Stand Mixer

If you’ve always wanted to try making your own pasta dough, this is the recipe to start with. I leave the work of kneading to my stand mixer, though I prefer to roll the dough through my hand crank machine. This basic recipe can be turned into any strand pasta and also makes a great ravioli wrapper.

My grandmother taught me how to make this basic pastry when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything—sweet or savory.

Tarts are the desserts of my childhood. One of their appeals for me is that they can be filled with whatever you like. My good friend Magnus Hansson, a masterful baker, recently shared his foolproof shortbread recipe with me. It’s the base of my Honeyed Pear Clafouti Tart (page 212), but I fill it with everything from pastry cream to caramelized nuts.

Using only cake flour produces a cupcake that has a pure-white crumb.

This dough yields enough to make any of the recipes in this chapter that call for it. The shape of your tart—round, square, or rectangular—should determine how you form the dough in the final step.

This free-form dough can be shaped into two longer loaves or one big round; you may need to adjust the baking time.

Because brioche is made with a large amount of butter, it is important to use the best quality you can find. Remember: The butter and eggs must be cold, or you may end up with something that resembles cake batter, rather than bread dough. If this happens, chill the dough until it becomes workable. Never add more flour, which toughens the dough.

Challah is sometimes garnished with poppy seeds before being baked; sprinkle 1 1/2 teaspoons poppy seeds over the bread after brushing with egg wash.

Our version of this traditional Christmas bread calls for an assortment of dried fruits; feel free to include candied citrus peel, whose distinctive, slightly bitter flavor is more characteristic of Italian panettone. If substituting larger fruits, such as apricots, pears, or cherries, chop them finely before using.

Instead of making two large loaves, divide the dough into four equal pieces for demi-baguettes.

Placing the dough in English muffin rings will allow it to rise and bake taller, but you can still make the muffins without them—simply let the rounds rise on their own, then fry and bake them as directed. They will taste just as delicious.

In keeping with traditional methods, we boil our bagels briefly before baking. This ensures that they will have a chewy interior, as well as a crisp outer crust.

These rolls can be stored in an airtight container for up to two days.

Focaccia is best eaten the same day it is made, although it will keep for up to one day at room temperature; wrap well with plastic. It tastes great when warmed in a 250-degree oven until heated through, about 15 minutes.

Try this bread toasted in the morning for breakfast.

This bread is also delicious garnished with fresh marjoram or oregano; coarsely chop one-quarter cup herbs, then sprinkle over baked bread.

The puffy, rectangular shape of Ciabatta is thought to have inspired its name, which means “slipper” in Italian.