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Sea Salt and Rosemary Pizza Bianca Bites with Mortadella and Mozzarella
Appetizer Italian

Sea Salt and Rosemary Pizza Bianca Bites with Mortadella and Mozzarella

5.0

Prep
30 min
Cook
25 min
Total
275 min

Instructions

  1. 1 Dissolve yeast in 1/4 cup warm water in a bowl; add sugar, stir, and let sit until foamy, about 10 minutes.
  2. 2 Mix 3 1/2 cups flour with rosemary and kosher salt in the bowl of a stand mixer. Pour the yeast mixture into flour mixture; slowly add 11 ounces warm water and mix until dough holds together and pulls away from the sides of the bowl.
  3. 3 Grease a large glass bowl with 1 tablespoon olive oil. Place dough in the bowl, turning once to coat with oil. Cover bowl with plastic wrap and place into a cool oven with the oven light on until dough has doubled in size, about 1 1/2 hours.
  4. 4 Line a rimless baking sheet with parchment paper. Sprinkle 2 tablespoons flour over parchment paper. Turn risen dough onto the parchment paper and flatten it gently with your hands, forming a 9x13-inch rectangle.
  5. 5 Place baking sheet into the oven, with the oven light on, until dough has risen, another 1 1/2 hours.
  6. 6 Drizzle the remaining 2 tablespoons of olive oil over dough and top with coarse sea salt.
  7. 7 Position your oven rack slightly lower than center, and place a baking stone on the rack.
  8. 8 Preheat oven to 450 degrees F (230 degrees C). Gently slide the parchment off of the sheet pan and onto the baking stone.
  9. 9 Bake dough in the preheated oven for 8 minutes. Gently lift the crust using a pizza peel or large spatula and pull the parchment paper out so that the crust is directly on the baking stone.
  10. 10 Continue to bake until crust is golden brown, 15 to 16 minutes more. Transfer crust to a cooling rack to cool completely, at least 30 minutes.
  11. 11 Slice the crust into small squares. Cut each square in half horizontally so that you have a top and a bottom. Fold a mortadella slice in half and then in half again; place on top of the pizza bottom. Layer a basil leaf on top of mortadella and top with a mozzarella slice. Add the pizza top and secure with an appetizer pick. Repeat with remaining ingredients.

By Kim's Cooking Now

Lavash Cracker Bread
Appetizer Middle Eastern

Lavash Cracker Bread

4.6

Prep
25 min
Cook
15 min
Total
130 min

Instructions

  1. 1 Stir water, flour, and yeast together in the bowl of a stand mixer until moistened. Mix in 1 cup flour and salt. Gradually mix in remaining 2 cups flour with a dough hook attachment until dough comes together.
  2. 2 Knead dough until elastic, 8 to 10 minutes. Add more flour or water, if needed, to keep dough from getting sticky or too stiff. Cover and let rise in a warm place until doubled in size, about 1 hour.
  3. 3 Punch down dough and roll into a long log; cut into 30 small walnut-sized pieces. Roll each piece into a ball. Cover with a damp kitchen towel and let rest for 30 minutes.
  4. 4 Place an ungreased baking sheet on the center rack of the oven; preheat to 500 degrees F (260 degrees C).
  5. 5 Roll each ball into a circle about 8 inches in diameter; dough should be paper thin and almost translucent. (If dough is too thick, it will bubble up like pita bread.)
  6. 6 Pull out the oven shelf and place as many crackers onto the hot baking sheet as possible. Close the oven and bake until lightly browned on top with small bubbles, about 3 minutes.
  7. 7 Remove crackers from the oven and transfer to a wire rack to cool.
  8. 8 Repeat Steps 5 to 7 to bake remaining batches, adjusting dough thickness as necessary.

