To give your twists a gourmet flair, make several batches using different salts and peppers.
For baked treats that are hot and fresh from the oven, mix and shape these scones up to two weeks in advance, and freeze them in a single layer on a baking sheet.
This simple loaf is hard to resist straight out of the oven. If you like an assertive sourdough flavor, let your starter ripen at least three days.
Serve this dense, satisfying bread with a meal, or slice for sandwiches.
The veganizing of a recipe traditionally rich in eggs and butter is an inspiration, and the easy, no-knead recipe is a stroke of genius.
Mixing some of the flour to create a “sponge” before preparing the dough is the secret to successful homemade pitas. (Busy cooks’ bonus: the bread freezes well.)
Whole amaranth seeds give these breadsticks a nutty crunch. Serve them hot from the oven for the best flavor and texture.
This tangy bread is made with a petrin, a mixture of flour and yeast that is allowed to develop before the bread is made.
A longtime vegetarian who recently went vegan, VT reader Margie Slowen drew her inspiration from two beloved family members. “My great-grandmother created the original banana bread recipe, and in an effort to preserve the tradition after I became vegan, this was one I updated,” she explains.
One of my biggest challenges has been coming up with recipes for healthful vegan baked goods. Here, xanthan gum (found in most health food stores) acts as a thickener instead of eggs, agave nectar replaces refined sugar and a touch of oat flour makes the dessert just a little bit better for you.
Crispy yet chewy slices of herb-flavored focaccia go well with dips and make great bases for a large variety of toppings. Try replacing the rosemary topping with Parmesan, prepared pesto, herbes de Provence or sesame seeds.