Type what you have

Ingredients

• ✓ bread flour
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Day 1: Mix together 70 grams flour and 70 grams water in a container with a lid. The container needs to be large enough to accommodate another 70 grams water and 70 grams flour. Cover loosely so gases can escape. Leave at room temperature for 24 hours at 70 degrees F (21 degrees C).
3. 3 Day 2: Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave at room temperature for 24 hours at 70 degrees (21 degrees C).
4. 4 Day 3: Remove half (140 grams) of the starter. Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave at room temperature for 24 hours at 70 degrees (21 degrees C).
5. 5 Day 4 through about Day 10: Repeat Step 3 each day until the starter smells fruity and yeasty and is beautifully fermented. You can test this by seeing if it doubles in size within 2 to 3 hours of feeding.
6. 6 Refrigerate until needed. Most people recommend you feed the starter once a month or so (Step 3).
7. 7 It's ready to use!

By John Mitzewich

Ingredients

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

Instructions

1. 1 Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water. Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Set the bread machine to the knead setting, and knead the dough for about 10 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough. The dough should be "as soft as a baby's bottom." Form the dough into a round shape.
2. 2 Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight.
3. 3 The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings.
4. 4 Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C). Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.

By ItsJeanettic

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
• sourdough starter
• water
• kosher salt
• rice flour

Instructions

1. 1 Gather all ingredients.
2. 2 Place starter into a bowl. Add bread flour, water, and salt; mix until well blended and sticky.
3. 3 Cover with aluminum foil and let stand for 4 hours at 70 to 75 degrees F (21 to 24 degrees C).
4. 4 Uncover dough and use wet hands to fold it over onto itself three to four times. Cover again with foil and let ferment for 2 more hours.
5. 5 Generously dust a proofing basket (banneton) with rice flour.
6. 6 Scrape dough out onto a lightly floured work surface. Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Place dough into the prepared basket with the smooth side down. Pinch the rougher edges on the surface together toward the center to smooth them while maintaining a round ball shape.
7. 7 Cover and refrigerate for 12 hours to slow the fermentation process.
8. 8 Remove the banneton from the refrigerator. Let sit in a warm spot until dough springs back slowly and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.
9. 9 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
10. 10 Dust surface of dough with flour. Gently invert the banneton over the center of the baking sheet and flip dough out onto the parchment paper. Gently brush off excess rice flour. Score top of dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist the entire surface lightly with water.
11. 11 Bake in the center of the preheated oven until beautifully browned, 25 to 30 minutes.
12. 12 Transfer loaf to a wire rack and let cool completely before slicing.

By John Mitzewich

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
• water
• salt
• active dry yeast
• cooking spray

Instructions

1. 1 Place bread flour into the bowl of an electric stand mixer and pour in water, followed by salt. Sprinkle yeast over the surface and allow to dissolve and turn creamy, about 5 minutes.
2. 2 Mix on medium speed using the paddle attachment until dough comes together. Replace the paddle with the dough hook and continue mixing until dough is smooth and elastic, about 10 minutes.
3. 3 Cover the bowl with plastic wrap and allow dough to rise until doubled in size, 30 to 45 minutes. Push a finger into dough; it should give some resistance, but not spring back. If it springs back, let it rise longer.
4. 4 Turn dough out onto a floured surface and punch down to expel excess gas and redistribute yeast. Cover with a clean dish towel and let rest, 10 to 15 minutes.
5. 5 Shape dough into a boule by pushing it back and forth on the counter in a circular motion until you have a round, smooth ball. Cover dough with a clean dish towel and allow to rise, about 1 hour.
6. 6 Preheat the oven to 450 degrees F (230 degrees C). Grease a Dutch oven with cooking spray.
7. 7 Slice a very shallow "X" into the top of dough with a sharp knife to help it expand while baking. Place loaf into the prepared Dutch oven and cover with the lid.
8. 8 Bake in the preheated oven for 10 minutes. Reduce temperature to 375 degrees F (190 degrees C) and continue to bake, covered, for 20 minutes. Remove the lid and continue baking until loaf is deep golden, 25 to 30 minutes.

