Type what you have

Ingredients

• ✓ yeast
• water
• sugar
• bread flour
• 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

• ✓ yeast
• all-purpose flour
• white sugar
• black pepper
• salt
• water
• margarine
• egg
• all-purpose flour
• egg yolk
• water

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a tube pan.
2. 2 Stir together 3 cups of flour, the sugar, pepper, yeast, and salt together in a large bowl.
3. 3 Heat water and margarine to 130 degrees F (54 degrees C) in a saucepan over low heat. Pour the hot water-margarine mixture into the flour; quickly stir a few strokes to combine. Stir in 1 egg, beat the mixture to form a loose batter, and stir in 1 1/2 cups of flour. Knead the dough on a floured work surface until smooth and elastic, about 4 minutes.
4. 4 Divide the dough into 12 equal-sized pieces, form them into rolls, and place them into the bottom of the prepared pan. Set the pan into a sink of hot water (about 115 degrees F/46 degrees C) until the rolls have doubled in size, about 15 minutes. Beat egg yolk with 1 tablespoon of water until thoroughly combined; brush the dough with the beaten egg yolk mixture.
5. 5 Bake in the preheated oven until golden brown, about 25 minutes.

By jbertsch

Ingredients

• ✓ yeast
• milk
• sugar
• butter
• salt
• bread flour
• egg
• bread flour
• butter
• margarine

Instructions

1. 1 Combine milk, sugar, butter, and salt in small saucepan over medium heat; cook and stir until butter melts. Remove from heat and allow to cool to lukewarm.
2. 2 Combine 1 cup bread flour, egg, yeast, and milk mixture in the bowl of a stand mixer fitted with a dough hook; beat at lowest speed for 1 minute. Let rest 5 to 10 minutes. Add 2 3/4 cups bread flour; mix at next-to-lowest speed until dough cleans sides of bowl and sticks to dough hook, about 2 minutes.
3. 3 Place in lightly greased bowl, cover, and let raise in warm place until doubled (about 1 hour).
4. 4 Turn dough out onto lightly floured surface, punch down to get out air bubbles, and shape into rolls, placing rolls onto 2 lightly greased baking sheets. Cover with waxed paper and let rise for another 45 minutes to 1 hour.
5. 5 Brush tops of buns with melted butter. Cover and let rise in a warm place until doubled, about 1 hour.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Bake in preheated oven until lightly browned, 10 to 15 minutes.

By pixelkate

Ingredients

• ✓ yeast
• water
• sugar
• brown sugar
• honey
• salt
• peanut butter
• vegetable oil
• egg
• bread flour

Instructions

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

By Sarah Lingo

Ingredients

• ✓ yeast
• beer
• butter
• sugar
• salt
• all-purpose flour
• olive oil

Instructions

1. 1 Place beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting and press Start.
2. 2 Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand for about 15 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Spread desired sauce and toppings on top of dough.
5. 5 Bake in the preheated oven until crust is lightly browned and crispy on the outside, about 24 minutes.

By Kim

Ingredients

• ✓ yeast
• milk
• egg
• olive oil
• white sugar
• salt
• all-purpose flour
• carrot
• sunflower seed
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Warm 1 cup milk in a large saucepan over low heat until it reaches room temperature, 3 to 5 minutes. Remove from heat and mix in yeast until dissolved. Mix in egg, olive oil, sugar, and salt.
3. 3 Stir half of the flour into the saucepan. Add carrots and sunflower seeds. Stir in remaining flour until dough is sticky. Cover and let rise in a warm place for 30 minutes.
4. 4 Divide dough into 12 pieces; roll into small buns. Arrange buns on the prepared baking sheet. Cover and let rise until puffy, about 15 minutes.
5. 5 Brush tops of buns with 1 tablespoon milk.
6. 6 Bake in the preheated oven until golden brown, 15 to 17 minutes.

