Type what you have

Ingredients

• ✓ active dry yeast
• all-purpose flour
• white sugar
• anise seed
• water
• milk
• egg
• butter

Instructions

1. 1 Combine flour, sugar, and anise seeds in a very large bowl; create a well in the center.
2. 2 Combine warm water and yeast in a separate bowl. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
3. 3 Beat warm milk, eggs, and butter together in a bowl; stir into yeast mixture. Add milk mixture to well in flour mixture; knead using your hands until dough and your hands are no longer sticky. Cover dough with a clean cotton cloth and let rise, 8 hours to overnight.
4. 4 Grease and flour 6 loaf pans.
5. 5 Punch down dough; divide into 6 portions. Shape into balls; place each in a prepared pan. Cover pans and let rise for 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake in the preheated oven until bread is cooked through, 45 to 50 minutes.

By Lindsey Elizabeth

Ingredients

• ✓ active dry yeast
• bread flour
• sugar
• white sugar
• romano cheese
• cinnamon
• salt
• water
• orange
• butter
• egg
• vanilla extract

Instructions

1. 1 Combine 5 cups flour, 1 cup plus 2 tablespoons sugar, Romano cheese, cinnamon, and salt in a large bowl; stir well and set aside.
2. 2 Stir warm water and yeast together in a small bowl. Set aside until dissolved and bubbly, 5 to 10 minutes.
3. 3 Zest and juice orange into a large bowl. Stir in melted butter, eggs, and vanilla extract until well combined. Stir in yeast mixture. Add flour mixture gradually, stirring as you go.
4. 4 Turn dough onto a lightly floured surface and knead for 8 to 10 minutes, adding up to 1 extra cup of flour as needed to keep dough manageable. Transfer to an oiled bowl, cover, and let rise until almost doubled in size, about 30 to 60 minutes.
5. 5 Punch dough down, cover and let rise again until almost doubled in size, 30 to 60 minutes.
6. 6 Preheat the oven to 300 degrees F (150 degrees C). Grease two 8-inch round loaf pans.
7. 7 Cut dough into 2 equal pieces and shape into loaves. Place in the prepared pans, cover, and let rise again until almost doubled in size, 30 to 60 minutes.
8. 8 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and let cook on a wire rack.

By Baritone Bob

Ingredients

• ✓ active dry yeast
• egg
• white sugar
• salt
• all-purpose flour
• milk
• butter
• egg
• candied fruit
• almond
• anise seed
• shortening
• confectioners' sugar
• milk
• vanilla extract
• sprinkle

Instructions

1. 1 Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour.
2. 2 In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl.
3. 3 Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour.
4. 4 Meanwhile, combine the fruit, nuts, and anise seed.
5. 5 Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half.
6. 6 Carefully roll each piece into a 24-inch rope--the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
7. 7 Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool.
8. 8 Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. To make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla.

By MARBALET

Ingredients

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

Instructions

1. 1 In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. 2 Stir in shortening, sugar, salt and 2 cups flour; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Scrape sides of bowl, cover and let rise until doubled in size, about 1 hour.
3. 3 Grease 12 muffin cups. Spoon in batter until cups are half full. Let rise in warm place until batter reaches top of the cup, about 20 to 30 minutes.
4. 4 Preheat oven to 425 degrees F (220 degrees C).
5. 5 Bake in preheated oven for 10 to 15 minutes. Remove from pans and brush tops with melted butter.

By Cindy Carnes

Ingredients

• ✓ active dry yeast
• sugar
• water
• milk
• bread flour
• salt
• baking soda
• cornmeal

Instructions

1. 1 In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. 2 In a large bowl, combine the yeast mixture with warm milk, 3 cups flour, salt and baking soda; stir well to combine. Stir in the remaining flour, 1 cup at a time until a stiff batter is formed. Spoon batter into two lightly greased 9x5 inch loaf pans that have each been sprinkled with 1 tablespoon cornmeal. Cover and let rise in a warm place until doubled in size, about 45 minutes.
3. 3 Preheat an oven to 400 degrees F (200 degrees C).
4. 4 Bake in preheated oven for about 25 to 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove from pans immediately and place on wire racks to cool.

By Christine L

Ingredients

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

Instructions

1. 1 In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
2. 2 When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.
3. 3 Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. 4 Bake in preheated oven for 30 minutes, until golden.

