#Homemadebread

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#Homemadebread Reel by @halikit25 - French Loaf Bread Ingredients * 350g warm water (1½ cups) * 1 tsp sugar * 1 tsp instant yeast * 2 tbsp oil * 415g flour (about 3⅓ cups) * 1 tsp salt
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@halikit25
French Loaf Bread Ingredients * 350g warm water (1½ cups) * 1 tsp sugar * 1 tsp instant yeast * 2 tbsp oil * 415g flour (about 3⅓ cups) * 1 tsp salt Instructions 1. In a bowl, mix warm water, yeast, and sugar. Add oil and mix again, then add flour and mix until a sticky dough forms. Add salt and do multiple coil folds until the dough starts to come together. 2. Cover and let it rest for 1½ hours, or until doubled in size. 3. Flour your baking paper very well, then gently transfer the dough onto it without deflating the air. Shape the sides gently like shown in the video, then flip it over. Cover and let it rest for 14 minutes. 4. Score the top with a knife, then bake in a preheated oven at 460°F for 10 minutes. Reduce the heat to 360°F and finish baking. #bread #baking #homemadebread #breadmaking #breadloaf
#Homemadebread Reel by @roshellezielinski - RZ Sandwich Bread Yield: 1 standard loaf Ingredients 1 1/2 to 2 cups warm water about 105°F - 110°F warm, not hot 2¼ tsp active dry yeast or 1 pack
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@roshellezielinski
RZ Sandwich Bread Yield: 1 standard loaf Ingredients 1 1/2 to 2 cups warm water about 105°F - 110°F warm, not hot 2¼ tsp active dry yeast or 1 packet 2 tbsp honey or sugar 2 tbsp olive oil or melted butter 1 1/2 tsp salt 3½ cups all-purpose flour or half AP + half bread flour for extra chew (plus more as needed) Directions • In a small bowl or liquid measuring cup, combine the warm water, yeast, and honey/or sugar. Stir gently and let sit for 5–10 minutes, until the mixture becomes foamy and activated. Stir in the salt and oil. • To a large bowl, add the flour and pour in the yeast mixture. Using a wooden spoon or Danish dough hook, mix until a soft, slightly tacky dough forms. • Knead the dough for 5–7 minutes by hand or 3–4 minutes using a stand mixer until smooth, elastic, and cohesive. • Place the dough into a lightly greased bowl, cover, and allow it to rise for 25–30 minutes, or until doubled in size. While it rises, grease a loaf pan and set it aside. • Once doubled, gently punch down the dough to release excess air. Fold the dough into itself, then transfer it to a lightly floured work surface and gently stretch it out. • Shape the dough into a loaf using a tuck-and-fold method, creating surface tension as you roll it into shape. Place the shaped dough into the prepared loaf pan, cover, and let rise again for 15–20 minutes. • Bake at 375°F (190°C) for 25–30 minutes, or until the loaf is golden brown and sounds hollow when tapped. • Immediately brush the top with butter or olive oil for a soft, tender sandwich crust. • Remove the bread from the loaf pan and transfer it to a cooling rack to prevent the bottom from becoming soggy. • Allow the bread to cool for at least 20 minutes before slicing. Chef notes for optimal flavor boost these are optional but so good • Swap ¼ cup water for warm milk=softer crumb • Add ½ tsp garlic powder or onion powder = savory sandwich loaf • Put aside extra flour for dusting and managing stickiness • Add 1 tbsp maple syrup instead of sugar = subtle depth Texture Notes • Soft enough for PB&J • Strong enough for grilled cheese • Doesn’t crumble like store bread #sandwichbread #homemadebread #fromscratch
#Homemadebread Reel by @kannedakitchen - If your bread has 40 ingredients… we need to talk. This one? Just simple ingredients you can actually pronounce - and probably already have at home.
