I’m on my journey to find the best recipe for steamed buns or mantou. This is so far the best recipe I ever came across. Very fluffy, not too sweet, just the right balance of flavor and texture.

I have been making these for years they are crunchy on outside and nice and soft on the inside best recipe for pretzels!

Kneading dough relaxes me, but I don't always have the time to do it. Fortunately, since I got my stand mixer, making dough has become a breeze. In just a few minutes, I can achieve smooth and homogeneous dough, perfectly kneaded with a well-formed gluten structure. I bake bread three times a week (during this COVID emergency, I prefer to make it at home), usually about 2 2/3 pounds (1,200 grams) every two days. For 3 1/3 cups (about 700 grams) of semolina, I use 1 teaspoon (4 grams) of active dry yeast and 2 cups (500 ml) of water. I let the stand mixer work at low speed for 10-15 minutes, being careful not to let the dough heat up. Initially, to combine the ingredients, I use the paddle attachment on low, and as soon as I add the salt (2 teaspoons), I switch to the dough hook and move to speed 1 for 5 minutes and then to speed 2 for 5-10 minutes. Once the dough is smooth and homogeneous, I let it rise in the bowl covered with a kitchen towel for 3-4 hours, then I put it on the floured work surface, knead it again, and start the folding process. There are different techniques for bread making, and there's always more to learn. I hope to keep improving. This is my simple method that gives good results: the bread has a nice crispy crust, a soft and dry crumb (not sticky), and is decently airy. It keeps perfectly for over two days.

This Garlic Naan Bread recipe is better than the ones you’ll find at the BEST Indian restaurants! These pillowy soft naan breads are so addictive, you will love how quick and easy this recipe is to make! Your new favorite yeast bread recipe!

This recipe is adapted for the Weight Watchers program.

My husband is greek, his favorite dessert is galaktoboureko..which is a semolina based desert custard in phyllo.I thought of a semolina based dessert without phyllo..Enjoy!

My mom used to always make these cakes but in our culture its called "basbousa" and sometimes she used to add yoghurt with it but I just wanted to keep the ingredients simple.

The best if u add a suger an fry they come up really nice ;-).

I can't take all the credit for these. This is my Hubby's recipe :)

Years ago I bit into the best cheeseburger ever, the pretzel Rolls roll was simply an explosion in my mouth .si I knew I had to make them. After finding a decent recipe and tweaking it a bit, I made it my own and couldn't be happier!! We love these rolls!

A dark, German bread that's great with just butter and cheese, or for making the best sandwiches ever! Leave out the caraway if you like, or try mixing in some walnuts and sunflower seeds.