Easy Bread Recipes
Warm the oven for a fresh bread recipe you make yourself. We cover bread basics, like making sourdough bread and cornbread, plus feature tasty takes on a favorite bread recipe: Banana bread.
5 Must-Know Tips for Baking Quick Breads
Moist quick breads are easy to master with our tips. See how long to stir, how to grease the pan, and our secret for slicing.[MUSIC] Must know tips for baking breads . Common bread pan sizes: 8x4x2 inches, 9x5x3 inches. Brush shortening over bottom and 1/2 inch up the sides. The batter needs to cling to the sides during rising. Over mixing will make the dough tough. Stir batter until batter is just moist. Batter should be lumpy. To prevent over browning cover with foil the last 15 minutes of baking. After bread has cooled, wrap in plastic wrap . Quick breads are too soft to slice right away. Wait a day to slice.
Double-Cheddar Cheese Biscuits with Chef Scott Peacock
Delicate mixing is key to these cheese biscuits by chef Scott Peacock. Watch his technique and you, too, can serve the ultimate bread basket.of the cheese just a little bit. And a judicious pinch of cayenne pepper . Which will help put a little sharp edge, too. Whisk that together. And we're using two kinds of cheeses. We're using orange
Must-Try Two-Layer Pumpkin Bread
Go for two layers of pumpkin bread in one recipe. Our Double Decker Pumpkin Bread features great fall spices and a layer of cream cheese for the ultimate in fall baking.inch up the sides of two 9 x 5 x 3 inch loaf pans then place 4 ounces. That's half an 8-ounce package of softened cream cheese in a medium bowl and add a quarter cup of sugar. Use an electric mixer set on medium to combine them then add an 8-ounce container of sour cream and 1 egg. Beat everything well then stir in 2 tablespoons of finely chopped crystalized ginger and set the mixture aside. Measure 3 cups of flour into a mixing bowl and then add 2 teaspoons of baking soda, 2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, 1 teaspoon of ground
Carrot Bread: Sneak a Veggie Into Your Baking
Shredded carrot contributes the brightness in these oh-so-delicious carrot breads. Make a few for breakfast or opt for a carrot bread dessert.delicious flavors of a carrot cake dessert, but it's baked in a loaf pan , topping it all off a vibrant curls of candied carrots. To begin, preheat your oven to 350 degrees. Grease the button of an 8 x 4 x 2 inch loaf pan with a little softened butter and also grease a half an inch up the sides of the pan. If you prefer, youingredients and stir until they're just moistened. Pour the batter into the loaf pan . Bake it in the preheated oven. It will take about 55 to 60 minutes. if the loaf is browning too quickly at
Make Moist Lemon-Poppy Seed Bread in the Slow Cooker
Making fresh bread has never been easier! We'll show you how to make sweet and tart lemon-poppy seed bread right in your slow cooker.of making bread in your slow cooker? This sweet and tart lemon poppy seed bread is the perfect way to start. The slow cooker keeps the tender cake-like bread moist. To start, spray a 4- to 5-quart oval slow cooker insert with cooking spray until it's well coated. In a mixing bowl with 2 cups of all-purpose flour, add 1 quarter cup of poppy seeds, 1 tablespoon of baking powder, and 1/2 teaspoon of salt and whisk them all together. Now in a medium bowl with a cup of sugar, add 3 eggs along with 1/2 cup of vegetable oil, 1/2 cup of plain Greek-style yogurt or sour cream, 1 quarter cup of milk, 1 teaspoon of finely shredded lemon peel, 1 quarter cup of fresh lemon juice, and 1 teaspoon of vanilla. Whisk these wet ingredients together until the sugar is dissolved. Add the wet
Bake in Your Slow Cooker: Slow Cooked Sourdough Peasant Bread
Baking fresh bread has never been easier or more delicious! Watch us make Slow Cooked Sourdough Peasant Bread.as good as the bread tastes. To start, mix 3 and 3 quarter cups of all-purpose flour and 1 quarter cup of whole wheat flour in a medium bowl . Set the flour aside. Next, pour 1 and quarter cups of warm water into an extra large bowl. Add 1 teaspoon of active dry yeast and 1 teaspoon of sugar. Stir andour dough looks ready. So, let's stir in another 1 and a quarter cups of the flour mixture. Now sprinkle your work surface with the remaining 1 quarter cup of the flour mixture and turn the
How to Make Ciabatta Bread
Enjoy warm ciabatta bread by shaping the dough just right. It's all about the air pockets when it comes to ciabatta bread's texture. We'll show you the secret!into ciabatta's classic rectangle shape. Rolling tends to push out those desired air pockets that form during rising. After all, good ciabatta is all about the holes and tender texture and that's the whole story.
How to Make Cornbread
If you plan to make corn bread often (which you should, it’s a great bread option at dinner!), invest in a cast-iron skillet. We’ll show you how to bake this crispy-edged staple.nature, homemade cornbread has a lot of texture. Bake it in a cast iron skillet and you've got the best cornbread ever, crispy, crusty outside, tender and moist inside. To get that crunch crust, add a little oil to a cast iron skillet . Then, put it in the oven before pre-heating. While the oven comes up to temperature, you have plenty of time to stir
How to Make Sourdough Bread
-Sourdough bread gets its tangy flavor from a starter. This is a leavener that makes the bread rise. It's a mixture of yeast, flour and water that develops its unique flavor over time. The starter needs 5 to 10 days to percolate before you can bake with it. So plan ahead. Having it ready to go is the key to a flavorful crusty sourdough bread. Making the starter is simple. Just dissolve the yeast in warm water then add flour, honey or sugar and mix until smooth. Now, cover the bowl with cheese cloth and let it stand at room temperature stirring a few times a day. Overtime, it'll start to bubble and smell yeasty, that's a good sign. After about 5 to 10 days, the bubbling will stop which means it's ready to use. To keep the starter going, feed any unused starter with more flour, water and a little honey or sugar and store in a plastic container in the refrigerator. Then, just stir in a little more honey or sugar every 10 days or so until you're ready to make more sourdough bread.- Sourdough bread gets its tangy flavor from a starter. This is a leavener that makes the bread rise. It's a mixture of yeast, flour and water that develops its unique flavor over time. The starter needs 5 to 10 days to percolate before you can bake with it. So plan ahead. Having it ready to go is the key to a flavorful crusty sourdough bread . Making the starter is simple. Just dissolve the yeast in warm water then add flour, honey or sugar and mix until smooth.sugar every 10 days or so until you're ready to make more sourdough bread .
How to Make Moist Banana Bread
The difference between good banana bread and great banana bread is how moist your bread is. Overripe bananas and a little overnight patience are keys to success. See why!Moist banana bread melts in your mouth and the great ones are over-the-top moist. The real secret to banana bread is one of convenience and recycling. Use the bananas that your kids won't even get near. You know, the ones with dark mushy spots. These over-ripe bananas have fully developed sugars and soft texture that make the best quick breads, cakes and muffins. Now, the second secret may be hard to handle for those of us who are impatient and love snacking on warm, out-of-the-oven banana bread . Bad news here, but let that banana bread sit before you slice. In fact, wrap it in plastic wrap while it's still a little warm and let it sit overnight. Bananas do their best work in this warm, tropical environment. It'll be worth the wait when you sink your teeth into that moist banana bread with big time flavor.