By Betty McCommon

Runzas
Appetizer

Runzas

4.3

Prep
45 min
Cook
45 min
Total
110 min

Instructions

  1. 1 Heat a large skillet over medium-high heat; cook and stir ground beef and onion until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in cabbage and season with 1 teaspoon salt. Continue to cook and stir until cabbage is tender, about 20 more minutes. Set mixture aside to cool.
  2. 2 Mix warm water and butter in a large bowl. Combine dry milk powder, sugar, 1 1/2 teaspoons salt, and yeast in another bowl; stir into butter mixture. Add egg and gradually stir in flour, 1/2 cup at a time, until dough is smooth.
  3. 3 Roll dough out to 1/4-inch thick on a lightly floured surface; cut into 4-inch squares. Scoop beef mixture into each dough square. Bring corners of a dough square together at the top and pinch corners together to seal. Place on a baking sheet, seam-side down. Repeat with remaining beef mixture and dough. Cover rolls with a damp cloth and allow to rise for 20 minutes.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C).
  5. 5 Bake in preheated oven until golden brown, about 20 minutes.

By klinnea

Adjarian Khachapuri
Appetizer European

Adjarian Khachapuri

3.7

Prep
40 min
Cook
25 min
Total
190 min

Instructions

  1. 1 Whisk together milk, yeast, and sugar in a large bowl. Let stand, covered with a kitchen towel, until mixture is foamy, about 10 minutes.
  2. 2 Sift flour into milk mixture. Add oil and 3/4 teaspoon salt; stir with a rubber spatula until mixture is well combined and a shaggy dough forms. Transfer to a work surface and shape into a ball; knead until smooth and soft but slightly sticky, about 5 minutes.
  3. 3 Shape dough into a ball and lightly brush with oil; transfer to a large bowl and cover loosely with plastic wrap. Let rise in a warm (70 to 80 degrees F (21 to 26 degrees C)) place until doubled in size, about 1 1/2 hours.
  4. 4 Stir together mozzarella and ricotta in a small bowl. Season with remaining pinch of salt; stir to combine.
  5. 5 Divide dough into 4 equal portions. Roll each into a 5x8-inch oval, about 1/4 inch thick, on a lightly floured work surface. Spread about 1/4 cup cheese mixture over each oval, leaving a 11/2-inch border uncovered. Fold the long edges of each oval inward to meet at the center and pinch the seam together tightly to seal in cheese mixture. Turn dough over, so the seam side is down. Use a small, sharp knife to make a shallow lengthwise slit down the center of the top layer of dough, stopping within 1 inch of each end. Use your fingers to roll each long edge away from the slit and tuck it under to create a rolled border, sealing in some of the cheese mixture.
  6. 6 Evenly divide and spread remaining cheese mixture (about 1/4 cup each) in the centers of each flatbread, lightly pressing into dough. Arrange flatbreads 2 to 3 inches apart on 2 parchment-lined baking sheets. Cover with a kitchen towel in a warm place (70° to 80°F) until slightly puffed, 25 to 30 minutes.
  7. 7 Preheat the oven to 400 degrees F (200 degrees C).
  8. 8 Bake, rotating baking sheets halfway through, until edges are golden brown, 20 to 25 minutes. Use a spoon to make a well in the center of the filling in each flatbread. Put an egg yolk in each well. Bake until yolks are thickened but still runny, 30 to 40 seconds more.
  9. 9 Transfer flatbreads to a serving platter. Top each with 1/2 tablespoon butter. Stir yolks into melted cheese. Serve hot.

