In a large bowl (or the bucket of your bread machine), combine all of the ingredients until a rough dough forms, then knead (about 10 minutes by hand, 5 to 7 minutes by bread machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour (or allow the bread machine to complete its cycle). The dough will become somewhat puffy, but probably won't double in bulk. Shape the dough into a loaf, and place it in a lightly greased 8 1/2" x 4 1/2" bread pan. Cover the pan with lightly greased plastic wrap, and allow the bread to rise until it's crowned about 1" over the rim of the pan (about 1 to 1 1/2 hours). Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for 35 minutes, or until its interior registers 190°F on a digital thermometer. Remove the bread from the oven, take it out of the pan, and allow it to cool on a rack.

Place all of the ingredients into the bucket of your bread machine. Use the smaller amount of water in the summer, or during humid conditions; use the larger amount of water in winter, or if you're in a dry climate. Program your machine for basic white bread, light crust. Midway through the second kneading cycle, check the dough; it should be soft, smooth and slightly sticky. Adjust the dough's consistency with additional flour or water, if necessary. For a true English muffin effect, remove the dough after either the final kneading or before the final rise and roll it in cornmeal. Place the dough back in the machine to rise and bake. Remove the finished bread from the machine, and cool it on a rack.

To bake in a bread machine: Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for the basic cycle, and press Start. Check the dough's consistency about 10 minutes before the end of the final kneading cycle, adding additional water or flour to form a soft, smooth ball of dough. Allow the machine to complete its cycle. Cool the bread completely before serving. To bake in an oven: Program your bread machine for the dough or manual cycle. When the cycle is complete, remove the dough, and place it in a lightly greased 8 1/2" x 4 1/2" loaf pan. Allow the dough to rise, covered, for about 1 hour, or until it's crowned about 1" over the rim of the pan. Bake the bread in a preheated 350°F oven for 35 to 45 minutes, or until it's a deep golden brown and a digital thermometer inserted into the center of the loaf registers about 190°F. Remove the bread from the oven, turn it out of the pan, and let it cool on a rack. Store completely cooled bread, well wrapped, at room temperature for several days. Freeze for longer storage.

The first goal of every budding artisan bread-baker is a crusty, flavorful baguette. Let this recipe be the starting point on a journey that may last for quite a long time — the "perfect" baguette is a goal pursued by even experienced bakers. Just remember — the pleasure is in the journey, not the destination! This recipe will yield excellent flavor and texture every time you experiment.

Poolish Combine the flour, water and yeast; mix until well-blended. Let the poolish rise, covered, at cool room temperature for 12 to 24 hours. It should dome slightly on top, and look aerated and bubbly. Try to catch it before it starts to fall, as it will be at its optimum flavor and vigor when it's at its highest point. Mixer method: Place the flour, yeast and salt in the bowl of your mixer. Pour some of the water around the edges of the poolish in its container to loosen it. Pour the poolish and water onto the flour. Using the flat beater paddle, mix the dough on low speed for 3 minutes, adding more flour or water if necessary to bring the dough together. The dough should look a little sticky, but should clean the sides of the bowl. Switch to the dough hook, knead for 4 minutes, cleaning the dough from the hook at the 2-minute mark. Bread machine method: Place the flour, yeast and salt in the bucket of your bread machine. Pour some of the water around the edges of the poolish in its container to loosen it. Pour the poolish and water onto the flour. Program the machine for dough and press Start. Check the dough after about 10 minutes of kneading; add more flour or water if needed to create a sticky dough. To mix by hand: In a large bowl, combine the dough ingredients with the poolish. Stir until the dough begins to come together. Oil your hands and use a dough scraper to knead the dough right in the bowl - this will help knead the dough without adding too much flour. Transfer the dough to a lightly oiled bowl (or oil your mixer bowl, and leave it in there). Cover the bowl, and let the dough rise for 2 hours, folding it over after the first hour (or more frequently, if the dough is very slack or wet; this folding helps strengthen the gluten). Divide the dough into three pieces and gently pre-form it into rough logs. Let it rest for 20 minutes, and then shape it into baguettes. Proof the baguettes, covered, on your baguette pan until they're puffy looking, 30 to 40 minutes. Preheat your oven (and your baking stone, if you have one) to 500°F. Just before putting the loaves into the oven, slash the tops several times. Hold your knife at a 45° angle to the dough's surface, and slice quickly and decisively, about 1/2-inch deep. Spritz the loaves with water, place them in the oven, and reduce the oven temperature to 475°F. Bake the loaves for 18 to 24 minutes. Remove the loaves from the oven when they're a deep, golden brown, and transfer them to a rack to cool.