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@kannedakitchen
If your bread has 40 ingredients… we need to talk. This one? Just simple ingredients you can actually pronounce — and probably already have at home. Soft, fluffy, and made fresh. No preservatives, no nonsense. Sometimes simple just wins. Detailed recipe👇🏼 Classic White Bread | Professional Bakery Method Yield: 2 standard loaves Ingredients 720g all-purpose flour 480 ml warm water (38-40°C) 2 tbsp sugar 14g active dry yeast (2 packets) 2 tsp salt 4 tbsp unsalted butter, melted Method 1. Yeast Activation In a bowl, combine warm water, sugar, and active dry yeast. Stir gently and allow it to rest for 10-15 minutes until fully foamy. This confirms proper yeast activation. 2. Dough Development In a stand mixer bowl, combine flour and salt. Add the activated yeast mixture and melted butter. Mix on low speed for 1 minute, then increase to medium-high speed and knead for 6-8 minutes until a smooth, elastic dough forms. 3. Bulk Fermentation Transfer dough to a lightly oiled bowl, cover, and rest in a warm environment for 30-40 minutes, or until doubled in volume. 4. Scaling and Shaping Divide dough evenly into two portions. Shape each into a rectangle, then roll tightly into loaf form. Place into greased loaf pans. 5. Final Proof Cover and proof for 15-20 minutes, or until the dough rises slightly above the pan edge. 6. Baking Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, until golden brown and fully baked. 7. Cooling Remove from pans and cool completely on a wire rack before slicing. Result: Soft crumb, golden crust, and authentic bakery-quality white bread made from scratch. #whitebread #breadrecipe #artisanbread #freshbread #homemadebread
#Homemadebread Reel by @miciamammas (verified account) - Homemade bread is easier than you think and so much better than store bought. All I do is read labels and the ingredients used in our bread are appall
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@miciamammas
Homemade bread is easier than you think and so much better than store bought. All I do is read labels and the ingredients used in our bread are appalling. It is full of all sorts of preservatives that are so bad for you. So I decided I was going to teach myself how to make my own bread.After many attempts and failures I am so excited to share this recipe with you. It’s foolproof and easy to do. Recipe below and on my website www.miciamammas.com Homemade Bread Ingredients (serves 6 to 8) 3 Cups 00 Flour 1 ½ tsp. Salt 1 Packet of Rapid Rise Instant Yeast 1 ½ Cups of Lukewarm Water 1 tbsp. Olive Oil Method In a bowl add in the flour, salt, instant yeast and combine. Add in the lukewarm water and olive oil and stir with a fork until the dough is formed. It should be sticky but not too wet. If it is too wet, sprinkle in a little bit of flour and mix. Cover with a cloth and put in a dark dry place for two hours. Then sprinkle some flour on a large piece of parchment. Fold the dough into a ball and cover for another thirty minutes. In the meantime, preheat the oven to 450 degrees. Put the dutch oven into the oven to warm it up. Place the bread in the dutch oven. Using a knife, score the bread, cover and bake for 30 minutes. Uncover and bake for another 15 minutes. Cool and serve. #homemadebread #easyrecipes #recipeshare #breadrecipe
#Homemadebread Reel by @cristinacirpa - Ciabatta day 🥖 • 325 ml acqua tiepida • 3 g lievito secco • 50 ml olio EVO • 425 g farina • 10 g sale 👩‍🍳 •Mescola in ordine: acqua, olio, lievit
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@cristinacirpa
Ciabatta day 🥖 • 325 ml acqua tiepida • 3 g lievito secco • 50 ml olio EVO • 425 g farina • 10 g sale 👩‍🍳 •Mescola in ordine: acqua, olio, lievito, farina, sale. •L’impasto sarà appiccicoso → è perfetto così! •Copri e lascia riposare 30 min •Fai le pieghe (mani bagnate!) •Ripeti ogni 30 min per 3–4 volte •Dopo l’ultima piega → riposo 1 ORA •Forma i panini su un piano infarinato •Riposo finale 15 min 🔥 In forno a 200°C per 15 min → fino a crosticina dorata 🤤 💡 Consiglio: non lavorarlo troppo, più è delicato meglio viene! #ciabattaday #pane #panefattoincasa #homemadebread #ciabatta
#Homemadebread Reel by @foodbyjenn - Comment RECIPE and I'll send you the traditional version, just remember you can use your kitchen tools to make life easier 🤍 I love making milk brea