By Anna Voloshyna

Chinese Steamed Buns
Appetizer Chinese

Chinese Steamed Buns

4.6

Prep
30 min
Cook
45 min
Total
285 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix together 1/4 cup flour, 1/4 cup warm water, yeast, and 1 teaspoon sugar in a large bowl. Allow to sit for 30 minutes.
  3. 3 Mix in remaining 1 ½ cups flour, remaining 1/2 cup warm water, 2 tablespoons sugar, vegetable oil, and salt. Knead until dough is smooth and elastic.
  4. 4 Transfer to a greased bowl, roll to coat with oil, and let sit until tripled in size, 2 ½ to 3 hours.
  5. 5 Punch down dough and spread out on a floured board. Sprinkle baking powder evenly on surface of dough; knead for 5 minutes.
  6. 6 Divide dough in half; set aside one half in a covered bowl. Divide remaining half into 12 equal pieces.
  7. 7 Shape each into a ball; transfer each ball to a small square of waxed paper with the smooth surface facing up. Repeat portioning and shaping with remaining dough half. Cover all 24 dough balls and let sit until doubled in size, about 30 minutes.
  8. 8 Bring some water to a boil in a wok, then reduce heat to medium and keep water at a low boil. Place the steam plate on a small wire rack in the middle of the wok, leaving at least 2 inches of space between the plate and the wok. Working in batches, place buns on waxed paper squares onto the steam plate, leaving 1 to 2 inches between buns.
  9. 9 Cover and steam buns for 15 minutes. Carefully remove the lid, so condensation doesn't drip onto buns. Continue steaming remaining buns until all are cooked.

By Carol Chung Chi Wa

Buckwheat Blinis
Appetizer European

Buckwheat Blinis

4.4

Prep
10 min
Cook
12 min
Total
202 min

Instructions

  1. 1 Pour warm milk into a large bowl, then sprinkle yeast onto the milk, and allow to soften for 5 minutes. Stir in sugar and buckwheat flour; cover, and let rise for 1 hour.
  2. 2 Stir in the eggs, sour cream, heavy cream, salt, and flour until a batter forms. Cover again, and let rise for 2 hours.
  3. 3 Heat a large skillet over medium heat. Spray with cooking spray, then pour in small amounts of batter to form 1 1/2-inch blinis. Cook until the blinis begin to set and dry, and the bubbles begin to burst, about 2 minutes. Flip over, and continue cooking until browned on the other side, about 1 minute.

By damasio

Khachapuri
Appetizer American

Khachapuri

5.0

Prep
25 min
Cook
65 min
Total
205 min

Instructions

  1. 1 Combine 2 cups flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
  2. 2 Combine milk and margarine in a 1-quart saucepan; heat over low heat until milk is very warm and margarine is mostly melted, about 5 minutes.
  3. 3 Beat milk mixture into the flour mixture on low speed until just combined. Increase speed to medium and beat until smooth, about 2 minutes. Add remaining 2 cups flour; beat until a soft dough forms. Switch to the dough hook and knead until smooth and elastic, about 10 minutes.
  4. 4 Transfer dough to a greased bowl. Turn over to coat. Cover and let rise until doubled, about 1 hour.
  5. 5 Gently punch down dough to deflate. Let rise until doubled again, about 45 minutes.
  6. 6 Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch round baking pan.
  7. 7 Gently punch down dough and roll into a circular shape. Transfer to the baking pan.
  8. 8 Mix Muenster cheese, egg, and egg yolk together in a bowl. Spread over dough in the baking pan. Gather up dough in 1 1/2-inch pleats. Squeeze pleats together gently and twist to make a topknot.
  9. 9 Let dough rest, 10 to 15 minutes. Brush with egg white.
  10. 10 Bake in the preheated oven until golden brown, about 1 hour.

By Booksie B

Jan's Pretzel Dogs
Appetizer American

Jan's Pretzel Dogs

4.8

Prep
35 min
Cook
35 min
Total
130 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat beer in a saucepan over low heat until it reaches 110 degrees F (45 degrees C); pour into a bowl. Add sugar and 2 teaspoons kosher salt; sprinkle yeast on top and let stand for 5 minutes until yeast begins to foam.
  3. 3 Place bread flour and butter in a bread machine. Add yeast mixture; select Dough cycle.
  4. 4 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease 2 baking sheets or line with parchment paper. Beat egg yolk in a small bowl with 1 tablespoon water; set aside.
  5. 5 Stir baking soda into 10 cups water in a large pot until dissolved; bring to a boil.
  6. 6 Turn dough out onto a lightly-oiled surface; roll into a 10x20-inch rectangle. Slice dough into eighteen 1-inch wide strips; wrap each strip tightly around a hot dog in a spiral, pinching the edges to seal and leaving the ends open. About half an inch of hot dog should peek out of each end of the dough wrapper.
  7. 7 Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds.
  8. 8 Arrange boiled hot dogs on the prepared baking sheets. Brush each pretzel dog with egg yolk mixture; sprinkle with remaining 1/4 cup salt.
  9. 9 Bake in the preheated oven until golden brown, about 15 minutes.
  10. 10 Serve and enjoy!

