2. In a second medium bowl whisk together the yogurt and milk until fully incorporated. Pour yogurt mixture into the well of the flour mixture and stir to combine until you have a shaggy dough and there is no more loose flour in the bottom of the bowl.

3. Pour mixture out onto a clean surface. Bring it together into a single piece of dough by pressing the shaggy pieces of dough together. Knead for 5 minutes. The dough may be slightly sticky but resist the urge to add more flour. After 5 minutes, your dough should be smooth and supple. Place into the bowl with the 1 teaspoon of olive oil and roll the dough in the oil to coat.

4. Cover the bowl with plastic wrap and let the dough rest for 30 minutes. Place an upside down cookie sheet onto the lower middle third rack of your oven. Turn on your broiler to preheat the tray.

5. Remove the dough from the bowl and, using a bench scraper or knife, cut the dough into 6 pieces by cutting the dough in half and then into thirds. Working two at a time, roll the dough into balls and roll out into rounds that are about ¼-inch (5mm) thick. Lightly coat each side of dough with ¼ teaspoon olive oil. Leave the other pieces covered in the plastic wrap used to cover the bowl,

6. Cook two naans at a time for 3-4 minutes or until they have bubbled and started to blacken on top of some of the bubbles. Remove cooked naan and immediately add the next batch of dough to the tray to start cooking. While still hot, brush each piece of naan with butter. Serve immediately once all naans have been cooked.

Mix butter and salt with lukewarm milk, stir until butter has melted completely.

Add butter and milk mixture together with egg to the flour. Mix well for a few minutes. When finished, dough should be quite soft and wet but coming away from the sides. When lifting up a piece of the dough, it should be noticeably stretchy. If not, mix some more.

Shape dough into a rough ball and cover with kitchen cloth. If you have time, let it sit at room temperature for about 30 minutes before placing it in the fridge for 8–12 hours.

Day 2 (about 10 minutes prep, 20 minutes resting, and 15 minutes cooking):
Remove dough from refrigerator and make sure it has risen properly—it should have about doubled in size. If it hasn’t risen enough, let it sit at room temperature until it has.

Place a baking sheet on the oven tray and dust with flour.

Dust some flour on another clean surface and place dough on it. Divide dough into 16 equally-sized pieces. Knead each one slightly and form into a ball. You may need to add a bit of flour to the dough for this. Place each ball well spaced out on the baking sheet.

Using your fingers or a flat spatula or other utensil with some flour on, gently flatten each ball until about 7.5 cm or 3 inches in diameter. Place kitchen cloth over the muffins and let them rest for about 20 minutes.

Preheat oven to 175ºC (350ºF).

After they have rested, place pan (or several pans) over medium to medium-high heat, depending on your stove. When hot, add muffins and cook until they have a nice golden color, about 1–2 minutes each side. When finished, place back on the tray.

When all muffins have a nice color, place tray in the middle of the oven and cook for about 10 minutes until cooked through. If you have a thermometer, this is perfect to use—they should be 93ºC or 200ºF in the middle when done.

Take out the muffins and let rest for a minute or two before serving. Serve as part of Eggs Benedict or Eggs Royal, with just butter, or in any other way you desire. Place leftovers in the fridge and you have breakfast next weekend as well.

Folding:
After 1 hour, sprinkle salt on top of the dough and mix it in with wet hands. Stretch and fold over the 4 corners of the dough. Let sit for 30 minutes. Repeat the folding and resting 4-5 more times for a total of 5-6 turns/folds. This should take about 2 1/2 to 3 hours.

Let the dough rest at room temperature for 1 hour after the final fold.

First rise:
Cover the bowl with a lid or plastic wrap and place in the refrigerator for 12–22 hours.

Shaping:
Pull the dough out of the fridge and scrape it onto a clean counter that’s lightly dusted with flour. Form into 2 balls and let rest for 20–30 minutes.

After the rest, shape the dough into 2 round, taught balls by gently cupping your hands around the dough and rolling it on the counter to create surface tension.

Dust a tea towel generously with flour. Line a medium bowl with it. Invert dough ball into the bowl, bottom side up. Dust with flour. Fold the corners of the tea towel over to cover the dough. Repeat with second dough ball.

