Type what you have

Ingredients

• ✓ bread flour
• semolina flour
• kosher salt
• water
• honey
• ricotta cheese
• water
• white sugar
• semolina flour
• egg yolk
• candied orange peel
• vanilla extract
• cinnamon
• butter
• lard
• confectioners sugar

Instructions

1. 1 Make the dough: Mix bread flour, semolina flour, and kosher salt together in a large bowl. Mix in water and honey; the dough will be very dry, like pasta. If there is still dry flour after a few minutes of mixing, add up to 2 teaspoons more water to ensure all flour is moistened.
2. 2 Turn dough out onto a work surface and knead for a few minutes until smooth, firm, and not tacky. While you want a firm dough, it must still be workable. Divide dough into four pieces and flatten. Cover dough with plastic wrap when not working with it. Run each piece through a pasta machine on its widest setting a dozen or so times, folding it in half and rotating the sheet 45 degrees each time (see Tips). Dust with flour very sparingly, only if needed to prevent tearing. Repeat with remaining dough pieces. Wrap dough in plastic wrap and refrigerate for 2 hours.
3. 3 Meanwhile, make the filling: Blend ricotta cheese in a food processor until smooth. Bring water to a boil in a saucepan, then stir in sugar. Sift in semolina flour, whisking to avoid clumping; it will immediately thicken up. Reduce the heat to low, fold in blended ricotta, and cook for 2 more minutes, stirring constantly.
4. 4 Remove from the heat and transfer filling to the food processor. Add egg yolks, one at a time with the processor running, until fully combined. Add orange peel, vanilla, and cinnamon, then pulse to mix. Transfer filling to a bowl and cool to room temperature. Cover with plastic wrap and refrigerate.
5. 5 Divide each dough piece into four smaller pieces and cover with plastic wrap. Place clean kitchen towels over a work surface so you can lay each sheet of dough on the towels while you roll out the remaining sheets.
6. 6 Run each piece of dough through a pasta machine on progressively smaller settings until dough is as thin as possible. After running it through the machine, stretch each sheet as wide as you can without tearing. Dough sheets should stretch to three times their original width and be so thin you can see through them.
7. 7 Melt butter and lard in a saucepan. Place a sheet of parchment paper onto a work surface, and place the first sheet of pastry onto the parchment. Brush pastry with butter mixture. Place the second sheet above the first, overlapping 1/2 inch or so. Roll sheets up into a tight cylinder, leaving about 1 inch to overlap the next sheet. Place the third dough sheet onto the parchment, overlapping the second sheet, and brush with butter mixture. Continue rolling up the log of dough, repeating until all dough pieces are brushed with butter mixture and rolled. Wrap dough log in the parchment sheet, then wrap entirely with plastic wrap. Refrigerate for 2 hours.
8. 8 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Transfer chilled filling to a pastry bag or a 1-gallon zip-top bag with the corner snipped off.
9. 9 Cut dough log into 1/2-inch slices; you should have 16 to 20 pieces. Holding it in both hands, use your thumbs to flatten each slice from the center outwards, then shape it into a cone. Pipe some filling into the center, close partially, and repeat to form remaining pastries.
10. 10 Bake in the preheated oven until dough turns golden brown and starts to peel back from the pastries, 20 to 30 minutes, basting a couple of times with any leftover butter mixture if desired. Serve warm pastries dusted with confectioners' sugar.

By popperdoogles

Ingredients

• ✓ bread flour
• cocoa powder
• baking powder
• salt
• butter
• shortening
• brown sugar
• white sugar
• egg
• vanilla extract
• peppermint extract
• egg yolk
• dark chocolate chip

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Combine flour, cocoa, baking powder, and salt together in a bowl.
2. 2 Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat the whole egg into the butter mixture until completely blended, then beat in the vanilla extract and peppermint extract with the egg yolk. Mix the flour mixture into the wet ingredients until just incorporated. Fold in the chocolate chips, mixing just enough to evenly combine. Scoop up the dough by heaping teaspoons and roll into 1/2-inch balls. Place 2 inches apart onto ungreased baking sheets.
3. 3 Bake in the preheated oven until the edges of the cookies become firm (the center will be slightly soft), about 10 minutes. Cool on the baking sheets for 10 minutes before removing to cool completely on a wire rack.