By What's for dinner, mom?

Lahmajoon
Appetizer Middle Eastern

Lahmajoon

4.3

Prep
30 min
Cook
20 min
Total
230 min

Instructions

  1. 1 In a small bowl, mix active dry yeast, 1 tablespoon sugar and 1/2 cup warm water. Allow to stand approximately 5 minutes.
  2. 2 In a large bowl, mix flour, salt, 3 tablespoons shortening, remaining sugar, remaining water and the yeast preparation. Knead until smooth. Use the remaining shortening to remove any dough sticking to the sides of the bowl, and to remove dough from fingers. Cover with a towel and place in a warm location until doubled in size, about 2 to 3 hours.
  3. 3 In a medium bowl, mix ground beef, tomatoes, onions, parsley, green bell pepper, salt, cayenne pepper and black pepper. Chill in the refrigerator until ready to use.
  4. 4 Preheat oven to 450 degrees F (230 degrees C). Lightly flour a large baking sheet.
  5. 5 On a lightly floured surface, form dough into 12 balls. Separate each ball in half. Roll halves into balls. Place balls on the prepared baking sheet. Allow to stand approximately 10 minutes.
  6. 6 Roll balls into 7 inch diameter circles. Spread approximately 1 1/2 tablespoons meat mixture over each circle. Bake in the preheated oven 15 to 20 minutes, or until beef is no longer pink and dough is lightly browned.

By Jane

Siopao (Filipino Steamed Dumplings)
Appetizer Southeast Asian

Siopao (Filipino Steamed Dumplings)

3.3

Prep
45 min
Cook
30 min
Total
115 min

Instructions

  1. 1 Dissolve yeast in the water; stir in the sugar and beat in 2 1/2 cups of rice flour to make a soft sponge. Set aside in a warm place to double in bulk, about 40 minutes. Mix in 2 more cups of rice flour and 1/4 cup of shortening and place the dough on a greased work surface; knead in the remaining 1/4 cup of shortening to make a smooth dough. Cut the dough into 15 equal-sized pieces; form each piece into a ball.
  2. 2 Heat the vegetable oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes. Stir in the chicken, soy sauce, 2 teaspoons of sugar, green onion, salt, and pepper. If the mixture is juicy, add cornstarch to thicken.
  3. 3 Working on a lightly greased work surface, flatten a dough ball into a circle about 4 inches in diameter with the heel of your hand. Place about 1 tablespoon of filling into the center of the dough ball, bring the edges of the dough together at the top, and pinch and twist to seal in the filling. Place each filled dumpling onto waxed paper with the pinched seal at the bottom while you finish the rest of the dumplings.
  4. 4 Spray a multi-layered bamboo steamer with cooking spray, place the steamer on top of a large saucepan, and pour in water to several inches below the steamer. Bring the water to a boil.
  5. 5 Working in several batches, place 3 or 4 filled buns into each steamer layer without letting the buns touch each other or the edge of the steamer, cover the steamer, and let the buns steam over medium-low heat until puffy and the dough is springy, about 15 minutes per batch. Serve warm.

