Follow along as we break down how to proof bread from scratch—along with answering your bread proofing questions.

Everyone goes wild for this pull-apart treat, an easy bake for anyone with opposable thumbs. Store-bought biscuit dough ...

Put the dough in a large oiled bowl ... 400F/Gas 6 after 15 minutes for the remaining cooking time. When cooked, the bread should sound hollow when tapped on the base. Transfer to a wire rack ...

The dough will be shaggy and sticky ... until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

Tip the dough onto a lightly floured work surface ... turning the tin around halfway through cooking. To check that the bread is cooked, tip it out of the tin and tap it underneath – it should ...

Focaccia is a flat Italian bread that is similar in taste and texture to pizza dough, but is often square-shaped and topped with herbs, olive oil and sea salt. It's great for making sandwiches ...

Looking for a quick bread recipe? Try this same day focaccia bread recipe that's easy to make and perfect for any occasion.

Without yeast, the bread relies on a reaction between the buttermilk and baking soda to leaven the dough. The Irish claimed this bread as their own because their climate is best suited to grow ...

3. Use the spatula or a plastic dough scraper to scrape down the sides of the bowl. Push the dough together to form a loose ...

There are lots of cooking websites and apps out there ... When I was a kid, my mum would put a towel over her bread dough and put it in the airing cupboard to rise. While this method works ...

THERE’S nothing better than the smell of freshly baked bread. But kneading dough by hand is tough and, done badly, can make the difference between a risen loaf and a sunken disaster. That is why ...