Whisk together the egg and potato water. Place into a bowl, or the bucket of a bread machine, if you have one. "That's my favorite method of kneading yeast dough," says Sue. Add the soft butter. Whisk together the remaining dry ingredients, stirring everything together as best you can. If you're using a bread machine, just add the ingredients to the bucket. Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — until you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), the dough should form a smooth ball. Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy. While the dough is rising, lightly grease two 9" round cake pans, or a 9" x 13" pan. Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces. Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom, then rolling it under the palm of your hand into a smooth ball. Place eight rolls in each of the round cake pans (or all 16 rolls in the 9" x 13" pan), spacing them evenly; they won't touch one another. Cover the pan(s) with lightly greased plastic wrap, and allow the rolls to rise till they're very puffy, and have reached out and touched one another, about 1 hour. While the rolls are rising, preheat the oven to 350°F. Bake the rolls until they're a deep golden brown on top, and lighter on the sides, 20 to 25 minutes. Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They'll be hot and delicate, so be careful. Brush with melted butter, if desired. Serve warm, or at room temperature. Yield: 16 rolls.

Combine the cracked wheat and boiling water in the pan of your bread machine, and let the wheat soften for 30 minutes. Place the remaining ingredients into the pan in the order recommended by the manufacturer. Program the machine for the basic cycle, and press Start. Check the dough's consistency about 10 minutes before the end of the final kneading cycle, adding additional water or flour to form a soft, smooth ball of dough. Allow the machine to complete its cycle. Store, wrapped, on the counter for up to 5 days, or freeze for up to 3 months.

To make the dough: Mix and then knead all the dough ingredients together to make a smooth, slightly sticky dough. This will take about 7 minutes in a stand mixer; or use the dough setting on your bread machine, allowing the machine to complete its cycle and skipping to step #3 below. Transfer the dough to a lightly greased bowl or 8-cup measure, cover it, and allow it to rise for 60 to 90 minutes, until it's just about doubled in bulk. While the dough is rising, stir together the filling ingredients. On a lightly floured or lightly greased work surface, roll the dough into a 9" x 15" rectangle. Sprinkle the filling atop the dough, leaving a 1" border at the edges. Roll the dough up jelly-roll style, starting with a long edge. Pinch the seams well, and tuck the side edges under, pinching them to seal. Pick up the log of dough and transfer it, seam-side down, to a parchment-lined baking sheet. Shape it into a crescent or horseshoe shape. Make cuts (about 1/2" deep) at 1" intervals across the top of the loaf. Cover the crescent with greased plastic wrap and let it rise for 30 minutes. Towards the end of the rising time, preheat the oven to 375°F. Bake the bread for 25 to 30 minutes, or until it's golden brown. Allow it to cool for 10 minutes before serving warm. Yield: 8 to 10 servings.

Place all of the dough ingredients into the bucket of your bread machine. Program the machine for dough, and press Start. After about 10 minutes of kneading, check the dough's consistency; it should be smooth and very soft, though it should form a ball and clean the bottom and sides of the bucket. Adjust its consistency with additional flour or water, if necessary, and allow the machine to complete its cycle. Turn the dough out onto a lightly floured surface, and divide it into 32 small pieces, each about 1 1/2" in diameter. Whisk together the brown sugar and cinnamon. Dip the balls in the melted butter, roll them in the cinnamon-sugar, and layer them in the bucket. Place the bucket in the machine, close the lid, and allow the bread to rise until doubled, about 1 hour. Program the machine for bake only, 65 minutes, light crust, and press Start. When the cycle is complete, let the bread stand for a few minutes, then remove the bucket and turn the bread out onto a serving platter.

Mix and knead together all of the ingredients — by hand, mixer, or bread machine — until the dough is smooth and supple, 6 to 8 minutes. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 60 minutes. Preheat your oven to 350°F. Grease a 8 1/2" x 4 1/2" loaf pan and set it aside. Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in the prepared pan, cover the pan loosely with greased plastic wrap, and allow the bread to rise for about 1 hour, or until it's crowned about 1" above the edge of the pan. Bake the bread for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes. Its interior will register 195°F on an instant-read thermometer when it's done. Remove the bread from the oven, turn it out of the pan, and cool it on a rack before slicing. Store for 5 days well-wrapped at room temperature, or freeze for 3 months.

