Type what you have

Ingredients

• ✓ milk
• white vinegar
• all-purpose flour
• sugar
• baking soda
• salt

Instructions

1. 1 Stir milk and vinegar together in a small bowl; allow to stand until curdled, about 10 minutes.
2. 2 Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
3. 3 Whisk flour, sugar, baking soda, and salt together in a bowl; gradually stir in soured milk until dough just comes together. Turn dough out onto a well-floured surface; knead lightly and shape into a round.
4. 4 Transfer dough to the prepared baking sheet. Cut an "X" into the top of the dough to release steam and help the bread keep its round shape while baking.
5. 5 Bake in the preheated oven until golden brown and the bottom of the loaf sounds hollow when tapped, about 45 minutes.

By irishfishstick

Ingredients

• ✓ milk
• ✓ milk
• self-rising flour
• white sugar
• butter
• raisin
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round baking dish.
2. 2 Mix self-rising flour, sugar, and butter in a large bowl with a pastry cutter until the mixture resembles coarse crumbs. Stir in raisins.
3. 3 Whisk egg with 1 cup of milk in a separate bowl. Lightly mix milk mixture into flour mixture until it holds together. Place dough in prepared baking dish, and brush top with 1 tablespoon of milk for a nice golden brown crust.
4. 4 Place bread into the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for 1 hour. Let cool before serving.

By Katherine Fallon Tobiasen

Ingredients

• ✓ milk
• ✓ milk
• all-purpose flour
• cream of tartar
• baking soda
• salt
• margarine
• white sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Sift flour, cream of tartar, baking soda, and salt into a large bowl.
3. 3 Rub in butter until the mixture resembles fine breadcrumbs. Stir in sugar and enough milk to mix to a soft dough.
4. 4 Turn dough onto a floured surface, fold over 2 or 3 times, then roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet; brush tops with milk to glaze.
5. 5 Bake in the preheated oven until scones are risen and golden on top, about 10 minutes. Cool scones on a wire rack.

By Angela Martini

Ingredients

• ✓ milk
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• butter
• whole wheat flour
• oatmeal
• plain yogurt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
2. 2 Mix all-purpose flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut butter into flour mixture with a pastry blender or 2 knives until mixture forms fine crumbs. Stir in whole wheat flour and quick-cooking oatmeal until combined.
3. 3 Gently stir in yogurt. If mixture is too dry to hold together, add milk, a little at a time, until dough holds together; it should not be too sticky.
4. 4 Turn dough out onto a lightly floured work surface; knead gently about 5 times to form a ball. Place dough in the center of the prepared baking sheet; cut a large 'X' in the top of loaf.
5. 5 Bake in the preheated oven until well browned, about 40 minutes; transfer to a wire rack to cool. Bread can be served warm or cold.

By Julie Taylor

Ingredients

• ✓ milk
• cooking spray
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• vanilla yogurt
• egg
• vanilla extract
• sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
2. 2 Mix flour, 1/4 cup sugar, baking powder, and salt in a bowl. Add butter and mix with fingers until coarse crumbs form. Gently mix yogurt, egg, and vanilla extract into flour mixture until dough is just combined.
3. 3 Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough out into a 1-inch thick round. Cut into 8 wedges and place onto the prepared baking sheet. Brush each wedge with milk and sprinkle with remaining 1 tablespoon sugar.
4. 4 Bake in the preheated oven until lightly browned, about 15 minutes. Serve warm or cool completely and store in an airtight container.

By Paula Mahon

Ingredients

• ✓ milk
• all-purpose flour
• butter
• water
• butter
• water
• almond extract
• egg
• all-purpose flour
• confectioners' sugar
• almond extract
• candy sprinkle

Instructions

1. 1 Place 1 cup of flour in a medium bowl. Mix in butter using a fork or a pastry blender. Sprinkle 2 tablespoons of water over, and stir with a fork until dough comes together. Divide into two balls. Pat dough into two long strips on an ungreased baking sheet, about 14 inches long and 3 inches wide. Set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 In a saucepan, combine 1/2 cup of butter and 1 cup of water. Bring to a rolling boil. Add 1 teaspoon of almond extract and remove from the heat. Immediately stir in 1 cup of flour until the mixture pulls away from the sides of the pan. Gradually stir in the eggs until well blended. Divide evenly, and spread over the two crusts on the baking sheet.
4. 4 Bake in the preheated oven until golden, about 1 hour. Allow to cool almost to room temperature before frosting.
5. 5 To make the frosting, mix together the confectioners' sugar, 1 teaspoon of almond extract and a splash of milk in a small bowl until smooth. Add more milk if necessary to make a pourable glaze. Drizzle over the Danish, and decorate with candy sprinkles if desired.

