Easy Banana Bread recipe
Easy Brownies recipe-
Easy moist banana bread recipe
Note: Baking time is 40 minuets not 1 hour..
(I mistyped)
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Chocolate chips banana bread recipe
Chocolate Ganache recipe
♦️Homemade Chocolate Recipe without coconut oil
♦️Easy Butter Cookies Recipe
Banana bread recipe
Easy banana bread
Moist banana bread
Otherworldly Beet Juice No-Knead Levain Bread Recipe
Something different, something new, and perhaps the start of something wonderful. I'm excited to explore this same recipe with other fruit and vegetable juices to give very subtle hints of flavor, and not so subtle hints of mysterious color to my loaves.
Use your favorite no-knead recipe and replace 1-fo-1 whatever amount juice you have with the water you'd normally use. In my case, it was about 80% juice and 20% water of the usual country loaf recipe I make.
450g bread flour
50g whole wheat flour
375g = water + beet juice (I used 3 beets)
100g levain
10g salt
Autolyse for at least 30 minutes with just the flour and liquids. Then add in the levain and salt, mix by hand for about 10 minutes. Do 3-6 gentle folds with about 30 minutes in between. Let it rise for about 4-6 hours, shape, and let rest in proofing basket for another couple hours. Bake at 475F in a dutch oven for 30 minutes, and remove top for 10-15 minutes. Best served the next day after fully cooling.
The Brewed Beet presents: Holiday vegan beer bread recipe
For more delicious recipes visit brewedbeet.braydonswanson.ca
Vegan Beer Bread Recipe:
3 cups flour (sifted)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1⁄4 cup sugar
1 (12 ounce) can beer
1⁄2 cup melted vegan butter (1/4 cup will do just fine)
Music by: Podington Bear - Blue Highway
The Only Rye Bread Recipe You'll Ever Need
#ryebread #homemadebread #easybread #foodtolive
This simple Rye Bread Recipe combines the earthiness of dark rye flour with the subtle sweetness of molasses, a touch of rich cocoa powder, and the aromatic notes of coriander and caraway seeds. Get ready to enjoy a crusty, aromatic loaf with minimal effort.
Prep Time: 10 min | Cook Time: 50 min | Resting Time: 12 hours | Total Time: 13 hours | Servings: 1 loaf (12 slices)
Nutrition Facts (for 1 slice):
Calories: 150 | Total Fat: 1.5g | Sugar: 2g | Fiber: 5g | Protein: 6g
INGREDIENTS:
• 2 cups rye flour (
• 1 cup bread flour (
• 1 tbsp molasses
• 2 tsp cocoa powder (
• 2 tsp coriander seeds (
• 2 tsp caraway seeds (
• 1 ½ tsp salt (
• 2 tsp instant yeast
• 2 tsp vegetable oil
• 1 cup warm water
INSTRUCTIONS:
1. In a large mixing bowl, combine the dark rye flour, bread flour, salt, instant yeast, cocoa powder, coriander seeds, and caraway seeds. Mix well to evenly distribute the ingredients.
2. In a separate bowl, mix the warm water with oil and molasses until dissolved.
3. Pour the molasses mixture into the dry ingredients. Stir with a spoon or spatula until a sticky dough forms and all the flour is incorporated. Make sure there are no dry patches.
4. Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for at least 12 hours. During this time, the dough will rise and develop flavor.
5. After the resting period, preheat your oven to 450°F (230°C). Place a large, oven-safe pot with a lid (such as a Dutch oven) into the oven while it preheats. This will help create a crusty loaf.
6. Knead the dough for about 5 minutes until it becomes smooth and elastic. Use the heels of your hands to push the dough away from you, then fold it back toward you, rotating it a quarter turn each time.
7. Shape the dough into a round ball. You can do this on a piece of parchment paper. Use heat-resistant parchment paper.
8. Make a few shallow cuts on the top using a sharp knife.
9. Carefully remove the hot pot from the oven. Be careful as it will be very hot. Remove the lid.
10. Use the parchment to lift the dough and place it in the pot. Be cautious and use oven mitts to handle the hot pot.
11. Cover the pot with the lid and return it to the oven. Bake for 30 minutes with the lid on.
12. After 30 minutes, remove the lid and continue baking for an additional 20 minutes, or until the bread is deeply browned and sounds hollow when tapped on the bottom.
13. Once baked, carefully remove the bread from the pot and let it cool on a wire rack before slicing.
NOTE:
All types of rye flour will work for this recipe.
This recipe inspired by Angry Broccoli Recipes
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Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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Low Carb Nut&Seed Bread Recipe
How To Make Beet Bread: Texas Style Cuisine
Shop at Cabela's
Please take the time to watch this video and remember to like, share and subscribe. If you want to make a beautiful and tasty bread for the holidays. This beet bread is just what you need to try.
Click here for some great Cookbooks that I enjoy and use.
Beet Bread Recipe
INGREDIENTS
1 1⁄2 cups flour
3⁄4 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1⁄2 teaspoon salt
1⁄4 teaspoon allspice
1⁄4 teaspoon nutmeg
1 egg
1 cup raw beet, finely shredded
1⁄4 cup oil
1⁄4 cup fresh squeezed orange juice
1⁄4 cup applesauce
3⁄4 cup walnuts, chopped
DIRECTIONS
Grease a 9 loaf pan and set it aside.
Combine the dry ingredients in a bowl, except nuts.
In a separate bowl, beat the egg and add the beets, oil, orange juice, and applesauce.
Add the wet ingredients to the dry all at once and mix until they are just combined.
Fold in the chopped nuts.
Pour the mixture into a prepared loaf pan.
Bake in a preheated oven at 350 for 55-60 minutes or until a toothpick inserted near the center comes clean.