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🍞 3 Homemade Bread Recipes Everyone Should Know ✨ Soft, fluffy, bakery-style breads made with simple pantry ingredients. ✨ Perfect for sandwiches, toast, breakfast, and meal prep. ✨ Better than store-bought and freezer friendly. ━━━━━━━━━━━━━━━ 🍞 WHITE SANDWICH BREAD ━━━━━━━━━━━━━━━ 📝 INGREDIENTS • Bread Flour — 4 cups (500g) • Warm Milk — 1¼ cups (300ml) • Instant Yeast — 2¼ tsp (7g) • Sugar — 2 tbsp (25g) • Salt — 1½ tsp (9g) • Softened Butter — 3 tbsp (45g) 👩‍🍳 METHOD • Mix milk, yeast, and sugar. • Add flour, salt, and butter. • Knead for 8–10 minutes. • Let rise for 1 hour. • Shape into a loaf and place in a loaf pan. • Let rise again for 30–40 minutes. • Bake at 375°F (190°C) for 30–35 minutes. ━━━━━━━━━━━━━━━ 🥐 BRIOCHE BREAD ━━━━━━━━━━━━━━━ 📝 INGREDIENTS • Bread Flour — 3½ cups (440g) • Instant Yeast — 2¼ tsp (7g) • Sugar — ¼ cup (50g) • Salt — 1 tsp (6g) • Eggs — 4 large • Warm Milk — ¼ cup (60ml) • Softened Butter — ½ cup (113g) 👩‍🍳 METHOD • Mix flour, yeast, sugar, and salt. • Add eggs and milk. • Knead until smooth. • Gradually add butter while kneading. • Let rise for 1½–2 hours. • Shape into a loaf. • Let rise again for 45 minutes. • Bake at 350°F (175°C) for 30–35 minutes. ━━━━━━━━━━━━━━━ 🥖 NO-KNEAD BREAD ━━━━━━━━━━━━━━━ 📝 INGREDIENTS • All-Purpose Flour — 3 cups (375g) • Warm Water — 1½ cups (360ml) • Instant Yeast — ½ tsp (1.5g) • Salt — 1½ tsp (9g) 👩‍🍳 METHOD • Mix all ingredients until combined. • Cover and let sit for 12–18 hours. • Shape lightly on a floured surface. • Rest for 30 minutes. • Place in a preheated Dutch oven. • Bake at 450°F (230°C) for 30 minutes covered. • Remove lid and bake 10–15 minutes more. ━━━━━━━━━━━━━━━ 💡 PRO TIPS ━━━━━━━━━━━━━━━ • Use
🍞 3 Homemade Bread Recipes Everyone Should Know ✨ Soft, fluffy, bakery-style breads made with simple pantry ingredients. ✨ Perfect for sandwiches, toast, breakfast, and meal prep. ✨ Better than store-bought and freezer friendly. ━━━━━━━━━━━━━━━ 🍞 WHITE SANDWICH BREAD ━━━━━━━━━━━━━━━ 📝 INGREDIENTS • Bread Flour — 4 cups (500g) • Warm Milk — 1¼ cups (300ml) • Instant Yeast — 2¼ tsp (7g) • Sugar — 2 tbsp (25g) • Salt — 1½ tsp (9g) • Softened Butter — 3 tbsp (45g) 👩‍🍳 METHOD • Mix milk, yeast, and sugar. • Add flour, salt, and butter. • Knead for 8–10 minutes. • Let rise for 1 hour. • Shape into a loaf and place in a loaf pan. • Let rise again for 30–40 minutes. • Bake at 375°F (190°C) for 30–35 minutes. ━━━━━━━━━━━━━━━ 🥐 BRIOCHE BREAD ━━━━━━━━━━━━━━━ 📝 INGREDIENTS • Bread Flour — 3½ cups (440g) • Instant Yeast — 2¼ tsp (7g) • Sugar — ¼ cup (50g) • Salt — 1 tsp (6g) • Eggs — 4 large • Warm Milk — ¼ cup (60ml) • Softened Butter — ½ cup (113g) 👩‍🍳 METHOD • Mix flour, yeast, sugar, and salt. • Add eggs and milk. • Knead until smooth. • Gradually add butter while kneading. • Let rise for 1½–2 hours. • Shape into a loaf. • Let rise again for 45 minutes. • Bake at 350°F (175°C) for 30–35 minutes. ━━━━━━━━━━━━━━━ 🥖 NO-KNEAD BREAD ━━━━━━━━━━━━━━━ 📝 INGREDIENTS • All-Purpose Flour — 3 cups (375g) • Warm Water — 1½ cups (360ml) • Instant Yeast — ½ tsp (1.5g) • Salt — 1½ tsp (9g) 👩‍🍳 METHOD • Mix all ingredients until combined. • Cover and let sit for 12–18 hours. • Shape lightly on a floured surface. • Rest for 30 minutes. • Place in a preheated Dutch oven. • Bake at 450°F (230°C) for 30 minutes covered. • Remove lid and bake 10–15 minutes more. ━━━━━━━━━━━━━━━ 💡 PRO TIPS ━━━━━━━━━━━━━━━ • Use
Honey Sandwich Bread 🍞 7 ingredients, fresh and hot! Enjoy! Xoxo...Alex 😘 Good-good baby Makes 1 loaf! Ingredients 1 ½ cup warm whole milk (115°F) 1 tbsp Brown sugar 1( 2 ¼ tsp) packet instant yeast 1 ½ tsp. kosher salt 1 ½ tbsp. Honey 3 ½ cups All Purpose 2 tbsp. very soft butter Instructions Preheat your oven to 375°F at least 1 hour before baking. Add the flour, sugar, yeast and salt to a bowl then add in warm milk and honey. Mix until combined. Once a dough ball is formed, use your stand mixer or your hands to start kneading. Slowly add in the soft butter 1 tablespoon at a time. Continue to knead in the mixer or on the counter. (If you are kneading by hand, do 2 minutes on and 2 minutes off, to allow the gluten to