Type what you have

Ingredients

• ✓ bread flour
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Day 1: Mix together 70 grams flour and 70 grams water in a container with a lid. The container needs to be large enough to accommodate another 70 grams water and 70 grams flour. Cover loosely so gases can escape. Leave at room temperature for 24 hours at 70 degrees F (21 degrees C).
3. 3 Day 2: Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave at room temperature for 24 hours at 70 degrees (21 degrees C).
4. 4 Day 3: Remove half (140 grams) of the starter. Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave at room temperature for 24 hours at 70 degrees (21 degrees C).
5. 5 Day 4 through about Day 10: Repeat Step 3 each day until the starter smells fruity and yeasty and is beautifully fermented. You can test this by seeing if it doubles in size within 2 to 3 hours of feeding.
6. 6 Refrigerate until needed. Most people recommend you feed the starter once a month or so (Step 3).
7. 7 It's ready to use!

By John Mitzewich

Ingredients

• ✓ bread flour
• sourdough starter
• water
• kosher salt
• rice flour

Instructions

1. 1 Gather all ingredients.
2. 2 Place starter into a bowl. Add bread flour, water, and salt; mix until well blended and sticky.
3. 3 Cover with aluminum foil and let stand for 4 hours at 70 to 75 degrees F (21 to 24 degrees C).
4. 4 Uncover dough and use wet hands to fold it over onto itself three to four times. Cover again with foil and let ferment for 2 more hours.
5. 5 Generously dust a proofing basket (banneton) with rice flour.
6. 6 Scrape dough out onto a lightly floured work surface. Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Place dough into the prepared basket with the smooth side down. Pinch the rougher edges on the surface together toward the center to smooth them while maintaining a round ball shape.
7. 7 Cover and refrigerate for 12 hours to slow the fermentation process.
8. 8 Remove the banneton from the refrigerator. Let sit in a warm spot until dough springs back slowly and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.
9. 9 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
10. 10 Dust surface of dough with flour. Gently invert the banneton over the center of the baking sheet and flip dough out onto the parchment paper. Gently brush off excess rice flour. Score top of dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist the entire surface lightly with water.
11. 11 Bake in the center of the preheated oven until beautifully browned, 25 to 30 minutes.
12. 12 Transfer loaf to a wire rack and let cool completely before slicing.

By John Mitzewich

Ingredients

• ✓ bread flour
• water
• salt
• active dry yeast
• cooking spray

Instructions

1. 1 Place bread flour into the bowl of an electric stand mixer and pour in water, followed by salt. Sprinkle yeast over the surface and allow to dissolve and turn creamy, about 5 minutes.
2. 2 Mix on medium speed using the paddle attachment until dough comes together. Replace the paddle with the dough hook and continue mixing until dough is smooth and elastic, about 10 minutes.
3. 3 Cover the bowl with plastic wrap and allow dough to rise until doubled in size, 30 to 45 minutes. Push a finger into dough; it should give some resistance, but not spring back. If it springs back, let it rise longer.
4. 4 Turn dough out onto a floured surface and punch down to expel excess gas and redistribute yeast. Cover with a clean dish towel and let rest, 10 to 15 minutes.
5. 5 Shape dough into a boule by pushing it back and forth on the counter in a circular motion until you have a round, smooth ball. Cover dough with a clean dish towel and allow to rise, about 1 hour.
6. 6 Preheat the oven to 450 degrees F (230 degrees C). Grease a Dutch oven with cooking spray.
7. 7 Slice a very shallow "X" into the top of dough with a sharp knife to help it expand while baking. Place loaf into the prepared Dutch oven and cover with the lid.
8. 8 Bake in the preheated oven for 10 minutes. Reduce temperature to 375 degrees F (190 degrees C) and continue to bake, covered, for 20 minutes. Remove the lid and continue baking until loaf is deep golden, 25 to 30 minutes.

