Seeds of two species of Plantago have been identified as producing mucilage that can be used as a natural additive to make gluten-free bread dough more elastic, resulting in fluffier loaves.

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 ...

Struggling to juggle home and work along with getting dinner on the table? Make life easier with dump-and-bake recipes that take just minutes to prepare.

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

Brown Bread During World War I, Americans were called upon to sacrifice their wheat flour so it could be sent to the troops.

2. Set the squash on a cutting board and slice it thinly (about 1/8-inch thick) into half moons. In a bowl, toss the squash ...

Any cultured European butter—like a French beurre de barrette—would work well because it has a butterfat content of 82% or higher (compared with many butters in the United States, which often have a ...

The Traitors presenter Claudia Winkleman has shared the recipe for her 'favourite omelette' - and it features an unusual ...

1) Line a medium baking tray with baking paper. Put the chocolate in a heatproof bowl and set it over a saucepan of simmering ...