Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts


March 21, 2020
A slice or  of this Cinnamon Roll Bread Loaf will pride you with its softness. slightly candy and very sensitive, this bread recipe is virtually a keeper.

So, Cinnamon Roll Bread Loaf. Any other addition to our growing listing of bread recipes. My favorite about it is that it is so smooth, it's far well sweet and it is braided. I like braided breads. It's miles maybe simply the handiest artsy aspect that I will show off.


Not to say that I am no longer rocking it absolutely. It is simply that with bread dough, it will constantly turn out fantastically irrespective of how imperfect the braiding is.

And also you get to have heat, sparkling bread ultimately. Candy, buttery cinnamon notes  in each gentle slice, this Cinnamon Roll Bread loaf is a dream.



  • 1/4 cup warm water 105-115 F
  • 2 and 1/4 tsp active dry yeast
  • 3/4 cup warm milk 100-115 F
  • 1 large egg
  • 1/4 cup unsalted butter softened
  • 1/4 cup sugar
  • 1 tsp salt
  • 3 and 3/4 cups all-purpose flour

For the Filling :

  • 1 and 1/2 tsp cinnamon
  • 6 tbsp sugar
  • 1/4 cup melted butter

For Finishing :

  • 1 tbsp melted butter


  1. In a large mixing bowl. combine yeast and warm water. Let this mixture stand until foamy or thick, about 5 minutes. Add warm milk, melted butter, egg, sugar, and salt. Mix everything with a wooden spoon.
  2. Add 3 cups of flour, one cup at a time, stirring well after each addition. The mixture will be a shaggy, sticky dough. Add a little bit of the remaining flour and stir, sprinkling about a tablespoon at a time just until the dough gathers in the center of the bowl. You will not need all of the remaining flour.
  3. On a lightly floured board, turn the dough over and knead for about 6-12 minutes, until the dough is smooth and elastic. Shape the dough into a ball and place it in a bowl. Cover the bowl with a clean kitchen towel and let it rise for 1 and 1/2 hours, or until the size is doubled.
  4. Gently deflate the risen dough. Using a rolling pin, roll the dough into a 10x18 inches rectangle. Spread melted butter all over using a brush. Combine the cinnamon and sugar in a small bowl and sprinkle all over the dough. Starting on the short edge of the rectangle, roll the dough into a tight log.
  5. Turn the log so that it is vertically facing you. Using a sharp knife, cut the log vertically, starting from about an inch into the top end, splitting the log into two halves. Twist each of the cut logs so that the cut sides are facing up. Braid the dough by placing one over the other and repeating until you reach the end of the log. Tuck the ends under to seal.
  6. Gently transfer the dough into a large baking tray that is lined with parchment paper. Cover it loosely and let it rise for about an hour, or until doubled in size. Preheat oven to 350 F. Bake the loaf for 18-20 minutes, or until the loaf is golden. Brush the top with melted butter.


January 31, 2020
Easy Homemade Naan Bread is a simple Indian flatbread that's yeast-free and comes with flavor options.

Delicious plain, but even better once you can add something as simple as sesame seeds or jazz-up the flavour up by adding chopped garlic and herbs.


If you’re a curry fan (and you recognize I am) you absolutely need to serve a side of naan bread because you would like to mop up all the delicious sauce. Chicken Tikka Masala, Chicken Madras and Butter Chicken are my favorites.

As i discussed , this is often a yeast-free naan. you'll say that bread needs yeast to rise and be light and fluffy, but I don’t think this needs it and without the yeast, it’s faster to form. The bicarbonate of soda helps the dough get the distinct bubbles, the yogurt and leaven makes the bread tender.



  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • ¼ cup (32 grams) plain yogurt, room temperature
  • 1 cup (120 grams) all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon granulated sugar
  • 1 ½ tablespoons vegetable oil
  • ¼ to ⅓ cup (59 to 78 ml) water


  1. To mixing bowl, add the flour, baking powder and salt, mix. Add the yogurt, sugar and oil. Start mixing with a fork and add a little water and mix until the dough forms a ball. Use as much water as you need to, you don't want it sticky.
  2. Turn the dough onto a floured surface and knead until the dough is soft and stretchy.
  3. Rub the inside of the mixing bowl with a little oil. Place the dough in the bowl and cover with plastic wrap or a towel. Place in the oven (without turning it on) or a warm space for 30 minutes until the dough has increased in size.
  4. Heat a large cast iron skillet over medium-high heat. Divide the dough into 4 equal balls. Roll out the dough into an long oval, teardrop shape. The dough should be soft and not sticky so you may not need flour for this. Sprinkle lightly with flour if you need it.
  5. When the pan is hot, carefully place the dough into the pan. Allow to cook until you start to see bubbles, 2-3 minutes. Use a large spatula to lift up an edge to check the underside, the bubbles should be very browned on the bottom. Flip the bread over, cover with a lid or foil and cook until the other side is browned, about another 1-2 minutes.


