W hen I realized that I could make potato bread without the recipe, I knew the time had come to expand my bread repertoire. This sounds obvious, but making it happen proved more challenging than you might think….
With its nutty flavor and subtle crunch, this Cornmeal Graham Bread is perfect for toast and sandwiches.
This Whole Grain Fennel Seed Bread gets a burst of flavor from a generous quantity of flavorful fennel seeds.
At the beginning of the school year, I decided to bake bread at least once a week for my daughter Eliza’s peanut butter and jelly sandwiches.
This recipe makes three French bread loaves: one to eat right away, one to share with a friend, and one to eat tomorrow.
Before I went back to teaching again last year, I used to bake bread several times a week. We ate plenty and shared plenty.