Capture the luck of the Irish in celebratory St. Patrick's Day soda bread - and with no need for yeast, this bread is a breeze for baking beginners. We like ours studded with dried fruits and a sprinkling of sugar.
Recipe: Spotted Dog (Irish Fruit Soda Bread)
Mark Boughton/ styling: Teresa Blackburn
Monkey Bread
A childhood favorite for generations, it's hard to resist a loaf of buttery monkey bread. Kids will love tugging apart the soft rolls and our recipe will satisfying feed a crowd of eight.
Recipe:Monkey Bread
Mark Boughton/ styling: Teresa Blackburn
Onion Focaccia
A pretty topping of leeks and onions make our fabulous Italian focaccia a real show stopper. We suggest serving with a well of extra-virgin olive oil dashed with a balsamic vinaigrette for dipping.
Recipe:Onion Focaccia
Mark Boughton/ styling: Teresa Blackburn
Rosy Swirl Bread
Show off your bread baking skills with this made-from-scratch loaf highlighted by a fresh cranberry crimson swirl. The traditional yeast risen recipe is well worth all of the the tender, love and care it requires.
Recipe:Rosy Swirl Bread
Mark Boughton/ styling: Teresa Blackburn
Baguettes
The French know a thing or two about breads - and especially about baguettes. Turn your kitchen into a Parisian Boulangerie with our simple recipe. Serve buttered slices with dinner or cut the baguette in half lengthwise to make sandwiches.
Recipe:Baguettes
Mark Boughton/ styling: Teresa Blackburn
Buttery Light Dinner Rolls
Although these soft rolls slathered in butter may threaten your dinner's spotlight, we say go ahead and let these fluffy favorites steal the show at Easter dinner or a springtime supper.
Recipe:Buttery Light Dinner Rolls
Mark Boughton/ styling: Teresa Blackburn
Garlic Pull-Apart Bread
Garlic bread has never looked so good. This once-risen recipe won a blue ribbon at the St. Paul Bread Club bake-off thanks to its aromatic garlic flavor and melt-in-your-mouth texture.
Recipe:Garlic Pull-Apart Bread
Mark Boughton/ styling: Teresa Blackburn
Anadama Bread
A New England tradition, Anadama is a dense yeast bread made with cornmeal and flavored with molasses. We like ours with an underlying hint of nutmeg for added depth.
Recipe:Anadama Bread
Mark Boughton/ styling: Teresa Blackburn
Crusty Gluten-Free Bread
Please don't grieve for the gluten-free. This wheat-less bread is a slice-able show-stopper with it's crispy crust and earthy taste. We suspect it will be a hit with gluten lovers too.
Recipe:Crusty Gluten-Free Bread
Mark Boughton/ styling: Teresa Blackburn
Jalapeno Cheddar Cornbread
Here cornbread gets a Southwestern kick with the help of jalapenos and extra-sharp cheddar cheese. But this is no rough and tumble loaf, the addition of buttermilk makes this bread tender to the taste.
Recipe:Jalapeno Cheddar Cornbread
