389K views · 28K reactions | My ciabatta recipe! Where it all started🥹I shared this video almost 2 years ago & this one hit over 50 million views and got so many of you into bread-making. For anyone who couldn’t find the original recipe, here it is again – simple, no-knead, and still a favourite♥️ Ingredients: 325ml lukewarm water 3g fast action yeast 50ml olive oil 425g strong bread flour 10g salt -like my other no knead bread recipes I like to use a container with a lid to my make my ciabatta dough, I find that it speeds the proving process. -Water should be warm, once you’ve added all of the ingredients, use a spatula to bring it together the dough will be quite sticky. -Allow the dough to rest for 30mins in a warm place. -After the 30 mins, dip your hands in water to avoid sticking and bring the dough together stretching and folding each corner of the dough. -Rest for another 30mins -Now repeat the stretching & folding again and allow to rest for another 30 mins. -Make sure you flour the surfaces well, then use a floured bench scraper or a knife to cut the dough into rough rectangle shapes. -Transfer to a baking tray and allow to rest for 15 mins in the tray then bake until golden brown and crispy! (Oven set to 200c fan) #ciabatta #nokneadbread #easyrecipes #easybread #recipereels #recipeshare | Maisam Algirgeet
389K views · 28K reactions | My ciabatta recipe! Where it all started🥹I shared this video almost 2 years ago & this one hit over 50 million views and got so many of you into bread-making. For anyone who couldn’t find the original recipe, here it is again – simple, no-knead, and still a favourite♥️ Ingredients: 325ml lukewarm water 3g fast action yeast 50ml olive oil 425g strong bread flour 10g salt -like my other no knead bread recipes I like to use a container with a lid to my make my ciabatta dough, I find that it speeds the proving process. -Water should be warm, once you’ve added all of the ingredients, use a spatula to bring it together the dough will be quite sticky. -Allow the dough to rest for 30mins in a warm place. -After the 30 mins, dip your hands in water to avoid st
47K views · 29K reactions | 2-INGREDIENT BREAD 🍞. Easiest bread ever! Run out of bread? Did you know you can make a loaf of bread using the 2-ingredient dough (just flour and yoghurt)? No proving or kneading required, this comes together really quickly and is a great shortcut. The texture isn't quite as light and fluffy as a loaf made with yeast (more similar to soda bread), but it's soft with a delicious, crunchy crust and perfect for toasting or enjoyed warm from the oven slathered with butter! 😍 Recipe: 🍞 Add 500g self raising flour to a large bowl with a generous pinch of salt, plus any other herbs, spices or seasonings you wish to add. 🍞 Add 475g Greek yoghurt, then mix until it forms a dough. 🍞 Shape the dough into a round and place on a lined baking tray, then brush all over with egg wash. Scatter over some seeds for extra crunch if desired (I used sesame & nigella seeds). 🍞 Bake in a preheated oven at 180C fan/200C or air fry (use the bake setting) at 180C for 40-45 mins or until the base of the loaf sounds hollow when tapped. 🍞 Transfer to a wire rack to cool, then slice & enjoy! #whatiateforbreakfast #breakfast #breakfastideas #2ingredientdough #bread #nokneadbread #homemadebread #2ingredientbread #easyrecipe | Emily Scott
47K views · 29K reactions | 2-INGREDIENT BREAD 🍞. Easiest bread ever! Run out of bread? Did you know you can make a loaf of bread using the 2-ingredient dough (just flour and yoghurt)? No proving or kneading required, this comes together really quickly and is a great shortcut. The texture isn't quite as light and fluffy as a loaf made with yeast (more similar to soda bread), but it's soft with a delicious, crunchy crust and perfect for toasting or enjoyed warm from the oven slathered with butter! 😍 Recipe: 🍞 Add 500g self raising flour to a large bowl with a generous pinch of salt, plus any other herbs, spices or seasonings you wish to add. 🍞 Add 475g Greek yoghurt, then mix until it forms a dough. 🍞 Shape the dough into a round and place on a lined baking tray, then brush all ove
