I bake bread — a lot of bread. It’s long been my passion. So much so that last year I challenged myself to bake at least one new bread recipe every week. I met that goal, and even exceeded it.

As the resident bread baker in the F&W kitchen ... of freshly milled flours will notice a difference compared to baking with white flours: The dough is thirstier. It will absorb considerably ...

A baked loaf placed in the refrigerator will stale much more quickly than one left at room temperature, so keep bread in a bread bin at room temperature for 1-2 days, wrapped in wax paper.

Generations of Dallas denizens can still recall zipping past the Mrs Baird’s factory along North Central Expressway at Mockingbird Lane and encountering the heavenly scent of baking bread.