Add Yahoo as a preferred source to see more of our stories on Google. Freshly sliced no-knead bread sits atop a wooden cutting board - Brent Hofacker/Shutterstock The satisfaction of biting into warm, ...

Bread loaf cut in two with slice taken out - Ksenia Prints/Tasting Table Give your favorite sandwich a protein boost with our no-knead high-protein bread recipe. Hearty, delicious, and made with only ...

Have you resisted making homemade bread because you were uncomfortable using yeast or concerned you might not knead the dough enough? If you answered yes, then this recipe is for you. Honestly, even ...

No Knead Dutch Oven Bread is a baker’s dream come true. This method produces a loaf with a crusty exterior and a tender, airy ...

Judging from our reader reviews, you already know and love focaccia. That means you’re going to get on great with its equally chill French cousin, fougasse. It’s pronounced foo-gehs-uh, and it ...

Today I’m going to share with you the recipe that turned me into a regular homemade bread baker. You may have heard of it before. It’s Jim Lahey’s magical No-Knead bread and it became an internet ...

Welcome your oven out of its summer slumber! Our food bloggers teaches you to bake bread even if you are a first-timer. With the sun getting lower in the sky and the chill of autumn creeping upon us, ...

There are bakers and there are cooks. It takes a chemist's love of precision to be a baker. Me? I'm a cook. However, I do love to bake bread. In fact, I've been on a bread baking kick for the several ...

… but our independent journalism isn’t free to produce. Help us keep it this way with a tax-deductible donation today. The fear of belly fat and the vilification of the carb led to millions of people ...

In the 15th anniversary edition of ‘My Bread,’ author Jim Lahey explains his method, which has roots in an ancient technique. New York City baker Jim Lahey calls his no-knead bread, which home bakers ...

Best-selling cookbook author Mark BIttman is the creator and author of the popular New York Times weekly column, "The Minimalist," and one of the country's best-known and widely admired food writers.