Type what you have

Ingredients

• ✓ instant yeast
• water
• white sugar
• all-purpose flour
• butter
• egg
• salt
• cooking spray

Instructions

1. 1 Combine warm water, yeast, and sugar in the bowl of a stand mixer. Whisk to blend and set aside for 8 minutes, or until yeast has activated and is very frothy.
2. 2 Add 3 cups flour, 3 tablespoons butter, egg, and salt to the bowl. With the dough hook fitted, turn mixer on medium speed until the dough comes together into a ball. Turn speed down to a "2" (medium-low) and continue kneading for 3 minutes, until dough ball is smooth. If your dough is too wet, add a little bit more flour until the dough ball forms.
3. 3 Cover bowl with a tea towel and set aside to rise until doubled in size, 1 to 1 1/2 hours.
4. 4 Scrape dough out of the bowl and divide into 12 pieces. Roll each piece into a smooth ball.
5. 5 Spray a 9x13-inch baking dish with cooking spray. Arrange dough balls in the baking dish. Cover again with the tea towel and set aside until well risen and puffy, 30 to 40 more minutes.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake rolls in the preheated oven until golden brown and baked through, 20 to 25 minutes.
8. 8 Remove from the oven and allow to cool a few minutes. Brush remaining tablespoon softened butter over the top of the warm rolls, allowing the butter to soak in.

By Rebekah Rose Hills

Ingredients

• ✓ instant yeast
• bread flour
• sugar
• cinnamon
• salt
• water
• raisin
• bread flour
• parchment paper

Instructions

1. 1 Stir together 3 cups flour, sugar, cinnamon, salt, and yeast in a large bowl. Pour in warm water and stir until flour is incorporated and a shaggy, wet dough forms. Stir in raisins until evenly distributed.
2. 2 Cover the bowl with plastic wrap and place in a warm, draft-free space or in the oven with the oven light on for 30 minutes.
3. 3 Sprinkle a clean work surface with 1 tablespoon flour. Scrape dough out onto the prepared surface and use a bench scraper to fold dough over onto itself several times, incorporating most of the flour into dough. Rinse and dry the bowl.
4. 4 Cut parchment paper into a liner for the bowl, folding so that it sits flat against the bowl. Place dough onto the parchment paper in the bowl and cover with plastic wrap. Let rise for 30 minutes.
5. 5 Meanwhile, place a 5-quart Dutch oven into the oven and preheat to 400 degrees F (200 degrees C).
6. 6 Remove warmed Dutch oven from the oven and transfer dough with the parchment liner into the Dutch oven. Cover with a lid.
7. 7 Bake in the preheated oven for 30 minutes. Uncover and bake for 5 minutes more. Remove from the oven and carefully transfer bread onto a wire rack. Remove parchment paper. Cool completely before slicing, about 2 hours.

By Bren

Ingredients

• ✓ instant yeast
• tomato juice
• water
• vegetable oil
• honey
• parsley
• green onion
• garlic
• carrot
• salt
• bread flour

Instructions

1. 1 Gather the ingredients.
2. 2 Heat tomato juice and water in a saucepan over low heat until warm to the touch; pour into a large warmed bowl. Add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy, about 10 minutes.
3. 3 Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface.
4. 4 Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size, about 1 hour. Grease two 9x5-inch loaf pans.
5. 5 Punch down dough and turn out onto a lightly floured surface; divide dough in half. Form two loaves and place in prepared loaf pans. Allow to rise until loaves have doubled in size, another 45 minutes.
6. 6 Preheat the oven to 400 degrees F (220 degrees C). Bakes loaves in the preheated oven until golden brown, about 30 minutes. Remove loaves from pans and transfer to a wire rack to cool.

By Jerry La Cross

Ingredients

• ✓ instant yeast
• bread flour
• rye flour
• potato flake
• caraway seed
• demerara sugar
• salt
• water
• canola oil
• pickle juice

Instructions

1. 1 Gather the ingredients.
2. 2 Place bread flour, rye flour, potato flakes, caraway seeds, demerara sugar, yeast, and sea salt in the bowl of a large stand mixer fitted with the paddle attachment. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients.
3. 3 Switch to the dough hook attachment and beat until dough is rough and shaggy-looking. Cover bowl with plastic wrap and let rest for exactly 30 minutes.
4. 4 Remove plastic wrap and knead with the dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
5. 5 Form dough into a ball. Lightly oil a large bowl, place the dough in the bowl and turn to coat. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
6. 6 Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into the prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over the top of the pan, 60 to 90 minutes.
7. 7 Place rack in the middle of the oven; preheat the oven to 350 degrees F (175 degrees C). Bake loaf in preheated oven until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with the shiny side out.
8. 8 Remove loaf from the pan and cool on a wire rack.