Combine all of the dough ingredients — using your hands, a mixer or a bread machine — until it's smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy, about 1 to 1 1/2 hours. To make the filling: In a medium-sized saucepan, sauté the onion and garlic in the butter until the onions are soft and golden brown. Remove the pan from the stove, allow it to cool to lukewarm, then stir in the paprika and cheese. Set it aside. To assemble the bread: Turn the dough out onto a lightly oiled or lightly floured work surface. Roll it into an 18" x 12" rectangle, and cut it lengthwise into three 18" x 4" strips. (See "tips", below.) Place a row of filling down the middle of each strip. Fold the strips over, use the heel of your hand to seal the edges, then roll into logs, sealing the ends. This is a very extensible (stretchy) dough. The logs will try to become VERY long as you roll them, but try to keep them within a few inches of their original length. Braid the logs and place the braid on a lightly greased or parchment-lined baking sheet. Cover lightly and allow the loaf to rise for 1 hour. Preheat the oven to 375°F. Beat the egg yolk with 1 tablespoon water and brush the loaf all over with the egg wash. Sprinkle it with the seeds of your choice. Bake the braid for 35 to 40 minutes, until it's deep brown and sounds hollow when thumped on the bottom, or until an instant-read thermometer inserted into a thick part of the bread (but not into the filling) registers 200°F or higher. Store the bread, well-wrapped, at room temperature for up to 5 days or in the freezer for up to a month.

Prepare the sweet vanilla yeast dough by hand, machine or on the dough cycle of your bread machine. Allow the dough to rise for 60 minutes or until full and puffy. Divide the risen dough into 8 equal portions and shape into round buns. Place on a parchment-lined baking sheet. Set aside while you prepare the lemon crunch dough. Preheat the oven to 350°F and combine the cake flour blend, sugar, butter, lemon powder (or zest) and baking powder in a small bowl until crumbly. Add the egg and enough cream or milk to make a soft, sticky cookie dough. Dip your fingers in cold water and scoop up about 2 tablespoons of the lemon dough. Use your wet hands to mold it around one of the buns. The water will keep the dough from sticking to you, and help smooth out the lemon dough. If desired sprinkle the buns with coarse white sparking sugar. Place the lemon dough coated buns on the baking sheet to rise, covered, for 25 to 30 minutes or until full and round. Bake for 25 to 30 minutes or until the bottom edges of the buns just begin to turn brown. During the baking, the lemon dough will crinkle and crackle over the sweet dough. Each will be unique. Remove the buns form the oven and allow to cool for 15 minutes before serving. Store the buns at room temperature in a plastic bread bag for up to 4 days. The crackle will soften over time, but is still delicious. Yield: 8 large buns.

Remove the paddles from the machine's bucket. Program the machine for bake, 70 minutes; add the keep-warm option if desired. Lightly grease the inside of the bucket. To make the filling: Combine all of the filling ingredients, and spoon into the bucket. To make the topping: Whisk together the flour, salt, sugar, and baking powder. Using a pastry cutter, a fork, or your fingers, work the butter into the dry ingredients until the mixture is crumbly. Add the milk or cream, stirring just until combined. Pat the biscuit topping over the fruit. Place the bucket in the machine, and press start. When the machine has completed the bake cycle, serve immediately; or leave the cobbler in the machine on the keep-warm cycle. The juice in the filling will be quite liquid if served right away, which isn't necessarily a bad thing; gently crush the biscuit topping to absorb the liquid. If you prefer a more solid cobbler, wait about 20 minutes; the filling will firm up a bit.

