Type what you have

Ingredients

• ✓ bread flour
• lard
• butter
• salt
• water
• beef skirt steak
• potato
• onion
• turnip
• salt
• black pepper
• cayenne pepper
• egg
• water
• butter

Instructions

1. 1 Cut flour, lard, ¼ cup cold butter, and 1 ½ teaspoons salt together in a bowl with a pastry blender until mixture is the consistency of coarse crumbs. Make a well in the center; pour in ice water. Mix with a fork until begins to come together; use hands to form into a dough ball.
2. 2 Turn dough out onto a lightly floured work surface; knead until smooth and forms a firm ball, about 2 minutes. Wrap dough tightly in plastic wrap; refrigerate until chilled, at least 2 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
4. 4 Combine steak, potatoes, onion, turnip, 1 ½ teaspoons salt, black pepper, and cayenne pepper in a bowl.
5. 5 Beat egg and 1 teaspoon water together in a small bowl.
6. 6 Divide dough into 4 equal rounds; roll each out to about ⅛-inch thickness and 8-inches in diameter. Brush each dough round with egg wash.
7. 7 Place ¼ steak mixture slightly off-center on each dough round; top each with 2 slices butter. Fold dough over filling to form a half moon shape; press edges together to seal. Trim excess dough from edges. Transfer pasties to the prepared baking sheet; crimp edges with the tines of a fork. Poke top center of each pasty once with fork; brush tops with egg wash.
8. 8 Bake in the preheated oven until browned and bubbly, about 1 hour. Cool on a wire rack for 5 to 10 minutes.

By John Mitzewich

Ingredients

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

Instructions

1. 1 Combine 2 cups bread flour, warm water, yeast, and salt in a bowl with an electric mixer fitted with the dough hook attachment. Mix on lowest speed until blended but still moist, about 2 minutes. Cover the bowl with a towel and let rise in a warm place until dough is doubled in volume, about 20 minutes.
2. 2 Uncover the bowl and mix with the electric mixer on low speed until dough has pulled together, about 5 minutes. Sprinkle in remaining 1 cup flour , a little at a time, until soft, sticky dough forms, 1 to 2 minutes.
3. 3 Increase mixer speed to medium and mix until dough pulls away from sides of bowl, about 8 minutes. Cover the bowl with a towel and let rest, about 20 minutes.
4. 4 Meanwhile, rub olive oil evenly into a plastic container.
5. 5 Transfer dough onto a floured work surface. Dust hands with flour and knead dough until soft but still wet on the inside. Form into a ball and place into the prepared container. Refrigerate dough for at least 1 day and up to 7 days.

By Tammi

Ingredients

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

Instructions

1. 1 Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt.
2. 2 Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough.
3. 3 Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes.
4. 4 Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes.
5. 5 Flatten dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour.
6. 6 Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack.
7. 7 With a very sharp knife, score each roll about 1/4 inch deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle.
8. 8 Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting.

By John Mitzewich

Ingredients

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

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

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

• ✓ bread flour
• water
• yeast
• sugar
• 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

• ✓ bread flour
• water
• sugar
• vegetable oil
• salt
• active dry yeast

Instructions

1. 1 Gather all ingredients.
2. 2 Place water, sugar, oil, salt, bread flour, and yeast into the pan of the bread machine (or in the order recommended by your bread machine manufacturer).
3. 3 Bake on White Bread setting.
4. 4 Use oven mitts to carefully remove the bread pan from the machine.
5. 5 Remove bread from the pan and let cool completely on a wire rack before slicing.

By Diana Penning

Ingredients

• ✓ bread flour
• milk
• water
• honey
• instant yeast
• vegetable oil
• pumpkin puree
• salt
• cornmeal
• mayonnaise
• dijon mustard
• cheddar cheese
• gruyere cheese