By Kristina Mulcahy Krogh

Ingredients

• ✓ yeast
• milk
• butter
• margarine
• brown sugar
• salt
• all-purpose flour
• water
• baking soda
• egg
• water

Instructions

1. 1 Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.
2. 2 Preheat oven to 400 degrees F.
3. 3 Combine boiling solution and bring to a boil. Punch dough down and divide into 2 equal pieces. Form each piece into a tight, smooth ball. Boil each loaf in the solution for 2 minutes, turning after 1 minute. Remove loaves from pot using a slotted spoon and place on a greased baking sheet.
4. 4 Brush with egg wash and cut a cross in the top. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned. Remove from pan and cool on a wire rack.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ yeast
• red bell pepper
• green pepper
• mushroom
• pepperoni
• turkey sausage
• mozzarella cheese
• salt
• olive oil
• garlic powder
• brown sugar
• tomato
• all-purpose flour
• salt
• olive oil
• water
• white sugar

Instructions

1. 1 Combine white sugar and warm water in a large bowl or in a work bowl of a stand mixer. Sprinkle yeast over warm sugar water, and let stand for 5 minutes until yeast softens and forms a creamy foam. Stir 1 tablespoon olive oil into yeast mixture.
2. 2 Stir 1/2 teaspoon salt into flour. Mix half of flour mixture into yeast water, and stir until no dry spots remain. Stir in remaining flour, a 1/2 cup at a time, mixing well after each addition. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. You can also mix with a dough hook in a stand mixer.
3. 3 Lightly oil a large bowl, place dough in the bowl and turn to coat with oil. Cover with a light cloth, and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Combine crushed tomatoes, brown sugar, garlic powder, 1 teaspoon olive oil, and salt in a small saucepan. Cover the pan, and cook over low heat until tomatoes start to break down, about 30 minutes.
5. 5 Preheat the oven to 450 degrees F (230 degrees C). Deflate dough and turn it out onto a lightly floured surface. Cut the dough into 2 equal pieces. Roll one piece into a 12-inch thin circle. Roll other half into a thicker, 9-inch circle.
6. 6 Place 12-inch dough round into an ungreased 9-inch springform pan. Sprinkle dough with 1 cup of cheese. Shape sausage into a 9-inch patty and place in pan on top of cheese. Layer pepperoni, mushrooms, green pepper, red pepper, and remaining cheese on sausage patty. Top with 9-inch dough round and pinch edges to seal. Cut several 1/2-inch vent holes in top crust. Spread sauce evenly on the top crust, leaving a 1/2-inch border at the edges.
7. 7 Bake pizza in the oven until the crust is set, cheese is melted, and sausage is cooked through, 40 to 45 minutes. Let hot pizza rest for 15 minutes before cutting into wedges and serving.

By pnutmommy

Ingredients

• ✓ yeast
• prosciutto
• mozzarella cheese
• lettuce
• shrimp
• cream cheese
• ham
• caper
• anchovy
• olive oil
• black olive
• mayonnaise
• tuna
• butter
• water
• bread flour
• flour
• sugar
• milk
• milk
• salt
• egg

Instructions

1. 1 Beat eggs and salt lightly in a bowl.
2. 2 Stir 1/2 cup plus 2 1/2 tablespoons lukewarm milk, yeast, and sugar together in a bowl. Let stand until foamy, about 5 minutes.
3. 3 Mix tipo 00 and bread flours together in a bowl. Make a well in the center. Add beaten eggs and yeast mixture. Mix together with a fork. Add water and mix again to form a sticky ball. Knead butter into the dough a little bit at a time.
4. 4 Transfer dough to a floured work surface and knead vigorously until smooth, about 10 minutes. Place in a lightly floured bowl, cover with a clean, damp cloth and let rest in a warm place until doubled in volume, about 1 1/2 hours.
5. 5 Turn dough out on a floured surface. Stretch out one piece and fold it over the top. Repeat with another section of dough, working your way around the circle. Place dough in a paper panettone mold. Cover with plastic wrap and let rise in a warm place until dough reaches the rim of the mold, about 2 hours.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Fill a baking dish with some water and place it on the bottom rack of the oven to keep the panettone moist as it bakes.
7. 7 Brush the top of the panettone with some milk and place the mold on a flat baking sheet.
8. 8 Bake in the preheated oven until a skewer inserted into the middle comes out clean, 40 to 45 minutes. Allow to cool on a wire rack for a few minutes. Pierce the side, near the bottom, with 2 long wooden skewers that will stick out the other side. Flip the panettone gently and set the skewers on the rim of a tall pot. Cool panettone upside down so it doesn't collapse, at least 5 hours.
9. 9 Mix tuna and mayonnaise together in a bowl until smooth. Blend olives, olive oil, anchovy fillets, and capers in another bowl until smooth. Mix cream cheese and ham together in a third bowl.
10. 10 Remove skewers gently from the panettone and slice lengthwise to obtain 6 slices, including the top. Lay the bottom slice on a serving plate; spread with tuna mixture. Cover with shrimp and lettuce. Press second slice on top; add third slice. Spread olive mixture on top and cover with mozzarella cheese. Press fourth slice on top; add fifth slice. Spread cream cheese mixture on top and cover with prosciutto. Cover with the top slice.
11. 11 Wrap panettone in plastic wrap and refrigerate for at least 1 hour before serving. Slice into wedges from top to bottom.