By WarringEagle

Ingredients

• ✓ milk
• active dry yeast
• bread flour
• white sugar
• butter
• egg
• salt
• candied citron
• currant
• raisin
• red candied cherry
• marzipan
• confectioners' sugar
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Place warm milk and yeast in a bowl. Let stand until creamy, about 10 minutes.
3. 3 Place yeast mixture, 2 cups bread flour, white sugar, butter, egg, and salt in a large mixing bowl; stir well to combine. Add remaining flour, 1/4 cup at a time, stirring well after each addition.
4. 4 When dough has pulled together, turn it out onto a lightly floured surface; knead in candied citron, currants, golden raisins, and cherries. Continue kneading until smooth, about 8 minutes.
5. 5 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.
6. 6 Lightly grease a baking sheet. Deflate dough and turn it out onto a lightly floured surface. Roll marzipan into a rope and place in the center of the dough.
7. 7 Fold dough over to cover it; pinch the seams together to seal. Place the loaf, seam-side down, on the prepared baking sheet.
8. 8 Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
9. 9 Preheat the oven to 350 degrees F (175 degrees C). Bake stollen in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C) and bake for a further 30 to 40 minutes, or until golden brown and the bottom of the loaf sounds hollow when tapped.
10. 10 Let cool on a wire rack, then dust with confectioners' sugar and sprinkle with cinnamon.

By Lee Smith

Ingredients

• ✓ milk
• ✓ milk
• all-purpose flour
• yeast
• white sugar
• 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

• ✓ milk
• granulated sugar
• active dry yeast
• all-purpose flour
• egg
• egg yolk
• brandy
• salt
• butter
• almond
• raisin
• aluminum coffee can
• water
• confectioners' sugar
• lemon juice

Instructions

1. 1 Dissolve 1/4 teaspoon white sugar and yeast in warm milk in a large bowl. Let stand until foamy, about 10 minutes. Stir in 1 ½ cups flour until combined; cover the bowl tightly with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour.
2. 2 Beat 4 yolks with remaining white sugar in a bowl with an electric mixer at medium speed until thick and pale, 2 to 3 minutes. Beat in brandy and salt.
3. 3 Stir yeast dough to deflate. Stir in yolk mixture and melted butter until combined. Beat 3 egg whites in a separate bowl with cleaned beaters until they hold soft peaks; fold into batter, then stir in remaining 2 ½ cups flour. Cover the bowl and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Stir dough to deflate, then stir in almonds and raisins.
5. 5 Grease 4 coffee cans with butter; line each bottom with a round of parchment or wax paper. Dust inside cans with flour; tap out excess.
6. 6 Divide dough into 4 equal pieces; place into the prepared cans. Cover with a towel; let dough rise in cans until reaches about 1/2 inch from rim, about 1 hour.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Whisk remaining 1 yolk and water together in a small bowl; lightly brush over dough tops.
9. 9 Bake loaves in cans in the preheated oven until tops are golden brown, 35 to 40 minutes. Place a wire rack over cans and invert to release loaves onto the rack; flip loaves over on the rack. Let cool completely, about 1 1/2 hours.
10. 10 To make the glaze: Sift powdered sugar into a bowl, then stir in lemon juice until smooth.
11. 11 Spread glaze over tops of loaves, letting it drip down the sides. Let loaves stand until icing is set, about 15 minutes.