By Stacey

Ingredients

• ✓ bread flour
• whole wheat flour
• kosher salt
• water
• active dry yeast
• cooking spray

Instructions

1. 1 Stir bread flour, whole wheat flour, and salt together in a large bowl until well combined; set aside.
2. 2 Gently whisk 1 1/4 cups warm water and yeast together in a small bowl. Allow to rest at room temperature until foamy and fragrant, about 10 minutes.
3. 3 Make a shallow well in the center of the flour mixture, and pour in the yeast mixture. Stir together using a spatula until a coarse dough begins to form. Transfer dough to a lightly floured work surface and begin kneading, dusting with more flour as needed to prevent dough from sticking, until smooth and elastic, about 10 minutes.
4. 4 Shape dough into a ball and place in a large bowl lightly greased with cooking spray. Cover the bowl with a towel lightly dampened with warm water and set aside in a warm spot to rise until doubled in size, about 2 hours.
5. 5 Lightly grease a 7- to 8-inch round cake pan with cooking spray and line the bottom with parchment paper; lightly grease parchment paper with cooking spray; set aside.
6. 6 Using your fingers, gently press down on dough to deflate slightly and transfer to a work surface that has been very lightly dusted with flour. Gently knead dough 2 or 3 times, preserving as many air bubbles as possible. Using the sides of your hands, shape dough into a ball by pulling the sides under until a smooth and slightly shiny surface develops. Gently transfer dough to the prepared cake pan and lightly dust with flour; cover tightly with aluminum foil.
7. 7 Add remaining 1 cup water and a steam rack to a multi-functional pressure cooker (such as an Instant Pot); place cake pan on the rack. Close and lock the lid. Turn vent to Sealing position. Select Manual/Yogurt setting; set timer for 1 hour. Dough will rise in cooker and double in size. Press Cancel.
8. 8 Meanwhile, preheat the oven to 450 degrees F (230 degrees C).
9. 9 Select Manual/Pressure Cook setting on the Instant Pot. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 3 to 5 minutes for pressure to build.
10. 10 Release pressure using the natural-release method according to manufacturer's instructions, 8 to 10 minutes. Unlock and remove lid. Carefully remove the cake pan as it will be hot; remove aluminum foil.
11. 11 Transfer cake pan to the preheated oven and bake until bread is golden brown, about 20 minutes. Remove bread from the cake pan and transfer to a wire rack to cool completely before slicing, about 30 minutes. Using a bread knife, slice loaf crosswise into 3/4-inch thick slices.

By John Somerall

Ingredients

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

• ✓ bread flour
• water
• active dry yeast
• coconut oil
• sugar
• salt

Instructions

1. 1 Combine water and yeast and let sit until foamy, about 10 minutes.
2. 2 Combine flour, coconut oil, sugar, salt, and yeast mixture in a bowl. Knead until silky-smooth, about 15 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
4. 4 Punch down dough and turn onto a lightly floured surface. Shape into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
5. 5 Uncover and bake in the preheated oven for 30 minutes for an Italian-style loaf or 45 minutes for a sandwich-style bread.

By Brady McPeak

Ingredients

• ✓ bread flour
• water
• sourdough starter
• corn oil
• white sugar
• salt

Instructions

1. 1 Mix water, sourdough starter, oil, sugar, and salt together in a large bowl. Sift flour and add to the mixture. Grease or oil dough and place in an oiled bowl; cover and let rise overnight.
2. 2 The next day, grease two 8 x 4-inch loaf pans. Knead dough for 10 minutes; divide in half and place into prepared pans. Allow dough to double in size.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake loaves in the preheated oven until top is golden brown, about 40 to 45 minutes. Carefully tip loaves out of pan onto a work surface and gently tap the bottom of loaf. If it sounds hollow, bread is done.

By Becky Richardson

Ingredients

• ✓ bread flour
• water
• yeast
• 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

• ✓ bread flour
• water
• white sugar
• egg
• butter
• active dry yeast
• salt
• butter

Instructions

1. 1 Grease a 9x13-inch baking dish.
2. 2 Place bread flour, water, sugar, egg, 2 tablespoons softened butter, yeast, and salt into the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle and press Start according to manufacturer's instructions. When cycle is complete, remove dough; press down to deflate.
3. 3 Divide dough into 15 equal pieces; form into rolls. Place rolls in the prepared baking dish; brush with 2 tablespoons melted butter. Cover dish loosely with plastic wrap; let rise until doubled in volume, about 30 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake in the preheated oven until tops are golden brown, 12 to 15 minutes.

