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The delicious fragrance of freshly baked bread and the mouth watering sight of a toasty brown loaf cooling on the rack are just a couple of the joys of homemade bread.

Here are two recipes for easy to make but hard to resist breads.

The first, called "A Daily Loaf" is as convenient to make as its name implies. It is rich in flavor and the texture can be adjusted from a sandwich style loaf to an airy French baguette by simply adding water.

Ingredients

1 package dry yeast

1 1/4 cup warm water

3 cups bread flour (divided)

1 teaspoon salt 1 pinch brown sugar

The dough

Mix yeast with brown sugar in a measuring cup, (the brown sugar keeps the yeast from clumping when the water is added) add warm water and let sit for 10 minutes to activate yeast.

In a large mixing bowl add yeast and water to 2 cups of bread flour and stir into a batter. Here is where you make the first adjustment by making a thin batter for baguettes or a thicker one for the sandwich loaf.

Beat batter for 8 minutes to develop the gluten, then add salt and beat 1 minute to mix thoroughly. Add the other cup of flour to form a tacky, not sticky dough and knead for 8 minutes (dryer dough for sandwich bread.)

Place in oiled bowl and cover. Let rise for 2 hours, punch down and return to oiled bowl to rise for 1 1/2 hours. Turn the fluffy dough onto a floured surface and shape into baguettes or use one large or two small greased loaf pans.

If you are making the baguettes place them on a greased cookie sheet or on a baking stone covered with a thin layer of cornmeal.

Cover dough, let rise for 45 minutes then place on middle rack of oven pre-heated to 450 degrees.

Bake 15 minutes, rotate and bake for another 15 minutes, remove from oven (and pan) and cool on rack.

The second bread recipe is an exotic Italian brioche variation with tasty bits of cheese and meat. Easy to make but the finished loaf appears extremely elaborate.

Ingredients for sponge

1/2 cup bread flour

1 package dry yeast

1 cup lukewarm milk or buttermilk

Wisk ingredients together into a pancake like batter, cover and ferment 1 hour.

Dough ingredients

3 1/2 cups bread flour

1 teaspoon salt

1 tablespoon granulated sugar

2 eggs (slightly beaten) 1/3 cup butter (very soft)

1/4 cup grated cheese (use flavorful cheese that melts easily such as Provolone, Swiss, Gouda, Gruyere, or Cheddar)

4-6 ounces dry salami, pepperoni, sausage, or bacon

While the sponge is fermenting cut the meat into small pieces and saute until slightly crisp.

Save the oil to add to butter (up to 1/4 cup) for extra flavor.

Dough

Mix dry ingredients, add eggs and sponge, mixing well. Add the butter-oil, mix well by kneading then let dough rest for 10 minutes. Knead in the meat and when it is well distributed knead in cheese.

Put dough into an oiled bowl, cover and let rise for 1 1/2 hours.

Place the dough into greased loaf pan, (1 large or 2 small) cover and let rise for 1 1/2 hours.

Place pans on middle rack of oven pre-heated to 350 degrees, bake for 20 minutes, rotate and bake for another 20-30 minutes. Remove from pan and cool on rack.

These breads, simple and savory, are a delightful addition to any meal.

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