Type what you have

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
• 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
• 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
• milk
• all-purpose flour
• salt
• sugar

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select regular white bread cycle; press Start.

By Fran Stinson

Ingredients

• ✓ yeast
• water
• white sugar
• vegetable oil
• bread flour
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place water, sugar, and yeast in the pan of the bread machine.
3. 3 Let yeast dissolve and foam for 10 minutes.
4. 4 Add oil, flour, and salt to the yeast. Select Basic or White Bread setting, and press Start.
5. 5 Remove loaf from the machine after the cycle is done; cool in the pan for 5 minutes before turning it out onto a rack to cool completely.
6. 6 Slice, serve, and enjoy!

By SHECOOKS2

Ingredients

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

Instructions

1. 1 Stir together yeast, 1/2 cup flour and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes.
2. 2 Stir beer, remaining flour and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size.
3. 3 Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape.
4. 4 Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 Place a small loaf pan of warm water on a lower rack to humidify the oven.
7. 7 Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown.
8. 8 Transfer to a cooling rack. Let cool completely before slicing and serving.

By John Mitzewich

Ingredients

• ✓ yeast
• water
• water
• molasses
• vegetable oil
• sugar
• salt
• oat
• bread flour
• oat

Instructions

1. 1 Place 1 cup plus 1 tablespoon water, molasses, oil, sugar, salt, 1 cup oats, bread flour, and yeast in a bread machine in the order listed. Run "Dough" cycle.
2. 2 Remove dough from the bread machine. Shape into a round loaf, tucking ends in underneath. Transfer to a baking sheet and cover loosely with lightly oiled plastic wrap. Let rise until puffy, about 30 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Uncover dough and sprinkle 1 tablespoon oats on top.
4. 4 Bake in the preheated oven until golden brown, about 40 minutes.

By TheChicGeek

Ingredients

• ✓ yeast
• water
• bread flour
• salt
• water
• parchment paper
• sesame seed

Instructions

1. 1 Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
2. 2 Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.
3. 3 Cover container with the lid. Let dough rise at room temperature for 1 hour.
4. 4 Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
5. 5 Dust a clean work surface with flour. Fold dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
6. 6 Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
7. 7 Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
8. 8 Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.

By nch

Ingredients

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

Instructions

1. 1 Combine 1 cup flour, undissolved yeast, sugar and salt in a large mixer bowl. Heat water, oil and 2 tablespoons butter until very warm (120 to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 7 minutes. Cover; let rest 10 minutes.
2. 2 Divide dough into 12 equal pieces; shape into balls. Place in a greased 10-inch iron skillet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Melt remaining 2 tablespoons of butter and brush over rolls.
3. 3 Bake in preheated 375 degrees F oven for 18 to 20 minutes or until lightly browned. Remove from pan; brush with any remaining butter, if desired. Serve warm.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Stir 2 cups flour and yeast together in a large bowl.
3. 3 Heat milk, water, oil, sugar, and salt together in a microwave-safe bowl in the microwave until lukewarm; add to flour mixture and beat until smooth, about 3 minutes.
4. 4 Mix in 2 cups remaining flour, then add up to 1 cup more flour as necessary to make a soft dough.
5. 5 Dust a flat surface with flour; turn dough out onto floured surface and let rest under a bowl for about 10 minutes. Meanwhile, lightly grease a baking sheet.
6. 6 Shape dough into 12 slightly flat balls and place on the prepared baking sheet to rise until doubled in size.
7. 7 Preheat the oven to 400 degrees F (200 degrees C). Bake in the preheated oven for 12 to 15 minutes.

By Charlene Kaunert

Ingredients

• ✓ yeast
• water
• margarine
• honey
• bread flour
• oat bran
• salt

Instructions

1. 1 Place warm water, margarine, honey, bread flour, oat bran, salt, and yeast into a bread machine in the order listed, or follow the order recommended by your manufacturer if different.
2. 2 Run the Dough cycle.
3. 3 After dough has risen once, remove it from the machine. Knead dough a few times, then shape into a loaf. Place into a greased 9x5-inch loaf pan and let rise until doubled in size, about 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until done, 35 to 40 minutes, or until done.

By Leanne

Ingredients

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

Instructions

1. 1 Gather the ingredients.
2. 2 Combine ¾ cup flour, sugar, undissolved yeast, and salt in a large bowl.
3. 3 Heat milk, water, and 2 tablespoons butter in a saucepan until very warm (120 degrees to 130 degrees F).
4. 4 Add warm milk mixture to the flour mixture. Beat for 2 minutes on medium speed of an electric mixer, scraping the bowl occasionally. Add ¼ cup flour; beat for 2 minutes at high speed. Stir in enough remaining flour to make soft dough.
5. 5 Knead dough on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest for 10 minutes.
6. 6 Divide dough into 12 equal pieces.
7. 7 Shape pieces into balls and place in a greased 8-inch round pan. Cover and let rise in warm, draft-free place until doubled in size, about 30 minutes. Preheat the oven to 375 degrees F (190 degrees C).
8. 8 Bake rolls in the preheated oven until golden brown on top, about 20 minutes.
9. 9 Brush with melted butter if you like.
10. 10 Serve warm and enjoy!

