Any way you slice it: Homemade bread is back — and it's tastier than ever

Cinnamon Swirl Loaf: Combine 1/2 cup raisins or currants, 1/2 cup sugar, 3 teaspoons ground cinnamon and 1 tablespoon all-purpose flour to make a filling. Roll one half of the Basic Sweet Dough into a 10-by-15-inch rectangle. Brush surface of dough with egg wash, then spread with the dough with half of filling mixture. Starting with the shorter side, roll the dough into a log, pinching the seams and ends to seal them tightly. Repeat with the remaining dough and filling. Place each loaf in a well-greased 8 1/2-by-4 1/2-inch loaf pan. Cover with plastic wrap and a clean towel and let rise about an hour, or until bread crowns 1 inch over the rim of the pan. Preheat oven to 350 degrees. Before baking, brush tops of loaves with egg wash. Bake about 45 minutes, tenting with foil the last 10 minutes if bread is browning too quickly. Remove loaf from pan and cool completely on a rack.

Cinnamon Rolls: Mix 1/3 cup butter, 1 cup brown sugar and 3 tablespoons ground cinnamon. Roll half the dough into a 14-by-16-inch rectangle. Spread a thin layer of cinnamon filling over the dough, leaving about 1 inch uncovered on the short side nearest you. Starting with the short, filling-covered side, roll the dough into a log. Don't roll too tightly or the centers of the cinnamon rolls will pop up. Gently cut the log crosswise into 12 slices with a serrated knife (or use dental floss). Place them into a 9-by-13-inch pan, leaving space between the rolls to allow for rising. Repeat with other half of dough. Let the buns rise about 45 minutes, until puffy. Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Drizzle with sugar icing if desired. Makes about 24 rolls.

Monkey Bread: Turn half the dough out onto a lightly floured surface, and divide it into 32 small pieces, each about 1 1/2 inches in diameter. Dip the balls in 1/2 stick melted butter; roll them in 2/3 cup light brown sugar mixed with 1 teaspoon cinnamon. Layer them in a 8 1/2-by-4 1/2-inch loaf pan or Bundt pan. Repeat with other half of dough. Allow to rise until doubled, about 1 hour. Bake in a preheated 375-degree oven for 30 to 35 minutes, until golden. Makes 2 loaf or Bundt pans. — King Arthur Flour

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