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Cornish Splits
Dinner European

Cornish Splits

4.4

Prep
Cook
Total

Instructions

  1. 1 In a small bowl, dissolve the yeast in the milk and add the sugar. In another bowl, sift the flour and salt together and add the cooled melted butter.
  2. 2 Add the yeast mixture to the flour mixture, and turn out onto a floured counter and knead until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to 45 minutes.
  3. 3 Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 9 inch square pan. Let them sit, covered for another 15 minutes to rise again. Preheat the oven to 425 degrees F (220 degrees C).
  4. 4 Bake for 15-20 minutes until browned and puffed. Split open and serve warm.

By Linda Jackman

Zopf (Swiss Braided Bread)
Dinner European

Zopf (Swiss Braided Bread)

4.1

Prep
20 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Dissolve yeast in warm milk in a large bowl. Let stand until creamy, about 10 minutes. Add egg yolk, butter, then 2 cups bread flour; stir well to combine. Stir in 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.
  2. 2 Divide the dough into 3 equal pieces and roll each piece into a 14-inch long cylinder. Braid the pieces together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 1 hour.
  3. 3 Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
  4. 4 Beat together egg white and water in a small bowl. Brush risen loaf with egg wash and bake in preheated oven until golden, 20 to 25.

By Victoria Marler

Knedlíky (Czech Bread Dumplings)
Dinner European

Knedlíky (Czech Bread Dumplings)

4.6

Prep
30 min
Cook
40 min
Total
220 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine warm milk, sugar, and yeast in a bowl. Let sit and bloom for about 10 minutes.
  3. 3 Add egg and kosher salt to the yeast mixture. Pour in 2 ¾ cups flour. Stir with a wooden spoon until it starts to pull away from the sides of the bowl and forms a dough.
  4. 4 Knead on a lightly floured surface until dough is smooth and slightly elastic, about 3 minutes.
  5. 5 Transfer to a lightly oiled bowl, flipping the dough to coat the top in oil. Cover and let rise in a warm spot until doubled in size, about 2 hours.
  6. 6 Transfer back to your work surface; press out the excess air and form dough into a relatively uniform ball.
  7. 7 Cut dough into two equal pieces. Form each piece into a uniform ball. Roll each ball into a tube, 2 to 2 ½ inches wide. Cover with plastic wrap or a clean kitchen towel and let proof for 20 to 25 minutes.
  8. 8 Meanwhile, bring a large pot of salted water to a steady simmer.
  9. 9 Carefully pick up a risen piece of dough and transfer to the simmering water. Bring back to a simmer. Cover tightly and let simmer for 10 minutes. Uncover, flip, and continue to simmer for another 10 minutes.
  10. 10 Transfer to a plate and poke all over with a toothpick or wooden skewer, which releases the steam from the center.
  11. 11 Use a piece of string or thread to cut into 3/4- to 1-inch dumplings. Transfer to a serving plate. Repeat Steps 9 to 11 to cook remaining dough.
  12. 12 Serve and enjoy.

By John Mitzewich

German Brotchen Rolls
Dinner European

German Brotchen Rolls

4.6

Prep
40 min
Cook
20 min
Total
180 min

Instructions

  1. 1 In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes.
  2. 2 Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.
  3. 3 Lightly oil a large mixing 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 hour. Deflate the dough, form into a round and let rise again until doubled, about 45 minutes.
  4. 4 Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes.
  5. 5 Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.
  6. 6 Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.

By MARBALET

German Rye Bread
Dinner European

German Rye Bread

3.7

Prep
Cook
Total

Instructions

  1. 1 Dissolve yeast in warm water.
  2. 2 In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
  3. 3 Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
  4. 4 Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
  5. 5 Cover dough and let rise 1 to 1 1/2 hours or until double.
  6. 6 Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
  7. 7 Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.

