Kneadlessly Simple Part 6

Serving and Storing Best served warm; reheat wrapped in foil in a preheated 350F oven if desired. Cool thoroughly before storing. Store airtight in plastic or aluminum foil. The rolls will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months. Best served warm; reheat wrapped in foil in a preheated 350F oven if desired. Cool thoroughly before storing. Store airtight in plastic or aluminum foil. The rolls will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

Cinnamon Pinwheel Raisin Bread KS Quotient Easy: Fuss-free ingredients; two-stage mixing for dough. Easy hand-shaping required. Easy: Fuss-free ingredients; two-stage mixing for dough. Easy hand-shaping required.

Cinnamon raisin is one of America's most popular breads, and no wonder. The touch of sweetness is always welcome, and the aroma and taste of the cla.s.sic cinnamon-raisin combo is completely irresistible. This large, light, fine-textured loaf is excellent for toast, but is also tasty eaten plain for a snack.

The starting point for this loaf is a batch of the County Fair White Bread County Fair White Bread dough. Prepare it exactly as directed in the original recipe up to the point it is to go into a loaf pan to rise. Don't forget to add the b.u.t.ter, milk powder, and egg as instructed dough. Prepare it exactly as directed in the original recipe up to the point it is to go into a loaf pan to rise. Don't forget to add the b.u.t.ter, milk powder, and egg as instructed before before proceeding with the directions below. proceeding with the directions below.

Yield: 1 large loaf, 12 to 15 slices1 recipe County Fair White Bread County Fair White Bread dough, ready for the second rise dough, ready for the second rise to 1 cup dark raisins, rinsed under hot water, drained well, and patted dryCorn oil or other flavorless vegetable oil or oil spray for coating dough top and baking panUnbleached white bread flour or all-purpose white flour for dusting1 large egg, at room temperature and beaten with a forkGenerous 1/3 cup granulated sugar combined with 1 tablespoon ground cinnamon, divided1 tablespoon cool and firm unsalted b.u.t.ter, cut into fine bitsSecond Rise Once all the second rise ingredients have been added to the dough as directed in the recipe for Once all the second rise ingredients have been added to the dough as directed in the recipe for County Fair White Bread County Fair White Bread, vigorously stir in the raisins until fully and evenly incorporated. Instead of turning out the dough into a baking pan as directed in the original recipe, set it in the refrigerator to rest for 10 minutes.

Coat a 16-inch-long sheet of baking parchment with nonstick spray. Generously dust the parchment with flour. Turn out the dough onto the center of the parchment. Evenly dust with flour, then shape it into a rough rectangle with flour-dusted fingertips. Dusting with more flour as needed to prevent sticking, press out the dough into a 9 x 14-inch evenly thick rectangle. Brush some of the beaten egg evenly over the dough to within 1/8 inch of the edge all around. (Reserve the remaining egg for garnis.h.i.+ng the loaf.) Sprinkle all but tablespoon of the cinnamon-sugar mixture evenly over the dough to within inch of the edge all around; reserve the tablespoon cinnamon-sugar for garnish. Sprinkle the bits of b.u.t.ter over the sugar.

Tightly roll up the dough from a 9-inch-wide side to form a pinwheel log, using flour-dusted hands and lifting up the parchment to a.s.sist the rolling as you work. Pinch the seam together tightly all along the length of the log, then lay seam-side down. Firmly tuck the ends of the log underneath. Transfer the loaf, seam-side down, to a well-greased 9 x 5-inch baking pan. Brush or spray the top with oil. Cover the pan with nonstick spray-coated plastic wrap.

Let Rise Using Any of These Methods For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough rises inch above the pan rim. For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough rises inch above the pan rim.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350F. Evenly brush the dough top with the reserved beaten egg. Wipe away any egg that pools around the pan edges, as it will cause the dough to stick to the pan. Evenly sprinkle the remaining tablespoon of cinnamon-sugar over top. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350F. Evenly brush the dough top with the reserved beaten egg. Wipe away any egg that pools around the pan edges, as it will cause the dough to stick to the pan. Evenly sprinkle the remaining tablespoon of cinnamon-sugar over top.

Baking Bake on the lower rack for 25 to 30 minutes, or until the loaf is nicely browned. Cover with foil and continue baking for 25 to 35 minutes longer, occasionally testing until a skewer inserted in the thickest part comes out with just a few particles on the end (or until the center registers 207 to 209F on an instant-read thermometer). Then, bake for 10 to 15 minutes more to make sure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn the loaf onto the rack; cool thoroughly. Bake on the lower rack for 25 to 30 minutes, or until the loaf is nicely browned. Cover with foil and continue baking for 25 to 35 minutes longer, occasionally testing until a skewer inserted in the thickest part comes out with just a few particles on the end (or until the center registers 207 to 209F on an instant-read thermometer). Then, bake for 10 to 15 minutes more to make sure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn the loaf onto the rack; cool thoroughly.

