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Ingredients

• ✓ instant dry yeast
• all-purpose flour
• sugar
• salt
• water
• olive oil
• garlic salt
• parmesan cheese
• basil

Instructions

1. 1 Whisk together 3 cups flour, sugar, yeast, and salt in a mixing bowl. Add warm water and mix well. If dough is too sticky, mix in another 1/2 cup flour.
2. 2 Oil a bowl. Fill another, larger bowl halfway with hot water.
3. 3 Turn dough onto a floured surface and knead until smooth. Form into a ball and place in the oiled bowl, turning to coat all sides with oil. Place the oiled bowl in the bowl of hot water. Cover and let rise until doubled in size, about 1 hour.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Oil a 9x13-inch baking pan.
5. 5 Turn dough out onto a floured surface and let rest for 5 minutes. Transfer dough to the prepared baking pan. Press and dimple with your fingers to even out the thickness and work it into the corners to fit. Brush lightly with olive oil, then sprinkle with garlic salt, Parmesan cheese, and finally basil.
6. 6 Bake in the preheated oven until deep golden brown, 25 to 30 minutes. Cut into 8 squares.

By Gloria

Ingredients

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

• ✓ instant dry yeast
• white bread flour
• kosher salt
• milk
• white sugar
• butter
• egg
• semolina

Instructions

1. 1 Place flour in a large bowl. Sprinkle yeast on one side of flour and salt on other side. Add milk, sugar, butter, and egg; stir to make a soft dough.
2. 2 Turn dough out onto a lightly floured surface; knead until soft, smooth, and stretchy, about 10 minutes.
3. 3 Place dough into a large oiled bowl. Cover and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Deflate dough; divide into 16 pieces. Press each dough piece into English muffin rings; sprinkle both sides with semolina. Let rest 30 minutes.
5. 5 Preheat a griddle to 400 degrees F (200 degrees C) or a heavy skillet over low heat. Cook muffins on the preheated griddle or skillet until an instant-read thermometer inserted into centers reaches 200 F (93 degrees C), 7 to 10 minutes per side.

By SER

Ingredients

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

Instructions

1. 1 Whisk bread flour, water, and milk for starter together in a small saucepan until very smooth. Place over medium-low heat and cook, stirring often, until very thick and just about to bubble. If you want to check, it should be at least 150 degrees F (65 degrees C). Pull off the heat and transfer into a measuring cup; you will need exactly 1/2 cup. Let cool to room temperature, about 30 minutes.
2. 2 Prepare dough: Combine bread flour, cooled starter, salt, sugar, yeast, warm milk, and egg in the bowl of a stand mixer fitted with the dough hook attachment. Beat on low speed until dough begins to form a ball and pull away from the sides of the bowl, scraping down the sides as needed, about 5 minutes.
3. 3 Stop the mixer and scrape dough off the hook and into the bowl. Add butter and knead on low speed until dough is slightly tacky but very smooth and elastic, scraping down the sides as needed, 10 to 12 more minutes.
4. 4 Remove dough from the bowl and shape into a smooth ball. Transfer into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Very generously butter a 9x5-inch loaf pan.
6. 6 Transfer dough to a work surface (you don't need flour.) Press and knead out all the air and shape into a 9-inch wide rectangle. Starting at one 9-inch side, roll dough lengthwise into a log. Transfer log into the prepared loaf pan with the seam down. Press on dough a bit to be sure it's evenly distributed. Cover the pan and let dough rise until it comes to just about the top of the pan, 35 to 45 minutes.
7. 7 Brush the top of the loaf with just enough milk to lightly coat the surface.
8. 8 Bake in the center of the preheated oven until the top is golden brown and the loaf is beautifully puffed up, about 35 minutes. Remove from the oven and let rest in the pan for 10 minutes. Very carefully remove bread and place on a wire rack to cool all the way to room temperature before slicing, about 1 hour.

By John Mitzewich