By MARBALET

Polish Egg Bread
Dinner European

Polish Egg Bread

4.6

Prep
40 min
Cook
35 min
Total
225 min

Instructions

  1. 1 Dissolve yeast in 1 cup lukewarm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Set aside.
  2. 2 Meanwhile, bring milk to a boil in a saucepan over medium-high heat. Remove from heat; add remaining 1 cup lukewarm water, butter, and 2 tablespoons plus 1 teaspoon salt; stir until butter melts. Stir in sugar until dissolved.
  3. 3 Cool milk mixture until lukewarm, then stir in dissolved yeast mixture.
  4. 4 Beat eggs in a separate bowl until combined; whisk in milk mixture, then gradually mix in flour.
  5. 5 Transfer dough to a floured work surface; divide in half, using a serrated knife. Shape each half into a ball; place dough balls into 2 large greased bowls. Cover with greased plastic wrap; let rise in a warm place for about 1 ½ hours.
  6. 6 Lightly grease 3 baking sheets or line with parchment paper. Turn dough balls out onto a well-floured surface. Divide each dough ball into 3 equal pieces (6 pieces total); form each piece into a ball. (Dough will be very sticky and soft at this point.) Keep covered with greased plastic wrap.
  7. 7 Working with one ball at a time, divide 1 dough ball into 3 equal pieces. Form each piece into 3 ropes; braid together and place onto half of 1 prepared baking sheet. Repeat with remaining 5 dough balls. You should be able to fit 2 braided loaves per baking sheet. Cover loaves loosely with plastic wrap; let rise for about 1 hour.
  8. 8 Preheat the oven to 325 degrees F (165 degrees C).
  9. 9 Bake in the preheated oven until hollow-sounding when tapped on top of loaves, 35 to 40 minutes. Cool before slicing.

By BOBBIELLEN1

Bavarian Pretzels
Dinner European

Bavarian Pretzels

3.6

Prep
45 min
Cook
15 min
Total
710 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix brown sugar and warm water until dissolved. Sprinkle yeast over top and let sit for 10 minutes.
  3. 3 Add melted butter and beer to the yeast mixture and whisk until combined. Add bread flour and salt. Mix and then knead with your hands or an electric mixer for a few minutes until a dough ball forms.
  4. 4 Grease a bowl with 1 teaspoon butter. Place dough in the bowl, cover, and let rise until doubled in size, about 8 hours, or overnight.
  5. 5 Punch down the dough and knead until a smooth ball of dough is formed, about 1 minute. Place back in the bowl, cover, and let rise until dough has almost doubled in size, 2 to 3 more hours.
  6. 6 Meanwhile, preheat the oven to 300 degrees F (150 degrees C). Place baking soda in an oven-safe dish. Place baking soda in the preheated oven for 1 hour. Let cool, and then whisk into a shallow bowl of 2 1/2 cups hot water until dissolved. Mixture can be strained to remove any dissolved pieces. Reserve until needed.
  7. 7 Punch down the dough and divide into 8 equal portions. Roll each one into a ball; let sit for 5 minutes.
  8. 8 To form a pretzel, roll a dough ball into a sausage shape, and then press into a small rectangle with your fingers. Fold the outside third of the dough into the center, and press flat with your fingertips, and then repeat with the edge closest to you.
  9. 9 Roll the dough into a rope 15 to 18 inches long, with the center (belly) of the rope being twice as thick as the ends. Cross the ends once or twice and fold them back over the pretzel so the ends are just past the belly. Repeat to form remaining pretzels.
  10. 10 Put on some thin, food-safe gloves and transfer a pretzel to the baking soda bath; soak for 20 to 30 seconds, gently splashing liquid over the top of the pretzel to coat. Transfer to a parchment-lined baking sheet that's been greased with cooking spray. Sprinkle the still-damp pretzel with large-grain sea salt. Repeat with remaining pretzels and let rise for 30 minutes.
  11. 11 Preheat the oven to 475 degrees F (245 degrees C). Use a razor or sharp knife to make a slash across the "belly" of each pretzel. Smaller cuts can also be made on other sides of the pretzel if desired.
  12. 12 Bake in the preheated oven until well browned, about 12 minutes. Transfer to a cooling rack and let sit for 5 to 10 minutes before serving.
  13. 13 Serve and enjoy!

By John Mitzewich

Russian Black Bread
Dinner European

Russian Black Bread

4.6

Prep
15 min
Cook
180 min
Total
195 min

Instructions

  1. 1 Place ingredients into the bread machine in order suggested by the manufacturer.
  2. 2 Use the whole wheat, regular crust setting.
  3. 3 After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

