Kneadlessly Simple Part 14

Yield: Sixteen 4-inch pastries1 batch All-Purpose Enriched Sweet Dough All-Purpose Enriched Sweet Dough, ready for the second riseUnbleached all-purpose white flour as needed Apple Filling 2/3 cup granulated sugar3 tablespoons unbleached all-purpose white flour1 teaspoons ground cinnamon1 tablespoon cold unsalted b.u.t.ter, cut into bits2 cups peeled and diced (-inch pieces) Granny Smith, Winesap, or other tart cooking apples Cream Cheese Filling One 8-ounce package cream cheese, at room temperature3 tablespoons granulated sugar1 large egg yolk, at room temperature teaspoon vanilla extract teaspoon finely grated lemon zest ,or 1/8 teaspoon almond extract or vanilla extractPowdered Sugar-Lemon Drizzle for garnish for garnishSecond Rise Thoroughly stir the dough, adding more flour if necessary to yield a very stiff consistency. Dust the dough all over with flour, then work it into the surface with flour-dusted fingertips. Let the dough rest, covered with plastic wrap, for 10 to 15 minutes. Line several very large baking sheets with baking parchment. Thoroughly stir the dough, adding more flour if necessary to yield a very stiff consistency. Dust the dough all over with flour, then work it into the surface with flour-dusted fingertips. Let the dough rest, covered with plastic wrap, for 10 to 15 minutes. Line several very large baking sheets with baking parchment.

Prepare the Apple Filling In a heavy medium saucepan, thoroughly stir together the sugar, flour, and cinnamon. Stir in the b.u.t.ter and apples. Cook, stirring, over low heat until the apples begin to release their juice, about 5 minutes. Raise the heat slightly and cook, stirring, until the mixture thickens and the apples soften a bit, about 5 minutes longer. Set aside until cool. (May be made up to 4 days ahead. Cover and refrigerate; bring back to room temperature before using.) In a heavy medium saucepan, thoroughly stir together the sugar, flour, and cinnamon. Stir in the b.u.t.ter and apples. Cook, stirring, over low heat until the apples begin to release their juice, about 5 minutes. Raise the heat slightly and cook, stirring, until the mixture thickens and the apples soften a bit, about 5 minutes longer. Set aside until cool. (May be made up to 4 days ahead. Cover and refrigerate; bring back to room temperature before using.)

Prepare the Cream Cheese Filling In a small deep bowl, vigorously stir or beat together the cream cheese, sugar, egg yolk, vanilla, and lemon zest until completely smooth and well blended. Cover tightly. (May be made up to 2 days ahead. Cover and refrigerate; bring back to room temperature before using.) In a small deep bowl, vigorously stir or beat together the cream cheese, sugar, egg yolk, vanilla, and lemon zest until completely smooth and well blended. Cover tightly. (May be made up to 2 days ahead. Cover and refrigerate; bring back to room temperature before using.)

Coat an 18-inch-long sheet of baking parchment with nonstick spray, then generously dust it with flour. Turn out the dough onto the center of the parchment. Evenly dust the dough with flour, then pat it into a rectangle with flour-dusted fingertips. Dusting with more flour as needed to prevent sticking, stretch and press out the dough into an 7 x 16-inch evenly thick rectangle; lift it several times and dust the parchment to ensure against sticking. Spread the surface evenly with the cooled apple filling to within inch of the edge all around.

Tightly roll up the dough from a 16-inch side to form a long pinwheel log; use flour-dusted hands, dust with more flour as needed, and lift up the parchment to a.s.sist the rolling as you work. Pinch the seam tightly closed all along the log length to prevent it from unrolling and leaking, then turn seam-side down. Stretch the log out from the center until evenly thick along its length and about 18 inches long. Using well-oiled kitchen shears or a large, sharp, oiled serrated knife, cut off and discard the uneven ends. Cut the log in half, then cut each half into 8 equal slices; they will be somewhat soft. Using an oiled wide-bladed spatula, transfer the slices to the parchment-lined baking sheets, s.p.a.cing about 3 inches apart. Pat each slice down to flatten, then press down in the center to form a deep, 1-inch diameter well in each. Divide the cream cheese filling among the pastry wells. Tent the pans with nonstick spray-coated foil.

