62755 fabulous homemade bread for the Recipes

whole jalapenos, grated colby jack cheese, flour, egg, milk, granulated garlic (not garlic salt), cumin, chili powder, bread crumbs

whole milk, heavy cream, tablesp. distilled white vinegar, teasp. kosher salt, big fat finishing oil, rustic italian bread , for serving, garlic

all-purpose flour, dry yeasts, warm water, vegetable oil, sugar, eggs, salt

active dry yeast (about 2 1/4 tsp), warm water (100o to 110o), cold water, olive oil, sugar, salt, unbleached bread flour, divided

bread flour, whole wheat flour, cornmeal, garlic powder, sugar, oregano dried, basil dried, onion powder, rosemary, salt, yeast, olive oil, water warm, olive oil, whole cooking onion minced, whole garlic cloves minced, tomatoes undrained, salt, black pepper, oregano dried, rosemary dried, thyme dried, basil dried, mozzarella cheese shredded

frozen white bread dough loaves, egg, sesame seeds or poppy seeds (optional)

olive oil, kosher salt, freshly ground white pepper, tuna steak, mayonnaise, chopped red onion, chopped celery, sliced pimento stuffed green olives, sliced green onion tops (green parts only ), chopped parsley leaves, celery seed, freshly ground black pepper, lettuce cups or sliced bread

egg whites , stiffly beaten, cream cheese , finest kind, softened, very sharp cheddar cheese, grated (white variety), butter, unsliced bread

lukewarm water, active dry yeast, granulated sugar, butter melted, unbleached white bread flour plus extra for handling dough, salt, water, baking soda, parchment paper or waxed paper, oil for the baking pan, salt and sesame seeds to sprinkle on pretzels

day old bread, olive oil, garlic powder, onion powder, salt and pepper to taste

leftover day old bread cut into 1 in cubes (2 cups), evoo, chopped fresh herbs or 1 1/2 tsp dried, corase salt, pepper, minced garlic cloves

all-purpose or bread flour, divided use, granulated sugar, salt, active dry yeast or 2 1/2 tsp, warm water, egg, butter

warm water, sugar, scant tbsp active dry yeast, pumpernickel, vegetable oil (optional but will help the pitas stay fresher longer ), scant tbsp salt, chopped onion , scallions or chives, caraway seed (or dill seed), king arthur unbleached all-purpose flour, since the protein in rye flour or meal doesn tsp translate into gluten when it is mixed with a liquid, this dough won tsp have the stretch that an all-wheat dough will. if you use this ratio of pumpernickel to wheat when you re making pita bread, a pocket is reluctant to form. it is easy enough to make 1 with a knife after the pitas have baked. if you want the pocket to happen by itself and if you don tsp mind a milder rye flavor, use only 1 cup of pumpernickel and increase the wheat flour by the same measure, put this together as follows , using the pumpernickel in the initial sponge

instant yeast (2 1/2 tsp, or 4 oz), honey, warm water (divided ), bread flour (plus additional for dusting the work surface), whole wheat flour, kosher salt, extra virgin olive oil, cornmeal for sprinkling the baking pans, special equipment : baking pans or cookie sheets, pizza stone (optional), makes eight 6-7 inch pitas, procedure, combine the two flours in a medium bowl., whisk in 1/2 cup of the flour mixture and keep whisking until the mixture is very smooth. cover with plastic wrap and let sit in a warm place for 45 minutes to an hour, or until doubled and bubbly., stir the salt into the remaining flour mixture ., mix in the remaining flour , 3/4 cup water, and olive oil. stir until a shaggy dough forms., turn out dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic., lightly spray a large, clean bowl with cooking spray (or coat with olive oil). place the dough in the bowl and turn to coat in the oil. let sit in a warm spot for at least an hour, or until the dough has doubled in size., punch down the dough (it s fun) and cut into 8 fairly even pieces., lightly flour a work surface ., roll each dough piece into a ball between your hands. flatten 1 of the dough balls , then roll out on your floured work surface to 6-7 inches in diameter. transfer the pita to the cornmeal-dusted baking sheet. repeat with each dough ball., let the dough rest, loosely covered with a clean kitchen towel, for 30 minutes., if you are baking your pita on a pizza stone , place the stone on the oven floor, and remove the middle oven rack (move the second oven rack to the top position, out of the way). if you don tsp have pizza stone, remove the top oven rack, and place the second rack in the lower middle position., preheat the oven to 500of., transfer the pitas , two at a time, to the pizza stone or oven rack. bake for 2 minutes on 1 side, gently flip with tongs or a long spatula, and bake on the other for 1 minute., pita to a cooling rack. cool for 1-2 minutes, then stack to keep warm.

unsweetend almond milk ( or soy r reg), sugar (or 1 1/2 tbsp), salt, butter (or 1 1/2 tbsp), fast acting yeast, flour (get unbleached white for your first attempt), corn starch or nonstick cooking spray

white bread , torn into quarters, unsalted butter, softened, ground black pepper, beans and sauce, green beans, ends trimmed, and cut in half, salt, unsalted butter, white button mushrooms, stems trimmed off , wiped clean, and broken into 1/2 inch pieces, or sliced through an egg slicer for convenience, garlic cloves, minced , or pressed through a garlic press (approx. 1 tbsp.), ground black pepper, all-purpose flour, chicken broth (or vegetable broth if you want to keep it all-vegetable based), heavy cream

tilapia filets, gluten free flour, whole eggs scrambled, gluten free bread crumbs, olive oil