Baguette

Prepare dough as directed on package for yeast bread until point of shaping dough into loaf. Divide dough into 2 equal pieces. Working on a floured surface, gently flatten each piece of dough into a 4 x10-inch rectangle. Starting at the long edge, roll as a jelly roll. Press edge to form seam. Gently grasp ends of dough and stretch until each baguette is approximately 12 inches long. Repeat with remaining dough. Place baguettes, seam-side down, onto greased cookie sheet, 4 inches apart. Cover with damp cloth. Let rise at room temperature for 45 minutes. Preheat oven to 400ºF. Bake for 18-23 minutes or until golden brown. Remove from oven and let cool before slicing. Makes 2 baguettes.

Boulé

Prepare dough as directed on package for yeast bread until point of shaping dough into loaf. Divide dough into 2 equal pieces. Working on a floured surface, fold entire edge of dough into center several times to form smooth, round ball. Place dough, seam-side down, onto greased cookie sheet. Repeat with remaining dough. Cover with damp cloth. Let rise at room temperature for 45 minutes. Brush top of Boulé with melted butter. Preheat oven to 350ºF. Bake for 25-30 minutes or until golden brown. Remove from oven and let cool before slicing. Makes 2 boulés.

Bread Sticks

Prepare dough as directed on package for yeast bread until point of shaping dough into loaf. Divide dough into 2 equal pieces. Working on floured surface, gently flatten each piece of dough into a 4x5-inch rectangle. Cut each rectangle into 12 equal strips. Gently roll each piece of dough to form a strand approximately 8 inches long. Place bread sticks on greased cookie sheet. Repeat with remaining dough. Brush top of bread sticks with olive oil. Sprinkle with Kosher salt or seeds, if desired. Preheat oven to 400ºF. Bake for 12-15 minutes or until golden brown. Remove from oven and let cool before serving. Makes 24 bread sticks.

Focaccia

Prepare dough as directed on package for yeast bread until point of shaping dough into loaf. Working on floured surface, gently flatten dough into a 12-inch circle. Place dough on greased cookie sheet. Cover with damp cloth. Let rise at room temperature for 45 minutes. Brush dough with olive oil and sprinkle with sea salt*. Preheat oven to 425ºF. Bake for 15-20 minutes or until golden brown. Remove from oven and let cool before slicing. *Garnish with fresh herbs and vegetables, if desired. Makes 1 focaccia.

Rolls

Prepare dough as directed on package for yeast bread until point of shaping dough into loaf. Divide dough into 12 equal pieces. Working on floured surface, gently form each piece of dough into ball by folding edges into center several times to form smooth, round balls. Place balls, seam-side down, onto greased cookie sheet, 1 inch apart. Cover with damp cloth. Let rise at room temperature for 45 minutes. Brush top of rolls with melted butter. Preheat oven to 350ºF. Bake for 15-20 minutes or until golden brown. Makes 12 rolls.

Braided Loaf

Prepare dough as directed on package for yeast bread until point of shaping dough into loaf. Divide dough into 3 equal pieces. Working on floured surface, gently roll each piece of dough into a 12-inch long strand. Braid 3 strands of dough together. Taper ends and tuck under to seal. Place loaf, seam-side down, onto greased cookie sheet. Cover with damp cloth. Let rise at room temperature for 45 minutes. Brush top of braid melted butter. Preheat oven to 350ºF. Bake for 30-35 minutes or until golden brown. Remove from oven and let cool before slicing. Makes 1 loaf.