By Dad's world famous

Ingredients

• ✓ instant yeast
• milk
• egg
• bread flour
• cake flour
• white sugar
• pandan paste
• pandan flavor
• butter

Instructions

1. 1 Place milk, egg, bread flour, cake flour, sugar, yeast, pandan paste, pandan flavor, and butter into a bread machine in the order listed. Select light crust setting. Run bread cycle.
2. 2 Remove bread from the machine after the cycle is done, about 2 hours and 30 minutes.

By Natasha Lim

Ingredients

• ✓ instant yeast
• bread flour
• water
• bread flour
• bread flour
• sugar
• milk powder
• salt
• egg
• whipping cream
• water
• butter

Instructions

1. 1 Make the water roux: Whisk bread flour and water together in a saucepan over low heat. Cook roux until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C). Remove from the heat and let cool to room temperature.
2. 2 Make the dough: Mix 3 cups plus 3 tablespoons bread flour, sugar, milk powder, yeast, and salt in the bowl of a stand mixer fitted with a dough hook on low speed until well combined.
3. 3 Add cooled roux, egg, cream, and cold water. Knead until dough comes together in a shaggy mass, 1 to 2 minutes. Continue to mix on low speed until dough starts to pull away from the sides of the bowl.
4. 4 Increase speed to medium and start adding butter. Mix until completely incorporated and dough is smooth, 10 to 20 minutes. Remove dough from the mixer and place into a greased bowl. Cover and let rise until doubled in volume, about 40 minutes.
5. 5 Flatten dough and roll into an oblong shape. Place into a greased loaf pan. Cover and let rise until doubled in volume, 45 to 60 minutes.
6. 6 Preheat the oven to 450 degrees F (230 degrees C).
7. 7 Uncover loaf and bake in the preheated oven until golden brown, 30 to 35 minutes. Cover with foil if top starts to brown too quickly. Cool in the pan for 10 minutes before inverting onto a rack to cool completely.

By anneeyeong

Ingredients

• ✓ instant yeast
• butter
• all-purpose flour
• cheddar cheese
• egg
• water
• nonfat dry milk
• pumpkin puree
• sugar
• salt
• turkey sausage
• egg white
• milk
• cinnamon stick

Instructions

1. 1 Combine butter, 2 1/2 cup flour, Cheddar cheese, eggs, water, dry milk, pumpkin, sugar, yeast, and salt in the bowl of a stand mixer. Mix on medium-high speed until a smooth and shiny dough forms, about 15 minutes.
2. 2 Sprinkle most of the remaining 1/4 cup flour onto a work surface and turn dough out on top. Form into a ball. Place in a greased bowl, cover with plastic wrap, and let rest until doubled in volume, about 1 hour.
3. 3 Transfer dough to the refrigerator and chill for 3 hours.
4. 4 Lay out 2 pieces of long kitchen string or twine onto lightly floured parchment paper to form an X. Lay another pair of strings across the X and repeat until the circle is complete. Place the dough ball on the center point and tie each string over the top of the dough. Trim ends. Cover dough with plastic wrap and let rise in a warm place until puffy and doubled in volume, 2 to 3 hours.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Beat egg white and milk together for the glaze. Unwrap dough and brush with glaze. Lift the parchment paper onto a baking sheet.
6. 6 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking, tenting with aluminum foil after 15 minutes, for 30 to 35 minutes. Let bread cool on a wire rack until no longer hot to the touch.
7. 7 Flip bread over; cut the kitchen strings on the bottom and carefully pull them out. Poke cinnamon stick through the center of the top of the bread.

By Diana71

Ingredients

• ✓ instant yeast
• all-purpose flour
• powdered milk
• white sugar
• salt
• butter
• water
• vegetable oil
• water
• flour
• white sugar
• sesame seed

