Skip to content

Type what you have

Cook with

yeast ×
Toaster Biscuits
Breakfast Other

Toaster Biscuits

3.7

Prep
15 min
Cook
20 min
Total
80 min

Instructions

  1. 1 In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. To make crumpet rings, cut aluminum foil into 7x12 inch pieces. Fold in half lengthwise and then in thirds, making 6 layers. Form into a 3 1/2 inch diameter circle and tape shut on the outside.
  2. 2 In a large bowl, mix together flour and salt. Stir in the milk, oil and yeast mixture. Beat well until smooth. Cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes. Lightly grease or butter the inside of the crumpet rings and dip the rings in cornmeal.
  3. 3 Heat a griddle or frying pan over medium low heat. Sprinkle cornmeal on the griddle and place the rings on the griddle. Deflate the batter by stirring. Pour 1/4 cup of batter into each ring. Cook slowly for about 10 minutes or until pale brown. Carefully remove the rings and turn the biscuits over. Bake on second side about 8 minutes or until light brown. Transfer to a rack to cool.

By Bobbi Jo

Most Amazing Challah
Dinner Other

Most Amazing Challah

4.9

Prep
40 min
Cook
30 min
Total
160 min

Instructions

  1. 1 Sprinkle yeast over water in a large bowl and stir gently to moisten yeast. Stir in salt, sugar, margarine, and 4 eggs; beat well. Gradually mix in flour, 1 cup at a time, up to 12 cups, until dough becomes slightly tacky but not wet. Turn dough out onto a floured surface; knead until smooth and elastic, 8 to 10 minutes.
  2. 2 Grease baking sheets, or line them with parchment paper and set aside.
  3. 3 Cut dough into four equal-sized pieces (or 2 pieces to make 2 large loaves). Cut each piece into thirds for 3-strand braided loaves. Working on a floured surface, roll small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until loaf is braided; pinch ends together and fold them underneath for a neat look. Repeat for remaining loaves.
  4. 4 Place loaves onto the prepared baking sheets; let rise until double in size, 1 to 1 1/2 hours.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C). Whisk 1 egg with vanilla extract in a small bowl; brush loaves with egg wash. Sprinkle each loaf with about 1 tablespoon of sesame seeds.
  6. 6 Bake in the preheated oven until tops are shiny and golden brown, about 30 minutes. Let cool before slicing.

By Palsar7

Bread Machine Challah for Shabbat and Festivals
Dinner Other

Bread Machine Challah for Shabbat and Festivals

4.7

Prep
15 min
Cook
35 min
Total
230 min

Instructions

  1. 1 Place the warm water, salt, sugar, margarine, egg, bread flour, and yeast in the pan of a bread machine in that order, set the machine to the dough setting, and start the machine.
  2. 2 When the dough cycle of the machine is finished, place the dough on a floured surface. Divide the dough into 3 pieces, and roll them into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
  3. 3 Grease a baking sheet, or line with parchment paper, and place the braided challah on the prepared sheet. Cover the loaf with a plastic bag to prevent drying out, and let rise in a warm place until doubled in bulk, about 1 hour.
  4. 4 Preheat oven to 350 degrees F (175 degrees C). Whisk together 1 egg, 1 tablespoon of water, and vanilla in a small bowl, and brush the glaze on the challah. Sprinkle with optional toppings (see footnote).
  5. 5 Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.

By Tzipporah Hoffmitz

Bread Machine Challah
Snack Other

Bread Machine Challah

4.5

Prep
30 min
Cook
20 min
Total
115 min

Instructions

  1. 1 Place warm water, sugar, oil, eggs, honey, salt, flour, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Select Dough cycle; press Start.
  2. 2 Remove dough from the machine after the cycle is done and place on a lightly floured board. Punch dough down and let rest for 5 minutes.
  3. 3 Meanwhile, grease a baking tray.
  4. 4 Divide dough in half, then divide each half into 3 equal pieces. Roll each piece into ropes, about 12- to 14-inches long. Braid 3 ropes into a loaf to form 2 loaves. Gently place loaves onto the prepared baking tray. Mist loaves with water and cover loosely with plastic wrap. Let rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C).
  6. 6 Make egg wash: Beat together egg and water in a small bowl until well combined.
  7. 7 Brush the top and sides of loaves with egg wash.
  8. 8 Bake in the preheated oven for about 20 to 25 minutes. If loaves begin to brown too soon, cover them loosely with aluminum foil.

