Pullman Loaf

To make a pullman loaf, you'll need a lidded pullman pan. If you don't have one, you could use this recipe to make a standard loaf of bread.

Homemade French Baguettes

Everything you need to know to make perfect French baguettes at home.

How to Make a Sourdough Bread Loaf

This recipe produces a classic oval pain au levain—a sourdough loaf that's lightly tangy and deeply flavorful.

Homemade Brioche Recipe - The Woks of Life

Homemade Brioche takes some time (2 days!), but the results are worth it. Plus, this homemade brioche recipe is sure to impress everyone you make it for.

Soft Bread Salami Rolls

These soft rolls are great for sandwiches. They have a moist, tender crumb and thin, crisp exterior. Most of the time spent here is just letting the yeast do it's thing. These rolls are a great way to ease into bread baking, easily mixed in a standing mixer and shaped by hand.

Italian-Style Bread with White Whole Wheat Recipe | Bread Baking

When I was a kid, bread fell into several categories. First, and most common, was plastic-bagged grocery store bread. Second was paper-wrapped skinny loaves of French bread. Third was paper-wrapped fatter loaves of Italian bread. And last, bakery bread, which meant there was a special event of some kind.

Fresh Thyme Bread with Olive Oil

There's nothing quite like the aroma of fresh bread baking in your oven. There really isn't. When it comes to baking bread, there are two major schools of thought. There is bread that can be

Hint of Rye Bread

[Photograph: Donna Currie] If you don't have a clay baker, you can bake this loaf in a cast iron dutch oven. It won't release steam, but it will retain the moisture from the bread as it bakes. One thing to...

70-Percent Hydration Bread Recipe | Bread Baking

Stretch and fold is about the easiest ways to handle a dough with very high hydration. But stretch and fold can be used with doughs of lesser hydration as well, as long as it's wet enough to stretch easily. If you've never tried this technique and you've always kneaded with a machine or by hand for up to 10 minutes, it will seem impossible that a few simple folds will give enough structure to the dough. But it works.

The Italian Baker's Semelle Rolls

Semelle are little rolls from Florence where the dough is used to make several different buns including some that require special cutters. This recipe from The Italian Baker is astonishingly easy (you don't need the special cutters) and the results are pretty darned good.