By Stacey

Ingredients

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

Instructions

1. 1 Combine water, 1/2 cup flour, yeast, and sugar in a bowl; stir well and let sit until mixture is foamy and bubbling, about 20 minutes.
2. 2 Stir 2 cups flour, 2 tablespoons olive oil, and salt into yeast mixture using a wooden spoon until dough holds together; turn onto a lightly floured work surface.
3. 3 Coat the inside of a large bowl with 2 1/2 teaspoons olive oil.
4. 4 Knead dough, adding small amounts of flour as needed, until soft and slightly sticky, about 10 minutes.
5. 5 Form dough into a ball and place in the prepared bowl; drizzle about 1/2 teaspoon olive oil over dough and spread to coat entire ball. Cover bowl with a clean kitchen towel and place in a warm area of the kitchen until dough is doubled in size, about 2 hours.
6. 6 Punch dough down and place in a large resealable plastic bag; refrigerate 8 hours to overnight. When ready to use, remove dough from refrigerator and bring to room temperature before using.

By Amanda-Rae

Ingredients

• ✓ bread flour
• whole wheat flour
• kosher salt
• water
• active dry yeast
• cooking spray

Instructions

1. 1 Stir bread flour, whole wheat flour, and salt together in a large bowl until well combined; set aside.
2. 2 Gently whisk 1 1/4 cups warm water and yeast together in a small bowl. Allow to rest at room temperature until foamy and fragrant, about 10 minutes.
3. 3 Make a shallow well in the center of the flour mixture, and pour in the yeast mixture. Stir together using a spatula until a coarse dough begins to form. Transfer dough to a lightly floured work surface and begin kneading, dusting with more flour as needed to prevent dough from sticking, until smooth and elastic, about 10 minutes.
4. 4 Shape dough into a ball and place in a large bowl lightly greased with cooking spray. Cover the bowl with a towel lightly dampened with warm water and set aside in a warm spot to rise until doubled in size, about 2 hours.
5. 5 Lightly grease a 7- to 8-inch round cake pan with cooking spray and line the bottom with parchment paper; lightly grease parchment paper with cooking spray; set aside.
6. 6 Using your fingers, gently press down on dough to deflate slightly and transfer to a work surface that has been very lightly dusted with flour. Gently knead dough 2 or 3 times, preserving as many air bubbles as possible. Using the sides of your hands, shape dough into a ball by pulling the sides under until a smooth and slightly shiny surface develops. Gently transfer dough to the prepared cake pan and lightly dust with flour; cover tightly with aluminum foil.
7. 7 Add remaining 1 cup water and a steam rack to a multi-functional pressure cooker (such as an Instant Pot); place cake pan on the rack. Close and lock the lid. Turn vent to Sealing position. Select Manual/Yogurt setting; set timer for 1 hour. Dough will rise in cooker and double in size. Press Cancel.
8. 8 Meanwhile, preheat the oven to 450 degrees F (230 degrees C).
9. 9 Select Manual/Pressure Cook setting on the Instant Pot. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 3 to 5 minutes for pressure to build.
10. 10 Release pressure using the natural-release method according to manufacturer's instructions, 8 to 10 minutes. Unlock and remove lid. Carefully remove the cake pan as it will be hot; remove aluminum foil.
11. 11 Transfer cake pan to the preheated oven and bake until bread is golden brown, about 20 minutes. Remove bread from the cake pan and transfer to a wire rack to cool completely before slicing, about 30 minutes. Using a bread knife, slice loaf crosswise into 3/4-inch thick slices.

By John Somerall

Ingredients

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

Instructions

1. 1 Place flour, oil, yeast, sugar, salt, and warm water into a bread machine in the order listed, or follow the order recommended by your manufacturer if different.
2. 2 Select White Bread cycle.
3. 3 When dough has gone through one rise cycle and the second kneading cycle is beginning, turn the machine off. Select White Bread Cycle again, this time letting it go through the full cycle.
4. 4 Remove loaf from the machine after the cycle is done.

