Golden Buttermilk Loaf

3 cups (340 grams) unbleached all-purpose flour
1/2 cup (82 grams) semolina flour
1/4 cup (36 grams) buttermilk powder (or substitute liquid buttermilk for the buttermilk powder and the water)
2 tablespoons (25 grams) sugar
2 teaspoons (8 grams) instant yeast
1 1/4 teaspoons (8 grams) salt
3 tablespoons (43 grams) butter
1 1/4 cups (306 grams) water
 
Topping (optional):
1 large egg white
Sesame seeds
1 tablespoon (14 grams) water
 
Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients and mix, then knead — by hand, mixer or bread machine — to form a smooth, soft dough, adding additional water or flour as necessary, about 8 minutes.
 
Allow the dough to rise, covered, until almost doubled, about 1 1/2 hours.
 
Turn the dough out onto a greased surface, gently deflate it, and shape it into an 8 1/2" log.
 
Place the log in a lightly greased 9" x 5" pan, cover the pan, and allow the loaf to rise for 45 minutes, until it's just crowned over the top of the pan.
 
To make the topping, whisk egg white with water.
 
Brush the top of the loaf with lightly beaten egg white, and sprinkle with sesame seeds.
 
Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until it's golden brown and its internal temperature registers 190°F or above on an instant-read thermometer.
 
Remove it from the oven, cool it in the pan for 10 minutes, then turn it out of the pan and cool completely for easiest slicing.
 
Store, wrapped, at room temperature for 4 days, or freeze for up to 3 months.
 
Makes one 9" x 5" loaf.
 
From King Arthur Flour

Herb and Garlic Bubble Loaf

Dough:
3 1/2 cups (418g) unbleached all-purpose flour
2 teaspoons instant yeast
2 tablespoons (21g) potato flour or 1/4 cup (21g) instant potato flakes
3 tablespoons (21g) nonfat dry milk
1 tablespoon (14 g) sugar
1 1/4 teaspoons (8g) salt
4 tablespoons (57g) unsalted butter, softened
2/3 cup (152g) lukewarm water
1/2 cup (113g) lukewarm milk
Olive oil for coating pan
 
Coating:
4 tablespoons (57g) unsalted butter, melted
2 teaspoons Italian seasoning
2 teaspoons minced garlic (optional)
 
To make the dough: Combine all of the dough ingredients, except the olive oil, and mix and knead — by hand, stand mixer, or bread machine set on the dough cycle — to make a soft, smooth dough.  Place the dough in a lightly greased bowl and let rise for 60 to 90 minutes, until just about doubled in bulk.
 
Gently deflate the dough, and transfer to a lightly greased work surface.  Divide into 32 pieces by dividing in half, then in halves again, etc. Don't worry about making exactly even or shaping into balls.
 
Pour a generous layer of olive oil into the bottom of a 10" monkey bread pan or tube pan.
 
To make the coating: Combine the butter, seasoning, and garlic.
 
To assemble the loaf: Dip each ball of dough into the coating mixture, then place in the pan in a single layer; you'll need to squeeze them in.
 
Cover the pan, and allow the dough to rise until quite puffy, about 60 to 90 minutes. Towards the end of the rising time, heat the oven to 350°F.
 
Uncover the pan. Bake the bread for 30 to 35 minutes, until its surface is golden brown, and a digital thermometer inserted into the middle of the loaf registers 190°F.
 
Remove the bread from the oven, and turn it out of the pan onto a rack. Serve warm.
 
Serves 12.
 
From King Arthur Flour
 
Note:  If you don't have a monkey bread or tube pan, a 9" round casserole dish or a 9" x 2" cake pan will work well, also.

Martin's Bagels, or Bagelettes

Poolish
1 1/4 cups + 2 tablespoons (166 grams) unbleached all-purpose flour
1/4 teaspoon instant yeast
3/4 cup + 2 tablespoons (198 grams) lukewarm water (75° to 80°F)
 
Dough
1 1/2 cups (340 grams) lukewarm water (see note below regarding water temperature)
5 1/2 cups (663 grams) unbleached all-purpose flour
2 3/4 teaspoons (17 grams) salt
3/4 teaspoon instant yeast
 
Water Bath
2 tablespoons (43 grams) barley malt syrup
1 tablespoon (18 grams) salt
 
Toppings
Sesame seeds, coarse salt, dehydrated onion, poppy seeds, or everything bagel topping
 
To make the poolish:
In a medium bowl, stir together the flour and yeast.  Add the water, mixing until smooth.  Cover and let rest at room temperature for 2 to 8 hours.  (This broad time range is for both convenience and flavor.  More time will yield more flavor, but even a few hours will be enough to make a noticeable difference.)
 