Let Rise Using Either of These Methods For a 1- to 2-hour regular rise, let stand at warm room temperature; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the pastries have doubled in size and are about 3 inches in -diameter. For a 1- to 2-hour regular rise, let stand at warm room temperature; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the pastries have doubled in size and are about 3 inches in -diameter.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350F.

Baking Bake on the lower rack for 15 to 20 minutes, or until the pastries are well browned. Then cover the pans with foil to prevent further browning and bake for 5 to 7 minutes more (or until the center registers 204 to 205F on an instant-read thermometer) to ensure the centers are done. Cool the pastries on a wire rack set over a baking sheet for at least 5 minutes. Then garnish by drizzling the Powdered Sugar-Lemon Drizzle back and forth over the pastry tops. Let cool slightly, then serve. Bake on the lower rack for 15 to 20 minutes, or until the pastries are well browned. Then cover the pans with foil to prevent further browning and bake for 5 to 7 minutes more (or until the center registers 204 to 205F on an instant-read thermometer) to ensure the centers are done. Cool the pastries on a wire rack set over a baking sheet for at least 5 minutes. Then garnish by drizzling the Powdered Sugar-Lemon Drizzle back and forth over the pastry tops. Let cool slightly, then serve.

Serving and Storing Cool thoroughly before storing so the drizzle can set. Store airtight in a single layer in a plastic container. The pastries will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months. Reheat, tented with foil, in a 350F preheated oven before serving. Cool thoroughly before storing so the drizzle can set. Store airtight in a single layer in a plastic container. The pastries will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months. Reheat, tented with foil, in a 350F preheated oven before serving.

Yeasted Banana Bundt-Style Coffee Ring KS Quotient Easy: Most ingredients added before the first rise. No hand-shaping. Easy: Most ingredients added before the first rise. No hand-shaping.

Banana quick breads are always popular, and now that a rather simple yeasted, chocolate chip-studded version can be made without kneading, I hope it will catch on, too. The combination of banana and chocolate is spectacular, and, since the ring is shaped as it bakes in a Bundt or other decorative tube pan, it also looks terrific.

For a milder, sweeter flavor, accent the coffeecake with the Glossy Chocolate Drizzle Glossy Chocolate Drizzle; for a significant bittersweet presence suited to serious chocolate fans, cover the entire top with Chocolate Ganache Glaze Chocolate Ganache Glaze.

Yield: 1 large Bundt-style loaf3 cups (17.5 ounces) unbleached white bread flour, plus more as needed1 teaspoon table salt teaspoon instant, fast-rising, or bread machine yeast1 1/3 cups thoroughly mashed overripe banana (about 3 bananas)6 tablespoons clover honey or other mild honey2 tablespoons corn oil or canola oil, plus extra for coating dough top and baking pan1 teaspoons finely grated orange zest cup plus 2 tablespoons ice water, plus more if needed2 tablespoons unsalted b.u.t.ter, melted and cooled slightly, plus more for brushing dough top1 cups (9 ounces) semisweet chocolate morsels cup chopped walnuts, plus 1 tablespoon more for garnish, optionalGlossy Chocolate Drizzle or or Chocolate Ganache Glaze Chocolate Ganache Glaze, optionalFirst Rise In a large bowl, thoroughly stir together the flour, salt, and yeast. Place the bananas in a medium bowl, then whisk in the honey, oil, and orange zest. Then whisk in the water until well blended. Vigorously stir the mixture into the bowl with the flour, sc.r.a.ping down the bowl sides and mixing until the dough is well blended; it will be rubbery. Vigorously stir in the b.u.t.ter. If the dough is not stiff, add enough more flour to make it hard to stir. Lightly brush the top with b.u.t.ter. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Let rise at cool room temperature for 12 to 18 hours. In a large bowl, thoroughly stir together the flour, salt, and yeast. Place the bananas in a medium bowl, then whisk in the honey, oil, and orange zest. Then whisk in the water until well blended. Vigorously stir the mixture into the bowl with the flour, sc.r.a.ping down the bowl sides and mixing until the dough is well blended; it will be rubbery. Vigorously stir in the b.u.t.ter. If the dough is not stiff, add enough more flour to make it hard to stir. Lightly brush the top with b.u.t.ter. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Let rise at cool room temperature for 12 to 18 hours.

