Here are a dozen kinds of bread to bake

Yield: 1 medium loaf

¼ cup warm water, 110 to 115 degrees

1 teaspoon granulated sugar

1 tablespoon active dry yeast, or 2¼ teaspoons (1 packet) instant yeast

1 cup warm whole milk, 110 to 115 degrees

2 tablespoons unsalted butter, melted

3 cups bread flour or all-purpose flour

1½ teaspoons salt

1 egg, lightly beaten

1. Place the water, sugar, and yeast in a small bowl and whisk to blend. Allow the mixture to sit for 10 minutes, or until the yeast is activated and foamy or bubbling. In a medium bowl, whisk together the warm milk and melted butter.

 

2. Place the flour and salt in the bowl of a stand mixer. Mix for 1 minute on medium speed to blend. Add the yeast mixture and milk mixture and mix on medium speed just until the dough comes together 2 to 3 minutes. Cover the bowl with plastic wrap or a damp, lint-free cotton towel, and let the dough rest for 20 minutes to allow it to fully hydrate before further kneading. Turn the speed to medium-low and continue to knead until the dough is firm, elastic and smooth, 3 to 6 minutes. (To mix by hand, mix the flour and salt in a large bowl, add the yeast mixture and milk mixture, and mix until a dough forms. Turn the dough out onto a work surface and knead until firm, elastic and smooth, about 8 to 10 minutes).

 

3. Lightly oil a large bowl, scrape the dough into the bowl and lightly coat the surface of the dough with a little oil. Cover the bowl with plastic wrap or a damp, lint-free cotton towel and let the dough rise until doubled, 45 to 60 minutes (longer if the room is cold). If you are using a glass or see-through plastic bowl, be sure to mark the starting level of the dough with a pencil or piece of tape so  

 

4. Turn the dough out onto a lightly floured work surface. Press down on the dough firmly to expel some of the air bubbles, but don’t knead the dough again or it will be too springy and difficult to shape (if this happens, simply cover the dough with plastic wrap or a damp, lint-free cotton towel and let it rest for 10 to 15 minutes to give the gluten some time to relax).

 

5. Shape the dough into a loaf by pressing it into a flattened rectangle whose sides are a couple of inches shorter than the long sides of a loaf pan. Arrange the dough so a long side is parallel to the edge of your work surface. Fold the long side opposite you up into the center of the rectangle; fold the long side near you into the center, pressing the edges together with the heel of your hand. Turn the dough 90 degrees and roll the short side opposite you toward the center, rolling it as tightly as you can. When you reach the bottom edge closest to you, pinch the final seam closed. The dough should be the same length as your loaf pan.

 

6. Lightly coat the loaf pan with melted butter or an oil spray (not olive). Place the dough, seam-side down, in the pan. Lightly oil the top of the dough to keep it moist. Cover the pan loosely with plastic wrap or a damp, lint-free cotton towel, and allow the dough to rise again until its top is ½ to 1 inch above the rim of the pan, 45 to 60 minutes.

 

7. Preheat the oven to 400 degrees and position an oven rack in the center. Brush the top of the loaf with a thin film of the beaten egg. Bake for 35 to 40 minutes, until the bread, is golden brown and the internal temperature registers 200 degrees on an instant-read thermometer. Transfer to a rack to cool completely.

 

Per serving (based on 16): 115 calories; 3g fat; 1g saturated fat; 17mg cholesterol; 4g protein; 19g carbohydrate; 1g sugar; 1g fiber; 230mg sodium; 23mg calcium.

Recipe from “The Art & Soul of Baking,” by Cindy Mushet

Yield: 2 loaves, about 1¼ pounds each

2 cups very warm, almost hot, water

1 teaspoon active dry yeast

9 to 11 cups all-purpose white flour, divided

2 tablespoons sea salt

2½ cups tepid water, divided

2 cups barley, rye or whole-wheat flour

2 to 3 tablespoons cornmeal or coarse semolina, as needed

Note: This recipe is made over 3 days.

1. Put the very warm water in a large mixing bowl, sprinkle the yeast over it, and stir briefly with a wooden spoon to distribute the yeast through the water. Add 2 cups of the white flour, stir to mix well, cover with plastic wrap, and set aside in a cool place (50 to 70 degrees) to rise overnight.

