Type what you have

Ingredients

• ✓ bread flour
• water
• nonfat dry milk
• sugar
• salt
• butter
• instant yeast
• butter
• egg yolk
• milk
• semisweet chocolate

Instructions

1. 1 Gather the ingredients.
2. 2 Pour water into a bread machine pan; add flour. Sprinkle milk powder over flour. Place sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and place yeast in the indent. Run the bread machine on the basic dough setting.
3. 3 Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3x5-inch rectangle on the waxed paper; wrap and chill until ready to use.
4. 4 Remove butter from the refrigerator and allow to soften while you roll out dough. Turn dough out onto a lightly floured surface; roll into a 8x12-inch rectangle. Place butter on half of the dough, leaving a 1/2-inch border of dough on 3 sides. Fold the other half of dough over butter and press the edges firmly to seal.
5. 5 Roll the dough out to a 6x14-inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover dough loosely with plastic wrap and refrigerate for 20 minutes.
6. 6 Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 6x14-inch rectangle, and fold into thirds. Cover with plastic and chill for 20 minutes.
7. 7 Repeat step 5, then chill the dough for 30 minutes.
8. 8 In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.
9. 9 Roll dough out into a 12x21-inch rectangle. Cut dough into thirds in both directions, to make 9 rectangles. Divide chocolate among the rectangles. Lightly brush egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate; press the edges together to seal.
10. 10 Place the croissants onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.
11. 11 Preheat oven to 400 degrees F (200 degrees C). Brush the top of the pastries with the remaining egg yolk mixture.
12. 12 Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer croissants to wire racks. Serve warm or at room temperature.

By KJKENDA

Ingredients

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

• ✓ 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
• 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
• 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

Ingredients

• ✓ bread flour
• water
• pumpkin puree
• margarine
• nonfat dry milk powder
• brown sugar
• cinnamon
• nutmeg
• salt
• ginger
• active dry yeast

Instructions

1. 1 Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic setting. Start.
2. 2 To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).

By gerilyn hamilton

Ingredients

• ✓ bread flour
• orange juice
• vegetable oil
• honey
• milk powder
• cinnamon
• allspice
• salt
• active dry yeast
• orange zest
• cranberry
• walnut

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the cranberries and nuts at the signal, or about 5 minutes before the kneading cycle has finished.

By Paula R

Ingredients

• ✓ bread flour
• milk
• yeast
• salt
• white sugar
• egg
• vegetable oil

Instructions

1. 1 In a small bowl, mix together the yeast and milk. In a large bowl, stir together the bread flour, salt and sugar. Make a well in the center, and pour in the yeast mixture. Cover with a light dusting of flour, and let stand for about 15 minutes, until frothy.
2. 2 Stir together the egg and oil, and pour into the bowl with the flour. Mix until the dough comes together then turn out onto a floured surface, and knead until smooth, about 5 minutes. Place in a greased bowl, and cover. Let stand for about 20 minutes to relax.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into 15 pieces. Roll each piece into a 12 inch long rope. Roll the ropes into a spiral shape, and place on an ungreased baking sheet.
4. 4 Bake for 10 minutes in the preheated oven, or until golden brown.

By SETTDA

Ingredients

• ✓ bread flour
• milk
• white sugar
• active dry yeast
• salt
• vegetable oil
• bread crumb

Instructions

1. 1 Combine milk, 2 teaspoons sugar, and yeast in a large bowl; stir until sugar and yeast are fully dissolved, about 5 minutes.
2. 2 Mix remaining sugar, flour, and salt together in a large bowl. Pour in milk mixture and vegetable oil. Mix until dough comes together.
3. 3 Turn dough out onto a flat work surface. Knead until smooth. Shape into a ball and return to the bowl. Cover with a damp cloth and let rise until doubled, at least 1 hour.
4. 4 Divide dough into 4 equal portions using a bench knife. Roll each portion into a log; slice diagonally into 1-inch pieces.
5. 5 Pour bread crumbs onto a large plate. Roll each piece of dough in bread crumbs and place on a baking sheet lined with parchment paper. Let rise until puffy, 30 to 45 minutes.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake in the preheated oven until golden brown, 15 to 20 minutes.

By ninima

Ingredients

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

Instructions

1. 1 Place milk, one egg, two tablespoons butter, salt, 3 tablespoons sugar, flour and yeast in bread machine pan. Select Dough cycle, and press start.
2. 2 When cycle is complete, remove dough from machine, punch down, and let rest for 5 minutes. Roll out on lightly floured board into an approximately 24x10 inch rectangle.
3. 3 Brush the dough with 3 tablespoons melted butter, then sprinkle with brown sugar, cinnamon, 1 cup nuts and raisins. Roll up tightly, jelly roll style from the longer side. Place on a greased baking sheet, shape into a ring, and seal ends. Mist with warm water, cover with plastic wrap which has also been mist with water, and let rise in a warm place until doubled in size, approximately 1 hour.
4. 4 Preheat oven to 375 degrees F (190 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water; set aside.
5. 5 Just before baking, brush dough with egg mixture, sprinkle with remaining 1/2 cup walnuts. Bake in preheated for 20 to 25 minutes. This is a dense ring and if it browns too quickly, just cover with foil and continue to bake.