By Brenda Michelle Ratliff

Ingredients

• ✓ bread flour
• shortening
• brown sugar
• baking soda
• baking powder
• cinnamon
• ginger
• nutmeg
• vanilla extract
• pumpkin puree
• egg

Instructions

1. 1 Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine shortening, brown sugar, flour, baking soda, baking powder, cinnamon, ginger, nutmeg, vanilla pumpkin and eggs. Mix until smooth. Spread evenly in pan and bake for 25 minutes. Frost with cream cheese frosting when cooled.

By SPLACE

Ingredients

• ✓ bread flour
• cinnamon
• salt
• baking soda
• brown sugar
• butter
• white sugar
• egg
• egg yolk
• milk
• vanilla extract
• white chocolate chip
• pecan
• caramel

Instructions

1. 1 Whisk flour, cinnamon, salt, and baking soda together in a bowl. Mix brown sugar, butter, and white sugar together in a separate bowl; add egg, egg yolk, milk, and vanilla extract; stir until well mixed.
2. 2 Slowly stir flour mixture into butter-sugar mixture until dough is thoroughly combined; fold in white chocolate chips and pecans. Refrigerate dough until chilled, at least 30 minutes.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Scoop dough by rounded tablespoons onto a baking sheet.
5. 5 Bake in the preheated oven for 7 minutes; rotate baking sheet and continue baking until cookies are golden brown, about 8 minutes more. Transfer cookies to a wire rack to cool completely.
6. 6 Place caramels in a microwave-safe bowl; heat in microwave until melted, 30 seconds to 1 minute. Drizzle melted caramel over cooled cookies.

By MrsWilliams

Ingredients

• ✓ bread flour
• potato flake
• water
• milk
• butter
• egg
• sugar
• active dry yeast
• sugar
• cinnamon
• butter

Instructions

1. 1 In a small bowl, dissolve potato flakes in boiling water. Let stand until lukewarm, about 15 minutes.
2. 2 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Manual cycle; press Start. The mixing and first rise of the dough will be completed in the bread machine.
3. 3 When Dough/Manual cycle is finished, remove dough and briefly knead on a floured board. Divide dough into 3 round loaves and place in three lightly greased 8 inch pie pans. Cover and let raise until doubled in size, about 60 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. 4 In a small bowl, combine 3 tablespoons sugar with 1/2 teaspoon cinnamon. Brush risen loaves with melted butter and sprinkle with cinnamon sugar mixture.
5. 5 Bake in preheated oven for 20 minutes, or until golden brown.

By Oaksfan

Ingredients

• ✓ bread flour
• cake flour
• salt
• white sugar
• butter
• water
• lemon juice

Instructions

1. 1 In a large bowl, stir together the cake flour, bread flour, salt and white sugar. Stir in the chunks of butter so that each one is completely coated in flour. Combine the cold water and lemon juice; stir into the bowl while lightly tossing the ingredients to moisten them evenly. Gather the dough into a ball.
2. 2 On a lightly floured surface, roll out the dough into a rectangle about 1/2 inch thick. Keep the edges as square as possible. The dough will look terrible, but don't worry, it will shape up. Fold the dough into thirds like a business letter, wrap in plastic wrap and refrigerate for at least 30 minutes.
3. 3 Place the dough on the floured work surface and turn at a 90 degree angle from the last time you rolled it out. Roll again into a rectangle again and fold into thirds. If the dough is still cold and manageable, rotate and roll again, then fold into thirds, or refrigerate and continue in 30 minutes. Finish by rolling the dough out to the size of a baking sheet. Place on a lightly floured baking sheet and wrap in plastic. refrigerate for at least 30 minutes before using.
4. 4 To use, roll out dough to 1/4 inch thickness and cut into shapes with a sharp knife. Use as directed in recipes calling for puff pastry, or alternatively, enclose desired fillings and bake in a preheated 400 degrees F (200 degrees C) oven until puffed and golden brown.

