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Ingredients

• ✓ salt
• flour
• active dry yeast
• milk
• butter
• white sugar
• egg
• orange juice
• confectioners' sugar
• orange juice

Instructions

1. 1 Combine 2 cups flour and yeast in the bowl of a stand mixer fitted with the paddle attachment.
2. 2 Combine milk, butter, sugar, and salt in a medium saucepan; heat and stir over medium-low heat until mixture is smooth and an instant-read thermometer reads between 90 degrees F (32 degrees C) and 100 degrees F (37 degrees C).
3. 3 Pour hot milk mixture into flour mixture; add eggs and beat on low speed for 30 seconds. Increase speed to high; beat 3 minutes. Add 1 cup flour and 3 tablespoons orange juice; mix on high speed for 3 minutes.
4. 4 Fit the mixer with the dough hook. Add remaining 2 ½ cups flour to the bowl; beat until flour is completely incorporated.
5. 5 Grease a large glass bowl; transfer dough to the greased bowl. Set dough aside to rise until doubled in volume, 1 to 2 hours.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Punch down dough; divide in half. Split each half into 3 equal pieces, roll each piece into a cylinder, and braid into two loaves, using 3 dough cylinders per loaf. Place loaves onto a baking sheet. Cover with a dish towel and set aside to rise for about 1 hour.
8. 8 Bake in the preheated oven until centers spring back when lightly pressed, 25 to 30 minutes.
9. 9 Stir confectioners' sugar and 1 tablespoon orange juice together in a small bowl; brush on tops of loaves.

By makokiller

Ingredients

• ✓ salt
• orange juice
• water
• cinnamon
• yeast
• white sugar
• margarine
• egg
• orange
• bread flour
• baking powder
• aluminum foil
• egg white
• vanilla extract

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

Ingredients

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

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

• ✓ salt
• all-purpose flour
• milk
• 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

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

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

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

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

• ✓ salt
• bread flour
• water
• 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

• ✓ salt
• all-purpose flour
• olive oil
• honey
• water
• canola oil

Instructions

1. 1 Combine flour and salt in a large bowl. Stir in olive oil and honey. Mix in water gradually until dough comes together and is the consistency of pizza dough. Knead by hand until soft and very smooth, about 10 minutes.
2. 2 Brush top of dough with a little bit of canola oil. Cover with plastic wrap and set aside to rest, at least 30 minutes and up to 2 hours.
3. 3 Divide dough into 10 equal pieces. Roll out 1 piece into a circle on a lightly floured work surface. Brush the top of the dough evenly with canola oil. Fold sides in to meet in the center. Fold top and bottom edges to meet in the center to make a square shape. Repeat with remaining pieces.
4. 4 Preheat a large skillet over medium heat.
5. 5 Roll 1 square of dough into a circle again on a lightly floured work surface. Place in the skillet and cook until slightly puffed, 1 to 2 minutes. Drizzle a little bit of oil on top and flip; continue cooking until golden brown and crispy, 1 to 2 minutes more. Transfer to a plate and cover with a clean kitchen towel to keep sabaayad warm and soft. Repeat with remaining pieces.

By MyHalwad

Ingredients

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

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

• ✓ salt
• pumpkin
• brown sugar
• whole wheat flour
• vegetable oil
• vegetable oil

Instructions

1. 1 Combine the pumpkin, brown sugar, and salt in a small saucepan over medium-low heat; cook until the brown sugar dissolves. Remove from heat and allow to cool to room temperature.
2. 2 Stir the flour into the cooled pumpkin mixture to form a dough. Add 1 teaspoon of vegetable oil to the dough; allow to rest 5 minutes. Roll the dough into 12 even-sized balls and flatten to about 2-inches in diameter.
3. 3 Heat the remaining vegetable oil in a skillet over medium-hot heat. Fry the dough in the hot oil until lightly brown on each side. Drain on a plate lined with paper towels.

