Baguette
A crisp crust, tender center, and irregular crumb are the hallmarks of a proper baguette.
Read More
These fragrant morning buns are a great way to wake up. They're soft and tender, made with dough that's spiked with a hint of honey and vanilla extract. Honey goes into the buttery filling as well, which is flavored with orange zest, cinnamon, and cardamom. The filling is not only rolled up into the dough, but brushed on the baked buns as well, creating a delightfully gooey and sticky topping. The buns aren't too sweet, but if you'd like a little more sweetness, increase the amount of honey in the topping, or drizzle more on top. Serve the buns warm, with plenty of napkins and a mug of tea or coffee.
Read More
This sourdough bread recipe is ideal for beginners and expert bakers alike.
Read More
Making homemade buns is easier than you think, and it's a surefire way to impress your family on burger night, or your guests at your next backyard get-together. Let your mixer do the work of bringing the dough together, then shape the soft, pliable dough into buns. Keep the buns whole until you're ready to serve, then toast (or don't!) and get ready for the compliments (and condiments!) to roll in. These buns are best when cut in half just before serving. Leftovers would make great croutons or bread pudding.
Read More
I find nothing more satisfying than recreating the unique breads of Latin America in my own kitchen. I especially love when the bread is meant to be stuffed with savory fillings and drowned in spicy salsa — in Mexico, the torta ahogada is just that. Birote (pronounced bee-row-teh) is a crunchy, darkly baked sourdough bread said to have a flavor unique to the environment of Guadalajara, but if you grab your favorite beer and some limes, you'll come pretty close!
Read More
Nan-e barbari is a classic Persian flatbread that gets crisp and golden in the oven, thanks to roomal, a flour paste that's spread over the bread before it's baked. Jessamyn Rodriguez likes to serve it with feta and olives.
Read More
You can make these fruit-swirled sweet rolls any time of the year by taking advantage of frozen raspberries. They are terrific in these soft, puffy yeast rolls—a fun twist on a cinnamon bun that is perfect for a holiday morning breakfast.
Read More
The trick to these crisp, chewy bagels is the poolish, a fermentation starter (also known as a mother dough) made with bread flour, yeast, and water. It is quickly assembled the night before the bagels are made.
Read More
Bake for about 40 minutes, or until brown. Let cool slightly; then slice and serve.
Read More
You don’t have to be an accomplished baker to make these simple homemade hot dog buns—your mixer does all the work! The dough is super-easy to work with and yields incredibly tender yet sturdy buns that will hold up to all your favorite toppings, no matter how much you want to pile on. If you want to jazz these buns up a bit, sprinkle them with poppy seeds before baking.
Read More
Rarebit? Rabbit? Rarerabbit? The argument as to correct spelling and pronunciation burns eternal, but all that really matters is Cheddar cheese, mixed with mustard, Worcestershire sauce, a whole egg and a drop of beer. Fortnum’s use Guinness, although any stout or bitter will do fine. This is then slathered over good toast, grilled until bubbling and finished with half a grilled tomato and a shake of Worcestershire sauce. One customer is so enamoured by the dish that whenever he flies in from Santa Barbara, California, he dumps his bags at the Stafford Hotel and rushes over the road for rarebit. Without even checking in. Done well, this dish inspires that sort of devotion.—Tom Parker BowlesReprinted with permission from The Cookbook: Fortnum & Mason by Tom Parker Bowles.
Read More
Even without toppings, these easy-to-make snacks boast plenty of flavor, thanks to the combination of starter and fine-ground cornmeal.
Read More