5 cups all purpose flour, unsifted
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons salt
1 tablespoon granulated sugar
1 1/2 tablespoons vegetable oil
2 cups very warm water Butter and corn meal for pans
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2 eggs
1 medium onion very finely chopped
1/4 cup sweet butter
3/4 cup warm water 105 to 115 degrees F
1 tablespoon dry yeast
1 teaspoon granulated sugar
3 cups (or more) bread flour
2 tablespoons instant nonfat dry milk powder
1 1/4 teaspoons salt
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Dough
3/4 cup water
1 1/2 teaspoons instant yeast
1 1/2 teaspoons granulated sugar
1 teaspoon salt
1 1/3 cups gluten flour
1 1/3 cups unbleached bread flour
2 tablespoons nonfat dry milk
2 tablespoons potato flour (potato starch)
2 tablespoons unsalted butter
1 egg
Topping
Equal parts caraway seeds, coarse salt and pumpernickel, mixed until well combined
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12 servings (24 rolls)
6 cups bread flour
2 packages (1 1/2 tablespoons) active dry yeast
2 teaspoons salt
2 1/2 cups buttermilk
1 teaspoon baking soda
1/2 cup butter
1/4 cup plus 2 tablespoons herbes de Provence
1 teaspoon chopped lavender flowers (optional)
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1 cup milk
1 teaspoon sea salt
3 tablespoons vegetable oil
2 tablespoons granulated sugar
1 package dry yeast
1 1/3 cups unbleached white flour
2/3 cup whole wheat flour
2 tablespoons wheat germ Melted butter
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9 cups flour
1 1/2 teaspoons salt
4 eggs, beaten
1 1/2 cups cool water
2/3 cup granulated sugar
2 packages yeast
1 1/2 cups milk, scalded
1 cup butter or margarine
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1 package active dry yeast
1/4 cup warm water
1/4 cup milk
1/4 cup granulated sugar
1/4 cup melted butter
1/2 teaspoon salt
1/2 teaspoon powdered anise
3 eggs
Flour
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2 packages dry yeast
3 cups lukewarm water, divided
1 teaspoon honey
1/3 cup oil
1/4 cup molasses
1 tablespoon salt
2 cups wheat germ
7 cups whole wheat flour, divided
1 egg, beaten (optional)
1/4 teaspoon water (optional) Sesame seeds, toasted (optional)
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2 1/2 cups all?purpose flour
2 teaspoons finely chopped fresh sage leaves
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup lukewarm water
1 egg
1 cup cottage cheese
2 tablespoons unsalted butter, melted
Crushed roasted pinons or coarse kosher salt (optional)
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2 cups V?8
2 tablespoons butter
3 tablespoons granulated sugar
1 teaspoon salt
Scant 1 teaspoon basil Scant
1 teaspoon oregano
1/2 cup grated Cheddar cheese
1/4 cup ketchup
1/4 cup warm water
1 package dry yeast 7 or more cups flour
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2 cups tomato juice
1/2 cup tomato sauce
2 tablespoons butter
6 to 6 1/2 cups all?purpose flour
2 packages (2 tablespoons) dry yeast
3 tablespoons granulated sugar
1 teaspoon salt
1/2 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon ground rosemary
1/4 teaspoon ground fennel
1 garlic clove, crushed
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1 cup milk
1/3 cup maple syrup
2 tablespoons butter or margarine
1 tablespoon molasses
1 1/2 teaspoons salt
1 package active dry yeast
1/4 cup lukewarm water
2 cups all?purpose flour
1/3 cup millet or sesame seeds
1/4 cup bran flakes
1 1/2 to 2 cups whole wheat flour
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2 1/2 cups warm water
1 envelope yeast
1/4 cup vegetable oil
1 egg
5 cups all?purpose flour
3/4 cup granulated sugar
Pinch of salt
1/2 cup raisins Sugar/cinnamon
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2 packages active dry yeast
1 1/2 cups warm water (105 to 115 degrees F)
1/2 cup molasses
1/3 cup granulated sugar
2 teaspoons salt
1 tablespoon shortening
1 1/2 teaspoons aniseed
2 tablespoons grated orange peel
2 1/2 cups medium rye flour
2 1/2 cups all?purpose flour Cornmeal
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1 cup milk
1/2 cup butter or margarine
1/2 cup granulated sugar
1 teaspoon salt
2 packages yeast
1/3 cup warm water
1 tablespoon vanilla extract
1 egg
5 1/2 to 6 cups all?purpose flour
Filling
1/4 cup soft butter or margarine
1 tablespoon cinnamon
50 sugar cubes
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2 to 3 cups unbleached flour
1/2 tablespoon active dry yeast
1 tablespoon honey
2/3 cup hot water
1/2 teaspoon salt
2 tablespoons butter
3 tablespoons aniseed
1/3 cup golden raisins Corn meal
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