By Shanna Marsh

Ingredients

• ✓ active dry yeast
• water
• white sugar
• bread flour
• salt
• raisin
• fig
• cornmeal

Instructions

1. 1 Dissolve yeast in warm water. Add sugar to activate yeast. Add bread flour; sprinkle salt on top. Pour in raisins and figs; mix well.
2. 2 Knead dough for about 10 minutes. Place in a large glass bowl and cover with plastic wrap. Let rise for 3 to 4 hours.
3. 3 Turn dough out onto a floured surface. Pick up the side of the dough that's farthest from you and fold it inward, about 3/4 of the way across. Fold the last quarter of the dough all the way back over the far side, creating batard, or torpedo, shape. Press down on the seam with the side of your palm to seal it.
4. 4 Preheat the oven to 475 degrees F (245 degrees C). Sprinkle some cornmeal over the dough and cover loosely; let proof for 45 minutes. Sprinkle more cornmeal onto a baking sheet; flip dough onto the sheet so the seam side faces up. Use a scoring tool or serrated knife to cut a few slashes into the top of the dough.
5. 5 Bake in the preheated oven until top is golden brown and bottom sounds hollow when tapped, about 20 minutes. Let the loaf cool for at least 30 minutes, as it will continue to cook when it comes out of the oven.

By Diana71

Ingredients

• ✓ active dry yeast
• water
• white sugar
• salt
• egg
• bread flour
• butter
• cinnamon
• brown sugar

Instructions

1. 1 In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. 2 In a large bowl, combine the yeast mixture with the sugar, salt, egg and 1 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well with each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover with a damp cloth and let rest for 10 minutes.
3. 3 Lightly grease an 8x8 inch square baking pan. Roll dough out on a lightly floured surface to 1/4 inch thick rectangle. Smear the dough with butter and sprinkle with cinnamon and brown sugar. Roll up the dough along the long edge until it forms a roll. Slice the roll into 16 equal size pieces and place them in the pan with the cut side up.
4. 4 Cover pan with plastic wrap and refrigerate overnight or cover and let rise at room temperature until doubled in volume, about 45 minutes.
5. 5 Preheat oven to 400 degrees F (200 degrees C). Bake rolls until golden brown, about 20 minutes.

By Sharon

Ingredients

• ✓ active dry yeast
• water
• buttermilk
• vegetable oil
• all-purpose flour
• salt
• baking soda
• butter
• brown sugar
• cinnamon

Instructions

1. 1 In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
2. 2 Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.
3. 3 On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).
4. 4 Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

By Amy

Ingredients

• ✓ active dry yeast
• white sugar
• water
• butter
• molasses
• oat bran
• whole wheat flour
• salt
• oat bran

Instructions

1. 1 In a large bowl, dissolve yeast and a pinch of sugar in warm water. Set aside to rest for about 5 minutes.
2. 2 Mix butter or margarine and molasses into yeast. Add 1 cup oat bran, 2 cups flour, and salt. Stir, and add flour as needed to make dough stick together. When dough forms a ball, turn out onto a lightly floured surface. Knead for 8 to 10 minutes, adding flour as needed to make a slightly sticky and moist dough. Place in a buttered bowl, and turn to coat the surface. Cover with a damp cloth, and let rise until doubled in bulk, about 1 1/2 to 2 hours.
3. 3 Punch down, and form into two round or oval loaves. Place on a greased baking sheet, and allow to rise 1 hour, or until loaves have doubled in size. Sprinkle 1 tablespoon oat bran on top of the loaves.
4. 4 Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes, or until the tops are a nice dark brown and the bottoms of the loaves sound hollow when tapped.

