Bulghur wheat -- wheat grains without the bran that have been steamed,dried, and crushed -- gives this bread a slightly nutty flavor.
Author: Martha Stewart
For a hearty winter weekend breakfast, flaky croissants are filled with sweetened cream cheese and thick orange marmalade, then soaked in a cream-based batter laced with Grand Marnier and orange zest.
Author: Martha Stewart
This homey dessert is a cross between bread pudding and French toast. To create an elegant presentation, cut the Pain Perdu neat rounds with a biscuit cutter or a drinking glass.
Author: Martha Stewart
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut Scones, Lemon-Ginger Scones, or Blueberry-Almond...
Author: Martha Stewart
For the best bagels with a chewy interior and crisp outer crust, we use the traditional method of boiling the bagels briefly before baking.
Author: Martha Stewart
No kneading is needed for this fragrant, dense bread dough. The ingredients are quickly mixed together, similar to quick-bread batters, and then baked, making these loaves speedy work.
Author: Martha Stewart
Apples and honey, Rosh Hashanah's symbols of a sweet new year, are perfect additions to a loaf of challah.
Author: Martha Stewart
Crunchy homemade croutons add richness and texture to salads, soups, pasta -- or, in the case of our sweet croutons, ice cream, bitter greens, or a soft, ripe cheese.
Author: Martha Stewart
Typically made during the grape harvest in Italy, this flatbread is a little bit sweet, a little bit savory, and altogether irresistible.
Author: Martha Stewart
Got leftover panettone? Lucky you! The traditional Italian Christmas bread makes an excellent base for a breakfast casserole. All it needs is a soak in spiced custard and a turn in the oven.
Author: Martha Stewart
Overworking the dough will make the scones tough, so handle it as little as possible. The dough should come together into a rough mound and should feel slightly sticky.
Author: Martha Stewart
Sage gives these biscuits a nice, clean herbal flavor.
Author: Martha Stewart
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Cherry-Hazelnut Scones, Lemon-Ginger Scones, or Blueberry-Almond...
Author: Martha Stewart
Using buttermilk is a good way to thicken dressings without having to use much oil.
Author: Martha Stewart
This recipe for bread crumbs is adapted from the February 2004 issue of Martha Stewart Living.
Author: Martha Stewart
This cornbread, if used for stuffing, should be made one day ahead.
Author: Martha Stewart
Buttermilk adds a creamy, slightly sweet flavor to this cornbread that's delicious on it's own or when tossed with garlic, herbs, and more to make our favorite Cornbread Dressing.
Author: Martha Stewart
Fresh garlic and rosemary infuse the bread with its intoxicating flavors and aromas.
Author: Martha Stewart
Make this cornbread for our Cornbread-and-Biscuit Dressing.
Author: Martha Stewart
Think of this four-ingredient side as super-deluxe garlic bread. It's a fun way for the whole family to dig into some nutty pesto swirled together with gooey mozzarella cheese.
Author: Martha Stewart
Lemon, pine nuts, thyme, and cornmeal are blended in the bowl of an electric mixer. The finished quick bread is crumbly and savory-sweet.
Author: Martha Stewart
These rolls are best served warm but can be made one day ahead and stored in an airtight container at room temperature.
Author: Martha Stewart
These tender, fluffy scones are flavored with juicy currants soaked in orange liqueur.
Author: Martha Stewart
This Italian bread is good cut into long slices or split open for sandwiches.
Author: Martha Stewart
Spelt flour, zucchini, applesauce, and chocolate chips may seem like a crazy combination, but you're going to love them together in this moist and delicious update on the classic zucchini bread.
Author: Martha Stewart
Author: Martha Stewart
Stollen -- a yeasty fruit bread --is a German-AmericanChristmastime specialty.After dinner, serve it with a glass of sweet Germandessert wine; or have itwith coffee for breakfast onChristmas morning.
Author: Martha Stewart
Our Classic Cornbread strikes the right balance between tender and crumbly. Here, we've jazzed up the batter with addition of chives, parsley, and thyme.
Author: Martha Stewart
These biscuits are slightly sweet and really round out a Thanksgiving feast.
Author: Martha Stewart
Here's a great way to cook a whole meal outdoors: Make cornbread in a cast-iron skillet right on the grill, alongside your meat! Now, don't skip the honey-butter topping -- slather it on the hot cornbread...
Author: Martha Stewart
These traditional English breakfast or tea-time cakes are intentionally undercooked, so that they can be toasted to order when it's time to eat.
Author: Martha Stewart
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut Scones, Cherry-Hazelnut Scones, or Lemon-Ginger...
Author: Martha Stewart
Serve these buttery biscuits alongside Pork Roast with Apples and Gremolata as part of your holiday dinner.
Author: Martha Stewart
These corn cakes make a great accompaniment to the adobo chicken that is a favorite at Jimmy's Bronx Cafe. The recipe comes courtesy of the restaurant's owner, Jimmy Rodriguez.
Author: Martha Stewart
Author: Martha Stewart
This cheese bread can't be any easier to make, and has a handful of basic ingredients for a nice bread to round out dinner. The base for the dough is the 2-ingredient dough.
Author: thedailygourmet
Slightly sweet, with a tender crumb thanks to the buttermilk, this is not only good on its own, but perfect when combined with savory ingredients for the ultimate Thanksgiving dressing.
Author: Martha Stewart
Here's a cornbread baked the old-fashioned way -- on top of the stove.
Author: Martha Stewart
When combined with baking soda, buttermilk acts as a leavening agent, making biscuits and cupcakes more delicate and pancakes fluffier.
Author: Martha Stewart
Maud Herlihy's Irish Soda Bread is a St. Patrick's Day classic. Bill Herlihy, the executive in charge of "The Martha Stewart Show," shares a recipe from his mother, Maud.
Author: Martha Stewart
One simple recipe is all you need to bake four types of bread, each one hearty, wholesome, and delicious. See our Classic White Bread how-to for step-by-step photos.
Author: Martha Stewart
This sweet Pumpkin Molasses Tea Bread with cream cheese frosting is equally good at breakfast, lunch, or dinner. We used apple juice to sweeten the bread, but this recipe is just as tasty made with orange...
Author: Martha Stewart
This St. Patrick's day, try a slice or two of this easy homemade soda bread for breakfast or serve it alongside Martha's Quick-Brined Corned Beef and Vegetables. This recipe balances the traditional flavors...
Author: Martha Stewart
This Italian flatbread, focaccia, is perfect for sandwiches like our Sauteed Mushroom, Prosciutto, and Taleggio Panini.
Author: Martha Stewart
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, and Orange...
Author: Martha Stewart
A batch of warm pull-apart dinner rolls will guarantee that "pass the bread basket" is a refrain around your table.
Author: Martha Stewart
These crackers are very rich, yet still quite light and crispy. They pair well with soup.
Author: Martha Stewart
Use this recipe to make stuffing or simply serve it alongside weeknight dinners.
Author: Martha Stewart