In addition to pie baking, this is about bread baking

[Mark Blatter]

Here is the recipe I use most of the time. As you look at my notes, you will see I use molasses instead of sugar or honey, as it gives a flavor more to my liking. I also add vanilla most of the time, but I do forget it at times. Not sure if it makes much difference.

I like Ryan's suggestion for adding a bit of steam to the mix to improve the crust. I started off wiping butter onto the top crust when the loaves came out of the oven, but found that mold started growing much quicker. By not adding the butter topping, I get at least three more days before mold becomes visible.

If others are going to eat the bread I bake, I will put in two cups of white flour as it gives a better texture. I also add 1 - 2 cups of oats simply to add more and different nutrients plus it adds visually to the outside of the bread.

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[Michael Weber]

I baked bread as a hobby for years. If you try a whole wheat bread don't use a course stone ground flour. You will get a brick instead of a loaf. I have experience with this. It can be an interesting and frustrating experience. There are dozens of variables a home baker simply cannot control and you're working with a living organism whose response depends on those variables. Anyway I found for flavorful bread with a great crust and crumb it pays to use one of the slow rise (slower the better) methods and a high hydration dough. Flour, water, yeast and salt are all you need to make a great artisanal bread.

I no longer bake so we have settled on Natures Own 12 grain bread. Don't know if it's all whole wheat or partial but it's tasty, moist, has a lighter texture and lots of different seeds and grains in it. It was the choice of the folks at Americas Test Kitchen as best of its kind.