Articles
Bread, Glorious Bread: 2 Recipes for Dead-Simple, No-Knead Bread
It’s been said that man (or woman) may not live by bread alone — but with artisan loaves that taste amazing and are easy to make, you might just put that to the test.
Tips
How to Tent Yeast Rolls When Proofing
Sometimes enriched yeast doughs can be sticky, making them tough to cover to rise/proof. Here's a simple trick to create a tent for your rolls and breads to prevent sticking.
An Easy Way to Keep Bread Warm Longer at the Dinner Table
Enjoy warm bread throughout your entire meal with this simple trick for keeping bread warm longer!
How to Keep Waffles Warm
Find yourself eating breakfast alone once everyone else has eaten? Use this simple trick so everyone can eat together!
Help Yeast Dough Rise Faster
Want to give your yeast dough a bit of a boost? Use this tip to help it rise.
How to Stale Bread
Need stale bread in a pinch? Use this quick tip and get your dressing prepared in no time.
How to Make Better Bread Crumbs
Keep leftover bread from going to waste while making for better bread crumb toppings with this simple tip.
How to Make Bread Crumbs From Leftover Garlic Bread
Never know what to do with that leftover half-loaf of garlic bread? Here's how to keep it around for more delicious uses.
DIY Hard-Shell Tacos
Looking for other fresh ways to enjoy Mexican food at home? Try this tip for making your own taco shells.
How to Properly Freeze Tortillas
This one easy step before freezing tortillas will keep them from fusing together, so you can pull out just as many as you need.
How to Make Bread Crumbs in a Flash
Fresh bread crumbs from a quality loaf can turn a dish from good to great. Here's how to have them at a moment's notice.
All About Yeast
Some yeast needs to be proofed before using, while other types allow you to skip the step. So what's the difference?
How to Reheat Tortillas
Tortillas are easier to roll or fold when they are warm. Store-bought tortillas lose moisture over time, but with this tip, it's easy to reheat tortillas without drying them out further.
How-To's
How to Make Japanese Milk Bread
If you’ve never heard of milk bread, you’re in for a treat. Using a special technique and following our step-by-step tutorial, you’ll soon be creating the most incredible, pillowy soft, subtly sweet, and airy bread (or rolls) you’ve ever tasted. Trust us.
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Recipes
Classic Cornbread Dressing
It’s not a fall feast without cornbread dressing. This herb- and black pepper-packed Classic Cornbread Dressing recipe combines cornbread and loaf bread for excellent texture and extra flavor.
Blue Corn Tortillas
It’s no surprise that fresh, homemade tortillas are far superior to store-bought. But what is so astonishing is how easy they are to make. You may never buy a package of them again!
Naturally Leavened Sourdough Bread
Wild yeast, friendly bacteria, time, and a little tending are basically all it takes to yield crusty, artisan-style Sourdough loaves worthy of any Parisian or San Franciscan bakery window. Check out our article where we teach you how to make a sourdough starter, feed it for about a week, then use this recipe to turn it into burnished loaf after burnished loaf.
Crisp Cheesy Bread Sticks
Gift, share, or simply snack on these Crisp Cheesy Bread Sticks made from the dough of Vermont Cheddar Bread from The Best of Artisan Bread in Five Minutes a Day cookbook by Jeff Hertzberg, M.D. and Zoë François.
Vermont Cheddar Bread
Vermont Cheddar Bread, from The Best of Artisan Bread in Five Minutes a Day cookbook by Jeff Hertzberg, M.D. and Zoë François, is tender, cheesy, and practically a meal all on its own.
Pretzel Buns (or Rolls)
Pretzel bread (buns, rolls, or bites) is the best of all worlds — a little salty and buttery, dense and hearty on the outside, yet soft, chewy, and tender on the inside. It's just in time for Oktoberfest, and perfect for brats, sandwiches, soups, or dipping into fondue. Simply read through the recipes and steps, then basically make and shape the base dough into long buns or round rolls (the easiest) or follow the variation for poppable pretzel bites.
A couple of things to note: Using…
Scalloped Corn with cornbread streusel
Make the cornbread for this Southern casserole the day ahead — or, since you only need one cup, feel free to substitute with purchased cornbread instead of making fresh. Then finish the scalloped corn as the Thanksgiving turkey rests.
Homemade English Muffins
Once you try your hand at making homemade English muffins, you’ll likely say goodbye to store-bought ones forever. It takes a little time to achieve the perfect, crisp crust and tender interior, thanks to dry frying, but it’s worth it!
If you weren't an English Muffin fanatic before, you’re going to be now. Not only are they fun and easy to make, they’re super delicious. And who doesn’t want a homemade English muffin with butter for breakfast?! All you have to do is mix the dough toge…
Sausage-Pumpernickel Skewers
Sausage-Pumpernickel Skewers make a perfect topper for Beer Cheese Soup, or dipper for Beer Cheese Fondue. Not a brat fan? Swap it out for kielbasa, or your favorite sausage.
Herb-Cheddar Biscuits
Herb-Cheddar Biscuits are the perfect dipper for soaking up stew broth. Since they’re considered drop biscuits, they’re crispier and crunchier than regular ones. Be sure to spring for fresh herbs — they add more distinct and fresher flavor. The biscuit dough can be made ahead, shaped, and frozen. When you’re ready to bake the biscuits, brush the tops with buttermilk and bake a few extra minutes.
Croissant Dough and Butter Block
Few things are as delicious as melt-in-your-mouth, buttery homemade croissants. Sure they require a little time, but the payoff is worth it.
You can make croissants in a marathon session in just one day, but the dough is easier to form if you spread the process over three days. This recipe is for the dough and butter block, which you'll make on Day 1. Follow our How To Make Croissants guide for further instructions.
Homemade Bagels
True New York bagels are a thing of beauty. Boiled then baked, they’re dense but not too dense, with glossy, crackly crusts and soft insides. But NYC isn’t the only place to get decent bagels — they’re one of the simplest breads to make at home.
Smoked salmon and cream cheese or a smoked salmon cream cheese spread makes a great choice for full-flavored Everything bagels. Asiago bagels just beg for a slice of ham or prosciutto and maybe an egg. A sprinkling of rosemary adds a lovely he…