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.

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