loading


Not a registered user? Sign Up for a free YumDom account.

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

holiday:
      ingredients:
          dish:
              course:
                  cuisine:
                      regional influences:
                          season:
                              diets:
                                  allergies:
                                      sources:
                                          authors:
                                              methods:
                                                  equipment:
                                                      supplies:
                                                          brands:
                                                              other:

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  No Perfect Matches exist, the closest matches I found are:

                                                                  Here's how to make self-rising flour if you don't have any on hand.

                                                                  Ingredients
                                                                  • Yes No 4 cup organic flour
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 tbsp baking powder
                                                                  • Combine all ingredients; store in tightly covered can or jar. Use in any recipe calling for self-rising flour. Makes 1 pound of self-rising flour. Related Recipes Cake Mix Recipe Brownie Mix How To Make Sweetened Condensed Milk Substitute How To Make Pumpkin Pie Spice Mix How To Make a Taco Seasoning Blend All-Purpose Seasoning Blend Chili Powder Cake Recipes Dessert Recipes Index Pie Recipes Cookie Recipes Index Candy Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    slow cook

                                                                  Scroll down to see more bread recipes.

                                                                  Ingredients
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/2 cup cornmeal
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 14 cup all purpose flour
                                                                  • Yes No 3/4 cup vegetable shortening
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No butter to brush tops of loaves
                                                                  • Scald 1 cup milk. Add sifted corn meal and cook until thick. Place in a quart jar with top and place in warm place to sour overnight. (Starter can be stored in the refrigerator for 1 to 2 weeks.) When bubbles form, it is ready to use. In a saucepan, combine 4 cups of milk and 1 tablespoon sugar and heat to scalding. Cool slightly and add to the cornmeal mixture in a large mixing bowl. Gradually stir 6 cups of flour. Set in warm place to rise until double (approximately 2 hours). Next, add shortening, 1/2 cup sugar and salt. Mix well. Gradually add 6 cups of flour and work in. Put a generous dusting of flour on board and turn dough mixture onto board. Work in more flour and knead for about 20 minutes. Divide into four equal parts and put in greased and floured 9 1/2 X 5 1/2 X 2 3/4-inch loaf pans. Brush tops of loaves with shortening and place in warm place to rise double (takes approximately 2 hours). Place in preheated 200° oven. Gradually turn heat up to 300°. Bake for 45 minutes. Take loaves out and brush tops with butter. Continue baking until done. Loaves will sound hollow when lightly tapped on bottom. Turn out on rack to cool. Total cooking will be approximately 1 hour to 1 hour and 15 minutes. More Bread Recipes Raisin Bread Basic White Yeast Bread Oatmeal Bread Bread Machine Oatmeal Bread Bread Machine Sweet Potato Bread Dill Casserole Bread Cinnamon Buns Spiced Date Bread, Bread Machine Crusty French Bread, Bread Machine More Bread Machine Recipes Yeast Bread Recipes Bread Recipes Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    slow cook
                                                                  Flat Bread
                                                                   4 h

                                                                  This savory bread is the direct ancestor of pizza and the descendant of the hearth cakes eaten throughout Europe during the early Middle Ages.

                                                                  Ingredients
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No cup flour
                                                                  • Yes No 1 coarse tbsp kosher salt
                                                                  • Yes No 3 tbsp olive oil
                                                                  • Yes No 1 small onion
                                                                  • Yes No ¾ tsp crumbled rosemary leaves, dried
                                                                  • Yes No black pepper
                                                                  • In a medium-size bowl, mix the yeast, warm water, and sugar, and allow it to stand 10 minutes, until foamy.
                                                                  • In a large bowl, mix 5 cups of the flour and 1½ teaspoons of the salt, forming a well in the center. Pour the yeast mixture into the well, along with 2 tablespoons of the oil. Stir with a wooden spoon, gradually incorporating the ingredients to form a soft dough. Use floured hands to mix the dough when it becomes too stiff to work with a spoon.
                                                                  • Dust a work surface with about ¼ cup of the remaining flour, turn the dough out onto it, and knead 10 minutes, adding flour if the dough gets sticky. (Alternatively, this step can be accomplished with the dough hook of an electric mixer.) When the dough is smooth and elastic, shape it into a small ball and place it in a greased bowl, turning it once to bring the greased side up. Cover with a damp dish towel or plastic wrap, and allow it to rise until doubled in volume, about 30 minutes. Punch down the dough, cover, and allow it to rise as before.
                                                                  • With your hands, spread and press the dough into a greased 11” x 15” jelly-roll pan, forcing up the edges to form a 1”-high wall. With your knuckles, press the surface of the dough all over, making a pattern of indentations. Cover and let rise 15 minutes, while the oven preheats to 450° F.
                                                                  • In a bowl, blend the remaining olive oil and salt, the onion, rosemary, and pepper. Press down the dough with your knuckles, exactly as before. Spread the onion mixture over the dough, leaving the edges bare, and brush the edges with whatever oil remains in the mixing bowl.
                                                                  • Bake for 30-35 minutes. When golden, after approximately 20 minutes, cover with foil and continue baking 15 minutes longer. To serve, cut the focaccia into rectangles.
                                                                  Yields: 12
                                                                  • Total Time: 4 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Mohammed K Rohzyi moved to New York City from Afghanistan in 1979. Within weeks, he set up a pushcart on the corner of 47th Street and Sixth Avenue and began serving hunks of flat bread topped with Afghan kebabs. Eventually, he began baking the bread and wholesaling it throughout the city. Today, he owns two restaurants and a bakery. And he still dotes on this flat bread recipe.

                                                                  Ingredients
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 2 cup water
                                                                  • Yes No cup chickpea flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tbsp poppy seed
                                                                  • Combine the yeast, sugar, and warm water in a small bowl; set aside until foamy, 5 to 15 minutes. (If the yeast doesn’t bubble up, discard the mixture and start again with fresh ingredients.)
                                                                  • In a large bowl, combine the chick-pea flour and salt and add the yeast mixture. Gradually sprinkle in cold water 1 tablespoon at a time to make a soft dough that easily pulls away from the sides of the bowl.
                                                                  • Knead the bread for 10 minutes on a lightly floured work surface. Return the dough to the bowl, cover, and set aside to rise in a warm place until doubled, 1 hour.
                                                                  • Place 2 baking sheets in the oven. Preheat the oven to 425°F.
                                                                  • Divide the dough into 4 balls. Roll out each ball on a lightly floured surface into an 18-inch long oblong, between ¼ and ½ inch thick. Divide the cumin seeds among the 4 breads.
                                                                  • When the baking sheets are very hot, remove, sprinkle each lightly with chick-pea flour, and place 1 loaf on each tray. Bake each bread until golden, 8 to 10 minutes. Repeat with the remaining 2 loaves. Serve warm or at room temperature.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 4loaves
                                                                  • Total Time: 2 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 2/3 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 cup oil
                                                                  • Yes No 3 1/2 ripe banana
                                                                  • Yes No 2 tbsp crème fraiche
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2/3 cup walnut
                                                                  • Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
                                                                  • Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 1loaf
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Inactive Time: 60 minutes
                                                                  • Total Time: 2 hours 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  the original recipe is from "The Wooden Spoon Bread Book" by Marilyn Moore. I used oat flour instead of all purpose flour.

