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No-Knead Dutch Oven Bread
This rustic no-knead Dutch oven bread is easy, fabulous, and tastes like it's fresh from a French bakery. The secret is using a Dutch oven, which regulates the moisture.
Fresh Yeast Bread
Pre-slice and freeze these loaves. Then simply defrost, heat and rub butter over top for a 'fresh out of the oven' taste.
Low-Salt White Bread
This is a good recipe for low-salt white bread. Each loaf should make 16 slices, 105 calories per slice. I've found that in most recipes, you can decrease the sugar by 1/3 (i.e., 3 tablespoons would now be 2 tablespoons), the salt by 2/3 (1 tablespoon would be 1 teaspoon), and replace the shortening with vegetable oil. Each rising time will be 10-15 minutes shorter.
Herman Bread
A simple way to use your extra Herman Starter. Add one half cup of cheddar cheese for a totally different flavor.
Sourdough Discard Bread
Like many people, I have been learning how to make sourdough. The biggest problem I have stumbled upon in my sourdough journey is the wastefulness of the discard part of all recipes, and with the lack of resources recently it's more important than ever to reuse the discard starter. In the spirit of zero waste, tonight I am testing a sourdough discard recipe.
Gluten-Free Sourdough Sandwich Bread
True sourdough flavor in a hearty, gluten-free bread ready for your sandwich fixings. I love the taste of this bread with butter and jam or toasted and served with soup, even though it is delicious on its own. It will hold up to spreading peanut butter or avocado.
Stephen's Pizza Dough
This recipe bakes up into three hearty pizza crusts. This pizza dough can also be used to make calzones or can be frozen for later use.
Mama D's Italian Bread
This Italian bread recipe is basic but delicious.
How to Make French Baguettes
I'd always wondered how to make real French baguettes at home. You're going to be fairly shocked when you realize just how simple it is. The only way to make this bread any more delectable is to put some butter on it!
Chef John's No-Knead Ciabatta
This bread is the perfect marriage of a crisp, light crust outside and a chewy yet tender inside. The no-knead part is just a bonus.
Angel Biscuits
Try this angel biscuit recipe for light, fluffy biscuits that rise as much as rolls, thanks to three leavening agents: yeast, baking soda, and baking powder.
Sourdough Starter
This recipe makes a sourdough starter using flour, clean water, and yeast. After fermentation has occurred, keep the starter in a covered glass container in the refrigerator until ready to use for making bread. Sourdough starters improve with age as you feed them — pass on any sourdough discards to friends and family!
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