By SilviaG

Ingredients

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

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
2. 2 When the Dough cycle is almost complete, preheat the oven to 475 degrees F (245 degrees C).
3. 3 Turn dough out onto a lightly floured surface. Divide into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest.
4. 4 Roll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Repeat for remaining loaves.

By Sue Litster

Ingredients

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

Instructions

1. 1 Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
2. 2 Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
3. 3 Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

By Sandy

Ingredients

• ✓ yeast
• water
• salt
• sugar
• all-purpose flour
• whole wheat flour
• olive oil
• corn oil
• za'atar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix water, yeast, salt, and sugar together in a large bowl. Add all-purpose flour, whole wheat flour, olive oil, and corn oil; mix using your hands, adding more whole wheat flour if needed, until dough holds together. Mix za'atar into dough until evenly incorporated (see notes).
3. 3 Shape dough, about 1/4 cup per piece, into rounds on a floured work surface. Arrange rounds on baking sheets.
4. 4 Bake in the preheated oven until lightly browned, about 25 minutes.

By Stacey

Ingredients

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

• ✓ yeast
• white sugar
• water
• salt
• olive oil
• whole wheat flour
• spinach
• onion
• lemon juice
• garlic
• basil
• mint
• garlic salt

Instructions

1. 1 In a small bowl, stir together yeast, sugar and hot water; set aside until bubbles form on the yeast's surface. Stir in salt and olive oil. Place flour in a large bowl, then stir in yeast mixture and bring mixture together to form a soft dough. Working on a lightly floured surface, use your hands to knead the dough until it's satiny smooth and soft, about 15 minutes. Cover dough with a clean towel and set aside to rest.
2. 2 Coarsely chop the spinach. Bring a large pot of salted water to boil and add spinach. Cook spinach 2 minutes, or just until wilted; drain very well and return to the pot. Add onions, lemon juice, garlic, basil, mint, and garlic salt. Cook and stir spinach mixture 2 minutes more to blend the flavors.
3. 3 Place a pizza stone in the oven and preheat to 450 degrees F (230 degrees C). Meanwhile, cut the dough into golf-ball size pieces and roll into 5-inch diameter disks about 1/4-inch thick. Place 1 tablespoon of spinach filling in the middle of each disk. Be sure to stir the spinach mixture frequently so the juice doesn't separate. Fold up three sides of the disk to make a triangle, leaving a small hole in the center to release steam while baking.
4. 4 Bake 10 to15 minutes, or until golden brown. Remove and cool on racks.

By MissChefBaker

Ingredients

• ✓ yeast
• water
• butter-flavored shortening
• salt
• sugar
• bread flour
• olive oil
• butter
• onion
• salt
• spinach
• garlic
• parmesan cheese
• olive oil

Instructions

1. 1 Place lukewarm water, shortening, salt, sugar, bread flour, and yeast in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine at the kneading, 20 minutes.
2. 2 Divide dough into 5 pieces and roll them into balls. Place on a floured surface, cover with a slightly damp cloth, and leave to rest for 20 to 30 minutes.
3. 3 Meanwhile, melt oil and butter for filling in a medium skillet over medium heat. Add onion and salt and cook, stirring frequently, until onions soften, about 10 minutes. Add spinach and garlic and cook for another 3 to 5 minutes. Remove from the heat.
4. 4 Roll dough circles into flat rounds, 5 to 6 inches in diameter. Fill one half each circle with spinach mixture, sprinkle with Parmesan cheese, then fold the other half over and seal the edges.
5. 5 Preheat a griddle or large frying pan over medium-high heat. Brush one side of each gozleme with oil and place on the hot pan; cook until base is golden, 2 to 3 minutes. Brush top side with olive oil, turn, and cook until golden, another 2 to 3 minutes.

