#bread This is my cookery's show recipe and it's super easy to make yummmm

#breadsStuffed paneer cheesy Sunflower Wheat Flour Bread!!One bite will take you to heaven!Ambrosia it is...

#breads

#father#RSSFAV

It’s soft and delicious!When making bread-When placing yeast and salt in a bowl at the beginning, do not put it next to each other! When yeast touches salt before the yeast is dissolved in liquid, the salt will stop yeast from working.-Always use warm milk and unsalted butter-when rising, make sure the dough has doubled its size from beginning to end. Adjust the time if necessary.-if the dough is drying, spray water with spray bottle

#jhatpat

＊They made this bread at the bakery I used to work at when I was in school. It's a long time ago, but I changed the filling and uploaded this recipe.＊I tried topping the bread with homemade mini-burgers that I'd made for bentos, and they were delicious and cute too. So I made the recipe very easy by using storebought frozen burgers.＊You can use homemade burgers of course, or any filling you like.＊If you are using homemade burgers, make sure they aren't too thick. (If they're too thick they will stick out and the bread won't be well balanced.) Recipe by putimiko

I am into bread this week. I am meeting a friend this evening and instead of a bunch of flowers . I gonna give here this bread and some homemade jam.

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.

By Max RasmussenI add few my favorite dry fruit and seeds