By MCCACJ

Easter Bunny Easter Bread
Appetizer American

Easter Bunny Easter Bread

5.0

Prep
60 min
Cook
15 min
Total
225 min

Instructions

  1. 1 Whisk warm milk, 1/4 cup flour, and yeast for dough together in the bowl of a stand mixer. Let sit about 15 minutes to ensure yeast is active; small bubbles should start to rise to the surface. Add sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, nutmeg, melted butter, and most of the remaining flour (you might not need it all). Mix with a dough hook attachment until dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until dough is soft and shiny, about 10 minutes. Remove dough from dough hook and shape into a ball. Transfer to a lightly floured work surface.
  2. 2 Shape dough into a round ball. Transfer to lightly oiled mixing bowl. Cover and let rise in a relatively warm, draft-free place until double in size, about 2 hours.
  3. 3 Poke dough down a bit with your fingertips. Transfer to a lightly floured work surface. Work dough into a uniform piece and cut into eight 4-ounce pieces. Roll one piece with the flats your hands into a 12-inch rope; it's okay if one end is a little thicker than the other.
  4. 4 Cut 2 inches off the smaller end and 3 inches off the larger end. Roll the 2-inch piece into a ball for the tail. Roll the ends of the 3-inch piece into points, then flatten one end slightly for the face. Roll the remaining piece into a 12-inch rope, about 1/2 inch wide.
  5. 5 Transfer the rope to a Silpat®-lined baking sheet and make a coil for the body. The end of the coil will be the bunny's front legs and paws, so place the head on top of that, touching the body, with the flatter side facing the same way as the paws.
  6. 6 Cut the back side of the head (the pointy side) about 2/3 of the way in towards the face to make 2 ears. Make depressions in the middle of each ear with a bench scraper or the back of a knife; do not cut all the way through. Set the tail in place, touching the back of the body.
  7. 7 Repeat to form remaining bunnies; you will use 2 lined baking sheets for 8 bunnies. Cover loosely with plastic wrap and proof in a warm spot for 15 minutes.
  8. 8 Preheat the oven to 400 degrees F (200 degrees C). Beat egg and water together for egg wash.
  9. 9 Remove plastic wrap from the baking sheets and brush dough with egg wash. Poke small holes in the faces for eyes, then push raisins in the holes. Redefine the ears by pressing again with a bench scraper or knife.
  10. 10 Bake in the center of the preheated oven until beautifully browned, 12 to 15 minutes. Carefully remove from the pan and transfer to a wire rack to cool.
  11. 11 Cut into the center of the ears again to redefine them. Brush bunnies with simple syrup and sprinkle coconut onto the tails.

By John Mitzewich

Korean-Style Cream Cheese Garlic Bread
Appetizer Korean

Korean-Style Cream Cheese Garlic Bread

4.6

Prep
30 min
Cook
35 min
Total
215 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine warm water, yeast, sugar, and 1 cup flour in a bowl. Let rest until foamy and bubbly, about 30 minutes.
  3. 3 Add remaining 2 cups flour and salt to the bubbly yeast mixture. Beat with an electric mixer fitted with a dough hook until dough is fairly smooth, elastic, and tacky but not sticky, about 5 minutes. Feel free to add more flour if dough is too sticky.
  4. 4 Knead dough briefly before transferring to a lightly greased bowl.
  5. 5 Cover and let rise until doubled in size, about 2 hours. At the 30-minute and 60-minute marks, uncover and fold dough with wet fingers 5 to 6 times to develop gluten structure.
  6. 6 Transfer to a work surface and press flat, squeezing out excess air. Divide with a bench scraper into 6 equal portions. Roll each portion into a smooth ball.
  7. 7 Transfer rolled dough balls onto a Silpat®-lined baking sheet and press down gently. Dust lightly with remaining flour.
  8. 8 Cover with a clean kitchen towel and let rise for 30 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
  9. 9 Bake rolls in the center of the preheated oven until lightly browned, 20 to 25 minutes. Transfer to a cooling rack and let cool to room temperature, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C).
  10. 10 While rolls cool, make cream cheese filling. Mix cream cheese, sugar, salt, black pepper, cayenne, parsley, green onions, and heavy cream together with a spatula until combined.
  11. 11 Mix melted butter, garlic, salt, parsley, and egg together for coating with a whisk until combined.
  12. 12 Transfer cooled rolls back onto the lined baking sheet. Use a sharp knife to make 6 cuts on each roll, about 90% of the way through.
  13. 13 Dip the cut rolls into the garlic butter and coat in between the slits using your hands or a pastry brush.
  14. 14 Pipe or spread 1/6 of the cream cheese mixture into each of the 6 rolls. Coat each once more in the garlic butter mixture. Top with Parmigiano-Reggiano cheese.
  15. 15 Bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes. Let cool slightly before serving.
  16. 16 Enjoy!

