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#paskabread #easterrecipes #ukranianeasterbread #easter #breaf #recipes #baking #easterseries #fypageシ #fyp #fypage #fypシ * 1/4 cup warm water (about 110°F) * 1 Tbsp. active dry yeast (from 2 1/4-oz. packets) * 3/4 cup warm milk (about 110°F) * 1/2 cup granulated sugar * 6 Tbsp. unsalted butter, melted * 3... large eggs, room temperature and divided * 4 3/4 cups all-purpose flour * 2 1/2 tsp. kosher salt * Nonstick cooking spray * In the bowl of a stand mixer fitted with a dough hook, stir together the warm water and yeast. Let the mixture stand until it is foamy, about 5 minutes. Add the warm milk, sugar, butter, and 2 eggs. Use a spatula or a whisk to stir the mixture until combined. Add the flour and salt, and mix with a spatula until a shaggy dough forms. Return the bowl to the mixer; turn the speed to medium, and beat until the dough is smooth, elastic, and tacky, about 5 minutes. * On a clean surface, form the dough into a smooth round. Transfer the dough to a large bowl lightly greased with nonstick cooking spray. Cover the bowl with plastic wrap and let the dough rise at warm room temperature until the dough is doubled in size, 1 to 1 1/2 hours. * Spray a 9-inch cake pan with nonstick cooking spray. In a small bowl, beat the remaining egg. Turn the dough out onto a clean surface and divide it in half. Use your hands to gently pat half of the dough into a 4-inch round, careful not to deflate too many air bubbles. Fold all the edges of the round into the center of the dough to form a ball. Flip the dough so that it is seam-side down. Use your hands to gently pull the dough towards you into a taut round. Gently press the ball seam-side down into the prepared pan until it almost touches the edges of the pan. Loosely cover the pan with plastic wrap while working with the remaining dough. * Divide the remaining dough into 3 balls and roll each portion into a 30-inch long rope. Braid the ropes together, pinching the ends to seal. Brush the ends with egg to help them adhere, if necessary. * Uncover the ball of dough pressed into the baking pan, pressing it further to touch the edges of the pan. Arrange the braid flat on top of the dough ball so that one side touches the inside edges of the pan, cutting off any excess dough. (There should be an open space in the center). Use the egg wash to bind the braid together. Cover the loaf and the beaten egg loosely with plastic wrap and let the dough rise at warm room temperature until it has puffed, 30 to 45 minutes. * During the last 30 minutes of proofing, preheat the oven to 350°F. Uncover the loaf and brush it lightly with the remaining beaten egg. Bake the loaf until it is golden brown and hollow when tapped (and an instant-read thermometer reads 190°F to 200°F), 45 to 50 minutes, covering the bread with foil after 30 minutes, if necessary, to avoid excess browning. * Slide the loaf out of the pan and onto a wire rack to cool completely before slicing, about 1 1/2 hours. Tip: If there is any excess dough from trimming the braid in step 6, use it for a simple design! Simply form a swirl, rosette, cross, or other design and place in the open space inside of the braid, if you like.show more

Dream Lester

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29,400 Aufrufe • vor 1 Jahr •via TikTok

Reisen Essen #paskabread #easterrecipes #ukranianeasterbread #easter #breaf #recipes #baking #easterseries #fypageシ #fyp #fypage #fypシ

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Easy homemade dinner rolls 😋🧈🍞 Ingredients: 1 cup warm milk (110 degrees F) 2 1/2 tsp active dry yeast 2 tbsp sugar 4 tbsp melted butter 1 egg 1 tsp salt 3 cups all purpose flour Instructions: Whisk together the warm milk, yeast, and sugar. Let sit for 10 minutes, until a layer of foam forms on top. Add the melted butter, egg, salt, and yeast mixture to the bowl of a stand mixer. Mix with the dough hook while gradually adding the flour. Knead with the dough hook for 5 minutes, then knead by hand for 2 to 3 minutes, until the dough is smooth. Transfer the dough to a greased bowl, cover, and let it rise in a warm spot for about 1 hour, or until doubled in size. Punch down the dough and divide it into 12 equal pieces. Flatten each piece slightly, pull the edges into the center, and shape it into a ball. Place the rolls seam-side down in a greased baking dish. Let rise for another 30 minutes. After 30 minutes, bake at 375 for 15 minutes, then brush the tops with melted butter while the rolls are still hot. Recipe is also posted on my ReciMe! #easyrecipe #recipes #baking #dinnerrolls #thanksgivingrecipes

Easy homemade dinner rolls 😋🧈🍞 Ingredients: 1 cup warm milk (110 degrees F) 2 1/2 tsp active dry yeast 2 tbsp sugar 4 tbsp melted butter 1 egg 1 tsp salt 3 cups all purpose flour Instructions: Whisk together the warm milk, yeast, and sugar. Let sit for 10 minutes, until a layer of foam forms on top. Add the melted butter, egg, salt, and yeast mixture to the bowl of a stand mixer. Mix with the dough hook while gradually adding the flour. Knead with the dough hook for 5 minutes, then knead by hand for 2 to 3 minutes, until the dough is smooth. Transfer the dough to a greased bowl, cover, and let it rise in a warm spot for about 1 hour, or until doubled in size. Punch down the dough and divide it into 12 equal pieces. Flatten each piece slightly, pull the edges into the center, and shape it into a ball. Place the rolls seam-side down in a greased baking dish. Let rise for another 30 minutes. After 30 minutes, bake at 375 for 15 minutes, then brush the tops with melted butter while the rolls are still hot. Recipe is also posted on my ReciMe! #easyrecipe #recipes #baking #dinnerrolls #thanksgivingrecipes

Revi

608,400 Aufrufe • vor 6 Tagen

Replying to @Ally | slow living 🌿 Ingredients: ¼ cup milk warmed to 110℉ 1 ½ teaspoons yeast 2 teaspoons granulated sugar 2 cups + 1 Tablespoon all-purpose flour 200 grams (about ¾ cup) sourdough discard , at room temperature 1 egg lightly beaten 1 Tablespoon parsley 1 teaspoon kosher salt 1 teaspoon garlic powder 2 Tablespoons butter melted For the topping 7 Tablespoons butter softened 1 Tablespoon parsley 1 Tablespoon garlic powder ½ teaspoon kosher salt Directions: * Combine the warmed milk, yeast, and sugar in the bowl of a stand mixer fitted with a dough hook Add the flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder. With the mixer on low speed, slowly add 2 Tablespoons of melted butter. Increase speed to medium and mix until a shaggy dough forms. * Transfer the dough to a smooth work surface and knead until a smooth dough forms, about 3-4 minutes. The dough should be smooth and slightly tacky (but not sticky). If needed, add more flour or milk (1 Tablespoon / 10 grams at a time) to reach your desired consistency. * Transfer the dough to a large greased bowl and cover with plastic wrap. Let rise for 60-90 minutes, or until doubled in size. * While the dough rises, make the topping. In a small bowl, combine the softened butter, chopped herbs, garlic powder, and ½ teaspoon salt. Mix until combined. Set aside 1Tablespoon of this mixture to brush on the loaf when it comes out of the oven. Grease a 9x5-inch loaf pan and set aside**. * After the rise, turn the dough onto a smooth work surface and divide into 12 equal-sized pieces. I recommend using a kitchen scale to divide the dough evenly Flatten each piece with the palm of your hand into a rough circle about 4 inches in diameter, then spread with 1-2 teaspoons of the butter mixture. Fold the piece in half like a taco, then transfer to the prepared baking pan with the fold-side down on the bottom of the pan. Repeat with the remaining pieces of dough, using all but the 1 Tablespoon of the butter mixture you've kept for brushing on the loaf when it comes out of the oven. * Cover the pan with plastic wrap or a clean kitchen towel and let rise 30-45 minutes until the dough is puffed. The dough should not rise above the edges of the loaf pan. * Preheat the oven to 350℉ (175℃). * Bake for 30 minutes, then cover with aluminum foil and bake an additional 5 min. The final loaf will be golden brown, and if you use a kitchen thermometer, the internal temperature will reach about 200℉ (95℃). While the loaf is still warm, brush with the remaining butter mixture and sprinkle with flaky sea salt. Let the loaf cool in the pan for 10 minutes, then serve. Full recipe can be found on thisjess.com #sourdough #sourdoughbread #sourdoughstarter #garlicbread #sourdoughdiscard

