Country Breads

CRANBERRY-WALNUT BRAID Makes 1 loaf

3 cups (or more) bread flour
1/4 cup sugar
2 envelopes quick-rising dry yeast
1 1/2 teaspoons salt
1/2 cup buttermilk
2 large eggs
2 tablespoons(1/4 stick) unsalted butter, melted, hot
1 1/2 tablespoons orange extract
1/3 cup (about) hot water(120F to 130F)
1 cup dried cranberries
1/2 cup coarsely chopped walnuts
1 large egg, beaten to blend (for glaze)

Stir 3 cups flour, sugar, yeast and salt in large bowl
to blend. add buttermilk, 2 eggs, melted butter and orange
extract and stir vigorously until well blended.  Gradually
stir in enough hot water to form soft, slightly stick/ dough.
Transfer dough to floured work surface. Knead dough until
smooth and slightly tacky but not sticky, adding more flour
if necessary, about 7 minutes. Knead in dried cranberries
1/3 cup at a time; then knead in walnuts. Form dough
into ball. Oil large bowl. Add dough to bowl, turning to
coat with oil.  Cover bowl with plastic wrap,  then towel.
Let dough rise in warm draft-free area until doubled in 
volume, about 1 1.2 hours.  Lightly oil heavy large baking 
sheet. Punch down dough. Turn dough out onto floured surface.
Divide dough into 4 equal pieces; then divide 1 dough piece 
into 3 equal pieces and reserve. Using palms of hands, roll 
out each of remaining 3 large pieces on work surface to 13-inch
long ropes. Braid ropes together. Tuck ends under 
and pinch together. Transfer braid to prepared baking sheet. Roll
out each of reserved 3 small dough pieces t0 l0-inch-long
ropes. Braid ropes together. Tuck ends under and pinch
together. Brush large braid with some of egg glaze. Place 
small braid atop center of large braid. Brush small braid
with some of egg glaze. Let rise uncovered in warm area until
almost doubled in volume, about 1 hour 15 minutes. Preheat 
oven to 325F. Brush loaf again with egg glaze. Bake until 
loaf deep golden brown and sounds hollow when tapped on bottom,
about 45 minutes. Transfer loaf to rack and cool at least 
45 minutes before slicing. (Can be prepared ahead. Cool
completely. Wrap tightly in foil and freeze up to 2 weeks. 
Uncover and thaw at room temperature.)

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RAISIN RYE BREAD Makes 2 loaves

2 cups milk
1/2 CUP warm water (105F to 115F)
1/2 cup packed golden brown sugar
2 envelopes dry yeast
1/2 cup plus 1 tablespoon unsulfured (light) molasses
1/2 cup vegetable oil
2 teaspoons grated orange zest
1 1/2 teaspoons salt
2 1/2 cups rye flour
1/2 cup old-fashioned oats
1 teaspoon caraway seeds, crushed
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon aniseed, crushed
5 cups (about) bread flour
1 cup raisins

Bring milk to simmer in small saucepan. Cool to between 105F and 115F. Stir warm water and sugar in large bowl until sugar dissolves. Sprinkle yeast over. Let stand until foamy, about 8 minutes. Mix in milk, 1/2 cup molasses, oil, orange zest and salt. Add rye flour, oats, caraway seeds, fennel seeds and aniseed and stir until well blended. Stir in 2 cups bread flour. Cover and let rest 15 minutes. Gradually mix in enough remaining bread flour to form dough. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about l2 minutes. Knead in raisins. Oil large bowl. Add dough, turning to coat. Cover bowl with clean kitchen towel. Let rise in warm area until doubled, about 1 hour. Oil two 9-inch-diameter cake pans. Line bottom of pans with parchment. Oil parchment. Coat pans and parchment with flour, shake out excess. Punch down dough. Turn out onto lightly oiled surface. Divide dough into 2 pieces Shape each into 6-inch round loaf. Transfer loaves to prepared pans; flatten slightly. Cover with clean kitchen towel. Let rise in warm area until almost doubled and loaves have spread almost to edges of pans, about 45 minutes. Preheat oven to 350F. Bake loaves until tester inserted into center comes out clean, about 45 minutes. Cool loaves in pans on racks 5 minutes. Remove loaves from pans. Brush tops with 1 tablespoon molasses. Cool completely on racks. (Can be made 1 day ahead. Wrap tightly, stove at room temperature.)

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WALNUT LAVENDER BREAD Makes 2 loaves

1 1/2 cups water, at room temperature 1 package active dry yeast (not rapid rise) 3 cups unbleached bread flour 1 1/2 tablespoons honey 1 tablespoon coarsely chopped fresh lavender buds or 3/4 tablespoon dried (must be organic) 2 teaspoons salt 1 cup walnut halves or pieces (3 ounces)

Pour the water into a food processor and sprinkle the yeast on top. Add the flour, honey, lavender and salt and process for 1 minute. Add the walnuts and pulse just until they're evenly incorporated into the dough. Scrape the side and bottom of the bowl as needed with a rubber spatula. The dough should be very soft and sticky. Transfer the dough to a bowl, cover and let rise in the refrigerator for at least 12 and up to 24 hours. On a lightly floured work surface, pat the dough into a 10-inch square. Fold it in half, pat it out a little, then fold it in half again so that you end up with a 6-inch square. Cut the dough in half. Stretch out each piece of dough to a 9-by-4-inch oval. It will look like the sole of a very big shoe. Transfer the loaves to a lightly floured baking sheet. Cover with a dish towel and let rise at room temperature until doubled in bulk, 1 1/2,to 2 hours. Preheat the oven to 375F. Bake the loaves on the middle shelf for 30 to 35 minutes, or until browned. Cool completely on a rack before slicing.

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SQUASH PAN ROLLS Makes 24

1 cup milk 5 tablespoons unsalted butter 2 teaspoons sugar 1/2 cup winter squash puree, (can be frozen, thawed and room temperature) 3 1/2 cups all purpose flour 1 envelope quick-rising dry yeast 2 teaspoons salt

Combine milk, 3 tablespoons butter and sugar in heavy medium saucepan. Stir over low heat until butter melts and mixture is heated through. Whisk in squash. Remove from heat and cool until thermometer inserted into mixture registers 125F to 130F, about 5 minutes. Mix flour, yeast and salt in food processor. With machine running, add squash mixture through feed tube; process until ball forms. Continue to process 45 seconds longer to knead dough. Butter large bowl. Add dough to bowl and turn to coat. Cover bowl with towel. Let dough rise in warm draft-free area until doubled, about 5O minutes. Preheat oven to 375F. Butter two 9-inch-diameter cake pans. Punch down dough. Turn dough out onto lightly floured work surface. Divide dough into 24 equal pieces. Form each piece into ball. Arrange 12 balls in each prepared cake pan, spacing apart. Melt remaining 2 tablespoons butter in small saucepan over low heat. Brush rolls with 1/3 of melted butter. Cover pans loosely with foil. Let rolls rise in warm draft-free area until doubled, about 20 minutes. Brush rolls again with 1/3 of melted butter. Bake rolls uncovered until golden brown, about 25 minutes. Transfer pans to rack. Brush rolls with remaining 1/3 melted butter. (Can be prepared 2 weeks ahead. Cool rolls completely in pans. Cover pans with foil and freeze. Thaw rolls, then reheat rolls, covered in pans, in 350F oven about 1O minutes.) Serve rolls warm.

