Type what you have

Ingredients

• ✓ sugar
• water
• active dry yeast
• butter
• garlic
• bread flour
• yogurt
• salt
• cilantro

Instructions

1. 1 Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
2. 2 Heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic and remove from the heat.
3. 3 Add bread flour, yogurt, salt, and 1 tablespoon garlic butter to yeast mixture; stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading until it forms a smooth ball, 3 to 4 minutes.
4. 4 Place dough into a large bowl and drizzle a few spoons garlic butter over top. Cover and let rise until doubled in volume, about 2 hours.
5. 5 Punch dough down and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.
6. 6 Preheat a cast iron skillet over medium heat until very hot, 5 to 10 minutes.
7. 7 Meanwhile, roll each piece proofed dough into a 1/8-inch-thick oval. Sprinkle some cilantro on top and press lightly to adhere.
8. 8 Working in batches, cook naan in the hot skillet until large bubbles form, 1 to 2 minutes. Flip, press gently, and continue to cook until bubbles on the bottom are charred, 2 to 3 minutes more.
9. 9 Brush naan with more garlic butter before serving.

By John Mitzewich

Ingredients

• ✓ sugar
• baking spray
• baking mix
• brown sugar
• pumpkin pie spice
• pumpkin ale
• pepita

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan with baking spray.
2. 2 Stir baking mix, white sugar, brown sugar, and pumpkin pie spice together in a bowl. Add beer and stir until smooth. Pour batter into the prepared loaf pan and sprinkle the top with pepitas.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

By Corey Williams

Ingredients

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

Instructions

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

By John Mitzewich

Ingredients

• ✓ sugar
• russet potato
• butter
• heavy cream
• salt
• 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

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

Instructions

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

By irishfishstick

Ingredients

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

• ✓ sugar
• all-purpose flour
• baking powder
• salt
• 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

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

Instructions

1. 1 Gather all ingredients.
2. 2 Mix hot water, sugar, and shortening in a large bowl. Let cool until lukewarm.
3. 3 Stir in yeast until dissolved, then mix in flour, egg, and salt.
4. 4 Cover and let dough rise until doubled in size, about 30 minutes.
5. 5 Grease 8 muffin cups. Divide dough equally into the prepared muffin cups.
6. 6 Let rise again until doubled in size, about 30 minutes.
7. 7 Preheat the oven to 425 degrees F (220 degrees C). Bake in the preheated oven until golden brown on top and a knife inserted in the center comes out clean, about 10 minutes.
8. 8 Serve warm and enjoy!

By DCASH30526

Ingredients

• ✓ sugar
• cooking spray
• self-rising flour
• white sugar
• fruity beer
• strawberry
• basil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
2. 2 Stir flour and white sugar together in a large mixing bowl. Pour in beer and stir. Add strawberries and basil and stir until well combined; batter will be stiff and sticky. Scoop batter into the prepared loaf pan. Sprinkle the top generously with coarse sugar.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

By Tammy Lynn

Ingredients

• ✓ sugar
• cooking spray
• self-rising flour
• rosemary
• beer
• apple
• cheddar cheese
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x5-inch loaf pan with cooking spray.
2. 2 Sift flour, sugar, and rosemary together into a large bowl. Stir in beer until combined. Stir in apple and Cheddar cheese until well combined; batter will be stiff and sticky. Transfer batter to the prepared loaf pan.
3. 3 Bake in the preheated oven until top is golden brown, 55 to 60 minutes. Remove from oven; pour melted butter on top. Bake 3 to 5 minutes more.

By Tammy Lynn

Ingredients

• ✓ sugar
• water
• 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

• ✓ sugar
• all-purpose flour
• baking powder
• baking soda
• cream cheese
• cranberry
• saskatoon berry
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Whisk flour, baking powder, and baking soda together in a small bowl until well combined.
3. 3 Beat sugar and cream cheese together in a large bowl until smooth; stir in cranberries, saskatoon berries, and beaten eggs until well combined. Stir in flour mixture until batter is silky; pour into the prepared pan and level the top with a spatula.
4. 4 Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for 10 minutes; run a knife around the edges of the pan to loosen and invert onto a serving plate to cool completely before slicing.

By Cheerios

Ingredients

• ✓ sugar
• water
• active dry yeast
• salt
• olive oil
• thyme
• garlic powder
• rosemary
• all-purpose flour

Instructions

1. 1 Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar. Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes. Sprinkle in the salt, then add olive oil, thyme, garlic powder, rosemary, and flour. Set the machine for light crust setting, and start the machine.

