Type what you have

Ingredients

• ✓ water
• sugar
• active dry yeast
• whole wheat flour
• rye flour
• salt
• bread flour
• butter

Instructions

1. 1 Stir together warm water and sugar in a large bowl. Sprinkle yeast over the top and let stand until foamy, about 5 minutes.
2. 2 Stir in whole wheat flour, rye flour, and salt. Mix in bread flour, 1 cup at a time, until dough is not sticky. Knead on a floured surface until smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat. Set aside to rise until doubled in size, about 1 hour.
3. 3 Punch down dough and divide into 4 or 5 portions. Form each portion into a ball; let rise again until doubled, about 20 minutes.
4. 4 Place each ball onto a baking sheet and flatten out into an oval, 1/2 to 3/4 inch thick. Poke holes all over using the tines of a fork. Let rise again until doubled, 20 to 30 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until browned on the top and bottom, about 20 minutes. Brush the tops with melted butter while still warm.

By 2CHAE

Ingredients

• ✓ water
• vegetable oil
• brown sugar
• bread flour
• bread flour
• milk powder
• pumpkin pie spice
• active dry yeast
• raisin
• candied mixed fruit peel

Instructions

1. 1 Add water, oil, brown sugar, bread flour, gluten flour, milk powder, mixed spice, and yeast into the bread machine pan in the order suggested by the manufacturer. Select Fruit setting or the setting for Basic White Bread. Press Start.
2. 2 If your machine has a Fruit setting, add the golden raisins and peel at the signal, or around 5 minutes before the kneading cycle has finished.

By Allrecipes Member

Ingredients

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

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

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

• ✓ water
• white sugar
• butter
• salt
• milk
• active dry yeast
• 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

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

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

• ✓ water
• 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
• milk
• active dry yeast
• 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

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

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

• ✓ water
• bread flour

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

• ✓ water
• red lentil
• kosher salt

Instructions

1. 1 Gather the ingredients.
2. 2 Add lentils and water to a blender, or food processor and soak for at least 3 hours.
3. 3 Blend lentils until they are very smooth. Season with salt. (Batter can be used immediately, but for best results refrigerate overnight).
4. 4 To cook, heat a non-stick pan on medium-high. Grease lightly with olive oil and allow to get hot. Add 1/4 to 1/3 cup of batter to the hot pan.
5. 5 Use the bottom of a ladle or spoon to spread out into a 5 or 6 inch circle. Lower heat to medium, and adjust from there if needed. Cook the first side for about 1 1/2 to 2 minutes, before flipping over.
6. 6 Cook the second side for about 2 minutes, before transferring to a plate. Keep warm flatbreads covered with a towel while cooking and stacking.

By John Mitzewich

Ingredients

• ✓ water
• brown rice flour
• buckwheat flour

Instructions

1. 1 Mix together the brown rice flour and the buckwheat flour until well combined.
2. 2 Day 1: Whisk together 1 cup of the flour mix and 3/4 cup filtered water in a glass jar. Stir well until smooth and no lumps remain. Cover with a piece of cheesecloth or a clean linen towel and let sit at room temperature (about 70 degrees F (21 degrees C)), far from drafts or direct sunlight. Do not cover with plastic wrap, the circulation of air is important. Every once in a while, stir the mixture with a fork or whisk. Check to see if small bubbles start to form in the mixture. These bubbles indicate that wild yeast is forming.
3. 3 Day 2: As well as stirring, you will begin to feed the starter on day 2. In the morning, mix 1/4 cup of flour mixture and 3 tablespoons room-temperature filtered water. Once mixed well, add the flour-water mixture to the jar with the starter mixture. Stir well and continue to stir throughout the day if possible. Every 12 hours, add this same feeding mixture (1/4 cup flour plus 3 tablespoons water) to the mother mixture.
4. 4 Day 3: By now, you should notice an overall sponge-like texture. If this is the case, your starter is ready to use. At this point, it should be kept in certain conditions to keep from over-growing. Keep it sealed, in the refrigerator.
5. 5 If your starter has only a bit of foam at the top, but you notice a fragrant smell of yeast, these are good signs and could be that the room is too cool. Check to make sure the location is draft free. If you don't notice these minimal signs and a note a foul smell, discard starter and restart.
6. 6 If your sponge is still very watery but has a sponge forming, mix well, take out 1 cup of the mixture, and discard (or use in another recipe) and feed the starter every 6 hours.
7. 7 By day 4 your starter should be ready. Keep the starter covered in the refrigerator and feed very two weeks or each time you measure out any starter.