To make the dough:
In a large mixing bowl, combine the poolish with the water, mixing by hand to break up the poolish.  Add the flour, salt, and yeast, stirring by hand or on low speed of a stand mixer until the dough forms a cohesive, shaggy, tacky mass.  Resist the urge to add more flour.
 
Place the dough in a bowl, cover, and allow it to rest for 2 hours, stretching and folding the dough over onto itself three or four times in the bowl after 1 hour.
 
Without touching the dough again, place the bowl in the refrigerator overnight, or for 8 to 12 hours.
 
The next day, remove the dough from the refrigerator and leave it at room temperature for 1 to 2 hours.
 
Divide the dough into 12 equal pieces; if you have a scale, each piece will weigh about 114g.
 
Shape each piece into a tight ball, place on a lightly floured surface, then cover and let rest for 15 to 30 minutes.
 
To shape the bagels, use your fingers to poke a hole in the middle of each ball, gently expanding the hole until it is 2” to 3” in diameter.
 
Return the shaped bagels to the floured surface, cover them again, and allow them to rest for 20 to 30 minutes. 
 
While the bagels are resting, heat the oven to 475°F.  Line two pans with parchment and set aside.
 
To prepare the water bath:
Put 4” of water in a shallow (wide) 6-quart pot, then add the barley malt syrup and the salt.  Bring to a medium boil.
 
Carefully place three bagels at a time in the water bath.  Boil the bagels for 30 seconds on one side.  Using a slotted spoon, flip them over.  Boil the bagels for another 60 to 90 seconds.
 
Remove the bagels from the water, allowing them to drip dry for a few seconds before placing them 2” to 3” apart on the parchment-lined pan; you should be able to get six bagels per pan.
 
Sprinkle any toppings onto the bagels.  Alternatively, dip the bagels into a shallow bowlful of the toppings before returning to the parchment/pan.
 
Bake the bagels for 20 to 25 minutes, rotating the pans halfway through if baking both sheets at once.  The bagels are done when the bottoms and sides are a deep mahogany brown and firm.
 
Remove the bagels from the oven and cool them on a rack. Store bagels at room temperature for up to one day, or wrap and freeze for longer storage.
 
Notes:
 
Water temperature:
Your desired water temperature depends on a few factors, but primarily the temperature of your home will have the most influence. If your home is cool (below 70°F), you’ll want to use warmer water (between 90°F and 110°F). If your home is on the warmer side (above 70°F), use water in the lukewarm range (75°F to 90°F).
 
Make ahead:
To shape bagels ahead of time and bake the following morning (to serve fresh for breakfast or brunch): Shape, place on a parchment-lined or cornmeal-dusted baking sheet, cover, and refrigerate. In the morning proceed with the recipe as written, boiling bagels immediately out of the refrigerator.
 
Makes 12 bagels.
 
From Breaking Bread: A Baker’s Journey Home in 75 Recipes by Martin Philip, via King Arthur Flour

Molasses Multi-Seed Bread

3/4 cup (170 g) warm milk, 105° to 110°F
1/2 cup (113 g) warm water, 105° to 110°F
2 tablespoons (28 g) butter, melted and slightly cooled
1 cup (113 g) white whole wheat flour
2 1/2 cups (300 g) bread flour (or all-purpose flour with 1 tablespoon wheat gluten included)
2 teaspoons instant yeast or active dry yeast
1 1/2 teaspoons (9 g) salt
1/4 cup (85 g) molasses
3/4 cup (129 g) King Arthur Artisan Bread Topping*, divided
 
To make the dough:
In a large bowl or the bucket of your bread machine set on the dough cycle, combine all the ingredients except the bread topping.  Mix and knead until a smooth, slightly sticky dough forms, adding a tablespoon of flour if needed.  Knead in 1/4 cup of the topping.
 
Place the dough in a lightly greased bowl, cover, and let it rise until puffy, 1 to 1 1/2 hours.
 
To shape the bread:
Deflate the dough and divide it in half.  Roll each half into a 12” rope.  Roll one of the ropes in the remaining topping.  Pinch the ends of the ropes together and twist one over the other, pinching them together at the opposite end.
 
Transfer the dough to a lightly greased tea loaf pan or similar long loaf pan (12" x 4").  Cover and let rise until the bread domes 1” above the edge of the pan, about 1 hour.  Toward the end of the rising time, heat your oven to 375°F.

To bake the bread:
 Uncover the loaf and bake it for 32 to 36 minutes, or until a digital thermometer inserted into the center registers 190°F.
 
