A common mistake I see when making bread is... adding more flour when the dough looks sticky. Here’s why you shouldn’t: bread dough needs time to fully hydrate. As it rests, the flour absorbs moisture, gluten develops, and that wet, shaggy dough becomes smooth and elastic. Adding flour too early throws off the hydration, tightens the crumb, and leads to dense, dry bread. Give it time before reaching for more flour. Follow for more tips. #homemadebread #breadbaking #breadbakingtipsshow more

Reasons why my bread is not soft and stretchy... 😩🍞👇 * Not enough kneading (gluten not fully developed yet, so no stretch) * Too much flour added while kneading (makes dough heavy and dry) * Using weak flour (low protein, so weak structure) * Dough too dry (not enough moisture for softness) * Rushed proofing time (dough didn’t fully rise and relax) * Butter/oil added too early (can slow gluten formation) * Not letting the dough rest before shaping (tight dough = tearing) Which one are you guilty of? 👀👇 #breadtok #bakingtips #homemadebread #breadmaking #softbread bakingtok ukfoodcreator nigerianfoodie foodreels viralfood breadlover homebaker fyp foryou relatablecontent foodcontentcreatorshow more

One-Cup Yeast Fried Bread A small-batch yeast fried bread... recipe — perfect when you don’t want to make a big batch! Ingredients * 1 cup all-purpose flour * ¼ cup (60 mL) warm water * ½ tsp yeast * 2 tsp sugar * ¼ tsp salt * 3 tbsp additional warm water * 1 tsp oil * A little extra flour only if the dough is extremely sticky * Oil for frying Instructions 1. Activate the yeast: Mix the ¼ cup warm water, yeast and sugar. Let it sit for 10–15 minutes, until foamy. 2. Make the dough: Add the yeast mixture to the flour and salt. Add 1 teaspoon of oil. 3. Add the 3 tablespoons of warm water and mix until a very soft, slightly tacky dough forms. 4. If the dough is extremely sticky, add just a tiny amount of flour. Don’t add too much flour or make the dough stiff. A soft dough helps give you light, fluffy fried bread. 5. Cover and let rise for about 1 hour, or until the dough is nice and puffy. 6. Gently divide and shape the dough into your desired pieces. 7. Heat oil over medium to medium-high heat. Fry until puffed and golden brown, turning as needed so both sides cook evenly. 8. Transfer to paper towel to drain excess oil and enjoy warm. #bread #fypshow more

That means you did a great job 💪 elastic... dough is a good sign during the early-to-mid stages of bread-making, indicating strong, well-developed gluten. It means the dough has enough strength to trap gas and produce a good risingshow more

If your focaccia isn’t this fluffy, hydration might be... the issue! This dough was made with 80% hydration, meaning for every 100g of flour, I used 80g of water. High hydration is key for a soft, airy crumb and that signature crispy crust. The dough will feel wet and sticky, but that’s exactly what gives it that incredible texture. Let it rest properly, handle it gently, and you’ll get the most pillowy focaccia ever. Try it out and let me know how it goes! #focaccia #bakingshow more

Ingredients: 2 cups warm water, about 100ºF 1/2 cup... honey 1 Tablespoon instant yeast 1/4 cup melted butter 1 large egg 2 teaspoons salt 6 cups bread flour( @King Arthur Baking flour ) Directions: 1. Using a stand mixer (@KitchenAid ), add warm water, honey and instant yeast. 2. Add the melted butter, egg, salt, and most of the bread flour (I do 2 cup intervals) and mix together. Gradually add the rest of the flour and knead for 8-10 minutes. The dough should pull away from the sides of the bowl as it kneads. 3. Cover the bowl with plastic wrap. Let dough rest for about 1 hour, until doubled in size. Make sure it’s kept in a warm place or it might take up to 2 hours. 4. After the dough has doubled in size, place the dough onto a clean work surface on the counter. Separate into two equal portions of dough. 5. Pat one of the portions of dough into a rectangle (about 7”by 12”). Starting at the edge closest to you, roll up the dough. Take care to press in the dough at the seam after each roll and pinch the seam closed at the end. Pinch and round the ends of the dough just a little to get a uniform loaf. Place in a greased loaf pan. Repeat with the 2nd portion of dough. 6. Cover the loaf pans with plastic wrap and let the bread rise in the pan for 1 to 1 1/2 hours until the dough has risen over the edge of the loaf pan. 7. Preheat the oven to 350ºF. Bake the loaves of bread for about 35-40 minutes until golden brown. Check at around 30 mins to check the status. 8. Remove the loaves from the pan after about 5 minutes and place them on a cooling rack. #realfood #bread #healthyeating #comfortfood #homemadebreadshow more