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CHESTNUT-OAT-RAISIN BREAD Makes 2 loaves

26 shelled chestnuts (about 3/4 pound/could also use jarred--not canned in water) 2 packages dry yeast 1/2 CUP sugar plus 1 teaspoon, divided 3/4 cup warm water (105F to 115F) 5 to 5 1/2 cups all-purpose flour, divided 2 cups whole wheat flour 1 cup quick-cooking oats, uncooked 1 cup raisins 2 teaspoons salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 cups warm milk (105F to 115F) 1/2 cup vegetable oil Vegetable cooking spray

Position knife blade in food processor bowl; add chestnuts. Process 10 seconds or until chestnuts resemble coarse meal. Spread in a single layer on a baking sheet. Bake at 300F for 20 minutes or until lightly toasted. Return chestnuts to processor bowl; process until finely ground. Set aside. Dissolve yeast and 1 teaspoon sugar in 3/4 cup warm water; let stand 5 minutes. Combine ground chestnuts, remaining 1/2 cup sugar, 4 1/2 cups all-purpose flour, whole wheat flour, quick-cooking oats, raisins, salt, cinnamon, and nutmeg in a large bowl; stir well. Stir in yeast mixture, milk, and vegetable oil to form a moderately stiff dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1/4 cup at a time, to prevent dough from sticking to hands. Place in a large bowl coated with vegetable cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in bulk. Punch dough down; let rest 5 minutes. Knead 10 times. Divide dough in half shaping each portion into a 14- x 7inch rectangle. Roll up dough, starting at short edge, pressing firmly to eliminate air pockets; pinch edges and ends to seal. Place, seam side down, in a 9- x 5- x 3-inch loaf pan coated with cooking spray. Repeat with remaining dough. Using a sharp knife, carefully make diagonal slits 1 inch apart down the length of the loaves. Cover and let rise in a warm place (85F) free from drafts, 45 minutes or until doubled in bulk. Bake at 375F for 45 minutes or until loaves sound hollow when tapped. Remove from pans immediately; and cool on wire racks.

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ORANGE DATE BREAD Makes 1 loaf

1 cup orange juice 1/4 cup plus 1 tablespoon water 3 tablespoons unsalted butter 3 tablespoons minced orange zest 2 tablespoons honey 2 teaspoons salt 2 teaspoons dry yeast 3 1/2 cups (about) unbleached all purpose flour 1 tablespoon vegetable oil 3/4 cup chopped pitted dates 1 egg

Combine orange juice, 1/4 cup water, butter, orange peel, honey and salt in heavy small saucepan. Stir over low heat until butter melts. Transfer to large bowl of heavy-duty mixer and let cool to warm (105F to 115F). Stir yeast into orange juice mixture and let stand until foamy, about 5 minutes. Using dough hook, beat in enough flour, 1/2 cup at a time, to form sticky dough. Transfer to generously floured surface. Knead until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Pour 1 tablespoon oil into large bowl. Transfer dough to bowl; turn dough until coated completely. Cover with plastic wrap, then kitchen towel. Let rise in warm draft-free area until doubled n volume, about l 1/2 hours. Punch down dough. Knead on floured surface 3 minutes. Return dough to same bowl, cover with plastic and towel and let rise in warm draft-free area until doubled in volume, about 1 hour. Butter 9x5x3-inch loaf pan. Punch down dough. Turn out onto lightly floured work surface and flatten slightly. Scatter dates evenly over dough. Gather dough into ball and knead briefly to distribute dates evenly throughout dough. Form dough into loaf shape and transfer to prepared pan. Cover pan with plastic wrap and kitchen towel. Let rise in warm draft-free area until dough rises to top edge of pan, about 40 minutes. Position rack in center of oven and preheat to 400F. Whisk egg and 1 tablespoon water in small bowl to blend. Brush some of egg mixture over dough. Bake 20 minutes. Reduce oven temperature to 350F. Bake until bread is golden and sounds hollow when tapped on top, about 25 minutes. Transfer to rack; cool. (Can be made I day ahead. Wrap tightly in foil. Store at room temperature)

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CORNMEAL CRESCENT ROLLS Makes 2 dozen rolls

1 package dry yeast l/8 teaspoon sugar 1/2 cup warm water (105F to 115F) 1 cup whole wheat flour 1/3 cup yellow cornmeal 3 tablespoons instant nonfat dry milk powder 1/2 teaspoon salt 1/2 cup plain low-fat yogurt 1/4 cup vegetable oil 2 tablespoons molasses 1 1/4 to 1 1/2 cups bread flour Vegetable cooking spray 1 egg white, slightly beaten I teaspoon water Dissolve yeast and sugar in warm water in a large bowl; let stand 10 minutes. Add whole wheat flour and next 6 ingredients; beat at medium, speed of an electric mixer 3 minutes or until smooth. Stir in 1 1/4 cups bread flour, 1/2 cup at a time, to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a bowl coated with vegetable cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide in half. Roll each half into a 12-inch circle on a lightly floured surface; lightly coat top of dough with vegetable cooking spray. Cut each circle into 12 wedges; roll up each wedge, beginning at wide end. Place rolls, point side down, 2 inches apart on baking sheets coated with vegetable cooking spray. Cover with plastic wrap, and chill 2 to 24 hours. Uncover dough. Combine egg white and water; brush over tops of rolls. Bake at 375F for 12 minutes or until golden.