To make the dough: Place the dough ingredients into the bucket of your bread machine following the manufacturer's instructions (usually, liquids first). Program the machine for basic or white bread, medium crust, or if you're going to bake the bread in a conventional oven, program for manual or dough. Press Start. After 10 minutes of kneading, adjust the consistency of the dough by adding water or flour to make a soft, sticky dough. After the first rise, remove the dough from the machine and transfer it to a lightly oiled work surface. Shape it into an 8" x 18" rectangle. Dimple and stretch the dough into shape with your fingertips. It'll probably end up no more than 1/2" thick. Cover the dough and let it rest while you prepare the filling. To make the filling: Squeeze the roasted garlic pulps from their little parchment tubes. Don't worry, the skins stay pretty much in your hand and any strays are easily identified and recovered. Mash the garlic into a paste and then spread it over the dough. (It won't be evenly distributed, that's fine.) Whisk the egg white and salt until foamy. Brush the wash over the garlic. Evenly distribute the Parmesan, bread crumbs and herbs over the garlic, leaving one short (8") end clear. Starting with the opposite short edge, roll the dough toward the bare edge, forming it into a log and pinching the seam closed. Pinch the ends shut as well. You may need to tuck them under a bit to fit the loaf back into your bread machine bucket or into a loaf pan. To bake the bread: To complete the recipe in the bread machine, remove the paddle(s), place the bread back in the bucket, seam-side down, close the lid, and let the machine finish its cycle. To finish the recipe in the oven, preheat the oven to 375°F. Place the bread seam-side down in a lightly greased 9" x 5" bread pan, or on a parchment-lined baking sheet. Cover the loaf lightly with a towel or plastic wrap, and let it rise for about 45 minutes, or until it's puffy looking. The dough should crest almost an inch above the pan sides, and should hold your finger's indentation if you poke it. Use a pair of scissors to snip several small slashes into the loaf, about every 2". The cuts should be about 1 1/2" deep and 3/4" wide. Bake the bread for 45 to 50 minutes, rotating the pan halfway through the time for more even baking. If you have an instant-read thermometer, the bread's internal temperature should read between 190°F and 200°F. Remove the bread from the oven, turn it out of the pan, and cool it on a rack before slicing. Store the loaf, well-wrapped, at room temperature for up to 5 days or freeze for up to 3 months.

For the dough: In a large bowl or the pan of your bread machine set on the dough cycle, combine the water, yeast, salt, sugar, and sesame oil. Whisk together 1 cup of the flour with the potato flour or potato flakes, and add to the water. Add the remaining flour and mix until a soft dough forms (or start the bread machine). Adjust the dough's consistency by adding water or flour by the tablespoon as needed. Knead the dough for 6 minutes in a mixer at medium speed, or 8 to 10 minutes by hand. The dough should be soft and smooth, but not stick to your finger when lightly touched. Cover the mixing bowl or transfer the dough to a greased 8-cup container and let the dough rise for about an hour, until doubled. If using a bread machine, simply let it finish its cycle after checking the consistency. To make the filling: Mix the tahini, honey, and sesame seeds together until no lumps remain. Stir in the scallions and cilantro. To shape the rolls: Deflate the dough and roll it out on a lightly floured surface to a 10" x 16" rectangle. Spread the filling over the dough, leaving 1/2" on each of the long sides bare. Roll the dough up from the long side and pinch edges together. Using a sharp knife or dental floss, slice the dough into 12 pieces. Place the rolls, cut side up, on a parchment-lined baking sheet 1/2" apart. Cover with greased plastic wrap and let rise for 20 minutes while you preheat the oven to 350°F. Once the rolls have risen enough to look puffy, brush the tops with water and sprinkle with the mixture of black and white sesame seeds. Bake for 20 to 25 minutes, until golden brown. Remove from the oven and serve warm.

Moravian Sugar Cake is a traditional recipe found in various parts of the country, including Pennsylvania and North Carolina. Moravians, a religious denomination native to the former country of Czechoslovakia, brought the recipe with them when they immigrated during the last century. Though the religion itself embraces discipline and austerity, the sugar cake recipe doesn't reflect those traits; it is a rich, sweet and sumptuous confection.

To make the dough: This can be done 3 different ways. Bread machine method: Place all of the ingredients into the pan of your machine, program the machine for manual or dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle. Mixer method: Combine the ingredients as above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Manual method: In a medium-sized mixing bowl, combine all of the ingredients, stirring until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth, shiny and supple. If using the manual or mixer method: Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Transfer the dough to a lightly greased 18" x 13" half sheet pan. Roll it into a rough 12" x 8" rectangle, forming a lip with your fingers all around the edges. Spread the fruit over the crust; it'll make a single layer that covers most of the crust. Sprinkle the Pie Filling Enhancer over the fruit. Cover the cake with plastic wrap, and set it aside to rise for 1 hour, or until it looks puffy. To make the topping: Combine the brown sugar, cinnamon, and ClearJel and sprinkle over the fruit, then drizzle the butter over the sugar, followed by the heavy cream. Bake the cake in a preheated 375°F oven for 30 minutes, or until it's golden and bubbly on top. Remove it from the oven, and gently slide it from the pan onto a rack to cool. Serve warm, or at room temperature.