Pretzel rolls, or buns, are the cool kids of the bread world right now.
Stormy spring days mean it’s time for a new loaf of homemade sourdough bread.
Explore creative ways to save the harvest with these favorite canning books.
Babka is traditionally made in Poland, Russia and other Eastern European countries. Apparently babka is a popular Christian Easter bread, but is also made in the Jewish tradition.
Despite our best efforts, sometimes flour plus water plus yeast doesn’t equal a tantalizing loaf of bread, but is just a large lump of dough. Here's how to fix it.
New England’s favorite homemade biscuit recipe is made even better with whole-grain Khorasan.
Don't throw away that extra sourdough starter. Turn it into delicious muffins, crackers, pancakes and more.
Spiced-apple rings add the perfect touch to a winter-friendly comfort food dinner.
Make your Thanksgiving stuffing extra special this year with these recipes for homemade stuffing bread.
What can you do with mounds of green tomatoes? Turn them into the best enchilada sauce you'll ever have.
Update your favorite cinnamon rolls with warm spices, dark rum, and autumn’s favorite harvest—apples.
When life gives you zucchini overload, turn it into this moist and savory Zucchini Olive Yeast Bread.
Fruit butters are easy to make, in fact – they are almost foolproof. They allow for a little more creativity than many soft spread recipes and are perfect for using up odds and ends of fresh fruit.
Coffee cake seems to be the forgotten step-child of breakfast breads. Although once very popular coffee cake has been eclipsed over the year by the proliferation of bagels, large, gooey muffins, and egg and sausage breakfast sandwiches.
Tasty whole-grain crackers — simple to make, quick to disappear.
The fresh berry season is so fleeting, that it almost calls out for preserving, especially in the form of jam.
Pickled vegetables are a great way to jazz up your meals, especially in the late winter, early spring time when the grocery store vegetables are looking a little worse for the wear.
Sourdough bread doesn’t just come in large loaves and rounds. Sourdough also works up wonderfully into buns, rolls, grissini and my personal favorite, mini-baguettes.
Zaatar bread is a soft, Arabic-style bread topped with olive oil and the tangy spice mixture called zaatar.
Hot-cross buns, full of warm spices and sweet fruit, are a tasty springtime treat.
Sourdough biscuits is one of those perfect recipes that uses up plenty of ripe starter, but doesn’t take all day to rise.
Once you have eaten a soft, sourdough pretzel, all other pretzels will pale in comparison. Luckily they are simple to make yourself.
This heavy artisan bread is full of flavor, and will be ready by dinnertime if you start right now! The unexpected flavor comes from good quality honey olive oil and barley flour.
When it's cold and windy nothing says comfort like a fresh loaf of sourdough bread. And when that loaf is filled with heart-healthy, omega-3 rich seeds, it's even better.
Make a miniature sourdough bread for dinner tonight, and freeze the rest for a busy day.
Potica is a light and delicate Slovakian holiday bread stuffed with a brown sugar and nut filling. This recipe makes two loaves, one to eat now and one to save for Christmas morning brunch.
Are there any bread bakers on your holiday list? Now you know what to to give them. Delight them with these helpful gifts.
This soft, tangy sourdough oatmeal bread may just be the best you’ve ever tasted.