Type what you have

Ingredients

• ✓ yeast
• white sugar
• water
• all-purpose flour
• salt
• olive oil
• egg

Instructions

1. 1 Stir yeast and sugar into lukewarm water, using a fork. Let stand in a warm place until a creamy layer forms on top of the water, about 10 minutes.
2. 2 Mix flour and salt in a large bowl. Mix olive oil into flour and stir for 2 minutes. Pour yeast mixture and beaten egg into flour mixture and stir to make a stiff dough. Turn dough out onto a floured work surface and knead until springy and smooth, about 8 minutes. Place dough into a floured bowl and cover with a piece of plastic wrap wiped with a thin film of olive oil.
3. 3 Let dough rise until doubled, about 1 hour. Punch down and roll out to desired shape.

By Ignazia Vella

Ingredients

• ✓ yeast
• all-purpose flour
• water
• beer
• salt
• all-purpose flour
• cornmeal

Instructions

1. 1 Stir together yeast, 1/2 cup flour and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes.
2. 2 Stir beer, remaining flour and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size.
3. 3 Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape.
4. 4 Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 Place a small loaf pan of warm water on a lower rack to humidify the oven.
7. 7 Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown.
8. 8 Transfer to a cooling rack. Let cool completely before slicing and serving.

By John Mitzewich

Ingredients

• ✓ yeast
• water
• bread flour
• salt
• water
• parchment paper
• sesame seed

Instructions

1. 1 Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
2. 2 Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.
3. 3 Cover container with the lid. Let dough rise at room temperature for 1 hour.
4. 4 Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
5. 5 Dust a clean work surface with flour. Fold dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
6. 6 Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
7. 7 Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
8. 8 Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.

By nch

Ingredients

• ✓ yeast
• all-purpose flour
• milk
• water
• vegetable oil
• white sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Stir 2 cups flour and yeast together in a large bowl.
3. 3 Heat milk, water, oil, sugar, and salt together in a microwave-safe bowl in the microwave until lukewarm; add to flour mixture and beat until smooth, about 3 minutes.
4. 4 Mix in 2 cups remaining flour, then add up to 1 cup more flour as necessary to make a soft dough.
5. 5 Dust a flat surface with flour; turn dough out onto floured surface and let rest under a bowl for about 10 minutes. Meanwhile, lightly grease a baking sheet.
6. 6 Shape dough into 12 slightly flat balls and place on the prepared baking sheet to rise until doubled in size.
7. 7 Preheat the oven to 400 degrees F (200 degrees C). Bake in the preheated oven for 12 to 15 minutes.

By Charlene Kaunert

Ingredients

• ✓ yeast
• all-purpose flour
• sugar
• baking powder
• salt
• water
• oil

Instructions

1. 1 Mix flour, sugar, baking powder, and salt together in a large bowl. Make a well in the center of the mixture.
2. 2 Dissolve yeast in the warm water in a small bowl. Pour into the middle of the flour mixture. Mix together lightly and rapidly until dough is moist and soft. Allow dough to rise slightly, 15 to 20 minutes.
3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
4. 4 Pinch off a 2-inch piece of dough with well-floured fingers. Stretch it into a round 5 to 6 inches in diameter, working in more flour if needed.
5. 5 Deep-fry dough until golden brown, about 2 minutes per side. Drain on paper towels. Repeat with remaining dough.

By Nikki

Ingredients

• ✓ yeast
• water
• milk
• vanilla extract
• brown sugar
• white sugar
• cardamom
• coriander
• vegetable oil
• salt
• bread flour

Instructions

1. 1 Place water, milk, vanilla, brown sugar, white sugar, cardamom, coriander, vegetable oil, and salt into the pan of a bread machine in that order. Pour flour on top and sprinkle with yeast. Set the bread machine to the Dough cycle; turn on the machine.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
3. 3 When the Dough cycle is complete, remove dough from the machine, punch down if necessary, form into a loaf, and place into the prepared loaf pan, seam-side down. Cover and let rise until doubled, 20 to 30 minutes.
4. 4 Bake in the preheated oven until loaf is golden brown, 35 to 45 minutes. Let cool in the pan for 5 minutes before removing to a wire rack to cool completely.