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"ALMOST BRIOCHE" CHALLAH Makes 2 loaves

l 1/2 cups warm water (125F to 130F) 1/2 cup honey 2 packages dry fast-rising yeast 1 tablespoon salt 1/3 cup vegetable oil 2 eggs 5 egg yolks 6 cups (about) unbleached all purpose flour Cornmeal 2 tablespoons sugar 1 teaspoon water Sesame seeds Combine first 4 ingredients in large bowl. Stir until yeast dissolves. Mix in oil, eggs and 4 egg yolks. Gradually add enough flour to form soft dough. Knead dough on lightly floured surface until smooth and elastic, adding more flour if sticky, about 8 minutes. Grease another large bowl. Place dough in bowl, turning to coat completely. Cover with plastic. Let dough rest in warm draft-free area 25 minutes. Sprinkle heavy large cookie sheet with cornmeal. Knead dough 1 minute. Divide in half. Cut each half into thirds. Roll out 1 piece between hands and lightly floured surface into 9-inch-long rope. Repeat with 2 more pieces. Braid ropes together; pinch ends together and tuck under loaf. Transfer loaf to prepared cookie sheet. Repeat with remaining dough pieces, forming second loaf. Whisk remaining egg yolk, 2 tablespoons sugar and 1 teaspoon water in small bowl for a glaze. Brush each loaf generously with glaze. Sprinkle with sesame seeds. Let stand in warm draft-free area until leaves have increased only slightly in volume, about 20 minutes. Preheat oven to 400F. Bake loaves 15 minutes. Reduce oven temperature to 350F. Continue baking until loaves are golden brown, about 20 minutes. Transfer to rack and cool.

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MAPLE WALNUT BREAD Makes 1 loaf or 16 rolls

2 cups 100% white whole wheat flour 1 cup bread flour 2 1/2 teaspoons instant yeast 1 tablespoon Bread Dough Enhancer* 1 1/4 teaspoons salt 1/4 cup maple syrup 1/2 cup maple or cinnamon flavor-r-bites* 1 cup chopped walnuts 1 teaspoon maple flavor powder* 1/4 cup Dry Milk 2 tablespoons butter 1 1/8 to 1 1/4 cups water (you'll need the great amount in the winter and the lesser amount in the summer)

* Can be purchased from King Arthur Flour Baking Supplies Combine all of the dough ingredients, and mix and knead them together - by hand, mixer or bread machine - till you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 to 1 1/2 hours. Shape the dough into a loaf, and place it in a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Or divide it into 16 pieces, roll each piece into a ball, and place the balls in a large pan. Allow the loaf or rolls to rise, covered, for about 1 1/2 hours, or till the loaf has crowned about 1 inch over the rim of the pan, or the rolls are puffy. Bake the bread in a preheated 350F oven for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 25 minutes. Bake the rolls for 20 to 23 minutes. Remove from the oven and cool completely on a wire rack.

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SWEET POTATO BISCUITS Makes about 12

1 pound sweet potatoes (about 2 medium)
2 1/4 cups buttermilk baking mix
1/2 cups firmly packed golden brown sugar
3 tablespoons (about) water

Preheat oven to 350F. Grease large baking sheet. Bake potatoes until tender, about 45 minutes. Cool potatoes. Peel and transfer to bowl and mash with potato masher. Stir in the buttermilk baking mix and sugar. Add enough water by tablespoons to form a soft dough. Turn out the dough onto a lightly floured surface. Pat dough into a 1/2-inch-thick round. Cut out biscuits using a 2 1/2-inch round cookie cutter. Gather scraps and pat to the thickness of 1/2 inch. Cut out additional rounds. Transfer biscuits to a prepared baking sheet, spacing evenly. Bake until golden brown, about 18 minutes (biscuits will rise only slightly). Transfer biscuits to racks. Serve warm or at room temperature.

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MULTI-GRAIN BREAD WITH SESAME, FLAX AND POPPY SEEDS Makes 1 loaf

To get a crisp crust, put a pan of water in the bottom of the oven to create steam or spray the oven with a squirt bottle.

1/2 cup unsweetened multi-grain cereal (such as 7 grain)
2 cups boiling water
1 envelope dry yeast
4 1/3 cups (about) bread flour
1 tablespoon olive oil
1 tablespoon dark brown sugar
1 1/2 teaspoons salt
2 teaspoons sesame seeds
2 teaspoons flax seeds*
2 teaspoons poppy seeds
2 cups water

*Available at natural food stores

Place cereal in large bowl. Pour 2 cups of boiling water over. Let stand until mixture cools to between 105F and 115F, about 20 minutes. Sprinkle yeast over the cereal. Add 1 cup bread flour, oil, sugar and salt and stir until smooth. Gradually mix in enough remaining bread flour to form the dough. Cover the dough and let it rest 15 minutes. Turn out the dough onto a floured surface. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes. Oil a large bowl. Add the dough to the bowl; turn to coat. Cover the bowl with a clean kitchen towel. Let dough rise in a warm area until doubled, about 1 hour. Mix all seeds in a bowl. Punch down the dough. Turn out onto lightly oiled surface and knead briefly. Shape the dough into a 12x4-inch loaf. Sprinkle the baking sheet with 2 teaspoons seeds. Place the loaf atop the seeds. Cover with a towel. Let the dough rise a second time in a warm area until almost doubled, about 30 minutes. Position 1 oven rack in the center and 1 just below center in the oven. Place the baking pan on the lower rack and preheat oven to 425F. Brush the loaf with water. Sprinkle with the remaining seed mixture. Using a sharp knife, cut 3 diagonal slashes into the surface of loaf. Place the baking sheet with the loaf in the oven. Immediately pour 2 cups of water into a hot pan on the lower rack in the oven to create steam. Bake loaf until golden and crusty and a tester inserted into the center comes out clean, about 35 minutes. Transfer to a rack and cool. (Can be made I day ahead. Wrap in plastic; store at room temperature.)

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PARMESAN SESAME BISCUITS Makes about 20

2 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon cayenne pepper
2 tablespoons butter
1 1/2 cups grated Parmesan cheese (or Cheddar)
1 tablespoon lightly toasted sesame seeds
1 1/4 cups buttermilk (about or a combination of regular milk and yogurt)

Preheat the oven to 425F. Sift the flour with the baking powder and cayenne. Cut or rub in butter. Add the grated Parmesan sesame seeds. Add about 1 1/4 cups buttermilk (or a combination of milk and yogurt) and stir until the mixture forms a dough. Knead 6 times on a floured board. Roll out to about 1/2 inch and cut with a 2 1/4 inch round cookie cutter. Arrange on a baking sheet and bake at 425F. for 12 to 15 minutes.

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BUTTERMILK CORN BREAD WITH BACON
Makes 12 to 16 Servings Start preparing this one day ahead.

