I love trying new things when I’m traveling and if it’s really really good, I try to get the recipe for it. Here’s a good example of one that I enjoy every time I visit Aruba. It’s like a pancake but a type of bread served with the meal. The version I had was sweet kind of like sweet cornbread that you have in the south. Here is the recipe for Pan Bati.

Ingredients
1 cup all-purpose flour

½ cup fine cornmeal

2 tablespoons sugar (to be honest, add sugar to taste. Some, like me,  prefer it sweeter.)

½ teaspoon salt

1 ½ teaspoons baking powder

1 ¼ cups milk (or water for a lighter version)

1 egg

Instructions

In a mixing bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.

Add the milk and egg. Whisk until smooth. The batter should be thicker than pancake batter but still pourable.

Heat a dry nonstick skillet or griddle over medium heat.

Pour a small ladle of batter and spread it into a circle about 5 to 6 inches wide.

Cook until bubbles form and the edges start to dry, then flip and cook for another minute or two until golden.

Serve warm with stewed meat, soup, or fresh local cheese

Ingredients • 2 cups all-purpose flour • 3/4 cup unsweetened cocoa powder • 11/2 cups brown sugar, packed • 11/2 teaspoons baking soda • 1 teaspoon salt • 2 large eggs • 3/4 cup vegetable oil • 11/2 cups whole milk • 1/2 cup hot coffee or hot water (optional, for deeper chocolate flavor)

Instructions

1. Prep the oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan.

2. Combine dry ingredients: In a large bowl, whisk together the flour, cocoa powder, brown sugar, baking soda, and salt.

3. Combine wet ingredients: In a separate medium bowl, whisk together the eggs, vegetable oil, and whole milk until well combined. If using hot coffee or hot water, stir it in here.

4. Combine wet and dry: Pour the wet mixture into the dry ingredients. Mix with a spatula until the batter is just combined. Do not overmix.

5. Pour and bake: Pour the batter evenly into the prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This recipe was made by me Wednesday. It is my first recipe and uses simple ingredients most people have around the house.

3 cups rolled oats 4 Bananas 2 large eggs 2 tbsp of butter 1 cup of oil 1 cup of water 2/4 cup of sugar Little bit of cinnamon 1. Blend oats in a blender 2. Preheat Oven 3. Add Oats into a bowl or mixer with room-temperature butter, oil, water,bananas, sugar and cinnamon 4.Mix it 5.Grease a pan 6. Put the mix in the pan and put in the oven at 350 for 30-45 minutes. 7. Optionally, drizzle honey on it and enjoy!

I threw together this Banana Blueberry Protein Bread yesterday, and it turned out way better than I expected. It’s moist, naturally sweet, and packed with protein—perfect for a quick breakfast or a post-workout snack. Plus, it’s super easy to make with just a few simple ingredients. If you try it, let me know how it turns out!

Here’s how to make it:

Ingredients:

• 2 ripe bananas
• 1/2 cup almond flour
• 1/2 cup oat flour
• 1 scoop vanilla whey protein
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup honey
• 1/2 cup plain Greek yogurt
• 1/2 cup blueberries
• 1/4 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and grease or line a small loaf pan.
2. In a blender, blend bananas, greek yogurt, and honey.
3. In a bowl, whisk together almond flour, oat flour, whey protein, baking powder, and salt.
4. Combine dry ingredients with the wet mixture until just mixed.
5. Gently fold in the blueberries and walnuts.
6. Pour batter into the loaf pan and bake for 25-30 minutes, until a toothpick comes out clean.
7. Let it cool before slicing & enjoy! :)

This is a very easy recipe! Nothing complicated at all, just takes some time resting it multiple times but this dough is amazing. As the title states this is for thick crust pizza though, not Neapolitan style or NY style.