Second Rise Vigorously stir the dough; add enough more flour to make it very stiff. Then gradually fold in the chocolate morsels and nuts (if using) until evenly distributed throughout. Turn out the dough into a 10- to 12-cup well-oiled Bundt pan or similar tube pan. Evenly brush the dough top with melted b.u.t.ter. Using a greased rubber spatula or fingertips, press down and smooth out to even the surface all over. Tent the pan with nonstick spray-coated foil. Vigorously stir the dough; add enough more flour to make it very stiff. Then gradually fold in the chocolate morsels and nuts (if using) until evenly distributed throughout. Turn out the dough into a 10- to 12-cup well-oiled Bundt pan or similar tube pan. Evenly brush the dough top with melted b.u.t.ter. Using a greased rubber spatula or fingertips, press down and smooth out to even the surface all over. Tent the pan with nonstick spray-coated foil.

Let Rise Using Any of These Methods For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 1-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. When the dough nears the foil, remove it and continue the rise until the dough doubles in bulk. For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 1-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. When the dough nears the foil, remove it and continue the rise until the dough doubles in bulk.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F.

Baking Bake on the lower rack for 25 to 30 minutes or until the top is nicely browned. Cover with foil and continue baking for 15 to 20 minutes, or until a skewer inserted in the thickest part comes out with only a few particles at the bottom end (or the center registers 208 to 210F on an instant-read thermometer). Then, bake for another 5 to 10 minutes to ensure the interior is baked through. Cool in the pan on a wire rack for 15 minutes. Run a knife around the coffeecake to loosen, then remove it to the rack and let cool. Bake on the lower rack for 25 to 30 minutes or until the top is nicely browned. Cover with foil and continue baking for 15 to 20 minutes, or until a skewer inserted in the thickest part comes out with only a few particles at the bottom end (or the center registers 208 to 210F on an instant-read thermometer). Then, bake for another 5 to 10 minutes to ensure the interior is baked through. Cool in the pan on a wire rack for 15 minutes. Run a knife around the coffeecake to loosen, then remove it to the rack and let cool.

If garnishing with the Glossy Chocolate Drizzle or Chocolate Ganache Glaze, drizzle or spread over the coffeecake after it has cooled completely. If desired, sprinkle with a tablespoon of chopped walnuts; add before the glaze or drizzle has time to set.

Serving and Storing Serve at room temperature. Cool completely before storing airtight in a cake keeper or plastic container. The coffee ring keeps at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months. Serve at room temperature. Cool completely before storing airtight in a cake keeper or plastic container. The coffee ring keeps at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

Cherry and Chocolate Coffee Ring with Kirsch KS Quotient Fairly Easy: Two-stage mixing. Sophisticated look, yet requires no hand-shaping. Fairly Easy: Two-stage mixing. Sophisticated look, yet requires no hand-shaping.

Attractively yet effortlessly shaped in a Bundt, kugelhopf, or angel cake pan or large ovenproof ring mold, this delectable sweet bread makes a festive holiday brunch, teatime, or coffee-klatch treat. I took my cue from the inspired German custom of pairing cherries with kirsch (a heady cherry brandy) and chocolate. It's all right to skip the kirsch if you don't have it on hand or prefer to avoid spirits, but it does highlight the cherry flavor and lends a heavenly fragrance. The aroma that fills the kitchen during baking is almost enough reason to make this bread.

Garnish this coffeecake with Transparent Powdered Sugar Glaze Transparent Powdered Sugar Glaze or or Glossy Chocolate Drizzle Glossy Chocolate Drizzle, or both.

