicone baking mats. Preheat your oven to 400°F.
Boil biscuits: Open the can of biscuits and slice each biscuit into quarters. Since you’re making 4 pieces out of each biscuit, you should be left with 32 pretzel bites in total.
Fill a 3-4 quart saucepan with water and bring it to a boil. Once boiling, add the baking soda — be prepared for it to bubble! Submerge each of your pretzel bites into the boiling water and allow them to cook for 15 seconds, turning them over and cooking for another 15 seconds. You may need to do this in batches. Remove the bites with a slotted spoon and place them on the prepared baking sheet, evenly spaced. Repeat until all pretzel bites have been boiled.
Bake: Bake the bites for 13 to 18 minutes. You’ll know they’re done when they reach a golden brown color!
Serve: Brush the pretzel bites with melted butter and sprinkle salt liberally on top. Enjoy!

Other Recipes using Biscuits

Chocolate Cinnamon Roll Pull Apart Bread (2 ingredients)

Easy Monkey Bread

Easy Chocolate Biscuit Bombs

Copycat Uncrustables

Lemon Poppy Seed Bread

Dorothy Kern — Thu, 12 Jun 2025 09:34:31 +0000

This is the BEST Lemon Poppy Seed Bread with a simple lemon glaze! It’s soft, moist, and bursting with lemon flavor – the lemon flavor bursts in your mouth. With a tender crumb and delicious flavor it’s going to be your favorite quick bread recipe!

This lemon poppyseed loaf is for you if you’re a lemon fan! It’s so lemony, and the tiny poppy seeds add the best texture and hint of nutty flavor. It’s a doctored up version of my go-to lemon bread recipe. Make this beauty for breakfast, brunch, or as a sweet afternoon snack with a cup of coffee.

Some lemon poppyseed bread recipes are a bit bland because they’re made with lemon juice. I use pure lemon extract and lemon zest for my recipe – they’re like a flavor booster and give the lemon loaf the best lemon flavor.
I also use evaporated milk to make the batter. It’s like a concentrated version of regular milk that adds richness and moisture, giving it the perfect moist texture.
This bread is delicious plain, but I like to top it with an easy sweet lemon glaze for added sweetness.

Not pictured: Lemon Extract

How to make Lemon Poppy Seed Bread

I use Baking Powder as my leavening agent to help the bread rise.
I love using Vegetable oil to keep quick bread moist. You can also use canola oil.
Evaporated Milk is a concentrated version of regular milk that gives extra moisture to the bread. You cannot substitute regular milk in this recipe.
Lemon juice alone doesn’t give much flavor, so I add pure lemon extract. It adds that lemon flavor you expect from a lemon recipe. You can also add vanilla extract or some almond extract for even more flavor.
The Lemon Zest has TONS of flavor – don’t skip it! Learn how to zest a lemon.
Poppy Seeds: Or is it poppyseed? I never know. Adds some nice flavor and texture.
You can also turn this into lemon poppy seed muffins (it’ll make about 12).
You know quick bread is done when a toothpick poked in the center of the bread comes out clean.

Expert Quick Bread Tips

It’s crucial to measure the flour accurately. The best way is to lightly spoon the flour into your dry measuring cup and level it off with a dinner knife.
Make Gluten Free Lemon Poppy Seed Bread by using 1:1 gluten free flour.
The best way to check if the bread is done is to check with a toothpick. Stick it in the crack on top of the bread. When you pull it out, there should only be a few crumbs.
You can also use this recipe to make 12 lemon poppyseed muffins. Be sure to use muffin liners in the pan.
The lemon icing is optional, but it does make the bread sweeter. I recommend using full fat milk for the icing, so that it’s nice and thick and not too drippy.
Make Lemon Blueberry Bread by omitting the poppyseeds and adding 1 cup fresh or thawed frozen blueberries.

Lemon Poppy Seed Bread Recipe

Lemon Poppyseed Bread is great for breakfast, brunch or just as a snack anytime you want some cake! Top it with a sweet glaze and it’s dessert-like.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 258kcal

Author Dorothy Kern

Cost $8

Ingredients

1 ½ cups (186g) all-purpose flour
¾ cup (150g) granulated sugar
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
⅓ cup (79ml) oil
5 ounces evaporated milk
1 teaspoon pure lemon extract
Zest of one large or two small lemons
2 tablespoons poppyseed
½ cup (57g) powdered sugar
1-2 tablespoons (15-30ml) lemon juice

Instructions

Preheat oven to 350°F. Spray an 8.5” by 4.5” loaf pan with nonstick cooking spray (use the kind with flour if you have it). You can also use an 8”x4” loaf pan.
Whisk flour, sugar, baking powder, and salt in a large bowl.
Place eggs, oil, evaporated milk, extract, and zest in a large measuring cup or small bowl and whisk. Stir the wet ingredients into the dry ingredients and stir just until the batter forms. Stir in poppyseed.
Pour into prepared pan and bake for 35-45 minutes, or until a toothpick comes out mostly clean just slightly to one side of center. Cool before frosting.
Whisk powdered sugar and lemon juice (1 tablespoon at a time) until desired consistency, drizzle over the bread. The frosting is optional and makes it more sweet, but the bread is good without it as well.