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HayleyKenny

11,800 Aufrufe • vor 4 Monaten

This may be one of my favorite breads of all time. Did everyone else have this growing up? Here is how I make it! Brioche Monkey Bread Brioche Dough 3/4 cup whole milk, warm 1 packet instant yeast 1/4 cup sugar 1 whole egg 2 egg yolks 3 1/2 cups bread flour 1 stick salted butter, very soft Cinnamon Sugar 6 tbs butter, melted 1 cup sugar 2 tsp cinnamon Brown Sugar Sauce 1 stick butter 1 cup brown sugar 1 tsp cinnamon Add the warm milk, yeast, and sugar to the bowl of a stand mixer and mix to combine. Add the whole egg and egg yolks, followed by the bread flour. Knead with the dough hook until a dough begins to form. With the mixer running, gradually add the softened butter and continue kneading until the butter is fully incorporated and the dough is smooth and elastic. Cover and let rise for about 45 minutes. Preheat the oven to 350 and grease a bundt pan. Cut the dough into bite sized pieces. Add the melted butter to one bowl and mix the sugar and cinnamon together in another. Dip each piece of dough into the melted butter, then roll in the cinnamon sugar. For the sauce, add the butter, brown sugar, and cinnamon to a saucepan. Bring to a gentle simmer, stirring until smooth, then remove from the heat. Pour 1/3 of the sauce into the bottom of the greased pan. Add half of the coated dough pieces, followed by another 1/3 of the sauce. Add the remaining dough pieces and finish with the remaining sauce. Bake at 350 for about 40 minutes, or until the brioche is golden brown and cooked through. Let cool slightly before flipping onto a serving plate. Serve warm and pull apart to enjoy.

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Karissa Stevens

461,300 Aufrufe • vor 2 Monaten

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Utumalama

45,800 Aufrufe • vor 2 Jahren

Copycat longhorn bread. 1 ⅓ cup whole wheat flour 1 cup all-purpose flour 2 ½ tsp active dry yeast ½ tsp sugar 1 tsp salt 1 tbsp unsalted butter, softened ¾ cup warm buttermilk (or regular milk with a splash of lemon juice) ⅓ cup honey ¼ cup quick-cooking oats or mixed grains (e.g., ground flax seeds) Optional: 1 egg white mixed with 1 tbsp water for a glaze Instructions Activate Yeast: In a small bowl, combine the warm buttermilk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy. Combine Dry Ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, salt, and oats/mixed grains. Mix Dough: Add the butter, honey, and the yeast mixture to the dry ingredients. Mix until a dough starts to form. Knead: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 60-90 minutes, or until it has doubled in size. Shape Loaf: Punch the dough down to release the air. Shape it into a loaf and place it on a baking sheet lined with parchment paper. Some recipes suggest lightly dusting the pan with cornmeal. Second Rise: Cover the loaf and let it rise again for another 30 minutes. Bake: Preheat your oven to 375°F (190°C). Glaze and Score (Optional): Brush the top of the loaf with the egg wash mixture and make 3-4 decorative slits on the surface. Bake: Bake for 25-35 minutes. #bread #longhorn #creatorsearchinsights

Copycat longhorn bread. 1 ⅓ cup whole wheat flour 1 cup all-purpose flour 2 ½ tsp active dry yeast ½ tsp sugar 1 tsp salt 1 tbsp unsalted butter, softened ¾ cup warm buttermilk (or regular milk with a splash of lemon juice) ⅓ cup honey ¼ cup quick-cooking oats or mixed grains (e.g., ground flax seeds) Optional: 1 egg white mixed with 1 tbsp water for a glaze Instructions Activate Yeast: In a small bowl, combine the warm buttermilk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy. Combine Dry Ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, salt, and oats/mixed grains. Mix Dough: Add the butter, honey, and the yeast mixture to the dry ingredients. Mix until a dough starts to form. Knead: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic. First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 60-90 minutes, or until it has doubled in size. Shape Loaf: Punch the dough down to release the air. Shape it into a loaf and place it on a baking sheet lined with parchment paper. Some recipes suggest lightly dusting the pan with cornmeal. Second Rise: Cover the loaf and let it rise again for another 30 minutes. Bake: Preheat your oven to 375°F (190°C). Glaze and Score (Optional): Brush the top of the loaf with the egg wash mixture and make 3-4 decorative slits on the surface. Bake: Bake for 25-35 minutes. #bread #longhorn #creatorsearchinsights

Basic.Ivey

15,500 Aufrufe • vor 11 Monaten

Honey Sandwich Bread 🍞 7 ingredients, fresh and hot! Enjoy! Xoxo...Alex 😘 Good-good baby Ingredients 1 ½ cup warm whole milk (115°F) 1 tbsp Brown sugar 1( 2 ¼ tsp) packet instant yeast 1 ½ tsp. kosher salt 1 ½ tbsp. Honey 3 ½ cups All Purpose 2 tbsp. very soft butter Instructions Preheat your oven to 375°F at least 1 hour before baking. Add the flour, sugar, yeast and salt to a bowl then add in warm milk and honey. Mix until combined. Once a dough ball is formed, use your stand mixer or your hands to start kneading. Slowly add in the soft butter 1 tablespoon at a time. Continue to knead in the mixer or on the counter. (If you are kneading by hand, do 2 minutes on and 2 minutes off, to allow the gluten to form. Perform kneading this way, 3-4 times.) Add 1 to 2 tablespoons of flour if you need to reduce the stickiness. Your dough should be smooth and elastic before you lightly oil and cover with plastic wrap or lid to rest in a warm place for 1 hour. Your dough will double in size. Punch down the dough and turn it out onto a lightly floured surface. Roll it into a rectangle about 9 inches long and 4 inches wide. Starting from the 4-inch side, tightly roll the dough into a log. Grease a loaf pan with softened butter and place the dough inside. Cover with a damp clean cotton towel and let rise for 20-30 minutes, until doubled again. Bake uncovered for 35 minutes, or until the loaf is golden brown. Let the bread cool for 5 minutes before turning it out onto a wire rack to cool completely. Add butter! Slice, store, and enjoy! #recipe #bread #howto

Honey Sandwich Bread 🍞 7 ingredients, fresh and hot! Enjoy! Xoxo...Alex 😘 Good-good baby Ingredients 1 ½ cup warm whole milk (115°F) 1 tbsp Brown sugar 1( 2 ¼ tsp) packet instant yeast 1 ½ tsp. kosher salt 1 ½ tbsp. Honey 3 ½ cups All Purpose 2 tbsp. very soft butter Instructions Preheat your oven to 375°F at least 1 hour before baking. Add the flour, sugar, yeast and salt to a bowl then add in warm milk and honey. Mix until combined. Once a dough ball is formed, use your stand mixer or your hands to start kneading. Slowly add in the soft butter 1 tablespoon at a time. Continue to knead in the mixer or on the counter. (If you are kneading by hand, do 2 minutes on and 2 minutes off, to allow the gluten to form. Perform kneading this way, 3-4 times.) Add 1 to 2 tablespoons of flour if you need to reduce the stickiness. Your dough should be smooth and elastic before you lightly oil and cover with plastic wrap or lid to rest in a warm place for 1 hour. Your dough will double in size. Punch down the dough and turn it out onto a lightly floured surface. Roll it into a rectangle about 9 inches long and 4 inches wide. Starting from the 4-inch side, tightly roll the dough into a log. Grease a loaf pan with softened butter and place the dough inside. Cover with a damp clean cotton towel and let rise for 20-30 minutes, until doubled again. Bake uncovered for 35 minutes, or until the loaf is golden brown. Let the bread cool for 5 minutes before turning it out onto a wire rack to cool completely. Add butter! Slice, store, and enjoy! #recipe #bread #howto