By Frances Crouter

Ingredients

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

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 6 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 2 sticks butter in half lengthwise and place 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 a 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 Cut dough in half lengthwise using a pastry wheel or pizza cutter. Dust one piece with flour and roll out to a rectangle about 1/4 to 1/8 inch thick. Starting from one corner, cut the dough diagonally crosswise into 8 triangles using a pastry wheel. Starting with the bottom end of each triangle, roll each up toward the tip to form the croissant with the seam at the bottom. If necessary, use a bit of water to seal the tip to the rolled croissant.
11. 11 Repeat with the other half of the dough.
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 egg wash. Place in a warm area to allow them to rise, about 45 to 60 minutes.
13. 13 Preheat the oven to 400 degrees F (200 degrees C). Brush croissants gently but thoroughly again with egg wash.
14. 14 Bake in the preheated oven until beautifully browned, about 25 minutes. Transfer to a cooling rack. Cool to room temperature before serving.

By John Mitzewich

Ingredients

• ✓ bread flour
• white sugar
• milk
• active dry yeast
• egg
• vegetable oil
• salt
• water
• sesame seed

Instructions

1. 1 Whisk milk and sugar together in a large mixing bowl until sugar is dissolved. Stir in yeast, and let stand until a frothy layer forms on the milk, about 10 minutes. Stir in flour, most of the beaten eggs (reserve about 1 tablespoon of egg in a small bowl for later), vegetable oil, and salt; mix well until thoroughly combined.
2. 2 Turn dough out onto a well-floured work surface, and knead until smooth and elastic, about 10 minutes. The dough should be slightly sticky. Place the dough into a large oiled bowl, cover with a damp cloth or plastic wrap, place the bowl in a warm spot, and let rise until doubled, 2 to 3 hours.
3. 3 Line a baking sheet with parchment paper.
4. 4 Remove dough from the bowl, and knead it briefly to punch down, about 1 minute. Roll dough out into a rope, and cut it into 12 equal-sized pieces. Roll each piece into a ball, and use your fingers to flatten each ball into a disk about 5 to 6 inches in diameter.
5. 5 Place about 2 tablespoons of your favorite bun filling in the center of the dough circle, and bring the edges of dough up over the filling. Pinch and twist the top together to seal in filling. Make sure there are no open spots. Place each filled bun seam-side down on the parchment paper while you finish making the rest of the buns. Cover the filled buns with plastic wrap, and let them rise for 30 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Beat reserved beaten egg with water until combined; brush the top of each bun with egg wash and sprinkle a few sesame seeds on top.
7. 7 Bake buns in the preheated oven until the tops are browned and shiny, turning the baking sheet around halfway through baking, for 20 to 30 minutes. Serve warm.

By GAUSSSHAWN

Ingredients

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

Instructions

1. 1 Make dough: Combine water, sugar, and yeast in a large bowl. Let rest until foamy, about 5 minutes.
2. 2 Add 2 cups flour, 1 tablespoon melted butter, and salt to yeast mixture. Stir with a wooden spoon until a very wet sticky dough forms.
3. 3 Dust work surface with remaining 1/2 cup flour. Turn dough out onto the floured surface. Knead, folding in excess flour as needed, until dough is soft, slightly sticky, and elastic. Place into a greased bowl, cover, and let rise in a warm place until doubled in volume, about 1 1/2 hours.
4. 4 Make seasoned sugar: Mix together sugar and most of the sea salt in a bowl. Taste and add remaining salt if desired.
5. 5 Grease a 12-cup muffin tin with remaining 1 tablespoon melted butter. Spoon some of the seasoned sugar into each cup and shake to coat. Turn tin over and return excess sugar to the bowl. Set the muffin tin aside until needed.
6. 6 Transfer dough onto a floured surface and press into a rough rectangle. Roll dough into a rectangle about 1/8- to 1/4-inch thick. Grate 1 stick ice-cold butter over dough, leaving a 1-inch border. Flatten butter using lightly floured hands. Fold rectangle widthwise into thirds. Press gently to square out the edges, then place onto a silicone-lined baking sheet. Wrap in plastic and refrigerate for 30 minutes.
7. 7 Roll dough into a large rectangle again, pulling and stretching the corners as needed. Grate remaining stick ice-cold butter over the surface. Pat down with floured fingers and fold into thirds. Roll back out into a rectangle and fold into thirds. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 1 hour.
8. 8 Preheat the oven to 375 degrees F (190 degrees C).
9. 9 Sprinkle a generous amount of seasoned sugar onto your work surface. Place dough onto sugar and sprinkle more sugar on top. Roll into a large rectangle about 1/8- to 1/4-inch thick, turning and topping with sugar between rolls.
10. 10 Use a pizza cutter to trim away uneven edges. Cut dough into 12 equal squares. Sprinkle more sugar on top. Lightly pinch each pastry into a crown shape by bringing all four corners to the center; place into the prepared muffin cups. Sprinkle more sugar on top. Let rest for 10 minutes.
11. 11 Bake in the preheated oven until browned and puffed, 25 to 30 minutes. Transfer pastries to a cooling rack while still hot. Let cool for 15 minutes before serving.