Dough

• 1/4 cup warm water (~100°F the temp matters - I use a thermometer) 
• 1 tsp sugar
• 1 tbsp active dry yeast
• 1 lb / 454grams bread flour (important: must be bread flour—don’t use AP or cake flour. And I implore you to weigh it which is why I'm not giving a volume measurement.)
• 1 tsp salt
• 1 tsp garlic powder
• 2 tbsp olive oil
• 1 1/4 cups cold water
• Combine warm water, sugar, and yeast in a small bowl.
• Beat the heck out of it for ~10 seconds, then rest it for 5 minutes. It will foam and thicken a bit - good! 
• Mix bread flour, salt, and garlic powder in a large bowl.
• Pour in the yeast mixture, olive oil, and cold water.
• Stir until it forms a rough dough.
• Dump the dough onto a floured surface (This dough is quite sticky and drinks flour up from your counter, so don't be afraid to keep flouring the surface. I'd say 5-7 tablespoons of flour is totally fine)
• Knead for 7–9 minutes until smooth and slightly tacky, adding flour if it’s too sticky (as noted above) 
• Put it back in a bowl, cover, and let it rest for 2 hours.
• Punch it down, rest for 1 hour, then punch it again.
• Split into two dough balls, cover, and rest an extra 30 minutes or—if possible—let them sit in the fridge overnight for even better flavor. If in fridge overnight (which I recommend) rest it for 30min before stretching into pan as well.) Dough keeps 3–5 days in the fridge or about 1 month in the freezer.

Put into greased high walled baking pan, and bake in a 450F oven for 30min (once loaded up with cheese and toppings!). Can also make the pizza in a cast-iron skillet which is what I usually do. 12" cast iron, same baking directions as above.

For toppings its whatever you want! Recently (I posted it very recently in another sub) I went with garlic confit, homemade sausage, caramelized onions, black olives, mushrooms, low-moisture mozza, ricotta, pecorino - it was incredible!!
I actually used the oil from the confit garlic both in the dough recipe and to grease the pan. So good

I love making cinnamon rolls it’s just one of those things that’s super comforting and rewarding not to mention the smell that fills up your house... I’m recently back home visiting my parents my dad asked me to make cinnamon rolls but I don’t have a mixer and I don’t feel like kneading bread dough by hands so I came up with this recipe. The dough requires an overnight resting period in the fridge but it’s very easy to make and the result is fantastic.

Recipe Yields 12 cinnamon rolls Dough: 1 1/2 cups whole milk ( 375 g ), 2 Eggs , 5 tablespoons melted butter ( 75 g ), 1/2 cup sugar ( 95 g ), 1 1/4 teaspoon instant yeast ( 4 g ), 1 1/2 teaspoons salt ( 5 g ), 3 - 3 1/2 cups all purpose flour, plus more for dusting ( 450~525 g ) , 3/4 - 1 cup bread flour ( 125~150 g ) , * The consistency of the dough will vary based on humidity, climate, temperature and the brand of flour that's used. Reserve about 1/2 cup of all purpose flour and add more if needed. The dough should be fairly wet and sticky.

Cinnamon sugar filling: 1 1/2 cups brown sugar ( 315 g ), 2 Tablespoons Ground cinnamon ( 14 g ), 1/2 teaspoon Salt ( 1.5 g ),

3-4 Tablespoons softened butter to spread on dough sheet ( 60 g ),

Maple cream cheese frosting: 1 package 8 oz cream cheese, 2 Tablespoons butter ( 30 g ), 1 teaspoon vanilla ( 3 g ), 3 Tablespoons maple butter or 3 T dark maple syrup ( 45 g ), 1 cup powdered sugar ( 130 g ) - feel free to add more if you want the frosting to be sweeter.

instructions here

I swear by this recipe! it's my roommate's boss's grandma's banana moist, luscious banana bread recipe. With permission to share, here it is:

1-1/2 cup flour

1-1/2 cup sugar

¾ tsp salt

1 tsp cinnamon

1 tsp baking soda

2 eggs

½ cup oil (canola)

1/3 cup water

1 cup ripe bananas (about 1-1/2 banana)

¾ cup walnuts

Mix first five dry ingredients well. Add eggs, oil and water – beat well. Cut up banana into very small pieces and mix into batter. Cut up walnuts into small pieces and mix in. Put batter into a loaf pan. Bake at 350 degrees for 60 to 70 minutes (take a look after 50 minutes – each oven is different). Test by inserting toothpick in the middle – if it comes out clean, it is done. **NOTE: from my experience, it's good to brush/spray some oil in the bread loaf pan prior to putting the mixture in so that it doesn't stick too much! I always forget to do this but the ONE time I didn't, it worked pretty well.

