Polish Potato Bread (Chleb Ziemniaczany) is a traditional Polish bread made with mashed potatoes, resulting in a moist, tender crumb and a golden crust. Perfect for sandwiches or toasts.
4-Ingredient Easy Gluten-Free Lentil Bread (Vegan), made with red lentils for extra protein. The perfect texture every time. Healthy and delicious.
No-knead focaccia is a super-easy snack idea made with zero effort and no technique (not even kneading). With the softest crumbs, fantastic texture, and delicious flavor, it’s the easy focaccia recipe you didn’t know you were looking for.
Keto Sourdough Bread is a low-carb alternative to traditional sourdough, perfect for those following a ketogenic diet. This bread combines the tangy flavor of sourdough with the keto-friendly ingredients of almond flour, coconut flour, and psyllium husk powder. Unlike regular sourdough, this recipe uses a keto-friendly starter and relies on natural leavening.
Discover how to make the perfect Garlic Bread with this simple recipe. Enjoy as a delicious side that complements any meal, from pastas to soups, with a golden, buttery texture that's irresistible.
Based on a recipe from The New Artisan Bread in Five Minutes a Day
The moist Banana Bread recipe you've been searching for! I tested a ton of different recipes so you don't have to. The result is a bread that is super moist (thank you sour cream) and perfectly fluffy. It's full of banana flavor without being too dense. It's my favorite banana nut bread! And it's easy to make!
This super moist pumpkin bread recipe is tender and easy to make. It's full of spices like nutmeg, cinnamon, and ginger and has a super moist texture from the oil, melted butter, and eggs. It's the best pumpkin bread and is simple to make!
This soft-baked ciabatta bread has a beautiful open crumb and an airy, tender texture. Clocking in at just three hours start to finish (most of it hands-off resting time), this easy ciabatta recipe is a perfect option for a lazy weekend or evening baking project!
In the oil painting, the scene captures the rustic charm of a vintage sourdough bread resting on a weathered wooden cutting board. The bread, with its crusty exterior and inviting aroma, takes center stage, evoking a sense of nostalgia and tradition. Its textured surface hints at the careful craftsmanship that went into its making, each crevice telling a story of fermentation and flavor development. Adjacent to the bread sits a well-used knife, its blade dulled from years of slicing through hearty loaves. The knife's handle bears the marks of countless hands, a testament to the many meals it has helped prepare. Wheat ears encircle the wooden board, their golden hues echoing the warmth of the bread. Each ear stands tall, symbolizing the natural ingredients that went into crafting this artisanal creation. Their presence adds a touch of authenticity to the scene, grounding it in the agricultural origins of the bread-making process. The color palette of the painting is rich in earthy tones, dominated by shades of brown and beige. These warm hues infuse the scene with a sense of comfort and homeliness, inviting the viewer to imagine themselves in a cozy kitchen, surrounded by the comforting aroma of freshly baked bread. Overall, the painting captures the timeless appeal of sourdough bread, celebrating its role as a staple of traditional cuisine and a symbol of simple pleasures. WHAT YOU WILL RECEIVE: • One Digital JPEG file for DOWNLOAD • 10,000 x 10,000 PIXELS • RATIO 1:1 • DPI 400 *** IF YOU ARE INTERESTED TO GET EXCLUSIVE LICENSE FOR THIS ART FOR COMMERCIAL USE, PLEASE SEND A REQUEST AND LICENSE WILL BE PROVIDED FOR ADDITIONAL PRICE. By purchasing this product, you agree, that you have viewed the sample of the images in details and accepted the design as it is. You are free to use this image unlimited number of times for your projects, for both personal and professional use for yourself on your own galleries or websites. By purchasing graphics, you are granted a non-exclusive, non-transferable right. All rights, copyrights, intellectual rights, title and ownership are reserved by Click.Buy.Enjoy.Repeat store owner. You may not resell, redistribute, sublicense, provide access to, share or transfer any original graphics to a third party. All these means for Personal use only. If you have any questions, please ask prior to payment. This digital prints was originally created by Bella Jacobs, the owner of Click.Buy.Enjoy.Repeat Digital art & Graphic design Gallery. Once your purchase is complete, Etsy.com will email you instructions how to download your digital files. (Please check your spam folder on your e-mail also). ENJOY YOUR PURCHASE & COME BACK FOR MORE INTERESTING ARTS & DESIGNS !
Make some freshly baked and irresistibly fluffy and fragrant milk bread at home without needing to fuss around with tangzhong!
Hey friends!
It's difficult to capture banana bread's yumminess in photos. It's not very exciting looking but trust me, this recipe is awesome! I found it in my Trisha Yearwood cookbook. I will definitely make it again. And if you have followed my blog in the past and have noticed my other banana bread recipes, I have to always add a cinnamon/brown sugar struesel. I tried it years ago and will never again make banana bread without it. The struesel takes a delicious recipe and makes it close to perfect. I have no certain formula for the struesel, I just mix about a teaspoon of cinnamon with about a cup of brown sugar. And then I pour a small amount of batter into the loaf pan, just enough to cover the bottom, then I sprinkle it with a thick layer of the struesel mixture and then top it with more batter. And if I have some extra cinnamon/brown sugar mixture remaining, I sprinkle it on top of the batter before baking. I made a double recipe of this banana bread and it made 8 mini loaf pans. This recipe is extremely moist and has wonderful flavor. I really loved the texture. Maybe try using the struesel suggestion if you make this. I bet you won't ever make it without it again! Enjoy! Ashley's Banana Bread (Trisha's niece) from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood 3/4 cup unsalted butter 1 1/2 c. sugar 2 large eggs 4 ripe bananas, mashed 1 t. vanilla 2 c. all-purpose flour 1 t. baking soda 1 t. salt 1/2 c. buttermilk 1 c. chopped pecans (optional) Preheat oven to 350 degrees. Grease 2 loaf pans. With an electric mixer or stand alone mixer, cream butter and sugar together until fluffy. Add eggs one at a time. Beat in the bananas and vanilla. Sift flour together with the baking soda and salt and add to the mixture alternately with the buttermilk, beginning and ending with flour. Fold in nuts. Pour the batter into the loaf pans and bake for 50 minutes. Cool slightly in the pan before turning the loaves out onto wire racks to cool completely.
Moist pumpkin bread with a crunchy pumpkin spice streusel topping and maple glaze. It's seriously the BEST pumpkin bread recipe!
Rougamo, a renowned Chinese street food classic, is a harmonious blend of savory meat enveloped in a crisp, flaky bread.
