Better Homes & Gardens Bookazines
Better Homes and Gardens - Special Issues
From the Editor
Bread Basics
Biscuits & Scones • TENDER BISCUITS AND SCONES ARE BOTH SUPREMELY FLAKY THANKS TO HOW THE BUTTER IS CUT IN TO MAKE THE DOUGH. PULL OUT THESE RECIPES WHEN YOU NEED A QUICKER BREAD FOR THE DINNER TABLE OR BREAKFAST SPREAD.
Pull Apart • CALL IT WHAT YOU WILL - PULL-APART BREAD, MONKEY BREAD, BUBBLE BREAD - THE IDEA IS THE SAME FOR EACH LOAF. SEPARATE PIECES BAKED INTO A SHAPE ARE EASY TO GRAB, PULL OUT, AND POP IN YOUR MOUTH.
Bagels • MAKING A COPYCAT RECIPE THAT’S ON PAR WITH WHAT YOU FIND IN THE BEST BAGEL SHOP WASN’T EASY, BUT WE WERE UP FOR THE CHALLENGE. AFTER A LOT OF TESTING AND TASTING, OUR FINAL VERSION IS SPOT-ON.
Too Good To Forget • WE TOOK A STEP BACK INTO THE PAST TO REVIVE SOME OF OUR FAVORITE FEEL-GOOD RECIPES. VERSIONS OF OUR BREAD AND ROLLS HAVE APPEARED IN OUR COOKBOOKS AND MAGAZINES AS FAR BACK AS 1930!
Let It Rise • YEAST IS KEY TO THE SUCCESS OF MOST BREADS AND WORKS IN DIFFERENT WAYS FOR EACH RECIPE. HERE WE’LL TAKE A LOOK AT THE SCIENCE INVOLVED AND HOW IT WORKS IN A MARBLED BREAD, TRENDY MILK ROLLS, AND A PRE-FERMENT CIABATTA.
Jake Cohen’s Babka • WE ASKED COOKBOOK AUTHOR AND INSTAGRAM STAR JAKE COHEN TO SHARE HIS MODERN TAKE ON A TRADITIONAL BABKA.
A Lesson in Sourdough • FEW HOBBIES HAVE SEEN A SURGE IN RECENT YEARS AS SOURDOUGH BREAD BAKING HAS - BUT FIGURING OUT THE PROCESS CAN BE OVERWHELMING FOR BAKERS JUST STARTING OUT. WE TURNED TO LAUREN MCANELLY, FOOD STYLIST AND RECIPE TESTER IN OUR BETTER HOMES & GARDENS® TEST KITCHENS (AND EXPERT BREAD BAKER), TO SIMPLIFY THE SCIENCE OF SOURDOUGH, FROM STARTER TO PERFECT FINISH.
Alon Shaya’s Pita • CHEF ALON SHAYA USES WOOD-FIRED OVENS TO MAKE PITA BREAD AT HIS RESTAURANTS. HERE, HE SHARES AN EASIER WAY FOR US TO MAKE HIS DELICIOUS RECIPE IN OUR HOME KITCHENS.
Raised Donuts • WHAT’S NOT TO LOVE ABOUT A CLASSIC RAISED DONUT? THIS HOMEMADE RENDITION - MADE WITH JUST A FEW SIMPLE INGREDIENTS - IS GOLDEN, PUFFY, AND PERFECTLY GLAZED.
Focaccia • FOCACCIA IS WHAT WE CALL “FLATBREAD WITH STYLE.” ITS TEXTURE IS SLIGHTLY PILLOWY YET ALSO A BIT TUGGY - ITS VERSATILITY IS ALL IN HOW YOU TOP IT.
Relax! It’s No-Knead • IT’S POSSIBLE TO GET BAKERY-STYLE LOAVES WITHOUT ALL THAT KNEADING AND FOLDING. THESE DOUGHS REQUIRE ONLY A LONG, LEISURELY CHILL TIME - WHICH SURPRISINGLY DEVELOPS THE GLUTEN IN A SIMILAR WAY.
Pretzels • DEFINED BY THEIR ICONIC SHAPE, SALT-SPRINKLED PRETZELS ARE A BALLPARK STAPLE WE ADORE. WE GIVE YOU THE BASIC RECIPE (WITH CHEESE DIP, OF COURSE) PLUS TOPPING AND SHAPING OPTIONS TO MAKE THEM TRULY YOUR OWN.
Gluten-Free Cinnamon Raisin Bread • GLUTEN PLAYS A CRUCIAL ROLE IN THE TEXTURE OF BREAD, BUT WHAT HAPPENS WHEN IT’S NOT AN OPTION? FOR ANSWERS, WE TURNED TO OUR RESIDENT EXPERT ON GLUTEN-FREE BAKING - EATINGWELL SENIOR FOOD EDITOR, DEVON O’BRIEN.
Whole Grains • WE ALL KNOW WHOLE GRAINS PACK IN EXTRA NUTRITION AND FIBER, BUT THEY BRING A WHOLE LOT MORE TO HOMEMADE BREAD - RICHER FLAVOR, TEXTURE, AND HEARTINESS.
Tucked Inside • WITH FLAVORFUL FILLINGS SWIRLED, ROLLED, OR LAYERED WITHIN, THESE DRAMATIC RECIPES ARE EXPECTING AN INVITATION TO THE HOLIDAY TABLE.
Nik Sharma’s Naan • FOR MAKING OUR OWN PILLOWY NAAN, WE WENT STRAIGHT TO INDIAN COOKING EXPERT AND COOKBOOK AUTHOR, NIK SHARMA.
Croissants • CLASSIC CROISSANTS INVOLVE A TEDIOUS PROCESS OF ROLLING AND FOLDING THE DOUGH AROUND A GIANT SHEET OF BUTTER. WE SIMPLIFIED BY MIXING SLICES OF BUTTER INTO THE DOUGH THEN ROLLING AND FOLDING TO GET THOSE LOVELY LAYERS.
Sandra Gutierrez’s Tortillas • AS PERHAPS THE MOST UNIVERSALLY LOVED FLATBREAD, UNLEAVENED CORN TORTILLAS ARE AT THEIR EXCEPTIONAL BEST WHEN HOT OFF THE PRESS. EXPERT SANDRA…