Bread

This recipe is used to prepare Mexican Corn-Bread Pudding.

Use this focaccia to make Sausage, Bell Pepper, and Onion Sandwiches and Genoa Toasts.

In this recipe-for a change of pace from plain olive oil-try any of the oils currently on the market that are flavored with garlic, basil, or rosemary.

This recipe makes 2 small loaves of cornmeal bread: you can freeze 1 loaf, wrapped in plastic wrap, up to 2 weeks.

Traditional New York-style salt sticks are chewy and dense because they are usually made from the same dough as bagels. These are softer and more delicate and make fine dinner or sandwich rolls.

Here's a different use for one of the ingredients from the first Thanksgiving. Though this recipe is particularly easy to prepare with frozen winter squash purée, canned pumpkin purée or mashed freshly cooked butternut squash will work just as well. The squash will impart a beautiful golden color to the rolls.

In summer, this bread can be cooked on the grill; in cold weather, it's just as good prepared in the oven.

(Chick-Pea Flatbread with Sage)

Can be prepared in 45 minutes or less.

In most baking recipes, it is customary to see salt measured in teaspoons. The amount of salt called for in the following recipe, however, is correct for the proportion of flour used.

A quick bread that's full of seasonal flavors.

The relatively large amount of salt in this bread is the secret to a full-flavored baguette.