Four minutes in the oven is all that it takes. My Pita Bread recipe is very easy to make, a yeast-leavened flatbread originating in the Mediterranean and Middle Eastern countries dating back over 4000 years!
I love making all different kinds of zucchini bread. This one is a winner—the instant pudding mix makes it nice and moist, not to mention tasty!
Ingredients 4 c. warm water 3 tbsp. yeast 1 1/4 c. warm water 1 c. oil 2 tsp. honey 4 1/4 c. whole wheat flour 6 tsp. salt 1 c. brown sugar 10 1/2 c. white flour Directions Mix together 4 c. water,…
I am on a huge zucchini bread kick at our house and this one is another winner! I think this might be my very favorite and my family would a...
I've told you about all of my cucumbers in the fridge lately, right? Between our little garden and the weekly produce box, I feel like I've been eating a cucumber at every single meal. Only one other child likes them besides myself. I've made pickles, included them on sandwiches and salads but they're still there. So I decided last night, let's make bread. Yes, bread! Zucchini works wonderfully in bread so why not the same with cucumber? In fact, it really does taste quite like zucchini bread. I had my little helper again last night and we baked four mini loaves, enough to stash a few in the freezer for another day and one for us to try. Cucumber's have such a high water content that they help keep the bread from going dry. Although I did squeeze a little bit of the water out. Seriously if you have lots of these sitting around your house, you need to make a point to bake a couple loaves. Cinnamon Cucumber Bread Ingredients: 2 cups grated, seeded and peeled cucumbers 3 eggs 2 cups sugar 1 cup canola oil 2 tsp vanilla 1-1/2 cups whole wheat flour 1-1/2 cups flour 1 tbsp cinnamon 1 tsp baking soda 1 tsp salt 1/4 tsp baking powder Directions: In a large bowl, combine grated cucumbers, eggs, sugar, oil and vanilla. Mix well to combine. Gradually add in dry ingredients and mix just until combined. Pour into four greased mini loaves, bake at 350 for 40-45 minutes. Remove from oven and let cool in pans for at least 15 minutes before removing. If storing in freezer, let cool completely. Then I usually wrap each loaf in plastic wrap and then foil. Label and place in the freezer.
Learn how to make easy challah bread with this delicious recipe. This soft, sweet bread is made with honey and olive oil. It’s surprisingly simple to braid the 5 strands of challah dough into a stunning centerpiece for an Easter brunch or a Jewish Sabbath meal!
Whenever I have a friend or family member over for dinner, they will ask the following question: “Are you making The Bread?” And I always smile and sa
An easy, artisan-style rye bread with a crunchy crust. A touch of molasses and a measure of caraway seeds adds to the flavor depth. Baking in a Dutch oven gives this bread a crunchy top and a moist crumb.
Zum Rezept geht es hier Hier habe ich mal wieder ein schnelles und doch sehr leckeres Brot für euch. Ein...
Lemon zucchini bread is a lovely quick bread perfectly suited for summer. This recipe is moist, tender, and packed with luscious lemon flavor.
Popular side dish served with Lake Erie Perch and Pickerel at Erie Beach Hotel in Port Dover
These are so good, not "crispy" becuase they're healthy but still tasty. There's no bread crumbs so they're a little healthier than most zucchini fries recipes and less crispy. If you want them crispy and not keto, add bread crumbs to the coating, then spray the outside before baking.
