Note: If using bacon or pepperoni, serve baked bread within 2 hours or freeze for longer storage.
*Note
If using chilled dough, increase rising time to 45 minutes. The longer the dough stands in the refrigerator, the stickier it becomes. Take care not to overwork the dough as you don’t want to destroy the air pockets that have formed.
**Note
If desired, place a baking stone on the middle oven rack before preheating. After dough has risen, carefully transfer to the hot baking stone. Bake as directed.
Wheat and Seed Loaf
Prepare as directed, except substitute 3 cups whole wheat flour for 3 cups of the all-purpose flour. Stir 3/4 cup dry roasted sunflower kernels and 3 Tbsp. each flaxseeds, sesame seeds, and poppy seeds into flour mixture.Per slice: same as above, except 120 calories, 4 g protein, 20 g carbohydrate, 3 g total fat, 3 g fiber, 2% calcium, 8% iron
Honey-Oatmeal Bread
Prepare as directed, except substitute 2 cups muesli for 1 1/2 cups of the all-purpose flour. Reduce the warm water to 2 3/4 cups and stir in 2/3 cup honey and 2 Tbsp. vegetable oil.Per slice: same as above, except 120 calories, 25 g carbohydrate, 1 g total fat, 8 g total sugar, 1% Vitamin A, 164 mg sodium, 8% iron
Semolina Cheese Bread
Prepare as directed, except substitute 1 1/2 cups semolina flour for 1 1/2 cups of the all-purpose flour. Stir 1 cup grated Parmigiano-Reggiano cheese and 1 tsp. dried Italian seasoning, crushed, into flour mixture. Per slice: same as above, except 111 calories, 4 g protein, 21 g carbohydrate, 1 g total fat, 2 mg cholesterol, 1% Vitamin A, 199 mg sodium, 2% calcium
