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No Knead Beer Bread
Bread & Baking American

No Knead Beer Bread

4.8

Prep
10 min
Cook
35 min
Total
235 min

Instructions

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

By John Mitzewich

Italian Pizza Dough
Bread & Baking Italian

Italian Pizza Dough

4.5

Prep
15 min
Cook
Total
85 min

Instructions

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

By Ignazia Vella

Slow Cooker Bread
Bread & Baking American

Slow Cooker Bread

4.5

Prep
15 min
Cook
120 min
Total
265 min

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

Tasty Buns
Bread & Baking American

Tasty Buns

4.7

Prep
20 min
Cook
15 min
Total
80 min

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

Native American Fry Bread
Bread & Baking American

Native American Fry Bread

4.4

Prep
25 min
Cook
4 min
Total
44 min

Instructions

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

By Nikki

Vanilla Spice Bread
Bread & Baking American

Vanilla Spice Bread

4.7

Prep
10 min
Cook
35 min
Total
200 min

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

Herb Bread for Bread Machine
Bread & Baking American

Herb Bread for Bread Machine

4.7

Prep
10 min
Cook
180 min
Total
190 min

Instructions

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

By BowerMarty

Easy Homemade Cinnamon Rolls
Bread & Baking American

Easy Homemade Cinnamon Rolls

5.0

Prep
20 min
Cook
20 min
Total
80 min

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

Gluten-Free Beer Bread
Bread & Baking American

Gluten-Free Beer Bread

4.6

Prep
20 min
Cook
35 min
Total
85 min

Instructions

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

By sdewing

Cinnamon Swirl Bread for the Bread Machine
Bread & Baking American

Cinnamon Swirl Bread for the Bread Machine

4.7

Prep
25 min
Cook
30 min
Total
195 min

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

Lemon-Blueberry Yeast Bread
Bread & Baking American

Lemon-Blueberry Yeast Bread

5.0

Prep
40 min
Cook
20 min
Total
195 min

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

Pan de Muertos (Mexican Bread of the Dead)
Bread & Baking Mexican

Pan de Muertos (Mexican Bread of the Dead)

4.6

Prep
25 min
Cook
45 min
Total
190 min

Instructions

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

By Lorna

Vasilopita (Orange Sweet Bread)
Bread & Baking Greek

Vasilopita (Orange Sweet Bread)

4.0

Prep
30 min
Cook
31 min
Total
346 min

Instructions

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

By Kathryn Dietz

German Stollen
Bread & Baking European

German Stollen

3.0

Prep
30 min
Cook
45 min
Total
180 min

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

How to Make French Baguettes
Dinner French

How to Make French Baguettes

4.7

Prep
30 min
Cook
15 min
Total
825 min

Instructions

  1. 1 Place yeast into the bottom of a large mixing bowl. Add water and stir, then mix in salt. Add flour and beat with a wooden spoon until dough is thick and sticky and pulls flour from the side of the bowl, 5 to 10 minutes.
  2. 2 Cover the bowl with plastic wrap and let stand in a turned-off oven until doubled in volume, 12 to 14 hours. Dough will be bubbly and very sticky.
  3. 3 Line a baking sheet with a silicone mat and dust generously with cornmeal.
  4. 4 Use a floured spatula to scrape dough out onto a well-floured work surface. Dust dough with flour. With well-floured hands, pat dough into a rectangle. Cut the rectangle into four equal pieces.
  5. 5 Dust one piece of dough with flour and stretch it with floured fingers into a log about 10 inches long and 1 1/2 inches around. Gently transfer to the prepared baking sheet. Wipe off excess cornmeal with a damp paper towel if desired. Repeat with another piece of dough. (Reserve remaining dough to bake later or prepare another baking sheet to bake all four loaves at once).
  6. 6 Dust loaves lightly with flour. Dust a large piece of plastic wrap with flour and drape it lightly over the baking sheet with the floured side down. Let loaves rise, covered, until doubled in volume, 1 to 1 1/2 hours.
  7. 7 Set the oven racks to the bottom and middle positions and preheat to 500 degrees F (260 degrees C) or as high as your oven will go. Place an oven-proof baking dish full of water onto the bottom rack of the oven.
  8. 8 Cut four or five angled slashes into the top of each loaf with sharp kitchen shears. Poke down any sharp tips of dough left by the scissors. Spray the loaves with water, using a spray bottle.
  9. 9 Bake in the preheated oven until baguettes are browned, about 15 minutes, spraying loaves with water after 5 minutes and 10 minutes. Turn the pan around on the second spraying.
  10. 10 Transfer baguettes to a cooling rack and let cool to room temperature before slicing with a serrated knife.

