820 white bread recipes

Classic Welsh Rabbit with sharp cheddar, white wine, and dry mustard spooned over crisp toast. This rich, velvety cheese sauce comes together in just 30 minutes.

Golden deep-fried fish croquettes made with flaked croaker, white sauce, pimento, and green pepper. A classic Southern coastal recipe served with tomato sauce. Crispy outside, creamy inside.

Chocolate hippenmasse: thin, crisp German pastry wafers made with almond paste, cocoa, and cinnamon. Spread paper-thin, baked until glossy, and cut or shaped while still warm.

Relive the 70's and 80's with this delicious fondue made with garlic, gruyere cheese and a pinch of nutmeg.

Sage-scented bread cubes loaded with chicken apple sausage, smoky bacon, tart green apples, and buttery chestnuts make this crowd-feeding holiday stuffing a Thanksgiving must.

Ground chicken breast meat ring baked in a fluted bundt pan with spaghetti sauce mix, bell peppers, and onions. A lighter meatloaf with an impressive ring shape.

Caviar kisses with salmon caviar on cucumber rounds topped with dill sour cream, served with buttered heart-shaped toast points. An elegant two-bite appetizer for special occasions.

Super cheesy fondue: smooth Gouda fondue thickened with a quick roux, spiked with garlic, white wine, nutmeg, and optional kirsch. Party-ready dipping sauce in under 20 minutes.

Zuleika cake is a flourless almond cake with a tender, macaroon-like base crowned with a rich cooked egg yolk cream and toasted almonds. Naturally gluten-free and best made a day ahead.

Overnight caramel French toast bakes layered bread over a brown sugar, butter, and pecan caramel that turns into a gooey, sticky topping. Assemble the night before and bake fresh for an effortless holiday brunch.

Greek taramasalata-style pate of smoked cod roe whipped with olive oil, lemon, garlic, and a fold of cream into a silky pale-pink dip, served cool with warm pita.

Whole squid bodies stuffed with a savory filling of chopped clams or scallops, sun-dried tomatoes, white wine, shallots, and herbs, then baked until tender. An impressive Italian-style seafood main course.

Bread machine beer bread studded with broken pretzel sticks for a salty crunch in every slice. Made with light beer, bread flour, and a touch of ginger for a pub-inspired loaf.

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

Turkey loaf with spinach is a lean food-processor meatloaf: pureed turkey breast with carrot and onion wrapped around a spinach-Parmesan filling, baked into a pinwheel-sliced main. Low-fat, high-protein, and elegant enough for company.

Chinese shrimp balls (pai chiao hsia chiu) rolled in stale bread cubes and double-fried until shatteringly crisp. Served with Sichuan pepper-salt dip. 30 pieces.