Smoked Gouda and Ale Loaf:
Prepare Master Recipe as directed, except make the following substitutions and changes. Use ale instead of milk and garlic salt instead of regular salt. Stir 1/4 cup stone-ground mustard into warm ale mixture. Stir 1/2 cup ground toasted almonds, 1/2 cup shredded smoked gouda cheese (2 ounces), 1/4 cup cooked and crumbled applewood smoked or regular bacon, and 2 teaspoons toasted caraway seeds into yeast mixture with the flour. Cover and chill as directed. After the 30-minute standing time, pat dough into a greased 8x8x2-inch baking pan. Let rise as directed. Bake for 25 to 30 minutes. Remove from pan and cool on a wire rack. If desired, serve with additional stone-ground mustard. Store in the refrigerator.
Ginger and Rhubarb Loaf:
Prepare Master Recipe as directed, except make the following substitutions and changes. Stir 1 cup chopped fresh or frozen rhubarb, 1/2 cup golden raisins, 2 tablespoons finely chopped shallot (1 medium), 2 teaspoons grated fresh ginger, and 1/2 teaspoon ground coriander into warm milk mixture. Cover and chill as directed. After the 30-minute standing time, shape dough into a 6-inch round loaf. Let rise and bake as directed. If desired, serve with honey.
Garlic-Olive Loaf:
Prepare Master Recipe as directed, except make the following substitutions and changes. Stir 1/2 cup crumbled feta cheese (2 ounces), 1/2 cup grated Asiago cheese (2 ounces), 1/4 cup chopped pitted Kalamata olives, 1/4 cup thawed and well-drained frozen chopped spinach, and 4 cloves garlic, minced, into warm milk mixture. Cover and chill as directed. After the 30-minute standing time, shape dough into an 11-inch-long loaf. Let rise as directed. Bake about 30 minutes.
Apricot-Sage Loaves:
Prepare Master Recipe as directed, except make the following substitutions and changes. Cook 1/2 cup chopped onion (1 medium) in 1 tablespoon hot olive oil over medium heat about 4 minutes or until tender. Stir cooked onion, 1/2 cup finely snipped dried apricots, 1/2 cup shredded Swiss cheese (2 ounces), and 1 tablespoon snipped fresh sage into warm milk mixture. Cover and chill as directed. After the 30-minute standing time, shape dough into three 3-1/2-inch round loaves. Let rise as directed. After brushing with egg mixture, top with a few small fresh sage leaves (if desired). Bake about 20 minutes. If desired, serve with softened butter and apricot preserves.
