This easy pizza dough recipe courtesy of British chef Jamie Oliver is made in a food processor and perfect for his Calzone recipe.
Author: Martha Stewart
Grilling this dough gives it a flavorful char. To save time, it can be grilled and stored at room temperature overnight. Just top and bake.
Author: Martha Stewart
This easy-to-follow recipe creates a blank canvas for your pizza, allowing you to personalize it any way you want. The dough produces a thin, cracker-like crust that is slightly chewy and, most of all,...
Author: Martha Stewart
These biscuits are just as good for brunch as they are alongside a fried-chicken dinner.
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
Use this recipe to make stuffing or simply serve it alongside weeknight dinners.
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 mouthwatering buttermilk biscuit recipe comes from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
This yeast dough recipe is adapted from a version by baker Seth Greenberg, owner of Just Desserts, whose treats are distributed by East End Cookie Company.Use the dough to makeSugar Buns, Sticky Buns,...
Author: Martha Stewart
Make these delicious garlic croutons to add a little crunch to lentil vegetable soup.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
This rich, spicy shortbread is a delicious addition to a platter of homemade crackers.
Author: Martha Stewart
This bread owes its soft and fluffy texture to each of its three rises. Martha made this recipe on Martha Bakes episode 606.
Author: Martha Stewart
This recipe for spoon bread, using fresh or frozen corn kernels, makes a very nice Southern-style side dish.
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
This pillowy soft, subtly sweet sandwich bread is a beloved breakfast staple in Japan and is typically eaten sliced very thick, lightly toasted, and served with accompaniments like butter and jam.
Author: Martha Stewart
This Italian bread is good cut into long slices or split open for sandwiches.
Author: Martha Stewart
There's no better way to start your morning than with this spiced French toast recipe inspired by pumpkin pie. The bread soaks up the custard to ensure a velvety consistency and autumnal flavor in every...
Author: Martha Stewart
Pair wedges with Mediterranean salads or dips such as hummus.
Author: Martha Stewart
Boasting three kinds of ginger (ground, crystallized, and fresh), these crispy cookies are packed with flavor. They pair perfectly with our Espresso Ice Cream. Martha made this recipe on Martha Bakes episode...
Author: Martha Stewart
Author: Martha Stewart
Flapjacks turn fancy with this yeast batter, which gives them a brioche-like texture.
Author: Martha Stewart
Serve one of these croutons with our Creamy Tomato Soup.
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
End brunch on a sweet note by slicing into a loaf of this rich, babka-inspired swirl bread. Enriching the yeasted dough with eggs and milk produces a super tender crumb once baked, but not before becoming...
Author: Greg Lofts
Made with butternut squash puree, this sweet tea bread is a treat at breakfast -- or as a snack anytime.
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
This delicious sweet cinnamon flatbread recipe is courtesy of Jennifer Behar, owner of Jennifer's Homemade.
Author: Martha Stewart
This mouthwatering recipe for scones is courtesy of Petersham Nursery.
Author: Martha Stewart
Serve a restaurant-style fall brunch at home with brioche French toast, caramelized apples, and nutty frangipane (almond-flavored cream or paste) from chef Alain Allegretti.
Author: Martha Stewart
Author: Martha Stewart
Fresh, flaky buttermilk biscuits can be yours in 30 minutes.
Author: Martha Stewart
For an added crunch and a touch of sweetness, serve these homemade croutons along with your other favorite chili toppings.From Martha Stewart Living, Oct. 2010. Recipe by Lucinda Scala Quinn.
Author: Martha Stewart
This recipe for cheesy breadcrumb topping is courtesy of Susan Spicer and can be found in her cookbook, "Crescent City Cooking."
Author: Martha Stewart
These savory chips will keep up to a week in an airtight container. Serve with White Bean, Yogurt, and Feta Dip.
Author: Martha Stewart
No kneading or yeast required for this easy loaf! Two types of better-for-you flour -- whole-wheat pastry and spelt -- plus an array of seeds make it super flavorful. Martha made this recipe on "Martha...
Author: Martha Stewart
Goat's milk adds a subtle tang, but cow's milk will work, too. Cooking the bread in a skillet gives it a nice golden crust.
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
Author: Martha Stewart
Tired of pizza to go? Bake up pies that rival your local pizzeria's when you keep this easily made dough on hand. Try this versatile base in our recipe for individual pizzas.
Author: Martha Stewart
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
Ribbons of delicate asparagus may look fancy, but making them couldn't be easier -- all you need is a vegetable peeler. They are fabulous on this flatbread, as well as tossed with an herb dressing and...
Author: Martha Stewart
In this hearty variation on traditional focaccia, mashed fingerling potatoes are incorporated into the dough, which is topped with thin slices for baking. Fingerlings are grown in yellow, pink, and blue...
Author: Martha Stewart
This foolproof dough recipe makes enough for three 1-pound pizzas. (A typical recipe calls for one pound.)
Author: Martha Stewart
These cornbread loaves were baked in a pan with two turkey molds ($36, amazon.com).
Author: Martha Stewart
These gingerbread-flavored biscuits complement the smokiness of a glazed ham.
Author: Martha Stewart
This healthy quick bread makes a hearty breakfast or snack with a scoop of yogurt or cottage cheese.
Author: Martha Stewart
Use this flatbread recipe when making Bryan Sikora's Pan-Grilled Flatbread with Mushrooms and Autumn Vegetables.
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
Satifsy your sweet tooth with this naturally delicious snack.
Author: Martha Stewart
These tender, fluffy scones are flavored with juicy currants soaked in orange liqueur.
Author: Martha Stewart