I bake a lot of sourdough bread — over 1,000 loaves in the past four years. Every six days or so I pull four one-kilogram loaves out of my oven, piling my counter high with deep brown batards that I ...

All products featured on Bon Appétit are independently selected by Bon Appétit editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission. I bake a ...

Bake a loaf of braided paska bread for your Easter lunch using this easy recipe. The bread bakes up tall, golden, soft, ...

Man flouring bread dough on counter - Larisa Stefanuyk/Getty Images Kneading bread dough in a stand mixer takes all the manual labor out of preparing dinner rolls, crusty baguettes, and tender loaves.

Could this loaf look anymore appealing? No. The answer is no. This easy bread recipe promises there's no proofing yeast involved and no kneading required - you simply throw everything into the same ...

A new cookbook drawing from different peasant traditions focuses on using bits of old bread to create delectable and economical dishes. From flaky baguettes to pandemic sourdough to squishy sandwich ...

From flaky baguettes to pandemic sourdough to squishy sandwich loaves, bread is the stuff of life. But after a week or so, slices go stale and nobody's eating the crust, and that's when you can start ...