So, I hear you want to bake bread! That's music to my bread-loving ears. Even if you've never opened a package of yeast or taken your KitchenAid's dough hook out of the box, don't worry about a thing. Here are our three easiest, most basic, and most foolproof bread recipes for you to try first, plus plenty of helpful tips and tutorials to make sure your first loaf is a success.

What's a dinner party without a basket of warm rolls on the table? The softer and fluffier the better, I say. All the better to sop up those last bits of sauce. Here's how I make my absolute favorite, foolproof dinner rolls, a perfect addition to any table.

I'll be honest with you: I don't care for focaccia that's topped with a lot of stuff. I like my focaccia to be a simple, herby bread with the emphasis on salt and olive oil. I may allow for one or two additions besides the sea salt, olive oil and herbs. But that's it. You may feel differently, and of course, that's just fine. You can use this recipe as a base for all your favorite focaccia toppings. But just for today, try it plain and simple with a glass of deep red wine and maybe a wedge of cheese on the side. It's really quite delicious! More

Remember when everyone could eat bread? With more and more people avoiding gluten, bread has become a guilty pleasure at the dinner table, even for those of us who can tolerate it just fine. My deepest sympathies to those with gluten intolerance, who may want to look away while I take a moment to appreciate warm, soft, chewy, crusty, wonderful bread and all the ways you can turn a day-old loaf of it into a full meal.

The right bread can really make a meal. I love a warm, cheesy biscuit with a hearty stew, or a soft, chewy bun to soak up the last bits of savory sauce on my plate. From sweet potato rolls to cheese gougères, from butter dips to soda bread buns, you really can't go wrong with any one of these 10 favorite supper sides for the bread basket.

Ah, Irish soda bread! Comparable only to cornbread in its many variations and allegiances, any Irish soda bread recipe is guaranteed to stir up a little controversy. I present this one for the simple reason that it's my favorite and you can adjust it any which way to suit your needs. Want it a little sweet? Add some sugar. Think it can't be Irish soda bread without currants and caraway? Have at it! More

I always keep a bag of whole wheat pita rounds in the freezer for last minute lunches; they can be stuffed with salad, eaten with hummus and vegetables, or even topped with avocado and egg. But how to transform a rock-hard piece of frozen pita into a soft, warm pocket? Here's a method that is fast and foolproof.

Let's talk sandwiches. Specifically, the bread with which these vessels of lunchtime sustenance are assembled. They come in all varieties: homemade and storebought, whole grain and fluffy white, fancy ciabatta rolls and standard square-shaped slices. What's your pick? What makes a really good sandwich bread?

Citrus and poppy seeds go hand in hand, as do muffins and spring. So what better way to welcome in March than with these scrumptious orange-infused poppy seed muffins? The bright and sunny flavors are guaranteed to lift your winter spirits, even if the weather is not ready to comply.
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As we've said before, it's hard to make a 100 percent whole grain bread that doesn't end up dense and heavy. That's why it's suggested to mix in all-purpose flour with your whole grain flour. (Emma does a 50:50 blend.) But Mark Bittman set out to make a delicious 100 percent whole grain bread, to find a recipe that brought out the best of whole grains. He got pretty close, and in the process, discovered three secrets that made it possible: More