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Bread - Buns - Bagels

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This is pure picnic and party fare - zesty and chock full of good things. Good hot or cold and you can use frozen bread dough to make this or my Pain Ordinaire (recipe given). Thin cold slabs work well as appetizers with wine or sangria, warm big wedges make a salad a meal. Instructions are given to bake this bread in the oven or on the grill.
Nothing like freshly-baked flatbread

Try this on the BBQ or in the oven. It's rustic, easy and perfect as a go-with bread for so many meals.

Crusty outside, tender and airy inside. A rustic little bread that takes well to variations. You could make a meal of these and a tossed salad and a nice cauldron of Leek and Potato Soup. Make these in miniature loaf pans or bake as free form rolls. The malt powder with color and flavor but it's entirely optional. 

Quick bread time and what a nice version! Apples and pecans in a buttery little loaf that bakes up golden. A dusting of sugar before baking and some slivers of apple inset in the batter makes this Cape Cod vacation pretty. Make two of these and wrap one up as a gift in a new tea-towel in a basket of apples.

A must on the Middle Eastern table that is welcome on any menu. Store-bought pita is easily found but nothing beats warm, fresh pita which you can serve with Syrian Lemon Garlic Hummus.

Does anyone recall how spectacular fresh yeast is? Especially in a challah?
Fresh yeast is available from local bakers or by Fleishmanns (look in the dairy case). Whatever you do find some because fresh yeast makes the best challah possible;  the scent of fresh yeast challah replicates a real  bakery in your kitchen (even as it rises, never mind as it bakes!) You can also let this rise about 20%  and then freeze the dough/loaf. Let it rise in the fridge the night before baking and give it 1-2 hours on the counter before actually  baking it.

Fresh yeast is available at bagel bakeries or any bakery  - just ask for a block. Instant dry yeast is also perfectly fine for this feathery, moist and lightly sweet holiday challah but nothing beats the imcomparable taste and texture of a challah made with fresh yeast, let alone, the fragrance! If you never experienced the slightly different (and more subtle) scent of fresh yeast in home bread baking, make this new year the time to start. Be brave. Be bold. Start the new year on a high note. 

This is lofty, airy, moist, golden and as good toasted as it is fresh. I make this bread every other day as it does double duty as breakfast toasting bread or for sandwiches at lunch.

Lightly sweet with golden honey, this is a perfect, golden, Sabbath egg bread.

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