The Butta Babe

351,800 Aufrufe • vor 6 Monaten

nutella brioche🍫🍞 Ingredients: 100ml warm milk 30g granulated sugar 3g instant dry yeast 1 large egg 250g all purpose flour + few extra tbsp if it’s a bit sticky 1/2 tsp salt 50g unsalted butter,softened Nutella for filling Instructions: 1. In a bowl, combine the milk, sugar, and yeast. Stir until the yeast dissolves, then add the egg and mix well. 2. Add the flour and salt, then mix until a shaggy dough forms. 3. Gradually knead in the softened butter until the dough becomes smooth and elastic (about 8–10 minutes by hand or 5–6 minutes using a stand mixer). 4. Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour, or until doubled in size. 5. Once risen, punch down the dough and divide it into 8 equal portions (about 58 g each) and shape each into a ball. 6. Roll out each ball into a rectangle. Spoon 1–2 tablespoons of Nutella onto the upper part of the dough, then fold it over to cover the filling. 7. Using a knife, cut the bottom half of the dough into thin strips, then wrap toward the top to form a braided effect. 8. Arrange the rolls on a lined baking pan, cover, and let them rise again for 30–45 minutes, or until puffy. 9. Brush the tops with egg wash, then bake in a preheated oven at 180°C (350°F) for 18–20 minutes, or until golden. 10. Once baked, brush the rolls with melted butter. Enjoy warm! #baking #nutella #brioche #bread #nutellabrioche ib:archersfood

nutella brioche🍫🍞 Ingredients: 100ml warm milk 30g granulated sugar 3g instant dry yeast 1 large egg 250g all purpose flour + few extra tbsp if it’s a bit sticky 1/2 tsp salt 50g unsalted butter,softened Nutella for filling Instructions: 1. In a bowl, combine the milk, sugar, and yeast. Stir until the yeast dissolves, then add the egg and mix well. 2. Add the flour and salt, then mix until a shaggy dough forms. 3. Gradually knead in the softened butter until the dough becomes smooth and elastic (about 8–10 minutes by hand or 5–6 minutes using a stand mixer). 4. Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour, or until doubled in size. 5. Once risen, punch down the dough and divide it into 8 equal portions (about 58 g each) and shape each into a ball. 6. Roll out each ball into a rectangle. Spoon 1–2 tablespoons of Nutella onto the upper part of the dough, then fold it over to cover the filling. 7. Using a knife, cut the bottom half of the dough into thin strips, then wrap toward the top to form a braided effect. 8. Arrange the rolls on a lined baking pan, cover, and let them rise again for 30–45 minutes, or until puffy. 9. Brush the tops with egg wash, then bake in a preheated oven at 180°C (350°F) for 18–20 minutes, or until golden. 10. Once baked, brush the rolls with melted butter. Enjoy warm! #baking #nutella #brioche #bread #nutellabrioche ib:archersfood

bakedbyyu

38,200,000 Aufrufe • vor 1 Jahr

No-Knead Artisan Bread 🥖 Baking & bread making Ingredients 3 cups all-purpose flour 1 tsp salt 1 tsp active dry yeast 1 1/2 cups warm water Instructions • In a large bowl, whisk together the all-purpose flour, salt, and active dry yeast until well combined. • Add the warm water and mix with a wooden spoon or baking spatula until a sticky dough forms. • Cover the bowl with a clean towel and let the dough sit at room temperature for 6 hours. • Dust your countertop with flour. Transfer the dough to the counter and fold it gently until it forms a cohesive ball. • Place the dough on a sheet of baking paper. Shape or cut the dough as desired and transfer it to a Dutch oven. Cover with the lid. • Preheat your oven to 450°F (230°C). Bake the bread in the Dutch oven with the lid on for 30 minutes. Then, remove the lid and bake for an additional 12-15 minutes to develop a golden crust. • Remove the bread from the oven and let it cool for 30 minutes before slicing and serving. Enjoy your fresh homemade bread! ⸻ ##NoKneadBread##ArtisanBread##BakingTok##ViralRecipes##creatorsearchinsights

No-Knead Artisan Bread 🥖 Baking & bread making Ingredients 3 cups all-purpose flour 1 tsp salt 1 tsp active dry yeast 1 1/2 cups warm water Instructions • In a large bowl, whisk together the all-purpose flour, salt, and active dry yeast until well combined. • Add the warm water and mix with a wooden spoon or baking spatula until a sticky dough forms. • Cover the bowl with a clean towel and let the dough sit at room temperature for 6 hours. • Dust your countertop with flour. Transfer the dough to the counter and fold it gently until it forms a cohesive ball. • Place the dough on a sheet of baking paper. Shape or cut the dough as desired and transfer it to a Dutch oven. Cover with the lid. • Preheat your oven to 450°F (230°C). Bake the bread in the Dutch oven with the lid on for 30 minutes. Then, remove the lid and bake for an additional 12-15 minutes to develop a golden crust. • Remove the bread from the oven and let it cool for 30 minutes before slicing and serving. Enjoy your fresh homemade bread! ⸻ ##NoKneadBread##ArtisanBread##BakingTok##ViralRecipes##creatorsearchinsights

Lalada

1,100,000 Aufrufe • vor 1 Jahr

Homemade Sandwich Bread Ingredients 6 cups all-purpose flour, divided 2 1/4 teaspoons active dry yeast 2 tablespoons sugar, plus a pinch for blooming the yeast 2 teaspoons salt 1 tablespoon vegetable shortening (or substitute butter) 2 cups milk 1/4 cup water Instructions Heat the milk in a saucepan or microwave until scalding. While the milk is hot, add the salt, sugar, and shortening. Stir until the shortening melts and everything is well combined. Set aside to cool until below 110°F. While the milk mixture cools, bloom the yeast. In a separate small container, combine the yeast, water heated to 105–110°F, and a pinch of sugar. Mix well and let sit for 5–10 minutes, until foamy and risen. This indicates the yeast is active. In a large mixing bowl, add 5 cups of flour, reserving the remaining cup. Pour in the cooled milk mixture, followed by the yeast mixture. Mix with a sturdy spoon until a dough begins to form. Transfer the dough to a lightly floured countertop. Gradually incorporate the remaining flour as needed, then knead the dough for 8–10 minutes, until the dough is smooth. Place the dough in a lightly greased bowl, cover, and let rise at room temperature for 1 1/2–2 hours, or until doubled in size. Punch down the dough and divide it into two equal portions. Roll each portion into a rectangle, then roll it up like a cinnamon roll, pinching the seam closed. Place each loaf seam-side down into a heavily greased loaf pan. Cover the pans and let the dough rise for another hour, or until the tops of the loaves peek just above the rims of the pans. Towards the end of the rise, preheat the oven to 400°F. Bake for 15 minutes, then tent the tops of the loaves with aluminum foil to prevent excessive browning. Bake for another 15 minutes, or until the internal temperature of the bread reaches at least 190°F. Remove the loaves from the pans and allow them to cool on a wire rack before slicing. #baking #baketok #bakingrecipe #bakingtutorial

