2 cups water
2/3 cups sugar
1 1/2 tbs Active Dry Yeast
1 1/2 tsp salt
1/4 cup vegetable oil
5 1/2 to 6 cups all purpose flour
Heat water to 110 F. Dissolve sugar in water and add yeast. Let sit for 10 minutes until frothy.
Mix in oil and salt. Slowly add one cup of flour at at time until you get a good non-sticky dough that will form into a ball. Kneed the dough for about 5 more minutes until you can lift a small piece without it tearing.
Spray bowl with cooking oil and cover with damp towel. Let it rise for an hour or until it doubles in size. Punch middle and pull dough from sides of bowl.
Use a dough cutter to split dough into two equal parts. Shape them into two greased loaf pans. Let those loaves sit uncovered for 30 minutes to rise again.
Bake ~30 minutes in pre-heated oven (350 F).
3 cups flour (bread or AP)
2 tsp instant yeast
2 tsp Kosher salt
1 1/2 cups warm water (up to 130)
Mix flour, yeast, and salt in a large bowl.
Add water and stir with a wooden spoon to incorporate. Dough will be wet and sloppy, but tighter than cake batter. Add flour if it's too wet.
Cover with a damp cloth for 2-3 hours at room temp to allow it to rise.
Preheat dutch oven to 450 (yes, hot).
Scrape dough out of bowl onto floured surface and sprinkle with more flour. Use a scraper to fold sides inward to form a roundish shape - no need to be precise.
Flip over onto parchment paper so the smooth side is up and place in pre-heated dutch oven.
Bake covered for 30 minutes, then remove lid and bake another 12 minutes or until the top is a deep golden brown.
Remove and cool on rack for 10 minutes before serving.
2 cups AP flour
1 tbs baking powder
1 tbs granulated sugar
1 tsp salt
6 tbs unsalted butter (cool in freezer for 10-20 mins)
3/4 cups whole milk (buttermilk is best, oat milk works fine too)
Preheat oven to 425, and line a baking sheet with parchment paper.
Combine flour, baking powder, sugar, and salt in a large bowl.
Grate butter into flour mixture keeping strands separate while incorporating.
Add milk and use a wooden spoon to stir and combine. Don't overwork the dough.
Transfer dough to floured surface and begin folding - gently flatten then fold over in half. Rotate 90 degrees, flatten, and fold again. Repeat this 5-6 times to form the flakey layers of the biscuits.
Flatten to 1 inch thick (gently with hands).
Use a biscuit cutter to cut biscuit shaped pieces (I used a 3/4 measuring cup). Try to fold and reform dough to create as many as possible
Place biscuits on baking sheet.
Bake at 425 for 12 minutes or until tops are just beginning to turn light brown.
Brush with butter and enjoy.
1 cup plus 2 Tbl tepid water
1/2 tsp honey
2 tsp active dry yeast
2 cups All Purpose flour
1 tsp salt
Optional: rosemary
In a small bowl, add 1/4 cup water, honey, and yeast. Let sit for 5 minutes, then stir.
In a large bowl, add flour, make a well, and pour in yeast mixture and remaining water.
Mix with wooden spoon, add salt. The dough will be loose and sticky.
Sprinkle flour on top of dough, cover, and let rise for 90 minutes.
Lightly flour a parchment lined cookie sheet. Gently move the dough from the bowl to sheet keeping flour on top of the dough. Form into oblong shape.
Bake 20-30 minutes in pre-heated oven at 425 F.
Dough
3/4 cup warm milk 105-110 F
2 1/4 tsp yeast (1 packet)
1/4 cup granulated sugar
3 cups bread flour (AP is OK)
1 egg plus 1 egg yoke (room temp)
1/4 cup butter, melted
3/4 tsp salt
Filling
2/3 cup brown sugar
1 1/2 tbs cinnamon
1/4 cup butter, softened
Cream cheese frosting
4 oz cream cheese, softened
3 tbs butter, softened
3/4 cups powdered sugar
1/2 tsp vanilla
In a small bowl, add milk, sugar, and yeast. Let sit until foam forms (5-10 mins)
In a large bowl, add flour, make a well, and add eggs, butter, and salt. Add foamy yeast and stir with a dough hook until mixed.
Knead dough on medium until dough forms a rather tight ball (8 minutes) - add flour as needed.
Place in a well-oiled bowl and cover to let rise until doubled in size (1-1 1/2 hours). The dough can be frozen after this first rise - let thaw in the fridge overnight and warm to room temp for 1 hour before the second rise.
Transfer to a well-floured surface and roll to a 9" x 14" rectangle. Spread softened butter over the dough leaving 1/4" margin at the far end. Mix cinnamon and brown sugar in a bowl then smear over butter. Press it into the dough.
Tightly roll dough starting from the 9" side sealing edges as you go. Cut into 1-inch sections and place in 9x9 greased baking dish.
Cover with plastic wrap and a towel for the second rise (30 mins).
Bake in preheated oven at 350 for 20-25 minutes or until just slightly golden brown on edges - underbaking is good.
