Printed from the forthcoming cookbook, "The High Plains Sifter: High-Altitude Baking for Every Occasion."

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
3/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1/2 cup dried currants
1 cup half-and-half (or heavy cream)

Preheat the oven to 450° F. Line a sheet pan with parchment paper or a silicone baking mat.

Whisk together the flour, baking powder, sugar, and salt in a large bowl. Use a pastry blender, or your fingertips and quickly cut in the butter until mixture resembles coarse meal. (This can also be done in a food processor with 8-10 one-second pulses.) Stir in the currants. Stir in the half-and-half with a rubber spatula until the dough begins to form, about 30 seconds.

Turn out the dough onto a lightly floured surface and gently knead the dough by hand 5-6 times just until it comes together. Gently pat the dough into a 9-inch circle and cut into 8 wedges.

Place the wedges on an ungreased baking sheet. (The scones can be made ahead and refrigerated for up to 2 hours.)

Bake for 15 to 18 minutes; until golden brown. Cool on the pan on a wire rack for at least 10 minutes. Serve warm or at room temperature.

Makes 8 scones.

high altitude (5200ft): Reduce the sugar by 1 tablespoon; increase the half-and-half by 2 tablespoons.

variations: These recipes will be available in the cookbook.

send your comments

Printed from the forthcoming cookbook, "The High Plains Sifter: High-Altitude Baking for Every Occasion."

4 cups bread flour
2 teaspoons table salt
1 1/2 teaspoons instant "rapid rise" yeast
1 1/4 cups warm water
1 tablespoon molasses
cornmeal for dusting
1/2 cup topping ingredients (optional)

Mix the flour and salt in the bowl of a standing mixer fitted with a dough hook. Add the yeast, water, and molasses and mix at lowest speed until dough looks shredded, about 4 minutes. (Don't be tempted to add more water; the dough will eventually come together.) Continue kneading the dough on low speed for 15 minutes until it comes together and is smooth.

Turn the dough out on to your work surface and divide into eight portions. Roll each piece into a smooth ball and cover with a towel or plastic wrap and let it rest for 5 minutes.

Form dough balls into dough rings by pressing your index finger through the center of each ball and carefully stretch them into a ring. They should be the same thickness all around. Place each ring on a cornmeal-dusted baking sheet, cover with plastic wrap, and allow to rise for 1 1/2 hours. (You can also let them rise overnight in the refrigerator.) Meanwhile, preheat the oven to 450° F.

About 20 minutes before baking, fill a large pot with 3 inches of water and bring to a boil. Working 2-3 at a time, place the dough rings into the boiling water, stirring and submerging them with a slotted spoon for 30 to 35 seconds. Remove the bagels from the water and place them on a wire rack to drain.

Transfer the boiled rings, rough side down, to a sheet pan lined with parchment paper or a silicone baking mat. Bake them until deep golden brown and crisp, about 15-18 minutes. Use tongs to transfer them to a wire rack to cool. Serve warm or at room temperature. They can be frozen.

Toppings: Topping ingredients stick to the bagels best when applied to the dough rings just as they come out of the boiling water, while still wet and sticky.

Options include: raw sesame, poppy, or caraway seeds, dehydrated onion or garlic flakes, and sea salt or kosher salt. You can also combine toppings. For example, use 2 tablespoons each of sesame and poppy seeds and 1 tablespoon each of caraway seeds, sea or kosher salt, dehydrated onion flakes, and dehydrated garlic flakes.

Place your topping selections in shallow bowls. When the bagels come out of the boiling water, place them top-side down in the toppings. Transfer them to a wire rack to cool. Proceed with baking as directed.

Makes 8 bagels.

high altitude (5200ft): Increase the water by 2 tablespoons.

variations: These recipes will be available in the cookbook.

send your comments

Printed from the forthcoming cookbook, "The High Plains Sifter: High-Altitude Baking for Every Occasion."