Homemade Sandwich Bread Ingredients 6 cups all-purpose flour, divided 2 1/4 teaspoons active dry yeast 2 tablespoons sugar, plus a pinch for blooming the yeast 2 teaspoons salt 1 tablespoon vegetable shortening (or substitute butter) 2 cups milk 1/4 cup water Instructions Heat the milk in a saucepan or microwave until scalding. While the milk is hot, add the salt, sugar, and shortening. Stir until the shortening melts and everything is well combined. Set aside to cool until below 110°F. While the milk mixture cools, bloom the yeast. In a separate small container, combine the yeast, water heated to 105–110°F, and a pinch of sugar. Mix well and let sit for 5–10 minutes, until foamy and risen. This indicates the yeast is active. In a large mixing bowl, add 5 cups of flour, reserving the remaining cup. Pour in the cooled milk mixture, followed by the yeast mixture. Mix with a sturdy spoon until a dough begins to form. Transfer the dough to a lightly floured countertop. Gradually incorporate the remaining flour as needed, then knead the dough for 8–10 minutes, until the dough is smooth. Place the dough in a lightly greased bowl, cover, and let rise at room temperature for 1 1/2–2 hours, or until doubled in size. Punch down the dough and divide it into two equal portions. Roll each portion into a rectangle, then roll it up like a cinnamon roll, pinching the seam closed. Place each loaf seam-side down into a heavily greased loaf pan. Cover the pans and let the dough rise for another hour, or until the tops of the loaves peek just above the rims of the pans. Towards the end of the rise, preheat the oven to 400°F. Bake for 15 minutes, then tent the tops of the loaves with aluminum foil to prevent excessive browning. Bake for another 15 minutes, or until the internal temperature of the bread reaches at least 190°F. Remove the loaves from the pans and allow them to cool on a wire rack before slicing. #baking #baketok #bakingrecipe #bakingtutorial

Hannah Briggs

202,300 Aufrufe • vor 29 Tagen

My Sunday bread 🍞 Ingredients • 1½ cups warm water • ½ tablespoon active dry yeast • 2 tablespoons sugar • 3½ cups all-purpose flour • 1 teaspoon salt • 2 tablespoons vegetable oil • Extra oil for greasing Instructions 1. In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it rest for about 10 minutes, until the mixture becomes foamy and activated. 2. Add the flour and salt to the bowl. Mix briefly, just until everything comes together. 3. Pour in the vegetable oil and continue mixing (or kneading) for about 5–7 minutes, until the dough is soft and smooth. 4. Lightly coat the bowl with oil, place the dough inside, and turn it once so it’s lightly covered in oil. Cover and let it rise for about 1 hour, or until it has doubled in size. 5. Once risen, transfer the dough to a clean surface and gently press it into a large rectangle. Roll it up tightly into a log. Flatten it back into a rectangle and roll it up again — this extra step helps create a softer, more even texture. 6. Place the dough seam-side down into a greased 9 × 5 loaf pan. Cover loosely and let it rise again for 45 minutes to 1 hour, until doubled. 7. Preheat your oven to 425°F (220°C). When the dough is ready, place the pan in the oven. Quickly toss a couple of ice cubes onto the bottom of the oven and close the door right away to create steam (this helps form a crisp crust). 8. Bake for 25-30 minutes, or until the top is golden brown (I like to check at 20) 9. Remove from the oven and allow the bread to cool completely before slicing. #breadrecipe #homemadebread #bakingrecipe #breadmaking #lifeoflaura06

My Sunday bread 🍞 Ingredients • 1½ cups warm water • ½ tablespoon active dry yeast • 2 tablespoons sugar • 3½ cups all-purpose flour • 1 teaspoon salt • 2 tablespoons vegetable oil • Extra oil for greasing Instructions 1. In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it rest for about 10 minutes, until the mixture becomes foamy and activated. 2. Add the flour and salt to the bowl. Mix briefly, just until everything comes together. 3. Pour in the vegetable oil and continue mixing (or kneading) for about 5–7 minutes, until the dough is soft and smooth. 4. Lightly coat the bowl with oil, place the dough inside, and turn it once so it’s lightly covered in oil. Cover and let it rise for about 1 hour, or until it has doubled in size. 5. Once risen, transfer the dough to a clean surface and gently press it into a large rectangle. Roll it up tightly into a log. Flatten it back into a rectangle and roll it up again — this extra step helps create a softer, more even texture. 6. Place the dough seam-side down into a greased 9 × 5 loaf pan. Cover loosely and let it rise again for 45 minutes to 1 hour, until doubled. 7. Preheat your oven to 425°F (220°C). When the dough is ready, place the pan in the oven. Quickly toss a couple of ice cubes onto the bottom of the oven and close the door right away to create steam (this helps form a crisp crust). 8. Bake for 25-30 minutes, or until the top is golden brown (I like to check at 20) 9. Remove from the oven and allow the bread to cool completely before slicing. #breadrecipe #homemadebread #bakingrecipe #breadmaking #lifeoflaura06

Laura^ྀི♡^ྀི

13,100 Aufrufe • vor 12 Tagen

Strawberry Pull-Apart Bread 🍓 Dough * 1 tsp yeast * 1 tbsp sugar * 270g milk (about 1 cup + 2 tbsp) * 390g flour (about 3¼ cups) * 1 tsp salt * 45g softened butter (about 3 tbsp) Strawberry Filling * 250g strawberries, diced (about 1½ cups) * 2 tbsp sugar * 1 tbsp lemon juice Instructions 1. In a bowl, combine the yeast, sugar, and milk. Add the flour and mix with a spoon until a shaggy dough forms. Add the softened butter and salt, then stretch and fold the dough several times until the butter is fully incorporated. 2. Cover and let the dough rise for 1½ hours, or until doubled in size. Meanwhile, combine the strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the mixture thickens, then let it cool. 3. Transfer the dough to a lightly floured surface and roll it into a rectangle. Spread the strawberry filling evenly over the dough, then sprinkle 1 tbsp cornstarch over the filling to help absorb excess moisture during baking. 4. Cut the dough into squares, stack the squares on top of each other, and place them upright in a loaf pan. Cover and let rise for 15 minutes. 5. Bake at 360°F (182°C) for 30 minutes, or until golden brown. Once baked, cover the loaf with a clean kitchen towel and let it cool completely, then finish with your favorite glaze. #bread#bread#breadtokking #homemadebread #strawberrycake

Strawberry Pull-Apart Bread 🍓 Dough * 1 tsp yeast * 1 tbsp sugar * 270g milk (about 1 cup + 2 tbsp) * 390g flour (about 3¼ cups) * 1 tsp salt * 45g softened butter (about 3 tbsp) Strawberry Filling * 250g strawberries, diced (about 1½ cups) * 2 tbsp sugar * 1 tbsp lemon juice Instructions 1. In a bowl, combine the yeast, sugar, and milk. Add the flour and mix with a spoon until a shaggy dough forms. Add the softened butter and salt, then stretch and fold the dough several times until the butter is fully incorporated. 2. Cover and let the dough rise for 1½ hours, or until doubled in size. Meanwhile, combine the strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the mixture thickens, then let it cool. 3. Transfer the dough to a lightly floured surface and roll it into a rectangle. Spread the strawberry filling evenly over the dough, then sprinkle 1 tbsp cornstarch over the filling to help absorb excess moisture during baking. 4. Cut the dough into squares, stack the squares on top of each other, and place them upright in a loaf pan. Cover and let rise for 15 minutes. 5. Bake at 360°F (182°C) for 30 minutes, or until golden brown. Once baked, cover the loaf with a clean kitchen towel and let it cool completely, then finish with your favorite glaze. #bread#bread#breadtokking #homemadebread #strawberrycake

