You may need to make these popovers in batches. If not serving immediately, poke a small hole in each to release steam. The popovers hold up surprisingly well; reheat just before serving.
Author: Martha Stewart
It's a dessert! It's breakfast! Either way, this rich, buttery loaf is laden with chocolate.
Author: Martha Stewart
These savory toasts go perfectly with our Clams in Rich Broth with Orzo.
Author: Martha Stewart
This Irish Brown Soda Bread recipe comes to us from Ellen Clarke, one of our merchandising product managers. She got the recipe from her grandmother, Mary Morrisroe. You can replace the sugar with honey...
Author: Martha Stewart
In England, hot cross buns-soft and slightly sweet little cakes with a cross cut into the tops-are traditionally served on Good Friday.
Author: Martha Stewart
Master the technique, and this recipe will reward you with rich, flaky, tender biscuits. The trick, as with all biscuits, is to use a gentle touch and not overwork the dough; mix just until the ingredients...
Author: Martha Stewart
Use this dough to make our Grilled Pizzas with Tomato, Avocado, and Pepper-Jack Cheese, as well as our Grilled Pizzas with Plums, Prosciutto, Goat Cheese, and Arugula.
Author: Martha Stewart
Courtesy of Santo Bruno, this recipe for Pizza Dough makes a delicious base for a Beer Drinker's Perfect Pizza.
Author: Martha Stewart
This hearty round loaf is made with rolled oats, plus healthful whole-wheat flour. Molasses gives it a hint of sweetness. Try it at breakfast, toasted and spread with jam, or at lunch, with sliced turkey...
Author: Martha Stewart
The flavor of fresh sage counterbalances the sweetness of apricots.
Author: Martha Stewart
These can be made a day in advance if the weather is not humid. Let cool completely, and store in an airtight container.
Author: Martha Stewart
Made with butternut squash puree, this sweet tea bread is a treat at breakfast -- or as a snack anytime.
Author: Martha Stewart
All-purpose flour contains less gluten than bread flour, giving this dough a softer, more tender texture. It can be made ahead and refrigerated for up to three days. Use it as the crust for our Grandma-Style...
Author: Martha Stewart
For the best bagels with a chewy interior and crisp outer crust, we use the traditional method of boiling the bagels briefly before baking.
Author: Martha Stewart
Shaping the dough directly on the baking sheet makes short work of homemade biscuits. Serve these biscuits warm with butter.
Author: Martha Stewart
After following this recipe, you'll be able to take a warm, brown loaf of bread from your oven -- perfect for breakfast with butter and honey, for sandwiches in a lunchbox, or a healthy snack.
Author: Martha Stewart
This recipe for giant cheese popovers is from chef Laurent Tourondel's cookbook, "Bistro Laurent Tourondel: New American Bistro Cooking."
Author: Martha Stewart
Buttermilk adds a creamy, slightly sweet flavor to this cornbread that's delicious on it's own or when tossed with garlic, herbs, and more to make our favorite Cornbread Dressing.
Author: Martha Stewart
Serve these buttery biscuits alongside Pork Roast with Apples and Gremolata as part of your holiday dinner.
Author: Martha Stewart
Is it French toast or bread pudding? It's both, and it's a delicious brunch dish to make for family and friends.
Author: Martha Stewart
Overworking the dough will make the scones tough, so handle it as little as possible. The dough should come together into a rough mound and should feel slightly sticky.
Author: Martha Stewart
This rich, spicy shortbread is a delicious addition to a platter of homemade crackers.
Author: Martha Stewart
This Italian bread is good cut into long slices or split open for sandwiches.
Author: Martha Stewart
Using buttermilk is a good way to thicken dressings without having to use much oil.
Author: Martha Stewart
Popovers reheat well. You can make these early in the day and warm in a 350-degree oven.
Author: Martha Stewart
Bulghur wheat -- wheat grains without the bran that have been steamed,dried, and crushed -- gives this bread a slightly nutty flavor.
Author: Martha Stewart
This Treacle Brown Bread is delicious with good Irish butter and sea salt. Or try it with blackberry jam and slices of an Irish blue cheese, such as Cashel Blue.
Author: Martha Stewart
This mouthwatering buttermilk biscuit recipe comes from "Martha Stewart's Baking Handbook."
Author: Martha Stewart
Apples and honey, Rosh Hashanah's symbols of a sweet new year, are perfect additions to a loaf of challah.
Author: Martha Stewart
Garlic and thyme are perfect partners for the juicy cherry tomatoes that top this easy focaccia. Minimal dough handling means the bread requires just 15 minutes of prep.
Author: Martha Stewart
This cornbread, if used for stuffing, should be made one day ahead.
Author: Martha Stewart
Think of this four-ingredient side as super-deluxe garlic bread. It's a fun way for the whole family to dig into some nutty pesto swirled together with gooey mozzarella cheese.
Author: Martha Stewart
Go for brioche or challah in this make-ahead French toast casserole that's a crowd-pleasing brunch dish. Both breads are egg-based and offer a nice custardy texture.
Author: Martha Stewart
These traditional English breakfast or tea-time cakes are intentionally undercooked, so that they can be toasted to order when it's time to eat.
Author: Martha Stewart
There's no better way to start your morning than with this spiced French toast recipe inspired by pumpkin pie. The bread soaks up the custard to ensure a velvety consistency and autumnal flavor in every...
Author: Martha Stewart
This recipe for bread crumbs is adapted from the February 2004 issue of Martha Stewart Living.
Author: Martha Stewart
For a hearty winter weekend breakfast, flaky croissants are filled with sweetened cream cheese and thick orange marmalade, then soaked in a cream-based batter laced with Grand Marnier and orange zest.
Author: Martha Stewart
Make these delicious garlic croutons to add a little crunch to lentil vegetable soup.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
For an added crunch and a touch of sweetness, serve these homemade croutons along with your other favorite chili toppings.From Martha Stewart Living, Oct. 2010. Recipe by Lucinda Scala Quinn.
Author: Martha Stewart
A hearty bread is your reward for flexing your muscles as you knead this dense dough.
Author: Martha Stewart
Spelt flour, zucchini, applesauce, and chocolate chips may seem like a crazy combination, but you're going to love them together in this moist and delicious update on the classic zucchini bread.
Author: Martha Stewart
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut Scones, Cherry-Hazelnut Scones, or Lemon-Ginger...
Author: Martha Stewart
This homey dessert is a cross between bread pudding and French toast. To create an elegant presentation, cut the Pain Perdu neat rounds with a biscuit cutter or a drinking glass.
Author: Martha Stewart
Fresh rosemary perfumes this moist, chewy Italian bread studded with juicy red grapes and plump raisins.
Author: Martha Stewart
No kneading is needed for this fragrant, dense bread dough. The ingredients are quickly mixed together, similar to quick-bread batters, and then baked, making these loaves speedy work.
Author: Martha Stewart
Author: Martha Stewart
The addition of cocoa powder in the darker dough gives this bread its striking two-toned appearance and an earthier, deeper flavor than regular rye. The soft, supple doughs are easy to work with and require...
Author: Martha Stewart
Hearty Irish soda bread is easy to make. It's welcome any time of year but is essential on St. Patrick's Day.
Author: Martha Stewart
Renowned Alabama chef Scott Peacock has a certain way with biscuits, so it was a no-brainer for us to turn to him for another version of his classic recipe. But this is no imitator-here we have an all-butter...
Author: Martha Stewart