1 2/3 cups yellow cornmeal
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon granulated sugar
1 teaspoon ground black pepper
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/8 teaspoon cayenne pepper
1/2 teaspoon Old Bay seasoning
1 tablespoon dried parsley
2 large eggs, lightly beaten
1 cup buttermilk
3/4 cup grated onion (about 1 small onion)
vegetable oil or shortening; for frying

Preheat the oven to 170° F.

Whisk together the cornmeal, flour, baking powder, sugar, pepper, salt, baking soda, cayenne, Old Bay seasoning, and parsley thoroughly in a large bowl; set aside. In a small bowl, whisk together the eggs, buttermilk, and onions. Add the egg mixture to the flour mixture and stir until the dry ingredients are moistened. Allow the batter to rest while you prepare the oil.

Pour about one inch of vegetable oil into a wide skillet or dutch oven. Heat the oil over medium-high until it reaches 165° F.

Gently drop tablespoons of the batter into the hot oil. Fry 6-8 at a time. Turn the hushpuppies with a slotted spoon so they get cooked on all sides. Fry for 2-2 1/2 minutes until browned and cooked through. (You might want to do a "test" hushpuppy so you'll know how long it takes.)

Transfer the cooked hushpuppies to a paper towel-lined sheet pan and keep them warm in the oven. Let the oil temperature recover between batches and cook the remaining puppies. Serve immediately.

Makes about 36

high altitude (5200ft): No change.

variations: These recipes will be available in the cookbook.

send your comments

Printed from the forthcoming cookbook, "The High Plains Sifter: High-Altitude Baking for Every Occasion."

1 tablespoon granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs, separated
1 cup whole milk
2 cups diced Granny Smith apples (about 2 apples)
vegetable oil for deep frying
powdered sugar for dusting

Combine the sugar, flour, baking powder, salt, and cinnamon together in a large bowl. Make a well in the center and stir in the egg yolks, milk and apples until the batter is combined.

In a separate bowl, whisk the egg whites until soft peaks form. Gently, fold the egg whites into the batter.

In a heavy frying pan or dutch oven, pour a layer of vegetable oil 1-2 inches deep. Heat the oil on medium-high heat until it reaches 365° F.

Drop the batter by the heaping tablespoon into the oil - cooking only 4-5 fritters at a time. Fry for 4-6 minutes until they are deep golden brown and cooked through. (It's advisable to do a "test fritter" to make sure the oil temperature and timing are right for your situation.) Let the oil temperature "recover" before frying another batch.

Drain the fritters on a paper-towel lined tray and dust them with powdered sugar. Enjoy them while they are warm.

Makes about 24 fritters

high altitude (5200ft): No change.

variations: These recipes will be available in the cookbook.

send your comments

  

Printed from the forthcoming cookbook, "The High Plains Sifter: High-Altitude Baking for Every Occasion."

1 cup grated Parmesan cheese (about 3 ounces), grated on the large holes of a box grater
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon cayenne pepper (ancho or chipoltle pepper may be used)
1 teaspoon salt
1/8 teaspoon black pepper
4 ounces fontina cheese, cut into 1/2-inch cubes (about 1 cup)
1 1/4 cups whole milk
3 tablespoons unsalted butter, melted and cooled slightly
1 large egg
3/4 cup sour cream

Preheat the oven to 350° F. Spray a 9x5-inch loaf pan with nonstick cooking spray and sprinkle 1/2 cup parmesan cheese over the bottom.

Whisk the flour, baking powder, cayenne, salt, and pepper together in a large bowl; set aside. Mix in the fontina cheese until each cube is separate and coated with flour. Whisk together the milk, melted butter, egg and sour cream in a medium bowl. Gently fold the milk mixture into the flour mixture. Do not over mix.

Scrape the batter into the prepared pan and smooth the surface. Bake 45-50 minutes until golden brown and a wooden skewer comes out clean. Cool 5 minutes then turn out the loaf and cool completely on a wire rack.

Makes one 9x5-inch loaf

high altitude (5200ft): No change.

variations: These recipes will be available in the cookbook.

send your comments

Printed from the forthcoming cookbook, "The High Plains Sifter: High-Altitude Baking for Every Occasion".