By Sara

Ingredients

• ✓ active dry yeast
• water
• white sugar
• vegetable oil
• bread flour
• salt
• sugar
• poppy seed

Instructions

1. 1 In large bowl, sprinkle yeast over warm water to soften; stir to dissolve. Add 2 tablespoons sugar, oil, 6 cups of flour, and salt. Mix thoroughly until the dough forms up and leaves the sides of the bowl. Turn dough out on floured board and knead, adding small amounts of flour as necessary. Bagel dough should be pretty stiff. Work in as much extra flour as you can comfortably knead. Knead until smooth and elastic, 12-15 minutes.
2. 2 Roll the dough into a ball, place it in a large oiled bowl, and turn to coat. Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about an hour).
3. 3 Punch down and cut into thirds, and roll each piece between your palms into a rope. Cut each rope into 4 equal pieces and shape into balls. Roll the first ball into another rope that is about 2" longer than the width of your hand. Make a ring with the dough, overlapping ends about 1/2" and sealing the ends by rolling with your palm on the board. If the dough resists rolling, dab on a drop of water with your finger. Evenly place the bagels on 2 nonstick baking pans or very lightly oiled baking sheets. Cover and let stand until puffy, about 20 minutes.
4. 4 While bagels are proofing, fill a 4 quart saucepan 2/3 full with cold water; add 1 tablespoon sugar and bring to a boil. When ready to cook, drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top. Cook for a total of 1 minute, turning once.
5. 5 Carefully lift each bagel out with a slotted spoon or skimmer. Drain momentarily. Turn into a dish with topping, if desired. Evenly space bagels on 2 nonstick baking pans or very lightly oiled baking sheets.
6. 6 Bake with steam in a preheated 500 degree F (260 degrees C) oven until well-browned, about 20 minutes. Turn bagels over when the tops begin to brown, and continue baking until done.

By Ann

Ingredients

• ✓ active dry yeast
• water
• lard
• raisin
• bread flour
• salt
• cinnamon

Instructions

1. 1 Place ingredients in the bread machine pan in the order suggested by the manufacture
2. 2 Select the Basic or White Bread setting. There is no need to select Fruit Bread setting, nor to add the raisins in later. Start the machine. After first knead, bread should be smooth, elastic, and dry to touch. Adjust if necessary with additional flour.
3. 3 After baking, remove pan immediately. Rest for 10 minutes in the pan. Remove bread from the pan, and cool on a wire rack for 10 minutes before serving.

By Rob Wilson

Ingredients

• ✓ active dry yeast
• all-purpose flour
• cinnamon
• salt
• white sugar
• margarine
• water
• margarine
• brown sugar
• raisin

Instructions

1. 1 Remove the baking pan from the machine. Place yeast, flour, cinnamon, salt, white sugar, 2 tablespoons margarine, and water in the order recommended for the bread machine. Make sure that no liquid comes in contact with yeast. Select dough cycle and press start.
2. 2 Transfer dough to a floured surface; knead 10 to 12 times. Set aside to rest.
3. 3 Melt 1 cup margarine in a medium saucepan over low heat. Stir in brown sugar and raisins until smooth. Remove from heat.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Grease a Bundt or tube pan.
5. 5 Cut dough into 1-inch chunks. Drop a chunk at a time into brown sugar mixture to thoroughly coat. Layer dough pieces loosely in the prepared pan, staggering layers, so you're plopping each dough chunk over a space between two below. Let rise in a warm, draft-free spot until dough is just over the top of the pan, 15 to 20 minutes.
6. 6 Bake in the preheated oven until golden brown, 20 to 25 minutes.
7. 7 Remove from the oven and cover the pan with a plate. Holding the plate and the pan with oven mitts, flip over both until bread slides out onto the plate. Serve warm.

By Darren Debbie and Joshua

Ingredients

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

Instructions

1. 1 Warm milk in a small saucepan until it bubbles, then remove from heat.
2. 2 Dissolve yeast in warm water in a small bowl. Let stand until creamy, about 10 minutes.
3. 3 Combine milk, yeast mixture, butter, salt, sugar, and flour in a large bowl. Mix thoroughly with an electric mixer until batter is smooth. Cover and let stand at room temperature overnight.
4. 4 The next morning, preheat a waffle iron.
5. 5 Stir beaten eggs and baking soda into batter; beat well.
6. 6 Spray the hot waffle iron with nonstick cooking spray. Pour mix onto waffle iron and cook until golden brown.

By JANET MORRIS

Ingredients

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

Instructions

1. 1 Place milk, water, flour, sugar, salt, baking powder, 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 after the cycle is done, about 90 minutes.
2. 2 Shape 2/3 of the dough into a loaf; place into a 9x5-inch nonstick loaf pan. Shape remaining dough into a smaller loaf; place into a 7x3-inch nonstick loaf pan. Cover and let rise until doubled in volume, about 30 minutes.
3. 3 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
4. 4 Bake loaves in the preheated oven until golden brown on top, about 15 minutes. Carefully tip loaves out of the pans onto a work surface and gently tap bottoms. If they sound hollow, bread is done.

