My Recipe Box

Make Your Own Bread

Rustic Whole-Wheat Walnut Bread

Homemade bread is all the rage. And why not? Few foods are as satisfying to make and eat. Let this be the year you finally get into the habit of baking bread from scratch. You will be so happy you did.

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Mini French Bread Baguettes

If you've been intimidated by the thought of baking bread, take heart: It's not hard, especially if you "cheat" by working the dough in a stand mixer. (Professional bakers do it all the time.)

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Authentic Brioche

True brioche—the classic French yeast bread that’s rich and golden with butter and eggs, boasting a paper-thin crust and a silky, tender crumb—is a rare and wonderful thing. But as special as it is, brioche isn’t difficult to make.

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Real Irish Soda Bread

This authentic Irish soda bread uses just four ingredients you likely have on hand: flour, salt, baking soda, and buttermilk (raisins and caraway seeds are an American addition). It's a simple loaf with a beautifully browned, craggy crust and a nice chew.

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Knotted Dinner Rolls

Soft, rich, and worlds better than store-bought, these gorgeous, buttery dinner rolls also make a most excellent sandwich.

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Cinnamon-Swirl Raisin Bread

If you're new to the bread-baking scene, this is an excellent place to start. Packed with plump, juicy raisins and rich cinnamon swirls, this easy-to-make bread is guaranteed to please.

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Rye Bread

Many people associate the flavor of rye bread with caraway because loaves of it often feature the seeds. This lighter, airier rye bread does not, which means you can actually taste how the rye flour affects the flavor.

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Focaccia

A great focaccia is all about the crust, and this recipe delivers. Although the making of the bread is spread over two days, the actual hands-on time is quite short.

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Homemade Greek Pita

Like most flatbreads, pita isn't difficult to make; it just needs some time for the dough to rise. Your reward is fresh, warm pita that bears little resemblance to what you can buy at the store. 

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Challah

Challah is traditionally served at the Jewish Sabbath, but why limit this finely grained, tender bread, to Friday night? (Especially given that it makes such wonderful French toast?) Though it looks truly impressive, the dough is hardy and forgiving and needs very little kneading.

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Rustic Whole-Wheat Walnut Bread

A combination of coarse and fine whole-wheat flours plus coarsely chopped walnuts give this bread a more interesting texture than most.

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Yuca Bread with Queso Fresco

The ratio of flour to cheese seems crazy, but it works. Serve the bread hot (for a spongy texture) or warm (for a denser interior with the dough settling more and forming air pockets).

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