By sclmlw

Ingredients

• ✓ yeast
• water
• egg
• salt
• white sugar
• olive oil
• rosemary
• oregano
• basil
• all-purpose flour
• all-purpose flour

Instructions

1. 1 Pour warm water into the pan of your bread machine; add egg, salt, white sugar, olive oil, rosemary, oregano, basil, flour, and bread machine yeast, respectively.
2. 2 Set machine to bake a large loaf with light crust and press Start.

By BowerMarty

Ingredients

• ✓ yeast
• milk
• butter
• egg
• bread flour
• white sugar
• salt
• vegetable oil
• brown sugar
• cinnamon
• butter

Instructions

1. 1 Heat milk and 1/3 cup butter in a microwave-safe container in the microwave on high power for 30 seconds. Stir and repeat until mixture reaches 120 to 130 degrees F (49 to 54 degrees C). If too cool, microwave for 15 seconds more; if too hot, let cool to proper temperature.
2. 2 Whisk eggs lightly in a small bowl, adding a small amount of milk mixture at a time to temper eggs until thoroughly combined. Pour mixture into the bowl of an electric stand mixer.
3. 3 Mix together 3 cups flour, sugar, yeast, and salt in a large bowl until well combined. Add to milk mixture and beat on low speed using the dough hook, scraping down the sides of the bowl using a rubber spatula as needed.
4. 4 Add remaining 1 cup flour slowly, 1 tablespoon at a time, until dough begins to pull away from the sides of the bowl. Continue to knead on low speed until dough looks smooth, 7 to 10 minutes; dough will be sticky and the bottom will remain stuck to the bowl.
5. 5 Pour oil over dough and turn to coat. Cover and let rest at room temperature for 10 minutes.
6. 6 Turn dough out onto a lightly floured surface and use your hands to shape into a small rectangle. Roll dough out into a 1/4-inch-thick rectangle.
7. 7 Mix together brown sugar and cinnamon in a small bowl until well combined. Spread 1/3 cup softened butter over dough and sprinkle with cinnamon-sugar mixture. Roll dough into a log and cut into 12 equal pieces.
8. 8 Place rolls, cut-side down and almost touching, into a greased 9x13-inch pan. Cover loosely with plastic wrap and let rise at room temperature until doubled in size, 30 to 40 minutes.
9. 9 Preheat the oven to 400 degrees F (200 degrees C).
10. 10 Bake in the preheated oven until golden, 15 to 20 minutes. Remove from the oven and immediately turn out onto a tray or plate to cool; this allows the inside mixture to drip back into the rolls as they cool.

By Juanwi

Ingredients

• ✓ yeast
• gluten-free flour blend
• buckwheat flour
• sugar
• xanthan gum
• salt
• egg
• vegetable oil
• agave nectar
• apple cider vinegar
• gluten-free beer
• milk
• poppy seed

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Mix flour blend, buckwheat flour, sugar, xanthan gum, and salt together in a bowl.
3. 3 Beat eggs, vegetable oil, agave, and apple cider vinegar in another large bowl with an electric mixer. Mix in dry ingredients and beat until smooth. Stir in beer and yeast, then mix on high speed for 4 minutes. Pour into the prepared loaf pan.
4. 4 Brush the top of the loaf with milk and sprinkle poppy seeds evenly over the surface. Cover oiled waxed paper and let rise until doubled in volume, 30 to 60 minutes.
5. 5 Bake in the preheated oven until set in the middle and the internal temperature of the loaf reaches 210 degrees F (99 degrees C), 35 to 45 minutes.