                                                                  Ingredients
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 cup oatmeal
                                                                  • Yes No 1/3 cup coconut oil
                                                                  • Yes No 1 cup pumpkins in can
                                                                  • Yes No 1/2 cup maple syrup
                                                                  • Yes No 1/2 cup semisweet chocolate chip
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 1/2 tsp ginger
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 1/2 tsp cloves, whole
                                                                  • Beat the eggs in a large bowl.
                                                                  • Process the oat meal into flour in a coffee grinder.
                                                                  • Add the remaining ingredients to the beaten eggs.
                                                                  • Bake at 350F for 20-25 minutes.
                                                                  Yields: 8
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake

                                                                  I love the pungent flavor and long, wide blades of garlic chives. They add an oniony taste to these crisp flat breads, but you can certainly use sweet chives instead. Dip the breads in salsa or spread them with fish salad or goat cheese.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp active dry yeast
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/4 cup yellow cornmeal
                                                                  • Yes No kosher salt
                                                                  • Yes No 1/3 cup diced garlic chives
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • In a small bowl, sprinkle the yeast over the warm water and let stand until foamy, 5 to 8 minutes.
                                                                  • In a medium bowl, blend the flour with the cornmeal, 1/2 teaspoon of salt and the chives. Add the yeast mixture and the 3 tablespoons of olive oil and stir until a firm dough forms. Cover the bowl with plastic wrap and let the dough rise at warm room temperature until doubled in bulk, about 30 minutes.
                                                                  • Preheat the oven to 450°. Lightly oil 2 large baking sheets. Punch the dough down and divide it in half. On a lightly floured surface, roll out 1 piece of dough to a 12-by-10-inch rectangle. Cut the rectangle lengthwise into 2-inch-wide strips. Transfer the strips to a baking sheet. Repeat with the remaining dough. Set the strips aside until they puff and start to rise, about 8 minutes. Sprinkle lightly with kosher salt. Bake for about 8 minutes, or until browned around the edges and crisp. Transfer the breads to a rack and let them cool completely.
                                                                  Yields: 10flat breads
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll

                                                                  These breads are very quick to make as they only need to rise once. They're great for dipping in spreads and for stuffing with salads, salsas and grilled meat.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp cumin seed
                                                                  • Yes No 1 tbsp coriander seed
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 3 2 tbsp, 1 teaspoon dry active yeast
                                                                  • Yes No 7 1/2 cup bread flour
                                                                  • Yes No one 15 oz chickpeas in can
                                                                  • Yes No 1 1/2 tbsp salt
                                                                  • In a small skillet, toast the cumin and coriander seeds over moderately high heat until fragrant, shaking the pan frequently, about 2 minutes. Transfer the spices to a spice grinder and let cool, then grind coarsely.
                                                                  • In a small bowl, mix the warm water with the honey and yeast and let stand until foamy, about 10 minutes. Put the 7 1/2 cups of flour in a large bowl and stir in the chickpeas, spices and salt. Make a well in the center of the flour and add the yeast mixture. Using a wooden spoon, stir the mixture until the dough becomes very stiff.
                                                                  • Scrape the dough out onto a lightly floured work surface and knead until silky and smooth, about 5 minutes, adding more flour as necessary to prevent sticking. Form the dough into a ball and return it to the bowl. Cover with plastic wrap and let stand in a warm spot until doubled in bulk, about 1 hour.
                                                                  • Preheat the oven to 450°. Punch down the dough and divide it into 16 equal pieces. Shape each piece into a round ball and let rest on a lightly floured work surface for 15 minutes.
                                                                  • Roll out each piece of dough to an irregular 6-inch oval. Working quickly, set 4 of the flat breads directly on the rack in the upper third of the oven and bake for about 10 minutes, or until golden and puffed, like pita. Using tongs, transfer the loaves to a rack. Let the oven return to 450° before baking the remaining loaves. Serve warm.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 166-inch loaves
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

                                                                  From Vegetarian Times. Pan-fried flat breads are served at breakfast in India, but the crispy treats can be used for other meals as well. 192 cal; 5g prot; 8g fat; 29g carbs; 0mg chol; 148mg sod; 3g fiber; 2g sugars.

                                                                  Ingredients
                                                                  • Yes No 2 cup onion
                                                                  • Yes No 1 tsp coriander seed, ground
                                                                  • Yes No 1 tsp jalapeño chili pepper
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 2 cup white whole wheat flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 tbsp canola oil
                                                                  • Filling: Combine all ingredients in a bowl.
                                                                  • Dough: Pulse flour and salt in food processor until combined.
                                                                  • Add 1 1/4 cups water, and process 2 minutes, or until smooth.
                                                                  • Cover, and let stand 10 minutes.
                                                                  • Roll dough into 8 balls, then dust with flour. Roll out each ball into a 3-inch circle.
                                                                  • Place 2 tablespoons filling in center of each circle. Join dough edges together, and crimp tightly. Dust with flour once more. Place crimped-side down and roll into 6-inch circles.
                                                                  • Oil iron griddle or heavy skillet, and heat over medium heat.
                                                                  • Cook 1 dough circle for 1 to 2 minutes, or until bottom browns and is firm. Flip, and cook 1 to 2 minutes more.
                                                                  • Lightly oil top of flat bread with 1/2 teaspoon oil. Turn over, and oil second side, pressing on flat bread several times to brown evenly. Repeat with remaining dough balls and oil.
                                                                  • Serve hot or at room temperature.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  Crispy and delicious side dish or appetizer.

                                                                  Ingredients
                                                                  • Yes No 1 piece flat bread
                                                                  • Yes No 1 tbsp pesto sauce
                                                                  • Yes No 1 tbsp parmesan cheese
                                                                  • Spread pesto on bread and top with cheese.
                                                                  • Toast until VERY crisp.
                                                                  • Cut into wedges.
                                                                  Yields: 2
                                                                  • Prep Time: 2 minutes
                                                                  • Cook Time: 4 minutes
                                                                  • Total Time: 6 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 1/2 tbsp water
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 7 oz baby spinach
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 1/4 cup crumbled feta cheese
                                                                  • Yes No salt and pepper
                                                                  • MAKE THE DOUGH In a medium bowl, mix the flour with the salt. Add the water and 1 tablespoon of the olive oil and stir with a wooden spoon until a dry, shaggy dough forms. Turn the dough out onto a work surface and knead until smooth, about 5 minutes. Quarter the dough and roll each piece into a ball. Cover the balls with a damp paper towel and plastic wrap and let stand for 30 minutes.
                                                                  • MEANWHILE, MAKE THE FILLING In a medium skillet, melt the butter over moderate heat. Add the onion and garlic, increase the heat to moderately high and cook until softened. Add the spinach, crushed red pepper and nutmeg and cook, stirring, until the spinach wilts, 2 to 3 minutes. Add the flour and cook for 1 minute, then stir in the milk and cook until thickened. Remove from the heat. Fold the feta into the spinach mixture and season with salt and pepper.
                                                                  • On a work surface, roll out each ball of dough to a 6- to 7-inch round. Heat a large griddle. When it is hot, brush 1 side of a dough round with olive oil and transfer it to the griddle, oiled side down. Brush the dough with oil and cook over moderately high heat for about 2 minutes, until browned on the bottom. Turn the bread over and spread one fourth of the spinach mixture all over it. Cook until browned on the bottom, about 2 minutes longer. Transfer the bread to a work surface, roll it into a cone and serve right away. Repeat to make 3 more spinach flat breads.
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  For this dough, use a rubber spatula to fold the roasted garlic and flour with the yeast mixture.