By Buckwheat Queen

Ingredients

• ✓ water
• soft bread stick dough
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 17x14 inch (or lager) cookie sheet with non-stick cooking spray.
2. 2 Tear off a 30x18 inch sheet of heavy duty aluminum foil. Fold it in half to 18x15 inch. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet.
3. 3 Beat the egg with the water to make a glaze. Open and unroll the first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
4. 4 Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of cornucopia with glaze. Gently press on braid. Brush entire cornucopia with glaze.
5. 5 Bake at 350 degrees F (175 degrees C) for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.)
6. 6 Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)

By Becky

Ingredients

• ✓ water
• ✓ water
• yeast
• bread flour
• salt
• 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

• ✓ water
• ✓ water
• butter
• egg
• lemon extract
• bread flour
• 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

• ✓ water
• all-purpose flour
• vegetable oil
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix flour, oil, and salt together in a large bowl; add water and mix with a pastry cutter until dough is soft.
3. 3 Shape dough into 6 even-sized balls and place on prepared baking sheet.
4. 4 Flatten or press dough into disks using your hands.
5. 5 Bake in the preheated oven until communion bread is golden brown and cooked, 8 to 10 minutes.

By LEAB77

Ingredients

• ✓ water
• sourdough starter
• bread flour
• 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

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

Instructions

1. 1 Mix together flour, salt, and instant yeast in a large glass or ceramic bowl; stir in water until well combined. Cover the bowl with plastic wrap and set aside at 70 degrees F (21 degrees C) for 12 to 19 hours.
2. 2 Turn dough out onto a floured cutting board covered with waxed paper. Dough will be sticky. Turn 2 to 3 times so that all sides are well floured. Set aside, covered with waxed paper, until doubled in size, about 2 hours.
3. 3 Place a Dutch oven in the oven. Preheat the oven to 475 degrees F (245 degrees C).
4. 4 Carefully remove the preheated Dutch oven, place dough inside, and cover with the lid.
5. 5 Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until crust achieves desired color, 10 to 20 minutes more.

By Laura A-C

Ingredients

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

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

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

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

• ✓ water
• honey
• active dry yeast
• whole wheat flour
• olive oil
• salt

Instructions

1. 1 Combine warm water, honey, and yeast in the bowl of a stand mixer; let stand until foamy, about 5 minutes.
2. 2 Add 4 cups whole wheat flour, olive oil, and salt. Mix on low with the dough hook until just combined.
3. 3 Cover the bowl and let dough rest for 15 minutes to allow gluten to begin developing.
4. 4 Knead dough on medium speed until smooth and elastic and the sides of the bowl are clean, about 7 minutes.
5. 5 Cover the bowl and let dough rise in a warm, draft-free place until doubled in size, about 1 hour.
6. 6 Lightly grease a 9x5-inch loaf pan. Turn dough onto a lightly floured surface, shape into a loaf, and place seam-side down in the prepared pan.
7. 7 Let dough rise until it domes 1 inch above the rim of the pan, about 1 hour.
8. 8 Preheat the oven to 350 degrees F (175 degrees C). Bake loaf in the preheated oven until golden brown and loaf sounds hollow when tapped, 40 to 45 minutes.
9. 9 Remove loaf from the pan immediately and cool completely on a wire rack before slicing.

By Mme Rocha

Ingredients

• ✓ water
• self-rising flour
• greek yogurt
• egg
• everything bagel seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine flour and Greek yogurt in a large bowl until well blended; transfer dough to a floured work surface. Knead dough for about 5 minutes, adding more flour as needed to keep dough from being too sticky.
3. 3 Divide dough in half; roll each half into a ball. Place each ball on the prepared baking sheet; flatten each to a 1-inch thickness using your hand. It should look like a burger patty.
4. 4 Whisk egg and water together in a small bowl until well mixed; brush over dough patties. Sprinkle tops and sides of dough patties with bagel seasoning.
5. 5 Bake in the preheated oven until nicely browned and a toothpick inserted into centers comes out clean, about 40 minutes. Cool completely.
6. 6 Cut out a circle from tops of each bread bowl with a knife; remove some bread inside circle to make room for soup. Serve soup of choice inside bread bowls.

