Crusty French bread. Sandwich loaves. Ciabatta. Homemade bread is truly an art form, but without preservatives, it's tricky to keep it from going stale. The good news is there are different storage tricks you can try to stretch the lifespan of your loaf. Put these into practice and you'll be able to carb-load for longer.
Jessie Oleson Moore
When you need to feed a crowd, this cheesy garlic pull-apart bread should be your go-to. It’s inexpensive and fast to make from scratch, but more importantly, it bakes beautifully and is insanely fun to eat!
Kris Galicia Brown
No eggs, no dairy, no problem. This vegan banana bread has all of the flavor you crave, and it's perfect for a holiday brunch or any get-together needing to suit a wide variety of diets. Pair it with some homemade jam for an extra decadent treat.
Jessie Oleson Moore
There's nothing worse than realizing your loaf of bread has gone stale before you had the chance to use it all. But don't despair — with some kitchen creativity (and a few recipes up your sleeve), you can work a little magic so it lives to see another day.
Jessie Oleson Moore
No yeast? No problem! These no-yeast dinner rolls rely on baking powder for leavening, and have the tenderness of a biscuit without being crumbly. Spread some butter on 'em while they're warm and you've got a mouthwatering side dish.
Jessie Oleson Moore
Croissants are made up of layers of dough alternating with layers of butter. Get started as Colette shares the secrets to creating the perfect butter block to fold into your dough for tender and delicious results.
Learn about book folds and trifolds as well as how the process of rolling and folding creates those signature croissant layers. The temperature of the dough is important at this stage, as is using a hefty rolling pin!
Colette shows you how to roll, cut and shape your dough to create the classic croissant look. Also, learn about proofing dough, egg-washing your croissants before baking and achieving a mouth-watering golden brown color.
Almond croissants look the same as the classic version, but inside they have a sweet, nutty filling. See how to make the filling for this eye-catching treat in two ways: one using almond paste and the other with almond meal.
Some croissants are made from squares of dough, rather than triangles. Colette wraps things up with two square croissants: pain au chocolat (literally chocolate bread) using chocolate batons, and ham and cheese made with Gruyère and finished with dough "belts."
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