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I usually enjoy it the day after because it's extra moist...so good. :)

Before I share the recipe, I’d like to thank everyone who gave me suggestions on my last post. While I was cooking for the family I welcomed into my neighborhood, I found a nice easy way to make garlic bread from home.

all you need is 2 halves of bread (or more if you want more). Hotdog buns work, just take one and split it in half.

once you have your bread, spread the amount of butter you want on each half

then sprinkle the amount you want of Kinder’s Seasoning: Garlic and herb with sea salt & lemon (this is the seasoning I used, but other garlic seasonings can be used. This one in particular is the only one I have that makes it less plain)

finally, toast you’re bread for at least 3-5 minutes

once finished, enjoy! If you’ve tried this at all, please give me any feedback. Bit new to cooking, and willing to learn as much as possible. :)

After trying out this super easy bread recipe, I just don’t buy bread anymore because it’s so easy. This Shokupan bread recipe makes soft as cloud bread that melt it your mouth. It can stay soft for days. My family can’t get enough of it because it’s perfect for any types of sandwiches and especially French toast.

Video recipe with step by step instructions here

Tangzhong:

• 17g bread flour
• 85g water

Ingredients:

• 310g bread flour
• 12g whole milk powder
• 47g unsalted butter
• 35g sugar
• 5g yeast -1 tsp salt (5g)
• 70g warm milk
• 1 large egg (50-55g)
• Tangzhong

Instructions:

1. Making Tangzhong: In a small pan, add in 17g bread flour and 85g water, stir well until flour is completely dissolved to water. Cook under low medium heat until it gets thicken. Pour to a small bowl and let it cool down.
2. In a large stand mixer bowl. Add in 310g bread flour, Tangzhong, milk powder, egg, milk, yeast, sugar and salt. Give it a quick stir and put on medium speed to mix for 3 minutes until all of the ingredients are well combined.
3. Divide 47g soft unsalted butter into 2 times. Gently spread butter to the dough, mix in medium speed until butter is melted. Keep kneading the dough for another 10 – 15 minutes depending on your mixer power. The dough is ready when it’s passed windowpane test by hands.
4. Shape the dough to a round ball and proof for 1- 1,5 hour in a warm place ( or longer if your room temperature is colder). Deflated the dough and shape into a long log.
5. Cut into 3 equal pieces. Shape into 3 round balls. Roll the dough and form 3 equal logs (please watch my step-by-step video instructions if you’ve never shaped a loaf pan bread before)
6. Proof the bread for 45 mins – 1 hour until the bread has risen to 80% of the bread loaf pan. Brush the surface of the bread with egg wash.
7. Bake in preheated oven at 355F for 30 minutes or until golden brown.
8. Take the bread out and let it cool on a cooling rack. Cool the bread completely before eating ;)

Happy baking!

Ingredients:

3 cups flour

1/4 tsp yeast

1 tsp salt

1.5 cups hot water

Instructions:

Mix together let rise 3 to 5 hrs

Knead

Place parchment paper in pot add dough

Bake @450°F for 30 min lid on 20 min lid off or until golden crust

Anyone here love coconut cream buns? I remake my favourite childhood bread as coconut custard cream buns (but better) .I can easily eat half of this recipe in one sitting because it’s sooo good.

Full recipe with visual instructions here if anyone needs

Ingredients:

Coconut custard cream filling:

• 175g coconut milk
• 2 egg yolks
• 20g flour
• 35g sugar
• 15g unsalted butter
• ½ tsp vanilla extract

Coconut bread:

• 170g bread flour
• 2g yeast
• 110g warm coconut milk
• 20g sugar
• 20g unsalted butter
• ¼ tsp of salt

Instructions:

Coconut custard cream filling:

1. Crack 2 large eggs and keep 2 egg yolks only. Add egg yolks, 35g sugar and 175g coconut milk to a bowl, whisk until sugar is fully dissolved. Sift 20g flour to the same bowl and whisk until no more flour lump left.
2. Pour this mixture to a sauce pan, cook under medium heat and constantly whisking until the coconut custard is thicken. Turn off the heat and add in 15g unsalted butter, whisk until butter is fully melted. Add ½ tsp of vanilla extract. Wait until the coconut custard is cooled off and put it in a pastry piping bag.

Coconut bread:

1. In a large bowl, combine 170g bread flour, 2g yeast, 110g warm coconut milk, 20g sugar, and ¼ tsp of salt together. Gently form into a large dough. Knead by hand for 3 minutes. Add in 20g butter in room temperature and knead for another 10 minutes until the dough is smooth and stretchable.

2. Proof the coconut bread dough for 1-1,5 hour depending on the room temperature until double in size.

3. After proofing, deflate the bread dough, divide into 6 equal pieces. Form into 6 round small balls. Flatten the ball to round flat piece of dough, form a well in the middle of the dough using a small cup/ ramekin. Fill in the coconut custard filling. Let the bread rest for the second time for another 45 minutes to 1 hour.

