Scientists have made sourdough bread from a yeast found within the stomach of a 5,000-year-old frozen mummy.

The post Scientists Make Sourdough from Yeast Found Inside 5,000-Year-Old Mummy appeared first on Breitbart.

Enriched breads like brioche emerged in northern France as early as the 17th century, defined by their high proportion of butter and eggs—luxuries that signaled both wealth and celebration. Shaping the dough into a couronne (French for “crown”) nods to traditional breads baked for feast days. The small addition of cornstarch lowers the overall protein […]

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With a pillowy-soft interior and a crisp-crunchy crust, focaccia is a lesson in the art of trusting your ingredients. The list is short, so you know what each component does and you taste it in the crumb of the loaf. The subtle taste of yeast allows the fragrant and fruity notes of olive oil to […]

The post Loaf Pan Focaccia first appeared on Bake from Scratch.

These tender, lightly sweet biscuits have a delicate corn flavor and crisp, golden edges.

This tender, berry-studded loaf is finished with a bright citrus glaze that balances sweetness with a fresh, tangy edge.

Gooey goodness guaranteed.

The post Four-cheese fondue flatbread with giardiniera appeared first on Gourmet Traveller.

This date loaf is the perfect slice to start any day. Naturally sweet dates, warm spices and a soft, tender crumb make it perfect for slow mornings or afternoons, while the cardamom-spiced cream cheese adds just enough indulgence to justify a second slice before 10 am. Also See: Granola yoghurt parfaits for breakfast [...]

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Cooked potato changes these rolls’ crumb through starch. Its gelatinized structure holds water efficiently, increasing moisture retention and slowing staling. Warming the potatoes with dairy ensures even distribution and prevents cold fat from disrupting gluten formation. Roasting the garlic converts sharper sulfur compounds into sweeter, rounded notes. Dividing the dough into three portions per…

From easy no-knead loaves to quick flatbreads.

The post The best homemade bread recipes that don’t require a bread maker appeared first on Gourmet Traveller.

submitted by nocturne to bread
21 points | 20 comments

I have made pita twice recently, both times it stayed puffed after baking. I know when I have bought it from the store it was flat.

It tastes great, it is just difficult to store.

Top these flatbreads with chicken, lamb or veg skewers. Alternatively, serve with our chilli and garlic butter (see below) or your favourite hummus for dunking

Rustle up these ultimate burger buns using a tangzhong, or milk roux, which helps ensure pillowy soft buns. You'll need a stand mixer to make them

There's a recipe for every bread lover here, whether you want something savory like focaccia or a sweet treat like banana bread.

From classic blueberry to sausage-and-cheddar, these portable treats work for breakfast, brunch, and beyond.

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Nathalie Márquez Courtney

This airy, crisp-edged loaf is finished with a vibrant sauce of foraged wild garlic.

The post Potato Focaccia With Ramp Pesto appeared first on Saveur.

We've got big ideas for topping that most versatile of vessels, including multiple surprising versions of avocado toast.

These classic and clever takes on cornbread might inspire a new family tradition.

This tender, rich banana bread gets its soft crumb and balanced flavor from sour cream and a careful mixing method, delivering bakery-level results with minimal effort.

With its crisp crust and tender crumb, this savory cornbread recipe is an amalgamation of best practices across families and generations.

Orange blossom water is a common ingredient throughout southeast France, where pogne de Romans originated, creating its signature scent and flavor. Lightly sweet and buttery, this brioche-style bread is perfect for breakfast, teatime, or whenever you want a snack.

The post Pogne de Romans first appeared on Bake from Scratch.