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Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Dissolve yeast in warm water in a small bowl. Let stand until creamy, about 10 minutes.
3. 3 Stir together flour, sugar, and salt in a large bowl. Make a well in the center, then add eggs and yeast mixture; beat well until dough comes together. (Tip: Add 1 to 3 tablespoons of additional warm water, 1 tablespoon at a time, only if needed to help the dough come together.)
4. 4 Turn dough out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
5. 5 Flatten dough and spread it with 1/3 of the butter.
6. 6 Knead butter into dough.
7. 7 Repeat this step twice to incorporate remaining butter, allowing dough to rest for a few minutes between additions of butter, about 20 minutes total.
8. 8 Lightly grease a large bowl with vegetable oil, place dough in the bowl, and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
9. 9 Punch down dough, cover with plastic wrap, and refrigerate for 6 hours to overnight.
10. 10 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 8x4-inch loaf pans.
11. 11 Turn dough out onto a lightly floured surface. Divide dough into 2 equal pieces, form into loaves, and place into the prepared loaf pans.
12. 12 Cover with greased plastic wrap and let rise until doubled in volume, about 1 hour.
13. 13 Make egg wash: Beat egg yolk and cold water in a small bowl. Brush on the tops of loaves.
14. 14 Bake loaves in the preheated oven until the tops are deep golden brown, about 25 minutes. Cool in the pans for 10 minutes before transferring to wire racks to cool completely.

By Michelle Chen

Ingredients

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

Instructions

1. 1 In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in milk, salt, sugar, 1 egg, 1 cup flour and melted butter. Beat to make a smooth batter; set aside.
2. 2 In a large bowl, cut the one cup firm butter into remaining four cups flour until butter particles are the size of dried kidney beans. Pour the yeast batter over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours or up to four days.
3. 3 Turn dough out onto a floured surface; press into compact balls and knead about 6 turns to release air bubbles. Divide dough into four equal parts. Shape one at a time. Refrigerate the remaining dough.
4. 4 Roll one part of the dough on a floured board into a circle 17 inches in diameter. With a sharp knife or pizza cutter, cut the circle into eight equal pie-shaped wedges. Roll the wedges loosely toward the point. Shape each roll into a crescent and place on an ungreased baking sheet. Allow 1 1/2 inches space between each roll.
5. 5 Cover and let rise at room temperature until almost doubled in size. Approximately 2 hours. Meanwhile, preheat oven to 325 degrees F (165 degrees C).
6. 6 Brush croissants with beaten egg. Bake in preheated oven for 35 minutes, until golden.

By MARCIAMOLINA

Ingredients

• ✓ active dry yeast
• water
• white sugar
• bread flour
• salt
• butter
• butter
• bittersweet chocolate
• egg
• water
• sea salt

Instructions

1. 1 Place warm water in the bowl of a stand mixer. Sprinkle with yeast. Let yeast dissolve for 10 minutes. Add sugar and bread flour. Sprinkle with salt; add 3 tablespoons butter. Attach the bowl to the stand mixer. Mix dough with the dough hook just until butter is completely kneaded in and the dough forms a ball and pulls away cleanly from the sides of the bowl, 3 or 4 minutes.
2. 2 Transfer dough to a work surface and form into a semi-smooth ball. Place dough back in the mixer bowl; cover. Let rise in a warm spot until doubled, about 2 hours.
3. 3 Transfer dough to a lightly floured work surface. Push and press dough to deflate it, and form it into a rectangle. Fold into thirds by lifting one end over the middle third, and folding the other side onto the middle. Wrap in plastic wrap. Place on a rimmed baking sheet lined with a silicone mat. Refrigerate until chilled through, about 1 hour.
4. 4 Cut 1 stick of butter in 1/2 lengthwise and place halves slightly apart from each other on a length of parchment paper long enough to fold over the butter. Fold the parchment paper over the butter. Press butter down. Roll out with a rolling pin to a square about 8x8 inches. Refrigerate until a little chilled and just barely flexible, 10 or 15 minutes.
5. 5 Roll dough out into a rectangle slightly wider than the butter slab and just over twice as long. Place butter on one half of the dough leaving about 1 inch margin from the edge of the dough. Fold the other half of the dough over the butter. Dust work surface and dough with flour as needed.
6. 6 Press rolling pin down on dough to create ridges. Then roll out the ridges. Repeat this process. Keep pressing and rolling until dough is about the same size rectangle as you had before you folded it in half, dusting with just a bit of flour as necessary.
7. 7 Starting from the short side, fold one-third of dough over middle third. Then fold the other end over to form a small rectangle. Flatten out just slightly with rolling pin. Transfer to the silicone-lined baking sheet; cover with plastic wrap. Refrigerate until chilled, about 30 minutes.
8. 8 Transfer dough back to work surface and repeat pressing and rolling technique until dough is the size of the previous larger rectangle. Fold into thirds again, starting from the short side. Press and roll slightly. Transfer back to lined baking sheet. Cover and refrigerate about 15 minutes.
9. 9 Roll back out to a large rectangle. This time, fold dough in half. Then press and roll out into a 1/2-inch thick rectangle, using as little flour as needed to keep dough from sticking.
10. 10 Dust dough with flour and roll out to a rectangle about 1/8-inch thick. Cut dough lengthwise into 6 pieces using a pastry wheel.
11. 11 Pull and stretch out 1 of the dough pieces until ends are slightly tapered. Line 1 to 2 tablespoon of chocolate 1 inch parallel to the bottom edge and an equal amount of chocolate 1 more inch ahead. Roll dough up over the chocolate toward the top short edge to form a croissant with the seam at the bottom. Repeat with the remaining 5 dough pieces.
12. 12 Place shaped croissants on baking sheets lined with silicone mats. Whisk together egg and 1 tablespoon water to make the egg wash. Brush croissants with a large portion of the egg wash. Place in a warm area to allow them to rise, 60 to 90 minutes.
13. 13 Preheat oven to 400 degrees F (200 degrees C). Brush croissants gently but thoroughly again with egg wash. Sprinkle sea salt on top.
14. 14 Bake in preheated oven until beautifully browned, about 25 minutes. Transfer to a cooling rack. Cool to room temperature, about 1 hour.