2 cups buttermilk
1 1/4 cups polenta (coarse cornmeal)
8 ounces bacon (about 10 slices), cut into 1/2-inch pieces
1 3/4 cups all purpose flour
1 1/2 tablespoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (packed) golden brown sugar
3 large eggs
2 tablespoons honey
2 tablespoons (1/4 stick) butter, melted
2 1/2 cups frozen corn kernels, thawed (about 13 ounces)

Stir buttermilk and polenta in a medium bowl to blend. cover and let stand at room temperature overnight. Preheat oven to 350F. Cook bacon in heavy large skillet until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Spoon 2 tablespoons bacon drippings into 13x9x2-inch metal baking pan. Tilt pan to coat bottom and sides of pan with bacon drippings. Place baking pan in oven until bacon drippings are hot, about 6 minutes. Meanwhile, sift flour, baking powder, salt and baking soda into large bowl. Stir in brown sugar. whisk eggs, honey and melted butter in another large bowl to blend. Stir in polenta mixture. Add to dry ingredients. Stir just until blended. Stir in corn kernels. Transfer batter to prepared hot baking pan. Sprinkle bacon over batter, then press bacon gently to submerge slightly. Bake corn bread until tester inserted into center comes out clean and top is golden, about 45 minutes. Transfer to rack. Cool 15 minutes. (Can be prepared 8 hours ahead. Cool completely. Cover and let stand at room temperature.) Cut corn bread into squares and serve warm or at room temperature.
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CHEESE AND HERB BREAD
Makes 6 Servings This bread works as an appetizer, as a nice lunch when paired with a salad or even as a satisfying snack on its own. Serve warm or at room temperature.

1 1-pound long loaf French or Sourdough bread
10 ounces Fontina cheese, coarsely grated
1/4 cup olive oil
3 tablespoons dry white wine
2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
2 tablespoons chopped fresh chives or green onions
Z tablespoons chopped fresh arugula
2 large garlic cloves, minced

Cut bread in half lengthwise. Remove enough bread from bottom half to create 1/2-inch-deep cavity. Mix cheese with remaining ingredients. Season with salt and pepper. Pack cheese mixture into bottom half of bread. Place top half of bread over and press loaf together firmly. Wrap tightly in foil. (Can be made 3 hours ahead. Let stand at room temperature.) Preheat oven to 350F. Bake bread until heated through, about 30 minutes. Let stand 10 minutes. Remove foil; cut bread crosswise into 1-inch-wide diagonal slices and serve.
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VILLAGE BREAD
Makes 1 large loaf
For Yeast Starter:
1 envelope dry yeast
1/4 cup warm water (105F to 115F)
1/2 cup all purpose flour
For Anise Dough:
3 cups all purpose flour
1/2 cup sugar
1 1/2 teaspoons salt
1 teaspoon aniseed
5 eggs, room temperature
1/4 cup milk, room temperature
1 cup(2 sticks) unsalted butter, cut into 16 pieces, room temperature
1/2 cup mixed diced candled fruit (such as figs, pumpkin, apricots, papaya, pineapple or citron)

Make starter:
Sprinkle yeast over water in small bowl; stir to dissolve. Let stand about 10 minutes. Mound 1/2 cup flour on work surface; make well in center. Add yeast to well. Using fork, gradually incorporate flour into well. Knead on lightly floured surface until smooth, about 3 minutes. Wrap dough in plastic and let stand 2 hours.
Make dough:
Mix 3 cups flour, sugar, salt and aniseed in heavy-duty mixer fitted with paddle attachment. Beat in eggs 1 at a time. Add yeast starter and milk and beat until smooth. Mix in butter 1 tablespoon at a time. Continue beating until dough is shiny and very elastic, scraping down dough from paddle and sides of bowl as necessary, about 10 minutes. (Dough can also be made by hand. Knead by slapping on work surface for 15 minutes, using dough scraper as aid. Dough will be soft and sticky.) Cover bowl with plastic wrap and let stand at cool room temperature until tripled in volume, about 4 1/2 hours. Punch dough down, cover with plastic wrap and let rise 1 hour at room temperature. Chill 5 hours or overnight.
Shape and bake bread:
Butter large baking sheet. Punch dough down and divide into 3 equal pieces. Cover and let rest 10 minutes. Flatten each piece and then pull into 3x20-inch rectangle, dusting dough and hands with flour if necessary. (Let dough rest briefly if too elastic to shape.) Sprinkle 1/3 of fruit over each rectangle. Roll up jelly roll fashion starting at 1 long edge. Pinch edges to seal. Braid ropes together tightly, starting in center and braiding to each end. Place loaf seam side down on prepared baking sheet, tucking ends under. Cover loosely with lightly floured towel. Let rise at room temperature until doubled, about 2 hours. Position rack in center of oven and preheat to 400F. Bake loaf 15 minutes, covering with foil if bread browns. Reduce oven to 375F and continue baking 25 to 30 minutes or until loaf sounds hollow when tapped on bottom. Cool on rack.

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PARMESAN AND PARSLEY BISCUITS
Makes About 12
3 cups all purpose flour
3/4 cup grated Parmesan cheese
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
l/2 teaspoon ground black pepper
1/4 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup chopped fresh parsley or chives
1 cup (or more) chilled whole milk

Preheat oven to 400F. Lightly sprinkle heavy large baking sheet with flour. Combine 3 cups flour, 1/2 cup cheese, sugar, baking powder, salt, and pepper in large bowl; whisk until well blended. Add butter and rub in with fingertips until coarse meal forms. Mix in parsley. Gradually add 1 cup milk, tossing with fork until moist clumps form and adding more milk by tablespoonfuls if mixture is dry. Gather dough into ball. Press out on lightly floured work surface to 8-inch round, about 1 inch thick. Using 2-inch-diameter cutter, cut out biscuits. Repeat, gathering and pressing out dough and cutting biscuits until all dough is used. Arrange biscuits on prepared baking sheet. Sprinkle with remaining 1/4 cup cheese. Bake until biscuits are puffed and light golden and tester inserted into centers comes out clean, about 15 minutes. Transfer biscuits to towel-lined basket and serve warm.

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FIG AND FENNEL BREAD
Makes two 12-inch-long loavesServe this slightly sweet bread with butter or with a variety of cheeses.

