5 lbs. high-gluten flour, bakery flour or bread flour
3 heaping T. Fleischmann’s Instant Yeast
We love this yeast because it’s easy to use and convenient; no need to activate - simply add to the flour.
3/4 c. sugar
5 c. warm water
3 extra-large eggs or 4 large eggs
3/4 c. canola or vegetable oil
3 T. Kosher salt
2 eggs, beaten Sesame or poppy seeds
Recipe adapted from The Peppermill.
Light and Fluffy
3 ½ c. room temperature water
1 ¾ c. boiling water
4 oz. fresh yeast
¾ c. sugar
3 T. Kosher salt
6 lbs. WonderMills White Spelt Flour
3 eggs at room temperature
¾ c. oil
2-4 whisked eggs for egg wash
Combine waters in an 8-cup measuring cup. Allow to cool, just until you can keep your finger in the water while counting to 10. Add sugar and yeast and set aside for ten minutes, until yeast is activated.
Place salt in the bottom of your mixing bowl. Add flour and mix well with the dough hook. Add eggs and oil and mix at medium speed until ingredients are well-incorporated. Add yeast mixture and mix for 5 minutes. Let dough rest for 4 minutes, then mix again for 4 minutes.
Place the dough in an oiled bowl and cover with a damp towel. Allow to rise for 45 minutes in a warm spot in your kitchen until it has doubled in size.
Braid or shape the loaves and allow to rise in a pan for another 45 minutes. Brush with egg wash and sprinkle with your favorite toppings, such as white or black sesame seeds, poppy seeds or everything spice mix.
Bake at 360° F for 1 hour. These challos freeze beautifully.
Yields 6-8 medium challahs
1⅓ cups warm water
2¼ teaspoons instant yeast
2 teaspoons sugar
1½ teaspoons salt
¼ cup butter, melted
¼ cup olive oil
½ cup cornmeal, plus additional
3¾ cups Wonder Mills All-Purpose flour, plus additional
1 cup marinara sauce
1 (8-oz.) bag shredded pizza cheese, or more as needed
Grated Parmesan cheese, as needed
In a large bowl, combine warm water and yeast. Add sugar and mix well. Add salt, butter, oil, cornmeal, and flour. Knead into a dough by hand.
Coat a large bowl with cooking spray. Place dough in the bowl and cover with a towel. Let rise for 1-2 hours or until doubled in size.
Preheat oven to 425°F. Coat a springform pan with cooking spray and sprinkle with cornmeal.
Use a rolling pin to roll dough out to approximately ¼” thickness.
Press dough into the bottom of the springform pan and up the sides, and trim excess.
Sprinkle cheese over bottom of the crust, then pour marinara sauce on top. Add pizza toppings and additional shredded cheese, if desired.
Bake for 35 minutes. Sprinkle with grated Parmesan cheese immediately before serving.
1 cup warm milk
½ cup oil
1 tablespoon sugar
1 teaspoon salt
1½ teaspoons instant yeast
3 cups Wonder Mills All-Purpose Flour
For the filling
1 tablespoon butter
1 teaspoon oil
1 onion, sliced
4 ounces cream cheese
4 ounces feta cheese
1 tablespoon fresh parsley, chopped
1 egg, beaten, for egg wash
Lightly flour rolling surface. Roll each portion of dough into an oval shape.
Fold over and seal the dough. Roll up the dough, starting from the filled
part, so it forms a log.
Place filling on the bottom edge.
Using a knife or straight pastry cutter, cut five scores on the open part of the oval without cutting through the end of the dough.
Bring the ends together in a spiral-like form and place into greased muffin tins.
Savory Flower Rolls
Add milk, oil, sugar, salt, and yeast to the bowl of an electric mixer
with the hook attachment. Mix well, then slowly add the flour
while still mixing until a soft dough is formed.
Cover with plastic wrap and let rest for 30 minutes.
Heat butter and oil in a skillet over medium heat and add sliced
onions. Reduce heat to low and sauté onions until caramelized,
Combine cream cheese, feta cheese, sautéed onions, and parsley
and set aside.
Divide dough into 12 equal parts. If possible, use a scale to divide
See step-by-step below on how to form the Savory Flower Roll
Preheat oven to 350°F.