Second rise:
Place in refrigerator to rise for 3–4 hours.

Baking:
About 45 minutes before you’re ready to bake the bread, preheat oven to 500ºF. Place a Dutch oven with its lid on in the oven to preheat as well.

When the dough is done rising, invert one of the loaves onto a sheet of parchment paper. Dust the top with flour and gently rub it over the surface of the dough with your hands. Score the surface of the dough with a serrated knife.

Take the Dutch oven out of the oven and transfer the dough, parchment paper and all, into the Dutch oven. Be careful as the Dutch oven will be very hot. Cover and bake in preheated oven for 30 minutes. Remove the lid and bake for another 10–15 minutes, or until the loaf is deep brown and sounds hollow when rapped on the bottom. It should register at least 200ºF on an instant read thermometer inserted in the middle.

Remove the loaf to a cooling rack. Allow to cool for 1–2 hours before slicing and enjoying.

Recipe adapted from Homemade Food Junkie.

Cover the bowl with a clean dishtowel and leave to rise at room temperature for about 2 hours, or until big and puffy (time will vary depending on altitude, humidity and temperature).

Once dough is ready, preheat the oven to 445°F. Place a 8-9 inch round Dutch oven with an oven-safe lid in the oven as it preheats. Once oven and Dutch oven are blazing hot, carefully remove the Dutch oven to a heat-proof surface. Remove the lid and carefully line with a piece of baking parchment (the Dutch oven is hot! There will be parchment overhang, that’s fine.)

Scrape the dough into the lined Dutch oven in one piece. Cover with the lid (just place the lid over the parchment overhang). Bake for 25 minutes, then carefully remove the lid and finish baking for around 10 minutes or until golden brown, crusty and baked through. Remove from the Dutch oven and place on a rack to cool.

Mix in oil and salt. Add flour, 1 cup at a time, mixing and kneading until the dough is smooth and elastic. Put dough into a greased bowl, cover, and let rest until doubled (about 1 hour).

Punch dough down, divide and form into 3 individual loaves. Place loaves into 3 greased 8-inch bread pans. Cover bread pans and let rest until the top of the dough is an inch or two above the pan rim, about 45 minutes to 1 hour.

Bake at 375°F for 25 minutes or until golden brown. Immediately remove the loaves from the bread pans and place onto a cooling rack.

In a separate bowl, combine flour and salt.

Gently fold the yogurt into the foamy yeast water mixture. Then fold the flour mixture in, until just combined. The dough will be messy and a tad sticky.

Cover the bowl with plastic wrap (I also cover that with a kitchen towel) and place in a draft-free spot. I place my dough on top of the washer in our laundry closet. Let the dough rest/rise until the dough has doubled in size and risen close to the top of the large bowl. This rise can take from 2–4 hours on average.

Place plastic covered bowl in the refrigerator overnight.

Lightly oil springform pan. Remove dough from refrigerator. Gently form a loose ball with the dough and place inside the springform pan.

Cover the pan with a kitchen towel and place back in your draft-free spot. Let dough rise twice the size, basically close to the top of the springboard pan. This can take 1–2 hours on average.

Move oven rack to middle of oven. Preheat oven to 400ºF.

Bake for 35 minutes. Place springform pan on trivets, next to cooling rack on kitchen countertop. Gently remove bread from pan (removing surrounding pan piece first) and place on cooling rack. Allow bread to cool for at least 2 hours (as the bread is still actually baking during this time).

Slice and serve as you wish. Store leftover bread in a bag (I reuse store-bought bread bags) and keep in the refrigerator. I find the bread will keep for up to 5 days in the fridge.

Place dried yeast into a small bowl and add 3 tablespoons of the milk mixture. Stir well, cover losely and let stand for 5 minutes. It should bubble up and become sponge-like in texture.

Place flour in the bowl of a stand mixer. Make a well in the middle and pour in the activated yeast.

Pour in about 1/3 of the milk mixture and stir in just enough of the flour to form a wet dough. Cover and let stand for 15 minutes. Again, it should rise into a puffed up sponge.