There is nothing better than sitting down to a... dish of homemade pasta, twirling the long noodles on my fork, and taking that first, much-anticipated bite. Homemade Pasta Ingredients You really only need two ingredients to make homemade egg pasta: Flour and eggs. However, I add just a drizzle of olive oil to my homemade noodles to give it extra silkiness. You might have read that “00” or “double zero flour” is the best flour for homemade pasta. This is a soft wheat flour that can be milled to a very fine, powdery consistency. It is what most cooks use when making egg pasta in Italy. It yields soft, silky, stretchy dough ideal for noodles, ravioli, and other delicate pasta. You don’t need to make a special trip to the store to buy “00” flour. The unbleached all-purpose flour in your pantry makes excellent pasta. It’s slightly sturdier than pasta made with “00” flour, and it produces a satisfying result that is both tender and chewy. It’s what I use most of the time when I make pasta at home. Flour is also a variable ingredient. Different flours absorb slightly different amounts of liquid, depending on the type of wheat, the age of the flour, and even the humidity or moisture in the air. Just a splash of extra virgin olive oil—about 1 tablespoon—gives pasta dough added richness and smoothness and enhances its flavor. #italianfood #pizza #pastashow more

Sourdough Bread Bowls | Chili Bread Bowls | Mini... Sourdough Loaves Ingredients: 100g active sourdough starter 350g filtered water 500g unbleached bread flour (e.g., King Arthur) 10g salt Instructions Mix Dough In a large bowl, combine the starter, water, flour, and salt until a shaggy dough forms. Cover and let rest for 1 hour. Stretch & Fold Perform 4 sets of stretch and folds, 30 minutes apart. Bulk Fermentation Let the dough rise on the counter for about 8hrs. This time will be different for everyone depending on the temperature of your dough. You’ll know it’s done when it’s bubbly, airy, and has risen about 50-75%. Shape & Cold Proof Divide the dough into 3 equal pieces about 320g each, shape each into a ball, and place in individual banneton baskets or bowls. Cover and refrigerate overnight (12-24 hours). Bake Preheat oven to 450°F (230°C). Choose one of the following baking methods: Dutch Oven: Place each dough ball in a preheated Dutch oven, score, and bake: 450°F for 20 minutes covered 15 minutes uncovered Open Bake: Place dough balls on a preheated baking sheet, score, and loosely cover with greased foil: 450°F for 20 minutes covered with foil 15 minutes uncovered Cool Let the bread bowls cool completely before hollowing out for soup. #sourdoughbreadbowl #sourdough #sourdoughtips #sourdoughstarter #activestarter #sourdoughscoring #sourdoughtutorial #sourdoughtipsandtricks #sourdoughbread #sourdoughforbeginners #sourdoughbaking #allaboutsourdough #foodietok #breadmaking #foodtiktok #doughrecipe #bakingtips #homemadebread #breadrecipe #sourdoughrecipe #breadbaking #MakingBreadAtHome #artisanbread #BreadmakingForBeginnersshow more

🍞✨ Soft & Fluffy Milk Bread Magic! ✨🍞 Get... ready to bake the most delicious, cloud-like Shokupan bread with this simple recipe using a bread machine! Here's how you can make it at home: Tangzhong 2 tbsp flour 2 tbsp water 4 tbsp heavy cream + 1 tbsp milk Yeast Mixture 1 tbsp active dry yeast or instant yeast 2 tbsp lukewarm water Dough Tangzhong Yeast mixture 2⅓ cups bread flour 2/3 cup sugar 1 tsp salt ½ cup milk 1 large egg 3 tbsp softened unsalted butter Instructions: Add the active dry yeast into the lukewarm water, mix, and let it sit for 10 minutes until it blooms. If using instant yeast, skip this step. In a saucepan, cook the tangzhong ingredients over low heat, stirring continuously until a thick paste forms. Pour the tangzhong, yeast mixture, and remaining dough ingredients (except the butter) into the bread machine. Select the 'dough' setting to mix and proof the dough. Gradually add the softened butter, 1 tbsp at a time, while the machine is mixing. Once the dough cycle is complete, transfer it to a bowl, cover with plastic wrap, and let it proof for 1.5 hours or until doubled in size. Preheat your oven to 350°F. Prepare your bread pan. Divide the dough into 3 equal balls, roll each tightly, and tuck the ends. Place the 3 rolls in the loaf pan. Let the dough rise again until it fills the pan, then bake at 350°F for 20 minutes until golden brown. Enjoy the fluffiest Shokupan ever! #Shokupan #MilkBread #BreadMachineMagic #BakingAtHome #FluffyBread #HomemadeGoodness #BakingWithLove #foryoushow more

