Type what you have

Ingredients

• ✓ active dry yeast
• water
• 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

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

• ✓ active dry yeast
• water
• 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

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

• ✓ active dry yeast
• water
• 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

• ✓ active dry yeast
• bread flour
• sugar
• 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

• ✓ active dry yeast
• water
• honey
• 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

• ✓ active dry yeast
• water
• honey
• 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

• ✓ active dry yeast
• white sugar
• water
• all-purpose flour
• corn oil
• salt
• butter

Instructions

1. 1 Dissolve yeast and sugar in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes.
2. 2 Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer fitted with the dough hook; knead until dough holds together but is still slightly sticky, about 2 minutes.
3. 3 Form dough into a ball and transfer to a buttered bowl. Turn to coat dough with butter, then cover the bowl with a towel and let rise in a warm place until doubled in volume, about 6 hours.
4. 4 Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep-dish pizza pan and follow your pizza recipe.

By owensjo

Ingredients

• ✓ active dry yeast
• bread flour
• whole wheat flour
• kosher salt
• water
• cooking spray

Instructions

1. 1 Stir bread flour, whole wheat flour, and salt together in a large bowl until well combined; set aside.
2. 2 Gently whisk 1 1/4 cups warm water and yeast together in a small bowl. Allow to rest at room temperature until foamy and fragrant, about 10 minutes.
3. 3 Make a shallow well in the center of the flour mixture, and pour in the yeast mixture. Stir together using a spatula until a coarse dough begins to form. Transfer dough to a lightly floured work surface and begin kneading, dusting with more flour as needed to prevent dough from sticking, until smooth and elastic, about 10 minutes.
4. 4 Shape dough into a ball and place in a large bowl lightly greased with cooking spray. Cover the bowl with a towel lightly dampened with warm water and set aside in a warm spot to rise until doubled in size, about 2 hours.
5. 5 Lightly grease a 7- to 8-inch round cake pan with cooking spray and line the bottom with parchment paper; lightly grease parchment paper with cooking spray; set aside.
6. 6 Using your fingers, gently press down on dough to deflate slightly and transfer to a work surface that has been very lightly dusted with flour. Gently knead dough 2 or 3 times, preserving as many air bubbles as possible. Using the sides of your hands, shape dough into a ball by pulling the sides under until a smooth and slightly shiny surface develops. Gently transfer dough to the prepared cake pan and lightly dust with flour; cover tightly with aluminum foil.
7. 7 Add remaining 1 cup water and a steam rack to a multi-functional pressure cooker (such as an Instant Pot); place cake pan on the rack. Close and lock the lid. Turn vent to Sealing position. Select Manual/Yogurt setting; set timer for 1 hour. Dough will rise in cooker and double in size. Press Cancel.
8. 8 Meanwhile, preheat the oven to 450 degrees F (230 degrees C).
9. 9 Select Manual/Pressure Cook setting on the Instant Pot. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 3 to 5 minutes for pressure to build.
10. 10 Release pressure using the natural-release method according to manufacturer's instructions, 8 to 10 minutes. Unlock and remove lid. Carefully remove the cake pan as it will be hot; remove aluminum foil.
11. 11 Transfer cake pan to the preheated oven and bake until bread is golden brown, about 20 minutes. Remove bread from the cake pan and transfer to a wire rack to cool completely before slicing, about 30 minutes. Using a bread knife, slice loaf crosswise into 3/4-inch thick slices.

By John Somerall

Ingredients

• ✓ active dry yeast
• water
• honey
• salt
• egg
• all-purpose flour
• egg yolk

Instructions

1. 1 Gather the ingredients.
2. 2 Place water and yeast in a large bowl; let the mixture stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, and add beaten eggs.
3. 3 Mix in flour, a cupful at a time, until dough is sticky. Sprinkle dough with flour, and knead until smooth and elastic, about 5 minutes.
4. 4 Form dough into a compact round shape, and place in an oiled bowl. Turn dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, 45 minutes to 1 hour.
5. 5 Punch down dough, and cut into 3 equal-sized pieces.
6. 6 Working on a floured surface, roll small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends.
7. 7 Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.)
8. 8 Take the strand farthest to the left, and move it over the new middle strand.
9. 9 Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
10. 10 Place braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk. Preheat the oven to 350 degrees F (175 degrees C).
11. 11 Bake challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon, 30 to 35 minutes. Cool on a wire rack before slicing.