By sdewing

Ingredients

• ✓ yeast
• milk
• egg
• butter
• bread flour
• white sugar
• salt
• walnut
• brown sugar
• cinnamon
• butter
• confectioners' sugar

Instructions

1. 1 Place milk, eggs, butter, flour, sugar, salt, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run the Dough cycle, about 90 minutes.
2. 2 Transfer dough to a floured work surface. Punch dough to deflate and let rest for 10 minutes.
3. 3 Meanwhile, make the filling: Mix walnuts, brown sugar, and cinnamon together in a bowl.
4. 4 Divide dough in half; roll each half into a 9x14-inch rectangle. Spread each rectangle with 1 tablespoon butter and sprinkle with 1/2 of the walnut mixture. Starting at the shorter end, roll each rectangle over filling and pinch seams to close.
5. 5 Grease two 9x5-inch loaf pans. Fit the rolled loaves into the loaf pans with the seams facing down. Cover and let rise until nearly doubled in volume, about 30 minutes.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake in the preheated oven until tops are golden brown and loaves sound hollow when tapped, about 30 minutes, covering with foil the last 10 minutes if they brown too quickly.
8. 8 Remove from the oven and let cool in the pans for 10 minutes before removing to a wire rack to finish cooling. Dust loaves with confectioners' sugar.

By MN Nice

Ingredients

• ✓ yeast
• bread flour
• cardamom
• milk
• white sugar
• butter
• salt
• egg
• cooking spray
• blueberry
• lemon zest
• lemon extract
• milk
• almond
• confectioners sugar
• lemon juice

Instructions

1. 1 Combine flour, yeast, and cardamom in a large mixing bowl.
2. 2 Combine 3/4 cup milk, sugar, butter, and salt in a small saucepan and heat to 115 to 120 degrees F (46 to 48 degrees C). Pour into flour mixture and beat using an electric mixer until just moistened. Add egg and beat until smooth. Stir in enough additional flour to form a soft, sticky dough.
3. 3 Turn dough out onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a bowl coated with cooking spray, turning dough once to coat top. Cover and let rise in a warm place until doubled in size, about 1 hour.
4. 4 Combine blueberries, lemon zest, and lemon extract in a small bowl. Set aside.
5. 5 Punch risen dough down. Turn out onto a lightly floured surface; knead fruit mixture into the dough. Divide dough into thirds. Roll each portion into a 16-inch long rope. Place ropes on a 15x10-inch baking pan coated with cooking spray. Cover and let rise until doubled in size, about 45 minutes. Lightly brush ropes with 2 teaspoons milk and sprinkle with almonds.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake in the preheated oven until golden brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool, about 30 minutes.
8. 8 Combine confectioners' sugar and lemon juice in a bowl for glaze; drizzle over cooled bread.

By larkspur

Ingredients

• ✓ yeast
• milk
• margarine
• water
• all-purpose flour
• white sugar
• anise seed
• salt
• egg
• orange zest
• white sugar
• orange juice
• orange zest
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 To make the bread: Heat milk and butter in a medium saucepan over low heat until butter melts. Remove from heat and add warm water. Mixture should be around 110 degrees F (43 degrees C).
3. 3 Combine 1 cup flour, sugar, anise seed, yeast, and salt in a large bowl. Beat in warm milk mixture, then add eggs and orange zest; beat until well combined. Stir in 1/2 cup flour and continue adding more flour until dough is soft.
4. 4 Turn dough out onto a lightly floured surface; knead until smooth and elastic. Place dough into a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.
5. 5 Punch dough down and shape into a large round loaf with a round knob on top. Place dough onto a baking sheet; loosely cover with plastic wrap. Let rise in a warm place until just about doubled in size, about 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, 35 to 45 minutes. Cool slightly before brushing with glaze.
7. 7 To make the glaze: Combine 1/4 cup sugar, orange juice, and orange zest in a small saucepan. Bring to a boil over medium heat and boil for 2 minutes.
8. 8 Brush glaze over top of warm bread. Sprinkle with 2 tablespoons sugar.

