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Almond Conchas
Mexican

Almond Conchas

Prep
30 min
Cook
20 min
Total
160 min

Instructions

  1. 1 Combine milk, evaporated milk, sugar, 1/3 cup canola oil, marzipan, and salt in a large microwave-safe bowl. Microwave for 50 seconds. Mix in egg, then yeast. Let stand until foamy, about 5 minutes.
  2. 2 Add 3 cups flour and mix well. Add enough of the remaining flour to bring dough together. Knead dough in the bowl until pliable, 5 to 6 minutes. Move dough to one side and grease bowl with 1/2 teaspoon oil. Cover bowl with plastic wrap and set aside until dough doubles in size, about 1 hour.
  3. 3 Meanwhile, make topping. Combine sugar and butter in a stand mixer fitted with the paddle attachment. Beat on low speed for 1 minute. Increase speed to high and continue beating. Add marzipan, almond extract, and salt; beat until creamy. Add flour and beat until combined and pliable. Cover bowl and set aside.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with parchment paper.
  5. 5 Cut dough into 20 pieces. Shape into semi-flat rolls. Arrange them in the baking pan.
  6. 6 Cut topping mixture into 20 equal pieces. Place each piece between 2 sheets of parchment paper and press into a 2-inch circle. Place 1 circle over each roll. Use a butter knife to score the tops in a decorative pattern.
  7. 7 Cover baking pan with plastic wrap. Let rise until doubled, 45 to 55 minutes.
  8. 8 Bake in the preheated oven until puffed and golden, about 18 minutes.

By Kannika

Vanilla and Chocolate Conchas
Breakfast Mexican

Vanilla and Chocolate Conchas

4.5

Prep
30 min
Cook
15 min
Total
180 min

Instructions

  1. 1 Dissolve yeast in warm water in a large bowl; stir in 2 cups flour, ¾ cup sugar, evaporated milk, lard, egg, cinnamon, and salt. Beat until smooth. Stir in enough of the remaining 2 cups flour until dough is easy to handle.
  2. 2 Turn concha dough out onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a large greased bowl and turn to coat so greased side faces up. Cover and let rise in a warm place until doubled in volume, about 1 ½ hours.
  3. 3 Meanwhile, beat ⅔ cup sugar and butter together in a bowl until light and fluffy. Stir in 1 cup flour until mixture is the consistency of coarse crumbs; divide topping dough into 2 equal parts and place each in a bowl. Stir cocoa powder into 1 part and vanilla extract into remaining part.
  4. 4 Divide chocolate topping dough into 4 small balls; roll each into a flat circle. Repeat with vanilla topping dough.
  5. 5 Punch down concha dough; divide into 8 equal pieces. Shape each piece into a ball; place on a greased baking sheet. Place a vanilla or chocolate topping circle on each dough ball, smoothing it over the top. Make 5 or 6 shallow cuts across circles to form a shell pattern. Cover and let rise until doubled in volume, about 45 minutes.
  6. 6 Preheat the oven to 325 degrees F (165 degrees C).
  7. 7 Bake in the preheated oven until lightly browned around the edges, 15 to 20 minutes.

By Amanda Zepeda

Pan Dulces
Breakfast Mexican

Pan Dulces

4.6

Prep
30 min
Cook
20 min
Total
150 min

Instructions

  1. 1 Heat milk in a small saucepan until it bubbles, then remove from heat. Add butter, stir until melted, and pour into a large bowl to cool.
  2. 2 Dissolve yeast in the milk mixture. Mix in 1/3 cup sugar and salt. Add in eggs and 2 cups flour. 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 supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. 3 Divide the dough into 16 equal pieces and form into rounds. With a rolling pin, roll the rounds into oval buns. Place them onto two lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes.
  4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  5. 5 While the bread rises, make the topping: In a small bowl, stir together 1/2 cup sugar, 2/3 cup flour, and butter until a crumb mixture forms. Stir in egg yolks until well blended. Crumble the topping over the rolls so the entire surface is covered.
  6. 6 Bake in preheated oven for 15 to 20 minutes, or until sugar topping is lightly browned.