Remove the bread from the oven and place the pan on a rack for 5 minutes.  Tilt the bread out of the pan and return it to the rack to finish cooling completely.
 
Store bread, well wrapped, at room temperature for several days; freeze for longer storage.
 
*If you don't have Artisan Bread Topping, use a combination of 1/4 cup toasted sesame seeds, and 1/4 cup each of two of the following: sunflower seeds, flax seeds, poppy seeds, onion seeds (kalonji).
 
Makes 1 loaf.
 
From King Arthur Flour

Cinnamon (and maybe Raisin) Sourdough Bread

Dough:
1/2 cup (113g) sourdough starter, ripe (fed) or discard
3 cups (361g) unbleached all-purpose flour
2 1/2 teaspoons instant yeast
1 tablespoon sugar
1 1/4 teaspoons (8g) salt
1 large egg
5 tablespoons (71g) butter, softened
2/3 cup (152g) lukewarm water
 
Filling:
1/4 cup (50g) sugar
1 1/2 teaspoons cinnamon
2 teaspoons unbleached all-purpose flour
1 large egg, beaten with 1 tablespoon water
1/2 cup (74g) raisins (optional)
 
To make the dough:
Combine all of the dough ingredients, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.  Place the dough in a lightly greased container, and allow it to rise for 1 1/2 to 2 hours, until it's just about doubled in bulk.
 
To make the filling:
While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour.
 
Gently deflate the dough, and transfer it to a lightly greased work surface.  Roll and pat the dough into a rough rectangle approximately 6" x 20".  Brush the dough with the egg/water mixture and sprinkle it evenly with the filling and raisins, leaving a bare strip about 1" wide along one short edge; this will make the log you're about to roll easier to seal.  Starting with the short end that's covered with filling, roll the dough into a log.  Pinch the ends to seal, and pinch the long seam closed.  Transfer the log, seam-side down, to a lightly greased 9" x 5" loaf pan. Cover and allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour.
 
While the dough is rising, heat the oven to 350°F.
 
Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 to 20 minutes.  The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer.  Remove the bread from the oven, and gently loosen the edges.  Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust.  Allow the bread to cool completely before slicing.

Makes 1 loaf.

From King Arthur Flour

Flaky Honey Brioche Bread

2/3 cup warm whole milk

2 1/4 teaspoons instant yeast

1/4 cup honey

4 eggs for dough, plus 1 egg beaten for brushing

3 1/2 to 4 cups all-purpose flour, plus more for rolling

1 teaspoon kosher salt

4 tablespoons (1/4 cup) salted butter, at room temperature

1 1/2 sticks (3/4 cup) cold salted butter, sliced into thin pieces

1/2 cup sugar or brown sugar, mixed with 1/2 to 1 teaspoon cinnamon (optional)

In the bowl of a stand mixer, combine the milk, yeast, honey, 4 eggs, flour, and salt.  Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes.  Add the 4 tablespoons of room temperature butter and mix until combined, about 2-3 minutes more.

Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.

Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle that’s about 12x18 inches. 

Form the thin slices of cold butter into a rectangle, pressing them together on a piece of plastic wrap.  Cover with another piece of plastic wrap and roll the butter into a rectangle the same size as one half of the dough.  Remove plastic and press the butter sheet onto one half of the dough.  Fold the other half of the dough over the butter, covering it completely.  Roll the dough out into a large rectangle roughly 12x18 inches.  Fold 1/3 of the dough into the center, then fold the other 1/3 over the top of the first layer so you have three dough layers (like an envelope).  Wrap the dough in plastic wrap and transfer to the freezer for 15-20 minutes until chilled.  (Alternately, you can chill the dough in the fridge for 1 hour or overnight.)

Meanwhile, butter two bread pans.

Remove the dough from the freezer.  Again roll the dough into a rectangle about 12x18 inches in size.  If desired, sprinkle evenly with cinnamon-sugar mixture.  Then, starting with the edge of dough closest to you, roll the dough into a log, keeping it tight as you go.  When you reach the edge, pinch along the edges to seal.  Cut the dough in half and place seam side down in prepared pans.  Cover and let rise 45 minutes to 1 hour.

Heat the oven to 350 degrees F. 

Place the bread pans on a rimmed baking sheet and brush with the beaten egg.  Transfer to the oven and bake 30-35 minutes or until dark brown on top.  Let cool in the pans for 5 minutes, then flip out onto a cooling rack.  Slice and serve warm or cold.

Makes 2 loaves.