By John Mitzewich

Biga
Italian

Biga

4.8

Prep
20 min
Cook
Total
1460 min

Instructions

  1. 1 Place the warm water in a small bowl, and sprinkle the yeast over the top. Let stand until yeast has dissolved and is foamy, about 15 minutes.
  2. 2 Measure flour into a large bowl. Make a well in the center, and pour in the yeast mixture and cold water. Use a sturdy spoon to mix it together until sticky and difficult to stir, but nevertheless thoroughly combined. Cover and allow to ferment for 24 hours in the refrigerator before using.
  3. 3 Store in the refrigerator for up to 2 weeks. To use, rinse a measuring cup in cool water, scoop out the amount of starter needed, and bring to room temperature.

By THYCOOK

Valentino's Pizza Crust
Italian

Valentino's Pizza Crust

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.
  2. 2 Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.

By Jody

Pizza Crust I
Italian

Pizza Crust I

4.6

Prep
10 min
Cook
20 min
Total
160 min

Instructions

  1. 1 Add ingredients in the order suggested by your manufacturer. Set bread-maker for dough setting and start machine. When the unit signals, remove dough.
  2. 2 Pat dough into 12x15-inch jelly roll pan or greased 12-inch round pizza pan. Let stand 10 minutes. Preheat oven to 400 degrees F (205 degrees C). Spread pizza sauce over dough. Sprinkle toppings over sauce. Bake 15-20 minutes, or until crust is golden brown.

By Kathi

Deep Dish Pizza Dough
Italian

Deep Dish Pizza Dough

3.8

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Dissolve yeast and sugar in water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
  2. 2 Mix 2 cups all-purpose flour, bread flour, corn oil, and salt together in a bowl; add yeast mixture and knead on a work surface using about 1/2 all-purpose flour until well mixed. Let dough rise in a warm area until doubled in size; about 2 hours.

By Jacob Hinchman

Noni's Taralli
Italian

Noni's Taralli

4.7

Prep
30 min
Cook
30 min
Total
305 min

Instructions

  1. 1 Dissolve yeast in warm water in a bowl.
  2. 2 Combine flour, wine, oil, fennel seeds, and salt in a large stand mixer with a dough hook attachment. Knead on low speed. Add yeast mixture slowly. Continue to mix until a smooth ball is formed and dough pulls away from the sides of the bowl, 3 to 5 minutes.
  3. 3 Remove dough from the bowl; knead into a ball. Wrap in plastic wrap and let rest for 4 to 5 minutes.
  4. 4 Bring a large pot of water to boil over high heat.
  5. 5 Cut the dough into 2-inch cross sections; roll into 1/2-inch-diameter "tubes." Cut tubes lengthwise into 1/4-inch cross sections. Roll each from the center out; fold ends over one another.
  6. 6 Boil taralli in the hot water in groups of 10 until they rise to the top, about 1 minute. Remove with a slotted spoon. Continue with remaining taralli. Let dry for 4 hours.
  7. 7 Preheat the oven to 400 degrees F (200 degrees C). Place dried taralli onto baking sheets.
  8. 8 Bake in the preheated oven, flipping as needed, until golden brown, 20 to 30 minutes.

By Dan Ambrosini

Zeppoli
Dessert Italian

Zeppoli

4.5

Prep
15 min
Cook
15 min
Total
130 min

Instructions

  1. 1 Heat about 3 inches of oil in a saucepan to 375 degrees F (119 degrees C). In a large bowl, dissolve yeast in 1/2 cup warm water. Set aside for 10 minutes.
  2. 2 Sir the remaining 1/2 cup water into the bowl. Add flour, beating vigorously until a soft dough forms.
  3. 3 Turn the dough out onto a smooth surface, and knead with greased hands until smooth. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm place until double in bulk, about 1 to 1 ½ hours.
  4. 4 Fry golf ball-sized pieces of dough in batches until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar, and eat while still hot.