Instructions

1. 1 Whisk flour, powdered milk, yeast, sugar, and salt together in a large bowl. Add butter and mix with your hands until mixture resembles coarse crumbs.
2. 2 Gradually add water to flour mixture, using your hands to mix well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Lightly oil a large bowl with vegetable oil. Place dough in the bowl and turn to coat with oil. Cover with a towel or plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Gently punch down dough. Divide dough into 12 equal pieces and form into balls. Cover with a light cloth and let rest 15 to 20 minutes. Dough may expand, but it's okay if it does not.
5. 5 Place a ball of dough on a lightly floured surface and press with the palm of your hand. Bring two opposite sides of dough together and pinch. Repeat with remaining opposite sides. Pull and press dough to form a flat, elongated diamond-like shape. Place on a lightly greased baking sheet. Repeat with remaining dough. Cover with a cloth and let rest at least 10 minutes.
6. 6 Preheat the oven to 450 degrees F (230 degrees C).
7. 7 Mix water, flour, and sugar for paste in a small bowl. Brush over flatbreads and sprinkle with sesame seeds.
8. 8 Bake flatbreads in the preheated oven in batches until golden brown, 7 to 10 minutes.

By Saleha Anwar

Ingredients

• ✓ instant yeast
• water
• bread flour
• sugar
• salt
• vegetable oil
• water
• honey
• poppy seed
• sesame seed
• onion flake
• salt

Instructions

1. 1 Make bagels: Combine water, flour, sugar, salt, vegetable oil, and yeast in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until dough is well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
2. 2 Transfer dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
3. 3 Punch dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
4. 4 Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
5. 5 Bring 4 quarts of water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil three bagels at a time, until they rise to the surface of the pot, about 1 minute per side. Remove bagels with a slotted spoon and place them on the lined baking sheet.
6. 6 Dip the tops of the wet bagels into the toppings and arrange them, seed-side up, on the baking sheet. Sprinkle with coarse salt, if desired.
7. 7 Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

By PLAWHON

Ingredients

• ✓ instant yeast
• brown sugar
• skim milk
• sunflower seed
• bread flour
• whole wheat flour
• almond oil

Instructions

1. 1 In a small mixing bowl, dissolve yeast and sugar in warm milk. Let stand until creamy, about 10 minutes.
2. 2 In a large bowl, combine the yeast mixture with sunflower seeds, flour and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 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 30 minutes.
3. 3 Lightly grease a 9x5 inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Form the dough into a loaf and place it into the prepared pan. Brush the top with almond oil and cover with a damp cloth. Let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C).
4. 4 Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Let cool on a wire rack 20 minutes before slicing.

By Alex Storey

Ingredients

• ✓ instant yeast
• whole wheat flour
• all-purpose flour
• white sugar
• salt
• water
• olive oil

Instructions

1. 1 Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon. Pour in water and oil; mix until dough no longer sticks to the bowl. Turn dough onto a lightly floured surface and knead for 5 to 8 minutes.
2. 2 Transfer dough to a greased bowl; cover bowl with a clean towel. Place bowl in the oven with the light turned on until risen, about 1 hour.

By rosey cheeks

Ingredients

• ✓ instant yeast
• kefir
• kefir
• bread flour
• white sugar
• salt

Instructions

1. 1 Pour 1 cup plus 2 tablespoons warm kefir into the pan of your bread machine; add bread flour, sugar, salt, and yeast, respectively. Program the machine for the dough cycle; press Start.
2. 2 Punch down dough and remove from the pan. Knead lightly on a floured work surface. Divide dough into 12 pieces; roll each into a small ball.
3. 3 Grease a muffin tin. Place 1 ball of dough in each muffin cup. Cover loosely with plastic wrap. Let rise until dough is puffy, about 30 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Bake rolls in the preheated oven until golden brown, about 20 minutes.

By Gretchen

Ingredients

• ✓ instant yeast
• earl grey tea
• water
• bread flour
• white sugar
• salt
• butter

Instructions

1. 1 Cut open tea bags and place leaves in a tea strainer. Steep in boiling water for 10 minutes. Let tea cool.
2. 2 Pour cooled tea into a bread machine. Add bread flour, sugar, yeast, and salt in the order recommended by the manufacturer. Run White Bread cycle. Add the butter when the machine beeps, about 15 minutes into the kneading stage.
3. 3 Remove loaf from the machine after the cycle is done, about 3 hours.

By Natasha Lim

Ingredients

• ✓ instant yeast
• egg
• pineapple juice
• white sugar
• butter
• vanilla extract
• all-purpose flour

Instructions

1. 1 Beat eggs in a bowl. Add pineapple juice, sugar, 1/2 cup butter, and vanilla extract.
2. 2 Measure 3 cups of flour into a large bowl and stir in egg mixture with a wooden spoon until well combined. Sprinkle in yeast packages one at a time, mixing well. Add 3 more cups flour and mix well, using your hands if needed. Make sure all flour is well incorporated; the dough should be tacky to the touch, but not overly sticky. If dough is too wet, mix in a little extra flour, 1 tablespoon at a time.
3. 3 Cover dough with a clean towel and set in a warm place to rise for 1 hour.
4. 4 Remove dough from the bowl and knead in remaining 1/2 cup flour, approximately 10 to 15 times, making sure flour is well incorporated. Form dough into rolls and place on buttered pans. Cover and place in a warm area to rise until doubled in size, about 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until tops are golden brown, 25 to 30 minutes. Brush tops with remaining 1/4 cup melted butter.

