This small batch french bread is crusty on the outside and soft on the inside. The recipe makes one small loaf that is the perfect amount for 2-4 people.
Focaccia bread topped with olive oil, herbs, and coarse salt This easy and delicious recipe is the perfect amount for 2-4 people.
Delicious soft challah bread made into mini rolls perfect for dinner or as buns for sandwiches or sliders! It's easy to make and super delicious.
Easy small batch ciabatta rolls are fluffy and airy with a perfect crunchy, crackly crust. They take only 10 minutes to prepare and require no kneading.
Small batch dinner rolls are super easy to make and a great no mixer dinner roll recipe. This Tangzhong based dough can be made by hand. This small batch bread recipe makes nine dinner rolls.
Oh you haven’t seen enough homemade bread since COVID-19 has become baking palooza? I got ya covered. A small batch of hoagie rolls to cover dinner night and lunch the next day. These are sof…
Easy small batch ciabatta rolls are fluffy and airy with a perfect crunchy, crackly crust. They take only 10 minutes to prepare and require no kneading.
Croatian Lepinja Bread - This simple and authentic bread recipe makes small sandwich loaves of bubbly slightly sweet Croatian flatbread!
Soft, airy, artisan small batch sourdough ciabatta bread is light and fluffy inside with perfect air holes and a crunchy, crackly crust. Delicious and easy.
Focaccia is that forgotten underrated bread, that is so easy to make, and delicious with it's perfectly browned, crispy outer crust, and a pillowy soft, airy inside crumb. Although, this focaccia is made with yeast, I still recommend an overnight ferment in the fridge for best results! Well, you can even let it sit for up to 3 days in the fridge for maximum goodness!
90-Second Keto White Bread makes one small loaf of white sandwich bread, and it's perfect for toast! Also Paleo and Gluten-free.
Let the rich aroma of warm buttery, flakey, Croissants brighten your morning without loading you with guilt. These Croissants are a breeze to make and a delight to dig into. Your family will keep coming back for more, and with 0 Net Carbs, there is no reason not to. Croissants are flaky, buttery treats that make your mouth water and stomach grumble. But because they’re normally loaded with carbs and downright unhealthy, most of us haven’t had one in a long time. We’re about to get you back on the croissant train.Learning how to make keto croissants is a breakfast game-changer. I love the taste of the melt-in-your-mouth pastries. Now, you don’t have to sacrifice health for taste.Follow Ketonia to make sure you never miss one of Geri and John’s delicious keto treats, and be sure to pick up a bag of our world-famous Keto Baking Mix!
This artisan pizza dough will give you a billowy soft and chewy crust, blistered bubbles and a crispy bottom. It uses a high hydration and long fermentation time for maximum flavor.
Just a moment of delight to share for breakfast and starting the week on good tracks. Golden, soft and sweet, not only Vienna breads are the perfect addition to your breakfast, but they also pair …
Focaccia bread topped with olive oil, herbs, and coarse salt This easy and delicious recipe is the perfect amount for 2-4 people.
Learn how to make an itty bitty, adorable small batch challah bread in just a couple of hours! This classic challah dough is super soft and tender thanks to an egg yolk, honey, and olive oil. It's super easy to make too, you don't need a mixer and you can even bake it in a toaster oven.
A petite Maui, Hawaii bakery has acquired worldwide fame for banana bread. Follow Aunt Sandy's banana bread recipe for a trendy, sweet indulgence.
This a Shanghai Scallion Flatbread is a leavened pancake cooked on a griddle, with a crisp crust coated in sesame seeds and a fluffy middle!
Freshly baked small batch garlic naan bread is buttery, garlicky, soft and pillowy, and full of perfect blistered air pockets. It's quick and easy to make.
This post will teach you how to make a crusty, open-crumbed loaf of ciabatta bread. It calls for making a poolish (a preferment), and it's a very high hydration dough (82%), which means the dough will be wet and sticky. I highly recommend watching the video before attempting the recipe. Notes: As always, for best results, use a digital scale to measure the flour. I have had success using all-purpose flour, but if you can get your hands on bread flour (I use King Arthur Flour Bread Flour, which is 12.7% protein), that is ideal, especially if you live in Canada or abroad. If you live abroad or if you live in a humid climate, this may take a try or two to get right — I suggest making it once as written; then reducing the water by 50 grams or so depending on your results.) I find a bench scraper particularly helpful for this recipe. I also really love using a straight-sided vessel (with lid) both for letting the dough rise and storing it in the fridge.
Corn Flour Biscuits with Maple Butter. Light and airy with crispy edges, served warm with melting maple butter. Great for breakfast sandwiches too.
Croatian Lepinja Bread - This simple and authentic bread recipe makes small sandwich loaves of bubbly slightly sweet Croatian flatbread!
Moroccan Harcha are small flat breads usually served for breakfast or for snacks. They mean rough bread as the crust is rustic because of the coarse semolina used to coat it. They are served with j…
These are the pancakes that will delight your mornings. This is a simple, fool-proof recipe that yields the ultimate fluffy pancakes everyone will love.
