The angle of light has shifted here in the Northeast. The sun now sparkles through leaves tinged with gold and russet. It’s the season of late harvests, soups, and stews—all of which call for an exuberant loaf of bread. Enter the Green Olive, Rosemary, and Black Pepper Loaf, with bold flavors of whole grain punctuated by salty bursts of olives, parmesan, rosemary, and a hint of peppery heat. This loaf is a perfect companion to

“Time equals taste,” bakers say. One reliable way to get a tasty loaf of bread without too much fuss is letting it rise slowly. This Slow Rise Picnic Loaf is one I bake when I need lots of good bread with a pleasant chewy crumb and crisp crust with little fuss. Quality wheat gives this loaf its great flavor. I use all-purpose flour from King Arthur or Maine Grains.  Sometimes I swap out a few

A pillowy loaf of rustic ciabatta makes the perfect accompaniment to antipasto, a bowl of minestrone or a salad. There is nothing better to go with a plate of Italian cold cuts or prosciutto either.   This Italian loaf takes its name from its shape, which resembles a dusty, old slipper.   Properly made, a loaf of ciabatta has a thin and dimpled crust. The pronounced holes in the crumb demonstrate its long fermentation.  Jump

The name of this bread doesn’t refer to its size or shape, but rather to the heavy, strongly flavored brew that flavors this dark loaf.  This robust Stout Bread complements cheddar cheese, smoked fish and meats, stews and hearty vegetables. It’s perfect for wintertime baking. With a large percentage of wheat flour, the bread has a springy interior crumb.  The flavor of the dough improves with a long fermentation and oatmeal or cracked rye on

In fig season we can’t get enough – juicy ripe figs stuffed with cheese, wrapped in prosciutto, roasted with honey or eaten whole in one bite if they are small enough, just delicious. These Fig, Goat Cheese and Rosemary Ficelles take advantage of fresh figs and their affinity for tart goat cheese. We serve the bread along with olives and small dishes as an appetizer. It’s also a great accompaniment to a charcuterie board or