Give me a baguette, focaccia, boule, or brioche. I’m not picky about the size and shape—nothing beats a fresh loaf of bread. The operative word here is fresh. If it’s not stored properly ...

Jump to Recipe ↓ ↓ Enjoy homemade sourdough bread with this simple recipe. With a crispy crust and a soft, chewy interior, ...

It’s the alcohol which gives bread the aroma and taste that we all know and love, so generally speaking the slower a loaf is fermented, the more flavoursome it will be. Shape the dough into a ...

Narrator: One ball is 3 1/2 times the weight of an average American loaf of bread. Once the dough has risen, it is ready to be shaped. This is where master bread maker Davronov Okhun comes in.

Paul Hollywood's easy white bread recipe shows you step by step ... Gently turn and smooth the dough into a round loaf shape. Place the loaf onto the lined baking tray, cover with a tea towel ...

If you shape your dough and it falls flat and ... crispy bread without the stress of a typical sourdough loaf. My focaccia bread receives the most compliments. It's hard to find fault in a loaf ...

Note: If you prefer uniform slices, you may choose to bake this loaf in a bread pan, though you will lose the old-fashioned charm of the classic shape. Combine the dry ingredients in a large bowl.