Video

Nutrition

How to Make Lemon Poppy Seed Bread

Preheat the oven to 350°F and coat an 8.5×4.5” loaf pan with nonstick baking spray (I like the kind with flour in it). You can also use an 8×4” loaf pan.
In a large mixing bowl, whisk the flour, sugar, baking powder, and salt.
Whisk the eggs, oil, evaporated milk, extract, and zest in a large measuring cup or small mixing bowl. Pour the wet ingredients into the dry ingredients and stir just until the batter forms. Stir in the poppyseeds.
Pour the batter into the prepared loaf pan and bake it for 35 to 45 minutes. The lemon quick bread is done when a toothpick inserted just off the center comes out mostly clean.
Cool the bread before adding the glaze.
To make the glaze, place the powdered sugar in a bowl. Add the lemon juice one tablespoon at a time and whisk until you get consistency for drizzling. Drizzle the glaze over the top of the cooled loaf.

FAQ

Do you have to soak poppy seeds before baking?

If you’re buying them in the baking or spice aisle, no you don’t have to do anything to prep the poppyseeds.

Do poppy seeds go bad?

If they are stored in an airtight container in a cool, dry place, they can last up to three to four years. They do lose their flavor over time, so it’s always good to check how old they are before using them in a recipe.

Why is my bread flat?

If your baking powder is expired, your bread will be flat. So always check the date before using it and buy fresh baking powder if it’s passed its date. Your bread could also be flat if you use the wrong-sized loaf pan. The best pan to use is 8.5×4.5″ or 8×4″.

Why does my quick bread have a crack?

It’s totally normal for a quick bread to crack on top while baking. It happens because the top of the loaf bakes faster than the middle. Once the top starts to firm up, the batter underneath pushes up as it rises, causing the top to crack.

How to know when quick bread is done baking?

The best way to tell is with a toothpick. Insert it into the crack on top of the bread. There should only be a few moist crumbs sticking to it when you pull it out.

How to substitute for evaporated milk?

I don’t recommend substituting the evaporated milk for this lemon poppyseed bread. A typical sub is to use eight ounces of milk, but the bread may not be as good if you do this.

How to store lemon poppy seed bread?

Store this covered on the counter for about 3 days, or in the refrigerator for 4 days.

Can you freeze lemon poppy seed bread?

Freeze the quick bread for up to 3 months, tightly wrapped.

Lemon Recipes We Love

Basic Dessert Recipes

Lemon Curd Recipe

Candy

Lemon Meringue Pie Fudge

Pie

Lemon Meringue Pie

Lemon Crumb Muffins Recipe

Focaccia Bread Recipe (no knead)

Dorothy Kern — Sun, 18 May 2025 12:22:00 +0000

This easy Focaccia Bread recipe is no knead and so simple to make. It’s perfect for beginners and tastes so good! The best part of this focaccia is making it with herbs and olive oil or anything you like – even turn it into pizza dough!

Focaccia is an Italian bread that’s baked flat. It’s a yeast bread that’s no knead, easy to make and perfect as a side dish or to make as pizza. This easy focaccia recipe is so simple – one bowl and one pan – and you can flavor it however you want. It’s a soft and chewy focaccia that’s the perfect side dish. It’s my favorite bread to eat with dinner or even as sandwich bread.

All you have to do when you’re making focaccia bread is to stir together the wet and dry ingredients. That’s it! With just 10 minutes of hands-on time you’ll have easy homemade bread on the table in no time at all.