form. Perform kneading this way, 3-4 times.) Add 1 to 2 tablespoons of flour if you need to reduce the stickiness. Your dough should be smooth and elastic before you lightly oil and cover with plastic wrap or lid to rest in a warm place for 1 hour. Your dough will double in size. Punch down the dough and turn it out onto a lightly floured surface. Roll it into a rectangle about 9 inches long and 4 inches wide. Starting from the 4-inch side, tightly roll the dough into a log. Grease a loaf pan with softened butter and place the dough inside. Cover with a damp clean cotton towel and let rise for 20-30 minutes, until doubled again. Bake uncovered for 35 minutes, or until the loaf is golden brown. Let the bread cool for 5 minutes before turning it out onto a wire rack to cool completely. Add butter! Slice, store, and enjoy! #recipe #bread #howto
Honey Sandwich Bread 🍞 7 ingredients, fresh and hot! Enjoy! Xoxo...Alex 😘 Good-good baby Makes 1 loaf! Ingredients 1 ½ cup warm whole milk (115°F) 1 tbsp Brown sugar 1( 2 ¼ tsp) packet instant yeast 1 ½ tsp. kosher salt 1 ½ tbsp. Honey 3 ½ cups All Purpose 2 tbsp. very soft butter Instructions Preheat your oven to 375°F at least 1 hour before baking. Add the flour, sugar, yeast and salt to a bowl then add in warm milk and honey. Mix until combined. Once a dough ball is formed, use your stand mixer or your hands to start kneading. Slowly add in the soft butter 1 tablespoon at a time. Continue to knead in the mixer or on the counter. (If you are kneading by hand, do 2 minutes on and 2 minutes off, to allow the gluten to form. Perform kneading this way, 3-4 times.) Add 1 to 2 tablespoons of flour if you need to reduce the stickiness. Your dough should be smooth and elastic before you lightly oil and cover with plastic wrap or lid to rest in a warm place for 1 hour. Your dough will double in size. Punch down the dough and turn it out onto a lightly floured surface. Roll it into a rectangle about 9 inches long and 4 inches wide. Starting from the 4-inch side, tightly roll the dough into a log. Grease a loaf pan with softened butter and place the dough inside. Cover with a damp clean cotton towel and let rise for 20-30 minutes, until doubled again. Bake uncovered for 35 minutes, or until the loaf is golden brown. Let the bread cool for 5 minutes before turning it out onto a wire rack to cool completely. Add butter! Slice, store, and enjoy! #recipe #bread #howto
Homestead recipes⬇️ One of my favorite parts of homesteading is realizing how much of what we buy at the store can be made right at home with simple ingredients. Fresh homemade bread coming out of the oven. Honey onion cough syrup during cold season. Homemade applesauce from whole apples. Soft maple syrup marshmallows made without all the artificial colors and ingredients. A homemade solution for anti-aging instead of retinol. These are the kinds of recipes that connect us back to the way grandma did it and to know exactly what’s in our food. Homemade Sandwich Bread: 2 cups warm water, 1/3 cup sugar, 1 1/2 tbsp yeast, 1/4 cup melted butter, 1 tsp salt, 6 cups flour Mix water, sugar, and yeast. Let sit 5–10 minutes until foamy. Add butter, salt, and flour. Knead until smooth. Let rise 1 hour or until doubled. Divide into 2 loaves, place in greased 9x5 pans, and let rise 30 minutes. Bake at 350F for 30 minutes or until golden brown. Cool before slicing. Honey Onion Cough Syrup: Slice 1 onion and layer it in a jar with raw honey. Let sit 8–12 hours until a syrup forms. Take by the spoonful as desired. I make this every fall! Store in the fridge. Homemade Applesauce: Peel, core, and chop 6–8 apples. Simmer with 1/2 cup water until soft. Mash or blend to desired consistency. Add cinnamon and honey if desired. For retinol, I use my @arvoti Anti-Aging serum. Way more gentle on the skin! Maple Syrup Marshmallows: Sprinkle 3 tbsp gelatin over 1/2 cup cold water. In a saucepan combine 1 cup maple syrup and 1/2 cup water. Heat to 240F. Slowly pour into the gelatin while whipping. Continue whipping 10–15 minutes until thick and fluffy. Spread into a parchment lined pan and let set before cutting. I especially love the marshmallows because they’re a great way to get gelatin into the diet 😍 So simple and so delicious! What do you think? #homesteadlife #homesteadinglife