Cookwithhali

327,300 Aufrufe • vor 3 Monaten

Cheese Stuffed Garlic Naan 🧄🧀 Ingredients For the dough: * 3½ cups all-purpose flour * 1½ cups warm water * 1 teaspoon active dry yeast * 1 teaspoon salt * 1 tablespoon extra virgin olive oil * 1 cup shredded mozzarella cheese For the garlic butter: * ½ cup melted butter * 4 garlic cloves, minced or crushed * ¼ cup chopped parsley or cilantro Instructions 1. Activate the yeast In a large bowl, combine the warm water and yeast. Let it sit for about 5 minutes, or until it becomes foamy. 2. Make the dough Add the flour and salt to the yeast mixture. Mix until a dough begins to form, then knead by hand or with a stand mixer for about 5 minutes until the dough is soft and smooth. 3. Add the oil Rub your hands with olive oil and knead the dough a few more times until fully incorporated. 4. First rise Cover the bowl with a clean towel and place it in a warm spot for 1 hour, or until the dough has doubled in size. 5. Stuff and shape the naan Divide the dough into equal-sized balls. Flatten each ball into a small circle, place some shredded mozzarella cheese in the center, then pinch the edges together to seal and form a ball again. Cover and let them rest for another 30 minutes. 6. Cook the naan Heat a grill pan or nonstick skillet over medium heat and lightly oil the surface. Gently flatten each dough ball with your hands or a rolling pin. Cook for 1–2 minutes per side, or until golden brown spots appear and the naan is cooked through. 7. Make the garlic butter In a small bowl, combine the melted butter, garlic, and chopped parsley or cilantro. 8. Finish and serve Brush the hot naan generously with the garlic butter and serve immediately while the cheese is warm and melty. #fyp #fypシ #viral #bread #recipe

Cheese Stuffed Garlic Naan 🧄🧀 Ingredients For the dough: * 3½ cups all-purpose flour * 1½ cups warm water * 1 teaspoon active dry yeast * 1 teaspoon salt * 1 tablespoon extra virgin olive oil * 1 cup shredded mozzarella cheese For the garlic butter: * ½ cup melted butter * 4 garlic cloves, minced or crushed * ¼ cup chopped parsley or cilantro Instructions 1. Activate the yeast In a large bowl, combine the warm water and yeast. Let it sit for about 5 minutes, or until it becomes foamy. 2. Make the dough Add the flour and salt to the yeast mixture. Mix until a dough begins to form, then knead by hand or with a stand mixer for about 5 minutes until the dough is soft and smooth. 3. Add the oil Rub your hands with olive oil and knead the dough a few more times until fully incorporated. 4. First rise Cover the bowl with a clean towel and place it in a warm spot for 1 hour, or until the dough has doubled in size. 5. Stuff and shape the naan Divide the dough into equal-sized balls. Flatten each ball into a small circle, place some shredded mozzarella cheese in the center, then pinch the edges together to seal and form a ball again. Cover and let them rest for another 30 minutes. 6. Cook the naan Heat a grill pan or nonstick skillet over medium heat and lightly oil the surface. Gently flatten each dough ball with your hands or a rolling pin. Cook for 1–2 minutes per side, or until golden brown spots appear and the naan is cooked through. 7. Make the garlic butter In a small bowl, combine the melted butter, garlic, and chopped parsley or cilantro. 8. Finish and serve Brush the hot naan generously with the garlic butter and serve immediately while the cheese is warm and melty. #fyp #fypシ #viral #bread #recipe

Connie Homayed Kazan

3,100,000 Aufrufe • vor 4 Monaten

Let me show you how I make sandwich bread 🍞🥪 This is an extremely popular recipe on my website that I published in 2019; it's a great starting point for beginners. Recipe is below and the full printable version is on my website sallysbakingaddiction.com, linked in my bio ✨ -1 cup (240ml) water, warmed to about 110°F (43°C) -1/4 cup (60ml) whole milk, warmed to about 110°F (43°C) -2 and 1/4 teaspoons (7g) instant or active-dry yeast -2 Tablespoons (25g) granulated sugar -4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temp -1 and 1/2 teaspoons table salt -3 and 1/3 cups (about 420–430g) all-purpose flour or bread flour (spooned & leveled), plus more as needed (NOTE: All-purpose flour is convenient for most, but bread flour produces a chewier loaf of bread and I highly recommend it.) 1. Whisk the warm water, warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes, or until foamy on top. 2. Add the butter, salt, and 1 cup (125-130g) flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add the remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or silicone spatula. It will take a bit of arm muscle!* 3. Keep the dough in the mixer and beat for an additional 5–8 full minutes, or knead by hand on a lightly floured surface for 5–8 full minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a "windowpane test" to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it's thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading. 4. Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides. Cover and allow the dough to rise for 1-2 hours or until double in size. 5. Grease a 9x5-inch loaf pan. 6. When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8x15 inches. It does not have to be perfect—in fact, it will probably be rounded on the edges. Roll it up into an 8 inch log and place in the loaf pan. 7. Cover shaped loaf. Allow to rise until it's about 1 inch above the top of the loaf pan, about 1 hour. 8. Adjust oven rack to a lower position and preheat oven to 350°F (177°C). 9. Bake for 32-36 minutes or until golden brown on top. If you notice the top browning too quickly, loosely tent the pan with aluminum foil. (I usually add aluminum foil over the loaf around the 20 minute mark.) To test for doneness, if you gently tap on the loaf, it should sound hollow. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195–200°F (90–93°C). 10. Cool for a few minutes in the pan on a cooling rack before removing the bread from the pan and slicing. Feel free to let it cool completely before slicing, too. 11. Cover leftover bread tightly and store at room temperature for 6 days or in the refrigerator for up to 10 days. See full recipe on my website for overnight, make-ahead, and freezing instructions.

Let me show you how I make sandwich bread 🍞🥪 This is an extremely popular recipe on my website that I published in 2019; it's a great starting point for beginners. Recipe is below and the full printable version is on my website sallysbakingaddiction.com, linked in my bio ✨ -1 cup (240ml) water, warmed to about 110°F (43°C) -1/4 cup (60ml) whole milk, warmed to about 110°F (43°C) -2 and 1/4 teaspoons (7g) instant or active-dry yeast -2 Tablespoons (25g) granulated sugar -4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temp -1 and 1/2 teaspoons table salt -3 and 1/3 cups (about 420–430g) all-purpose flour or bread flour (spooned & leveled), plus more as needed (NOTE: All-purpose flour is convenient for most, but bread flour produces a chewier loaf of bread and I highly recommend it.) 1. Whisk the warm water, warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes, or until foamy on top. 2. Add the butter, salt, and 1 cup (125-130g) flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add the remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If you do not own a mixer, you can mix this dough with a large wooden spoon or silicone spatula. It will take a bit of arm muscle! 3. Keep the dough in the mixer and beat for an additional 5–8 full minutes, or knead by hand on a lightly floured surface for 5–8 full minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a "windowpane test" to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it's thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading. 4. Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides. Cover and allow the dough to rise for 1-2 hours or until double in size. 5. Grease a 9x5-inch loaf pan. 6. When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8x15 inches. It does not have to be perfect—in fact, it will probably be rounded on the edges. Roll it up into an 8 inch log and place in the loaf pan. 7. Cover shaped loaf. Allow to rise until it's about 1 inch above the top of the loaf pan, about 1 hour. 8. Adjust oven rack to a lower position and preheat oven to 350°F (177°C). 9. Bake for 32-36 minutes or until golden brown on top. If you notice the top browning too quickly, loosely tent the pan with aluminum foil. (I usually add aluminum foil over the loaf around the 20 minute mark.) To test for doneness, if you gently tap on the loaf, it should sound hollow. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195–200°F (90–93°C). 10. Cool for a few minutes in the pan on a cooling rack before removing the bread from the pan and slicing. Feel free to let it cool completely before slicing, too. 11. Cover leftover bread tightly and store at room temperature for 6 days or in the refrigerator for up to 10 days. See full recipe on my website for overnight, make-ahead, and freezing instructions.

