This delicious yeasty French bread recipe has only one 20-minute rise before going into a screaming hot oven for another 20 minutes. At the end you have golden crusty goodness! One hour, I promise!!
These authentic English crumpets have a fabulous flavor and texture. Delightfully crispy, chewy, and delicately spongy, you're going to fall in love with these homemade crumpets!
This delicious yeasty French bread recipe has only one 20-minute rise before going into a screaming hot oven for another 20 minutes. At the end you have golden crusty goodness! One hour, I promise!!
Grandmother’s Portuguese Sweet Bread Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 5 hours Yield: 3 dozen My Grandmother’s Portuguese Sweet Bread My grandmother’s Portuguese Sweet B…
This Best Ever Zucchini Bread recipe comes from my grandma, so naturally, there isn't a better zucchini bread recipe out there.
This homemade naan recipe is easy to make, perfectly soft and chewy, and always so delicious. I highly recommend adding the garlic butter option listed below!
This no knead artisan bread is made with sweet honey and delicious oats! No overnight rising, no kneading, soft and fluffy on the inside with the perfect crispy crust.
Soft and tender with a touch of sweetness and a lovely orange hue. The sweet potato produces a moist, almost fluffy texture and results in a richer, heartier loaf! NOTE: This recipe has been updated to include an additional step in which the dough is cold proofed in the refrigerator prior to baking.
Inspired by The Clever Carrot If you are new to sourdough, watch the step-by-step video here: Simple Sourdough Bread or in the post above. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. Notes: You need an active sourdough starter. I have had success activating starters from: King Arthur Flour Breadtopia As always, I highly recommend investing in a digital scale before beginning any bread baking adventure. This is the Dutch Oven I use for sourdough bread. I used this Dutch oven for years, and it's a great one, too. Flour sack towels are a great investment because they ensure your dough will not stick while it is proofing. I love using rice flour for dusting (as opposed to ap or bread flour) because it doesn't burn. When you use a flour sack towel, however, you don't need to use any flour. Find all of my sourdough essentials here: Essential Equipment For Sourdough Bread Baking I love a high-hydration dough, and I have great success using 380 grams of water in this recipe, so feel free to play around and push the hydration here. Salt: I have had success using both kosher salt and fine sea salt here. When I use kosher salt, I use the Diamond Crystal brand. When I use sea salt, I use the Baleine Fine brand. Regardless of the brand, I use 12 grams. Shaping: If you're looking to get a more open crumb, try shaping a batard (as opposed to a round). Watch this video for guidance. Also: The recipe below follows the traditional shape once, rest, then shape again method. I often skip the preshape now and simply shape the dough once. I still get a nice open crumb. How much Sourdough Starter to Use? Because my kitchen is cold for much of the year, I like using 100 g (1/2 cup) of starter as opposed to 50 g (1/4 cup). When determining how much starter to use, consider a few things: If you live in a warm, humid environment, 50 g should suffice. If you plan on doing an overnight rise, 50 g also should suffice. If you want to speed things up or if you live in a cold environment, consider using 100 g starter. Note: If you use 100 g of starter, your dough may rise more quickly, so keep an eye on it. As always, rely on the visual cues (increasing in volume by 50%) when determining when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.
A basic, FOOLPROOF homemade bread recipe here! Anyone can make this! I PROMISE!!!! And the bread comes out just perfect!
This recipe makes the process of baking homemade bread unbelievably easy, not to mention unbeatably delicious!
Make two beautiful challah loaves, packed with gorgeous rosemary and a hint of garlic. Perfect for your next dinner party or picnic.
Caramelized onion focaccia - super fluffy focaccia topped with caramelized onions, fresh thyme, and garlic. This easy no-knead yeast bread makes a delicious appetizer or as a side dish to your favorite meal!
Everything you need to know about making sourdough bread from scratch.
Taste a pure banana flavor in every bite of this Sourdough Banana Bread!
Who doesn’t love a good ciabatta roll? There’s the crust that is first crisp, then chewy. And then that soft spongy crumb with all its beautiful holes, perfect for mopping up the last bits of sauce from the plate. Or if you prefer, smearing with jam and eating while still warm from the oven. Ciabatta is a funny kind of bread. Far from the golden domed boules or slender baguettes, this Italian bread is lumpy, rather flat, and most definitely rustic.
This soft sourdough milk bread is lightly sweetened with honey for the perfect balance of flavors!
Ciabatta bread was born in Italy. It's basically an italian white bread made with flour, salt, water and yeast. It was made in response to the popularity of baguettes in the early 1980s. I've been making ciabatta for as long as I've been our 72 Hour Dough. Let me explain...I've made pizza dough a minimum of two times per week over the past four years. Most of it is used for, you guessed it - pizza! But often times I have leftover dough, which sits in my fridge for literally days. Even though I haven't officially labeled an expiration date on the dough, it does "lose" its vigor after day 7. This just means it will be difficult to stretch old dough into a pizza. Enter Ciabatta bread. Basically, I take my old dough out of the fridge, let it rest for an hour or two, then simply hand-stretch and bake. It's literally the easiest way to make kick-ass ciabatta bread. The result is some kick-ass ciabatta bread. Tear it by hand, dip it in your favorite olive oil and chow it down. It doesn't get any better than homemade ciabatta bread, hot from the oven! The best part - Even though this Ciabatta bread is more of a technique than recipe, I'm sharing a very quick dough recipe you can use if you want to make some bread this weekend. Just in case you don't have several extra pizza dough's kicking around in your fridge. Create Some Love, Andris Buy Now This recipe was made with a Baking Steel. Want to watch instead? We did a Zoom Class last week making this exact recipe. Ciabatta dough is so easy to make. Just give it 24 hours to ferment, divide it up and then bake on top of your Baking Steel. Watch this video to learn the simple steps of making Ciabatta Bread. Pro tip: Looking for the perfect dough container? It's perfect for breads, pizza doughs, and treats alike. It can make this recipe and our 72-hour pizza dough recipe much easier?
This delicious yeasty French bread recipe has only one 20-minute rise before going into a screaming hot oven for another 20 minutes. At the end you have golden crusty goodness! One hour, I promise!!
Tender, light, fluffy and filled with sourdough discard, these soft white rolls are perfect for dinnertime!
Challah Bread - A beautiful and impressive bread made with just 7 simple ingredients. This classic Jewish bread is great for sandwiches, french toast, and more!
Hawaiian Rolls - soft and sweet rolls recipe made with pineapple juice. Homemade Hawaiian buns are easy to make with simple ingredients and fail-proof.
The most delicious soft and fluffy healthy sandwich bread ever! This recipe is so easy to make and can be customized with the ingredients you have at home.
I don’t remember when I first laid eyes on a cruffin, but it was intrigue at first sight. Tall, sugared, flaky pastries often filled and garnished to the max, cruffins are a feast for the eyes and Instagram feeds. These laminated darlings are relatively young in the pastry world (they were invented by the famed […]
This delicious yeasty French bread recipe has only one 20-minute rise before going into a screaming hot oven for another 20 minutes. At the end you have golden crusty goodness! One hour, I promise!!
