EVER since the time of ancient Egypt, people have used sprouted cereal grains – malt – to make beer. For bakers, malt is also a secret ingredient that helps bread rise perfectly and develop an ...

Do you eat your malt loaf plain, topped with cheese, loaded with butter or, heretically, toasted? And what other malty recipes float your boat? If you thought last week's beans on toast were a ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Getting your Trinity Audio player ready... Recipe from “Great Whole Grain Breads,” in the Jan. 27, 1985, edition of The Denver Post. Makes 1 flat loaf. Ingredients 1 cup warm water (105-115 degrees) 1 ...

Question One: One of my favorite bits I’ve seen you speak on is the egg yolk “bread” made in a pressure cooker. My memory is a little fuzzy: it was a happy accident, yes? What was the procedure? If I ...

A recurring anxiety has begun to unsettle my enjoyment of the whole back-to-baking phenomenon. We are baking mad, according to the ratings for The Great British Bake Off television series. We’re ...

At first glance you might think today’s recipes will all be sweet, but this is not the case – bread forms the base for savoury as well as sweet puddings. But the bread must be baked. Too many people ...