• In a large mixing bowl, combing the warm water and yeast. Allow to rest for 5-10 minutes.
• Once the yeast is bubbly, add the flour and salt and stir together – a stiff spatula works well for this. (The dough should be wet and sticky and a little shaggy.)
• Cover the bowl with plastic wrap and let rest for 1 hour.
• When the hour is up, wet your hands then gently stretch and fold the dough. (Grab 2 "corners" of the dough and gently pull up and over to the other side of the dough ball. Repeat this 2 more times.)
• Re-cover the bowl and allow to rest for another 30 minutes.
• Repeat the stretch-and-fold then rest step 2 more times for a total of 3 stretch-and-folds and 1 1/2 hours of resting time.
• By now, the dough should be doubled in size and quite bubbly. Carefully transfer the dough to a floured surface the stretch the dough out to make a rectangle about 3/4" thick. Try to not squish the air bubbles out.
• Cut the dough into 12 squares, place on a sheet of parchment paper, and allow to rest for 40 more minutes.
• While the dough is resting, preheat the oven to 420°. Place a baking stone in the oven while it's preheating.
• About 15 minutes before the dough has finished resting, add a pan of hot water to the bottom rack of the oven.
• Once the oven is hot and the dough has finished resting, cut the parchment paper around each of the rolls so you can easily transfer them to the hot baking stone.
• Bake the rolls for 20 minutes then remove and cool on a rack.

• Preheat the oven to 325°. Grease 2 9×5-inch bread pans and set aside.
• In a mixing bowl, stir together the brown and white sugar, oil, and eggs. Once combined, add the water and pumpkin puree and stir until blended.
• In a separate bowl, combine all of the dry ingredients. Whisk until well blended.
• Add the dry ingredients to the wet ingredients and gently stir until just combined.
• Pour into the prepared pans and bake until a toothpick inserted in the middle comes out clean – about 1 hour.
• Cool on a cooling rack then remove from the pan.

• In a bowl, combine the everything but the flour. Allow to rest until the yeast is bubbly.
• Add the flour and knead for 3-5 minutes. It will be a dense, slightly sticky dough.
• Place in a grease bowl, cover, and allow to rise until about 1/3 larger than originally.
• Line a loaf pan with parchment paper. (You can try to heavily grease the pan, but the dough is stickier than normal bread.)
• Form into a loaf and place in the pan. Allow to rise again.
• Preheat the oven to 350°.
• Bake for 30-35 minutes. It won't get as brown as regular bread if you are using parchment paper.

  (This bread is a little deceiving. It will feel heavy and like it's not completely cooked. However, after cooling, it will be compact enough to stay together for sandwich bread.)
• When cooked, remove and allow to cool in the pan for 10 minutes. Then remove from the pan and finish cooling on a rack. When cooled completely, place in a Ziploc and seal. This seals the moisture in and helps it not be so crumbly. This is best used the 2nd day.

• In a measuring cup, combine the milk and butter. Heat in microwave until the butter is melted and the milk is about 120°.
• Add the sugar, salt, and yeast and allow to rest for a few minutes.
• Pour into a mixer and add the flour and egg.
• Knead for 3-5 minutes. You want a soft, slightly sticky dough so you may need to add more flour to get the right consistency. (It will be more sticky that regular flour bread.)
• Place in a greased bowl, cover, and allow to rise until about 1/3 larger than originally.
• Once risen, line a baking pan with parchment paper. (It might work to just heavily grease the pan…I've just had issues with it sticking.)
• Form into a loaf shape and place in the pan. Allow to rise again.
• Preheat the oven to 350°.
• Bake for 30-40 minutes. (If using parchment paper, this won't get quite as brown as a normal loaf.
• Remove from the oven and allow to cool for about 10 minutes in the pan. Then remove and thoroughly cool on a rack. Once completely cooled, place in a Ziploc and seal. This will help seal the moisture into the loaf. This is best served the 2nd day. It will be crumbly if served right after its baked.

• You can make your own oat flour with a food processor – it is a bit hard to get it as fine as store-bought, but it does work. Just pulse until very fine.
• Preheat the oven to 350°.
• In a large bowl, whisk together the milk, eggs, sugar, and salt.
• In a separate bowl, whisk together the flour and baking powder.
• Add the flour mixture to the milk mixture and stir until combined. It will be a batter consistency.
• Line a loaf pan with parchment paper. (Rather essential, as the bread sticks terribly otherwise.) Pour in the batter.
• Bake for 30-40 minutes, or until a toothpick inserted in the middle comes out clean.

  It may be a bit hard for it to brown because of the parchment paper.
• Allow to cool for about 10 minutes then place on a cooling rack to cool completely.
• When it is cooled, place in a Ziploc bag and seal it. This is best served the 2nd day, so it's not so crumbly. But sealing it in a Ziploc bag really helps it retain its moisture.

