Easy Pumpkin Bread

Easy Pumpkin Bread
This easy recipe (seriously – it only takes 10 minutes to prep!) becomes a go-to as soon as fall rolls around. Made with canned pumpkin, this quick bread is moist, with the perfect amount of sweetness. 
READ: Easy Pumpkin Bread

Easy Pumpkin Bread

This easy recipe (seriously - it only takes 10 minutes to prep!) becomes a go-to as soon as fall rolls around. Made with canned pumpkin, this quick bread is moist, with the perfect amount of sweetness. 

READ: Easy Pumpkin Bread

Homemade Pita Bread

Homemade Pita Bread
Learn how to make homemade pita bread with this simple recipe; I promise it’s easier than you think! So much better than store-bought, you can use your pita for sandwiches, gyros, dipping into hummus, or a million other things. I ca…

Homemade Pita Bread

Learn how to make homemade pita bread with this simple recipe; I promise it's easier than you think! So much better than store-bought, you can use your pita for sandwiches, gyros, dipping into hummus, or a million other things. I can't wait for you to make these!

READ: Homemade Pita Bread

Red Lobster Cheddar Bay Biscuits Recipe

Red Lobster Cheddar Bay Biscuits Recipe
These copycat Red Lobster cheddar bay biscuits are made from scratch (no baking mix here!), are buttery, cheesy, light and flaky, and loaded with garlic-herb flavor – even better than the original! They’re ready …

Red Lobster Cheddar Bay Biscuits Recipe

These copycat Red Lobster cheddar bay biscuits are made from scratch (no baking mix here!), are buttery, cheesy, light and flaky, and loaded with garlic-herb flavor - even better than the original! They're ready in less than 30 minutes, which means that these are an easy addition to any weeknight meal.

READ: Red Lobster Cheddar Bay Biscuits Recipe

Homemade Pizza Dough

I know it sounds cheesy, but pizza really is my favorite food. It has endless possibilities and usually includes my favorite things: bread, tomatoes, and cheese. And when you make your pizza dough from scratch, pizza is one of the cheapest dinners you can make. The best part? All of the ingredients for pizza dough […]

The post Homemade Pizza Dough appeared first on Budget Bytes.

I know it sounds cheesy, but pizza really is my favorite food. It has endless possibilities and usually includes my favorite things: bread, tomatoes, and cheese. And when you make your pizza dough from scratch, pizza is one of the cheapest dinners you can make. The best part? All of the ingredients for pizza dough are pantry staples, so you can make this whenever without planning ahead. AND it’s freezer-friendly so you can always have some stashed and ready to thaw on a moment’s notice.

Originally posted 7-2-2010, updated 6-16-2020.

Close up of a homemade pepperoni pizza

What is in Homemade Pizza Dough?

While there are several styles of pizza dough out there in the world, this particular recipe is super simple and only includes:

  • Water
  • Yeast
  • Sugar
  • Salt
  • Flour
  • Olive Oil

That’s it! Really! This particular recipe creates a crust that is crispy on the outside, but still tender on the inside. If you use a rolling pin to really compact the dough and roll it thin, you’ll get a result that more closely resembles a crispy thin-crust pizza. Toss the dough by hand, gently stretching the dough and leaving some thickness will give you that crispy-yet-tender finish, with a few of those awesome big bubbles.

What Kind of Yeast Can I Use?

The instructions below will work with active dry or instant yeast.

How to Freeze Pizza Dough

After kneading the pizza dough, form it into a ball, coat the dough ball with a little oil to keep it from sticking to the plastic, then wrap tightly in plastic wrap. Place the plastic wrapped dough ball in a heavy duty freezer zip top bag, label, date, and place it in the freezer!

How to Thaw Pizza Dough

To thaw your frozen pizza dough, place it in the refrigerator the night before you intend to bake the pizza. The dough will rise slightly as it thaws. The other option is to allow the dough to thaw at room temperature, which will take about two hours. You’ll want to unwrap the pizza dough from the plastic before letting it thaw. Place the frozen dough in an oiled bowl and cover loosely with a clean towel as it thaws.

