I'm not awake enough in the morning to chew on tough bagels.To satisfy my need for something easier to eat, I made a plump and chewy bagel-style bread by letting it rise thoroughly as if making regular bread.I make this 1-2 times a week.Be quick when boiling and baking these. When you begin boiling, the oven should be done preheating.If you mix in other ingredients, they should be 50 g. Add walnuts, dried cranberries, or currants.If you replace the water with milk, use 210 g. Recipe by Setsubunhijiki

I always made bagels with different fillings, but I tried making plain ones and they turned out glossy and chewy.I made sandwiches with them and they were fantastic!!It's fun to make patterns on them to create your own original brand!!I made flower patterns.When kettling, don't do it when the water is boiling, the heat should be low. Recipe by pancake08

Naturally leavened bread takes time to bake, but I thought it may be quicker to make bagels. So I tried!Fermentation speed will depend on the temperature and bread starter, so leave the prefermented dough until it had doubled or tripled in size.I don't think you need more than 2 hours to let the dough rise after you shape it. Recipe by jirocho

I bought two packs of tofu (200 g each) so I made bagels using an entire pack of tofu and as little flour as possible. 1 bagel is roughly 195 kcal if you make 4, and 260 kcal each is you make 3.Use either silken or firm tofu. If you use firm tofu, e adjust the straining time because it tends to lose more water. Since there is tofu in the recipe, the bagels will rise without proofing. Recipe by cocococoa

I discovered that bagels made with natural bread starter or leaven came out shiny and smooth, and I wanted to create a recipe that really worked and made delicious bagels!Please adjust the baking time and temperature depending on your oven.Rising times vary depending on the season, so look at the dough to see when it's done rising! Recipe by Bakerykoro

I've done only limited baking, until now only shortbreads using baking powder or things like cookies. This is my first attempt at baking something using yeast. It seems like a fairly easy process, only drawback is that you need to let the dough rise for at least 12 hours. Originally from the Basics with Babish channel on YouTube, via Brittlby@Elliquiy. Now if only I can figure out how to stop the dough from sticking to the parchment!

This is a recipe from King Arthur Flour. It comes with the sourdough starter that can be ordered from them as well as finding it online in their website. It is a very good base recipe for making sourdough breads.Maintaining a proper sourdough starter is definitely a commitment. If you keep starter out at room temperature you will have to feed it every day. If you keep it refrigerated like I do, you will only have to feed it once a week to maintain it however you have to remove from fridge and feed it at least 8 to 12 hours before you want to make bread with it. And with both ways; always feed after use.Making a starter from scratch takes a lot of time before you can use for first time. I suggest getting a few ounces of a established starter from someone who has one already or order it from King Arthur Flour.Sourdoughs have different flavors depending on where you live. The sourdough bread I make in New York will taste different than a sourdough made in San Francisco.

I'm addicted to oatmeal, so I baked this bread. I also wanted to make a dough that didn't use eggs, and will stay fresh for at least 3 days.The amount of water depends on the type of flour that you use, so adjust accordingly. Recipe by MeguBroaden

I love Naan especially fresh and hot. It is surprising easy to do in your air fryer and because you are using an air fryer, you don't get any smoke like you do when you use a cast iron pan.This recipe is super flexible. You can use different sweeteners though they need to be sugar in nature for the yeast to work. As well, you can mix in things like dried fruit just before you let the dough prove; make sure your mix ins don't contain salt or too much moisture.If you want something that is whole wheat based, you can swap 2 cups of flour for it.If you feel like adding some seasoning to the rolled out dough before you air fry it, that works too. Just remember that seasoning in the air fryer goes a long ways

Monday was our Clean Monday or Ash Monday, and is the day we usually bake the Greek Bread “Lagana”. I am sure you have seen other photos of Lagana from other Food Bloggers that look gorgeous 🙂 (Great Work fellow bloggers!!) mine doesn’t look like much, I know, but it does taste very good. 🙂Now, you might be wondering why my bread isn’t oval shaped, well like I have mentioned before my kitchen is quite small and I have very limited counter space. 🙂 (I don’t mind though I do my best with what I have). 🙂 So, I used a baking pan that I have and just used my fingers to push it out into a oval shape.This bread is so thin that you can actually use it to dip into the delicious dips you enjoy eating, or you can spread your dip onto the Lagana. 🙂 or even make delicious thin sandwiches….:)

Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza dough. Focaccia can be used as a side to many meals or as sandwich bread. Do try this recipe to make super delicious Focaccia Bread.

It’s soft and delicious!When making bread-When placing yeast and salt in a bowl at the beginning, do not put it next to each other! When yeast touches salt before the yeast is dissolved in liquid, the salt will stop yeast from working.-Always use warm milk and unsalted butter-when rising, make sure the dough has doubled its size from beginning to end. Adjust the time if necessary.-if the dough is drying, spray water with spray bottle