How to make focaccia bread

Be sure to use the correct yeast: this recipe is written for INSTANT yeast. All brands have different names for it, but the package will say instant (ex Fleischmann’s Rapid Rise yeast). You cannot use active dry yeast in this recipe.
Always add a bit of sugar to help activate the yeast. We’ll also use all-purpose flour and salt.
Make sure your water is between 120°-130°F (an instant read thermometer is good to have!) so that you activate the yeast properly.
Because of the high ratio of water in the dough, the soft dough is a very sticky dough. You should be able to stir it in a large bowl with just a wooden spoon until a shaggy dough forms.
The focaccia dough only needs one rise because of the type of yeast. Let the dough rest in the prepared pan for about 30 minutes, covered with a tea towel.
Once it’s ready to bake you can top it however you like – I love to use olive oil, kosher or flaky sea salt, and herbs like fresh rosemary or dried Italian seasoning. Just sprinkle these all over the surface of the dough and press with your fingers to make deep dimples.
Dimpling removes air bubbles creating a more cohesive and uniform texture.
You know focaccia bread is done baking when it’s light golden brown.

Variations

There are lots of things you can drizzle or add to the top of the dough:

Spread garlic butter all over it to make garlic bread or just sprinkle with chopped garlic cloves
Turn it into pizza with sauce
Place vegetables like cherry tomatoes on top
Lightly knead in fruit or chocolate chips

Expert Tips

The kind of yeast you use for this recipe is important. You need to make sure and use a fast or quick acting yeast and NOT active dry yeast. Active Dry Yeast is a different kind of yeast and requires proofing and longer rising time.
There are so many options when seasoning this bread: Italian seasoning, A bit of olive oil, or turn it into garlic bread or pizza!
Because there is yeast in focaccia bread, it does need time to rise. Therefore plan accordingly.

Easy Focaccia Bread Recipe

Make this easy Focaccia Bread as a simple side dish! It’s the perfect no knead bread with herbs and olive oil and it’s become one of our favorite recipes!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Rising Time 45

Total Time 1 25

Servings servings

Calories 194kcal

Author Dorothy Kern

Cost $5

Ingredients

3 cups (372g) all-purpose flour
1 envelope (2 ¼ teaspoons or 7g) rapid rise or fast acting yeast NOT active dry yeast
1 tablespoon (13g) granulated sugar
1 teaspoon salt
1 ⅔ cups (395ml) very warm water (heated to between 120°-130°F)
4 tablespoons (60ml) olive oil divided
1 tablespoon Italian seasoning
½ teaspoon salt
½ teaspoon pepper

Instructions

Grease a 9×13-inch pan with nonstick cooking spray or oil.
Mix flour, yeast, sugar and salt in a large bowl. Add 2 tablespoons olive oil to the water, then add the wet ingredients to the dry, stirring until well mixed. Press into prepapred pan. Cover and let rise until doubled, about 30 minutes.
Preheat oven to 375°F.
Using the handle of a wooden spoon, poke multiple holes into the dough. Drizzle remaining 2 tablespoons of olive oil over dough. Sprinkle with Italian seasoning, salt and pepper. Cover again and let rise additional 15 minutes. Bake 30 to 35 minutes until lightly browned.
Cool slightly and slice into pieces.

Video

Notes

Do not use active dry yeast.
This takes time to rise, so plan accordingly.
You can add garlic powder or fresh garlic to make garlic bread, or even turn this into pizza!

Nutrition

Step-by-Step Instructions

Mix flour, yeast, sugar and salt in a large bowl.
Add 2 tablespoons olive oil to the water, then add the wet ingredients to the dry, stirring until well mixed.
Press into a greased 9×13-inch baking pan. Cover and let rise until doubled, about 30 minutes.
Preheat oven to 375°F.
Using the handle of a wooden spoon, poke multiple holes into the dough. Drizzle remaining 2 tablespoons of olive oil over dough. Sprinkle with Italian seasoning, salt and pepper. Cover again and let rise additional 15 minutes. Bake 30 to 35 minutes until lightly browned.
Cool slightly and slice into pieces.

Other Bread Recipes

Side Dish

Cornbread Stuffing with Andouille Sausage

Cranberry Orange Bread

Easy Monkey Bread in 30 minutes

Avocado Banana Bread

Cheesy Garlic Breadsticks

Dorothy Kern — Wed, 30 Apr 2025 10:38:30 +0000

Cheesy Garlic Breadsticks are the best gooey homemade breadsticks recipe! These are better than anything you’ll get at the local pizzeria – they’re soft and cheesy and full of garlic flavor. This homemade cheesy garlic breadsticks recipe is a keeper.

Guys, here’s something (not so) shocking: I love bread. All kinds of bread. Cinnamon rolls, dinner rolls, buttery garlic bread, pizza dough… and breadsticks. I especially love breadsticks when they’re covered with cheese. It’s so easy to make these at home from scratch – no store-bought dough in sight. The yeast dough is basically a homemade pizza dough recipe covered in garlic, a bit of olive oil, ranch seasoning and lots and lots of cheese. Skip Pizza Hut and make bread sticks at HOME!

