Bread

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.

Placing the dough in English muffin rings will allow it to rise and bake taller, but you can still make the muffins without them—simply let the rounds rise on their own, then fry and bake them as directed. They will taste just as delicious.

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.

If using dry yeast instead of fresh, heat the milk to about 110°F, then stir in the yeast to dissolve. Let stand until foamy, about five minutes, and proceed with the recipe. The dough can be made ahead through all of the turns and frozen for up to three months; before using, defrost the dough in the refrigerator for twenty-four hours. After baking, Croissants are best eaten within six hours.

The addition of raisins, caraway seeds, and egg makes this version richer and even more delicious than traditional Irish soda bread.

Sautéed corn moistens this cornbread, but you can omit it if you are using the bread in a traditional stuffing. For a spicy variation, add two medium jalapeños, seeded and finely chopped, to the corn before sautéeing.

If you use miniloaf pans, reduce the baking time to forty-five minutes. Because this recipe calls for dried figs, it can be made year-round; the figs’ seeds give the bread a nice crunch.

If you use miniloaf pans, reduce the baking time to forty-five minutes. This bread is delightful as soon as it cools, but it’s even better the next day, when the flavors have had a chance to develop.

If you use miniloaf pans, reduce the baking time to forty-five minutes. The recipe comes from Deanna Caceres Cahn, a former brand manager in the Martha Stewart Signature furniture group.

Since they will start to deflate as they cool, popovers are best served warm from the oven. Butter and jam are traditional accompaniments.

Any Southern cookin’ conjures up corn bread. Ours is sweet and mellow and goes great with the tanginess of our bar-b-que.