The first time I baked bread from scratch was 10 years ago when I spent an entire weekend cooking and baking. I’d armed myself with the ingredients for a simple loaf of whole-wheat bread and went for it. I was rewarded with an apartment filled with the warm aroma of homemade bread.
What better way to add some whole-grain goodness to your diet? (People who eat plenty of whole grains tend to be leaner and healthier than those who don’t.)
I was really excited when award-winning cookbook author Nancy Baggett shared 5 of her easy, amazing recipes for no-knead breads. I love dunking chunks of Crunchy-Munchy Corn & Millet Bread—a rustic round loaf that’s crunchy on the outside and moist and soft on the inside—into creamy chowder. And chewy-crisp and fragrant Parmesan-Herb Focaccia goes well with any Italian food.
Try Nancy’s 6 tips for great no-knead breads and you’ll be baking homemade bread in no time.
Try this Honey Oat Quick Bread. It has a yummy flavor and is divinely moist and tender. It requires minimal mixing and cleanup, calls for ingredients usually stocked in the pantry, and is tasty yet healthful. Bonus: it takes just 15 minutes to prep!
Tell us what you think:
Connect With Us
Poll of the week
- What Does a 1,500-Calorie Diet Look Like? (84 comments)
- EatingWell 28 Day Meal Plan Help (50 comments)
- EatingWell 7-Day Meal Plan Help (32 comments)
- Week #1: Are You Ready for a Change? (30 comments)
- Bottled Water vs. Tap (29 comments)
- EatingWell Magazine Digital Subscriptions or Single Issue Copies (28 comments)
- 3 Antidotes to Overeating (24 comments)
- The Wild Salmon Debate (21 comments)
- 7 Steps to Permanent Weight Loss (20 comments)
- Boost Fiber to Slim Down (18 comments)