LINKDING

recipe to bookmark good bread recipe https://www.kingarthurbaking.com/recipes/walter-sands-basic-white-bread-recipe 2 cups (454g) water, warm 2 Tbsp (25g) sugar 4 tsp instant yeast or active dry yeast 1/2 cup (56g) powdered milk 2 Tbsp (28g) soft butter, or 2 Tbsp (23g) vegetable oil 6 cups (720g) white flour 2 tsp (12g) table salt Pour the warm water into a mixing bowl. Add and let dissolve the sugar and then the yeast. When the yeast is bubbling, add the butter, the dry milk, and salt. Add 3 cups of flour and mix together. Stir in another 2 1/2 cups of flour, keeping the last 1/2 cup in reserve. Knead the dough for 3 to 4 minutes, until it begins to behave as if it belongs together. Cover and let the dough rest while you clean and grease the mixing bowl. Continue kneading for 3 or 4 more minutes, until the dough feels smooth and springy. Use up to 1/2 cup of the reserved flour, if necessary, to keep the dough from sticking to the kneading surface. Place the dough in the greased bowl, turn it over to coat both sides, and cover the bowl. Let it rise in a draft-free place until doubled, 1 to 2 hours. Deflate the dough, and divide it in half. Form into loaves, and place in greased 8 1/2" x 4 1/2" pans. Cover and let rise until the dough domes an inch above the rim of the pans. After the dough has been rising for 20 minutes, preheat the oven to 350°F. When the loaves are sufficiently risen, bake for 35 to 40 minutes, or until nicely browned and the center of the loaves reads 190°F when measured with an instant-read thermometer. Remove from the oven and tip the breads out of their pans. Place on a rack to cool completely before slicing.

ingredients: 3 cups bread flour, or plain/all purpose 1 Tbsp white granulated sugar 2 tsp dried, instant or rapid rise yeast 1 1/2 tsp salt 1 1/2 cups warm water 1 Tbsp olive oil Instructions Combine flour, sugar, yeast and salt in a large bowl. Add water and oil, mixing to incorporate all of the ingredients together. Dough will be wet, sticky and shaggy. Lightly spray the top with cooking oil spray. Cover with plastic wrap and place a dry tea towel over the top. Leave in a warm, draft-free place for 2-3 hours, until doubled in size. Dough will have a lot of little holes or bubbles and be wobbly like jelly. Place a large (10-inch or 26cm) dutch oven or heavy based pot in the oven with a lid. Preheat oven to 450°F (230°C) 30 minutes before baking. Preheating pot inside oven is important. Lightly flour work surface and plastic spatula with up to 1 tablespoon flour. Scrape dough out of bowl onto work surface with spatula. Sprinkle the top of dough with a large pinch of flour and fold it over on itself with the spatula (about 5-6 folds). Roughly form a round shape. Measure out a large piece of parchment paper, large enough to transfer the dough into the pot. Place paper next to the dough and roll dough onto the paper, smooth side up. Carefully move it to the centre of the paper and reshape if needed, or shake pan a couple of times to evenly distribute dough. (It will even out while baking.) Loosely cover with plastic wrap and let rest while oven is preheating. Use oven mitts to carefully remove hot dutch oven from oven. Grab the parchment paper from each end to pick up the dough and transfer it into the pot. Cover with lid and bake for 30 minutes, then remove lid and bake for an additional 12-15 minutes, until loaf is beautifully golden browned. Transfer to a wire rack to cool for 10 minutes before slicing

resippy: 1x oven safe frying pan (mine is 9"). 1x glass measuring jar/beaker. 1 spoon, 1 turner. optional: whisk-mixer. preheat oven to 350f/180c. gently preheat pan on stove on low/med while you stir batter - throw some butter (or substitute) in there to heat. combine in your measuring beaker: 200ml milk (or substitute), tablespoonful of sugar, small pinch of salt, 1 egg (or, you guessed it, substitute) (advanced and completely optional: add just the yolk to the batter and beat the whites separately but you need to make another jar dirty for this so i don’t ever.) stir vigorously and then add about 3/4 to 1 cup flour and stir some more. (if you’re doing advanced, this is where you’d fold the beaten egg whites into the batter. increases fluffiness but again is not mandatory). once the butter’s foaming up in the pan, pour batter in. let brown on one side. flip the pancake and let brown on the other side. put in the preheated oven and bake 10 minutes. serve topped with whatever you like on your pancakes. recommendations: maple syrup, cinnamon, powdered sugar, nutella, jam, eck setra. edit: FRUIT!!!!!

