yeast dough

Healthy, steamed, fluffy, soft, delicious veggie bao buns. Perfect as a starter or as a light meal. Use a filling of your choice.

Vegetarian Bao Buns & Sweet And Sour Sauce

flour

milk (warm)

dry active yeast

salt

½ tsp baking powder

tsp sugar

tbsp oil

extra oil

mushrooms,

tbsp sesame seed oil

tsp ginger

tbsp sweet and sour sauce

tbsp chilli sauce

cucumber

carrot (shredded)

coriander or parsley leaves

water

1½ tbsp cornflour (cornstarch)

brown sugar

tomato puree

-2 tbsp chilli sauce

-1½ tbsp vinegar

soy sauce

VEGETARIAN BAO BUNS & SWEET AND SOUR SAUCE

Sift flour, salt, and baking powder into a big bowl.

Add instant dry active yeast and sugar. Mix well.

Mix oil and warm milk.

Using the oil milk mixture, make a dough which is not too hard or too soft.

Dust the worktop with a bit of flour. Knead the dough for 5-7 minutes till it becomes smooth.

Shape the dough into a ball. Rub some oil over it.

Grease the bowl with some oil.

Put the dough in the bowl. Cover the bowl with a damp cloth or a lid.

Place the bowl in a warm place. Allow the dough to ferment for 1½ hours or till double in size.

PREPARATION OF BAO BUN DOUGH:

Line the steamer trayor plate with some parchment paper. Brush a little oil over it.

Dust the worktop with some flour.

Roll out the dough into a big circle that is about ½ inch in thickness.

Uisng a cookie cutter or a lid that is about 3 inches in diameter, cut circles from the dough.

Gather up the sides and roll it again. Cut circles. Keep on doing that till all the dough is used up. If the dough cannot be rolled, let it rest for 5 minutes and it will become pliable again.

Brush some oil over all the circles.

Fold them into half, to resemble a semi circle or half moon.

Using your rolling pin, gently roll over the semi circle once to flatten it a bit. Remember, roll gently.

Place the rolled semi circles on the prepared steamer tray.

Allow the buns to ferment for 30 minutes.

Heat water some water in the steamer till it begins to boil.

Place the tray or plates with the buns in the steamer.

Steam for 8-10 minutes.

Remove the tray or plate from the steamer.

Let the buns cool down a bit.

Remove from the parchment paper.

Slowly pull apart from the folded seam. Each bun should open up easily.

Smear some red chilli sauce and sweet and sour sauce on the inside of the bun.

Add the filling and salad.

Serve with extra sauces on the side.

PREPARATION OF BAO BUNS:

Heat oil in a wide pan over medium heat.

Add garlic and stir fry till you get the aroma.

Add ginger and the chopped mushrooms.

Stir fry the mushrooms over high heat till they appear a bit soft. You don&#039;t want to overcook them.

Let the mixture cool for a bit.

Add salt, sweet and sour sauce and the chilli sauce. Mix well.

Adjust the spices according to your taste.

PREPARATION OF THE MUSHROOM FILLING:

Mix ¼ cup of water with cornflour (cornstarch) and leave it on the side till required.

Heat the remaining water in a saucepan over medium heat.

Add tomato puree, chilli sauce, vinegar, sugar, salt and soy sauce.

When the water begins to simmer add the cornflour slurry.

Keep stirring the sauce all the time till it becomes a bit thick.

Take the pan off the heat. The sauce is ready. If it becomes too thick add a little water.

For the homemade chilli sauce, check for the link in the ingredient list.

PREPARATION OF SWEET AND SOUR SAUCE:

Basic Brioche Bread Recipe is an enriched yeast dough made with lots of eggs and butter. This buttery pastry bread is perfect as dinner rolls or the best french toast among a ton of other things.

Brioche Bread Recipe

eggs

granulated sugar ((use less for savory, more for sweet dough))

flour flour

yeast

soft, but cold temperature, cubed unsalted butter ((3/4 cup = 12 tbsp))

tsp kosher salt ((use

tsp vanilla extract ((use only if brioche will be used for dessert))

white chocolate chips

tbsp orange or lemon zest

Prep: Grease a large bowl with oil or nonstick spray, set aside. Measure and prep all of the ingredients. Weigh the ingredients for best results.Check your yeast to make sure it&#039;s active, if you need to*

Combine and knead: Add  4 eggs, 3 to 8 tablespoons of sugar, 1 tsp of vanilla (if using) and 2 tbsp + 1 tsp of water in a mixer bowl or the bread machine. Top with 350 g flour and 2 1/4 tsp of yeast and knead on low speed until it barely comes together. Then knead on medium-low speed for about 20 minutes (on a KitchenAid stand mixer - speed 3). If using the bread maker, keep the lid open to prevent the dough from being heated too much and becoming too runny.When the gluten is fully developed in the dough and it looks smooth, elastic and doesn't stick to the bowl as it spins around the bowl, stop kneading. - The dough will still stick to hands and everything else if allowed to stay for longer than 1 second, but when it spins around the bowl, you will see it pull away from the sides.&nbsp;