January 13, 2020
This is seriously the simplest vegan pumpkin bread you’ll ever eat! It’s perfectly spiced, moist and straightforward to form in 1 bowl. Better than Starbucks, this may become one among your favorite Fall recipes!

This is one among those recipes that took me quite few tries to urge it good. Even once I did, I tested again to form absolutely sure! Yep, this is often the simplest pumpkin bread ever. And better yet, it’s vegan! 


No one would ever guess this pumpkin bread is vegan. It’s so moist, fluffy, sweet and perfectly spiced with cinnamon, nutmeg and cloves. The bread slices beautifully once cooled, and it tastes better than the favored Starbucks pumpkin bread. I’m not kidding thereon one, I had several people tell me it had been better than Starbucks once they ate it!

Yes, this bread like most quick breads freezes alright . To freeze, cool completely first. Then, wrap it in wrapping , then wrap tightly in foil and freeze. You'll also freeze slices of it, wrapped well and placed during a large freezer bag. Confirm to label it so you don’t forgot what it is!


Wet Ingredients:

  • 1 tablespoon ground flaxseeds
  • 2.5 tablespoons water
  • 1 1/4 cups brown sugar
  • 1/2 cup canola oil
  • 1/4 cup soy milk
  • 15 ounces (1 1/2 cups) canned pumpkin puree

Dry Ingredients:

  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cloves


  • 1/2 cup pepitas


  1. Preheat the oven to 350 degrees F and grease a loaf pan.
  2. In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your flax egg.
  3. In a large bowl, whisk together the pumpkin, brown sugar, canola oil, flax egg and soy milk until smooth.
  4. Add the flour, then sprinkle the baking soda, baking powder, salt, cinnamon, nutmeg and cloves on top of the flour. Stir with a large spoon or spatula, gently, until just combined. Do not over mix.
  5. Pour into the prepared pan and sprinkle the pepitas on top. Bake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.
  6. Let it cool in the pan for 10-15 minutes, then transfer the loaf to a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.


January 12, 2020
This homemade bread recipe has the right ratio of garlic, paprika, parsley, butter, parmesan, and mozzarella cheese to form this bread a favourite for all. It's easy to form , chesse-y, and therefore the perfect side for homemade spaghetti, or a simple fettucine alfredo with shrimp.

Make this World’s Best bread recipe as an appetizer, side, or simply once you are within the mood for a very good treat and luxuriate in the buttery, cheesy, garlic goodness that has become a loved treasure by all. 


This cheesy bread recipe is straightforward to form , delicious to taste, and is baked and prepared to serve in only a brief 10 minutes! So fast and straightforward. 

Every bread recipe differs. Some bread recipes just use garlic as their only spice, while others diversify and add Italian spices like oregano or basil.



  • 3/4 cup butter softened
  • 1 tablespoon fresh parsley finely chopped
  • 1/2 cup parmesan cheese
  • 1 tsp paprika
  • 1 tablespoons minced garlic
  • 1 tsp garlic powder
  • 1 loaf Italian bread cut into 1/2 inch slices
  • 1/2 cup shredded mozzarella cheese


  1. Preheat oven to 400 degrees
  2. In a small bowl, mix together butter, minced garlic, garlic powder, parsley, and parmesan cheese.
  3. Slice the Italian bread into 1/2 inch slices, and spread the butter mixture over each piece.
  4. Place on a baking tray.
  5. Sprinkle with a little paprika.
  6. Bake for 10 minutes until butter mixture is melted, and bread is slightly toasted.
  7. Remove from oven, and sprinkle with mozzarella cheese
  8. Turn oven to broil, and return bread to oven, broiling until cheese is melted, and edges are golden brown (1-2 minutes)


January 01, 2020
Gingerbread Waffles all the delicious molasses and spice flavor of gingerbread cookies, in yummy waffle form. Having Gingerbread Waffles for Christmas breakfast is one among our favourite family holiday traditions.