By tatjanasok

Ingredients

• ✓ milk
• white sugar
• butter
• salt
• active dry yeast
• water
• egg
• all-purpose flour
• egg
• brown sugar
• butter
• cinnamon
• vanilla extract
• walnut
• butter

Instructions

1. 1 Stir white sugar, 1/4 cup butter, and salt into hot milk in a small bowl until butter is melted and mixture is lukewarm. In the work bowl of a stand mixer fitted with a paddle, sprinkle yeast over warm water; stir to dissolve.
2. 2 Stir milk mixture into yeast mixture. Add 2 eggs and 2 ½ cups of the flour; beat on high until combined. With mixer on low, add remaining 2 cups flour, 1/2 cup at a time.
3. 3 Switch to the dough hook; mix until dough leaves sides of bowl, about 5 minutes. Set dough in a large, lightly greased bowl, turning dough to coat top. Cover with a towel and let rise in a warm spot until doubled, about 1 hour.
4. 4 Prepare walnut filling while dough rises. Lightly beat 3 eggs in a large bowl. Stir in brown sugar, 1/3 cup melted butter, cinnamon, and vanilla extract. Fold in walnuts.
5. 5 Punch dough down. Turn dough out onto a large, lightly floured surface, cover with the bowl, and let rest 10 minutes. Line three 9x5-inch loaf pans with parchment paper, leaving a 2-inch overhang on long sides.
6. 6 Divide dough into thirds; roll each third out to a 12-inch square on a lightly floured surface. Spoon 1/3 of the walnut filling onto each dough square and spread to within 1/2 inch of the edges. Roll up each square tightly as for a jelly roll. Pinch ends and seams closed to seal. With your palms, roll logs back and forth until uniformly round.
7. 7 With a sharp knife or dough scraper, cut 1 log in half lengthwise to form 2 striped strands. Working quickly, twist strands loosely together with cut sides facing out, making 2 or 3 wide, horizontal twists. Fit into one of the prepared pans, patting back any loose filling and tucking ends under, if needed. It might look like a mess now, but it comes out beautifully!
8. 8 Repeat with remaining logs and pans. Cover pans with a towel and let rise in a warm spot until doubled in size, about 1 hour. Loaves should not rise above top edges of pans.
9. 9 Preheat oven to 350 degrees F (175 degrees C). Brush loaf tops with remaining 2 tablespoons melted butter.
10. 10 Bake loaves until puffed, well browned, and a thermometer inserted in centers registers 200 degrees F (93 degrees C), 35 to 45 minutes. Tent with foil if tops brown before loaves are done. Cool in pans for 10 minutes, then use parchment to lift from pans and transfer to a wire rack.
11. 11 Cool completely, about 1 hour. Glaze if desired, then slice crosswise to serve.

By Nicholio

Ingredients

• ✓ milk
• all-purpose flour
• water
• white sugar
• egg
• egg
• butter
• active dry yeast
• powdered milk
• salt
• currant
• cinnamon
• water
• confectioners sugar
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Put flour, warm water, white sugar, egg, egg white, butter, yeast, milk powder, and salt in a bread maker and start on dough program.
3. 3 When 5 minutes of kneading are left, add currants and cinnamon. Leave in the machine until doubled in size, about 1 hour.
4. 4 Punch down dough on a floured surface, cover, and let rest for 10 minutes.
5. 5 Shape into 12 even-sized balls and place in a greased 9x12-inch pan. Cover and let rise in a warm place until doubled, 35 to 40 minutes. Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Mix egg yolk with 2 tablespoons water in a small bowl; brush on dough. Bake in the preheated oven until golden brown, about 20 minutes. Remove from pan immediately and cool on wire rack.
7. 7 To make the piping glaze: Mix confectioners' sugar, milk, and vanilla together until smooth. Spoon glaze into a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.
8. 8 Serve and enjoy!