By SHOOSEYQ

Ingredients

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

Instructions

1. 1 Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed.
2. 2 Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.
3. 3 Turn dough onto a well-floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours.
4. 4 Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.
5. 5 Carefully remove the Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.
6. 6 Gently roll dough out of oiled bowl and into the Dutch oven; replace the lid.
7. 7 Bake in the preheated oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooling rack to cool completely.

By hrabbot

Ingredients

• ✓ bread flour
• ✓ bread flour
• sugar
• cinnamon
• salt
• instant yeast
• water
• raisin
• parchment paper

Instructions

1. 1 Stir together 3 cups flour, sugar, cinnamon, salt, and yeast in a large bowl. Pour in warm water and stir until flour is incorporated and a shaggy, wet dough forms. Stir in raisins until evenly distributed.
2. 2 Cover the bowl with plastic wrap and place in a warm, draft-free space or in the oven with the oven light on for 30 minutes.
3. 3 Sprinkle a clean work surface with 1 tablespoon flour. Scrape dough out onto the prepared surface and use a bench scraper to fold dough over onto itself several times, incorporating most of the flour into dough. Rinse and dry the bowl.
4. 4 Cut parchment paper into a liner for the bowl, folding so that it sits flat against the bowl. Place dough onto the parchment paper in the bowl and cover with plastic wrap. Let rise for 30 minutes.
5. 5 Meanwhile, place a 5-quart Dutch oven into the oven and preheat to 400 degrees F (200 degrees C).
6. 6 Remove warmed Dutch oven from the oven and transfer dough with the parchment liner into the Dutch oven. Cover with a lid.
7. 7 Bake in the preheated oven for 30 minutes. Uncover and bake for 5 minutes more. Remove from the oven and carefully transfer bread onto a wire rack. Remove parchment paper. Cool completely before slicing, about 2 hours.

By Bren

Ingredients

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

Instructions

1. 1 Combine water and yeast and let sit until foamy, about 10 minutes.
2. 2 Combine flour, coconut oil, sugar, salt, and yeast mixture in a bowl. Knead until silky-smooth, about 15 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
4. 4 Punch down dough and turn onto a lightly floured surface. Shape into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
5. 5 Uncover and bake in the preheated oven for 30 minutes for an Italian-style loaf or 45 minutes for a sandwich-style bread.

By Brady McPeak

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Dissolve yeast and sugar in warm water in a large bowl. Stir in 2 cups flour, lard, and salt. Stir in the remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough comes together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Lightly grease two 9x5-inch loaf pans.
5. 5 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes.
6. 6 Preheat the oven to 425 degrees F (220 degrees C). Place bread in the preheated oven and lower the temperature to 375 degrees F (190 degrees C). Bake until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 30 minutes.
7. 7 Serve and enjoy!

By Danialle

Ingredients

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

Instructions

1. 1 Gather the ingredients.
2. 2 Stir together warm water, sugar, and yeast in a large bowl. Let stand until creamy, about 10 minutes.
3. 3 Add 2 cups flour, oil, and salt to the yeast mixture. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl.
4. 4 Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
5. 5 Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
6. 6 Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls.
7. 7 Lightly grease 2 baking sheets; place rolls on prepared sheets at least 2 inches apart and cover with a damp cloth. Let rise until doubled in volume, about 40 minutes. Preheat the oven to 400 degrees F (200 degrees C).
8. 8 Bake rolls in the preheated oven until golden brown, about 18 to 20 minutes.