I am squarely within the 'have them with syrup , OF COURSE' camp, like within the photo above. I mean, just check out that lovely treacle spilling down over the gingerbread-y goodness. Who can resist that??


The other camp swears by enjoying gingerbread waffles with lemon cheese , like within the photo below. Lemon cheese is tasty, I'll admit that. And that I do love it's bright sunshiny yellow sitting beautifully atop the waffle .

But whichever way you enjoy gingerbread waffles, they're an exquisite Christmas morning treat especially when they're made by an exquisite Mom.



  • 1 c. buttermilk
  • 1/2 c. molasses
  • 1 1/2 c. all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. ground ginger
  • 1/4 c. granulated sugar
  • 3 eggs, lightly beaten
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/3 c. shortening, melted


  1. In a large bowl, combine flour, baking soda, baking powder, salt, ground ginger, and sugar; set aside.
  2. Combine eggs, buttermilk, molasses, and melted shortening, stirring until well blended. Add to flour mixture. Stir until blended.
  3. Cook in a waffle iron, according to the manufacturer's directions. Serve with pure maple syrup or lemon curd.
  5. Waffles can be made ahead and frozen. Thaw and reheat in the oven at 300 degrees for just a few minutes, until they are heated through and the surface is "re-crisped."
  6. I use a deep Belgian waffle maker, but any type of waffle maker will work.
  7. Here's my recipe for homemade lemon curd if you'd like to have lemon curd on your gingerbread waffles.


December 29, 2019
Over the years I branched bent eating chili with flour tortillas, corn tortilla chips, topped with cheese, soured cream or chopped green onions, even chocolate shavings. And because of a Texan I now love eating chili with cornbread, and using this moist cornbread recipe.

Making this cornbread with creamed corn instead of kernels is one among my secrets. Confirm to empty a most of the liquid from the creamed corn, or it'll be too moist.


The type of cheese is another. I’m an enormous fan of Muenster for any Mexican, Southwestern recipe. Provides it a try. If you don’t just like the creamy results, you'll always switch to cheddar or Monterey Jack for your next batch.

I don’t know what I’d do without my Le Creuset square baking dish for this recipe. It’s study enough for the oven and pretty enough for the table. I’ve included an affiliate link for your convenience.


  • 1 cup yellow corn meal
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon New Mexico Red Chile Powder (optional) or ancho chile powder
  • 2 large eggs beaten
  • 1 cup all-purpose flour unbleached
  • 1/3 cup sugar
  • 1 cup buttermilk
  • 3 Tablespoons canola oil
  • 1-14 1/2 ounce can creamed corn half drained
  • 1 cup muenster cheese shredded
  • 2 medium jalapenos deseeded, chopped
  1. Preheat oven to 375. Combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Also add chile powder if using. (Use a pure chile powder, not chili seasoning as you would put in a pot of chili)
  2. In a separate bowl, whisk together the eggs, milk, and oil. 
  3. Gently fold the liquid ingredients into the dry ingredients until a batter is formed. Fold in the corn, cheese, and jalapenos.
  4. Pour batter into a lightly greased 8-inch square baking pan. Bake for 20-25 minutes, until the crust is light-brown and a toothpick inserted in the center comes out clean. Remove from the heat and let cool a few minutes.


December 22, 2019
These quick bread Waffles are like having dessert for breakfast, but healthy! They’re sweetened with bananas, gluten free and are so meal prepable!


“These are the simplest waffles I’ve ever had”. Quick bread Waffles (with Chocolate Chips). I debated on numerous different names for for this recipe. Included were “Chocolate Chip Banana Waffles”and “I Want To Eat These All The Time Waffles”. Ultimately, I settled on quick bread Waffles (with Chocolate Chips) because they really do job my memory of enjoying one among my favourite treats for breakfast. 

These waffles are an adaptation of my Orange Cranberry Waffles and my Lemon Poppyseed Waffles, but are so different that appears like you’re just getting to need to try all three! Without a doubt – they're worth a attempt to a recipe I’ve been making and adapting all of 2019 thus far.


