Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Artisan Bread

3.5 by 2 people
Rate me!
  • Makes: 12 servings
  • Prep: 25 mins
  • Chill: 4 hrs to 24 hrs
  • Stand: 30 mins

Artisan Bread



  1. In a large bowl stir together the 3/4 cup water and the yeast. Let stand for 5 minutes. Meanwhile, in a small saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter, if using, almost melts. Stir milk mixture into yeast mixture until combined. Stir in flour (dough will be sticky). Lightly coat a medium bowl with cooking spray or brush with olive oil; transfer dough to the greased bowl. Lightly coat a sheet of plastic wrap with cooking spray or brush with olive oil; cover bowl with the greased plastic wrap, coated side down. Chill for at least 4 hours or for up to 24 hours.
  2. Using a dough scraper or spatula, carefully loosen dough from bowl and turn out onto a floured surface. Cover with greased plastic wrap. Let stand for 30 minutes.
  3. Grease a baking sheet; sprinkle lightly with cornmeal. Gently shape dough into a 6-inch round loaf, lightly flouring the dough as needed. Transfer to the prepared baking sheet, using dough scraper or spatula if necessary. Cover with a clean kitchen towel and place on the middle rack of your unheated oven; place a bowl of warm water on the lower rack. Let rise until nearly double in size (about 1 hour).
  4. Remove bread from oven; uncover and set aside. Preheat oven to 400 degrees F. In a small bowl whisk together egg and the 2 teaspoons water; brush over loaf. Bake about 25 minutes or until an instant-read thermometer inserted in the center of the loaf registers at least 200 degrees F. If necessary to prevent overbrowning, cover with foil for the last 5 minutes of baking. Remove from baking sheet or pan; cool on a wire rack.

From the Test Kitchen

Artisan Rolls

Prepare as directed except shape dough into an 8-inch square. Cut into sixteen 2-inch squares, flouring the dough and knife as necessary. Place about 1 inch apart on baking sheet. Bake about 15 minutes.


In Step 1, add any of these stir-ins in when you add the milk mixture to the yeast mixture.

1/2 cup ground toasted almonds, 1/2 cup shredded smoked Gouda cheese (2 ounces), 1/4 cup crisp-cooked and crumbled bacon, 1/4 cup stone ground mustard and 2 teaspoons toasted caraway seed

1 cup chopped fresh or frozen rhubarb, 1/2 cup golden raisins, 2 tablespoons finely chopped shallot (1 medium), 2 teaspoons grated fresh ginger, and 1/2 teaspoon ground coriander

1/2 cup cooked mashed sweet potato and 1/2 teaspoon pumpkin spice. Reduce water in Step 1 to 1/2 cup.

1/2 cup crumbled feta cheese (2 ounces), 1/2 cup grated Asiago cheese (2 ounces), 1/4 cup chopped pitted kalamata olives, 1/4 cup thawed and well-drained chopped spinach, and 4 cloves garlic, minced

1/2 cup cooked chopped onion, 1/2 cup finely snipped dried apricots, 1/2 cup shredded Swiss cheese (2 ounces), and 1 teaspoon snipped fresh sage

Nutrition Facts (Artisan Bread)

    Per serving:
  • 199 kcal cal.,
  • 7 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 29 mg chol.,
  • 469 mg sodium,
  • 27 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...