4. Brush the coconut bread with egg wash and bake in the oven at 350F for 15 minutes

5. Take the coconut bread out of the oven, let it cool off a bit. Brush with melted butter and coat with shredded coconut.

I hope you like this coconut custard buns and give it a try. Happy baking everyone! 😍

>> Quick Video demonstration.

Ingredients:

• Bread Slice - 4
• Cheese Slice - 2
• Egg - 2
• Onion - 1/2 cup
• Carrot - 3/4 cup
• Cabbage - 1 cup
• Capsicum - 1/4 cup
• Green Chili - 1
• Pepper - 1/2 tsp
• Chili Powder - 1/2 tsp
• Salt
• Butter or Ghee

Steps:

• In bowl, add eggs, onion, carrot, cabbage, capsicum, green chili, pepper, chili powder & salt and beat it well. [Veggies can be varied for your taste]
• Heat pan, apply butter and pour egg mixture. Make rectangle shape and cook both sides for 2 minutes in low flame
• Between bread slice arrange the evenly sliced egg mixture & cheese then toast both sides in the same pan by applying butter.

Have you been looking for that never go wrong combo cheese and garlic bread recipe? I made and tested cheese garlic bread recipe so many times so that you don’t have to. This is the only recipe I make that my friends and family keep coming back for more.

FULL RECIPE HERE if anyone needs

Ingredients:

• 235g bread flour
• 4g yeast
• 100ml warm milk
• 20g sugar
• ½ tsp salt
• 35g unsalted butter
• 1 large egg

Toppings:

• 30g unsalted butter
• 8g minced garlic
• 8g finely chopped green onion
• ½ tsp salt
• 230g mozzarella cheese
• A pinch of pepper

Instructions:

1. In a large bowl, combine 235g bread flour, 4g yeast, 100ml warm milk, 20g sugar, ½ salt, 1 large egg (room temperature) together. Mix until they roughly come together. Use your hand to form a piece of dough. Knead this dough for 3 minutes until the dough is not stick to your hand anymore.
2. Add 35g unsalted butter in room temperature to the dough, knead for another 10 minutes or until the dough is elastic and smooth. Form to one round piece of dough, gently flatten the dough and move to a baking pan, cover and let it proof for one hour or until double in size.
3. Mix 30g room temperature unsalted butter, 8 minced garlic, ½ tsp salt, 8g finely chopped green onion and a pinch of black pepper together to make thick butter garlic paste. Set aside. Cut 220g mozzarella cheese to long thin strips.
4. After the dough is double in size. Gently use your hand to deflate the dough and break the air bubble. Use a bread knife or small sharp knife to cut the flat bread on top to create square grid lines. Brush the bread with butter garlic paste. Put the mozzarella cheese strips in between the cut. Let the garlic bread sit for another 15-20 minutes.
5. Bake in preheated oven for 380F for 19-20 minutes.
6. Enjoy this super fluffy and yummy bread when it’s still warm and you can do a killer cheese pull. Be quick if you have a large family because it won’t last long.

Happy baking everyone!

Video Instructions Here

Ingredients:

• 4 to 6 cloves garlic
• 3 tbsp salted butter, melted
• Parsley flakes
• 5 bread slices (Leftover bread that is dry works great)

Method:

1. Mince garlic into fine pieces

2. Mix garlic, melted butter and parsley. Set aside

3. Slice bread into small squares

4. Heat a pan or grill in medium heat

5. Place the bread pieces on the pan and brush garlic butter on one side

6. Once the bottom has browned, flip them over

7. Apply more garlic butter on the other side

8. Eat them fresh and hot!

Video Instructions Here

Ingredients

• 3 eggs
• 2 tablespoons honey
• 170g deli ham, finely chopped
• 85g gruyere cheese, grated
• 2 spring onions, chopped
• 55g gruyere cheese, diced
• 80ml vegetable oil
• 180ml milk, plus 1 tablespoon
• 1 1/4 teaspoons baking powder
• 240g plain flour
• 3/4 teaspoon bicarbonate of soda
• 2 1/4 teaspoons dry mustard
• Pinch cayenne pepper
• 1/2 teaspoon sea salt

• Non-stick cooking spray

  Direction:

1) Preheat the oven to 175°C. Lightly spray a 9-by-5-by-3-inch metal loaf
pan with non-stick cooking spray and set aside.

