Home Made Bread

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

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

Recipie from Laura in the Kitchen, if the instructions are unclear check out her lovely YouTube channel and search Braided Nutella Bread for a video on how to make this! it's so so delicious!

This bread was always made by my mother when we had guests over for dinner. It pulls apart into sections for easy eating. Great with almost any dinner!

Used to be able to order chicken stew in a Bread bowl at a restaurant. They no longer sell it, so it was time to make our own. We make our chicken stew in bulk and freeze it in food saver bags. This way we always have hearty stews on hand. Now with the bread bowls, you have 1 less thing to wash. The fact that it is tasty doesn't hurt.

For dinner rolls I will usually double this recipe. It will fill a whole large cookie sheet. Singly it will make one good sized loaf of bread. For cinnimon rolls I will roll out to about 1/4 inch thick, coat generously with softed butter, then generously sprinkly with brown sugar and cinnimon, I roll it up, cut with a thread into one inch wide rolls. Lay on their sides. Let rise for about 30 mins and then bake.

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.

Tast of home

My mother taught me to make this bread as a young girl. I continue to make it every couple of weeks. We use it instead of bought loafs and enjoy it for anything - sandwiches, French toast, as a side for meals, etc. Everyone loves it!

I make this bread often to accompany Sunday night dinners. It's very flavorful & comes out a beautiful light red color. You can also trun this into bread rolls by separating the dough & forming into balls after the first rise. Place 2" apart on a greased cookie sheet & let rise again. Only bake rolls for about 12 minutes.

This is on of the best bread I have ever eaten and it's so easy and fancy looking! Definitely a win.

This is my second crack at making a yeast risen bread and I'm super pleased with how it turned out. The whole kitchen smelled like basil while it was baking and this is a perfect accompaniment to fresh tomatoes and mozzarella or toasted with a touch of olive oil.

I was amazed at the pita bread I ate in a Turkish store, so I came up with this recipe for a puffy pita using the same dough as naan.The tips for puffy pita are to allow the surface to dry a bit after rolling, bake them with the bottom moist side up, and to bake at a high temperature for a short amount of time.By adding baking powder, I was able to get the dough to puff up nicely. Recipe by Kuminchan

#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!

This easy, delicious, no knead Bread can be made with or without a Dutch Oven.

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

#12platesI have made these for several times for a friend of mine who is a Vegan and she really loves it.

A dark, German bread that's great with just butter and cheese, or for making the best sandwiches ever! Leave out the caraway if you like, or try mixing in some walnuts and sunflower seeds.

Bread for everyday 😇

Nancy has been making bread for 40+ years to give away to people who needed encouragement, were sick, were friends/family, or just needed a meal. Nancy's smile was warmer than her bread and with each loaf came the love of Christ.Nancy is my mom. Every Monday for as long as I can remember she can be found making her bread. When I was in school the smell of fresh bread met me at the end of the driveway and we all knew there was a hot slice waiting for us inside. Many years, and 2 generations later, my kids (and the other grand-kids) and her great-grand-kids who make that same trek are still welcomed by the lingering smell of fresh bread to receive her unbelievable love wrapped in a buttery loaf.Enjoy this recipe and be sure to give a loaf away to continue the love of my amazing mother.Video tutorial: https://youtu.be/mD59Rfk70Fg

Because bread brought in stores usually are made with bleached, overly processed flour, and lack nutrition, i decided to start making my own. This recipe was taken from the gold medal wheat flour bag and i altered it a little

a new idea of making bread 😊

The hand rolled turned out a lot better looking than just dumping it together.

My take on Italian bread. Pretty much like most but less complicated

With the lockdown imposed by this virus, we are avoiding going out as much as possible for our health and the health of others. The positive side is that we have a bit more time to cook. Bread-making workshops have made a comeback.

Healthy, and vitamin rich bread#BreadDay

Like with most bread doughs, this takes a long time to make. Allow for 5 hours of prep time. *Added* In hindsight, I would have added more chocolate chips. As the bread bakes, the volume doubles, and you really can't have a high enough chocolate chip per bite ratio.