I usually freeze these after I put the filling inside or without filling because sometimes I use them as pizza crust. Do not need to thaw them. Just take them out of the freezer, put pizza sauce and whatever topping you want then broil them until the cheese melted.Recipe for the filling, click on https://cookpad.wasmer.app/us/recipes/5004457-shredded-soy-sauce-chicken?via=sidebar-recipesRecipe for the dipping sauce, click on :https://cookpad.wasmer.app/us/recipes/5004571-sauce-for-asian-chicken-sandwich?via=profile

#breads. This is the most impressive and creative bread one could ever try.It's quite easy and fun to make but yea,requires a lot of patience with a little skill!

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.

Size of roll is up to you. I wanted larger rolls and instead of 18 smaller ones I did 8 larger rolls each about 8-10 ounces each. I made them longer, subroll size. I also made the cut slit on the side not the top. I cut it most of the length of dough so I had top golden brown and slightly domed with a slightly flatter side or bottom. This made a more authentic looking Hoagie roll in my opinion. They turned out great and was perfect for kielbasa with sauerkraut. Would also be great for a chicken parm hero or meatball sub.

I didn't fancy a trip to the shops but did have all the ingredients at home so I decided to make the pita bread to go along with some kofta's I was making. I found this recipe on www.thekitchn.com

This is a recipe from King Arthur Flour. It comes with the sourdough starter that can be ordered from them as well as finding it online in their website. It is a very good base recipe for making sourdough breads.Maintaining a proper sourdough starter is definitely a commitment. If you keep starter out at room temperature you will have to feed it every day. If you keep it refrigerated like I do, you will only have to feed it once a week to maintain it however you have to remove from fridge and feed it at least 8 to 12 hours before you want to make bread with it. And with both ways; always feed after use.Making a starter from scratch takes a lot of time before you can use for first time. I suggest getting a few ounces of a established starter from someone who has one already or order it from King Arthur Flour.Sourdoughs have different flavors depending on where you live. The sourdough bread I make in New York will taste different than a sourdough made in San Francisco.

I found it in the "Kitchen Aid Instructions and Recipes" book. You should buy it, it is fantastic.

A sweet spin on classic, soft baked pretzels. These are so easy to make and are a perfect sweet snack. Recipe adapted from: Sallysbakingaddiction.com

Since we've been working from home for quite a while, I need something to distract myself from the monotonous schedule. So I make pizzas!

This bread was always made by my mother when we had guests over for dinner. It pulls apart into sections for easy eating. Great with almost any dinner!