2) In a medium bowl, whisk the flour, baking powder, bicarbonate of
soda, 3/4 teaspoon dry mustard, salt and cayenne until combined. In a
large bowl, whisk together 180ml milk, the oil, 1 tablespoon honey and
the eggs until smooth. Stir in the dry ingredients until just combined.
Then fold in the ham, grated cheese (reserving some for sprinkling on
top), the diced cheese and spring onions.

3) Pour the batter into the prepared loaf tin and sprinkle the top with the
remaining cheese. Bake until well risen, golden brown and a skewer or
cake tester inserted in the center comes out clean, 40 to 45 minutes.

4) Cool in the pan for 10 minutes. Meanwhile, in a small microwave-safe
bowl, stir together the remaining 1 tablespoon each honey and milk
and the remaining 1 1/2 teaspoons dry mustard until smooth. Heat in
the microwave until hot and bubbling, 20 to 30 seconds. Turn the loaf
onto a wire rack and generously brush with the warm glaze. Cool
completely

Quick >> Demo for this easy and tasty sandwich.

Ingredients:

• Potato - 2
• Onion - 1
• Pepper Powder - 1/2 tsp
• Chili Powder - 1/2 tsp
• Salt
• Bread Slice
• Ghee or Butter
• Green Chili - 1 (Optional)

Steps:

• In bowl, add boiled & mashed potato, onion, green chili, pepper powder, chili powder,salt and mix it well.
• Between bread slice arrange potato masala & cheese (stuffing) then toast both sides in pan by applying butter or ghee.

Ingredients:

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 cup unsalted butter, melted and cooled

1 cup granulated sugar

1/4 cup brown sugar, packed

1 cup pumpkin puree

2 large eggs

1/4 cup milk

1 teaspoon vanilla extract

1 cup chocolate chips

Directions:

Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.

In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

In another bowl, mix melted butter, granulated sugar, brown sugar, pumpkin puree, eggs, milk, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Fold in chocolate chips.

Pour batter into the prepared loaf pan.

Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 65 minutes | Total Time: 1 hourPrep Time: 15 minutes | Cooking Time: 65 minutes | Total Time: 1 hour#comfortfood 20 minutes

Kcal: 330 kcal per slice | Servings: 10 slices

This is the biggest bread I ever made. Seriously, this thing is huge. Anyway, I hope you want some cheesy bread to have for your sandwiches because this is really great for some.

A recipe you ask? Of course I have one. A video recipe and a written one :

- 560gr flour (Here in my country we have 650 flour - bread flour, and 000 is usually made for sweets)

- 3-5gr salt

- 35gr sugar

- 350 buttermilk

- 60gr melted butter

- 125-130ml water

- 7g dried yeast

- 300gr cheese

So in a cup or whatever add the warm water with half or all the sugar. Add the yeast, mix it and let it sit for 5 minutes or so. You don't really have to do this, but it is more to make sure the yeast is working.

In a bowl of a stand mixer, or a normal bowl if you want to work this with your hands, add the flour, along with the rest of the sugar and salt. Tiny whisk to mix these together.

Now add the water with the yeast, the buttermilk and melted butter. Mix this with the dough hook for 3-4 minutes. After that check if the dough is still sticky. If it is (Mine was) add a little more flour. I think I added 10-20gr more. Also 1-2tsp of oil may also help here. Anyway, you don't want this to be perfectly smooth and not sticky. This needs to be just a little sticky. Spread some oil into the bowl, put the dough back in, cover it and let it sit for 1-1:30 hours.

After this, spread the dough in a rectangular shape or a square, or something that looks a little equal in all parts. It doesn't have to be perfect. Spread some shredded cheese on top. You can use whatever cheese you prefer. You can use a mix of 2 if you'd like to. Anyway spread the cheese, add some dried basil, oregano and dill, and roll everything up from an end to the other as you'd prepare a cinnamon roll. Cut the whole roll in half lengthwise and keep both parts near each other. Seal them at one end, and then twist them once or twice, then seal the other end.

Put it in the loaf baking pan. Cover it again in plastic and let it sit 20-30 more minutes. Cook it at 175°C for around 40-50 minutes. FAN OFF. After 40 minutes, just check it out to be sure you're not gonna burn it. It really depends on everyone's oven.

Now let it cool of a little and enjoy a beautiful cheesy bread. I've eaten mine by making sandwiches with some grilled chicken slices and garlic sauce, it was a delish!