By LITSTER5

Ingredients

• ✓ milk
• raisin
• rum
• sugar
• active dry yeast
• all-purpose flour
• egg
• salt
• vanilla extract
• butter
• butter
• almond
• candied mixed citrus peel
• confectioners' sugar
• egg white
• lemon juice

Instructions

1. 1 Combine golden raisins and rum in a small bowl; soak.
2. 2 Dissolve ½ teaspoon white sugar and yeast in ½ cup warm milk in a separate small bowl; set aside until yeast softens and begins to form a creamy foam, about 10 minutes.
3. 3 Combine remaining 1 cup warm milk and 1 cup flour in a large bowl; add yeast mixture and stir well. Cover the bowl; set aside in a warm place for 30 minutes.
4. 4 Beat 5 egg whites and salt in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form; set aside.
5. 5 Beat egg yolks and remaining sugar in a medium bowl with an electric mixer until fluffy and pale, about 5 minutes; beat in vanilla extract. Drain raisins; set raisins aside and add rum to egg yolk mixture.
6. 6 Add yolk mixture to yeast mixture; mix well. Gently fold in egg whites. Add remaining 5 cups flour, in small batches, mixing well after each addition, until dough starts to pull away from sides of the bowl.
7. 7 Turn dough out onto a floured work surface and knead for about 10 minutes, adding more flour as needed. Start rubbing in 1 cup plus 2 tablespoons butter, ¼ cup at a time, until dough seems pliable and soft. Knead 2 minutes more; form into a ball.
8. 8 Transfer dough to a clean, lightly oiled bowl. Cover with plastic wrap and a clean dish towel. Set aside to rise in a warm place until doubled in volume, about 90 minutes.
9. 9 Turn dough out onto a floured work surface and knead for 2 minutes. Sprinkle some flour over reserved raisins; scatter raisins, almonds, and mixed peels in a circle around dough. Knead dough to evenly incorporate fruits and nuts.
10. 10 Line 2 large metal coffee tins with parchment paper. Divide dough in half; place in the prepared tins. Cover tins with a clean dish towel. Set aside to rise in a warm place until dough has risen to tops of tins, 30 to 60 minutes.
11. 11 Preheat the oven to 350 degrees F (175 degrees C).
12. 12 Bake in the preheated oven until tops are golden brown and a toothpick inserted into centers comes out clean, about 1 hour. Carefully tip loaves out of tins onto a work surface; cool, about 2 hours.
13. 13 Combine confectioners' sugar, 1 egg white, and lemon juice in a small bowl until smooth; brush over tops of kulich loaves, allowing icing to run down sides.

By Valjusha

Ingredients

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

Instructions

1. 1 To make the dough: Warm milk and melt butter in a glass or ceramic bowl in the microwave for 30 seconds, or in a saucepan on the stovetop. Combine bread flour, all-purpose flour, yeast, and sugar. Add water, milk-butter mixture, egg, and salt to the dry ingredients and mix well.
2. 2 Use the dough hook in a stand mixer on low speed or knead the dough by hand until the dough is smooth and elastic, about 15 minutes. If the dough is too wet, add more bread flour, about 2 tablespoons at a time (up to 8 tablespoons) to make a workable dough; too much flour can make the dough dry. Cover the dough with a damp cloth and let rise until double in size, about 1 to 1 ½ hours.
3. 3 Make chocolate filling and streusel while the dough is rising: Stir finely chopped chocolate, cinnamon, and sugar together in a bowl. Cut in chilled butter with a fork.
4. 4 To make the streusel: Combine confectioners' sugar and all-purpose flour; cut in chilled butter until the mixture resembles coarse crumbs.
5. 5 When the dough has doubled, punch the dough down and cut it into two equal pieces. Loosely shape each piece into a ball. Cover the dough with a damp cloth and let it rest for 10 minutes.
6. 6 Roll out one portion of dough on a lightly floured surface to form a 15x4-inch rectangle. Sprinkle with 1/2 of the chocolate filling, roll up to form a long log, and seal the seam. Attach the ends to form a circle and place the ring, seam-side down, on a parchment-lined baking sheet.
7. 7 Repeat with the second piece of dough.
8. 8 Use a serrated knife or kitchen shears to cut slits at 1-inch intervals around the rings. Cover the rings with damp kitchen towels and let rise until doubled in size, about 30 minutes.
9. 9 Preheat the oven to 350 degrees F (175 degrees C).
10. 10 Combine egg and water in a small dish and whisk to combine. Brush babkas with egg wash; sprinkle streusel on top. Bake babkas in the preheated oven, rotating the baking sheets to promote even browning, until the bread is a deep golden brown, about 25 minutes.

