Bread (in all its lovely forms) is having a well-deserved moment in the spotlight, and we’re here for it. The success of our first issue of Bread Recipes demonstrated how popular the skill (and art) of bread making has become in recent years, so we’re following it up with our second issue featuring new recipes and fresh techniques. We’re taking a closer look at all the ways you can use your sourdough starter, from focaccia and pizza crust to biscuits and sweet rolls. We also love digging back through the Better Homes & Gardens vintage recipes to find the best from past generations—potato bread and rolls, caraway-rye loaves, golden wheat bread, and more. Other features include quick breads, French-inspired breads (baguettes and brioche!), autumn-themed goodies, breakfast bread faves, and ways to use the beloved milk bread formula for other recipes (think cinnamon rolls, loaves, and pull apart bread). There’s a lot to love here—where will you start?
Masthead
Bread Basics
Breakfast in Bread • WHETHER YOU RISE EARLY FOR BREAKFAST OR PREFER A LEISURELY LATE-MORNING BRUNCH, THERE’S A COFFEE CAKE, WAFFLE, SCONE, OR PASTRY HERE WORTH ROLLING OUT OF BED FOR.
Upper Crust • THERE’S NO MATCH FOR THE CRISP, RICH BROWN CRUST ON AN ARTISAN-STYLE LOAF OF BREAD. CRAFT YOUR OWN AT HOME USING OUR BASE RECIPE—WITH FOUR COMBOS TO REINVENT THE FLAVOR.
Muffin to See Here • FRESHLY BAKED MUFFINS—THE ORIGINAL ON-THE-GO BREAKFAST—WILL JUMP-START YOUR DAY WITH JUST THE RIGHT AMOUNT OF ENERGY. FIND YOUR PERFECT MATCH WITH THESE SEVEN INSPIRING COMBOS.
Blast from the Past • IN CELEBRATION OF THE BETTER HOMES & GARDENS® 100TH ANNIVERSARY, WE COMBED OUR ARCHIVES TO FIND THE BEST VINTAGE BREAD AND ROLL RECIPES PUBLISHED THROUGH THE YEARS. AS IT TURNS OUT, THE RECIPES GRANDMA MADE BACK THEN ARE JUST AS DELICIOUS NOW.
The Milk Bread Formula • ONE TASTE OF SUPER TRENDY MILK BREAD ROLLS, AND YOU’LL BE HOOKED. THE BUTTERY SOFT DOUGH IS WHAT BAKERS’ DREAMS ARE MADE OF, AND WE COULDN’T HELP BUT WONDER WHAT OTHER MAGICAL CREATIONS COULD BE MADE FROM THE DOUGH. SO OUR TEST KITCHEN GOT TO WORK FIGURING OUT OTHER POSSIBLE USES FOR THE BASIC—BUT INCOMPARABLE—MILK BREAD FORMULA.
French Style • MANY OF THE WORLD’S BEST BREADS ARE BASED ON IDEAS THAT ORIGINATED IN EUROPE, LIKE THE CLASSIC BAKERY MAINSTAY OF FRENCH BREAD. WE’LL SHOW YOU HOW TO RE-CREATE A HOMEMADE DUPLICATE FOR YOUR DINNER BREAD BASKET.
On the Quick • SWEET, FINE-TEXTURED, AND LEAVENED WITH BAKING POWDER OR SODA, QUICK BREADS HAVE MORE IN COMMON WITH CAKE THAN THEY DO WITH BREAD. NEVERTHELESS, WE LOVE EATING THEM, WE LOVE SHARING THEM, AND NOW WE HAVE NINE MORE DELECTABLE REASONS TO DO BOTH.
More On Sourdough • NOW THAT THE ART AND SCIENCE OF SOURDOUGH HAS BEEN MASTERED BY SO MANY, WE’RE LOOKING TO GO BEYOND THE BASIC LOAF. LUCKILY, YOUR TREASURED SOURDOUGH STARTER IS SO MUCH MORE THAN A ONE-TRICK PONY.
Fall Harvest • AUTUMN IS IN THE AIR, WHICH MEANS IT’S PRIME TIME FOR FALL FRUITS AND VEGGIES. GET CREATIVE WITH YOUR FARMERS MARKET HAUL BY BAKING PRODUCE INTO MUFFINS, ROLLS, BISCUITS, AND MORE.
Stale Mate • STALE BREAD HAPPENS, ESPECIALLY BECAUSE HOMEMADE BREAD DOESN’T CONTAIN PRESERVATIVES. BUT THAT DOESN’T MEAN YOU SHOULD THROW DAY-OLD BREAD TO THE BIRDS. MAKE IT THE KEY INGREDIENT IN A NEW-AND-IMPROVED APPETIZER, BREAKFAST, OR TOPPER.
Recipe Index