Let unbaked rolls sit for 15-20 minutes.
Brush with egg wash and sprinkle with sesame seeds. Bake for
30 minutes, or until golden brown.
1 1/4 teaspoons active dry yeast
3 tablespoons warm water
1 teaspoon white sugar
1 3/4 cups Wonder Mills All-Purpose Flour
2 teaspoons white sugar
1 1/2 teaspoons salt
2/3 cup warm milk
2 tablespoons vegetable oil
2/3 cup unsalted butter, chilled
1 tablespoon water
Combine the yeast, warm water, and one teaspoon sugar. Allow standing until bubbly.
Add the Wonder Mills flour into a mixing bowl. In a separate bowl dissolve two teaspoons of sugar and salt in warm milk. Blend into flour along with the yeast mixture and oil. Knead until smooth. Cover, and let rise until the croissant dough has tripled in volume, about 3 hours. Deflate gently, and let rise again until doubled, about another 2.5 hours. Deflate and chill 20 minutes.
Massage the butter until it is a spreadable consistency.
Shape the dough into a rectangle; shmear the butter over the top two thirds, leaving 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Rotate 90 degrees, so that folds are to the left and right. Roll out to a rectangle. Fold in three again. Sprinkle lightly with flour, and put the croissant dough in a plastic bag and allow to refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
Preheat oven to 475 °F.
To shape the croissants
Roll out the dough to a thin rectangle. Cut in half, and chill half while forming the other half. Roll out to a rectangle. Cut into three 5 x 5-inch squares. Cut each square in half diagonally and roll each triangle lightly to elongate the point, so it should expand to 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and one tablespoon water. Glaze croissants with egg wash.
Bake for 12 to 15 minutes until croissants are flakey and golden.
Yield: enough for one large wreath challah, or 12 rosette rolls, or 3 epi breads
1/4 cup very warm water
1/4 cup warm whole milk (if making pareve, substitute with soy or almond milk)
3 teaspoons active dry yeast (or quick rise)
1/4 cup sugar
3 ½-4 cups Wondermills All-Purpose Flour, divided
2 teaspoons salt
1 teaspoon vanilla extract
3 large eggs, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter (
Note: This dough can be made by hand, but it requires a bit more effort to incorporate all that butter.
Place warm water and milk in the bowl of a mixer. Add yeast and sugar and stir to combine.
Switch to the dough hook and add in the Wondermills All-Purpose Flour (all but 1 cup ) and salt. Mix at medium-low speed until the mixture resembles shaggy, crumbly lumps.
Add vanilla and then eggs, one at a time, mixing until well blended after each addition.
Increase speed to medium and beat until dough is smooth about 5 minutes. Don’t worry if the dough seems extremely loose and sticky.
Add butter, a tablespoon at a time, beating on medium speed until each addition is well incorporated. Give it some time for the dough to come together. Increase speed to high and mix until dough is cohesive and smooth.
Lightly grease a large bowl with oil or butter and scrape the dough into the prepared bowl (it will be very sticky). Cover with plastic wrap. Let rise in a warm spot until about doubled in volume (about 1 ½ hours).
Lift the dough and toss it over on itself a few times to “rompre” the dough (let out the air).
Cover the bowl and refrigerate overnight, or up to 24-30 hours.
If desired, fill rolls with your favorite savory or sweet fillings before baking the brioche.
6 1/2 cups Wondermills All-Purpose Flour
2 cups + 4 tablespoons warm water + 4 tablespoons
2 packages active dry yeast (about 2 Tbsp)
1/2 cup margarine, melted
2 tablespoons granulated sugar
3 teaspoons salt
Allow the yeast to "proof", place the warm water and yeats in a large bowl for 10 minutes.
Add melted margarine, sugar and salt and knead until combined.
Gradually add the flour, 2 cups at a time. Knead with your mixer or by hand for about 5 minutes until the dough is smooth and malleable.
Place in a large greased bowl. Cover, place in a warm place and allow to rise until doubled, (about 45 minutes).
After the first rise gently remove the air by punching the dough and form into 6 equal sized balls.
Place dough balls on a greased cookie sheet and lightly cover with plastic wrap.
Let rise once more for about 20-30 minutes. Make slits across the top of the formed balls to allow heat to rise through.
