Add Yahoo as a preferred source to see more of our stories on Google. If I had to play the kitchen edition of "what would you bring to a deserted island?" my answer would include a food processor. (I ...

20 ounces bread flour (about 4 cups) 12 ounces water 2 teaspoons salt 1 teaspoon instant or active dry yeast Cook's notes: This recipe calls for a kitchen scale (preferably a digital unit) and a heavy ...

Jeff Hertzberg and Zoe Francois' No-Knead Artisan Free-Form Loaf requires only five minutes of active time in the kitchen. (Michael Lloyd/The Oregonian) Making high-quality artisan bread is ...

Learn simple bread shaping techniques that help you turn basic dough into soft, beautifully formed bakery-style loaves at home. Easy steps that improve texture, structure, and presentation every time.

Discover simple bread shaping techniques that turn basic dough into beautiful homemade loaves. Easy methods for creating ...

Add Yahoo as a preferred source to see more of our stories on Google. Cinnamon rolls, reimagined for dinner? File this under "why didn't we think of this sooner?" A classic yeast dough gets layered ...

For most of my life, I assumed that baking bread was exclusively for professionals—or at least, home cooks with exceptional talent. From what I knew, the process was long and complicated and easy to ...

Baking your buns in the backcountry may sound like a euphemism for a day with a heavy pack and 10,000 feet of elevation gain, but in this story, we mean it literally: you should be baking your buns in ...

Here’s my basic no-knead, long-fermented rustic bread, a round loaf, or boule. It’s an adaptation for the home kitchen of the much larger oval filone and the football-shaped pugliese sold at the ...

On a piece of paper that the teacher handed to me were the words “precocity” and “paleontology.” It was the late 1970s, and I was a grade-schooler who’d recently arrived from Vietnam. We’d taken a ...