By Stephanie Knewasser

Ingredients

• ✓ active dry yeast
• all-purpose flour
• milk
• white sugar
• butter
• salt
• egg
• oil
• confectioners' sugar

Instructions

1. 1 Combine 1 3/4 cups flour with yeast in a large bowl. Heat milk, sugar, butter, and salt in a saucepan over medium heat until butter melts. Add milk mixture and eggs to flour mixture; beat with a heavy-duty electric mixer on low speed until just combined, about 30 seconds. Increase speed to high and beat for 3 minutes. Add remaining flour, a little at a time, stirring with a spoon until a firm but pliable dough forms.
2. 2 Transfer dough to a lightly floured work surface. Knead until smooth and supple, 4 to 5 minutes. Transfer to an oiled bowl. Cover and let dough rise until doubled in size, about 1 hour.
3. 3 Turn dough out onto a floured surface, punch down dough, and roll out to 1/2-inch thickness. Cut out doughnuts with a floured doughnut cutter; re-roll trimmings and cut them into doughnuts. Transfer doughnuts to baking sheets, cover, and let rise for 45 minutes.
4. 4 Heat oil in a deep fryer to 360 degrees F (180 degrees C).
5. 5 Working in batches, fry doughnuts in hot oil, turning several times, until golden all over. Use a slotted spoon to remove doughnuts to a wire rack to drain and cool completely.
6. 6 Dredge cooled doughnuts in confectioners' sugar.

By Emtmom

Ingredients

• ✓ active dry yeast
• bread flour
• white sugar
• salt
• egg
• water
• milk
• butter

Instructions

1. 1 Combine bread flour, sugar, salt, and yeast in the bowl of a stand mixer using the dough hook on low speed; mix in eggs until fully incorporated. Mix in warm water and milk until fully incorporated. Add butter and mix until fully incorporated.
2. 2 Continue mixing until dough holds together. Take a piece of dough between your fingers and pull them apart. If the dough stays connected and becomes translucent, it is ready. Add milk or flour if needed to reach this consistency.
3. 3 Allow dough to rise until doubled in size, about 1 hour. Divide dough into 4 or 5 loaves and shape into greased loaf pans. Rise again until edges are roughly 1 inch below the top of the pan, 30 to 60 minutes. Create a 2-inch vertical slit across the top of each loaf using a knife or scissors.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until bread reaches an internal temperature of 200 degrees F (93 degrees C), about 20 minutes.

By Britaini Parris

Ingredients

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

Instructions

1. 1 Combine 1 ½ cups flour and yeast in a large bowl. Mix water, 3 tablespoons sugar, and salt together; add to dry ingredients. Beat with a mixer for half a minute at low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then mix in enough flour by hand to make a moderately stiff dough.
2. 2 Turn out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes. Cover and let rest for 15 minutes.
3. 3 Cut into 12 portions and shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover and let rise for 20 minutes.
4. 4 Meanwhile, start a gallon of water boiling. Add in remaining 1 tablespoon sugar and mix it around a bit. Reduce to simmering.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 When bagels have risen, put 4 or 5 bagels into the water and cook for 7 minutes, turning once. Drain.
7. 7 Place drained bagels on a greased baking sheet and bake in the preheated oven for 30 to 35 minutes. Remove from the oven and eat hot or cold.

By Jandl

Ingredients

• ✓ active dry yeast
• milk
• egg
• butter
• all-purpose flour
• white sugar
• salt
• vegetable oil

Instructions

1. 1 Place milk, egg, butter, flour, sugar, salt, and yeast into a bread machine in the order listed, or follow the order recommended by your manufacturer if different. Run Dough cycle.
2. 2 Remove dough from the machine after the cycle is done, about 90 minutes.
3. 3 Knead dough a few times on a floured work surface to collapse all the bubbles. Cut dough into 16 pieces. Cover with a damp cloth and let rest for 20 minutes.
4. 4 Stretch each ball out into a 1/4-inch-thick disk. Use a small cutter to cut a hole in the center of each disk. Let doughnuts rise on the floured surface until doubled in size, 30 to 40 minutes.
5. 5 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
6. 6 Working in batches of 2 to 3, gently place doughnuts into hot oil; fry until they float to the top and turn golden brown, about 3 minutes. Flip doughnuts and repeat on the other side. Drain on paper towels.