1/2 cup (113g) water, lukewarm 2 cups (454g) milk, warm (100°F to 110°F) 3 tablespoons (43g) butter, room temperature 2 tablespoons (21g) granulated sugar 1 tablespoon (18g) salt 2 1/2 tablespoons (28g) instant yeast 6 to 7 cups (720g to 840g) Unbleached All-Purpose Flour Expect to take more than an hour and a half from when you start. Be generous with the liquids so you can actually fit enough flour into the dough. Combine the water, milk, butter, sugar, salt and yeast in a large bowl. Stir well and let sit for 6 to 8 minutes, or until you see the yeast begin to foam. Add 5 cups flour and mix by hand until the dough forms a rough, shaggy mass. The dough will not form a ball at this point, but will be just shy of coming together. Add flour, 1/2 cup at a time and blend until a smooth ball begins to form. Knead by hand for about 10 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Let rise for 20 minutes at room temperature or until the dough is full and puffy. Gently deflate the dough and separate into portions for a total of 24 dough balls. Place on a lined half-sheet baking pan, cover, and let rise for another 20 to 25 minutes, or until well rounded and full looking. Preheat the oven to 350°F. Bake the rolls for 20 to 25 minutes or until golden brown and an internal thermometer reads 190°F. You can brush the baked rolls with melted butter if desired and top with finishing salt. Serve warm. Store leftovers in a plastic bag for up to 3 days. If you want to freeze the unbaked buns, place in the pans as described allow to rise for 10 minutes. Wrap airtight and freeze for up to 4 weeks. To bake, thaw overnight in the fridge, then unwrap and bake as directed.

2 1/4 tsp. active dry yeast 2 tsp. honey 5 cups (625 g) all-purpose flour 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt 6 Tbsp. extra-virgin olive oil, divided, plus more for hands 4 Tbsp. unsalted butter, plus more for pan Flaky sea salt 2–4 garlic cloves Whisk 2 1/4 tsp. active dry yeast, 2 tsp. honey, and 2 1/2 cups lukewarm water in a medium bowl and let sit 5 minutes. Add 5 cups (625 g) all-purpose flour and 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain. Pour 4 Tbsp. olive oil into a big bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size, at least 8 hours and up to 1 day. If you're in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours. Generously butter an 18x13" rimmed baking sheet. The butter may seem superfluous, but it’ll ensure that your focaccia doesn’t stick. Pour 1 Tbsp. extra-virgin olive oil into center of pan. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1 1/2 hours and up to 4 hours. Place a rack in middle of oven; preheat to 450°. Lightly oil your hands. Gently stretch out dough to fill baking pan. Dimple focaccia all over with your fingers, like you’re aggressively playing the piano, creating very deep depressions in the dough (reach your fingers all the way to the bottom of the pan). Drizzle with remaining 1 Tbsp. extra-virgin olive oil and sprinkle with flaky sea salt. Bake focaccia until puffed and golden brown all over, 20–30 minutes. Hold off on this last step until you're ready to serve the focaccia: Melt 4 Tbsp. unsalted butter in a small saucepan over medium heat. Remove from heat. Peel and grate in 2–4 garlic cloves with a Microplane (use 2 cloves if you’re garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, 30–45 seconds. (Or, if you prefer raw garlic to toasted garlic, you can grate the garlic into the hot butter, off heat, then brush right away.) Brush garlic-butter all over focaccia and slice into squares or rectangles. Do Ahead: Focaccia is best eaten the day it's made, but keeps well in the freezer. Slice it into pieces, store it in a freezer-safe container, then reheat it on a baking sheet in a 300° F oven.