By Lilia

Ingredients

• ✓ milk
• egg white
• almond
• butter
• all-purpose flour
• white sugar
• vanilla extract
• orange
• orange liqueur
• egg yolk
• sugar
• cream cheese
• all-purpose flour
• salt
• egg yolk
• butter
• active dry yeast
• water
• white sugar

Instructions

1. 1 Mix 1 teaspoon sugar, water, and yeast together in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Heat milk in a small saucepan over medium heat until it begins to bubble. Pour into a large bowl. Stir in 6 tablespoons butter until melted. Let mixture cool to 110 degrees F (43 degrees C), about 5 minutes.
3. 3 Mix remaining sugar, yeast mixture, 2 egg yolks, and salt into the milk mixture. Add 3 1/3 cups flour; knead dough until shiny and elastic.
4. 4 Place dough in a greased bowl, turning to coat both sides. Cover with greased plastic wrap; let rise until doubled, 1 to 2 hours.
5. 5 Combine cream cheese, 1 cup sugar, 2 egg yolks, orange liqueur, orange zest, and 1 vanilla extract in a large bowl; beat with an electric mixer until smooth.
6. 6 Mix 1/2 cup sugar and 6 tablespoons flour together in a bowl. Cut in 1/4 cup cold butter with a pastry blender or 2 knives. Stir in almonds.
7. 7 Grease two 9x5-inch loaf pans and line the bottom with parchment paper.
8. 8 Punch down dough and divide in half. Roll 1 half into a rectangle 1/8-inch thick; keep the other half covered. Spread 1/2 of the cream cheese mixture over the dough. Fold in the short ends of the dough and roll up tightly like a jelly roll. Transfer to a prepared loaf pan. Repeat with remaining dough and cream cheese mixture.
9. 9 Brush beaten egg white over the loaves; sprinkle almond topping evenly on top. Cover loaves with greased plastic wrap and let rise until dough reaches above the rim of the pans, about 1 hour.
10. 10 Preheat oven to 350 degrees F (175 degrees C).
11. 11 Bake loaves in the preheated oven until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F (88 degrees C), 40 to 50 minutes. Cool in the pans for 5 minutes. Run a knife along the sides to loosen; let cool completely, about 30 minutes.

By Ellen Bancroft Ziegler

Ingredients

• ✓ milk
• butter
• water
• cake yeast
• egg
• egg yolk
• sugar
• salt
• orange zest
• lemon zest
• orange liqueur
• vanilla extract
• all-purpose flour
• currant
• raisin
• raisin
• almond
• all-purpose flour
• brown sugar
• cinnamon
• butter
• egg
• water

Instructions

1. 1 Heat milk in a medium saucepan until just below boiling; stir in 2 cups unsalted butter until melted. Cool until lukewarm.
2. 2 Place ½ cup warm water and yeast in a small bowl; stir with a spoon to break up slightly. Set aside.
3. 3 Beat 4 eggs and 4 egg yolks in the bowl of a stand mixer fitted with the paddle attachment until well combined. Add 1 cup sugar and salt; beat until mixture is thick and pale. Stir in orange zest, lemon zest, orange liqueur, vanilla extract, and yeast mixture. Beat in 2 cups flour on low speed until well combined; beat in 2 cups more flour until well combined. Beat in milk-butter mixture on medium-low speed, alternating with 4 cups more flour.
4. 4 Beat in up to 1 cup more flour if dough is sticky until well combined. Mix in currants, raisins, golden raisins, and almonds.
5. 5 Transfer dough to a well-floured work surface; knead until shiny and elastic, 8 to 10 minutes. Knead in up to 1 cup more flour if dough is still sticky. Shape dough into a ball, transfer to a large, greased bowl, and turn to coat. Cover the bowl with greased plastic wrap.
6. 6 Place dough in a warm place; let rise until doubled in volume, 1 ½ to 2 hours. Punch down dough, cover the bowl, and let rise again, 1 ½ hours more.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Grease 3 tube pans.
8. 8 Combine 1 cup flour, brown sugar, and cinnamon in a medium bowl; cut in ¼ cup butter until coarse crumbs form. Sprinkle streusel in bottom of the prepared pans.
9. 9 Turn out dough onto a lightly floured surface. Knead for 1 minute; divide into 3 even pieces. Roll each piece into a log, pinching seams to seal. Place logs, seam-sides up, in the prepared pans, pinching ends together to form rings. Cover pans loosely with plastic wrap. Let rise for 30 minutes.
10. 10 Beat 1 egg and 1 tablespoon water together; lightly brush over each loaf.
11. 11 Bake in the preheated oven until golden; bread should sound hollow when tapped, 30 to 45 minutes. Turn loaves out onto a rack while still warm. Cool completely before slicing.