134K views · 31K reactions | Panini senza impasto 🤍 350gr acqua tiepida (max 38gradi) 3gr lievito secco 25gr olio EVO 425gr farina Manitoba 0 (14% proteine) io ho utilizzato @molinospadoni 10gr sale fino Unisci acqua, olio e lievito. Aggiungi farina e sale. Amalgama con una spatola o con una forchetta, fino a non avere più farina nella ciotola: otterrai un impasto idratato e grezzo. Copri con pellicola. Dopo 30 minuti fai delle pieghe stretch&fold ( prendi i lembi esterni e portali verso il centro) e copri. Dopo 30 minuti ripeti l’operazione e copri. Dopo 1 ora, trasferisci su un piano ben infarinato, con movimenti gentili dai una forma rettangolare, infarina la superficie e porziona l’impasto in 8 rettangoli. Trasferisci delicatamente su una teglia rivestita con carta forno e riposo di 20 minuti. Inforna a 200 gradi per circa 15 minuti. Fai raffreddare su una griglia, ma io non riesco MAI a resistere al pane appena sfornato! Enjoy! ❤️Paola #baking #foodlover #pane #lievitati #panerai #bread #breadmaking #homemade #instagood #baked #holiday #holidays #sunday #november #ricetta #ricettadelgiorno #ricette #ricettafacile #ricettaveloce | Paola Cuccunato
134K views · 31K reactions | Panini senza impasto 🤍 350gr acqua tiepida (max 38gradi) 3gr lievito secco 25gr olio EVO 425gr farina Manitoba 0 (14% proteine) io ho utilizzato @molinospadoni 10gr sale fino Unisci acqua, olio e lievito. Aggiungi farina e sale. Amalgama con una spatola o con una forchetta, fino a non avere più farina nella ciotola: otterrai un impasto idratato e grezzo. Copri con pellicola. Dopo 30 minuti fai delle pieghe stretch&fold ( prendi i lembi esterni e portali verso il centro) e copri. Dopo 30 minuti ripeti l’operazione e copri. Dopo 1 ora, trasferisci su un piano ben infarinato, con movimenti gentili dai una forma rettangolare, infarina la superficie e porziona l’impasto in 8 rettangoli. Trasferisci delicatamente su una teglia rivestita con carta forno e riposo
1.6M views · 27K reactions | How To Make Yorkshire Puddings | Jamie Oliver | PERFECT YORKSHIRE PUDS 💛 | By Jamie Oliver | Okay, lovely people. How to make the perfect Yorkshire puddings? Let's just, let's just talk about the perfect Yorkshire pudding. That beautiful little thing that you can put gravy in. It's great with roast dinners. You know, crispy on the outside, bit chewy down here. Let's do it. First up, big bowl. Whisk and I need 4 eggs. I'm using beautiful, fresh, free-range eggs and we're going to whisk those up. I'm using a big bowl so we can get some nice air in there. Then, I'm going to in with 200 milliliters of whole milk 200 grams of plain flour now you can sift it you know when you sift it it just makes it nice and light and no lumps we don't want lumps in there so just whisk up your butter as you can see now it's nicely whipped up I'm just going to add a little pinch of salt and nothing else that's basically it now we want it to just coat the back of a spoon it should just stick nicely to it that's the batter made what I do want to do is get it from a bowl which is perfect for making it into a jug because that's perfect for pouring it quickly because that is another important part that I'll talk about in a minute. We are using a sunflower oil. You can use a ground nut oil or a sun seed oil. Absolutely, these are oils that can handle high heat. We want one centimeter in each mold. So, I'm going to fill up these three and what I like to do is then just gently but evenly pour the oil all the way along and by the time you hit the bottom, you'll have absolutely perfect exact measurement across every single one and I know what you're thinking. I know, I invented it or at least I think I did. Now, we are going to pre heat our oven to 190 degrees Celsius I've got one in there already okay it's been in there for about 15 minutes so my preheated oil comes out this