 

2. The next day, uncover the bowl and add the salt, 1 cup of the tepid water and the barley, rye or whole wheat flour. Stir or mix thoroughly with your hands. Cover the bowl again, return to a cool place, and let it rise overnight.

 

3. On the third day, add the remaining 1½ cups tepid water and about 7 cups white flour. Begin kneading in the bowl, then sprinkle a little flour over a wooden pastry board or countertop and turn the dough out. Knead thoroughly at least 10 minutes, adding flour as necessary, until you have a smooth, elastic dough. Rinse the mixing bowl, dry it, dust it with flour and put the dough back in. Cover with plastic wrap and set aside at room temperature to rise until it has increased in volume about 2½ times — about 2 to 3 hours.

 

4. Turn the dough out on the lightly floured board, punch it down, and knead briefly just to knock any air holes out. Form into 2 round or long loaves and place them on baking sheets (if you’re not using a baking stone) or on a wooden peel that has been lightly sprinkled with cornmeal or semolina. Set aside in a warm place (70 degrees or more) to rise rapidly, 30 minutes to 1 hour, until doubled in size.

 

5. If you’re using a baking stone, set it in the cold oven and preheat to 500 degrees for at least 30 minutes. If you’re using a baking sheet and no stone, simply preheat the oven to 500 degrees. When you’re ready to bake, slash the tops of the loaves with a very sharp knife in 3 or 4 places. Quickly slide the loaves into the oven, directly onto the hot stone if you’re using it, and bake 15 minutes. Turn down the heat to 350 degrees and bake 35 more minutes.

 

6. When the bread is done and the crust is golden brown, remove the loaves from the oven and let them cool on a rack.

 

Per serving (based on 40): 130 calories; no fat; no saturated fat; no cholesterol; 4g protein; 27g carbohydrate; no sugar; 2g fiber; 290mg sodium; 8mg calcium.

Recipe from “The New Mediterranean Diet Cookbook,” by Nancy Harmon Jenkins

Yield: 24 servings (2 loaves)

3¼ cups bread flour or all-purpose flour

2¼ teaspoons (1 package) instant or rapid-rise yeast

Salt

7 large eggs, divided

½ cup water, room temperature

¹⁄³ cup granulated sugar

16 tablespoons (2 sticks) butter, melted and cooled slightly

1. Whisk flour, yeast, and 1½ teaspoons salt together in a large bowl. Whisk 6 of the eggs, water, and sugar together in a medium bowl until sugar has dissolved. Whisk in melted butter until smooth. Add egg mixture to flour mixture and stir with a wooden spoon until uniform mass forms and no dry flour remains about 1 minute. Cover bowl with plastic wrap and let stand for 10 minutes.

 

2. Holding edge of dough with your fingertips, gently fold one side of dough over on top of the other side. Turn bowl 45 degrees; fold again. Turn bowl and fold 6 more times, for a total of 8 turns. Cover with plastic and let rise for 30 minutes. Repeat folding and rising every 30 minutes for 3 more times. After the fourth set of folds cover the bowl tightly with plastic wrap and refrigerate for at least 16 hours and up to 48 hours.

 

3. Transfer dough to well-floured counter and divide into 4 pieces. Working with 1 piece of dough at a time, pat dough into a 4-inch disk. Working around circumference of the dough, fold edges of dough toward the center until ball forms. Flip dough over and, without applying pressure, move your hands in small circular motions to form dough into a smooth, taut round. (If dough sticks to your hands, lightly dust the top of the dough with flour.) Repeat with remaining dough. Cover dough rounds loosely with plastic wrap and let it rest for 5 minutes.

 

4. Grease 2 (8½-by-4½-inch) loaf pans. After 5 minutes, flip each dough ball so the seam side is facing up, pat into a 4-inch disk, and repeat rounding step. Place 2 rounds, seam-side down, side by side into prepared pans, and press gently into corners. Cover loaves loosely with plastic and let rise at room temperature until almost doubled in size (dough should rise to about ½ inch below top of pan), 1½ to 2 hours.

