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Make Your Own Bread

Make this be the year you start baking bread from scratch.
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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.

  • Recipe

    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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  • Recipe

    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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  • Recipe

    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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  • Recipe

    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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  • Recipe

    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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  • Recipe

    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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  • Recipe

    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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  • Recipe

    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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  • Recipe

    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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  • Recipe

    Basic Focaccia

    Although the making of this recipe is spread over two days, the actual hands-on time is quite short. After you mix the dough, it rises overnight in the refrigerator, where the cold slows yeast activity dramatically. This is the key to truly flavorful focaccia.

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  • Recipe

    Whole Wheat Sandwich Bread

    In addition to sandwiches, this tender loaf is perfect for French toast or bread pudding.

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  • Recipe

    Marble Rye Bread

    Contrary to popular belief, the dark swirl in a loaf of marble rye is not pumpernickel. Rather, it’s the same rye bread as the light swirl, but made darker with added cocoa powder. The darker your cocoa, the less you may need to add to achieve the color you want, hence the range listed below. If you don’t use both loaves within a few days for sandwiches, toast, and the like, you can wrap the remainder and freeze it for up to 1 month.

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  • Recipe

    Multigrain Bread

    This recipe was developed to mimic the loaves found in Parisian bakeries, for people who say that they can't get good bread where they live. It's great served with a cheese plate, or toasted for breakfast, adding a swipe of salted butter, and drizzling it with some dark honey or homemade jam.

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  • Recipe

    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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