Bread yeast

all-purpose flour (about 500 grams) • salt • olive oil • warm water (about 325 ml) • dry yeast (about 7 grams) or 1/2 ounce fresh yeast (about 15 grams)

all-purpose flour (about 500 grams) • warm water (about 350 ml) • dry yeast (about 6 grams) or 1/2 ounce fresh yeast (about 15 grams) • salt (about 10 grams) • sugar (about 15 grams) • olive oil

all-purpose flour (300 grams) • active dry yeast (7 grams) or 1/2 ounce fresh yeast (15 grams) • salt • warm water (180 ml) • olive oil (15 ml)

water (about 350 ml; if using Lidl organic flour, add 3 tablespoons/50 ml more) • olive oil • heaping teaspoon salt • whole wheat spelt flour (about 500 grams) • dry active baker’s yeast • psyllium husk

all-purpose flour (about 600 grams) • warm water (about 370 ml) • fresh baker's yeast (about 20 grams) or 2 1/4 teaspoons active dry yeast (about 7 grams) • salt (about 7 grams) • olive oil

water (350 ml) • cake fresh yeast • all-purpose flour (300 grams) • whole wheat spelt flour (200 grams) • oil

water (475 ml) • apple cider vinegar • olive oil • fresh yeast (about 8 grams, or 1/3 of a 0.9 oz/25g cube) • whole wheat flour (about 750 grams, I usually use spelt flour) • salt • psyllium husk

First, the starter: • flour (about 400 grams) • fresh yeast (about 25 grams) or 1 tablespoon dry yeast (about 12 grams) • water, approximately (about 230 ml) • For the dough: • flour (about 600 grams) • salt (about 16 grams) • sugar (about 80 grams) • fresh yeast (about 25 grams) or 1 tablespoon dry yeast (about 15 grams) • vegetable shortening (about 100 grams) • water (about 240 ml)

all-purpose flour (about 600 grams) • eggs • orange blossom water (60 ml) • milk (150 ml) • unsalted butter, at room temperature (100 grams) • Grated orange zest • sugar (150 grams) • fresh yeast (50 grams) • salt • beaten egg • Candied fruit • Sliced almonds •

spelt flour • olive oil • water (310 ml) • yeast • salt • organic cane sugar • toasted sesame seeds

buckwheat flour (about 500 grams) • warm water (about 500 ml) • psyllium • olive oil • egg • heaping teaspoons salt • gluten-free dry yeast (about 4.5 grams)

all-purpose flour (about 600 grams) • plus 1 tablespoon sugar (about 110 grams) • eggs • salt • active dry yeast (about 10 grams) or 3 tablespoons if using fresh yeast (about 25 grams) • butter or margarine, at room temperature (about 80 grams) • Zest of 1 lemon and 1 orange • orange blossom water (about 45 ml) • plus 1 tablespoon milk (about 200 ml) • Candied fruit • Sliced almonds • Sugar

Schar gluten-free flour mix (about 250 grams) • water (500 ml) • salt • bread yeast • extra virgin olive oil • Sunflower oil for frying

all-purpose flour (125 grams) • sugar (33 grams) • water (40 grams) • egg • fresh yeast (1 gram) • butter (70 grams) • sourdough starter or preferment (15 grams)

bread flour (about 4 cups or 500 grams) • fine semolina (about 4 cups or 600 grams) • dry yeast (10 grams) • Salt, to taste • About 4 1/4 cups hot water (1 liter)

bread flour (about 475 grams) • sugar (about 70 grams) • butter (about 50 grams) • milk (about 170 ml) • honey • eggs • active dry yeast • salt (about 5 grams)

bread flour (about 375 grams, 11% protein) • salt (about 10 grams) • warm water (about 250 ml) • active dry yeast (about 5 grams) • extra virgin olive oil (about 20 ml)

warm milk (160 ml) • fresh yeast (15 grams) • large egg • salt (6 grams) • sugar (70 grams) • bread flour (365 grams) • unsalted butter, softened (80 grams) • orange blossom water • Zest of 1 lemon • Zest of 1 orange • Sliced almonds for decoration • Candied orange slices for decoration •