By Lorna

Ingredients

• ✓ yeast
• orange juice
• water
• cinnamon
• white sugar
• margarine
• egg
• orange
• bread flour
• salt
• baking powder
• aluminum foil
• egg white
• vanilla extract

Instructions

1. 1 Mix orange juice, water, and cinnamon in a microwave-safe bowl. Heat in the microwave until the mixture registers 110 degrees F (43 degrees C) on an instant-read thermometer, 1 to 2 minutes.
2. 2 Stir yeast into the orange juice mixture. Let stand until yeast is creamy and frothy, about 45 minutes.
3. 3 Combine sugar and margarine in the bowl of a stand mixer. Beat until creamy. Add eggs; beat on high speed for 30 seconds. Mix in yeast mixture and orange zest until well combined.
4. 4 Sift flour, salt, and baking powder together in a bowl. Add gradually to the mixture in the stand mixer, mixing with a bread hook until a soft, sticky dough forms, about 5 minutes.
5. 5 Transfer dough to a large glass bowl. Cover with plastic wrap; let rise in a warm place until doubled in size, 2 to 4 hours.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Grease 2 round cake pans.
7. 7 Divide dough into 2 equal pieces. Put 1 wrapped coin in each piece; knead for 2 to 3 minutes and shape into a ball. Place 1 ball of dough in each cake pan. Cover with plastic wrap; let rise until puffy, 2 to 4 hours more.
8. 8 Whisk egg white and vanilla together in a small bowl. Brush over the top of dough.
9. 9 Bake in the preheated oven until a knife inserted into the center comes out with a few crumbs attached, 30 to 55 minutes.

By Kathryn Dietz

Ingredients

• ✓ yeast
• all-purpose flour
• white sugar
• milk
• milk
• butter
• butter
• sugar
• egg yolk
• salt
• almond
• raisin
• candied lemon peel
• candied orange peel
• butter
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.
3. 3 Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted.
4. 4 Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
5. 5 Line a baking sheet with parchment paper.
6. 6 Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes.
7. 7 Preheat oven to 375 degrees F (190 degrees C).
8. 8 Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.
9. 9 Serve and enjoy!

By Marianne

Ingredients

• ✓ yeast
• water
• all-purpose flour
• salt

Instructions

1. 1 OVERNIGHT COLD RISE METHOD: In a large bowl, dissolve yeast in water. Stir in 2 cups of flour and salt; mix well. 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 15 minutes. Place dough in bowl dusted with flour cover with plastic wrap and refrigerate overnight.
2. 2 SPONGE RISE METHOD: In a large bowl, dissolve yeast in 1/2 cup water. Stir in 1/2 cup of flour; mix well. Cover bowl with plastic wrap and let rise until foamy, about 1 hour. Blend in remaining water, flour and salt; beat well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled, about 2 to 3 hours.
3. 3 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare desired pizza toppings). Preheat oven to 450 degrees F (230 degrees C).
4. 4 Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved. Place dough on a baker's peel sprinkled with cornmeal or a lightly greased pizza pan. Spread with desired toppings and bake on a pizza stone in preheated oven for 8 to 10 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

By NANDITA

Ingredients

• ✓ yeast
• bread flour
• salt
• sugar
• dry milk powder
• margarine
• water

Instructions

1. 1 Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.
2. 2 Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.
3. 3 Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.
4. 4 Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done.

By Flute

Ingredients

• ✓ yeast
• water
• olive oil
• sugar
• salt
• all-purpose flour

Instructions

1. 1 Beat water, olive oil, yeast, sugar, and salt together with an electric mixer until evenly combined, about 2 minutes. Add flour, 1 cup at a time, stirring with a wooden spoon after each addition, until dough almost comes away from the sides of the bowl.
2. 2 Knead the dough with your hands until soft and smooth. Lightly oil a bowl and place dough in the bowl, flipping to coat all of the dough. Let dough rest for 5 to 10 minutes.

