Olive Bread Recipe | No-Knead Mediterranean Olive Bread
The Easiest recipe, no kneading Olive Bread.
Crusty bread, soft and flavorful inside! No-Knead Mediterranean Olive Bread
INGREDIENTS
500 grams sifted wheat flour
Salt 1 teaspoon
Sugar 1 teaspoon
Yeast 1/4 teaspoon
Chili flakes 1-1,5 teaspoon
Dry thyme 1 teaspoon
180 grams pitted olives (90 green, 90 black)
Warm water 360 ml
Roofing overnight (8-12 hours)
I use Aluminium non-stick baking casserole pan.
Bake 200°C (392°F) 30 minutes in a saucepan with lid and 25-30 minutes without the lid.
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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.
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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!
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ttps://recipetineats.com/easy-yeast-bread-recipe-no-knead/
I don’t buy Cheesy Herbed Garlic Bread anymore! Quick Recipe! (No yeast, no kneading, no machine)
With no yeast, no kneading, and no bread machine needed. This is why I don't buy Cheesy Herbed Garlic bread anymore. Such a Quick recipe. Store bought bread can be delicious, but something I eat all the time I'd rather make it so I can avoid all the preservatives and extra ingredients. This bread is in the oven in minutes! And the best part is that you can freeze a whole loaf for up to 6 months.
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Easy homemade Cheesy Herbed Garlic Bread ingredients:
1 tablespoon soften butter
2 1/2 cups all purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cup buttermilk
2 large eggs
1-2 teaspoons garlic paste
1 tablespoon each thyme, oregano, parsley
12 slices cheddar cheese
2 tablespoons Macadamia nut oil ( Strength Genesis Macadamia Nut Oil
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ENJOY!
No Knead Cheese Bread
Everything you imagine it to be and more. Dead easy. 5 minutes active effort. You just can't buy cheese bread with this much cheese in it!!
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Homemade Dutch Oven Bread
Customize & buy the Tasty Cookbook here:
Here is what you'll need!
Homemade Dutch Oven Bread
Makes 1 loaf
INGREDIENTS
600 grams all-purpose flour (about 4 cups, lightly packed and leveled off)
2 cups lukewarm water (between 90˚-110˚F)
1½ tablespoons salt
1 envelope dry active yeast
PREPARATION
Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)
In a large bowl, mix flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water/yeast mixture.
Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time. Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours).
Uncover the dough and give it a few pokes with your finger. If the dough has risen properly it should indent under the pressure of your fingers and slowly deflate.
Using your hand or a rubber spatula fold the dough. Starting from the rim of the bowl, work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center. Once finished, cover and allow the dough to continue to rise for another 1.5-2 hours.
Once the dough has doubled in size again, gently remove it from the bowl onto a lightly floured surface and sprinkle a small amount of flour on top of the dough. Using your hands, begin to shape the loaf. Fold the dough under itself several times to form a ball, then claps together the seams of dough underneath. Place the dough seam-side down in a clean bowl that has been coated with olive oil and flour. Cover and let rise for 1 hour.
Meanwhile, take a 6-quart dutch oven (or heavy cooking pot with oven-safe lid) and place it inside the oven. Preheat the oven to 450˚F/230˚C and allow it to heat up with the pot inside for 45 minutes.
Remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.) Turn the proofed dough over onto a lightly floured surface and carefully place it inside of the pot. Cover with the lid and return the pot to the oven.
Bake at 450˚F/230˚C for 45 minutes,removing the lid for the last 15 minutes.
Remove bread from pot and allow to cool for 10 minutes before cutting.
Enjoy!
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