 

5. Thirty minutes before baking, adjust oven rack to the middle position, place baking stone or baking sheet on rack, and heat oven to 350 degrees. Beat the remaining 1 egg with a pinch of salt. Brush loaves gently with egg. Set pans on stone or baking sheet and bake until golden brown and internal temperature registers 190 degrees, 35 to 40 minutes, rotating pans halfway through baking.

 

6. Transfer pans to wire rack and let cool for 5 minutes. Remove loaves from pans, return to wire rack and let cool completely before slicing and serving, about 2 hours.

 

Per serving: 168 calories; 9g fat; 5g saturated fat; 75mg cholesterol; 4g protein; 17g carbohydrate; 3g sugar; 1g fiber; 119mg sodium; 13mg calcium

 

Adapted from “Cooks Illustrated Revolutionary Recipes”

Yield: 16 servings

3 cups all-purpose flour, plus extra for kneading

1½ cups whole-wheat flour

1 (¼-ounce) package rapid-rising active dry yeast

2 teaspoons salt

¼ cup packed brown sugar

1 (12-ounce) beer of your choice, see note

2 tablespoons canola oil, plus extra for bowl and pan

Note: Lighter beers, such as Pilsners and lagers, will create a milder flavor. Heavier beers, such as red ales or dark beers, will make a heartier bread.

1. In the bowl of a standing mixer fitted with the paddle attachment, place the all-purpose flour, whole-wheat flour, yeast, salt and brown sugar. Mix on low speed. Add the beer and oil, and mix on low to form a cohesive dough. Turn off the mixer, scrape down the paddle and replace with the dough hook. Knead the dough on low for 10 minutes, adding all-purpose flour as necessary by the tablespoon for desired consistency. The dough should leave the sides of the bowl and cling to the dough hook. (This can also all be done by hand — mix dry ingredients with a whisk, stir in the liquid ingredients with a sturdy spoon and knead by hand).

 

2. Turn out the dough onto a surface lightly dusted with all-purpose flour, and knead to shape into a ball. Lightly oil a large bowl. Put in the dough, turning once so the oiled side is on top. Cover with plastic wrap and let rise in a warm place until doubled, 1¼ hours to 1½ hours.

 

3. Turn out dough on a surface lightly dusted with all-purpose flour, and knead to remove any air pockets. Shape into an oblong loaf and place in an oiled 9-by-5-inch loaf pan. Cover with a lint-free, clean kitchen towel that has been wetted and wrung almost dry. Let rise in a warm place until doubled, about 1 hour.

 

4. While the loaf is rising the second time, preheat the oven to 350 degrees.

 

5. Bake 40 minutes, until the top is browned. Transfer from the pan to a wire rack. Do not slice until completely cool.

 

Per serving: 162 calories; 2g fat; 0g saturated fat; no cholesterol; 4g protein; 30g carbohydrate; 3g sugar; 2g fiber; 11mg sodium; 294mg calcium.

 

Recipe from “The Berghoff Family Cookbook,” by Carlyn Berghoff and Jan Berghoff, with Nancy Ross Ryan.

Yield: 12 servings

1½ cups warm water (105 to 115 degrees)

1½ tablespoons (2 packets) active dry yeast

1 tablespoon granulated sugar or honey

3½ to 4½ cups all-purpose flour

1½ teaspoons salt

1. In a large bowl, combine water, sugar, and yeast. Whisk or stir with a fork. Allow to sit 5 to 10 minutes, until the top becomes frothy.

 

2. In a separate bowl, stir together the 3 ½ cups of flour and salt. Slowly add flour mixture to the yeast and water, stirring with a fork until it begins to form a stiff dough. Knead by hand, adding additional flour as necessary, until the dough is smooth and no longer sticky. Form into a loaf shape and place on a greased baking sheet. Dust the top with flour and cover with a towel.

 

3. Immediately begin pre-heating oven to 425 degrees. Allow dough to rise while the oven comes to temperature. When the oven hits 425 degrees, cut slashes in the top of the dough and bake until done, 15 to 20 minutes. The loaf is done if it sounds hollow when you tap it on the bottom. Cool on a rack before serving.