Serving and Storing Serve warm, or cool, or toasted; the bread slices best when cool. Cool thoroughly before storing in plastic or foil. Keeps at room temperature for 2 to 3 days. May be frozen, airtight, for up to 2 months. Serve warm, or cool, or toasted; the bread slices best when cool. Cool thoroughly before storing in plastic or foil. Keeps at room temperature for 2 to 3 days. May be frozen, airtight, for up to 2 months.

San Francisco-Style Sourdough Bread KS Quotient Easy: Fuss-free ingredients added all at once. Easy hand-shaping. Easy: Fuss-free ingredients added all at once. Easy hand-shaping.

This golden, crackly-crusted round is reminiscent of the bread so many tourists take a fancy to and tote home from San Francisco: The texture is noticeably, pleasingly chewy, the aroma pungently enticing, and, as the name suggests, the loaf strikes a deliciously sour note. Like the cla.s.sic loaf that the Boudin Bakery has been turning out since 1849, it is a straightforward, unenriched bread, incorporating no eggs, sugar, or flavor enhancers other than salt and a suitably sour starter.

As purists will immediately note, my recipe does veer off the traditional path in incorporating a little commercial baking yeast. (Some sourdough devotees consider this a capital offense.) I haven't found that it affects the desired sour flavor, and it's a sensible, convenient fail-safe that guarantees success even if your starter doesn't happen to be lively enough to fully lift the bread on its own. (In fact, the practice of boosting starters by adding some commercial yeast to dough before baking it is fairly common in Germany, and even the esteemed French expert on bread, the late Raymond Calvel, noted that a small amount of a commercial strain could be used in a proper sourdough, or pain au levain, without affecting its taste.) Unlike most of the sourdough bread recipes circulating today, this one calls for baking the bread in a heavy lidded pot. Yes, it better approximates the method of the original California prospectors cooking over open fires, but it also comes much, much closer to producing the crackly, well-colored loaves turned out by the steam-jetted commercial bakery ovens of today. Due to its leanness, cla.s.sic sourdough bread requires a very moist environment during the first stage of baking for good browning and crisping, and a heavy pot automatically traps the necessary steam inside.

As purists will rightly point out, for an absolutely authentic, City-by-the-Bay boule, you need the local wild yeast starter. However, I've found that using any purchased or homemade tangy sourdough starter in this recipe will yield loaves that roughly approximate the typical San Francisco versions. Additionally, I've experimented with a simplified, much more predictable shortcut cultured starter inoculated with a small amount of commercial "instant" baking yeast (see Easy Cultured "Sourdough"Starter (with Commercial Yeast) Easy Cultured "Sourdough"Starter (with Commercial Yeast) for the recipe). Though it tastes tamer than starter produced by its wild cousins, once it matures (this takes 10 days or so), it delivers enough tang for a satisfying sourdough-style loaf. Whatever the starter, read for the recipe). Though it tastes tamer than starter produced by its wild cousins, once it matures (this takes 10 days or so), it delivers enough tang for a satisfying sourdough-style loaf. Whatever the starter, read Easy Cultured "Sourdough"Starter (with Commercial Yeast) Easy Cultured "Sourdough"Starter (with Commercial Yeast) on getting it ready to bake bread. on getting it ready to bake bread.

Another even more convenient, "cheater's" alternative (which yields a delicious-though less sour-tasting-bread) is to replace the starter with some plain yogurt (be sure it includes "active cultures") mixed with cider vinegar. This combo instantly introduces a little of the same lactic and acetic acids that account for the zip of typical yeast starters, though the bread is, of course, not a real sourdough.