By Marylyn Pisseri

Premium Pizza Crust
Italian

Premium Pizza Crust

4.7

Prep
30 min
Cook
10 min
Total
900 min

Instructions

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

By NANDITA

Whole Wheat Pizza Dough Secret Family Recipe

Whole Wheat Pizza Dough Secret Family Recipe

4.5

Prep
10 min
Cook
Total
35 min

Instructions

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

By Miriam

Rustic Country Bread
Dinner

Rustic Country Bread

4.5

Prep
30 min
Cook
40 min
Total
1000 min

Instructions

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

By Chris

Grandma Sherrill's Bagels
Breakfast

Grandma Sherrill's Bagels

4.5

Prep
25 min
Cook
40 min
Total
100 min

Instructions

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

By Terry

Thin-Crust Fathead Pizza Dough
Dinner

Thin-Crust Fathead Pizza Dough

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

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

By France Cevallos

The Best Pizza Crust
Italian

The Best Pizza Crust

4.1

Prep
20 min
Cook
25 min
Total
200 min

Instructions

  1. 1 Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.
  2. 2 Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.
  3. 3 Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.
  4. 4 Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done.

By Flute

Twenty Minute Buns

Twenty Minute Buns

4.6

Prep
20 min
Cook
20 min
Total
80 min

Instructions

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

By Debbie

Overnight Slow Cooker Bread

Overnight Slow Cooker Bread

4.7

Prep
20 min
Cook
120 min
Total
860 min

Instructions

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

By Bren

Italian Feather Bread Pizza Dough
Italian

Italian Feather Bread Pizza Dough

4.7

Prep
15 min
Cook
Total
20 min

Instructions

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

By lizard_c9

How to Make French Baguettes
Dinner French

How to Make French Baguettes

4.7

Prep
30 min
Cook
15 min
Total
825 min

Instructions

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

By John Mitzewich

Buttery Pan Rolls
Dinner

Buttery Pan Rolls

4.2

Prep
35 min
Cook
15 min
Total
180 min

Instructions

  1. 1 Combine 3 cups of the flour, the sugar, salt and yeast in a large bowl. Stir well and set aside.
  2. 2 Combine milk, water and 1/4 cup of the butter in a saucepan and cook over medium heat until butter melts, stirring occasionally. Remove from heat and let mixture cool to 120 to 130 degrees F (49 to 54 degrees C).
  3. 3 Gradually add milk to flour mixture and beat at low speed of an electric mixer for 30 seconds. Then beat for 2 minutes at high speed. Gradually stir in the remaining flour to make a soft dough.
  4. 4 Turn dough out onto a lightly floured surface and knead for about 8 to 10 minutes or until dough is smooth and elastic. Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place for about 1 hour and 15 minutes. Punch dough down, cover and let rest for 10 minutes.
  5. 5 Melt remaining 1/4 cup plus 2 tablespoons butter.
  6. 6 Shape dough into 40 balls and dip each one in the melted butter. Place the balls in two greased 9 inch square baking pans. Cover and let rise for 45 minutes.
  7. 7 Bake in a preheated 375 degrees F (190 degrees C) oven for 15 minutes or until rolls are golden. Brush warm rolls with any remaining melted butter.

By Linda

Tangy Buttermilk Cheese Bread
Dinner

Tangy Buttermilk Cheese Bread

4.6

Prep
Cook
Total

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.

By Alicia

Basic Pizza Dough
Dinner

Basic Pizza Dough

3.8

Prep
30 min
Cook
20 min
Total
160 min

Instructions

  1. 1 Dissolve yeast in warm water about 110 degrees F (43 degrees C) in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  2. 2 Whisk together all-purpose flour, bread flour, sugar, and salt in the bowl of a stand mixer. Pour in canola oil, olive oil, and warm yeast mixture. Mix on low speed using the dough hook until dough comes together and pulls away from the bowl. Increase mixing speed to medium-high; let knead for 10 minutes.
  3. 3 Turn dough out onto a lightly floured work surface and form into a ball. Place dough ball into a bowl that's been brushed or sprayed with oil; cover with plastic wrap. Let dough rise for 1 hour.
  4. 4 Place dough onto a lightly floured work surface and punch down. Divide dough in 1/2 and form into 2 balls. Cover with a kitchen towel and let rise for an additional 45 minutes.
  5. 5 Place each dough ball on a lightly floured work surface and form into a 12-inch round pizza crust.
  6. 6 Preheat the oven to 400 degrees F (200 degrees C). Top pizzas as desired.
  7. 7 Bake in the preheated oven until golden, 18 to 24 minutes.

