A pillowy loaf of rustic ciabatta makes the perfect accompaniment to antipasto, a bowl of minestrone or a salad. There is nothing better to go with a plate of Italian cold cuts or prosciutto either.   This Italian loaf takes its name from its shape, which resembles a dusty, old slipper.   Properly made, a loaf of ciabatta has a thin and dimpled crust. The pronounced holes in the crumb demonstrate its long fermentation.  Jump

The name of this bread doesn’t refer to its size or shape, but rather to the heavy, strongly flavored brew that flavors this dark loaf.  This robust Stout Bread complements cheddar cheese, smoked fish and meats, stews and hearty vegetables. It’s perfect for wintertime baking. With a large percentage of wheat flour, the bread has a springy interior crumb.  The flavor of the dough improves with a long fermentation and oatmeal or cracked rye on

In fig season we can’t get enough – juicy ripe figs stuffed with cheese, wrapped in prosciutto, roasted with honey or eaten whole in one bite if they are small enough, just delicious. These Fig, Goat Cheese Rosemary Ficelles take advantage of fresh figs and their affinity for tart goat cheese. We serve the bread as an appetizer course. It’s also a great accompaniment to salad for a simple meal. This firm dough holds its

Salty, crispy crunchy flatbread like this green olive focaccia with rosemary and garlic calls to me when I want a savory snack or unusual sandwich bread. For months I’ve imagined how this Olive Rosemary Focaccia would taste. My palate craved crunchy and chewy dough squares topped with briny olives. I made this recipe to use up a jar of briny olives and some excess sourdough starter. (You can make it without the starter, but your

For anyone that loves crunchy foods, these Sourdough Parchment Crackers are for you. Sturdy yet paper thin, they deliver the kind of snap I cannot resist.  I call them parchment because you can see right through them. Delicate yet crisp, I defy you to eat just one. Jump to Recipe With everyone exploring sourdough bread making, there is a good deal of starter to discard. (For the uninitiated, when you make starter to leaven your