Yield: 1 large loaf, 12 to 14 slices3 cups (17.5 ounces) unbleached white bread flour or unbleached all-purpose white flour, plus more as needed1 teaspoons table salt to teaspoon instant, fast-rising, or bread machine yeast (use the larger amount if subst.i.tuting yogurt and vinegar for sourdough starter)1 tablespoon corn oil, canola oil, or other flavorless vegetable oil, plus more for coating dough top and pan2/3 cup wild yeast sourdough starter or Easy Cultured "Sourdough"Starter (with Commercial Yeast) Easy Cultured "Sourdough"Starter (with Commercial Yeast) (or subst.i.tute cup chilled plain "active culture" yogurt and 2 tablespoons apple cider vinegar) (or subst.i.tute cup chilled plain "active culture" yogurt and 2 tablespoons apple cider vinegar)1 cups ice water, plus more if neededFirst Rise In a large bowl, thoroughly stir together the flour, salt, and yeast. In another bowl or measuring cup, whisk the oil and starter (or yogurt and vinegar) into the water. Vigorously stir the mixture into the bowl with the flour, sc.r.a.ping down the sides and mixing just until the ingredients are thoroughly blended. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more ice water to blend the ingredients; don't over-moisten, as the dough should be very stiff. If necessary, stir in enough more flour to stiffen it. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 18 to 24 hours. If convenient, vigorously stir the dough once partway through the rise. In a large bowl, thoroughly stir together the flour, salt, and yeast. In another bowl or measuring cup, whisk the oil and starter (or yogurt and vinegar) into the water. Vigorously stir the mixture into the bowl with the flour, sc.r.a.ping down the sides and mixing just until the ingredients are thoroughly blended. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more ice water to blend the ingredients; don't over-moisten, as the dough should be very stiff. If necessary, stir in enough more flour to stiffen it. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 18 to 24 hours. If convenient, vigorously stir the dough once partway through the rise.

Second Rise Vigorously stir the dough, adding more flour as needed to yield a very stiff and hard-to-stir dough. Then, using a well-oiled rubber spatula, fold the dough in towards the center, working your way all the way around the bowl; this helps organizes the gluten for shaping a loaf. Let the dough rest for 10 minutes. Invert the dough so the underside is up. Sprinkle evenly with 3 to 4 tablespoons of flour. Working in the bowl, shape the dough into a ball; roll it in the flour until coated all over; then work in the flour until it holds its shape. Lightly dusting with flour as needed, form the dough into an evenly shaped high-domed 6-inch diameter round by firmly tucking the edges under all the way around; work gently, as the dough is tender and p.r.o.ne to tearing. Vigorously stir the dough, adding more flour as needed to yield a very stiff and hard-to-stir dough. Then, using a well-oiled rubber spatula, fold the dough in towards the center, working your way all the way around the bowl; this helps organizes the gluten for shaping a loaf. Let the dough rest for 10 minutes. Invert the dough so the underside is up. Sprinkle evenly with 3 to 4 tablespoons of flour. Working in the bowl, shape the dough into a ball; roll it in the flour until coated all over; then work in the flour until it holds its shape. Lightly dusting with flour as needed, form the dough into an evenly shaped high-domed 6-inch diameter round by firmly tucking the edges under all the way around; work gently, as the dough is tender and p.r.o.ne to tearing.

Gently transfer the loaf to an oiled 3- to 4-quart Dutch oven or similar heavy ovenproof pot. Dust the loaf top with more flour, smoothing out evenly. Using a well-oiled serrated knife, make 3 or 4 parallel shallow slashes across the loaf top. Then, working on a diagonal, slash 3 or 4 more lines diagonally across the first set to create a diamond pattern. Brush or spray the dough with oil. Cover the pot with its lid.

Let rise until the dough doubles from its deflated size using any of these methods: Stand at warm room temperature for a 1- to 2-hour regular rise; or in a turned-off microwave along with a cup of boiling-hot water for a 1- to 2-hour accelerated rise. Or, for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough doubles in size.

Baking Preliminaries 15 minutes before baking time, put a rack in the lower third of the oven; preheat to 450F. Generously sprinkle or spray the loaf with water. 15 minutes before baking time, put a rack in the lower third of the oven; preheat to 450F. Generously sprinkle or spray the loaf with water.

Baking Reduce the heat to 425F. Bake on the lower rack, covered, for 55 to 60 minutes, or until the loaf is lightly browned and crusty. Uncover and continue baking for 10 to 15 minutes more, until a skewer inserted in the thickest part comes out with just a few particles on the end (or until the center registers 207 to 209F on an instant-read thermometer). Then bake for 5 minutes longer to ensure the center is done. Cool on a wire rack for 10 minutes. Turn the loaf onto the rack; cool thoroughly. Reduce the heat to 425F. Bake on the lower rack, covered, for 55 to 60 minutes, or until the loaf is lightly browned and crusty. Uncover and continue baking for 10 to 15 minutes more, until a skewer inserted in the thickest part comes out with just a few particles on the end (or until the center registers 207 to 209F on an instant-read thermometer). Then bake for 5 minutes longer to ensure the center is done. Cool on a wire rack for 10 minutes. Turn the loaf onto the rack; cool thoroughly.