By Teresa Brignoni

Pumpkin Conchas
Breakfast Mexican

Pumpkin Conchas

5.0

Prep
30 min
Cook
Total
235 min

Instructions

  1. 1 Combine flour, pumpkin puree, warm milk, egg yolk, melted butter, sugar, active dry yeast, salt, and vanilla extract in the bowl of a stand mixer with the dough hook attachment. Mix until a smooth, slightly elastic ball forms or knead by hand for about 5 minutes.
  2. 2 Place the dough in a lightly greased mixing bowl, cover, and let rise in a warm place until doubled in size, about 2 hours.
  3. 3 While dough is rising, combine powdered sugar, flour, butter, cinnamon, allspice, nutmeg, salt, and vanilla extract in a bowl for the topping. Mix with your hands or a spatula until a moldable dough forms. Mix in orange food coloring if you like.
  4. 4 Divide topping dough into 6 equal portions and shape them into balls; set onto a parchment lined baking sheet. Cover each ball with a sheet of plastic and press down with something flat and heavy (like the bottom of a glass or measuring cup) into a flat circle. Take the tip of a knife and score a pumpkin design into the topping. Place in the refrigerator to allow butter to firm up.
  5. 5 After the dough rises, transfer it onto a work surface and press down to remove the air. Cut into 6 equal portions and roll each portion into a smooth ball. Transfer balls onto a Silpat-lined baking sheet and press down to flatten lightly. Place the topping on top of the dough balls. Allow to proof until doubled in size, about 45 minutes.
  6. 6 Preheat the oven to 375 degrees F (190 degrees C).
  7. 7 Bake in the center of a preheated oven until puffed up and golden, about 20 minutes. Allow to cool to room temperature, about 20 minutes.

By John Mitzewich

Taco Pizza
Dinner Mexican

Taco Pizza

4.6

Prep
120 min
Cook
20 min
Total
140 min

Instructions

  1. 1 Add water, salt, oil, flour and yeast to your bread machine in the order listed. Select the dough cycle. Check dough after it has been mixing for a few minutes. If it is too dry and not mixing, add water, 1 tablespoon at a time, until it is mixing and has a nice dough consistency. You want the dough to be pliable but not sticky.
  2. 2 Meanwhile, in a small bowl, combine tomato paste, water, and 3/4 of the package of taco seasoning mix. Stir in chili powder and cayenne pepper; set aside. In another bowl, mix refried beans, salsa, and onion; set aside.
  3. 3 Cook ground beef in a large skillet over medium heat until evenly brown; drain excess fat. Season with the remaining 1/4 package of taco seasoning and a small amount of water. Simmer for a few minutes, then remove from heat.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C).
  5. 5 When the dough cycle is finished, remove dough from the machine. Divide dough in half, and pat into two 12-inch pans. Spread a layer of bean mixture on top of dough, then a layer of the tomato mixture. Sprinkle with seasoned beef and top with Cheddar cheese.
  6. 6 Bake in preheated oven until crust is golden brown and cheese is melted, about 15 minutes, turning pizzas halfway through baking.

By DESHL

Pocket Bread
Dinner

Pocket Bread

4.1

Prep
30 min
Cook
20 min
Total
170 min

Instructions

  1. 1 In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. 2 In a large bowl, combine the yeast mixture with the 3 cups flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours. Meanwhile, preheat oven to 500 degrees F (260 degrees C).
  3. 3 Divide the dough into sixteen equal pieces and form into rounds. Roll rounds into square loaves 1/4 inch thick. Place the on ungreased baking sheets. Bake in preheated oven for 4 to 5 minutes, until loaves puff in the middle. Let cool on a wire rack.