  • 2 teaspoons (10ml) apple cider vinegar or white vinegar
  • (87g) of cassava flour, (or oat flour)
  • 2 cups (500mL) any nut milk (I prefer soy milk for vegan buttermilk) 
  • 1 ¼ cups (185g) of gluten free flour mix (I use Bob's Red Mill 1:1 Gluten Free Baking Flour
  • 2 tablespoons (30mL unmelted) melted coconut oil  or vegan butter
  • 1 teaspoon (5ml) vanilla extract (I love Nielsen-Massey)
  • ½ teaspoon (2.4g) baking soda
  • 1 ½ teaspoons (7.2g) baking powder
  • ¾ teaspoon (4.2g) sea salt
  • 2 very ripe bananas, mashed with a fork (a bit over ½ cup and a bit less than ¾ cup)
  • ½ cup chocolate chips 
  • 1/2 cup chopped nuts (walnuts or pecans are best)
  1. Mix the nut milk and apple cider vinegar together in a large bowl or large measuring cup. Let sit for at least 3 minutes to create a vegan buttermilk.
  2. In a large bowl, mix the cassava flour, gluten free flour, baking soda, baking powder and sea salt. Set aside.
  3. In the apple cider vinegar and nut milk bowl, stir in the coconut oil/vegan butter, and the vanilla extract.
  4. Pour the wet ingredients into the dry and mix until combined. Add in the mashed bananas, chocolate chips and the nuts.
  5. Turn on and preheat your Waffle Maker according to which done level that you want. I set mine two dials before max because I like mine crisp and brown but also very fluffy. I also tested these on "light" and they work both ways!
  6. When preheated, use a heaping 1/4 cup/62.5ml measuring cup, scoop out some batter and pour/spread into the middle of each side of the waffle maker (so 1/4 cup per side*). You don’t need to push it to the edges. Close and remove when the timer on the Waffle Maker is finished and the waffle maker beeps.
  7. Remove each waffle and place on a baking sheet in your oven or toaster oven on "warm" or 200F/95C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
  8. Top with extra bananas and chocolate chips and maple syrup (optional). Enjoy!


December 13, 2019
This Blueberry quick bread is flavorsome and choked with blueberries! If you would like a twist on classic quick bread, blueberries square measure my favorite addition! 

Banana bread is perhaps my favorite “quick bread” to create. I actually love making numerous flavors of quick bread (try my pumpkin quick bread this fall, trust me).


This is the right bread to create on a weekend morning with family! Double the batch and provides one to a neighbor or friends. It conjointly freezes terribly well!

I love enjoying a slice of this banana blueberry bread with occasional within the mornings, before the family is up and therefore the chaos of life begins. Ah, the “quiet hour”. Does one get on my feet before your family? It’s a habit that I’ve tried to adopt, and this bread definitely helps!


  • 1 cup sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 2 ripe bananas
  • 1/2 cup butter, room temperature (1 stick)
  • 1/2 teaspoon salt
  • 2 1/2 cups blueberries
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder


  1. Preheat oven to 350 degrees F. 
  2. In the bowl of a stand mixer (or using a large bowl and hand-held mixer), cream together butter and sugar until light and fluffy. Add eggs, one at a time, and mix until combined. Beat in vanilla extract. Mash ripe bananas and add to mixture, mixing until combined. 
  3. In a medium bowl, combine flour, baking soda, baking powder, and salt. Stir until combined. Slowly add dry ingredients to banana mixture until just combined. Don’t over-mix. 
  4. Toss blueberries in a coating of flour and stir gently into the batter. 
  5. Pour batter into prepared loaf pan (sprayed with nonstick cooking spray or lined with parchment paper). Bake for 50-60 minutes or until a toothpick inserted comes out clean. Ovens vary so watch carefully. 
  6. Allow to cool completely on a wire rack and enjoy! 


December 10, 2019
Quick and simple pull apart bread wherever every layer is slathered in a very sweet combination of pumpkin, caramel, and pecans.

Easy pull apart bread created with sweet mixture of pumpkin, caramel, and pecans. This Pumpkin Pull Apart Bread is quickly created with pre-made pizza pie dough and every layer is stuffed with pumpkin, pecans, and caramel. Stunning pumpkin caramel seasonal treat to come to life to within the morning.


My pumpkin reference book is currently on sale. This is often therefore surreal simply holding it in my hands and observance individuals rummaging through it with feeling. I actually have the most important smile on my face, seeing my family be therefore pleased with Pine Tree State. I’m terribly excited to announce this to any or all of you, my readers, and I’m terribly nervous moreover. It’s like being on show and waiting to listen to everyone’s opinions. Eek! I hope you prefer it!

