Country loaf

Country loaf

artisan-style loaf

Great with a bowl of soup, as a chunky sandwich or, best of all, lightly toasted with some butter and jam.
https://www.bbcgoodfood.com/recipes/13419/country-loaf

http://www.kingarthurflour.com/recipes/country-loaf-recipe

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panini


Start with bread that stands on its own: focaccia, ciabatta or a whole grain baguette, for example. Avoid light, airy bread such as sourdough. It doesn’t grill as well and may become flattened and dry.
https://www.bettycrocker.com/how-to/tipslibrary/cooking-tips/how-to-make-panini

While panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta is known as panini (plural of panino) outside Italy.
https://en.wikipedia.org/wiki/Ciabatta

Wild yeast bread

Wild yeast bread
Weed ’em & Reap
no egg?
no oil/butter?
1st rise: dough doubles in  5-6 hours
punch the dough down

2nd rise: let it rise for 2-3 hours in the bread mold
in oven at 325 F for 30-40 min. Internal temperature: should be 180 F (use a thermometer)
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dough is also useful for: cinnamon rolls; pizza

Tart rings

Focaccia

Italian focaccia bread
http://www.recipeshubs.com

Rosemary focaccia
http://12tomatoes.com/bread-recipe-rosemary-focaccia

a great recipe to start a meal with
focaccia dough is similar to pizza dough, but is given more of a chance to rise.
Because it’s somewhere between a traditional bread and a pizza crust, it’s ideal for soaking up your favorite infused oils, making this an ideal appetizer or party snack.

Without the seasoning, this bread can also be used as a base for pizza, or even as sandwich bread.