Baking

If you a prefer a loaf with a rounded top, you can bake the dough without the lid in place; the baking time should be the same.

This free-form dough can be shaped into two longer loaves or one big round; you may need to adjust the baking time.

Because brioche is made with a large amount of butter, it is important to use the best quality you can find. Remember: The butter and eggs must be cold, or you may end up with something that resembles cake batter, rather than bread dough. If this happens, chill the dough until it becomes workable. Never add more flour, which toughens the dough.

Challah is sometimes garnished with poppy seeds before being baked; sprinkle 1 1/2 teaspoons poppy seeds over the bread after brushing with egg wash.

Our version of this traditional Christmas bread calls for an assortment of dried fruits; feel free to include candied citrus peel, whose distinctive, slightly bitter flavor is more characteristic of Italian panettone. If substituting larger fruits, such as apricots, pears, or cherries, chop them finely before using.

Instead of making two large loaves, divide the dough into four equal pieces for demi-baguettes.

This classic French loaf is traditionally formed into a leaf. You can scatter the dough with fresh herbs, such as thyme or rosemary, before baking.

In keeping with traditional methods, we boil our bagels briefly before baking. This ensures that they will have a chewy interior, as well as a crisp outer crust.

These rolls can be stored in an airtight container for up to two days.

Focaccia is best eaten the same day it is made, although it will keep for up to one day at room temperature; wrap well with plastic. It tastes great when warmed in a 250-degree oven until heated through, about 15 minutes.

Try this bread toasted in the morning for breakfast.

This bread is also delicious garnished with fresh marjoram or oregano; coarsely chop one-quarter cup herbs, then sprinkle over baked bread.

The puffy, rectangular shape of Ciabatta is thought to have inspired its name, which means “slipper” in Italian.

These pastries would be delicious with a cup of tea in the afternoon.

Look for a coconut that is heavy for its size; when you shake it, you should be able to hear the liquid sloshing inside. The husk should be dark brown without any cracks (which could allow moisture to escape), and the eyes should be dry and free of mold.