Loaves made with a natural leaven keep for a week-one reason Chad Robertson, of San Francisco's legendary Tartine Bakery, prefers this time-honored technique. The resulting bread boasts a thick, burnished...
Author: Martha Stewart
Wrap these little cakes as holiday gifts -- they're wonderful treats on a cold winter afternoon.
Author: Martha Stewart
Serve these savory biscuits with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.
Author: Martha Stewart
Right before serving, brush the bread with a little melted butter if desired, and sprinkle with coarse salt.
Author: Martha Stewart
Homemade garlic-herb butter (the key is to mash the garlic into a paste first) and a quick turn on the grill transform a loaf of French bread into a spectacular side dish.
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
Serve this rich braided sweet bread with salted butter, fruity jam, and lots of hot coffee. Spiced with cardamom and sprinkled with pearl sugar and almonds, it's a showstopper--just right for a weekend...
Author: Martha Stewart
This foolproof pizza dough recipe comes from Chris Bianco, the chef behind the famed Pizzeria Bianco in Phoenix, Arizona. Use it to make Heirloom-Tomato Pizza, Mortadella-and-Mozzarella Pizza, and Lemon-and-Italian-Cheese...
Author: Martha Stewart
Butter is a must for Chicago-style deep-dish pizza dough. Use it as the base for Vegetable Lovers' Deep-Dish Pizza, and the skillet variation for Skillet Pizza Diavola.
Author: Martha Stewart
This cornbread tastes best when served on the same day it's baked.
Author: Martha Stewart
After following this recipe, you'll be able to take a warm, brown loaf of bread from your oven -- perfect for breakfast with butter and honey, for sandwiches in a lunchbox, or a healthy snack.
Author: Martha Stewart
The red Easter eggs that make this traditional bread so special are for decorative purposes only. Do not eat them.
Author: Martha Stewart
Why wait for the weekend to enjoy French toast when you can whip up this irresistible banana enriched breakfast in practically no time.
Author: Martha Stewart
Joanne Chang, the owner of Boston's celebrated Flour Bakery, has baked more scones than you can imagine. This version is one of her bestsellers--it's packed with flavor, thanks to the trifecta of ginger...
Author: Martha Stewart
This crowd-pleasing weekend brunch recipe (prep tonight, bake tomorrow) is French toast with a twist: Raspberry sauce replaces the traditional maple syrup. This colorful dish also makes a festive Christmas...
Author: Martha Stewart
Serve this recipe for cornbread with chili or even ribs. The addition of whole corn kernels makes the texture a little more interesting, but you can leave them out with no problem. Ditto the pickled jalapenos;...
Author: Martha Stewart
This hearty round loaf is made with rolled oats, plus healthful whole-wheat flour. Molasses gives it a hint of sweetness. Try it at breakfast, toasted and spread with jam, or at lunch, with sliced turkey...
Author: Martha Stewart
Cheddar and chives are a great combination in scones. For light, flaky scones, don't mix the butter in too well.
Author: Martha Stewart
Turn out a hearty, chewy-crusted loaf worthy of the best bakeries -- all without breaking a sweat. This no-knead, no-fuss oat and wheat bread is packed with pumpkin, flax, poppy, and sesame seeds. Martha...
Author: Martha Stewart
Is it French toast or bread pudding? It's both, and it's a delicious brunch dish to make for family and friends.
Author: Martha Stewart
This Italian flatbread, focaccia, is perfect for sandwiches like our Sauteed Mushroom, Prosciutto, and Taleggio Panini.
Author: Martha Stewart
Three types of flour go into these hearty loaves: whole-wheat, bread, and rye. Cocoa and coffee add color and depth of flavor.
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
Baked in a large, hot skillet, the thin, eggy batter puffs up like a popover. To serve, slide the pancake from the skillet onto a round serving platter, and present it apple side up.
Author: Martha Stewart
It is better to brush bread with oil after, rather than before, grilling.
Author: Martha Stewart
A new take on an old favorite, this modern riff on the apricot-cheese Danish skips the complicated layered dough of the original for a simple focaccia dough. And rather than forming individual pastries,...
Author: Martha Stewart
These scones are crisp and golden with a light, flaky interior. The fruit offers a slightly chewy contrast. Orange zest and Grand Marnier flavor the scones. Serve them with butter and tea.
Author: Martha Stewart
Crunchy on the outside and soft and tender on the inside, these scones studded with dried cranberries and lemon zest couldn't be more satisfying. They're also the ideal make-ahead treat, as the pastries...
Author: Martha Stewart
Yes, you can create bakery-level bread in your own oven! Here's how Martha makes the classic round loaf known as a boule.
Author: Martha Stewart
These savory herb-buttermilk biscuits have dill, chives, and rosemary baked right inside.
Author: Martha Stewart
This recipe for No-Knead Bread is courtesy of Jim Lahey of New York City's Sullivan Street Bakery and the New York Times.
Author: Martha Stewart
A hearty bread is your reward for flexing your muscles as you knead this dense dough.
Author: Martha Stewart
Cider, Calvados, and cubes of fresh apples pack a punch in this moist quick bread.
Author: Martha Stewart
These savory biscuits can be served at breakfast, lunch, and dinner.
Author: Martha Stewart
Even beginner-level bakers will have no trouble making these fluffy rolls; the dough can be prepped, put in the pan, and chilled up to a day ahead.
Author: Martha Stewart
Beneath the crisp, brittle crust of a baguette is an airy crumb and a rich, nutty flavor, making it the perfect accompaniment to any meal -- or, in the case of breakfast, the perfect foundation.
Author: Martha Stewart
These savory toasts go perfectly with our Clams in Rich Broth with Orzo.
Author: Martha Stewart
Why not keep a batch of these ready-to-bake biscuits in the freezer? They'll add a special touch to any meal.
Author: Martha Stewart
Spread the love and pass around the holiday sweet bread. Cranberries and oranges go perfectly together.
Author: Martha Stewart
You may need to make these popovers in batches. If not serving immediately, poke a small hole in each to release steam. The popovers hold up surprisingly well; reheat just before serving.
Author: Martha Stewart
Pepitas give this spiced Pumpkin-Orange Bread a pleasant crunch. Using canned pumpkin puree keeps the prep time to a minimum.
Author: Martha Stewart
These English muffins are made with a mix of whole-wheat and white flours, along with rolled oats and a sprinkling of flaxseed and caraway seeds. Low-fat buttermilk gives the muffins a slight tang and...
Author: Martha Stewart
This bread is delicious on its own, or spread with creamy ricotta cheese. Try toasting the slices.
Author: Martha Stewart
You won't believe how easy it is to give French toast a crackly, crunchy caramelized sugar coating. This breakfast or brunch recipe works best with day-old bread. If using fresh bread, reduce the soaking...
Author: Martha Stewart
Crystallized ginger elevates the flavor of this not-too-sweet cranberry tea bread. Spread a warm slice with cream cheese for the perfect breakfast.
Author: Martha Stewart
Fresh garlic and rosemary infuse the bread with its intoxicating flavors and aromas.
Author: Martha Stewart
Croissants are a classic French pastry that taste just as good filled with chocolate as they do covered in butter.
Author: Martha Stewart