BACON, GOUDA AND THYME PRETZELS

Makes 6.

Note: To form a pretzel, move ends of the dough rope away from you to form a "U" shape. Bring ends toward you, crossing to overlap, then overlap once again. Fold ends under dough and press gently to hold in place.

• 6 oz. sliced bacon

• 1 (1/4 -oz.) pkg. active dry yeast

• 1 c. warm water (about 110 degrees)

• 7 tsp. sugar, divided

• 11/2 tsp. salt

• About 22/3 c. flour, divided

• 3 oz. (about 1 c.) shredded Gouda cheese

• 3/4 tsp. dried thyme

• Oil

• Finely ground cornmeal

Directions

Cook bacon slices in batches in a wide frying pan over high heat until crisp, about 8 minutes. Transfer bacon to paper towels to drain and cool. Cut bacon into 1/2 -inch pieces.

In the bowl of an electric mixer, dissolve yeast in water. Add 5 teaspoons of the sugar, salt, and 2 cups flour. Using the paddle attachment (if your machine has it), beat at medium-low speed for about 1 minute to make a smooth batter.

Stir in the remaining 2/3 cup flour, bacon, cheese and thyme. Using the dough hook on your mixer, knead dough until smooth, about 3 minutes (or do so by hand).

If needed, add flour a teaspoon at a time to prevent sticking, or add water a teaspoon at a time if dough does not come away from sides of bowl.

Place dough in an oiled bowl and turn over to coat top with oil. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down, turn out onto a floured board and divide into 6 equal pieces. Shape each into a smooth ball, then roll each into a rope about 18 inches long, and twist into a pretzel shape (see Note). Let rise, covered, on the floured board until puffy, about 20 minutes.

Preheat oven to 400 degrees. Generously oil a 12- by 17-inch baking sheet (or two smaller sheets) and sprinkle evenly with a good layer of cornmeal (pretzels have a tendency to stick).

In a wide pan (such as a 6- to 7-quart Dutch oven), bring 2 quarts water and remaining 2 teaspoons sugar to a boil; adjust heat to keep water boiling gently. With a slotted spatula, lower 3 pretzels, one at a time, into water. Boil for 2 minutes, then turn carefully to boil other side for 2 minutes. Lift from water, drain briefly on spatula, and set on baking sheet. Let stand, uncovered, until all pretzels have been boiled.

Bake until golden brown, 25 to 30 minutes. Transfer to racks and let cool. Wrap airtight to store up to 1 day or freeze to store longer.

Nutrition information per serving:

Calories314Fat8 gSodium890 mgSaturated fat4 g

Carbohydrates47 gCalcium115 mg

Protein13 gCholesterol25 mgDietary fiber2 g

Diabetic exchanges per serving: 3 bread/starch, 1/2 medium-fat meat, 1 fat.

PICNIC LOAF WITH SAUSAGE, ALMONDS AND WILD RICE

Makes 1 loaf (5 servings).

Note: Adapted from "Chocolate & Zucchini," by Clotilde Dusoulier. Broken wild rice, when packaged, is often labeled as "soup rice."

• 1/3 c. broken wild rice (see Note)

• 1 c. chicken broth

• Butter

• 3 eggs

• 1/2 tsp. salt

• 1/2 tsp. ground black pepper

• 1/4 c. olive oil

• 1/2 c. plain yogurt

• 11/4 c. all-purpose flour

• 1 tbsp. baking powder

• 1 cooked chicken-apple sausage (3 to 4 oz.), cut into 1/2-in. chunks

• 1/2 c. plus 2 tbsp. sliced almonds, divided

• 1/2 c. finely chopped parsley

Directions

In a small pan over high heat, bring wild rice and broth to a boil. Cover, reduce heat, and simmer until very tender, about 35 minutes. Drain and discard any extra liquid; you should have about 11/3 cups cooked wild rice.

Preheat oven to 350 degrees. Butter a 9- by 5-inch loaf pan.

In a medium bowl, whisk together eggs, salt, and pepper. Whisk in oil and yogurt. Sift flour and baking powder into egg mixture; stir to combine. Stir in sausage, 1/2 cup almonds and parsley.

Pour batter into pan, level surface with a spatula, and sprinkle the remaining 2 tablespoons sliced almonds on top.

Bake until a wooden skewer inserted in the center comes out clean, 45 to 55 minutes. Let cool for 15 minutes in pan. Run a knife around pan to loosen loaf, gently invert loaf onto a rack, and carefully set loaf upright to cool completely, about 2 hours. Cut in 1-inch-wide slices. Wrap cooled loaf airtight and chill up to 1 day. Bring to room temperature before serving.

Nutrition information per serving:

Calories425Fat23 gSodium900 mgSaturated fat4 g

Carbohydrates40 gCalcium270 mg

Protein16 gCholesterol140 mgDietary fiber3 g

Diabetic exchanges per serving: 21/2 bread/starch, 1 medium-fat meat, 31/2 fat.