1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 large eggs
2/3 cup whole milk
2/3 cup water
2-3 tablespoons beef drippings, bacon grease, or olive oil

Whisk together the flour, salt, pepper, herbs, eggs, milk, and water in a bowl until thoroughly combined. Let the batter rest for 60 minutes. Meanwhile, preheat the oven to 425° F.

When you are ready to bake, place the beef drippings in a 9x13-inch metal baking pan. Put the pan with the drippings in the oven for 10 minutes to heat up.

Remove the pan from the oven and pour in the batter. Return the pan to the oven and bake for 30-35 minutes until the batter is puffed and golden. (Do not open the oven for the first 20 minutes.)

Allow the pan to cool for a moment and serve the pudding hot. (The pudding may "fall" as it cools, but that's okay.)

If you decide to make two pans, rotate them after 20 minutes.

Makes 6 servings

high altitude (5200ft): Add one additional large egg white.

variations:

cheesy yorkshire pudding: Add 1/2 cup shredded or crumbled cheese to the batter before bakingŠcheddar, Swiss, goat, blue and brie cheeses all work well. Proceed as directed.

herb yorkshire pudding: Add 2 tablespoons chopped fresh herbs to the batter before bakingŠthyme, rosemary, herbs de Provence, parsley all work well. Proceed as directed.

yorkshire pudding with bacon and sage: Add 4 slices crumbled, cooked bacon and 2 teaspoons chopped fresh sage to the batter before baking. Proceed as directed.

popovers: Use a 12-cup muffin pan in place of the 9x13-inch pan. However, only fill the 10 outer cups of the tin with the batter. Place 1 teaspoon of drippings/oil into each cup. Proceed as directed.

send your comments

Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 1/2 cup toasted, chopped walnuts (or pecans)
1 1/2 cup raisins
1 cup vegetable oil
2 1/2 cups sugar
3 large eggs
1 3/4 cups pumpkin puree (one 15-ounce can)
1/2 cup water
1/4 cup brandy

Preheat the oven to 350° F. Grease and flour three 9-by-5 non-stick loaf pans; set aside.

Whisk the flour, baking soda, baking powder, salt, and spices together in a bowl. Stir in the nuts and raisins; set aside.

Whisk together the oil and sugar in a large bowl. Add the eggs; mixing well after each one. Mix the pumpkin with the eggs until smooth. Add the flour mixture in three additions alternating with two additions of the water and brandy.

Fill the loaf pans 3/4 full. Bake 45-55 minutes until golden brown and a toothpick comes out clean. Cool on a wire rack until just warm to the touch. Turn out the loaves and cool completely.

Makes 3 loaves

high altitude (5200ft):Increase the flour by 1/4 cup; add one additional large egg; increase the oven temperature to 365° F.

variations:

autumn harvest pumpkin muffins: Proceed as above using a floured standard muffin pan. Bake 20-25 minutes until a toothpick comes out clean. Makes about 24 standard muffins.

send your comments

Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

2 1/4 cups all-purpose flour
3/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups fresh blueberries (if using frozen do not thaw)
1 tablespoon all-purpose flour
1/3 cup vegetable oil
8 ounces cream cheese, softened
1/2 cup whole milk
2 large eggs
1 teaspoon vanilla extract
1 1/2 tablespoons sugar

Preheat the oven to 425° F. Spray a standard 12-cup muffin pan with nonstick cooking spray.

Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves in a large bowl; set aside.

Put the berries in a small bowl and toss them with 1 tablespoon of flour; set aside.

In a mixing bowl, beat together the oil and cream cheese until combined. Add the milk, eggs, and vanilla and mix thoroughly. Add the butter mixture to the flour mixture and stir until the batter is just combined. Gently fold in the berries being careful not to break them.

Spoon the batter into the prepared muffin cups. Sprinkle each muffin with a bit of sugar. Bake for 15-18 minutes until the muffins spring back when touched lightly in the center. Cool the muffins in the pan for 5 minutes before turning them out. Cool on a wire rack until warm enough to serve.