1 ½ cup scalded milk 1 ½ cup cornmeal 2 Tbsp butter 1 egg 1 cup cooked rice (1/2 cup dry rice, overcooked) 4 tsp baking powder Pinch o salt Pour scalded milk over cornmeal and butter. Cool. Add beaten egg, baking powder, salt and rice. Bake in an 8x8 for 30m at 400F

dough: 1 bottle beer, dark (eg [region] Dark) 4 1/4 Tbsp butter 3 Tbsp sugar 1 1/2 tsp salt 4 1/8 c flour 1 1/8 tsp yeast glaze: 1 egg, lightly beaten 1 Tbsp water coarse salt or sesame seeds Make into a dough. Roll into a 14" x 14" rectangle. With a sharp knife, cut into 27 strips a half inch wide. Gently pull into a role 16" long. Shape into pretzels and place on greased baking sheets. Do not let rise. Combine egg and water and brush onto pretzels. Sprinkle with coarse salt or sesame seeds. Bake at 350 for 18-20 min or until done. Remove from sheets and cool on a wire rack.

For the Pancakes: 2 cups all-purpose flour, plus extra for dusting work surface 1 cup boiling water Up to 1/4 cup toasted sesame seed oil 2 cups thinly sliced scallions salt For the Dipping Sauce: 2 tablespoons soy sauce 2 tablespoons Chinkiang or rice wine vinegar 1 tablespoon finely sliced scallion greens 1/2 teaspoon grated fresh ginger 2 teaspoons sugar To Cook: 1/4 cup vegetable oil Kosher salt Place flour in bowl of food processor. With processor running, slowly drizzle in about 3/4 of the boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge. Divide dough into four even pieces and shape each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk. Paint with another layer of sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining dough balls. In a small bowl, whisk together sauce ingredients and set aside at room temperature. Heat oil in an 8-inch nonstick, carbon steel, or cast-iron pan over medium-high heat until shimmering. Carefully slip pancake into hot oil. Cook, shaking pan gently, until first side is an even golden brown (about 2 minutes). Carefully flip with tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is an even golden brown (about 2 minutes longer). Transfer to a paper towel-lined plate to drain. Season with salt and cut into 6 wedges. Repeat with remaining 3 pancakes. Serve immediately with dipping sauce.

2 cups light raisins 2 cups water 2 teaspoons soda 2 eggs 1 ½ cups sugar 1 ½ teaspoons vanilla 3 cups flour dash salt Combine raisins, water and soda. Bring to boil. When mixture begins to foam, remove from heat. Cool. Beat together eggs, sugar, salt, and vanilla. Add raisins mixture alternately with flour to egg mixture. Pour batter into 2 well-greased and floured loaf tins and bake at 350 degrees for 55 minutes. ➤ A fairly sweet bread but not dessert-sweet, great for a snack

•• MY PEANUT BUTTER BREAD RECIPE •• - 2 Cups all purpose flour - 1 tsp salt - 1 tsp baking powder - 1 Cup peanut butter - 1 large egg - 3/4 Cup white sugar - 1 Cup sweetened applesauce - 1/2 cup milk - 1/2 tsp baking SODA - (optional 1 cup of: nuts, chocolate chips) METHOD: 1.) Whisk together flour, salt, & baking powder in a large bowl 2.) Add peanut butter to the flour mixture, combine with fingertips until uniform. (add optional additions) 3.) In a separate bowl, whisk together egg & sugar until light & fluffy 4.) Incorporate applesauce and milk to the egg mixture 5.) Add baking soda to the wet ingredients, stir briefly, then immediately add to the dry ingredients. Mix until barely combined 6.) Quickly turn into an oiled/buttered loaf pan and bake at 350ºF for 1 hour - 1 hour, 10 mins. Or until a toothpick inserted to the centre removes cleanly. NOTES: - These recipes will not work very well with natural or non-emulsified peanut butters. - All recipes tested in a 9x5 loaf pan - I am baking at 7,200 feet. Your 1932 & 1945 loaves will look a lot nicer than mine. My recipe was also tested at sea level (thank you mom), no alterations were needed.

(divided by 15 from original recipe, to make 2 reasonable sized loaves) 1 Tbsp instant yeast 2 1/3 cups warm water 1/3 cup sugar 1/3 cup vegetable oil 2 tsp salt Enough flour to make a nice dough Mix yeast, water, sugar, oil and salt together. Add flour as needed to form a soft, not sticky dough. Knead for 10 minutes until it feels right. Cover and let rest until doubled in size, approximately 1 hour. Punch down, and shape into loaves. Cover and let rest until doubled. Bake at 350 until done, 30 minutes or so.