By RADHIKA GHATAGE

Ingredients

• ✓ salt
• all-purpose flour
• baking powder
• vegetable shortening
• water
• all-purpose flour

Instructions

1. 1 Whisk 1 ¾ cups flour, salt, and baking powder together in a large bowl. Cut in vegetable shortening using a pastry blender until the mixture resembles coarse crumbs.
2. 2 Form a well in the middle. Mix in hot water, working flour mixture and water together with a fork. Transfer to a cutting board.
3. 3 Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.
4. 4 Flour the cutting board, cover dough with the bowl, and let rest for 15 minutes.
5. 5 Cut dough into eight equal parts; cover until needed. Roll out dough balls by hand or with a tortilla press.
6. 6 Heat a large skillet over medium-high heat. Place 1 tortilla in skillet; cook until begins to bubble, about 1 minute. Flip tortilla; cook 1 minute more. Flip again and cook 1 minute more. Repeat with remaining tortillas.

By John Mitzewich

Ingredients

• ✓ salt
• russet potato
• butter
• heavy cream
• sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.
2. 2 Poke potato skin all over with a knife; place in the prepared skillet.
3. 3 Cook in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Set aside until cool enough to handle but still very warm.
4. 4 Scoop potato flesh into a bowl; mash with the back of a spatula until smooth and no lumps remain. (You can also use a potato ricer.) Add butter; stir until melted and combined. Stir in cream, salt, and sugar until smooth. Cover bowl; refrigerate until chilled, about 2 hours.
5. 5 Stir in flour, in several additions, until dough can be kneaded by hand, adding enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.
6. 6 Wrap dough with plastic wrap; refrigerate until chilled, about 1 hour.
7. 7 Divide dough into 8 portions. Dust each portion with flour and roll out on a well-floured kitchen towel to 1/8-inch thick, or thinner.
8. 8 Heat a very lightly buttered nonstick skillet over medium-high heat. Add 1 lefse; cook, poking surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Transfer to a plate; keep covered with a towel. Repeat with remaining lefse; stack onto plate. Serve warm.

By John Mitzewich

Ingredients

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

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

• ✓ salt
• vegetable oil
• flour
• baking powder
• milk powder
• water

Instructions

1. 1 Heat oil in a heavy skillet to 350 degrees F (175 degrees C).
2. 2 Sift flour, baking powder, powdered milk, and salt together into a large bowl. Pour water over flour mixture; stir until a sticky dough forms. Form dough into a ball using floured hands.
3. 3 Shape dough into 4 even-sized balls; flatten into 1/2-inch-thick patties, and make a small hole in the center of each patty.
4. 4 Fry dough in hot oil until golden, about 3 to 4 minutes per side. Drain on a paper towel-lined plate.

By maddy03

Ingredients

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

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

• ✓ salt
• whole wheat flour
• bread flour
• rolled oat
• baking soda
• buttermilk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets.
2. 2 Mix whole wheat flour, bread flour, rolled oats, baking soda, and salt together in a large bowl. Gently mix in buttermilk until a soft dough is formed; knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an "X" and place on the prepared baking sheets.
3. 3 Bake in the preheated oven until golden brown and the loaves sound hollow when tapped on the bottom, about 30 to 45 minutes.

By Andrea Doyle

Ingredients

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

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

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

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

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

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

• ✓ salt
• water
• yeast
• bread flour
• water
• parchment paper
• sesame seed

Instructions

1. 1 Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
2. 2 Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.
3. 3 Cover container with the lid. Let dough rise at room temperature for 1 hour.
4. 4 Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
5. 5 Dust a clean work surface with flour. Fold dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
6. 6 Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
7. 7 Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
8. 8 Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.

By nch

Ingredients

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

Instructions

1. 1 Mix together 2 cups flour and salt in a large bowl until well combined. Slowly mix in enough warm water to make a thick dough. Mix in oil until combined.
2. 2 Transfer dough to a cool surface and knead for a few minutes, adding 2 teaspoonfuls flour. Return dough to the same bowl, cover with a clean cloth, and let rest for 30 minutes.
3. 3 Preheat the oven to 200 degrees F (95 degrees C).
4. 4 Heat a large skillet or griddle over medium heat.
5. 5 Divide dough into orange-sized balls. Flatten into 6-inch circles.
6. 6 Fry in batches in the hot skillet, turning once, until golden brown and spotted, 6 to 8 minutes. Repeat with remaining dough. Keep chapatis warm in the oven.