Homestead recipes⬇️ One of my favorite parts of homesteading is realizing how much of what we buy at the store can be made right at home with simple ingredients. Fresh homemade bread coming out of the oven. Honey onion cough syrup during cold season. Homemade applesauce from whole apples. Soft maple syrup marshmallows made without all the artificial colors and ingredients. A homemade solution for anti-aging instead of retinol. These are the kinds of recipes that connect us back to the way grandma did it and to know exactly what’s in our food. Homemade Sandwich Bread: 2 cups warm water, 1/3 cup sugar, 1 1/2 tbsp yeast, 1/4 cup melted butter, 1 tsp salt, 6 cups flour Mix water, sugar, and yeast. Let sit 5–10 minutes until foamy. Add butter, salt, and flour. Knead until smooth. Let rise 1 hour or until doubled. Divide into 2 loaves, place in greased 9x5 pans, and let rise 30 minutes. Bake at 350F for 30 minutes or until golden brown. Cool before slicing. Honey Onion Cough Syrup: Slice 1 onion and layer it in a jar with raw honey. Let sit 8–12 hours until a syrup forms. Take by the spoonful as desired. I make this every fall! Store in the fridge. Homemade Applesauce: Peel, core, and chop 6–8 apples. Simmer with 1/2 cup water until soft. Mash or blend to desired consistency. Add cinnamon and honey if desired. For retinol, I use my @arvoti Anti-Aging serum. Way more gentle on the skin! Maple Syrup Marshmallows: Sprinkle 3 tbsp gelatin over 1/2 cup cold water. In a saucepan combine 1 cup maple syrup and 1/2 cup water. Heat to 240F. Slowly pour into the gelatin while whipping. Continue whipping 10–15 minutes until thick and fluffy. Spread into a parchment lined pan and let set before cutting. I especially love the marshmallows because they’re a great way to get gelatin into the diet 😍 So simple and so delicious! What do you think? #homesteadlife #homesteadinglife
I never thought I’d say this... but I’m taking a break from sourdough. 🥲🍞 Huge respect to everyone who keeps a sourdough starter alive—you all are amazing! But at this stage of my life, working full-time and balancing everything else, I found it hard to keep up with the maintenance. Right now, active dry yeast just fits my lifestyle better. It’s quicker, easier, and still gives us the soft, fluffy sandwich bread my family reaches for every week. Maybe I’ll be back to sourdough someday... but for now, this recipe is my go-to. ✨Ingredients✨ 2 cups warm water ½ cup whole milk 4½ tsp active dry yeast 4 tbsp sugar ½ cup (1 stick) melted butter 2 tsp salt 6 cups all-purpose flour Save this recipe for later, and let me know—are you Team Sourdough or Team Yeast? #homemadebread #sandwhichbread #activedryyeast #bakingfromscratch #homesteadkitchen
I never thought I’d say this... but I’m taking a break from sourdough. 🥲🍞 Huge respect to everyone who keeps a sourdough starter alive—you all are amazing! But at this stage of my life, working full-time and balancing everything else, I found it hard to keep up with the maintenance. Right now, active dry yeast just fits my lifestyle better. It’s quicker, easier, and still gives us the soft, fluffy sandwich bread my family reaches for every week. Maybe I’ll be back to sourdough someday... but for now, this recipe is my go-to. ✨Ingredients✨ 2 cups warm water ½ cup whole milk 4½ tsp active dry yeast 4 tbsp sugar ½ cup (1 stick) melted butter 2 tsp salt 6 cups all-purpose flour Save this recipe for later, and let me know—are you Team Sourdough or Team Yeast? #homemadebread #sandwhichbread #activedryyeast #bakingfromscratch #homesteadkitchen