By CHRISW

Biga
Italian

Biga

4.8

Prep
20 min
Cook
Total
1460 min

Instructions

  1. 1 Place the warm water in a small bowl, and sprinkle the yeast over the top. Let stand until yeast has dissolved and is foamy, about 15 minutes.
  2. 2 Measure flour into a large bowl. Make a well in the center, and pour in the yeast mixture and cold water. Use a sturdy spoon to mix it together until sticky and difficult to stir, but nevertheless thoroughly combined. Cover and allow to ferment for 24 hours in the refrigerator before using.
  3. 3 Store in the refrigerator for up to 2 weeks. To use, rinse a measuring cup in cool water, scoop out the amount of starter needed, and bring to room temperature.

By THYCOOK

Sourdough Starter II
Dinner

Sourdough Starter II

4.4

Prep
5 min
Cook
Total
3000 min

Instructions

  1. 1 Mix together flour, warm water, and yeast in a large glass bowl. Let stand uncovered in a warm place over night or up to 48 hours. The longer the mixture stands, the stronger the ferment will be.
  2. 2 After fermenting, the starter is ready to use or to store covered in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding.

By Glenda

Lepinja (Balkan Flatbread)
European

Lepinja (Balkan Flatbread)

4.7

Prep
30 min
Cook
20 min
Total
170 min

Instructions

  1. 1 Sprinkle the yeast over the warm milk in a small bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir the warm water and sugar into the yeast mixture.
  2. 2 Stir the flour and salt together in a separate bowl; add all but about 1/2 cup of the flour mixture to the yeast mixture; mix with your hands until a soft dough forms, adding the last of the flour mixture a little at a time until it clears the sides of the bowl. Cover the bowl with a light cloth and let the dough rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  3. 3 Deflate, or 'punch down,' the dough and turn out onto a work surface lightly dusted with flour; knead for about 5 minutes. Return the dough to the bowl, cover again with a light cloth, and allow the dough to again rise until doubled in volume, about 30 minutes more.
  4. 4 Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  5. 5 Deflate the dough and turn turn out onto a work surface lightly dusted with flour; knead lightly. Place the dough onto the prepared baking sheet; shape into an oval about 1/2-inch thick. Set aside to rise a third time for about 30 minutes.
  6. 6 Bake in the preheated oven until nicely browned and hollow sounding when thumped, 20 to 25 minutes.

By BigShotsMom

Versatile Bread
Snack

Versatile Bread

4.6

Prep
30 min
Cook
30 min
Total
165 min

Instructions

  1. 1 In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Lightly grease two baking sheets.
  2. 2 In a large bowl, combine the yeast mixture with the sugar, salt, oil and 1 cup of flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  3. 3 Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. 4 Preheat oven to 325 degrees F (165 degrees C). Divide the dough into twelve equal pieces and form into rounds. Place the rounds on prepared baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes.
  5. 5 Bake in preheated oven for 20 to 25 minutes, or until golden brown. Place on a wire rack to cool.

By Sandy

Sourdough Starter
Pantry American

Sourdough Starter

4.7

Prep
5 min
Cook
Total
5765 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place flour into a large, non-metallic bowl. Sprinkle yeast over top, pour in warm water, and mix to combine.
  3. 3 Place the bowl on a cookie sheet; cover loosely and set in a warm place to ferment for 4 to 8 days. Depending on temperature and humidity, times may vary. The starter is ready when bubbly and pleasantly sour smelling. If it's colored at all (pink, orange, etc.), throw it out and start over.
  4. 4 Enjoy!

