As a mother of three kids, two teens and one twin, I always look for quick meals just like this delicious pizza. We have this at least once a week on our family movie night. Thankfully, Publix is just around the corner, so […]
Category: BREAD AND ROLLS
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 […]
This was my most popular recipe, and I feel like I lost part of me when this one did not transfer to a new blog platform. With that being said, I will manually add this recipe, pictures and a post itself and it will show as a new post.
It is really heartbreaking to me that all the new visitors will not be able to see comments, tips, and feedback from the original post but it is what it is.
Well, I had over 1 million views just on this recipe and close to 300 comments so I can’t even tell you how I feel right now.
I am reposting it again. With that being said, I would love your feedback, mostly to get this recipe back up to most popular and recommended one
It is so worth it and I know you all will love it when you make it. So please share your pictures, tips, and comments with me and others
The first time when I made the bread, I was probably 13 years old… My mom started to work, and I came from the school, hungry like a wolf; I was all alone, my sister was in school and my dad was working as well!
Next, to the stove I found a note from my mother, saying ”Could you prepare the bread dough and I will bake it when I come back.” It was the whole preparation (list) how to do.
It seemed simple enough, and I got right away to work. Next to the bowl and flour was fresh yeast, and my mom very nearly wrote: “put about 1-2 tablespoons of warm milk in a cup with fresh yeast, to get it activated.” It would take a few minutes, and then I should put it into the flour with everything else.
I mixed flour and felt so proud of myself… Well… HA! Funny story… I went back to the kitchen about 15 times, mixing the dough constantly.
It was rather odd looking like it was for pancakes. I kept adding more flour, then more water, and the dough my friends never raised up. I was covered in flour
Honestly, I felt hopeless! It was like watching my own reality show. I did not actually know what I did wrong
“Healthier” version of a recipe No-knead whole wheat bread
Now I rarely buy it from the store or bakery… I am making bread every day fresh and from scratch without a bread machine.
My hands and my trusty wooden spoon are doing everything in a matter of 5 minutes, however, if you have trouble mixing it with the wooden spoon, using something like KitchenAid with kneading attachment would not hurt.
I just wanted to show how easy bread could be made this way. The dough is not as hard to mix, so I do not see a point using any other equipment, but if you really can’t, please, be my guest and use whatever will make your life easier.
The bottom line is, my family and I love, love bread. It is a staple of our house, and whether I make flatbread, Irish soda bread or whole-wheat, the bread is eaten almost in one day. So here is my recipe that you will love.
Super Easy and tasty no-knead bread recipe that you will love.
- 5 cups All-Purpose Flour approx. 600g, flour without sodium; for cakes, cookies, etc., works well.
- 2 teaspoons Table Salt
- 2 teaspoons baking powder optional
- 1 envelope Active Dry Yeast 7 grams
- 1/2 teaspoon Sugar
- 1 1/2 to 2 cups Lukewarm Water
- 2 tablespoons Oil + for greasing the pan
- Combine flour, salt, and baking powder. Mix!
- Add sugar and dry yeast in a cup and add a bit of warm (to touch) water. Mix it to combine then let the yeast activate, before adding to the flour mixture. (You can add it directly to the flour mixture just by making a well in the middle, add sugar and yeast and a splash of warm water then wait about 3-4 minutes before mixing it and adding more water.) This step is whatever feels right to you.
- Add more warm water as needed. Add the water slowly so your bread dough wouldn’t turn into the pancake mixture. (1/2-1 cup at the time until you reach the thickness and so the wooden spoon can go through easier it does take some good beating). 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.
- Take a few strokes with a wooden spoon just to combine everything, add oil, mix again and cover the dough.
- Let it rest and rise for 60 minutes in total. I mix it after 30 minutes with a wooden spoon and let it rest for the next 30 minutes.
- Preheat oven to 400F (200C)
- Grease your baking pan and put the dough in.
- Again, let it rise in the baking pan for the next 10 minutes or until it’s almost up to the edges of the pan and place in the preheated oven, even if it’s not all the way to the edges it will rise more in the oven.
- Bake for 40 minutes, or until the crust turns golden brown.
- Allow it to COOL DOWN at least for 40 minutes before slicing the bread.
You can bake in any pan that you have a circular, rectangular, or square pan. I find it the best if it’s non-stick baking pan. Bake for 40 minutes, or until the crust turns golden brown. This is no kneaded bread; I just use a wooden spoon to combine and mix the dough.