What does properly proofed sandwich bread actually look like? Check this out to see the difference between an under-proofed and properly proofed loaf. The loaf on the left is under-proofed. It needs more time to rise. If I baked it now it would be dense and have a tighter crumb. The loaf on the right is perfectly proofed. It will rise another 20% or so in the oven and give a beautiful, light and airy crumb. . Sourdough sandwich bread can take a long time to rise and a lot of it depends on the temperature of your dough. It can be a bit of a wait to get a beautiful loaf of bread and I’ve been known to bake my loaves too early (I’m a little impatient sometimes...🤪). Don’t make the same mistake I used to make! . A loaf of sandwich bread has proofed properly when: 1. The dough feels light and airy/jiggly 2. You can press your finger into the dough and it will come back about 50% but still leave an indentation (this tells you your bread still has some room to rise in the oven). 3. It has filled out the loaf pan, doubled or more in size and comes up over the top of the loaf pan (in my sourdough sandwich bread recipe) . Share this with a friend who love to bake and let me know if you’ve tried making sourdough sandwich bread in the comments! You can find the recipe for my soft and fluffy sourdough sandwich bread on my website: amybakesbread.com. . #sourdough #sourdoughsandwich #sourdoughbread #sourdoughstarter #sourdoughbaking #sourdoughschool #sandwichbread #sandwichlover #bakingtip #homemadebread
What does properly proofed sandwich bread actually look like? Check this out to see the difference between an under-proofed and properly proofed loaf. The loaf on the left is under-proofed. It needs more time to rise. If I baked it now it would be dense and have a tighter crumb. The loaf on the right is perfectly proofed. It will rise another 20% or so in the oven and give a beautiful, light and airy crumb. . Sourdough sandwich bread can take a long time to rise and a lot of it depends on the temperature of your dough. It can be a bit of a wait to get a beautiful loaf of bread and I’ve been known to bake my loaves too early (I’m a little impatient sometimes...🤪). Don’t make the same mistake I used to make! . A loaf of sandwich bread has proofed properly when: 1. The dough feels light and airy/jiggly 2. You can press your finger into the dough and it will come back about 50% but still leave an indentation (this tells you your bread still has some room to rise in the oven). 3. It has filled out the loaf pan, doubled or more in size and comes up over the top of the loaf pan (in my sourdough sandwich bread recipe) . Share this with a friend who love to bake and let me know if you’ve tried making sourdough sandwich bread in the comments! You can find the recipe for my soft and fluffy sourdough sandwich bread on my website: amybakesbread.com. . #sourdough #sourdoughsandwich #sourdoughbread #sourdoughstarter #sourdoughbaking #sourdoughschool #sandwichbread #sandwichlover #bakingtip #homemadebread
If you’ve all but given up on making homemade sandwich bread - try this first 🍞 One loaf. That’s all I’m asking. No sourdough starter. No special equipment. No all-day commitment. Just a handful of real ingredients, a little bit of your time, and a loaf of homemade bread that will make your whole house smell incredible — and your family ask for it every single week. You can make this by hand or a bread machine. Either way, the ingredient list is short, the steps are simple, and the difference in taste? You’ll notice it on the first slice. It’s one of the first foods I started making from scratch for my family over 10 years ago. Simple. Easy. And worth replacing the store bought breads we were buying. This is my great-grandmother’s recipe, who grew up on a farm and married a farmer. She was an amazing baker and everyone loved her baked goods. Break making. It’s not complicated. It’s just a skill we stopped practicing — and one that’s absolutely worth picking back up. I love teaching women how to reclaim these skills. Comment BREAD below and I’ll send you the recipe with instructions for both the oven and the bread machine. xo Kari 📌Save this to come back to later ❣️Share with someone it would help 🤍Follow for more recipes and tips on real food, herbal remedies, natural skin care, & more! #homesteadingmama #homemadebread #baker #breadrecipes #breadmaking