From Half-Baked Harvest blog, adapted from Martha Stewart, with minor change by me

Honey-Oat Pain de Mie

4 1/2 cups (541 grams) unbleached all-purpose flour

2 1/4 teaspoons instant yeast

1 1/2 cups (127 grams) old-fashioned rolled oats               `              

2 1/4 teaspoons salt

6 tablespoons (85 grams) melted butter

5 tablespoons (96 grams) honey

1 1/2 cups to 1 3/4 cups (340 to 382 grams) lukewarm water (use the smaller amount in the summer, or in a humid climate; the larger in winter, or in a drier climate)

Combine all of the ingredients, and mix until cohesive.  Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid.  Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.

Place the dough in a lightly greased bowl, and let it rise for 1 to 1 1/2 hours, until it's risen noticeably.  It won't necessarily double in bulk.  Gently deflate the dough, and shape it into a 13" log.  Place the log in a lightly greased 13" pain de mie (pullman) pan, pressing it gently to flatten.

Place the lid on the pan (or cover with plastic wrap, for a better view), and let the dough rise until it's about 1" below the top of the pan/lid, 60 to 90 minutes.  Towards the end of the rising time, heat the oven to 350°F.

Remove the plastic (if you've used it), slide the pan's lid completely closed, and bake the bread for 35 minutes.

Remove the lid, and bake for an additional 8 to 10 minutes, or until an instant-read thermometer inserted into the center registers at least 190°F.

Remove the bread from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top, if desired; this will yield a soft, buttery crust.  Cool completely before cutting; wrap airtight and store for several days at room temperature.

Makes one loaf.

From King Arthur Flour

Cheese Pull-Apart Bread

Dough:

3 1/2 cups (418 grams) unbleached all-purpose flour

2 teaspoons instant yeast

2 tablespoons (21 grams) potato flour or 1/4 cup instant potato flakes

3 tablespoons (21 grams) nonfat dry milk

1 tablespoon (25 grams) sugar

1 1/4 teaspoons salt

4 tablespoons (57 grams) soft butter

2/3 cup (152 grams) lukewarm water

1/2 cup (113 grams) lukewarm milk

Coating:

1/3 cup (43 grams) cheese powder or finely grated Cheddar or Parmesan cheese

3 tablespoons (21 grams) cornstarch

2 teaspoons dried or minced fresh herbs (such as oregano, basil, rosemary, thyme) and/or garlic or onion powder

4 tablespoons (57 grams) melted butter

Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk.

Lightly grease a deep 9" casserole dish, a 9" x 2" cake pan, or an 8 1/2" x 4" loaf pan. Pour a generous layer of olive oil in the bottom of the pan to coat.

Gently deflate the dough, and transfer it to a lightly greased work surface.  If using a casserole dish or cake pan, divide the dough into 32 pieces, by dividing in half, then in halves again, etc.  Don't worry about making them exactly even, and don't bother to shape them into balls, unless you're totally into perfection.  If using a loaf pan, divide the dough into 16 pieces, then roll into 4" to 5" diameter rounds.

Make the coating: whisk together the cheese powder or grated cheese, cornstarch, and seasonings.  Put the melted butter in a small bowl.  Dip each ball in the butter, then the in coating, then place in the casserole dish or cake pan in a single layer; you'll need to squeeze them in.  If using the loaf pan, brush the rounds with butter, then sprinkle with coating mixture.  Fold the rounds in half, butter the top, and place in the prepared loaf pan, rounded edge up.

Cover the pan, and allow the dough to rise until quite puffy, about 60 to 90 minutes. Towards the end of the rising time, heat the oven to 350°F.

Uncover the pan.  Bake the bread for 15 minutes.  Tent with aluminum foil and bake for an additional 20 minutes, until it's golden brown when you peek underneath the foil.  An instant-read thermometer inserted into the middle of the center bun should register 190°F, or very close to it.

Remove the bread from the oven, and turn it out of the pan onto a rack. Serve warm.

Makes one pull-apart loaf.

From King Arthur Flour

Oatmeal Sandwich Bread Recipe

1 cup (227 grams) lukewarm water

1/3 cup (74 grams) lukewarm milk

1/4 cup / 4 tablespoons (57 grams) butter

2 tablespoons (28 grams) brown sugar

2 tablespoons (43 grams) honey

1 cup (99 grams) rolled oats

1/2 cup (50 grams) rolled oats, ground – or oat flour

2 1/2 teaspoons instant yeast

1 1/2 teaspoons salt

2 1/2 cups (298 grams) unbleached bread flour

In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough.  Knead the dough by hand (10 minutes) or by mixer (5 minutes) until it's smooth.  Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk.

Gently deflated the dough, and transfer it to a lightly oiled work surface.  Shape it into an 8" log.  Place the dough in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan with loosely with lightly greased plastic wrap, and allow the dough to rise for 45 minutes to 1 hour, until it's crested 1" to 2" over the rim of the pan.  Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 35 to 40 minutes, until a digital thermometer inserted into the center registers 190°F.  If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.