                                                                  Ingredients
                                                                  • Yes No 20 organic garlic clove
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 1/2 tsp active dry yeast
                                                                  • Yes No 4 1/2 cup organic all purpose flour
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No coarse sea salt
                                                                  • Preheat the oven to 325°. In a pie plate, toss the garlic cloves with the olive oil. Cover with foil and roast for about 50 minutes, or until the cloves are soft and golden. Let cool, then peel the garlic; reserve the oil.
                                                                  • In a large bowl, combine the water with the yeast, 1/4 cup of the flour and 2 tablespoons of the garlic oil. Let stand until frothy, about 30 minutes. Using a large spatula, fold in the remaining 4 1/4 cups of flour, the roasted garlic and the kosher salt until a wet dough forms; be very careful not to smash the garlic.
                                                                  • Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 1/2 hours. Gently punch down the dough, scraping it up from the bottom of the bowl. Cover the dough and let it rise again until it is nearly doubled in bulk, about 1 hour.
                                                                  • Preheat the oven to 500° for 30 minutes with a pizza stone set on the bottom shelf. Alternatively, generously oil a large baking sheet. Turn the dough out onto a lightly floured surface, flatten it slightly and divide it into quarters. Roll or stretch each piece into a 1/2-inch-thick round and transfer the rounds to 2 floured rimless cookie sheets. Let the dough rounds rise for 30 minutes.
                                                                  • Prick the dough rounds all over with a fork. Brush with some of the garlic oil and sprinkle with sea salt. Slide 2 of the rounds directly onto the pizza stone or onto the oiled baking sheet and bake for 10 to 12 minutes, or until golden and crisp. Repeat with the 2 remaining rounds. Cut the flat breads into wedges and serve with any remaining garlic oil.
                                                                  Yields: 12
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  This bread's long rise creates an assertive, yeasty flavor. The crisp, chewy texture is a satisfying complement to meaty fish.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 tsp active dry yeast
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1 tsp active dry yeast
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 cup bread flour
                                                                  • Yes No 1/2 cup whole wheat flour
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No cornmeal
                                                                  • Yes No sesame seed
                                                                  • MAKE THE SPONGE In a medium bowl, mix the water with the yeast and let stand until foamy, about 10 minutes. Stir in the flour. Cover loosely and let stand overnight.
                                                                  • MAKE THE DOUGH In a large bowl, mix 1/4 cup of the water with the yeast and sugar and let stand until foamy. Add the yeast mixture, the remaining 1 cup of water and the olive oil. Stir in the flours and salt until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth. Place the dough in a large, oiled bowl, cover with plastic wrap and let stand until doubled in bulk, about 3 hours.
                                                                  • Place a baking stone on the bottom of the oven and preheat the oven to 450°. Punch down the dough and divide it into 4 pieces. Flatten each piece into a round. Cover them with plastic and let rise until puffy, about 30 minutes.
                                                                  • Sprinkle a pizza peel with cornmeal. On a floured work surface, with wet hands, flatten each round into an 8-by-10-inch oval. Make 6 or 7 deep grooves with your fingertips down the length of each oval. Sprinkle the ovals with the nigella seeds. Slide the ovals onto the peel, then onto the hot stone in the oven. Bake until crisp on the bottom, about 10 minutes. Serve warm.
                                                                  Cuisine:YesNoturkish
                                                                  Yields: 4loaves
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 4 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This is a wonderful whole wheat cracker-like bread. It is great topped with butter or cheese. Better yet, it is simple, too!

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup whole wheat flour
                                                                  • Yes No 1 1/3 cup all purpose flour
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • In a large bowl combine the whole wheat flour, all-purpose flour, oil, baking soda, and salt. Add enough buttermilk to make a stiff dough.
                                                                  • Knead dough for 30 seconds on a well-floured surface.
                                                                  • Cover dough to prevent drying. Roll 1/4 cup handfuls of dough into balls and pat into a flat circle. Using a rolling pin, flatten dough into 10 inch circles. Place onto ungreased cookie sheet. Score pieces into pie shapes by running a knife along but not through dough. Repeat process with remaining dough.
                                                                  • Bake in a preheated 350 degree F (175 degrees C) oven for 8 to 10 minutes. Cool on wire rack briefly before breaking along scored lines.
                                                                  Cuisine:YesNonorwegian
                                                                  Yields: 1loaf
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    pat

                                                                  These are easy to make and taste just wonderful! Prep time does not include 2 hours that you will need to set the dough aside. I cook these one at a time which will add up to about 60-80 mins total for cooking time!

                                                                  Ingredients
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 egg
                                                                  • Yes No 6 tbsp yogurt
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 tbsp poppy seed
                                                                  • Sift the flour, baking powder, baking soda and salt together into a nice sized bowl.
                                                                  • Stir in the beaten egg, yogurt and 2 tablespoons of the butter/ghee.
                                                                  • Gradually stir in enough milk to make a soft dough.
                                                                  • Knead dough very well.
                                                                  • Lightly grease bowl and cover the dough with a damp cloth and place in a warm place for 2 hours.
                                                                  • Preheat your oven to 400 degrees.
                                                                  • Knead dough on a floured surface for 2 or 3 minutes until smooth.
                                                                  • Divide into 8 pieces.
                                                                  • Roll each piece into a ball, and then into ovals about 6 to 8 inches long.
                                                                  • Grease a baking sheet with oil and brush both the sides of the rolled out Naan with oil.
                                                                  • Sprinkle one side with poppy seeds if you wish to use them.
                                                                  • Place the Naan on a baking sheet.
                                                                  • Bake for 6 to 10 minutes until puffy and lightly golden brown.
                                                                  • The bread puffs slightly, and will lightly brown on the sides.
                                                                  • You can enjoy these Naan's plain or with your favorite Indian dish, such as a curry dish!
                                                                  Cuisine:YesNoindian
                                                                  Yields: 6
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                  Homemade Flat Bread
                                                                   2 h 15 m
                                                                  Ingredients
                                                                  • Yes No 1 active yeast
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 tsp coarse salt
                                                                  • Yes No 1 tbsp thyme
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 tsp oil
                                                                  • In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
                                                                  • Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
                                                                  • When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.
                                                                  • Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 20servings
                                                                  • Prep Time: 35 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Inactive Time: 60 minutes
                                                                  • Total Time: 2 hours 15 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    stove top
                                                                    Brands:
                                                                  • Yes No
                                                                    Stove Top

                                                                  Bazlama is a simple and delicious village bread that I learned to prepare after moving to Turkey. Normally it is cooked in an outdoor oven but it works just as well on the stove top. It's best served warm.

                                                                  Ingredients
                                                                  • Yes No 1 .25 oz active dry yeast
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/2 cup greek yogurt
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
                                                                  • Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
                                                                  • Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
                                                                  • Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.
                                                                  Cuisine:YesNoturkish
                                                                  Yields: 4flatbreads
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 4 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 lb refrigerator pizza dough
                                                                  • Yes No 2 tbsp marinade from garlic, lemon, and herb legs
                                                                  • Preheat grill or gill pan over medium heat.
                                                                  • Cut the dough in half and save 1 half for the round 2 recipes. On a lightly floured work surface roll the remaining half out into a rectangular shape about 1/4-inch thick.
                                                                  • Place the dough onto an oiled grilled grate. Brush the top with half of the reserved marinade. Grill for 4 minutes. Flip the bread and top with remaining marinade and grill for another 3 minutes.
                                                                  • Remove bread from the grill to a cutting board, cut into pieces and serve warm.
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 7 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  This rich oilive oil dough can be used to make a variety of flatbreads, pizza, calzones, lavash, naan and focaccia. And it so easy! Mix enough dough for several loaves and store in the refrigerator f..