Preheat oven to 425°F and bake for 20-25 minutes.
Allow bread bowls to cool and then remove the top of the bread as well as inside fluff dough; fill with your favorite soup and enjoy!
5 lbs. Wondermills White Spelt Flour
3 oz. yeast
1 tablespoon sugar
1 cup warm water
1 cup oil
2/3 cups agave
3 tablespoons Kosher salt
4 cups warm water
Recipe adapted from The Peppermill.
Easy Olive Oil Focaccia Bread
2 3⁄4 cups WonderMills All-Purpose Flour
1 teaspoon salt
1 teaspoon white sugar
1 (1/4 ounce) packet active dry yeast
1 teaspoon garlic powder
1 teaspoon oregano
1⁄2 teaspoon dried thyme
1⁄2 teaspoon dried basil
1 dash ground black pepper
1 tablespoon vegetable oil
1 cup warm water (105-115 degrees)
2 tablespoons olive oil
In a small bowl mix the yeast and water, let proof for 10 minutes or until bubbles begin to form.
In large bowl, combine the flour, sugar and spices.
Add the yeast mix and vegetable oil to the dry ingredients and combine.
Place formed dough on a floured surface and knead until smooth.
Lightly coat a bowl with oil and roll dough until it has an even coating.
Cover with cloth and allow dough to rise for 25 minutes.
Preheat oven to 425°F.
Punch dough down, place on greased baking sheet.
Pat dough into 1/2-inch thick rectangle.
Make indentations in the dough about 1/2-inch apart, and prick dough with fork.
Brush top with olive oil.
Bake for 13-15 minutes until golden.
Buttery Parmesan Pull Apart Bread
5 cups Isaac's WonderMills All-Purpose Flour
1 1/4 cups whole milk, warm
1 1/2 cups unsalted butter, divided
1/4 cup granulated sugar
1 tablespoon dry active yeast
3 teaspoons sea salt, divided
3 garlic cloves, minced
1/4 cup shaved parmesan cheese
Preheat the oven to 180°F. Line two baking sheets with parchment paper and set aside. Place the milk in a saucepan over medium-high heat and bring to a boil. Pour the milk in the bowl of an electric mixer and add 1 stick butter and stir until it melts. Add the sugar, 1 cup flour, and 1/2 cup ice cold water to the mixing bowl. Stir until the mixture is slightly above room temperature as to not kill the yeast. Stir in the yeast and let it foam for 5 minutes.
Turn the mixer on low, using the bread hook attachment. Add 2 teaspoons salt, and the remaining 4 cups of flour. Knead dough for 5 minutes. Then place the dough onto a lightly floured surface and cut it into 12 equal pieces.
Roll out each piece of dough out to about 6-7 inches, lengthwise. Then tie into a loose knot. Place the knots on the baking sheets 4 inches apart. Brush the knots with water to prevent drying, and place them in the oven on a low temperature for 20 minutes, allow the knots to expand.
Once the knots have expanded, remove them from the oven and raise the temperature to 375°F. When the oven reaches 375, place the knots back in and bake for 15-20 minutes, until slightly golden.
Melt the remaining 1 cup butter and season with minced garlic and 1 teaspoon salt. Coat the cooled knots in garlic butter. Place them back on the baking sheets and sprinkle with parmesan cheese. Serve buttery and warm!
1 1/2 tablespoons dry yeast
2 cups lukewarm water
6 tbsp honey
1/2 cup oil
1 tablespoon pink salt
7-9 cups WonderMills Whole Spelt Flour ( varies based on white or whole-spelt)
1 pack your favorite hot dogs
Proof yeast with honey add eggs, oil mix. Add 5 cups flour along with salt and mix again. Add 1 c at a time thereafter mixing completely before adding more. You want the dough to be semi-firm. Not too soft.
Grease a bowl with non-stick spray and place dough. Cover and allow to rise at most 30 minutes ( spelt doesn’t take long) divide into 2 oz balls, roll into snakes and wrap around hot dogs ( make sure you pay them dry first)
place Challah wrapped hot dogs on a parchment lined baking sheet, brush with beaten egg ( add toppings if you wish) and bake at 350°F
approx 30 minutes rotating the pan halfway through.