Yield: 1 large loaf, 12 to 14 portions or slices2 cups (11.25 ounces) unbleached all-purpose white flour, plus 2/3 cup (3.33 ounces), plus more as needed teaspoon table salt1 teaspoon instant, fast-rising, or bread machine yeast1 cup ice water3 tablespoons kirsch (clear cherry brandy), or orange juice if preferred1 cups dried sweetened cherries (avoid dried-out, hard ones), rinsed under hot water and drained wellFlavorless vegetable oil for brushing6 tablespoons granulated sugar5 tablespoons unsalted b.u.t.ter, melted and cooled slightly1 large egg, at room temperature1 cup (6 ounces) chopped (chocolate mini-morsel size) bittersweet or semisweet chocolateTransparent Powdered Sugar Glaze for brushing over top, or for brushing over top, or Glossy Chocolate Drizzle Glossy Chocolate Drizzle for drizzling over top, or both for drizzling over top, or bothFirst Rise In a large bowl, thoroughly stir together 2 cups of the flour, the salt, and yeast. Vigorously stir in the water and kirsch (or orange juice), sc.r.a.ping down the bowl sides and mixing until the dough is thoroughly mixed. If necessary to facilitate mixing, stir in enough more water to yield a firm, but not hard-to-stir, dough. Evenly fold in the cherries. Brush or spray the top lightly with vegetable oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate the dough for 3 to 8 hours. Then let the dough rise at cool room temperature for 12 to 18 hours. In a large bowl, thoroughly stir together 2 cups of the flour, the salt, and yeast. Vigorously stir in the water and kirsch (or orange juice), sc.r.a.ping down the bowl sides and mixing until the dough is thoroughly mixed. If necessary to facilitate mixing, stir in enough more water to yield a firm, but not hard-to-stir, dough. Evenly fold in the cherries. Brush or spray the top lightly with vegetable oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate the dough for 3 to 8 hours. Then let the dough rise at cool room temperature for 12 to 18 hours.

Second Rise Stir together the sugar and b.u.t.ter, then stir in the egg until smooth. Vigorously stir the mixture and the chocolate into the dough until evenly distributed. (If preferred, use a dough hook and heavy-duty stand mixer on low.) Add in 2/3 cup of the flour, then, if necessary, enough more to yield a very firm dough, sc.r.a.ping down the sides carefully. Turn out the dough out into a well-oiled or nonstick spray-coated Bundt pan, angel food pan, or other 10- to 12-cup tube pan. Smooth and even out the -surface with a well-oiled rubber spatula. Cover the bowl with nonstick spray-coated plastic wrap. Stir together the sugar and b.u.t.ter, then stir in the egg until smooth. Vigorously stir the mixture and the chocolate into the dough until evenly distributed. (If preferred, use a dough hook and heavy-duty stand mixer on low.) Add in 2/3 cup of the flour, then, if necessary, enough more to yield a very firm dough, sc.r.a.ping down the sides carefully. Turn out the dough out into a well-oiled or nonstick spray-coated Bundt pan, angel food pan, or other 10- to 12-cup tube pan. Smooth and even out the -surface with a well-oiled rubber spatula. Cover the bowl with nonstick spray-coated plastic wrap.

Let Rise Using Any of These Methods For a 2- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. If the dough nears the plastic wrap, remove it and continue the rise until the dough has increased about a quarter over its deflated size. (Don't worry if the dough doesn't expand much during the rise; it will rise a lot in the oven.) For a 2- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. If the dough nears the plastic wrap, remove it and continue the rise until the dough has increased about a quarter over its deflated size. (Don't worry if the dough doesn't expand much during the rise; it will rise a lot in the oven.)

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F.

Baking Bake on the lower rack for 30 to 35 minutes, until the top is nicely browned. Cover the top with foil and continue baking for 20 to 25 minutes, until a skewer inserted in the thickest part comes out with only a few particles at the bottom end (or an instant-read thermometer inserted in the thickest part registers 205 to 207F). Then bake for another 5 to 10 minutes to ensure the interior is baked through. Cool on a wire rack for 15 minutes. Run a knife around the center tube and sides to loosen the loaf, then invert it onto the rack. Add the transparent glaze while the coffeecake is still warm and the chocolate drizzle when cooled. Bake on the lower rack for 30 to 35 minutes, until the top is nicely browned. Cover the top with foil and continue baking for 20 to 25 minutes, until a skewer inserted in the thickest part comes out with only a few particles at the bottom end (or an instant-read thermometer inserted in the thickest part registers 205 to 207F). Then bake for another 5 to 10 minutes to ensure the interior is baked through. Cool on a wire rack for 15 minutes. Run a knife around the center tube and sides to loosen the loaf, then invert it onto the rack. Add the transparent glaze while the coffeecake is still warm and the chocolate drizzle when cooled.

Serving and Storing Slices best when cool, but is good slightly warm or at room temperature. Cool completely before storing airtight in plastic or foil. Keeps at room temperature for 2 days, and may be frozen, airtight, for up to 2 months. Slices best when cool, but is good slightly warm or at room temperature. Cool completely before storing airtight in plastic or foil. Keeps at room temperature for 2 days, and may be frozen, airtight, for up to 2 months.