Makes 12 standard muffins

high altitude (5200ft): Reduce the baking powder to 2 1/2 teaspoons.

send your comments

Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

2 cups all-purpose flour, plus extra for the counter
1 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream
2 tablespoons unsalted butter, melted

Adjust the oven rack to upper-middle position and preheat the oven to 450° F. Line a sheet pan with parchment paper or a silicone baking mat.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the cream by hand until dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and gather it into a ball. Knead the dough with floured hands about 4-6 turns until it's smooth.

On a floured counter, roll or pat the dough to 3/4-inch thick. Cut the biscuits into rounds with a floured biscuit cutter. Place the biscuits on prepared sheet pan (2-3 inches apart for "crusty" biscuits or just barely touching for "soft-sided biscuits) and bake 16-20 minutes until golden brown. (If desired, the baking pan with the unbaked biscuits can be wrapped in plastic wrap and refrigerated for up to 2 hours. Bake as usual.) Brush the hot biscuits with melted butter and serve.

Makes 8, 2 1/2-inch biscuits

high altitude (5200ft): Increase the cream by 2 tablespoons.

variations:

freezer biscuits: Wrap the tray of unbaked biscuits tightly with lightly greased plastic wrap and freeze the biscuits until solid, about 6 hours. Transfer the frozen biscuits to a large zipper-lock bag and freeze for up to 1 month. (Do not thaw before baking.) Bake as usual for 20-25 minutes until puffed and golden. (If you are baking a large amount of biscuits, spread them out over 2 baking sheets and bake the sheets separately; do not bake both sheets at the same time.)

fresh herb biscuits: Whisk 2 tablespoons of freshly minced herbs into the flour.

black pepper and bacon biscuits: Whisk 5 slices of fried, crumbled bacon and 1 teaspoon of cracked black pepper into the flour.

cheddar and scallion biscuits: Whisk 1 cup shredded sharp cheddar cheese and 3 thinly sliced scallions into the flour.

rosemary parmesan biscuits: Whisk 3/4 cup grated parmesan cheese and 1 teaspoon minced fresh rosemary into the flour. (you may need to add 2-3 tablespoons of cream if the dough seems dry from the cheese.

spicy bacon and gruyere biscuits: Whisk 4 slices of fried, crumbled bacon, 1 teaspoon cayenne pepper and 1 cup grated Swiss-style cheese into the flour.

jalapeno polenta biscuits: Reduce the flour to 1 3/4 cups. Whisk 1/4 cup cornmeal, 1/2 cup fresh corn, and 2 tablespoons finely chopped seeded jalapeno pepper into the flour.

cheddar bay biscuits (pictured): Whisk 1 cup shredded sharp cheddar cheese and 1 teaspoon Old Bay Seasoning into the flour.

smoked paprika and manchego biscuits: Whisk 3/4 teaspoon smoked paprika and 1 cup grated manchego cheese into the flour.

savory feta and scallion biscuits: Whisk 1 cup crumbled feta cheese and 4 finely chopped scallions into the flour.

dill and smoked salmon biscuits: Whisk 1/2 cup finely chopped smoked salmon and 1 tablespoon dried dill into the flour.

sausage biscuits: Add 1/2 pound, cooked, drained, and cooled bulk pork breakfast sausage to the flour.

send your comments

simple drop biscuits

Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon salt
1 cup cold buttermilk
1/2 cup unsalted butter, melted and cooled slightly, plus 2 tablespoons melted butter for brushing biscuits

Preheat the oven to 400° F. Line a sheet pan with parchment paper or silicone baking mat. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. In a medium bowl combine the buttermilk and 8 tablespoons of melted butter, stirring until the butter forms small clumps.

Add the buttermilk mixture to the dry ingredients and stir until just incorporated and batter pulls away from sides of bowl. Using a greased 1/4-cup dry measuring cup, scoop level amount of batter and drop onto the prepared pan. Space the biscuits about 2 inches apart. Bake until tops are golden brown and crisp, 14 to 16 minutes.