By Mary

Old World Poppy Seed Roll
Dinner European

Old World Poppy Seed Roll

4.2

Prep
20 min
Cook
30 min
Total
170 min

Instructions

  1. 1 Make the filling: Place poppy seeds into a food processor; process until seeds are ground, about 1 minute.
  2. 2 Mix poppy seeds, 3/4 cup sugar, hot milk, 1 tablespoon melted butter, and lemon juice together in a bowl until combined; cover and refrigerate while making bread. The filling will set up and thicken as it chills.
  3. 3 Make the bread: Pour warm water into a small bowl; add sugar and sprinkle yeast on top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  4. 4 Whisk flour and salt together in a bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add yeast mixture and egg yolk; stir to make a soft dough.
  5. 5 Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time. Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
  6. 6 Spread half of the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down. Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
  7. 7 Line a baking sheet with parchment paper; place filled loaves seam-side down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
  8. 8 Preheat the oven to 350 degrees F (175 degrees C). Beat egg white in a bowl until frothy; brush loaves with beaten egg white.
  9. 9 Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove loaves from the oven and cover with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

By Linda

Latvian Piragi
Dinner European

Latvian Piragi

3.5

Prep
45 min
Cook
50 min
Total
175 min

Instructions

  1. 1 Combine 2 cups flour, sugar, salt, and yeast for dough in a large mixing bowl; stir until well combined. Cut in butter with a fork until mixture resembles coarse cornmeal. Add warm water and beat on medium speed for 2 minutes.
  2. 2 Add eggs and 1 cup flour; mix until combined and thick. Stir in remaining 2 cups of flour, 1/2 cup at a time, until the dough comes together.
  3. 3 Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover with a damp towel and let rest for 20 minutes. Punch dough down, cover, and let rise until double in size, 1 to 1 1/2 hours.
  4. 4 While the dough is rising, cook bacon for filling in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, 7 to 10 minutes. Remove bacon to a paper towel-lined plate. Drain and discard all but 1 tablespoon grease from the pan.
  5. 5 Add onion to the bacon grease and sauté over medium heat until softened, about 5 minutes. Remove from the heat. Combine onion and bacon in a bowl, season with salt and pepper, and set aside until dough has risen.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C). Spray two large baking pans with cooking spray. Place beaten eggs in a bowl.
  7. 7 Divide dough into 3 pieces, then divide each piece into about 12 balls. Roll each ball to pizza dough-thickness. Use a small spoon to scoop some onion-bacon mixture into the center. Brush egg wash on the dough around the filling, then fold the edges/corners up and over the filling. Place piragi in the prepared baking pans with the seams facing down, and brush the tops with egg wash.
  8. 8 Place one pan in the preheated oven and bake for 5 minutes. Remove from the oven and brush the tops with more egg wash. Return to the oven and bake until golden brown, about 20 more minutes.
  9. 9 Repeat to bake remaining piragi.

By Nick Gibietis

Kraut Bierocks
Dinner European

Kraut Bierocks

4.6

Prep
45 min
Cook
60 min
Total
105 min

Instructions

  1. 1 To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
  2. 2 To Make Filling: Meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. Drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. Add cheese and cook, stirring, until cheese is melted.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Flatten a piece of dough. Place large spoonful of meat filling onto dough and fold over to form a round bun. Lay folded-side-down in a lightly greased 9x13 inch baking dish. Repeat with remaining dough and filling.
  5. 5 Bake in preheated oven for 20 minutes, or until golden brown.

By Kim Van Pelt

Taylor's Piroshki
Dinner European

Taylor's Piroshki

4.6

Prep
30 min
Cook
30 min
Total
105 min

Instructions

  1. 1 To make the filling: Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain. Stir in onion; cook and stir until onion has softened. Season with salt, pepper, and dill weed to taste. Allow to cool before using.
  2. 2 Meanwhile, to make the dough: Dissolve yeast in warm water and place in a warm location until frothy, about 10 to 15 minutes. Warm milk in a medium saucepan over low heat; gently whisk in eggs, oil, sugar, and salt. Remove from heat.
  3. 3 Place 1/2 of the flour in a large mixing bowl and gradually stir in the milk mixture. Add yeast solution alternately with remaining flour, stirring after each addition; mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume, about 30 to 60 minutes.
  4. 4 Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
  5. 5 Fill the center of each disk with a heaping tablespoon of cooled beef mixture. Fold disks over the mixture and firmly pinch the edges to seal. Arrange on a flat surface and allow to sit for approximately 10 minutes.
  6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Lower piroshki carefully into the hot oil in batches. Fry until golden brown on one side, about 3 to 4 minutes; gently turn and fry the other side. Transfer to a paper towel-lined plate to drain. Repeat with remaining piroshki.

