Type what you have

Ingredients

• ✓ active dry yeast
• sugar
• juice concentrate
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sugar, juice concentrate, and yeast in a 1-gallon jug. Fill the jug the rest of the way with cold water. Stir or shake well until the sugar has dissolved and the mixture is well combined.
3. 3 Rinse out a large balloon; fit it over the opening of the jug. Secure the balloon with a rubber band.
4. 4 Place jug in a cool dark place. Within a day, you will notice the balloon starting to expand. As sugar turns to alcohol, gasses will release and fill up the balloon.
5. 5 When the balloon has deflated, wine is ready to drink. It takes about 6 weeks total.

By MSGYPSYLEE

Ingredients

• ✓ active dry yeast
• ginger root
• sugar
• lemon
• water

Instructions

1. 1 Into an empty 2-liter soda bottle, put ginger root, sugar, yeast, and lemon juice. Fill the rest of the bottle with water. Screw the cap onto the bottle as tight as possible. Shake the bottle well, then leave at room temperature until the bottle is too hard to squeeze, about 2 days. Refrigerate. To serve, pour through a tea strainer.

By ILIKEBAKEDZITI

Ingredients

• ✓ active dry yeast
• all-purpose flour
• sugar
• water
• butter
• salt
• baking soda
• butter
• sea salt

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk 1 cup flour, yeast, and sugar together in a bowl. Stir in water and softened butter until well combined. Let stand until bubbles begin to form, about 15 minutes.
3. 3 Stir salt into yeast mixture, then gradually stir in 2 1/2 cups flour until dough can be picked up in a ball.
4. 4 Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
5. 5 Divide dough into 6 pieces and let rest for a few minutes.
6. 6 Roll one piece into a 15-inch rope, then loop and twist rope into a pretzel shape. Place onto a baking sheet and form remaining pretzels. Cover and let rise for 15 minutes.
7. 7 Preheat the oven to 450 degrees F (220 degrees C). Grease a baking sheet.
8. 8 Bring 3 cups water to a boil in a pot. Stir in baking soda and remove from the heat.
9. 9 Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through.
10. 10 Transfer soaked pretzels to the prepared baking sheet; brush with melted butter and sprinkle with salt.
11. 11 Bake in the preheated oven until golden brown, 8 to 10 minutes.

By Tim Drexler

Ingredients

• ✓ active dry yeast
• water
• all-purpose flour
• salt
• butter
• sour cream
• egg yolk
• egg
• vanilla extract
• white sugar

Instructions

1. 1 Sprinkle yeast over warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Meanwhile, combine flour and salt in the bowl of a food processor; pulse once or twice to combine. Scatter butter over flour; process until butter is thoroughly mixed into flour mixture, about 1 minute.
3. 3 Whisk yeast mixture, sour cream, egg yolks, egg, and vanilla extract together in a bowl; pour into food processor. Pulse several times just until dough starts to hold together and cleans the sides of the bowl (do not overmix). Transfer dough to a work surface; divide in half. Form each dough half into a thick disk; wrap in plastic wrap and refrigerate at least 2 hours to overnight.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Line several baking sheets with parchment paper.
5. 5 Sprinkle a work surface generously with sugar. Roll out 1 dough disk into an 8x16-inch rectangle; sprinkle dough generously with sugar. Fold dough over in thirds, letter-style. Repeat rolling, sugaring, and folding two more times. Roll out dough into a 4x14-inch rectangle, about ¼-inch thick. Repeat process with second dough disk.
6. 6 Cut strips from short sides of dough rectangles about ½- to ¾-inch wide. Place strips onto the prepared baking sheets, twisting and slightly stretching strips or form into horseshoe shapes.
7. 7 Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Cool cookies on baking sheets for about 5 minutes before transferring to wire racks to cool completely.

