Bread Machine Bread

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Easy Sandwich bread
Amazing recipe for a Crispy Italian Bread. Crunch crust on the outside and soft on the inside. This recipe is just like the Italian bread served at restaurant with a homemade oil and herbs dip. Bread Recipes, Country, Bread And Pastries, Breads, Bread Recipes Homemade, Homemade Bread Easy, Homemade Bread, Bread Serving, Bread Machine Recipes
Crispy Italian Bread Recipe
Amazing recipe for a Crispy Italian Bread. Crunch crust on the outside and soft on the inside. This recipe is just like the Italian bread served at restaurant with a homemade oil and herbs dip.
Homemade Russian bread recipe made from scratch. A soft and airy bread with a crispy crust, the best white bread reicpe. Muffin, Desserts, Biscuits, Russian Bread Recipe, Classic Bread Recipe, Artisan Bread Recipes, Russian Pastries
Russian Bread Recipe
Homemade Russian bread recipe made from scratch. A soft and airy bread with a crispy crust, the best white bread reicpe.
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Lemon and Rosemary Focaccia | Citrus ×limon, bread, kitchen, Salvia rosmarinus, focaccia | What kind of bread will be on your holiday table? I love a good focaccia on mine, and the wonderful aromas that fill your kitchen while it's baking!... | By Lidia Bastianich Youtube, Thanksgiving, Italian Recipes, Rosemary Focaccia, Rosemary Foccacia, Lemon Rosemary, Rosemary
Lemon and Rosemary Focaccia | Citrus ×limon, bread, kitchen, Salvia rosmarinus, focaccia | What kind of bread will be on your holiday table? I love a good focaccia on mine, and the wonderful aromas that fill your kitchen while it's baking!... | By Lidia Bastianich | Rosemary and Lemon focaccia. Let's make the basic focaccia dough. A little bit of warm water, some yeast. We need to activate the yeast. The water needs to be about body temperature. Just a pinch of sugar. You mix that well and you let it sort of begin to bubble and in 10 minutes it should bubble just like this I'm going to leave this for my next focaccia and we'll proceed with the yeast that has been activated okay we'll add to this the water So now we're kind of doing solids and liquids measuring and we'll make the dough out of this. Some oil in there. And I will go to the dry ingredients. Flour, some salt right in there and mix it just a little bit. Let's mix slowly the dry ingredients. We'll add the wet ingredients. So let me just change it so we can knead it. It still is a little soft. It's sticky although you know I like my focaccia though a little bit on the wet side. Because that means that it's going to be a crunchier focaccia. Then we'll move it on to a hook that will really knead the dough. Black and white. Okay. And either you need it in there or you need it by hand. You know, you and good dough needs to be needed and that is just working the glutens, the the proteins in the in the flour so it becomes elastic. Okay, that's a good need. I think it's just about done. We'll add the flavorings and in this case, I'm putting some lemon rinds and some chopped rosemary. And you let that really work into the dough. Okay. That looks good. Just a little bit of flour. And it's a little sticky but I told you I like it sticky because when the dough is wet wetter let's put it that way and softer it it bakes crispier. It rises better and it also bakes crispier. Mm. Just oil the bowl a little bit and you just want to facilitate the rising of the dough so it doesn't have any friction so it rises higher and you seal it tightly with plastic wrap just like that and you leave it about an hour and a half and it should double its size. So, the dough has doubled, more than doubled, I think. That's great. Let me just prepare the baking pan where we will bake it just a little bit of oil in the all the corners so it doesn't stick. And let me punch it in. Punch it down. Okay. So now let There we go and we just kind of set it into position. You stretch it pressure it down so it goes into all the the corners Okay, this is in shape. Let's cover it with plastic wrap like this and leave it about a half an hour, it will rise and then we'll finish it and put it in the oven but while it rises, you know, I love those questions that come from you. You go to my social media and you ask Lydia and this is from Brian Viele from Florence, South Carolina and Brian says, the best focaccia I've ever had was in Genova. That is the birthplace of focaccia. How do you keep focaccia moist with that little bit of a crunch? A cook told me once that using lard was their secret. Is that true? Brian, that is true. Fat like that especially lard or olive oil when you add that and when there's enough of that, it gives that crunch because in baking, it rises the temperature to a higher and therefore makes the crunch also keeping the focaccia dough on the loose side gives it a crunch. Thank you for asking. Okay, I think the focaccia has risen. So, we'll make just a little bit of holes in there just like that and I'm going to continue with lemon and rosemary as the flavoring on top. So, let's put this together. A little bit of oil. Just kind of spread it around Okay, so this will give it a little extra crunch on top. Preheat your oven at 450 degrees and half an hour, maybe a little more. Take a look at it. When it is the crunchiness that you like it, take it out. Masterclass, focaccia basics. Learn the basics of focaccia. Always prove the yeast. The dough should be soft and sticky but not too wet. You can the dough itself or be creative with the toppings. Bake on the bottom rack to get that crispy crust and remember, leftovers can reward you in many ways. The focaccia is baked and it has cooled. They're actually still a little warm and I love serving it like that. So, let's get it right out of here. Nice and crunchy. Okay. And it's it's crunchy on the outside and yet has a tenderness in the center. So, cutting it, you know how I like to cut it? Let me go like this. Let's see. And nice big big pieces. See? It's great. Uh if if it's like this this would make a great sandwich as well. And to serve it just I like big pieces because if you cut them small they dry out faster so maybe this nice big pieces and people you know there's something nice about just handling bread and maybe breaking bread if you will with your dining partners. Okay, I have to have a little piece here and I want a piece with the lemon. Hmm. Smells good. It's delicious. Uh let's see. Should I get the crunchy side or should I get the more fluffy side? Well, I'll I'll take the one with the lemon I guess. Simple, straightforward, but delicious. The little tinge of lemon and rosemary really makes a difference. To disable.
Lemon and Rosemary Focaccia | Citrus ×limon, bread, kitchen, Salvia rosmarinus, focaccia | What kind of bread will be on your holiday table? I love a good focaccia on mine, and the wonderful aromas that fill your kitchen while it's baking!... | By Lidia Bastianich
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