Bread bakers generally get along with one another, bound by a compulsion to devote hours of time to making something that’s readily available in bakeries and groceries. So it’s too much to say that a ...

Just in time for oven season. Kneading is the most hands-on process in making bread. That's why no-knead breads are a thing of beauty. If you love bread as much as I do, but really don't have the ...

Bread bakers generally get along with one another, bound by a compulsion to devote hours of time to making something that's readily available in bakeries and groceries. So it's too much to say that a ...

For bakers who have mastered a basic homemade loaf, the next challenge is to explore different styles of bread, from sourdough to baguettes. Most bread dough is a basic combination of flour, water, ...

Panzanella is a simple Tuscan salad that is vibrant, fresh, and perfect for using up leftover bread or spare tomatoes. Michela will be making hers using her no-knead Ciabatta bread - it’s so easy to ...

In the 15th anniversary edition of ‘My Bread,’ author Jim Lahey explains his method, which has roots in an ancient technique. New York City baker Jim Lahey calls his no-knead bread, which home bakers ...

Ciabatta bread is an Italian bread made of wheat flour, yeast and salt. It originated in the province of Rovigo, Veneto, Italy in 1982, in response to the popularity of French baguettes. Ciabatta is a ...

LITTLE ROCK — Bread bakers generally get along with one another, bound by a compulsion to devote hours of time to making something that’s readily available in bakeries and groceries. So it’s too much ...