By beth

Ingredients

• ✓ bread flour
• ✓ bread flour
• water
• active dry yeast
• sugar
• oat
• whole wheat flour
• brown sugar
• vegetable oil
• salt

Instructions

1. 1 Pour warm water into a large bowl. Whisk in 4 teaspoons bread flour, yeast, and white sugar until thoroughly combined and sugar has dissolved. Let stand until yeast starts to form creamy bubbles, about 5 minutes.
2. 2 Combine 3 1/2 cups bread flour, oats, whole wheat flour, brown sugar, oil, and salt in a large food processor fitted with the dough blade. Start the processor and slowly add enough of the yeast mixture to allow the dough to form a firm ball and pull away from the sides of the processor, about 1 minute. Process for another 30 seconds to knead.
3. 3 Transfer dough to an oiled bowl and turn until coated. Cover with a damp cloth and let rise until doubled in volume, about 1 hour. Punch down the dough, then divide in half. Form each piece into a loaf; pinch the seams and ends closed.
4. 4 Grease two 4x8-inch loaf pans. Place the loaves into the pans, seam-side down. Let rise until dough is one inch above the top of the pans, about 1 more hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until the tops are browned, about 35 minutes. Let bread cool in the pans for 10 minutes, then turn out onto cooling racks to finish cooling.

By George R Kasica

Ingredients

• ✓ bread flour
• water
• sugar
• active dry yeast
• salt
• water
• cornmeal
• egg white
• poppy seed

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place flour, water, 2 tablespoons sugar, yeast, and salt into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run 'Dough' cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
3. 3 Turn dough out onto a lightly floured surface: let rest for 10 to 15 minutes.
4. 4 Cut dough into nine equal pieces. Roll each piece into a small ball and flatten into a circle. Poke a hole in the middle of each circle with your thumb. Place back onto the floured surface. Cover dough with a cloth and let rest for 10 minutes.
5. 5 Meanwhile, bring 3 quarts water to a boil in a large pot. Sprinkle cornmeal onto an ungreased baking sheet.
6. 6 Stir 3 tablespoons sugar into boiling water. Transfer two bagels at a time to the boiling water, working in batches, turning halfway through, about 1 minute. Drain briefly on a clean towel. Arrange on the prepared baking sheet. Brush with egg white: sprinkle with poppy seeds.
7. 7 Bake in the preheated oven until golden brown, 20 to 25 minutes.

By Cristy Chu

Ingredients

• ✓ bread flour
• rye flour
• potato flake
• caraway seed
• demerara sugar
• instant yeast
• 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

• ✓ bread flour
• rye flour
• buttermilk
• caraway seed
• vital wheat gluten
• kosher salt
• water
• sugar
• active dry yeast

Instructions

1. 1 Mix together rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt in a very large bowl. Set aside.
2. 2 Combine water, sugar, and yeast in a small bowl; let sit until yeast is creamy, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover the bowl with plastic wrap and let sit at room temperature for 18 hours.
3. 3 Place a Dutch oven in the oven and preheat the oven to 500 degrees F (260 degrees C).
4. 4 Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.
5. 5 Carefully place dough in the preheated Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to an oven rack and bake for 5 minutes.

By chalkie

Ingredients

• ✓ bread flour
• water
• water
• butter
• egg
• lemon extract
• white sugar
• active dry yeast

Instructions

1. 1 Grease three 8-inch round cake pans; set aside.
2. 2 Place ¾ cup plus 2 tablespoons warm water, butter, eggs, lemon extract, bread flour, sugar, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Dough cycle. Remove dough from the machine when the cycle is done.
3. 3 Cut dough into 3 equal-sized pieces; roll each piece into a ball and place into a prepared cake pan. Cover dough balls; let rise at room temperature for 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake loaves in the preheated oven until lightly browned, 15 to 20 minutes.