By JJOHN32

Ingredients

• ✓ milk
• all-purpose flour
• salt
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk flour and salt together in a bowl; form a well in the center. Add milk and oil; mix until smooth dough forms.
3. 3 Turn dough out onto a lightly-floured work surface; knead until smooth and pliable, 10 to 15 minutes. Set dough aside to rest for 15 minutes.
4. 4 Divide dough into 4 equal pieces; roll out each piece with a rolling pin to 1/4-inch thickness. Arrange on the prepared baking sheet.
5. 5 Bake in the preheated oven until lightly browned, 8 to 10 minutes.

By TeenChef14

Ingredients

• ✓ milk
• ✓ milk
• cooking spray
• pancake mix
• pumpkin puree
• confectioners sugar
• ginger
• confectioners sugar

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a muffin tin with cooking spray.
2. 2 Combine pancake mix, pumpkin puree, milk, confectioners' sugar, and ginger in a large bowl. Spoon into the prepared muffin tin.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 12 minutes. Transfer to a wire rack to cool.
4. 4 Whisk confectioners' sugar and milk together until smooth. Drizzle glaze over muffins.

By BONNIESAUER

Ingredients

• ✓ milk
• active dry yeast
• water
• all-purpose flour
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Dissolve yeast in warm water in a small bowl; let stand until foamy, about 10 minutes.
3. 3 Combine 1 cup flour and 1 cup sugar in a 2-quart container (glass, plastic, or ceramic); mix thoroughly. Stir in 1 cup milk and yeast mixture. Cover the container loosely and leave at room temperature until bubbly. This is day 1 of the 10-day process.
4. 4 Days 2 through 4: Stir starter with a spoon.
5. 5 Day 5: Stir in 1 cup flour, 1 cup sugar, and 1 cup milk.
6. 6 Days 6 through 9: Stir starter with a spoon.
7. 7 Day 10: Stir in remaining 1 cup flour, 1 cup sugar, and 1 cup milk. Remove 1 cup starter to make your first bread. Give 2 cups starter to friends (1 cup each) along with this recipe and your favorite Amish bread recipe. Store remaining 1 cup starter in a container in the refrigerator or begin the 10-day process over again (beginning with step 2).

By GINNY LEE

Ingredients

• ✓ milk
• all-purpose flour
• salt
• egg
• butter

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
2. 2 Mix flour and salt in a large bowl; make a well in the center.
3. 3 Beat eggs and melted butter together; pour into the well in flour mixture and mix with a fork until crumbly. Slowly add milk to flour mixture, using hands to mix dough into a ball.
4. 4 Roll dough into a flat loaf and place on the prepared baking sheet.
5. 5 Bake in preheated oven until lightly browning along the edges, 15 to 20 minutes.

By Sara

Ingredients

• ✓ milk
• corn bread mix
• sour cream
• egg
• honey
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
2. 2 Mix together cornbread mix, milk, sour cream, eggs, and honey in a large bowl until well combined yet slightly lumpy; allow batter to rest for 5 minutes. Fill the prepared muffin cups with batter, about 3/4 full. Lightly sprinkle each muffin with sugar.
3. 3 Bake in the preheated oven until golden brown, 18 to 20 minutes.
4. 4 Brush tops with melted butter 2 to 3 times. Serve warm or cool.