By Eliserae

Ingredients

• ✓ active dry yeast
• water
• sugar
• all-purpose flour
• butter
• salt
• water
• baking soda
• egg
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease baking trays.
2. 2 Mix water and sugar together in a bowl until sugar is dissolved; add yeast. Let mixture stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Whisk flour, butter, and salt together in a bowl until well mixed; add yeast mixture and stir with a fork until dough starts to cling. Turn dough onto a floured work surface and knead until smooth.
4. 4 Cut dough into 15 equal pieces and roll each piece between your hands into rope shapes at least the thickness of a pencil. Twist dough into desired shapes.
5. 5 Pour 4 cups hot water into a bowl; stir in baking soda until dissolved. Dip each pretzel into the baking soda solution and arrange on baking sheets. Brush with egg and sprinkle coarse salt over each.
6. 6 Bake in the preheated oven until pretzels are browned and cooked through, 8 to 12 minutes.

By Cam

Ingredients

• ✓ active dry yeast
• all-purpose flour
• water
• vegetable oil
• egg white
• sugar
• salt
• honey
• egg white
• water
• caraway seed
• sea salt

Instructions

1. 1 Make the dough: Whisk 1/2 cup flour with warm water and yeast in the bowl of a stand mixer. Let sit until foamy, 10 to 15 minutes.
2. 2 Stir in 2 tablespoons oil, egg white, sugar, salt, and honey; whisk until smooth.
3. 3 Change the mixer attachment to the dough hook. Gradually add remaining flour to yeast mixture with the mixer running; knead until a soft, sticky dough forms, 3 to 4 minutes.
4. 4 Drizzle remaining vegetable oil into the mixer bowl and turn dough to coat. Cover the bowl and let dough rise until doubled in size, 1 to 2 hours.
5. 5 Line a baking sheet with a silicone baking mat.
6. 6 Turn dough out onto a lightly floured work surface; flatten and press into a rectangle. Cut into 12 pieces and form each piece into a roll. Place rolls 2 inches apart onto the prepared baking sheet. Cover and let rise until doubled in size, about 30 minutes.
7. 7 Preheat the oven to 425 degrees F (220 degrees C).
8. 8 Make the topping: Whisk egg white and water together in a small bowl. Use kitchen shears to cut an "X" at the top of each roll. Brush rolls with egg white mixture and sprinkle with caraway seeds and salt.
9. 9 Bake in the preheated oven until golden brown, 18 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ active dry yeast
• all-purpose flour
• milk
• white sugar
• butter
• vanilla extract
• salt
• apple
• sugar
• all-purpose flour
• candied lemon peel
• cinnamon
• nutmeg
• salt
• butter

Instructions

1. 1 Gather all ingredients. Grease the bottom and sides of a 9x13-inch baking dish or a 9-inch springform pan.
2. 2 Beat 2 ¼ cups flour, milk, 1/4 cup sugar, yeast, 6 tablespoons butter, vanilla extract, and 1 pinch salt in a large bowl with an electric mixer on high until dough is smooth, about 5 minutes.
3. 3 Spread into baking dish and press dough up the sides. Press apple slices into dough.
4. 4 Mix 1 cup sugar, 3/4 cup flour, candied lemon peel, cinnamon, nutmeg, and 1 pinch salt in a bowl. Cut in 1/2 cup butter with a knife or pastry blender until mixture resembles coarse crumbs.
5. 5 Sprinkle over apples. Allow dough to rise for 30 minutes. Preheat oven to 400 degrees F (200 degrees C).
6. 6 Bake in preheated oven until cake is golden brown and apples are tender, about 35 minutes.