Instructions

1. 1 Combine milk, water, honey, and yeast in the bowl of an electric stand mixer. Let sit for 10 minutes.
2. 2 Pour flour, oil, pumpkin puree, and salt into the mixture. Mix using a dough hook attachment until dough is soft, smooth, and tacky, 2 to 5 minutes. Add more flour or water if needed.
3. 3 Place dough on a lightly floured surface and knead by hand for 3 to 4 minutes. Form into a ball and place into a large, greased bowl. Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
4. 4 Preheat the oven to 495 degrees F (255 degrees C). Place a large, cast iron Dutch oven into the oven to preheat.
5. 5 Divide dough into 2 balls and flour lightly. Place 1 ball back into the greased bowl, cover with plastic wrap, and save in the refrigerator for a later time.
6. 6 Place remaining ball onto parchment paper that has been sprinkled with cornmeal. Cover with plastic wrap and let rest for 30 minutes. Dust with flour and score.
7. 7 Remove the preheated Dutch oven carefully from the oven and uncover. Lift parchment paper with dough and place into the Dutch oven. Trim any parchment paper that extends beyond the top. Cover carefully with the hot lid.
8. 8 Bake in the preheated oven for 20 minutes. Remove lid and continue baking until golden, about 40 minutes more.
9. 9 Remove from the oven and lift out bread carefully using the parchment paper. Let cool on a wire rack for at least 30 minutes before slicing.
10. 10 Make grilled cheese sandwiches once the loaf has cooled enough to slice. Heat a skillet over medium heat. Spread mayonnaise over one side of each bread slice. Place bread mayonnaise-side down into the skillet. Spread Dijon mustard on the other side. Top with Cheddar cheese and Gruyere cheese slices. Cook for 2 minutes; sandwich both halves together. Cook until golden, 3 to 4 minutes per side.

By Diana71

Ingredients

• ✓ bread flour
• water
• active dry yeast
• water
• salt
• olive oil
• mozzarella cheese
• oregano
• black pepper
• tomato
• olive oil
• basil

Instructions

1. 1 Make the dough: Pour warm water into a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes. Stir in cold water and salt. Stir in flour, 1 cup at a time until incorporated.
2. 2 Knead dough on a floured surface until smooth, about 10 minutes.
3. 3 Divide in half and form into two tight dough balls. Coat with olive oil and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow dough to rise.
4. 4 Make the pizzas: Remove dough from the refrigerator one hour prior to using.
5. 5 Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F (288 degrees C). Lightly dust a pizza peel with flour.
6. 6 Prepare the first pizza: Lightly dust one dough ball with flour and stretch gradually until about 14 inches in diameter, or about the size of the pizza stone. Place on the floured peel.
7. 7 Lay 1/2 of the mozzarella on the crust, then sprinkle 1/4 teaspoon oregano and 1/8 teaspoon pepper over the top. Randomly arrange 1/4 cup crushed tomatoes over the pizza, leaving some empty areas, then drizzle 1 tablespoon olive oil over top.
8. 8 With a quick back and forth jerk, make sure dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove the peel so that the pizza is left on the stone.
9. 9 Bake in the preheated oven until the crust begins to brown, 4 to 6 minutes.
10. 10 Slide the pizza onto the peel and remove from the oven; then slide off the peel onto a work surface. Sprinkle 1/2 of the basil leaves randomly over the pizza. Cut into wedges and serve.
11. 11 Follow Steps 5 through 9 to make the second pizza.

By CDM68

Ingredients

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

• ✓ bread flour
• whole wheat flour
• rolled oat
• baking soda
• salt
• buttermilk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets.
2. 2 Mix whole wheat flour, bread flour, rolled oats, baking soda, and salt together in a large bowl. Gently mix in buttermilk until a soft dough is formed; knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an "X" and place on the prepared baking sheets.
3. 3 Bake in the preheated oven until golden brown and the loaves sound hollow when tapped on the bottom, about 30 to 45 minutes.

By Andrea Doyle

Ingredients

• ✓ bread flour
• water
• olive oil
• salt
• sugar
• yeast

Instructions

1. 1 Place water, olive oil, bread flour, salt, sugar, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run the Dough cycle, about 90 minutes.
2. 2 Remove dough from the machine after the cycle is done. It will be quite sticky and wet; resist the temptation to add more flour. Place dough onto a generously floured board, cover with a large bowl or greased plastic wrap, and let rest for 15 minutes.
3. 3 Lightly flour two baking sheets or line them with parchment paper. Cut dough with a serrated knife into two equal pieces; form each into piece into a 3x14-inch oval. Tranfer loaves to the prepared baking sheets and dust lightly with flour. Cover and let rise in a draft-free place for approximately 45 minutes.
4. 4 Preheat the oven to 425 degrees F (220 degrees C).
5. 5 Spritz loaves with water, then place onto the middle rack of the preheated oven. Bake until golden brown, 25 to 30 minutes.