A Tangy Taste of History: The California sourdough culture, of course, dates back to the Gold Rush, when so many prospectors leavened their crude camp breads and biscuits with a tangy yeast starter that they came to be called "sourdoughs" themselves. The miners relied on the primitive leavening mostly because, unlike other leavening agents, it was easily renewed and maintained in the rugged frontier conditions. The California sourdough culture, of course, dates back to the Gold Rush, when so many prospectors leavened their crude camp breads and biscuits with a tangy yeast starter that they came to be called "sourdoughs" themselves. The miners relied on the primitive leavening mostly because, unlike other leavening agents, it was easily renewed and maintained in the rugged frontier conditions.

Serving and Storing Cut or tear the loaf into portions; it tastes good warm, but will cut much better when cool. Cool completely before storing. To maintain the crisp crust, store draped with a clean tea towel or in a heavy paper bag. Or, to prevent the loaf from drying out, store airtight in a plastic bag or wrapped in foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months. Cut or tear the loaf into portions; it tastes good warm, but will cut much better when cool. Cool completely before storing. To maintain the crisp crust, store draped with a clean tea towel or in a heavy paper bag. Or, to prevent the loaf from drying out, store airtight in a plastic bag or wrapped in foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.

Variation Whole Wheat Sourdough Bread Proceed exactly as for San Francisco-Style Sourdough Bread, except reduce the white bread flour to 2 cups (12.5 ounces) and add 1 cup (5 ounces) whole wheat flour.

Easy Cultured "Sourdough"Starter (with Commercial Yeast) KS Quotient Easy: Minimal ingredients. Super-reliable. Easy: Minimal ingredients. Super-reliable.

The easiest way to get started with a wild yeast sourdough starter is to beg or borrow a little from somebody who has already a good one bubbling away. For those lacking a necessary personal contact, the King Arthur Flour Company in Vermont is a reliable source for a vigorous, tangy starter that needs only a couple of feedings of water and flour to be ready for use. I've found that it makes an excellent San Francisco-style sourdough loaf, even though the company doesn't claim its starter has a West Coast pedigree! If you feel you must have an actual San Francisco starter, check out www.sourdoughbreads.com or other Internet vendors whose sourdough contains the or other Internet vendors whose sourdough contains the Candida milleri yeast Candida milleri yeast and and Lactobacillus sanfrancisco Lactobacillus sanfrancis...o...b..cteria. bacteria.

If you choose to make your own starter, there are two basic ways to go: The purist's approach followed by professional bakers involves setting out a flour-water mixture and hoping that it has the right strains of wild yeast and lactic acid bacteria. The easier, virtually foolproof (some would say cheater's) approach involves seeding your water-flour mixture with a little commercial instant yeast, which is a "domesticated" cousin of the wild organisms. Since creating a wild yeast, or "spontaneous" starter, is a hit-or-miss proposition, and producing what is technically referred to as a "cultured" starter is quite easy and reliable, it seems appropriate to go the second route in 4Kneadlessly Simple 4Kneadlessly Simple.

There's no trick to this recipe other than to use bottled spring water or any other pleasant-tasting water, good-quality unbleached all-purpose flour, and a very clean gla.s.s bowl, crock, or other container that doesn't react with acid. The mixing, feeding, and maintenance directions below are fairly specific, but in truth they don't have to be followed exactly for success.

It usually takes 10 days from the initial mixing for the cultured starter to yield a noticeably sour loaf. I've made the San Francisco-Style Sourdough Bread San Francisco-Style Sourdough Bread with a young (5-day-old) homemade starter, and though the bread was delicious, it wasn't really sour. For a very tangy loaf, give the starter a full 14 days. with a young (5-day-old) homemade starter, and though the bread was delicious, it wasn't really sour. For a very tangy loaf, give the starter a full 14 days.

cup (2.5 ounces) unbleached all-purpose white flour, plus more for daily and maintenance "feedings"1/8 teaspoon instant, fast-rising, or bread machine yeastAbout 1/3 cup room temperature bottled spring water or other chlorine-free water, plus more for daily and maintenance "feedings"To start the starter In a medium gla.s.s bowl or large, wide-mouth jar, thoroughly stir together the flour and yeast. Stir in 1/3 cup water or enough water to yield a gravy-like consistency. Loosely drape a clean tea towel over the top. If possible, stir the mixture with a clean spoon once in a while; aeration causes more rapid development. You'll probably see bubbling whenever you stir. Let the mixture stand overnight at room temperature. In a medium gla.s.s bowl or large, wide-mouth jar, thoroughly stir together the flour and yeast. Stir in 1/3 cup water or enough water to yield a gravy-like consistency. Loosely drape a clean tea towel over the top. If possible, stir the mixture with a clean spoon once in a while; aeration causes more rapid development. You'll probably see bubbling whenever you stir. Let the mixture stand overnight at room temperature.

