Bakeaholic Mama: Mini Buttermilk Monkey Breads
Monkey Breadsweetsavori, Muffins Cups, Yummy Sweet, Minis Buttermilk, Buttermilk Monkey, Minis Monkey Breads, Bakeahol Mother, Monkey Breads Muffins, Breadssweet Rolls
Mini Monkey Bread
Buttermilk Monkey Bread muffins
favorite buttermilk biscuits
Kitchens Favorite, Chive Buttermilk, Buttermilk Biscuits, Biscuits Recipe, Cream Biscuits, Favorite Buttermilk, Drop Biscuits, Smittenkitchen With, Smitten Kitchens
Smitten Kitchen's favorite buttermilk biscuit recipe. Look similar to the one I've been using, but I'll have to give it a go and see...
for cheddar chive buttermilk biscuits
To try as drop biscuits
Cream Biscuits for Breakfast - easy & fast!
Homemade Cinnamon-Raisin Bread Recipe
Food Network, Homemade Cinnamon Raisins, Breads Recipe, Cinnamon Raisins Breads, Food Breads, Homemade Breads, Biscuits, Homemade Cinnamonraisin, Cinnamonraisin Breads
Homemade Cinnamon Raisin Bread
Homemade Cinnamon-Raisin Bread Recipe : Giada De Laurentiis : Recipes : Food Network
Nothing beats an oven fresh biscuit. Make it yourself, it is an easy recipe.
Flaky Biscuits, Easy Recipe, Southern Biscuits, Biscuits Recipe, Food Dinners, Food Breads, Ovens Fresh, Homemade Biscuits, Fresh Biscuits
PERFECT Flaky Biscuit Recipe!
Nothing beats an oven fresh biscuit. Photo by Donna Turner Ruhlman #Recipe #Food #Dinner
(Maybe not a *true* Southern Biscuit, but....) Nothing beats an oven fresh biscuit. Make it yourself, it is an easy recipe.
Flaky Biscuits - Nothing beats an oven fresh biscuit. Make it yourself, it is an easy recipe.
Homemade Biscuit recipe
Soft Pretzel Rolls from Foodie with Family
Pretzels Rolls, Bread Machine Recipes, Breads Danishes, Pretzels Sandwiches, Breads Machine, Bread Machines, Breads Stuffings Croutons, Families Nicole, Sandwiches Rolls
Soft Pretzel Sandwich Rolls from Foodie with Family @Nicole Nugent
Soft Pretzel Sandwich Rolls from Foodie with Family. I love pretzel rolls.
Soft Pretzel Rolls from Foodie with Family, bread machine recipe
Fluffy Buttermilk Biscuit
Almonds Butter, Buttermilk Biscuits, Southern Living, Almonds Flour, Biscuits Recipe, Paleo Biscuits, Almonds Milk, Coconut Flour, Paleo Recipe
Paleo Biscuit Recipe: Makes 9 biscuits Ingredients - 6 egg whites - 3/4 cup blanched almond flour - 1/4 cup coconut flour - 1 teaspoon baking powder - 1/4 teaspoon sea salt - ¼ cup almond milk - 1 1/2 tablespoons coconut oil or olive oil - Before baking top each biscuit with almond butter (optional)
Buttermilk Biscuits | 18 Southern Biscuit Recipes - Southern Living Mobile
Paleo Recipes - Paleo Meal: Paleo Biscuit Recipe- GF... uses almond and coconut flour... I'm thinking these won't taste like my grandma's, but I will try them.
Sweet potato rolls
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Sweet Potato Rolls
homemade sweet potato buns
Sweet Potato Buns. These should be perfect with my smoked green chile burgers.
sweet potato bun recipe
sweet potato burger buns
3 cups (400 grams) bread flour 1/2 teaspoon table salt 3/4 teaspoon sugar 1/4 teaspoon instant or other active dry yeast 1 1/2 cups (350 grams) cool 55-65F water additional flour for dusting 20 pieces of the any combination of following: whole garlic cloves, whole olives, halved cherry tomatoes 1/4 cup extra virgin olive oil 3/4 teaspoon coarse sea salt or kosher salt
No Knead Breads, Breads Recipe, Baguette Breads, Baguette Stecca, Noknead Breads, Food Recipe, Jim Lahey, The Breads, No Knead Baguette
☆ Jim Lahey’s No Knead Bread Baguette -Stecca- ☆
Jim Lahey’s No Knead Baguette (Stecca) | Steamy Kitchen Recipes. This is a 2 parter. It is the bread for the Pesto Fondue, but looks good on it's own.