By Carmela Sagendorf

Parmesan-Herb Breadsticks
Italian

Parmesan-Herb Breadsticks

5.0

Prep
15 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line baking pans with parchment paper.
  2. 2 Dissolve yeast and honey in warm water in the bowl of a stand mixer. Let sit until creamy, about 10 minutes.
  3. 3 Stir flour, Parmesan cheese, olive oil, 1 teaspoon Italian seasoning, and salt into the yeast mixture. Beat until smooth and the dough pulls away from the sides of the bowl. Let rest, about 5 minutes.
  4. 4 Turn dough onto a lightly floured surface and pinch off about 3 tablespoons. Roll into a log shape. Place on the prepared baking sheet. Repeat with remaining dough.
  5. 5 Bake in the preheated oven until just golden brown, 13 to 15 minutes.
  6. 6 While breadsticks are baking, mix butter, garlic salt, and remaining Italian seasoning together.
  7. 7 Brush butter mixture onto the breadsticks and continue to bake until golden brown, about 3 minutes more.

By christina fightmaster

Garlic Lover's Pizza Crust for the Bread Machine
Italian

Garlic Lover's Pizza Crust for the Bread Machine

4.4

Prep
10 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Close the lid, select the Dough cycle, and press Start.
  2. 2 When the machine signals the end of the cycle, remove the dough and knead into a tight ball on a lightly floured surface. Let rest for about 15 minutes.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Stretch the dough out to fit your desired pizza pan. Let rise for about 20 minutes for a thicker crust.
  4. 4 Top with sauce, cheese and desired pizza toppings. Bake for 10 to 20 minutes in the preheated oven, or until the crust is lightly browned on the bottom when you lift up to take a peek.

By KATHYP100

Pizza Dough
Dinner Italian

Pizza Dough

4.7

Prep
15 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir yeast, sugar, and warm water together in a small bowl. Let stand until foamy, about 5 minutes.
  3. 3 Stir 2 cups of bread flour and salt together in the bowl of a stand mixer. Add yeast mixture and 2 tablespoons of olive oil; beat with dough hook on medium speed until dough is soft and slightly tacky, about 8 minutes, adding up to 3 tablespoons more flour, 1 tablespoon at a time, mixing after each addition.
  4. 4 Cover and let rise at room temperature until doubled in volume, at least 1 hour or up to 2 hours. (Alternatively, cover and let rise in the refrigerator overnight.)
  5. 5 Preheat the oven to 475 degrees F (245 degrees C) with oven rack positioned in lower third. Turn dough out onto a lightly floured work surface. Shape into a round and roll into a thin crust. Place on a large parchment-lined baking sheet or pizza pan.
  6. 6 Top with desired pizza sauce and toppings. Brush edges with remaining 1 tablespoon oil.
  7. 7 Bake in preheated oven until crust is golden and cheese is melted bubbly, about 12 to 15 minutes.
  8. 8 Serve and enjoy.

By Phyllis

Romano Cheese Easter Bread
Snack Italian

Romano Cheese Easter Bread

3.5

Prep
30 min
Cook
60 min
Total
240 min

Instructions

  1. 1 In the bowl of a stand mixer, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. Lightly grease a large mixing bowl.
  2. 2 Stir flour and eggs into yeast mixture; beat on medium-low speed for about 10 minutes, scraping sides of bowl occasionally. Add cheese and softened butter; beat a few minutes more, until fully incorporated. Dough will be very sticky. Scoop dough into greased mixing bowl. Cover bowl with plastic wrap and let rise for 1 hour. Deflate dough and gently fold it over itself; cover and let rise again for 1 hour.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans or a tube pan.
  4. 4 Transfer dough to a lightly floured surface and knead slightly. Divide the dough in half, if using loaf pans, or shape it into a log if using a tube pan. Transfer dough to prepared pan(s). Let rise for 30 minutes.
  5. 5 Bake in preheated oven until loaves are golden brown and sound hollow when their bottoms are tapped, about 60 minutes. Remove from pans and place on a wire rack to cool completely.