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ yeast
• water
• honey
• vegetable oil
• whole wheat flour
• bread flour
• salt

Instructions

1. 1 Place water, honey, oil, whole wheat flour, bread flour, salt, then yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different.
2. 2 Run Whole Wheat cycle, light color setting.
3. 3 Remove loaf from the machine after the cycle is done, about 3 hours.

By Kathy Nowell

Ingredients

• ✓ yeast
• all-purpose flour
• sugar
• baking powder
• salt
• water
• oil

Instructions

1. 1 Mix flour, sugar, baking powder, and salt together in a large bowl. Make a well in the center of the mixture.
2. 2 Dissolve yeast in the warm water in a small bowl. Pour into the middle of the flour mixture. Mix together lightly and rapidly until dough is moist and soft. Allow dough to rise slightly, 15 to 20 minutes.
3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
4. 4 Pinch off a 2-inch piece of dough with well-floured fingers. Stretch it into a round 5 to 6 inches in diameter, working in more flour if needed.
5. 5 Deep-fry dough until golden brown, about 2 minutes per side. Drain on paper towels. Repeat with remaining dough.

By Nikki

Ingredients

• ✓ yeast
• water
• olive oil
• garlic
• bread flour
• rosemary
• salt

Instructions

1. 1 Place water, 2 tablespoons olive oil, garlic, bread flour, 1 tablespoon rosemary, salt, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
2. 2 Pat dough into a 9x13-inch baking pan or a 12-inch pizza pan. Use your fingers to dimple the dough every inch or so. Brush with remaining 2 tablespoons oil and sprinkle with remaining 1/2 tablespoon rosemary. Cover with plastic wrap and let rest while the oven preheats, about 15 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Remove plastic wrap and bake focaccia in the preheated oven until golden brown, 20 to 25 minutes. Let cool for 5 minutes before serving.

By TVESTA

Ingredients

• ✓ yeast
• brown rice
• water
• olive oil
• water
• bread flour
• white sugar
• salt

Instructions

1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes.
2. 2 Place 1/2 cup of cooked rice in a two cup measuring cup. Add oil and enough warm water to equal 1 1/2 cups. Add this mixture to pan of bread machine. Add flour, sugar, salt and yeast. Select cycle; press Start.

By DANNO719

Ingredients

• ✓ yeast
• water
• mozzarella cheese
• egg
• almond flour
• xanthan gum
• salt
• pizza sauce
• pepperoni
• red pepper flakes

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix yeast into warm water in a small cup until dissolved; set aside.
2. 2 Place 1 1/2 cups mozzarella cheese into a medium microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds, until completely melted. Stir in yeast mixture and egg until combined; it will not fully incorporate at this point.
3. 3 Stir in almond flour, xanthan gum, and salt. If difficult to mix, reheat in the microwave for 20 to 30 seconds to soften the cheese. Stir again until well incorporated. Knead dough by hand for 2 minutes.
4. 4 Place dough onto the prepared baking sheet and press with your fingers into a thin crust about 11 or 12 inches in diameter.
5. 5 Bake in the preheated oven until lightly browned, about 10 minutes. Spread pizza sauce over crust. Top with remaining 1 1/2 cups mozzarella cheese, then scatter pepperoni over top.
6. 6 Return to the oven and bake until cheese is melted, about 5 minutes. Sprinkle with red pepper flakes. Cut into six slices.

By France Cevallos

Ingredients

• ✓ yeast
• buttermilk
• milk
• white sugar
• all-purpose flour
• salt
• baking soda
• cooking spray

Instructions

1. 1 In a microwave-safe bowl, heat buttermilk and 1/2 cup milk to about 100 degrees F (37 degrees C). Sprinkle yeast and sugar over milk mixture, stirring once. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
2. 2 Combine flour and salt in a large bowl. Add yeast mixture and stir to combine, forming a soft dough. Cover and place in a warm place for 40 minutes or until doubled in size.
3. 3 Combine remaining 1/2 cup milk and baking soda in a small bowl. Stir mixture into dough until incorporated. Cover and leave for 30 minutes in a warm place.
4. 4 Heat a cast iron pan or griddle over low heat. Spray metal crumpet rings and place into middle of frying pan. Fill each ring with 1/2 cup of crumpet mixture. Cook for 4 or 5 minutes until bubbles appear and the edges are starting to set. Remove from ring and cook the top for 2 minutes or until lightly browned. Cool on a wire rack.