1 1/2 cups warm water 1 Tbsp active dry yeast 2 Tbsp sugar 2 Tbsp oil 1 tsp salt 3 1/2 to 4 cups (497 to 569 g) all-purpose flour, more or less In a large bowl, let yeast proof in the warm water and sugar for 3-5 minutes, then add the oil, salt, and 2 cups flour. Begin mixing, and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Begin kneading the dough for 7-9 minutes. The dough should be soft and smooth but still slightly tacky to the touch. After a few minutes of kneading, grab a small piece of dough to test if it needs more flour or not. It might leave a little bit of sticky residue on your fingers, but if you can roll it into a small ball without it sticking all over to your hands, it is good to go. If not, gradually add a bit more flour as needed. Lightly grease a container or large bowl with nonstick cooking spray, and place the kneaded dough in the container. Cover the bowl with lightly greased plastic wrap or a large tea towel. Let the dough rise until it has doubled (this usually takes about an hour, depending on the warmth of the kitchen). Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces (about 2.75 ounces each, more or less), and form the dough into round balls. Place the rolls in a lightly greased 9x13 pan or on a large, rimmed baking sheet lined with parchment or lightly greased. Space the rolls about 1/2- to 1-inch apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until very puffy and doubled, about 45 minutes to 1 hour. Preheat the oven to 400 degrees. Bake for 15-17 minutes until lightly browned and cooked through. ➤ P made this and it was very good!

Ingredients Crust 2 cups (240g) white flour 3/4 tsp salt 1/2 tsp instant yeast or active dry yeast 3/4 cup (170g) lukewarm water 1 Tbsp (13g) olive oil plus 1 1/2 Tbsp (18g) olive oil for the pan Topping 6 ounces (170g) mozzarella, grated 1/3 to 1/2 cup (74g to 113g) tomato sauce or pizza sauce freshly grated hard cheese (e.g. Parmesan, Asiago, Romano) and fresh herbs (oregano, basil, thyme) for sprinkling on top after baking, optional Place the flour, salt, yeast, water, and 1 Tbsp (13g) of the olive oil in the bowl of a stand mixer or other medium-large mixing bowl. Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball; cover the bowl. After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90° each time. This process of four stretches, which takes the place of kneading, is called a fold. Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat; then another 5 minutes, and do a fourth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. It'll rise slowly as it chills, developing flavor; this long rise will also add flexibility to your schedule. About 3 hours before you want to serve your pizza, prepare your pan. Pour 1 1/2 Tbsp (18g) olive oil into a well-seasoned cast iron skillet. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges, as well. Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process. The dough may start to resist and shrink back; that’s OK, just cover it and let it rest for about 15 minutes, then repeat the dimpling/pressing. At this point the dough should reach the edges of the pan; if it doesn’t, give it one more 15-minute rest before dimpling/pressing a third and final time. Cover the crust and let it rise for 2 hours at room temperature. The fully risen dough will look soft and pillowy and will jiggle when you gently shake the pan. About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4" to 5" from the top heating element). Preheat the oven to 450°F. When you’re ready to bake the pizza, sprinkle about three-quarters of the mozzarella (a scant 1 cup) evenly over the crust. Cover the entire crust, no bare dough showing; this will yield caramelized edges. Dollop small spoonfuls of the sauce over the cheese; laying the cheese down first like this will prevent the sauce from seeping into the crust and making it soggy. Sprinkle on the remaining mozzarella. Bake the pizza on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown (use a spatula to check the bottom). If the bottom is brown but the top still seems pale, transfer the pizza to the top rack and bake for 2 to 4 minutes longer. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes. Home ovens can vary a lot, so use the visual cues and your own preferences to gauge when you’ve achieved the perfect bake. Remove the pizza from the oven and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly; as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. This will prevent the crust from becoming soggy. Serve the pizza anywhere from medium-hot to warm. Kitchen shears or a large pair of household scissors are both good tools for cutting this thick pizza into wedges. Want to add your own favorite toppings beyond red sauce and cheese? Vegetables or meats should be cooked before arranging them in a single layer atop cheese and sauce. Feel free to experiment with other sauces, too; pesto or white sauce are great alternatives to tomato. One hint: To avoid potential sogginess, stick to the same quantities and layering process for sauce and cheese listed above.