Brush the biscuit tops with remaining 2 tablespoons melted butter. Transfer to a wire rack and let cool 5 minutes before serving.

Makes about 12 biscuits

high altitude (5200ft): Increase the buttermilk by 2 tablespoons.

variations:

sour cream drop biscuitsOmit the buttermilk and replace it with 1/2 cup whole milk and 1/2 cup sour cream; whisked together.

Any of the cream biscuit variations will work well too.

send your comments

cream cheese and chive biscuits

Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup (4 ounces) cream cheese, cut into cubes
3/4 cup buttermilk
1/4 cup finely sliced chives
2 tablespoons melted butter, for brushing

Preheat the oven to 400° F. Line a sheet pan with parchment paper or silicone baking mat.

In a large bowl, whisk together the flour, baking powder, sugar, baking soda, salt and pepper. Using your fingertips or a pastry cutter, cut the butter and cream cheese into the flour mixture until it resembles coarse meal with very small bits of butter remaining. (This can also be done in a food processor with 8-10 one-second pulses.) Fold in the buttermilk and chives using a rubber spatula until the dough comes together and pulls away from the sides of the bowl.

Turn the dough out onto a lightly floured surface and roll it out into an 8"x11" rectangle. Using a bench scraper to help, fold the dough in half and then in half again. Reroll the dough to 3/4" thick. Using a floured biscuit cutter, cut out the biscuits and arrange them 2 inches apart on the prepared sheet pan. Brush the tops with melted butter, if desired. Bake 14-18 minutes until golden brown. Transfer the biscuits to a wire rack and cool slightly. Serve warm.

Makes about 16 biscuits

high altitude (5200ft): Increase the buttermilk by 2 tablespoons.

variations:

goat cheese and black pepper biscuits:Substitute a soft, crumbly goat cheese such as chevre or montrachet (or even a Boursin) for the cream cheese and increase the black pepper to 1 teaspoon; freshly cracked is best.

Any of the cream biscuit variations would work well here too.

send your comments

Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours (buy it here)

cornmeal for dusting
2 1/4 teaspoons (one packet) instant, rapid-rise yeast
2 3/4 cups all-purpose flour
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 cup whole milk
1/3 cup water

Spray a 9x5-inch loaf pan with nonstick cooking spray and dust the bottom and sides with cornmeal. Whisk together the yeast, flour, sugar, salt, and baking soda together in a large bowl.

Combine the milk and water and microwave on high for 30 seconds; until just warmed. Add the milk mixture to the flour mixture and stir to form a stiff batter. Spoon the dough into the prepared pan and sprinkle the top with cornmeal. Cover the dough loosely with plastic wrap and let rise for 50-60 minutes until the dough is about 1 inch above the side of the pan.

Meanwhile, preheat the oven to 400° F. Remove the plastic wrap from the loaf and bake for 25 minutes. (The loaf will still be pale, but that's okay.) Remove the loaf from the pan immediately and cool completely on a wire rack.

This bread was made to be toasted - slice, toast, and enjoy.

Makes one 9x5-inch loaf

high altitude (5200ft) or if you live in an arid region: Increase the milk by 1/4 cup.

send your comments

Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

1 1/2 teaspoons rapid-rise instant yeast
1 cup warm milk (110°-115° F)
1/2 cup unsalted butter, melted and cooled
2 tablespoons sugar
1 large egg, slightly beaten
grated zest of one small orange
grated zest of one small lemon
3/4 teaspoon salt
2 3/4 cups all-purpose flour
1/2 cup raisins
1/4 cup chopped mixed dried fruit (I used cranberries and apricots)
1/2 cup chopped, toasted almonds
powdered sugar for dusting

In a large mixing bowl, combine the yeast, milk, butter, sugar, egg, orange and lemon zest, salt, and 1 1/2 cups flour; stir vigorously until the dough is smooth. Add the raisins, dried fruit, and almonds and the remaining flour and mix to form a soft dough. Turn the dough onto a floured surface and knead till smooth and elastic, about 20-25 minutes. (This can be done in a standing mixer with a dough hook, if you prefer. But, only 12-15 minutes are needed.)