By Marylyn Pisseri

Ingredients

• ✓ bread flour
• water
• butter
• egg
• egg yolk
• milk powder
• instant mashed potato flakes
• white sugar
• salt
• active dry yeast
• cherry pie filling
• poppyseed filling
• butter

Instructions

1. 1 Place water, softened butter, egg, egg yolk, milk powder, potato flakes, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Check dough after 5 minutes of mixing, adding 1 to 2 tablespoons of water if necessary.
2. 2 When the cycle is complete, spoon out dough with tablespoon and roll into walnut sized balls. Place 2 inches apart on a lightly greased cookie sheet. Cover and let rise until doubled, about 1 hour.
3. 3 Flatten balls slightly with the palm of your and make a depression in center with your thumb. Fill with 1 tablespoon of filling. Cover and let rise for about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
4. 4 Bake in preheated oven for 13 to 15 minutes, until lightly browned. Remove from oven and brush with melted butter. Cool on wire rack.

By Amy

Ingredients

• ✓ bread flour
• milk
• sugar
• salt
• shortening
• active dry yeast
• sugar
• water
• egg
• carrot
• raisin
• cinnamon
• allspice
• clove

Instructions

1. 1 Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, salt and shortening; stir until melted. Let cool until lukewarm. 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 cooled milk mixture and egg; stir well to combine. In a separate bowl, combine carrots, raisins, 2 cups flour, cinnamon, allspice and cloves. Mix together with your fingers until carrots and raisins are coated and separated.
3. 3 Stir in the remaining flour, 1/2 cup at a time, beating well after 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. 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 1 1/2 hour.
4. 4 Deflate dough and allow to rise again until nearly doubled, about 30 minutes.
5. 5 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. (At this point, you may divide the dough into 12 pieces and form into rolls if you wish.) Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
6. 6 Bake in preheated oven until crust is golden and loaf sounds hollow when tapped.

By Bernice Smith

Ingredients

• ✓ bread flour
• powdered sugar
• vanilla extract
• milk
• butter
• cream cheese
• butter
• cinnamon
• brown sugar
• butter
• egg
• salt
• active dry yeast
• sugar
• all-purpose flour
• water
• milk

Instructions

1. 1 Mix together milk and water in a glass measuring cup for the dough. Microwave mixture until it reaches 105 degrees F to 115 degrees F (40 degrees C to 46 degrees C), 30 to 60 seconds.
2. 2 Whisk together flour, sugar, yeast, and salt in a large bowl. Add eggs, melted butter, and milk mixture. Beat with an electric mixer at medium speed until a soft dough forms and begins to pull away from sides of bowl, 3 to 5 minutes. (Dough will be sticky.) Lightly grease a bowl. Transfer dough to the bowl and turn to coat. Chill, covered, until dough is easy to handle, at least 2 hours or up to overnight.
3. 3 Grease two 9-inch round cake pans or two 8x8-inch baking pans.
4. 4 Stir together brown sugar and cinnamon in a small bowl. Punch down dough; divide in half. Roll out one portion of dough on a lightly floured surface into a 6x16-inch rectangle. (If dough springs back when rolling, let rest for 5 to 10 minutes.) Spread 2 tablespoons softened butter over the dough. Sprinkle half of the cinnamon-brown sugar mixture over butter; gently pat mixture so it adheres to the dough.
5. 5 Starting on a long side, roll up dough and pinch along seam to seal. Slice dough log into 16 (1-inch-thick) pieces. Put rolls, cut sides down, in one of the prepared pans. Repeat with the remaining dough, cinnamon-sugar, and softened butter. Let rise, covered, in a warm place until rolls nearly double in size, about 30 minutes.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake until rolls until golden brown, 17 to 22 minutes. Cool in pan on a wire rack 10 minutes.
8. 8 Meanwhile for the icing, beat cream cheese, softened butter, milk, and vanilla with an electric mixer at medium speed until creamy, 1 to 2 minutes. Gradually beat in powdered sugar until smooth. Drizzle rolls with icing and serve warm.

By dinehaus

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
• instant yeast
• salt
• water
• olive oil
• yellow onion
• kosher salt
• bread crumb
• poppy seed
• green onion
• cayenne pepper

Instructions

1. 1 Combine bread flour, yeast, salt, and water for dough in a bowl. Stir with a wooden spoon and mix until a very wet, soft, and sticky dough forms. Cover and leave at room temperature for at least 12 hours.
2. 2 When ready to make the bialys, heat olive oil for filling in a skillet over medium heat. Add onion and salt and cook, stirring occasionally until onion softens, sweetens, and turns golden brown, about 10 minutes. Turn off the heat and add bread crumbs, 2 teaspoons poppy seeds, green onion, and cayenne pepper. Stir to combine and cool down until needed.
3. 3 Uncover dough; it should be bubbly. Scrape it away from the sides of the bowl with a spatula and transfer onto a floured work surface. Dust a little flour over top and gently press dough with your hands to flatten. Divide it into 8 equal portions and roll each into a ball, using a bit of flour as needed. Stretch each ball gently and tuck dough under the bottom; place on a baking sheet lined with generously floured parchment paper or a silicone liner (such as Silpat®). Dust the tops with flour and carefully cover with a dish towel; let proof until just about doubled in size, 45 to 60 minutes.
4. 4 Preheat the oven to 500 degrees F (260 degrees C).
5. 5 Flour your fingers and pick up one dough ball. Press and pull on the center to form it into a ring shape; the center of the dough will be thin and the edges will be thicker. Make sure the centers are very thin but be careful not to tear them open. Repeat with remaining balls.
6. 6 Fill the center of each with no more than a rounded teaspoon of onion-poppy seed filling, then gently press the filling up the sides toward the outer rings. (You will have extra filling.) Spray bialys with some cold water and sprinkle poppy seeds over top.
7. 7 Bake in the center of the preheated oven until puffed and nicely browned, about 12 minutes. Transfer to a wire rack and cool for about 20 minutes before serving.

By John Mitzewich