Type what you have

Ingredients

• ✓ bread flour
• water
• salt
• sourdough starter
• cornmeal

Instructions

1. 1 Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed.
2. 2 Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.
3. 3 Turn dough onto a well-floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours.
4. 4 Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.
5. 5 Carefully remove the Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.
6. 6 Gently roll dough out of oiled bowl and into the Dutch oven; replace the lid.
7. 7 Bake in the preheated oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooling rack to cool completely.

By hrabbot

Ingredients

• ✓ bread flour
• raspberry yogurt
• vanilla extract
• canola oil
• salt
• white sugar
• active dry yeast
• water

Instructions

1. 1 Place yogurt, vanilla, canola oil, bread flour, salt, sugar, and yeast into a bread machine in the order listed, or in the order recommended by the manufacturer if different.
2. 2 Run Basic cyle for a 2-pound loaf; add water in 1 teaspoon increments if dough is too dry after first kneading.
3. 3 Cool loaf on a wire rack before slicing, about 20 minutes.

By COYOOOOOTE

Ingredients

• ✓ bread flour
• frosted wheat cereal
• brown sugar
• shortening
• salt
• water
• active dry yeast
• water
• egg

Instructions

1. 1 Combine cereal, brown sugar, shortening, and salt in a large bowl; pour 1 cup boiling water over mixture. Cool to room temperature.
2. 2 Dissolve yeast in 1 cup warm water in a small bowl. Let stand until creamy, about 10 minutes.
3. 3 Stir yeast mixture into cereal mixture. Add 2 cups flour and eggs; mix well. Stir in remaining 4 cups flour, 1/2 cup at a time, beating well after each addition. When dough pulls together, turn out onto a lightly floured surface; knead until smooth and elastic, about 8 minutes.
4. 4 Place dough in a large, lightly oiled bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
5. 5 Lightly grease two 9x5-inch loaf pans; set aside.
6. 6 Punch down dough and turn out onto a lightly floured surface. Divide dough into half; form into loaves. Place loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven until brown, about 30 minutes. Remove from pans; cool on a wire rack.

By kimmah

Ingredients

• ✓ bread flour
• milk
• butter
• honey
• brown sugar
• egg
• salt
• cinnamon
• yeast
• raisin

Instructions

1. 1 Add all ingredients, except raisins, in the order given above, or as directed in your bread machine manual. Set the bread maker on Sweet Dough setting.
2. 2 Add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

By Marylyn Pisseri

Ingredients

• ✓ bread flour
• water
• milk
• shortening
• salt
• sugar
• active dry yeast
• raisin
• butter
• brown sugar
• cinnamon
• butter

Instructions

1. 1 Place warm water, milk, shortening, salt, flour, sugar, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Select cycle; press Start.
2. 2 If your machine has a Fruit setting, add raisins at the signal or about 5 minutes before the kneading cycle has finished.
3. 3 Remove dough from the machine after the first rising cycle has finished. Turn dough out onto a lightly floured surface and roll out into a rectangle. Spread dough with 2 tablespoons softened butter, then sprinkle with brown sugar and cinnamon. Roll up dough tightly, then cut in half. Place loaves into 2 lightly greased 9x5-inch loaf pans. Cover with a dish towel and let rise in a warm place until doubled in size, about 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Brush tops of risen loaves with 1 tablespoon melted butter.
6. 6 Bake in the preheated oven until crust is brown and loaves sound hollow when tapped, 30 to 40 minutes.

By Joey Byrtus

Ingredients

• ✓ bread flour
• water
• butter
• white sugar
• dry milk powder
• dry yeast
• salt
• brown sugar
• corn syrup
• butter
• pecan
• butter
• cinnamon

Instructions

1. 1 Make dough: Combine water, butter, bread flour, white sugar, milk powder, yeast, and salt, in that order, in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.
2. 2 Meanwhile, make sauce: Combine brown sugar, corn syrup, and butter in a saucepan over medium heat. Cook and stir until sugar is dissolved, about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans and set aside.
3. 3 Fill dough: Turn dough out onto a floured surface, punch it down, and roll into an 8x12-inch rectangle. Dot with butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 9 equal pieces, about 1 1/3-inches thick; place cut-side down into the baking pan on top of pecans. Set aside until rolls are doubled in size, about 1 hour.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan for no more than 3 minutes; invert a serving platter on top of the pan, then turn over. Carefully remove the pan to release rolls and allow pecan sauce to flow over rolls.