By MattOlay V-H

Ingredients

• ✓ yeast
• water
• all-purpose flour
• milk powder
• sugar
• olive oil
• baking powder
• salt
• olive oil
• onion
• spinach
• salt
• black pepper
• lemon
• sesame seed
• egg

Instructions

1. 1 Mix 1/3 cup hot water and yeast together in a small bowl. Let sit for 10 minutes.
2. 2 Mix in flour, powdered milk, sugar, olive oil, baking powder, and salt while adding remaining water gradually to make a combined dough. Leave in a warm place to rise for about 1 hour.
3. 3 While the dough is rising, prepare the stuffing: Heat olive oil in a pan. Add onion, then add spinach and stir-fry for a few minutes. Season with salt and pepper and sprinkle with lemon juice. Set aside to cool.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
5. 5 Take small portions of the risen dough and roll into small, flat circles. Fill each circle with about 1 teaspoon spinach mixture and fold into a triangle as follows: fold one edge of the circle to the middle, then the next, then fold the third edge over the top to shape a triangle. Repeat with remaining dough and filling. Brush each piece with egg and sprinkle with sesame seeds. Place on the prepared baking sheet.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes.

By chanty475

Ingredients

• ✓ yeast
• water
• orange flower water
• rose water
• cooking spray
• allspice
• cardamom
• clove
• nutmeg
• mahleb
• cinnamon
• black sesame seed
• all-purpose flour
• semolina flour
• water
• white sugar
• butter

Instructions

1. 1 Melt butter in a small saucepan over low heat. Stir in sugar and water; continue stirring to dissolve sugar. Do not boil. Remove from heat and let cool slightly.
2. 2 Measure flours into a large bowl. Add melted butter mixture, sesame seeds, yeast, cinnamon, mahleb, nutmeg, cloves, cardamom, and allspice; stir slowly for about 10 minutes to thoroughly blend ingredients. Cover the bowl with plastic wrap and leave dough in the bowl to rest for 1 hour.
3. 3 Grease 3 baking sheets with cooking spray or line with parchment paper.
4. 4 Pour rose water and orange flower water into a small bowl. Pour warm water into a second small bowl.
5. 5 Transfer dough to a floured board or work surface. Pull off about 1 cup dough. Dip your fingers in warm water and knead dough for a few minutes; dip dough in flower water and knead again until dough is soft and pliable.
6. 6 Use the palm of your hand to roll dough into a rope 12 inches long and 1 inch in diameter. Cut rope in half and make a wreath-shaped cookie with each piece, pinching the ends together. Place on the prepared baking sheets. Repeat with remaining dough. Cover cookies with a clean towel and place in the refrigerator, 8 hours to overnight.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Remove baking sheets from the refrigerator and let come to room temperature while the oven preheats.
8. 8 Bake cookies in the preheated oven until golden brown, about 15 minutes.

By Arlette Therese Abdallah

Ingredients

• ✓ yeast
• water
• all-purpose flour
• salt

Instructions

1. 1 OVERNIGHT COLD RISE METHOD: In a large bowl, dissolve yeast in water. Stir in 2 cups of flour and salt; mix well. 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 15 minutes. Place dough in bowl dusted with flour cover with plastic wrap and refrigerate overnight.
2. 2 SPONGE RISE METHOD: In a large bowl, dissolve yeast in 1/2 cup water. Stir in 1/2 cup of flour; mix well. Cover bowl with plastic wrap and let rise until foamy, about 1 hour. Blend in remaining water, flour and salt; beat well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled, about 2 to 3 hours.
3. 3 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare desired pizza toppings). Preheat oven to 450 degrees F (230 degrees C).
4. 4 Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved. Place dough on a baker's peel sprinkled with cornmeal or a lightly greased pizza pan. Spread with desired toppings and bake on a pizza stone in preheated oven for 8 to 10 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

By NANDITA

Ingredients

• ✓ yeast
• sugar
• water
• olive oil
• whole wheat flour
• salt

Instructions

1. 1 Stir yeast and sugar into warm water in a large bowl; set aside until liquid starts to bubble and foam, 5 to 10 minutes. Mix in oil. Add flour and salt, stirring until dough is smooth; stir in more flour as needed.
2. 2 Knead dough on a lightly floured surface for about 5 minutes and place in a large bowl; cover bowl with a damp towel. Allow dough to rise for 20 to 30 minutes. Place dough on a pizza stone and roll out with a rolling pin.