How to make Cheesy Garlic Breadsticks

All-Purpose Flour – while you could use bread flour, I find I prefer using all purpose because I always have it in my kitchen. Be sure to read the instructions: we start with 2 cups but will add more as we’re mixing.
RapidRise Yeast – This is also known as INSTANT yeast. This recipe is written for this type of yeast so be sure to get instant – different brands have different names but they’ll all say “instant” on the package. Instant makes life easier – no second rise. The dough only has to rest for 10 minutes!
Sugar – Granulated sugar is not for sweetness; it helps to activate the yeast.
Water – You want your water between 120°F and 130°F. It helps if you have an instant read thermometer so that your yeast activates properly.
Once you have the dough we’ll brush the top of the breadsticks with garlicky ranch olive oil and tons of shredded mozzarella cheese (add parmesan cheese if you want!)

Variations & Serving Suggestions

You could brush the dough with melted butter instead of olive oil.
Use other shredded cheeses instead of mozzarella.
Skip the ranch seasoning and use salt, ground black pepper and a teaspoon of Italian seasoning.
Feel free to use refrigerated pizza crust instead of homemade dough to make your life easier.
These are perfect alone, dipped in soup, as a side dish to a salad, or as an appetizer dipped in marinara sauce or Alfredo sauce.

Pro Tips & Storing Easy Cheesy Breadsticks

Use fresh garlic for the best taste. You can use garlic powder in a pinch but fresh is best.
A mixer will shorten the time needed to make these but you can do them by hand easily. Stir until you get a shaggy dough, then get your hands in there – it’s simple.
If you’re using instant yeast the water temperature should be between 120-130°F.
Use a pizza cutter to slice the breadsticks.
The breadsticks are done baking when they’re golden brown.
Store in an airtight container for up to 3 days. I’ve also frozen these (baked and unbaked). Thaw to bake. Thaw and reheat baked breadsticks in the air fryer!

Cheesy Ranch Breadsticks

Cheesy Ranch Breadsticks are the perfect side dish for any meal. They’re a homemade breadstick topped with ranch and lots of cheese!

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 20

Rest Time 10

Total Time 1

Servings servings

Calories 263kcal

Author Dorothy Kern

Cost $8

Ingredients

For the Breadstick Dough:

3 ¼ cups (403g) all-purpose flour (you'll start with 2 cups and add more when mixing)
1 envelope (2 1/4 teaspoons) Instant Yeast (RapidRise if using Fleischmann's Yeast)
1 tablespoon (13g) granulated sugar
1 ½ teaspoons salt
1 ⅓ cups (316ml) very warm water (between 120°-130°F) (think hot bathwater)
⅓ cup (79ml) olive oil

For the Topping:

3 tablespoons (45ml) olive oil
2 cloves minced garlic
1 tablespoon dry ranch seasoning mix
1 ½ cups mozzarella cheese
Pizza Sauce, for dipping

Instructions

Preheat oven to 425°F.
You can use a wooden spoon and do it by hand or use an electric mixer fitted with the dough hook. Combine 2 cups flour, undissolved Instant Yeast, sugar and salt in a large bowl. Add very warm water and ⅓ cup oil; mix until well blended, about 1 minute.
Slowly add enough flour to make a soft dough. Dough will form a ball and be slightly sticky.
Turn out dough onto a floured surface and knead the dough, adding additional flour as necessary, until the dough is smooth and elastic. This will take just a minute if you used an electric mixer, about 4 minutes if you’re doing it by hand. (To knead the dough, add just enough flour to keep your hands from sticking. Flatten the dough and roll it towards you; using the heels of your hands push it away in a rolling motion. Rotate and repeat until a soft and elastic dough ball forms.
Drizzle the bottom of a pan with a bit of olive oil. Pat dough with floured hands to fit a pizza pan or baking sheet to desired thinness.
Stir together 3 tablespoons olive oil, garlic, and ranch seasoning mix. Brush all over dough. Top with cheese. Bake 15-25 minutes or until golden and cheese is melty. Baking time will vary depending on how thick or thin you roll your dough.

Notes

If you don’t have a thermometer to test the water, think hot bathwater. The water should be very warm to the touch.