Remove the bread from the oven, and turn it out of the pan onto a rack to cool.  Store the bread well-wrapped, at room temperature, for several days; freeze for longer storage.

Makes 1 loaf.

From King Arthur Flour

Notes:

If you prefer oatmeal bread sweetened the traditional way, with molasses, simply substitute 3 tablespoons molasses for the brown sugar and honey.  The resultant bread will be darker in color, and slightly stronger tasting.

Want to make this loaf with the help of your bread machine?  Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start.  About 10 minutes before the end of the second kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water; the finished dough should be soft and supple.  Shape the loaf and bake it in your regular oven, as directed above.

Cinnamon-Apple Twist Bread

Dough:

3 1/4 cups unbleached all-purpose flour

1/4 cup potato flour OR 1/2 cup + 1 tablespoon dry instant mashed potatoes (unflavored)

3 tablespoons granulated sugar

1 1/2 teaspoons instant yeast

1 1/4 teaspoons salt

3 tablespoons soft butter

1 teaspoon vanilla extract

1 large egg

1 cup + 2 tablespoons room-temperature or lukewarm milk

Filling:

1 cup peeled, grated apple (about 1 large apple, or 1 to 2 smaller apples)

1 tablespoon lemon juice

1/2 cup granulated sugar

3 tablespoons cornstarch

1/8 teaspoon salt

1 teaspoon cinnamon

Glaze:

1 cup confectioners' sugar

1 teaspoon vanilla extract

1/8 teaspoon salt

1 to 2 tablespoons water OR 2 to 4 tablespoons heavy cream

To make the dough: Whisk together all of the dry ingredients, then add the butter, vanilla, egg, and milk, mixing until a shaggy dough forms. If your schedule permits, let the dough rest for 30 minutes; this resting period allows the flour to absorb the liquid fully, making it easier to knead.

Knead the dough — by hand, using a mixer, or in a bread machine set on the dough cycle — until it's smooth and soft, though still slightly sticky. Place the dough in a greased bowl, turning to coat. Cover the bowl, and let the dough rise until it's almost doubled in bulk, about 1 1/2 to 2 hours. The amount of time this takes will depend on the temperature of your kitchen; yeast works the fastest at about 85°F, but we prefer the flavor the bread gets from a longer, cooler (about 70°F) rise. If you're using a bread machine set on the dough cycle, simply allow it to complete its cycle.

While the dough is rising, make the filling.  Toss the grated apple with the lemon juice in a saucepan. Whisk together the sugar, cornstarch, salt, and cinnamon, and add to the pan, stirring to combine. Cook over low heat, stirring frequently, until the apple starts to release its juice. Increase the heat to medium, and bring to a simmer. Simmer, stirring, until the mixture thickens, 1 to 2 minutes; drawing a spatula across the bottom of the pan should leave a track that doesn't readily fill in. Remove from the heat, and set aside to cool to room temperature; if you want to hasten the process, place in the refrigerator.

To assemble the loaf: Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Divide the dough in half. Roll the first half into a 10" x 12" rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2" margin clear of filling along all sides. 

Starting with a long side, roll the dough into a log, sealing the edge. Use a bench knife, pizza cutter, or sharp knife to cut the log in half lengthwise. Place the half-logs, filled side up, side by side on a well-greased or parchment-lined baking sheet. Keeping the filling side up, twist or "braid" the two logs together, working from the center to each end. Pinch the ends together. Repeat with the second piece of dough. Cover the twists lightly, and set them aside to rise for 1 to 2 hours; they should be puffy but not doubled in bulk.

To bake the bread: Bake the loaves in a preheated 350°F oven for 30 to 40 minutes, until they're lightly browned. Check the loaves after 20 minutes and tent with aluminum foil if they're browning too quickly. When the loaves are fully baked, a digital thermometer inserted into a loaf (be sure to position the thermometer in the bread, not the filling) should register about 190°F. Remove the bread from the oven and allow it to cool for about 1 hour before glazing and serving.

To make the glaze: Mix together all of the glaze ingredients. Drizzle over the loaves once they're cool.

Store leftover bread, loosely covered, at room temperature for several days; freeze for longer storage. If you know ahead of time you're going to freeze one or both of the loaves, don't glaze; wrap completely cooled, unglazed bread tightly in plastic, and freeze for up to a month. When ready to serve, remove from the freezer, unwrap, cover loosely with plastic, and let thaw at room temperature. Glaze and serve.

Makes 2 loaves.