By John Mitzewich

French Baguettes
Dinner French

French Baguettes

4.8

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Place flour, 1 cup water, sugar, yeast, and salt into a bread machine pan in the order recommended by manufacturer. Select Dough cycle; press Start.
  2. 2 While the cycle is running, grease a bowl and cookie sheet with cooking spray; set them aside.
  3. 3 When the cycle is complete, place dough in the greased bowl, turning to coat all sides.
  4. 4 Cover and let rise in a warm place until doubled in size, about 30 minutes. Dough is ready if indentation remains when touched.
  5. 5 Punch down dough and transfer to a lightly floured surface. Roll into a 16-x12-inch rectangle. Cut dough in half, creating two 8-x12-inch rectangles. Roll up each half of dough tightly, beginning at a long side, pounding out any air bubbles as you go. Roll gently back and forth to taper ends.
  6. 6 Place 3 inches apart on the greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches or one lengthwise slash on each loaf. Cover and let rise in a warm place until doubled in size, 30 to 40 minutes.
  7. 7 Preheat the oven to 375 degrees F (190 degrees C).
  8. 8 Mix egg yolk with 1 tablespoon water in a small bowl; brush over tops of loaves.
  9. 9 Bake in the preheated oven until golden brown, 20 to 25 minutes.

By Judy Taubert

Croissants
Breakfast French

Croissants

4.2

Prep
40 min
Cook
15 min
Total
675 min

Instructions

  1. 1 Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  2. 2 Measure flour into a mixing bowl. Combine warm milk, 2 teaspoons sugar, and salt in a separate bowl; blend milk mixture, yeast mixture, and oil into flour. Mix well and knead until smooth. Cover, and let rise until over tripled in volume, about 3 hours.
  3. 3 Deflate gently, and let rise again until doubled, about another 3 hours.
  4. 4 Deflate dough and chill for 20 minutes.
  5. 5 Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle.
  6. 6 Smear butter over top two-thirds, leaving a 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that.
  7. 7 Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a resealable plastic bag. Refrigerate for 2 hours.
  8. 8 Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap and chill 2 hours.
  9. 9 Preheat the oven to 475 degrees F (245 degrees C).
  10. 10 To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15x5-inch rectangle. Cut into three 5x5-inch squares. Cut each square in half diagonally.
  11. 11 Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up.
  12. 12 Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light.
  13. 13 In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
  14. 14 Bake in the preheated oven until crisp, flaky, and golden brown, about 12 to 15 minutes.

By Katherine Foster

Premium Pizza Crust
Italian

Premium Pizza Crust

4.7

Prep
30 min
Cook
10 min
Total
900 min

Instructions

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

By NANDITA

Whole Wheat Pizza Dough Secret Family Recipe

Whole Wheat Pizza Dough Secret Family Recipe

4.5

Prep
10 min
Cook
Total
35 min

Instructions

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

By Miriam

Rustic Country Bread
Dinner

Rustic Country Bread

4.5

Prep
30 min
Cook
40 min
Total
1000 min

Instructions

  1. 1 The day before making bread, place 3/4 cup spring water, 1/4 teaspoon bread machine yeast and 1 3/4 cup bread flour into pan of a bread machine. Select dough cycle and let knead for 5 minutes. Stop machine and let rise overnight.
  2. 2 The next day, pour starter from bread machine pan into a non-metallic container. Reserve 1/3 cup for this recipe and freeze remainder for later use.
  3. 3 In a large bowl, mix together 1/3 cup reserved starter, 1 cup spring water, 1/2 teaspoon yeast, 2 cups bread flour, whole wheat flour and salt. Select Dough Cycle; press Start. After 10 minutes, remove dough from machine and place in a lightly oiled bowl. Cover with a damp towel and let rise until doubled, about 2 hours. Deflate dough and let rise again until doubled, about 1 hour.
  4. 4 Turn dough out onto a lightly floured surface and form into a round loaf. Place loaf on a baking sheet that has been sprinkled with cornmeal. Cover and let rise until nearly doubled, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  5. 5 Spray loaf with water and place in preheated oven. Spray loaf again every two minutes during the first 10 minutes of baking. Bake for 40 minutes, until bottom of loaf sounds hollow when tapped.