 

Per serving: 142 calories; no fat; no saturated fat; no cholesterol; 4g protein; 30g carbohydrate; 1g sugar; 1g fiber; 296mg sodium; 8mg calcium.

 

Recipe adapted from mymundaneandmiraculouslife.com

Yield: 4 servings

1 cup all-purpose flour

1½ teaspoons granulated sugar

¼ teaspoon salt

¼ teaspoon baking soda

1 tablespoon cold butter

¼ cup raisins

1 large egg yolk

½ cup buttermilk

1. Heat oven to 425 degrees.

2. Whisk flour, sugar, salt, and baking soda together in a medium-sized mixing bowl. Cut the butter into small pieces and work the butter into the flour using your fingers or a fork until it resembles coarse crumbs. Stir in the raisins.

 

3. In a small bowl, whisk together the egg yolk and buttermilk. Pour into the dry ingredients and mix with a spoon until just combined. Turn the dough out onto a lightly floured work surface. Knead very lightly and form a 4-inch circle. (Add a little more flour to the dough if the dough becomes too sticky to handle.) Do not over-knead.

 

4. With a sharp or serrated knife, score the top of dough about ½ inch deep in an “X” shape.

 

5. Place dough on a baking sheet and bake until bread is golden about 35 to 40 minutes. If the top of the bread is getting too dark while baking, place a sheet of aluminum foil over the top. Serve warm or at room temperature.

 

Per serving: 209 calories; 5g fat; 3g saturated fat; 57mg cholesterol; 5g protein; 35g carbohydrate; 9g sugar; 1g fiber; 260mg sodium; 51mg calcium

Recipe by onedishkitchen.com

Yield: 1 large round loaf

½ teaspoon instant yeast

2 1/3 cups water at room temperature, divided

4½ cups bread flour, divided

1 cup whole wheat flour

½ cup rye flour

2 tablespoons honey

2 teaspoons salt

Note: This bread takes 2 days to make

1. For the sponge: In a medium bowl, stir the yeast into 1 cup of the room-temperature water until dissolved. Mix in 1 cup of the bread flour and the whole wheat flour with a rubber spatula to create a stiff, wet dough. Cover with plastic wrap; let sit at room temperature for at least 5 hours or preferably overnight.

 

2. For the dough: Use a rubber spatula to mix the remaining 3½ cups bread flour, rye flour, the remaining 1 1/3 cups tepid water, honey and the sponge from step 1 in the bowl of a standing mixer. Attach the dough hook and knead the dough at the lowest speed until the dough is smooth, about 15 minutes, adding the salt during the final 3 minutes (see note at the end if kneading by hand). If the dough looks dry after the salt is added, add water in 1-tablespoon increments every 30 seconds until a smooth consistency is reached. Transfer the dough to a very lightly oiled large bowl. Cover with plastic wrap and let rise until tripled in size, at least 2 hours.

 

3. Turn the dough onto a lightly floured work surface. Dust the top of the dough and your hands with flour. Lightly press the dough into a round by folding the edges of the dough into the middle from the top, right, bottom and left, sequentially, then gathering it loosely together. Transfer the dough, smooth side down, to a colander or basket lined with heavily floured muslin or linen. Cover loosely with a large sheet of aluminum foil; let the dough rise until almost doubled in size, at least 45 minutes.

 

4. Meanwhile, adjust an oven rack to the lower-middle position and place a large baking stone on the rack. Adjust the other rack to the lowest position and place a small empty baking pan on it. Heat the oven to 450 degrees.

 

5. Cover a peel or the back of a large baking sheet with a large piece of parchment paper. Invert the dough onto the peel and remove the muslin. Use a single-edge razor blade or sharp knife to cut a large X about ½-inch deep into the top of the dough. With scissors, trim the excess parchment around the dough.

 

6. Slide the dough, still on the parchment, from the peel onto the stone; remove the peel with a quick backward jerk. Pour 2 cups hot tap water into the heated pan on the bottom rack, being careful to avoid the steam. Bake until an instant-read thermometer inserted in the bottom of the bread reads 210 degrees and the crust is dark brown, 35 to 40 minutes, turning the bread after 25 minutes if it is not browning evenly. Turn the oven off, open the door, and let the bread remain in the oven 10 minutes longer. Remove, then cool to room temperature before slicing, about 2 hours. To crisp the crust, place the cooled bread in a 450-degree oven for 10 minutes.

