Vegetarian

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.

This sauce can be refrigerated for up to one week or frozen for up to one month; let cool completely before storing in an airtight container. Thaw frozen sauce completely in the refrigerator.

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

To help these hors d’oeuvres retain their twisted shapes, thoroughly chill them before baking. You can freeze the formed straws for up to three weeks (no need to thaw), but once they’re baked, it’s best to serve them as soon as possible.

If not using immediately, transfer to an airtight container (icing hardens quickly when exposed to air), and store at room temperature for up to one week. Beat with a rubber spatula before using.