By copetenn

Ingredients

• ✓ active dry yeast
• all-purpose flour
• salt
• water
• rosemary
• thyme
• sage

Instructions

1. 1 Combine the flour, yeast, and salt in a large bowl and mix to combine. Add water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
2. 2 Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
3. 3 Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.
5. 5 Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.
6. 6 Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.

By Jewissa

Ingredients

• ✓ active dry yeast
• water
• sugar
• shortening
• 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

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

Instructions

1. 1 Place white and wheat flour in a large bowl. Add salt, yeast, and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm.
2. 2 Punch dough down with a spatula and fold it over a few times.
3. 3 Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.
4. 4 Lightly spray a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle plastic wrap with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long. Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours.
5. 5 Preheat oven to 425 degrees F (220 degrees C).
6. 6 Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.

By John Mitzewich

Ingredients

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

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

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

Instructions

1. 1 Gather all ingredients.
2. 2 Stir yeast into bread flour in a bowl. Add salt, followed by 4 teaspoons oil, and water. Stir with a spoon until a wet, sticky dough forms.
3. 3 Cover and let sit at room temperature for 12 to 14 hours.
4. 4 Uncover dough and transfer to an oiled work surface. Using oiled hands, press and push the dough into a rectangle, 16x12 inches in size.
5. 5 Fold dough into thirds horizontally; fold vertically into thirds. Transfer smooth side up into a generously oiled pan.
6. 6 Cover the pan with plastic wrap and let rest until almost doubled in size, for 1 hour.
7. 7 Using oiled hands, fold once more into thirds horizontally, then into thirds vertically to develop gluten structure.
8. 8 Flip dough, smooth side up, on the pan; cover with plastic wrap and let rest for 1 hour more.
9. 9 Unwrap and stretch and fold dough once more in each direction using oiled hands.
10. 10 Transfer, smooth-side up, into a generously oiled metal baking pan. Lightly drizzle with additional olive oil and stretch to fit the pan. Cover and let rest for 2 hours.
11. 11 Preheat the oven to 425 degrees F (220 degrees C). Unwrap and poke holes in the top of the dough using oiled fingers if desired for the traditional focaccia look. Scatter over rosemary and flaky sea salt.
12. 12 Bake in the center of the preheated oven until browned, about 30 minutes. Let cool in the pan for 10 minutes; transfer to a wire rack and let cool to room temperature, about 30 minutes.
13. 13 Slice and serve.

By John Mitzewich

Ingredients

• ✓ active dry yeast
• water
• white sugar
• all-purpose flour
• fennel seed
• salt
• red pepper flake
• onion
• garlic

Instructions

1. 1 Combine water, yeast, and sugar in a measuring cup. Mix well. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Whisk flour, fennel seeds, salt, red pepper flakes, onion, and garlic together in a large bowl making sure any flour clumps are broken up. Slowly pour in yeast mixture; stir.
3. 3 Knead dough by hand until well combined and an even consistency is reached. Transfer dough to an oiled bowl, turn to coat. Cover bowl with plastic wrap; rest on the countertop, 10 to 14 hours.
4. 4 Turn dough out onto the counter; knead once more. Let rise, 30 to 60 minutes.
5. 5 Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Sprinkle bottom of an oven-safe Dutch oven with flour, cover with the lid, place in the oven while preheating.
6. 6 Remove Dutch oven from oven. Carefully place dough in the pot; cover with the lid.
7. 7 Bake in the preheated oven for 30 minutes. Remove the lid; continue to bake until golden, about 30 minutes more. Transfer to a rack to cool.