Nutrition

Step-by-Step Photos

Since we are starting with RapidRise Yeast, we’re going to mix the dry ingredienst together. Start with 2 cups flour, instant yeast, sugar, and salt. Whisk.
Mix in the olive oil.
Now we need to heat our water – be sure it’s between 120-130°F.
Add the water into the mixer.
Once you’ve added the oil and water, let the mixer run until a soft dough forms. It will be slightly sticky.
Turn it out onto a lightly floured surface and knead it until it forms a smooth ball.
You’ll know the kneading process is done when the dough springs back when pressed with 2 fingers. Once it sits 10 minutes to allow the RapidRise Yeast to work its magic, it’s time to make breadsticks!
Mix together olive oil and ranch seasoning.
Simply oil a pan and press the dough into a rectangle. You can make these any thickness you like, using a cookie sheet or pizza pan. Brush with ranch oil and top with shredded cheese. Then bake until golden.

Easy Spicy Cornbread Recipe

Dorothy Kern — Wed, 23 Apr 2025 12:25:05 +0000

An EASY Mexican Cornbread recipe is inspired by one of the best cornbreads I’ve ever had! The cornbread mix is filled with jalapeños and cheese making this the perfect side dish. It’s a Spicy Cornbread that’s inspired by Mexican flavors.

I am SUPER picky when it comes to cornbread, so when I say this is my favorite cornbread mix, you can count on my word. In case you didn’t hear me, let me shout it again:

My whole life I wanted to like cornbread, I really did. Growing up all we ate were mixes (because, 1970s and 80s) so I’ve tried pretty much every brand out there. As an adult, being kind of underwhelmed with mixes, I tried making my own from scratch…and I was even more underwhelmed. I’d written off ever really liking cornbread until I made this easy recipe. I ate FOUR slices of this. IN. ONE. NIGHT. That’s how good it is, especially when I amped it up with some jalapeños and cheese!

Cornbread is the perfect side dish for chili or soup or so many other recipes. Or, be like me and eat it by itself as breakfast…or lunch. I’m calling this Mexican inspired Cornbread because I added jalapeños and Mexican-blend cheese to the batter. It’s the perfect sweet and spicy cornbread recipe!

How to make Mexican Cornbread

Why use a cornbread mix? Because it’s EASY and you know it’s going to taste good. Remember, I’ve tried a lot of cornbread recipes (box and from scratch) and this mix knocks everything I’ve tried out of the water. I love Simply Homemade or Marie Callender’s brand.
The real simple directions on the box really are simple: just dump, whisk, and pour. Honestly, the hardest thing about making this cornbread was slicing my jalapeños. I hate slicing them with my bare hands and I was out of gloves, so I used a sandwich baggy which was just comical.
To make this easy cornbread, you just the ingredients called for on the box (this will depend on the brand if it’s water or eggs and milk). Whisk those ingredients until they’re moistened.
Then add the spicy flair: the jalapeños and cheese. You can use cheddar or jack cheese, or use a Mexican blend, which is what I used.
Simply stir to get a thick batter that’s perfectly baked in an 8×8-inch baking pan.

Tips & Storing

I served this cornbread with taco salad, but it would also be fantastic with Baked Salsa Chicken, my one pot Taco Casserole, or on top of a Chili Bubble Bake. Or it’s really good with Crockpot Broccoli Cheddar Soup!
You can also make this into sweet Mexican cornbread muffins too! It’ll make about 12 standard muffins, perfect for serving as a side dish or freezing for quick snacks.
Store in an airtight container for a few days or freeze for a month or so!
Looking for the mix? You can find it in most grocery stores in the baking aisle, or get it on Amazon.

EASY Mexican Cornbread

This EASY Mexican Cornbread recipe is one of the best cornbreads I’ve ever had! The cornbread mix is filled with jalapeños and cheese making this the perfect side dish.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 1325kcal

Author Dorothy Kern

Cost $7

Ingredients

1 15 ounce box Cornbread mix (see note; for 8×8 or 9×9 inch pan)
Ingredients called for on the mix (see note)
1 cup shredded cheese cheddar, jack, or Mexican blend
2 medium jalapeños diced small

Instructions

Preheat oven to 375°F. Spray an 8-inch baking pan with non-stick cooking spray.
Whisk together cornbread mix, with added ingredients until moistened. Stir in cheese and jalapeños.
Pour mixture into prepared pan. If desired ,sprinkle with more cheese.
Bake for 25-30 minutes or until a toothpick comes out clean. Let sit 5 minutes before slicing and serving.

Video

Notes

Make the cornbread batter as directed on the box, adding egg and milk, oil, water, etc (use what it says to use). Then add in the jalapeños and cheese.

Nutrition

Favorite Semi-Homemade Recipes