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup water
                                                                  • Yes No 1 1/2 tbsp granulated yeast
                                                                  • Yes No 1 1/2 tbsp kosher salt
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 6 1/2 cup unbleached all purpose flour
                                                                  • Mixing and Storing the Dough:.
                                                                  • Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
                                                                  • In large plastic storage container (with lid) mix together the flour, yeast, sugar and salt.
                                                                  • Add all the water and olive oil at once and mix with a wooden spoon.
                                                                  • If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together. Note: kneading isn't necessary.
                                                                  • When everything is uniformly moist without dry patches your mixing is complete. This should take only a few minutes.
                                                                  • The dough will be wet and loose enough to conform to the shape of its container.
                                                                  • Cover with a lid (not airtight) that fits well on the container. Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result.
                                                                  • You can use a portion of the dough anytime after this period. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature. So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.
                                                                  • The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf! Dough may be stored in the refrigerator for up to 12 days.
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 4 oz goat cheese (chèvre)
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tbsp diced basil
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No salt and pepper
                                                                  • Yes No flour
                                                                  • Yes No 3/4 lb pizza dough
                                                                  • Yes No 1 medium red onion
                                                                  • Yes No 1 zucchini
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tsp crushed red chili pepper
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Preheat the oven to 400 degrees F.
                                                                  • In a large bowl fold together the goat cheese, cream cheese, garlic and herbs. Season with a pinch of salt and pepper.
                                                                  • Line a sheet tray with parchment paper and lightly flour a work surface. With a rolling pin, roll the dough into an oval shape that fits a half sheet tray and lay out on the parchment paper.
                                                                  • Spread dough with the goat cheese mixture, leaving a 1/2-inch edge. Arrange the red onion in a row, overlapping slightly. Repeat with the zucchini.
                                                                  • Brush the red onion, zucchini, and crust with olive oil. Sprinkle with red pepper flakes, salt and pepper, to taste, and the Parmesan. Bake in the oven for 25 minutes.
                                                                  • Remove from oven and using a pizza cutter, slice into thin strips for serving.
                                                                  Yields: 3servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Indian Flat Bread
                                                                   1 h 30 m
                                                                  Ingredients
                                                                  • Yes No 13 oz flour
                                                                  • Yes No 2 tbsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 tbsp dry milk powder
                                                                  • Yes No 10 fl oz water
                                                                  • Yes No corn oil
                                                                  • Mix all dry ingredients together. Add 8 ounces of the warm water and mix just until blended. Add the remaining water, a little at a time, until a soft, but not sticky, dough develops. Cover and allow to rest at room temperature for 30 minutes.
                                                                  • Tear into 2-ounce balls and roll out flat to about 10 inches in diameter and 1/4-inch thick. Heat the corn oil in a heavy-bottomed pot or deep fryer to 350 degrees F. Gently place the pieces of dough in the corn oil and cook on each side until golden brown.
                                                                  • When done, carefully remove the flat breads from the oil and drain on absorbent paper towels.
                                                                  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  This fluffy flat bread has large, irregular holes thanks to a wet, sticky dough and gentle handling during mixing. TIME SCHEDULE: Minimum rising time: 2 1/2 Hours Oven temperature: 475°F Baking time: 12 to 15 minutes

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup gold medal better
                                                                  • Yes No 1/4 cup whole wheat flour
                                                                  • Yes No 1 1/4 tsp rapid rise yeast
                                                                  • Yes No 1 1/2 tsp fine sea salt
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1 tsp honey
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No vegetable oil
                                                                  • Yes No 2 tbsp fresh rosemary needles
                                                                  • Yes No 2 coarse tsp sea salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No if unavailable, substitute 1 1/4 cups bread flour and 1 1/4 cups unbleached all purpose flour
                                                                  • Yes No large heavy, rimmed baking pan
                                                                    Mix and knead dough:
                                                                  • In bowl of stand mixer fitted with whisk attachment, whisk together bread flour, whole-wheat flour, and yeast, then whisk in sea salt. Whisk in water, honey, and 1/4 cup olive oil.
                                                                  • Attach dough hook to stand mixer and mix on low (#2 on Kitchen Aid) until dough begins to pull away from sides of bowl, about 3 minutes. (Dough should be very sticky to touch and should not pull away from bowl completely. However, if dough does not pull away at all, gradually beat in up to 1/4 cup additional flour.)
                                                                    First rise:
                                                                  • Using vegetable oil or nonstick vegetable-oil spray, lightly oil 3-quart or larger bowl (or dough-rising container). Transfer dough to bowl and lightly oil or spray top of dough. Using tape, mark outside of bowl to approximately double current height of dough. Cover bowl tightly with plastic wrap and let dough rise in warm place (75°F to 80°F, see Chef's Notes) 30 minutes. Using oiled hands, transfer dough to lightly oiled work surface. Gently stretch bottom of dough and fold up to center, then repeat with left side, right side, and top. Round dough package then transfer to bowl, smooth side up, and lightly oil or spray top of dough. Cover bowl tightly with plastic wrap. Let dough rise until doubled in size and depression holds when pressed gently with fingertip, about 30 minutes to 1 hour.
                                                                    Shaping and second rise:
                                                                  • Brush heavy baking sheet with 2 teaspoons olive oil. Transfer dough to sheet and, using fingertips, very gently press into 12-by 5-by 1/2-inch rectangle. Brush top of dough with remaining 2 teaspoons olive oil.
                                                                  • Lightly coat sheet of plastic wrap with vegetable oil or nonstick vegetable-oil spray. Cover dough with oiled plastic wrap and let rise in warm place until doubled in size and depression very slowly fills in when pressed gently with fingertip, about 1 hour.
                                                                    Bake bread:
                                                                  • While dough is rising, position rack near bottom of oven and top with baking stone or heavy baking sheet. Set aluminum-foil-lined cast-iron pan or heavy rimmed baking pan on floor of oven and preheat oven to 475°F for 1 hour.
                                                                  • Using fingertips, deeply dimple dough all over. Sprinkle with rosemary, coarse salt, and pepper. Quickly transfer baking sheet to hot baking stone (see Chef's Notes) and add 1/2 cup ice cubes to pan beneath.
                                                                  • Bake bread, rotating pan 180 degrees halfway through, until top is golden brown and skewer inserted into center comes out clean (instant-read thermometer inserted into center will register about 210°F), 12 to 15 minutes. Transfer bread from baking sheet to rack to cool completely. Serve warm or at room temperature.
                                                                    Chef's Notes:
                                                                  • Dough rises best around 75°F to 80°F. If your house is on the cold side, you can set a container of very hot tap water near the rising dough and cover the dough and the hot water with a large plastic container or bowl—you will need to reheat the water every 30 to 40 minutes. Alternatively you can place the dough (and the small container of very hot water) in a microwave oven (not turned on) or a standard oven without a pilot light, but with the oven light turned on to provide gentle heat. If you want to make this bread over a 2-day period, you can refrigerate it overnight after the first rise. Once it has doubled in size (first rise), gently press the dough down in the bowl, then transfer to a large, re-sealable freezer bag that's been coated with vegetable oil or nonstick vegetable-oil spray. Leave a small end of the bag unsealed to allow for gas to escape during fermentation and refrigerate the dough overnight. The next day, bring the dough to room temperature at least 1 hour before shaping and baking the loaf. For proper texture, it's important for the bread to get a blast of heat as soon as it goes into the oven. For this reason, the oven needs to be preheated for a full hour, and it's important not to let too much heat escape when you put the bread in. When transferring the dough to the oven to bake, be sure to shut the door quickly.
                                                                    THE DOUGH PERCENTAGE:
                                                                  • Flour: 100% Water: 70.6% Yeast: 0.81% Salt: 1.8% Oil: 1.1%
                                                                  Yields: 1(12- by 5- by 1/2-inch) flat bread
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    gold medal
                                                                  • Yes No
                                                                    better for bread
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    sealable freezer bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Gold Medal
                                                                  • Yes No
                                                                    Better for Bread

                                                                  My husband and I have eaten this simple-to-make bread for years. It's so nice to have homemade bread with spaghetti, and it's even nicer when you don't have to fuss. -- Anne Heinonen, Howell, Michigan

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 3/4 cup whole wheat flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • In a bowl, combine flours, sugar, baking powder, salt and baking soda. Cut in shortening until the mixture resembles coarse crumbs. Add milk and mix just until dough is moistened. Knead on floured surface for 3-5 minutes. Pat onto an ungreased 12-in. pizza pan. Bake at 350 degrees F for 30 minutes or until golden. cool for 10 minutes before removing to a wire rack. Cut into pieces.
                                                                  Cuisine:YesNofinnish
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    pat

                                                                  In Lake Havasu City, Arizona, Tom Hilliker uses refrigerated pizza dough to create these savory squares with Italian flair. Serve them with a salad or soup, or try them as a snack with spaghetti sauce for dipping.