1 1/4 cups warm water (105F to 115F)
1 tablespoon sugar
1 envelope dry yeast (2 1/4 teaspoons)
3 cups bread flour
1 8-ounce package dried Calimyrna figs, chopped (about 1 1/2 cups)
1 cup rye flour
2 tablespoons fennel seeds
1 tablespoon salt

Mix 1 1/4 cups warm water, sugar, and yeast in small bowl. Let stand until mixture bubbles, about 10 minutes. Combine bread flour, 3/4 cup figs, rye flour, fennel seeds, and salt in large bowl of heavy-duty mixer fitted with paddle attachment. Mix using lowest speed; gradually add yeast mixture, mixing until all flour has been incorporated (or to mix by hand, stir vigorously with wooden spoon until dough comes together). Replace paddle with dough hook and knead until smooth and elastic (or to knead by hand, transfer dough to floured work surface and knead until smooth and elastic, about 5 minutes). Place dough in oiled bowl; turn to coat. Cover with plastic wrap, then kitchen towel and let dough rise in warm draft-free area until doubled in volume, about 1 to 3 hours. Turn dough out onto work surface and knead gently until deflated. Knead in remaining 3/4 cup figs. Cut dough in half; shape each piece into 12-inch-long loaf. Brush rimmed baking sheet with oil; transfer loaves to sheet, spacing apart. Cover with plastic, then kitchen towel; let rise in warm draft-free area until almost doubled in volume, about 1/2 to 1 hour. Preheat oven to 375°F. Bake bread until crust is golden and loaves sound hollow when tapped, about 45 minutes. Cool bread on rack.
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HONEY-OAT BREAD
Makes 2 small loaves

Serve slices of this tender, slightly sweet bread with plenty of butter and honey.

1 3/4 cups warm water (105F to 110F)
1 tablespoon dry yeast
3/4 cup quick-cooking oats
1/3 cup honey
3 tablespoons vegetable oil
2 1/2 teaspoons salt
5 cups (about) all purpose flour
1 large egg, beaten to blend
Additional quick-cooking oats

Stir 1/4 cup warm water and yeast in large bowl. Let stand 10 minutes to dissolve yeast. Stir in remaining 1 1/2 cups water, 3/4 cup oats, honey, oil, and salt. Stir in enough flour to form soft dough. Coat another large bowl with oil. Transfer dough to oiled bowl and turn to coat. Cover with plastic wrap, then kitchen towel and let rise at room temperature until doubled in volume, about 1 hour. Oil two 8 1/2x4 1/2x2 1/2-inch loaf pans. Punch down dough; shape into 2 loaves. Place 1 loaf in each pan. Cover and let rise in warm draft-free area until almost doubled in volume, about 20 minutes. Preheat oven to 350F. Brush tops of loaves with egg; sprinkle with additional oats. Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool completely. (Make Ahead: Can be prepared up to 1 day ahead. Store airtight at room temperature.)Back To The Index

FRENCH BREAD WITH KALAMATA OLIVES AND THYME
Makes 2 small loaves
The recipe calls for spraying the oven with water because extra humidity makes the outside of the bread crusty. Simply use a spray bottle filled with tap water.

1 cup whole milk
2 teaspoons butter
2 teaspoons sugar
1 cup water, room temperature
2 teaspoons active dry yeast (for do-ahead version) or quick-rising dry yeast (for same-day version)
3/4 cup chopped pitted Kalamata olives or other brine-cured black olives (about 4 ounces pitted)
2 teaspoons chopped fresh thyme
2 teaspoons salt
4 cups (or more) all purpose flour
Olive oil
1 egg white, beaten to blend

Bring milk to simmer in small saucepan. Add butter and sugar; stir until butter melts. Pour mixture into large bowl. Add 1 cup room-temperature water and cool mixture until lukewarm (85F to 95F), about 10 minutes. Add yeast; stir to blend. Stir in olives, thyme and salt. Add 1 cup flour. Using wood spoon, stir until flour is incorporated. Add 3 cups flour, 1 cup at a time, and stir vigorously with wood spoon until incorporated after each addition. If necessary, add up to 1/2 cup more flour until dough is smooth and begins to pull away from sides of bowl. Oil large bowl. Transfer dough to bowl; turn to coat with oil. Cover bowl tightly with plastic wrap. For do-ahead version: Chill dough overnight. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough). Position rack in center of oven and preheat to 500F. Oil large baking sheet. Turn dough out onto floured work surface (to avoid deflating, do not punch down dough and do not knead dough). Divide dough into 2 equal pieces. Gently form (do not knead) each piece into baguette 15 inches long by 2 1/4 to 2 1/2 inches wide (dough will not be smooth). Transfer baguettes to prepared baking sheet, spacing evenly apart. Cover loosely with plastic wrap. Let rise in warm draft-free area until slightly puffed, about 30 minutes for refrigerated dough and 15 minutes for room-temperature dough. Brush top of each loaf lightly with egg white. Generously spray inside of oven with water (about 8 sprays); immediately place loaves in oven. Bake 10 minutes. Reduce oven temperature to 400F and continue to bake until loaves are deep golden and sound hollow when tapped, about 35 minutes. Cool on rack.
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HONEY BUTTER FRENCH BREAD
Makes two 9-inch loaves

These French loaves with a touch of honey are great with just about any dish, especially soups.

2 cups warm water (105F to 115F)
1 teaspoon sugar
1 envelope dry yeast
2 tablespoons (1/4 stick) butter, melted
2 teaspoons salt
1 teaspoon honey
5 cups (about) unbleached all purpose flour

Mix 1/4 cup warm water and sugar in large bowl. Sprinkle yeast over; stir to dissolve. Let stand until foamy, about 8 minutes. Stir in remaining 1 3/4 cups warm water. Mix in butter, salt and honey. Using wooden spoon, stir in 4 cups flour. Turn dough out onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form dough into ball. Butter large bowl. Add dough, turning to coat. Cover bowl with plastic wrap, then with clean towel. Let dough rise in warm draft-free area until doubled, about 1 hour. Punch down dough. Cover dough with plastic wrap and let rest 10 minutes. Divide dough in half; roll each dough piece between hands and work surface into 9-inch-long loaf. Transfer loaves to baking sheet. Cover with plastic, then with towel. Let dough rise in warm draft-free area until almost doubled, about 30 minutes. Position rack in center of oven; preheat to 425F. Make 5 diagonal slashes crosswise in surface of each loaf. Lightly brush water over tops and sides of loaves. Bake loaves 20 minutes, brushing occasionally with water. Continue baking until loaves are golden brown and tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool.
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SWEDISH RYE BREAD
Makes 3 loaves

The bread which is lightly flavored with aniseed and orange, makes great toast.