By HungerGames12

Ingredients

• ✓ bread flour
• water
• white sugar
• active dry yeast
• whole wheat flour
• coconut oil
• salt
• chia seed
• wheat germ
• flax seed
• millet
• hemp seed
• sunflower seed
• oat

Instructions

1. 1 Mix together warm water and sugar in a small bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
2. 2 Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
3. 3 Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
4. 4 Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
5. 5 Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased loaf pan. Lightly press remaining 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats onto the top of loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.

By prathermom

Ingredients

• ✓ bread flour
• milk
• egg
• margarine
• salt
• white sugar
• yeast
• brown sugar
• cinnamon
• butter
• confectioners sugar
• butter
• cream cheese
• vanilla extract
• salt

Instructions

1. 1 To make the dough: Place milk, eggs, margarine, flour, salt, white sugar, and yeast in the pan of a bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. 2 When dough has doubled in size, turn it out onto a lightly floured surface. Cover it with a kitchen towel or plastic wrap and let it rest for 10 minutes.
3. 3 Roll dough on a lightly floured surface to a 16x21-inch rectangle.
4. 4 To make the filling: Combine brown sugar and cinnamon in a small bowl. Spread softened butter over the dough, then sprinkle cinnamon-sugar mixture evenly over top.
5. 5 Starting at the longer end, roll up the dough; cut into 12 rolls. Place rolls in a lightly greased 9x13-inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.
6. 6 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
7. 7 Bake rolls in the preheated oven until golden brown, about 15 minutes.
8. 8 While rolls are baking, prepare icing: Beat confectioners' sugar, butter, cream cheese, vanilla, and salt until creamy.
9. 9 Spread icing on warm rolls before serving.

By Marsha Fernandez

Ingredients

• ✓ bread flour
• water
• egg white
• cornmeal
• brown sugar
• water
• cooking spray
• orange blossom honey
• buttermilk
• salt
• flaxseed meal
• wheat germ
• vital wheat gluten
• rolled oat
• whole wheat flour
• white sugar
• active dry yeast
• water

Instructions

1. 1 Combine warm water, yeast, and sugar in a bowl. Let stand until yeast and sugar dissolved and a creamy foam begins to form, about 5 minutes.
2. 2 Combine bread flour, whole wheat flour, rolled oats, vital wheat gluten, wheat germ, flaxseed meal, and sea salt in a large bowl; stir in buttermilk. Add yeast mixture and honey; stir until no dry spots remain. Cover the bowl with plastic wrap; let dough rest 20 minutes.
3. 3 Turn dough out onto a floured surface; knead about 7 minutes, it will be soft and slightly sticky. Add more flour if needed. Shape into a ball. Coat a mixing bowl with cooking spray. Place dough in the bowl and turn to coat. Cover the bowl with plastic wrap; let rise in a warm, draft-free place for 2 hours.
4. 4 Turn dough onto a floured surface; knead briefly. Cut dough in half; return half to the bowl and cover. Form other half into a cylinder. Cut into quarters and cut quarters in half, yielding 8 equal-sized pieces of dough. Shape dough pieces into balls. Repeat with remaining dough half.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Line one 11x17-inch baking sheet with waxed paper, another baking sheet with a flour sack towel, and two other baking sheets with parchment paper sprinkled with cornmeal.
6. 6 Combine 3 quarts water and brown sugar in a large pot; bring to a boil.
7. 7 Meanwhile, flatten 1 dough ball slightly; press index fingers through the center until they meet. Rotate fingers to stretch a hole about 1 ¾-inch in diameter. Set bagel on waxed paper-lined baking sheet. Repeat with remaining dough balls.
8. 8 Reduce heat under brown sugar water until simmering. Add 2 bagels at at time to water; boil 30 seconds per side. Transfer boiled bagels to the towel-lined baking sheet to drain, then transfer bagels to the parchment paper-lined baking sheets. Repeat with remaining bagels.
9. 9 Whisk egg white and 1 teaspoon cool water together in a small bowl; brush onto tops of bagels.
10. 10 Bake in the preheated oven for 12 minutes. Flip bagels and continue baking until golden brown, about 13 minutes more.
11. 11 Transfer bagels to a wire rack to cool.

