Finalmente chegou a época que mais gosto: o frio! Não há nada melhor do que uma xícara de café e um pão quentinho nessas estações geladas. Falando nisso, como será que massas e outros produtos fermentam no inverno? Será que é possível fazer pão em dias frios? Sim, e eu vou te explicar o porquê. O pão […]

This matcha swirl bread is so soft and fluffy. The beautiful swirl look does give it a wonderful touch. Making this swirl bread is easier than it looks, trust me. If you're a matcha tea lover, you might want to make this recipe.

This easy ciabatta bread recipe results in beautiful rustic loaves with a perfectly chewy interior texture studded with wonderfully large air bubbles. It’s practically begging to be dipped into your favorite soup or stew.

Pan de dos trigos, elaborado con masa madre de agua de frutas fermentada, con harina inglesa procedente del molino Shipton Mill y harina del molino Ylla.

There's nothing quite like a freshly-baked pretzel, and this recipe delivers the goods! Soft and chewy, with a crispy exterior and a salty, savory flavor, these pretzels are perfect for dipping in a tangy mustard sauce or a gooey cheese dip.

The BEST Homemade Sourdough Bread - How to make Homemade Sourdough Bread. A beautiful airy loaf of rustic sourdough, 100% naturally leavened with live sourdough cultures

Wenn du dieses hausgemachte Sauerteigbrot machst, wirst du nie wieder im Laden gekauftes Brot wollen.

Simit è un bagel turco ed è il pane tradizionale della Turchia, è tondo ed è modellato a treccia. Lo si trova in vendita in tutte le panetterie e per strada su carrettini, è lo street food più famoso. I bagel sono preparati con ingredienti semplici, hanno una crosta croccante per via dei tantissimi semi…

Potica - Povitica, traditional Slovenian and Croatian sweet bread made with a filling of nuts, butter, milk and sugar and a beautiful shape.

To celebrate last year's asparagus season and our fist picnic after long winter I made these asparagus & cheddar muffins and later using...

Le jardin, ça inspire. Quand on plante les fruits et les légumes au printemps, on imagine déjà ce qu’on cuisinera à la fin de l’été. Quand on a conçu notre potager, on avait toujours en tête la vue qu’on aurait à partir de la cuisine, qui est plus haute que le terrain. On s’assurait qu’il y ait un design intéressant à contempler. C’est de l’art... qui se mange. Cet été, on a préparé quelques fois une focaccia sur laquelle on a formé de jolis motifs à l’aide de légumes. Ça active la créativité.

We like to bake this lightly spiced bread, filled with bits of flavorful candied fruit, in small loaves — perfect for gift-giving. Mild honey lends sweetness, while molasses adds notes of caramel.

Bonjour aujourd’hui je vous partage la recette de pain aux raisins. On est toujours sur la même recette de Pâte Levée Feuilletée de Stephane GLACIER. Quel délice les pains aux raisins, vous p…

Homemade Garlic Naan. Even if you've never made bread at home before, this soft, chewy, garlicky Indian flatbread is easy to make and well worth the effort.

A chewy homemade naan bread covered in fresh minced garlic and green onions. This is the perfect accompaniment to any spicy meal.

Hard pretzel rods made from scratch! Perfectly salty, crunchy, dippable. Snack time will never be the same.

Vegane Franzbrötchen kannst du dir Zuhause ganz einfach selbst machen. Der Klassiker aus Hamburg ist zimtig, süß und unglaublich lecker!

Nekem nincs konkrét élményem a békebeli kifliről, amiről annyit írnak. Ismerősöm sincs, aki békebeli időkben pék lett volna, és megosztotta...

Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 24 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below! Adapted from the focaccia recipe in Bread Toast Crumbs. A few notes: Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours. If you are short on time and need to make the focaccia tonight: Let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes.  You can use various pans to make this focaccia such as: two 9-inch Pyrex pie plates. (Use butter + oil to prevent sticking.)  One 9x13-inch pan, such as this USA pan — do not split the dough in half, if you use this option, which will create a thicker focaccia . A 13x18-inch rimmed sheet pan — this creates a thinner focaccia, which is great for slab sandwiches. As always, for best results, use a digital scale to measure the flour and water. I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also. If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe.  Flour: You can use all-purpose or bread flour here with great results. If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. Reference the video for how the texture of the bread should look; then add water back as needed.

Beaucoup semble penser que le pétrissage main peut être un obstacle, alors en utilisant le pétrin, il vous soulagera vraiment du pétrissage manuel et qui vous garantie la réussite de vos petits pains à condition bien sûr d'avoir la bonne recette.

Mix up a batch of one of our gluten-free flour mixes and you'll be able to bake one of 90 Gluten-Free Artisan Bread recipes in no time.

These soft, light and fluffy Hawaiian sweet rolls are so easy to make. They don’t require much work because a stand mixer does all the kneading for you. The beauty of these rolls is their fragrant, sweet and tangy flavor which comes from a mix of pineapple juice and buttermilk.

Cauliflower florets baked to crispy golden-brown and coated with the most amazing sweet u0026amp; spicy sticky sauce. Inspired by pub-style Korean Fried Chicken.

