Have you tried the Rapid Bake Cycle on your bread machine? It’s tempting when time is short—press the button and get a warm loaf in just over an hour. How does it work? The machine calls for extra yeast and higher temperatures to speed things up. The trade-off: flavor, texture, and shelf life. Rapid Bake loaves are usually denser, taste flatter, and go stale quickly. Kids may gobble it up, but it’s not the kind of bread you’ll want to share proudly. Bread flavor needs time. Sourdough lovers,...

Have you heard of the "windowpane" test? It may help you make better bread? It’s not about house windows — it’s a simple way to check gluten development in your dough. How to Do ItTake a small piece of dough and gently stretch it with your fingers. If it thins enough to let light through before tearing, the gluten is fully developed. If it tears, don’t panic — what you do next depends on your dough and timing. What to Do If Your Dough Fails the Test If your dough will be resting for hours...

Dear Friends, When one of my readers asked for a soft, sandwich loaf with wild rice, I headed to the kitchen with a mission. The result is this hearty yet soft loaf with chewy bits of wild rice, nutty whole wheat, a touch of honey, and a pinch of thyme. Let your bread machine do the kneading, then bake in your oven to golden perfection. If you’ve got leftover cooked wild rice in the fridge, this recipe is a great way to use it. And if you brush slices of this loaf with browned butter …well,...