By lizard_c9

Ingredients

• ✓ yeast
• all-purpose flour
• salt
• water
• olive oil

Instructions

1. 1 Combine 2 cups flour, salt, and yeast in a large bowl. Stir in very warm water and oil until combined, then stir in just enough of remaining 1/2 cup flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, 4 to 6 minutes. Cover and let rest for 10 minutes.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ yeast
• all-purpose flour
• salt
• water
• olive oil

Instructions

1. 1 Preheat the oven to the lowest setting possible.
2. 2 Combine 4 cups flour and salt in the bowl of a stand mixer fitted with the dough hook attachment; turn mixer on low speed. Crumble yeast into small pieces and add to the flour. Slowly pour in water. Scrape the sides to make sure all flour is incorporated and mix until dough begins to pull away from the sides and form a ball. Drizzle in oil and mix until fully incorporated.
3. 3 Knead on low speed for 5 or 6 minutes, adding 1 to 2 tablespoons extra flour if needed. Remove dough from the bowl and use your hands to form a ball. Return dough to the bowl and score the top with an "x." Cover with a damp cloth.
4. 4 Turn oven off and place dough in the oven to rise for at least 1 hour, or up to 8 hours.
5. 5 Remove dough from the oven and reattach the bowl to the stand mixer. Uncover and punch down dough. Knead on low speed for 5 minutes.
6. 6 Meanwhile, place a pizza stone or tray on the bottom oven rack and preheat oven to 450 degrees F (230 degrees C).
7. 7 Cut dough into 4 equal pieces and roll each one into ball. Dust with flour if needed. Place balls on a sheet pan and cover with a damp cloth. Roll out each ball into a 9-inch circle and top with desired toppings (no more than 1 cup sauce per pizza).
8. 8 Place pizza on the pizza stone in the preheated oven. Immediately lower the temperature to 410 degrees F (210 degrees C) and bake for 10 to 12 minutes; actual length of time will depend on your toppings. Repeat to make remaining pizzas.

By Buckwheat Queen

Ingredients

• ✓ yeast
• water
• sugar
• bread flour
• olive oil
• salt

Instructions

1. 1 Mix together water, yeast, and sugar in the bowl of a stand mixer until sugar is dissolved. Add bread flour, olive oil, and salt. Knead using the dough hook attachment until dough is smooth and elastic, about 10 minutes.
2. 2 Cover dough and refrigerate, 8 hours to overnight.
3. 3 Punch dough gently to deflate. Divide into 2 pieces on a lightly floured surface. Shape into balls; cover with a damp cloth and let rest, 2 to 3 hours.
4. 4 Flatten or stretch out dough to desired thickness.

By Rob Egbert

Ingredients

• ✓ yeast
• water
• flour
• egg
• olive oil
• raisin
• blueberry
• apricot
• stevia powder
• candied fruit
• sugar substitute

Instructions

1. 1 Combine 1/4 cup lukewarm water, 1/3 of the flour, and yeast in a bowl and dissolve yeast. Cover with a clean dish towel and let rise in a warm place, 8 hours to overnight.
2. 2 Stir in 1/3 more of the flour and enough warm water to make the dough soft and elastic. Knead together, cover, and let rise in a warm place, about 2 hours. Add remaining flour and a few tablespoons of warm water, knead into a soft and elastic dough, cover, and let rise in a warm place, about 3 hours.
3. 3 Work in eggs, olive oil, raisins, blueberries, apricots, stevia, candied fruit, and sweetener and knead everything into a soft dough. Place dough in a panettone mold, cover, and let rise in a warm place until dough has almost doubled, about 1 hour.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until panettone is baked through and lightly browned, about 45 minutes.

By rossellapruneti

Ingredients

• ✓ yeast
• beer
• butter
• sugar
• salt
• all-purpose flour
• olive oil

Instructions

1. 1 Place beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting and press Start.
2. 2 Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand for about 15 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Spread desired sauce and toppings on top of dough.
5. 5 Bake in the preheated oven until crust is lightly browned and crispy on the outside, about 24 minutes.

By Kim

Ingredients

• ✓ yeast
• water
• bread flour
• milk powder
• sugar
• salt
• parmesan cheese
• italian seasoning
• margarine

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
2. 2 Select the Medium Crust and Basic/White Bread settings, and press Start.