By jillmo515

Ingredients

• ✓ instant yeast
• bread flour
• instant mashed potato flakes
• sugar
• salt
• butter
• water

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Cycle; press Start.

By Annette

Ingredients

• ✓ instant yeast
• bread flour
• water
• cocoa powder
• white sugar
• sunflower oil
• salt

Instructions

1. 1 Combine flour, warm water, cocoa powder, sugar, sunflower oil, salt, and yeast in a large bowl. Stir everything with a wooden spoon until a soft dough forms.
2. 2 Transfer dough to a lightly floured surface; knead until smooth and elastic, about 5 minutes.
3. 3 Divide dough in half. Roll each half into a ball and place on a baking sheet. Cut crisscross designs in the top of each ball, then cover with a kitchen towel. Let rise until double in size, about 1 hour.
4. 4 When dough has almost finished rising, preheat the oven to 425 degrees F (220 degrees C).
5. 5 Remove the kitchen towel, and bake dough in the preheated oven for 35 minutes.
6. 6 Remove from the oven and transfer to a wire rack to cool.

By Bowen

Ingredients

• ✓ instant yeast
• ✓ instant yeast
• water
• whole wheat flour
• water
• bread flour
• salt
• cornmeal

Instructions

1. 1 To make the poolish, whisk 1/2 teaspoon yeast into 1/2 cup warm water — 110 degrees F (45 degrees C) — in a bowl. Stir in whole wheat flour until resembles a thick batter. Beat for about 100 strokes to form longs strands of gluten. Cover bowl with a damp cloth and let sit at room temperature for 2 to 8 hours (longer is better for flavor development). You can also ripen in the refrigerator for 12 to 15 hours, bringing poolish back to room temperature before proceeding with the recipe. Poolish is ready when bubbly and loose, with a yeasty, sour aroma.
2. 2 Scrape poolish into a bowl; stir in 2 1/2 cups warm water and remaining 1/2 teaspoon yeast until combined. Add bread flour, 1 cup at a time, mixing well after each addition, until dough becomes too difficult to stir.
3. 3 Turn dough out onto a floured work surface and knead for 10 to 12 minutes, adding more flour only when dough becomes too sticky to handle. Sprinkle salt over dough; continue kneading until smooth and springs back to the touch, 5 to 7 minutes more. Shape dough into a round; cover with a damp cloth for 5 to 10 minutes.
4. 4 Place dough in a large, lightly oiled bowl and turn to coat. Cover with a damp cloth and let rise at room temperature until doubled in volume, 2 to 3 hours.
5. 5 Punch down dough to deflate; cut into two pieces. Shape into two rounds, cover with plastic wrap or a damp cloth, and allow to rest for 30 minutes at room temperature.
6. 6 Form dough rounds into baguettes. Place a heavily floured cloth on a baking sheet, arranging a fold down the center to separate the loaves. Place loaves, seam-sides up, on the floured cloth. Dust loaf tops with flour, cover with a damp cloth, and let rise until doubled in volume, about 2 hours.
7. 7 Preheat the oven to 375 degrees F (190 degrees C).
8. 8 Sprinkle a separate baking sheet with cornmeal. Gently transfer risen loaves to prepared baking sheet, seam-sides down. Slash loaves several times on the diagonal with a serrated knife or razor blade.
9. 9 Immediately place scored loaves in the preheated oven; bake until loaves are golden brown, about 25 to 30 minutes. Cool loaves on wire racks.

By violet

Ingredients

• ✓ instant yeast
• bread flour
• all-purpose flour
• salt
• sugar
• water
• olive oil
• rosemary
• parmesan cheese

Instructions

1. 1 Stir together both flours and salt in a large, stoneware bowl. Make a well in the center of the flour mixture; sprinkle sugar and yeast into the well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes.
2. 2 Pour 2 tablespoons oil into the well. Stir the center of the mixture with a wooden spoon, gradually widening the are you are stirring to incorporate all the flour.
3. 3 Turn dough out onto a floured surface, and knead just until smooth. Keep the dough soft.
4. 4 Pour 1/2 teaspoon oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover and let rise until doubled, 30 to 45 minutes.
5. 5 Grease a baking sheet with 1 teaspoon oil.
6. 6 Punch the dough down and transfer to the prepared baking sheet. Gently press dough out to a thickness of about 1/2 inch.
7. 7 Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with rosemary and Parmesan cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled in size, 20 to 25 minutes.
8. 8 Turn the oven to 375 degrees F (190 degrees C). Bake the focaccia until browned on top, 20 to 25 minutes. Remove from the pan, and cool on a wire rack. Serve warm.