Jim Lahey's no knead baguette (stecca) || tomato, olive and garlic breads #recipe
No-Knead Baguette Bread. #food #recipes
Reduced-fat: Garlic Cheddar Biscuits
Garlic Cheddar Biscuits, 95 Calories, Healthy Lifestyle, Red Lobsters Biscuits, Eating, Breads, 100 Calories, Skinny, Weights Watcher
For when I can't resist bread carbs! Skinny Garlic Cheddar biscuits. 1/3 fewer calories than red lobster's version.
Eat Yourself Skinny!: Garlic Cheddar Biscuits- 95 calories per biscuit
Eat Yourself Skinny!: Garlic Cheddar Biscuits Weight Watchers+ 3 pts a biscuit
Eat Yourself Skinny!: Garlic Cheddar Biscuits (Skinny Red Lobster Biscuits)
Garlic Cheddar Biscuits < 100 calories... yummmm
One Hour Rolls
Easy Rolls, Recipe Breads, One Hour Rolls, Hour Dinners, Dinners Rolls, Food Breads, Yeast Rolls, Recipes Breads, Breads Rol
One Hour Rolls (*Oh wow! So simple, so light, so fluffy... so warm right now. Definitely a hit and a new favorite!)...I finally made these this week, and they are GOOD...kind of halfway between biscuit and dinner roll. My family LOVED them, and my daughter has requested I make them again tonight.
One Hour Rolls (*Oh wow! So simple, so light, so fluffy...!- Nice, fluffy, and easy, maybe a little too much yeast flavor but my go-to easy roll recipe
One Hour Rolls: Pinner~"Oh wow! So simple, so light, so fluffy...Definitely a hit and a new favorite!" #food #bread #rolls
1 hour dinner rolls.
One hour Rolls. Not as good as Grandma Usher's old time yeast roll recipe but definitely a keeper!
Homemade bread in the crockpot.
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Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ ....been looking for a crockpot bread recipe....
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ But, bread in a crock pot? Over the years we have gotten requests from readers to develop a method of baking our dough in a crock pot. I had my doubts, lots of them. I didn’t think the slow cooker could get hot enough, I thought it would take too long, I didn’t think it would bake through or have a nice crust and I resisted trying it. I was so convinced it would be a fail. Oh, how wrong I was. The crock pot does indeed get hot enough, and it takes less time than using your oven, because the rising time is included in the baking. The only thing I got right was the crust, it is very soft and quite pale when it comes out of the slow cooker, but just a few minutes under a broiler and I got a gorgeous loaf. I am a convert and it is just perfect for summer baking when you don’t want to heat up your oven. You could even amaze your friends at work by baking a loaf under your desk! * 1 pound dough (Here is our No-Knead 5-Minute Bread Recipe. I used the Peasant Bread from The New Artisan Bread in Five Minutes a Day, but the recipes from Healthy Bread in Five Minutes a Day would also work.) Form the dough into a ball and place it on a sheet of parchment paper. Lower the dough into the Crock-Pot (Slow Cooker), mine is a 4-quart, but I think it will work in any size. Update: I just mixed up a fresh batch of ABin5 Peasant Bread Dough, let it rise for the two hours in the bucket, then formed a 1-pound loaf and stuck it in the crock pot. So, you can use fresh or refrigerated dough. Turn the temperature to high and put on the cover. (Not all crock pots behave the same, so you should keep an eye on the loaf after about 45 minutes to make sure it is not over browning on the bottom or not browning at all. You may need to adjust the time according to your machine.) Bake for 1 hour (this will depend on your crock pot, you may need to increase or decrease the time. If you are using a 100% whole grain dough, you may want to go for a bit longer as well). You will have a fully baked loaf of bread, but the crust is very soft, almost like a steamed bun. To check for doneness I poked the top of the loaf and it felt firm. Before it is fully baked it felt soft and almost mushy when I gently pressed the top. The bottom crust should be nice and crisp, but the top of the loaf will be quite soft. Some folks desire a softer crust, so you will love this loaf. If you want a darker or crisper crust… Stick the bread under the broiler for 5 minutes or until it is the color you like, with the rack positioned in the middle of the oven. Let the loaf cool completely before slicing. Cutting into a hot loaf is tempting, but it may seem gummy and under-baked. It is fantastic with butter or as a sandwich. I love this method! Since Zoe first published these photos a few years back, it’s become one of our most popular posts. Why? It answers many of the questions that you asked us here on the site, and we’ve incorporated that into our new book, The New Artisan Bread in Five Minutes a Day, which was released today. Thank you all for making this new edition possible–our readers are where the new ideas come from. We were on TV this afternoon talking about all this, on Twin Cities Live (KTSP-ABC Minneapolis): Return to TV/Video/Radio page The winners of our book giveaway drawing from October 17 were picked and have been notified… If