Give the idea of breaking bread a whole new meaning with this festive reimagining of classic Parker House Rolls. Place this stunner on the table and let family pull pieces off in a rustic fashion, or cut...
Author: Sarah Carey
The recipe for this bread, also known as schacciata in Italian, comes to us from Jim Lahey of the Sullivan Street Bakery in New York City.
Author: Martha Stewart
These hot rolls are the perfect accompaniment to your Thanksgiving dinner. Try using rosemary leaves to create a monogram.
Author: Martha Stewart
Satifsy your sweet tooth with this naturally delicious snack.
Author: Martha Stewart
These light and flaky biscuits are made with whole milk instead of traditional buttermilk.
Author: Martha Stewart
Baking cornbread in a cast-iron skillet gives it a crisp, brown crust, and keeps the inside moist and light; serve the bread right from the pan.
Author: Martha Stewart
Savory biscuit make a perfect complement to roast chicken or meat.
Author: Martha Stewart
Author: Martha Stewart
This French toast is always a crowd-pleasing hit at breakfast in the spring when asparagus is bountiful.
Author: Martha Stewart
Making monkey bread lets kids do what they do best -- play with their food -- while they create something yummy.
Author: Martha Stewart
Try this delicious dried-fruit focaccia recipe from "Martha Stewart Baking Handbook."
Author: Martha Stewart
If not eaten warm from the oven, scones are best split, toasted, and spread with butter or clotted cream and jam.
Author: Martha Stewart
If you've never had homemade focaccia, you're in for something special. This sweet one, sprinkled with rosemary, isn't overly doughy and has an amazingly crisp crust. The bread isn't difficult to make,...
Author: Martha Stewart
Martha's traditional quick Irish Soda Bread is studded with flavorful raisins and caraway seeds, and fortified with wheat bran.
Author: Martha Stewart
Try serving these traditional English-style scones with butter, Devonshire cream, and jam.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
If you've only had savory focaccia, you're in for a treat. This sweet version is an original twist on dessert and also makes a delicious breakfast or snack.
Author: Martha Stewart
This dough can rise in Brotformen -- German baskets that mold the loaves. The grains are available at health food stores.
Author: Martha Stewart
This dough is excellent with any of the mix-ins listed; experiment to find your favorite.
Author: Martha Stewart
Silken tofu and almond milk give this easy vegan French toast its creamy, custardy texture. A double dose of bananas makes a sweet start to the day. This breakfast recipe works best with day-old bread....
Author: Martha Stewart
The confection Marie Antoinette allegedly referred to in the famous line "Let them eat cake," or "Qu'ils mangent de la brioche," was probably more similar to an enriched bread than to the light, flaky...
Author: Martha Stewart
Simple braiding brings elegance to garlic and rosemary knots; these rolls should be served piping hot, while their herbal aroma is at its peak.
Author: Martha Stewart
This moist bread is a quick, easy, and delicious breakfast idea. There's no need to grate carrots to make this recipe; carrot juice gives it just as much flavor without the extra work.
Author: Martha Stewart
This popular recipe for scallion bread comes from "Entertaining," by Martha Stewart.
Author: Martha Stewart
Egg-enriched, yeasty dough is layered with sweet butter to make brioche feuilletee, which is French for flaky.
Author: Martha Stewart
Soft, biscuitlike scones get their sprightly flavor from the zest, juice, and flesh of tangelos.
Author: Martha Stewart
A Greek Christmas tradition, Christopsomo translates as "bread of Christ." Some families decorate the bread with a cross or "X." The letter "X" is the first letter in the Greek word for Christ and was...
Author: Martha Stewart
Whole-grain bread is nutritious and high in fiber; paired with cream and fruit, it makes a delicious after-school snack.
Author: Martha Stewart
This cornbread recipe creates the most incredible flavour, and the cornmeal gives it a brilliant, rustic, spongy texture.
Author: Jamie Oliver
This humble Irish-Style Brown Bread, which gets a small update with the addition of rye flour, is similar to the one you would find every day on the traditional Irish table, served with butter and jam,...
Author: Martha Stewart
This classic hush puppy recipe is nothing more than a dollop of cornmeal batter perked up with a little cayenne and onion and deep-fried until crunchy on the outside, and fluffy on the inside.
Author: Martha Stewart
These scones are served at afternoon tea at the Savoy in London, courtesy of Anton Edelmann, maitre chef des cuisines.
Author: Martha Stewart
These spicy biscuits taste best warm from the oven.
Author: Martha Stewart
These croutons are the garnish for our Lettuce and Pea Soup.
Author: Martha Stewart
Unlike proscuitto which comes from the pig, bresaola is a beef product.
Author: Martha Stewart
Slather these slightly-sweet cornbreads in some whipped butter for a real treat.
Author: Martha Stewart
Serve these homemade pitas, warm from the oven, with baba ghanoush or garlicky hummus.
Author: Martha Stewart
Instead of baking one big loaf of Irish soda bread this St. Patrick's Day, make a pull apart version that yields individual servings.
Author: Martha Stewart
Having been sectioned with a knife, these puffy, golden rolls pull away from one another with a soft tug. The burnt-sugar flavor of barley-malt syrup makes these dinner rolls yeasty-sweet.
Author: Martha Stewart
With a meal of homemade focaccia and tidbits from a deli--olives, cheeses, and cured meats such as salami and prosciutto--youll feel like youre lunching in Rome.
Author: Martha Stewart
If there's something more intrinsically "Southern" than making fluffy, buttery biscuits using White Lily flour, we don't even know what that would be.
Author: Martha Stewart
This is Emeril's kicked-up version of Alden's grandmother's cornbread.
Author: Martha Stewart
This DIY spicy-sweet party snack is sure to spark taste buds -- and conversation. Line cups with parchment for serving.
Author: Martha Stewart
Instead of breakfast, make a cozy dinner of homemade French toast sticks by adding a few unexpected toppings, such as bacon, onions, mushrooms, and grated Parmesan cheese. Serve with a simple green salad...
Author: Martha Stewart
Currant-studded scones are wonderful warm from the oven -- and easy enough to make for a weekend breakfast.
Author: Martha Stewart
These buttery gems puff up and become golden brown in the oven.
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 Bacon...
Author: Martha Stewart
This delicious recipe for Balthazar brioche French toast is a family-friendly brunch option courtesy of Riad Nasr and Lee Hanson.
Author: Martha Stewart
Author: Martha Stewart
The best biscuits are often made with fine low-protein wheat flours. Whole-grain barley flour is also quite fine and low in gluten, so it creates a lovely, light biscuit that's a bit more wholesome than...
Author: Martha Stewart
Treat a true dessert lover to this mouthwatering monkey bread from pastry chef Mindy Segal.
Author: Martha Stewart