Cookbooks

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.

This sauce can be refrigerated for up to one week or frozen for up to one month; let cool completely before storing in an airtight container. Thaw frozen sauce completely in the refrigerator.

Keep dough in an airtight container in the refrigerator for up to one day; before using, let it come to room temperature. If freezing, dough should be shaped and wrapped well in plastic first. Thaw completely in the refrigerator.

The puffy, rectangular shape of Ciabatta is thought to have inspired its name, which means “slipper” in Italian.

This is a laminated dough that is created with layers of dough and butter. It’s the foundation of many breakfast pastries, such as the ones on the following pages. This recipe makes enough dough for two batches.

Pissaladière is a specialty of the southern French town of Nice. Named for pissalat (“salted fish”), this tart always includes anchovies, either whole or puréed, which are spread over the dough before baking.

These pastries would be delicious with a cup of tea in the afternoon.