I usually put 2-3 teaspoons of salt, but you can add 1.5-2 teaspoons if you don’t want too savory. We have different flour brands, and of course taste buds. The dough should be just a bit thinner than if you would make pizza dough.
Also, if you decide to knead just add less water, and I would suggest adding maybe 1 Tbsp. of oil; dust the working surface with the flour and knead until you make a ball and oil it before covering to raise. Once it’s risen, knead again and place in the greased baking pan to rise one more time before baking it.
IF FLOUR HAS SODIUM PLEASE ADD ONLY 1/2 teaspoon of salt. The outcome will not be the same, but still delicious. I work with only all-purpose; no sodium, bleached or unbleached white flour, or whole wheat flour.
I tried many different brands of flour, but I always stick to the one that I found the best which is Canadian brand- 5 Roses 44LB. If you have a chance to get it trust me, you will not regret because the bread or anything baked comes out amazing. For Five Roses Flour, All Purpose, 5.5lb. If you like any other brands, please let me know what you are using. I would love to try it too.
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Warm, buttery, delicious, and quite an easy recipe for dinner rolls. My family is enjoying these rolls for many years, and I made them for so many different occasions. Sunday meal could not be the same without homemade bread on the table or dinner rolls, […]
Sometimes I really dream about food and then I wake up with crazy cravings. One of those mornings when I woke up I wanted delicious, dense, nutty, banana bread. I tried making it “healthier”, and I hope you all like it. For this […]
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: 285 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 13mg Sodium: 633mg Carbohydrates: 50g Fiber: 2g Sugar: 2g Protein: 8g
Sweet, tasty and mouthwatering recipe for my Brioche French Toast.
I grew up eating savory French toast. It was something that you’d use a day or two old bread, and eat for breakfast before school, or on weekends.
I still make them frequently, especially for our weekend brunch, but these are something else.
These are soft, sweet, and most definitely something that you should, and I repeat, you should add to your breakfast menu.
I found Chocolate chip brioche toast and I had only one thing in mind how to use them… And here it is my epic Brioche French Toast.
To me, French Toast is an international dish mainly because it is loved all over the world. I grew up with it, people in the USA, England, Germany, France, etc. We all grow up with this tasty pan-fried bread.
So I was digging a bit further and found interesting article, and quoting:
According to legend, it was an Albany, New York, innkeeper named Joseph French. He created the dish in 1724 and advertised it as “French Toast” because he was grammatically inept and forgot the apostrophe.
I don’t know about you but to me, that sounded pretty interesting.
Hey, if you make this recipe or any other make sure to tag me on Instagram @sandraseasycooking with my hashtag #sandraseasycooking
Thank you so much!!!
- 4-5 large eggs
- 1 Cup 240ml Whole Milk
- 2 teaspoons Ground Cinnamon
- Pinch of Nutmeg
- Pinch of Salt
- 2 tablespoons 25g Sugar
- 1 loaf day-old brioche sliced into thick slices (Mine are chocolate chip brioche toast)
- Butter for greasing a skillet/pan
- TOPPING OPTION
- Syrup for serving
- Fresh fruit for serving
- In a large bowl, whisk together eggs, milk, cinnamon, nutmeg, a pinch of salt and sugar; whisk well to combine.
- Layer bread slices in a large baking dish and pour over egg mixture; let stand until the bread begins to absorb liquid, a minute or two. Carefully turn the bread slices (Use a spatula and carefully flip because it could easily rip apart) and let bread absorb liquid on the opposite side.
- Preheat oven to 200 degrees Fahrenheit (93C). Place a baking sheet or ovenproof serving platter in oven.
- Add 2 to 3 slices depending on the size of your skillet, soaked bread and cook until golden brown and crisp on a medium-high heat.
- Turn bread around and cook until golden brown and crisp, adding butter as necessary.
- Transfer French toast to baking sheet in oven to keep warm. Repeat process with butter, soaked bread, and butter again until all the bread slices are cooked.
- Serve French toast immediately with fresh fruit and syrup!
I am using less sugar because brioche is sweet, and plus it contains chocolate chips with the addition of some syrup like maple syrup, for example, I really didn't want sugar attack after eating these.
I think 2 tablespoons of sugar is plenty. I found Brioche in Aldi -- I am not sponsored by them, but I feel that you should know where I got it in case you'd like some for yourself.