By John Mitzewich

Ingredients

• ✓ bread flour
• white sugar
• water
• yeast
• all-purpose flour
• salt
• sesame seed
• cinnamon
• orange
• tahini

Instructions

1. 1 Combine 1 teaspoon sugar, 1/4 cup water, and yeast together in a small bowl. Stir well with a fork.
2. 2 Sift bread flour and all-purpose flour together in a mixing bowl. Add salt and blend. Pour in yeast mixture. Start adding remaining water gradually; mix until dough comes together. Place dough on a flat work surface and knead until soft and smooth, about 15 minutes.
3. 3 Transfer dough to a lightly greased bowl and cover. Place it a warm spot and let it rise for 45 minutes.
4. 4 In the meantime, prepare the filling. Add remaining sugar, sesame seeds, cinnamon, and orange zest to the tahini. Mix well.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
6. 6 Flatten dough gently and cut into 8 equal pieces. Keep dough covered as you work with 1 piece at a time.
7. 7 Roll out 1 piece of dough into a 6-inch disk. Place 2 tablespoons of the filling in the middle, gather up the edges in the center, and pinch to seal. Press down to flatten; roll back out into a 6-inch disk. Roll disk into a log about 12 inches long. Cut in half and stretch each piece out to make it a little longer. Roll in both ends towards the center, creating an 'S' shape. Fold 1 spiral over the other and flatten with your palm. Roll out slightly; transfer to the prepared baking sheet.
8. 8 Repeat step 6 with remaining dough and filling, making 16 hand pies in total. Keep finished pies loosely covered so they rise slightly while you finish the rest.
9. 9 Bake in the preheated oven until golden brown, about 18 minutes.

By Aphrodite

Ingredients

• ✓ bread flour
• cocoa powder
• salt
• white chocolate chip
• bittersweet chocolate
• butter
• egg
• sugar
• irish stout beer
• semi-sweet chocolate chip
• irish cream liqueur
• dark chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking pan with nonstick aluminum foil.
2. 2 Whisk flour, cocoa powder, and salt together in a medium-sized bowl until evenly combined. Set aside.
3. 3 Fill the bottom of a double boiler halfway with water and bring to a simmer, about 5 minutes; reduce heat to lowest setting. Add white chocolate chips, bittersweet chocolate, and butter to the top of the double boiler and heat, stirring constantly, until melted, about 5 minutes. Remove from heat.
4. 4 Beat eggs and sugar together in a large mixing bowl using an electric mixer until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined. Beat in flour mixture. Whisk stout beer in to create a thin batter. Drop semi-sweet chocolate chips evenly on top, allowing some to sink in.
5. 5 Pour batter into the prepared pan.
6. 6 Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out almost clean, 30 to 40 minutes.
7. 7 Allow brownies to cool for 1 hour at room temperature.
8. 8 Pour Irish cream liqueur into a small saucepan and heat until simmering, about 3 minutes; do not boil. Place dark chocolate chips in a bowl and pour heated Irish cream liqueur on top. Stir until evenly melted. Allow ganache to cool and thicken, about 10 minutes.
9. 9 Pour ganache over the cooled brownies and spread evenly over the top. Refrigerate brownies until ganache is set, at least 1 hour.