By Marina

Ingredients

• ✓ bread flour
• milk
• yeast
• water
• brown sugar
• shortening
• molasses
• salt
• rye flour

Instructions

1. 1 Scald milk in a small saucepan over medium heat until it begins to bubble, about 3 minutes. Cool to lukewarm.
2. 2 While milk is cooling, dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Transfer milk to the bowl of a stand mixer fitted with the dough attachment. Add brown sugar, melted shortening, molasses, and salt; mix until well combined. Mix in yeast mixture. Gradually mix in rye flour, then bread flour until combined; you may need to mix by hand if your stand mixer isn't large enough.
4. 4 Transfer dough to a greased bowl and turn to coat the surface. Cover with a damp towel and let rise in a warm place until doubled in volume, about 1 hour.
5. 5 Punch down dough and transfer to a lightly floured board. Knead until dough is elastic and does not stick to the board. Let rest for 5 minutes. Divide into thirds and shape into loaves. Place each loaf in a greased 9x5-inch loaf pan. Cover with a damp towel and let rise in a warm place until doubled in volume, 30 to 45 minutes.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake loaves in the preheated oven until golden brown on top, 35 to 40 minutes.

By Janice Reesman

Ingredients

• ✓ bread flour
• salt
• baking powder
• butter
• buttermilk
• confectioners' sugar
• onion
• cheddar cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 In a large mixing bowl, whisk together bread flour, salt, and baking powder until thoroughly combined. Beat in the butter, buttermilk, and confectioners' sugar to make a dough; gently mix in the onion and Cheddar cheese. Divide dough in half, and shape each half into a ball. Place the loaves onto the prepared baking sheet, and gently flatten to about 2 inches thick. Dust each loaf with flour.
3. 3 Bake on a preheated oven until browned, about 30 minutes. Cool on racks for a few minutes; serve warm.

By Keri

Ingredients

• ✓ bread flour
• currant
• raisin
• candied peel
• cinnamon
• active dry yeast
• sugar
• water
• milk
• egg
• salt
• butter

Instructions

1. 1 Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels; stir in candied peel.
2. 2 Sift flour and cinnamon into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well; pour in 1/4 cup lukewarm water. Let stand until yeast begins to foam, about 5 minutes.
3. 3 Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together.
4. 4 Turn dough out onto a lightly floured surface. Add currant mixture; knead until evenly incorporated and dough is smooth and elastic, about 5 minutes. Transfer to a bowl and cover with a damp cloth. Let rise in a warm place until doubled, 45 minutes to 1 hour.
5. 5 Grease two 9x5-inch loaf pans lightly with butter. Flatten dough gently and shape into 2 loaves. Place 1 loaf in each pan and cover with a damp cloth. Let rise in a warm place until puffy, about 45 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Bake loaves in the preheated oven until firm and dark brown, about 45 minutes. Invert onto a wire rack to cool completely before slicing, about 1 hour.

By Dien

Ingredients

• ✓ bread flour
• active dry yeast
• milk
• egg yolk
• butter
• egg white
• water

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

Ingredients

• ✓ bread flour
• ✓ bread flour
• water
• vegetable oil
• brown sugar
• milk powder
• pumpkin pie spice
• active dry yeast
• raisin
• candied mixed fruit peel

Instructions

1. 1 Add water, oil, brown sugar, bread flour, gluten flour, milk powder, mixed spice, and yeast into the bread machine pan in the order suggested by the manufacturer. Select Fruit setting or the setting for Basic White Bread. Press Start.
2. 2 If your machine has a Fruit setting, add the golden raisins and peel at the signal, or around 5 minutes before the kneading cycle has finished.

By Allrecipes Member

Ingredients

• ✓ bread flour
• currant
• rum
• eggnog
• instant yeast
• white sugar
• butter
• egg
• salt
• cinnamon
• almond
• confectioners' sugar

Instructions

1. 1 Soak currants in rum overnight.
2. 2 In a saucepan, heat the eggnog to a boil. Pour it into a large bowl and add 1 1/2 cups of bread flour. Mix until smooth and let the mixture cool to 110 degrees F (43 degrees C) or just warm to the touch. Add the instant yeast and mix until blended. Cover the bowl with plastic wrap and allow to rise until doubled, 20 to 30 minutes.
3. 3 In the bowl of an electric mixer, beat the sugar and butter together until smooth. Beat in the eggs one at a time. Stir in the salt and cinnamon. Pour the egg mixture into the dough and mix until smooth. Gradually add the remaining 2 cups of bread flour and mix for 3 minutes. The dough will be very sticky. Stir in the currants, cover the bowl with plastic wrap, and allow it to rest for 20 minutes.
4. 4 Lightly grease a kugelhopf mold or Bundt pan. Sprinkle the bottom of the pan with sliced almonds. Carefully add the dough mixture and cover with plastic wrap. Let the dough rise until doubled, 1 to 1 1/2 hours.
5. 5 Preheat an oven to 375 degrees F (190 degrees C).
6. 6 Bake the kugelhopf in the preheated oven until the loaf is deep golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 35 minutes. Invert the loaf onto a wire rack to cool. Dust with powdered sugar before serving.