If you’ve all but given up on making homemade sandwich bread - try this first 🍞 One loaf. That’s all I’m asking. No sourdough starter. No special equipment. No all-day commitment. Just a handful of real ingredients, a little bit of your time, and a loaf of homemade bread that will make your whole house smell incredible — and your family ask for it every single week. You can make this by hand or a bread machine. Either way, the ingredient list is short, the steps are simple, and the difference in taste? You’ll notice it on the first slice. It’s one of the first foods I started making from scratch for my family over 10 years ago. Simple. Easy. And worth replacing the store bought breads we were buying. This is my great-grandmother’s recipe, who grew up on a farm and married a farmer. She was an amazing baker and everyone loved her baked goods. Break making. It’s not complicated. It’s just a skill we stopped practicing — and one that’s absolutely worth picking back up. I love teaching women how to reclaim these skills. Comment BREAD below and I’ll send you the recipe with instructions for both the oven and the bread machine. xo Kari 📌Save this to come back to later ❣️Share with someone it would help 🤍Follow for more recipes and tips on real food, herbal remedies, natural skin care, & more! #homesteadingmama #homemadebread #baker #breadrecipes #breadmaking
Scallion Chili Oil Focaccia Sandwich Bread No Knead & So Easy! Ingredients * 350g flour (about 2¾ cups) * 320g lukewarm water (about 1⅓ cups) * 1 tsp yeast * 1 tsp sugar * 1 tsp salt * 3 tbsp olive oil * 100g cheddar cheese, cut into cubes * 6 scallions, chopped * 3 tbsp chili oil Instructions 1. In a bowl, mix lukewarm water, yeast, and sugar. Add flour and mix until no dry flour is left. 2. Add salt and olive oil, then coil fold immediately. Keep folding until the dough can’t fold anymore. Cover and let it rest for 20 minutes. 3. Add cheddar cheese, scallions, and chili oil. Coil fold again until everything is mixed into the dough. Cover and let it rest for 1½ hours, or until puffy. 4. Oil your parchment paper, then place the dough on it. Gently stretch and flatten it a little without removing too much air. Drizzle more chili oil on top, then divide the dough into 4 pieces. 5. Leave it for 20 minutes without covering, then slide the parchment onto a very hot tray inside a preheated oven at the highest temperature your oven goes. Bake for 8 minutes, then reduce the heat to 400°F and finish baking for about 17 minutes, or until golden. #focaccia #bread #homemadebread #baking #breadmaking
Scallion Chili Oil Focaccia Sandwich Bread No Knead & So Easy! Ingredients * 350g flour (about 2¾ cups) * 320g lukewarm water (about 1⅓ cups) * 1 tsp yeast * 1 tsp sugar * 1 tsp salt * 3 tbsp olive oil * 100g cheddar cheese, cut into cubes * 6 scallions, chopped * 3 tbsp chili oil Instructions 1. In a bowl, mix lukewarm water, yeast, and sugar. Add flour and mix until no dry flour is left. 2. Add salt and olive oil, then coil fold immediately. Keep folding until the dough can’t fold anymore. Cover and let it rest for 20 minutes. 3. Add cheddar cheese, scallions, and chili oil. Coil fold again until everything is mixed into the dough. Cover and let it rest for 1½ hours, or until puffy. 4. Oil your parchment paper, then place the dough on it. Gently stretch and flatten it a little without removing too much air. Drizzle more chili oil on top, then divide the dough into 4 pieces. 5. Leave it for 20 minutes without covering, then slide the parchment onto a very hot tray inside a preheated oven at the highest temperature your oven goes. Bake for 8 minutes, then reduce the heat to 400°F and finish baking for about 17 minutes, or until golden. #focaccia #bread #homemadebread #baking #breadmaking
Follow @andyseastcoastkitchen_ for more fun and approachable recipes. • Something truly magical exists about the smell of freshly baked bread wafting through your kitchen. If you haven’t tried making homemade sandwich bread, you’re in for a treat. Soft, chewy, and perfectly suited for everything from toast and sandwiches to dunking in soups. This recipe may seem intimidating, but it is simple and clear. It uses an easy folding method. This technique helps your bread come out beautifully shaped every time. • Comment “Recipe” on the Instagram post for the full recipe sent to you