By Leslie Ann Owen

Ingredients

• ✓ bread flour
• water
• butter
• honey
• whole wheat bread flour
• salt
• active dry yeast
• flax seed
• sunflower seed

Instructions

1. 1 Place all ingredients (except sunflower seeds) in the pan of the bread machine in the order recommended by the manufacturer. Select Basic White Cycle; press Start. Add the sunflower seeds when the alert sounds during the Knead Cycle.

By Erna Walmsley

Ingredients

• ✓ bread flour
• water
• honey
• canola oil
• whole wheat flour
• soy flour
• soy milk
• oat bran
• salt
• active dry yeast

Instructions

1. 1 Place water, honey, canola oil, bread flour, whole wheat flour, soy flour, powdered soy milk, oat bran, salt, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Basic Medium or Regular cycle. Remove loaf from the machine after the cycle is done, about 2 hours 55 minutes.

By Laure

Ingredients

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

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

• ✓ bread flour
• sugar
• water
• active dry yeast
• butter
• rosemary
• salt
• italian seasoning
• olive oil
• egg

Instructions

1. 1 Dissolve sugar in warm water in a medium bowl; stir in yeast until bubbly. Stir in butter, 1 tablespoon rosemary, salt, and Italian seasoning. Stir in 2 cups flour; gradually add remaining 1 cup flour to form a workable dough.
2. 2 Transfer dough to a lightly floured surface; knead 10 to 12 minutes.
3. 3 Coat the inside of a large bowl with olive oil. Place dough in the bowl and turn to coat. Cover bowl; let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Punch down dough; divide in half. Line a baking sheet with parchment paper; lightly grease parchment paper. Shape dough into 2 round loaves; place on the prepared baking sheet. Sprinkle with remaining 1 tablespoon rosemary. Cover loaves; let rise until doubled in volume, about 1 hour.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Brush loaves with beaten egg. Bake in the preheated oven until golden brown, 15 to 20 minutes.

By GOVEGGIE

Ingredients

• ✓ bread flour
• active dry yeast
• sugar
• water
• dill pickle juice
• cheddar cheese
• dill pickle
• olive oil
• dill weed
• cooking spray
• salt

Instructions

1. 1 Dissolve yeast and sugar in water and pickle juice in the bowl of a stand mixer fitted with a dough hook. Let stand until yeast softens and begins to form bubbles, about 5 minutes.
2. 2 Add flour, Cheddar cheese, pickles, olive oil, and dill to yeast mixture. Mix with the dough hook on medium speed until smooth and elastic, 5 to 6 minutes.
3. 3 Coat a slow cooker insert with cooking spray. Shape dough into a loaf, place in slow cooker, and sprinkle the top with sea salt. Drape a thin kitchen towel, cheesecloth, or paper towel over the slow cooker before adding the lid. This will keep any moisture from dripping onto the bread.
4. 4 Let dough rise for 1 hour 30 minutes. Turn slow cooker on Low for 15 minutes; turn off and let rise another 1 hour 15 minutes.
5. 5 Cook on High for 1 hour 30 minutes. Reduce heat to Low and cook until bottom of bread is browned, about 15 minutes.
6. 6 Let bread cool before slicing, placing loaf on its side or on a wire rack to keep the bottom from getting soggy.

By craftyreason

Ingredients

• ✓ bread flour
• active dry yeast
• brown sugar
• salt
• water
• all-purpose flour
• water
• baking soda
• butter
• kosher salt

Instructions

1. 1 Dissolve yeast, brown sugar, and salt in 1 ½ cups warm water in a large bowl. Stir in flour; knead dough on a lightly floured surface until smooth and elastic, about 8 minutes. Place dough in a greased bowl and turn to coat the dough. Cover and let rise until doubled in size, about 1 hour.
2. 2 Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.
3. 3 After dough has risen, cut into 12 pieces. Roll each piece into a 3-foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.
4. 4 Meanwhile, preheat the oven to 450 degrees F (230 degrees C).
5. 5 Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

By Jeannie Yee

Ingredients

• ✓ bread flour
• water
• milk powder
• salt
• brown sugar
• molasses
• butter
• whole wheat flour
• rye flour
• caraway seed
• active dry yeast

Instructions

1. 1 Put lukewarm water, milk powder, salt, brown sugar, molasses, butter, whole wheat flour, bread flour, rye flour, caraway seeds, and yeast into the pan of a bread machine in the order suggested by the manufacturer. Select the Grain setting and 2-pound loaf size.

