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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

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?

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

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

Pocket Bread
Dinner

Pocket Bread

4.1

Prep
30 min
Cook
20 min
Total
170 min

Instructions

  1. 1 In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. 2 In a large bowl, combine the yeast mixture with the 3 cups flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 10 minutes. 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 2 hours. Meanwhile, preheat oven to 500 degrees F (260 degrees C).
  3. 3 Divide the dough into sixteen equal pieces and form into rounds. Roll rounds into square loaves 1/4 inch thick. Place the on ungreased baking sheets. Bake in preheated oven for 4 to 5 minutes, until loaves puff in the middle. Let cool on a wire rack.

By CHRISW

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

Sourdough Starter II
Dinner

Sourdough Starter II

4.4

Prep
5 min
Cook
Total
3000 min

Instructions

  1. 1 Mix together flour, warm water, and yeast in a large glass bowl. Let stand uncovered in a warm place over night or up to 48 hours. The longer the mixture stands, the stronger the ferment will be.
  2. 2 After fermenting, the starter is ready to use or to store covered in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding.

By Glenda

Lepinja (Balkan Flatbread)
European

Lepinja (Balkan Flatbread)

4.7

Prep
30 min
Cook
20 min
Total
170 min

Instructions

  1. 1 Sprinkle the yeast over the warm milk in a small bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir the warm water and sugar into the yeast mixture.
  2. 2 Stir the flour and salt together in a separate bowl; add all but about 1/2 cup of the flour mixture to the yeast mixture; mix with your hands until a soft dough forms, adding the last of the flour mixture a little at a time until it clears the sides of the bowl. Cover the bowl with a light cloth and let the dough rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  3. 3 Deflate, or 'punch down,' the dough and turn out onto a work surface lightly dusted with flour; knead for about 5 minutes. Return the dough to the bowl, cover again with a light cloth, and allow the dough to again rise until doubled in volume, about 30 minutes more.
  4. 4 Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  5. 5 Deflate the dough and turn turn out onto a work surface lightly dusted with flour; knead lightly. Place the dough onto the prepared baking sheet; shape into an oval about 1/2-inch thick. Set aside to rise a third time for about 30 minutes.
  6. 6 Bake in the preheated oven until nicely browned and hollow sounding when thumped, 20 to 25 minutes.

By BigShotsMom

Versatile Bread
Snack

Versatile Bread

4.6

Prep
30 min
Cook
30 min
Total
165 min

Instructions

  1. 1 In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Lightly grease two baking sheets.
  2. 2 In a large bowl, combine the yeast mixture with the sugar, salt, oil and 1 cup of flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  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 1 hour.
  4. 4 Preheat oven to 325 degrees F (165 degrees C). Divide the dough into twelve equal pieces and form into rounds. Place the rounds on prepared baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes.
  5. 5 Bake in preheated oven for 20 to 25 minutes, or until golden brown. Place on a wire rack to cool.

By Sandy

Sourdough Starter
Pantry American

Sourdough Starter

4.7

Prep
5 min
Cook
Total
5765 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place flour into a large, non-metallic bowl. Sprinkle yeast over top, pour in warm water, and mix to combine.
  3. 3 Place the bowl on a cookie sheet; cover loosely and set in a warm place to ferment for 4 to 8 days. Depending on temperature and humidity, times may vary. The starter is ready when bubbly and pleasantly sour smelling. If it's colored at all (pink, orange, etc.), throw it out and start over.
  4. 4 Enjoy!

By Esther Nelson

Za'atar Bread
Middle Eastern

Za'atar Bread

Prep
30 min
Cook
5 min
Total
95 min

Instructions

  1. 1 Dissolve yeast in warm water in a large bowl. Mix in 3 cups flour and salt. Stir in remaining flour, 1/2 cup at a time, beating well after each addition.
  2. 2 Turn dough out onto a lightly floured work surface. Knead until smooth, about 10 minutes. Place dough in a greased bowl; turn to coat with oil. Cover and let rise in a warm place until doubled, about 1 hour.
  3. 3 Preheat the oven to 500 degrees F (260 degrees C).
  4. 4 Divide dough into 16 equal pieces and form into rounds. Roll into 1/4-inch-thick circles. Poke rounds with your fingers to create small indentations.
  5. 5 Mix za'atar and olive oil together in a small bowl. Spread over circles. Place on ungreased baking sheets.
  6. 6 Bake in the preheated oven until dough is golden brown, 5 to 6 minutes.

By Lady at the Stove

Sandwich Rolls
Lunch American

Sandwich Rolls

4.3

Prep
5 min
Cook
30 min
Total
180 min

Instructions

  1. 1 Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt.
  2. 2 Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough.
  3. 3 Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes.
  4. 4 Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes.
  5. 5 Flatten dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour.
  6. 6 Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack.
  7. 7 With a very sharp knife, score each roll about 1/4 inch deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle.
  8. 8 Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting.

By John Mitzewich

Sourdough Starter I
Dinner

Sourdough Starter I

4.6

Prep
10 min
Cook
Total
5000 min

Instructions

  1. 1 Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon.
  2. 2 On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.
  3. 3 Every five days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar and 1 cup water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.

