Shawarma bread

Amazing, you must try it!

Cooking is an art and a joy for me. I love cooking delicious meals for my family and presenting the food in a special way, even if we don't have guests. I try to make all kinds of sandwiches and fast food at home, and even some desserts, in a way that's healthier and still tasty, in addition to traditional dishes to which I sometimes add my own special touches. 😊

I love any bread, but hot, fresh, crispy on the outside and chewy on the inside is just my go to favorite. This recipe is quick and simple. Great alone or with dinner. This makes 1 loaf.

I wanted to make a loaf of bread with green tea and bean confectioneries by using a mesh tin.When you use domestic (Japanese) flour, use 97 g each of water and milk.The baking time and temperature are rough estimates, so adjust according to your oven. Recipe by itarunrun

I took vegetable juice that I drink and made it into a baked bread.In summer, be careful not to use room temperature juice. Make sure that both the juice and water are cold.While the dough is rising, it may dry out, so spray it with water. Recipe by Burinko

This recipe is good for just about any bread you want to make from dinner rolls to sweet rolls.

While baking keep in mind that the mixture is not to be overmixed, moreover the bread should not be overbaked

Since I love kabocha squash so much, I made fluffy and sweet kabocha bread!!Everyone loves this soft and sweet bread!! Use Bocchan Kabocha (mini-sized, sweet Japanese kabocha squash) for an even sweeter bread!The amount of liquid depends on the type of Kabocha squash. You can adjust it by reducing the amount of milk to 10 ml if the squash is very moist.Even though the squash might seem hard originally, it will gradually soften up and its juices will come out. Bocchan Kabocha (smaller, sweeter type of squash) would make this bread sweeter and give it a nicer color. Recipe by mzhroom

I was making "eterno"'s bagels and was really impressed by the idea of using a processor to make them. I wondered if it was possible to make pita bread the same way, and after much trial and error I finally arrived at this recipe.In Step 4, make sure the seams are facing up when rolling the dough out with a rolling pin. Stretch it out gently. If the dough doesn't rise enough, open it up with a knife. When using an electric oven, bake at 300℃ for best results. Recipe by Akkorin mama

Got a bread machine as a gift, had to figure out how to use it. This was my first bread machine recipe. 1 1/2 lb. loaf.

I have made Danish bread while leaving it up to my bread machine's automatic setting, but I had never folded the bread myself, so I thought up the easiest way to go about it, and tried my hand at making Danish bread.Before the second rising, if it becomes oily from the butter, chill in the fridge for about 15 minutes. Recipe by Honousagi

#breads

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….:)

By not only using bread flour but also cake flour, you can make your bread even better!It turns out really fluffy and soft !I uploaded this for my own reference as well. Recipe by Nachi

Easy no knead bread to make without a dutch oven.

I always make this wreath for Christmas.In Step 3, weigh the dough and divide it precisely. Make the dough ropes an even length and thickness so that you can make the wreath even more beautiful. Dry the bread really well after baking to make a hard decorative wreath. You can keep the bread wreath if you store it with a drying agent. You can keep it for years unless it grows mold. Have a go at making your own lovely Christmas wreath. Recipe by Kaotan mama *

I wanted bread with a nice color, so I added spinach.It's handy to set aside 50g of spinach if you're having some for a meal.(The 50g of spinach indicates the weight after it has been boiled and drained.) Recipe by Nacchi sencho

enjoy... :)

I wanted to eat a quick, easy, and fluffy pizza, so I experimented making it and arrived at this recipe which suits my tastes. Refer tofor a crispy pizza.Cover the dough with plastic wrap to prevent it from drying and adjust the baking time according to your oven. When you are eating them the next day, I recommend microwaving for 10 seconds or warming up in a oven for 1.5 minutes. Recipe by mini

When I tried making turtle-shaped bread I noticed that if the body was a bit longer it would look like a crocodile so I tried to make it that way.This recipe uses the same amount of dough for a crocodile as it would take for a turtle so it's possible to make 3 of each from this recipe.The ingredient amounts and way of kneading for this bread are the same is in the referral recipe. The thing about this recipe is that you can arrange the later steps how you want. I recommend making all the feet at once and then sticking everything together in one go. If you're making them with someone else put one person in charge of feet and things will go much faster. If you can't be bothered to make the pattern on the crocodiles back you can try making a lattice pattern with a knife instead. Recipe by Chibato

https://houseofnasheats.com/amish-white-bread/#wprm-recipe-container-15004

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

#reststyle, this is my favorite recipe of my favorite restaurant. try it , so yummy and crunchy.