Tip Any 10- to 12-cup ovenproof pan with a center tube will do, so long as the surface is not too reflective. Most metal surfaces work fine, but those that are as shiny as aluminum foil will prevent the bread from browning well. Any 10- to 12-cup ovenproof pan with a center tube will do, so long as the surface is not too reflective. Most metal surfaces work fine, but those that are as shiny as aluminum foil will prevent the bread from browning well.

Chocolate-Chocolate Chip Bread Kit: Mix Recipe KS Quotient Easy: Easy mix, readied with few ingredients. Makes a great gift. Easy: Easy mix, readied with few ingredients. Makes a great gift.

This appealing bread mix looks like the layered sand art creations of the 1970s and is reminiscent of the bars-in-jars cookie mixes found in some gourmet shops. It makes a great gift from the kitchen, especially for bread fans who also love chocolate.

Yield: 1 quart of mix, yielding 1 large loaf2 cups (12.5 ounces) unbleached white bread flour or all-purpose white flour, divided cup granulated sugar, plus 1 tablespoon for garnish3 tablespoons unsweetened cocoa powder1 teaspoon table salt1 cups (about 9 ounces) semisweet chocolate morsels, divided1 packet instant, fast-rising, or bread machine yeastSet out a completely dry clear gla.s.s or transparent plastic 1-quart or 1-liter jar, along with its lid. Set out a square of heavy-duty aluminum foil to use as a funnel. (Or use a funnel, if you have one.)

Place 2 cups (11.25 ounces) of the flour on the foil, then use it as a funnel to add the flour to the jar. Rap the jar on the counter to even the layer. In a food processor, combine the remaining cup flour (1.25 ounces), cup of the sugar, the cocoa powder, salt, and cup chocolate morsels. Process until the chocolate morsels are ground to a powder, about 2 minutes. Turn out onto the foil and add to the jar. Rap the jar to even the layer. Add the remaining 1 cup chocolate morsels to the jar in an even layer. Put the remaining 1 tablespoon sugar in a small plastic bag and close tightly. Push the bag of sugar and the yeast packet into the neck of the jar. If it will be shipped, stuff any empty s.p.a.ce in the top with crumpled wax paper. Attach a sheet or card with the instructions for making the bread to the jar.

Storage The unopened mix will keep for up to 1 months unrefrigerated, 3 months refrigerated. The unopened mix will keep for up to 1 months unrefrigerated, 3 months refrigerated. Don't forget to give the following recipe along with your gift Don't forget to give the following recipe along with your gift

Chocolate-Chocolate Chip Bread Recipe (Using Mix) Just mix together this kit following the easy instructions. The reward is a moist, chewy-crusty loaf studded with chocolate chips and bursting with chocolate flavor.

Yield: 1 large loaf, 12 to 14 slices1 small bag granulated sugar (from the kit)1 teaspoon yeast (measure it out from the kit packet)1 jar Chocolate-Chocolate Chip MixScant 1 cups ice water (add ice cubes to cold water and stir for 30 seconds before measuring), plus more if needed3 tablespoons corn oil, canola oil, or safflower oil, plus more for coating pan and dough topFirst Rise Remove the bag of garnishing sugar and the yeast packet from the jar; set aside. Turn out the jar of dry mix into a large bowl. Measure out and thoroughly stir in 1 teaspoon yeast. In a medium bowl, measure out a scant 1 cups ice cold water and whisk the oil into it. Vigorously stir the water mixture into the dry ingredients, sc.r.a.pe down the bowl sides, and continue stirring until thoroughly blended and smooth. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more ice water to blend the ingredients; don't over-moisten, as the dough should be very stiff. Brush the top with a little oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate the dough for 3 to 8 hours. Then let rise at cool room temperature (about 70F) for 12 to 18 hours. Remove the bag of garnishing sugar and the yeast packet from the jar; set aside. Turn out the jar of dry mix into a large bowl. Measure out and thoroughly stir in 1 teaspoon yeast. In a medium bowl, measure out a scant 1 cups ice cold water and whisk the oil into it. Vigorously stir the water mixture into the dry ingredients, sc.r.a.pe down the bowl sides, and continue stirring until thoroughly blended and smooth. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more ice water to blend the ingredients; don't over-moisten, as the dough should be very stiff. Brush the top with a little oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate the dough for 3 to 8 hours. Then let rise at cool room temperature (about 70F) for 12 to 18 hours.