By jan2keno

Ingredients

• ✓ bread flour
• cinnamon
• butter
• all-purpose flour
• sugar
• lime juice
• clove
• cinnamon
• white sugar
• water
• prune juice
• prune
• yeast
• white sugar
• butter
• egg
• salt
• water

Instructions

1. 1 Place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. Add bread flour, and pour 1/4 cup sugar on the edge of the pan. Make a shallow hole in the flour and add the yeast. Close the lid, and set machine for the DOUGH cycle.
2. 2 While the dough is mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon, cloves and lime juice in a saucepan. Bring to a boil, then reduce heat to low, and simmer until prunes are soft and the sauce has thickened, about 15 minutes. Remove from heat and blend in a mixer or food processor until smooth.
3. 3 When the bread machine signals the end of the dough cycle, transfer the dough to a lightly floured surface. Divide the dough into 20 small egg-sized pieces. Cover with greased plastic wrap, and set aside for 10 minutes.
4. 4 In a small bowl, mix together 1 cup sugar and 1/2 cup flour. Stir in melted butter and 1 teaspoon cinnamon to make a crumbly streusel.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet or line it with parchment paper.
6. 6 Shape the kolache dough into balls and place them on the prepared baking sheet. Press a shallow hole in the center of each one, and fill with prune filling. Top each of the kolaches with streusel. Let the kolaches rest until doubled in size, about 20 minutes.
7. 7 Bake until the tops are lightly browned, 14 to 16 minutes.

By SCOOBYVC

Ingredients

• ✓ bread flour
• vanilla extract
• milk
• butter
• confectioners sugar
• raisin
• walnut
• cinnamon
• butter
• brown sugar
• yeast
• salt
• sugar
• vanilla pudding mix
• egg
• water
• butter
• milk

Instructions

1. 1 Place milk, 4 tablespoons melted butter, water, beaten egg, bread flour, pudding mix, sugar, salt, and yeast in the order recommended by the manufacturer. Select Dough cycle.
2. 2 Remove dough from machine after the cycle is done; knead 3 to 5 minutes. Roll out to a large rectangle. Grease a 9x13-inch baking pan.
3. 3 Combine brown sugar, 1/2 cup softened butter, and cinnamon in a bowl; spread over dough. Sprinkle walnuts and raisins over top.
4. 4 Roll dough into a log, starting with the widest end; pinch to seal seams. Cut into 1/2- to 1-inch slices; place in the prepared baking pan. Place in a draft-free space; let rise until doubled in volume.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven for 15 to 20 minutes.
7. 7 Meanwhile, combine confectioners' sugar, 4 tablespoons softened butter, milk, and vanilla in a small bowl; spread over warm cinnamon rolls.

By FIONASMOM

Ingredients

• ✓ bread flour
• water
• orange juice concentrate
• powdered sugar
• water
• egg white
• lemon juice
• butter
• walnut
• water
• brown sugar
• cranberry
• salt
• oat
• butter
• egg
• orange marmalade
• milk
• water
• yeast

Instructions

1. 1 Dissolve yeast in 1/4 cup warm water in a large bowl; stir. Stir in warm milk, marmalade, 1 whole egg, and 2 tablespoons melted butter to combine. Whisk flour, oats, and salt together in a separate bowl; stir into yeast mixture until moistened.
2. 2 Turn dough out onto a flat surface and knead until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning to coat both sides. Cover bowl and let rise until doubled in volume, about 30 minutes.
3. 3 Meanwhile, combine cranberries, brown sugar, and 6 tablespoons water in a small saucepan over medium heat; cook until cranberries begin to soften, 10 to 15 minutes. Off heat, stir in walnuts, 1 1/2 tablespoons butter, and lemon juice; cool.
4. 4 Punch down dough and turn onto a lightly floured surface; roll into a 10x20-inch rectangle.
5. 5 Whisk 1 egg white and 1 teaspoon water together; lightly brush over dough. Spread cranberry filling over dough, leaving a 1-inch border on all sides. Roll up dough tightly, starting from 1 long edge; seal edges and cut off any tapered sides with no filling.
6. 6 Transfer roll to a large baking sheet; join ends together to form a ring. Cut 2/3 of the way through dough, at 1-inch intervals, using sharp kitchen shears. Gently twist each slice to expose swirled filling. Gently reshape dough into a perfect ring. Cover ring; let rise until doubled in volume, 20 to 25 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven until golden brown, about 25 minutes. Cool on the baking sheet for 20 minutes before transferring to a wire rack to cool completely.
9. 9 Stir confectioners' sugar and orange juice concentrate together in a small bowl; whisk in enough water to reach a glaze-like consistency. Drizzle glaze over tea ring; let glaze set before slicing ring.