Follow @andyseastcoastkitchen_ for more fun and approachable recipes. • Something truly magical exists about the smell of freshly baked bread wafting through your kitchen. If you haven’t tried making homemade sandwich bread, you’re in for a treat. Soft, chewy, and perfectly suited for everything from toast and sandwiches to dunking in soups. This recipe may seem intimidating, but it is simple and clear. It uses an easy folding method. This technique helps your bread come out beautifully shaped every time. • Comment “Recipe” on the Instagram post for the full recipe sent to you
Please bake it and tag me so I can see your results 🥹💛 I’d genuinely love to see your bakes! Issy Sandwich Bread Ingredients * 3½ cups plain flour (435g) * ¾ cup warm milk (180ml) * 1 egg * 4 tbsp sugar * 2¼ tsp yeast * ½ tsp salt * 4 tbsp butter or (3 and 1/2 butter +1/2 oil * 1–3 tbsp extra milk (if needed) Method Add warm milk, sugar, and instant yeast into a bowl, then add flour, egg, and salt. Mix everything together until a dough forms. Knead for 7 minutes (without butter). Add butter and knead again for 10–12 minutes until soft, smooth, and stretchy. Add extra milk if dough is strong one tablespoon at a time Cover and let rise for 60 minutes or until doubled in size in a warm place. I put mine in the microwave or oven with the light switched on Gently deflate the dough, roll into a rectangle, fold into two, roll out again to stretch, then roll tightly into a log. Pinch ends to seal and place in a greased loaf pan. Proof for 40 minutes. 👉 Preheat oven for the last 10 minutes of proofing to 170°C (or 160°C if your oven runs hot). Bake for 22–28 minutes at 170°C (or 25–30 minutes at 160°C). Brush with butter after baking for softness. use a large pan for the above size #víralreels #breadrecipe #easybreadrecipe #explorepageedit #breadlover foodtok easybreadrecipe breadmaking tiktokbaking viralrecipe smallbusinessuk nigerianmuminuk
Please bake it and tag me so I can see your results 🥹💛 I’d genuinely love to see your bakes! Issy Sandwich Bread Ingredients * 3½ cups plain flour (435g) * ¾ cup warm milk (180ml) * 1 egg * 4 tbsp sugar * 2¼ tsp yeast * ½ tsp salt * 4 tbsp butter or (3 and 1/2 butter +1/2 oil * 1–3 tbsp extra milk (if needed) Method Add warm milk, sugar, and instant yeast into a bowl, then add flour, egg, and salt. Mix everything together until a dough forms. Knead for 7 minutes (without butter). Add butter and knead again for 10–12 minutes until soft, smooth, and stretchy. Add extra milk if dough is strong one tablespoon at a time Cover and let rise for 60 minutes or until doubled in size in a warm place. I put mine in the microwave or oven with the light switched on Gently deflate the dough, roll into a rectangle, fold into two, roll out again to stretch, then roll tightly into a log. Pinch ends to seal and place in a greased loaf pan. Proof for 40 minutes. 👉 Preheat oven for the last 10 minutes of proofing to 170°C (or 160°C if your oven runs hot). Bake for 22–28 minutes at 170°C (or 25–30 minutes at 160°C). Brush with butter after baking for softness. use a large pan for the above size #víralreels #breadrecipe #easybreadrecipe #explorepageedit #breadlover foodtok easybreadrecipe breadmaking tiktokbaking viralrecipe smallbusinessuk nigerianmuminuk
Why This Recipe Works: Simply Sandwich Bread! 🍞✨ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Have you ever wondered why certain baking steps matter? This is Why This Recipe Works, a video tutorial series that we’ve been working on! 💡🍞 #sallysbakingaddiction ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ✨ Comment WHY and my team and I will dm you the full sandwich bread recipe & video tutorial, plus make-ahead tips, overnight instructions, freezing tips, and more. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Grab these ingredients for the dough: -1 cup (240ml) water, warmed to about 110°F (43°C) -1/4 cup (60ml) whole milk, warmed to about 110°F (43°C) -2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet) -2 Tablespoons (25g) granulated sugar -4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature -1 and 1/2 teaspoons (9g) salt (I use table salt) -3 and 1/3 cups (about 420–430g) all-purpose flour or bread flour (spooned & leveled), plus more as needed ⠀⠀⠀⠀⠀⠀⠀⠀⠀ https://sallysbakingaddiction.com/sandwich-bread/