By Stacy

Ingredients

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

Instructions

1. 1 Stir together 3 cups flour, sugar, cinnamon, salt, and yeast in a large bowl. Pour in warm water and stir until flour is incorporated and a shaggy, wet dough forms. Stir in raisins until evenly distributed.
2. 2 Cover the bowl with plastic wrap and place in a warm, draft-free space or in the oven with the oven light on for 30 minutes.
3. 3 Sprinkle a clean work surface with 1 tablespoon flour. Scrape dough out onto the prepared surface and use a bench scraper to fold dough over onto itself several times, incorporating most of the flour into dough. Rinse and dry the bowl.
4. 4 Cut parchment paper into a liner for the bowl, folding so that it sits flat against the bowl. Place dough onto the parchment paper in the bowl and cover with plastic wrap. Let rise for 30 minutes.
5. 5 Meanwhile, place a 5-quart Dutch oven into the oven and preheat to 400 degrees F (200 degrees C).
6. 6 Remove warmed Dutch oven from the oven and transfer dough with the parchment liner into the Dutch oven. Cover with a lid.
7. 7 Bake in the preheated oven for 30 minutes. Uncover and bake for 5 minutes more. Remove from the oven and carefully transfer bread onto a wire rack. Remove parchment paper. Cool completely before slicing, about 2 hours.

By Bren

Ingredients

• ✓ sugar
• cornmeal
• self-rising flour
• salt
• vegetable oil
• egg
• zucchini
• onion
• cottage cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a cast-iron skillet.
2. 2 Combine cornmeal, flour, sugar, and salt in a large bowl; set aside.
3. 3 Whisk oil and eggs together in separate large bowl until smooth; stir in zucchini, onion, and cottage cheese until well combined.
4. 4 Make a well in flour mixture; slowly pour in egg mixture and mix until just combined. Pour batter into the prepared skillet.
5. 5 Bake in the preheated oven until top is lightly browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes.

By KATHYSH2000

Ingredients

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

Instructions

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

By GOVEGGIE

Ingredients

• ✓ sugar
• water
• butter
• egg
• all purpose wheat flour
• salt
• active dry yeast
• cooking spray

Instructions

1. 1 Place water, butter, egg, 3 cups flour, sugar, salt, and yeast in a bread machine in order recommended by manufacturer; select Dough/Manual cycle. Open lid and scrape down sides of bread pan as necessary during initial mixing cycle. Add more flour as dough mixes just to create a soft dough. Transfer dough to a lightly floured surface when Dough/Manual cycle is complete.
2. 2 Coat a 9x13-inch baking pan with cooking spray. Pat dough into a rectangle; cut into 15 equal pieces with a pizza cutter or serrated knife. Shape each piece into a ball. Place, evenly spaced in the prepared pan. Cover the pan; let rise in a warm place until doubled in volume, 35 to 45 minutes.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Bake, uncovered, in the preheated oven until golden brown, about 15 minutes. Serve warm or cool completely on a wire rack.

By White Lily

Ingredients

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

Instructions

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

By Cristy Chu

Ingredients

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

Instructions

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

By chalkie

Ingredients

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

Instructions

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

By John Mitzewich

Ingredients

• ✓ sugar
• baking spray
• whole wheat pastry flour
• all-purpose flour
• baking powder
• cinnamon
• prune plum
• apricot jam
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin with baking spray.
2. 2 Combine pastry and all-purpose flours, sugar, baking powder, and cinnamon in a medium mixing bowl; stir until well blended.
3. 3 Put plums in a large bowl with jam and eggs. Beat with an electric mixer until well combined. Slowly add dry ingredients and mix until flour is totally absorbed into the batter. Drop batter into the prepared muffin cups.
4. 4 Bake in the preheated oven until nicely browned on top, about 20 minutes. Cool in the tin for 10 minutes. Transfer to a plate to cool completely.

By Cheerios

Ingredients

• ✓ sugar
• cooking spray
• all-purpose flour
• baking powder
• salt
• almond milk
• egg
• coconut oil
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with cooking spray.
2. 2 Stir flour, sugar, baking powder, and salt together in a medium mixing bowl. Make a well in the center of the mixture; set aside.
3. 3 Combine almond milk, egg, and coconut oil in a separate mixing bowl. Add egg mixture all at once to the flour mixture. Stir until batter is just moistened and still lumpy.
4. 4 Spoon batter into the prepared muffin cups. Add about 3 tablespoons of blueberries to each cup.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Let cool for 5 minutes. Remove muffins by loosening them with a butter knife.

By IowaEats

Ingredients

• ✓ sugar
• water
• egg
• vegetable oil
• cider vinegar
• all-purpose baking flour
• xanthan gum
• salt
• active dry yeast

Instructions

1. 1 Place water, eggs, oil, vinegar, flour, xanthan gum, salt, sugar, and yeast, in that order, in a bread machine.
2. 2 Run Basic cycle and select Light or Medium for the crust.
3. 3 Remove when cycle ends. Cool completely before slicing.