By Jack D

Ingredients

• ✓ instant yeast
• milk
• water
• honey
• vegetable oil
• pumpkin puree
• bread flour
• salt
• colby-jack cheese

Instructions

1. 1 Combine milk, warm water, honey, and yeast in the bowl of a stand mixer fitted with a dough hook. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
2. 2 Add oil, pumpkin puree, flour, and salt in the order listed. Mix until a soft, smooth, and tacky dough forms. Adjust flour and water amounts if dough is too sticky.
3. 3 Place dough on a lightly floured surface and knead by hand for a few minutes. Form dough into a ball and place in a large greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.
4. 4 Divide dough into 2 balls and lightly flour each. Return 1 ball to the covered bowl and refrigerate until ready to use. Roll the remaining ball into a 12x16-inch rectangle. Spread 1/2 of the Colby-Jack cheese evenly over the surface. Roll dough up from the short side like a jelly roll and pinch seams to seal.
5. 5 Cut roll lengthwise down the middle using a sharp, non-serrated knife. Place two halves next to each other, cut-sides facing up, and braid together starting by placing right side over left. Do your best to keep the cut-sides facing upwards. Seal both ends of the braid and place into a greased loaf pan, cut-sides up.
6. 6 Cover dough with plastic. Repeat rolling, filling, and braiding with the remaining dough. Let loaves rise until they reach the top of the loaf pan or start to peek above it, about 45 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap.
8. 8 Bake in the preheated oven for 25 minutes. Rotate pans and tent loaves with aluminum foil to prevent over-browning. Bake until golden brown, about 25 minutes.
9. 9 Remove loaf pans from the oven; cool for 5 minutes. Cool loaves on a rack for 1 hour.

By Diana71

Ingredients

• ✓ instant yeast
• milk
• bread flour
• milk
• egg
• salt
• bread flour
• sugar
• butter

Instructions

1. 1 Make the tangzhong by heating up milk in a small pot. Stir in bread flour until a thick paste forms. Pour paste into a medium bowl. Add 1/2 cup milk and beaten egg; mix well.
2. 2 Place flour and yeast in a large mixing bowl. Mix with a spatula or by hand. Pour in tangzhong mixture. Stir well with a spatula until no dry spots remain. Gather dough in the middle of the bowl. Cover with a damp towel. Let rest for 20 minutes.
3. 3 Add salt to the dough and knead until incorporated. Repeat with sugar, 1 tablespoon at a time. Knead until dough is smooth, about 10 minutes. Add butter; keep kneading until evenly incorporated and dough is smooth.
4. 4 Form dough into a ball and place into a well oiled bowl. Turn dough to grease on all sides. Let proof at room temperature until doubled, about 1 hour.
5. 5 Turn dough out onto a clean work surface and deflate it. Press gently into a rectangle; roll up into a cylinder and transfer to a loaf pan. Let loaf proof until doubled, about 1 hour.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Place loaf pan on the middle rack of the preheated oven and reduce oven temperature to 350 degrees F (175 degrees C). Bake until golden brown, 30 to 35 minutes. Cool for 5 minutes before inverting onto a cooling rack. Cool completely before slicing.

By Carolyn R Boin

Ingredients

• ✓ instant yeast
• zucchini
• water
• whole wheat flour
• all-purpose flour
• sourdough starter discard
• olive oil
• salt
• butter

Instructions

1. 1 Combine zucchini and 1/4 water in the bowl of a food processor; puree until smooth. Transfer to a liquid measuring cup and add water to the 1-cup line.
2. 2 Pour pureed zucchini into the bowl of a stand mixer. Add both flours, sourdough discard, olive oil, yeast, and salt. Mix until thoroughly combined. Transfer dough to a lightly floured surface and knead until smooth, 3 to 4 minutes.
3. 3 Place dough in a greased bowl and let rest, uncovered, in an enclosed space, until doubled in size, about 1 hour. Turn dough out onto a lightly floured surface and gently knead 3 to 4 times.
4. 4 Roll dough into a 12-inch log and cut it into 12 roughly equal pieces. Roll each piece into a round, pulling the edges around to the middle of the bottom to create a smooth upper surface. Place rolls in a grid pattern in a well greased 9x12-inch baking dish with high sides; place in an enclosed space until buns have risen to fill the entire dish and are the desired size, about 1 hour.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake in the preheated oven until golden brown on top, about 30 minutes. Remove from the oven and brush tops with melted butter to create softer upper crusts.