By Marvelous Munch

Ingredients

• ✓ active dry yeast
• water
• milk
• mashed potato
• vegetable shortening
• white sugar
• salt
• egg
• all-purpose flour

Instructions

1. 1 Dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Mix milk, mashed potatoes, shortening, sugar, and salt together in a bowl.
3. 3 Add yeast mixture and egg.
4. 4 Stir in 2 cups flour until incorporated. Stir in remaining 2 ½ cups flour to make a soft dough.
5. 5 Transfer dough to a lightly floured surface and knead until smooth and elastic, about 7 minutes.
6. 6 Place dough into a lightly greased bowl and turn once to coat all sides with oil.
7. 7 Cover the bowl and set in a warm place until dough has doubled in size, about 1 hour.
8. 8 Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
9. 9 Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
10. 10 Shape dough into 24 rolls. Place rolls onto the prepared baking sheets and let rise until dough springs back when you touch the side of a roll with your fingertip, 25 to 40 minutes.
11. 11 Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.

By Derrick Van Hoeter

Ingredients

• ✓ active dry yeast
• water
• sugar
• 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

• ✓ active dry yeast
• water
• sugar
• 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

• ✓ active dry yeast
• water
• honey
• vegetable oil
• egg
• salt
• all-purpose flour
• poppy seed

Instructions

1. 1 Gather all ingredients.
2. 2 Pour warm water into a large bowl; sprinkle yeast over water. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Beat in honey, oil, 2 eggs, and salt. Add flour, 1 cup at a time, beating after each addition until dough has pulled together.
4. 4 Turn it out onto a lightly floured surface and knead until smooth and elastic.
5. 5 Place dough in a large, lightly-oiled bowl and turn to coat.
6. 6 Cover with a towel and let rise in a warm place until doubled in volume, about 1 ½ hours.
7. 7 Punch down dough and turn onto a lightly floured surface. Divide in half and knead each half for 5 minutes or so, adding flour as needed to keep it from getting sticky.
8. 8 Divide each half into thirds and roll into a long snake about 1 ½ inches in diameter.
9. 9 Pinch the ends of the three snakes together firmly and braid from middle. Either leave as a braid or form into a round braided loaf by bringing ends together, curving the braid into a circle, and pinching ends together.
10. 10 Grease two baking trays and place the finished braid or round on each. Cover with a towel and let rise for about 1 hour. Preheat the oven to 375 degrees F (190 degrees C).
11. 11 Beat the remaining egg and brush a generous amount over each braid; sprinkle with poppy seeds.
12. 12 Bake in preheated oven until golden brown, about 40 minutes. Cool on a wire rack for at least one hour before slicing.
13. 13 Serve and enjoy!

By Joan Callaway

Ingredients

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

Instructions

1. 1 Stir whole wheat flour, all-purpose flour, yeast, salt, sugar, olive oil, and warm water with a spatula until formed into a sticky ball of dough that pulls away from sides of a large bowl, about 3-4 minutes.
2. 2 Cover the bowl with a light cloth or plastic wrap and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 18 hours, until doubled in size.
3. 3 Preheat the oven to 550 degrees F (280 degrees C). Sprinkle a baking sheet with cornmeal.
4. 4 Turn the dough onto a lightly floured surface and sprinkle with more flour. Form the dough into a rectangle, and cut it into four equal parts. Shape each piece into a ball, stretching and tucking the dough to create a smooth surface, adding more flour if needed. Cover the dough balls with a towel and let rest for 15 minutes.
5. 5 To shape the dough, sprinkle the surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter.
6. 6 Transfer the formed crust to the prepared baking sheet and top as desired. Bake on the bottom rack for 4 minutes, move to the middle rack and bake for 5-6 minutes more minutes, until the bottom is crispy and the top is lightly browned. Move to cooling rack to cool slightly before serving.