By larkspur

Ingredients

• ✓ bread flour
• milk
• orange extract
• confectioners' sugar
• butter
• cream cheese
• white sugar
• orange extract
• orange zest
• butter
• salt
• orange extract
• vanilla pudding mix
• butter
• orange juice
• egg
• active dry yeast
• sugar
• water
• milk

Instructions

1. 1 Dough: Whisk milk, water, and sugar together in a small bowl. Sprinkle yeast over mixture. Let stand until yeast begins to bubble and get foamy, about 5 minutes. Whisk in egg, juice, butter, pudding, and extract.
2. 2 Whisk flour and salt together. Stir flour mixture into orange mixture, adding more flour 1 tablespoon at a time if dough is too sticky. When dough comes together, turn out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
3. 3 Place dough in an oiled bowl and cover with a clean cloth. Let rise in a warm place until doubled in size, about 1 1/2 hours.
4. 4 Filling: Mix butter, zest, and extract together in a small bowl until smooth. Set aside. Grease a baking sheet, or cover with parchment paper.
5. 5 Turn dough out on a floured surface and roll out into a 24x12-inch rectangle. Spread filling evenly over dough, then sprinkle with sugar. Roll the dough into a spiral, beginning on a long side. Cut dough into 18 rolls, 1/2-inch thick. Arrange rolls, cut-side up, on the prepared baking sheet. Cover with plastic wrap and refrigerate overnight.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Remove the plastic wrap from rolls and let rise in a warm place, about 30 minutes.
8. 8 Bake in the preheated oven until golden brown, 25 to 30 minutes. Let cool slightly before frosting.
9. 9 Frosting: Cream together cream cheese, and butter until smooth. Stir in confectioners' sugar and extract. Add milk a little at a time until frosting is smooth and spreadable. Spread frosting over rolls.

By Rae

Ingredients

• ✓ bread flour
• white sugar
• salt
• active dry yeast
• 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

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

• ✓ bread flour
• oat flour
• white sugar
• baking powder
• cinnamon
• salt
• almond milk
• applesauce
• coconut oil
• chocolate chip

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Whisk bread flour, oat flour, sugar, baking powder, cinnamon, and salt together in a bowl. Mix almond milk, applesauce, and coconut oil together in a separate bowl; stir into flour mixture until batter is just combined. Fold chocolate chips into batter; let stand for 5 minutes.
3. 3 Scoop 1/4 to 1/2 cup batter into preheated waffle iron; cook according to manufacturer's instructions, about 4 minutes per waffle.

By David

Ingredients

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

• ✓ bread flour
• active dry yeast
• sugar
• water
• milk
• 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

• ✓ bread flour
• active dry yeast
• water
• white sugar
• 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

• ✓ bread flour
• milk
• butter
• honey
• salt
• vitamin c powder
• ginger
• yeast

Instructions

1. 1 Assemble ingredients in the order suggested in your bread machine manual. Select the Basic Bread cycle.

By Mimi B.

Ingredients

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

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

• ✓ bread flour
• purple sweet potato
• whole wheat flour
• cake flour
• egg
• brown sugar
• water
• butter
• milk powder
• instant dry yeast
• salt

Instructions

1. 1 Mix bread flour, sweet potatoes, whole wheat flour, cake flour, eggs, brown sugar, water, butter, milk powder, yeast, and salt together in a bowl until dough holds together, adding more water if dough is too dry. Transfer dough to a floured surface and knead until smooth and elastic, 6 to 8 minutes.
2. 2 Place dough in an oiled bowl and cover with plastic wrap or a damp towel. Place bowl in a warm place and let sit until doubled in size, about 1 hour.
3. 3 Punch dough down and cut into 16 pieces, rolling them into balls. Place dough balls on oiled baking sheets, cover, and let rise until doubled in size, about 40 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Remove cover from dough.
5. 5 Bake in the preheated oven until golden brown on top, 12 to 15 minutes.

