let's make a little bread 🤑

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three loaves of bread sitting on top of a cooling rack next to each other
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198K views · 4.3K reactions | As requested, my easy sourdough recipe 💗. #sourdoughbread #sourdoughbreadrecipe #breadrecipe #kittytaitbaker #baker #bakery #easyrecipe | Kitty Tait Baker | Odd Quartet · Mr. Fox in the Fields
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a loaf of bread sitting on top of a cooling rack
42K views · 1.1K reactions | Easy Fresh Bread You Can Make Every Night in Just 5 Minutes! | Easy Fresh Bread You Can Make Every Night in Just 5 Minutes! | By Homesteading Family | Facebook
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1.6M views · 79K reactions | Why you should swap for homemade👇🏼 First, SAVE this reel for the easiest and most delicious cracker recipe 🌟 Reasons I switched to making crackers at home: ✨Store bought crackers were designed to be shelf stable, which means lots of unnecessary added ingredients and preservatives. Crackers are often high in glyphosate, unless they are organic, which then they are $$$$$$$ for like 8 crackers. ✨Much easier than you’d expect to make: this takes me about 5 minutes to make the dough and roll them out. There’s no mess because I roll them directly on parchment. ✨CHEAP: the price of the ingredients I use comes out to around $1.30, using the highest quality fresh milled grains and butter. Recipe ✨ 200 g fresh milled flour (I did 150g soft white and 50g hard red) OR All Purpose/Whole wheat works just as well 🤍 if you don’t have a kitchen scale, use 1 1/2 cups. 1 stick of cold butter or 115 g 1 tsp salt Ice cold water Put the flour, salt, and butter in a blender or food processor and pulse until the butter is in small pea size pieces. Add 1 tbsp of ice water at a time and pulse until it forms a soft dough that feels easy to manipulate without being sticky. Cut in 2 pieces, dust your parchment and the top of the dough, and roll directly on the parchment as thin as you can get it. Then cut the dough with a pizza cutter or knife. Sprinkle the top with salt, herbs, or seasonings of your choice. Bake at 325 for 12-18 minutes or until they are lightly brown. Let them cool and enjoy! 🤍 I store them in a glass jar with a lid after they have cooled completely and they last about a week, but we usually eat them much quicker 🫢 See pinned comments for answers to questions. Follow @gatekeeperofthehome for more delicious from scratch recipes🫶🏼 #homemaking #homemadekitchen #homemadefood #homemakerlife #homestead | Emily | Homemaker & Homesteader | Craig Duncan · I Saw Three Ships Medley (Medley)
a round loaf of bread sitting in a blue pan on top of a stovetop
Sourdough Geeks | I had been really unhappy with my bakes lately so I read a lot of different posts and ended up using the Pantry Mama Simple Sourdough Bread Recipe | Facebook
someone is cutting up some bread with a knife
Big Bubble, No-Knead Focaccia Bread | SOFT & EASY FOCACCIA! | focaccia, bread | Big Bubble, NO-Knead Focaccia Bread | SOFT & EASY FOCACCIA! | By Emma's Goodies | Let's make the most amazing, incredibly soft, big bubble focaccia. It's a no knead dough and requires only five simple ingredients. If you're not familiar with focaccia, as an Italian, the best way I can describe it to you, it's almost as if bread and pizza had a baby. You'll be blown away by how delicious this is and by how easy it is to make. If you like breads, if you like genuine, delicious comfort food, preorder my cookbook to make sure you get your copy. To a large bowl, add warm water, salt, olive oil, and yeast. You want to give these ingredients a good whisk. We want to dissolve the salt thoroughly in the water. Now let's talk flour. I usually use all-purpose flour for my breads. It's convenient as it's the one I usually have on hand. However, for this recipe, you do want to use a high-protein bread flour. You want to aim for a flour that has at least 12% protein content. This type of flour will give lots of structure to your dough and allows the dough to support bigger bubbles as it proofs and bakes. If you want to take this a step further, you can decide how finely ground you want your flour to be. I prefer zero zero flour even though it's not the healthiest choice, boy does it make good bread and pizza. My mom on the other hand opts for something like this which is type one. It's a less refined flour and will give you a darker and more robustly flavored focaccia. Both flours have 12% protein content. Now, this dough is a high-hydration dough. While this may sound complicated and fancy in really simple terms, it just means it's going to be hell if you try to need this dough. It is wet. It is sticky. There is no way you can need this dough. So, I'm going to show you the good old stretch and fold