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@foodbyjenn
Comment RECIPE and I’ll send you the traditional version, just remember you can use your kitchen tools to make life easier 🤍 I love making milk bread, but I’m not always in the mood to stand there mixing and kneading by hand… so I let the bread maker do the work on the dough setting, then finish it in the oven for that perfect loaf shape. This is your reminder that kitchen tools are there to make your life easier. You don’t have to do everything the “hard way” to get amazing results. Less stress, less time, same delicious bread. #easyrecipes #sandwichbread #homemadebread https://jenniabs.com/the-art-of-crafting-perfect-homemade-sandwich-bread-a-recipe-worth-savoring/
#Homemadebread Reel by @mery_ricette - ✨ CIABATTA FATTA IN CASA - facile, veloce e come quella del fornaio! ✨ Croccante fuori, super alveolata dentro… e con pochissimi ingredienti 😍 📝 I
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@mery_ricette
✨ CIABATTA FATTA IN CASA – facile, veloce e come quella del fornaio! ✨ Croccante fuori, super alveolata dentro… e con pochissimi ingredienti 😍 📝 Ingredienti • 500 g farina 0 • 380 ml acqua tiepida • 3 g lievito secco • 8 g sale • 10 ml olio extravergine di oliva 👩‍🍳 Procedimento Mescoliamo farina, acqua e lievito. L’impasto sarà molto appiccicoso… ed è normalissimo 👍 Facciamo riposare 15 minuti. Aggiungiamo sale e olio e mescoliamo bene con cucchiaio o planetaria. Riposo altri 20 minuti. Ora facciamo le pieghe: prendiamo l’impasto dai lati e portiamolo verso il centro. Ripetiamo 3-4 volte, facendo una serie di pieghe ogni 20 minuti. Dopo l’ultima piega, lasciamo lievitare fino al raddoppio (da 1h30 a 2h circa, dipende dalla temperatura di casa). Rovesciamo l’impasto su piano ben infarinato, formiamo un rettangolo e pieghiamo come nel video. Tagliamo le ciabatte della grandezza che preferiamo (infarinare sempre bene!). Mettiamo su teglia e lasciamo riposare 20 minuti. 🔥 Forno statico 230° • 5-6 minuti nella parte bassa • poi 10-15 minuti al centro Fino a doratura perfetta 💛 Croccanti fuori e morbidissime dentro… profumo di forno assicurato 😍 ❄️ Come congelarle Una volta fredde: • Chiuderle in sacchetti per alimenti • Congelarle intere o già tagliate Durata: fino a 2 mesi Per consumarle: • Forno 180° per 8-10 min da congelate oppure • Scongelare e scaldare qualche minuto Torneranno come appena sfornate ✨ #ciabatta #paneincasa #ricettefacili #panefattoincasa #homemadebread
#Homemadebread Reel by @halikit25 - Bread Rolls Ingredients • 365 g flour (3 cups) • 250g water (1cup + 5tbsp) • 1 tsp yeast • 1 tsp salt ⸻ Instructions 1. Mix yeast and water. Add f
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@halikit25
Bread Rolls Ingredients • 365 g flour (3 cups) • 250g water (1cup + 5tbsp) • 1 tsp yeast • 1 tsp salt ⸻ Instructions 1. Mix yeast and water. Add flour and salt, mix well. Do multiple coil folds (no waiting in between). Cover and rest 1½ hour. 2. On a floured surface, divide dough into 5. Shape each into a small ball and create surface tension by turning it in your hands. Dust with flour and rest 10 min. 3. Score each from the side, then lightly brush with water. 4. Bake at 480°F (250°C) with steam for 10 min, then 385°F (195°C) for 15 min until golden. ⸻ #bread #breadmaking #breadrolls #baking #homemadebread
#Homemadebread Reel by @citlallygonzalezz (verified account) - First time making Japanese Milk Bread/Hokkaido Milk Bread. It turned out so soft and flavorful! Tangzhong: 1/4 cup water 1/4 cup milk 2 tbsp bread
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@citlallygonzalezz
First time making Japanese Milk Bread/Hokkaido Milk Bread. It turned out so soft and flavorful! Tangzhong: 1/4 cup water 1/4 cup milk 2 tbsp bread flour Yeast mixture: 2/3 cup whole milk (warm) 1 tbsp active dry yeast 1 tsp sugar Dough: Yeast mixture 1 large egg 1/3 cup sugar 3 tbsp non-fat milk powder Tangzhong (cooled) 377g bread flour (around 3 cups) 1 tsp salt 4 tbsp unsalted butter (softened) Egg wash: 1 large egg 1 tbsp heavy cream Knead time/speed: 4-6 for 25 mins (15 mins before adding in butter, then 10 mins with butter incorporation) First rise: 1.5 hours Second rise: 1 hour Bake time/temp: 25-30 mins at 360 degrees Fahrenheit. Also, I initially used 1/2 cup of milk but ended up adding 4 additional tbsp since my dough was a bit dry, totaling to 2/3 cup. #japanesemilkbread #hokkaidomilkbread #shokupan #homemadebread #breadrecipe