By TAYLORSMOMMY

Flammkuchen (Tarte Flambee)
Dinner European

Flammkuchen (Tarte Flambee)

4.0

Prep
40 min
Cook
40 min
Total
120 min

Instructions

  1. 1 Place 3 cups plus 3 tablespoons of flour in a large bowl and make a well in the center. Add yeast, 3 to 4 tablespoons of the lukewarm water, and sugar into the well and stir in a small amount of flour from the sides. Set aside until mixture is frothy, about 10 minutes.
  2. 2 Pour in remaining water and olive oil. Mix with a wooden spoon until everything is well combined. Add 1 teaspoon salt and knead vigorously with your hands until dough holds together as a ball.
  3. 3 Loosely cover dough with a clean dish towel and let rise in a warm, dry place until doubled in volume, about 30 minutes.
  4. 4 Prepare the topping while dough rises. Stir 3/4 cup plus 2 tablespoons of heavy cream and sour cream in a bowl until smooth; season with salt, pepper, and parsley.
  5. 5 Preheat oven to 425 degrees F (220 degrees C).
  6. 6 Divide dough into 4 equal pieces. Roll out 2 pieces as thinly as possible into long rectangles on a large piece of parchment, so both will fit on one baking sheet. Fold the sides of the dough pieces to form a 1/4-inch edge all around. Spread cream topping evenly across the dough and top each dough piece with 1/4 of the bacon and the onion rings. Transfer the 2 flammkuchen with the parchment paper onto a baking sheet.
  7. 7 Bake in the preheated oven until golden brown and crisp, about 20 minutes. Repeat with the other 2 dough pieces.

By Trinity

Beef Pirozhki
Dinner European

Beef Pirozhki

4.8

Prep
45 min
Cook
25 min
Total
150 min

Instructions

  1. 1 Combine 1 scant cup warm milk and yeast in the bowl of a stand mixer fitted with the dough hook. Let sit until foamy and bubbly, about 10 minutes. Add 3 scant cups flour (holding back a small amount in case dough gets too dry), 2 tablespoons melted butter, egg, sugar, and 1 teaspoon kosher salt. Knead in the mixer until dough is soft and supple.
  2. 2 Turn dough out onto your work surface. Grease the bowl with about 1/2 teaspoon oil; place dough back in bowl. Cover bowl; let rise in a warm place until doubled in volume, about 1 hour.
  3. 3 Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a pot over medium-high heat. Add ground beef, onion, and garlic; season with 2 teaspoons kosher salt and black pepper. Cook, breaking apart beef with a wooden spoon, until no longer pink, 5 to 7 minutes; continue cooking, stirring occasionally, until evenly browned, about 2 minutes more. Remove from heat.
  4. 4 Stir dill into beef mixture. Add chicken broth; stir, scraping up the browned bits from the bottom of the pot. Cool mixture for 10 minutes; stir in Cheddar cheese and Parmesan cheese. Cool filling completely.
  5. 5 Transfer dough to a work surface; punch down dough to release air bubbles. Pinch off a piece of dough; form into a ball, then press into a disk. Lightly dust with flour; roll into a circle about 1/8-inch thick and 5- to 6-inches in diameter. Dampen edges of dough circle with water using your fingers.
  6. 6 Place dough circle in one hand; add about 3 tablespoons beef filling. Pinch dough edges together to seal. Place pirozhki on the work surface, seam-side up; pinch off any excess dough. Moisten center of seam with water. Fold 2 ends inward and flip pirozhki over, seam-side down; press down lightly.
  7. 7 Form remaining pirozhki using remaining dough and filling; rest until dough rises slightly, 15 to 20 minutes.
  8. 8 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). Fry pirozhki in batches, seam-sides down, until golden brown, about 90 seconds. Flip and fry until browned on the other side, about 90 seconds more. Drain on paper towels. Cool for about 3 minutes.

By John Mitzewich

Pocket Bread
Dinner

Pocket Bread

4.1

Prep
30 min
Cook
20 min
Total
170 min

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 3 cups flour and the salt. 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 supple, about 10 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 2 hours. Meanwhile, preheat oven to 500 degrees F (260 degrees C).
  3. 3 Divide the dough into sixteen equal pieces and form into rounds. Roll rounds into square loaves 1/4 inch thick. Place the on ungreased baking sheets. Bake in preheated oven for 4 to 5 minutes, until loaves puff in the middle. Let cool on a wire rack.