To feed the starter For the next 3 or 4 days, stir in another 1/3 cup of flour and to 1/3 cup more spring water daily, stirring once in a while if possible. If the mixture seems to be getting thicker, add the larger amount of water at the feeding. If it's becoming thin, add the smaller amount of water to maintain a gravy-like consistency. The mixture will gradually become more sour tasting and smelling, and may have the aroma of alcohol, too. This means it's maturing. For the next 3 or 4 days, stir in another 1/3 cup of flour and to 1/3 cup more spring water daily, stirring once in a while if possible. If the mixture seems to be getting thicker, add the larger amount of water at the feeding. If it's becoming thin, add the smaller amount of water to maintain a gravy-like consistency. The mixture will gradually become more sour tasting and smelling, and may have the aroma of alcohol, too. This means it's maturing.

On the fourth or fifth day pour off and discard about a third of the mixture before feeding the starter with the usual amount of flour and water. Then continue to feed the same way as before, every day for 4 or 5 more days, allowing the quant.i.ty of starter to build up again. At this point there will be plenty to bake with and a sufficient maintenance amount left over to store.

To liven and refresh the starter for Baking Pour off a third of the mixture, then stir in 1 cup flour and to 2/3 cup water. Let the starter stand for at least 4 hours until very bubbly before using it. Then stir it down and measure out the amount you need. Pour off a third of the mixture, then stir in 1 cup flour and to 2/3 cup water. Let the starter stand for at least 4 hours until very bubbly before using it. Then stir it down and measure out the amount you need.

To maintain the starter Replenish the remaining starter by stirring in the usual cup flour and cup water or enough to maintain a pancake batter consistency. It's a good idea at this point to transfer the mixture to a large, clean container. Loosely cover it; don't use a tight lid. Once it is bubbly again, transfer it to the refrigerator. Replenish the remaining starter by stirring in the usual cup flour and cup water or enough to maintain a pancake batter consistency. It's a good idea at this point to transfer the mixture to a large, clean container. Loosely cover it; don't use a tight lid. Once it is bubbly again, transfer it to the refrigerator.

After about a week, stir; then pour off about a third of the mixture; then feed the remainder by stirring in the usual 1/3 cup flour and cup water. Return it to the refrigerator for another week, and repeat this maintenance feeding weekly.

To revive a refrigerated starter If left unfed for a long time, the refrigerated starter can become very sour and separate into layers. (You may also find that your sourdough loaves actually come out too sour.) Pour off most of the liquid on top, then give it a feeding (adding extra water if necessary), stir well, and set it out at room temperature. If it doesn't bubble at all, also add a tiny pinch of commercial yeast. Repeat the feedings each day for several days, pouring off some of the buildup, until it is bubbly and less sour again. The revived starter can go back in the refrigerator and kept indefinitely on its weekly maintenance feeding schedule. Pour off some of the old amount every time you feed so the quant.i.ty doesn't become too large. It's very rare for a starter to spoil even over years, but if it smells very unpleasant or moldy or has an orange color, it's time to discard it and start fresh. If left unfed for a long time, the refrigerated starter can become very sour and separate into layers. (You may also find that your sourdough loaves actually come out too sour.) Pour off most of the liquid on top, then give it a feeding (adding extra water if necessary), stir well, and set it out at room temperature. If it doesn't bubble at all, also add a tiny pinch of commercial yeast. Repeat the feedings each day for several days, pouring off some of the buildup, until it is bubbly and less sour again. The revived starter can go back in the refrigerator and kept indefinitely on its weekly maintenance feeding schedule. Pour off some of the old amount every time you feed so the quant.i.ty doesn't become too large. It's very rare for a starter to spoil even over years, but if it smells very unpleasant or moldy or has an orange color, it's time to discard it and start fresh.

Sonoma-Style Multigrain Crunch Bread KS Quotient Fairly Easy: Fairly long ingredient list, but easily mixed. Some hand-shaping. Fairly Easy: Fairly long ingredient list, but easily mixed. Some hand-shaping.

This loaf was adapted (and greatly simplified) from a terrific bread recipe shared with me by Craig Ponsford, one of America's world-cla.s.s bakers and founder of Artisan Bakers of Sonoma, California. Craig brought some of his beautiful multigrain loaves to a baking conference in nearby Napa, and, even though I'm not a great fan of multigrain breads, I was bowled over by the unique flavor and texture and handsome look of his version. The secret is the particular combination of nine different whole and ground grains and seeds, which adds a wonderful graininess and crunch, yet doesn't hurt the teeth and completely avoids that earnest "it's good for you, so eat it," character of some multigrain breads.