From King Arthur Flour

Notes:

If you don't have potato flour or flakes, substitute 3/4 cup (about 6 ounces) unseasoned mashed potatoes, adding them to the dry ingredients along with the milk. Reduce the milk to 2/3 cup, adding additional flour or milk as needed to create a smooth, soft dough.

Want to prepare this loaf ahead, then bake it the next day? Make the bread up to the point where it's shaped and on a pan. Cover the loaves with lightly greased plastic wrap, and refrigerate overnight (about 12 hours). Next morning, remove the loaves from the fridge, and let them come to room temperature and rise a bit (still covered); this will take 1 to 2 hours, depending on the warmth of your kitchen. Bake and finish as directed.

To make apple swirl rolls: Follow the directions above to the point where you've rolled the dough into a log. Repeat with the remaining piece of dough, then cut each log into 1" slices. Place the slices cut side up in well-greased or parchment-lined pans, placing them close together (though not touching) for soft-sided rolls, or about 2" apart for crustier rolls. Allow the rolls to rise until they're puffy. Bake as directed, reducing the baking time to 18 to 20 minutes. Drizzle with glaze.

Jam-Swirled Bread

2 teaspoons instant yeast
1 1/4 cups lukewarm water
3 cups flour
1 1/2 teaspoons salt
1/2 cup jam
Flour for dusting

Mix yeast and warm water in a small bowl.

In the bowl of a stand mixer, combine flour and salt.  Add the water and yeast mixture to the flour and mix until the dough comes together.  Cover with a tea towel and let it rise for two hours in a warm place. (Punch the dough down after one hour and let it rise again.)  

Heat the oven to 350 F. Grease a loaf pan well.  

On a floured surface, shape the dough into a ball by tucking the corners in like an envelope.  Roll dough out into a 12x18 inch rectangle.  Spread the jam evenly across the dough rectangle. 

Roll dough up, jelly-roll-style, starting from the longer side.  Cut the roll in half lengthways but not all the way, leaving about an inch at the top uncut.  Twist the two halves to form a braid.  

Carefully move braided dough to the loaf pan, cover with a clean tea towel, and let it rise for at least 30 minutes or until it doubles in size.  Bake in the oven for 45 minutes; the loaf should sound hollow when you tap it.  Remove from oven, allow it cool, then and take it out of the pan.  Slice and serve once completely cooled. 

Makes one loaf.

From Vikalinka.com with changes for clarity

Multigrain Loaf

2 cups (241 grams) unbleached all-purpose flour

1/2 cup (57 grams) white whole wheat flour

1/2 cup (50 grams) old-fashioned rolled oats

1/4 cup (35 grams) cornmeal

1/4 cup (28 grams) oat bran or pumpernickel flour

1/4 cup (35 grams) crushed pepitas or sunflower seeds

1/4 cup (53 grams) brown sugar, lightly packed

1 tablespoon (7 grams) wheat gluten

2 1/2 teaspoons instant yeast or active dry yeast

1 1/2 teaspoons salt

1/4 cup (50 grams) buttermilk powder or 1/4 cup (35 grams) nonfat dry milk

3 tablespoons (43 grams) butter, softened

1 to 1 1/4 cups (227 to 283 grams) lukewarm water

Mix and knead all of the ingredients — by hand, mixer, or bread machine — to make a smooth, supple dough. Start with the smaller amount of water, adding additional if necessary.

Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour, until it's noticeably puffy.

Gently deflate the dough, and shape it into an 8" log. Place it in a lightly greased 8 1/2" x 4 1/2" bread pan. Drape the pan lightly with greased plastic wrap, and let the loaf rise for several hours, until it has crowned about 1" over the rim of the pan. Towards the end of the rising time, heat the oven to 350°F.

Bake the bread for 35 to 40 minutes, or until it is golden brown, and a digital thermometer inserted into the center register at least 190°F. Remove it from the oven, and turn it out onto a rack to cool.

Makes 1 loaf.

From King Arthur Flour website, with minor changes

Cinnamon Star Bread (1 large loaf)

Dough:

3/4 cups plus 2 to 4 tablespoons lukewarm water (adjust to make a soft, smooth dough)

2 cups unbleached all-purpose flour

4 tablespoons unsalted butter, at room temperature

2 tablespoons sugar

1 teaspoons salt

1/4 cup dry milk powder

1/2 cup instant mashed potato flakes (or 1/4 cup potato flour)

2 teaspoons instant yeast

Filling:

1 large egg, beaten

5 tablespoons sugar mixed with 1 teaspoon ground cinnamon

To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.  Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk.

Divide the dough into four equal pieces.  Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.