Second Rise Turn out the dough into a well-oiled 9 x 5-inch loaf pan. Brush the top lightly with oil, then smooth and press out evenly in the pan with an oiled rubber spatula (or fingertips). Cut a -inch-deep slash down the dough center using oiled kitchen shears or a serrated knife. Cover with nonstick spray-coated plastic wrap. Turn out the dough into a well-oiled 9 x 5-inch loaf pan. Brush the top lightly with oil, then smooth and press out evenly in the pan with an oiled rubber spatula (or fingertips). Cut a -inch-deep slash down the dough center using oiled kitchen shears or a serrated knife. Cover with nonstick spray-coated plastic wrap.

Let Rise Using Either of These Methods For a 2- to 4-hour regular rise, let stand at warm (74 to 75F) room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water. Let rise until the dough doubles from its deflated size or nears the pan rim, then remove the plastic and continue until the dough extends just above the rim. Sprinkle over the sugar from the plastic bag. For a 2- to 4-hour regular rise, let stand at warm (74 to 75F) room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water. Let rise until the dough doubles from its deflated size or nears the pan rim, then remove the plastic and continue until the dough extends just above the rim. Sprinkle over the sugar from the plastic bag.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350F.

Baking Bake on the lower rack for 50 to 60 minutes, or until the top is puffed and well browned and a skewer inserted in the thickest part comes out with only a few moist particles at the end. Then bake for 10 to 15 minutes more to ensure that the center is done. If the top browns too rapidly, cover it with foil. Cool in the pan on a wire rack for 10 minutes. Remove the loaf to the rack and cool completely. Bake on the lower rack for 50 to 60 minutes, or until the top is puffed and well browned and a skewer inserted in the thickest part comes out with only a few moist particles at the end. Then bake for 10 to 15 minutes more to ensure that the center is done. If the top browns too rapidly, cover it with foil. Cool in the pan on a wire rack for 10 minutes. Remove the loaf to the rack and cool completely.

Serving and Storing The loaf slices best when cool, but the bread is good served warm or at room temperature. Cool completely before storing. To maintain the crisp crust, store draped with a clean kitchen towel; or to prevent the loaf from drying out, store airtight in plastic or foil. Store at room temperature for 2 to 3 days; freeze, airtight, for up to 2 months, then thaw, unwrapped, at room temperature. When thawed, re-crisp the crust in a 375F oven for a few minutes. The loaf slices best when cool, but the bread is good served warm or at room temperature. Cool completely before storing. To maintain the crisp crust, store draped with a clean kitchen towel; or to prevent the loaf from drying out, store airtight in plastic or foil. Store at room temperature for 2 to 3 days; freeze, airtight, for up to 2 months, then thaw, unwrapped, at room temperature. When thawed, re-crisp the crust in a 375F oven for a few minutes.

Going with the Grain Bread Kit Mix Recipe KS QuotientEasy: Easy mix, few ingredients. Makes a great gift. No hand-shaping required.

This recipe enables you to prepare an appealing jar of bread mix to give a friend, relative, or anyone on your gift list. (I like to make up an extra jar, so I can easily treat myself once in a while.) Even a novice baker can turn out this crusty, attractive loaf without muss or fuss and no ingredients other than water and a little vegetable oil. The big, rustic, versatile loaf has a mild yet addictive grain flavor and a light, springy, slightly holey crumb. It smells and tastes like an artisan bread, yet requires no artisan skills.

The flavor comes from the subtle blending of four grains, including some brown rice flour, and three seeds, including flax seed. These ingredients are not likely to be on hand in your cupboard, but are usually stocked in the gluten-free baking sections of health food stores, as well as in some large supermarkets.

Alternatively, prepare your own brown rice flour by grinding uncooked brown rice to a powder using a blender or clean coffee mill. (Measure out the cup after the flour is ground.) Regular long-grain brown rice will do, but if you can find it, brown basmati rice delivers the sweetest flavor. In a pinch, omit the flax seed from the recipe and add an extra 2 teaspoons each of the sesame and poppy seeds. The bread flavor will not be quite as irresistible, but will still be very good.