By Miriam

Ingredients

• ✓ yeast
• ✓ yeast
• water
• bread flour
• water
• bread flour
• whole wheat flour
• salt

Instructions

1. 1 The day before making bread, place 3/4 cup spring water, 1/4 teaspoon bread machine yeast and 1 3/4 cup bread flour into pan of a bread machine. Select dough cycle and let knead for 5 minutes. Stop machine and let rise overnight.
2. 2 The next day, pour starter from bread machine pan into a non-metallic container. Reserve 1/3 cup for this recipe and freeze remainder for later use.
3. 3 In a large bowl, mix together 1/3 cup reserved starter, 1 cup spring water, 1/2 teaspoon yeast, 2 cups bread flour, whole wheat flour and salt. Select Dough Cycle; press Start. After 10 minutes, remove dough from machine and place in a lightly oiled bowl. Cover with a damp towel and let rise until doubled, about 2 hours. Deflate dough and let rise again until doubled, about 1 hour.
4. 4 Turn dough out onto a lightly floured surface and form into a round loaf. Place loaf on a baking sheet that has been sprinkled with cornmeal. Cover and let rise until nearly doubled, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
5. 5 Spray loaf with water and place in preheated oven. Spray loaf again every two minutes during the first 10 minutes of baking. Bake for 40 minutes, until bottom of loaf sounds hollow when tapped.

By Chris

Ingredients

• ✓ yeast
• bread flour
• salt
• sugar
• milk powder
• butter
• water

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Medium cycle; press Start. When done, remove bread from pan and let cool on a wire rack.

By CHRISW

Ingredients

• ✓ yeast
• all-purpose flour
• water
• white sugar
• salt

Instructions

1. 1 Mix flour, hot water, sugar, yeast, and salt in a large bowl; transfer dough to a work surface and knead for 10 minutes. Place dough in a bowl and let rise for 15 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
3. 3 Form dough into 24 balls; punch a hole in the middle of each ball with a finger, creating a bagel shape. Place bagels on the prepared baking sheet; let rise for 20 minutes.
4. 4 Bring a large pot of water to a boil; cook bagels, working in batches, in the boiling water, about 45 seconds per side. Place boiled bagels on a clean towel to drain. Return bagels to the baking sheet.
5. 5 Bake in the preheated oven until cooked through and lightly browned, 30 to 35 minutes.

By Terry

Ingredients

• ✓ yeast
• water
• mozzarella cheese
• egg
• almond flour
• xanthan gum
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Dissolve yeast in warm water in a bowl. Set aside for about 5 minutes.
3. 3 Place mozzarella cheese into a microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds until cheese is completely melted. Stir in yeast mixture and egg and stir to combine; mixture will not incorporate well at this point.
4. 4 Stir in almond flour, xanthan gum, and salt. If mixture is difficult to mix, reheat in the microwave for 20-30 seconds to soften the cheese. Stir again until well incorporated. Using your hands, knead the dough for 2 minutes.
5. 5 Place dough on baking sheet and press with your fingers into a thin crust, approximately 11-12 inches in diameter.
6. 6 Bake in the preheated oven until crust is lightly browned, about 10 minutes. Remove from oven, top with your favorite pizza toppings, and return to the oven for 5 minutes, or until cheese is melted.

By France Cevallos

Ingredients

• ✓ yeast
• bread flour
• 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

• ✓ yeast
• white sugar
• water
• vegetable oil
• all-purpose flour
• salt
• egg white
• water

Instructions

1. 1 In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. 2 Add oil, 2 cups of flour and the salt; stir well to combine. Add the 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 elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
4. 4 Turn the dough out onto a lightly floured surface and divide into three equal pieces. Divide each big piece into 6 small ones. Form the pieces into rounds. Place the rounds into the prepared pan. Cover the rolls with a damp cloth or plastic wrap and let rise until doubled in volume, about 20 minutes.
5. 5 Beat together the egg white and water. Gently brush the risen rolls with the egg wash and then bake at 350 degrees F (175 degrees C) for 15 minutes or until the rolls are golden brown.