On a lightly greased work surface, roll one piece of dough into a 10-inch circle. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon-sugar, leaving 1/4" of bare dough around the perimeter. 

Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — and press the edges gently together.  Repeat once more, then add the top circle of dough, leaving it bare.  Continue pressing edges gently together each time a layer is added.

Place a 3-inch round cutter or glass in the center of the dough circle as a guide – do not press it down into the dough. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.

Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Pinch the pair of strips together at the end into a point.  Repeat with the remaining strips of dough so that you end up with eight pairs of strips, in a star-like shape with eight points. Remove the center cutter.

Transfer the star on the parchment to baking sheet. Cover the star and let the rise until noticeably puffy, about 45 minutes.

While the star is rising, heat the oven to 400°F.

Brush the star with a thin coat of the beaten egg. Bake for 12 to 15 minutes, until nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer.

Remove the loaf from the oven and allow to cool for about 10 minutes before serving.

Makes 1 large loaf.

From King Arthur Flour website

Cinnamon Star Bread (2 medium loaves)

Dough:

1 1/4 cups plus 1 to 4 tablespoons lukewarm water (adjust to make a soft, smooth dough)

3 cups unbleached all-purpose flour

6 tablespoons unsalted butter, at room temperature

3 tablespoons sugar

1 1/2 teaspoons salt

1/4 cup plus 2 tablespoons dry milk powder

3/4 cup instant mashed potato flakes (or 1/4 cup plus 2 tablespoons potato flour)

1 tablespoon instant yeast

Filling:

1 large egg, beaten

7 tablespoons sugar mixed with 1 1/2 teaspoons ground cinnamon, divided evenly in two bowls

To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.  Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk.

Divide the dough into eight equal pieces (they should be about 105 grams each). Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.

On a lightly greased work surface, roll one piece of dough into a 7- or 8-inch circle. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon-sugar from one bowl, leaving 1/4" of bare dough around the perimeter. 

Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — and press the edges gently together.  Repeat once more, then add the top circle of dough, leaving it bare.  Continue pressing edges gently together each time a layer is added.

Place a 2-inch round cutter or glass in the center of the dough circle as a guide – do not press it down into the dough. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.

Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Pinch the pair of strips together at the end into a point.  Repeat with the remaining strips of dough so that you end up with eight pairs of strips, in a star-like shape with eight points. Remove the center cutter.

Repeat the process with the remaining 4 balls of dough and remaining bowl of cinnamon sugar.

Transfer the stars on the parchment to baking sheet(s). Cover the stars and let the rise until noticeably puffy, about 45 minutes.

While the stars are rising, heat the oven to 400°F.

Brush the stars with a thin coat of the beaten egg. Bake for 12 to 15 minutes, until nicely golden with dark brown cinnamon streaks; the centers should register 200°F on a digital thermometer.

Remove the loaves from the oven and allow to cool for about 10 minutes before serving.

Makes 2 medium-sized loaves.

From King Arthur Flour website

Dainty Tea-Sandwich Bread

3/4 cup (170 grams) milk

1 cup (227 grams) lukewarm water

6 tablespoons (85 grams/3 ounces) butter

2 teaspoons salt

3 tablespoons (35 grams) sugar

1/3 cup (43 grams) nonfat dry milk

1/3 cup (64 grams) potato flour or heaping 3/4 cup (64 grams) potato flakes

3 cups (361 grams) unbleached all-purpose flour

1 1/2 cups (170 grams) white whole wheat flour

2 1/4 teaspoons instant yeast

Combine all of the ingredients, and mix and knead them—by hand, mixer, or bread machine—to form a smooth, supple dough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours.

Lightly grease a standard (13 x 4 x 4-inch) lidded pain de mie pan. Transfer the risen dough to a lightly greased work surface, shape it into a log, and fit it into the pan. Flatten the top as much as possible. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's about 1/2-inch below the lip of the pan, about 45 minutes.

Carefully slip the cover onto the pan, and let it rest an additional 15 minutes while you preheat your oven to 350°F. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 10 to 15 minutes, until it's golden-brown on top and tests done; an instant-read thermometer inserted into the center will register 190°F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely. For a soft, flavorful crust, brush the loaf with melted butter while warm.  

Makes 1 loaf.

From King Arthur Flour

Sourdough Baguettes

1 1/4 cups (283 grams) lukewarm water

2 cups (482 grams) sourdough starter (fed, or unfed), about the consistency of thick pancake batter

4 1/2 to 5 cups (539 grams to 602 grams) unbleached all-purpose flour

2 1/2 teaspoons salt

2 teaspoons sugar

1 tablespoon instant yeast (Note: If cutting recipe in half, do not halve the yeast quantity.)

