Our daily bread: easier than you think!

Sunset, March, 1998 by Andrew Baker, Barbara Goldman

1. Add ingredients to bread machine pan according to manufacturer's directions.

2. Select basic cycle.

3. Remove baked loaf from pan at once. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool.

Per ounce: 74 cal., 12% (9 cal.) from fat; 2.5 g protein; 1 g fat (0.5 g sat.); 14 g carbo (0.4 g fiber); 82 mg sodium; 2.5 mg chol.

Bulgur Wheat Bread

1 1/2-pound loaf

1. In a small bowl, combine 1/3 cup water and 1/3 cup bulgur wheat. Let stand until bulgur is soft enough to bite, about 25 minutes. Do not drain.

2. Use ingredients and follow steps for Basic White Bread, preceding, adding soaked bulgur and liquid with milk.

2-pound loaf

1. In a small bowl, combine 1/2 cup water and 1/2 cup bulgur wheat. Let stand until bulgur is soft enough to bite, about 25 minutes. Do not drain.

2. Use ingredients and follow steps for Basic White Bread, preceding, adding soaked bulgur and liquid with milk.

Per ounce: 82 cal., 12% (9.9 cal.) from fat; 2.7 g protein; 1.1 g fat (0.5 g sat.); 15 g carbo (0.7 g fiber); 83 mg sodium; 2.5 mg chol.

Brioche

Ingredients               1 1/2-pound loaf         2-pound loaf

water                     1/3 cup                  1/3 cup
large eggs                2                        3
large egg yolks           2                        2
butter or margarine       1/2 cup (1/4 lb.)        3/4 cup (3/8 lb.)
all-purpose flour         2 1/2 cups               3 1/3 cups
sugar                     3 tablespoons            1/4 cup
salt                      1/2 teaspoon             1/2 teaspoon
active dry yeast          1 package                1 package

1. Add ingredients to bread machine pan according to manufacturer's directions.

2. Select sweet or basic cycle.

3. Remove baked loaf from pan at once. Cool loaf on a rack at least 15 minutes before slicing. Serve hot, warm, or cool.

Per ounce: 101 cal., 45% (45 cal.) from fat; 2.2 g protein; 5 g fat (2.8 g sat.); 12 g carbo (0.4 g tiber); 91 mg sodium; 45 mg chol.

Venetian Panettone

1 1/2-pound loaf

1. Use ingredients and follow steps for Brioche, preceding, adding 2 tablespoons grated orange peel, 1 tablespoon grated lemon peel, and 1 1/2 teaspoons vanilla.

2. When fruit and nut signal sounds (or 5 minutes before end of last kneading), add 1/4 cup golden raisins and 1/4 cup sliced almonds.

Per ounce: 111 cal., 43% (48 cal.) from fat; 2.5 g protein; 5.3 g fat (2.7 g sat.); 13 g carbo (0.6 g fiber); 94 mg sodium; 46 mg chol.

Braided Brioche or Panettone

1. Process ingredients for Brioche or Venetian Panettone, preceding, on dough cycle, according to manufacturer's directions.

2. At the end of the cycle, scrape the dough onto a board lightly coated with all-purpose flour. Divide dough into 3 equal pieces. If making a 1 1/2-pound loaf, roll each piece to form a rope about 12 inches long. For a 2-pound loaf, roll each piece to form a rope about 14 inches long. Lay ropes parallel about 1 inch apart on a buttered 14-by 17-inch baking sheet. Pinch ropes together at one end, braid loosely, then pinch braid end together.