American Bread Recipes

Recipes for the May 2012 article American Bread

Filone

Filone

In this recipe from Daniel Leader of Bread Alone, an airy loaf with a nice crust is produced similar to a ciabatta. It's made with a lightly fermented traditional Italian starter, called a biga, that's started nine hours before baking.Todd Coleman
Four-Hour Baguette

Four-Hour Baguette

Traditional baguettes are 24 to 30 inches long and are baked in ovens that produce steam, which delays crust formation so the loaves can fully rise.Todd Coleman
Seeded Rye Loaf

Seeded Rye Loaf

Dark and deeply flavored from a rye sourdough starter that's made 10 days in advance, the earthy loaf is easily customizable depending on what seeds and grains you have on hand and want to add to the dough.Todd Coleman
Spelt Levain Loaf

Spelt Levain Loaf

Made 10 days in advance with a hearty whole spelt flour starter, this loaf has rich caramel undertones and a pleasant sourness. Top slices with creamy, funky cheeses and cured or smoked meats and fish.Todd Coleman
Apple Cider Levain Loaf

Apple Cider Levain Loaf

This flavorful, naturally leavened white bread is a great use of apple cider and dried cranberries, so you can enjoy Thanksgiving's flavors long after the holiday is done.Todd Coleman