The boule is one of Europe's greatest and most traditional forms of bread. It is often made with rye or other whole-grain flours but also works well as a rustic white made from French Dough.
Author: Martha Stewart
This chocolaty loaf is a bit lighter than pound cake. It's great with a glass of milk, but the swirls and ganache make it fancy enough to offer with dessert wine.
Author: Martha Stewart
Sweet sorghum syrup is the perfect complement to peppery buttermilk biscuits.
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
This recipe is excerpted from Alice Medrich's Flavor Flours (Artisan).
Author: Martha Stewart
Use this recipe to make our Southern Fried Eggs over Buttermilk Biscuits with Sausage Gravy.
Author: Martha Stewart
Serve these brightly flavored biscuits with butter and strawberry jam for breakfast or gild them with fresh strawberries and a billow of whipped cream for dessert.
Author: Martha Stewart
These individual Christmas breads are the perfect size for a holiday dessert buffet.
Author: Martha Stewart
This recipe for homemade corn tortillas comes from Angie Vargas, a native of Monterrey, Mexico. Vargas works as a culinary instructor for League of Kitchens, an online school where you can cook alongside...
Author: Martha Stewart
These biscuits are inspired by the oyster crackers that traditionally accompany bowls of creamy clam chowder. Serve these alongside our Corn and Clam Chowder Sauce.
Author: Martha Stewart
These delicious rolls are simply small, rounded baguettes. They convey a more formal air than a baguette, making them ideal for entertaining.
Author: Martha Stewart
Fresh herbs mixed into the dough give this flatbread a distinctly spring hue. Use whatever herbs are freshest.
Author: Martha Stewart
This delicious recipe which requires no baking is from Pamela Kim of Stamford, Connecticut.
Author: Martha Stewart
Use this Pumpkin Challah to make stuffing, bread pudding, or day-after-Thanksgiving turkey sandwiches.
Author: Martha Stewart
We like the flavor of roasted potatoes best, but you could also use boiled or steamed potatoes for these sweet dinner rolls.
Author: Martha Stewart
This twist on a Caesar salad will satisfy kids as well as grown-ups. Lemony shrimp and a bright dressing make the dish a standout.
Author: Martha Stewart
After being "baked" in a skillet, this bread can be split for a sandwich, tossed in a salad, or skewered for dessert. Make a double batch if you plan on sampling all of the above. The dry ingredients can...
Author: Martha Stewart
When Martha Stewart, who is something of a croissant connoisseur, first tasted these sourdough croissants, she knew they were something special. The recipe comes from Martha's niece, Sophie Herbert Slater....
Author: Martha Stewart
We blend hearty rye with tangy buttermilk for this sourdough bread that will be perfect for sandwiches or snacks.
Author: Martha Stewart
Skillet cornbread was one of the first non-yeasted breads made in the United States; this one gets its sweet-savory flavor from honey and sage.
Author: Martha Stewart
The most amazingly tasty, super moist Pumpkin Zucchini Muffins are loaded with great flavor from pumpkin puree, freshly grated zucchini, and pumpkin spice! These delicious breakfast muffins are quick and...
Author: Angela
A sweet, summery strawberry butter or fruity jam accompany these subtly tart, rhubarb-buckwheat scones beautifully. A perfect way to break bread Sunday morning (or any day of the week).
Author: Martha Stewart
Author: Jamie Oliver
This delicious and orginal recipe is courtesy of Neil Kleinberg.
Author: Martha Stewart
This classic corn-cake recipe comes from Monica Chong-Hunter of Arvada, Colorado.
Author: Martha Stewart
These mocha-flavored biscuits are the perfect balance of coffee and chocolate.
Author: Martha Stewart
Chewy and soft, these fragrant rolls are best served right out of the oven.
Author: Martha Stewart
This recipe is from Martha's friend Salli LaGrone; she serves it with a simple but flavorful country ham.
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
This recipe is adapted from My Bread, by Jim Lahey with Rick Flaste (Norton; 2009). The dough doesnt require any kneading, but it will need almost an entire day to rise. Lahey makes his bread in a special...
Author: Martha Stewart
These mushroom toasts topped with crumbled bacon and scrambled eggs are delicious for breakfast and beyond.
Author: Martha Stewart
When buttermilk biscuit dough gets the jelly roll treatment, this delicious hybrid is the result. The jammy fruit filling is made in the oven, not on the stovetop.
Author: Martha Stewart
This recipe for homemade chewy pretzels comes from Sigmund Pretzel Shop owner Lina Kulchinsky. Martha and Lina made this recipe on Martha Bakes episode 503.
Author: Martha Stewart
Author: Martha Stewart
While its texture differs from regular bread, this gluten-free loaf, with its earthy, whole-grain flavor, appeals to wheat eaters and abstainers alike. For the most satisfying bite, we suggest toasting...
Author: Martha Stewart
For an easy snack, use up any leftover pita bread you have for this sweet twist on French toast.
Author: Martha Stewart
This traditional Japanese-style bread, also known as Japanese milk bread, has a soft, buttery texture unlike traditional American white bread. Martha made this recipe on Martha Bakes episode 606.
Author: Martha Stewart
To this day, focaccia is still one of my favourite breads to bake. By stuffing it we get more texture, more layers, more contrast between soft and spongy, crisp and crunchy, and we celebrate seasonal broad...
Author: Jamie Oliver
Use this fantastic dough recipe, adapted from the May 2009 issue of Martha Stewart Living, to make Oven-Dried Heirloom Tomato Pizza (pictured) and Shiitake Mushroom Pizza.
Author: Martha Stewart
For a breakfast alternative to French toast, fried wedges of polenta get their nuanced sweetness and spice from orange zest, cinnamon, raisins, and pure maple syrup. Corn and products derived from corn,...
Author: Martha Stewart
This quick and easy breadstick recipe whips up long sticks that are perfect for draping in thin slices of prosciutto.
Author: Martha Stewart
This recipe for pizza piena dough is courtesy of sisters Gerry DiSanto and Nina Scavone, and is used to make their Easter Pizza Piena.
Author: Martha Stewart
Spoon bread is baked cornmeal mush that is similar to a souffle. This one is filled with fresh corn and leeks.
Author: Martha Stewart
Use this cornbread to make chef Chris Schlesinger's Cornbread, Apple, and Sausage Stuffing.
Author: Martha Stewart
Making these flaky rolls takes time: The dough needs to be chilled twice, for 40 minutes each time, and it must rise for an hour before baking.
Author: Martha Stewart
Nutmeg-scented hot cross buns are studded with dried cherries and golden raisins. Traditionally served on Good Friday, these yeast-risen buns are delicious before an egg hunt or with a cup of hot tea.
Author: Martha Stewart