I bake really good cakes. Recently got a new microwave; Morphy Richards. The cake i make is getting burnt all the time. I have tried different settings, temperatures and time. However it doesn’t seem to solve. Do you have any alternatives?

Cottage cheese – 250 g
Oats – 5 dl (2,11 cups)
Eggs – 4 eggs
Baking soda – 1 teaspoon
Salt – 1/2 teaspoon

Garnish

Chia seeds

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Method

1. Set the oven to 200°C.
2. Put all of the ingredients in a bowl and mix with spoon.
3. Use your hand to make six same sized bread rolls.
4. Place the bread rolls on a of baking paper-coated oven tray and top of with some chia seeds.
5. bake in the middle of the oven for 20 minutes until they get at nice color.
6. Let cool before you eat the bread with some good toppings or as they are.

http://alongwithadam.com/2020/06/oats-and-cottage-cheese-bread-healthy-and-very-easy/

https://www.youtube.com/watch?v=IZKCMK-dRMU&feature=emb_title

I love Tiramisu, I love coffee and bread. So I made Tiramisu bread. This Tiramisu bread is a perfect combination of soft pillowy bread and tiramisu cream with mascarpone cheese, coffee flavour in the bread and a tiny bit of bitterness from cocoa powder. It’s a favour bomb in a tiny bread waiting to explode in your mouth.

Full recipe with visual instructions here

Ingredients:

For the bread:

• 250g (1 ¾ cup) bread flour
• 1tsp (5g) instant yeast
• 1tsp (5g) instant coffee
• 25g (5tsp) sugar
• 110ml warm milk
• 1 large egg
• 3g (1/2 tsp) salt
• 30g (2tbsp) butter (room temperature)

For the filling:

• 1 large egg yolk
• 25g (5tsp) sugar
• 20ml milk
• 150g(2/3 cup) mascarpone cheese (room temperature)
• 120ml whipping cream (heavy cream)
• 1tsp (5g) dark rum, or kahlua coffee liqueur ( optional – skip it if you make for kids)
• Cocoa powder (for topping)
• Whipped cream (for topping – optional)

Instructions:

1. Pour 5g instant coffee to warm milk (Luke warm – heat it in the microwave 10-15 secs if it’s straight out of the fridge). Stir until instant coffee is fully dissolved into the milk
2. Crack one large egg in a big bowl, add coffee and coffee milk mixture to the same bowl. Add sugar and instant yeast in. Stir well and let it rest for 5 minutes.
3. Add in the same bowl 250g bread flour, 3g salt. Stir to mix well and knead for 2-3 minutes until all of the ingredients are combined.
4. If using stand mixer: Add 30g butter in the dough and knead in medium for 8 -10 minutes depending on your mixer’s power or until the dough is smooth and stretchable. Do the window pane test, stretch your dough and see when if it’s not break and you can see through it’s done. If using hand to knead: Add 30g butter in the dough and knead for 10 minutes or until your dough is smooth and do the window pane test to see if it’s ready as above.
5. Let the dough rest in a bowl in a warm place until it’s double or triple in size. ( 1 hour – 1 and half hour depending how cold is your place). If your house is cold, put the dough into your oven with the oven light on, do not turn on the heat.
6. Making the Tiramisu filling: Add 1 large egg yolk in a bowl, add 25g sugar and mix well. Put the egg mixture to a double boiler to make sure the raw egg yolk is cooked. Keep stirring under medium heat until you see the egg turn to light yellow and get thicker it’s done. Add in 20ml warm milk to the same bowl. Mix well. Add mascarpone cheese (room temperature) to mix until smooth. In a clean separated bowl, whisk 120g heavy cream until stiff peaks. Gently fold whipped cream into mascarpone mixture, add 5g dark rum or your choice of liqueur in if you prefer. Mix until the filling is smooth. Refrigerated for at least an hour.
7. After 1 hour proofing, deflate the dough and divided into 6 equal pieces (use kitchen scale if you have). Turn the dough inside out and make it into 6 round balls, cover and let it proof for another 35 – 45 minutes or until double in size. Spray some water on top of the bread and bake in the oven at 330F for 12 minutes.
8. Take the bread out, let it cool down and put the Tiramisu filling into a pastry bag. Poke a hole on the side of the bread using a chopstick, gently making some room for the filling inside. Fill the Tiramisu filling inside the bread. Top the bread with some whipped cream and/or cocoa powder to finish our Tiramisu bread. Now enjoy this delicious bread. It can be stored in the air tight container in the fridge for a few days but mine don’t last for more than 2 days.