Sally’s Baking

4,200,000 Aufrufe • vor 1 Jahr

Milk Bread Cinnamon Rolls Tangzhong Ingredients 2 tbsp bread flour ¼ cup whole milk Instructions - In a small saucepan, whisk together the bread flour and milk. - Cook over medium heat, whisking constantly, until it thickens into a smooth paste (about 2–3 minutes). - Transfer to a bowl and let cool completely. Wet Ingredients ⅓ cup whole milk, warmed 3 tbsp unsalted butter 1⅛ tsp instant yeast 1 egg + 1 egg yolk 1 tbsp vanilla extract (or vanilla bean paste) Warm the milk until it’s just warm to the touch. Add the butter and stir until melted. Add in the instant yeast, then add the egg, and vanilla extract. Whisk until everything is well combined. Dry Ingredients 2 cups bread flour 3 tbsp granulated sugar 1 tsp salt tangzhong - In the bowl of a stand mixer, add together the bread flour, sugar, and salt. - Pour the wet ingredients into the dry ingredients and mix using the dough hook attachment on low speed - Continue kneading for 10 minutes, or until the dough is smooth, soft, and elastic. - Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size. Cinnamon Filling 3 tbsp softened unsalted butter 6 tbsp packed brown sugar 2 tbsp granulated sugar 1 tbsp ground cinnamon ½ tsp vanilla extract Pinch of salt Assemble - Turn the dough out onto a lightly floured surface and roll it into a 9 x 12-inch rectangle. - Spread the cinnamon filling evenly over the dough, leaving a small border around the edges. - Starting from the long side, tightly roll the dough into a log. - Slice into 6 equal rolls using unflavored dental floss or a sharp knife. - Arrange the rolls in a greased baking dish. - Cover with a lightly damp towel and let rise for 45–60 minutes, or until the rolls are noticeably puffy. - Pour ½ cup warm heavy cream evenly over the proofed cinnamon rolls. Bake at: 325°F Convection for 18–22 minutes or 350°F Conventional for 20–24 minutes Bake until the tops are lightly golden. Vanilla Glaze 1 cup powdered sugar 2-3 tbsp heavy cream (or whole milk) 1 tsp vanilla extract Pinch of salt #cinnamonroll #dessert #BakeWithMe #EasyRecipe #baking

Milk Bread Cinnamon Rolls Tangzhong Ingredients 2 tbsp bread flour ¼ cup whole milk Instructions - In a small saucepan, whisk together the bread flour and milk. - Cook over medium heat, whisking constantly, until it thickens into a smooth paste (about 2–3 minutes). - Transfer to a bowl and let cool completely. Wet Ingredients ⅓ cup whole milk, warmed 3 tbsp unsalted butter 1⅛ tsp instant yeast 1 egg + 1 egg yolk 1 tbsp vanilla extract (or vanilla bean paste) Warm the milk until it’s just warm to the touch. Add the butter and stir until melted. Add in the instant yeast, then add the egg, and vanilla extract. Whisk until everything is well combined. Dry Ingredients 2 cups bread flour 3 tbsp granulated sugar 1 tsp salt tangzhong - In the bowl of a stand mixer, add together the bread flour, sugar, and salt. - Pour the wet ingredients into the dry ingredients and mix using the dough hook attachment on low speed - Continue kneading for 10 minutes, or until the dough is smooth, soft, and elastic. - Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size. Cinnamon Filling 3 tbsp softened unsalted butter 6 tbsp packed brown sugar 2 tbsp granulated sugar 1 tbsp ground cinnamon ½ tsp vanilla extract Pinch of salt Assemble - Turn the dough out onto a lightly floured surface and roll it into a 9 x 12-inch rectangle. - Spread the cinnamon filling evenly over the dough, leaving a small border around the edges. - Starting from the long side, tightly roll the dough into a log. - Slice into 6 equal rolls using unflavored dental floss or a sharp knife. - Arrange the rolls in a greased baking dish. - Cover with a lightly damp towel and let rise for 45–60 minutes, or until the rolls are noticeably puffy. - Pour ½ cup warm heavy cream evenly over the proofed cinnamon rolls. Bake at: 325°F Convection for 18–22 minutes or 350°F Conventional for 20–24 minutes Bake until the tops are lightly golden. Vanilla Glaze 1 cup powdered sugar 2-3 tbsp heavy cream (or whole milk) 1 tsp vanilla extract Pinch of salt #cinnamonroll #dessert #BakeWithMe #EasyRecipe #baking

platedbysimoni

778,500 Aufrufe • vor 3 Monaten

This monkey bread is all about ease and flexibility. I made the dough fresh for this video using half of my dinner roll recipe (the other half became rolls), but you can absolutely use frozen dinner roll dough or two cans of biscuit dough if that’s what you have. The best part? You can prep it the night before, cover it, refrigerate it, and bake it fresh the next morning. A little prep work turns into a warm, buttery, pull-apart breakfast with almost no effort. 🧈 Monkey Bread Ingredients • 30 oz dough (homemade dinner roll dough below, frozen roll dough, or 2 cans biscuit dough) • 1 cup granulated sugar • 2 teaspoons cinnamon • 1 cup butter • ½ cup brown sugar 👩‍🍳 Monkey Bread Instructions 1. Grease a 12-cup Bundt pan. 2. Cut dough into bite-sized pieces. 3. Toss dough in sugar and cinnamon until fully coated. 4. Place coated dough evenly in the Bundt pan. 5. In a saucepan, melt butter and brown sugar with ½ cup of the leftover cinnamon-sugar mixture, stirring until smooth (do not boil). 6. Pour caramel mixture evenly over the dough. Make-Ahead Option • Cover tightly and refrigerate overnight. • When ready to bake, preheat oven to 350°F. • Bake 40–45 minutes, until golden and bubbly. Same-Day Bake • Bake immediately at 350°F for about 30 minutes. 7. Rest 5 minutes, invert onto a plate, and serve warm. 🍞 Homemade Dinner Roll Dough (Use Half for Monkey Bread, Half for Rolls) Ingredients • 2½ cups warm water • 2 tablespoons active dry yeast • ½ cup (1 stick) salted butter, melted • 2 teaspoons salt • ½ cup sugar • 1 egg • 7 cups all-purpose flour Instructions 1. In a large mixing bowl, combine warm water and yeast. Let sit 3–5 minutes until foamy. 2. Add melted butter, salt, sugar, egg, and flour. 3. Mix until combined, then knead for 10 minutes, until smooth and elastic. 4. Transfer dough to a greased bowl, turning once to coat. Cover and let rise 40 minutes, or until doubled. 5. Punch down dough and divide as desired. For Rolls: • Shape into about 35 rolls, place on a greased baking sheet, cover, and rise 30 minutes. • Bake at 350°F for 22–25 minutes, until golden. For Monkey Bread: • Use half the dough, cut into pieces, and follow the Monkey Bread instructions above. #MakeAheadBreakfast #MonkeyBread #DinnerRollDough #EasyBaking #deliciouslyBold

This monkey bread is all about ease and flexibility. I made the dough fresh for this video using half of my dinner roll recipe (the other half became rolls), but you can absolutely use frozen dinner roll dough or two cans of biscuit dough if that’s what you have. The best part? You can prep it the night before, cover it, refrigerate it, and bake it fresh the next morning. A little prep work turns into a warm, buttery, pull-apart breakfast with almost no effort. 🧈 Monkey Bread Ingredients • 30 oz dough (homemade dinner roll dough below, frozen roll dough, or 2 cans biscuit dough) • 1 cup granulated sugar • 2 teaspoons cinnamon • 1 cup butter • ½ cup brown sugar 👩‍🍳 Monkey Bread Instructions 1. Grease a 12-cup Bundt pan. 2. Cut dough into bite-sized pieces. 3. Toss dough in sugar and cinnamon until fully coated. 4. Place coated dough evenly in the Bundt pan. 5. In a saucepan, melt butter and brown sugar with ½ cup of the leftover cinnamon-sugar mixture, stirring until smooth (do not boil). 6. Pour caramel mixture evenly over the dough. Make-Ahead Option • Cover tightly and refrigerate overnight. • When ready to bake, preheat oven to 350°F. • Bake 40–45 minutes, until golden and bubbly. Same-Day Bake • Bake immediately at 350°F for about 30 minutes. 7. Rest 5 minutes, invert onto a plate, and serve warm. 🍞 Homemade Dinner Roll Dough (Use Half for Monkey Bread, Half for Rolls) Ingredients • 2½ cups warm water • 2 tablespoons active dry yeast • ½ cup (1 stick) salted butter, melted • 2 teaspoons salt • ½ cup sugar • 1 egg • 7 cups all-purpose flour Instructions 1. In a large mixing bowl, combine warm water and yeast. Let sit 3–5 minutes until foamy. 2. Add melted butter, salt, sugar, egg, and flour. 3. Mix until combined, then knead for 10 minutes, until smooth and elastic. 4. Transfer dough to a greased bowl, turning once to coat. Cover and let rise 40 minutes, or until doubled. 5. Punch down dough and divide as desired. For Rolls: • Shape into about 35 rolls, place on a greased baking sheet, cover, and rise 30 minutes. • Bake at 350°F for 22–25 minutes, until golden. For Monkey Bread: • Use half the dough, cut into pieces, and follow the Monkey Bread instructions above. #MakeAheadBreakfast #MonkeyBread #DinnerRollDough #EasyBaking #deliciouslyBold