By rachel D

Ingredients

• ✓ active dry yeast
• cornmeal
• water
• milk
• sugar
• salt
• baking soda
• whole wheat flour
• all-purpose flour

Instructions

1. 1 Lightly grease a 9x5-inch microwave-safe loaf pan and sprinkle with cornmeal.
2. 2 Pour water into a large bowl. Add yeast and stir to dissolve. Add milk, sugar, salt, and baking soda, then add whole wheat flour; beat until well combined. Beat in all-purpose flour, 1/2 cup at a time, until a soft dough forms.
3. 3 Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Shape dough into a loaf and place into the prepared pan.
4. 4 Cook, uncovered, in a 650-watt microwave oven set at 50% power for 1 minute. Let rest for 10 minutes.
5. 5 Repeat Step 4 one or two times, until loaf has doubled in size.
6. 6 Microwave on high until top of loaf is no longer moist, 4 to 6 minutes.
7. 7 Remove from the microwave and let stand in the pan for 5 minutes. Remove to a wire rack to finish cooling.

By Larry

Ingredients

• ✓ active dry yeast
• water
• honey
• bread flour
• olive oil
• egg
• vital wheat gluten
• butter
• salt

Instructions

1. 1 Combine water, honey, and yeast in a stand mixer fitted with the dough hook. Let sit until mixture becomes foamy, about 10 minutes.
2. 2 Pour 3 cups flour, olive oil, eggs, wheat gluten, and butter into the yeast mixture; mix on speed 2 (or low speed) in the stand mixer until flour mixture is incorporated, 2 to 3 minutes. Add salt and 3 cups flour and mix on speed 2 until flour is incorporated into the dough. If dough is pulling away from the sides of the bowl, continue mixing, 5 to 7 minutes. If dough is still sticky, add 1/4 cup flour at a time and knead for 2 minutes after each addition until dough pulls away from the sides of the bowl; mix for 5 to 7 minutes.
3. 3 Grease a large bowl.
4. 4 Transfer dough to greased bowl and cover with a damp towel. Set aside in a warm area of the kitchen until dough has doubled in size, 60 to 90 minutes.
5. 5 Punch down dough and divide into 2 loaves. Place each dough half into a 9x5-inch loaf pan or on a baking sheet. Let rise until doubled in size, about 1 hour.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Bake in preheated oven until golden brown and an instant-read thermometer registers an internal temperature of 200 degrees F (93 degrees C), 25 to 30 minutes.

By Cookin Up A Storm

Ingredients

• ✓ active dry yeast
• all-purpose flour
• salt
• sugar
• water
• olive oil
• cornmeal
• sun-dried tomato
• basil
• garlic

Instructions

1. 1 Combine 2 cups flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil; stir with a wooden spoon until well blended. Slowly mix in remaining 1 cup flour until dough holds together and isn't sticky.
2. 2 Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours.
3. 3 Dust a baking sheet with cornmeal.
4. 4 Punch dough down and stir in sun-dried tomatoes, basil, and garlic using a wooden spoon or with your hands. Form dough into a loaf and place on the prepared baking sheet. Let dough rise in a warm area of the kitchen for 30 minutes.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until loaf is golden brown, about 30 minutes.

By SPICYGIRL

Ingredients

• ✓ active dry yeast
• water
• sugar
• all-purpose flour
• water
• butter
• salt
• white sugar
• vanilla extract
• baking soda

Instructions

1. 1 Combine 1/2 cup warm water and 1 teaspoon sugar in a very large mixing bowl; add yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
2. 2 Add flour, 2 cups water, melted butter, and salt to yeast mixture; stir until smooth. Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight; dough will rise quite a bit.
3. 3 When ready to make waffles, stir 1/4 cup sugar, vanilla, and baking soda into batter until smooth.
4. 4 Preheat a waffle iron according to manufacturer's instructions. Lightly grease the hot iron.
5. 5 Working in batches, pour in about 1/4 cup batter for each waffle. Cook until waffles are golden brown and the iron stops steaming, 5 to 10 minutes.