By Jamie

Ingredients

• ✓ salt
• all-purpose flour
• white sugar
• baking powder
• butter
• semisweet chocolate chip
• orange juice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
2. 2 Whisk flour, sugar, baking powder, and salt together in a large bowl. Cut in butter with a pastry blender or a large fork until the mixture resembles coarse crumbs. Stir in chocolate chips. Mix in orange juice to form a dough.
3. 3 Turn out dough on a floured surface. Pat or roll into a 9-inch circle about 1/2 inch thick. With a 2 ½-inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
4. 4 Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.

By MARBALET

Ingredients

• ✓ salt
• all-purpose flour
• whole wheat bread flour
• shortening
• water
• all-purpose flour

Instructions

1. 1 In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
2. 2 Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
3. 3 Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.

By Claudia Elena Sanchez Quintero

Ingredients

• ✓ salt
• yeast
• all-purpose flour
• water
• beer
• all-purpose flour
• cornmeal

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

Ingredients

• ✓ salt
• almond flour
• flaxseed meal
• egg
• almond milk
• olive oil
• baking powder

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x4-inch loaf pan, or line with parchment paper.
3. 3 Mix almond flour, flaxseed meal, eggs, almond milk, olive oil, baking powder, and salt together in a bowl until a soft dough forms.
4. 4 Transfer to the prepared loaf pan.
5. 5 Bake in the preheated oven until golden brown on top, about 40 minutes. Cool in the loaf pan for 10 minutes before transferring to a wire rack to cool completely.

By Honestly Fitness

Ingredients

• ✓ salt
• all-purpose flour
• sugar
• baking powder
• yeast
• water
• oil

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

Ingredients

• ✓ salt
• spinach
• all-purpose flour
• egg
• paprika
• onion powder
• garlic powder
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 6-cup muffin tin.
2. 2 Mix spinach, flour, eggs, paprika, onion powder, garlic powder, salt, and black pepper in a bowl; divide evenly between prepared muffin cups.
3. 3 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

By marvelous melo

Ingredients

• ✓ salt
• ✓ salt
• active dry yeast
• water
• egg yolk
• egg
• vegetable oil
• white sugar
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Dissolve yeast in warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Stir in egg yolks, 3 whole eggs, oil, sugar, and salt. Mix in 3 ½ cups of flour to make a sticky dough.
4. 4 Turn dough out onto a lightly floured surface. Knead with remaining 1 cup flour until smooth and elastic, about 7 minutes.
5. 5 Transfer dough to a well-oiled bowl and turn until entire surface is coated with oil.
6. 6 Cover dough with a damp cloth and let rise in a warm place until doubled in volume, about 1 ½ hours.
7. 7 Punch down the dough and divide into thirds. Roll each piece of dough into a 12-inch long rope.
8. 8 Braid the three strands together and seal the ends.
9. 9 Transfer dough to a greased cookie sheet. Whisk remaining egg with a pinch of salt; brush on top and sides of bread. Set egg wash aside.
10. 10 Let dough rise until doubled in volume, about 45 minutes.
11. 11 Preheat the oven to 375 degrees F (190 degrees C). Brush bread again with egg wash.
12. 12 Bake bread in the preheated oven until golden, about 40 minutes. Cool on a wire rack.

By Kevin Ryan

Ingredients

• ✓ salt
• olive oil
• garlic
• french bread baguette
• parmigiano-reggiano cheese
• italian seasoning
• paprika
• black pepper
• cayenne pepper

Instructions

1. 1 Stir olive oil and garlic together in a small bowl until combined. Let sit at room temperature until flavors are infused, about 3 hours.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone baking mat.
3. 3 Place bread cubes in a large bowl. Pour garlic oil through a strainer onto bread; toss until bread is evenly coated with oil. Add 1/2 cup Parmigiano-Reggiano cheese, Italian seasoning, paprika, black pepper, salt, and cayenne pepper; toss to coat. Spread bread cubes out in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven for 15 minutes. Turn croutons and bake for 15 minutes more. Push croutons together with a spatula to form a compact rectangle on the baking sheet. Sprinkle remaining 1/4 cup Parmigiano-Reggiano cheese over the top. Continue baking until cheese is melted and croutons are crunchy, 10 to 15 minutes more.

By John Mitzewich