Yield: 1 quart of mix, yielding 1 large loaf3 cups (15 ounces) unbleached white bread flour cup (1.25 ounces) whole wheat flour cup brown rice flour2 tablespoons rolled oats or quick-cooking (not instant) oats2 tablespoons granulated sugar1 teaspoons table salt1 tablespoons each each sesame seeds, poppy seeds, and flax seed, mixed together sesame seeds, poppy seeds, and flax seed, mixed together2 tablespoons cornmeal, preferably yellow1 packet instant, fast-rising, or bread machine yeastSet out a completely dry clear gla.s.s or transparent plastic 1-quart or 1-liter jar, along with its lid. Set out a square of heavy-duty aluminum foil to use as a funnel. (Or use a funnel, if you have one.)

Place the white flour on the foil, then use the foil as a funnel to add the flour to the jar. Rap the jar on the counter to even and compact the layer. Thoroughly stir together the whole wheat flour, brown rice flour, oats, sugar, salt, and all but 1 tablespoons of the seed mixture on the foil. Add to the jar; rap it again to even the layer. Put the remaining seeds and the cornmeal in a small plastic bag; close tightly. Push the bag and the yeast packet into the neck of the jar. If it will be shipped, push crumpled wax paper into any extra s.p.a.ce at the top. Attach a sheet or card with the instructions for making the bread to the jar.

Storage The unopened mix will keep for up to 1 months unrefrigerated, 3 months refrigerated. The unopened mix will keep for up to 1 months unrefrigerated, 3 months refrigerated. Don't forget to give the following recipe along with your gift Don't forget to give the following recipe along with your gift

Going with the Grain Bread Recipe (Using Mix) Along with ice water and vegetable oil, this kit makes a crusty-topped artisan-style loaf with a slight crunch and light, enticing flavor and aroma of grain. Great for eating warm or cooled, slathered with b.u.t.ter, for toasting, and for making sandwiches.

Yield: 1 large loaf, 12 to 14 slices1 teaspoon yeast (measured out from enclosed packet)Cornmeal-seed mixture for garnish (from the enclosed bag)1 jar Going with the Grain MixScant 2 cups ice water (add ice cubes to cold water and stir for 30 seconds before measuring), plus more if neededAbout 1 tablespoons corn oil, canola oil, or other flavorless oil for coating pan and dough topFirst Rise Remove the yeast packet and cornmeal-seed package (used for garnish) from the jar. In a large bowl, thoroughly stir together the jar of mix and 1 teaspoon of the yeast. Vigorously stir the ice water into the dry mix, sc.r.a.ping down the bowl sides and stirring until completely blended. If the dough is too dry to mix, gradually stir in just enough more ice water to blend the mixture; the dough should be stiff. Brush the top with a little oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature (about 70F) for 12 to 18 hours. Remove the yeast packet and cornmeal-seed package (used for garnish) from the jar. In a large bowl, thoroughly stir together the jar of mix and 1 teaspoon of the yeast. Vigorously stir the ice water into the dry mix, sc.r.a.ping down the bowl sides and stirring until completely blended. If the dough is too dry to mix, gradually stir in just enough more ice water to blend the mixture; the dough should be stiff. Brush the top with a little oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature (about 70F) for 12 to 18 hours.

Second Rise Generously oil a 9 by 5-inch loaf pan. Sprinkle half the cornmeal-seed mixture into the pan. Stir the dough briefly. With an oiled rubber spatula, sc.r.a.pe the dough in towards the center, working all the way around the bowl. Invert the dough into the pan. Brush the top lightly with oil, then smooth out and press into the pan with oiled fingertips. Brush the top generously with water, and immediately sprinkle the remaining cornmeal-seed mixture over the top. Cut a -inch-deep slash down the dough center using oiled kitchen shears or serrated knife. Cover the pan with nonstick spray-coated plastic wrap. Generously oil a 9 by 5-inch loaf pan. Sprinkle half the cornmeal-seed mixture into the pan. Stir the dough briefly. With an oiled rubber spatula, sc.r.a.pe the dough in towards the center, working all the way around the bowl. Invert the dough into the pan. Brush the top lightly with oil, then smooth out and press into the pan with oiled fingertips. Brush the top generously with water, and immediately sprinkle the remaining cornmeal-seed mixture over the top. Cut a -inch-deep slash down the dough center using oiled kitchen shears or serrated knife. Cover the pan with nonstick spray-coated plastic wrap.