Spotted dog, a loaf of Irish bread studded with raisins (hence the spotted reference) and enriched with egg. Serve it warm with marvelous Irish butter.

Bread salads are a traditional Italian way to use day-old bread. Adding cooked chicken and greens makes this a balanced meal.

Pao de queijo, Brazil’s favorite cheese rolls, are chewy, cheesy puffs made from manioc starch. They’re great on a buffet table, as a snack, or a starter.

These mini airy puffs are made with sharp Cheddar cheese and chives. For a little bit of spice and heat, dry mustard and cayenne pepper are mixed in.

Serve this cheddar corn bread with chili or ribs. The whole corn kernels and jalapenos make the bread’s texture way more interesting. Use a snappy Cheddar.

Bagels–true, chewy, malty bagels–aren’t just a New York thing. They’re easy to make at home and better than bagels you can buy from the freezer section.

This honey spice bread, filled with fennel seed, cinnamon, cloves, ginger, candied ginger, and, of course, honey, is a great gingerbread alternative.

Panettone, traditionally served at Christmas, is gussied up here with cranberries and pistachio but. The panettone are made in small molds or coffee cans.

Fresh popovers, flavored with ground hazelnuts and zesty herbs, are a Thanksgiving must. Making these popovers is easy because the batter is made ahead then baked off right before dinner.

This bread stuffing with bacon, sage, and onions is the perfect accompaniment to all types of roast Thanksgiving turkeys. It’s versatile and can be made ahead.

Cranberry-orange pecan bread is a holiday morning favorite. Fresh OJ and orange zest add zing while the cranberries lend tartness to the pecan bread.

Bread pudding muffins are just that: bread pudding baked in muffin tins. These smaller, easier-to-handle puddings are great for breakfast–even on the go

Serve these traditional crumpets with butter and jam. Crumpets follow the sandwich course, so be sure to leave room. These crumpets can be made ahead.

For this potato-bacon pizza, creamy yellow potatoes are laid on fresh mozzarella. Bacon, and fresh Parmesan cheese, are scattered on top of the pizza.

These savory shortbreads are seasoned with thyme, lemon, and a sprinkling of sea salt. Serve the shortbreads as a snack or as an hors d’oeuvre with wine.

Fresh baked pretzels are irresistible. This recipe shows you how to make plain pretzels, cheese pretzels, caraway pretzels, bacon pretzels, mini-pretzels.

Kalamata olives give this no-knead olive bread plenty of flavor. Because the bread requires no kneading and has a slow rise, a bakery-quality loaf is easy.

This no-knead whole wheat bread is as simple to make as it is healthy. Because it requires no kneading, there’s little to do except sit back, bake, enjoy.

Jim Lahey’s no-knead small baguettes are an easy-to-make bread. No knead, no fuss, these baguettes are baked on a baking sheet for a crispy, brittle crust.

Challah is one of the most important Jewish foods. A bread enriched with eggs and oil, Challah, similar to French brioche, is served at important meals.

Two slices of banana bread are filled with caramel ice cream and pecan brittle. The banana bread, caramel ice cream, and brittle can be served separately.

This twist on the classic Indian naan bread recipe is filled with mint, cilantro, ginger, and cashews and then grilled to perfection. A smoky herb bread.

Dense and savory, this bread recipe is shot through with cheddar cheese and plenty of green chiles for a Mexican-inspired loaf. Great for sandwiches.

Filled with nutty goodness, this bread recipe gets its crunch and flavor from pumpkin seeds, sunflower seeds, flax seeds. Healthy and kid-friendly.

Kataifi, spaghetti-like strands of pastry similar to phyllo dough, are wrapped around a savory cheese filling (sometime ham or bacon) and baked until golden.