Bread

The BEST No Knead Bread Recipe

Savory Buttermilk Biscuits | Martha knows biscuits, and she says this buttermilk biscuit recipe produces the best biscuits she has ever made. Get the recipe: bit.ly/4krdW33 | By Martha Stewart | Why do I love buttermilk biscuits? Because they're light, they're flaky, they're imminently edible. They make great sandwiches or they're just great with butter and jam and herb flavored. Well, these are so fantastic and they are phenomenal with sausage or bacon. When I have people over for breakfast or brunch, I like to make biscuits. Biscuits with poached eggs and a little bit of hollandaise sauce is a really good brand Buttermilk biscuits are easy to make and this is the best recipe I have ever found. If you have a hard time finding buttermilk and many of us do, I know in my little town, I have to special order a quart of buttermilk. You can make your own at home and the biscuits don't suffer one bit with homemade buttermilk to two cups of whole milk. And this is a two-cut measure. Add about a quarter of a cup of vinegar. You can use white vinegar, apple cider vinegar, and I have even used Japanese wine vinegar in a pinch and just add a/ 4 of a cup of vinegar. Pour that into the milk and watch what happens. By the time I finish our biscuits here, this will have turned curdled into something resembling buttermilk. So exciting. I love it. So, I'm gonna make half batch with some herbs and half the batch plain. This recipe calls for four cups of all-purpose flour, all of our dry ingredients will be sifted together. Dip and level. That's what it's called. Four teaspoons of baking powder and again, I am gonna stress in every single recipe, check for freshness. Make sure your baking powder is absolutely fresh. And because we're using buttermilk, we need to use a little bit of baking soda, one teaspoon of baking soda, and one tablespoon of sugar. And a heaping teaspoon of coarse salt. Kosher salt's really good. And just sift everything. There you have it. Very easy. Mix that up. And put half of this into your food processor. This whole show is about the use of the food processor just to save you time and now, add your ice-cold butter right into the food processor. This is the two sticks of butter that you've cut up into quarter-inch squares and kept chilled in the fridge. So, that's the simple process of cutting the butter into the flour using the food processor. Mix the other flour into the butterfly. Now, add the buttermilk. It's thickened beautifully and you can see the curds. You want your dough to be light and fluffy, moist but not wet. You want it to be a very nice texture. So, half of this, I'm gonna just put on the table and some flour and the other half, I'm going to add some of these chopped herbs and I like dill a lot. So, I'll put finely chopped dill, a little bit of rosemary, and a few chives. All together about two tablespoons in a half a recipe. So, you could use four tablespoons and a full recipe. Smells really good now. Okay, so we're first going to roll out these. Draw the dough together. Don't do a lot of kneading or manipulating. This is a very light-touch biscuit and roll this to about an inch. And I think I'll make rounds for these. So pretty. There. So, that's ten biscuits. Before you put these in the oven, brush the tops with a little bit of buttermilk. Boy, do those look good. Let's hope they rise and are as light and fluffy as they should be. These go into the 450 degree oven for about eight to 10 minutes and now the herb biscuits. Hmm, the dough is beautiful. Fragrant you. I'll make this a little bit thicker. And we're going to cut these into squares So, I'll roll it into a rectangle. That is a gorgeous biscuit. I think they'd be great with bacon or sausage, a fried egg, some grits, and fried green tomatoes. And again, a little bit of buttermilk on top. Try not to get too much buttermilk down the sides cuz if you do, it might stop the rising, the even rising of the dough. Look good? I think so. Oh, wow. Look. You can see they're rising really nicely. We'll check 'em in another minute or so. These are the best buttermilk biscuits I have ever made.

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1.2K reactions · 47 shares | Focaccia RECIPE ⬇️💙 Dough: 650g strong bread flour 7g instant yeast 580 ml lukewarm water 60ml olive oil 15g salt Topping: Olive oil Rosemary Salt Dish dimensions 37cm by 26cm Mix the yeast and flour together well, add water, oil and then salt. Mix again really well with a metal spoon. Scrape the sides with a spatula. ⚠️ the dough is very wet and sticky. Cover and rest 30 min. Get a bowl with some water ready to wet your hands so the dough doesn’t stick to them. After 30 min do 4-5 stretch and folds as shown cover and rest another 30 minutes. Repeat the stretch and fold process wetting hands as necessary and then at the end using your two fingers fold the dough inwards (as shown in the video) cover for 45 minutes. While the dough is resting grease your dish and cover in parchment paper. Once the dough is ready pour it out onto the dish, be patient it should come out on its own. Fold each end over, turn the dough 90° and flip over. Gently stretch the dough from underneath and cover for 45 minutes. Preheat your oven to 210C. Once the dough is done oil up your hands and start to dimple. Really massage as your fingers are inside to create the bubbles. Oil your rosemary and add to the focaccia plus a sprinkle of salt if you wish, drizzle some more olive oil and bake for 30 min on medium low shelf (for the last 10 min you can put it on the bottom of the oven to crisp the bottom) take it out of the dish and cool on a wire rack Enjoy D 🫶 #focaccia #homemadebread #breadrecipe #focacciarecipe | Mumsfoodies | Facebook