 

If kneading by hand: Make the sponge as directed. Place the sponge and 1½ cups of the bread flour, the rye flour, the remaining 1 1/3 cups tepid water, honey and salt in a large bowl. Stir the mixture with a wooden spoon until smooth, about 5 minutes. Work in the remaining 2 cups bread flour and then turn out onto a floured work surface. Knead by hand for 5 minutes, incorporating no more than an additional ¼ cup flour as you work. The dough will be very wet and sticky. Proceed with the recipe.

 

Per serving (based on 20): 148 calories; 1g fat; no saturated fat; no cholesterol; 5g protein; 31g carbohydrate; 2g sugar; 2g fiber; 234mg sodium; 8mg calcium.

 

Recipe from “Baking Illustrated,” by the editors of Cook’s Illustrated magazine

Yield: 2 loaves, about 20 servings

½ cup sesame seeds

3 cups of water

4 tea bags

1 pound (2 cups) pitted prunes

¾ cup of vegetable oil

1 cup granulated sugar

5 eggs

1½ cups plain yogurt

4 cups all-purpose flour

½ teaspoon salt

1 tablespoon baking soda

1. Preheat oven to 350 degrees. Grease and flour 2 medium loaf pans (5 cups or 1¼ liter capacity). Place sesame seeds over medium heat in a small skillet. Cook, shaking pan occasionally until seeds become fragrant and turn a couple of shades darker, about 3 to 5 minutes. Watch carefully to avoid burning.

 

2. Bring water to a boil in a medium saucepan. Remove from heat. Add tea bags and prunes. Let steep 15 minutes. Remove and discard tea bags. Drain prunes and cut into 1-inch pieces.

 

3. In a large mixing bowl, beat oil and sugar at medium speed. Add eggs, one at a time, beating well after each addition. Add yogurt and prunes. Mix well. In a separate bowl, mix flour, salt, baking soda and sesame seeds. Fold dry ingredients into batter until just incorporated. Pour into prepared loaf pans.

 

4. Bake until cake tester or toothpick inserted into center of bread comes out clean, about 40 minutes. Let cool in pans 5 minutes. Unmold and let cool on a wire rack. Serve with butter and honey.

 

Per serving: 290 calories; 11g fat; 2g saturated fat; 49mg cholesterol; 6g protein; 41g carbohydrate; 16g sugar; 2g fiber; 282mg sodium; 42mg calcium.

 

Recipe from “The Casablanca Cookbook,” by Sarah Key, Jennifer Newman Brazil and Vicki Wells

Yield: 2 large 2-pound loaves

3 sticks (1½ cups) unsalted butter, room temperature

4 egg yolks

¼ cup granulated sugar

1 teaspoon salt

2 teaspoons minced lemon zest

1 teaspoon lemon juice

2½ cups hot milk, 120 to 130 degrees

About 6½ cups bread or all-purpose flour, divided

2 packages dry yeast

1 egg yolk, beaten, mixed with 1 tablespoon milk

¼ cup whole nuts, your choice

1. In the bowl of a stand mixer (or by hand), cream the butter, egg yolks, sugar, salt, lemon zest and lemon juice. Mix the milk with the butter and yolk mixture. Add 2 cups of the flour. Add the yeast. Stir to blend well.

 

2. When the batter is smooth, add the rest of the flour, ½ cup at a time, stirring vigorously after each addition, until the dough forms a mass that can be lifted out of the bowl in one ball. Place dough on a floured work surface to knead.

 

3. Knead the dough with an aggressive push-turn-fold motion, or use the dough hook on a mixer, for 10 minutes or until the dough is smooth and elastic. At this point it should not stick to the work surface or the sides of the mixer bowl.

 

4. Place the dough in a greased bowl, cover tightly with plastic wrap and set aside at room temperature until doubled in bulk, about 1 hour (if using fast-rising yeast, it should take about half as long).

