Bread yeast

almond milk (250 ml) • large egg, at room temperature • gluten-free flour for bread & pastries (about 575 grams) • granulated sugar (50 grams) • stevia (50 grams) • salt • ground cardamom (14 grams) • fresh yeast (35 grams) • almond paste (100 grams) • almond flour (40 grams) • water (100 grams) • plant-based whipped cream, well whipped •

all-purpose flour • salt • dry yeast • sugar • oil • warm water (about 200 ml)

dry yeast • sugar • water (about 350 grams) • flour (about 500 grams) • salt • garlic powder • olive oil • oregano

warm water (about 700 grams) • all-purpose flour (about 1 kilogram) • salt • granulated sugar • dry yeast • Make your dough in the evening, cover it with plastic wrap, and place it in the refrigerator. The next morning, take out the dough and bake it directly in the oven!

dry yeast • sugar • lukewarm water • strong flour (about 500 grams) • salt • olive oil

+ as needed all-purpose flour • dry yeast • sugar • salt • oil • lukewarm water

white flour • semolina flour (whole wheat) • salt • sugar • dry yeast • water (about 1 liter)

pork shoulder chops • small onion, finely chopped • Spices: oregano, black pepper, smoked paprika, curry powder, and granulated garlic • warm water (240 ml) • active dry yeast • all-purpose flour (about 250 grams) • olive oil • sugar • salt • nutritional yeast (optional) • Greek yogurt, strained (400 grams) • large cucumber •

all-purpose flour (about 375 grams) • whole wheat flour (about 125 grams) *^ • dry yeast • sugar • salt • olive oil • Warm water, • anise seeds (optional)

pizza flour (about 380 grams) • warm milk (180 ml) • sugar • salt • egg • yeast (about 6 grams) • melted butter (about 55 grams) • garlic powder • oregano • butter (about 125 grams) • garlic cloves, minced • salt •

strong bread flour or '00' flour (about 800 grams) • fine semolina (about 200 grams) • dry yeast • salt • sugar • olive oil • warm water (about 650 ml)

bread flour (about 500 grams) • sugar (about 100 grams) • salt • white vinegar • vanilla extract • unsalted butter, at room temperature (about 40 grams) • cold water (about 125 grams) • cold milk (about 120 grams) • instant yeast (about 9 grams) • medium eggs • Melted butter • Sugar

water (about 500 grams), divided into two portions of 1 1/16 cups (250 grams) each • bread flour (about 375 grams) • sugar (about 12 grams) • active dry yeast (about 5 grams) • salt • Vegetable oil (such as sunflower oil) for frying • Any toppings you like (cinnamon, sesame seeds, honey, chocolate spread, etc.)

sweetened condensed milk • sugar • vanilla extract • eggs • vegetable oil • warm water • cardamom powder • mahleb powder • Chios mastic powder (I didn't use it) • orange (juice and zest) • fresh yeast or 7 packets dry yeast (8g each) • baking powder •

all-purpose flour (or bread flour) (about 500 grams) • lukewarm water (300 ml) • yeast (or 14 grams fresh yeast) • olive oil (40 ml) • sugar (10 grams) • salt (10 grams)

bread flour • all-purpose flour • dry yeast • warm water (not hot) • olive oil • Salt

flour (about 600 grams; use 1 1/3 cups whole wheat, 1 1/3 cups bread flour, 1 1/3 cups all-purpose) • eggs • whole milk (240 ml) • oil (1/2 cup olive oil and 1/2 cup corn oil; 120 ml each) • yeast (9 grams) • warm water (120 ml), or a little more if needed • sugar • salt • cocktail sausages

bread flour (about 750 grams) • juice of 1 orange • zest of 1 orange • brandy (about 30 grams) • vanilla extract (about 5 ml) • granulated sugar (about 300 grams) • sunflower oil (about 40 grams) • olive oil (about 40 grams) • water (250 ml) • salt • dry yeast • whole grain tahini (about 300 grams) •

milk (200 grams) • egg • unsalted butter, at room temperature (100 grams) • packed brown sugar (100 grams) • bread flour (500 grams) • dry yeast • ground cinnamon • vanilla extract • salt • unsweetened cocoa powder • tahini (200 grams)

For the dough: • bread flour (about 250 grams) • cake flour (about 250 grams) • sugar (about 100 grams) • salt • dry yeast (about 7 grams) • For the syrup: • water (about 710 ml) • sugar (about 500 grams) • For the filling: • tahini (about 480 grams) • sugar (about 200 grams)

bread flour (about 250 grams) • all-purpose flour (about 250 grams) • self-rising flour (about 140 grams) • dry yeast (about 9 grams) • granulated sugar (about 100 grams) • ground mastic • ground mahlab • ground cinnamon • vanilla extract • salt • warm water (150-200 ml) • tahini (about 350 grams) •

all-purpose flour or bread flour (for challah or brioche) • active dry yeast • warm water • egg yolks • Weigh the egg whites and use half that amount of warm milk instead • Zest of 1 orange and 1 lemon • sugar • vanilla extract • orange extract • almond extract • salt • unsalted butter, at room temperature, plus 1 tablespoon for finishing •

all-purpose flour, sifted (about 200 grams) • bread flour, sifted (about 120 grams) • dry yeast or 0.5 oz fresh yeast (about 15 grams) • ground mahlab • sugar (for the yeast) • vinegar • salt • olive oil (about 45 grams) • warm water (about 160 grams) • tahini (about 230 grams) • thyme honey (about 70 grams) • ground cinnamon •

self-rising flour (about 300 grams) • all-purpose flour (about 300 grams) • pita bread flour (about 300 grams) • salt • dry yeast • warm water (about 300 grams) • tahini (about 300 grams) • ground cinnamon • honey • Zest of 1 orange (optional) • sesame seeds (about 60 grams, optional) • sugar (about 300 grams)