                                                                  Ingredients
                                                                  • Yes No 1 13.8 oz refrigerated pizza crust
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1 tbsp minced basil
                                                                  • Yes No 1 cup shredded cheddar cheese
                                                                  • Yes No 1/2 cup grated pecorino romano cheese
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Press dough onto a greased 15-in. x 10-in. x 1-in. baking pan. In a small bowl, combine butter, garlic and basil; drizzle over dough. Sprinkle with the cheeses. Bake at 400 degrees F for 10-12 minutes or until crisp. Cut into squares. Serve warm.
                                                                  Cuisine:YesNoarizona
                                                                  Yields: 12servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tbsp organic sugar, granulated
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No black pepper
                                                                  • Yes No 1/2 oz active dry yeast
                                                                  • Yes No 12 oz organic flour
                                                                  • Yes No 1 organic egg
                                                                  • Yes No coarse sea salt
                                                                  • Yes No organic onion
                                                                  • This flat bread bakes up wonderfully on a pizza stone set on the grill. Be sure that the stone is well heated before placing the onion bread on to bake. A pizza peel or the back of a pizza pan sprinkled with corn meal (so that it slides off easily onto the stone) can be used as a surface for preparing the flat bread while the grill or oven heats up. Stir salt, sugar and olive oil into warm water. Dissolve yeast in one tablespoon of warm water and add to mixture. Add flour gradually, mixing and kneading until smooth and elastic. Cover, and allow to rise overnight in a warm place, free from draft. The next day, knead the dough and divide into balls about the size of a tennis ball. Roll each one out to about 1/2" thickness. Brush with egg yolk diluted in two tablespoons water and sprinkle with coarse salt and chopped onion, and finally, coarsely cracked pepper. (For an extra kick, hot pepper flakes can also be sprinkled on lightly). Pierce the dough several times with a fork so that it will remain flat. Bake on a lightly floured baking sheet in a 400°F oven for about 20 minutes until onions are brown and crust is crisp and golden. Variation: Top pizza with a combination of black oil cured olives, sliced onions and anchovies. Drizzle with olive oil. Sprinkle with Parmesan cheese, if desired (cheese is entirely optional)!
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    chop

                                                                  While Mom was busy with the rest of the meal, Dad helped by making this flat bread. There's no mistaking that this flavorful bread is homemade. It has a wonderful texture and lovely golden color. -Anne Heinonen, Howell, Michigan

                                                                  Ingredients
                                                                  • Yes No 1 .25 oz active dry yeast
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1/2 cup wheat flour
                                                                  • Yes No 5 1/2 cup all purpose flour
                                                                  • In a large mixing bowl, dissolve yeast in 1/2 cup of water. Add sugar, oil, salt, rye or whole wheat flour, 3 cups all-purpose flour, and remaining water; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half. On a greased baking sheet, flatten each half to 1-in. thickness. Pierce each loaf several times with a fork. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 375 degrees F for 25-30 minutes or until golden brown.
                                                                  Cuisine:YesNomichigan
                                                                  Yields: 32servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 small yellow onion
                                                                  • Yes No 1 russet potato
                                                                  • Yes No 1 tbsp rosemary needles
                                                                  • Yes No 1 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No cornmeal
                                                                  • Yes No 1 1 lb refrigerated pizza dough
                                                                  • Heat oven to 450° F. Heat the oil in a large cast-iron skillet over medium heat. Add the onion and cook until golden, 5 to 7 minutes. Transfer the onion to a bowl. Add the potato, rosemary, salt, and pepper and toss; set aside. Wipe out skillet, turn it upside down, and sprinkle the bottom with the cornmeal. Place the dough on a work surface. With your hands or a rolling pin, gently shape the dough into a round the same size as the skillet. Place the dough on the bottom of the skillet. Arrange the potato mixture evenly over the dough, leaving a 1-inch border. Bake until the crust is golden brown, about 20 minutes. Slice into wedges.
                                                                  Yields: 5servings
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  Rising Sun
                                                                   5 m
                                                                  Ingredients
                                                                  • Yes No 1 liter seltzer
                                                                  • Yes No 1/2 cup pineapple juice
                                                                  • Yes No 1/4 cup cranberry juice
                                                                  • Yes No 1/2 cup orange juice, from the green tea and ginger granita recipe
                                                                  • Yes No 4 slice ginger
                                                                  • Yes No 10 oz saki
                                                                  • In a large pitcher combine the seltzer, pineapple juice, cranberry juice, and orange juice. Pour the mixture into 4 tall glasses over ice and garnish with ginger. For the adults, stir in 2 1/2 ounces of sake for each cocktail.
                                                                  Cuisine:YesNojapanese
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 1 large cinnamon stick
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 3/4 cup vegetable shortening
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 lb rice four
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 2 cup finely grated aged cotija cheese
                                                                  • Grind the cinnamon in a coffee grinder. Butter a 9 by 13-inch glass baking dish. In the bowl of an electric mixer, cream the butter and shortening. Add the sugar and whip until light and fluffy. Beat in 1 egg at a time. Sift the rice flour and baking powder into the mixture a little at a time. Stir in the cheese. Then add the batter to the buttered baking dish and cook for 20 to 25 minutes in 425 degree F oven until golden brown on the outside.
                                                                  Yields: 7servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1/2 cup minced onion
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 1/2 tsp sugar, granulated
                                                                  • Yes No one 1/4 oz active dry yeast
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 cup dry white wine
                                                                  • Yes No 1 medium red bell pepper
                                                                  • Yes No 1 4 oz cup salted roasted almonds
                                                                  • Yes No 1/4 cup red wine vinegar
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 large garlic clove
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No salt
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 24 3/4 lb medium shrimp
                                                                  • Yes No salt and pepper
                                                                  • In a small skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, 5 minutes. Let cool to room temperature.
                                                                  • In a small bowl, mix the water with the sugar and yeast. Let stand until foamy, 5 minutes. In a food processor fitted with the plastic dough blade, blend the flour and salt. Add the sautéed onion, wine and yeast mixture and process until a ball forms. On a lightly floured work surface, knead the dough briefly until smooth. Transfer it to a lightly oiled bowl, cover with a sheet of plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
                                                                  • Preheat the oven to 375°. Punch down the dough. On a lightly floured work surface, roll out the dough to a 12-inch round about 2/3 inch thick. Cover with plastic wrap and let rest for 15 minutes. Using a 2-inch round biscuit cutter, stamp out 30 rounds and transfer them to a large baking sheet. Bake for about 15 minutes, or until just cooked through and pale.
                                                                  • Roast the pepper directly over a gas flame or under a preheated broiler until blackened all over. Transfer to a plate and let cool. Peel; discard the stem and seeds. Coarsely chop the pepper.
                                                                  • In a food processor, process the roasted pepper with the almonds, vinegar, parsley and garlic to a paste. With the machine on, slowly blend in the olive oil. Transfer the sauce to a bowl and season with salt.
                                                                  • In a large skillet, heat the olive oil. Add the shrimp, season with salt and pepper and cook over moderately high heat until white throughout, about 2 minutes per side.
                                                                  • Spread a teaspoon of romesco sauce on each flat bread and top with a shrimp; serve.
                                                                  Yields: 30hors d'oeuvres
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    flame
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    serve

                                                                  Bake these Turkish spiced lamb and tomato flat breads on a heated pizza stone in the oven so that the crust and topping cook evenly.