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How to Make Perfect Biscuits | You Can Cook That With Nicole | Allrecipes | Biscuits are one of life's greatest joys. Let Nicole of Allrecipes show you how to make your best, ever. LEARN MORE: https://armagazine.com/3C8orVf | By MyRecipes | Facebook

101K views · 3.7K reactions | For this amazing buttery, savory, flaky biscuit, You will need: 2 cups all purpose flour 250 g 1 1/2 cups smoked sharp cheddar cheese/ 200g 2 tbsp fresh chives 1/4 tsp black pepper/ .79 g 1/4 tsp salt 1 tbsp baking powder/ 14 g 1/4 tsp baking soda/ 1.1 g 1 cup cold buttermilk/ 240 g 113 g very cold unsalted butter 1 tbsp honey/ 21g 2 tbsp heavy whipping cream/ 30 g 1 tsp flaky salt Preparation: In a clean bowl mix the flour, salt, pepper, baking powder and baking soda. Then add the cheese and chives, mix and grate the cold butter. Mix lightly and gently with your fingertips until mixture is grainy. Add the buttermilk and honey then fold the dough 5-6 times using flour as needed and as little as possible. Roll the final dough into 1 inch in thickness and shape into rectangles. Place in a cast iron pan, brush the tops with heavy whipping cream and sprinkle the salt lightly on top. Bake at 450 degrees F for 10- 15 minutes and enjoy the best tasting savory biscuit ever. . . . #biscuits #savorybreakfast #savoryfood #savorypastry #breakfastideas #cheesybread #cheesybiscuit #cheesy #crispy #savorymuffins | DAINTY BITE | Facebook

Focaccia Bread Recipe (VIDEO)

22M views · 293K reactions | This garlic bread is a game changer! | This garlic bread is a game changer! I make mini pull apart garlic bread muffins. | By Justine | You'll never make garlic bread the same. We're starting off with our biscuits and we're quartering them. I just used the store brand. I'm throwing all my quarters of my biscuits in a large bowl and now I'm adding a stick and a half of melted butter to that bowl. We're going to add some minced garlic, some Italian seasoning, and lastly, some Parmesan cheese. Once we have our ingredients in our bowl, we're going to use some gloves and we're going to toss our biscuit quarter in all of those yummy ingredients. Grab a greased muffin tin and put your biscuit quarters in your muffin tin. Bake at 350 for about 20 minutes and you have the best garlic bread you've ever eaten. Serve and enjoy. It is gooey, ooey, and delicious. Everyone will love this. Look at this cheese pull that I ended up with. Yum.

16K views · 2.8K reactions | FOCACCIA al ROSMARINO You can make Rosemary Focaccia on the day, in about three hours. Or, for best results, use the cold refrigerator dough method, letting it mature overnight in the fridge. INGREDIENTS FOR THE DOUGH 1¾ cups (440 grams) lukewarm water 2 teaspoons (7 grams) instant dry yeast substitute active dry yeast 2 teaspoons (8 grams) sugar 4 cups (600 grams) all-purpose flour or bread flour 3 teaspoons (12 grams) salt 2 tablespoons (30 grams) extra virgin olive oil optional, + 2 tablespoons to grease the baking pan (substitute parchment paper) TOPPING 2 tablespoons (15 - 30 grams) extra virgin olive oil 3 tablespoons (45 grams) water ½ teaspoon (2.5 grams) salt 1 teaspoon (5 grams) flaky salt 5 sprigs rosemary Oven: 450°F or 230°C #focaccia #baking | | Facebook

1K reactions · 200 shares | You need this no fail easy bread recipe 😉 Ingredients: 3 cups All Purpose Flour 1 tsp instant yeast 1 tsp salt 1 1/2 cups of warm water 1 1/2cup cheddar cheese (or whichever you prefer) 2 TBSP dried Italian herb mix Add the dry ingredients, mix then pour the warm water and mix to combine. (You can also place the yeast into the water, let it activate for about 5 minutes then pour into the other dry ingredients) Cover and leave overnight or up to 5 hours. Once doubled in size, dust your counter and hands with flour. Flatten the dough and add some cheese, herbs then fold. Repeat this step until you’ve made a large dough ball then place on parchment paper. Preheat your oven to 450 degrees Fahrenheit, add your Dutch oven during this time. Carefully place into heated Dutch oven and bake covered for 30 minutes then uncovered for 15 - 20 minutes until a golden crust forms. Optional: add a pan with hot water under the Dutch oven, this helps to steam the bread and results in a soft interior. Let me know if you try it! #freshlybakedbread #homemaker #homemade #homemadebread #cheddarandherbbtead #diymama #mylifeasmommy #simpleliving #simplemeals #simplecooking | Simone | The Home Sweet Home Mom | Facebook

1.2M views · 8.3K reactions | Soft Crusty Bread. | Soft Crusty Bread. This is the BEST no knead soft crusty bread that my moms friend gave me the recipe for years ago and besides my sandwich bread it’s... | By Jessica | Facebook