By wdtrap

Ingredients

• ✓ bread flour
• all-purpose flour
• baking powder
• baking soda
• sea salt
• water
• cornstarch
• butter
• white sugar
• brown sugar
• yogurt
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Whisk both flours, baking powder, baking soda, and salt together in a medium bowl. Mix water and cornstarch together in a small bowl.
3. 3 Combine butter and both sugars in a large bowl; beat with an electric mixer until smooth and creamy. Mix in cornstarch mixture, then add yogurt and vanilla and beat thoroughly. Add dry ingredients in small batches, beating well after each addition.
4. 4 Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 3 to 4 minutes before removing to a wire rack to cool completely, about 10 more minutes.

By Reima

Ingredients

• ✓ bread flour
• butter
• white sugar
• cocoa powder
• cornstarch
• white sugar
• butter
• milk
• egg yolk
• egg white
• vanilla extract
• chocolate liqueur
• semisweet chocolate chip
• raspberry

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Thoroughly grease the the bottom and sides of four ramekins with the tablespoon of butter. Coat with sugar, tipping out any excess. If desired, place a raspberry and a drizzle of chocolate as a "surprise" at the bottom of each cup.
2. 2 Combine the cocoa powder, cornstarch, and a tablespoon of the sugar; set aside. Mix the butter and flour to form a paste. Lightly whisk one egg yolk in a heatproof bowl.
3. 3 Heat the milk to the boiling point in a heavy saucepan; whisk in the flour-butter mixture until it melts. Gradually pour the hot milk into the egg yolk in a steady stream, whisking constantly. Return the mixture to the saucepan and bring the custard to a simmer over low heat, stirring constantly with a wooden spoon or spatula.
4. 4 Cook and stir the custard until it thickens, about 1 minute. Remove from the heat, stirring occasionally to keep it smooth. Combine the three remaining egg yolks with the vanilla, liqueur, and the sugar-cocoa-cornstarch mixture. Whisk in the warm custard, cover, and set aside. (The custard can be made ahead of time up to this point and refrigerated for a day before proceeding with the recipe.)
5. 5 About 35 minutes before serving, whip the egg whites until they are thick and foamy and have quadrupled in volume. Gradually mix in the remaining 3 tablespoons of the sugar, whipping until the egg whites are stiff but not dry. Fold 1/3 of the meringue into the custard to lighten it, using a whisk or rubber spatula. Fold in the remaining meringue.
6. 6 Immediately transfer the souffle batter into the prepared ramekins, making a smooth mound slightly above the rim of each ramekin. (If you have a piping bag, you may pipe the mixture into the ramekins.) Bake at once in the preheated oven for 20 to 25 minutes, or until the souffles have risen and the edges are set. Serve hot, with raspberry sauce and fresh raspberries to garnish, if desired.

By The_Tattooed_Chef

Ingredients

• ✓ bread flour
• gold sparkling sugar
• green sparkling sugar
• purple sparkling sugar
• milk
• vanilla extract
• butter
• confectioners' sugar
• pecan
• egg
• vanilla extract
• cinnamon
• brown sugar
• white sugar
• cream cheese
• egg
• sugar
• active dry yeast
• water
• salt
• butter
• white sugar
• sour cream