By Esther Nelson

Za'atar Bread
Middle Eastern

Za'atar Bread

Prep
30 min
Cook
5 min
Total
95 min

Instructions

  1. 1 Dissolve yeast in warm water in a large bowl. Mix in 3 cups flour and salt. Stir in remaining flour, 1/2 cup at a time, beating well after each addition.
  2. 2 Turn dough out onto a lightly floured work surface. Knead until smooth, about 10 minutes. Place dough in a greased bowl; turn to coat with oil. Cover and let rise in a warm place until doubled, about 1 hour.
  3. 3 Preheat the oven to 500 degrees F (260 degrees C).
  4. 4 Divide dough into 16 equal pieces and form into rounds. Roll into 1/4-inch-thick circles. Poke rounds with your fingers to create small indentations.
  5. 5 Mix za'atar and olive oil together in a small bowl. Spread over circles. Place on ungreased baking sheets.
  6. 6 Bake in the preheated oven until dough is golden brown, 5 to 6 minutes.

By Lady at the Stove

Sandwich Rolls
Lunch American

Sandwich Rolls

4.3

Prep
5 min
Cook
30 min
Total
180 min

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

Sourdough Starter I
Dinner

Sourdough Starter I

4.6

Prep
10 min
Cook
Total
5000 min

Instructions

  1. 1 Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon.
  2. 2 On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.
  3. 3 Every five days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar and 1 cup water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.

By Becky Richardson

Dutch Oven Whole Wheat Bread

Dutch Oven Whole Wheat Bread

4.2

Prep
20 min
Cook
40 min
Total
585 min

Instructions

  1. 1 Pour water into a microwave-safe measuring cup and heat in the microwave oven for about 1 minute. Check temperature using a food thermometer to be sure water is no hotter than 100 degrees F (38 degrees C). Add yeast and agave; let sit until foamy, about 15 minutes.
  2. 2 Combine flour and salt in a large bowl. Add yeast mixture; stir to combine and knead a few times. Cover bowl and let dough rise in a warm place until doubled in size, overnight to 18 hours.
  3. 3 Turn dough out onto a floured surface. Knead 5 to 10 times using floured hands. Shape dough into a ball and let rise while oven is preheating.
  4. 4 Preheat the oven to 450 degrees F (230 degrees C) and place a Dutch oven inside to warm for 30 minutes.
  5. 5 Use floured hands to carefully drop dough into the hot Dutch oven. Use potholders to place the lid on the Dutch oven.
  6. 6 Bake in the hot oven for 30 minutes. Uncover Dutch oven and bake until bread is deep golden brown, 10 to 15 minutes more. Remove and let cool.

By My Healthy Kitchen

Batter Buns
Breakfast

Batter Buns

4.1

Prep
10 min
Cook
15 min
Total
115 min

Instructions

  1. 1 In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. 2 Stir in shortening, sugar, salt and 2 cups flour; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Scrape sides of bowl, cover and let rise until doubled in size, about 1 hour.
  3. 3 Grease 12 muffin cups. Spoon in batter until cups are half full. Let rise in warm place until batter reaches top of the cup, about 20 to 30 minutes.
  4. 4 Preheat oven to 425 degrees F (220 degrees C).
  5. 5 Bake in preheated oven for 10 to 15 minutes. Remove from pans and brush tops with melted butter.

By Cindy Carnes

Crusty White Bread
Dinner

Crusty White Bread

4.4

Prep
25 min
Cook
25 min
Total
150 min

Instructions

  1. 1 In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. 2 In a large mixing bowl, combine yeast mixture with milk, margarine, 4 cups flour, and salt; stir until well combined. Add remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  3. 3 Lightly grease a large mixing bowl, place dough in the bowl and turn to coat. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
  4. 4 Deflate dough and turn it out onto a lightly floured surface. Divide dough into two equal pieces and form each into a loaf. Place loaves into two lightly greased 9x5-inch loaf pans. Cover loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  5. 5 Preheat the oven to 400 degrees F (200 degrees C).
  6. 6 Mist loaves with water and bake in the preheated oven for 20 to 30 minutes or until loaves are golden brown and the bottom of a loaf sounds hollow when tapped.