This is how I was taught how to make... fry bread. There are recipes that don’t use dry yeast but for this recipe we do and man is it delicious! If we make chili we have to make fry bread. It just goes hand in hand. Fry Bread: * 3.5 C Flour * 1.5 C Warm Water * 1 Package (1/4 oz) Dry Yeast * 1 TSP Salt * 2 TBSP Sugar * 2 TSP Baking Powder * Cooking Oil for Deep Frying 1. Place flour in bowl, make a well in the center. 2. Pour warm water into well. 3. Add yeast, salt, sugar and baking powder to water. 4. Mix by folding flour from outer edges of bowl into the well of water. Dough should be soft, not sticky. 5. Place dough on lightly floured board and knead dough for 1 minute. 6. Place dough in a greased bowl. 7. Cover bowl with plastic wrap or cloth towel for 30 minutes until it has doubled in size. 8. Remove cover, knead again and place back in bowl and cover for another 30 minutes. 9. Remove dough, knead once more, cut into 3 inch pieces or any size you prefer and stretch dough to 1/4-1/2 inch thick. 10. Pour oil into pan and fry each side for 1 minute, drain and serve. #fyp #foryou #foryoupage #frybread #food #cooking #outdoorcooking #blackstone #blackstonegriddle #foodie #mamaonthegriddle #griddlecookingshow more

Walmart has begun selling Crust Away Crustless White Bread... I tried to find the toxic ingredients in this bread and surprisingly it’s not too bad The break only has 7 ingredients Wheat flour Water Natural yeast Sea salt Malted wheat flour Sunflower oil Natural flavor (This is questionable) Natural flavor is a broad FDA allowed term that could come from many sources including natural and synthetic-derived The bread doesn’t have all the classic flavors toxic ingredients - Potassium bromate (carcinogen banned in many countries) - Azodicarbonamide (yoga-mat chemical) - High fructose corn syrup - Artificial preservatives, dough conditioners, or bleached flour These are all not added into this bread This is one of the cleaner commercial white breads available. Only 7 ingredients, non-GMO and koshershow more

Common Cookie Mistake: Overmixing Cookie Dough! 🍪 🤔 The... Mixing Dilemma: Overmixing spells trouble! It introduces excess air, making cookies rise and then fall, resulting in flat, thin, and overly crispy treats. 😬 👩‍🍳 Chunky is Champion: Ideal cookie dough? ✅ Chunky and textured! ❌ Avoid overmixing—smooth, dense, and sticky dough is a no-go. 🔑 The golden rule? 🛑 Stop mixing when your ingredients are just combined. A few flour streaks? No problem! It beats overworking the dough any day. 🍪 Know someone who needs this tip? Share the secret to perfect cookies with a friend! 🌟 P.S. We got a Sweet Bonus for Black Friday that hasn’t been officially announced yet. 🤫 For a limited time only, we’re offering 30% off ALL online orders over $40! Use code “SWEETBONUS” at checkout to scoop up some sweets! 😍 #AskSugarMama #CookieMixingTips #AvoidOvermixing #BakingWisdom #ChunkyVsSmooth #BakingSecrets #CookieLovers #BakeBetterCookiesshow more

Beautiful round and shiny piece of dough 🔥🥖 Oiling... the surface of dough after finishing kneading prevents the outer skin from drying out and forming a hard crust while it rises. Reasons for oiling the dough: A thin layer of oil seals the surface so the dough does not lose water to the air during proofing. Without oil or a tight covering, air can dry out the outer layer, creating a leathery or crusty patch that tears when the dough expands. Lightly oiling the dough (and the bowl) makes it easy to slide out once it has finished rising, without deflating it or tearing the gluten structure. It also helps the ball stay relaxed and pliable when you turn it out to shape into loaves, rolls, or pizza crusts. #baking #pizza #breadshow more

Cranberry, Brie & Rosemary Sourdough holiday appetizer! 🌲 🥖... My favorite sourdough focaccia recipe: 100g active sourdough starter 390gwarm water (105/110F) 1 Tablespoon extra virgin olive oil (10g) fine sea salt 500g white bread flour Toppings: Brie cheese sliced Cranberry sauce (measure with your heart) Sprigs of fresh rosemary Flakey salt This is a two day process for a FLUFFY focaccia. The day before, mix your warm water and sourdough starter until frothy. Add your flour and salt and mix until shaggy dough. This is a high hydration dough and it will be more wet/sticky. Cover your bowl and let rest for 30 mins. I do a series of 4 stretch and fold 30 mins apart. After your last stretch and fold, transfer to an oiled bowl or container about 10 grams of olive oil. Let bulk ferment on your counter overnight at room temperature. The next morning, your dough should be doubled in size and light and puffy. Grab your baking dish. I like to line mine with parchment paper. Add a layer of olive oil on the bottom, add your dough, and gently pull the dough to the shape of the dish (don't pull too hard). Cover and let rest for a 2nd rise on your counter for a few hours (I let it rise for 4-6 hours). Then I drizzle more olive oil, add slices of Brie. I add sprigs of fresh Rosemary, and I measure with my heart for the cranberry sauce but it is like 8-10TBS. If you have flakey salt, I definitely recommend it. Bake at 420f for 30-35 mins. I would set a timer at the 25min mark and check it. Enjoy!! Follow along if you love holiday sourdough recipes. #thanksgivingappetizer #SourdoughBread #Simplybreadoven @Simply Bread Coshow more

