Delicious whole wheat bread - this recipe contains no white flour.  Whole grain doughs tend to rise more slowly than their white dough counterparts.  To accelerate rising, place loaves over steaming hot bowls of water and cover with a light towel. 

A cold oven is key to success with this easy berry dessert!

While any sharp pair of scissors will work, we recommend using pointed kitchen shears to create the details on both the allegator and the turtle!

For light, non greasy doughnuts, use a thermometer to ensure the oil is at 350°.  Only fry a few doughnuts at a time to maintain oil temperature. 

All the flavors of apple pie in a coffee cake! Unsure about proper liquid temperatures as you bake with yeast?  Invest in an instant read thermometer found in discount stores or most large grocery stories.  When using RapidRise yeast, liquids should be 120° to 130°F.

Recipe courtesty of Chef Sarah Levy.

Paczki, pronounced POHNCH-key, are Polish doughnuts traditionally deep fried and eaten to celebrate Fat Tuesday (Mardi Gras).

Arguably Fleischmann Yeast's best recipe for a loaf of bread.  A short list of ingredients which marry in perfect harmony.  Excellent introductory recipe for new or young bakers.  Yeast is a living organism which can be killed with excessive heat.  For best results, always use a thermometer.

These make-ahead rolls take the stress out of any dinner.  Make up to a month ahead, then bake fresh, hot rolls as needed!  Baking these rolls is a 2-step process.  During the 1st bake, the rolls are partiallly baked at a low oven temperature to give structure.  Then the 2nd bake finishes the rolls by adding golden color.  These are best served warm.  Bake only what is needed for one meal. 

For ooey gooey caramel, just cook the caramel until the sugar is melted and the mixture is just beginning to boil. 

For professional appearance, roll the dough firmly, but not too tight.  Rolling the dough too tight produces a roll with a protruding center!

Shape into rolls by rolling each ball of dough on the counter with the palm of your hand.  Or smooth each dough ball, folding the dough from the top and tucking the bottom ends together.  Either way you want to end up with nice smooth tops on these tasty rolls.

No non-fat dry milk in the pantry?  Use 1-1/3 cups liquid milk in place of the water and omit the dry milk. 

A casserole dish is a very homey way to bake and serve a "batter bread".  A batter bread refers to a softer dough that requires no kneading and is poured and spread into a baking dish to rise before baking.

No kneading required!  This whole grain batter bread is big on flavor.  Perfect to serve with soup or a hearty stew!

Using just one basic dough, you can create a variety of shapes from pan rolls, to cresents to twists!  Since the dough is chilled, baking sheets with shaped rolls over bowls of hot water to speed rising. 

Focaccia bread and olive oil for dipping are popular at many restaurants.  Now you can make your own at home with NO kneading required.  Just mix the dough and spread in a baking pan.  Use a greased wooden spoon handle or your finger to poke holes into the dough to give the bread its classic look and to hold the oils and seasonings on the surface.

Harvest Stuffing Bread is a unique round bread with the full flavor of traditional turkey stuffing.  No kneading is required.  The gluten (which provides structure) is developed by stirring.  This is a batter, not a dough. 

Yeast LOVE the potato starch provided by the mashed potatoes, creating an airy, light textured roll.  These are really special!

Use a ruler when rolling the dough to ensure both doughs are rolled to exactly the same size.  This will make a perfectly formed spiral of the two colors of dough.  Serve this impressive bread at dinner or use for sandwiches. 

Braiding dough isn't hard - use the same technique as with braiding hair.  Start with the 3 strands parallel to each other, then braid, seal the ends and tuck under.  Not to your liking?  You can always just undo and braid again!

Use for sandwich bread or to make great toast!

Buttermilk helps tenderize this 100% whole wheat bread.  Wheat breads sometimes brown more quickly than breads made with white flour.  If this happens, just cover with a piece of foil which will keep the bread from getting too dark.

This flakey pastry will remind you of a croissant!  You'll need a heavy duty stand mixer for best results.  For perfect, flaky pastry, keep the dough and butter chilled.  Don't let these rise in a warm place or the butter will ooze out.