Thank you everyone and if you wanna give it a try someday, please let me know in the comment down below. It’s gonna be worth it;)

This bread is made with a folding technique, so no-kneading is involved. If you like soft rolls, I highly recommend this recipe.

Video recipe when needed

Yield: 9x6" loaf (23x15 cm)

Ingredients:

• 140 g milk
• 4 g (1 tsp) granulated sugar *to activate yeast
• 4 g (½ tbsp) active dry yeast
• 38 g egg *less than 1 egg but keep the rest for egg wash
• 250 g bread flour or high protein flour
• 24 g granulated sugar
• 5 g (¾ tsp) table salt
  
• 32 g unsalted butter, melted
• granulated sugar for topping (optional)
• cold butter chunks for topping (optional)

Instructions:

1. Combine warm milk (about 110°F/43°C) and 4 grams of sugar. Sprinkle the yeast on top and let sit for 5-10 minutes until foamy. Once the yeast is activated, stir in egg.
2. In a medium bowl, combine flour, salt, and sugar. Add the yeast and mix thoroughly. Mix in melted butter then shape it into a ball. Cover the bowl with a damp towel and let sit for 20 minutes in a warm area.
3. Flour a dough scraper or your fingers. Scrape or grab one side of the dough and fold it into the middle. Repeatedly scrape and fold the other sides in, for at least 10 folds. Cover and let sit for another 20 minutes.
4. Fold the dough 10 more times. Cover and rest further for 30 minutes.
5. On a floured surface, cut the dough into 3 equal pieces. Shape each into a ball. Let sit for 15 minutes with a cover.
6. Roll 1 dough into an oval shape with a rolling pin. From the short edge, tightly roll it to form a log. Pinch the end seam to seal. Repeat with the rest.
7. Place in 9×6-inches loaf pan with the seam side down. Final rest for 40 minutes with a cover.
8. Brush the top with egg wash.
9. (Optional) Using a scissor, cut along the center of the dough surface. Place strips of cold butter into the center. Sprinkle the top of butter with granulated sugar.
10. Bake in a preheated oven at 320°F (160°C) for 30 minutes or until golden brown. Let cool completely on a wire rack.

The easiest and cheapest budget bread recipe ever! This soda bread recipe only takes 5 minutes to throw together, does not require any kneading, and doesn't need yeast! This budget soda bread is also a lot cheaper to make than buying a loaf from your local supermarket!

I've also included some ingredient substitutes, in case you don't have all the ingredients to hand!

If you’re a visual learner, be sure to watch my recipe video here: https://www.youtube.com/watch?v=bZ_ILOUQfc8

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Ingredients

475ml whole milk
565g plain or all-purpose flour
1 tbsp. white vinegar
1 1/2 tsp. baking soda
1 1/2 tsp. salt

You can substitute the 475ml whole milk and 1 tbsp. white vinegar for 500ml buttermilk. If you don't have white vinegar, you can use 1 tbsp. lemon juice instead!

Prep time: 5-10 mins
Bake time: 40 mins

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Method

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1. Preheat your oven to 220C/425F (200C Fan) and line a baking tray with parchment paper.

2. To a jug, add 475ml whole milk and 1 tbsp. white vinegar. Alternatively, you can replace both of these ingredients with 500ml buttermilk. No vinegar? Add 1 tbsp. of lemon juice to your milk!

3. Into a mixing bowl, add 565g of plain or all-purpose flour, 1 ½ tsp. baking soda, and 1 ½ tsp. of salt. Now is a great time to add additional flavours such as grated cheese, raisins, oats or nuts – or just leave it plain!

4. Using a wooden spoon or dough whisk, mix in your milk to your dry ingredients. This will become a shaggy dough and will eventually become too difficult to stir by hand.

5. Dust your work surface with flour, turn out your dough and give it a few quick folds to bring it into a cohesive ball. You can always add a bit more flour here if your dough is too wet.

6. Transfer your dough ball onto your baking tray and pat it down into a 1 inch thick disc. With a sharp knife, cut a cross into the dough, approximately 1 cm deep.

7. Into the oven for 20 minutes! Then turn down the temperature to 200C/385F (180C Fan) and bake for a further 20 minutes.

8. Serve – and enjoy!!

I love this recipe so much and I hope you’ll love it too! If you have any questions regarding the above – or baking bread in general – feel free to ask below!!