By LEXY821

Ingredients

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

Instructions

1. 1 In a large bowl, stir together the scalded milk, sugar, margarine and salt. In a small bowl, stir together the yeast and warm water. Let stand 10 minutes, or until foamy.
2. 2 Stir the yeast mixture into the milk mixture. Blend in the eggs. Mix in the flour one cup at a time to make a soft dough. Cover bowl and let rise in a warm place until double.
3. 3 Heat one inch of oil in a deep heavy skillet to 370 degrees F (180 degrees C). Form large handfuls of dough into flat pancake shapes and fry them in the hot oil, turning once, until golden brown on both sides. Remove from oil to drain on paper towels.

By PIONEERGIRL

Ingredients

• ✓ active dry yeast
• water
• butter
• white sugar
• buttermilk powder
• salt
• instant mashed potato flakes
• bread flour

Instructions

1. 1 Bring the water, butter, sugar, buttermilk powder, and salt to a simmer in a saucepan over low heat. Remove from the heat, mix well, and let cool to between 105 and 110 degrees F (41 to 43 degrees C). Sprinkle the yeast on top of the mixture, and let stand for about 10 minutes, until the yeast begins to form a creamy foam. Stir in the instant mashed potato flakes, and mix well.
2. 2 Pour the yeast mixture into the work bowl of a standing mixer with a dough paddle, and slowly incorporate 8 cups of bread flour into the liquid, adding the flour 1 cup at a time.
3. 3 Turn the dough out onto a floured surface, and knead for about 8 minutes, adding the remaining flour to the dough as you knead. When the dough is smooth and elastic, form into a ball, and place into a large greased bowl. Turn the dough over in the bowl to grease the top, cover with a cloth, and let rise in a warm place for about 1 hour, until doubled.
4. 4 Spray 2 9x5 inch loaf pans with cooking spray. Punch the dough down, divide into two pieces, and shape each piece into a loaf shape. Place the loaves in the baking pans, seam sides down, cover with a cloth, and let rise in a warm place until doubled, about 30 minutes.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Bake bread for 30 minutes in the preheated oven, until the tops are golden brown and the loaves sound hollow when tapped. Remove from pans to a wire rack to cool.

By Zadi

Ingredients

• ✓ active dry yeast
• water
• yellow cake mix
• salt
• vanilla extract
• all-purpose flour
• butter
• white sugar
• cinnamon
• confectioners' sugar
• butter
• vanilla extract
• milk

Instructions

1. 1 In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. 2 In a large bowl, combine the yeast mixture with the cake mix, salt and vanilla; stir well to combine. Stir in the flour; beat well. Cover bowl and let rise in a warm place for 1 hour.
3. 3 Deflate dough and turn it out onto a well floured surface. Roll dough out into a rectangle and spread with butter. Sprinkle with cinnamon and sugar. Roll up dough and cut into 3/4 inch thick rolls. Place rolls in two lightly greased 9x13 inch baking pans. Cover and let rise until doubled, about 45 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Bake rolls in preheated oven for 15 to 20 minutes. While rolls are baking, prepare the frosting. In a medium bowl, stir together confectioners' sugar, 1/3 cup butter, vanilla and milk. Let rolls cool slightly then spread with frosting.

By MEFROMNWIA

Ingredients

• ✓ active dry yeast
• all-purpose flour
• white sugar
• shortening
• salt
• baking powder
• baking soda
• water
• buttermilk

Instructions

1. 1 Dissolve yeast in warm water. Allow to stand until mixture is frothy.
2. 2 In a large bowl, whisk together flour, sugar, salt, baking powder, and soda. Add shortening and work until crumbly. Mix in yeast mixture and buttermilk. Store, well covered, in a greased bowl in the refrigerator. Don't worry if it is a little sticky; it will firm up as it chills. Dough can be stored up to 2 weeks.
3. 3 When ready to make rolls, take out amount needed. Turn dough out on a lightly floured surface, and knead for 2 or 3 minutes. Roll out, and cut rolls. Place in greased muffin cups. Let rise for 30 minutes.
4. 4 Bake in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until golden brown.