By BramptonMommyof2

Ingredients

• ✓ bread flour
• milk
• butter
• white sugar
• salt
• active dry yeast
• sugar
• water
• egg
• all-purpose flour

Instructions

1. 1 Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
2. 2 Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
3. 3 Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
4. 4 Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
5. 5 Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Bake in preheated oven until browned, about 15 minutes.

By Lela

Ingredients

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

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

• ✓ bread flour
• milk
• butter
• egg
• white sugar
• yeast
• 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

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

• ✓ bread flour
• active dry yeast
• almond milk
• all-purpose flour
• avocado
• almond milk
• white sugar
• salt
• vegan margarine
• cooking spray
• olive oil
• salt

Instructions

1. 1 Combine yeast and 1/3 cup almond milk in the bowl of a stand mixer and let sit for 5 minutes.
2. 2 Add all-purpose flour, mashed avocados, 2 tablespoons almond milk, sugar, and salt to the yeast mixture and mix on low speed until combined. Add bread flour and mix well until blended. Knead on medium-low speed until dough is smooth and elastic, 8 to 10 minutes; dough will appear sticky, but it will not stick to fingers.
3. 3 Add vegan margarine to the dough and knead on medium-high speed until incorporated, about 1 minute. Transfer dough to an oil-coated bowl, cover with plastic wrap, and set in a warm place until doubled in size, about 1 1/2 hours.
4. 4 Punch dough down, cover, and let rise again for another 2 hours.
5. 5 Combine olive oil and salt in a small bowl.
6. 6 Divide dough into 4 equal portions and shape each into a smooth ball. Coat a 9x5-inch loaf pan with cooking spray. Place dough balls into prepared pan and brush with about 1/2 the oil mixture, reserving the rest. Cover loosely with oiled plastic wrap and let rise until loaf fills the pan and mushrooms over it, about 1 hour more.
7. 7 Preheat the oven to 375 degrees F (190 degrees C).
8. 8 Brush remaining oil mixture on top of the loaf.
9. 9 Bake in the preheated oven until golden brown, about 30 minutes.

By Arae

Ingredients

• ✓ bread flour
• yeast
• 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

• ✓ bread flour
• active dry yeast
• water
• cooking spray
• milk
• butter
• egg
• salt
• white sugar
• cinnamon
• butter
• semisweet baking chocolate
• egg

Instructions

1. 1 Dissolve yeast in warm water and let sit for 5 to 10 minutes.
2. 2 Meanwhile, coat the inside of a large bowl with cooking spray.
3. 3 Add warm milk, melted butter, egg, and salt to yeast mixture; whisk for 1 minute. Gradually stir in flour until dough is no longer sticky.
4. 4 Knead dough by hand on a lightly floured surface or in a stand mixer fitted with a bread hook for 10 minutes. Transfer to the prepared bowl and turn until dough is covered in cooking spray. Cover with a damp cloth and leave in a warm place until doubled in size, about 1 hour.
5. 5 Spray a 9x5-inch loaf pan with cooking spray. Mix together sugar and cinnamon in a small bowl; set aside.
6. 6 Remove dough from the bowl. Punch it and fold in the sides. Flatten dough with a rolling pin into a 9x18-inch rectangle. Brush on melted butter and sprinkle with all but 3 tablespoons cinnamon-sugar mixture. Sprinkle with chopped chocolate. Roll dough carefully, starting at the short end, and pinch closed at the seam. Place seam-side down in the prepared loaf pan. Cover the pan and set in a warm place until doubled in size, about 1 hour.
7. 7 Preheat the oven to 375 degrees F (190 degrees C).
8. 8 Brush beaten egg on top of dough and sprinkle with remaining 3 tablespoons cinnamon-sugar mixture.
9. 9 Bake in preheated oven until top is golden brown, 40 to 45 minutes. Carefully tip loaf out of pan onto a work surface and let it cool on a wire rack.

