Fogatsa

This is very good bread!Great for breakfast (toasted) or for a cheese, wine and bread dinner. I love to have some (or a lot) when it is is still warm, with good butter (Irish Kerrygold is my favorite) and red wine.Source: Hodgson Mill Rye Flour Bag

This dish is called “Farmers Daughters”, probably because the fruit makes a smooth and mild tasting dessert, but the liquid develops more alcohol from airborne wild yeasts on the dried fruits.A small piece of brandied apricot is served on special family occasions over ice cream to all eligible younger family members.The flavor of the apricots transfers to the sap over a few months and is then fortified with sugar and brewers yeast, becomes an adults only liqueur, 20% alcohol, 40 proof.

My daughter Calley loves Ciabatta bread so I made up this one for her. This was a combination of two different bread recipes, combining the best of both ideas. The result is a fantastic flavor with a crisp outside and a extremely soft inside.

Belgian waffles are such a treat! This recipe comes together quickly and yields a waffle that is fluffy and delicious. My family really likes these, and I’m sure you will too!This recipe is from King Arthur Baking#GlobalApron - Week 31. Yeast, Flour, Butter, Eggs#Breakfast #Brunch #Sweet

There are actually two types of Belgian waffles. The Brussels style is what Americans are used to seeing as Belgian waffles, but there is also the Liege. Using yeast instead of chemical leaveners gives it a unique taste and a denser, chewy dough. Couple that with all the things coconut and you get a delicious, slightly healthier waffle.

Since bread starters needs to be used up within 1 - 2 weeks, I thought it best to make bread directly from liquid yeast, which lasts for a while.Unlike dry yeast, the time needed for rising varies greatly depending on the strength of the starter.I recommend yogurt or strawberry yeast, which are both strong. Recipe by saku_nana

I modified my grandmother’s Easter Bread for my bread machine. She always topped it off with an egg-sugar glaze that she would then bake in the oven for a few minutes. I plan to update the receipt in the future for this glaze.

I like drained yogurt and I often eat it, but there is always a ton of whey leftover.I rremembered that a friend of mine, who used to be a chef, made bread using whey, so I adapted her method to my tastes.- The baking time and temperature will vary depending on the oven, so adjust accordingly.- You can also bake this bread from to to finish in the bread machine!- I use low-fat milk in this recipe. Recipe by putimiko

I didn't fancy a trip to the shops but did have all the ingredients at home so I decided to make the pita bread to go along with some kofta's I was making. I found this recipe on www.thekitchn.com

#breads Bread is a beautiful thing which comes in many shapes, sizes and flavors,but no bread could be as fabulous and glamourous as this Leopard Print choco vanilla Bread bursted with the best of flavours of both chocolate and vanilla.

This is a very traditional bread from Cuba. Similar to a soft Italian loaf of bread. It takes time to make but well worth the effort. Each step is actually quick and simple. The time is waiting for the starter and the different risings. Bake this once and you'll be hooked! I suggest making several loaves at once and freezing them after they are baked. Never be without!

a new idea of making bread 😊

Kneading dough relaxes me, but I don't always have the time to do it. Fortunately, since I got my stand mixer, making dough has become a breeze. In just a few minutes, I can achieve smooth and homogeneous dough, perfectly kneaded with a well-formed gluten structure. I bake bread three times a week (during this COVID emergency, I prefer to make it at home), usually about 2 2/3 pounds (1,200 grams) every two days. For 3 1/3 cups (about 700 grams) of semolina, I use 1 teaspoon (4 grams) of active dry yeast and 2 cups (500 ml) of water. I let the stand mixer work at low speed for 10-15 minutes, being careful not to let the dough heat up. Initially, to combine the ingredients, I use the paddle attachment on low, and as soon as I add the salt (2 teaspoons), I switch to the dough hook and move to speed 1 for 5 minutes and then to speed 2 for 5-10 minutes. Once the dough is smooth and homogeneous, I let it rise in the bowl covered with a kitchen towel for 3-4 hours, then I put it on the floured work surface, knead it again, and start the folding process. There are different techniques for bread making, and there's always more to learn. I hope to keep improving. This is my simple method that gives good results: the bread has a nice crispy crust, a soft and dry crumb (not sticky), and is decently airy. It keeps perfectly for over two days.

Another tradition here at the farm, we peel the last fresh summer Meyer lemons and summer Valencia oranges and summer Mandarin oranges to extract the Cointreau Liqueur flavors for our annual supply of this Winter Holiday liqueur. Cointreau is liqueur with a high alcohol percentage, 40% by volume, 80 proof. Works well for flambee dishes when heated first.

