Ingredients

• 1 cup milk
• 1/4 cup warm water (110°F to 115°F)
• 1 package dry yeast
• 1 teaspoon plus 1/4 cup sugar
• 3 tablespoons unsalted butter, room temperature
• 1 teaspoon salt
• 2 large eggs
• 3 3/4 cups (about) all purpose flour
• 1/2 cup (1 stick) unsalted butter, melted
• 1 large egg, beaten to blend (for glaze)
• 2 tablespoons cumin seeds, toasted

Preparation

Scald milk in heavy medium saucepan. Cool to 105°F.

Meanwhile, mix 1/4 cup warm water, yeast and 1 teaspoon sugar in small bowl. Let stand until foamy, about 10 minutes.

Pour milk into large bowl. Add 1/4 cup sugar, 3 tablespoons butter and salt. Stir until butter melts and sugar dissolves. Add yeast mixture and 2 eggs; whisk to blend. Mix in 1 1/2 cups flour. Gradually mix in enough remaining flour to form stiff dough. Turn out onto lightly floured surface. Knead until smooth and elastic, about 5 minutes.

Lightly oil large bowl. Add dough, turning to coat. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.)

Remove dough from refrigerator and let stand 2 hours at room temperature.

Preheat oven to 400°F. Lightly butter twenty-four 1/3-cup muffin cups. Punch dough down. Divide in half. Cut each half into 12 equal pieces. Roll each piece into ball. Dip ball into melted butter. Pull and stretch ball into 6- to 8-inch-long rope. Tie into knot. Place in muffin cup. Repeat with remaining dough and butter. Brush rolls with egg glaze. Sprinkle with cumin. Let rise 30 minutes at room temperature.

Bake until light brown, about 14 minutes. Remove from muffin cups and serve.

Bon Appetit, November 1997

Ingredients

• 1/2 c (1 stick) unsalted butter, plus more for pan
• 2 large eggs, lightly beaten
• 1/2 c. buttermilk
• 1 lg. zuchini (10 oz.)
• 1 c. all-purpose flour
• 1/2 c. whole wheat flour
• 1/2 c. sugar
• 1 tsp. baking powder
• 3/4 tsp. fine sea salt
• 1/2 tsp. baking soda
• 3/4 c. medium-grind cornmeal

Preparation

Position a rack in the middle of oven and preheat to 350°. Butter a 9 x 5 x 3" loaf pan.

Melt 1/2 cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.

Trim zucchini ends. Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish. Coarsely grate remaining zucchini. Add to bowl with butter mixture and stir until well blended.

Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down center in a single layer.

Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack.

Bon Appetit, 7/2011

Ingredients

• 1 cup of water
• 1 1/2 tsp salt
• 2 cups (240 g) of whole wheat flour
• 1 cup (120 g) of whole wheat pastry flour
• 2 1/2 tsp of yeast
• 1 teaspoon sugar
• about 1/3 cup corn meal on baking sheet

Preparation

Add all ingredients (except cornmeal) to a bread maker and set it on the dough cycle. After the dough cycle concludes (about 1 hour and 20 minutes), remove the dough and divide into two balls. Roll each ball in a cylinder about 12 inches long. Make sure the cylinder is consistently the same width. Pour corn meal in two strips on a cookie sheet. Cut slits in the baguettes with a sharp knife. Brush the tops of each baguette with water to keep the dough from drying out. Cover with a towel and place somewhere warm for about 45 minutes. After 45 minutes, preheat the oven to 450º. Brush the baguettes with more water and place in the oven. Bake for 20 minutes. Cool on a rack. Bread will be very crisp on the outside, but still soft inside.

Adapted from healthy vegan blog

Ingredients

• 1 cup water
• 2 tbsp. canola oil
• 1 egg
• 1/4 cup honey
• 3 1/4 cups (390 g) whole wheat flour
• 1/4 cup wheat gluten
• 1 teaspoon salt
• 1 tbsp. instant yeast or active dry yeast

Preparation

Place all ingredients in your bread machine. Select ‘dough’ cycle. Allow cycle to run.

Dump out onto lightly floured surface.

Divide into 8 pieces.

Shape each piece into a hot dog or hamburger bun.

Place on greased cookie sheets (or bun pans), cover; let rise 30 to 40 minutes.

Bake in preheated 375 degree oven for 12 to 15 minutes until golden.

Cool on wire racks.

Ingredients

• 1 1/8 cup water
• 2 Tablespoons butter, cut into small pieces
• 2 Tablespoons Evaporated Cane Juice (you may substitute white sugar if you wish)
• 1 teaspoon salt
• 360 g whole wheat flour
• 1 Tablespoon cinnamon
• 2 1/2 teaspoons yeast
• 3/4 cup raisins

Preparation

Place ingredients in the bread machine in the order listed, except for the raisins. Run on the whole wheat bread cycle, adding the raisins as mix-ins.

Variants

For dried fruit/nut bread, add 1/2 c. chopped dried fruit and 1/2 c. chopped nuts as mix-ins, replacing the rasins.

For lemon poppyseed bread, add 3 tbsp. lemon rind, 1 tsp. lemon extract, 1 sm. container poppy seeds, omit raisins and cinnamon.