Pizza sauce being spread onto a stretched pizza dough with toppings on the sides

Make some homemade pizza sauce to go with your pizza crust!

 
Close up of a baked homemade pepperoni pizza

Homemade Pizza Dough

Homemade pizza dough is easy and costs pennies on the dollar compared to store bought. Make a batch now and freeze it for later!
Total Cost $0.62 recipe / $0.16 serving
Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Servings 4
Calories 272.3kcal
Author Beth - Budget Bytes

Ingredients

  • 3/4 cups warm water $0.00
  • 1 tsp yeast* $0.08
  • 1 Tbsp sugar $0.05
  • 2 cups all-purpose flour $0.30
  • 1 tsp salt $0.03
  • 1 Tbsp olive oil $0.16

Instructions

  • Dissolve the yeast and sugar in the warm water. Allow the yeast water to sit for about 5 minutes, or until a thick layer of foam develops on top.
  • While you’re waiting for the yeast, add 1 cup of the flour and the salt to a large bowl, then stir well to combine.
  • Add the olive oil to the yeast water, then pour the mixture into the bowl with the flour and salt. Begin adding more flour to the bowl, ¼ to ½ cup at a time, until it forms a ball of dough that can no longer be stirred with a spoon.
  • Turn the dough out onto a lightly floured work surface, then knead for about 5 minutes, adding a little flour as you go to keep it from sticking.
  • At this point you have three options: use the dough tonight (one hour after kneading), use it tomorrow (allowing it to rise in the refrigerator over night) or within a month (freezing the dough).

To Use the Pizza Dough Same Day

  • Place the kneaded dough back into the mixing bowl, drizzle with a little oil, then turn the dough to coat it with oil. Cover the bowl loosely and let the dough rise in a warm place for one hour, or until it is double in volume.
  • Once risen, stretch or roll the dough out to a 14 to 16-inch circle, place on a pizza pan, and top with your favorite sauce and toppings. Bake the pizza in a preheated 450ºF oven for 10-12 minutes or until the edges are brown and crispy.

To Use the Pizza Dough the Next Day

  • Allowing the dough to proof (rise) slowly in the refrigerator for 18-24 hours gives the dough even more flavor. Form the dough into a ball and coat with oil. Place the dough in a covered container and refrigerate for 18-24 hours. Allow the dough to come to room temperature before stretching, topping, and baking.

To Freeze the Dough for Future Use

  • Form the kneaded dough into a ball, coat it with oil, wrap tightly in plastic wrap, then place in a freezer bag and transfer to the freezer. When you are ready to use the dough, simply place it on the counter for one hour prior to use. The dough should be at room temperature before stretching, topping, and baking.

Notes

*active dry or instant yeast

Nutrition

Serving: 1serving | Calories: 272.3kcal | Carbohydrates: 51.1g | Protein: 6.85g | Fat: 4.18g | Sodium: 592.4mg | Fiber: 1.98g

Scroll down for the step by step photos!

Close up of a bubble in a slice of pizza

How to Make Pizza Dough – Step By Step Photos

yeast being added to a measuring cup with water

Start by dissolving 1 tsp active dry yeast (or instant yeast) and 1 Tbsp sugar in ¾ cup warm water.

Foamy yeast water in a glass measuring cup

Let the yeast water sit for about 5 minutes, or until a thick layer of foam develops on top.

Flour and salt in a bowl

While the yeast is blooming, combine 1 cup all-purpose flour and 1 tsp salt in a mixing bowl. Stir until combined.

Yeast water and oil being poured into bowl with flour and salt

Add 1 Tbsp olive oil to the yeast water, then pour it into the bowl with the flour and salt. Stir until the mixture is fairly smooth.

More flour being added to the bowl

Begin adding more flour, about ¼ to ½ cup at a time, until you can no longer stir the mixture with a spoon.

Dough ball in the mixing bowl

Once it forms a ball that you can no longer stir with a spoon, turn it out onto a clean, lightly floured work surface.