To celebrate unharness of my book, I created North American nation some fast pumpkin pull apart bread. It’s fast and simple to form and you won’t be ready to keep one's eyes off from this delicious treat. Simply get some pre-made pizza pie dough from the shop section of your grocery and you may be able to go. This bread are good with morning cup of tea on a lazy weekend morning or as a snack for teenagers coming from college.



  • 1 lb pizza dough
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 2/3 cup pumpkin puree
  • 1/2 cup crushed pecans
  • 1/4 tsp nutmeg
  • 1 Tbsp melted butter
  • 1/4 cup caramel sauce
  • 1/4 cup caramel sauce to drizzle on top
  • Flour for surface


  1. Preheat oven to 350 and grease an 8x4 bread loaf pan.
  2. Roll out pizza dough into a rectangle that's about 16x8 inches in size.
  3. In a small mixing bowl, combine pumpkin, sugar, spices and pecans. Mix until all incorporated.
  4. Brush dough with melted butter and drizzle 1/4 cup of caramel all over the dough.
  5. Spread pumpkin mixture evenly all over the dough.
  6. Cut the dough easily using a pizza cutter, lengthwise, into three long strips. Then cut in width-wise, creating squares. Stack squares and place them side-by-side into the prepared loaf pan. Drizzle some more caramel over the top and place in the oven.
  7. Bake for 35-38 minutes.


December 10, 2019
This fun twist on the classic takes arduous, boring cake and turns it into a pleasant cake muffins with flavorer glaze. Pure magic!

The holiday season is finally here and zilch says Christmas quite like gingerbread! This fun twist on the classic takes arduous, boring cake and turns it into a pleasant breakfast (or dessert) staple that you’ll return to once more and once more. I'm talking concerning cake muffins with flavorer glaze. 


These cake muffins area unit odorous from the nice and cozy vacation spices and have that ancient dark brown color from a chic dose of sirup. And that they try dead with the flavorer glaze. Plus, they're preposterously light-weight and ethereal. I dare you to do to merely eat one!

In addition to being light-weight and flossy, these muffins area unit a breeze to assemble. In fact, I'd even advocate shift out Santa’s cookies and milk for one or 2 of those muffins. They're thus fun and guaranteed to please everybody within the family!


Gingerbread Muffins:

  • 2 and 2/3 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 large eggs, room temperature
  • 1 and 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup sugar
  • 2 and 1/4 teaspoon baking soda
  • 1/2 cup dark molasses
  • 1 cup cold water

Vanilla Bean Glaze:

  • 1 cup confectioner’s sugar, sifted
  • 1 teaspoon vanilla bean powder
  • 1 tablespoon whole milk


  1. Preheat oven to 350 F. Line a standard muffin tin with muffin cups, then coat with nonstick baking spray. 
  2. Combine flour, baking soda, ginger, cinnamon, and salt in a large bowl, then whisk to combine. Set aside.
  3. Place butter and sugar in the bowl of a stand mixer fitted with paddle attachment, then beat on medium speed until light and fluffy, about 3 minutes. Add eggs, beating after each addition, then add molasses. Scrape down the sides as needed and beat until well mixed. 
  4. Carefully add half of the dry ingredients to the bowl, then combine slowly. Add remaining dry ingredients, scrape down the sides, and beat until thoroughly mixed. With the mixer on low, add the cold water. Continue to beat for 2 minutes, or until mixture is very smooth. 
  5. Divide batter evenly between muffin cups, about 3/4 full. Bake for 25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. Let muffins cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
  6. While muffins are cooling, make vanilla bean glaze. Combine confectioner’s sugar, vanilla bean powder, and milk in a small bowl. Whisk, adding a little more milk, 1 teaspoon at a time, until you reach your desired consistency. Drizzle glaze on top of muffins. 


December 04, 2019
Grilled cheese sandwiches square measure kicked up a notch with the addition of sausage slices, cheese cheese and spaghetti sauce sauce, making dish grilled cheese sandwiches.

So, clearly we’re taking a small break from the healthy recipes. It’s all regarding balance right? I don’t feel too guilty as a result of a minimum of I’m maintaining another resolutions. Okay perhaps only one alternative. However that’s higher than nothing.