Place the dough in a lightly oiled bowl, turning once to grease top. Cover loosely with plastic wrap and let rise in a warm place till doubled, about 1 1/2 hours. Gently press down the dough and let it rest for 10 minutes. Shape the dough into a 10x7 inch oval. Fold one of the long sides over to within 1 inch of the opposite side and press the edges lightly to seal. (See the photo to show you how this should look.)

Place the loaf on a lightly buttered sheet pan or a silicone baking mat. Cover with plastic wrap and let rise till nearly doubled, about 1 hour. Meanwhile, preheat the oven to 375° F. Remove the plastic wrap and bake for 25-30 minutes until golden brown. Cool completely on a wire rack. Just before serving, dust with powdered sugar.

Makes 1 loaf

high altitude (5200ft): Increase the milk by 2-3 tablespoons.

variations:

stolen french toast try using this bread in your favorite French Toast recipe. This is often part of our Christmas morning breakfast extravaganza.

send your comments

Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

2 1/4 teaspoons rapid-rise instant yeast (one packet)
1 teaspoons salt
3 cups all-purpose flour
1/4 cup whole wheat flour
1 1/4 cups warm water
flour for dusting

In the bowl of a standing mixer with a dough hook, mix together the yeast, salt, and flours. On low speed, add the warm water and mix until all the flour has been incorporated. Continue kneading in the mixer for 15 minutes. The dough may look loose in the beginning, but it will tighten up as you knead. The dough should clean the side of the bowl but stick to the bottom of the bowl. Place the dough on a lightly floured surface and dust the top with flour. Knead the dough by hand for 30 seconds until it is smooth and no longer sticky. Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and leave to rise for one hour. (Alternatively, you can let it rise over night in the refrigerator.)

Gently remove the dough from the bowl and place it on a lightly floured surface. At this point, you can cut the dough in half if you want to make two small loaves. (If you are making a baguette, you will definitely want to divide the dough in two.) There are many shapes of bread; here are two easy ones. (If you find the dough stretching back and difficult to shape, just cover it and let it rest in the refrigerator for 20 minutes.)

For a boule: Gently pat or roll out the dough into an 8x8-inch square (use a 12x12-inch square for one large loaf). Draw each corner up to the center and pinch them together. Flip the dough over and gently rotate and fold the edges of the dough under its self until the dough forms a ball.

For a baguette: Gently pat or roll out the dough into an 8x8-inch square. Fold the dough in half and pinch the seams closed. Fold in half again and pinch the seams closed again so that you have a "snake" of dough. Gently, roll and stretch the snake until it's approximately 14 inches long.

For both the boule and baguette, place the shaped dough, seam-side down, on a lightly-floured sheet pan. Spray the dough with vegetable oil spray and cover loosely with plastic wrap. Allow the dough to rise and double in size for about 45 minutes.

Meanwhile, preheat the oven to 400° F.

Just before baking, remove the plastic wrap and lightly dust the dough with flour. With a serrated knife, slash a 1/4 inch-deep "cross" (for the boule) or several parallel bias cuts (for the baguette). You will not need to press down, just use the weight of the knife and glide it across the surface of the bread.

Increase the oven temperature to 450° F and place the loaves in the oven. Bake for 55 minutes for one large loaf or 30 minutes for two small loaves. Transfer the bread to a wire rack and cool completely before cutting.

Makes 1 large loaf or 2 small loaves.

high altitude (5200ft): Increase the water by 2-3 tablespoons.

variations:

making it by hand: If you don't have a standing mixer the dough can easily be kneaded by hand. Stir all the ingredients together in a large bowl until it comes together. Place the dough on a lightly floured surface and knead it for 15 minutes until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap and allow it to rise for one hour. Continue with the recipe, as directed.

cornmeal bread: Replace the whole wheat flour with 1/4 cup cornmeal. Proceed as directed.

send your comments