By Debbie

Ingredients

• ✓ yeast
• bread flour
• water
• salt
• bread flour

Instructions

1. 1 Place 3 1/2 cups flour, water, salt, and yeast in a large glass or ceramic bowl; mix by hand until just incorporated. Cover the bowl with plastic wrap and place it on a thick kitchen towel on the counter. Let sit on the counter for 12 to 18 hours.
2. 2 Sprinkle a clean work surface with 2 tablespoons flour. Scrape the dough (it will be sticky) from the bowl onto the work surface. Stretch and fold the dough over several times, working in some of the flour. Shape into a round loaf.
3. 3 Place parchment paper inside a slow cooker, making sure to drape it up the sides. Place the dough in the center of the slow cooker, and trim off any parchment paper that hangs over the rim. Place a double layer of paper towels over the slow cooker and secure the lid.
4. 4 Cook on High without peeking for 2 hours. Remove bread to a cooling rack and allow to cool completely before slicing.

By Bren

Ingredients

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

Instructions

1. 1 Beat water, olive oil, yeast, sugar, and salt together with an electric mixer until evenly combined, about 2 minutes. Add flour, 1 cup at a time, stirring with a wooden spoon after each addition, until dough almost comes away from the sides of the bowl.
2. 2 Knead the dough with your hands until soft and smooth. Lightly oil a bowl and place dough in the bowl, flipping to coat all of the dough. Let dough rest for 5 to 10 minutes.

By lizard_c9

Ingredients

• ✓ yeast
• water
• sourdough starter
• salt
• bread flour

Instructions

1. 1 Add all ingredients in order suggested by your manufacturer.
2. 2 Select white bread setting and push start.

By Jennifer

Ingredients

• ✓ yeast
• bread flour
• milk powder
• salt
• white sugar
• vegetable oil
• instant mashed potato flakes
• water

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread setting; press Start.

By Robin Warner

Ingredients

• ✓ yeast
• water
• salt
• all-purpose flour
• cornmeal

Instructions

1. 1 Place yeast into the bottom of a large mixing bowl. Add water and stir, then mix in salt. Add flour and beat with a wooden spoon until dough is thick and sticky and pulls flour from the side of the bowl, 5 to 10 minutes.
2. 2 Cover the bowl with plastic wrap and let stand in a turned-off oven until doubled in volume, 12 to 14 hours. Dough will be bubbly and very sticky.
3. 3 Line a baking sheet with a silicone mat and dust generously with cornmeal.
4. 4 Use a floured spatula to scrape dough out onto a well-floured work surface. Dust dough with flour. With well-floured hands, pat dough into a rectangle. Cut the rectangle into four equal pieces.
5. 5 Dust one piece of dough with flour and stretch it with floured fingers into a log about 10 inches long and 1 1/2 inches around. Gently transfer to the prepared baking sheet. Wipe off excess cornmeal with a damp paper towel if desired. Repeat with another piece of dough. (Reserve remaining dough to bake later or prepare another baking sheet to bake all four loaves at once).
6. 6 Dust loaves lightly with flour. Dust a large piece of plastic wrap with flour and drape it lightly over the baking sheet with the floured side down. Let loaves rise, covered, until doubled in volume, 1 to 1 1/2 hours.
7. 7 Set the oven racks to the bottom and middle positions and preheat to 500 degrees F (260 degrees C) or as high as your oven will go. Place an oven-proof baking dish full of water onto the bottom rack of the oven.
8. 8 Cut four or five angled slashes into the top of each loaf with sharp kitchen shears. Poke down any sharp tips of dough left by the scissors. Spray the loaves with water, using a spray bottle.
9. 9 Bake in the preheated oven until baguettes are browned, about 15 minutes, spraying loaves with water after 5 minutes and 10 minutes. Turn the pan around on the second spraying.
10. 10 Transfer baguettes to a cooling rack and let cool to room temperature before slicing with a serrated knife.

By John Mitzewich