Oats banana bread (no flour and sugar)

Say “YUM” if you would eat these Healthy High... Protein Cottage Cheese Bagels 🥯🙌 Recipe ⬇️ What you need: 1 cup almond flour (or flour of choice) 3/4 cup cottage cheese 1 tsp baking powder 1 tbsp everything bagel seasoning How to make it: 1. Combine the flour & baking powder. 2. Mix with the cottage cheese and knead into a dough. Add more flour as needed until firm. 3. Form into 3-4 bagels. Brush with butter. Add the seasonings. 4. Air fry @ 350F for 10-15 mins. Take them out & enjoy! Pro tip: If you blend the cottage cheese, you’ll get a much smoother dough. I also like using an 80/20 ratio of almond flour to regular flour, just a little bit of regular flour can make a big difference in the way these turn out 👍show more

We're unstoppable, Cookie Monsters! 🍪 We have officially crossed... the 400,000+ X followers milestone! 💪 Thank YOU for being the flour to our dough and helping us grow 🤝 Here's to many more batches of fun together! 🎉show more

Strawberry matcha cream milk bread buns Soft and pillowy... Japanese milk bread with a smooth whipped honey matcha cream filling, topped with fresh strawberry slices. Tangzhong: 23g bread flour 100g water milk bread: (makes about 10) 300g bread flour 6g instant dry yeast 25g granulated sugar 4g salt 8g dry milk powder Full recipe on my substack! #milkbreadcreambuns #milkbread #milkbreadbuns #matchamilkbread #matchacream #matchacreammilkbreadshow more

New Orleans French Bread perfect for po'boys but tonight... it was oerfect for French dips with thinly sliced ribeye. Amazing and made with yeast and @King Arthur Baking bread flour. Leidenheimer-Style New Orleans French Bread (Po'Boy Loaf) Full Recipe (makes 4 loaves) Water: 2 cups (110°F / 236 g) Sugar: 2 tbsp (12 g) Rapid-rise yeast: 2 tbsp or 3 packets (9 g) Shortening: 3 tbsp (18 g) Lard: 1 tbsp (7 g) KA Bread flour: 6 ½ cups (about 780 g)* Salt: 1 tbsp (7 g) *You may substitute all-purpose flour plus vital wheat gluten for a lighter texture. Optional Cornstarch Glaze 1 tbsp cornstarch ½ cup boiling water --- Instructions 1. Activate yeast In a large bowl, combine warm water and 1 tbsp sugar. Sprinkle yeast over the top and stir. Let sit for 15 minutes until foamy and bubbling. 2. Make the dough Add remaining sugar, shortening, lard, and 5 ½ cups of flour to the bowl. Mix with a wooden spoon (or stand mixer) until the dough is smooth and starts to pull slightly from the sides. Add salt, then gradually knead in the remaining flour, 1 tbsp at a time, until the dough is smooth, elastic, and slightly tacky (10–15 minutes by hand or 8–10 minutes in a mixer). 3. First rise Place dough in a greased bowl, cover tightly with plastic wrap, and set in a warm, draft-free spot. Let rise until tripled in size, about 1 ½ hours. 4. Shape loaves Turn dough out onto a lightly floured counter. Divide into 4 equal pieces and shape into balls. Cover with a towel and let rest 15 minutes. Roll each ball into a 16" x 3" baguette shape. Place on a greased or cornmeal-dusted baking sheet. Cover loosely with plastic wrap and let rise about 1 hour until tripled in size again. 5. Prepare to bake Preheat oven to 450°F with a cast-iron skillet on the bottom rack (for steam). Allow to preheat for 20 minutes. If using the glaze, whisk cornstarch into boiling water and brush onto loaves. Scoring is optional. Just before baking, mist loaves with water. 6. Bake with steam Load the bread into the oven. Carefully pour boiling water into the hot cast-iron skillet to create steam. Bake for 10 minutes at 450°F with steam, then reduce heat to 400°F, remove steam source, and bake an additional 20 minutes, or until golden brown. 7. Cool completely on a rack before slicing. --- Half Batch (2 loaves) 236 g warm water 12 g sugar 9 g yeast 18 g shortening 7 g lard 390 g bread flour 7 g salt (Instructions remain the same; ingredient quantities are simply halved.) #breadworksbydonna #bread #breadtok #foryoupage #fyp #bakingtiktok #baking #frenchbread #neworleans #creatorsearchinsightsshow more