By CHRISW

Sourdough Starter II
Dinner

Sourdough Starter II

4.4

Prep
5 min
Cook
Total
3000 min

Instructions

  1. 1 Mix together flour, warm water, and yeast in a large glass bowl. Let stand uncovered in a warm place over night or up to 48 hours. The longer the mixture stands, the stronger the ferment will be.
  2. 2 After fermenting, the starter is ready to use or to store covered in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding.

By Glenda

Sourdough Starter I
Dinner

Sourdough Starter I

4.6

Prep
10 min
Cook
Total
5000 min

Instructions

  1. 1 Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon.
  2. 2 On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.
  3. 3 Every five days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar and 1 cup water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.

By Becky Richardson

Crusty White Bread
Dinner

Crusty White Bread

4.4

Prep
25 min
Cook
25 min
Total
150 min

Instructions

  1. 1 In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. 2 In a large mixing bowl, combine yeast mixture with milk, margarine, 4 cups flour, and salt; stir until well combined. Add remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  3. 3 Lightly grease a large mixing bowl, place dough in the bowl and turn to coat. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
  4. 4 Deflate dough and turn it out onto a lightly floured surface. Divide dough into two equal pieces and form each into a loaf. Place loaves into two lightly greased 9x5-inch loaf pans. Cover loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  5. 5 Preheat the oven to 400 degrees F (200 degrees C).
  6. 6 Mist loaves with water and bake in the preheated oven for 20 to 30 minutes or until loaves are golden brown and the bottom of a loaf sounds hollow when tapped.

By Dingo

Famous California Pizza Dough
Dinner

Famous California Pizza Dough

5.0

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Combine yeast, honey, and 1/4 cup warm water in a large bowl with a whisk. Let stand to dissolve, about 10 minutes.
  2. 2 Add salt, 1 tablespoon olive oil, remaining 3/4 cup warm water, and 1 cup flour to the mixture and stir until a batter forms. Add another 1 cup flour; stir to combine. Add 1/2 cup more flour and combine.
  3. 3 Turn dough out onto a surface dusted with 1/4 cup flour. Knead until a smooth, fairly firm, slightly sticky dough is achieved, adding more flour as needed.
  4. 4 Transfer dough to a lightly oiled bowl and cover with a damp towel. Let sit in a warm place until doubled in size, 30 to 40 minutes.
  5. 5 Turn dough out onto a lightly floured cutting board and pat down with your hand. Divide dough into 4 equal pieces. Stretch and fold each piece down and under, tucking as you go, to form pizza dough rounds.
  6. 6 Cover with a towel and let sit in a warm place until doubled in size, 20 to 30 minutes.
  7. 7 Preheat the oven to 450 degrees F (230 degrees C). Dust a baking sheet with cornmeal.
  8. 8 Transfer dough rounds to a lightly floured board and press each piece out to desired thickness, starting in the center, until 8 to 10 inches wide. Form a crust shape around the outer edges with your fingertips.
  9. 9 Transfer one round of pizza dough to the prepared baking sheet and brush with 1 tablespoon olive oil. Top with any sauce and toppings you like.
  10. 10 Bake in the lower rack of the preheated oven for 5 minutes. Move to the center of the oven and continue to bake until golden, about 10 minutes more. Repeat to bake remaining pizzas.

By John Mitzewich

Peasant Bread
Dinner

Peasant Bread

4.5

Prep
5 min
Cook
175 min
Total
180 min

Instructions

  1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light or Medium Crust cycle; press Start. For a crispier crust, use the French cycle or turn machine off after first rise and start the cycle over.

By Becki C

Grandma's Yeast Rolls
Dinner

Grandma's Yeast Rolls

3.8

Prep
20 min
Cook
60 min
Total
150 min

Instructions

  1. 1 Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
  2. 2 Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.
  3. 3 Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
  4. 4 Preheat an oven to 325 degrees F (165 degrees C).
  5. 5 Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.

By Dotty Snyder Grohman

Buttermilk Honey Wheat Bread
Dinner

Buttermilk Honey Wheat Bread

4.5

Prep
2 min
Cook
180 min
Total
185 min

Instructions

  1. 1 Combine the yeast, whole wheat flour, all purpose flour, baking soda, salt, honey, oil, and buttermilk into pan of a bread machine.
  2. 2 If baking in bread machine use medium temperature setting.
  3. 3 If baking in an oven, use manual or dough cycle to knead dough. Remove from bread maker, and place in a greased loaf pan. Let rise until doubled in size. Bake in a preheated 350 degree F (175 degree C) oven for 25 minutes, or until bottom of loaf sounds hollow when tapped.