Kneaded dough ball

Knead the dough for about 5 minutes, adding a little flour as you go to prevent it from sticking. Once kneaded, you should have used about 2 cups flour total, since the first step of stirring salt into the flour. Total flour amount can vary depending on humidity and other factors. At this point you can let the dough rise and make a pizza same day, refrigerate the dough and make pizza with it the next day, or freeze the dough for future use.

oil being poured onto a ball of dough in a mixing bowl.

To make a pizza same day: Place the dough ball back into the mixing bowl, add just a small drizzle of oil, and turn the dough to coat it in the oil. The oil will keep the dough from drying out as it rises.

Risen pizza dough in the bowl

Cover the bowl loosely and let the dough rise for about an hour, or until it is double in volume.

Pizza sauce being spread on stretched dough

Preheat your oven to 450ºF. Stretch or roll the pizza dough out to 14-16 inches and place on a pizza pan. Add your favorite pizza sauce…

Cheese and pepperoni added to pizza dough

And your favorite toppings…

Baked homemade pizza

Bake in the fully preheated oven for 10-12 minutes, or until the crust and toppings are browned.

Side view of a slice of pizza being lifted from the pan

Slice and enjoy!

Try These Homemade Pizza Flavors:

The post Homemade Pizza Dough appeared first on Budget Bytes.

Our Favorite Zucchini Bread Recipe

Our Favorite Zucchini Bread Recipe
This easy zucchini bread recipe made with brown sugar, cinnamon, and vanilla for a delicious flavor is the absolute best! A summer staple!
READ: Our Favorite Zucchini Bread Recipe

Our Favorite Zucchini Bread Recipe

This easy zucchini bread recipe made with brown sugar, cinnamon, and vanilla for a delicious flavor is the absolute best! A summer staple!

READ: Our Favorite Zucchini Bread Recipe

No-Knead Focaccia

Once you try focaccia, you’ll never go back to plain bread! This hearty No-Knead Focaccia is coated in olive oil and herbs, making every bite full of delicious flavor. And the best part? It only takes about 5 minutes of hands-on work to make an amazing loaf. This delicious bread pretty much makes itself! Originally […]

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Once you try focaccia, you’ll never go back to plain bread! This hearty No-Knead Focaccia is coated in olive oil and herbs, making every bite full of delicious flavor. And the best part? It only takes about 5 minutes of hands-on work to make an amazing loaf. This delicious bread pretty much makes itself!

Originally published 4-30-2011, updated 5-28-2020.

 A stack of focaccia slices, sides visible showing off bubbles

How Does No-Knead Bread Work?

When making regular bread, you have to use a lot of elbow grease kneading the dough to make the gluten strands line up and form a sort of matrix that gives the dough strength and texture. With no-knead bread, the dough is allowed to ferment overnight. During fermentation enzymes break down the gluten in a process called autolysis, which makes it easier for them to untangle, line up, and form the matrix that usually takes a lot of kneading to form. 

An added bonus is that overnight fermentation adds a lot of flavor to the bread. AND, since the yeast has so much time to grow and multiply, you only need to use ¼ tsp yeast, compared to about 2 tsp for a normal loaf of bread! Win-win!

What Kind of Yeast Can I Use?

This no-knead style bread is a little unique because the yeast is combined with dry flour, instead of being mixed with water and allowed to “proof” first. Because it’s not proofed first, you’ll need a specific kind of yeast—instant yeast or bread machine yeast. These types of yeast do not need to be “woken up” in warm water before being added to bread dough.

What Do You Serve With Focaccia?

Focaccia is such a versatile bread! It makes a great side dish with just about any meal, but I think it’s particularly nice with soups and stews. It’s hearty texture makes it great for dipping, dunking, and sopping up sauces, stews, and soups. It’s also fantastic for sandwiches, especially pressed sandwiches like paninis. You can also use this bread to make pizzas or flatbreads. Simply top it with your favorite cheese, meat, or vegetables and bake again until the cheese is melted and bubbly.

Freeze the Extras!