                                                                  Ingredients
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1 1/2 tsp kosher salt
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 1 tbsp minced flat leaf parsley
                                                                  • Yes No 1/2 tsp cayenne pepper, ground
                                                                  • Yes No 1/4 tsp cumin, ground
                                                                  • Yes No 1/4 tsp sweet paprika
                                                                  • Yes No 1/8 tsp cinnamon, ground
                                                                  • Yes No 3 oz ground lamb
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1 plum tomato
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/2 serrano chili pepper
                                                                  • Combine sugar, yeast, and 3/4 cup water heated to 115° in a small bowl; let sit until foamy, about 10 minutes. Combine flour and salt in a bowl and make a well in the center. Add yeast mixture and stir to form a dough. Transfer dough to a lightly floured surface; knead until smooth, about 6 minutes. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let dough rest until doubled in size, about 1 hour. Punch down dough, divide into 4 portions, and roll each portion into a ball. Transfer dough balls to a floured baking sheet. Cover with a damp tea towel and let rest for 45 minutes.
                                                                  • Meanwhile, make the topping: In a large bowl, combine oil, tomato paste, parsley, cayenne, cumin, paprika, and cinnamon and stir vigorously with a fork. Stir in lamb, garlic, tomatoes, onions, and chiles and season with salt; set topping aside.
                                                                  • Put a pizza stone in bottom third of oven and heat oven to 475°. Working with one dough ball at a time, use a rolling pin to roll dough into a 10" disk. Brush off excess flour and transfer dough to a piece of parchment paper. Spoon 3–4 tbsp. topping onto dough and using your fingers, spread topping evenly to edges. Season with salt. Holding parchment paper by its edges, transfer to baking stone. Bake until dough is golden brown and topping is cooked, 6–8 minutes. Repeat with remaining dough and topping; serve warm or at room temperature.
                                                                  • SERVES 4 – 6
                                                                  Cuisine:YesNoturkish
                                                                  Yields: 5
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 pizza dough
                                                                  • Yes No all purpose flour
                                                                  • Yes No 1/2 cup grated parmesan cheese
                                                                  • Yes No 2 small zucchini on a bias 1/8 inch thick
                                                                  • Yes No 3 shallot
                                                                  • Preheat grill over medium-high heat.
                                                                  • Oil barbeque grill topper or a baking sheet tray. With your hands work the dough ball out onto a lightly floured surface into a rectangular shape about 1-inch thick. Shape doesn't have to be perfect. Place dough on lined baking sheet. Brush with some olive oil, then sprinkle top with grated Parmesan. Place 1 row of zucchini rounds along 1 side of dough. Working in and along side of the zucchini arrange 1 row of shallots followed by another row zucchini. With your fingertips gently press vegetables into the dough. Drizzle with 1 tablespoon olive oil. Place on preheated grill and cook for about 20 to 25 minutes until golden brown and crispy. Remove from grill, cut and serve warm.
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  A flat bread from the Italian region Romagna. Great with arugula and soft cheese (Squacquerone is the one typically used) or cold cuts and a glass of Sangiovese Superiore di Romagna from Forli'. The dough can sit at 40 degrees F (4 degrees C) up to 2 days.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/2 cup margarine
                                                                  • Yes No 1/2 cup greek yogurt
                                                                  • Yes No 3 1/2 cup all purpose flour
                                                                  • Yes No 1 tbsp salt
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 egg white
                                                                  • Stir the milk, margarine, and yogurt together in a bowl.
                                                                  • Mix the flour, salt, baking powder, and egg white in a large bowl. Pour the milk mixture into the flour mixture and work the mixture together with your hands until the dough separates from the sides of the bowl, adding flour or water as needed to get the right consistency, which will be neither sticky nor dry. Cover with a damp cloth and let stand at room temperature for 30 minutes.
                                                                  • Turn the dough out onto a lightly floured surface; divide into 12 pieces and roll into balls. Roll and stretch each ball to about 1/8-inch thick and 8 inches in diameter.
                                                                  • Lightly oil a cast iron skillet and place over medium-low heat. Cook the dough in the hot skillet until it begins to set, 1 to 2 minutes per side. Pierce the dough with a fork 3 to 4 times while it cooks. Wrap the finished pieces in a towel until ready to serve.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 12piadina
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve

                                                                  This is a quick bread that mixes up fast and bakes in 15 minutes. It goes great topped with honey or jams. We like making this especially at Eastertime.

                                                                  Ingredients
                                                                  • Yes No 2 cup whole wheat flour
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 1/4 tsp baking powder
                                                                  • Yes No 1 1/4 tsp salt
                                                                  • Yes No 4 tsp vegetable oil
                                                                  • Yes No 7/8 cup water
                                                                  • Yes No 3 tbsp honey
                                                                  • Yes No 3 tbsp molasses
                                                                  • Yes No 1 tbsp butter
                                                                  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Whisk the whole wheat flour, all-purpose flour, baking powder, and salt together in a bowl.
                                                                  • Mix vegetable oil, boiling water, honey, and molasses into the flour mixture, and stir until thoroughly combined. Turn the dough out onto a well-floured work surface, and knead a few times to be sure the dough is completely mixed. Divide the dough into quarters, and roll each quarter into a ball. Press each dough ball into a circle about 1/4-inch thick, and place on prepared baking sheet. If desired, use a kitchen knife to lightly score the breads with 2 criss-cross lines to break the breads apart later.
                                                                  • Bake in the preheated oven until browned, about 15 minutes. If desired, brush the breads with melted butter after removing from oven.
                                                                  Yields: 4breads
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt

                                                                  Here's a seasonal addition to your harvesttime feast. From its pretty orange color to the irresistible crunch of toasted pumpkin seeds, this flat bread is pleasing to the eye and taste buds. Using sunflower kernels instead of pumpkin seeds is a yummy change.—Terry Braswell, Peachtree City, Georgia

                                                                  Ingredients
                                                                  • Yes No 1 tsp active dry yeast
                                                                  • Yes No 1 cup water
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 1/3 cup cornmeal
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp chili powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1/4 cup pumpkin seed
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • In a large bowl, dissolve yeast in warm water. Add the butter, cornmeal, sugar, chili powder, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
                                                                  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.
                                                                  • Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 14-in. oval. Combine egg and water; brush over dough. Using a pastry wheel, cut each oval into 12 wedges or strips. Sprinkle with pumpkin seeds and kosher salt. Separate wedges and place on greased baking sheets.
                                                                  • Bake at 400° for 10-15 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (12 wedges each).
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 24servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 1 large fresh goat cheese
                                                                  • Yes No 1 tbsp chopped dill weed
                                                                  • Yes No 1 tbsp chopped parsley
                                                                  • Yes No 1 tsp chopped oregano
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No dill weed
                                                                  • Yes No pita chips
                                                                  • Combine first five ingredients, salt and freshly ground black pepper together in a mixing bowl and stir well until evenly combined. Transfer mixture into a disposable piping bag fitted with a star tip.
                                                                  • Lay out crackers or chips and pipe a round rosette of goat cheese mixture onto each one. Top rosette with a small sprig of fresh dill. Serve immediately.
                                                                  Yields: 12servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star
                                                                  Ingredients
                                                                  • Yes No 1/2 tsp active dry yeast
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No coarse salt
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 2 5 oz treviso radicchio
                                                                  • Yes No 1 cup ricotta cheese
                                                                  • Stir together yeast, water, and sugar in a large bowl, and let stand until foamy, about 5 minutes. Stir in flour, 1/2 teaspoon salt, and the oil until combined. Turn out dough onto a lightly floured surface, and knead with floured hands until smooth, about 2 minutes. Transfer to a large oiled bowl, and cover with plastic wrap. Let stand in a warm, draft-free spot for 20 minutes.
                                                                  • Preheat oven to 400 degrees. Divide dough into quarters. On a lightly floured surface, roll out 1 piece of dough to 8 by 5 inches. Transfer to a baking sheet lined with parchment paper. Repeat with remaining dough. Divide radicchio among flatbread, and gently press into dough. Drizzle with oil; season with salt and pepper. Bake until flatbread is golden and crisp, about 15 minutes.
                                                                  • Whisk ricotta in a small bowl until lightened. Drizzle flatbread with oil; season with salt and pepper. Serve flatbread with ricotta.
                                                                  Yields: 4
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Unless you plan to make two, don't count on leftovers. As an appetizer or side, this cheesy flat bread will be devoured in less time than it takes to bake. And that's not long! —Suzanne Zick, Maiden, North Carolina

                                                                  Ingredients
                                                                  • Yes No 1 11 oz refrigerated thin pizza crust
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 tbsp minced basil
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 3/4 cup shredded cheddar cheese
                                                                  • Yes No 1/2 cup grated pecorino romano cheese
                                                                  • Yes No 1/4 cup grated parmesan cheese
                                                                  • Unroll dough into a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough to 13 in. x 9 in. and build up edges slightly.
                                                                  • Drizzle with butter. Sprinkle with basil, garlic and cheeses.
                                                                  • Bake at 425° for 11-14 minutes or until crisp. Cut into squares; serve warm. Yield: 12 servings.
                                                                  Yields: 12servings
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

                                                                  This recipe is not only easy, but convenient. Prepare. Refrigerate for 2 to 12 hours. Bake on your time table for warm, fresh bread.