Check for gluten development: Another way to make sure the gluten is developed (windowpane test) is to stretch a small piece of the dough into a square, creating a "window" - if the dough gets very thin, smooth and translucent and doesn't' tear in that window, the gluten is well developed.&nbsp;

Add butter and salt: Next, add butter in halves, in small cubes and continue kneading&nbsp;until the butter is fully incorporated about 15-20 minutes. You might have to break the dough into small chunks to make the incorporation with the butter easier.&nbsp;

Add optional add-ins&nbsp;(**read recipe notes)Add the dried and re-hydrated fruits, citrus zest,&nbsp; chips or any other add -ins&nbsp;halfway through the butter being incorporated into the dough.&nbsp;

Rise and chill: Allow the dough to rise at room temperature*** for 1 hour (or until almost doubled in size), then cover and chill for at least 4 hours or up to 2 days. 

After that, remove from the fridge and shape.&nbsp;

How to make Brioche Dough

Make either one big loaf or two smaller ones. For two smaller loaves, split the dough into 16, then roll each piece into a tight ball and arrange 8 pieces in each of 9&quot;x5&quot; parchment lined bread pans.For a larger loaf, divide the dough into 8 and roll each into a ball. Arrange the shaped balls in one 9&quot;x5&quot; parchment lined pan. Allow to rise until at least doubled in size, about 1 - 2 hours.Lightly brush the tops with egg yolk and sprinkle with poppy seeds if you wish.

Shape

Place in a preheated to 350F oven and bake for about 20 minutes for 2 loaves and 35-40 min for a 1 loaf, or until the inside registers 185F degrees and the tops are golden in color. If the dough browns too fast, loosely tent the top with foil. Remove from the oven and leave in the pan for 5 minutes, then remove from the pan to a cooling rack and allow to. cool completely.

How to bake the Brioche:

Store the Brioche Loaves in a ziplock bag for up to 4 days or tightly wrap with plastic wrap and freeze for up to 1 month.&nbsp;

How to store Brioche

The softest 100% whole wheat dinner rolls you&#x27;ve ever had! Plus, easy to make and to make-ahead. These are so good – with or without butter!

Soft 100% Whole Wheat Dinner Rolls

active dry yeast* (instant works, too)

butter (softened)

honey

buttermilk

Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.

Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the warmed milk along with the yeast mixture.

Add 4½ cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour at a time, if needed. (Do not add too much.)

Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.

Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13x9-inch baking dish with the pieces touching.

Let rise, covered for 1 hour.

Preheat oven to 350 degrees.

Bake for 20-25 minutes until golden brown.

Tired of your keto pizza attempts resulting in dense, floppy pizza crusts that don&#39;t rise?&amp;nbsp;This yeast dough recipe is a low-carb pizza crust option that uses the tactical trio of lupin flour, Oat Fiber 500, and vital wheat gluten to achieve a crust that, according to many non-keto dinner guests, &quot;you wouldn&#39;t know was low carb&quot;. As far as we&#39;re concerned, that&#39;s the best compliment we could hope to receive for any low-carb creation!Toss this dough together with your favorite sauce and toppings and discover this crust&#39;s tasty texture and real rise.

Low-Carb, Fiber-Packed Pizza Crust with Excellent Texture and Rise

½ Cup Modern Mountain Lupin Flour

½ Cup VItal Wheat Gluten

¼ Cup Almond Flour

TBSP Modern Mountain Oat Fiber

Water

Parmesan Cheese

½ TBSP Monkfruit Sweetener (or low-carb sweetener of choice)

½ TSP Dough Enhancer (optional)

Salt

¼ TSP Xanthan Gum

TSP Active Dry Yeast

TBSP Honey

TBSP Ghee or Butter (melted)

In small bowl, add water, yeast, and honey and gently stir. Let yeast activate until the mixture has bubbled and doubled in size.

In a stand mixer, mix the egg and ghee/butter for 1-2 minutes. Then add the remainder of the ingredients and continue to mix. Slowly add the yeast mixture. You should notice that a sticky dough quickly forms. Continue to mix for 3-4 minutes until you form a nice dough.TIP: Be careful not to over-mix, which you&#39;ll know has occurred if your dough is not easy to form into a ball in the next step.

Form the dough into a dough ball and place on a plate. Cover the dough with a greased sheet of plastic wap. Allow the dough to rise for ~2 hours in a warm place.&amp;nbsp;If you have the time, you can also let the dough perform a cold rise by sticking the dough in the fridge for 12+ hours. A cold rise can help the flavors to develop in the dough.TIP: In a rush? Bring a cup of water to a boil and place it next to your dough in a small space such as your oven or microwave. This will help to expedite the rising process.

After the dough has risen, you can either press it or roll it to form your crust.

Top the pizza with your sauces and toppings of choice, bake for 12-15 minutes at 350F (or toss it on the grill, if that&#39;s your thing), and rejoice in the fact that you&#39;ve found a low-carb pizza option that we don&#39;t think you&#39;d ever know was low carb!