By John Mitzewich

Ingredients

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

Instructions

1. 1 Sprinkle 2 tablespoons of flour over the butter and mix it together with your hands in a mixing bowl or on a work surface. Transfer the butter to a length of foil or parchment paper and pat it into a 6 inch square. Fold up the foil to make a packet and refrigerate until chilled, about 2 hours.
2. 2 Combine 2 cups of the flour with the salt and sugar in a mixing bowl. Dissolve the yeast in the lukewarm water (100 degrees F/38 degrees C) and set aside until frothy, about 10 minutes. Meanwhile, warm the milk and the heavy cream to lukewarm. Add the yeast, milk, and cream to the flour mixture and stir well. The dough will have a batter-like consistency.
3. 3 Stir in the remaining 2 cups of flour 1/4 cup at a time to form a soft dough. It should no longer be sticky. Turn the dough onto a lightly floured work surface and knead until smooth, about 5 minutes. Place the dough in a mixing bowl and cover with plastic wrap. Refrigerate for 1 hour.
4. 4 To begin the rolling and folding process, both the butter and the dough should be at a cool room temperature. [See Cook's Note.] Place the dough on a floured surface and roll it into a 10-inch square. Set the block of butter diagonally on the square dough. Bring each point of dough to the center of the butter square; the edges of the dough should overlap. Pinch the edges together to seal.
5. 5 Starting from the center of the square and working outward, use a rolling pin to roll the dough out into a rectangle. The butter should be pliable enough to roll smoothly with the dough; if it's too soft and starts to ooze out the corners, wrap the dough in plastic and refrigerate before proceeding. Roll the dough into a long rectangle, approximately 8 by 18 inches. Fold the length of dough into thirds, like a business letter.
6. 6 If the dough is still cool, you can continue with another fold. Otherwise, wrap it in plastic and refrigerate for 45 minutes to 1 hour. Remove the dough from the refrigerator and let it warm up for about 10 minutes before you begin rolling it out again.
7. 7 Position the dough so that the open ends are at 12 and 6 o'clock. Roll the dough into a rectangle, working from the center of the dough and pressing outwards. Reposition the dough as necessary to fit your work space. You should have a long rectangle for the "book fold." Fold both ends of the dough into the middle; the ends don't have to be touching, but should be close. Fold the already-folded dough in half; it will look like a thick book. Wrap the dough well with plastic and refrigerate for 1 to 2 hours.
8. 8 Remove the dough from the refrigerator and let it rest at room temperature for about 20 minutes. Roll the dough into a rectangle again and fold it into thirds, like a business letter. Wrap it in plastic and refrigerate for 4-6 hours or overnight.
9. 9 To shape the croissants, roll the dough into a 10- by 38-inch rectangle on a lightly floured work surface. It should be about 1/4 inch thick. Use a pizza wheel or sharp paring knife to trim the edges of the dough. Divide the rectangle in half so that you have two 5-inch wide strips of dough. Use a clean yardstick to mark each strip into triangles that are 5 inches wide at their bases. Cut the triangles and place them onto parchment-lined baking sheets. Chill for 15 to 20 minutes, if necessary.
10. 10 Starting at the base of the triangle, roll the dough up into a log; the tip of the triangle should be under the body of the croissant to prevent it from unraveling. Bend in the corners to form the traditional crescent shape. Repeat with the remaining dough.
11. 11 Arrange the croissants on the parchment-lined baking sheets and allow to rise until doubled in size, about 1 to 2 hours.
12. 12 Preheat an oven to 425 degrees F (220 degrees C). Beat the egg with the tablespoon of water to make the egg wash. Brush the croissants with egg wash and bake in the preheated oven until deep brown, 22 to 25 minutes. Cool on a rack before serving.

By moeagaru

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