Enjoy the simplicity of making ciabatta bread at home with this easy pressure cooker recipe. No kneading required!

Ingredients: 3 cups all-purpose flour. 1 1/2 teaspoons salt. 1/4 teaspoon instant yeast. 1 1/2 cups warm water.

Instructions: Mix the flour, salt, and instant yeast together in a large bowl. Mix in the warm water until a sticky dough forms. Place plastic wrap over the bowl and leave it at room temperature for 12 to 18 hours. Once the first rise is over, turn on your pressure cooker to the saut setting to get it ready. Flour a work surface well, then put the dough on it and fold it in half a few times. Put the dough in a pressure cooker insert that has been lined with parchment paper. Shape the dough into a round or oval loaf. Open the vent on top of the pressure cooker and put the lid on top of it. Let the dough rise for another 30 minutes. Lock the vent and close the lid of the pressure cooker. Then set it to high pressure for 25 minutes. Let the pressure drop on its own for 10 minutes, and then carefully open the lid. Take the bread out of the oven and set it on a wire rack to cool down. Then cut it into slices.

Prep Time: 720 minutes

Cook Time: 35 minutes

This no-knead bread and pizza dough recipe is incredibly easy to make and yields fantastic results every time. With just a few simple ingredients and some patience, you can enjoy delicious homemade bread or pizza with a perfectly crispy crust and soft interior.

Ingredients: 3 cups all-purpose flour. 1 1/2 teaspoons salt. 1/4 teaspoon active dry yeast. 1 1/2 cups warm water.

Instructions: Put flour, salt, and yeast in a large bowl and mix them together. Put in warm water and mix it in until a rough dough forms. Put plastic wrap over the bowl and leave it at room temperature for 12 to 18 hours. Start by heating the oven up to 450F 230C. As the oven heats up, put a Dutch oven or pizza stone with a lid in it. Place the dough on a floured surface and shape it into a round loaf. You can also cut it into pieces to make pizza. Once the Dutch oven is hot, put the dough in it, cover it, and bake it for 30 minutes. After that, take off the lid and bake for another 15 to 20 minutes, until the top is golden brown. Prepare the pizza stone by heating it up. Roll out the dough, add your favorite toppings, and bake on the stone for 12 to 15 minutes, or until the crust is golden and the toppings are bubbly and cooked. Let the pizza or bread cool down a bit before cutting it up and serving it.

Prep Time: 15 minutes

Cook Time: 45 bread / 15 pizza

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With this simple recipe, you can enjoy the classic taste of Disneyland's famous snickerdoodle cookies in the comfort of your own home. These cookies have a delightful blend of cinnamon and sugar flavors that make them a classic.

Ingredients: 1 cup unsalted butter, softened. 1 1/2 cups granulated sugar. 2 large eggs. 2 3/4 cups all-purpose flour. 2 teaspoons cream of tartar. 1 teaspoon baking soda. 1/4 teaspoon salt. 3 tablespoons granulated sugar for rolling. 1 tablespoon ground cinnamon for rolling.

Instructions: Preheat the oven to 350F 175C. In a large mixing bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. In a small bowl, mix together the remaining 3 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon for rolling. Scoop out about 2 tablespoons of cookie dough and roll it into a ball. Roll the dough ball in the cinnamon-sugar mixture until coated evenly. Place the coated dough ball on a baking sheet lined with parchment paper. Repeat the process, spacing the dough balls about 2 inches apart on the baking sheet. Using the bottom of a glass, gently flatten each dough ball. Bake in the preheated oven for 8-10 minutes, or until the edges are golden but the centers are still soft. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10 minutes