By adding an egg, sugar, caraway seeds, and butter to a traditional Irish soda bread recipe, you create a loaf that's moist with more flavor, perfect for a Sunday breakfast or brunch. Wrapped well with...
Author: Martha Stewart
Sweet croutons made with this delicate bread add texture and crunch to ice cream, yogurt, or poached fruit.
Author: Martha Stewart
Use this focaccia recipe to make our Guacamole BLT. This bread is best eaten the day it's made-the salt on top will make the bread soggy if it is wrapped overnight.
Author: Martha Stewart
Croutons -- made by baking cubes of whole-grain bread -- give extra crunch to this brightly flavored salad that combines arugula, roasted fennel, golden raisins, and oranges.
Author: Martha Stewart
What kid doesn't love fish crackers? Give them these whale-size ones that get their cheesy taste from Parmesan, grated until powdery.
Author: Martha Stewart
The exterior of the perfect biscuit should be golden brown and slightly crisp, while its interior should be light and airy. Avoid overworking the dough; gently combine the ingredients until just blended....
Author: Martha Stewart
Author: Martha Stewart
Bring some Southern charm to your dinner table with this classic, pudding-like side dish of cornmeal-creme fraiche spoon bread.
Author: Martha Stewart
Cornmeal drop biscuits are quick to make, since the dough can be dropped onto a baking sheet without rolling or cutting.
Author: Martha Stewart
Use this recipe for homemade hamburger buns any time you grill out. They're perfect with Joey Campanaro's Bacon Cheeseburgers.
Author: Martha Stewart
Unlike proscuitto which comes from the pig, bresaola is a beef product.
Author: Martha Stewart
Author: Martha Stewart
These hot rolls are the perfect accompaniment to your Thanksgiving dinner. Try using rosemary leaves to create a monogram.
Author: Martha Stewart
A sprinkle of coarse sanding sugar is the embellishment on these sweet versions of chocolate pretzels.
Author: Martha Stewart
Sponge can be refrigerated for 1 week or frozen for up to 3 months. Use it to make Ciabatta, Peasant Bread, and Olive-Filled Rolls.
Author: Martha Stewart
Serve this updated rye soda bread with orange marmalade, Irish butter, smoked trout, Cashel Blue cheese, and our simple Watercress Salad for an impressive brunch spread.
Author: Martha Stewart
There are many good recipes for healthy whole-wheat breads, but all yeast versions take several hours to make. This quick bread uses baking powder and soda to leaven it instead. It is good for sandwiches,...
Author: Martha Stewart
Serve this coconut bread sliced and toasted with butter and Pineapple Jam. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Author: Martha Stewart
Intensely flavored almond flour gives these poppy crackers a buttery crispness, along with a measure of protein, calcium, vitamin E, and folic acid.
Author: Martha Stewart
Currant-studded scones are wonderful warm from the oven -- and easy enough to make for a weekend breakfast.
Author: Martha Stewart
If you have limited experience baking bread or sourdough, this recipe is about as forgiving as they come. The technique teaches you the basics of bread-making, from making the levain and autolyzing to...
Author: Martha Stewart
If you've only had savory focaccia, you're in for a treat. This sweet version is an original twist on dessert and also makes a delicious breakfast or snack.
Author: Martha Stewart
Growing up, these soft homemade classic Cinnamon Rolls with Vanilla Icing were part of delightfully decadent Sunday morning ( or holiday ) breakfasts. Classic cinnamon rolls are easy to make and filled...
Author: Angela
This chocolaty loaf is a bit lighter than pound cake. It's great with a glass of milk, but the swirls and ganache make it fancy enough to offer with dessert wine.
Author: Martha Stewart
Coconut oil, ground flaxseed, and almond milk keep this eggless, dairy-free banana bread nice and moist.
Author: Martha Stewart
Irish cheddar nicely complements the floral honey and sweet pears that are sandwiched in the Scones with Pears, Irish Cheddar, and Honey.
Author: Martha Stewart
When you bake sourdough bread using a homemade starter, you'll eventually end up with so much of it that you'll need to discard some to keep the amount manageable. You can compost the discard, or use it...
Author: Martha Stewart
We love serving these savory herb-flecked biscuits with sliced ham and a dollop of Dijon.
Author: Martha Stewart
We've used low-fat milk, egg whites, and skinless chicken to make traditional Southern comfort food healthier, yet still finger-licking good.
Author: Martha Stewart
Egg-enriched, yeasty dough is layered with sweet butter to make brioche feuilletee, which is French for flaky.
Author: Martha Stewart
Soft walnut-date bread is a world away from a nondescript deli bran muffin; top a slice with honey and fiber-rich raspberries.
Author: Martha Stewart
These meat buns are so soft and delicious. Ones you taste one bun you will not be able to stop eating more.
Author: TheCookingFoodie
This eggy bread gets a dose of sweet almond cream and sliced almonds, a family favorite breakfast that gets everyone out of bed and into the kitchen fast!
Author: Martha Stewart
This Jewish bread often eaten on holidays and shabbat is almost as fun to make as it is to eat it.
Author: Martha Stewart
Author: Martha Stewart
These bread slices are visual bonuses to bowls of soup. You can make them hours in advance and just pop them into the oven to warm a few minutes before serving.
This traditional Japanese-style bread, also known as Japanese milk bread, has a soft, buttery texture unlike traditional American white bread. Martha made this recipe on Martha Bakes episode 606.
Author: Martha Stewart
We blend hearty rye with tangy buttermilk for this sourdough bread that will be perfect for sandwiches or snacks.
Author: Martha Stewart
A sweet, summery strawberry butter or fruity jam accompany these subtly tart, rhubarb-buckwheat scones beautifully. A perfect way to break bread Sunday morning (or any day of the week).
Author: Martha Stewart
The classic Italian supper comes together remarkably quickly -- garlic bread bakes alongside the ziti, and a green salad is tossed in mere minutes.
Author: Martha Stewart
Chives and freshly ground pepper add a surprising bite to these biscuits.
Author: Martha Stewart
We like the flavor of roasted potatoes best, but you could also use boiled or steamed potatoes for these sweet dinner rolls.
Author: Martha Stewart
Good cooks in many cultures have found delicious ways to revive stale or leftover bread. But the French take first prize with their simple recipe for pain perdu, literally "lost bread," which we have come...
Author: Martha Stewart
Crisp croutons add a toasty crunch to this twist on tuna salad. Make them in a skillet instead of the oven to keep the kitchen heat down.
Author: Martha Stewart
This yeast dough is simple to make, but it needs to rise for about 3 hours total (before and after cutting into rounds), so plan accordingly.
Author: Martha Stewart
This tasty recipe for ginger scones with cardamom comes from Joan Nathan's cookbook, The New American Cooking.
Author: Martha Stewart
Individual lasagnas of spinach pasta are layered with mushrooms, breadcrumbs, and cheese.
Author: Martha Stewart