is very hot I'm going to go in with my batter here I'm going to use a spoon what you don't want is loads of batter touching the side if you have butter in between what's going to happen is that will drag your Yorkshire pudding down and it will stop it rising as efficiently and what's happening now you can see the hot oil is starting to cook the batter on the outside and as we put this in the oven the heat of the oil is going to push the batter up the side to create that lift okay we're going to go straight back into the oven and we're going to close the door and we're going to leave it you want to dedicate the whole oven just to Yorkshire puddings they're going to cook for about 20 to 25 minutes until golden and crisping and gorgeous you're going to love it Come on, baby. So for me guys, this really is the perfect Yorkshire pudding. You can go bigger. You can put more batter in but then I think it goes too crispy and too dry. I like this kind of size. I like the kind of balance of crispiness around here and the chewiness from inside. Look what you got there. Absolutely gorgeous. I want to show you guys something even more incredible to go with Yorkshire puddings that's not the usual thing. So I've got some nice smoked salmon. I'm going to put it down onto a beautiful border platter. The that I want a little simple sauce now you could use sour cream yogurt or creme fresh just beat it up and I'm going to add just the juice of one lemon here's a fresh horseradish so we're going to peel the horseradish the little grating over the salmon just like snow what I like about this is this contrast fire and lightness it's beautiful just mix it up just going to take some of this deal and from a height just pick it and then freshly cooked hot Yorkshire puddings loading it with that hot sour cream and horseradish sauce a nice bit of smoked salmon and then just find a quiet little moment where you and that beautiful combination can just tuck in
119K views · 2.1K reactions | Privát üzenetekben kapom a kérdéseket kenyér ügyben... ha mindent így csinálsz ahogy én a videóban, jónak kell lennie, ha még nem... akkor fogd a sütőre... | By Gaura | Facebook
119K views · 2.1K reactions | Privát üzenetekben kapom a kérdéseket kenyér ügyben... ha mindent így csinálsz ahogy én a videóban, jónak kell lennie, ha még nem... akkor fogd a sütőre... | By Gaura | Facebook
528K views · 7K reactions | Yorkshire pudding: the English recipe prepared in ASMR all to listen to! | Look how they puff in the oven! So delicious 😋 | By Cookist Wow | Facebook
528K views · 7K reactions | Yorkshire pudding: the English recipe prepared in ASMR all to listen to! | Look how they puff in the oven! So delicious 😋 | By Cookist Wow | Facebook
1.1M views · 21K reactions | Had no bagels so 2 ingredient yogurt bagels for brekkie it is! They always turn out so good! I just eyeball it, but rough measurements below if you’d like to try it 🥯 1 cup natural yogurt or Greek yogurt Start with 1 cup self raising flour and add more in until you get a workable dough that you can shape. 1/2 tsp salt Boil for 60 seconds on each side in water with 1 tbsp baking soda and 1 tbsp sugar Let dry on a wrack, egg wash Bagel seasoning (sesame seeds, onion salt, garlic granules, coarse sea salt) Bake on 180° for approx 25 mins | Lili Forberg | liliforberg · Original audio
1.1M views · 21K reactions | Had no bagels so 2 ingredient yogurt bagels for brekkie it is! They always turn out so good! I just eyeball it, but rough measurements below if you’d like to try it 🥯 1 cup natural yogurt or Greek yogurt Start with 1 cup self raising flour and add more in until you get a workable dough that you can shape. 1/2 tsp salt Boil for 60 seconds on each side in water with 1 tbsp baking soda and 1 tbsp sugar Let dry on a wrack, egg wash Bagel seasoning (sesame seeds, onion salt, garlic granules, coarse sea salt) Bake on 180° for approx 25 mins | Lili Forberg | liliforberg · Original audio
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