Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing. Picture a bowl of soup or a salad without a slice of crusty bread to go with it. Worse still ...

This rustic sourdough bread recipe, written by Tabitha Alterman, is crusty and full of developed… 12. Biscuit Baking: Buttermilk and Vegan Recipes This workshop on biscuit baking introduces the ...

To make the perfect peanut butter and jelly sandwich, you need the right base. Unfortunately, crusty, rustic-style bread falls short of the mark.

The Spanish love their bread and after tasting this ... Bake the loaf for 20–25 minutes or until golden-brown and crusty. The base should sound hollow when tapped. Cool on a wire rack.