Dough Ingredients 1 1/2 cups lukewarm water, divided 2 1/4 tsp active dry yeast) 1 tsp sugar 1 large egg 3 large egg yolks 1/3 cup honey 2 tbsp canola oil (you may also use avocado oil) 2 tsp salt 4 1/2-6 cups all purpose flour Egg Wash Ingredients 1 large egg 1 tbsp cold water 1/2 tsp salt Note: This recipe will make 1 very large challah, 2 regular challahs, or 24 mini challah rolls. Instructions Pour ¼ cup of the lukewarm water (about 110 degrees) into a large mixing bowl. Add 1 packet of active dry yeast and 1 tsp of sugar to the bowl, stir to dissolve. Wait 10 minutes. Once your yeast has activated, add remaining 1 ¼ cup lukewarm water to the bowl along with the egg, egg yolks, honey, oil, and salt. Use a whisk to thoroughly blend the ingredients together. Begin adding the flour to the bowl by half-cupfuls, stirring with a large spoon each time flour is added. When mixture becomes too thick to stir, use your hands to knead. Continue to add flour and knead the dough until it’s smooth, elastic, and not sticky. The amount of flour you will need to achieve this texture varies—only add flour until the dough feels pliable and “right.” Place a saucepan full of water on the stove to boil. Meanwhile, remove the dough from your mixing bowl and wash out the bowl. Grease the bowl with oil. Push the dough back into the bottom of the bowl, then flip it over so that both sides are slightly moistened by the oil. Cover the bowl with a clean, damp kitchen towel. Place the bowl of dough on the middle rack of your oven. Take the saucepan full of boiling water and place it below the rack where your dough sits. Close the oven, but do not turn it on. The pan of hot water will create a warm, moist environment for your dough to rise. Let the dough rise for 1 hour, or until the dough doubles in size. Take the dough bowl out and punch it down several times to remove air pockets. Place it back inside the oven and let it rise for 1 hour longer, or until the dough doubles in size. Take the dough out of the oven. Punch the dough down into the bowl, then turn the dough out onto a floured surface. Knead for a few minutes, adding flour as needed to keep the dough from feeling sticky. Now your dough is ready to braid. After you’ve braided your challah, place it on a cookie sheet lined with parchment paper (this will catch any spills from your egg wash and keep your challah from sticking to the cookie sheet). Note: I usually only put a single challah braid on a cookie sheet, since they tend to expand a lot when baking. Prepare your egg wash by beating the egg, salt, and water till smooth. Use a pastry brush to brush a thin layer of the mixture onto the visible surface of your challah. If you're adding sesame seeds or some other topping, sprinkle it on the damp dough now - the egg wash helps it stick. Reserve the leftover egg wash. Let the braid rise 30 to 45 minutes longer. You’ll know the dough is ready to bake when you press your finger into the dough and the indentation stays, rather than bouncing back. Heat oven to 350 degrees F. The challah needs to bake for about 40 minutes total, but to get the best result the baking should be done in stages. First, set your timer to 20 minutes and put your challah in the oven. After 20 minutes, take the challah out of the oven and coat the center of the braid with another thin layer of egg wash. This area tends to expand during baking, exposing areas that will turn white unless they are coated with egg wash. Turn the tray around, so the opposite side is facing front, and put the tray back into the oven. Turning the tray helps your challah brown evenly—the back of the oven is usually hotter than the front. The challah will need to bake for about 20 minutes longer. For this last part of the baking process, keep an eye on your challah—it may be browning faster than it’s baking. Once the challah is browned to your liking, take the tray out and tent it with foil, then place it back in the oven. Remove the foil for the last 2 minutes of baking time. Take the challah out of the oven. At this point your house should smell delicious. You can test the bread for doneness by turning it over and tapping on the bottom of the loaf—if it makes a hollow sound, it’s done. Let challah cool on the baking sheet or a wire cooling rack before serving.