By Adrienne Gardner

Ingredients

• ✓ active dry yeast
• cream of tartar
• heavy cream
• almond extract
• egg
• sugar
• cornstarch
• milk
• honey
• almond
• milk
• confectioners' sugar
• butter
• butter
• milk
• salt
• white sugar
• all-purpose flour

Instructions

1. 1 Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter in a large bowl. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well-greased bowl; cover and let rise in a warm place for 1 hour, or until doubled.
2. 2 Punch down dough. Roll out to a 1/2-inch thickness. Spread into a greased 8-inch square baking pan. Cover and let rise for 30 minutes.
3. 3 Melt 3 tablespoons butter and confectioners' sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto dough. Allow dough to rise for an additional 30 minutes. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
4. 4 Bake in the preheated oven for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
5. 5 Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar in the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat and stir in extract. Chill, covered, in the refrigerator for at least 1 hour. Beat whipping cream with cream of tartar until stiff. Fold into chilled pudding.
6. 6 Cut cooled almond bread into 1 1/4x2-inch rectangles; slice each one horizontally into halves. Fill with pudding mixture. Chill, and serve cold.

By Carol Chung Chi Wa

Ingredients

• ✓ active dry yeast
• water
• bread flour
• 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

• ✓ active dry yeast
• water
• sugar
• olive oil
• salt
• all-purpose flour

Instructions

1. 1 Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.
2. 2 Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.

By Jody

Ingredients

• ✓ active dry yeast
• water
• salt
• olive oil
• all-purpose flour
• sugar

Instructions

1. 1 Add ingredients in the order suggested by your manufacturer. Set bread-maker for dough setting and start machine. When the unit signals, remove dough.
2. 2 Pat dough into 12x15-inch jelly roll pan or greased 12-inch round pizza pan. Let stand 10 minutes. Preheat oven to 400 degrees F (205 degrees C). Spread pizza sauce over dough. Sprinkle toppings over sauce. Bake 15-20 minutes, or until crust is golden brown.

By Kathi

Ingredients

• ✓ active dry yeast
• white sugar
• water
• all-purpose flour
• bread 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

• ✓ active dry yeast
• water
• all-purpose flour
• chablis wine
• olive oil
• fennel seed
• salt

Instructions

1. 1 Dissolve yeast in warm water in a bowl.
2. 2 Combine flour, wine, oil, fennel seeds, and salt in a large stand mixer with a dough hook attachment. Knead on low speed. Add yeast mixture slowly. Continue to mix until a smooth ball is formed and dough pulls away from the sides of the bowl, 3 to 5 minutes.
3. 3 Remove dough from the bowl; knead into a ball. Wrap in plastic wrap and let rest for 4 to 5 minutes.
4. 4 Bring a large pot of water to boil over high heat.
5. 5 Cut the dough into 2-inch cross sections; roll into 1/2-inch-diameter "tubes." Cut tubes lengthwise into 1/4-inch cross sections. Roll each from the center out; fold ends over one another.
6. 6 Boil taralli in the hot water in groups of 10 until they rise to the top, about 1 minute. Remove with a slotted spoon. Continue with remaining taralli. Let dry for 4 hours.
7. 7 Preheat the oven to 400 degrees F (200 degrees C). Place dried taralli onto baking sheets.
8. 8 Bake in the preheated oven, flipping as needed, until golden brown, 20 to 30 minutes.

By Dan Ambrosini

Ingredients

• ✓ active dry yeast
• water
• all-purpose flour
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Heat about 3 inches of oil in a saucepan to 375 degrees F (119 degrees C). In a large bowl, dissolve yeast in 1/2 cup warm water. Set aside for 10 minutes.
2. 2 Sir the remaining 1/2 cup water into the bowl. Add flour, beating vigorously until a soft dough forms.
3. 3 Turn the dough out onto a smooth surface, and knead with greased hands until smooth. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm place until double in bulk, about 1 to 1 ½ hours.
4. 4 Fry golf ball-sized pieces of dough in batches until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar, and eat while still hot.

By Carmela Sagendorf

Ingredients

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

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

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

• ✓ active dry yeast
• water
• all-purpose flour
• semolina flour
• white sugar
• salt
• olive oil

Instructions

1. 1 Place all ingredients in the bread machine pan in the order suggested by the manufacturer. Select dough cycle.
2. 2 Remove after rise cycle and use with your favorite pizza recipe.

