Extremely tasty, warm and comforting recipe for Cheese Stuffed Dinner Rolls. You will love these soft, garlicky and cheesy bread bombs. If you love soft dinner rolls than you will adore these beauties with cheese, brushed with butter, garlic and herbs. From time to time […]
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What do we have here? Yes, I have The Best Cinnamon Rolls for you all. They are so fluffy, tasty, sweet and comforting. I have made these almost every other day until I got the best measurements. My family loves these rolls, but they are […]
I do not think that there is anything better in this world than freshly baked bread, especially my Easy Homemade French Bread.
Well, my dutch oven for beginners and no-knead bread recipes are amazing, as well.
Anyhow, after many trials and fails, I finally got a winning recipe. I take pride in my bread recipes, so I tested this bread many times. This recipe is more of a “store-bought” copy-cat recipe rather than a true French artisan crunchy baguette.
With that being said, it is still very delicious bread that I know you will love.
Anyhow, you guys seem to love my easy bread recipes and that makes me so happy. Trust me, you do not have to be a rocket scientist to bake a loaf of bread.
Yes, we all have to measure it in the beginning, but later you will just know what is what.
I must say, without bragging that I probably could make bread with my eyes closed. Well, that’s because I have been baking bread for a very long time.
Not that I am old as a bible, but I was 12 going toward 13 years old when I made my first bread.
I am almost 40 years old, so you see it has been a while since I made my first bread with the messy kitchen and flour all over the floor.
It was a rather unforgettable experience, and as you would typically expect to see on the I Love Lucy show.
With that being said, I have grown a bit and you can say got some experience making bread.
You can make this bread dough with a stand mixer using hook attachment however, you may use a bowl and a wooden spoon as well as your trusty hands to knead it.
I must admit my kids and husband are just like me. We love bread so much, but ever since we went low carb I avoid making it.
The only reason I would bake bread these days is to bring to my neighbors or friends.
However, sometimes I just dearly crave it. I use it my treat. It is nostalgia so I make a couple that we usually finish eating in one day. I know! We have a problem.
If you like this recipe then you might also like these:
If you make my amazingly Easy Homemade French Bread, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycoooking.
Thank you so much in advance. I cannot wait to see your creations.
Just to add, as some found it quite unusual that I add oil to my dough. I like the dough much better with a drizzle of oil, however, traditional long baguette or French Bread does not contain any oil or fat whatsoever.
My mother-in-law only uses 4 ingredients to make bread; yeast, flour, salt, and water. Your bread will come out just as good.
Easy Homemade French Bread
- 1 package (1/4 ounce) active dry yeast
- 2 cups warm water (110° to 115°), 500ml (more if needed)
- 1 teaspoon sugar
- 2 tablespoons oil, for greasing if you're using reg. baking pan
- 3 teaspoons salt, approx. 15g
- 6 cups all-purpose flour + for dusting
Egg wash is optional
- 1 egg white
- 1 teaspoon cold water
- You may also dust it with extra flour
- Measure, then combine flour and salt. Stir.
- Add yeast and sugar with a splash of warm water to your stand mixer bowl. Mix it to combine then let the yeast activate. I do this even if I am using instant yeast and before adding the flour mixture.
- Add flour to the stand mixer bowl, little by little, using a stand mixer with a hook attachment. Then add oil which optional. Traditional Frech Bread does not contain any oil or fat.
- Add more warm water as needed. Add the water slowly, 1/2-1 cup at the time until you reach the thickness; NOTE: It all depends on what type of flour you have, how old it is, the air & humidity, etc. So if I say 2 cups of warm water, it might be less, so please add water slowly until you reach soft and sticky texture, but not looking like pancake batter.
- Keep increasing speed on the stand mixer. Mix until the dough starts pulling away from the sides of the bowl. Drizzle a bit of oil, cover and allow it to rise. You may transfer it to a different bowl.
- Let it rest and rise for an hour to up to 2 hours in total. I advise you to keep your down in microwave or (turned off) oven. This will help the dough to rise better.
- You can make two or three loaves, depends on the size. If you make 2 then cut the dough in half. Dust your working surface with flour, then using a rolling pin stretch dough in a thinner rectangular shape. You do not need to press it too hard.
- As you can see on my pictures, roll the dough, then shape it. You may tuck ends if you wish.