By apurpleocean

Ingredients

• ✓ bread flour
• milk
• egg
• margarine
• white sugar
• salt
• active dry yeast

Instructions

1. 1 Add ingredients in order suggested by your manufacturer.
2. 2 Select "sweet bread" setting.

By Jennifer Houde

Ingredients

• ✓ bread flour
• milk
• yeast
• salt
• white sugar
• egg
• vegetable oil

Instructions

1. 1 In a small bowl, mix together the yeast and milk. In a large bowl, stir together the bread flour, salt and sugar. Make a well in the center, and pour in the yeast mixture. Cover with a light dusting of flour, and let stand for about 15 minutes, until frothy.
2. 2 Stir together the egg and oil, and pour into the bowl with the flour. Mix until the dough comes together then turn out onto a floured surface, and knead until smooth, about 5 minutes. Place in a greased bowl, and cover. Let stand for about 20 minutes to relax.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into 15 pieces. Roll each piece into a 12 inch long rope. Roll the ropes into a spiral shape, and place on an ungreased baking sheet.
4. 4 Bake for 10 minutes in the preheated oven, or until golden brown.

By SETTDA

Ingredients

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

Instructions

1. 1 Mix milk and water in a pot over low heat. Heat, stirring constantly, until an instant-read thermometer inserted into the pot reads 110 degrees F (43 degrees C). Remove from heat. Add sugar and stir to dissolve. Pour mixture into a cup or other cylindrical glass; sprinkle yeast on top. Let mixture rest until yeast is frothy and fragrant, about 10 minutes.
2. 2 Stir flour and salt together in a large mixing bowl. Pour in yeast mixture and mix until a sticky dough forms.
3. 3 Turn dough out on a floured work surface and knead quickly for 5 minutes. Shape dough into a ball. Grease a large bowl with 1 tablespoon olive oil. Add dough; toss around the bowl a few times to coat evenly with oil. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in size, about 1 hour.
4. 4 Return dough back to the work surface and punch down. Coat your hands with a little olive oil and knead again for 1 minute. Divide into 5 balls. Flatten balls out into thick rectangles. Place rectangles of dough onto a greased baking sheet. Brush tops with a thin coat of olive oil. Let rest for 20 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C) while dough rests.
6. 6 Bake bread in the preheated oven for 12 minutes. Switch to the broil setting until the tops of rolls turn golden brown, about 1 minute. Remove from the baking sheet and allow to cool completely. Cut rolls in half lengthwise.

By Courtney Lynn Hernandez

Ingredients

• ✓ bread flour
• instant yeast
• salt
• water
• olive oil
• yellow onion
• kosher salt
• bread crumb
• poppy seed
• green onion
• cayenne pepper

Instructions

1. 1 Combine bread flour, yeast, salt, and water for dough in a bowl. Stir with a wooden spoon and mix until a very wet, soft, and sticky dough forms. Cover and leave at room temperature for at least 12 hours.
2. 2 When ready to make the bialys, heat olive oil for filling in a skillet over medium heat. Add onion and salt and cook, stirring occasionally until onion softens, sweetens, and turns golden brown, about 10 minutes. Turn off the heat and add bread crumbs, 2 teaspoons poppy seeds, green onion, and cayenne pepper. Stir to combine and cool down until needed.
3. 3 Uncover dough; it should be bubbly. Scrape it away from the sides of the bowl with a spatula and transfer onto a floured work surface. Dust a little flour over top and gently press dough with your hands to flatten. Divide it into 8 equal portions and roll each into a ball, using a bit of flour as needed. Stretch each ball gently and tuck dough under the bottom; place on a baking sheet lined with generously floured parchment paper or a silicone liner (such as Silpat®). Dust the tops with flour and carefully cover with a dish towel; let proof until just about doubled in size, 45 to 60 minutes.
4. 4 Preheat the oven to 500 degrees F (260 degrees C).
5. 5 Flour your fingers and pick up one dough ball. Press and pull on the center to form it into a ring shape; the center of the dough will be thin and the edges will be thicker. Make sure the centers are very thin but be careful not to tear them open. Repeat with remaining balls.
6. 6 Fill the center of each with no more than a rounded teaspoon of onion-poppy seed filling, then gently press the filling up the sides toward the outer rings. (You will have extra filling.) Spray bialys with some cold water and sprinkle poppy seeds over top.
7. 7 Bake in the center of the preheated oven until puffed and nicely browned, about 12 minutes. Transfer to a wire rack and cool for about 20 minutes before serving.