Beat frosting ingredients with electric mixer until smooth and fluffy. Spread over rolls and serve immediately.
Note: you can refrigerate overnight right after placing them in the 9x9 pan to bake fresh in the morning.
From https://www.ambitiouskitchen.com/best-cinnamon-rolls/
6 1/4 cups bread flour (all purpose is ok)
2 1/4 tsp active dry yeast
pinch of sugar
2 tbs kosher salt
5 tbs extra virgin olive oil
Flakey or coarse sea salt
Combine flour and 2 1/2 cups room temperature water in KitchenAid with dough hook on low speed (scrape sides to incorporate any dry flour). Mix until shaggy dough forms. Cover with plastic and let sit (up to 2 hours).
Stir yeast, sugar and 1/2 cup warm water with fork. Let sit until foamy, about 5 minutes.
Add yeast to flour mixture and mix on low until dough absorbs all water (about 1 minute). Add kosher salt then increase to medium speed until dough is elastic and very sticky (about 5 minutes).
Pour 3 tbs of oil into large glass bowl and coat sides then scrape in dough. Cover and place in warm spot until dough doubles in volume (2-3 hours).
Drizzle 2 tbs oil over 18"x13" sheet pan and rub all over bottom and sides. Fold dough in bowl a couple times to deflate. Using oiled hands, put into baking dish and fold it in half. Turn 90 degrees and fold again. Cover with well oiled plastic and let rest for 10 minutes.
Uncover and with oiled hands stretch dough gently (avoid tearing) into an even layer all the way to each edge. If dough springs back, let rest 5-10 minutes and start again. Cover with oiled plastic again and chill for at least 8 hours and up to 24.
Let sheet pan sit in warm spot until dough is puffed and nearly doubled in height (45 - 65 minutes). Preheat oven to 450 F
Remove plastic and drizzle generously with more oil. With oiled hands, press fingertips into dough all the way to the bottom to dimple all over. Sprinkle with sea salt.
Bake until surface is deep golden brown (25-35 minutes). Let cool 10 minutes, then loosen from pan with thin metal spatula and transfer to wire rack. Let cool completely before cutting. Deliver first test piece to dad :-)
1 1/2 tsp instant yeast or 1 package active
3/4 cup warm water
1/4 cup light beer or water
1 tbs white sugar
1/2 tsp salt
1 tsp olive oil
2 1/2 - 3/1/2 cups bread (or AP) flour
In a large mixing bowl, dissolve yeast, beer, olive oil, salt, and sugar in the warm water.
STAND MIXER with dough hook: put 1 cup of flour in the yeast mixture and run the mixer on low until incorporated. Then add 1/2 cup at a time until the dough is formed. Run the mixer on low for 6-8 minutes until it's smooth and elastic.
HAND: add 1 cup of flour and mix with a wooden spoon until it's loose batter. Add 2 more cups and stir until it's all incorporated (2-3 mins). Finish mixing with hands on a floured surface and knead for 6-8 minutes.
Put the dough in a clean, lightly oiled bowl. Cover with a damp towel and let rise for 45 minutes.
Roll flat and put on a pizza stone or lightly greased pizza ban. Bake at 425 for 4-5 minutes.
Cover with additional toppings, then bake for 8-12 minutes until crust is highly browned and toppings are melted.
1 (1/4 oz) instant yeast
1 tsp white sugar
1/2 cup warm water (110 F)
1/2 cup hot milk
1 tsp butter
1 egg
3 cups all-purpose flour
1 tsp salt
1/4 tsp raisins for decorating
In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Heat milk in small saucepan until it bubbles. Remove from heat and add butter. Stir until melted then let it cool to lukewarm.
In a large mixing bowl, combine yeast mixture with cooled milk mixture, egg, 2 cups flour and salt. Beat well to combine. Add remaining flour 1/2 cup at at time stirring well after each addition. When the dough has pulled together, kneed on lightly floured surface until smooth - about 8 minutes. Cover and let rest for 10 minutes.
Divide dough into seven pieces, one round 2 inches in diameter, five rounds 1 inch in diameter, and the remainder in one large round.
Place the large round on a lightly greased cookie sheet and flatten slightly. Shape four of the 1 inch rounds into 'feet' and one into a 'tail' for the turtle. Shape the two inch round into a 'head' for the turtle Attach each piece by flattening the end which attaches to the body, wetting it slightly with water and pinching it under the turtle's 'body'. Press raisins into the turtle's head for 'eyes'.
Cover the turtle with as damp cloth and let rise for 20 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
With a sharp knife, make crisscross cuts in the turtle's body to make the 'shell'. Finally, use a scissors to make a cut for the turtle's mouth. Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until golden brown.
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 tsp vanilla extract
3 cups all-purpose flour
3 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1/2 cup chopped walnuts
Preheat oven to 325.
Grease and flour two 4x8" loaf pans
In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla.
In another bowl, combine flour, cinnamon, baking soda and powder, salt and nuts; stir into egg mixture. Divide into prepared pans.
Bake for 60-70 minutes, or until done.