                                                                  Ingredients
                                                                  • Yes No 6 cup all purpose flour
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 3 1/2 tsp salt
                                                                  • Yes No 3 active dry yeast
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 cup water
                                                                  • Place 5 1/2 cups flour, sugar, salt, yeast, and butter in mixer bowl. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 20 seconds. Gradually add warm water and mix about 1 1/2 minutes longer.
                                                                  • Continuing on Speed 2, add remaining flour, 2 cups at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer.
                                                                  • Cover dough with plastic wrap and a towel. Let rest 20 minutes.
                                                                  • Divide dough in half. Shape each half into a loaf. Place in greased 8 x 4 x 2 inch baking pans. Brush each loaf with oil and cover loosely with plastic wrap. Refrigerate 2 to 12 hours.
                                                                  • When ready to bake, uncover dough carefully. Let stand at room temperature 10 minutes. Puncture any gas bubbles which may have formed. Bake at 400 F for 35 to 40 minutes. Remove from pans immediately and cool on wire racks.
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    refrigerate

                                                                  These are soft and very tall pull-apart rolls with tender crusts.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 active dry yeast
                                                                  • Yes No 1/2 cup instant mashed potato flakes
                                                                  • Yes No 1 cup whole wheat flour
                                                                  • Yes No 2 cup unbleached all purpose flour
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 tsp vegetable oil
                                                                  • Yes No 2 tbsp butter
                                                                  • Dissolve 1 tablespoon sugar in warm water in a small bowl, and sprinkle the yeast over the water. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
                                                                  • In a bowl, mix together the potato flakes, whole wheat flour, and unbleached flour. In a large bowl, mix together the buttermilk, softened butter, 2 tablespoons of sugar, salt, and egg until the mixture is well combined. Pour the yeast mixture into the buttermilk mixture, and add the flour mixture by half cups, stirring until the ingredients form a soft dough. Turn the dough out onto a well-floured surface, and knead until smooth and elastic, about 3 minutes.
                                                                  • Shape the dough into a ball, oil the surface with vegetable oil, cover, and let rise in a warm place until doubled, about 1 hour.
                                                                  • Gently punch down the dough, and divide into 9 equal pieces. Shape the pieces into balls. Grease an 8x8-inch baking dish, and place the rolls into the dish so the rolls slightly touch each other. Brush the tops with melted butter. Cover the rolls with plastic wrap, and allow to rise in a warm place until doubled, 30 to 45 minutes. The rolls should rise above the top of the pan and be crowding each other.
                                                                  • Preheat oven to 400 degrees F (200 degrees C). Bake the rolls in the preheated oven until golden brown, 25 to 30 minutes.
                                                                  • Brush the tops of the hot rolls with another coating of melted butter, allow to cool slightly, turn the rolls out of the pan, and pull apart. Serve warm.
                                                                  Yields: 9rolls
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 2 hours 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 1 tbsp active dry yeast
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 tbsp light corn syrup
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp salt
                                                                  • Yes No olive oil
                                                                  • Yes No sesame seed
                                                                  • Yes No rosemary
                                                                  • Prepare a medium-low fire in the grill.
                                                                  • In a medium bowl, combine the yeast with the water and corn syrup and let rest for 10 minutes, until foamy. Stir in about 3 cups of the flour and add the salt. Add the remaining cup of flour a few tablespoons at a time, adding it only until you have a sticky dough. Transfer the dough to a floured surface and divide into six equal portions.
                                                                  • Flour your hands generously and, with your fingertips, press and pull each portion until it is an oval about 5 inches wide and 7 inches long. Dust each oval lightly with flour. Stack on a plate with a piece of oiled parchment between each oval. At this point, the plate of flatbreads can be tightly wrapped in foil and refrigerated about 2 hours.
                                                                  • When you are ready to cook, brush both sides of each oval lightly with olive oil. Dip your fingertips into water and press down into the dough to create small indentations. Sprinkle each oval with sesame seeds and/or rosemary.
                                                                  • Arrange the breads on the hot grate over medium-low coals and grill for about 4 minutes, until the side on the grill is golden and crusty. Flip the flatbreads and cook the other side for 4 minutes.
                                                                  • Transfer breads to a serving platter and serve warm.
                                                                  Yields: 6flatbreads
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 36 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No crushed ice
                                                                  • Yes No 1 1/2 oz gin
                                                                  • Rinse a chilled coupe with the absinthe, then pour it out. Fill a pint glass with ice. Add all of the remaining ingredients and stir well. Strain into the prepared coupe.
                                                                  Yields: 1drink
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  Ingredients
                                                                  • Yes No 10 tbsp butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 egg
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 1 3/4 cup flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/3 cup nutella
                                                                  • Preheat oven to 325F and line 12 muffin tins with paper liners.
                                                                  • Cream together butter and sugar until light, about 2 minutes. Add in eggs on at a time, until fully incorporated. The batter may not look smooth, this is fine. Add vanilla.
                                                                  • Stir in flour, salt, and baking powder until batter is smooth and all flour is blended. Using an ice cream scoop, fill each muffin liner with batter. Cups should be 3/4 full if you're not using a scoop.
                                                                  • Top each cake with 1 1/2 tsp Nutella. Swirl Nutella in with a toothpick, folding a little batter up and over the Nutella as well.Bake for 20 minutes. Remove to wire rack and allow to cool.
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  For a creative way to have the kids help you make lunch, try this sandwich. Kids will love to make there self portrait and will think it is delicious.—Taste of Home Test Kitchen, Greendale, Wisconsin