Il y a fort longtemps que j’essaye de faire des brioches tressées, mais même en choisissant la plus simple à 3 branches je n’étais jamais satisfaite du résultat. Je trouvais que la mie …

No knead Brötchen - Einfacher kann man gute Brötchen kaum backen. Ohne kneten, industrielle Hefe und mit einer überschaubaren Zutatenliste.

Ein absoluter Liebling bei uns zu Ostern – ein leckeres Zimtschnecken Brot mit Frischkäse Frosting. Absolutes Highlight für jeden Brunch!

fluffy, cloud like milk bread, from two red bowls cook book

Step-by-step method for making Multi-seed loaf yourself.

Gefüllt mit Zwiebeln und Mohn oder Thymian und zerbröseltem Ziegenfrischkäse: Backe Bialys mit einer unserer Senior Food Redakteurinnen.

Cette brioche, c'est un mélange de croissants aux amandes et de galette des rois au niveau du goût. Pour ceux qui font attention, je ...

Baking your own brioche takes a little effort but it is so worth it. Light and buttery with a pillowy interior. The leftovers are perfect for French toast. Allow time for the dough to rest overnight. {Allow +- 12 hours for dough to prove overnight.}

With Oktoberfest celebrations nearly upon us, behold these Alsatian classics: hot buttered soft pretzels! Or, should I say, Bretzels – as that’s how you’ll find them called in Alsace. These salt-topped chewy twists are one of the most iconic culinary treats of the region (if not the treat!). Now, if you live in Alsace, you may not find the point in making homemade pretzels, as they can literally be found in any food market, bakery and even “bretzellerie” (street shops devoted to making and selling only bretzels). But for the…

Morgenbrötchen Zutaten für 8 Brötchen Quelle: "Das Brotbackbuch" von Lutz Geißler 180g Weizenmehl Typ 550 100g Hartweizengrieß 110g Roggenmehl 150 ml Wasser 150 ml Milch 4 g Frischhefe 8 g Salz 8 g Olivenöl Roggenvollkornmehl zum Wälzen 1. Sämtliche Zutaten für den Hauptteig mit der Knetmaschine 10 Min. auf

A variety of different flavored bagels that are easy to make and rival the New York City classic. This breakfast bread is the perfect accompaniment to any brunch or early morning meal!

Diese Dinkelbrötchen sind federleicht, fluffig und haben ein herrlich nussiges Aroma, das sowohl beim Frühstück als auch Abends köstlich ist...

Here's the gluten free brioche bun recipe to follow! It's really good and very soft, so hurry up and go to your kitchen! Let's cook

This post will teach you how to make a crusty, open-crumbed loaf of ciabatta bread. It calls for making a poolish (a preferment), and it's a very high hydration dough (82%), which means the dough will be wet and sticky. I highly recommend watching the video before attempting the recipe.  Notes: As always, for best results, use a digital scale to measure the flour.  I have had success using all-purpose flour, but if you can get your hands on bread flour (I use King Arthur Flour Bread Flour, which is 12.7% protein), that is ideal, especially if you live in Canada or abroad. If you live abroad or if you live in a humid climate, this may take a try or two to get right — I suggest making it once as written; then reducing the water by 50 grams or so depending on your results.) I find a bench scraper particularly helpful for this recipe. I also really love using a straight-sided vessel (with lid) both for letting the dough rise and storing it in the fridge.

Weicher Teig, lange Quellzeit. Bei Dinkelteigen wird so das Trockenbacken verringert. Deshalb bieten sich Dinkelteige auch so gut für eine Übernachtgare an. Im Prinzip ist der Brötchenteig in seiner Zusammensetzung vergleichbar mit dem Teig für das „Dinkelmischbrot über Nacht“. Nur die Aufarbeiten am Morgen ist verschieden. Ergebnis sind knusprige Brötchen mit einer mittelporigen, etwas festeren Krume und Weiterlesen...

These Vegan Roasted Garlic and Herb Dinner Rolls are so good! They’re also easier than you’d think to make, in a traditional roll shape, or into these pretty knots. I LOVE the knots – they look so fancy but really aren’t much more work at all!

This chef, who's behind the Instagram account Blondie and Rye, makes the most mesmerizing, meticulously-crafted, crispy snacks that are simply a feast for our eyes.

Soft dough knots with a golden crust, cinnamon sugar insides and sweet glaze make for quite the treat!

Für ein Kindergartenfest in meiner Gemeinde Sehmatal habe ich Brot beigesteuert. Und da mir der Sinn nach etwas Neuem stand, kam die Idee auf, ein grobporiges Stangenweißbrot mit Mehrwert zu backen. Deshalb versteckt sich im Teig nicht nur versäuertes Weizenvollkornmehl, sondern auch etwas Dinkel. Die Hefemenge ist mit 0,5% sehr gering gewählt und die Teigruhe Weiterlesen...

Recette de la brioche japonaise tangzhong ou pain hokkaido : très aérée et mie filante simple à réaliser.

Gerade ist Bärlauchzeit und es gibt so viel Möglichkeiten das leckere Grün zu verarbeiten. Am liebsten mache ich Pesto daraus. Das ist so vielseitig und hält sich super im Kühlschrank ein paar Tage. Es eignet sich perfekt für die herzhafte Füllung meiner Franzbrötchen. Na, habt ihr schon den Grill angeschmissen?