 

5. When the dough has risen, turn out onto a floured work surface and divide in half. Divide each half into 3 equal parts. With the palms of your hands, roll each part into a rope about 24 inches long. Braid 3 ropes at a time. Place the braids on a baking sheet and coil them. Tuck the end of the braid into the coil so that it doesn’t break loose as the dough rises. With your hands, gently push the coils into a symmetrical shape.

 

6. Cover the 2 coils with parchment paper or cloth and set aside at room temperature until the dough doubles in bulk, about 50 minutes. Meanwhile, preheat oven to 350 degrees.

 

7. Brush the loaves with the egg-milk glaze and carefully push the nuts into a pattern over the top of the loaves. Bake 1 hour until golden and the loaves sound hollow when tapped on the bottom. If you can’t fit both loaves on a single baking sheet, bake each loaf separately — place the reserved loaf in the refrigerator or cool place while the first loaf bakes. Cool 10 minutes on the baking sheet before placing the loaves on a metal rack to continue cooling.

 

Per serving (based on 40): 162 calories; 9g fat; 5g saturated fat; 43mg cholesterol; 3g protein; 18g carbohydrate; 2g sugar; 1g fiber; 67mg sodium; 26mg calcium.

 

Recipe from “The Complete Book of Breads,” by Bernard Clayton Jr.

Yield: 10 servings

1½ cups any combination of raisins, golden raisins and currants, see note

1 cup cold tea, optional, see note

4 cups all-purpose flour

¾ teaspoon table salt

Pinch ground cloves

Pinch ground allspice

Pinch ground ginger

1/8 teaspoon (2 pinches) ground coriander

1/8 teaspoon (2 pinches) ground cinnamon

1/8 teaspoon (2 pinches) ground nutmeg

1 cup plus 3 tablespoons milk, divided

1 teaspoon active dry yeast

¼ cup plus 2 tablespoons granulated sugar, divided

4 tablespoons butter

2 eggs, divided

2/3 cup candied fruit (as for fruitcake)

Note: Plain raisins will do, if you don’t have golden raisins and currants. And it is not necessary to soak them in advance, but they will be plumper if you do. Some people in Ireland use tea for soaking, which adds a bit of tannin and taste to push against the raisin mixture’s sweetness, but, again, it is not necessary. Water will do.

 

1. If desired, soak the raisins in the cold tea or water overnight. Before making the bread, drain and dry on paper towels.

 

2. Line a 9-inch cake pan or 2 loaf pans with parchment paper, and grease it and the pan’s sides with butter or nonstick spray. Sift together the flour, salt, cloves, allspice, ginger, coriander, cinnamon, and nutmeg into a bowl and leave in a warm place.

 

3. Heat the milk until warm, but not hot. Place 3 tablespoons in a cup with the yeast and 2 tablespoons of the sugar, and stir until combined. Leave in a warm place for about 20 minutes until the surface is frothy. Meanwhile, add the butter to the remaining 1 cup milk, bring to a boil and allow to cool until tepid.

 

4. Pour the yeast mixture into the flour and add the remaining ¼ cup sugar. Beat 1 of the eggs and add it. Add the tepid milk-butter mixture and the raisins, and mix to a loose dough.

 

5. Turn the dough out onto a floured work surface and knead well until the dough is smooth and elastic. If the raisins were not sufficiently dried, the dough may be sticky; if so, add a little flour at a time until it is smooth and elastic. Dust the bowl with flour and return the dough to it. Cover the bowl with a damp towel and leave in a warm place until doubled in size, about 50 minutes.

 

6. Preheat oven to 400 degrees. Turn the dough out onto a floured surface again, and knead for 1 minute. Place in prepared pan or pans, cover with a damp cloth and allow to rise 20 more minutes in a warm place.

 

7. Beat the remaining 1 egg, mix with 1 tablespoon water, and brush over top of loaf or loaves. Bake 40 to 50 minutes, until done. If the top starts to become too brown, tent with a piece of aluminum foil. Turn onto a wire rack to cool.

