No matter how you slice it, you can't beat homemade bread.

Yet making bread can be a long and -- to some -- a tedious process. Measurements must be precise, kneading the dough to the proper consistency is important, and rising takes time. But as the bread bakes and the aroma fills the house, you know it was worth the work. One final note: a heavy duty mixer fitted with a dough hook eliminates kneading by hand and reduces the kneading time.

Here are a few bread-baking tips from "The Joy of Cooking," by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker:

Press two fingers gently into the dough to check for proper rising. If indentations remain, the dough is fully risen.

Bring ingredients to room temperature before mixing.

To ensure the best taste and texture, allow baked bread to cool for at least 20 minutes before slicing.

A recipe for rye bread was requested by Norma Cobb and Jane Davis of Robinson. The recipe was sent by Sandra Smerilli of Monessen.

COUNTRY RYE BREAD

• 4 to 4 1/2 cups all-purpose flour
  
• 1/2 cup firmly packed light brown sugar
  
• 2 packages dry yeast
  
• 1 tablespoon caraway seeds
  
• 1 1/2 teaspoons salt
  
• 2 cups warm water (120 to 130 degrees)
  
• 2 tablespoons vegetable oil
  
• 2 cups rye flour
  
• 1 egg white, lightly beaten with 1 tablespoon water

In a large bowl combine 2 cups all-purpose flour, sugar, yeast, caraway seeds and salt. Gradually add water and oil to dry ingredients. Beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup all-purpose flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon stir in rye flour and enough remaining all-purpose flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes (or place dough in a stand mixer with dough hook and mix until smooth and elastic). Place dough in a greased bowl, turning to grease top. Cover, let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Punch dough down. Remove dough to lightly floured surface, divide in half. Shape each half into 5-inch ball. Place on large greased baking sheet. Cover, let rise in warm draft-free place until doubled in size, about 30 to 45 minutes.

With sharp knife make 4 slashes (1/4 inch deep) in crisscross fashion on top of each loaf. Brush with egg white mixture. Bake at 400 degrees for 35 minutes or until done (dough will sound hollow when tapped). Cover dough with foil halfway through baking to prevent excess browning. Cool bread on wire rack.

Makes 2 round loaves.

Request

A. Swartz of Marysville, Wash.: "About 10 years ago I had a wonderful recipe for a tiramisu cake that I got off a Hawaiian bread package. Somehow my box of recipes and cookbooks didn't make it with me during a move and I lost it. I have been looking for it ever since. As I recall, the recipe is assembled in a springform pan and is made by cutting a round loaf of Hawaiian bread into several layers. I remember that you put alcohol on the layers, as the cake has a bit of a kick, but I don't have a clue about the frosting. It would be wonderful if someone could help me out."

Letters

I commend you for your veggie column (Marlene Parrish's "Vegetables of a Different Vein," April 1). Too many Americans just eat the same old frozen peas and corn.

Thanks for all the new ways of preparing all these fresh veggies. Incidentally, kolhrabi was brought to America by Benjamin Franklin from Europe, where it is very common, perhaps because it grows well in their colder climate.

FRANCES MCCAFFREY
Spokane, Wash.

Since Mackenzie Carpenter and Suzanne Martinson wrote such great articles about the low-carb nonsense recently (April 1), I just had to respond.

Random thoughts: A friend who recently lost about 15 pounds on Weight Watchers described for me what she now eats for lunch on Craig Street. Frankly, it sounded so boring, so repetitive and, well, just so unnecessary. "Maybe a tablespoon of rice, but NEVER the whole amount." "Rarely a sandwich..." "Steamed vegetables and some sort of clear soup..." Yes, she looks great (well, I think a little gaunt in the face, but never mind ... sour grapes?), but now that she DOES look great, could a little more than a tablespoon of rice hurt?

In my recent period of "semi-retirement," I have had the luxury of extended walks in Frick Park with my two golden retrievers. I'm talking sometimes two hours a day. This is not power-walking, but just comfortable ambling, stopping to talk with fellow dog-walkers or to pick up the poop. You know what I mean. I eat shredded wheat and a banana for breakfast (carbs!), whole wheat bread for lunch (today, peanut butter and this wonderful blackberry preserve from a farm near our family's shore house on Long Island), and whatever for dinner.

I don't snack much, and with the kids gone, I don't have chips and nuts in the house, but I still eat plenty. I weighed myself the other day, and I'm down a couple of pounds. Hah, Dr. Atkins! Move the body and eat sensibly is the key.

Last night, the committee at the church where I'm music director (and where we're having "Eat 'n Bid" on Saturday ... dinner [lasagne!] and bidding on wonderful prizes to raise money for new choir robes) met to set opening bids for all the prizes.

Two wonderful older women are on the committee; healthy, weight proportionate to height, lively, fun people. One of the women was contributing a prize she had won at another event ... a certificate to go to a salon in Oakmont to have one's body fat measured. We burst out laughing when she announced she was contributing this, and all agreed that this is the last thing in the world we'd want to know. Smart people, smart thinking.

Also, I loved the green beans/onion/garlic (roasted with olive oil) in the P-G. I clip many of the recipes and love to try them on my friends. (Check out the chocolate souffle recipe in Cooking Light -- talk about to die for.)

POLLY MCQUEEN
Point Breeze