By Marie

Ingredients

• ✓ active dry yeast
• water
• shortening
• water
• evaporated milk
• egg
• nutmeg
• white sugar
• salt
• all-purpose flour
• oil
• confectioners' sugar
• water

Instructions

1. 1 In a small bowl, dissolve yeast in warm water. Set aside until bubbly, about 10 minutes. In a large bowl, dissolve shortening in 1 cup of boiling water. Cool to lukewarm.
2. 2 Mix evaporated milk, eggs, nutmeg, sugar, and salt into shortening and water. Stir in yeast mixture and one cup of flour until well blended. Gradually mix in remaining flour 1 cup at a time until dough is firm enough to remove from the bowl. Knead for about 5 minutes on a lightly floured surface, or until smooth. Let rest for 10 minutes.
3. 3 Roll dough out on a floured surface to 1/4-inch thick. Cut into strips 1-inch wide and 6 inches long. Place onto waxed paper, and let rise until doubled in size, about 1 hour.
4. 4 Heat oil in a deep fryer or large heavy skillet to 350 degrees F (175 degrees C). Carefully remove doughnuts from the waxed paper and place a few at a time in hot oil. Fry for about 3 minutes per side, or until light brown. Set over wire racks to drain. Drizzle with glaze.
5. 5 To make glaze, mix the confectioners' sugar with enough water to make it able to drizzle in a long strand. Adjust amounts if necessary.

By DONNAE3

Ingredients

• ✓ active dry yeast
• all-purpose flour
• cinnamon
• milk
• white sugar
• salt
• butter
• egg
• butter
• cinnamon
• brown sugar
• butter

Instructions

1. 1 Combine 2 cups flour, yeast, and cinnamon for dough in the bowl of a stand mixer fitted with the paddle attachment.
2. 2 Combine milk, sugar, and salt in a microwaveable bowl; microwave on high in 1-minute increments until very warm, but not hot to the touch, 2 to 3 minutes.
3. 3 Add milk mixture to the dry ingredients; mix on low speed until combined. Add melted butter; mix until well combined. Mix in eggs until incorporated.
4. 4 Scrape the paddle attachment and switch to the dough hook. Mix in the remaining flour until dough is fairly easy to handle. Turn out into an oiled bowl and cover with plastic wrap. Place over a bowl of hot (not boiling) water and let rest until doubled in size, about 1 hour.
5. 5 Punch dough down and turn out onto a floured surface. Roll into a 1/2-inch thick rectangle. Spread softened butter evenly over the surface, then sprinkle with cinnamon, and finally brown sugar. Roll up the rectangle jelly roll-style and cut into 12 equal parts. Place the rolls flat on a parchment-covered cookie sheet and cover with plastic wrap and a towel. Let rise in a warm, draft-free place until doubled in size, 40 minutes to 1 hour. Don't worry if they don't touch, they will continue to rise when baking.
6. 6 While the rolls are rising, preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake rolls in the preheated oven until golden brown on top, 20 to 25 minutes. Remove from the oven and brush with the remaining softened butter. Serve hot.

By Asgard Ranch

Ingredients

• ✓ active dry yeast
• butter
• sugar
• milk
• bread flour
• white sugar
• egg
• orange juice
• orange zest
• salt

Instructions

1. 1 Stir butter and 1 teaspoon sugar into the hot milk until butter is melted. When mixture is lukewarm, stir in yeast and set aside for 5 minutes.
2. 2 When mixture is creamy, transfer to a large mixing bowl. Mix in 2 cups of bread flour. Add 1/2 cup sugar, eggs, orange juice, orange zest, and salt and beat until combined. Add remaining flour, mixing well after each addition, until it pulls away from the sides of the bowl.
3. 3 Knead for about 10 minutes. Transfer dough to a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 hour. If time permits, you can punch dough down, cover it, and let it rise again.
4. 4 Transfer dough to a lightly floured work surface. Cut dough into 3 balls, cover with plastic wrap, and let rest for 10 minutes.
5. 5 Preheat oven to 375 degrees F (190 degrees C). Lightly grease two baking sheets or line with parchment paper.
6. 6 Shape each piece of dough into braided loaves or buns; place on baking sheets. Let rise until doubled, about 30 minutes.
7. 7 Bake until rolls or loaves are golden brown, 10 to 12 minutes for individual buns, about 20 minutes for braids. Frost rolls, if desired (see Cook's Note) or sprinkle with confectioners' sugar.

By DeeDee Henderson