Making the Dough:

• Place the 2 sticks of butter in the freezer. (If you would rather not grate the butter, you can make 2 butter slabs instead. Working with one stick at a time, cut into thirds (or quarters) lengthwise, lay the slices next to each other, cover with parchment paper, then roll out into a rectangle (about 8×12 maybe?). Repeat with the 2nd stick. Place in the refrigerator until time to use.)
• In a large bowl, stir together the warm water, 1 Tbsp sugar, and yeast.
• Add 2 cups flour, 1 Tbsp melted butter, and 1 tsp salt to the yeast mixture. Stir until a very wet, sticky dough forms.
• Dust the counter with the remaining 1/2 cup flour and turn the dough onto the floured surface. Knead, folding in the excess flour as needed, until the dough is soft, slightly sticky, and elastic.
• Place in a greased bowl, cover, and allow to rise until doubled – about 1 1/2 hours.

Forming the Dough: You will end up folding into thirds 4 times.

• Make the sugar blend by combining the sugar and most of the sea salt in a bowl. Taste and add the remaining salt if desired.
• Grease a muffin tin then sprinkle some of the sugar blend into each cup. Shake to thoroughly coat then turn the tin over and shake out the excess.
• On the floured surface, press the risen dough into a rough rectangle then roll out until 1/8-1/4" thick. Grate 1 stick of butter over the dough, leaving a 1-inch border. Pat down and flatten the butter.

  Fold the rectangle widthwise into thirds (1st time). Press gently to square out the edges then place on a baking sheet. Cover with Saran wrap and refrigerate for 30 minutes.
• Roll the dough into a large rectangle again. Grate the 2nd stick of butter over the surface. Pat down and flatten the butter. Fold the dough into thirds (2nd time), roll back out into a rectangle, then fold in thirds again (3rd time). Roll out again and fold into thirds (4th time). Cover with Saran wrap and refrigerate for at least 1 hour.
• Preheat the over to 375°.
• Sprinkle a generous amount of the sugar blend onto the work surface. Place the dough onto the sugar and sprinkle more of the sugar blend on top. Roll into a large rectangle about 1/8-1/4" thick, turning and topping with more sugar between rolls.
• Trim the edges to make a clean rectangle. Cut the dough into 12 equal squares. Sprinkle more sugar on top.
• Lightly pinch each pastry into a crown shape by bringing all 4 corners to the center. Place into the muffin cups.
• Sprinkle more of the sugar blend on top. Let rest for 10 minutes.
• Bake in the preheated oven until brown and puffed – 25-20 minutes.
• Transfer to a cooling rack while still hot. *Make sure you remove while they're still hot or they will become glued to the muffin tin.
• Allow to cool for at least 15 minutes before serving.

• In a large mixing bowl, combine the warm water and yeast and allow to rest until foamy.
• Add 3 1/2 cups of flour, the sugar, salt, and butter.
• Beat with a mixer on low speed for 1 minute. Scrape the sides and beat on medium speed for 1 minute.
• Stir in enough remaining flour to make the dough easy to handle.
• Turn the dough onto a lightly flour surface. Knead about 10 minutes, or until smooth and elastic.
• Place in a greased bowl and turn to coat dough.
• Cover and allow to rise in a warm place until doubled – about 1 hour. The dough is ready if an indentation remains when poked.
• When the dough has risen, grease 2 loaf pans and set aside,
• Punch the dough down and divide in two. Working on a floured surface and with one half at a time, flatten the dough down, with your hands or a rolling pin, into a 18×9 inch rectangle. Roll the dough up tightly, pinch the ends to seal, and place in a loaf pan.
• Cover and allow to rise in a warm place until doubled – 35-50 more minutes.
• When the dough is almost ready, heat the oven to 425°.
• Bake 25-30 minutes, or until the bread is golden brown and the bottom sizzles when touched with a wet finger.
• Allow to rest for a few minutes in the loaf pans then remove and cool on wire racks.

  Brush with butter if desired.

• On a clean counter, dump the flour and make a well in the middle.
• In the hollow, add the eggs, salt, and olive oil. Use a fork to break the yolks.
• Keeping the flour walls as intact as possible, gently use your hands to incorporate the flour into the well.
• Continue working the dough with your hands to make it into a shaggy ball.
• Knead the dough for 8 to 10 minutes. At the beginning, the dough may feel pretty dry and like it's not going to come together, but keep working with it. After about 8 or 10 minutes of kneading, it should be a smooth, elasticy ball.
• – If the dough seems way too wet, add a sprinkle of flour.

  – If the dough seems way too dry, add a sprinkle of water.
• Once finished kneading, wrap the dough in Saran wrap and let rest on the counter for at least 30 minutes and up to 1 hour.

Forming the Noodles:

• Sprinkle 2 baking sheets with flour and set aside.
• Once the dough has finished resting, cut the ball into 4 pieces.
• If making the noodles with a pasta maker, gently flatten the dough balls into discs and follow the pasta maker instructions to flatten and cut the dough.
• If making the noodles by hand: Sprinkle a clean counter with flour and, working with 1 piece at a time, roll out as thinly as possible.
• Sprinkle the top of the dough with more flour, fold the dough into thirds (this is simply to make it easier to cut), and cut as thinly as possible.
• Spread the finished noodles on the prepared baking sheets.

Cooking:

• Fill a large pot with water, add a couple tsp salt, and bring to a boil.
• Add the noodles to the boiling water and cook until tender. This could take up to 15 minutes.