Comforting and economical, baking your own loaves of homemade bread is easier than you think.
A pretzel is an attractive, decorative shape that doesn¹t require a cookie cutter. Let the Test Kitchen show you how it's done >>
In large bowl, st...
See the recipe
At apres ski, the chefs always offered fresh-baked bread to eat with the soup of the day. This loaf, with a beautiful golden hue and thick crust, makes a great soup-dipper.
This soda-leavened bread makes a dense, slightly crumbly loaf with a rich nutty flavour. Slather with Smoked Mackerel Pate (link below) or serve with butter, smoked salmon and a sprinkle of chives.
Baking bread from scratch is one of the most satisfying endeavours: kneading the dough, watching it rise, smelling it bake, then slathering a warm slice with butter.
Sourdough can claim to be the original bread as it's made with spongy starter, the leavener used in making bread before cake and granular yeasts were commercially available. Although it's not a last-minute project — the starter and the bread need time to develop the distinctive tangy taste — this crusty, chewy loaf is actually easy to make and well worth the time. And if you feed the starter regularly, you can enjoy making this bread for years to come.
Serve this molasses-rich steamed bread with baked beans for a traditional down-home dinner. Or enjoy it toasted with butter or simply on its own. If you like, add 3/4 cup (175 mL) raisins, chopped dates or chopped dried apricots.
Speckled with olives and with a hint of chipotle chili (which is actually a dried smoked jalapeno pepper), this is a tasty savoury bread. If you don't have a chipotle, use a fresh or pickled jalapeno instead.
STARTER: In bowl, sprinkle yeast over warm water; let stand for 1 minute. Stir with wooden spoon until yeast dissolves. Add flour; stir until consiste...
You can get a perfectly lovely loaf of bread in a conventional oven, but a convection oven gives bread an even crispier crust.
Oven-fresh bread is good enough on its own, but when it's laced with olives and topped with crispy onions, it's fabulous.
When bread machines first became popular a few years ago, The Canadian Living Test Kitchen got busy adapting recipes. Very easy to make in the machine — and almost as easy by hand — this loaf is nutty, chewy and just plain good.
A good accompaniment to antipasti, this bread makes a lovely presentation. It can also serve as a base for canap?topped with thinly-sliced cheese or meat, especially lamb.
In small bowl, mix honey with 1 cup (250 mL) of the hot water. Sprinkle yeast on top; let stand for 15 minutes. In separate bowl, stir together remain...
In skillet, cook bacon over medium-high heat, turning once, until crisp, about 6 minutes; drain on paper towel-lined plate. Chop or crumble into small...
This rustic crisscross-topped loaf is hearty and flavourful with a combination of different grains, including millet, a small round and crunchy grain. Look for it in bulk or health food stores.
In bowl, combine olive oil, thyme, rosemary and basil; brush onto French bread. Broil for 2 minutes, turning once.
You can slice, wrap and freeze individual pieces of this dense loaf for a portable breakfast. Spread it with light cream cheese and add some fresh fruit and a glass of orange juice for a satisfying breakfast.
Reserve 1/4 cup (50 mL) of the oats for topping. In food processor, grind 2 cups (500 mL) of the remaining oats until fine. Set aside.
Subscribe to Canadian Living magazine!
Subscribe today, and save off the cover price.
Sign up for our newsletters
Get free newsletters from Canadian Living, right to your inbox!
Get our mobile application!
Download the Canadian Living mobile app.
A TC Media site, Consumer Solutions
Transcontinental Media G.P.
1100 René-Lévesque Blvd W.
Montréal, QC H3B 4X9