Add salt and remaining milk mixture. Knead in your stand mixer fitted with the dough hook attachment on low speed for 8 minutes. Rest for 1 minute. Knead on medium speed for 4 minutes. Rest for another minute. If the dough still rips apart easily, knead on medium-high speed for 2 minutes, otherwise medium will do.

Check using the windowpane test if your gluten has developed enough. (Stretch dough until very thin. You should be able to stretch it thin enough to almost see through it, like a windowpane, without tearing the dough.) If not, keep kneading. If it has, shape the dough into a ball, place back into the bowl and cover with a clean kitchen towel.

Let the dough rise until doubled in volume, at least 1 hour but preferably 2 hours (depending on your altitude, higher altitude makes for a quicker rise).

Once dough has risen, remove it onto your work surface. For one large braid, divide it into two equal pieces. Roll into long-ish strands and braid. Otherwise, weigh out 2 1/2 ounce (72g) portions of the dough and make mini two-strand challas. Pinch their ends together to form rolls.

Place challah on a lined baking sheet. Cover with the towel and let rise and relax for another 15 minutes. In the meantime, heat the oven to 400°F (200°C).

Once bread is ready, brush it well with beaten egg. You can sprinkle it with poppy seeds (or sesame) if you like.

Bake large challah bread for 25–30 minutes, small ones for 12–15 minutes. They will sound hollow when tapped on the bottom and have a nice golden brown crust.

Allow to cool on a rack. Best eaten warm with butter and honey!

Place oats, sugar, and butter in a large bowl. Pour boiling water over the top. Stir until combined, then let cool for 20 minutes or so, stirring occasionally.

In the bowl of an electric mixer, stir flour, yeast, salt, and dry milk. Pour in oatmeal mixture. Use the paddle attachment to combine. Switch to the dough hook and knead dough until smooth, about 5 minutes. (You can knead by hand as well on a lightly floured surface.)

Shape dough into a ball and place in an oiled bowl. Cover with an oiled piece of plastic wrap. Let dough rise for about 1 hour until doubled in size.

Divide dough in half, shape into loaves, and place in prepared pans. Cover with oiled plastic wrap and let rise another hour. The dough should come to about 1 inch over the edge of the pan.

Preheat oven to 350ºF.

Use a fork to whisk egg and water. Brush over the loaves, sprinkle with oats.

Bake for 35 minutes or so until golden. Run a knife along the edge of the pans and remove the bread. Cool on a wire cooling rack.

To freeze, let the bread cool completely. Wrap in foil, then place in a freezer zip-top bag. Defrost at room temperature.

In a medium-sized saucepan, combine milk and butter. Heat until milk is just warm and butter is melted. Add to the flour mixture and beat on medium speed for 1 minute.

By hand, stir in remaining flour, until dough is smooth not sticky. Knead for 5 to 6 minutes. Form into a ball and place the dough in a buttered bowl. Cover with a towel and let rise in a warm place until double, about 1 hour.

Separate dough into 3 equal pieces. Form each piece into a 12-inch rope and braid. Place on a greased cookie sheet and cover with a towel. Let rise for another 30–40 minutes.

Heat oven to 350ºF. Beat egg with a fork or whisk and brush loaf with beaten egg. Bake for 30–35 minutes or until loaf sounds hollow when tapped. After 10 minutes, transfer loaf to rack to cool.

Combine garlic, butter, parsley, red pepper flakes, salt and pepper in a small bowl. Set aside.

Sprinkle flour evenly over a large work surface. Stretch dough on floured surface until it becomes a 12-inch square. Spread garlic-butter mixture evenly over the surface of the dough. Sprinkle on cheddar cheese and gently press into dough.

Cut dough into 16 square pieces (cutting dough in half several times until you reach 16 small squares). Organize dough into 4 stacks of 4 squares. Place each stack of 4 into the greased baking dish. Spread gently so dough fills whole pan. Cover lightly with plastic wrap and allow to rise in a warm place for 1–2 hours or until dough is doubled in size.

Preheat oven to 350ºF (or 325ºF for dark metal pans). Remove the plastic wrap from the bread and sprinkle top with more cheese if desired. Place bread in the preheated oven and cook 40–45 minutes or until browned and cooked throughout. Allow to sit 15 minutes in the baking dish before removing and serving.