2 1/4 cups warm water (105F. to 115F.)
1 envelope dry yeast
6 1/2 cups (about) unbleached all purpose flour
1 cup rye flour
1/2 cup sugar
1/2 cup dark corn syrup
1/4 cup plus 2 tablespoons solid vegetable shortening, melted
2 teaspoons aniseed
1 1/2 teaspoons ground coriander
1 1/2 teaspoons grated orange peel
1/2 teaspoon salt
Melted butter

Place 1/4 cup warm water in small bowl. Sprinkle yeast over; stir to dissolve. Let stand 5 minutes. Combine remaining 2 cups warm water, 1 cup all purpose flour and 1 cup rye flour in bowl. Add yeast mixture. Mix to blend well. Cover bowl with kitchen towel. Let sponge rise 1 hour. Mix sugar, corn syrup, shortening, aniseed, coriander, orange peel and salt into sponge. Gradually mix in enough all purpose flour, 1/2 cup at a time, to form slightly sticky dough. Knead on floured surface until smooth and elastic, adding more flour if sticky, about 10 minutes. Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Grease 2 cookie sheets. Punch dough down. Turn out onto lightly floured surface and knead until smooth. Divide dough into 3 parts. Pat each piece into 5-inch-diameter round. Place on prepared sheets. Cover and let rise in warm draft-free area until almost doubled, about 40 minutes. Preheat oven to 350F. Pierce each loaf 5 times with fork. Bake until loaves are brown and sound hollow when tapped on bottom, about 1 hour. Transfer to racks. Brush with butter and cool. Serve warm or at room temperature. (Can be made 1 month ahead. Wrap loaves tightly and freeze. Thaw before serving.)Back To The Index

POPPY SEED DINNER ROLLS
Makes 24 rolls

Be sure to begin preparing the dough a day before serving because it needs to be refrigerated overnight.

1 cup warm water (105°F to 115°F)
2 envelopes dry yeast
1/4 teaspoon plus 1/3 cup sugar2/3 cup whole milk, room temperature
1 large egg
2 1/2 teaspoons salt
1/4 cup (1/2 stick) unsalted butter, melted, cooled
5 1/3 cups (about) all purpose flour
1 cup (2 sticks) chilled unsalted butter, cut into thin slices
1 egg beaten with 1 tablespoon cold water (glaze)
Poppy seeds

Place warm water in large bowl. Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 8 minutes. Whisk milk, 1 egg, salt and remaining 1/3 cup sugar into yeast mixture. Add melted butter and whisk until smooth. Add 1 cup flour and mix until smooth. Combine 4 cups flour and 1 cup chilled butter in processor. Using on/off turns, process until mixture resembles coarse meal. Add to yeast mixture and stir until dry ingredients are moistened. Knead in bowl until smooth dough forms, adding more flour if dough is sticky, about 5 minutes. Cover bowl with plastic wrap. Refrigerate dough overnight. (Can be prepared up to this point 2 days ahead. Keep refrigerated.)

Butter twenty-four 1/3-cup nonstick muffin cups. Turn dough out onto floured surface; knead briefly until smooth and elastic, about 3 minutes. Divide dough into 4 equal portions. Place 1 dough portion on work surface; cover and chill remaining dough. Roll out 1 dough portion on floured surface to 13x11-inch rectangle (about 1/8 inch thick). Cut rectangle lengthwise into 6 strips, each scant 2 inches wide. Stack strips atop one another, forming 6 layers and pressing slightly to adhere. Cut strips crosswise into 6 equal stacks, each about 2 inches long. Place 1 dough stack, 1 cut side down, into each muffin cup (dough will fan out slightly and fill muffin cups as dough rises). Repeat with remaining chilled dough pieces. Cover rolls with kitchen towel. Let rise in warm draft-free area until rolls are puffed and doubled in volume, about 1 hour and 15 minutes. Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Brush rolls gently with egg glaze. Sprinkle with poppy seeds. Bake until rolls are golden brown, switching top and bottom baking sheets halfway through baking, about 25 minutes. Transfer pans to rack and cool rolls 5 minutes. Remove rolls from pans and cool on racks. Serve warm or at room temperature. (Can be prepared 1 week ahead. Wrap in aluminum foil and freeze. If desired, rewarm thawed wrapped rolls in 350°F oven about 10 minutes.)

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WHOLE WHEAT BREAD WITH CRYSTALLIZED GINGER
Makes 1 loaf

1 1/2 cups warm buttermilk (105°F to 115°F)
1/4 cup (1/2 stick) unsalted butter, melted, cooled
3 tablespoons sugar
1 envelope dry yeast
3/4 cup whole wheat flour
1 1/2 teaspoons salt
3 cups (or more) unbleached all purpose flour
1/4 cup chopped crystallized ginger
3 tablespoons bulgur*
*Also called cracked wheat, bulgur is available at natural foods stores and supermarkets nationwide.

Combine buttermilk, butter and sugar in large bowl. Sprinkle yeast over. Let stand until yeast dissolves, about 8 minutes. Mix in whole wheat flour and salt, then 2 1/2 cups all purpose flour, 1/2 cup at a time. Stir until soft dough forms. Continue adding all purpose flour 1/4 cup at a time if dough is very sticky. Mix in crystallized ginger and bulgur. Lightly flour work surface with 1/2 cup flour. Turn dough out onto work surface; knead until smooth and elastic, about 8 minutes. Butter large bowl; add dough and turn to coat with butter. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until almost doubled in volume, about 1 1/2 hours. Butter 9x5x3-inch loaf pan. Punch dough down; turn out onto work surface. Roll dough into cylinder; press into prepared pan. Cover with damp towel. Let rise in warm draft-free area until almost doubled in volume, about 40 minutes. Preheat oven to 375°F. Bake bread until golden, about 35 minutes. Cool 10 minutes on rack. Remove from pan; cool.

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ROSEMARY FOCACCIA WITH OLIVES
Makes one 13 inch round
Use a pizza stone for extra crispiness on the bottom

1 12- to 16-ounce russet potato
2 1/2 cups (or more) bread flour
3 teaspoons fresh rosemary leaves
1 teaspoon salt
1 cup warm water (105°°F to 115°F)
1/4 teaspoon sugar
1 envelope dry yeast
4 tablespoons extra-virgin olive oil
12 oil-cured black olives, pitted, quartered]
1/2 teaspoon coarse sea salt

Pierce potato several times with fork. Microwave on high until tender, turning once, about 12 minutes. Cut in half. Scoop flesh into small bowl; mash well. Measure 2/3 cup (packed) mashed potato; cool (reserve extra potato for another use). Combine 2 1/2 cups flour, half of rosemary and 1 teaspoon salt in processor; blend until rosemary is chopped, about 1 minute. Add potato; blend in, using about 25 on/off turns. Combine 1 cup warm water and sugar in 2-cup glass measuring cup; sprinkle yeast over. Let stand until foamy, about 5 minutes. Stir 3 tablespoons oil into yeast mixture. With processor running, pour yeast mixture into flour mixture. Process until smooth, about 1 minute. Scrape dough out onto lightly floured surface. Knead until dough feels silky, sprinkling with more flour as needed, about 1 minute. Place dough in large oiled bowl; turn to coat. Cover with towel; let rise in warm area until doubled in volume, about 1 hour. Position rack in center of oven and preheat to 450°F. Brush large baking sheet with oil. Punch down dough; knead 30 seconds on lightly floured surface. Stretch or pat out dough to 12-inch round. Transfer round to prepared baking sheet. Press dough all over with fingertips to dimple. Brush with 1 tablespoon oil. Press olive quarters, cut side down, into dough. Sprinkle with sea salt. Let rise until just puffy, about 20 minutes. Bake until golden, about 18 minutes. Serve warm or at room temperature.

