It’s time for a little bread baking 101! Baking homemade bread is a joy, but plenty of questions can pop up after you’ve combined your flour, water, yeast and salt. The question that looms ...

Proofing bread dough, also known as the final fermentation, is when you let the dough rise between 75 and 80°F. This process can be done in either a glass bowl at room temperature, the oven, a ...

Baking a great loaf of bread does require a few special tools, but this one purchase that aids with proofing can be replaced ...

Yeast dough rests in a bowl during proofing in this photo. See below for proofing tips! (Shutterstock.com) By Rhoda Boone As we plan holiday sweets (yes, we're already working on killer menus for ...

I used to work in an Italian restaurant, and the gear you need to make homemade pizza is available at Amazon. Shop Ooni pizza ...

This quick, no-knead focaccia recipe requires just seven ingredients, and my kids love it. Here's how I make and store it for ...

Proofing dough in air fryer. Next up , I made a sweet dough for lemon iced buns. I wasn’t sure what to expect as the recipe required a mix of flour, with only half being strong bread flour.

Once a yeast dough has been kneaded, the next step is called proofing, a rest period during which the yeast is allowed to leaven the dough and it usually doubles in size.

As we plan holiday sweets (yes, we're already working on killer menus for Thanksgiving and Christmas), a few tips have come to mind to share with you. If you find yourself asking any of the ...