By pichakucha

Ingredients

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

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

• ✓ bread flour
• butter
• cornmeal
• white whole wheat flour
• active dry yeast
• baking soda
• milk
• water
• sugar
• salt

Instructions

1. 1 Grease 2 loaf pans with butter; coat bottoms and sides with 1 tablespoon cornmeal.
2. 2 Mix 1 1/2 cup bread flour, 1 1/2 cup white whole-wheat flour, yeast, and baking soda together in a large bowl.
3. 3 Combine milk, water, sugar, and salt in a saucepan over low heat; heat until mixture registers 125 degrees F (52 degrees C) on a thermometer, about 5 minutes.
4. 4 Stir warm milk mixture into the flour mixture; add remaining 1 1/2 cup bread flour and 1 1/2 cup white whole-wheat flour. Mix until dough comes together.
5. 5 Divide dough in half; place 1 piece in each loaf pan. Sprinkle remaining cornmeal on top. Cover and let rise in a warm place until doubled in size, about 1 hour.
6. 6 Preheat oven to 400 degrees F (200 degrees C).
7. 7 Bake loaves in the preheated oven until golden brown, 20 to 25 minutes. Invert onto a wire rack and cool to room temperature, about 30 minutes.

By glow

Ingredients

• ✓ bread flour
• egg
• water
• evaporated milk
• salt
• canola oil
• cardamom
• sugar
• active dry yeast

Instructions

1. 1 Place all ingredients into bread machine in the proper order for your machine. Use the Dough cycle.
2. 2 At end of the Dough cycle, remove dough from the machine. Place on a lightly floured board, and let it rest, covered, for about 10 minutes.
3. 3 Shape dough into a loaf, and place it in a 9 x 5 inch greased bread pan. Cover, and let rise for 45 minutes.
4. 4 Just before baking, brush the top of the dough with a little milk, and slash a line down the center. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from pan, and cool on a wire rack.

By Ruth

Ingredients

• ✓ bread flour
• butter
• sugar
• milk
• active dry yeast
• 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

Ingredients

• ✓ bread flour
• milk
• water
• egg
• margarine
• white sugar
• salt
• nutmeg
• active dry yeast
• fruit jam
• vegetable oil

Instructions

1. 1 In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast in the order recommended by the manufacturer. Set machine to the sweet dough cycle (see Editor's Note for using your stand mixer).
2. 2 Once the dough cycle is completed, turn the dough out onto a floured board and let it rest for 10 minutes.
3. 3 Roll the dough out to a 1/4-inch thickness. With a floured cookie cutter, cut into 2 1/2-inch rounds.
4. 4 Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinching edges together firmly. Place the sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes.
5. 5 Heat oil in deep fryer to 375 degrees F (175 degrees C). Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels and toss with sugar, if desired.

By Charlie McHugh

Ingredients

• ✓ bread flour
• milk
• egg
• egg yolk
• butter
• salt
• white sugar
• yeast
• sausage
• hash brown potato
• cheddar cheese

Instructions

1. 1 Make the dough: Place milk, egg, egg yolk, butter, flour, salt, sugar, and yeast into a bread machine in the order listed, or follow the order recommended by your manufacturer if different. Run the Dough cycle, about 1 1/2 hours.
2. 2 When the cycle is finished, preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
3. 3 Punch down dough on a lightly floured surface and divide into 36 pieces. Roll pieces into balls. Arrange balls in a single layer on the prepared baking sheet, about 2 inches apart. Allow balls to rise, 15 to 20 minutes.
4. 4 Flatten balls, and make a depression in the center of each. Fill each with 1 piece sausage, about 1 tablespoon potatoes, and 1 square Cheddar.
5. 5 Bake in the preheated oven until lightly browned, 15 to 18 minutes.

By Melissa Vannoy

Ingredients

• ✓ bread flour
• persimmon
• water
• butter
• white sugar
• salt
• whole wheat flour
• wheat germ
• cinnamon
• active dry yeast
• raisin

Instructions

1. 1 Place all ingredients except raisins in your bread machine's baking pan in the order recommended by the manufacturer. Use the basic or white cycle. You may need to add an extra tablespoon of water during kneading
2. 2 If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

By Brooke Greene