By Sanderling

Ingredients

• ✓ instant yeast
• bread flour
• milk
• sugar
• butter
• egg
• salt
• butter
• chocolate-hazelnut spread
• hazelnut

Instructions

1. 1 Put bread flour, milk, white sugar, 1/4 cup melted butter, egg, yeast, and salt in a bread machine; set to "dough" cycle and press Start.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease and 9x12-inch baking dish and line with parchment paper.
3. 3 Transfer dough to a floured work surface and punch dough. Roll dough into a large rectangle. Spread 2 tablespoons softened butter over dough and top with chocolate-hazelnut spread. Sprinkle hazelnuts over chocolate layer. Roll dough around the filling into a log shape; cut into 12 even portions. Arrange rolls in the prepared baking dish.
4. 4 Bake in the preheated oven until rolls are cooked through, about 25 minutes.

By alizajaafar

Ingredients

• ✓ instant yeast
• bread flour
• sugar
• salt
• italian seasoning
• garlic
• parmesan cheese
• butter
• water
• milk
• egg
• butter
• parmesan cheese

Instructions

1. 1 Fit your food processor with a steel blade. Place the bread flour, yeast, sugar, salt, Italian seasoning, garlic, 1/4 cup grated Parmesan and softened butter in the processor; pulse to blend. Stir together hot water, milk and egg. Start the processor and slowly pour in the milk mixture into the feed tube until a ball forms around the blade. Run for 30 seconds to knead. Remove dough from processor and knead briefly by hand. 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.
2. 2 Deflate the dough, and turn it out onto a lightly floured surface. Roll the dough into a 10x12 inch rectangle. Use a knife or pizza cutter to slice the dough lengthwise into ten strips, and then cut these strips in half. Brush tops of strips with 2 tablespoons melted butter, and sprinkle with 1/4 cup Parmesan cheese. Cover, and let rise until nearly double, about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
3. 3 Bake in preheated oven for 18 to 23 minutes, or until golden brown. Turn broiler on, and brush breadsticks with remaining melted butter and Parmesan cheese. Broil just until the cheese starts to turn light brown, about 2 to 3 minutes. Serve warm.

By Andi

Ingredients

• ✓ instant yeast
• masa harina
• water
• bread flour
• vital wheat gluten
• sugar
• salt
• milk
• lard
• butter

Instructions

1. 1 Combine masa harina and boiling water in the bowl of a stand mixer. Mix until crumbly and set aside to soften for a few minutes. Combine bread flour, gluten, sugar, salt, and yeast in a small bowl.
2. 2 Pour milk into the bowl with the masa; add flour mixture and lard. Mix on low speed with the dough hook until dough is well combined and clears the sides of the bowl, about 2 minutes. Scrape dough down and mix for 5 minutes more to develop the gluten; dough will be very stiff.
3. 3 Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let rise at room temperature, about 1 1/2 hours. Place butter in the same mixing bowl and use the paddle attachment on low speed to break it up. Mix just until smooth.
4. 4 Scrape butter onto a piece of parchment or waxed paper. Form into a 7-inch square. Cover with another piece of parchment and smooth the top with a rolling pin. Re-form the edges of your square if necessary; a little fussing now will save you some trouble later on as you roll out the dough. Place butter square in the refrigerator to chill.
5. 5 Transfer dough onto a floured work surface. Pat it into a square, transfer to a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for 1 to 24 hours.
6. 6 Remove butter square from the refrigerator about 20 minutes before you plan to roll the dough; it needs to be cool and pliable.
7. 7 Transfer dough onto a floured work surface. Roll it into a square a little larger than the butter square. Leaving a 7-inch square platform in the center for the butter, roll each of the 4 corners of dough out into elongated flaps that can wrap around the butter like a present.
8. 8 Place butter square in the center of the dough, fold up the flaps, and pinch together to seal. Roll dough out into a rectangle. Fold in thirds, like a business letter. Wrap in plastic wrap and refrigerate for 30 minutes.
9. 9 Return dough to the work surface; dust with flour if needed. Roll dough out into a longer rectangle; you're going to do a 4-fold, also called the "book fold." Fold the left edge of the dough into the center of the rectangle; fold the right side in to meet it. Then fold it in half again, like a wallet. Return dough to the parchment-lined baking pan, cover with plastic wrap, and refrigerate for 30 minutes.
10. 10 Place dough on the work surface, roll out into a rectangle again, and make the final turn: another 3-fold, like a business letter. Cover and return to the refrigerator for 30 minutes; the dough can also be frozen at this point.
11. 11 Slice dough in half and return 1 piece to the refrigerator to stay cool. Roll dough out to 1/4-inch thickness. Use a cutter to create 5-inch circles. Transfer circles to a parchment-lined baking sheet and let rise for 1 hour. Shape dough scraps into "tacro cups" and place in the cups of a muffin tin; let rise. Repeat both steps with remaining dough.
12. 12 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently fold a dough circle in half to form a taco shell shape; holding it with tongs, lower it into the oil. Hold it closed for about 10 seconds. Fry 2 shells at a time until golden, turning once, about 3 minutes total. Repeat with remaining dough circles, maintaining the oil heat between 350 and 375 degrees F (190 degrees C). Drain tacro shells on paper towels.
13. 13 Preheat the oven to 375 degrees F (190 degrees C).
14. 14 Bake tacro cups in the muffin tin until golden, 15 to 18 minutes. Fill cups and shells with your favorite taco fillings.