During a Christmas party, a number of the ladies started talking regarding beauty treatments, facial masks, etc. Which created Maine notice that I actually required to start out taking higher of my skin and will have started long before. Therefore I started researching Korean skin care as a result of Korean actresses have the foremost wonderful skin and that they square measure captivated with facial skin care. Their regime consists of 10+ product and steps. Yikes. I bought what I assumed were the necessities (which weren't cheap!) so way I’ve been particular at keeping it up nightly.

These were therefore sensible, particularly with all that sauce and stretchable cheese. I actually love pizza-izing dishes therefore if you're trying to find a lot of ideas make sure to examine out my dish Puffs and pizza pie Cones, too.



  • 6  slices  of French bread
  • 1 1/2  cups of shredded low-fat mozzarella cheese or you can use sliced mozzarella
  • 21 slices of turkey pepperoni
  • 3  tbsp butter spread
  • 3/4 cup marinara sauce


  1. Spread about 1/2 tbsp butter on one side of each slice of bread.
  2. Spread 1/4 cup of cheese on three slices of bread, on top of the unbuttered side. Spread 7 slices of pepperoni on top of the cheese for each of the three slices. Spread 1/4 cup of marinara sauce on top of pepperoni for each of the three slices. Spread another 1/4 cup of cheese on top of the sauce. Place remaining slices of bread on top, to form sandwiches (with butter side facing up).
  3. Place frying pan on the stove and turn to medium heat. Once hot, carefully place one sandwich in the frying pan, cooking the bottom buttered side until golden and toasty and the cheese is melty. Then carefully flip over and cook until the other side is also toasty and cheese is melted. Repeat with remaining sandwiches. If cheese does not melt to your desired consistency, you can briefly microwave sandwich for about 10-15 seconds before eating.


December 03, 2019
These soul Lone-Star State hostel Rolls ar brushed with sweet honey butter and might be created in an exceedingly bread machine or by hand! An {ideal} dish idea for holidays and family dinners!


Can These Be created before Time?
  • Yes! Here’s a way to build these rolls before time:
  • Bake for no quite twelve minutes, before the tiptop begin to brown an excessive amount of.
  • Don’t high them with the liquified butter nonetheless. allow them to return to temperature ANd store them in an airtight instrumentation.
  • When able to serve, bake for a number of minutes at 350°, till the tiptop ar golden brown.
  • Top with liquified butter and serve!

Can You Use a Bread Machine?
  • Yes. Add the ingredients to a bread machine within the order listed within the instruction card and choose the dough setting.
  • From there, proceed with rolling and cutting the rolls. Place them on baking sheets, cover, and allow them to rise till doubled in size.
  • Bake and brush with honey butter.



  • 1 ¼ cup Milk
  • 4 Tablespoons melted Butter, separated
  • 1 large Egg at room temperature
  • 1 teaspoon salt
  • ¼ cup Honey
  • 4 cups all-purpose Flour or Bread Flour
  • 2 ¼ teaspoon Active Dry Yeast or 1 packet


  1. If using a bread machine, see next section below.
  2. Bring the milk to a boil. Remove it from heat and let it reduce lukewarm, between 80-90 degrees.
  3. Mix the milk, yeast, and honey in a small bowl until well combined. Let it sit for 5 minutes.
  4. In a large bowl, mix 3 tablespoons of the butter, the milk mixture, the room temperature egg, and 2 cups of flour. Mix slowly until smooth. (Use a mixer with a dough hook if you have one, otherwise it works by hand.) Gradually add the remaining 2 cups of flour and mix until a dough has formed.
  5. Add salt, and mix/knead for 8 minutes. Then drop the dough onto a floured surface and knead for a few more minutes.
  6. Spray a large bowl with cooking spray and drop the dough inside. Cover the bowl (plastic wrap or a damp cloth works) and let it rise for an hour in a warm place.
  7. Punch down the dough and roll it out on a flat, floured surface until it’s about ½ inch thick. Fold it in half and gently seal.
  8. Cut into 24 squares of even size and place on 2 lightly greased cookie sheets. Cover them and let them rise for 30-40 minutes,, until doubled in size.
  9. Preheat oven to 350 degrees and bake for 12-15 minutes, or until the top is a light golden brown.
  10. Melt the remaining tablespoon of butter and brush the top of the rolls.
  11. Serve with Copycat Texas Roadhouse Butter.

If using a Bread Machine:

  1. Add the ingredients to the bread machine in the order listed above. If your manual indicates a different order, follow that.
  2. Set the bread machine to the dough cycle, let it do the work from there.
  3. Once complete, proceed to step 6 above.


