Make Your Own Bread

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  Mini French Bread Baguettes
  

  If you've been intimidated by the thought of baking bread, take heart: It's not hard, especially if you "cheat" by working the dough in a stand mixer. (Professional bakers do it all the time.)

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  Rye Bread

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  Rye Bread
  

  Many people associate the flavor of rye bread with caraway because loaves of it often feature the seeds. This lighter, airier rye bread does not, which means you can actually taste how the rye flour affects the flavor.

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  Authentic Brioche

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  Authentic Brioche
  

  True brioche—the classic French yeast bread that’s rich and golden with butter and eggs, boasting a paper-thin crust and a silky, tender crumb—is a rare and wonderful thing. But as special as it is, brioche isn’t difficult to make.

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  Knotted Dinner Rolls

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  Knotted Dinner Rolls
  

  Soft, rich, and worlds better than store-bought, these gorgeous, buttery dinner rolls also make a most excellent sandwich.

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  Cinnamon-Swirl Raisin Bread

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  Cinnamon-Swirl Raisin Bread
  

  If you're new to the bread-baking scene, this is an excellent place to start. Packed with plump, juicy raisins and rich cinnamon swirls, this easy-to-make bread is guaranteed to please.
   

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  Focaccia

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  Focaccia
  

  A great focaccia is all about the crust, and this recipe delivers. Although the making of the bread is spread over two days, the actual hands-on time is quite short.  

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  Homemade Greek Pita

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  Homemade Greek Pita

  Like most flatbreads, pita isn't difficult to make; it just needs some time for the dough to rise. Your reward is fresh, warm pita that bears little resemblance to what you can buy at the store. 

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  Challah

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  Challah
  

  Challah is traditionally served at the Jewish Sabbath, but why limit this finely grained, tender bread, to Friday night? (Especially given that it makes such wonderful French toast?) Though it looks truly impressive, the dough is hardy and forgiving and needs very little kneading.

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  Rustic Whole-Wheat Walnut Bread

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  Rustic Whole-Wheat Walnut Bread

  A combination of coarse and fine whole-wheat flours plus coarsely chopped walnuts give this bread a more interesting texture than most.

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