By FrancesC

Ingredients

• ✓ instant yeast
• currant
• rum
• eggnog
• bread flour
• white sugar
• butter
• egg
• salt
• cinnamon
• almond
• confectioners' sugar

Instructions

1. 1 Soak currants in rum overnight.
2. 2 In a saucepan, heat the eggnog to a boil. Pour it into a large bowl and add 1 1/2 cups of bread flour. Mix until smooth and let the mixture cool to 110 degrees F (43 degrees C) or just warm to the touch. Add the instant yeast and mix until blended. Cover the bowl with plastic wrap and allow to rise until doubled, 20 to 30 minutes.
3. 3 In the bowl of an electric mixer, beat the sugar and butter together until smooth. Beat in the eggs one at a time. Stir in the salt and cinnamon. Pour the egg mixture into the dough and mix until smooth. Gradually add the remaining 2 cups of bread flour and mix for 3 minutes. The dough will be very sticky. Stir in the currants, cover the bowl with plastic wrap, and allow it to rest for 20 minutes.
4. 4 Lightly grease a kugelhopf mold or Bundt pan. Sprinkle the bottom of the pan with sliced almonds. Carefully add the dough mixture and cover with plastic wrap. Let the dough rise until doubled, 1 to 1 1/2 hours.
5. 5 Preheat an oven to 375 degrees F (190 degrees C).
6. 6 Bake the kugelhopf in the preheated oven until the loaf is deep golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 35 minutes. Invert the loaf onto a wire rack to cool. Dust with powdered sugar before serving.

By apurpleocean

Ingredients

• ✓ instant yeast
• bread flour
• beer
• water
• shortening
• brown sugar
• salt
• garlic powder
• onion powder
• olive oil
• cornmeal
• string cheese

Instructions

1. 1 Combine 4 cups bread flour, beer, water, shortening, yeast, brown sugar, salt, garlic powder, and onion powder in the bowl of a stand mixer fitted with a dough hook attachment; mix until combined. With the mixer running, add remaining flour, a little at a time, until dough pulls away from the sides of the bowl and forms into a ball, about 2 minutes.
2. 2 Lightly grease a large bowl with 1 teaspoon olive oil. Place dough into the bowl. Cover with a clean towel and let rise until doubled in size, about 1 hour.
3. 3 Grease 2 pizza pans with remaining 2 teaspoons olive oil; dust with cornmeal.
4. 4 Punch dough down gently and divide into 2 equal portions. Place each portion onto a prepared pan. Cover and let rest for about 5 minutes.
5. 5 Stretch each dough out 1 inch past the edge of the pan. If dough shrinks back when stretched, cover and let rest for 5 more minutes before stretching again.
6. 6 Arrange 8 sticks cheese, ends touching, around the edge of 1 pan. Fold overhang over cheese and press dough to seal. Repeat with the second pan.

By What's for dinner, mom?

