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keeps the crust soft enough to allow the loaf to expand early in the baking period. (This is why it's important to follow instructions to brush a loaf with water and/or create steam in the oven just prior to beginning the baking. The steam no longer serves a useful purpose and actually hinders crisping once the first stage of baking is completed, so there's no need to replenish it later on.)

Unless your tap water is unpleasant-tasting, it is fine for making bread, although bottled spring or distilled water can be substituted; some bakers insist upon spring water. (A side-by-side comparison of a recipe made using tap and bottled water should indicate whether the latter makes a difference with your breads.) If the off taste of your water is due to heavy chlorination, letting it stand for 24 hours will allow the chlorine to dissipate.

Fats— Corn oil (or other nearly flavorless vegetable oil), olive oil, and unsalted butter are the types of fat called for in Kneadlessly Simple recipes. All three increase crust tenderness, promote browning, and add a pleasant smoothness, or mouthfeel, to the crumb, and in doing so help give various breads their distinctive character. The crust and crumb tenderizing properties increase as the amount of fat increases, which is why fat-laden breads such as brioche have a velvety, cake-like consistency. Olive oil and particularly butter also contribute flavor and aroma, although since all fats are flavor carriers, corn oil heightens the taste of the other ingredients, too. Remember that besides having markedly different flavors, these fats solidify at different temperatures, necessitating completely different methods of incorporation into recipes: Corn oil will stay fluid when added directly to ice water. Olive oil and butter will solidify, so must instead be separately added to dry ingredients or doughs.

Unsalted butter is the best choice for baking bread because the total salt content of the dough is easier to control and because assessing the quality and freshness of butter is easier when it lacks salt. Extra-virgin olive oil also lends a fruitier taste than "regular" olive oil, though either can be used. Due the tendency of all fats to become rancid during storage and their ability to pick up and carry flavors, for good-tasting bread, be scrupulous about using only very fresh butter and oils.

Sweeteners— Granulated and brown sugar, honey, and molasses (and in one recipe, maple syrup) have the obvious effect of adding sweetness and flavor to yeast breads, and they also promote tenderness and browning. But there are other equally important (though less obvious) consequences to adding sweeteners, and these make it risky to casually increase or decrease amounts or ignore instructions on when and how to add them. In small quantities, the granular sweeteners (white and brown sugar) encourage yeast growth by providing a readily fermentable source of food. But too much granular sugar hinders yeast organisms, because as it dissolves it draws up water they need. Increasing or decreasing liquid sweeteners also dramatically alters the dough by changing the proportion of water, which may necessitate an adjustment in the amount of flour. For best results, use clover honey, "regular" (never blackstrap) molasses, and medium amber maple syrup; these impart flavor without overpowering the other taste and aroma components of bread. Several recipes have been designed so that either honey or molasses can be used; either will work well, though honey delivers more sweetness, and the molasses more color and robust flavor.

Dairy Products— Milk products, including instant nonfat dry milk powder, buttermilk powder, and yogurt, and eggs are the dairy enrichments occasionally used in Kneadlessly Simple. These increase the food value of bread by increasing the protein, fat, sugar, and vitamins and minerals, of course, but are equally important for heightening and deepening flavor, increasing crumb softness and