By JOCATLIN

Ingredients

• ✓ bread flour
• rolled oat
• molasses
• butter
• salt
• water
• white sugar
• water
• active dry yeast
• raisin

Instructions

1. 1 Place oats, molasses, butter, and salt into the bread maker bowl; add the boiling water.
2. 2 Measure 1/4 teaspoon sugar into a small cup and set aside. Pour remaining sugar into the oat mixture and stir. Let mixture cool to about 100 degrees F/38 degrees C, about 20 minutes.
3. 3 Pour warm water into the reserved sugar in the small cup; add yeast.
4. 4 Pour bread flour atop the oat mixture. Pour yeast mixture over the flour.
5. 5 Select Dough setting and press start. Check your owner's manual to see how long the kneading lasts, so you can add raisins to the dough 5 minutes before it finishes kneading. Let the bread maker run the full dough cycle, about 1 hour, though it will depend on your machine.
6. 6 Grease 2 bread pans.
7. 7 Turn dough out onto a lightly floured surface. Punch down dough, but do not knead. Separate into two loaves and place in prepared pans; cover each with a damp towel and allow to rise for about 1 hour.
8. 8 Preheat oven to 350 degrees F (175 degrees C).
9. 9 Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 15 to 20 minutes.

By Nadine

Ingredients

• ✓ bread flour
• water
• sourdough starter
• corn oil
• white sugar
• salt

Instructions

1. 1 Mix water, sourdough starter, oil, sugar, and salt together in a large bowl. Sift flour and add to the mixture. Grease or oil dough and place in an oiled bowl; cover and let rise overnight.
2. 2 The next day, grease two 8 x 4-inch loaf pans. Knead dough for 10 minutes; divide in half and place into prepared pans. Allow dough to double in size.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake loaves in the preheated oven until top is golden brown, about 40 to 45 minutes. Carefully tip loaves out of pan onto a work surface and gently tap the bottom of loaf. If it sounds hollow, bread is done.

By Becky Richardson

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
• water
• white sugar
• yeast
• vegetable oil
• 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

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

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

Instructions

1. 1 Gather all ingredients. Preheat oven to 450 degrees F (230 degrees C), and lightly grease a pizza pan.
2. 2 Place warm water in a bowl; add yeast and sugar. Mix and let stand until creamy, about 10 minutes.
3. 3 Add flour, oil, and salt to the yeast mixture; beat until smooth. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier.
4. 4 Let rest for 5 minutes.
5. 5 Turn dough out onto a lightly floured surface and pat or roll into a 12-inch circle.
6. 6 Transfer to the prepared pizza pan.
7. 7 Spread crust with sauce and toppings of your choice.
8. 8 Bake in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 5 minutes before serving.

By CHEF RIDER

Ingredients

• ✓ bread flour
• white sugar
• instant yeast
• salt
• milk
• water
• coconut oil
• coconut oil

Instructions

1. 1 Combine 2 1/2 cups flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a paddle attachment.
2. 2 Heat milk, water, and 1/3 cup coconut oil in a saucepan until a thermometer inserted into the mixture reads 120 degrees F (49 degrees C), 2 to 3 minutes.
3. 3 Pour milk mixture over flour; beat together on high speed until combined, about 2 minutes. Stir in remaining 2 1/2 cups flour until a soft, sticky dough forms.
4. 4 Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
5. 5 Place dough in a bowl; cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes.
6. 6 Grease 24 muffin cups. Divide dough into 48 equal-sized balls; place 2 balls into each prepared muffin cup. Cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes.
7. 7 Preheat oven to 375 degrees F (190 degrees C).
8. 8 Bake in the preheated oven until golden brown, about 20 minutes. Brush tops with 1 tablespoon coconut oil.

By Texaslady

Ingredients

• ✓ bread flour
• water
• butter
• milk powder
• molasses
• active dry yeast
• salt

Instructions

1. 1 Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Dough or White Bread setting, and then Start.
2. 2 If the dough does not form a ball on the paddle, add 1 tablespoon of flour at a time until the ball forms. Allow machine to complete selected cycle.
3. 3 To bake conventionally, grease a 9x5-inch loaf pan. Remove dough from the bread machine pan after the Dough cycle has been completed. Shape into a loaf, and place in the prepared pan. Let rise until doubled.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake in preheated oven until top is golden brown, about 40 minutes. Carefully tip loaf out of pan onto a work surface and gently tap bottom of loaf. If it sounds hollow, bread is done.

