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From: Matthew Kenny's Mediterranean Cooking

1 scant Tbsp. active dry yeast
1 cup warm water (100 F)
2 1/2 cups all-purpose flour, plus as needed
1/2 cup semolina flour
2 tea. sugar
1 tea. table salt
1/2 cup olive oil
Kosher salt as needed

1. In large bowl, dissolve yeast in warm water. Let stand 10 minutes, until mixture becomes frothy. Add flours, sugar, salt and 1/4 cup olive oil. Mix until smooth and elasticup

2. Lightly dust a work surface with flour. Knead dough 2-3 minutes.

3. Gather dough into ball. Lightly coat with olive oil. Place in well-oiled bowl. Cover with plastic. Let rise in warm, draft-free area until doubled in volume, about 1 hour.

4. Divide dough into 4 pieces. Roll out into 1/8-in.-thick rounds. Brush with olive oil. Grill on high-heat grill or on hot baking stone in 450 F oven until lightly browned on edges and slightly crisp.

5. Remove from heat. Lightly brush with oil. Sprinkle with kosher salt.

1 cup warm tap water (110-115 degrees)
1 teaspoon active dry yeast
3 1/2 cups flour
1/2 cup semolina flour
1 teaspoon salt
1/2 cup vegetable oil

Directions:

Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 cup of flour, all of the semolina, salt, and 1/4 cup of the vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and knead the ball of dough until it is no longer sticky.

Preheat the oven and pizza pan to 500 degrees.

Split the dough into two parts if using a small pan, and then let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and knead it briefly. Press it out on a cutting board 1 inch wider than you pizza pan, and let the dough rise 15-20 minutes before filling. Then place it in an oiled deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan.

From: Dilworth Brinton

4 pkg yeast (9 tea.) in 4 1/2 cups lukewarm water
4 eggs, beaten
6 Tbsp. sugar (1 Tbsp. in yeast)
2 Tbsp. salt
1 cup powdered milk
1 cup oil
4 lbs. (about 12 cups) flour

Recipe Quartered:
2 1/4 tea. yeast in 1+ cups lukewarm water
1 egg, beaten
4 1/2 tea. sugar (1 tea. in yeast)
1 1/2 tea. salt
1/4 cup powdered milk
1/4 cup oil
1 lb. (about 3 cups) flour

Mix all ingredients, adding flour last. Let stand about 20 min. Roll out dough 1/2“ to 3/4” thick. Cut with a roll cutter (Vienna Sausage cans are perfect; punch a hole in the top so the rolls will drop out). Dip lightly in oil on both sides and fold over into parker house shape. Put in round cake or pie pan almost touching and let raise. Bake in Dutch over. Put 3 small rocks or bottlecaps in bottom of oven to prevent burning.

Cinnamon Rolls:
Add 6 tea. more sugar to dough. Roll dough to 1/2“ thick or less and 6-8” wide. Sprinkle with brown sugar, chopped pecans, and cinnamon. Roll into a tube and cut 1/2“ to 1” thick. Prepare the pans with 3 Tbsp. melted margarine, and sprinkle with brown sugar, cinnamon, and chopped nuts. Put rolls into pans, let rise, and bake. Turn out of pan immediately. Make 100 rolls (serves 40).

From: Various

2 beaten eggs
1 1/2 cups milk
1 cup all-purpose flour
1 Tbl. cooking oil
1/4 teas. salt

Combine all ingredients in a mixing bowl and beat till well mixed. Heat a lightly greased skillet and spoon in a small amount of batter (barely covering the bottom of the pan). Brown on one side only.

Serving suggestions:
Dessert

• Fruit (compotes or fresh)
• Chocolate
• Whipped cream
• Powdered sugar and butter

Meal:

• Sandwich fixings (meats, cheeses, vegetables)
• Chicken in a cheese sauce
• Sausage
• Bacon
• Eggs

4 1/4 - 4 3/4 cups all-purpose flour
2 1/4 teas. (1 package) active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup oil
3/4 teas. salt
2 beaten eggs

In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, oil and salt until just warm (120 deg. - 130 deg.). Add milk mixture to dry mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stri in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Kead in enough of the remaining flour to form a moderately stiff dough that is smooth and elastic (6-8 minutes). Shape the dough into a ball and place in a lightly greased bowl, turning once. Cover and let rise in a warm place until double (1 hour).

Punch dough down and let rise for anouther 30 minutes.

Punch down again, and turn the dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Shape the rolls as desired.

Bake at 375 for 12-15 minutes.

1 c. powdered sugar
2 tbsp. butter, softened
2 tsp. grated orange peel
1 tbsp. plus 1 tsp. orange juice
Roll Dough

Beat powdered sugar, butter, orange peel and orange juice until creamy. Roll dough into rectangle on a lightly floured surface; spread with half of the orange mixture. Roll up tightly, beginning at long side. Pinch edge firmly to seal. Stretch roll to make even. Cut into 12 1-inch slices. Place slightly apart in greased round baking pan, 8 x 1 1/2 inches. Let rise until double, about 40 minutes.

Heat oven to 375 degrees. Bake until golden brown, 20 to 25 minutes. Frost with remaining orange mixture while warm. 1 dozen rolls.

From: Barbara Brinton

1 package of refrigerator biscuits (home made biscuits will also work)
1/2 cup brown sugar
1/2 cup (1 stick) butter
1 tea. cinnamon

Melt butter and add brown sugar and cinnamon. Take pieces of refrigerator biscuits and dip them in the mixture. Place in a greased pie or cake pan and bake at 350 deg. for the time stated on the biscuit package.

From: Oster website

(For breadsticks, punch dough, let rise additional 30 min, punch again, form, and immediately freeze or cook at 350 F)

1 cup water
2 tbsp butter or margarine
1-1/2 tsp salt
3 cups bread flour
2 tbsp dry milk
1 tbsp sugar
2 tsp active dry yeast

Measure and add liquid ingredients to the bread pan.
Measure and add dry ingredients (except yeast) to the bread pan.
Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. Snap the baking pan into the breadmaker and close the lid. Press “Select” button to choose the desired setting

All ingredients at room temperature (70 F-80 F), except milk
2 tbsp sugar
1 tsp salt
2-3/4 cups bread flour
2 tsp active dry yeast
1/4 cup water
1 egg
7/8 cup milk
1/4 cup butter

Measure all ingredients into bread pan.
Select Dough setting.
Press “Start/Stop”.
When unit signals and display reads, “0:00,” press “Start/Stop” and remove dough.
Shape as desired.
Bake at 350 F for 25 to 30 minutes. Makes 12 rolls.

From: Heather Fausett

3 cup flour
2 tea. baking powder
1 tea. salt

Mix ingredients, and add warm water to desired consistency. Stretch/roll into flat circles and fry in hot oil. For dinner, add chili, salsa, and olives. For dessert, add honey while hot or powdered sugar and butter.