The longish list of ingredient makes the recipe a bit time-consuming to a.s.semble, though once everything is on hand, it comes together quickly. The reward for the effort is two generous, seed-studded boules with delightfully crisp crusts. (After cooling the loaves thoroughly, stash one loaf in the freezer for great bread with no effort whatsoever.) Yield: 2 large round loaves4 cups (22.5 ounces) unbleached white bread flour, plus more as needed1 cups (7.5 ounces) whole wheat flour cup old-fas.h.i.+oned or quick-cooking (not instant) rolled oats3 tablespoons yellow cornmeal, polenta, or corn grits3 tablespoons bulgur wheat or cracked wheat, optional2 tablespoons wheat branScant 1 tablespoon table salt1 teaspoons instant, fast-rising, or bread machine yeast3 tablespoons millet seeds3 tablespoons flax seeds3 tablespoons sesame seeds3 tablespoon poppy seeds2 2/3 cups ice water, plus more if needed3 tablespoons clover honey or other mild honey1 tablespoons corn oil, canola oil, or other flavorless oil, plus extra for coating dough tops2 tablespoons Cornstarch Glaze Cornstarch Glaze, or 2 tablespoons liquid egg subst.i.tute, for finis.h.i.+ng the loavesFirst Rise In a very large bowl, thoroughly mix together the bread flour, whole wheat flour, oats, cornmeal, bulgur, wheat bran, salt, and yeast until blended. In a small bowl, combine the millet, flax, sesame, and poppy seeds. Reserve 4 tablespoons of the seed mixture for garnish, then stir the remainder into the flour mixture. In another bowl or measuring cup, whisk together the water, honey, and oil until well blended. Vigorously stir the mixture into the bowl with the flour, sc.r.a.ping down the bowl and mixing until very well blended. If the dough is dry and hard to blend, stir in enough more ice water to yield a moist, yet slightly stiff dough. (The seeds will absorb moisture, stiffening the dough further.) Cover the bowl tightly with nonstick spray-coated foil. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours. In a very large bowl, thoroughly mix together the bread flour, whole wheat flour, oats, cornmeal, bulgur, wheat bran, salt, and yeast until blended. In a small bowl, combine the millet, flax, sesame, and poppy seeds. Reserve 4 tablespoons of the seed mixture for garnish, then stir the remainder into the flour mixture. In another bowl or measuring cup, whisk together the water, honey, and oil until well blended. Vigorously stir the mixture into the bowl with the flour, sc.r.a.ping down the bowl and mixing until very well blended. If the dough is dry and hard to blend, stir in enough more ice water to yield a moist, yet slightly stiff dough. (The seeds will absorb moisture, stiffening the dough further.) Cover the bowl tightly with nonstick spray-coated foil. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.

Second Rise Vigorously stir the dough for 1 minute; it should be very stiff. If not, thoroughly stir in enough more bread flour to make it hard to stir. Generously oil two 9-inch deep-dish pie plates, or similar-sized deep-sized ovenproof skillets, or Dutch ovens. Sprinkle 1 tablespoon of the remaining seeds in each plate. Using an oiled serrated knife or kitchen shears, cut the dough in half, then put each half in a plate. Evenly sprinkle each portion with 2 to 3 tablespoons of flour. Working in the plate, shape each portion into a ball and smooth the flour into the surface all over. Lightly dusting with flour as needed, shape each portion into a high-domed 6-inch round, smoothing and tucking the edges underneath all the way around. Generously and evenly brush each loaf with the Cornstarch Glaze (or liquid egg subst.i.tute). Immediately sprinkle the remaining seeds over the loaves. Tent them with nonstick spray-coated foil. Vigorously stir the dough for 1 minute; it should be very stiff. If not, thoroughly stir in enough more bread flour to make it hard to stir. Generously oil two 9-inch deep-dish pie plates, or similar-sized deep-sized ovenproof skillets, or Dutch ovens. Sprinkle 1 tablespoon of the remaining seeds in each plate. Using an oiled serrated knife or kitchen shears, cut the dough in half, then put each half in a plate. Evenly sprinkle each portion with 2 to 3 tablespoons of flour. Working in the plate, shape each portion into a ball and smooth the flour into the surface all over. Lightly dusting with flour as needed, shape each portion into a high-domed 6-inch round, smoothing and tucking the edges underneath all the way around. Generously and evenly brush each loaf with the Cornstarch Glaze (or liquid egg subst.i.tute). Immediately sprinkle the remaining seeds over the loaves. Tent them with nonstick spray-coated foil.

