No-Knead Cheddar Bread
I have had this recipe on my highlights for as long as I have been on Instagram and it is my favourite loaf of bread (and yours too). 4 months ago today I lost the most special person in my life and I couldn’t be more honoured to know 10million + have seen her Peasant bread on TikTok + IG . It is crispy on the outside but warm soft and chewy on the inside. This Peasant bread is to die for and it couldn’t be easier. Everyone can make bread with this recipe , if you are capable of adding 4-5 ingredients to a bowl and stirring it up , you are capable of making bread. Let’s get started as you will need:
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⭐️3 cups all-purpose flour (413 grams) (whole-wheat works too)
⭐️1 teaspoon salt (5 grams)
⭐️1/2 teaspoon active dry yeast (2 grams)
⭐️1.75 cups warm water (400ml)
⭐️1-1.5 cups cheddar (125 grams)
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Please note: If your dough is too dry you can add a touch more water, and if your dough is too wet you can add a touch more flour. Please always level off your flour with a knife before adding it to your bowl to have more precise measurements. Instant yeast will work too.
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Directions
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1. Mix all of your ingredients in a really big bowl until you have a very sticky dough. Cover it and let it rise overnight, please your ball somewhere away from drafts that could be in your microwave, in a cupboard, or in your cold oven. The following day you can uncover it and flour your counter. Pour your dough out and flour it on top as well. You don’t need to need this you can just move it around until you have a really nice and soft dough that is no longer sticky. Flour your loaf a little bit more if it still sticks to your hands. Place loaf into a baking dish lined with parchment paper. Lid on , and place it in your oven. Turn on your oven to 450F and bake for 30 minutes, 30 minutes later uncover it and bake for another 30 minutes or less. It is done once it’s nice and light and golden. Let it cool 5-10 minutes and dig in ! Enjoy. You can let it cool and cover it well or wrap them up and store them on the counter. They will always be the best the same day.
IG : @themodernnonna
TikTok: @themodernnonna
NO-KNEAD GARLIC BUTTER BREAD ROLLS | Garlic Dinner Rolls / Buns
NO-KNEAD GARLIC BUTTER ROLLS
✔️Ingredients
1 cup lukewarm fresh milk [240 ml]
1 whole egg [large]
3 tbsp sugar [38 grams]
2 tsp instant yeast [6 grams]
3 cups all purpose flour [384 grams]
1/3 cup softened butter [75 grams]
1/2 tsp salt [3 grams]
1 tbsp minced garlic [9 grams]
1 tbsp chopped parsley [4 grams]
*for brushing top
1 eggwash (beaten egg) or milk instead [before baking]
1 tsp minced garlic
1 tsp parsley
1 tsp sugar
2 tbsp melted butter
⬇️Try this too⬇️
GARLIC PULL APART LOAF BREAD
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Easy Cheese and Herb Bread | Greek Style Artisan Bread Recipe (No Knead)
Easy Cheese and Herb Bread - Greek Style Artisan Bread Recipe (No Knead)
INGREDIENTS LIST
* 1/2 cup Greek strained yogurt
* 1/2 cup mayonnaise
* 3 eggs
* 1-1/2 cups A/P flour
* 1 tsp. baking soda
* 1 tsp. baking powder
* Salt to taste
* 150g crumbled feta
* 1/3 cup green pimento olives
* 1/4 cup sundried tomatoes
* 1/2 tsp. Greek dried oregano
* 1/2 tsp. dried rosemary
* 1/2 tsp. dried thyme
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
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World's Easiest Homemade Bread - Crusty Artisan style!!
This crusty easy bread recipe is phenomenal. It has got to be the simplest yeast bread recipe in the world, yet it delivers phenomenal results - an Artisan style loaf with an incredible thick, crispy crust , and a moist, chewy crumb with big fat holes like a loaf of sourdough!
Adapted from the New York Times Simple Crusty bread recipe, 3 minutes active effort, no knead, no stand mixer, highly flexible and forgiving recipe, this from scratch bread can be on your table in less than 2 hours OR prepare the dough up to 3 days in advance for a handy “grab and bake” option. This is life changing!
PRINT RECIPE:
ttps://recipetineats.com/easy-yeast-bread-recipe-no-knead/
RUSTIC ROSEMARY GARLIC BREAD: Artisan Bread Anyone Can Make
I love a good artisan bread, and this Rustic Rosemary Garlic Bread has got to be one of my all-time favorites. You don't have to be an expert baker to make it, just follow along as I explain every step in this video. Read on for the recipe.
Rustic Rosemary Garlic Bread
2 1/2 cups of bread flour (you can substitute all purpose flour but allow for a longer rise time)
1 packet of active dry yeast (7 grams or 2 1/4 tsp.)
1 cup warm water (100-110º)
1 Tbsp. sugar
1 1/2 tsp. salt
1 tsp. garlic powder
1-2 Tbsp. chopped fresh rosemary
3 Tbsp. olive oil
half to a full head of roasted garlic
*To roast garlic, chop off top of garlic head, drizzle olive oil onto garlic, season with salt, put top back on, wrap in aluminum foil and bake in oven at 400º for 40 minutes.
Proof yeast by mixing together dry active yeast and sugar in a small bowl. Add in warm water and stir briefly. Allow to stand for 10 minutes. Yeast should activate and become frothy on top, if not, your yeast has expired and will need to be replaced.
In larger, separate bowl, mix together dry ingredients: flour, salt, garlic powder, and chopped rosemary. Create a well in the middle of the bowl and set aside.
Add olive oil to small bowl with activated yeast and stir, then immediately pour into larger bowl with dry ingredients. Use a rubber spatula to combine dry and wet ingredients together, then switch to using your hands to press it all together. Dough will be tacky.
Sprinkle a light dusting of flour over clean dry surface. Transfer dough on top of flour. Add roasted garlic and work it into dough using your hands. Knead until garlic is evenly distributed and you can form dough into a ball.
Lightly grease the same large bowl you used earlier with olive oil and drop the dough ball into it. Cover with a kitchen towel or plastic wrap and let dough rise until it has doubled in size. This should take anywhere from 1 to 3 hours, depending on where you live and what kind of flour you used.
When dough has doubled in size, punch down, transfer and lightly to flat surface that has been dusted with flour, and knead lightly to form ball. Place an oversized sheet of parchment paper into a bowl so that the paper is larger than the bowl, drop dough ball into the parchment-lined bowl, (cut a slit on top if you'd like) cover with a kitchen towel, and let rise a second time for approximately 30-45 minutes.
Meantime, preheat the oven with an empty dutch oven in it at 425º. (If you don't have a dutch oven, preheat oven to 375º)
Once dough has risen a second time and dutch oven is preheated, remove lid with pot holder, then use the parchment paper as handles to carefully drop dough into the dutch oven without burning yourself. Put lid back on with pot holders and place in oven to bake for 30 minutes covered. After 30 minutes, remove lid and decide if you want to let it bake uncovered a few minutes longer to achieve desired level of golden brown. (Keep an eye on it, because it won't take long.)
When you take the bread out of the oven, use the parchment paper to take it out of the dutch oven and let bread cool before cutting into it. Enjoy!
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