We ran out of bread but it's a long line at the supermarket. Our city is still in community quarantine. I have to make bread. I have no bread flour so I used all purpose flour instead. I also don't have a loaf pan so I just used a tray. I also tried putting a simple slash design on the loaf but it didn't work 😅

I wanted to make fluffy steamed meat buns and sweet red bean paste buns at home. I felt like filling the buns myself.Since baking powder is added to the dough, be careful not to let the dough dry out. For the meat filling, I have posted this recipe,. Recipe by tommyPann

I lyk eating it in d morning. #streetfoodrecipecontest

Living in the United States has its positives and negatives. One of the negatives of living in the United States is missing out on easy access to the most common traditional things my country has to offer, like our bread. Pita bread is an essential item in every Arab woman's kitchen, so today I made this for my husband because my loving husband eats our bread with E-Bhi-E-Aur-Y-T-Hai-I-And-G so I researched a lot of recipes till I came up with my own that felt like the perfect fit for me. I hope you like it! ❤️

A work in progress!This recipe is for the bread itself. See ether recipe "Dutch Crunch: ver. 1: Topping" for the "crunch" part of this recipe.

I am not Jewish myself but I tried this bread once and was hooked. I have been trying to replicate it and I finally found the perfect recepie.

This is a type of doughnut that is very popular in North Africa, especially in the Maghreb, for breakfast. The dough is made from flour, yeast, salt, sugar, and water. It’s a very sticky dough, so you’ll need to oil your hands well when shaping it before frying to prevent sticking.-In Tunisia, it’s called BAMBALOUNI, FTAYER, or FTIRA-In Algeria and Morocco, it’s called SFENJ

I found this on all recipes its the exact same recipe I just copy pasted it to here anyway I made a double batch and all 24 were gone with in 10 minutes I'm not kidding either. They were delicious and really easy to make. I would strongly recommend making these if you have the time

Homemade croquette is my mom's specialty. Nowadays I make it myself but I sometimes have a craving for my mom's croquette. This croquette is different from what I can recall with my mom's version, but I made it Western-style.Make sure to shape the croquettes while the mixture is still warm, since it'll be hard to do so once it's cool. However you can add the breadcrumb coating when the formed croquettes have cooled down completely. Anyone can fry these successfully if they're done a few at a time! For 12 barrel-shaped pieces. Recipe by Donpintan

I have been making these for years they are crunchy on outside and nice and soft on the inside best recipe for pretzels!