Now you can make crusty, artisan-like HOMEMADE French Bread from scratch with barely any effort - no kneading, no complicated techniques or overnight rises! Just 5 minutes prep!

No Knead Homemade French Bread

active dry yeast

white sugar

all-purpose flour

Make the dough: Stir the yeast, water and sugar together in a large bowl. Stir in the flour and salt just until combined. Cover with a clean dish towel and allow to rest at room temperature for 2 hours.

Cut the dough: Once the dough has risen, preheat the oven to 465°F. Place a rimmed cookie sheet on the lowest rack. Generously flour a work surface. Very carefully tip the dough on the worktop - try not to knock out any air. Cut the dough into three equal longish pieces (you can also do two for larger baguettes).

Shape the bread: Carefully place the dough in a French bread pan. (Check the notes if you don't have a French bread pan - I made this without a French bread pan many times and this recipe works like a charm!)

Bake: Fill the rimmed cookie sheet you placed in the oven earlier with water to create steam. Immediately put the bread on the middle rack and bake for 20-25 minutes (25-30 if making two larger baguettes), or until crusty on top. Turn the bread upside down and finish baking on the upper-middle rack for about 5 more minutes, or until the bottom is browned and crusty, too.

This Easy Homemade Pizza Dough is made with simple ingredients, and works perfectly for everything from thick crust to thin crust to even grilled pizza.  If you are a bread-making novice, have no fear!  We’ll walk you through everything step-by-step to making delicious pizzas like a pro in no time.

Homemade Pizza Dough Recipe

Water (warm (95-110 degrees F))

Sugar

tsp Active Dry Yeast

All-Purpose Flour

Olive Oil (or any cooking oil)

In a medium-sized mixing bowl or stand mixer, combine the warm water, sugar, and yeast and mix well.  Let it sit for about 5-10 minutes, or until it becomes frothy and bubbly.

Once your yeast has “proofed,” add the olive oil, salt and about 1 1/2 cups of flour.  Using a paddle or dough hook, mix until all the ingredients are completely combined.

Add in the rest of the flour, about a 1/4 cup at a time until the dough pulls away from the edges of the bowl.

Mix on low speed for another 1-2 minutes until the dough is nice and smooth, then transfer to a lightly floured surface and shape the dough into a ball.

If you are making the dough ahead, wrap it tightly and store in the fridge overnight.  Otherwise, cover the bowl with a kitchen towel and let it rest in a warm place for about 15-30 minutes, or until doubled in size.

To Make the Pizza Dough

Preheat your oven to 450 degrees F.

With lightly floured hands, stretch and shape your dough into desired pan.  If it begins to resist, let the dough relax for a couple of minutes and then continue.

Add your favorite sauce, toppings and cheeses, and brush the edges with olive oil or melted butter.

For a thin-crust pizza, bake for about 15-20 minutes, or until the edges are golden brown and the cheese has melted.

To Bake Your Homemade Pizza

The Pioneer Woman&#x27;s Cinnamon Rolls are so light and fluffy, a decadent buttery treat. No kneading required. Perfect for brunch or breakfast.

Cinnamon Rolls Pioneer Woman

milk

butter (2 sticks)

sugar

active dry yeast (4 1/2 teaspoons)

baking powder

baking soda

FILLING

butter

cinnamon

ICING

vanilla

Melt the butter in a microwave safe bowl. Add milk and sugar and microwave for 1-2 minutes until the sugar has melted. Do not let it come to a boil. Let it cool to lukewarm and then sprinkle the yeast on top and let it sit for 1 minute. Add 8 cups of flour, stir until just combined. Cover with a plastic wrap and set aside in a warm place to rise for an hour.

Whisk together the baking powder, soda, salt and remaining flour and stir into risen dough.

To assemble the rolls, punch down the dough and divide in half. Place one half on a floured baking surface. Roll into a large rectangle about 24 X 10 inches. Cover with 1/2 of the melted butter using your fingers to spread it out. Generously sprinkle cinnamon and 1/2 cup of brown sugar and 1/2 cup of white sugar over the butter. If you are adding raisins or nuts, sprinkle them over now.

Roll the rectangle tightly toward you, using both hands to keep the roll tight. Pinch the seam together when you have finished rolling. Cut into 11/2 inch slices and place in pie pans or a rimmed baking sheet that has been greased with butter. Do not overcrowd the rolls. Repeat with remaining dough.

Preheat the oven to 375º and let rolls rise while the oven is preheating, about 20 minutes. Bake for 13-17 minutes, until golden brown.

Icing: In a large bowl, whisk together the powdered sugar, melted butter, milk and salt, then add the vanilla. Whisk until very smooth. It should be thin but pourable. If it is too thick, add additional milk. When the rolls come out of the oven, drizzle the icing over the top.

These homemade vegan pizza rolls (aka scrolls or bites) are filled with a tasty sauce, healthy vegetables, and dairy-free cheese. Easy and quick to make.

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