bread flour (about 150 grams) • warm milk (about 100 mL) • sugar • fresh yeast (about 6 grams) • bread flour (about 550 grams) • sugar (about 150 grams) • butter, cut into pieces, at room temperature (about 100 grams) • warm milk (about 150 mL) • Zest of 1 lemon • Zest of 1 orange • orange blossom water • rum •

light olive oil (or unsalted butter) (100 ml) • milk (130 ml) • bread flour (about 420 grams; if you're new to this, use 3 2/3 cups or 460 grams for easier handling) • large eggs • salt • orange blossom water (25 ml) • sugar (100 grams) or 2 tablespoons stevia powder (25 grams) • Zest of half an orange and half a lemon • active dry yeast (5 grams) • egg yolk for brushing • Sliced almonds (optional) • Candied fruit •

bread flour (about 150 grams) • warm milk (about 100 mL) • sugar • fresh yeast (about 12 grams) • bread flour (about 550 grams) • sugar (about 150 grams) • eggs • butter, cut into cubes, at room temperature (about 100 grams) • warm milk (about 150 mL) • fresh yeast (about 25 grams) • Zest of 1 orange • Zest of 1 lemon •

all-purpose flour (about 450 grams) • salt • sugar • dry yeast • warm milk (150 ml) • melted butter • whole egg + 1 egg white (reserve the yolk for later) • ----- Filling: • chopped parsley • garlic • softened butter • oil •

bread flour (about 500 grams) • active dry yeast (about 10 grams) or 1 ounce fresh yeast (about 28 grams) • warm water (about 300 ml) • sugar (about 20 grams) • salt (about 8 grams) • water (about 2 liters) in a pot • baking soda (about 15 grams) • egg white, beaten • Sesame seeds • Black sesame seeds • Poppy seeds • Cream cheese (like Philadelphia) •

Biga: • bread flour (about 450 grams) • water (about 450 grams) • fresh yeast (about 1 gram), or if using dry yeast, use 1/8 teaspoon. (For a long fermentation of about 12 hours) • Example for faster fermentation: For 3 hours use 2 1/4 teaspoons (about 7 grams); for 8 hours use 1 teaspoon (about 3 grams); and for 12 hours use 1/4 teaspoon (about 0.9 grams) • Dough: • bread flour (about 300 grams) • water (about 120 grams) • salt (about 14 grams) • Olive oil for greasing

bread flour (about 450 grams) • eggs • sugar (about 50 grams) • whole milk (about 150 ml) • fresh baker's yeast (about 25 grams) • anisette liqueur • drops of anise extract • butter (about 50 grams) • salt (about 3 grams)

bread flour (325 grams) • all-purpose flour (175 grams) • sugar (125 grams) • eggs • milk (50 ml) • water (50 ml) • grated lemon zest (about 12 grams) • grated orange zest (about 150 grams) • orange blossom water (10 ml) • aged rum (10 ml) • fresh yeast (25 grams) • butter, softened (120 grams) •

bread flour (240 grams) • eggs • sugar (50 grams) • water (50 ml) • fresh yeast (10 grams) • olive oil (15 ml) • lard, at room temperature (150 grams) • Powdered sugar for dusting

bread flour (about 750 grams) • sugar (about 105 grams) • Zest of 1 orange • Zest of 1 lemon • unsalted butter, softened (about 135 grams) • warm milk (about 120 grams) • dark rum (about 60 grams) • eggs • sea salt • orange blossom water (optional; skip if you don’t like it) • plus 1/2 teaspoon active dry yeast (about 11 grams; or 2 1/3 tablespoons fresh yeast, about 33 grams) • egg, for brushing •

bread flour (about 300 grams) • sugar (about 50 grams) • salt (about 6 grams) • eggs (about 105 grams) • honey (about 10 grams) • Zest of 2 oranges • Zest of 1 lemon • fresh baker's yeast (about 20 grams) • milk (about 25 ml) • rum (about 20 ml) • orange blossom water (about 12 ml) • unsalted butter (about 105 grams) •

For the infused milk: • whole milk (250 ml) • Peel of 1/2 lemon (yellow part only) • Peel of 1/2 orange (orange part only) • cinnamon stick • orange blossom water • sugar • For the starter dough: • infused milk (110 ml) • fresh yeast (10 g) • extra strong bread flour (Manitoba flour) (130 g) • For the dough: •