By John Mitzewich

Ingredients

• ✓ bread flour
• milk
• water
• cornmeal
• active dry yeast
• sugar
• salt
• baking soda

Instructions

1. 1 Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.
2. 2 In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
3. 3 Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.

By WINTERBORN

Ingredients

• ✓ bread flour
• water
• margarine
• milk powder
• brown sugar
• salt
• whole wheat flour
• cracked wheat
• yeast

Instructions

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

By Sue Litster

Ingredients

• ✓ bread flour
• milk
• egg
• margarine
• white sugar
• salt
• active dry yeast
• lemon juice

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 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.

By Sandy

Ingredients

• ✓ bread flour
• water
• sugar
• active dry yeast
• whole wheat flour
• rye flour
• salt
• butter

Instructions

1. 1 Stir together warm water and sugar in a large bowl. Sprinkle yeast over the top and let stand until foamy, about 5 minutes.
2. 2 Stir in whole wheat flour, rye flour, and salt. Mix in bread flour, 1 cup at a time, until dough is not sticky. Knead on a floured surface until smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat. Set aside to rise until doubled in size, about 1 hour.
3. 3 Punch down dough and divide into 4 or 5 portions. Form each portion into a ball; let rise again until doubled, about 20 minutes.
4. 4 Place each ball onto a baking sheet and flatten out into an oval, 1/2 to 3/4 inch thick. Poke holes all over using the tines of a fork. Let rise again until doubled, 20 to 30 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until browned on the top and bottom, about 20 minutes. Brush the tops with melted butter while still warm.

By 2CHAE

Ingredients

• ✓ bread flour
• salt
• cream of tartar
• baking soda
• white sugar
• apple pie spice
• butter
• sourdough starter
• milk
• sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk flour, salt, cream of tartar, baking soda, sugar, and apple pie spice together in a bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Add sourdough starter and mix by hand to form a soft dough.
3. 3 Turn dough out onto a lightly floured surface and divide it into 4 pieces. Pat or roll one piece of dough into a 1/2-inch thick round. Cut it into 4 wedge-shaped pieces and place the prepared baking sheet about 1 inch apart. Repeat with the remaining pieces of dough. Brush the tops of scones with milk and sprinkle with coarse sugar.
4. 4 Bake until scones begin to turn golden, 12 to 15 minutes.

By HARDINGAGGIES

Ingredients

• ✓ bread flour
• water
• margarine
• white sugar
• salt
• milk powder
• caraway seed
• active dry yeast
• raisin

Instructions

1. 1 Place warm water, margarine, sugar, salt, bread flour, milk powder, caraway seed, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Fruit or Basic cycle, adding raisins when indicated. Remove loaf from the machine after the cycle is done, about 2 hours 55 minutes.

By Sharon Spencer

Ingredients

• ✓ bread flour
• active dry yeast
• water
• milk
• white sugar
• salt
• molasses
• butter
• rye flour

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

Ingredients

• ✓ bread flour
• cooking spray
• whole wheat flour
• sugar
• salt
• baking soda
• margarine
• buttermilk
• vegetable oil
• buttermilk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a shallow baking pan with cooking spray.
2. 2 Sift both flours, 2 teaspoons sugar, salt, and baking soda together into a bowl. Cut in margarine until mixture resembles coarse crumbs. Make a well in the center of the mixture and pour in 2 cups buttermilk and oil; stir with a spatula until dry mixture is completely moistened.
3. 3 Transfer dough to a lightly floured surface and knead gently for no more than 1 minute. Place dough into the prepared pan; pat down and around to form a round loaf. Cut a cross in the top of the loaf with your finger. Brush the top with 1 tablespoon buttermilk, then sprinkle with 1 teaspoon sugar.
4. 4 Bake in the preheated oven for 30 minutes. Reduce the heat to 375 degrees F (190 degrees C), then rotate the pan and bake for 30 more minutes. Remove from the oven and let cool on a wire rack before slicing.

By laracucina