Simply Vegan Special K Loaf
Simply Vegan Special K Loaf is a quick. easy Entre for any occasion. Nutritious and tasty.
How To Make Tea Loaf Recipe
Tea loaf recipe, that is easy to make and is low in fat! This wonderful moist fruit loaf is great as it is, or you can add naughty toppings!
300ml of boiling water with 3 strong tea bags in. Leave the tea to brew for ten minutes, then remove the tea bags.
460g Mixed fruit
140g Light brown sugar
250g Self raising flour
1 Egg beaten (Vegans could use an substitute)
1/2 tsp Mixed spice
Optional: You can drizzle some runny icing over the top.
TV Presenter Emily Roberts shows you recipes, places and information about food. Some clips taken from her TV show Cooking with Emily which is aired on the SKY platform.
Garlic Loaf | Garlic Bread with Oven & without Oven| Garlic Loaf Bread | Homemade Garlic Loaf Recipe
Learn how to make #GarlicLoaf
#Garlicbread
#Garlicloafbread
#Bread
#HomemadeBread
#HomemadeGarlicBread
#Breadrecipe
#Garlicbreadrecipe
#Loafrecipe
#bunsrecipe
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#SimpleBread
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Ingredients:
Maida- 500gm
Sugar - 1 & 1/2 tbsp
salt - 1 &1/2 tsp
Oil - 3 tbsp
Milk Powder - 2 tbsp
Garlic Crushed - 1 & 1/2 tbsp
Instant Yeast - 2 tsp
Water ( Lukewarm water ) - 1 & 1/2 cup
Other Ingredients:
Red Chilli Powder
Kasuri Methi
Oil
Garlic Crushed
Green Chutney:
Tangdi Kabab / Chicken Tangdi Kabab :
Masala Papad | Dhaba style Masala Papad:
Frying Pan Bread (No Egg, No Oven, No Knead) Easiest Pan bread (No need to touch the dough)
Frying Pan Bread (No Egg, No Oven, No Knead) Easiest Pan bread (No need to touch the dough)
All-purpose flour 2 1/4 cups (280 g)
Yeast 1 tsp
Salt 1 tsp
Sugar 1 tsp
Lukewarm water 1 cup (250 ml)
Olive oil 1 tbsp
1) Mix the dry ingredients: flour, yeast, sugar, salt
2) Add water and mix
3) Cover and let the dough rise for an hour
4) Grease the pan with olive oil
5) Degas dough by rolling the dough with a spatula
6) Sprinkle with flour and roll a few more times
7) Put the dough in the pan
8) Cover and let the dough rise for 30 minutes
9) Cover and cook over low heat (20-25 min)
10) Turn over and cook for another 5 minutes without the lid
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Bread without oven, no knead bread, pan bread, frying pan bread, Bread no egg
1 Dough 3 Loaves 2.0 (I Made My Best Bread Recipe Even Easier)
1 Dough 3 Loaves version 1 was a great recipe, but a lot of you had trouble with it. This update makes it even easier to achieve 3 great loaves! Thanks to MANSCAPED for sponsoring today’s video! Get 20% OFF + Free International Shipping + 2 Free Gifts with my code “BRIANL” at
FULL RECIPE & INSTRUCTIONS @ :
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MY FAV STAINLESS BOWL:
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DOUGH INGREDIENTS
250 grams (1c) of warm water (approx 86F/30C)
2 grams (2/3 tsp) of instant yeast
300 grams of ripe poolish (see instructions below)
12 grams (2 1/2tsp) of salt
400 grams (3 1/3c) of bread flour
50 (1/2c) grams of whole wheat flour
POOLISH INGREDIENTS:
150 grams of room temperature water
Tiny pinch of yeast (about 30-50 granules)
150 grams of bread flour
CHAPTERS:
0:00 Intro and mixing the dough
3:03 Strength building
5:05 Loaf 1, the easiest “good” loaf
6:49 Staying clean cut (ad)
7:56 Loaf 2, the easiest “better” loaf
10:32 Loaf 3, the easiest “best” loaf
#1dough3loaves #beginnerbread #breadrecipe
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Beginner Sourdough Bread Recipe | Easy Guide to Make the Best Sourdough at Home
You asked for an instructional sourdough bread recipe and how-to video and this is it! We've teamed up with Union Loafers, one of the best bakeries and pizzerias in the country, to bring you a step by step guide with recipe (link below) to bake the best sourdough bread home by hand without a lot of wild bread baking tools. Brian, former baker and chef at Union Loafers, shows you the full process from feeding your starter to mixing the dough to shaping and proofing. He'll then show you how to bake the loaf using either a dutch oven or a baking stone.
Pick up some sourdough starter and flour from Union Loafers (or your local grocery store if you're not in the St. Louis area) and let's get baking. As always feel to ask any questions you have along the way in the comments below.
LINK TO UNION LOAFERS STEP BY STEP GUIDE TO MAKING LIGHT AND MILD SOURDOUGH AT HOME:
We'd also like to say a big Thank You to our good friends at Union Loafers. There is no exaggeration when we say that they serve some of the best bread and pizzas in the world. If you have the means, please support them by placing a food, grocery, or merch order on their website
If you like this content and want to buy Brian a coffee:
#sourdough #unionloafers #sourdoughbread
TO START A SOURDOUGH STARTER
Day 1
Combine 100g WHOLE WHEAT or WHOLE RYE FLOUR
100g WATER
LET STAND 24 HOURS
Day 2 and 3
In the AM Discard 150g of the previous days feeding and add
100g WHOLE WHEAT OR WHOLE RYE FLOUR
100g WATER
DAY 4-7
IN THE AM AND PM 12 hours apart discard 90% of previous feeding and add
50g WHOLE WHEAT OR WHOLE RYE FLOUR
50g WATER
By day 7 your starter should have predictable rise and fall over a 12 hour period. If it does not, continue to feed until sufficient activity is achieved. IT should at least double in size then collapse into a bubbly sour mess.
To do maintenance feeding, repeat the once daily 100g water and flour feeding.
If you'll be baking with the starter regularly, store it covered at room temp and continue repeating maintenance feeding daily (100 g water and 100g whole wheat or whole rye flour). If you're baking more intermittently, store covered in the fridge and feed the starter once per month to maintain it. To bake with the refrigerated starter, feed it at least two times just prior to use, 12 hours apart (aka feed your starter 24 hours before you want to bake with it and again in 12 hours).
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