By Mel A

Ingredients

• ✓ bread flour
• ✓ bread flour
• active dry yeast
• kosher salt
• olive oil
• water
• rosemary
• sea salt

Instructions

1. 1 Gather all ingredients.
2. 2 Stir yeast into bread flour in a bowl. Add salt, followed by 4 teaspoons oil, and water. Stir with a spoon until a wet, sticky dough forms.
3. 3 Cover and let sit at room temperature for 12 to 14 hours.
4. 4 Uncover dough and transfer to an oiled work surface. Using oiled hands, press and push the dough into a rectangle, 16x12 inches in size.
5. 5 Fold dough into thirds horizontally; fold vertically into thirds. Transfer smooth side up into a generously oiled pan.
6. 6 Cover the pan with plastic wrap and let rest until almost doubled in size, for 1 hour.
7. 7 Using oiled hands, fold once more into thirds horizontally, then into thirds vertically to develop gluten structure.
8. 8 Flip dough, smooth side up, on the pan; cover with plastic wrap and let rest for 1 hour more.
9. 9 Unwrap and stretch and fold dough once more in each direction using oiled hands.
10. 10 Transfer, smooth-side up, into a generously oiled metal baking pan. Lightly drizzle with additional olive oil and stretch to fit the pan. Cover and let rest for 2 hours.
11. 11 Preheat the oven to 425 degrees F (220 degrees C). Unwrap and poke holes in the top of the dough using oiled fingers if desired for the traditional focaccia look. Scatter over rosemary and flaky sea salt.
12. 12 Bake in the center of the preheated oven until browned, about 30 minutes. Let cool in the pan for 10 minutes; transfer to a wire rack and let cool to room temperature, about 30 minutes.
13. 13 Slice and serve.

By John Mitzewich

Ingredients

• ✓ bread flour
• active dry yeast
• sugar
• water
• olive oil
• kosher salt

Instructions

1. 1 Gather the ingredients.
2. 2 Place 1/2 cup flour, yeast, and sugar in a mixing bowl. Pour in warm water. Whisk together thoroughly, 2 to 3 minutes.
3. 3 Cover bowl and let sit until mixture gets bubbly, 30 to 60 minutes.
4. 4 Drizzle in olive oil; add salt and remaining 1 cup flour. Mix together until mixture forms a sticky (not wet) dough ball that pulls away from the sides of the bowl. If mixture seems too wet, add a bit more flour.
5. 5 Lightly flour a work surface. Knead dough until it is soft, supple, and slightly elastic, about 2 minutes. Pour a few drops of olive oil in a bowl. Transfer dough ball to the bowl and turn to coat surface with oil.
6. 6 Cover bowl and place in a warm spot. Let dough rise until it has doubled in size, 60 to 90 minutes.
7. 7 Transfer dough to a work surface and knead to remove air bubbles, about 1 minute. Transfer to a resealable plastic bag; refrigerate, 8 hours or overnight.
8. 8 Lightly flour a work surface; dough may be sticky so make sure you use enough flour to keep dough from sticking to the surface or your hands (but less flour is best). Break off a piece of dough slightly smaller than a golf ball. Roll into a smooth ball. Flatten and roll out into a circle about 1/8-inch thick.
9. 9 Invert a smooth mixing bowl on the work surface; lightly flour the bottom. Lightly stretch the dough and place the dough circle on the floured surface of the inverted bowl. Gently stretch dough evenly down the sides of the bowl, working your way around the edges, until it is very thin and translucent, or as thin as you can get it without tearing it.
10. 10 Heat a cast iron skillet over high heat. Flour your hands and carefully remove the dough circle from the bottom of the bowl. Transfer to hot skillet. Cook until blisters form and begin to brown, about 45 to 60 seconds per side.
11. 11 Transfer to a dish and cover to allow bread to steam and stay moist and supple.

By John Mitzewich