By connie263

Ricardo's Pizza Crust
Italian

Ricardo's Pizza Crust

4.7

Prep
15 min
Cook
15 min
Total
75 min

Instructions

  1. 1 Combine water, olive oil, sugar, salt in pan of bread machine Add flour, then sprinkle garlic on flour. Lastly add yeast.
  2. 2 Turn machine on dough cycle. As the dough mixes, sprinkle on oregano and basil until it suits you for color and taste. Let mix for about 15 to 30 minutes. Let the dough rest from 5 to 30 minutes. The longer it rests, the thicker and more tasty the crust. Meanwhile, preheat oven to 475 degrees F (245 degrees C).
  3. 3 Roll out dough on a lightly floured surface. Spray a large pizza pan with nonstick cooking spray. Place dough on pan and add your choice of pizza toppings.
  4. 4 Bake in preheated oven until golden brown, about 12 to 15 minutes.

By Richard Maloy

Mama D's Italian Bread
Dinner Italian

Mama D's Italian Bread

4.6

Prep
20 min
Cook
25 min
Total
195 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Add sugar and yeast to the warm water and let proof.
  3. 3 Stir in 4 cups flour and beat until smooth. Cover and let rest for 15 minutes.
  4. 4 Beat in salt and then add enough remaining flour to make a stiff dough. Knead until soft and smooth. Turn in a greased bowl, cover, and let rise until doubled in size.
  5. 5 Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise again.
  6. 6 Once doubled, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with cornmeal. Place the bread on the sheets, cover with a towel, and let rise.
  7. 7 Preheat the oven to 450 degrees F (230 degrees C).
  8. 8 Mist loaves with water and place in the preheated oven.
  9. 9 Bake until loaves are golden brown and sound hollow when tapped on the bottom, 25 to 30 minutes. Mist loaves with water and turn occasionally while they bake.

By Christine Darrock

Fantastic Focaccia Bread
Dinner Italian

Fantastic Focaccia Bread

4.5

Prep
105 min
Cook
15 min
Total
120 min

Instructions

  1. 1 In a large bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes.
  2. 2 Add 1 cup flour, salt, and 3 tablespoons olive oil to the yeast mixture. Stir until combined and then work in the last cup of flour. Knead the dough until smooth, elastic, and soft, about 7 minutes. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. 3 Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough into a rectangle, about 1/2 inch thick. Place in greased 9x13 inch pan or baking sheet. Cover and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. 4 Poke dimples in the bread and drizzle 1 tablespoon of the olive oil on top. Bake at 400 degrees for 15 minutes.

By Shanna Marsh

Jay's Signature Pizza Crust
Dinner Italian

Jay's Signature Pizza Crust

4.7

Prep
30 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Stir together warm water, yeast, and brown sugar in a large mixing bowl; let sit for 10 minutes.
  2. 2 Stir oil and salt into yeast mixture. Mix in 2 1/2 cups flour until incorporated. Turn dough out onto a clean, floured surface. Knead dough, adding remaining flour, a little at a time, until dough is no longer sticky. Place dough into an oiled bowl.
  3. 3 Cover with a towel and let rise until doubled in size, about 1 hour.
  4. 4 Punch down dough and form it into a tight ball. Allow dough to relax for 1 minute before rolling out.
  5. 5 Preheat the oven to 425 degrees F (220 degrees C).
  6. 6 If baking dough on a pizza stone, place toppings on dough and bake immediately. If baking dough on a pan, lightly oil the pan and let dough rise for 15 to 20 minutes before topping and baking it.
  7. 7 Bake in the preheated oven until cheese is melted and crust is golden brown, 15 to 20 minutes.

By JASON SHARP

Easiest Focaccia Recipe
Dinner Italian

Easiest Focaccia Recipe

4.2

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
  2. 2 In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
  3. 3 Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  4. 4 Preheat oven to 475 degrees F (245 degrees C).
  5. 5 Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
  6. 6 Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

By Sam