By Kathy Kauffman

Ingredients

• ✓ yeast
• water
• butter
• egg
• vanilla extract
• bread flour
• white sugar
• milk powder
• salt
• mixed fruit

Instructions

1. 1 Place all of the ingredients except for the mixed fruit into the pan of your bread machine in order directed by manufacturer. Select Sweet or Basic/White bread cycle, and use the Medium or Light crust color. Do not use the delay cycles. Add the fruit 5 to 10 minutes before the last kneading cycle ends, or when the raisin or nut signal starts.

By Sandra Chan

Ingredients

• ✓ yeast
• almond
• white sugar
• egg
• vegetable oil
• lemon juice
• lemon
• all-purpose flour
• powdered sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup (7 ½x3-inch) fluted tube pan (such as Bundt). Sprinkle almonds evenly around the bottom of the pan. Set aside.
2. 2 Beat sugar and eggs in a large bowl with an electric mixer. Beat in oil, ¼ cup lemon juice, and lemon zest until well combined. Gradually beat in flour until incorporated. Add Lievito; beat until combined. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool for 10 minutes; run a knife around the edges of the pan to loosen. Place cake in the freezer for 20 minutes. Remove from the freezer; invert cake onto a serving platter.
4. 4 Combine confectioners' sugar and 1½ teaspoons lemon juice in a small bowl until smooth. Transfer glaze to a small resealable bag; snip one corner of the bag. Drizzle glaze over top of cake.

By Kim's Cooking Now

Ingredients

• ✓ yeast
• cooking spray
• all-purpose flour
• white sugar
• vanillina
• salt
• butter
• egg
• ricotta cheese
• white sugar
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a deep-dish pie plate with nonstick cooking spray and set aside.
2. 2 Place flour, sugar, livieto, vanillina, and salt in the bowl of a food processor. Pulse a few times to combine. Drizzle in the butter and egg while pulsing. Pulse only until the mixture is crumbly.
3. 3 Sprinkle 1/2 of the crumb mixture into the prepared pie plate and spread around until it covers the bottom. Do not press down.
4. 4 Stir ricotta cheese, sugar, and chocolate chips together with a rubber scraper until combined. Spread filling evenly over the base crust. Sprinkle the remaining crumb mixture evenly on top of the ricotta layer, making sure that all of the ricotta layer is covered.
5. 5 Bake in the preheated oven for 25 minutes. Switch the oven to broil and continue to bake until the top is nicely browned, about 3 minutes more. Remove from the oven and cool completely. Refrigerate until ready to serve.

By Kim's Cooking Now

Ingredients

• ✓ yeast
• red bell pepper
• green pepper
• mushroom
• pepperoni
• turkey sausage
• mozzarella cheese
• salt
• olive oil
• garlic powder
• brown sugar
• tomato
• all-purpose flour
• salt
• olive oil
• water
• white sugar

Instructions

1. 1 Combine white sugar and warm water in a large bowl or in a work bowl of a stand mixer. Sprinkle yeast over warm sugar water, and let stand for 5 minutes until yeast softens and forms a creamy foam. Stir 1 tablespoon olive oil into yeast mixture.
2. 2 Stir 1/2 teaspoon salt into flour. Mix half of flour mixture into yeast water, and stir until no dry spots remain. Stir in remaining flour, a 1/2 cup at a time, mixing well after each addition. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. You can also mix with a dough hook in a stand mixer.
3. 3 Lightly oil a large bowl, place dough in the bowl and turn to coat with oil. Cover with a light cloth, and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Combine crushed tomatoes, brown sugar, garlic powder, 1 teaspoon olive oil, and salt in a small saucepan. Cover the pan, and cook over low heat until tomatoes start to break down, about 30 minutes.
5. 5 Preheat the oven to 450 degrees F (230 degrees C). Deflate dough and turn it out onto a lightly floured surface. Cut the dough into 2 equal pieces. Roll one piece into a 12-inch thin circle. Roll other half into a thicker, 9-inch circle.
6. 6 Place 12-inch dough round into an ungreased 9-inch springform pan. Sprinkle dough with 1 cup of cheese. Shape sausage into a 9-inch patty and place in pan on top of cheese. Layer pepperoni, mushrooms, green pepper, red pepper, and remaining cheese on sausage patty. Top with 9-inch dough round and pinch edges to seal. Cut several 1/2-inch vent holes in top crust. Spread sauce evenly on the top crust, leaving a 1/2-inch border at the edges.
7. 7 Bake pizza in the oven until the crust is set, cheese is melted, and sausage is cooked through, 40 to 45 minutes. Let hot pizza rest for 15 minutes before cutting into wedges and serving.