November 30, 2019
These super soft pumpkin cake muffins area unit topped  with pumpkin spice crumbs and finished with sweet maple icing. 

Or so I assumed till I created these pumpkin cake muffins. Beneath pumpkin spice crumbs (!!) There’s associate irresistible pumpkin cake– and that I, for one, cannot resist something pumpkin. Each the quick bread itself and also the crumbs area unit equally impressive. Theres completely no selecting the crumbs off these orange beauties. High the pumpkin muffins with a touch maple icing and there’s essentially no want for the other food. 


Like mechanism, Sept rolls around and that we all go crazy for these pumpkin cake muffins. They’re the right combination of everything we have a tendency to love concerning fall. Their ease and style conjointly facilitate North American country transition into the chillier months.

Optional Maple Icing
Maple icing is facultative, however I don’t assume we should always ever label icing as associate option! Honestly although, they style nice even while not it. Conjointly honestly, the maple icing oozy into the crumb topping is best than you'll imagine.


  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (120ml) canola or vegetable oil
  • 1/2 cup (100g) granulated sugar
  • 1 and 1/2 cups (340g) canned pumpkin puree
  • 2 large eggs, at room temperature
  • 1/4 cup (60ml) milk, at room temperature
Crumb Topping:
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 teaspoon pumpkin pie spice
  • 3/4 cup (94g) all-purpose flour (spoon & leveled)
  • 6 Tablespoons (86g) unsalted butter, melted
Maple Icing (optional):
  • 1 and 1/2 cups (180g) confectioners’ sugar
  • 2 Tablespoons (30ml) milk
  • 2 Tablespoons (30ml) pure maple syrup
  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
  2. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
  3. Spoon the batter into liners, filling them almost full.
  4. Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.
  5. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. For mini muffins, bake for 11-13 minutes at 350°F (177°C) the entire time.
  6. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.


November 28, 2019
These straightforward home-brewed Breadsticks rise quickly Associate in Nursingd area unit wiped out but an hour! They are soft, saporous and have a delicious cheese butter topping. Excellent for beginners! 

Homemade breads area unit a favourite in my house and area unit forever gone thus fast! And since this breadstick instruction is really easy, I even have no downside creating all the time! searching for alternative straightforward bread recipes? verify my straightforward staff of life, garlic cheese rolls, white bread and home-brewed bread bowls.


While I like creating home-brewed rolls, these breadsticks area unit heaps|most} easier and a lot quicker. I favor to form this bread instruction once I’m in a very hurry, as a result of they rise quickly Associate in Nursingd area unit wiped out but an hour. You can’t beat that!

To store breadsticks, merely wrap in foil or place in a very nada prime bag. simply check that they’ve cooled utterly before storing. The breadsticks can keep for regarding 3-5 days hold on at temperature.



  • 1 1/2 cups warm (about 110°F) water
  • 1 Tablespoon active dry yeast
  • 2 Tablespoons granulated sugar
  • 1 teaspoon table salt
  • 1/2 teaspoon Italian seasoning
  • 1 Tablespoon extra-virgin olive oil
  • 1/4 cup salted butter
  • 3-31/2 cups all-purpose flour , plus more for rolling
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon parsley flakes
  • 1 1/2 Tablespoons grated Parmesan cheese


  1. In a small bowl, mix the water, yeast, and sugar until just combined. Cover with saran wrap and let sit for 5 minutes, or until it begins to foam.
  2. In large bowl, combine, 1 cup flour and salt. Stir in yeast mixture and olive oil and begin to knead by hand or using a dough hook. Add 1/2-cup flour at a time until the dough is smooth, but not sticky. Cover the bowl with saran wrap and allow the dough to rise for 15 minutes. 
  3. Preheat the oven to 400°F. Line two baking sheets with parchment paper or a silicone mat.
  4. Lightly flour the counter or a breadboard and roll out into a rectangle. Use a pizza cutter to cut into 16 pieces. Leave long or twist the ends and then place the breadsticks on baking sheets. 
  5. Melt 4 Tablespoons butter and stir in garlic powder, Italian seasoning, parsley flakes, and Parmesan cheese. Brush over the tops of the breadsticks. 
  6. Bake 12 to 15 minutes, or until the bottom of the breadsticks are lightly browned. Brush any leftover butter over the top when they come out of the oven.


