Bread

We used apple juice to sweeten the bread, but this recipe is equally tasty made with orange juice or cranberry juice.

Graham flour is coarser than regular whole-wheat flour, which also works. If you use the latter, substitute 1/2 cup wheat bran for 1/2 cup all-purpose flour.

All ingredients except the milk and water should be at room temperature. This bread can be stored in a resealable plastic bag at room temperature for up to 2 days.

If you don’t have a mixer, knead the dough by hand on a lightly floured surface until smooth, about 10 minutes.

You can store the banana bread, wrapped well in plastic wrap, at room temperature up to 4 days.

This cornbread—made slightly sweet with the addition of dark brown sugar—mixes very easily: Just whisk together the dry ingredients; melt the butter and sugar; and whisk in cold milk to cool the liquid. Next, whisk in the eggs, then stir the brown sugar mixture into the cornmeal, scrape the batter into the pan, and bake.

You will need about 2 medium sweet potatoes to obtain 2 cups cooked flesh. We like the flavor of roasted potatoes best, but you could also use boiled or steamed potatoes. Before using, peel and discard the skins.

To store, wrap the loaf tightly in plastic; refrigerate for up to 1 week, or freeze for up to 2 months.

These can be made a day ahead and stored in an airtight container after cooling.