Ingredients

• ✓ instant yeast
• all-purpose flour
• instant potato flakes
• milk powder
• sugar
• salt
• garlic powder
• water
• olive oil
• butter
• garlic
• parsley
• italian seasoning

Instructions

1. 1 Mix flour, potato flakes, milk powder, sugar, yeast, salt, and garlic powder in a large bowl. Stir in water and olive oil until dough comes together. Knead until dough is smooth and elastic, about 10 minutes. Add additional water or flour as needed.
2. 2 Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.
3. 3 Punch down dough and divide into 16 equal pieces. Roll each piece of dough into an 8- to 10-inch rope. Tie each rope into a knot, tucking ends underneath. Arrange knots on greased baking sheets. Cover and let rise until puffy, 30 to 45 minutes.
4. 4 Mix melted butter, garlic, parsley, and Italian seasoning together and set aside.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Brush knots with garlic butter mixture.
6. 6 Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven and brush with remaining garlic butter mixture if desired.

By 2sachse

Ingredients

• ✓ instant yeast
• all-purpose flour
• whole wheat flour
• brown sugar
• salt
• water
• vegetable oil

Instructions

1. 1 Stir together all-purpose flour, whole wheat flour, brown sugar, instant yeast, and salt in the bowl of an electric mixer fitted with a dough hook attachment. Whisk together water and oil in a cup; pour into flour mixture. Mix on low speed until dough pulls away from the sides of the bowl into a ball.
2. 2 Turn dough out onto a lightly floured surface; knead just until dough is smooth, about 1 minute. Divide and shape dough into 3 balls for small loaves or 2 balls for larger loaves. Dust loaves with flour and place onto a baking sheet. Cover with a towel and let rise until doubled in size, about 25 minutes.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Slash an "X" about 1/4-inch deep in tops of loaves with a sharp knife.
4. 4 Bake in the preheated oven until loaves are golden brown and sound hollow when tapped, about 25 minutes. Remove from the oven; transfer loaves to a wire rack to cool completely.

By Jan Mowbray

Ingredients

• ✓ instant yeast
• milk
• water
• honey
• bread flour
• vegetable oil
• pumpkin puree
• salt
• cornmeal
• mayonnaise
• dijon mustard
• cheddar cheese
• gruyere cheese

Instructions

1. 1 Combine milk, water, honey, and yeast in the bowl of an electric stand mixer. Let sit for 10 minutes.
2. 2 Pour flour, oil, pumpkin puree, and salt into the mixture. Mix using a dough hook attachment until dough is soft, smooth, and tacky, 2 to 5 minutes. Add more flour or water if needed.
3. 3 Place dough on a lightly floured surface and knead by hand for 3 to 4 minutes. Form into a ball and place into a large, greased bowl. Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
4. 4 Preheat the oven to 495 degrees F (255 degrees C). Place a large, cast iron Dutch oven into the oven to preheat.
5. 5 Divide dough into 2 balls and flour lightly. Place 1 ball back into the greased bowl, cover with plastic wrap, and save in the refrigerator for a later time.
6. 6 Place remaining ball onto parchment paper that has been sprinkled with cornmeal. Cover with plastic wrap and let rest for 30 minutes. Dust with flour and score.
7. 7 Remove the preheated Dutch oven carefully from the oven and uncover. Lift parchment paper with dough and place into the Dutch oven. Trim any parchment paper that extends beyond the top. Cover carefully with the hot lid.
8. 8 Bake in the preheated oven for 20 minutes. Remove lid and continue baking until golden, about 40 minutes more.
9. 9 Remove from the oven and lift out bread carefully using the parchment paper. Let cool on a wire rack for at least 30 minutes before slicing.
10. 10 Make grilled cheese sandwiches once the loaf has cooled enough to slice. Heat a skillet over medium heat. Spread mayonnaise over one side of each bread slice. Place bread mayonnaise-side down into the skillet. Spread Dijon mustard on the other side. Top with Cheddar cheese and Gruyere cheese slices. Cook for 2 minutes; sandwich both halves together. Cook until golden, 3 to 4 minutes per side.

By Diana71

Ingredients

• ✓ instant yeast
• milk
• margarine
• water
• white sugar
• salt
• all-purpose flour

Instructions

1. 1 In a large bowl, stir together milk, margarine, warm water, sugar, and yeast. Let stand for about 5 minutes.
2. 2 Mix in salt and gradually stir in flour until you have a soft dough. Divide into 25 pieces, and form into balls. Place on baking sheets, so they are 2 to 3 inches apart. Let rise for 20 minutes.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Bake rolls for 15 minutes in the preheated oven. Cool slightly, then split them in half horizontally to fill with your favorite burgers.

By CHEERON883