By Tom Denney

Yellow Fever Bread
Dinner

Yellow Fever Bread

4.0

Prep
25 min
Cook
45 min
Total
430 min

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 separate bowl, sift together 4 1/2 cups flour, salt, curry powder and turmeric. Make a well in the center of flour mixture. Pour in yeast mixture and 1/2 cup clarified butter. Stir in the remaining 4 cups flour, 1/2 cup at a time, until a stiff dough is formed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. 3 Grease a bowl with remaining clarified butter, place the dough in the bowl and turn to coat with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 4 hours.
  4. 4 After 4 hours punch dough down, flip over and let rise for 2 more hours.
  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. Place the loaves into two lightly greased 9x5 inch loaf pans. Preheat oven to 400 degrees F (200 degrees C).
  6. 6 Bake dough in preheated oven for 45 to 60 minutes, until loaves are golden brown and sound hollow when tapped.

By John

Soft No-Knead Dinner Rolls
Dinner

Soft No-Knead Dinner Rolls

3.9

Prep
25 min
Cook
15 min
Total
165 min

Instructions

  1. 1 Place yeast and 2 teaspoons sugar in a medium bowl. Pour in water. Let stand until frothy, about 5 minutes.
  2. 2 Place remaining sugar, flour, and salt in a separate bowl; mix to combine. Make a well in the center. Add yeast mixture, milk, eggs, and butter. Mix with a wooden spoon until a thick, sticky batter forms.
  3. 3 Cover dough with a clean, damp dish towel and place in a warm place. Let rise until almost tripled in volume, 1 1/2 to 2 hours.
  4. 4 Line a 9x13-inch baking pan with parchment paper, leaving an overhang on 2 sides. Punch dough down to deflate. Mix briefly in the bowl to get rid of bubbles.
  5. 5 Dust a work surface with flour. Scrape dough out and dust the top with flour. Cut into 4 pieces, then cut each piece into 3 pieces.
  6. 6 Press down 1 piece of dough with your palm. Use your fingers to gather it into a ball. Flip so the smooth side faces up and roll briefly to form a ball. Place roll in the prepared baking pan. Repeat with remaining dough. Line up rolls in a 3x4 grid in the baking pan. Spray the surface of the rolls with cooking spray. Cover with plastic wrap.
  7. 7 Place baking pan in a warm place and let rise until almost doubled in size, 30 to 45 minutes. Halfway through the second rise, preheat the oven to 350 degrees F (175 degrees C).
  8. 8 Bake rolls in the preheated oven until surface is golden brown, 15 to 18 minutes. Use parchment paper overhang to lift rolls onto a cooling rack. Serve warm.

By Crystal Barnes

40-Minute Dinner Rolls
Dinner American

40-Minute Dinner Rolls

3.1

Prep
10 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Mix water and yeast together in a large bowl. Let sit for 5 minutes.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C). Spray a cookie sheet with cooking spray.
  3. 3 Stir in egg. Add flour slowly until a dough forms. Roll dough onto a floured surface and knead until round and elastic. Cut dough into 12 pieces and place on the prepared cookie sheet. Cover with aluminum foil and let rest for 10 minutes.
  4. 4 Bake in the preheated oven until golden brown, 8 to 12 minutes.

By ShadowBolt

Low-Salt White Bread
Dinner

Low-Salt White Bread

4.6

Prep
20 min
Cook
30 min
Total
140 min

Instructions

  1. 1 Mix 3-1/2 cups of the flour, the sugar, salt, oil, and yeast in large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
  2. 2 Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 45 to 50 minutes or until double. (Dough is ready if indentation remains when touched.) If you don't have a warm, draft-free place, I find it works well to place covered bowl on a rack in the oven above a pan of warm water.
  3. 3 Grease 2 loaf pans, 9x5x3 or 8-1/2x4-1/2x2-1/2 inches. Punch down dough and divide in half. Shape each half into loaf, place in pans. Brush loaves lightly with margarine if desired. Cover and let rise in warm place 35 to 40 minutes or until double.
  4. 4 Place oven rack in low position so that tops of pans will be in center of oven. Heat oven to 425 degrees F (220 degrees C). Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans. Brush loaves with margarine if desired. Cool on wire rack.

By Stephanie