Breads

I'll shove up some photos when I've got some, but please, remember, do not be frightened of bread-making. There are so many quick and yeasted breads that are easy-peasy to make.
Here I will copy my two favourites.

Pan-grilled Flatbreads, Cooks Illustrated

Ingredients

1	package dry active yeast (2 1/4 teaspoons)
1	cup water (warm -- 110 to 115 degrees) HALF BOILING, HALF COLD TAP WATER MAKES PERFECT 'WARM' WATER
1	tablespoon olive oil , plus extra for brushing
2	teaspoons granulated sugar
1/4	cup plain yogurt
1 1/2	teaspoons table salt , plus extra for sprinkling
1/2	cup whole wheat flour , sieved (before measuring) to remove coarse flakes of bran MEH- USE WHATEVER FLOUR YOU LIKE, IT REALLY DOESN'T MATTER
2	cups bread flour , plus additional as needed
2	tablespoons sesame seeds (optional)

Instructions

1. In either the workbowl of a food processor fitted with stainless steel blade or, if working by hand, a medium mixing bowl, sprinkle yeast over warm water. Add oil, sugar, and yogurt and pulse to mix, about four 1-second bursts, or, if working by hand, mix with wooden spoon until well combined. Add salt, sieved whole wheat flour, and 2 cups bread flour; process until smooth, about 15 seconds, scraping down sides of bowl as necessary, or, if working by hand, mix with wooden spoon until flour is incorporated, about 3 minutes. Process dough (adding more flour as necessary until dough just pulls completely away from sides of bowl) until soft and satiny, about 30 seconds, or, if working by hand, turn dough out of mixing bowl onto very lightly floured work surface and knead until smooth and elastic, 12 to 15 minutes. Squeeze dough gently with full hand; if dough is sticky, sprinkle with flour and knead just to combine. Place dough in medium bowl or straight-sided plastic container, cover with plastic wrap, and place in warm, draft-free spot until dough doubles in size, 30 to 45 minutes. (At this point, dough can be punched down, wrapped tightly in plastic wrap, and refrigerated up to 2 days.) I DO THIS BY HAND AND IT DOESN'T TAKE TOO LONG AT ALL
   

2. Turn dough onto lightly floured work surface and, if it is sticky, sprinkle very lightly with flour. Following illustrations 1 through 4 below, cut, shape, and roll dough. If using sesame seeds, brush tops of circles lightly with water, sprinkle each circle with 3/4 teaspoon seeds, and gently roll over with rolling pin once or twice so seeds adhere to dough. DON'T WORRY ABOUT BEING TOO SPECIFIC. SERIOUSLY, BREAD IS MORE FORGIVING THAN YOU THINK.
   

3. Five to 10 minutes before cooking flatbreads, heat large, heavy skillet (preferably cast iron) over medium-high heat until hot. Working one at a time, lift dough circles, gently stretch about one inch larger, and place on the skillet. Cook until small bubbles appear on surface of dough, about 30 seconds. With tongs, flip bread and cook until bottom is speckled and deep golden brown in spots, about 2 minutes. Flip bread over again; cook until bottom is speckled and deep golden brown in spots, 1 to 2 minutes longer. OOH, THIS PART IS FUN.
   

4. Transfer bread to wire rack and cool for about 5 minutes (brush bread lightly with olive oil and sprinkle with salt to taste, if desired). Wrap breads loosely in clean kitchen towel and serve warm. Or wrap breads tightly in foil and store at room temperature up to 2 days; reheat in 300-degree oven until warm, about 15 minutes. I TEND TO JUST EAT THEM NOW AND SKIP STEP 4 ENTIRELY.

Here's another recipe that makes everyday bread-making a reality.

Quick and Easy Cream Biscuits, Cooks Illustrated

Ingredients OFTEN I WILL HALF THIS RECIPE FOR BISCUITS JUST FOR DINNER

2	cups unbleached all-purpose flour , plus extra for the counter
2	teaspoons granulated sugar
2	teaspoons baking powder
1/2	teaspoon table salt
1 1/2	cups heavy cream IT WILL KEEP IN THE FRIDGE FOR AGES - I LOVE THIS

Instructions

1. Adjust oven rack to upper-middle position and heat oven to 450f degrees. Line baking sheet with parchment paper. OR FOIL. WHATEVER.
   

2. Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
   

3. Shape the dough into a 3/4-inch-thick circle. Following illustrations below, cut biscuits into rounds or wedges. Place rounds or wedges on parchment-lined baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking. WEDGES ARE SUPER EASY.

Enjoy!