This makes a BIG batch of focaccia bread, so I highly suggest freezing the leftovers. Most bread, including focaccia, freeze beautifully, so you can have homemade bread with any meal without a lot of work. To freeze the focaccia, simply let it cool completely until it is room temperature, cut it into slices (whichever size or shape you prefer), then place it in a gallon-sized freezer bag. The frozen no-knead focaccia thaws quickly at room temperature.

Can I Use Whole Wheat Flour?

Yes, you can substitute some of the all-purpose flour for whole wheat. Using all whole-wheat flour generally creates a very heavy and dense bread, so I highly suggest using only some, up to 50%, whole wheat flour. You may need to use slightly more water, as whole wheat flour absorbs more moisture than all-purpose flour.

A hand holding a slice of focaccia so you can see the bubbles in the side

 
A stack of no knead focaccia slices viewed from the side

No-knead Focaccia Bread

Fresh, hearty focaccia bread is incredibly simple to make with this no-knead method. It's perfect for sandwiches or dunking into soups and stews. 
Total Cost $1.31 recipe / $0.11 serving
Prep Time 16 hours
Cook Time 20 minutes
Total Time 16 hours 20 minutes
Servings 12 squares
Calories 177.83kcal
Author Beth - Budget Bytes

Ingredients

  • 4 cups all-purpose flour $0.61
  • 1/4 tsp instant yeast $0.02
  • 1 1/2 tsp salt $0.03
  • 2 cups water $0.00
  • 2 Tbsp olive oil, divided $0.32
  • 2 Tbsp cornmeal $0.03
  • 1 Tbsp Italian seasoning $0.30

Instructions

  • The night before, combine the flour, salt and yeast in a bowl. Stir until everything is evenly combined. Add the water and stir until it forms one cohesive, sticky, shaggy ball of dough with no dry flour left on the bottom of the bowl. If there is still dry flour in bowl, add a little water (1-2 Tbsp) until the dough comes together (scroll down to the step by step photos for examples). Loosely cover the bowl and let sit at room temperature for 12-18 hours.
  • The next day the dough will be wet, bubbly, and very fluffy. Dust the top of the dough with some flour, then scrape the dough from the sides of the bowl. Turn the dough over on itself a few times until it forms a ball in the center of the bowl.
  • Line a baking sheet with foil then drizzle with 1 Tbsp olive oil. Spread the oil to coat the surface of the foil, then sprinkle cornmeal on top of the oil.
  • Transfer the dough to the baking sheet. Stretch and pat the dough out into a large rectangle. You may need to dust your hands with flour throughout this process to keep the dough from sticking.
  • Drizzle olive oil over the surface of the dough and use a soft brush to spread it evenly over the surface. Sprinkle the Italian seasoning (or any type of herbs) over top. Let the dough rise for another hour.
  • Preheat the oven to 425ºF. Using your fingers, press dimples into the risen dough. Bake the focaccia for 20-25 minutes in the preheated oven or until the surface is golden brown. After removing from the oven, allow the focaccia to cool before slicing and serving.

Nutrition

Serving: 1sqaure | Calories: 177.83kcal | Carbohydrates: 33.13g | Protein: 4.45g | Fat: 2.69g | Sodium: 356.03mg | Fiber: 1.22g

Try More No-Knead Bread Recipes:

Three slices of no-knead focaccia piled on a wooden cutting board

 

How to Make No-Knead Focaccia – Step By Step Photos

Flour Yeast and salt in a bowl

Start with 4 cups all-purpose flour, ¼ tsp instant yeast, and 1.5 tsp salt. Stir them together until everything is well combined.

Water being poured into flour mixture

Add 2 cups water to the flour mixture. This part will require a little flexibility on your part. You may need to add slightly less or slightly more water depending on the ambient humidity in your home and fluctuations with measuring the flour. I’ll show you what to look for in the next photos.

Dough that is too dry

Stir the water into the flour until it forms a ball of sticky dough and there is no more dry flour left on the bottom of the bowl. In the photo above, the dough is too dry. You can see dry flour on the bottom of the bowl and the dough ball is not cohesive. If this is your dough, add a tablespoon or two more water.