By Marian Collins

Ingredients

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

• ✓ active dry yeast
• milk
• all-purpose flour
• egg
• romano cheese
• butter

Instructions

1. 1 In the bowl of a stand mixer, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. Lightly grease a large mixing bowl.
2. 2 Stir flour and eggs into yeast mixture; beat on medium-low speed for about 10 minutes, scraping sides of bowl occasionally. Add cheese and softened butter; beat a few minutes more, until fully incorporated. Dough will be very sticky. Scoop dough into greased mixing bowl. Cover bowl with plastic wrap and let rise for 1 hour. Deflate dough and gently fold it over itself; cover and let rise again for 1 hour.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans or a tube pan.
4. 4 Transfer dough to a lightly floured surface and knead slightly. Divide the dough in half, if using loaf pans, or shape it into a log if using a tube pan. Transfer dough to prepared pan(s). Let rise for 30 minutes.
5. 5 Bake in preheated oven until loaves are golden brown and sound hollow when their bottoms are tapped, about 60 minutes. Remove from pans and place on a wire rack to cool completely.

By connie263

Ingredients

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

• ✓ active dry yeast
• sugar
• water
• all-purpose flour
• salt
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Add sugar and yeast to the warm water and let proof.
3. 3 Stir in 4 cups flour and beat until smooth. Cover and let rest for 15 minutes.
4. 4 Beat in salt and then add enough remaining flour to make a stiff dough. Knead until soft and smooth. Turn in a greased bowl, cover, and let rise until doubled in size.
5. 5 Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise again.
6. 6 Once doubled, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with cornmeal. Place the bread on the sheets, cover with a towel, and let rise.
7. 7 Preheat the oven to 450 degrees F (230 degrees C).
8. 8 Mist loaves with water and place in the preheated oven.
9. 9 Bake until loaves are golden brown and sound hollow when tapped on the bottom, 25 to 30 minutes. Mist loaves with water and turn occasionally while they bake.

By Christine Darrock

Ingredients

• ✓ active dry yeast
• honey
• water
• all-purpose flour
• salt
• olive oil

Instructions

1. 1 In a large bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes.
2. 2 Add 1 cup flour, salt, and 3 tablespoons olive oil to the yeast mixture. Stir until combined and then work in the last cup of flour. Knead the dough until smooth, elastic, and soft, about 7 minutes. Add only enough flour to keep the dough from being sticky. 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 hour.
3. 3 Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough into a rectangle, about 1/2 inch thick. Place in greased 9x13 inch pan or baking sheet. Cover and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. 4 Poke dimples in the bread and drizzle 1 tablespoon of the olive oil on top. Bake at 400 degrees for 15 minutes.

By Shanna Marsh

Ingredients

• ✓ active dry yeast
• water
• brown sugar
• olive oil
• salt
• all-purpose flour

Instructions

1. 1 Stir together warm water, yeast, and brown sugar in a large mixing bowl; let sit for 10 minutes.
2. 2 Stir oil and salt into yeast mixture. Mix in 2 1/2 cups flour until incorporated. Turn dough out onto a clean, floured surface. Knead dough, adding remaining flour, a little at a time, until dough is no longer sticky. Place dough into an oiled bowl.
3. 3 Cover with a towel and let rise until doubled in size, about 1 hour.
4. 4 Punch down dough and form it into a tight ball. Allow dough to relax for 1 minute before rolling out.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 If baking dough on a pizza stone, place toppings on dough and bake immediately. If baking dough on a pan, lightly oil the pan and let dough rise for 15 to 20 minutes before topping and baking it.
7. 7 Bake in the preheated oven until cheese is melted and crust is golden brown, 15 to 20 minutes.

