1 1/2 tablespoons kosher or other coarse salt 6 1/2 cups unsifted, unbleached, all-purpose white flour. Cornmeal Mixing and storing the dough: Place water in 5-quart bowl or, preferably, in resealable ...

In a 5-quart container, mix yeast, water and salt. Add the flour, then use a spoon, stand mixer, or high-capacity food processor to mix until uniform. Cover (not airtight) and allow to rise at room ...

The addition of richly flavored dried mushrooms and the whole-grain goodness of bulgur increases the vitamins and minerals and decreases the saturated fat of this meatloaf. The loaf is free-form, ...

Jeff Hertzberg and Zoe Francois' No-Knead Artisan Free-Form Loaf requires only five minutes of active time in the kitchen. (Michael Lloyd/The Oregonian) Making high-quality artisan bread is ...

Hearty, comforting, easy and affordable? There aren’t many dishes that check all those boxes the way meatloaf can, which is what makes it a classic. Do an internet search for meatloaf and you’ll find ...

Salmon loaf was once a regular feature on mid-century dinner tables. It was practical, affordable, and surprisingly elegant when sliced and served with a silky white sauce. Made with pantry staples ...