By mindyamac

Ingredients

• ✓ milk
• cassava flour
• kosher salt
• cayenne pepper
• butter
• cheddar cheese

Instructions

1. 1 Combine cassava flour, salt, cayenne, butter, and Cheddar cheese in a large bowl by rubbing the mixture between your fingertips until it resembles large, coarse crumbs. Drizzle in milk and continue mixing and rubbing with your hands until the mixture resembles very small pebbles and is moist enough to hold together in large clumps when squeezed tightly together; add more milk if needed.
2. 2 Place a small (6-inch) dry, nonstick pan over medium-high heat until hot, about 2 minutes. Transfer in a heaping 1/2 cup cassava mixture or enough to cover the bottom of the pan. The mixture should be 1/4 inch to 1/2 inch deep. Press the top of the mixture down slightly to settle and use a spatula to go around the edges of the mixture, pressing any loose crumbs back into the flatbread.
3. 3 Cover and cook until the bottom is golden brown, a crust forms under the flatbread, and a spatula can be slid underneath, about 3 minutes. Turn over with a combination of tossing the pan up slightly while flipping with the spatula. You can also place a plate over the pan, then invert the flatbread and slide it back into the pan. Cook the other side until golden brown, 3 to 4 minutes more. Remove from heat and let rest for 2 minutes before serving warm.

By John Mitzewich

Ingredients

• ✓ milk
• cooking spray
• parmesan cheese
• cheddar cheese
• baking mix
• egg white
• onion
• garlic salt

Instructions

1. 1 Generously grease the inside of a slow cooker with cooking spray. Set aside 1 tablespoon each of Parmesan and Cheddar cheeses.
2. 2 Combine baking mix, milk, remaining Parmesan and Cheddar cheeses, egg whites, minced onion, and garlic salt in a bowl until well mixed. Pour into the prepared slow cooker and sprinkle reserved Parmesan and Cheddar over top.
3. 3 Cook on High until bread is cooked through, about 1 hour.

By FOURBGIRL

Ingredients

• ✓ milk
• cornmeal
• all-purpose flour
• baking powder
• kosher salt
• egg
• butter
• vegetable oil

Instructions

1. 1 Place a 9-inch cast iron skillet into the oven and preheat to 425 degrees F (220 degrees C).
2. 2 Mix milk and cornmeal together in small bowl. Let soak for 10 minutes.
3. 3 Sift flour, baking powder, and salt together into a mixing bowl. Add cornmeal mixture, eggs, and butter; beat until a smooth batter forms, about 1 minute.
4. 4 Remove the hot skillet from the oven. Add vegetable oil to the skillet and swish to coat. Pour out any excess oil, then pour batter into the skillet.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.

By mjgreenaway

Ingredients

• ✓ milk
• all-purpose flour
• yeast
• 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

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

Instructions

1. 1 Combine warm milk, warm water, and dry yeast in the mixing bowl of a stand mixer . Let sit for 10 minutes. Add eggs, sugar, salt, and 1/2 cup melted butter. Whisk all wet ingredients together. Add all purpose flour and knead with the dough hook (or manually) until dough comes together as a ball, 5 to 6 minutes.
2. 2 Place dough into a lightly buttered bowl, cover, and let sit until the dough is doubled in size, about 2 hours.
3. 3 Press the dough until it is flat, and divide into 24 equal portions. Form each portion into a smooth ball.
4. 4 Line a baking sheet with a Silpat mat or parchment paper.
5. 5 Take each ball of dough and roll out on a lightly floured surface into an oval, 4 to 5 inches long. Brush the top with some of the remaining butter and fold in half.
6. 6 Transfer the rolls to the prepared baking sheet, arranging in 6 rows of 4 rolls. Cover with a clean kitchen towel and let the rolls rise in a warm spot until almost doubled in size, about 1 hour.
7. 7 Preheat the oven to 350 degrees C (175 degrees C).
8. 8 Bake rolls in the preheated oven until golden brown on top, about 25 minutes.
9. 9 While rolls are still warm, brush the tops of the rolls with melted butter.