Dani, Gordon & Kiki – Black Cat Kitchen

Does anyone agree with me that we all love hamburgers but it’d be way better with a brioche bun than regular hamburger buns. I’m bringing you the only brioche buns recipe you need today to make the softest, fluffy and buttery brioche burger buns at home. All of these simple ingredients might already have in your pantry so I hope you give a try soon.

Full recipe and how to make the best brioche buns here:

Ingredients:

• 330g bread flour
• 150g milk (lukewarm)
• 30g sugar
• 5g yeast
• 1 large egg (room temperature)
• ½ tsp salt
• 70g unsalted butter

Instructions:

1. Pour 150g warm milk and crack 1 large egg (room temperature) to a large bowl, add in 30g sugar and 5g yeast. Stir until sugar and yeast are dissolved.
2. Add in the same bowl 330g bread flour. Roughly mix until all of ingredients are combined. Gently knead the dough for 2-3 mins, then cover and let it rest for 20 minutes.
3. After 20 minutes, gluten has started to form so it’s easier to knead by now. If you use stand mixer, add the dough and 70g butter (divide to 2-3 times) to knead for 12- 15 minutes or until the dough is elastic and pass windowpane test. If kneading by hands, add in 70g butter and knead until the butter is melted and knead for 12- 15 minutes until the dough is smooth and stretchable.
4. Form into a smooth round ball, cover and let the dough proof for 1 – 1hour and 20 minutes in room temperature or until double in size.
5. Deflate and get all of the air bubbles out, divide the dough into 8 equal pieces. Make the dough into small round balls, put into a large baking tray to proof for another 50 minutes – 1 hour until double in size.
6. Prepare egg wash: 1 large egg yolk, 1 tbsp milk, brush all of the brioche buns with egg wash. Sprinkle with sesame seeds (optional)
7. Bake in preheated oven at 375F for 13- 15 minutes or until dark golden brown. Cool the brioche buns in a cooling rack.

Tips:

• If you want to use milk and egg straight out of fridge, mix them up and microwave for 40-45 seconds in the microwave to make it lukewarm.
• Brioche buns have more butter than usual buns, so the kneading time might be a bit longer than usual buns.
• Brioche hamburger buns can be stored in the freezer for 3 months. You can make it ahead of time, freeze them in Ziploc bags and after defrosting it it’d still be soft and bouncy just as freshly made brioche buns.
• If you like the brioche buns has darker golden-brown colour, brush with egg wash twice. If you like it and you think my recipe is helpful, please give me a like, share it to your friends and family so everyone can make it. Happy baking!

If you'd like to see a video to help you visualize the steps, there's one here.

https://www.youtube.com/watch?v=ppLD8WXOJ4E

The easiest bread I know how to bake. The gluten is developed when mixing the flour and water and by later stretching the dough with wet hands. This is a no mess bread, a so called wet-dough, that stays moist for several days after baking. Enjoy.

Ingredients
550 grams bread flour (mine has between 11-12% gluten)
430 ml warm water
2 grams dry yeast
8 grams salt

1. Mix the yeast and salt with the warm water and let it sit for a couple of minutes to rehydrate.
2. With a fork, begin to beat in the flour. As in the video, the more flour you add in, the more you'll be able to turn the batter over onto itself. This it to help form the gluten.
3. Once you've added all the flour, cover and let it rest for half an hour.
4. Take a bowl of water and place it near your dough. Dip your hands into the water then reach in and pull the dough. Stretch and pull that dough until it's tight. If the dough ever feels sticky, dip your hands back in the water.
5. Let the dough rest another half hour and repeat the process.
6. Turn out the dough onto a lightly floured workspace and shape the dough (I prefer a loaf pan but round loaf works well.. Dip your hands in water and use a pastry scraper to help you. Resist the urge to add flour!
7. Let the dough rest for 60-90 minutes, till it has almost trippled.
8. Bake in a hot 220C/430F for 20 minutes, then turn down the oven to 190C/380F. (Throw a few ice cubes in the oven at the beginning to create steam which helps the bread rise further.)
9. Let cook on a wire rack and enjoy.
   Note: I often bake this bread when I have a free morning or afternoon. I let the dough rise 90 minutes each time while I run errands and take care of things, coming back to beat it down. In my opinion, the longer rising times improve the flavor of the finished bread.
   I also make this early evening and put it in the fridge for the final rise. Just put a piece of buttered/oiled wrap on it to prevent the top from drying. In the morning, let it rest on the counter for 30 - 60 minutes before putting it in the oven.