Instructions

1. 1 Make dough: Combine sour cream, 1/3 cup sugar, butter, and salt in a large saucepan over medium-low heat. Cook and stir until butter melts, about 5 minutes. Remove from heat; let mixture cool to 100 to 110 degrees F (38 to 43 degrees C), about 15 minutes.
2. 2 Stir together water, yeast, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand until creamy, about 5 minutes.
3. 3 Combine sour cream mixture, 2 cups bread flour, yeast mixture, and eggs in the bowl of a heavy-duty electric stand mixer fitted with the paddle attachment. Beat at medium speed until smooth, about 1 minute. Reduce speed to low; gradually add 4 more cups flour, beating until dough comes together.
4. 4 Turn dough out onto a surface dusted with 1/4 cup flour. Knead, gradually adding remaining 1/2 cup flour, 2 tablespoons at a time, until smooth and elastic, about 10 minutes. Dough should be tacky but release easily from surface.
5. 5 Place dough in a well-greased bowl; turn to grease the top. Cover; let rise in a warm place until doubled in size, 45 minutes to 1 hour.
6. 6 Meanwhile, prepare filling. Beat together cream cheese, sugars, cinnamon, and vanilla in a large bowl with an electric mixer on medium speed until smooth. Beat in egg until combined. Set aside.
7. 7 Gently punch dough down; divide in half. Roll 1 portion out into a 22x12-inch rectangle on a lightly floured surface. Keep the other portion covered. Spread 1/2 of the filling over rectangle, leaving a 1-inch border. Sprinkle with 1/2 cup pecans. Carefully roll up, starting from a long edge.
8. 8 Place roll, seam-side down, on a parchment paper-lined baking sheet. Bring the ends of roll together to form a ring. Moisten the ends with water; pinch together to seal. Repeat with remaining dough, filling, and pecans. Cover and let rise in a warm place until doubled in size, 45 minutes to 1 hour.
9. 9 Preheat the oven to 350 degrees F (175 degrees C). Uncover dough rings.
10. 10 Bake in the preheated oven until cakes are a deep golden brown, about 25 minutes. Cool cakes completely on wire racks, about 1 hour 30 minutes.
11. 11 Make glaze: Stir together confectioners' sugar, melted butter, and vanilla in a large bowl. Mix in milk until combined. Add additional milk if needed, 1 teaspoon at a time, until pourable but still opaque.
12. 12 Pour glaze evenly over cakes. Sprinkle with sparkling sugars, alternating colors to form bands.

By Smart Cookie

Ingredients

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

Instructions

1. 1 Place the warm water in a small bowl, and sprinkle the yeast over the top. Let stand until yeast has dissolved and is foamy, about 15 minutes.
2. 2 Measure flour into a large bowl. Make a well in the center, and pour in the yeast mixture and cold water. Use a sturdy spoon to mix it together until sticky and difficult to stir, but nevertheless thoroughly combined. Cover and allow to ferment for 24 hours in the refrigerator before using.
3. 3 Store in the refrigerator for up to 2 weeks. To use, rinse a measuring cup in cool water, scoop out the amount of starter needed, and bring to room temperature.

By THYCOOK

Ingredients

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

Instructions

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

By John Mitzewich

Ingredients

• ✓ bread flour
• all-purpose flour
• salt
• sugar
• instant yeast
• water
• olive oil
• rosemary
• parmesan cheese

Instructions

1. 1 Stir together both flours and salt in a large, stoneware bowl. Make a well in the center of the flour mixture; sprinkle sugar and yeast into the well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes.
2. 2 Pour 2 tablespoons oil into the well. Stir the center of the mixture with a wooden spoon, gradually widening the are you are stirring to incorporate all the flour.
3. 3 Turn dough out onto a floured surface, and knead just until smooth. Keep the dough soft.
4. 4 Pour 1/2 teaspoon oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover and let rise until doubled, 30 to 45 minutes.
5. 5 Grease a baking sheet with 1 teaspoon oil.
6. 6 Punch the dough down and transfer to the prepared baking sheet. Gently press dough out to a thickness of about 1/2 inch.
7. 7 Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with rosemary and Parmesan cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled in size, 20 to 25 minutes.
8. 8 Turn the oven to 375 degrees F (190 degrees C). Bake the focaccia until browned on top, 20 to 25 minutes. Remove from the pan, and cool on a wire rack. Serve warm.

By Jack D

Ingredients

• ✓ bread flour
• yeast
• salt
• sugar
• dry milk powder
• margarine
• water

Instructions

1. 1 Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.
2. 2 Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.
3. 3 Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.
4. 4 Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done.