the embedded video frame isn’t working, click here for a link to the video. And for more about this wonderful basic recipe–the cornerstone of all our books…If you’re new to our site, we’d like to say welcome, and thank you for trying the bread. Our new edition has lots of material that wasn’t in the original Artisan Bread in Five Minutes a Day: —More color pictures, there are 40 now (compared with 8), and 100 B+W instructionals —A gluten-free chapter —An expanded Tips and Techniques section —Weight equivalents for every dough–for those of you with digital scales at home (optional!) —Instructions for adjusting yeast and salt to your taste. And we decreased our standard yeast amount to 1 tablespoon (used to use 1.5 tablespoons for four pounds of dough). —And 30 new recipes, including crock pot bread, a whole wheat variation that lets you increase the whole grain, rolls, panini, and more. About 130 more pages than our first edition. As we bake through the basic Master recipe from NewABin5 we’ll try to answer some of the most frequently asked questions. The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. That’s why our method saves you so much time– all the mixing and prep is divided over four one-pound loaves. Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: 3 cups (1 1/2 pounds) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast) 1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.) *If you use cake yeast you will need 1.3 ounces. 1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here) 6 1/2 cups (2-pounds) all-purpose flour (we’ve always tested our recipes with Gold Medal flour. If you use a higher protein flour check here) Mixing the dough: In a 5 or 6 quart bowl or lidded Food Storage Container, dump in the water and add the yeast and salt. Because we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together. Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk, which is one of the tools that makes the job so much easier! Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough. Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (I had my husband put a little hole in the top of the lids so that I could close the lids and still allow the gases to get out. As you can see it doesn’t take much of a hole to accomplish this.) Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container. But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself. The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics. The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container. Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out. You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.) Cut off a 1-pound piece of dough using kitchen shears* and form it into a ball. For instructions on how to form the ball watch one of our videos. Place the ball on a sheet of parchment paper… (or rest it on a generous layer of corn meal on top of a pizza peel.) *I actually use a pair of Sewing Shears because I like the long blade. I just dedicated a pair to the kitchen. Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom.) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for our dough. You can also try our “refrigerator rise trick,” shaping the loaves and then immediately refrigerating them overnight. By morning, they’ll have risen and are ready for the oven after a brief room-temp rest while the oven preheats (click for instructions). Preheat the oven to 450 degrees with a Baking Stone* on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.) *(or Cast Iron Pizza Pan- which will never crack and conducts heat really well. Be careful to dry it after rinsing with water or it will rust) Cut the loaf with 1/4-inch slashes using a serrated knife. (If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom.) Slide the loaf into the oven onto the preheated stone (the one I’m using is the cast iron) and add a cup of hot water to the broiler tray. Bake the bread for 30-35 minutes or until a deep brown color. As the bread bakes you should notice a nice oven spring in the dough. This is where the dough rises. To insure that you get the best results it is crucial to have an Oven Thermometer to make sure your oven is accurate. If you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone for the last 5-10 minutes. Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a nice sharp Bread Knife that will not crush the bread as you cut. Or you can tear it apart as they do in most of Europe. If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy. Enjoy and have fun baking. Bread that is made with love and joy tastes better! Note: Gold Medal and Red Star Yeast are sponsors of BreadIn5 LLC’s promotional activities.
Slow Cooker Bread Baking from Artisan Bread in Five Minutes a Day
Everything Bagel Bombs
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Bagel Bites by The Amateur Gourmet
bagel bombs | #amateurgourmet #recipes
[Amateur Gourmet's] Top 10 Favorite Breakfast Recipes
Everything Bagel Bombs a la Momofuku Milk Bar - bagel bites stuffed with cream cheese
Crusty Bread ~ Can't wait to try this recipe!