By Chris

Grandma Sherrill's Bagels
Breakfast

Grandma Sherrill's Bagels

4.5

Prep
25 min
Cook
40 min
Total
100 min

Instructions

  1. 1 Mix flour, hot water, sugar, yeast, and salt in a large bowl; transfer dough to a work surface and knead for 10 minutes. Place dough in a bowl and let rise for 15 minutes.
  2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  3. 3 Form dough into 24 balls; punch a hole in the middle of each ball with a finger, creating a bagel shape. Place bagels on the prepared baking sheet; let rise for 20 minutes.
  4. 4 Bring a large pot of water to a boil; cook bagels, working in batches, in the boiling water, about 45 seconds per side. Place boiled bagels on a clean towel to drain. Return bagels to the baking sheet.
  5. 5 Bake in the preheated oven until cooked through and lightly browned, 30 to 35 minutes.

By Terry

Thin-Crust Fathead Pizza Dough
Dinner

Thin-Crust Fathead Pizza Dough

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Dissolve yeast in warm water in a bowl. Set aside for about 5 minutes.
  3. 3 Place mozzarella cheese into a microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds until cheese is completely melted. Stir in yeast mixture and egg and stir to combine; mixture will not incorporate well at this point.
  4. 4 Stir in almond flour, xanthan gum, and salt. If mixture is difficult to mix, reheat in the microwave for 20-30 seconds to soften the cheese. Stir again until well incorporated. Using your hands, knead the dough for 2 minutes.
  5. 5 Place dough on baking sheet and press with your fingers into a thin crust, approximately 11-12 inches in diameter.
  6. 6 Bake in the preheated oven until crust is lightly browned, about 10 minutes. Remove from oven, top with your favorite pizza toppings, and return to the oven for 5 minutes, or until cheese is melted.

By France Cevallos

The Best Pizza Crust
Italian

The Best Pizza Crust

4.1

Prep
20 min
Cook
25 min
Total
200 min

Instructions

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

By Flute

Twenty Minute Buns

Twenty Minute Buns

4.6

Prep
20 min
Cook
20 min
Total
80 min

Instructions

  1. 1 In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. 2 Add oil, 2 cups of flour and the salt; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. 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 40 minutes.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  4. 4 Turn the dough out onto a lightly floured surface and divide into three equal pieces. Divide each big piece into 6 small ones. Form the pieces into rounds. Place the rounds into the prepared pan. Cover the rolls with a damp cloth or plastic wrap and let rise until doubled in volume, about 20 minutes.
  5. 5 Beat together the egg white and water. Gently brush the risen rolls with the egg wash and then bake at 350 degrees F (175 degrees C) for 15 minutes or until the rolls are golden brown.

By Debbie

Overnight Slow Cooker Bread

Overnight Slow Cooker Bread

4.7

Prep
20 min
Cook
120 min
Total
860 min

Instructions

  1. 1 Place 3 1/2 cups flour, water, salt, and yeast in a large glass or ceramic bowl; mix by hand until just incorporated. Cover the bowl with plastic wrap and place it on a thick kitchen towel on the counter. Let sit on the counter for 12 to 18 hours.
  2. 2 Sprinkle a clean work surface with 2 tablespoons flour. Scrape the dough (it will be sticky) from the bowl onto the work surface. Stretch and fold the dough over several times, working in some of the flour. Shape into a round loaf.
  3. 3 Place parchment paper inside a slow cooker, making sure to drape it up the sides. Place the dough in the center of the slow cooker, and trim off any parchment paper that hangs over the rim. Place a double layer of paper towels over the slow cooker and secure the lid.
  4. 4 Cook on High without peeking for 2 hours. Remove bread to a cooling rack and allow to cool completely before slicing.

By Bren

Italian Feather Bread Pizza Dough
Italian

Italian Feather Bread Pizza Dough

4.7

Prep
15 min
Cook
Total
20 min

Instructions

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

By lizard_c9