- If you do not have a French Loaf baking pan, then grease your baking pan and put the dough in or line up a pan with parchment pepper or use a silicone mat.
- Allow dough to proof in the baking pan for the next 20 to 25 minutes. Be patient because this is an important step. You may brush proofed loaves with egg white + water, egg wash or just dust with more flour like I did. It is great either way. You may even add some herbs and seeds if you like.
- Slash the dough with a blade or a very sharp knife to allow it to expand during baking. The purpose is primarily to control the direction in which the bread will expand during “oven spring.”
- Meantime, Preheat oven to 400F (200C). If your oven is steam oven add water into a little dish that comes with the oven. I will link the below in the notes, an article that I found informative regarding steam while baking bread. Great info so please check it out before baking.
- Bake for about 30-35 minutes, or until the crust turns golden brown. Sometimes I like it more deep brown and crunchy and sometimes I like the light golden color of my bread. This depends on your preference.
- Allow it to COOL DOWN at least for at least 20 minutes before slicing the bread. This is really important as well. I love hot bread but if you open it too soon while still piping hot the bread could possibly become dense and sticky. Just wait! I like to place my bread on the cookie rack then covering with a cotton kitchen towel.
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This is a sponsored post written by me on behalf of the National Peanut Board. All opinions are entirely my own. This gluten-free peanut butter chocolate bread topped with oats is simply divine. You can toast slices of bread in a pan, make French toast or perhaps a delightful breakfast strata with day old bread. I must admit […]
All Purpose Dough Recipe included with Spiral Twist Bread Rolls I just love baking homemade bread. So many amazing bread recipes that we can make with different shapes just like these tasty spiral twist bread rolls. I find it relaxing when I am under stress. […]
You all probably heard about Low Carb KETO Bread, so I just made my version of the same bread.
When carboholic decide to join the low carb club and cannot live without a slice of bread. That would be me. I just had to clean up my act and start the most strict form of carb cleanse because I felt like I was out of control.
Have you heard of Keto Bread? I am almost certain that you all probably heard about it, so I just made my version of the same bread.
You guys know that I was baking a homemade bread almost every single day. If not bread than some kind of rolls, focaccia or flatbread.
I am one of those people that would eat heartily bread with pasta. Yup! Guilty as charged… but that was it! It was a time for me to change.
Well, I am entering my fourth week and I feel freaking fantastic. I lost lots of inches, a nice chunk of weight for a beginner, not too much like some people, but it is going slow and steady which I like the most.
My sleep and energy level drastically improved, I no longer snore, I have far
I know we all have different success and even failures, some see amazing results in the shorter period of time and for some of us takes time. That’s okay. We are all different and unique.
What can I say? I have never felt better, however, yes, I missed bread the most so I made my own. We tried to experiment for a week with it, and I think this is it. I absolutely love this version.
The first one that I made was too eggy and buttery, so I dropped to six room temp eggs, added ghee instead of coconut oil and used a bit of sour cream to make it rise up a bit more.
My family wanted to support me so they join Keto Fun as well. So now, I need one fridge just for bacon and eggs because they literally ate over the weekend my week supply of both.
Also, they sincerely love this bread as well and it was gone for lunch. Like, seriously?! I could eat this bread all week long. LE SIGH!
Anyhow, It is utterly scrumptious and so tasty! I know this bread is for sure going in the rotation as long as we are on Keto. I might do some updating like adding cheese or herbs.
It tastes like cornbread meets savory pound cake, but way less eggy taste… Hey, it replaces reg bread beautifully, so you can eat it once a day or every other day.
I hope you guys like this bread as much we do. With that being said, please, comment and tag me if you make it
P.S. I am affiliated with Amazon so those links below in my recipe form I linked personally. It is not an ad but purposely added a link by me.
I will add things that I used in the past, or that are in the recipe if I can find it on the Amazon website.
It is utterly scrumptious and so tasty! I know this bread is for sure going in the rotation as long as we are on Keto. I might do some updating like adding cheese or herbs.
It tastes like cornbread meets savory pound cake, but way less eggy taste…Hey, it replaces reg bread beautifully, so you can eat it once a day or every other day.