For blueberry-lemon bread, replace raisins with dried blueberries, replace cinnamon with lemon rind, add 1 tsp. lemon extract.

Ingredients

• 1 1/4 cups Water
• 3 tablespoons Olive oil
• 320 g whole wheat flour
• 1/3 cup Gluten flour
• 1 1/2 teaspoons Sugar
• 1 1/2 teaspoons Salt
• 4 teaspoons Active dry yeast
• cornmeal for sprinkling bottom of pan

Preparation

Add the ingredients to the bread machine in the order listed. Run on the dough cycle and 1.5 loaf size.

At the end of the rising cycle, turn the dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Lightly oil a 12-inch (or 15-inch) pizza pan and sprinkle with the cornmeal.

With floured hands, gently stretch the dough into a 12-inch (or 15-inch) circle and place in the prepared pan. Continue stretching until the dough covers the entire surface if the pan. Push the dough against the rim of the pan to make an edge, then top the dough with your choice of pizza fillings. Bake the pizza on the bottom rack of a preheated 400?F oven for 20 to 25 minutes, until the crust is golden and the filling is melted and bubbly.

Serve hot.

Ingredients

• 1 cup milk
• 1 egg
• 2 Tbsp oil
• 2 Tbsp honey
• 2 Tbsp ground flax seed
• 2 tsp salt
• 360 g whole wheat flour
• 1 Tbsp yeast
• 1 Tbsp gluten

Preparation

Place all ingredients in the bread machine in the order given. Use whole wheat cycle and 1.5 lb loaf size.

My Byrd House

Ingredients

• 2 cups whole wheat flour
• 2 cups white flour
• 2 teaspoons salt
• 1 tablespoon yeast
• 2 tablespoons vegetable oil
• 1 or 2 tablespoons honey
• 1 1/4 cup warm water
• additional flour for kneading
• cornmeal, semolina, barley grits or oil for the pan

Preparation

Prepare two baking sheets by oiling the centers, or by dusting the pans with a little cornmeal, semolina or the barley grits.

Mix the flour and salt in a bowl. Make a large well in the center of the flour mixture, and add the yeast.

Add the oil, honey and the water to the well, mixing to dissolve the yeast first, and then stirring the entire contents of the bowl to incorporate the water into the flour.

Turn the dough out onto a floured surface, and begin kneading the dough. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not sticky. Continue kneading for 10 minutes, or until the dough is very smooth and elastic.

Divide the dough in half, and shape each portion into a smooth circular mound. Place onto the prepared pans, and cover with a towel. Allow to rest for 10 minutes.

After the dough has rested, use the palm of your hand to flatten the dough into circles about 1/4" thick. Cover with a towel, and leave to rise about one hour, or until the dough springs back when pressed lightly with a finger.

Preheat an oven to 435°F (225°C).

Score the top of the bread with a very sharp knife, or poke the dough with a fork in several places. Bake the bread for about 20 minutes – rotate the pans about halfway through the baking time – or until the loaves are richly colored and sound hollow when tapped. Transfer the bread to a rack or towel-lined basket to cool.

Christine Benlafquih, About.com

Thaw a loaf of dough for about 3 hours on a plate covered with pam-sprayed plastic wrap - it should be thawed, still cool, and not starting to rise much.

Divide dough into 12 pieces. Flatten each piece and put it in your palm to form a cup shape. Then, using a marble-sized piece of dough, spread sesame oil on the surface.

Gather edges together, seal, turn over and pat flatish, place on greased baking sheet. Brush tops of rolls with sesame oil, sprinkle heavily with sesame seeds, cover with cloth and let stand for a couple of hours. They don’t need to rise much, so you have a lot of flexibility with when you get them into the oven.

Bake for about 20 minutes at 350 or until golden brown.

Ingredients

• A bit more than 1-1/8 c. warm water (but exactly 1-1/8 c. if you use all-purpose flour)
• 3 c. whole wheat pastry flour (or all-purpose flour)
• 1 t. salt
• 1 T. oil
• 1-1/2 t. white sugar
• 1-1/2 t. active dry yeast

Preparation

Mix all ingredients together in a large bowl.

Knead by hand for about 8 minutes (or let the KitchenAid do it for you).

Collect dough into a large lump in the bowl. Cover the bowl with a kitchen towel. Place covered bowl in a warm-ish area and leave until the dough has risen to about twice its original size.

When sufficiently puffy, turn the dough out onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. Using a sharp knife, cut the dough rope into 8 pieces. Roll each piece into a smooth ball, then use a rolling pin to flatten each ball into a 6 or 7 inch diameter circle.

Set dough circles onto a lightly floured surface. Cover with a kitchen towel and let rise for about 30 minutes. After the 30 minutes, they should be just slightly puffier than they were at first.

At some point during the time when the dough circles are rising, preheat the oven to 500 degrees F. When dough circles are ready, place 2 or 3 circles on a wire cake rack, and place rack directly on an oven rack. Bake for 4 to 5 minutes. Pitas are done when they are puffed and their tops are slightly brown.

Remove pitas from oven and place them in a sealed brown paper bag (or just cover them with a damp kitchen towel) until they are soft. Once softened, cut pitas as desired.

Pitas can be stored in some kind of sealed container for several days. You can also freeze them for 1-2 months.

Erica Freeman