These muffins are one of the easiest things to make that I've ever made, use only 2 ingredients, and are ready in less then an hour. What can be better then that???? While I don't know that I can actually call them "English muffins" because there is definitely a difference in ingredients, they look like them but they taste sooooo much better. I stumbled upon a recipe that wasn't in English but looked intriguing. I figured out the measurements and made it. While it was definitely very good, I knew it could be even better. I adjusted the ingredients just slightly, made them a bit bigger, and ta-da! It resulted in some superb little muffins. I thought this recipe may be especially important right now, while much of the country is quarantined and trying to make do with the food they have in their house. There is no kneading, no complicated instructions, and no experience making bread required. Honestly, anyone can make these. If you want to make more than 8 of these muffins, I don't think I would double the recipe because it could get difficult to work with since it's quite sticky. Instead, I would make 2 separate batches. How To Eat They are their absolute best the day you make them. If you eat one shortly after making them you may not be left with any leftovers.... That being said, what we've discovered is that once they are a day or more old they are a bit more dense (no yeast = no air pockets) making them hold up beautifully for breakfast sandwiches, breakfast pizza or mini pizzas. Toast or grill them first and then top and enjoy! Some ideas to use them include: Toast them - If they happen to last longer than once you remove them from the skillet, you can cut them in half and toast them just like an English muffin. Sliced and any topping added - jam, nut butter, nutella, cinnamon & sugar, butter, whatever your heart desires. Sandwich - They would be perfect for making a breakfast sandwich out of. Breakfast Pizza - almost like an open faced breakfast sandwich with scrambled eggs, chunks of cooked ham or sausage, and topped with cheese put under the broiler until the cheese is melted. Eggs Benedict - they would be the perfect bread to add the poached egg, Canadian bacon, and bechamel sauce to. Mini Lunch Pizza - a little tomato sauce, a few pizza toppings and topped with cheese put under the broiler until the cheese is melted. On to the recipe! 2 Ingredient Homemade English Muffins Makes 8 muffins 3 cups self-rising flour (alternatively, use 3 cups all-purpose flour + 4 1/2 teaspoons baking powder + 1 teaspoon salt and whisk together) 2 cups yogurt (as mentioned above, dairy or non-dairy regular yogurt) 2 Tablespoons oil (only needed if not using a non-stick skillet) Add the yogurt to a microwave-safe mixing bowl. Microwave 35-50 seconds, or until warm. Stir with a spoon or spatula. Sift the flour (or flour mixture) into the yogurt. With a wooden spoon or rubber spatula, carefully stir the flour in, working the outside of the bowl to the inside of the bowl. The dough will look shaggy and be sticky. Once the flour is almost completely incorporated, using your hand, turn the dough a couple of times in the bowl and then dump out onto a lightly floured counter. Mold and turn a couple of times just until you can mold it into a fairly smooth log about 11 inches long. Using a sharp knife, cut the log in half. Cut each half in half and then again, cut each of those in half so you have a total of 8 pieces. (the dough is very forgiving - if you accidentally make some too large you can remove a piece and add it to a smaller one to create uniform pieces) Gently roll each piece into a little ball, using a little flour if needed, but don't add too much. Lay the ball on the counter and press it down lightly, creating flat sides on the top and bottom (see photo below). Repeat with each piece. Allow to rest for 15 minutes. Pre-heat an uncovered skillet over low-heat for 4-5 minutes. Once it's ready, brush with a teaspoon of oil if not using a non-stick skillet (use a silicone brush or even a cloth or piece of paper towel). If you are using a non-stick pan, oil is not necessary. Add as many muffins as will fit in the pan without touching. They do rise a little and need some space to do so. Cover and cook for 12 minutes. Remove the lid, with a spatula flip the muffins, cover and cook an additional 12 minutes. Once the 12 minutes is up remove the muffins to a wire rack to cool. Continue with the remaining muffins. **there may be a little moisture in the pan from the steam that builds up, it's fine. it will not affect the muffins.** Allow to cool at least 10 minutes before eating. If you cut them open too soon they may be a bit doughy. (not a bad thing....) To store, once cool place in a Ziploc bag or covered container and leave on the counter for up to 5 days or freeze in a freezer safe bag or container for up to a month. the dough is a little shaggy once mixed create an 11-inch long log from the dough slice the dough into 8 pieces and gently roll each piece into a ball, flatten slightly flip the muffins after 12 minutes
Indulge in the perfect blend of comfort and sweetness with these easy-to-make Cinnamon Roll Muffins. A delightful twist on classic flavors, they're ideal for a cozy breakfast or a scrumptious snack.
Bread pudding is one of those nostalgic bakes that is a cross between a pudding and a cake and one that takes me right back to my childhood. It is something my Mum made regularly and yet I've never made it before. But we were talking about it at the weekend and I suddenly had an urge to make some... probably something to do with the need to fill up my contantly hungry sons. Despite rummaging through all my scraps of paper and recipe books I couldn't find Mum's recipe anywhere so I had to resort to some research on the internet, took what seemed to be the best elements from several recipes and this was my version which wasn't too bad... although I will get Mum to give me her recipe again so I can do a comparison! In a large bowl tear up 400g of white bread (I used the crusts as well but you can remove them if you like) and add 600ml milk and allow to soak for 10 mins. Using your hands or a wooden spoon, mash it all up to combine. Stir in 450g dried fruit (I used raisins and currants) and 100g sugar. Then add 50g Self Raising flour and one & a half tbsp of mixed spice. Finally add 2 beaten eggs and 100ml of melted butter. Pour into a rectangular or square baking tin approx 20cm x 25 cm and bake for one and a half hours at 150 deg C. Turn up the heat to 180 and cook for another 10 mins or so until pudding browns. Excellent warm with custard or eaten cold. It's the sort of pudding that makes you feel you should be doing a long hike or a strenuous bike ride but after a miserable grey day like today when the damp fog hasn't really lifted and the lights have been on all day indoors I think it's a perfectly acceptable pudding for when sitting on your backside in front of a sewing machine all day... don't you?
Freshly baked small batch garlic naan bread is buttery, garlicky, soft and pillowy, and full of perfect blistered air pockets. It's quick and easy to make.