Lecreuset, No Knead Breads, Dutch Ovens, Breads Recipe, Artisan Breads, Crucible, Sit Overnight, Crusti Breads, Homemade Breads
Crusty Bread ~No knead Artisan bread. This is the easiest homemade bread recipe ever!!
Easy, no-knead crusty bread in a Le Creuset dutch oven: 2 minutes to stir together the dough - let it sit overnight and then bake. Lots of flavor variations.
This is an insanely easy bread recipe- it literally took 2 minutes to stir together the dough- let it sit overnight & then bake. It makes a wonderful bread that is like an artisan bread or a larger version of the bread bowls from restaurants (like Panera Bread or Atlanta Bread Company). The outside of the bread is crispy & the inside is soft. NOTE: You MUST have an oven safe container w/ a lid to bake this bread (ex: cast iron dutch oven or my Pampered Chef "Magic Pot"/ Deep Covered Baker)
Artisan bread baked in your #LeCreuset, This is insanely easy - let it sit overnight and then bake. Perfect Crust!
No knead bread in a Le Creuset Dutch Oven. Basic recipe plus "add ins".
Homemade Focaccia, Focaccia Breads, Az Breads, Focaccia Basic, Break Breads, Breads Basic, Homemade Breads, Breads Baskets, Friday Night
Williams-Sonoma: Focaccia Basics
focaccia bread basics
friday night focaccia ? yes.
Homemade Focaccia bread
cheddar-jalapeno cornbread...This cornbread strikes the right balance between tender and crumbly. Jazz up the batter or shake up the shape by baking it in muffin pans.
Cheddar Jalapeno Cornbread, Martha Stewart Recipes, Herbs Cornbread, Baconscallion Cornbread, Muffins Pan, Cheddarjalapeno Cornbread, Cornbread Strike, Muffin Pans, Cornbread Recipes
Herbed Cornbread Recipe | Cooking | How To | Martha Stewart Recipes
Cheddar Jalapeno Cornbread. I also like to substitute green chile.
Lemony Olive Oil Banana Bread with Chocolate Chips
Chocolate Chips, Olive Oils, Olives Oil Breads, Food, Oil Bananas, Banana Bread, Lemony Olives, Chocolates Chips 2, Bananas Breads Yum
Lemony Olive Oil Bread (Melissa Clark) so good...made with pecans instead of chocolate chips
Lemony olive oil banana bread with chocolate chips
Cheddar-Sriracha Swirl Bread: I must make this.
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cheddar sriracha swirl bread! (recipe here: http://www.epicurious.com/recipes/food/views/Cheddar-Sriracha-Swirl-Bread-364269 #food #bread #baking #sriracha #cheddar
English Muffin Bread by Foodie with Family. I'm always on the lookout for an easy bread recipe. Can't wait to try this one.
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English Muffin Toastable Bread
Pesto Pinwheel Rolls
Pesto Rolls, Pesto Pinwheels, Pinwheels Breads, Arugula Pesto, Cinnamon Rolls, Pinwheels Rolls, Foodies Families, Breads Rolls, Arugula Walnut Pesto
Pesto pinwheel rolls with arugula walnut pesto
Pesto Pinwheel Rolls ...You had us at "bread in the shape of a muffin." Alas, I can't make this. Husband is opposed because "those AREN'T cinnamon rolls!" ;) argh
Arugula pesto pinwheel bread rolls
Arugula pesto pinwheel rolls
Anna's Rustic No-Knead Artisan Bread
No Knead Breads, Dutch Ovens, No Knead Artisan, Artisan Breads Recipe, Rustic Artisan, French Breads, Rustic Breads, Rustic No Knead, Anna Rustic
Anna's Rustic no knead bread.
rustic, no knead french bread. requires a cast iron dutch oven, tho
Anna's Rustic Artisan Bread This is Awesome Bread!
lindasinklings: rustic bread. (via Suzie The Foodie: Anna’s Rustic No-Knead Artisan Bread)
Anna's rustic no.- knead artisan breadAnna's Rustic No-Knead Artisan Bread
Irish Soda Bread recipe from Martha Bakes. Hearty Irish soda bread is easy to make. It's welcome any time of year but is essential on St. Patrick's Day.
Breads Recipe, Fun Recipe, Hearti Irish, Stewart Irish, Soda Bread, St. Patrick'S Day, Irish Sodas, Martha Stewart, Sodas Breads
Spring Holidays: St. Patrick's Day Recipes - Martha Stewart Irish Soda Bread
Gooey Cinnamon Rolls