 

Per serving: 353 calories; 6g fat; 3g saturated fat; 50mg cholesterol; 8g protein; 67g carbohydrate; 23g sugar; 2g fiber; 212mg sodium; 66mg calcium

Recipe by Daniel Neman, adapted from several books

Yield: 8 servings (2 loaves)

4 cups bread or all-purpose flour

2 teaspoons salt

2 teaspoons granulated sugar

1 tablespoon active dry yeast

2 tablespoons vegetable oil

1½ cups warm water

1. Lightly oil 2 baking sheets, or dust them with cornmeal or semolina, or line them with parchment paper.

 

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

 

3. Add the oil and warm water to the well, stirring with your fingers to dissolve the yeast first, and then stirring the entire contents of the bowl to incorporate the water into the flour.

 

4. Turn the dough out onto a floured surface and begin kneading the dough, or use a stand mixer fitted with a dough hook. 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 by hand (or 5 minutes by machine), until the dough is very smooth and elastic.

 

5. Divide the dough in half and shape each portion into a small circular mound. Place the dough onto the prepared pans, cover with a towel, and allow it to rest for 10 to 15 minutes.

6. After the dough has rested, use the palm of your hand to flatten the dough into circles about ¼-inch thick. Cover with a towel and let rise about 1 hour (longer in a cold room), or until the dough springs back when pressed lightly with a finger.

 

7. Meanwhile, preheat oven to 425 degrees.

 

8. Create steam vents by scoring the top of the bread with a very sharp knife (it will work better if you first spray the blade with nonstick spray) or by poking the dough with a fork in several places. Bake for about 20 minutes, rotating the pans about halfway through, or until the loaves are nicely colored and sound hollow when tapped. Cool on a rack or a towel-lined basket. This bread is best frozen if not consumed the same day.

 

Per serving: 267 calories; 4g fat; 1g saturated fat; no cholesterol; 7g protein; 49g carbohydrate; 1g sugar; 2g fiber; 583mg sodium; 10mg calcium

Recipe by Christine Benlafquih in thespruceeats.com

Yield: 6

1 packet (¼ ounce) active dry yeast

½ teaspoon granulated sugar

¾ cup lukewarm water, 105 to 115 degrees

1 pound (3¾ cups) all-purpose flour, preferably unbleached

1 teaspoon salt

1 tablespoon honey or granulated sugar

1 tablespoon melted butter or sunflower oil

A few drops olive or sunflower oil

1 egg, beaten

1 cup sesame seeds

1. Mix together the yeast and ½ teaspoon granulated sugar in a little of the lukewarm water. Let stand 10 minutes until frothy.

 

2. Sift the flour with the salt into a bowl and stir in the honey or additional tablespoon of sugar. Make a well in the center and pour in the yeast, tablespoon of oil, and the rest of the water. Use your hands to draw the flour in from the sides. Add more water if necessary, a tablespoon or two at a time; it may take an additional ½ cup or more. The dough will be very stiff. Knead well until the dough is very smooth, springy and elastic, about 15 minutes. Roll the ball of dough in a few drops of olive oil in a bowl and cover with a damp towel or plastic wrap. Allow rising until it doubles in size, about 2 hours.

 

3. Punch down dough, knead a few times, and roll into a log. Divide the log into 6 equal pieces. Roll each piece into a tight ball and let rest under a slightly damp towel for 30 minutes.

 

4. Roll each ball into a 14-inch long rope. Hold down one end of the rope with one hand while twisting it a few turns with the other. Then form this twisted rope into a ring, pressing and rolling the overlapping ends together on the work surface with one hand to seal. Place rings on 2 greased baking sheets, cover with a damp towel and let rest 1 hour.

 

5. Preheat oven to 350 degrees. Spread sesame seeds on a plate. Brush each ring with the beaten egg and then dip into the sesame seeds, coating it heavily. Rotate each ring gently through your hands, enlarging it into a 7-inch circle. Place the rings back on the baking sheets and let rest 15 minutes or until well puffed. Bake for 25 to 30 minutes or until they are golden brown and sound hollow when tapped on the bottom.

 

Per simit: 417 calories; 12g fat; 2g saturated fat; 36mg cholesterol; 13g protein; 64g carbohydrate; 4g sugar; 4g fiber; 438mg sodium; 73mg calcium.

Adapted from “Classic Turkish Cooking” by Ghillie Basan and “Classical Turkish Cooking” by Ayla Algar