Let Rise Using Any of These Methods For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough doubles from its deflated size. For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough doubles from its deflated size.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 450F. Place a broiler pan on the oven floor. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 450F. Place a broiler pan on the oven floor.

Baking Reduce the temperature to 425F. Immediately add a cup of water to the broiler pan-be careful of splattering and steam. Bake, uncovered, on the lower rack for 30 minutes, until the loaves are browned and firm. Remove the loaves from their pie plates, and transfer them to a baking sheet. Cover the tops with foil (leave the sides uncovered) and continue baking for 20 to 25 minutes, occasionally testing with a skewer inserted in the thickest part until it comes out with just slightly moist particles clinging to the bottom portion (or until the center registers 208 to 210F on an instant-read thermometer). Then bake for 5 to 10 minutes more to be sure the centers are done. Let cool on wire racks for 10 minutes. Transfer the loaves to wire racks; let cool completely. Reduce the temperature to 425F. Immediately add a cup of water to the broiler pan-be careful of splattering and steam. Bake, uncovered, on the lower rack for 30 minutes, until the loaves are browned and firm. Remove the loaves from their pie plates, and transfer them to a baking sheet. Cover the tops with foil (leave the sides uncovered) and continue baking for 20 to 25 minutes, occasionally testing with a skewer inserted in the thickest part until it comes out with just slightly moist particles clinging to the bottom portion (or until the center registers 208 to 210F on an instant-read thermometer). Then bake for 5 to 10 minutes more to be sure the centers are done. Let cool on wire racks for 10 minutes. Transfer the loaves to wire racks; let cool completely.

Serving and Storing The loaves slice best when cool, but the bread is good served warm, at room temperature, or toasted. Cool completely before storing. To maintain the crisp crust, store draped with a clean kitchen towel; or to prevent the loaf from drying out, store airtight in plastic or foil. (Loaves can be re-crisped in a preheated 375F oven for a few minutes, if desired.) Store at room temperature for 2 to 3 days; freeze, airtight, for up to 2 months, then thaw, unwrapped, at room temperature. When thawed, re-crisp the crust in a 375F oven for a few minutes. The loaves slice best when cool, but the bread is good served warm, at room temperature, or toasted. Cool completely before storing. To maintain the crisp crust, store draped with a clean kitchen towel; or to prevent the loaf from drying out, store airtight in plastic or foil. (Loaves can be re-crisped in a preheated 375F oven for a few minutes, if desired.) Store at room temperature for 2 to 3 days; freeze, airtight, for up to 2 months, then thaw, unwrapped, at room temperature. When thawed, re-crisp the crust in a 375F oven for a few minutes.

Crusty Yeasted Cornbread with Coa.r.s.e Salt KS Quotient Easy: Fuss-free ingredients, added before the first rise. Some hand-shaping required. Easy: Fuss-free ingredients, added before the first rise. Some hand-shaping required.

This very corny, sweet-smelling 2-pound round loaf is crusty and golden on the outside, and owing to the corn grits, slightly crunchy-chewy on the inside. It is in the style of artisan loaves, but takes none of the special skill. It is great served with a pot of chili, hearty soup, or stew. It is best when very fresh, as the crunch gradually diminishes in time.

Yield: 1 large loaf, 12 to 14 portions or slices1/3 cup corn grits (or subst.i.tute very coa.r.s.e uncooked polenta)1/3 cup boiling water2 cups (13.75 ounces) unbleached white bread flour, plus more as needed1 cup cornmeal, preferably yellow, plus about 6 tablespoons for dusting the dough and pie plate2 tablespoons granulated sugarScant 1 teaspoons table salt teaspoon instant, fast-rising, or bread machine yeast1 2/3 cups ice water, plus more if needed1 tablespoons corn oil or other flavorless vegetable oil, plus more for brus.h.i.+ng dough top and pie plate to teaspoon coa.r.s.e salt for garnishFirst Rise In a medium bowl, stir together the corn grits and boiling water until lump-free. Let stand until cooled. In a large bowl, thoroughly stir together the flour, cornmeal, sugar, table salt, and yeast. Whisk the ice water and oil into the corn grits mixture, then vigorously stir the mixture into the bowl with the flour, sc.r.a.ping down the sides and mixing until thoroughly blended. If too dry to mix together, add just enough more water to facilitate mixing, but don't over-moisten, as the dough should be fairly stiff. If necessary, add in enough more flour to stiffen it slightly. Brush the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours; vigorously stir once partway through the rise, if convenient. In a medium bowl, stir together the corn grits and boiling water until lump-free. Let stand until cooled. In a large bowl, thoroughly stir together the flour, cornmeal, sugar, table salt, and yeast. Whisk the ice water and oil into the corn grits mixture, then vigorously stir the mixture into the bowl with the flour, sc.r.a.ping down the sides and mixing until thoroughly blended. If too dry to mix together, add just enough more water to facilitate mixing, but don't over-moisten, as the dough should be fairly stiff. If necessary, add in enough more flour to stiffen it slightly. Brush the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours; vigorously stir once partway through the rise, if convenient.