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ROSEMARY AND THYME BREAD STICKS
Makes 16 breadsticks
2 cups bread flour
1 3/4 teaspoons salt
1 1/2 teaspoons quick-rising yeast
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 teaspoon honey
1 teaspoon olive oil (preferably extra-virgin)
3/4 cup (about) warm water (120F to 130F)

Mix flour, salt and yeast in processor. Add rosemary, thyme, honey and oil. Gradually blend in enough water to bind dough together. Process until dough forms ball, about 30 seconds longer. Turn dough out onto work surface. Knead until smooth and elastic, about 2 minutes. Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled, about 1 hour. Punch down dough. Divide into 16 equal pieces. Roll each dough piece between palms and work surface into 12-inch-long by 1/2-inch-wide rope. Arrange ropes on 2 heavy large baking sheets, spacing 1 inch apart. Let rise uncovered in warm draft-free area until almost doubled, about 30 minutes. Preheat oven to 325F. Bake until breadsticks are very crisp and pale golden, about 40 minutes. Transfer breadsticks to racks and cool. (Can be made 3 days ahead. Store airtight at room temperature.)

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SWEET POTATO ROLLS WITH DRIED TART CHERRIES AND CARDAMOM
Makes 16 rolls1 14- to 16-ounce red-skinned sweet potato (yam)
1 cup half and half
6 tablespoons packed golden brown sugar
1 envelope dry yeast
1/4 cup (1/2 stick) unsalted butter, melted, cooled
2 teaspoons salt
1 teaspoon ground cardamom
3 1/4 cups (about) all purpose flour
3/4 cup dried cherries or golden raisins (about 4 ounces)
1 large beaten egg, beaten to blend (glaze)
Pierce sweet potato in several places with fork. Place in microwave oven and cook on High 7 minutes. Turn over and cook until very tender, about 7 minutes longer. Scoop flesh from potato into bowl and mash. Transfer 3/4 cup mashed potato to large bowl of electric mixer fitted with whisk attachment (reserve remaining potato for another use). Beat until potato is very smooth. Heat half and half and 1 tablespoon brown sugar in heavy small saucepan over low heat until thermometer registers 105F. to 115F. Remove from heat. Sprinkle yeast over; stir to blend well. Let stand until yeast dissolves and is slightly foamy, about 12 minutes. Fit mixer with dough hook. Add remaining 5 tablespoons brown sugar, melted butter, salt and cardamom to sweet potato in bowl and beat until smooth and will blended. Add yeast mixture and mix until blended. At medium speed, beat in enough flour, 1 cup at a time, to form soft dough. Beat 3 minutes (dough will be soft). Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour by tablespoons if too sticky, about 6 minutes. Knead in dried cherries. Butter large bowl. Form dough into ball and add to bowl, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Butter 2 heavy large baking sheets. Punch down dough. Turn out onto floured surface. Divide dough in half. Using rolling pin, roll 1 dough piece to 12-inch-diameter round (if dough retracts during rolling, stop occasionally and gently pull and stretch dough with fingertips, then continue rolling). Repeat with remaining dough piece. Cut each round into 8 equal triangles. Starting at wide end of triangle, roll up toward point of triangle, stretching dough slightly with fingertips as triangle is rolled up. Brush point lightly with glaze; press to seal. Place 8 rolls on each prepared sheet, shaping into crescents and spacing evenly. Cover rolls with towel. Let rise in warm draft-free area until light and puffy, about 45 minutes. Position 1 rack in center and 1 rack in top third of oven; preheat to 400F. Brush rolls with glaze. Bake until rolls are golden and sound hollow when tapped on bottom, switching top and bottom baking sheets halfway through baking, about 15 minutes. Cool rolls on racks. (Can be made 2 weeks ahead. Wrap in foil; freeze. If desired, rewarm wrapped rolls in 350F. oven about 10 minutes.)

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SALAMI AND ROSEMARY BREAD
Makes 1 Loaf
Two 1/4-ounce packages active dry yeast (5 teaspoons)
2 cups lukewarm water
2 teaspoons table salt
5 to 6 cups bread flour
1/2 pound pork salami, chopped fine
4 teaspoons fresh rosemary or 2 teaspoons dried
a glaze made by beating 1 large egg white with 1 tablespoon water
coarse salt for sprinkling the bread

In a small bowl proof the yeast in 1 cup of the water for 5 minutes, or until the mixture is foamy, and in another small bowl dissolve the table salt in the remaining 1 cup water. In a large bowl stir together the yeast mixture, the salt water, and 4 cups of the flour until a dough is formed, turn the dough out onto a floured surface, and knead in the salami, the rosemary, and enough of the remaining 2 cups flour to form a slightly sticky dough. Knead the dough for 10 minutes, form it into a ball, and transfer it to a lightly oiled bowl, turning it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk, knead it for 30 seconds, and form it into a 16-inch-long loaf. Transfer the loaf to a lightly oiled baking sheet and let it rise, uncovered, in a warm place for 1 hour, or until it is double in bulk. Make four 1/4-inch-deep slashes in the top of the loaf and brush the loaf with the glaze. Sprinkle the loaf with the coarse salt and bake it in the middle of a preheated 425F oven for 15 minutes. Reduce the temperature to 350F and bake the loaf for 30 minutes more, or until it sounds hollow when the bottom is tapped. Transfer the loaf to a rack and let it cool.

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PARMESAN BREAD WITH TOMATOES AND ONIONS
Makes 1 Loaf
A really great flatbread. To make this really easy, ask your local bakery if you can buy frozen bread dough.

