We like to make mini pizzas with the precooked flat bread. Add sauce favorite toppings and cheese then heat them until cheese is melted in the oven.

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

We don’t buy yeast, we throw flour in the air over a large bowl and catch airborne natural yeast in the kitchen, honestly. I learned this from Tartine’s Bakery in San Francisco. I also replaced my front lawn with 60’x20’ rows of red winter wheat and rows of fava beans. With winter rains, we expect 60 to 90 lbs. of wheat come summer.Once you have this sour dough starter, you use a cup and add a cup every time you bake. I keep the same sour dough starter for white bread. For wheatbread, I add wheat flour and keep a second starter. I add dark rye flour to the wheat starter for dark rye bread.Overnight dough, fresh warm crusty San Francisco bread in an hour in the morning.

My interpretation of Shokufan bread, the Japanese interpretation of american wonderbread, which was an interpretation of european luxury breads. This recipe works for one breadpan, you can easily double the ingredients to bake two.“ Butter Thieves” my grandmother used to call these light and fluffy slices because they took the same amount of butter as hearty heavy farmbread slices, and us kids ate more slices so she needed more butter.

Weekly Bread, foolproof recipe, quick and tasty. Only 4 ingredients, water, flour, salt, yeast or sour dough starter: 5 minute knead, 20 minute rise on yeast, 2 hours rise on sour dough starter, 30 minute bake, 5 minute crisp.

Fresh Ground pork/beef mix wrapped in home made dough, baked into delicious rolls.

Water, flour, sourdough starter and a pinch of salt, the classic way to bake bread. We bake four french rolls of sourdough bread a week, either white sourdough bread or wheat sourdough bread.I make the dough and replace the sour dough starter Sundays. Depending on the time of year, it takes the dough a few hours or overnight to rise, I bake the bread when dough is ready on Monday morning for breakfast. Eat half a roll, freeze the rest.

The same bread you get when ordering restaurant pastrami sandwiches on rye in New York City.

Old world family recipe from grandmother, so I follow the measurements in grams. She always used a slice of old rye bread to make leavening for the new bread, a perpetual process. She made the dough elastic by kneading with her bare feet, singing.This recipe makes fresh dark rye leavening, once you have a jar in your fridge, you can make dark rye bread forever. There is a secret in rye bread. It takes seven hours to digest, white bread takes four hours. You can do physical work all day on rye bread for breakfast.

When making crumbled dough to make feta cheese biscuits, (see recipe) you can double the quantity of the dough, use half of that to add warm water and yeast, mix, let rise overnight and bake a delicious bread the next morning. No salt is added since fresh feta cheese is made with salt.

Dough from steel cut oats flour and yoghurt, with dough bubbles created by baking powder, baking soda, and sparkling water, make a fluffy nourishing bread, no yeast needed. Wheat has 12% protein, oats has 14%. Wheat is fluffier, it has gluten. Oats does not have gluten.#GlobalApron

My grandmother used to grind wheat in her handheld coffee grinder when she ran out of bread. And it tasted great! Maybe it was the leftover coffee grinds. Definitely the cheapest meal she made. Even today, a pound of wheat kernels is 12 cents.