By JASON SHARP

Ingredients

• ✓ active dry yeast
• sugar
• water
• all-purpose flour
• olive oil
• salt

Instructions

1. 1 In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
2. 2 In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
3. 3 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 30 minutes.
4. 4 Preheat oven to 475 degrees F (245 degrees C).
5. 5 Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
6. 6 Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

By Sam

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, sugar, yeast, and salt in a large bowl. Mix in warm water and oil until dough comes together.

By Gudny Bjorg Kjaerbo

Ingredients

• ✓ active dry yeast
• water
• sugar
• salt
• olive oil
• all-purpose flour

Instructions

1. 1 In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
2. 2 Punch down dough, and form into ball or loaf shape. Place onto a greased cookie sheet. Cover and let rise for 15 to 20 minutes. Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Bake in the preheated oven for 30 to 40 minutes, until golden brown.

By Dee

Ingredients

• ✓ active dry yeast
• water
• all-purpose flour
• salt
• white sugar
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Pour warm water into the bread machine pan; add flour on top of water. Sprinkle over yeast, salt, and sugar. Set the machine on the dough setting, and push the start button.
3. 3 When the machine signals that the dough is finished, transfer dough to a well-floured work surface.
4. 4 Preheat the oven to 425 degrees F (220 degrees C).
5. 5 Roll or stretch dough out into a thin crust about 14 inches in diameter, leaving dough thick at the edge. Place dough onto a 14-inch pizza baking sheet; brush dough with olive oil.
6. 6 Bake in the preheated oven for 5 minutes; remove and top with desired ingredients before final baking.

By Healthy Boy

Ingredients

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

• ✓ active dry yeast
• water
• shortening
• salt
• sugar
• italian seasoning
• all-purpose flour

Instructions

1. 1 Combine warm water and yeast in a small bowl; stir until yeast is dissolved. Let stand until yeast forms a creamy foam, about 10 minutes.
2. 2 Pour yeast mixture into a large bowl; add shortening, salt, sugar, and Italian seasoning. Stir in flour by hand until dough comes together.
3. 3 Turn dough out on a floured work surface and knead until smooth, 5 to 8 minutes. Transfer to a large greased bowl. Cover with a moist towel and let rise in a warm place until doubled in size, about 45 minutes.
4. 4 Punch dough down gently. Let stand for 3 to 5 minutes for air to release. Roll into a ball; spread and stretch over the bottom of a pizza pan. Let rise for 15 minutes before topping and baking.

By copetenn

Ingredients

• ✓ active dry yeast
• water
• cornmeal
• all-purpose flour
• vegetable oil
• salt
• egg white
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Dissolve yeast in 2 1/2 cups warm water in a large bowl. Let stand until creamy, about 10 minutes.
3. 3 Meanwhile, lightly grease a large bowl. Lightly grease two baking sheets and dust with cornmeal. Set aside.
4. 4 Add 4 cups flour, oil, and salt to yeast mixture; beat with an electric mixer until well combined. Add remaining flour, 1/2 cup at a time, beating on medium speed until well combined after each addition.
5. 5 When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Place dough into the greased bowl and turn until coated. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
6. 6 Punch dough down and divide into 8 equal portions. Shape each portion into a 4-inch round loaf; place four loaves onto each prepared baking sheet. Cover and let rise in a warm place until doubled in volume, about 35 minutes.
7. 7 Preheat the oven to 400 degrees F (200 degrees C).
8. 8 Whisk egg white and 1 tablespoon water together in a small bowl. Brush 1/2 of the egg wash over loaves.
9. 9 Bake in the preheated oven for 15 minutes. Brush loaves again with remaining egg wash and continue to bake until golden brown, 10 to 15 more minutes. Cool on wire racks.
10. 10 Make bread bowls by cutting a 1/2-inch thick slice from the top of each loaf. Scoop out bread in the center, leaving a 3/4-inch thick shell.
11. 11 Fill bread bowls with hot soup and serve immediately.

By Kerri Skrudland