By John Mitzewich

Ingredients

• ✓ milk
• cooking spray
• corn muffin mix
• egg
• ham
• jalapeno pepper
• onion
• corn kernel
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray 18 mini muffin cups with nonstick spray.
2. 2 Blend muffin mix, milk, and egg in a bowl; batter will be slightly lumpy.
3. 3 Spray a skillet with cooking spray and heat over medium heat. Add ham, jalapeño peppers, onion, and corn kernels; sauté for 5 minutes.
4. 4 Stir ham mixture into the muffin batter. Fold in Monterey Jack cheese. Use a 1-tablespoon scoop to fill each prepared muffin cup about 3/4 full.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean and muffins are lightly browned, about 10 minutes.
6. 6 Remove corn muffins from the pan. Serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ milk
• butternut squash
• butter
• white sugar
• egg
• baking soda
• nutmeg
• self-rising flour

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash, cover, and steam until tender, about 25 minutes. Mash squash with a potato masher in a bowl and cool to room temperature.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
3. 3 Beat butter and sugar together in a bowl with an electric mixer until fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, until mixture is foamy. Pour milk slowly into butter mixture while beating.
4. 4 Fold mashed squash, baking soda, and nutmeg into butter mixture. Fold flour into squash mixture, folding from the bottom of the bowl to the top. Pour batter into prepared muffin cups.
5. 5 Bake muffins in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

By Franfran

Ingredients

• ✓ milk
• all-purpose flour
• cornmeal
• banana
• white sugar
• vegetable oil
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine flour, cornmeal, milk, bananas, sugar, vegetable oil, baking powder, and salt together in a bowl until batter is smooth; pour into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.

By Shaun Bowen

Ingredients

• ✓ milk
• milk chocolate protein powder
• cooking spray
• brown sugar
• egg
• canola oil
• vanilla extract
• baking mix
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners; coat liners with cooking spray.
2. 2 Mix chocolate drink powder into the milk. Stir until smooth.
3. 3 Beat brown sugar, egg, oil, and vanilla extract together until well mixed.
4. 4 Add chocolate milk to egg mixture and stir to combine. Add baking mix and mix well. Fold in chocolate chips. Spoon batter evenly into muffin cups, filling nearly to the top.
5. 5 Bake until a toothpick comes out with only moist crumbs attached, 15 to 18 minutes.

By JARRIE

Ingredients

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

Instructions

1. 1 Whisk bread flour, water, and milk for starter together in a small saucepan until very smooth. Place over medium-low heat and cook, stirring often, until very thick and just about to bubble. If you want to check, it should be at least 150 degrees F (65 degrees C). Pull off the heat and transfer into a measuring cup; you will need exactly 1/2 cup. Let cool to room temperature, about 30 minutes.
2. 2 Prepare dough: Combine bread flour, cooled starter, salt, sugar, yeast, warm milk, and egg in the bowl of a stand mixer fitted with the dough hook attachment. Beat on low speed until dough begins to form a ball and pull away from the sides of the bowl, scraping down the sides as needed, about 5 minutes.
3. 3 Stop the mixer and scrape dough off the hook and into the bowl. Add butter and knead on low speed until dough is slightly tacky but very smooth and elastic, scraping down the sides as needed, 10 to 12 more minutes.
4. 4 Remove dough from the bowl and shape into a smooth ball. Transfer into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Very generously butter a 9x5-inch loaf pan.
6. 6 Transfer dough to a work surface (you don't need flour.) Press and knead out all the air and shape into a 9-inch wide rectangle. Starting at one 9-inch side, roll dough lengthwise into a log. Transfer log into the prepared loaf pan with the seam down. Press on dough a bit to be sure it's evenly distributed. Cover the pan and let dough rise until it comes to just about the top of the pan, 35 to 45 minutes.
7. 7 Brush the top of the loaf with just enough milk to lightly coat the surface.
8. 8 Bake in the center of the preheated oven until the top is golden brown and the loaf is beautifully puffed up, about 35 minutes. Remove from the oven and let rest in the pan for 10 minutes. Very carefully remove bread and place on a wire rack to cool all the way to room temperature before slicing, about 1 hour.

By John Mitzewich