By Soup Loving Nicole

Ingredients

• ✓ water
• bread flour
• 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

• ✓ water
• honey
• active dry yeast
• all-purpose flour
• olive oil
• salt

Instructions

1. 1 Pour warm water into the pan of a bread machine and stir in honey until dissolved. Add yeast; let stand until foamy, about 10 minutes.
2. 2 Add flour, olive oil, and salt to the pan in the order listed or follow the order recommended by the manufacturer if different.
3. 3 Run Soft cycle if available; otherwise, select Regular cycle. Remove loaf from the machine after the cycle is done, about 55 minutes. Allow baked loaf to cool before slicing.

By Barbug408 Barbug408

Ingredients

• ✓ water
• active dry yeast
• bread flour
• 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

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

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Move an oven rack to the top position. Preheat a heavy baking sheet in the oven.
2. 2 Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed.
3. 3 Place 1 cup flour into a mixing bowl; set a timer for 16 minutes (18 minutes maximum). Start the timer; pour water, 1 tablespoon at a time, into flour. Stir with a fork until dough forms a rough ball.
4. 4 Transfer dough to the prepared work surface; knead rapidly and firmly until smooth, 30 seconds to 1 minute.
5. 5 Divide dough into 4 equal-sized pieces; cut each piece in half to get 8 pieces. Swiftly roll each piece into a ball. Working from the center, roll out each dough piece into a 5-inch-diameter round, dusting with flour as needed. Continue to gradually roll dough out to a diameter of about 8 inches, increasing each size by about 1 inch, then letting dough rest for a few seconds before rolling again to the finished size. The dough rounds will be very thin.
6. 6 Use a fork to quickly pierce through each dough round about 25 times, all over, to prevent rising. Flip dough over and pierce each piece again 25 times.
7. 7 With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven and place dough rounds onto the baking sheet.
8. 8 Bake on the top rack in the preheated oven for 2 minutes; flip matzah over and bake until lightly browned and crisp, about 2 more minutes.
9. 9 Transfer to a wire rack to cool. Use a brush to lightly anoint each matzah with olive oil. Season generously with salt.

By Batyah

Ingredients

• ✓ water
• active dry yeast
• whole wheat flour
• wheat germ
• salt
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Flour a 12-inch pizza pan.
2. 2 In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3. 3 In a large bowl, combine flour, wheat germ, and salt. Make a well in the center and pour in honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
4. 4 Transfer dough to the prepared pizza pan and roll to fit. Poke a few holes in dough with a fork.
5. 5 Bake in the preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.

By brookes

Ingredients

• ✓ water
• all-purpose flour
• baking powder
• salt
• lard

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk flour, baking powder, and salt together in a mixing bowl. Rub in lard with your fingers until mixture resembles cornmeal. Add water and mix until dough comes together.
3. 3 Transfer dough onto a lightly floured surface; knead for a few minutes until smooth and elastic. Divide dough into 24 equal pieces and roll each piece into a ball.
4. 4 Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
5. 5 Serve and enjoy!

By LaDonna

Ingredients

• ✓ water
• ✓ water
• yogurt
• active dry yeast
• all-purpose flour
• white sugar
• olive oil
• salt

Instructions

1. 1 Place yogurt in a microwave-safe bowl. Microwave (or heat on the stovetop) until lukewarm.
2. 2 Dissolve yeast in ½ cup warm water. Stir in yogurt, 2 cups flour, sugar, oil, and salt; beat until smooth. Stir in enough remaining 2 cups flour to make dough easy to handle.
3. 3 Turn dough out onto a lightly floured surface; knead until smooth. Place in a greased bowl; let rise until doubled in volume, about 1 hour.
4. 4 Shape dough into 8 loaves; lightly brush each loaf with cold water. Cut 3 diagonal slashes across loaf tops with a sharp knife. Let rise until doubled in volume, about 25 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Brush loaves with cold water.
6. 6 Bake in the preheated oven until loaves sound hollow when tapped, 30 to 35 minutes, brushing with water twice during baking time.

By supermk342

Ingredients

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