By Dingo

Famous California Pizza Dough
Dinner

Famous California Pizza Dough

5.0

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Combine yeast, honey, and 1/4 cup warm water in a large bowl with a whisk. Let stand to dissolve, about 10 minutes.
  2. 2 Add salt, 1 tablespoon olive oil, remaining 3/4 cup warm water, and 1 cup flour to the mixture and stir until a batter forms. Add another 1 cup flour; stir to combine. Add 1/2 cup more flour and combine.
  3. 3 Turn dough out onto a surface dusted with 1/4 cup flour. Knead until a smooth, fairly firm, slightly sticky dough is achieved, adding more flour as needed.
  4. 4 Transfer dough to a lightly oiled bowl and cover with a damp towel. Let sit in a warm place until doubled in size, 30 to 40 minutes.
  5. 5 Turn dough out onto a lightly floured cutting board and pat down with your hand. Divide dough into 4 equal pieces. Stretch and fold each piece down and under, tucking as you go, to form pizza dough rounds.
  6. 6 Cover with a towel and let sit in a warm place until doubled in size, 20 to 30 minutes.
  7. 7 Preheat the oven to 450 degrees F (230 degrees C). Dust a baking sheet with cornmeal.
  8. 8 Transfer dough rounds to a lightly floured board and press each piece out to desired thickness, starting in the center, until 8 to 10 inches wide. Form a crust shape around the outer edges with your fingertips.
  9. 9 Transfer one round of pizza dough to the prepared baking sheet and brush with 1 tablespoon olive oil. Top with any sauce and toppings you like.
  10. 10 Bake in the lower rack of the preheated oven for 5 minutes. Move to the center of the oven and continue to bake until golden, about 10 minutes more. Repeat to bake remaining pizzas.

By John Mitzewich

Grandma VanDoren's White Bread
Snack

Grandma VanDoren's White Bread

4.8

Prep
Cook
Total

Instructions

  1. 1 In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
  2. 2 Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
  3. 3 Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
  4. 4 Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

By Marilyn VanDoren Sim

Traditional Pita Breads
Lunch Greek

Traditional Pita Breads

4.6

Prep
30 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening; beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed.
  2. 2 Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes.
  3. 3 Preheat oven to 500 degrees F (260 degrees C).
  4. 4 Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets.
  5. 5 Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.

By Dennis Morazan

School Cafeteria Hot Rolls

School Cafeteria Hot Rolls

4.0

Prep
20 min
Cook
30 min
Total
175 min

Instructions

  1. 1 Dissolve yeast in warm water in a mixing bowl. Let stand until yeast is frothy, about 5 minutes.
  2. 2 Add 2 cups flour, sugar, and salt to the yeast mixture. Beat with an electric mixer for 2 minutes. Add shortening and eggs; beat for 2 minutes more. Slowly add remaining flour and mix well. Let dough rise in a warm place, undisturbed, until doubled in size, about 1 hour.
  3. 3 Punch down dough and divide into 42 pieces. Shape each piece into a ball and arrange on a rimmed baking sheet. Let rolls rise in a warm spot, undisturbed, until doubled in size, about 1 hour.
  4. 4 Bake in the preheated oven until golden brown, about 30 minutes. Remove from the oven and gently brush tops with butter.

By Trampisjr

Peasant Bread
Dinner

Peasant Bread

4.5

Prep
5 min
Cook
175 min
Total
180 min

Instructions

  1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light or Medium Crust cycle; press Start. For a crispier crust, use the French cycle or turn machine off after first rise and start the cycle over.

By Becki C

Buttermilk Honey Bread
Snack

Buttermilk Honey Bread

4.4

Prep
30 min
Cook
30 min
Total
160 min

Instructions

  1. 1 In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
  2. 2 Combine buttermilk, butter, honey and the yeast mixture in a large mixing bowl. Add salt and two cups of the flour. Whisk well to combine. Add the remaining flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 minutes.
  3. 3 Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
  4. 4 Preheat oven to 375 degrees F (190 degrees F).
  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 two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
  6. 6 Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are golden and the bottoms of the loaves sound hollow when tapped.