By Becky Richardson

Dutch Oven Whole Wheat Bread

Dutch Oven Whole Wheat Bread

4.2

Prep
20 min
Cook
40 min
Total
585 min

Instructions

  1. 1 Pour water into a microwave-safe measuring cup and heat in the microwave oven for about 1 minute. Check temperature using a food thermometer to be sure water is no hotter than 100 degrees F (38 degrees C). Add yeast and agave; let sit until foamy, about 15 minutes.
  2. 2 Combine flour and salt in a large bowl. Add yeast mixture; stir to combine and knead a few times. Cover bowl and let dough rise in a warm place until doubled in size, overnight to 18 hours.
  3. 3 Turn dough out onto a floured surface. Knead 5 to 10 times using floured hands. Shape dough into a ball and let rise while oven is preheating.
  4. 4 Preheat the oven to 450 degrees F (230 degrees C) and place a Dutch oven inside to warm for 30 minutes.
  5. 5 Use floured hands to carefully drop dough into the hot Dutch oven. Use potholders to place the lid on the Dutch oven.
  6. 6 Bake in the hot oven for 30 minutes. Uncover Dutch oven and bake until bread is deep golden brown, 10 to 15 minutes more. Remove and let cool.

By My Healthy Kitchen

Batter Buns
Breakfast

Batter Buns

4.1

Prep
10 min
Cook
15 min
Total
115 min

Instructions

  1. 1 In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. 2 Stir in shortening, sugar, salt and 2 cups flour; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Scrape sides of bowl, cover and let rise until doubled in size, about 1 hour.
  3. 3 Grease 12 muffin cups. Spoon in batter until cups are half full. Let rise in warm place until batter reaches top of the cup, about 20 to 30 minutes.
  4. 4 Preheat oven to 425 degrees F (220 degrees C).
  5. 5 Bake in preheated oven for 10 to 15 minutes. Remove from pans and brush tops with melted butter.

By Cindy Carnes

Crusty White Bread
Dinner

Crusty White Bread

4.4

Prep
25 min
Cook
25 min
Total
150 min

Instructions

  1. 1 In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. 2 In a large mixing bowl, combine yeast mixture with milk, margarine, 4 cups flour, and salt; stir until well combined. Add remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  3. 3 Lightly grease a large mixing bowl, place dough in the bowl and turn to coat. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
  4. 4 Deflate dough and turn it out onto a lightly floured surface. Divide dough into two equal pieces and form each into a loaf. Place loaves into two lightly greased 9x5-inch loaf pans. Cover loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  5. 5 Preheat the oven to 400 degrees F (200 degrees C).
  6. 6 Mist loaves with water and bake in the preheated oven for 20 to 30 minutes or until loaves are golden brown and the bottom of a loaf sounds hollow when tapped.

By Dingo

Famous California Pizza Dough
Dinner

Famous California Pizza Dough

5.0

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Combine yeast, honey, and 1/4 cup warm water in a large bowl with a whisk. Let stand to dissolve, about 10 minutes.
  2. 2 Add salt, 1 tablespoon olive oil, remaining 3/4 cup warm water, and 1 cup flour to the mixture and stir until a batter forms. Add another 1 cup flour; stir to combine. Add 1/2 cup more flour and combine.
  3. 3 Turn dough out onto a surface dusted with 1/4 cup flour. Knead until a smooth, fairly firm, slightly sticky dough is achieved, adding more flour as needed.
  4. 4 Transfer dough to a lightly oiled bowl and cover with a damp towel. Let sit in a warm place until doubled in size, 30 to 40 minutes.
  5. 5 Turn dough out onto a lightly floured cutting board and pat down with your hand. Divide dough into 4 equal pieces. Stretch and fold each piece down and under, tucking as you go, to form pizza dough rounds.
  6. 6 Cover with a towel and let sit in a warm place until doubled in size, 20 to 30 minutes.
  7. 7 Preheat the oven to 450 degrees F (230 degrees C). Dust a baking sheet with cornmeal.
  8. 8 Transfer dough rounds to a lightly floured board and press each piece out to desired thickness, starting in the center, until 8 to 10 inches wide. Form a crust shape around the outer edges with your fingertips.
  9. 9 Transfer one round of pizza dough to the prepared baking sheet and brush with 1 tablespoon olive oil. Top with any sauce and toppings you like.
  10. 10 Bake in the lower rack of the preheated oven for 5 minutes. Move to the center of the oven and continue to bake until golden, about 10 minutes more. Repeat to bake remaining pizzas.

By John Mitzewich

Grandma VanDoren's White Bread
Snack

Grandma VanDoren's White Bread

4.8

Prep
Cook
Total

Instructions

  1. 1 In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
  2. 2 Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
  3. 3 Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
  4. 4 Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

By Marilyn VanDoren Sim

Traditional Pita Breads
Lunch Greek

Traditional Pita Breads

4.6

Prep
30 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening; beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed.
  2. 2 Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes.
  3. 3 Preheat oven to 500 degrees F (260 degrees C).
  4. 4 Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets.
  5. 5 Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.

By Dennis Morazan