By pnutmommy

Ingredients

• ✓ yeast
• romano cheese
• parmesan cheese
• pepper
• salt
• rosemary
• garlic
• roma tomato
• olive oil
• black olive
• salt
• all-purpose flour
• bread flour
• rosemary
• olive oil
• sugar
• water

Instructions

1. 1 Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
3. 3 Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
4. 4 Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.

By Cheryl Leiser Harding

Ingredients

• ✓ yeast
• prosciutto
• mozzarella cheese
• lettuce
• shrimp
• cream cheese
• ham
• caper
• anchovy
• olive oil
• black olive
• mayonnaise
• tuna
• butter
• water
• bread flour
• flour
• sugar
• milk
• milk
• salt
• egg

Instructions

1. 1 Beat eggs and salt lightly in a bowl.
2. 2 Stir 1/2 cup plus 2 1/2 tablespoons lukewarm milk, yeast, and sugar together in a bowl. Let stand until foamy, about 5 minutes.
3. 3 Mix tipo 00 and bread flours together in a bowl. Make a well in the center. Add beaten eggs and yeast mixture. Mix together with a fork. Add water and mix again to form a sticky ball. Knead butter into the dough a little bit at a time.
4. 4 Transfer dough to a floured work surface and knead vigorously until smooth, about 10 minutes. Place in a lightly floured bowl, cover with a clean, damp cloth and let rest in a warm place until doubled in volume, about 1 1/2 hours.
5. 5 Turn dough out on a floured surface. Stretch out one piece and fold it over the top. Repeat with another section of dough, working your way around the circle. Place dough in a paper panettone mold. Cover with plastic wrap and let rise in a warm place until dough reaches the rim of the mold, about 2 hours.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Fill a baking dish with some water and place it on the bottom rack of the oven to keep the panettone moist as it bakes.
7. 7 Brush the top of the panettone with some milk and place the mold on a flat baking sheet.
8. 8 Bake in the preheated oven until a skewer inserted into the middle comes out clean, 40 to 45 minutes. Allow to cool on a wire rack for a few minutes. Pierce the side, near the bottom, with 2 long wooden skewers that will stick out the other side. Flip the panettone gently and set the skewers on the rim of a tall pot. Cool panettone upside down so it doesn't collapse, at least 5 hours.
9. 9 Mix tuna and mayonnaise together in a bowl until smooth. Blend olives, olive oil, anchovy fillets, and capers in another bowl until smooth. Mix cream cheese and ham together in a third bowl.
10. 10 Remove skewers gently from the panettone and slice lengthwise to obtain 6 slices, including the top. Lay the bottom slice on a serving plate; spread with tuna mixture. Cover with shrimp and lettuce. Press second slice on top; add third slice. Spread olive mixture on top and cover with mozzarella cheese. Press fourth slice on top; add fifth slice. Spread cream cheese mixture on top and cover with prosciutto. Cover with the top slice.
11. 11 Wrap panettone in plastic wrap and refrigerate for at least 1 hour before serving. Slice into wedges from top to bottom.

By SilviaG

Ingredients

• ✓ yeast
• sugar
• water
• olive oil
• whole wheat flour
• salt

Instructions

1. 1 Stir yeast and sugar into warm water in a large bowl; set aside until liquid starts to bubble and foam, 5 to 10 minutes. Mix in oil. Add flour and salt, stirring until dough is smooth; stir in more flour as needed.
2. 2 Knead dough on a lightly floured surface for about 5 minutes and place in a large bowl; cover bowl with a damp towel. Allow dough to rise for 20 to 30 minutes. Place dough on a pizza stone and roll out with a rolling pin.

By Miriam