This soft, tangy sourdough oatmeal bread may just be the best you’ve ever tasted.
Make a miniature sourdough bread for dinner tonight, and freeze the rest for a busy day.
Spiced-apple rings add the perfect touch to a winter-friendly comfort food dinner.
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.
Are there any bread bakers on your holiday list? Now you know what to to give them. Delight them with these helpful gifts.
Zaatar bread is a soft, Arabic-style bread topped with olive oil and the tangy spice mixture called zaatar.
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.
Hot-cross buns, full of warm spices and sweet fruit, are a tasty springtime treat.
The fresh berry season is so fleeting, that it almost calls out for preserving, especially in the form of jam.
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.
What can you do with mounds of green tomatoes? Turn them into the best enchilada sauce you'll ever have.
Make your Thanksgiving stuffing extra special this year with these recipes for homemade stuffing bread.
Don't throw away that extra sourdough starter. Turn it into delicious muffins, crackers, pancakes and more.
New England’s favorite homemade biscuit recipe is made even better with whole-grain Khorasan.
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.
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.
Sourdough biscuits is one of those perfect recipes that uses up plenty of ripe starter, but doesn’t take all day to rise.
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.
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.
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.
Update your favorite cinnamon rolls with warm spices, dark rum, and autumn’s favorite harvest—apples.
Tasty whole-grain crackers — simple to make, quick to disappear.
When life gives you zucchini overload, turn it into this moist and savory Zucchini Olive Yeast Bread.