DeliciouslyBold

13,100 Aufrufe • vor 10 Monaten

Cinnamon Rolls Ingredients Dough: • 4 ½ cups all-purpose flour • 1 cup warm milk • ½ cup sugar • 1 tablespoon yeast • 1 teaspoon salt • 2 eggs • ⅓ cup melted butter • ½ cup heavy whipping cream (for pouring on top before baking) Filling: • 1 cup brown sugar • ½ cup butter, room temperature • 2 tablespoons cinnamon Cream Cheese Frosting: • 2 (8 oz) packages cream cheese, room temperature • 1 stick (½ cup) butter, room temperature • 2 cups powdered sugar • 1 teaspoon vanilla extract ⸻ Instructions 1. Activate the yeast: In a large bowl, add warm milk and yeast. Let it sit for about 10 minutes until foamy. 2. Make the dough: Add sugar, salt, eggs, and melted butter. Mix together, then gradually add flour. Mix for 1 minute, let rest for 5 minutes, then knead (or mix with a dough hook) for 7–8 minutes until the dough is soft and smooth. If dough feels too sticky, add flour ¼ cup at a time until it feels like soft playdough. 3. First rise: Lightly oil your hands and knead the dough once or twice more. Cover the bowl with a warm towel and let rise in a warm spot for about 1 hour, or until doubled in size. 4. Prepare the filling: In a small bowl, combine brown sugar, room-temperature butter, and cinnamon until smooth. 5. Assemble rolls: Dust your counter with a little flour, place the dough on it, and roll it out into a large rectangle. Spread the cinnamon mixture evenly over the dough. Roll the dough up tightly into a log, then cut into 1½–2 inch thick rolls using a knife or string. 6. Second rise: Place rolls in a greased baking dish. Cover and let rise again for 30 minutes. 7. Add cream and bake: Pour ½ cup warm heavy whipping cream evenly over the rolls. Preheat oven to 375°F (190°C) and bake for 23–25 minutes, or until golden brown. 8. Make frosting: Beat cream cheese and butter together until smooth. Add vanilla and powdered sugar and beat until creamy. 9. Frost and serve: Spread the frosting on warm rolls — or, if you’re like me, eat one hot and gooey right out of the oven.#fyp #fypシ #recipe #cinnamonroll #bread

Cinnamon Rolls Ingredients Dough: • 4 ½ cups all-purpose flour • 1 cup warm milk • ½ cup sugar • 1 tablespoon yeast • 1 teaspoon salt • 2 eggs • ⅓ cup melted butter • ½ cup heavy whipping cream (for pouring on top before baking) Filling: • 1 cup brown sugar • ½ cup butter, room temperature • 2 tablespoons cinnamon Cream Cheese Frosting: • 2 (8 oz) packages cream cheese, room temperature • 1 stick (½ cup) butter, room temperature • 2 cups powdered sugar • 1 teaspoon vanilla extract ⸻ Instructions 1. Activate the yeast: In a large bowl, add warm milk and yeast. Let it sit for about 10 minutes until foamy. 2. Make the dough: Add sugar, salt, eggs, and melted butter. Mix together, then gradually add flour. Mix for 1 minute, let rest for 5 minutes, then knead (or mix with a dough hook) for 7–8 minutes until the dough is soft and smooth. If dough feels too sticky, add flour ¼ cup at a time until it feels like soft playdough. 3. First rise: Lightly oil your hands and knead the dough once or twice more. Cover the bowl with a warm towel and let rise in a warm spot for about 1 hour, or until doubled in size. 4. Prepare the filling: In a small bowl, combine brown sugar, room-temperature butter, and cinnamon until smooth. 5. Assemble rolls: Dust your counter with a little flour, place the dough on it, and roll it out into a large rectangle. Spread the cinnamon mixture evenly over the dough. Roll the dough up tightly into a log, then cut into 1½–2 inch thick rolls using a knife or string. 6. Second rise: Place rolls in a greased baking dish. Cover and let rise again for 30 minutes. 7. Add cream and bake: Pour ½ cup warm heavy whipping cream evenly over the rolls. Preheat oven to 375°F (190°C) and bake for 23–25 minutes, or until golden brown. 8. Make frosting: Beat cream cheese and butter together until smooth. Add vanilla and powdered sugar and beat until creamy. 9. Frost and serve: Spread the frosting on warm rolls — or, if you’re like me, eat one hot and gooey right out of the oven.#fyp #fypシ #recipe #cinnamonroll #bread

ayngl824

28,600 Aufrufe • vor 1 Monat

Ingredients: 3 tbsp Black Sesame Seeds 2 tbsp White Sugar 2 tbsp Unsalted Butter, softened at room temperature ⅓ Water (plus more if needed for the dough) 1 cup Glutinous Rice Flour Instructions: 1. Add black sesame seeds into a food processor or grinder, pulse for a few seconds, then add sugar and butter. Pulse or mix until the seeds turn into a fine paste. Transfer to the freezer while you prepare for the dough. 2. In a large mixing bowl, add glutinous rice flour. Gradually add water, stirring constantly until the dough comes together. 3. Knead the dough until it becomes smooth and elastic. Add more water if it is too dry. It should feel like a Play-Doh texture. 4. Roll the dough into a long log. Then divide the dough into 10-12 small equal pieces. Form the sesame paste into small balls. Then place a sesame ball in the center of each dough disc. 5. Wrap the dough around the filling with your fingers and pinch the edges to seal. Use your palm to roll the dough into a smooth ball. Repeat with the remaining dough and sesame filling. 6. In a pot, bring the water to a boil and add the rice balls. Cook for about 5-6 minutes or until the rice balls float to the surface. 7. Serve tang yuan immediately with plain hot water, or with sweet ginger broth.