                                                                  Ingredients
                                                                  • Yes No 2 slice bread
                                                                  • Yes No 2 lettuce
                                                                  • Yes No 2 slice bologna
                                                                  • Yes No 3 slice pickle
                                                                  • Yes No 3 large pitted black olive
                                                                  • Yes No 1 medium tomato
                                                                  • Yes No 2 slice cucumber
                                                                  • Yes No 1/4 cup shredded carrot
                                                                  • Yes No 1 process american cheese
                                                                  • Yes No 2 small onion
                                                                  • Yes No 1 thin sweet red pepper
                                                                  • Yes No 1 celery rib
                                                                  • Top each piece of bread with a lettuce leaf and piece of bologna. For carrot-top sandwich, place two pickle slices on bologna for eyes. Cut one olive in half widthwise; place bottom half on face for nose. Cut remaining half into quarters. Place a quarter on each pickle slice (discard remaining quarter pieces).
                                                                  • Cut tomato in half from top to bottom (save one half for another use). Cut remaining tomato half into a rounded triangle for mouth; place on sandwich. Cut one cucumber slice in half; arrange on sandwich for ears. Add shredded carrot for hair. Cut cheese into four strips. Place two strips over eyes for eyebrows; set remaining cheese strips aside.
                                                                  • For curly top sandwich, place onion slices on bologna for eyes. Cut a slice from the bottom of the remaining olives and discard. Place olives cut side down on onion. Add red pepper slices for ears, remaining pickle slice for nose and reserved cheese strips for eyebrows. For mouth, cut remaining cucumber slice in half; place cut sides together at a right angle. Using a vegetable peeler, peel thin strips from celery; sprinkle on top for hair. Yield: 2 sandwiches.
                                                                  Yields: 2servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 2 tsp reduced calorie margarine
                                                                  • Yes No 4 1 oz slice turkey ham
                                                                  • Yes No 1 cup egg substitute
                                                                  • Yes No 4 3/4 oz slice reduced fat american cheese
                                                                  • Yes No 4 wheat english muffins
                                                                  • Melt 1 teaspoon margarine in a large nonstick skillet over medium heat. Add turkey ham, and cook 1 minute on each side or until lightly browned. Remove from skillet; set aside, and keep warm.
                                                                  • Melt remaining 1 teaspoon margarine in skillet over medium heat. Add egg substitute; cook 45 seconds or until set, stirring occasionally. Place 1 cheese slice on each of 4 muffin halves. Divide egg substitute mixture evenly among sandwiches, and top with turkey ham and remaining muffin halves.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 8 slice pancetta
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp chopped garlic
                                                                  • Yes No 1 leek
                                                                  • Yes No 1 shallot
                                                                  • Yes No splash white wine
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 cup mashed potato
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No pinch cayenne pepper, ground
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 2 tbsp chopped chives
                                                                  • Yes No 4 egg
                                                                  • Yes No 1/4 cup vinegar
                                                                  • Yes No 2 english muffin
                                                                  • Preheat the oven to 325 degrees F.
                                                                  • Arrange the pancetta in a single layer on a quarter sheet tray lined with parchment,. Lay another piece of parchment paper over the pancetta. Cook's Note: Put another quarter sheet tray on top of the parchment to fit snugly. This will prevent the pancetta from curling while baking.
                                                                  • Put the pancetta in the oven and bake until rendered and crisp, 15 to 18 minutes. Remove the pancetta from the oven and set aside on a paper towel lined platter.
                                                                  • Add the butter to a medium-sized saucepan over medium-high heat. Allow the butter to brown for 1 minute and then add garlic, leeks, and shallots. Cook the vegetables, stirring frequently until they develop a little color, about 4 to 5 minutes. Add the white wine and scrape the fonds from the bottom of the pan. Stir in the chicken stock and bring to a boil. Whisk in the milk, mashed potatoes, lemon juice, cayenne, salt, pepper and chives and stir. Keep warm.
                                                                  • In a deep saute pan, add enough water to fill up to within 2 inches of the edge. Bring the water to a slow simmer (a slight bubble) and add the vinegar. Crack the eggs into the water and poach until the whites are firm and the yolks are still loose, about 3 to 4 minutes. Remove from the water using a slotted spoon to a plate.
                                                                  • To assemble: Put 2 muffin halves on each plate and put 2 slices of crisp pancetta on each half. Top each with a poached egg and pour enough gravy over the eggs to cover and form a pool on the plate. Serve.
                                                                  Yields: 2servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    poach
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Here's a manageably sized crawfish boil that you can do on the stovetop.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup mustard seed
                                                                  • Yes No 3 tbsp coriander seed
                                                                  • Yes No 2 tbsp whole allspice berry
                                                                  • Yes No 2 tsp crushed red bell pepper
                                                                  • Yes No 2 tsp cloves, whole
                                                                  • Yes No 1/4 tsp black peppercorn
                                                                  • Yes No 6 bay leaf
                                                                  • Yes No 2 gallon water
                                                                  • Yes No 3/4 cup salt
                                                                  • Yes No 1/4 cup all that jazz seasoning
                                                                  • Yes No 3 tbsp paprika
                                                                  • Yes No 2 tbsp red chili pepper, ground
                                                                  • Yes No 12 12 oz small red potato
                                                                  • Yes No 4 onion
                                                                  • Yes No 4 lemon
                                                                  • Yes No 4 whole head garlic
                                                                  • Yes No 4 ear corn
                                                                  • Yes No 6 lb live crawfish
                                                                  • Place first 7 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
                                                                  • Combine cheesecloth bag, water, salt, All That Jazz Seasoning, paprika, and ground red pepper in an extra-large stockpot, and bring to a boil. Cover, reduce heat, and simmer 15 minutes.
                                                                  • Add the potatoes, onions, lemons, and garlic. Cover and return to a boil; cook 10 minutes. Add the corn and crawfish. Cover and return to a boil; cook 15 minutes or until done. Let stand 30 minutes. Drain; discard cheesecloth bag.
                                                                  Yields: 4servings (serving size: 1 1/2 pounds crawfish, 3 potatoes, and 2 corn halves)
                                                                    Steps:
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                    Supplies:
                                                                  • Yes No
                                                                    cheesecloth bag

                                                                  A new twist on plain chocolate cupcakes!

                                                                  Ingredients
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Yes No 1 18.25 oz chocolate cake mix
                                                                  • Preheat the oven to 350 degrees F (175 degrees C), or to the temperature recommended on the cake mix package.
                                                                  • Prepare chocolate cake mix according to package directions, but do not bake. In separate bowl cream together cream cheese and sugar until smooth. Beat in the egg until well blended, then stir in chocolate chips.
                                                                  • Line cupcake tins with cupcake papers. Fill 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to the center, and top with more cake batter.
                                                                  • Bake according to package directions for cupcakes. Cool and frost with chocolate or cream cheese frosting.
                                                                  Yields: 12
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir

                                                                  I hope you enjoy this quick and easy Gluten Free Bread; it’s full of fiber (from the flax and almond) and tasty in oh so many ways.

                                                                  Ingredients
                                                                  • Yes No 1 ½ cup almond flour
                                                                  • Yes No ¾ cup arrowroot powder
                                                                  • Yes No ¼ cup flax seed meal
                                                                  • Yes No ½ tsp celtic sea salt
                                                                  • Yes No ½ tsp baking soda
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 tsp agave nectar
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda
                                                                  • In a larger bowl, blend eggs 3-5 minutes until frothy
                                                                  • Stir agave and vinegar into eggs
                                                                  • Mix dry ingredients into wet
                                                                  • Pour batter into a greased medium sized loaf pan
                                                                  • Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean
                                                                  • Cool and serve
                                                                  Yields: 1medium sized loaf
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    celtic
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Celtic

                                                                  This recipe comes from KAF. They suggest using their holiday bread or any sweet bread for the recipe.

                                                                  Ingredients
                                                                  • Yes No 6 large egg
                                                                  • Yes No 1 15 oz pumpkins in can
                                                                  • Yes No 2 cup light cream
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/3 cup brown sugar
                                                                  • Yes No 1/4 cup rum
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 18 oz bread
                                                                  • In a large mixing bowl, combine the eggs, pumpkin, half and half, milk, sugars, rum, salt, spices, and vanilla, stirring to blend.
                                                                  • Lightly grease a 2-quart baking dish or a 9" x 13" pan; if you’re going to refrigerate the pudding before baking, be sure to use a dish that can go from the fridge to a hot oven. Place the cubed bread in the dish in an even layer, and pour the liquid mixture over it. Let it rest at room temperature for 30 minutes, or for up to 24 hours in the refrigerator.
                                                                  • When you're ready to bake the pudding, stir it together to redistribute the custard; quite a bit of it will have been absorbed by the bread. Sprinkle with grated nutmeg, if desired; and bake in a preheated 350°F oven till set and beginning to brown, about 40 to 50 minutes. Serve warm with whipped cream or ice cream; garnish with minced crystallized ginger, if desired.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 24
                                                                  • Prep Time: 40 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    mince

                                                                  The selected recipe will be saved to a new menu. Please enter a name for the new menu

                                                                  For more features, and a better overall experience,

                                                                  Please upgrade to Internet Explorer 10.

                                                                  Click here to download Internet Explorer 9.

                                                                  Thanks!