By Julie

Ingredients

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

Instructions

1. 1 Combine 1 1/4 cup warm water and 2 teaspoons yeast in a large bowl; stir until yeast is dissolved. Stir in 2 1/2 teaspoons sugar. Let stand until yeast forms a creamy foam, about 10 minutes.
2. 2 Sift 1 cup all-purpose flour, 1 cup bread flour, and 1 teaspoon salt together in a separate bowl. Stir into the yeast mixture. Add remaining all-purpose and bread flour, 1/2 cup at a time, until dough pulls away from the side of the bowl.
3. 3 Place dough on a lightly floured surface; knead until smooth, about 8 minutes. Transfer to a greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
4. 4 Punch dough down and cut into 9 equal pieces. Press down on each piece with your palm and roll against the work surface to form into a ball.
5. 5 Place balls of dough on a baking sheet lined with parchment paper. Cover with greased plastic wrap; let rise until puffy, 40 to 50 minutes.
6. 6 Preheat oven to 375 degrees F (190 degrees C).
7. 7 Combine rice flour, 1 cup warm water, vegetable oil, 2 tablespoons sugar, 2 tablespoons yeast, and 1/4 teaspoon salt in a bowl to make topping. Let rest for 5 minutes.
8. 8 Spread topping thickly over tops and sides of the rolls.
9. 9 Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool on a wire rack.

By melody741

Ingredients

• ✓ bread flour
• water
• yeast
• 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

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

Instructions

1. 1 Gather all ingredients.
2. 2 Dissolve sugar in warm water in a large bowl, and then stir in yeast. Allow to proof until yeast resembles a creamy foam, 5 to 10 minutes.
3. 3 Mix oil and salt into the yeast. Mix in flour one cup at a time.
4. 4 Knead dough on a lightly floured surface until smooth.
5. 5 Place in a well-oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
6. 6 Punch dough down.
7. 7 Knead for a few minutes, and divide in half. Shape into loaves, and place into two well-oiled 9x5-inch loaf pans.
8. 8 Allow to rise until dough has topped the pans by one inch, about 30 minutes.
9. 9 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
10. 10 Bake the risen loaves in the preheated oven until golden brown for 30 minutes.
11. 11 Enjoy!

By Peg

Ingredients

• ✓ bread flour
• buttermilk
• brown sugar
• salt
• active dry yeast
• egg yolk
• canola oil
• butter

Instructions

1. 1 Place the bread flour, buttermilk, brown sugar, salt, yeast, and egg yolk into a bread machine. Using the Dough setting, allow the machine to mix the ingredients until moist. Pause the cycle and pour in the oil, then let the machine continue to the end of the Dough cycle.
2. 2 Grease muffin pans or a baking sheet, and set aside.
3. 3 Punch down the dough, and remove it from the machine. Divide the dough into 12 equal parts, form into round, smooth rolls, and place them into the cups of the muffin pans or on baking sheet, making sure the rolls don't touch each other. Cover the rolls with a kitchen towel, and let rise in a warm place until double, about 25 minutes.
4. 4 While the rolls are rising, preheat oven to 350 degrees F (175 degrees C). Bake the rolls in the preheated oven for 20 minutes, or until golden brown. Rub the tops of the hot rolls with a stick of butter for a soft crust, cool the rolls slightly, and serve warm.