technique. It is my favorite way to make bread. Scrape down the size of the bowl, cover the bowl, and come back in half an hour. After 30 minutes, you're going to weigh your hands. The water will just prevent the dough from sticking to your hands. You're going to perform your first series of stretch and folds. We're going to do four series in total. Take one side of the dough, lift and stretch and fold the dough bringing it to the opposite side of the bowl. Rotate the bowl one quarter and repeat this process. This method helps the dough start to develop gluten and eventually start to form those amazing bubbles that are so characteristic of focaccia. You want to do four bowls per session, cover the bowl again and come back in 30 minutes and do the next series of stretch and folds. I know some people may think this is time consuming but it's only five minutes of hands-on time. The rest of the time, the dough is just hanging out. As you continue to perform the stretch and fold, you'll notice the texture of the dough will gradually change from very loose to well formed but soft dough. Again, you want to do about four folds per series, maybe five. She'll tell you when it's enough. The dough will start to pull back and not stretch anymore. At that point, you're going to cover the bowl again and come back in 30 minutes and do your third series of stretch and pull. You want to do at least four series in total so the entire process should take about two hours but only five minutes of hands on time I say about two hours because you really want to pay attention to your dough is it supple is she a bubbler doesn't need an extra series of folds visuals are key when making bread now after your last series of folds you have two options you can either cover the dough and pop it in the fridge overnight which I do recommend for beginner bread makers or you can set this to the side one last time for 30 minutes and focaccia the same day. So cover the bowl well and set it to the side for half an hour or pop it in the fridge overnight. This is how the dough is going to look. It is going to giggle. Every time I make focaccia I am so tempted to pop those bubbles. Do not pop the bubbles. I know the urge you're going to generously grease the tray with about three tablespoons of olive oil. I know this may seem like a lot of olive oil but I'm telling you focaccia needs it. If you're going to make focaccia you gotta do it the right way. If your tray is non nonstick, you might want to add parchment paper or the focaccia will stick to your tray. Regardless if you add parchment paper or not, you will still have to add that amount of olive oil. Focaccia craves olive oil. You're going to do one last series of holes this time being extra gentle. We want to maintain as many air bubbles as we can. Put the dough into the craze pan. Drizzle some olive oil on top and you're going to hate me for saying this but yes, this does need to rise again for about 1 hour. Focaccia making is an art but I promise you it is worth the wait drizzle the dough with more olive oil yes again all your hands as well and start to dimple you first want to dimple so dimple dimple dimple and then you want to jiggle jiggle dickle I cannot tell you how satisfying this is when I was little and my mom would make focaccia this was my job right here I was the dimple maker it is so much fun you can add whatever toppings you like I'm adding olives and rosemary today you want to oil the toppings or they'll burn and at this point you also want to preheat the oven to 400 degrees Fahrenheit or 200 degrees Celsius ideally you do want to use a ventilated oven I'm aware not everyone has it but if you do you do want to switch on the fan bake the focazza for about 20 to 22 minutes as soon as this comes out of the oven carefully take it out of the pan and allow it to cool for at least 10 minutes before slicing into it the crust will be crungy and the in will be the softest and most delicious thing in the entire world. Focaccia is extremely dangerous. I could eat this entire thing in one sitting. No joke. I've I've done that many times before. Now allow me to show you how to make one of the best mouth watering focaccia sandwiches you'll ever have. Split that baby in half. Take out the crumb if you wish. Add prosciutto and add fresh mozzarella tibufaram. That's it. You don't need any condiment. When you have good quality ingredients, you don't need any condiments whatsoever. Stuffed and fluffy focaccia, prosciutto, mozzarella. A lot of times when I find myself scrolling on Instagram and an Italian will make a panino or you know in English a sandwich the amount of times you know I see comments of people saying oh there's no condiments that looks dry. Honey. Honey. It does not get any more juicy than this. So forget the and make this.
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