Whole wheat, wholegrain, multigrain, sourdough, rye, white, high fiber white, low GI, low FODMAP, gluten-free. With so many choices of bread available, how are we to know which is best for our health?

When you walk into your neighborhood bakery, you’re immediately met with the warm, comforting aroma of freshly baked bread from their commercial bread machines. Now any novice baker can turn their ...

"I've been using it since about 1991. (I'm on my second one.) It makes a small enough loaf that we can finish it off before it has gotten too dry, stale or moldy. On the negative side (and this just ...

2 teaspoons active dry yeast or 1 1/2 teaspoons fast-rise yeast In bread machine pan, place all the ingredients in the order specified, or as recommended by the manufacturer. For most machines, you ...

In today’s food-centered world, bread remains one of our most cherished culinary staples. Whether toasted for breakfast, used to contain sandwiches at lunch or dipped into soup at dinner, it’s easy to ...

In the latest Tuesday Food Face-Off, I'm comparing whole wheat bread with the new option of white whole wheat bread. Are they they same nutritionally but just different colors? Read on to find out!