Second Rise Using an oiled rubber spatula, lift and fold the dough in towards the center all the way around but don't deflate it completely; don't stir. Oil a 9- to 9-inch deep-sided pie plate. Sprinkle 2 tablespoons of the cornmeal in the plate, then tip back and forth to spread the cornmeal on the bottom and sides. Loosen the dough from the bowl sides with an oiled rubber spatula and gently invert it into the plate. Sprinkle the dough with more cornmeal. Pat and press it into the dough with your fingertips. Then firmly tuck the sides of the loaf underneath all the way around to form a smooth, round, high domed loaf, about 7 inches in diameter. Using well-oiled kitchen shears or a serrated knife, cut 5 or 6 2-inch curved shallow slashes radiating from the center of the dome to create a pinwheel effect. Tent with nonstick spray-coated foil. Using an oiled rubber spatula, lift and fold the dough in towards the center all the way around but don't deflate it completely; don't stir. Oil a 9- to 9-inch deep-sided pie plate. Sprinkle 2 tablespoons of the cornmeal in the plate, then tip back and forth to spread the cornmeal on the bottom and sides. Loosen the dough from the bowl sides with an oiled rubber spatula and gently invert it into the plate. Sprinkle the dough with more cornmeal. Pat and press it into the dough with your fingertips. Then firmly tuck the sides of the loaf underneath all the way around to form a smooth, round, high domed loaf, about 7 inches in diameter. Using well-oiled kitchen shears or a serrated knife, cut 5 or 6 2-inch curved shallow slashes radiating from the center of the dome to create a pinwheel effect. Tent with nonstick spray-coated foil.

Let Rise Using Any of These Methods For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough doubles from its deflated size, removing the foil if the dough reaches it. For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough doubles from its deflated size, removing the foil if the dough reaches it.

Baking Preliminaries 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 450F. Set a broiler pan on the oven floor. Generously sprinkle the loaf top with water. Immediately sprinkle the top with the coa.r.s.e salt. 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 450F. Set a broiler pan on the oven floor. Generously sprinkle the loaf top with water. Immediately sprinkle the top with the coa.r.s.e salt.

Baking Put 1 cup ice water in the broiler pan; watch out for steam. Reduce the heat to 425F. Bake, uncovered, on the lower rack for 25 to 30 minutes, until the top is nicely browned and the loaf is firm. Transfer the loaf from the pie plate to a baking sheet. Cover the top loosely with a square of foil; the sides of the loaf should remain uncovered. Bake for 30 to 35 minutes more, until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom portion (or until the center registers 208 to 210F on an instant-read thermometer). Then bake for 5 to 10 minutes more to be sure the center is done. Cool in the pan on a wire rack for 15 minutes. Remove the loaf to the rack; let cool completely. Put 1 cup ice water in the broiler pan; watch out for steam. Reduce the heat to 425F. Bake, uncovered, on the lower rack for 25 to 30 minutes, until the top is nicely browned and the loaf is firm. Transfer the loaf from the pie plate to a baking sheet. Cover the top loosely with a square of foil; the sides of the loaf should remain uncovered. Bake for 30 to 35 minutes more, until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom portion (or until the center registers 208 to 210F on an instant-read thermometer). Then bake for 5 to 10 minutes more to be sure the center is done. Cool in the pan on a wire rack for 15 minutes. Remove the loaf to the rack; let cool completely.

Serving and Storing Serve the bread warm, or cooled, cut into wedges or crosswise into slices. To maintain the crisp crust, store wrapped in a clean tea towel or heavy paper bag. If desired, re-warm, uncovered, on a baking sheet in a 400F oven for a few minutes. The bread will keep at room temperature for 2 days, and may be frozen, airtight, for up to 1 month. Serve the bread warm, or cooled, cut into wedges or crosswise into slices. To maintain the crisp crust, store wrapped in a clean tea towel or heavy paper bag. If desired, re-warm, uncovered, on a baking sheet in a 400F oven for a few minutes. The bread will keep at room temperature for 2 days, and may be frozen, airtight, for up to 1 month.