We couldn’t celebrate a century of Better Homes & Gardens food without a look through our archives. It’s not surprising we unearthed recipes we’re happy to leave in the past (so long, hot dog crown roasts), but we also found familiar threads stitching recipes from our history to the […]
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We couldn't celebrate a century of Better Homes & Gardens food without a look through our archives. It's not surprising we unearthed recipes we're happy to leave in the past (so long, hot dog crown roasts), but we also found familiar threads stitching recipes from our history to the ways we are cooking today. Throughout this anniversary year, we will spotlight some of our favorite enduring trends.
The Red Plaid
What began as a 10-cent, 56-page recipe pamphlet has become the go-to cookbook for nearly 40 million home cooks.
Jacob Fox
Now: Bread Baking
Bread baking is back! OK, it never really went away, but in the last couple of years we've reignited a passion for making and eating complex (but not too difficult) homemade loaves. This Hearty Whole Grain and Yogurt Boule is where bread is right now. Here's why.
The Flour
Whole grain reigns. The loaf starts with medium rye flour for its color, nutty malt flavor, and the way it naturally accentuates other strong flavors like molasses. Rye also has less gluten, which yields a tuggy, nicely dense crumb.
The Extras
We kneaded in as many good-for-you ingredients as the dough could hold. Oats, millet, dried fruit, and hazelnuts contribute fiber, antioxidants, vitamins, minerals, and protein, making each slice both tasty and healthful.
The Technique
This bread has weight, but it's still tender and moist thanks to a step known as a "soaker"—using boiling water to soften the millet and oats and plump the dried fruit so all are hydrated and don't pull moisture from the dough.
Then: Bread on the Rise
Take a spin through our wheel of time to see how bread baking has looked on our pages through the past century.
1938: Yeast Rolls
Homemade yeast rolls were, well, HOT! Editors in the '30s referred to yeast rolls as "hot breads" since they were served piping hot. Our editors wrote, "It's high fashion to serve hot breads. They're easy, too."