Ingredients: 3 tbsp Black Sesame Seeds 2 tbsp White Sugar 2 tbsp Unsalted Butter, softened at room temperature ⅓ Water (plus more if needed for the dough) 1 cup Glutinous Rice Flour Instructions: 1. Add black sesame seeds into a food processor or grinder, pulse for a few seconds, then add sugar and butter. Pulse or mix until the seeds turn into a fine paste. Transfer to the freezer while you prepare for the dough. 2. In a large mixing bowl, add glutinous rice flour. Gradually add water, stirring constantly until the dough comes together. 3. Knead the dough until it becomes smooth and elastic. Add more water if it is too dry. It should feel like a Play-Doh texture. 4. Roll the dough into a long log. Then divide the dough into 10-12 small equal pieces. Form the sesame paste into small balls. Then place a sesame ball in the center of each dough disc. 5. Wrap the dough around the filling with your fingers and pinch the edges to seal. Use your palm to roll the dough into a smooth ball. Repeat with the remaining dough and sesame filling. 6. In a pot, bring the water to a boil and add the rice balls. Cook for about 5-6 minutes or until the rice balls float to the surface. 7. Serve tang yuan immediately with plain hot water, or with sweet ginger broth.

onehappybite

10,600 Aufrufe • vor 1 Jahr

French Loaf Bread Ingredients * 350 g water (1½ cups) * 1 tsp sugar * 1 tsp yeast * 2 tbsp oil * 415 g flour (about 3⅓ cups) * 1 tsp salt Instructions 1. In a large bowl, combine the water, sugar, and yeast. Stir in the oil, then add the flour and mix until a sticky dough forms. Add the salt and do one set of coil folds until the dough starts to come together. Cover and let it rest for 20 minutes. 2. Do another set of coil folds, then cover and let the dough rise for about 2 hours, or until doubled in size. 3. Lightly flour your work surface and transfer the dough onto it. Fold the dough in from the sides to shape it, then carefully pick it up and place it onto a baking tray lined with parchment paper. Cover and let it rest for 14 minutes. 4. Score the top with a sharp knife and bake in a preheated 460°F (238°C) oven for 10 minutes. Lower the temperature to 360°F (182°C) and continue baking for 15 minutes. #bread #baking #breadtok #homemadebread #breadmaking

French Loaf Bread Ingredients * 350 g water (1½ cups) * 1 tsp sugar * 1 tsp yeast * 2 tbsp oil * 415 g flour (about 3⅓ cups) * 1 tsp salt Instructions 1. In a large bowl, combine the water, sugar, and yeast. Stir in the oil, then add the flour and mix until a sticky dough forms. Add the salt and do one set of coil folds until the dough starts to come together. Cover and let it rest for 20 minutes. 2. Do another set of coil folds, then cover and let the dough rise for about 2 hours, or until doubled in size. 3. Lightly flour your work surface and transfer the dough onto it. Fold the dough in from the sides to shape it, then carefully pick it up and place it onto a baking tray lined with parchment paper. Cover and let it rest for 14 minutes. 4. Score the top with a sharp knife and bake in a preheated 460°F (238°C) oven for 10 minutes. Lower the temperature to 360°F (182°C) and continue baking for 15 minutes. #bread #baking #breadtok #homemadebread #breadmaking

Cookwithhali

1,200,000 Aufrufe • vor 3 Monaten

Homemade Cinnamon Toast Crunch Cereal for episode 41 of Better Than Store-Bought! Full recipe on our website (link in profile) or save it below This is SO good omg!! Each square has the perfect cinnamon sugar coating and it stays crisp even in milk. If you want to make it sugar free, use a granulated sugar substitute! For the cereal dough: 1 ¼ cups all-purpose flour ¼ cup cornstarch ½ teaspoon baking powder 2 tablespoons granulated sugar ¼ teaspoon kosher salt ½ teaspoon ground cinnamon 8 tablespoons unsalted butter, chilled and cubed 5 tablespoons ice cold water For the coating: ⅓ cup granulated sugar 2 teaspoons ground cinnamon 1 egg white + 2 teaspoons water To the bowl of a food processor, add the flour, cornstarch, baking powder, sugar, salt and cinnamon and pulse a few times to combine. Add in the cubed butter and continue pulsing a few times until the butter forms pea-sized pieces. Add the water and pulse a few more times, just until incorporated. The dough should stick together when you press it together between two fingers. Turn the dough out onto a nonstick work surface, and use your hands to shape the dough into a rectangle, wrap in plastic wrap and refrigerate for 30 minutes. While the dough chills in the fridge, preheat your oven to 350˚F / 175˚C and line two sheet pans with parchment paper. In a bowl, stir together the sugar and cinnamon. In a separate bowl, whisk together the egg white and water. Remove the dough from the fridge and divide it in half. On a lightly floured surface, roll out half of the dough into a very thin (about ⅛" thick) rectangle. Brush a very thin layer of egg white on the dough, then sprinkle with a thin layer of cinnamon sugar. Carefully lift the rectangle from the surface and transfer to a prepared baking sheet, placing it cinnamon sugar side down. Brush the top with a very thin layer of egg white, then sprinkle with an even layer of cinnamon sugar and press it into the dough gently. Using a small pastry cutter, first cut the dough lengthwise into ¾" thick strips. Then cut perpendicularly to the strips in ¾" increments. You should be left with a sheet pan full of roughly ¾" squares. Bake for 12 minutes, until the bottoms are golden brown. Let them cool completely on the sheet pan. Repeat with the other half of the dough.

Crowded Kitchen

1,800,000 Aufrufe • vor 9 Monaten

Focaccia recipe Ingredients 1 1/2 cups warm water 1 tbsp sugar 1 tbsp active dry yeast 1 1/2 tsp kosher salt 1/4 cup olive oil (plus more for coating pans & top) 3 cups flour (plus 1/2 cup later to add if need be) Fresh Rosemary, flaky sea salt and pomegranates for toppings (optional) Steps Place the water into a large bowl or stand mixer bowl followed by sugar Stir until the sugar dissolves Add in the yeast, stir, and let sit undisturbed for 5 minutes Next add in the salt, oil and flour and mix well either with a spoon or the dough hook attachment If doing by hand, transfer to a floured work surface and knead the dough for 5 minutes adding more flour as needed to get a smooth and elastic dough If doing in the stand mixer add the dough attachment and let it knead the dough for you for 5 minutes on low (after the five minutes is up still transfer to a floured surface, knead and add more flour if need be) Add olive oil to a large bowl and place the dough inside and cover with a clean kitchen towel Let it double in size for one hour *Preheat oven to 400* After one hour, uncover it, punch it down and cut the dough in six equal pieces using a bench scraper or scissors Oil each loaf pan and place the dough and loosely shape it into each pan with your fingers Cover the individual loaves again with the clean kitchen towel for 30 minutes After 30 minutes, make your dimples using your fingertips, then drizzle about a teaspoon of olive oil over each loaf and top with the flaky salt and chopped rosemary (or pomegranates if using) Bake the loaves for 18 to 20 minutes let cool completely then cover with lids and wrap with festive ribbon! Tag me if you make them✨🥖🎄 Happy holidays! 🎀 #cookiebox #focaccia #breadbaking #breadbox #homemadegifts

Focaccia recipe Ingredients 1 1/2 cups warm water 1 tbsp sugar 1 tbsp active dry yeast 1 1/2 tsp kosher salt 1/4 cup olive oil (plus more for coating pans & top) 3 cups flour (plus 1/2 cup later to add if need be) Fresh Rosemary, flaky sea salt and pomegranates for toppings (optional) Steps Place the water into a large bowl or stand mixer bowl followed by sugar Stir until the sugar dissolves Add in the yeast, stir, and let sit undisturbed for 5 minutes Next add in the salt, oil and flour and mix well either with a spoon or the dough hook attachment If doing by hand, transfer to a floured work surface and knead the dough for 5 minutes adding more flour as needed to get a smooth and elastic dough If doing in the stand mixer add the dough attachment and let it knead the dough for you for 5 minutes on low (after the five minutes is up still transfer to a floured surface, knead and add more flour if need be) Add olive oil to a large bowl and place the dough inside and cover with a clean kitchen towel Let it double in size for one hour Preheat oven to 400 After one hour, uncover it, punch it down and cut the dough in six equal pieces using a bench scraper or scissors Oil each loaf pan and place the dough and loosely shape it into each pan with your fingers Cover the individual loaves again with the clean kitchen towel for 30 minutes After 30 minutes, make your dimples using your fingertips, then drizzle about a teaspoon of olive oil over each loaf and top with the flaky salt and chopped rosemary (or pomegranates if using) Bake the loaves for 18 to 20 minutes let cool completely then cover with lids and wrap with festive ribbon! Tag me if you make them✨🥖🎄 Happy holidays! 🎀 #cookiebox #focaccia #breadbaking #breadbox #homemadegifts

carbiegirl

151,600 Aufrufe • vor 11 Monaten