Needs more/gooier filling, but the dough and the process is excellent. If you don't use the cream cheese icing, something on top still would be a good idea (a sugar syrup, caramel, some other icing....) Dough 4 large eggs room temperature 3/4 cup whole milk warm (100-110F) 1/4 cup honey 4 cups all-purpose flour (568g) 2 1/4 teaspoons yeast 2 teaspoons salt 10 tablespoons 1 1/4 sticks unsalted butter, room temperature, cut into 1-inch pieces (142g) Filling 1/2 cup packed brown sugar (99g) 1 tablespoon ground cinnamon Pinch salt 2 tablespoons unsalted butter, melted and cooled (29g) Frosting 8 tablespoons 1 stick unsalted butter, room temperature (113g) 4 ounces cream cheese, room temperature (114g) 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1 cup confectioners' sugar (113g) MAKE THE DOUGH Grease a large bowl. In a large liquid measuring cup, combine the eggs, milk, honey, and yeast. In a bowl, mix the flour and salt, then add the egg mixture and mix further. Add the butter one piece at a time, working it in until all the butter is incorporated and it's dough-like. The dough will be very sticky. Form into a ball and cover the bowl with a damp tea towel. Let dough rise 30 minutes, then gently fold up and into the centre the edges of the dough mass one at a time around in a circle, for around 8ish turn-ins. Re-cover the bowl and let rise for 30 minutes. Repeat this series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings. Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 72 hours. NEXT DAY: Flour a work surface and knead the cold dough 10 to 12 times. Shape the dough into a ball, cover the top lightly with flour, and cover with a tea towel and let come to room temperature. Grease a 9×13-inch pan. In a small bowl, mix the brown sugar, cinnamon, and salt. Roll the dough into a 16 by 12-inch rectangle. Brush the dough with the melted butter and sprinkle the cinnamon-sugar mixture evenly over the top, pressing it lightly into the butter so it adheres. Starting at a long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and position the dough seam side down. Cut the dough into 12 equal pieces. Transfer the pieces to the prepared pan and place them cut side up. Cover the pan loosely with plastic wrap and let the dough rise until doubled, 1 to 1 1/2 hours. Adjust an oven rack to the middle position. Preheat the oven to 350F (180C). Remove the plastic and bake 27 to 32 minutes until the rolls are golden brown. Transfer the pan to a wire rack and let cool for 5 minutes. Using an offset spatula or table knife, apply a thin layer of the icing, using about one-third of the mixture. Let the rolls cool for another 15 to 20 minutes. Top with the rest of the icing and serve. FOR OVERNIGHT CINNAMON ROLLS Prepare the rolls (roll out dough, fill them, roll them up, cut them, and put them in the prepared pan, but do not let rise for 1 1/2 hours as stated above) then cover them loosely with plastic and refrigerate for up to 18 hours. When ready to bake, preheat the oven, and let the rolls sit at room temperature (still covered in plastic) for 30-45 minutes. Bake as directed (they make take slightly longer to bake).

(aka chickpea pancake) 1 cup chickpea flour 1 tsp salt 1 tsp freshly ground black pepper 4 to 6 Tbsp olive oil 1/2 large onion, thinly sliced 2 tsp chopped fresh rosemary Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup warm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream. Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions and cook until they’re well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the hot pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set. Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm. ➤ (also good made without the onion and rosemary)

3 cups all purpose flour plus extra for rolling out 1 tsp salt 5 Tbsp oil (1/4 cup plus 1 Tbsp) 9/8 cups (1 1/8 cups) milk Combine oil and milk and warm slightly Combine flour and salt, then add and stir in the liquids Knead for a few minutes until it is smooth - it doesn't need much kneading. Add extra flour if the dough is too sticky. Wrap with cling wrap and rest at room temperature for 30 minutes or so. Dust bench top with flour, cut dough into 9 pieces (around 85g each), roll into balls, then roll out into thin rounds Heat cast iron pan on medium-low heat Place one flatbread in the pan, cook for around 1- 1 1/2 minutes - it should bubble up - then flip and cook the other side, pressing down if it puffs up. There should be a smallish golden brown spots on both sides. Stack the cooked bread and keep wrapped with a tea towel - the moisture helps soften the surface, making them even more pliable. Continue to cook with remaining pieces. Optional: Brush or spray bread with olive oil or melted butter, for a more luxurious finish. Or even with melted butter mixed with minced garlic for a garlic butter version! Recipe Notes: 1. Higher heat and the thinner the dough = crispier crust, though still pliable inside, the thin crispy crust on the outside might crack when you roll it. 2. STORING: Dough keeps in the refrigerator for around 3 days. Cooked breads keep really well in the freezer! ➤ (this amount of recipe is sufficient for 3 people's lunch when doing an all-day hike)