By DwightNT

Ingredients

• ✓ bread flour
• salt
• active dry yeast
• sugar
• water
• parchment paper
• cooking spray
• olive oil

Instructions

1. 1 Whisk flour and salt together in a large bowl; set aside.
2. 2 Combine yeast and sugar in a medium bowl; add water and stir once. Let stand until yeast has bloomed and bubbled up slightly, about 5 minutes.
3. 3 Meanwhile, line the bottom and sides of a multi-functional pressure cooker (such as Instant Pot®) with parchment paper that has been lightly coated with cooking spray.
4. 4 Add the yeast mixture and oil to the flour mixture, and stir until incorporated and a shaggy, slightly sticky dough is formed. Add dough to the pot. Close and lock the lid; seal vent. Select Yogurt function; set timer for 4 hours.
5. 5 Remove lid. Dough should be doubled in size, and will have tiny bubbles on the surface. Lift out dough using parchment paper. Turn dough onto a lightly floured sheet of parchment, and form into a ball. Sprinkle top dough ball lightly with flour, and cover with a kitchen towel. Allow to rest until slightly risen, 30 to 40 minutes.
6. 6 While dough is resting, place a Dutch oven with a lid in the oven, and preheat to 450 degrees F (225 degrees C) for 30 minutes.
7. 7 Carefully remove Dutch oven from the oven. Transfer in dough using parchment. Cut slits in the top. Cover and return to the oven. Bake for 30 minutes. Uncover, and bake until golden brown and crusty, 10 to 15 minutes. Transfer loaf to a cooling rack; let cool slightly before slicing.

By Nicole McLaughlin

Ingredients

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

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

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

Instructions

1. 1 Gather all ingredients.
2. 2 Mix warm water, yeast, and 1/3 cup honey in a large bowl to dissolve.
3. 3 Add 5 cups bread flour, and stir to combine.
4. 4 Let sit for 30 minutes, or until big and bubbly.
5. 5 Mix in 3 tablespoons melted butter, remaining 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour.
6. 6 Transfer dough to a floured work surface and gradually knead in remaining 2 cups whole wheat flour.
7. 7 Knead until dough starts to pull away from the work surface, adding more whole wheat flour if necessary; dough should be a bit tacky to the touch, but not too sticky.
8. 8 Place in a greased bowl, turning once to coat the surface of the dough.
9. 9 Cover with a dish towel and let rise in a warm place until doubled, 45 minutes to 1 hour.
10. 10 Grease three 9x5-inch loaf pans. Punch down the dough, and divide it into 3 loaves.
11. 11 Place in the prepared loaf pans, and allow to rise until dough has topped the pans by one inch, another 45 minutes to 1 hour.
12. 12 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bake the risen loaves in the preheated oven until golden brown for 25 to 30 minutes, do not overbake.
13. 13 Lightly brush the tops of the loaves with remaining 2 tablespoons melted butter when done to prevent crust from getting hard.
14. 14 Cool completely. Enjoy!

By Nita Crabb

Ingredients

• ✓ bread flour
• cake flour
• salt
• white sugar
• butter
• water
• lemon juice

Instructions

1. 1 In a large bowl, stir together the cake flour, bread flour, salt and white sugar. Stir in the chunks of butter so that each one is completely coated in flour. Combine the cold water and lemon juice; stir into the bowl while lightly tossing the ingredients to moisten them evenly. Gather the dough into a ball.
2. 2 On a lightly floured surface, roll out the dough into a rectangle about 1/2 inch thick. Keep the edges as square as possible. The dough will look terrible, but don't worry, it will shape up. Fold the dough into thirds like a business letter, wrap in plastic wrap and refrigerate for at least 30 minutes.
3. 3 Place the dough on the floured work surface and turn at a 90 degree angle from the last time you rolled it out. Roll again into a rectangle again and fold into thirds. If the dough is still cold and manageable, rotate and roll again, then fold into thirds, or refrigerate and continue in 30 minutes. Finish by rolling the dough out to the size of a baking sheet. Place on a lightly floured baking sheet and wrap in plastic. refrigerate for at least 30 minutes before using.
4. 4 To use, roll out dough to 1/4 inch thickness and cut into shapes with a sharp knife. Use as directed in recipes calling for puff pastry, or alternatively, enclose desired fillings and bake in a preheated 400 degrees F (200 degrees C) oven until puffed and golden brown.

By Frances Crouter