#Homemadebread Reel by @whiskwithmuniza (verified account) - Making your own whole wheat bread at home is this simple and easy!! and it's completely preservative-free 🍞🌾 Ingredients: 260 g whole wheat flour (
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@whiskwithmuniza
Making your own whole wheat bread at home is this simple and easy!! and it’s completely preservative-free 🍞🌾 Ingredients: 260 g whole wheat flour (2 cups) 125 g all-purpose flour (1 cup) (Mix both flours or you can use just whole wheat flour too but with all purpose the texture and rise is much better) 200 ml warm water (3/4 cup) 70 ml warm milk (1/4 cup) 1 tsp sugar/honey (for yeast activation) 7 g instant yeast (2 tsp) 2.5 Tbsp brown sugar/honey (30 g) 1.5 Tbsp butter, softened (21 g) 1 Tbsp olive oil (15 ml) 1 tsp salt 1 tsp lemon juice Directions Sponge: Mix water, milk, 1 tsp sugar, and yeast. Let it sit for 10 minutes. Add 1 cup flour, mix well, and let it rest for 20–30 minutes. Dough: Add the remaining flour and all other ingredients, then knead for 5–6 minutes by hand or in a mixer on speed 2. The dough should be soft, slightly sticky, and not too neat. If it feels dry, add 1–2 tbsp water. Place it in a greased bowl and let it rise for 1–2 hours in a warm place. Shaping and Second Rise: Grease an 8- or 9-inch loaf tin. Gently shape the dough according to the tin size and place it in the pan. Let it rise again for about 1 hour, or until it is at least 1 inch above the rim of the tin. Brush with egg wash (1 egg + 1 tbsp milk) and sprinkle sesame seeds and pumpkin seeds on top. Baking: Preheat the oven to 180°C for 10–15 minutes. Bake for 30–35 minutes with both rods on. Brush with some butter and demold. Let it cool for 30 minutes to 1 hour before slicing. . . . . #wholewheatbread #bread #homemadebread #wholewheat #breadmaking . . . . Whole wheat bread recipe bread making easy bread recipe homemade bread sandwich bread recipe easy homemade whole wheat bread recipes Peshawar food blogger explore page reels bake baking recipes
#Homemadebread Reel by @okaycoolgigi - i might've made the most perfect eloise sourdough loaf to date with this one … #eloise #sourdoughstarter #sourdoughbread #homemadebread #sourdough
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@okaycoolgigi
i might’ve made the most perfect eloise sourdough loaf to date with this one … #eloise #sourdoughstarter #sourdoughbread #homemadebread #sourdough
#Homemadebread Reel by @not.only.bread_ - 50/50 Sourdough Bread Is My Absolute Favorite 🌾 Sourdough Bread Made with 50% Whole Wheat Flour 🤍 And what is your perfect bread? 🥖 Recipe👇🏻 I
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@not.only.bread_
50/50 Sourdough Bread Is My Absolute Favorite 🌾 Sourdough Bread Made with 50% Whole Wheat Flour 🤍 And what is your perfect bread? 🥖 Recipe👇🏻 Ingredients: 175 g bread flour (or all-purpose flour, mine is 12% protein) 175 g whole wheat flour 265 g water 140 g sourdough starter 8 g salt ⏰ Bulk fermentation: 6 hours at 23–25°C (73-77°F) Overnight cold fermentation: 16 hours Preparation notes: 🫙 Feed your starter and let it reach its peak. You can feed it in the morning (1:1:1, 5-6 hours before mixing) or in the evening (1:5:5). Process: ➡️ Mix the water, starter, and flour until combined and leave for 60 minutes (fermentolyse). ➡️ Add the salt and a little water from the total amount listed in the recipe. Knead until the salt is fully dissolved. Rest 60 minutes. ➡️ First coil fold. Rest 60 minutes. ➡️ Second coil fold. Rest 60 minutes. ➡️ Third coil fold. Leave the dough to ferment for 1-2 hours until it noticeably increases in volume and bubbles appear on the surface. If the dough doesn’t feel elastic enough, add one additional coil fold. ➡️ Shape the dough into a batard (oval) or boule (round), creating surface tension. ❗️You can do a pre-shape to make final shaping easier - gently round the dough and let it rest for 15-20 minutes, then shape. ➡️ Place the shaped dough seam side up into a floured basket and transfer it to the fridge overnight for cold fermentation. Next day: More details in the comments 📝 👇🏻 #breadmaking #homemadebread #bakingmasterclass #wholemillbread

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