I have made quite a few variations with the no-knead bread and not a loser in the bunch - some just needed some tweaking. Everything Bagel Bread - scant 1/4 cup of KAF everything bagel seasoning to one third of dough batch – not: 1/3 cup – that was too much seasoning Olive Bread – to one third of dough batch – using dough hook, add 20 jarred marinated Kalamata olives cut up in slices and 1/4 cup King Arthur olive artisan bread flavor – leave hook on for about 25 -- 30 seconds. Tried with green ripe olives, it was OK but not special like the marinated Kalamata olives are. Pumpernickel Bread – to one third of dough batch – using dough hook, add 1/4 cup King Arthur pumpernickel artisan brad flavoring and approx 1 rounded teaspoon of caraway seeds crushed in a mortar and pestle – need to use dough hook – leave dough hook on for about 1 – 2 minutes. Make a beautiful variegated bread dough Rye Bread – First time made it used scant 1 T seasoning of KAF flavoring – needs a little bit less and add 1 teaspoon caraway seeds. Onion Bread – to one third of dough batch – using dough hook, add little over 1/2 cup of crushed French’s French fried onions and a ½ teaspoon onion powder. Pizza or Focaccia Bread – use 1/8 cup of Pizza seasoning – using any more (like ¼ cup) makes the bread way too salty and had to be discarded. Can’t reduce the salt in the basis dough recipe since the whole recipes is separated into three parts. Put a little bit of olive oil on surface of dough before last rising. Pistachio – not made as yet, but a possibility I make the basic dough, divide it into thirds and add whatever version that my husband wants that day. I have also made pull apart dinner rolls with this dough- Used a measured 3 ounce each piece of dough – divided into three parts – rounded in palms and placed together to make a clover leaf roll. Slashed with a knife once on each of the three round parts (optional). Just place the rolls on a baking sheet which has been covered in parchment paper. When served each of the three portions of the roll comes apart easily and makes it a pleasure to eat. Baked rolls at 450 degrees for 14 minutes. Using hot water in bottom of oven as directed. For plain rolls – spray each roll lightly with baking spray and top with King Arthur Everything Bagel Topping. For olive rolls – chopped some plain Kalamata olives and added a little bit of olive juice, add to dough. For onion rolls – crush some French’s French onions and add to dough. For a sweet roll – add some plumped dried golden raisins and some ground cinnamon to the dough. Note: to make it into a real sweet roll could add some icing to the top of it. Note: on 9/5/15 when baking 6 onion rolls took 16 minutes at 450 degrees.

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