By Marcia

Ingredients

• ✓ sugar
• all-purpose flour
• water
• sourdough starter
• butter
• salt
• oil
• butter
• egg

Instructions

1. 1 Combine 2 cups flour, water, sourdough starter, 3 tablespoons butter, sugar, and salt in a bowl; mix into a stiff dough. Beat for a few minutes using a wooden spoon or an electric mixer; the dough should be quite moist and sticky.
2. 2 Place dough in a large, oiled bowl and turn to coat all sides. Cover the bowl with a clean towel. Leave to ferment at room temperature 8 hours to overnight.
3. 3 Turn dough out onto a liberally floured surface; knead at least 10 minutes, adding remaining 1/2 cup flour or more as needed. The dough should be very smooth and elastic when done.
4. 4 Grease a loaf pan with 1 teaspoon butter. Shape dough into a loaf and place in the prepared pan. Cover with a clean towel and let rise in a warm place until doubled in volume, 4 to 12 hours depending on temperature.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Brush top of loaf with beaten egg. Cut a 1/4-inch slash, lengthwise, down center using a sharp knife.
7. 7 Bake in the preheated oven until an instant-read thermometer inserted into center reads at least 180 degrees F (82 degrees C), 25 to 30 minutes.
8. 8 Turn loaf out onto a wire rack; cool completely before slicing.

By Eric Carroll

Ingredients

• ✓ sugar
• almond
• butter
• milk yogurt
• egg
• all-purpose flour
• baking soda
• nutmeg
• salt
• date

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 6-inch baking pan.
2. 2 Spread almonds on a baking sheet.
3. 3 Toast almonds in the preheated oven until golden brown and fragrant, about 5 minutes.
4. 4 Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in yogurt and eggs until well combined. Mix in flour, baking soda, nutmeg, and salt until incorporated. Fold in 1/2 cup toasted almonds and dates.
5. 5 Pour batter into the prepared pan. Top with remaining 1/4 cup toasted almonds.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

By EasterBunny

Ingredients

• ✓ sugar
• all-purpose flour
• baking soda
• salt
• butter
• egg
• vanilla extract
• banana
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini loaf pans.
2. 2 Mix flour, baking soda, and salt together in a medium bowl.
3. 3 Beat sugar and butter with an electric mixer in a large bowl until light in color and fluffy.
4. 4 Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract; beat in mashed bananas.
5. 5 Add flour mixture a little at a time, beating until just combined into a thick batter. Fold in blueberries until evenly distributed.
6. 6 Pour batter into the prepared loaf pans.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes, then transfer loaves to cool completely on a wire rack.

By STILLSWEET43

Ingredients

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

Instructions

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

By craftyreason

Ingredients

• ✓ sugar
• cooking spray
• whole wheat flour
• bread flour
• salt
• baking soda
• margarine
• buttermilk
• vegetable oil
• buttermilk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a shallow baking pan with cooking spray.
2. 2 Sift both flours, 2 teaspoons sugar, salt, and baking soda together into a bowl. Cut in margarine until mixture resembles coarse crumbs. Make a well in the center of the mixture and pour in 2 cups buttermilk and oil; stir with a spatula until dry mixture is completely moistened.
3. 3 Transfer dough to a lightly floured surface and knead gently for no more than 1 minute. Place dough into the prepared pan; pat down and around to form a round loaf. Cut a cross in the top of the loaf with your finger. Brush the top with 1 tablespoon buttermilk, then sprinkle with 1 teaspoon sugar.
4. 4 Bake in the preheated oven for 30 minutes. Reduce the heat to 375 degrees F (190 degrees C), then rotate the pan and bake for 30 more minutes. Remove from the oven and let cool on a wire rack before slicing.

By laracucina

Ingredients

• ✓ sugar
• egg
• butter
• pineapple
• vanilla extract
• all-purpose flour
• walnut
• baking powder
• salt
• baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Place eggs in a large bowl; beat with an electric mixer. Add sugar and melted butter; continue to beat until smooth. Stir in pineapple and vanilla.
3. 3 Stir flour, walnuts, baking powder, salt, and baking soda together in a separate bowl; add to pineapple mixture and stir until just combined. Pour mixture into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan briefly, then invert onto a wire rack to cool completely.

By Carol

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
2. 2 Combine flour, baking powder, baking soda, and salt in a small bowl.
3. 3 Mix yogurt, sugar, eggs, and vanilla extract together in a large bowl. Stir in flour mixture a little at a time, mixing well between each addition to avoid lumps. Pour batter into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

By ASweeney