I watched a video online how to make this and tried it my own way. Here is my recipe for this delicious bread :) This will be my go-to recipe for bread from now on. :P

It's already fall! When you think of fall, don't you think of sweet potatoes? Sweet potatoes = candied sweet potatoes? It's simple. This covetous recipe is simple but the bread soaked in syrup is crisp and fluffy and suits the season.If you don't have a Gupelhupf tin, you can use whatever baking tin you would like.If it seems like it will burn while baking, cover with aluminum foil. On the other hand, if it doesn't seem to be turning a nice browned color, remove from the tin, flip onto a baking tray, and let it brown on that.When removing from the tin, when you flip it over, hot syrup will probably drip out, so be careful not to burn yourself!!! For 18 cm [7.1 in] gugelhupf tin (a little less than the size of the tin). Recipe by Youtank

I have a base bread recipe that has now become the foundation of many new test recipes. This is one of the yummy ones!

This is a recipe that my family has used since I was a little girl in Georgia. My Papa was stationed at the Marine Corps logistics base in Albany GA in the early 80's, and the church on base had made a cook book to sell at a fund raiser. My Mema (Mom), a beautiful woman and cook, bought the book. Unfortunately the book being made by volunteers long before computers ment that there were quite a few editing errors. My mother had to figure out the temperature and time for this recipe which has been added here. I can promise you that you will love these. Marines would beg my Father for a dinner invite if Mema was making her biscuits and I must say that of my friends that have had these I have received the same rock star status.

I don't like having leftover egg whites. I also don't like making custard in a pan, since I think it will get burnt.I referred to several recipes for custard instructions, and after several experiments, I came up with this recipe which uses whole eggs and also makes just the right amount for an 18 cm tart.I use a small whisk that I got in a 100 yen shop. If you don't have a whisk like that just use 4 chopsticks held together.If you use soy milk, the pastry cream will stiffen faster (See Step 4).The microwave time will vary on your microwave oven. If it's your first time making this, and/or you have a microwave that has a capacity higher than 400w, please try shortening the cooking times. Recipe by Nekozame

The Gods of Bread Making were not with me on this one, my friends. Don't get me wrong, they turned out great and probably one of the best tasting bread I've ever made. But I made this in California where the air is drier and the elevation is a little higher than muggy sea level Texas that I'm used to. So your mileage may vary, and it may not take as long a wait to rise and proof the dough where you're from. I'm eliminating the times for proofing. Just wait and have faith.

Great recipe of crusty bread. Great to eat off the oven with butter.

I like similar bread sold at my neighbor bakery. They sell a loaf for about 400 yen, so I tried to make one for myself.I still have to improve how to shape the bread.If you don't have a loaf tin, divide the dough into 8 portions at Step 5 and bake in a baking tray. Or you can use an empty biscuit tin lined with baking paper. Recipe by Mamu

We wanted to make extra special hot dogs in a street food style, but living abroad, it's extremely difficult to find good buns for this purpose. So, I went into the kitchen and made my own buns!!They turned out more than fantastic, fluffy, and exactly how we wanted them, so I'm sharing the recipe with you 🤩I filled them with country sausage, crispy bacon, cheese, caramelized onion, ketchup, and mustard... homemade street food 😁🤪Let's make them!!!P.S.:They can be used however we want and filled with anything we can think of, from patties, sausages, ham and cheese, salads, etc., to hazelnut spread, jam, butter, and honey, etc.In the recipe, I used a combination of all-purpose flour and cake flour. Also, I didn't have fresh milk, so I used condensed milk, which I simply diluted 50-50 with warm water.

A nice little sweet treat that I think all kids love, but adults do too!

#breads. This is the most impressive and creative bread one could ever try.It's quite easy and fun to make but yea,requires a lot of patience with a little skill!

I like to have Naan Bread with Indian Butter Chicken.

This banana bread is simple, delicious, and low-calorie, with no oil or sugar! The total is about 890 calories! Featured on 09.2.14☆The story behind this recipeI wanted to eat banana bread but was concerned about the calories. (^_^；)

#breads Kringle is a kind of braided bread popular in Scandinavian and Nordic-Baltic countries. A Kringle traditionally is a sweet bread made with cardamom or saffron and raisins and twisted into the shape of a pretzel. One of the most popular versions of it is the "Estonian Kringle". It is a braided bread with cinnamon-sugar filling and is also called as the cinnamon wreath. It is one of the mandatory dishes in Estonian weddings, birthdays, festivals and other occasions - which shows the cultural importance of Kringle .

I have a base bread recipe that has now become the foundation of many new test recipes. This is one of the yummy ones!

#heirloomBelieve me, the aroma of this tender crumb, pleasant flavor, healthy and yummy Honey oats bread from my kitchen is really amazing!I learned baking on my own by watching videos, from different groups. It's my own baked bread in a first go.