By Dave

Bread in a Bag
Dinner

Bread in a Bag

4.5

Prep
45 min
Cook
35 min
Total
120 min

Instructions

  1. 1 Grease an 8x4-inch loaf pan; set aside.
  2. 2 Combine 1 cup flour, warm water, sugar, and yeast in a large resealable freezer bag. Squeeze most of the air out of the bag, then seal. Squish the bag with your hands until dough is well blended. Let rest at room temperature until bubbles appear, about 10 minutes.
  3. 3 Stir together 1 cup flour, dry milk, oil, and salt in a bowl until combined. Pour into the resealable bag and squeeze out most of the air. Seal, then squish until well blended. Add remaining 1 cup flour to the bag; continue mixing in the same manner until well blended.
  4. 4 Remove dough from the bag onto a floured surface. Knead for 5 to 8 minutes. Form into a small loaf and place into the prepared loaf pan. Cover with a towel and allow to rise until your finger leaves an impression when you gently poke the top of the loaf, about 30 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C).
  6. 6 Bake in the preheated oven until golden brown, about 35 minutes.

By CASTELLI

Tabitha's Homemade Wheat Bread

Tabitha's Homemade Wheat Bread

4.6

Prep
30 min
Cook
20 min
Total
140 min

Instructions

  1. 1 Combine yeast, honey, butter, salt, warm water, instant coffee, and cocoa powder in a mixing bowl. Gradually beat in 3 cups flour. Mix with your hands until ingredients form into a ball; transfer it to a floured work surface. Knead in additional 1/2 cup of flour if the dough is too sticky to work with. Knead the dough until it is smooth and elastic, about 15 minutes.
  2. 2 Place the dough in an oiled bowl and cover it with plastic wrap and a kitchen towel. Let rise in a warm place until doubled in bulk, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Flatten the dough into a rectangle, pressing down with your hands to pop any air bubbles. Fold the dough into thirds, rolling it slightly under your palms to form a loaf, and pinch the seam to seal. Shape the dough into a freeform loaf and place onto a parchment-lined baking sheet.
  3. 3 Cover the dough with a floured kitchen towel and allow it to rise again until doubled, about 30 minutes.
  4. 4 Preheat oven to 400 degrees F (200 degrees C).
  5. 5 Remove the towel. Use a serrated knife to score the loaf, cutting three slashes on the top or as desired.
  6. 6 Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 20 to 30 minutes. Remove the bread from the loaf pan and cool on a wire rack.

By TABBIEG

Buttermilk Wheat Bread
Snack

Buttermilk Wheat Bread

4.7

Prep
8 min
Cook
360 min
Total
368 min

Instructions

  1. 1 Place all ingredients into a bread machine in the order recommended by the manufacturer. Select the Basic White Bread setting, then press Start. If the ingredients do not form a ball after a few minutes, add a splash more buttermilk, or a handful of flour if it is too loose.

By MSACEBAKER

Mom's Jiffy Cinnamon Rolls

Mom's Jiffy Cinnamon Rolls

4.7

Prep
20 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Combine 3 cups flour, cake mix, yeast, and salt in a large bowl; beat warm water into flour mixture until thoroughly combined. Mix remaining 1 cup flour into batter to make a soft dough.
  2. 2 Turn dough out onto a floured work surface and knead until smooth, 6 to 8 minutes. Roll dough into a 9x18-inch rectangle. Spread softened butter over dough and sprinkle evenly with sugar and cinnamon. Roll dough into a log, starting with a long edge, and pinch edges together to seal.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  4. 4 Cut dough into 1-inch thick slices and arrange on prepared baking sheet. Cover rolls and let rise in a warm place until doubled, about 15 minutes.
  5. 5 Bake in the preheated oven until cinnamon rolls are lightly browned and cooked through inside, 15 to 18 minutes.

By 7woolfords

Honey Wheat Bread I
Snack

Honey Wheat Bread I

4.8

Prep
25 min
Cook
35 min
Total
150 min

Instructions

  1. 1 Dissolve yeast and sugar in 1/2 cup warm water.
  2. 2 Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
  3. 3 Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
  4. 4 Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
  5. 5 Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

By Kristin Zaharias