By Kathleen Lloyd

Thin Crust Pizza Dough

Thin Crust Pizza Dough

4.6

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Mix warm water and sugar together in a bowl; add yeast. Set aside until yeast mixture becomes foamy, about 10 minutes.
  2. 2 Pour yeast mixture into a large bowl; add flour, olive oil, and salt. Knead dough for 6 to 8 minutes, adding more flour to keep dough from sticking to your hands if needed. Cover bowl and let sit for 20 to 30 minutes.
  3. 3 Grease 2 pizza pans or baking sheets.
  4. 4 Divide dough in half. Make each half into a ball shape and roll each into a flat, circular crust using a rolling pin.
  5. 5 Place 1 piece dough over your hands with your knuckles turned upward directly underneath the center of the dough. Using your knuckles and backs of your hands, toss the dough into the air in a circular motion, spinning the dough. This thins the center of the dough and forms the padded edge of the pizza. When the edge of the dough is about 1/4-inch thick, place the dough onto the pan. Pizza diameter will be about 10 inches. Repeat with other piece of dough.

By caradae

Valentino's Pizza Crust
Italian

Valentino's Pizza Crust

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

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

By Jody

Simple White Bread
Snack

Simple White Bread

4.8

Prep
20 min
Cook
35 min
Total
175 min

Instructions

  1. 1 In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add remaining water, dry milk, oil, sugar, salt, and 3 cups of flour; beat with an electric mixer on medium speed for 3 minutes, or until smooth. Stir in enough remaining flour to form a soft dough.
  2. 2 Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease surface. Cover the bowl with a damp cloth. Let rise in a warm place until doubled in size, about 1 hour.
  3. 3 Punch the dough down, and divide in half. Shape into loaves. Place in two greased 9 X 5 x 3 inch loaf pans. Grease the tops of the loaves, and cover with a damp cloth. Let rise until doubled, about 1 hour.
  4. 4 Bake at 375 degrees F (190 degrees C) for 35 minutes, or until golden brown. Remove bread from pans to cool on wire racks. Brush with melted butter or margarine.

By George

No-Knead Country Bread

No-Knead Country Bread

4.5

Prep
20 min
Cook
30 min
Total
1250 min

Instructions

  1. 1 Place bread flour, spelt flour, and yeast into a large mixing bowl and stir with a wooden spoon. Pour in cold water and mix until a very wet, sticky dough comes together, about 3 minutes. Add salt and mix for another 2 to 3 minutes. Scrape down the sides of the bowl, cover with foil, and allow dough to rise at room temperature for 18 hours.
  2. 2 Deflate bubbly dough with a spatula by scraping down the sides of the bowl and folding dough over itself, turning the bowl as you go around in a circular motion, about 12 times or so.
  3. 3 Scrape dough out onto a heavily floured surface. Sprinkle the surface of dough generously with flour. Use floured hands to roll and fold dough on the table into a round or oval shape with a smooth surface, 1 to 2 minutes, adding more flour if dough is too sticky. The loaf shape doesn't really matter, but a smooth surface is the goal.
  4. 4 Transfer to a Silpat-lined baking sheet and let rise, uncovered, until doubled in size, about 2 hours. The dough will spread out more than rise up; this is normal.
  5. 5 Preheat the oven to 450 degrees F (230 degrees C). Place a rack in the center of the oven.
  6. 6 Use a very sharp knife or razor to cut a shallow slash down the middle of dough, being careful not to deflate dough too much; the slash is optional. Spray the surface of loaf very lightly with water to help a crust form.
  7. 7 Bake on the center rack in the preheated oven until nicely browned and loaf sounds hollow when tapped, about 30 minutes. Let cool on a wire rack before slicing.

By John Mitzewich