By Flute

Ingredients

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

Instructions

1. 1 Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Close the lid, select the Dough cycle, and press Start.
2. 2 When the machine signals the end of the cycle, remove the dough and knead into a tight ball on a lightly floured surface. Let rest for about 15 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Stretch the dough out to fit your desired pizza pan. Let rise for about 20 minutes for a thicker crust.
4. 4 Top with sauce, cheese and desired pizza toppings. Bake for 10 to 20 minutes in the preheated oven, or until the crust is lightly browned on the bottom when you lift up to take a peek.

By KATHYP100

Ingredients

• ✓ bread flour
• water
• sourdough starter discard
• olive oil
• sea salt
• water
• green olive
• cherry tomato
• rosemary
• salt

Instructions

1. 1 Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Add a little flour to the bowl of a stand mixer. Add starter mixture and allow to rise in a warm area, without direct sunlight, until doubled in size, about 2 hours.
2. 2 Attach dough hook and begin to mix the starter. Add remaining flour, 3 tablespoons oil, and 1 teaspoon salt. Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball; you may not need the full 3/4 cup. Knead dough in the mixer for 5 minutes.
3. 3 Transfer dough to a work surface and knead by hand for 5 minutes. Score and cover with a cloth. Allow to rise in a draft-free place until doubled in volume, at least 2 hours, and up to overnight.
4. 4 Lightly oil a shallow 12x16-inch baking pan. Knead dough for 5 minutes. Spread into the pan using your hands. Whisk 1 tablespoon oil and 1 tablespoon water together. Sprinkle a little bit over the focaccia. Cover with plastic wrap and let rise until doubled in height.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Push into the focaccia with your fingertips, leaving indentations about 1 1/2 inches apart. Evenly distribute olives and cherry tomatoes on top, pushing them into the dough. Sprinkle rosemary leaves and flaked salt on top. Sprinkle a little more of the oil-water mixture on top.
7. 7 Bake in the preheated oven until browned and cooked through, 20 to 25 minutes. Drizzle olive oil on top before serving.

By Buckwheat Queen

Ingredients

• ✓ bread flour
• water
• olive oil
• sugar
• salt
• garlic
• active dry yeast
• oregano
• basil

Instructions

1. 1 Combine water, olive oil, sugar, salt in pan of bread machine Add flour, then sprinkle garlic on flour. Lastly add yeast.
2. 2 Turn machine on dough cycle. As the dough mixes, sprinkle on oregano and basil until it suits you for color and taste. Let mix for about 15 to 30 minutes. Let the dough rest from 5 to 30 minutes. The longer it rests, the thicker and more tasty the crust. Meanwhile, preheat oven to 475 degrees F (245 degrees C).
3. 3 Roll out dough on a lightly floured surface. Spray a large pizza pan with nonstick cooking spray. Place dough on pan and add your choice of pizza toppings.
4. 4 Bake in preheated oven until golden brown, about 12 to 15 minutes.

By Richard Maloy

Ingredients

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

Instructions

1. 1 Dissolve yeast and sugar in water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Mix 2 cups all-purpose flour, bread flour, corn oil, and salt together in a bowl; add yeast mixture and knead on a work surface using about 1/2 all-purpose flour until well mixed. Let dough rise in a warm area until doubled in size; about 2 hours.

By Jacob Hinchman

Ingredients

• ✓ bread flour
• potato
• water
• active dry yeast
• sugar
• olive oil
• salt
• tomato
• black olive
• water
• oregano

Instructions

1. 1 Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse under cold running water.
2. 2 Peel potato; mash in a large bowl with a fork. Pour in flour and mix well with your fingertips. Rub together until mixture is even and free of lumps.
3. 3 Combine 1 cup water, yeast, and sugar in a bowl. Mix well and let stand until frothy, about 5 minutes. Stir in 5 tablespoons olive oil.
4. 4 Pour yeast mixture over flour mixture; mix, adding remaining 1 cup water a little at a time, until a soft dough forms. Mix in 1 tablespoon salt.
5. 5 Knead dough on a clean work surface until smooth and soft, 8 to 10 minutes. Transfer dough to a greased bowl. Cover with a damp cloth; let rise in a warm place until doubled, about 2 hours.
6. 6 Grease a large rimmed baking sheet with 2 tablespoons olive oil. Place dough on the baking sheet; stretch into the corners. Arrange tomatoes and olives over dough.
7. 7 Mix remaining 1 tablespoon olive oil and 2 tablespoons water together in a bowl. Brush mixture over dough. Sprinkle remaining 1 tablespoon salt on top. Cover with a damp cloth; let rise for 30 minutes.
8. 8 Preheat oven to 400 degrees F (200 degrees C).
9. 9 Bake focaccia on the lower rack of the preheated oven for 15 minutes. Lift up with a fork to check bottom is golden brown. Transfer to the middle rack and bake until top is golden, 10 to 15 minutes more. Sprinkle oregano on top.