Why This Recipe Works: Simply Sandwich Bread! 🍞✨ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Have you ever wondered why certain baking steps matter? This is Why This Recipe Works, a video tutorial series that we’ve been working on! 💡🍞 #sallysbakingaddiction ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ✨ Comment WHY and my team and I will dm you the full sandwich bread recipe & video tutorial, plus make-ahead tips, overnight instructions, freezing tips, and more. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Grab these ingredients for the dough: -1 cup (240ml) water, warmed to about 110°F (43°C) -1/4 cup (60ml) whole milk, warmed to about 110°F (43°C) -2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet) -2 Tablespoons (25g) granulated sugar -4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature -1 and 1/2 teaspoons (9g) salt (I use table salt) -3 and 1/3 cups (about 420–430g) all-purpose flour or bread flour (spooned & leveled), plus more as needed ⠀⠀⠀⠀⠀⠀⠀⠀⠀ https://sallysbakingaddiction.com/sandwich-bread/
🍞 Fluffy Sourdough Sandwich Bread Recipe 👇 This recipe is for an oversized 13.4” pan! Ingredients * 250g active sourdough starter * 720g warm water * 40g honey (or sugar) * 1,000g bread flour * 20g salt * 60g olive oil (or softened butter) Instructions 1. Combine the starter, warm water, and honey(or sugar) until smooth. Add the flour and salt, then mix until no dry flour remains. Work in the olive oil (or butter) until fully incorporated. 2. Cover and rest for 30 minutes. Perform 3 sets of stretch and folds, spaced 30 minutes apart. 3. Let the dough continue rising until puffy and roughly doubled in size. 4~6 hrs depending on the temp. of your house 4. shape into a loaf and place into a greased loaf pan. 5. Final proof (choose one): • Same day: Cover and let rise at room temperature for 2–4 hours. • Cold ferment: Cover and refrigerate for 8~24 hours. When ready to bake, let it sit at room temperature while the oven preheats, until slightly puffy. 6. Bake: Bake covered at 375°F (190°C) for 35-40 minutes. Remove the lid and increase the oven to 400°F (205°C). Bake for another 5–10 minutes, or until the top is deeply golden brown. 7. Let the loaf rest in the pan for 5–10 minutes, then transfer to a wire rack and cool completely before slicing. ✨ For the softest slices, wait until the bread is fully cooled before cutting into it. ❄️ Freezing Instructions Once the loaf has cooled completely, slice it and place the slices in a zip-lock bag or airtight freezer-safe container. Freeze for up to 3 months. When you’re ready to enjoy it, thaw a slice at room temperature for a few minutes or pop it straight from freezer into the toaster. It tastes just as soft and fresh, making it perfect for quick sandwiches or morning toast. 🍞 #sourdoughsandwichbread #sandwichbread #sandwich #sourdoughrecipe
🍞 Fluffy Sourdough Sandwich Bread Recipe 👇 This recipe is for an oversized 13.4” pan! Ingredients * 250g active sourdough starter * 720g warm water * 40g honey (or sugar) * 1,000g bread flour * 20g salt * 60g olive oil (or softened butter) Instructions 1. Combine the starter, warm water, and honey(or sugar) until smooth. Add the flour and salt, then mix until no dry flour remains. Work in the olive oil (or butter) until fully incorporated. 2. Cover and rest for 30 minutes. Perform 3 sets of stretch and folds, spaced 30 minutes apart. 3. Let the dough continue rising until puffy and roughly doubled in size. 4~6 hrs depending on the temp. of your house 4. shape into a loaf and place into a greased loaf pan. 5. Final proof (choose one): • Same day: Cover and let rise at room temperature for 2–4 hours. • Cold ferment: Cover and refrigerate for 8~24 hours. When ready to bake, let it sit at room temperature while the oven preheats, until slightly puffy. 6. Bake: Bake covered at 375°F (190°C) for 35-40 minutes. Remove the lid and increase the oven to 400°F (205°C). Bake for another 5–10 minutes, or until the top is deeply golden brown. 7. Let the loaf rest in the pan for 5–10 minutes, then transfer to a wire rack and cool completely before slicing. ✨ For the softest slices, wait until the bread is fully cooled before cutting into it. ❄️ Freezing Instructions Once the loaf has cooled completely, slice it and place the slices in a zip-lock bag or airtight freezer-safe container. Freeze for up to 3 months. When you’re ready to enjoy it, thaw a slice at room temperature for a few minutes or pop it straight from freezer into the toaster. It tastes just as soft and fresh, making it perfect for quick sandwiches or morning toast. 🍞 #sourdoughsandwichbread #sandwichbread #sandwich #sourdoughrecipe
