Many of us who grew up in small towns have a fond memory of the local bakery. One could almost taste the aroma as you approached the front door, a parent or grandparent leading you by the hand. Once inside the bakery, heaven existed just opposite the glass front of the display case. Breads, pastries and assorted goodies were suddenly more than just a fantasy.

Dating back to the Stone Age, bread is one of the oldest prepared foods and is known as a staple food. A staple food can be produced fresh at any time of year or stored for use throughout the year. Additionally, depending on a specific cuisine, it may be served as a part of every meal. Regardless, there is a certain therapy to hot bread and melting butter.

Following are several recipes to help revive those childhood memories and give an added dimension to the term whole grain nutrition.

Tuscan Bread

3 cups warm water

1 1/2 tablespoons active dry yeast

2 teaspoons sugar

5 cups unbleached white flour

2 cups whole wheat flour

pinch of salt

Blend white and whole wheat flour in a bowl until thoroughly mixed. In a separate, large bowl, combine warm water, yeast, sugar and 3 cups flour mixture. Milx well and cover with plastic wrap, letting set for at least 2 hours, or until a spongy dough forms.

Add salt and remaining flour, one cup at a time, mixing well until a soft dough is formed and the mixture cleans the sides of bowl.

Add 3/4 cup golden raisins and 1/2 cup pine nuts, lightly toasted

Knead dough on a lightly floured board, using flour as necessary to prevent sticking, for 5 to 10 minutes, or until smooth, shiny and elastic.

Shape dough into a ball, place in a warm spot, cover again with plastic wrap. Let rise until doubled, about an hour. Punch dough down, letting rest for 5 minutes.

Shape dough into two round loaves, placing on a greased cookie sheet sprinkled with corn meal or flour. Cover with towel, placing loaves in a warm spot, letting rise until doubled in size, approximately an hour.

Using a bread knife, make three shallow diagonal slashes on top of each loaf. Bake in pre-heated oven at 400 degrees for 30 minutes, or until crust is brown and the loaves sound hollow when tapped..

Remove from oven and cool on wire rack.

Garlic and Cheese Bread Sticks

1 recipe Pizza Dough (see below)

1 tablespoon extra virgin olive oil

2 tablespoons coarse sea salt

2 tablespoons black pepper, freshly ground

2 tablespoons sesame seeds, lightly toasted

1/2 cup mozzarella cheese, shredded

1 tablespoon fresh rosemary, chopped

1/2 teaspoon dried oregano

1/4 teaspoon garlic powder

Preheat oven to 375 degrees.  In a small bowl, mix salt, black pepper, sesame seeds, rosemary and dried oregano.  Set aside.  Divide dough into quarters, rolling out to 1/2 inch strips.  Twist each strip twice.  Lightly brush olive oil on dough sticks with a pastry brush.  Sprinkle with mozzarella cheese.  Top with spice mixture.  

Place on greased cookie sheet. Bake for 10 to 12 minutes, until golden.

Makes 18 sticks.

Pizza Dough (use this recipe for breadsticks above)

1 teaspoon sugar

2 tablespoons honey 

1 cup warm water

1 tablespoon yeast

3 cups flour

1 teaspoon salt

1 teaspoon merken

2 tablespoons honey

1/4 cup extra virgin olive oil

1 tablespoon extra virgin olive oil

In measuring cup, lightly stir sugar, honey, warm water (water should be 90-110 degrees) and yeast.  Set aside to rise.  

Measure flour, salt and merken into food processor, blending.   If your food processor comes with a dough blade, use it.  If not, the standard cutting blade works fine.  Slowly pour in yeast mixture and then 1/4 cup olive oil.  Mix until dough forms a fall, turning around in the processor.  Do not overwork the dough.

Add one tablespoon olive oil into a large mixing bowl.  Gather pizza dough, forming into a ball. Place in bowl, turning until coated with oil.  Knead on cutting board for one minute.  Cover, placing in a warm, dry area, and let dough rise for 1 - 1 1/2 hours.  

Once dough has doubled in size, punch it down.  Turn it over, letting it rise for another hour or so.  

To shape pizza dough, place dough ball on lightly floured surface, dusting top of dough with flour.  Press dough into 12” round with the heels of your hands.

For softer crust, before baking, brush outer edge with olive oil, sprinkle with sea salt and chopped rosemary.

Makes 1 crust.

This recipe is a great compliment with any fresh baked breads.  For presentation, place into a heart-shaped mold, garnished with a small flower blossom or herb sprig of your choice . 

Pesto Butter  

1 pound butter

2 tablespoons sun-dried tomatoes, chopped

1/2 teaspoon merken ahumado

1/2 cup parmesan cheese, grated

1/4 cup pine nuts, lightly toasted

1/2 cup fresh basil, chopped

1/4 cup extra virgin olive oil

1 clove garlic

Place butter in food processor, processing until smooth and creamy.  Add remaining ingredients, pulsing until just mixed.

Refrigerate until ready to serve.