There is something about delicious homemade bread fresh out of the oven. The aroma is intoxicating and having a warm slice ...

Sitting round the dinner table, carving thick slices off a hearty wholemeal loaf from the local artisan bakery or our own oven, we take pride in our part in a bread tradition that stretches back ...

Jim Lahey, owner of New York City's Sullivan Street Bakery and author of several cookbooks, including "My Bread," offers his recipe for a delicious, long-fermented rustic bread. Advice: plan ahead!

From crackers came a mini empire. It all began when Josh Harris and Carol LeValley founded their Rustic Bakery in 2005, focusing on the wholesale flatbread crackers that became the crunchy base for ...

I didn’t want to get my heart broken again. I’ve been hurt too many times by bread. I’ve been hurt by starters that would never become sufficiently foamy, by doughs that sullenly refused to rise, by ...

Saturday has become Bread Day in my kitchen. I have made bread in various forms for years, and I love the crunch of a fresh baked loaf, roll, bagel, etc. But the process of kneading dough can be ...

If you’ve ever been to an Italian restaurant outside Italy, you’ve probably been handed a plate of olive oil and bread before ...

Note: Enjoy this as an end-of-summer meal in a bowl. From "One Big Table," by Molly O'Neill. 6 (1-in.-thick) slices French or Italian bread, cut into 1-in. cubes Place an oven rack in center position ...

CEDAR RAPIDS — Tom Schmitt has a name for his sourdough starter: 'The Beast.' The Beast is the fermented wild yeast-filled dough Schmitt uses as the base for every loaf of sourdough bread he bakes at ...

Sitting round the dinner table, carving thick slices off a hearty wholemeal loaf from the local artisan bakery or our own oven, we take pride in our part in a bread tradition that stretches back ...