Bread

During our three-hour class we made big crusty loaves of artisan bread, made from organic Canadian bread flour, Wolfgang’s stone milled whole wheat flour, and no yeast at all. Instead, we used a sourdough culture.

It's such an integral part of our diets–and has had such a bad rap with the low-carb anti-gluten gang—that it's odd to think of bread as cool or trendy. But these days nearly every foodie hot spot is embracing the loaf (especially if it's stale) and making it into something new.

Fill your home with the scent of fresh-baked bread with this cheesy, no-rise, mix-and-go quick loaf.

Find out which recipes, curated collections and round-ups our readers loved most this year.

This gooey, delicious, pull-apart bread is best served straight out of the oven, and is big enough to feed a hungry crowd.