Laisser reposer en boule 1h. Mettre à four (th: °7) sur un plat à rôtir (cookie sheet) jusqu’à ce que le pain soit un peu brun. Assurer-vous que four n’est pas trop chaud, de peur de brûler votre pain!

Preheat oven on °5. Mix dry ingredients: flour, salt, levure chemique. Cut up butter then cut it in the flour mixture. Pour in milk slowly, sometimes it takes more milk than usual, so don’t just throw in three cups. Mix it all until it is easily manageable. Roll it out on a well-floured surface about 2-3 cm thick. Cut out with floured cutter or use the top of a cup. Put on a pan and cook until golden brown.

Mélanger farine, sucre et levure de boulangerie. Ajouter lait et oeufs. Lorsque la pâte est homogène, la pétrir 6 mn en incorporant beurre par petits morceaux. Laisser lever 40-45 mn (terrine couverte). Faire cuire 30 mn environ (200°C).

Mix salt and flour then blend in batter with a fork until it forms a bunch of little balls. Add water and mix until it feels like dough. Make a ball and wrap in foil. Refrigerate for at least 1 hour, then roll out flat and place in pan putting your choice of filling inside. Cook at 180°C for 15 minutes. Great for quiche, pot pies, or pie crusts.

Set butter out about 15 minutes before making the crust. Cut the butter into the flour and salt until there are no more large chunks of butter. Knead until evenly spread, adding flour as needed. Cut in two then rollout dough on waxed paper into a nice round pie crust. (The other half can either be used as a topping for the pie or another crust, and can even be frozen.)

Let the yeast sit in the water for about 5 minutes or so, then add the rest of the ingredients together and add in the yeast/water mixture with it. Knead well. Add extra water or flour as needed. Roll-out and fill with whatever toppings you want, then close and seal edges.

Mix it all up, and cook it for 20 minutes at 160° C.

Mix eggs and wet ingredients. Mix in dry ingredients. Makes 2 loaf-pans. Bake at about °6 until it looks nice-and-done.

Combine dry ingredients. Blend in margarine with a fork. Add milk and egg. Pour into a greased cake pan.

Mix together and sprinkle gently over the top before baking for 25 minutes at °6. 

Preheat oven at 7. Dissolve yeast in the warm water, mix well and add remaining ingredients adding the flour in last (Either traditional or super-active yeast can be used, the latter reducing rising time). Mix it all together well. Cover and let it rise in a warm place for at least 1/2 hour (or until it is about double the size of what it was- the longer the dough rises, the fluffier the crust will be). Spread on an oiled, oven-safe dish. If you want you can put Herbes de Provence on the oil or actually in the dough.

Mix flour, baking powder, soda, and salt. Cream sugar and oil/butter. Beat eggs and milk together. Put everything together and mix well. Bake at °5 for 1 hour.

Combine dry ingredients, make well, and drop in eggs and pour in liquids. Mix well with fork, then knead. Adding more flour if necessary. Break off small balls of dough and roll-out on floured surface with your rolling pin until very thin. Try to make them round. Fry on med-hi frying pan until nicely browned on both sides. Don’t burn.