November 25, 2019
Freezer Breakfast Sandwiches created with baked eggs and flat-top with cheese, sausage, bacon, or ham on Associate in Nursing English muffin. These build ahead sandwiches area unit straightforward and delicious.

Making meals before time is one amongst the bests gifts you'll be able to provide yourself. You'll impart yourself when you heat one amongst these deep freezer Breakfast Sandwiches. scrutinize my different deep freezer Friendly Recipes like these Swedish Meatballs and homemade  Crepes!


Another issue I needed to entails is that you just will undoubtedly customise them. I build my {freezer|deep-freeze|Deepfreeze|deep deep freezer|electric refrigerator|fridge} breakfast sandwiches with Associate in Nursing English muffin as a result of I believe english muffins store best within the freezer, and my family loves them. You'll additionally strive creating them with bagels, or sandwich thins.

Also, if you needed to create them healthier there area unit such a lot of ways in which to try and do this. I actually have an entire section (see below) with concepts of the way to build healthy deep freezer breakfast sandwiches.



  • 12 eggs
  • 1/2 teaspoon freshly ground black pepper
  • 12 slices cooked bacon, sausage patties, ham, or canadian bacon
  • 12 English muffins
  • 2 Tablespoons milk
  • 1 teaspoon salt
  • 12 slices cheddar cheese , or your favorite cheese


  1. Preheat the oven to 325 degrees. Generously grease a 9x13’’ pan
  2. Whisk the eggs, milk, salt and pepper. (I use an electric mixer to make it easier).
  3. Pour the egg mixture into the greased pan and bake for 18-22 minutes, or just until the center is set. Don’t over-cook.
  4. Remove from oven and allow to cool before cutting into 12 squares. 
  5. Top each English muffin half with egg, cheese, meat, and the other half of the muffin. If you are consuming right away, heat the sandwiches at 350 degrees for about 5 minutes or until the cheese melts.
  6. To Freeze:
  7. Wrap each sandwich individually in tinfoil, wax paper, or parchment paper and place them in a freezer safe resealable bag. Freeze for up to 1 month. 
  8. To reheat:
  9. Thaw in fridge overnight, for best results. Remove paper and wrap sandwich in a paper towel.  Microwave for 40 seconds - 1 minute on defrost (or 50% power). Flip the sandwich over and microwave for 10-30 seconds on high power, until warmed through.
  10. You can also reheat the sandwiches in the oven at 350 degrees for about 10-15 minutes, or in the toaster oven.


February 27, 2019
Have fresh lawn strawberries? try this clean strawberry bread with soften-in-your-mouth strawberry glaze. This short bread recipe comes collectively in just 10 mins. if you love fruit breads, you’ll also love our cherry bread!


One among our maximum popular recipes is our glazed cherry bread. And it by no means fails that on every occasion I share a image or video of that short bread on fb, someone says, “this will be fantastic with strawberries!”. So…with out further ado, we’ve taken that a lot-cherished cherry bread and turned it into a brief bread recipe the usage of clean strawberries. and also you had been right it's far super!

Resh fruit can be tricky to work with because it provides a whole lot of moisture to the bread. Finely diced strawberries worked beautifully in this recipe, though. We used about 2 cups of small strawberry portions. I normally say the extra fruit, the higher, so at times we’ve added about 2 half cups of fruit. And it totally works, however the bread can be so wet that it almost falls aside with that much fruit. Is that genuinely a trouble? you make a decision. anywhere among 2-2 half cups of fruit must work simply satisfactory.


For the Bread:

  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 1/2 cup oil
  • 1 large egg
  • 1 teaspoon vanilla extract or almond extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups diced strawberries
  • 2 tablespoons all-purpose flour

For the Glaze:

  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • 1/3 cup finely diced strawberries
  • 1/2 teaspoon vanilla extract or almond extract
  • 1-2 tablespoons heavy cream or milk (optional)


  1. Preheat the oven to 350 levels.
  2. In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, integrate the flour, baking powder and salt. upload the dry elements to the wet substances and stir until simply mixed.
  3. In a small bowl, toss collectively the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries lightly into the batter.
  4. Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 tiers for fifty-fifty five minutes. A toothpick inserted in the middle of the bread ought to pop out clean. permit the bread to chill for 10 mins, then get rid of the bread to a cord rack to cool absolutely.
  5. To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. blend until it's far clean.
  6. once the bread is cool, spread the glaze on pinnacle of the bread. Slice and serve.

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