- 200 g Almond Meal Roughly 2 cups
- 1 teaspoon baking powder
- 1 teaspoon Guar Gum or 1/2 teaspoon Xanthan Gum
- 1/2 teaspoon Salt
- 50 g Ghee softened
- 30 g Unsalted Irish Butter room temperature/softened
- 1 tbsp. Whole Sour Cream
- 6 Large Organic Eggs Simple Truth, Cage Free, room temperature
- Preheat oven to 375 F
- Measure everything, mix eggs, and softened ghee and butter.
- Combine one by one, start with almond meal flour, then add baking powder, salt, guar gum or xanthan gum; Mix it then add, butter/ghee, sour cream, and eggs.
- Line the baking pan with parchment paper or just lightly grease a nonstick baking loaf pan.
- Bake for 35 minutes, or until it is golden on the top.
- Take it out of the oven and slide on the cooling rack. Allow it to cool for about 10 minutes before slicing and eating.
- Store in the fridge for up to a week. Make sure it is in the airtight container or ziplock type of bag
Use Room Temp Eggs. Just leave them on the countertop for 15 minutes or you may drop them in the warm water for 5 minutes to warm up. The bread turns much better.
Amount Per Serving: Calories: 304Total Fat: 27gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 164mgSodium: 271mgCarbohydrates: 7gFiber: 4gSugar: 2gProtein: 11g
These are probably the best homemade dinner rolls ever. Also, I will take bread over dessert anytime. That might sound crazy to some people, but that’s me. You can either love as I am or hate me. Well, you have no reason to hate me, but you know what I […]
There is one more bread in town, ahem, I meant on my blog. Damper bread is Australian Bread, traditionally made in the hot ashes of a campfire, using a cast iron pan.
Sometimes, it is just dumbed and covered with plain hot ashes. I am just fascinated with different ways we can prepare and cook food
We would usually make it under the large lid that was covered with hot ashes and charcoal. That lid is actually called “Sač” (SACH)
Nevertheless, we are talking about Damper bread, therefore, allow me to explain more about this bread if you have never heard about it.
There are many recipes online, as well as on youtube. You may watch videos and hear the history behind this bread expected from native. I feel like they can give you more inside than me
This bread is seriously extremely easy and you really cannot go wrong making it. I absolutely love the taste and texture.
As you can see, I used a Dutch Oven to bake it in my oven. Furthermore, it came out beautifully and very tasty indeed. I just couldn’t wait until it was cool enough to bread a piece and spread it with a bit of butter and strawberry jam.
It reminded me greatly of Irish soda bread, which we all know it is one my favorite bread, but after one bite it was clear that I was in love. What can I say, I would have a really hard time giving up this kind of carbs. Bread is life, and I love it passionately.
I sincerely hope you guys try making it because it is quick, no-knead, and delicious. If you love biscuits and savory scones, then my friends you will love this bread.
Wishing you all a spectacular day!
- 4 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 3 tablespoons unsalted butter chilled and cubed
- 1 1/2 cups Cold Buttermilk
- Combine the flour, baking powder, baking soda and salt in a bowl.
- Add cubed and chilled unsalted butter, then using your fingers, crumble the butter into the flour until the flour is barely visible.
- Pour cold buttermilk in the middle of the flour and mix until combined. Use your hands to combine it together until you make a sticky ball.
- Take it on the lightly floured surface and lightly knead the dough. This is just to form it into round dough ball.
- Heat the oven to 425° F (or you may use a campfire).
- Transfer dough to a lightly oiled Dutch oven and cut across on the top surface and into 8 slices of the dough.
- Close lid on Dutch oven and bake in the hot ashes of your campfire for about 40-45 minutes, or bake in the preheated oven like I did for about 30 to 35 minutes. You can easily check if the bread is done just by tapping it on the top or bottom with your fingers... It will sound hollow when it's done.
You may use Self-Rising Flour. In that case skip baking powder, baking soda and reduce salt to ½ teaspoon. Instead of buttermilk, you may use beer, and/or other additions. I take off the lid 10 minutes before the bread is done to get a deeper golden color. You may use parchment paper lined in the dutch oven. This bread is similar to Irish soda bread.
Dutch Oven that I recommend:
- Xtrema 10.5 Qt. Versa 100% Ceramic Black Dutch Oven
- Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven
- Le Creuset Shallow Dutch French Oven, 6.75 quart, Cerise
Amount Per Serving: Calories: 285Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 633mgCarbohydrates: 50gFiber: 2gSugar: 2gProtein: 8g