Sitting round the dinner table, carving thick slices off a hearty wholemeal loaf from the local artisan bakery or our own oven, we take pride in our part in a bread tradition that stretches back ...

Jim Lahey, owner of New York City's Sullivan Street Bakery and author of several cookbooks, including "My Bread," offers his recipe for a delicious, long-fermented rustic bread. Advice: plan ahead!

I stumbled upon no knead bread during a particularly lazy Sunday when I craved homemade bread but couldn’t muster the energy for traditional kneading. My sister helped me tweak this recipe, but it’s ...

I didn’t want to get my heart broken again. I’ve been hurt too many times by bread. I’ve been hurt by starters that would never become sufficiently foamy, by doughs that sullenly refused to rise, by ...

Costco sells an enormous loaf of Italian bread for a bargain price. But while it may fit within your budget, is the bread ...

Saturday has become Bread Day in my kitchen. I have made bread in various forms for years, and I love the crunch of a fresh baked loaf, roll, bagel, etc. But the process of kneading dough can be ...

Whether you are a home baker or a professional, this is a great time to be a new world sourdough bread baker. The internet and social media, like in most industries, has made detailed information ...

Ingredients: 1 kg mixed ground meat, 2 onions, garlic, oil, 1 bell pepper, 4 tbsp tomato paste, 2 cans chopped tomatoes, 2 cans kidney beans, 1 can corn, 750 ml beef stock, cayenne pepper, chili ...

Rustic Bread isn’t the most apt name for Greg Wilson’s Port Jefferson bakery. It certainly does sell rustic sourdough loaves, focaccia and baguettes of the highest quality, but its calling card is a ...

From crackers came a mini empire. It all began when Josh Harris and Carol LeValley founded their Rustic Bakery in 2005, focusing on the wholesale flatbread crackers that became the crunchy base for ...

The black bread (pain noir) served at Payard Patisserie & Bistro is chewy, flavorful and substantial enough to be sliced for sandwiches or served alongside chowders and soups. A specialty of Philippe ...

CEDAR RAPIDS — Tom Schmitt has a name for his sourdough starter: 'The Beast.' The Beast is the fermented wild yeast-filled dough Schmitt uses as the base for every loaf of sourdough bread he bakes at ...