By thedailygourmet

Ingredients

• ✓ yeast
• all-purpose flour
• sugar
• salt
• herb seasoning
• water
• corn oil
• sausage
• mozzarella cheese
• pizza sauce

Instructions

1. 1 Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and Italian herb seasoning in large mixer bowl. Add water and oil; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Stir in sausage and cheese. Cover bowl and let rest 10 minutes.
2. 2 Portion dough into 12 (2-1/2 inch) generously greased muffin cups OR 36 mini muffin cups using a scoop or two spoons (do not use paper liners). Cover and let rise 35 to 45 minutes. Dough will rise, but not double in size.
3. 3 Bake in preheated 375 degrees F oven for 20 to 25 minutes (17 to 20 minutes for minis) until well browned. Let cool on wire rack for 2 minutes. Run a knife around each roll to remove from pan. Serve warm with pizza sauce for dipping, if desired. Refrigerate any leftovers.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ yeast
• water
• milk
• sugar
• egg
• butter
• salt
• nutmeg
• all-purpose flour

Instructions

1. 1 In a large bowl, stir together the water, milk, and sugar. Sprinkle the yeast over the top, and let stand for 5 minutes to dissolve.
2. 2 Stir the egg and butter into the yeast mixture, then stir in the salt, nutmeg, and 2 cups of the flour. Mix until everything is well blended. Mix in remaining flour, 1/2 cup at a time until the dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead for 10 minutes (no cheating!). Place dough into a greased bowl, and let rise until doubled in size.
3. 3 Divide the dough into 8 balls, and let rest for another 20 minutes. Roll each ball out to 8 to 10 inches in diameter.
4. 4 Heat a cast-iron skillet over medium-high heat. Fry each of the pieces of bread fro 30 to 60 seconds on each side, or until light to medium brown spots appear. Keep covered with a damp cloth, or store in a plastic bag until serving.

By Kasienko

Ingredients

• ✓ yeast
• cornmeal
• water
• all-purpose flour
• milk
• brown sugar
• egg
• salt
• baking powder

Instructions

1. 1 In a large bowl, stir together the cornmeal and boiling water. Let soak for about 15 minutes. While still warm but not hot, stir in the flour, sugar, milk and yeast. Cover, and let rise overnight in the refrigerator.
2. 2 In the morning, mix in the eggs, baking powder and salt. If the batter seems too thin, add more cornmeal to thicken it up. If desired, set aside a cupful of batter for the next morning's batch of griddle cakes (see Cook's Note).
3. 3 Heat a lightly oiled griddle over medium heat. Spoon pancakes onto the hot griddle, and cook until browned on each side. Serve at once with butter and syrup.

By TBURRISS

Ingredients

• ✓ yeast
• water
• white sugar
• gluten-free flour blend
• rice flour
• italian seasoning
• xanthan gum
• gelatin
• salt
• apple cider vinegar
• olive oil

Instructions

1. 1 Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
3. 3 Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.
4. 4 Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.
5. 5 Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.

By Allen Seidman

Ingredients

• ✓ yeast
• water
• vegetable oil
• honey
• zucchini
• bread flour
• whole wheat flour
• basil
• sesame seed
• salt

Instructions

1. 1 Place water, oil, honey, zucchini, bread flour, wheat flour, basil, sesame seeds, salt, and yeast in the pan of a bread machine or follow the order recommended by the manufacturer if different.
2. 2 Run basic bread or normal cycle. Remove loaf from the machine after the cycle is done, about 3 hours.

By Karen Hartman

Ingredients

• ✓ yeast
• water
• sugar
• shortening
• salt
• water
• evaporated milk
• egg
• flour
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Pour ½ cup room temperature water into a small bowl; sprinkle yeast over water and let stand to dissolve, about 5 minutes.
2. 2 Combine white sugar, shortening, and salt in a large bowl; pour 1 cup boiling water over shortening mixture, then stir in evaporated milk. Cool mixture until lukewarm, then add yeast mixture and beaten eggs.
3. 3 Slowly mix in flour until dough forms a ball. Cover dough with plastic wrap and refrigerate 30 to 60 minutes.
4. 4 Roll out dough, working with a small portion (a little larger than a baseball) at a time, until ⅛-inch thick. Cut dough into strips 2- to 3-inches wide, then cut at an angle in the opposite direction, making diamond shapes.
5. 5 Heat oil in a deep, wide, heavy-bottomed skillet over medium-high heat to 360 degrees F (180 degrees C).
6. 6 Lower dough diamonds carefully into the hot oil in batches. Fry until puffed and golden brown, 3 to 5 minutes. Carefully transfer to a rack set on paper towels to drain; cool until you can handle them.
7. 7 Place beignets in a clean paper bag with confectioners' sugar; shake gently until covered generously. Or use a sifter to dust beignets with confectioners' sugar.

By Adrienne Belaire