Greek Yogurt Cake

Like pound cake, but lighter, Greek yogurt cake from Mad Hungry Cravings gets its moistness from its namesake and floral sweetness from honey. Make this the night before a big breakfast.

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.

Micro-Brewery Honey-Wheat Bread

This bread from King Arthur Flour's Whole Grain Baking book is soft, fluffy, and just a little bit sweet. The flavor will vary depending on the kind of beer you use, so choose wisely. I find that for most beer breads, a mild, light beer works much better than a stronger beer that can leave behind a bitter after-taste.

Blueberry Bread Loaf

Less than 10 minutes to prepare this Blueberry Bread Loaf that is incredibly moist! Adapted from a Barefoot Contessa recipe, it is so delicious, the lemon glaze is optional!

Malted Barley Dark Rye Sandwich Loaf Recipe | Bread Baking

For this loaf, I used a pale chocolate malt. The grains smelled a bit like chocolate with a hint of coffee. One of my previous loaves used a darker roasted malt called Pearl Black that smelled very much like roasted coffee and had a much stronger flavor in the finished loaf. If you don't have dark malted barley, you could simply leave it out and use this recipe to make a standard rye. It will be a lot paler, and not as complex, but still a nice loaf of rye.

Honey-Glazed Beer Bread

This incredible honey-glazed beer bread is served at an award-winning restaurant in Providence, RI. Make this recipe to create a beautiful replica of that amazing, malty bread.

Long Loaves Recipe | Bread Baking

I'm not going to call these French bread or baguettes, because they are neither. What they are, though, is good. My secret weapon, semolina flour, adds a richness to the bread that I love. These are softer loaves. Still substantial, but also a bit airy. They're perfect for sandwiches—soft enough to bite into without breaking teeth or gouging the roof of your mouth with sharp crusty shards, but hearty enough to stand up to whatever fillings you choose.

Classic Banana Bread

The key to making the best-tasting banana bread is using a blend of spices to amplify the banana flavor, along with a few other tricks to keep the crumb moist and tender.

Sweet Corn Yeast Bread Recipe | Bread Baking

Corn starts getting old faster than almost anything else. Picked fresh and cooked soon, it's amazingly good. After few days, it's just okay. Another day or two, and it's time to get creative.

EVO and Yogurt Loaf Cake

This week's recipe is an olive-oil and lime variation on the cake I usually make with flavorless vegetable oil and lemon. It's great both ways, but I think the evo (extra-virgin olive oil) rendition has a richer flavor.