To get started on your magwinya, first measure 500 grams of plain flour (approximately 4 cups). Then, simply sift the flour into a bowl. Add the remaining dry ingredients and mix: 1/2 teaspoon of salt 2 teaspoons of instant yeast 4 tablespoons of sugar Pour 500 ml warm water to the dry ingredients gradually. Lukewarm water will create soft dough that doesn't run. Start mixing the dough with a wooden spoon. This mixture will form a wet and sticky dough, so no kneading is required. Once the dough is mixed thoroughly (about 5 minutes), cover the dish with a damp cloth and allow it to rise for about one hour in a warm area, or until doubled in size. Once your dough has risen, it needs to be mixed so the air can be beaten out of it. Once this is completed, you can allow the dough to rest for another 10 to 15 minutes. At this point, the mixture will be quite springy. Place some dough into a spoon and scoop it into the oil. You may want to use a second spoon to push the dough into the oil. Make sure the oil is on medium heat. If the doughnuts brown immediately, the oil may be too hot. Getting the temperature right is important because you can easily get doughnuts very brown on the outside but raw on the inside. Tip: Fry just one magwinya, first, to test the heat of the oil. When you think it's ready, take it out and allow it to cool enough to handle. Then, open it up and taste the center of the doughnut. If it's still raw, you'll need to turn the heat of the oil up more. If the magwinya is very brown and raw inside, the heat is probably too high. After you've tested your oil, it's time to keep frying. Fry the dough on each side for ​approximately two minutes on each side.​​ Place the cooked magwinya into a dish lined with absorbent kitchen paper in order to drain away excess oil. The magwinya can be served alone, but it also goes well with a cup of tea. For extra indulgence, roll it in jam and sugar.

➤ I bet my mom would love these

3 cups/375 g all-purpose flour, plus more as needed 1 1/4 teaspoons salt 1/4 teaspoon instant yeast Cornmeal, wheat bran or extra flour, as needed Mix the flour, salt and yeast in a bowl. Stir in 1 1/2 cups/375 ml water to blend. What you'll have is a wet, shaggy, sticky dough, but not so wet as to be batter. Cover the bowl with a tea towel and let it rest in a warm place for at least 12 hours, and up to 24 hours. It's ready for the next step when the surface is dotted with bubbles. Flour a work surface and dump the dough out onto it. Sprinkle over a little more flour and fold it once or twice. Cover with the tea towel and let rest 15 minutes. Using only enough flour to keep the dough from sticking to your fingers, shape the dough into a ball. Coat a cotton towel with cornmeal, wheat bran or flour and lay the dough on it, seam-side down. Dust with more cornmeal, wheat bran or flour. (You need quite a lot because you want to be sure the dough doesn't stick to the towel). Cover and let rise for about 2 hours. When ready, the dough will be more than double in size. Half an hour before the dough is ready, preheat the oven to 450 degrees F/230 degrees C. Put a 2-liter cast-iron pot or Dutch oven (cocotte) inside to heat. When the dough is ready, remove the pot from the oven and turn the dough into it, seam-side up. (It will look messy, but this is OK.) Shake the pot to settle the bread evenly. Cover with the lid and bake for 30 minutes. Remove the lid and bake until the loaf is nicely browned, another 15 to 30 minutes. Cool on a rack.

4 Tbsp melted butter 1 cup brown sugar 3 small bananas, mashed 2 eggs 1 1/2 cups flour 1/2 tsp salt 1 tsp baking soda 1 cup chocolate chips Cream butter and sugar, add eggs and banana and mix well. Add dry ingredients and mix. Put in loaf pan and bake at 350 for 1 hr

3 eggs 1 1/2 cups sugar 1 cup oil 3 tsp vanilla 2 cups shredded zucchini 2 Tbsp grated lemon zest or flavouring, or 1 Tbsp extract 3 cups flour 1 tsp baking soda 1/4 tsp baking powder 1 tsp salt 2 tsp cinnamon 1/2 cup raisins Beat eggs, add sugar, oil, and vanilla. Mix well. Then mix the rest of the ingredients. Pour into 2 greased loaf pans and bake at 325 for 50-60 min.

cream: 3 eggs 1 cup white sugar 1 cup brown sugar Add: 1 tsp salt 1 tsp baking powder 1/4 tsp soda 1 tsp cinnamon 1 cup oil Add: 1 cup fine coconut 2 cups grated zucchini 3 cups flour 1 tsp vanilla Put in 2 greased loaf pans, bake at 350 for 1hr 10min.