This is the ONLY Sandwich Bread recipe you’ll ever need!! Trust me when I say this blows store bought #sandwich bread out of the water. I have made at LEAST a double, if not a triple batch for the last 4 weeks, sometimes throwing in a midweek batch. 🤣 (My coworkers are very happy😆) This is the simplest, fool proof recipe. I am making a triple batch in this video. Follow the recipe below for 2 standard loaves or 1 13” loaf!! *** Sandwich Bread 1/4 cup milk, 110° 1 1/3 cups water 110° 1 tbsp active dry yeast 1 tbsp sugar 2 tsp salt 1 egg 1/4 cup softened butter 4 1/4 cups all purpose flour Combine milk, water, yeast and sugar. Let rest 10 minutes. (You’re looking for bubbles and foam, if this doesn’t happen, your yeast is dead. 😵) -1/4 cup milk, 1 1/3 cup water, 1 tbsp yeast, 1 tbsp sugar- To the yeast mixture add remaining ingredients and mix until a soft dough forms. -2 tsp salt, 1 egg, 1/4 cup butter, 4 1/4 cup flour Knead for 10 minutes, or until you have a soft, smooth dough. Cover and let rise for 1 hour!or until doubled in size. On a lightly floured surface, divide your dough into 2 equal portions (you’re making 2 loaves!!) Shape your loaves. Rolling and tucking seams along the way. Place into a greased loaf pan. Rise, 1 hour or until 1” above the top of the pan. Bake at 425° for 20 minutes. (Internal temp 190° to 200°) Remove from oven and allow to cool completely before slicing! (This prevents the bread from being squished!) I’m so excited to share this recipe with you. I’ve been perfecting it for weeks. Feeding my family and friends. And they’re not sick of it yet! Let me know if you’ll try it! Remember, We can do hard things! **This recipe can easily be made lactose free by substituting lactose free milk and plant based butter! #sandwich #bread #recipes #homemadebread freerecipes
This is the ONLY Sandwich Bread recipe you’ll ever need!! Trust me when I say this blows store bought #sandwich bread out of the water. I have made at LEAST a double, if not a triple batch for the last 4 weeks, sometimes throwing in a midweek batch. 🤣 (My coworkers are very happy😆) This is the simplest, fool proof recipe. I am making a triple batch in this video. Follow the recipe below for 2 standard loaves or 1 13” loaf!! *** Sandwich Bread 1/4 cup milk, 110° 1 1/3 cups water 110° 1 tbsp active dry yeast 1 tbsp sugar 2 tsp salt 1 egg 1/4 cup softened butter 4 1/4 cups all purpose flour Combine milk, water, yeast and sugar. Let rest 10 minutes. (You’re looking for bubbles and foam, if this doesn’t happen, your yeast is dead. 😵) -1/4 cup milk, 1 1/3 cup water, 1 tbsp yeast, 1 tbsp sugar- To the yeast mixture add remaining ingredients and mix until a soft dough forms. -2 tsp salt, 1 egg, 1/4 cup butter, 4 1/4 cup flour Knead for 10 minutes, or until you have a soft, smooth dough. Cover and let rise for 1 hour!or until doubled in size. On a lightly floured surface, divide your dough into 2 equal portions (you’re making 2 loaves!!) Shape your loaves. Rolling and tucking seams along the way. Place into a greased loaf pan. Rise, 1 hour or until 1” above the top of the pan. Bake at 425° for 20 minutes. (Internal temp 190° to 200°) Remove from oven and allow to cool completely before slicing! (This prevents the bread from being squished!) I’m so excited to share this recipe with you. I’ve been perfecting it for weeks. Feeding my family and friends. And they’re not sick of it yet! Let me know if you’ll try it! Remember, We can do hard things! **This recipe can easily be made lactose free by substituting lactose free milk and plant based butter! #sandwich #bread #recipes #homemadebread freerecipes
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