By John Mitzewich

Ingredients

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

Instructions

1. 1 Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until yeast softens and forms a creamy mixture, about 40 minutes.
2. 2 Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add 2 cups bread flour to yeast mixture until the dough pulls together.
3. 3 Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough into a large, lightly oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.
4. 4 Turn dough out onto a lightly floured surface and roll into a 14-inch-wide rectangle. Starting from the long end, roll dough into a loaf, finishing seam-side down.
5. 5 Dust a baking sheet with 1 tablespoon cornmeal. Place loaf onto the baking sheet, cover with a dry towel, and let rise until doubled in volume, about 1 hour.
6. 6 Preheat the oven to 425 degrees F (220 degrees C). Place a shallow pan filled with water onto the lowest oven rack.
7. 7 Cut a 1/2-inch deep slash down the center of the loaf.
8. 8 Bake in the preheated oven until the top is golden brown and the bottom sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.

By John Mitzewich

Ingredients

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

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

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

Instructions

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

By John Mitzewich

Ingredients

• ✓ active dry yeast
• honey
• water
• onion
• olive oil
• salt
• all-purpose flour
• parmesan cheese
• rosemary

Instructions

1. 1 Dissolve honey in warm water in a large bowl; sprinkle yeast over top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Stir in onion, 1 tablespoon olive oil, 1 tablespoon salt, then add flour until dough comes together. Turn dough out on a well-floured surface; knead until smooth and elastic, about 5 minutes.
3. 3 Place dough in a lightly oiled large bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
4. 4 Preheat the oven to 415 degrees F (215 degrees C). Oil a baking sheet.
5. 5 Place dough onto the prepared baking sheet; flatten to evenly cover the whole sheet. Press indentations into dough spaced about 1 inch apart using fingertips. Drizzle with remaining 3 tablespoons olive oil, then sprinkle Parmesan cheese, rosemary, and remaining 1 tablespoon kosher salt over top. Let rise for 10 minutes.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes.

By MICHAELGLASSCOOK

Ingredients

• ✓ active dry yeast
• water
• water
• butter
• egg
• lemon extract
• bread flour
• white sugar

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

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

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

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

• ✓ active dry yeast
• all-purpose flour
• water
• egg
• butter
• sugar
• salt
• olive oil
• milk
• sesame seed

Instructions

1. 1 Place yeast into the bowl of a large stand mixer; whisk in ½ cup flour and warm water until smooth. Set aside until mixture is foamy, 10 to 15 minutes.
2. 2 Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
3. 3 Knead dough in the bowl of the stand mixer fitted with the dough hook on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
4. 4 Transfer dough onto a floured work surface; dough will be sticky and elastic but should not stick to your fingers. Gently form dough into a smooth, round shape, tucking loose ends underneath.
5. 5 Wipe out the stand mixer bowl; drizzle in olive oil. Place dough in the oiled bowl; flip several times until the surface is thinly coated with oil. Cover the bowl with aluminum foil; let dough rise in a warm place until doubled in volume, about 2 hours.
6. 6 Line a baking sheet with a silicone mat or parchment paper.
7. 7 Transfer dough to a floured work surface; pat to flatten any bubbles and form into a slightly rounded, 5x10-inch rectangle, about ½-inch thick.
8. 8 Dust dough lightly with flour if needed; cut into eight equal pieces. Form each piece into a round shape; gently tuck ends underneath as before.
9. 9 Gently pat and stretch dough rounds into flat, ½-inch-thick bun discs using your hands. Arrange buns about ½ inch apart on the prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled in volume, about 1 hour.
10. 10 Preheat the oven to 375 degrees F (190 degrees C).
11. 11 Beat remaining 1 egg and milk together in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating risen dough. Sprinkle buns with sesame seeds.
12. 12 Bake in the preheated oven until lightly browned on tops, 15 to 17 minutes. Buns will stick together slightly where they touch. Cool completely. Tear buns apart. Slice in half crosswise to serve.

By John Mitzewich