2 cups milk 2 cups flour 1/2 cup melted butter 3 eggs, separated 3 1/2 tsp baking powder salt to taste Beat together milk and flour. Add salt. Add melted butter then well-beaten egg yolks. Stir until well mixed. Add beaten egg whites and mix. Before baking add baking powder, beating very hard and fast for a few minutes.

4 cups flour (heaping) 2 tsp baking powder 2 tsp salt 1 cup sour cream 1 cup milk 4 eggs Mix dry ingredients. Add wet ingredients, to make a very sticky dough. Roll out on floured surface and cut into strips. Deep fry at about 375.

2 cups milk 1 cup butter, room temp 1 tsp salt 6 cups flour 1/2 cup lukewarm water 1 tsp sugar 1 Tbsp yeast Dissolve yeast in water with 1 tsp sugar and let rise. Scald milk and cool slightly. Cream butter in large bowl and add milk, salt and yeast. Beat in enough flour to make a stiff batter, about 2-3 cups. Add more flour to make a smooth soft dough and knead well. Cover and let rise until doubled. Punch down and then form into buns the size of a large walnut, placing a smaller bun on top of the larger one - use a knuckle to press down the smaller bun into place. Let rise till almost double in size then bake at 350 for 15-20 minutes, or 400 for 10 min. (Recipe originally from The Mennonite Treasury of Recipes (Steinbach, MB: Derksen Printers, 1962) Zwieback, by Mrs. A. Rempel, Chortitz, Manitoba)

Heat together (microwave ok): 1 1/2 cups milk 3/4 cup butter Cool enough that it won't hurt yeast Start and let rise: 3/4 cup warm water 1 1/2 tsp sugar 1 1/2 Tbsp yeast Beat together: 5 eggs 1 1/8 cup sugar Zest and juice 2 lemons and 2 small oranges. Add yeast mixture to warm milk mixture and beat in 1 1/2 cups flour. Add juice, zest, and beaten egg mixture. Continue adding flour (about 6-8 cups) using butter or oil on your hands as you knead. Let rise till double in size, knead down again, and put in 3 well=-greased loaf pans. Let rise again then bake at 325 for 45 minutes.

2 Tbsp yeast 1 cup lukewarm water 1 tsp sugar 1 cup butter 2 1/2 cups sugar 3 cups room temp milk 2 Tbsp (heaping) cinnamon 1 1/2 Tbsp fresh-ground black pepper 1 tsp salt 7-8 cups flour Dissolve sugar and yeast in warm water. Cream butter and sugar. Beat in milk and spices. Stir in flour. Fold in yeast when dough is thickening. Knead in remaining flour for a soft dough. Let rise until doubled. Cut in small pieces. Dip cut side in red sugar. Place on large cookie sheet. Let rise. Bake at 350 for 25 minutes.

cut together: 4 cups flour 2 Tbsp sugar 2 Tbsp & 2 tsp baking powder 1/2 Tbsp salt 1 cup butter Mix: 2 beaten eggs 1 1/3 cups milk Add wet to dry, barely mixing. Roll out thick. Cut into biscuits. Bake at 425F for 10 minutes.

2 cups water 2 cups cornmeal 1/2 tsp salt 1 tsp sugar 1 tbsp olive oil 1/3 cup white flour Mix together cornmeal/salt/sugar. Boil water. Pour boiling water and oil into dry ingredients and mix thoroughly. Let sit a little while to let the cornmeal mildly absorb water, then mix in the flour. Should be kinda gloppy. Fry large spoonfuls in a cast-iron skillet with more olive oil, on a fairly low temp to make sure each cake cooks through, but make sure to brown the outsides. Good plain with jam, or eaten with chilli. Probably also good with cheese and pickles, just guessing. Inspired by https://www.thespruceeats.com/fried-hot-water-cornbread-cakes-3054167 but made some changes