By Alemarsi

Ingredients

• ✓ bread flour
• active dry yeast
• honey
• water
• parmesan cheese
• olive oil
• italian seasoning
• salt
• butter
• garlic salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line baking pans with parchment paper.
2. 2 Dissolve yeast and honey in warm water in the bowl of a stand mixer. Let sit until creamy, about 10 minutes.
3. 3 Stir flour, Parmesan cheese, olive oil, 1 teaspoon Italian seasoning, and salt into the yeast mixture. Beat until smooth and the dough pulls away from the sides of the bowl. Let rest, about 5 minutes.
4. 4 Turn dough onto a lightly floured surface and pinch off about 3 tablespoons. Roll into a log shape. Place on the prepared baking sheet. Repeat with remaining dough.
5. 5 Bake in the preheated oven until just golden brown, 13 to 15 minutes.
6. 6 While breadsticks are baking, mix butter, garlic salt, and remaining Italian seasoning together.
7. 7 Brush butter mixture onto the breadsticks and continue to bake until golden brown, about 3 minutes more.

By christina fightmaster

Ingredients

• ✓ bread flour
• water
• yeast
• sugar
• olive oil
• salt

Instructions

1. 1 Mix together water, yeast, and sugar in the bowl of a stand mixer until sugar is dissolved. Add bread flour, olive oil, and salt. Knead using the dough hook attachment until dough is smooth and elastic, about 10 minutes.
2. 2 Cover dough and refrigerate, 8 hours to overnight.
3. 3 Punch dough gently to deflate. Divide into 2 pieces on a lightly floured surface. Shape into balls; cover with a damp cloth and let rest, 2 to 3 hours.
4. 4 Flatten or stretch out dough to desired thickness.

By Rob Egbert

Ingredients

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

Instructions

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

By John Mitzewich

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Stir yeast, sugar, and warm water together in a small bowl. Let stand until foamy, about 5 minutes.
3. 3 Stir 2 cups of bread flour and salt together in the bowl of a stand mixer. Add yeast mixture and 2 tablespoons of olive oil; beat with dough hook on medium speed until dough is soft and slightly tacky, about 8 minutes, adding up to 3 tablespoons more flour, 1 tablespoon at a time, mixing after each addition.
4. 4 Cover and let rise at room temperature until doubled in volume, at least 1 hour or up to 2 hours. (Alternatively, cover and let rise in the refrigerator overnight.)
5. 5 Preheat the oven to 475 degrees F (245 degrees C) with oven rack positioned in lower third. Turn dough out onto a lightly floured work surface. Shape into a round and roll into a thin crust. Place on a large parchment-lined baking sheet or pizza pan.
6. 6 Top with desired pizza sauce and toppings. Brush edges with remaining 1 tablespoon oil.
7. 7 Bake in preheated oven until crust is golden and cheese is melted bubbly, about 12 to 15 minutes.
8. 8 Serve and enjoy.

By Phyllis

Ingredients

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

Instructions

1. 1 In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
2. 2 Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
3. 3 Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
4. 4 While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
5. 5 Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
6. 6 Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.

By MARBALET

Ingredients

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

Instructions

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

By John Mitzewich

Ingredients

• ✓ bread flour
• water
• milk powder
• sugar
• salt
• parmesan cheese
• italian seasoning
• margarine
• yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
2. 2 Select the Medium Crust and Basic/White Bread settings, and press Start.

By Kathy Kauffman