8 1/4-inch-thick slices ripe tomato
1 tablespoon olive oil
2 medium-size red onions, thinly sliced (about 3 cups)
1 tablespoon balsamic vinegar
2 teaspoons chopped fresh thyme
1 1-pound loaf enriched frozen white bread dough, thawed
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1/4 teaspoon dried crushed red pepper, minced

Arrange tomato slices on rack. Sprinkle with salt. Let stand 30 minutes. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onions and sauté until very soft, about 15 minutes. Add vinegar and thyme. Sauté until liquid is absorbed, about 2 minutes. Remove from heat. Preheat oven to 375F. Line 2 baking sheets with parchment paper. Place bread dough on lightly floured work surface. Knead cheese and red pepper into dough. Divide dough into 8 equal pieces. Form each piece into ball. Roll out each ball to 3 1/2-inch round. Arrange on prepared baking sheets, spacing evenly. Using spoon, make depression in center of each round. Spoon onion mixture into each depression. Top each with 1 tomato slice; press gently to secure. Bake until breads are golden, about 30 minutes. Transfer to rack and cool completely.

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WHOLE WHEAT BREAD WITH RAISINS AND WALNUTS
Makes 1 Loaf
1 1/4 cups lukewarm water (85F to 95F)
1 tablespoon active dry yeast (for do-ahead version) or quick-rising dry yeast (for same-day version)
1 cup warm whole milk (105F to 115F)
2 tablespoons honey
1 tablespoon salt
1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly
1 1/2 cups whole wheat flour
1/2 cup rye flour
1/2 cup oat bran
1 tablespoon unsweetened cocoa powder
2 1/2 cups (about) bread flour
1/2 cup raisins
1/2 cup chopped walnuts
Nonstick vegetable oil spray

Stir 1 1/4 cups water and yeast in large bowl to blend. Stir in warm milk, honey, and salt, then melted butter. Add 1 1/2 cups whole wheat flour and stir vigorously with wood spoon until well incorporated. Add 1/2 cup rye flour, oat bran and cocoa powder and stir until well blended. Add enough bread flour, 1/2 cup at a time, to form moist and sticky dough, stirring vigorously with wood spoon until well incorporated. Mix in raisins and walnuts. Cover bowl with plastic wrap. For do-ahead version: Refrigerate dough overnight. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 1 hour (do not punch down dough). Spray 9x5-inch metal loaf pan with nonstick spray. Transfer dough to prepared pan, being careful not to deflate dough. Cover loaf pan loosely with plastic wrap. Let rise in warm draft-free area until dough is puffed and almost reaches top of pan, about 45 minutes for refrigerated dough and 20 minutes for room-temperature dough. Meanwhile, position rack in center of oven and preheat to 500°F. Generously spray inside of oven with water (about 8 sprays); immediately place bread in oven. Lower oven temperature to 400F and bake bread until top is deep brown and crusty and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack 10 minutes. Turn bread out onto rack and cool completely.

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MULTI-GRAIN MOLASSES BREAD
Makes 2 Loaves2 envelopes active dry yeast
Warm water
3 tablespoons molasses
5 tablespoons unsalted butter
2 cups buttermilk
1 cup whole wheat flour
1 cup stone-ground yellow cornmeal
1/2 cup quick-cooking oats
1 tablespoon fine sea salt
1 cup cooked brown rice
2 tablespoons instant mashed potato flakes
4 1/2 cups bread flour
1 tablespoon sesame seeds
Preheat the oven to 375F. Brush two 9 x 5-inch loaf pans with some of the reserved melted butter and sprinkle lightly with the sesame seeds. In a medium bowl, mix the yeast with 1/2 cup of warm water and 1 teaspoon of the molasses; let stand until foamy, about 5 minutes. Melt the butter in a medium saucepan; pour out and reserve 2 tablespoons, leaving 3 tablespoons in the pan. Add the buttermilk to the pan and cook over low heat just until warm to the touch, about 2 minutes. In the bowl of a standing electric mixer fitted with a paddle, combine the whole wheat flour, cornmeal, oats and salt. Add the buttermilk mixture and the remaining molasses; beat at low speed for 2 minutes. Add the yeast and the rice; beat for 1 minute. Beat in the potato flakes and 1 cup of the bread flour. Beat in 3 cups of the remaining bread flour, 1/2 cup at a time, until a soft, slightly sticky dough forms, about 5 minutes. Cover the dough with plastic wrap and let rest for 10 minutes. Using a dough hook, knead the dough at low speed for 6 minutes. Scrape onto a lightly floured surface and knead until smooth and no longer sticky, adding up to 1/2 cup of the remaining bread flour. Lightly oil a large bowl, add the dough and turn to coat; cover with plastic wrap. Let the dough stand in a warm, draft-free spot until doubled in bulk, 1 1/2 hours. Turn the dough out onto a lightly floured surface and cut in half. Shape into loaves and gently ease into the prepared pans. Alternatively, for braided loaves, quarter the dough and roll each piece into a 12-inch-long rope. Loosely twist 2 ropes together and ease the loaves into the pans, tucking the ends underneath. Brush the loaves with melted butter and cover loosely with plastic wrap; let stand until risen 1 inch above the rims of the pans, about 1 hour. Make Ahead: The recipe can be prepared up to this point, but let the dough rise in the refrigerator overnight, or freeze it for up to 1 week. Thaw completely and let rise. The baked bread can be frozen for up to 1 month or stored at room temperature for up to 2 days. Bake the loaves in the center of the oven for 50 minutes, until risen and golden and an instant-read thermometer inserted in the centers registers 190f. Brush the tops with the remaining butter; then turn the loaves out onto wire racks to cool completely.

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BROCCOLI BREAD
Makes 1 Loaf
Serve with salad. For a heartier dish, roll pepperoni slices into the dough. Again, to make this easy, ask your baker if you can buy frozen dough

3/4 pound broccoli, more tender stems only and peeled
Salt
2 tablespoons olive oil
2 large garlic cloves, minced
4 oil-packed sun-dried tomato halves, drained and chopped
2 tablespoons chopped black olives, such as Calamata
1/4 to 1/2 teaspoon crushed red pepper
Freshly ground pepper
1/2 pound frozen bread dough, thawed and cut in half
1/2 cup crumbled feta cheese
1/4 cup freshly grated Parmesan cheese

Preheat the oven to 350F. Cook the broccoli in boiling salted water for 3 minutes. Drain and chop. In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until fragrant, about 30 seconds. Add the tomatoes, olives and red pepper and cook for 1 minute. Add the broccoli; season with salt and pepper. On a lightly floured work surface, roll each piece of dough into a 12-by-9-inch rectangle. Spoon half of the broccoli mixture down one longer side of each rectangle, about 2 inches from the edge. Top each with half of the feta and Parmesan. Roll the dough up around the filling; fold in the sides. 4. Bake for about 40 minutes, or until brown. Let cool slightly; then slice and serve.

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Don't be intimidated--bread is really not hard. Just think--you get to play with the dough too!

Updated March 6, 2008

Country Breads And Rolls

There's nothing more fabulous than the aroma of bread baking!