By Craig T. Kojima Star-Bulletin Chef Nick Anderson's sesame bread is a staff favorite.
Purple rice gives the rice onion bread a taro-like color.
My daughter first brought it back from Chicago's Korner Bakery. What follows is Anderson's recipe for Walnut Bread, which he says turns out particularly well with golden raisins. Anderson's recipes last week were for wheat rolls and stollen. These are general directions for preparing dough for baking. Knead in enough additional flour to make a moderately stiff dough that is smooth and elastic.