4 teaspoons vital wheat gluten

1 egg yolk lightly beaten with 1 tablespoon water, for glaze (optional)

In a large bowl, combine the water, starter, and 3 cups of the flour, mixing until smooth.

Stir in the salt, sugar, yeast, and gluten, then an additional 1 1/2 to 2 cups of flour.  Stir until the dough pulls away from the sides of the bowl, adding only enough additional flour as necessary; a slack (sticky) dough makes a light loaf.

Knead the dough for about 7 minutes in a stand mixer, or 8 to 10 minutes by hand on a lightly greased work surface. You may also knead this dough using the dough cycle on your bread machine; once it has finished kneading, transfer it to a bowl to rise, as directed below.

Turn the dough into an oiled bowl, cover the bowl, and let the dough rise until doubled in bulk, about 90 minutes.

Gently deflate the dough, and divide it into six pieces (for thin baguettes) or two or three pieces (for thicker Italian loaves).

Shape each piece into a 16" long loaf, and place the loaves, at least 4" apart, on parchment-lined baking sheets, or in lightly greased baguette pans.  If you're using baguette pans, make the loaves 15" long.

Cover the loaves with lightly greased plastic wrap, and let them rise for 1 1/2 to 2 hours, or until they're nice and puffy.  Towards the end of the rising time, heat your oven to 450°F.

If desired, gently brush the loaves with egg yolk glaze or, alternatively, spray them with olive oil spray; this will help them brown.

For a classic look, make three diagonal slashes in each loaf, cutting about 1/4" deep.  For taller, rounder baguettes, don't slash.

Bake the baguettes for about 25 minutes, or until they're a rich golden brown.  Remove the loaves from the oven.  Turn off the oven, crack it open a few inches, and return the loaves to the cooling oven without their pans.  Letting the loaves cool in the turned-off oven helps preserve their crunchy crust.

Makes 6 baguettes or 2 or 3 Italian-style loaves.

From King Arthur Flour

Note: If you feed your sourdough before using, the loaves will rise better; but if you're in a hurry, unfed sourdough will simply lend its flavor, while the yeast in the recipe takes care of the rise.

Maple-Oatmeal Cinnamon Swirl Bread

Dough:

1 1/4 cups (10 ounces) boiling water

1 cup (3 1/2 ounces) old-fashioned rolled oats

2 tablespoons (1 ounce) unsalted butter, cut into 3 pieces

1 1/2 teaspoons salt

1/4 cup (3 ounces) maple syrup, or honey

1 cup (4 ounces) whole wheat flour

1 2/3 cups (7 ounces) unbleached all-purpose flour

1/4 cup (1 ounce) nonfat dry milk

1 large egg yolk

2 teaspoons instant yeast

Filling:

1 large egg white

2/3 cup (5 ounces) packed light brown sugar

2 tablespoons (5/8 ounce) unbleached all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon vanilla extract

Place the boiling water, oats, butter, salt, and maple syrup or honey into a medium bowl, stir, and let the mixture cool to lukewarm.  

Mix the remaining dough ingredients with the oat mixture, and knead - by hand, mixer, or bread machine - until you've made a soft, smooth dough.  Place the dough in a lightly-greased bowl, cover it, and let it rise for 1 hour; the dough should be doubled in bulk.

Lightly grease a 9x5-inch loaf pan.  Gently deflate the dough - it will be sticky, so oil your hands - and transfer it to a lightly greased work surface.  Pat and roll it into a long 8x24-inch rectangle.

Prepare the filling: combine the egg white, brown sugar, flour, cinnamon, and vanilla.  Spread the filling over the rolled-out dough.  Starting at a short end, roll the dough up, gently tucking in the edges to contain the filling as you go along.  Seal the seam, and pat and smooth the roll into a 9-inch log.  Place it in the prepared pan.  

Cover the pan with lightly greased plastic wrap and allow it to rise until it has crowned about 1 inch over the rim of the pan, about 1 1/4 to to 2 hours.  Near the end of the bread's rising time, heat the oven to 350° F.

Uncover the pan and set it on a parchment-lined baking pan, to catch any potential filling overflow. Bake the bread for 50 to 55 minutes, tenting it loosely with foil after 20 minutes to prevent over-browning.  The bread is done when it's golden brown and an instant-read thermometer inserted in the center registers 190° F. Remove it from the oven and, after 5 minutes, loosen the edges and turn it out onto a rack.  Brush with melted butter, if desired; this will keep the crust soft.  Cool the bread completely before slicing.

Makes one 9x5-inch loaf.

From Whole Grain Baking by King Arthur Flour