Whole Wheat Flour

Anadama bread recipes, which date back to pre-Revolutionary New England, all call for molasses and cornmeal for substantial- and delicious- results. This contemporary rendition is no exception.

The bread, the lamb and the charmoula--a spicy mix of red bell pepper, onion, cilantro and spices--combine beautifully in this bread from executive chef Rafih Benjelloun of Imperial Fez restaurant in Atlanta.

Can be prepared in 45 minutes or less.

"One Saturday morning I came up with this bread recipe, and now my family asks for it all the time," writes Priscilla Unger of Alberta, Canada. "My husband insists on having his first slice while the loaf is still warm from the oven, but I prefer mine toasted and topped with marmalade." The slightly sweet bread is great with butter and preserves.

Team the pancakes with sausages, and offer tea, coffee and fresh juices.

Hearty breakfast fare from Rick & Ann's in Berkeley, California.

Like steamed Boston brown bread, this baked version is quickly mixed together and makes a dense, fragrant loaf. Rye bread flour is sold at natural foods stores, specialty food stores and some supermarkets.

The Indian staple cornmeal became a mainstay of Colonial cooking; European arrivals used it to stretch their scarce wheat flour. We have adopted the same tactic with our modern edition of the venerable breakfast dish, pancakes. They are, of course, also a good excuse to bring out the maple syrup, another gift from the Indians. Can be prepared in 45 minutes or less.

This moist cake is delicious served warm with cream, but can also be offered cold.

Chapati or Roti This is the basic bread of India—it is made every day in North Indian homes. Its smooth, soft, and very pliable texture comes from the finely ground whole wheat flour. Only water is added to make the dough. It is then rolled into thin rounds ranging in size from four to eight inches (the size varies from state to state) and baked on a griddle. It takes a bit of practice to learn to roll the dough properly. Don't worry if your first few batches are not perfectly round, or if they don't roll out to the full size indicated. With practice you will soon master this technique. In the meantime, the bread will still taste good, even if doesn't look perfect.

Canola oil replaces butter in this light version of a classic.