Sticky dough ball

Your dough should look like this. Sticky, but not slimy or shiny, and no dry flour on the bottom of the bowl. This style of dough is much more wet than traditional bread dough. Cover the bowl loosely and allow it to sit at room temperature for 12-18 hours.

Bubbly, fermented dough

After 12-18 hours the dough will look very bubbly and large, like this. Am I weird for thinking that’s gorgeous??

Pull dough from sides of the bowl

Sprinkle a little flour over the dough to keep your hands from sticking and pull the dough from the sides of the bowl. Turn the dough over onto itself a few times until it forms a sort of ball. Keep your hands well floured as you do this.

Dough ball in the bowl

This is what the dough looks like after I folded it onto itself a few times. The gluten matrix is well developed. You can tell by how smooth it is and the air bubbles trapped right under the surface.

Olive oil being drizzled onto a baking sheet

Line a baking sheet with foil, then drizzle 1 Tbsp olive oil over the surface. Use your hands to spread the oil to evenly coat the surface of the foil, then sprinkle about 2 Tbsp cornmeal over the oil.

Shaped focaccia on baking sheet, topped with more oil and herbs

Transfer the ball of dough to the prepared baking sheet and press and stretch it out until it fills the entire baking sheet. Drizzle one more tablespoon of olive oil over the surface of the dough, then sprinkle 1 Tbsp Italian seasoning over the surface (you can use a mix of basil, oregano, and red pepper if you don’t have Italian seasoning).

Fingers making indentations in unbaked focaccia

Let the dough rise for one hour (or a little more if your ambient room temperature is on the cool side). When you get close to the end of the rise time, begin preheating your oven to 425ºF. Use your fingers to make dimples all over the dough.

Baked focaccia on the baking sheet

Once the focaccia has risen and the oven is fully preheated, transfer the baking sheet to the oven and bake the focaccia for 20-25 minutes, or until it is nicely golden brown on top.

Focaccia on baking sheet, cut open

Look at those gorgeous bubbles!

No Knead Focaccia loaf cut into squares

Let the bread cool before slicing. You can slice it into 12 squares, or into strips, which are nice for dipping and dunking into soups and stews.

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Monkey Bread Recipe (From Scratch!)

Monkey Bread Recipe (From Scratch!)
A completely homemade monkey bread recipe – no canned biscuit dough here! Homemade dough is rolled into balls, dipped in melted butter and cinnamon sugar, then baked until bubbling and glazed to perfection. Perfect f…

Monkey Bread Recipe (From Scratch!)

A completely homemade monkey bread recipe - no canned biscuit dough here! Homemade dough is rolled into balls, dipped in melted butter and cinnamon sugar, then baked until bubbling and glazed to perfection. Perfect for any holiday breakfast or weekend brunch.

READ: Monkey Bread Recipe (From Scratch!)

Yogurt Banana Bread

I’ve been even more diligent about keeping my food waste low since the pandemic started, since our visits to the grocery store are few and far between. So when I was taking stock of what was on hand the other day, the puzzle pieces started to move into place in my head, and I saw […]

The post Yogurt Banana Bread appeared first on Budget Bytes.

I’ve been even more diligent about keeping my food waste low since the pandemic started, since our visits to the grocery store are few and far between. So when I was taking stock of what was on hand the other day, the puzzle pieces started to move into place in my head, and I saw everything I needed to make a glorious loaf of banana bread. Yogurt banana bread, to be exact. Why yogurt? Read on to find out.

Homemade Banana Bread with Yogurt and Walnuts

A loaf of banana bread on a narrow wooden cutting board, a few slices cut from the loaf and butter spread on one slice.

Why Add Yogurt to Banana Bread?

Yogurt is a great ingredient for adding to banana bread and other baked goods. It keeps the bread moist, tender, and super delicious without using a ton of butter or oil. You’ll want to use plain yogurt for this recipe, not pre-sweetened. I have not tested Greek-style yogurt in this recipe, but would guess that it would make a slightly more dense loaf, since it has less moisture than regular yogurt.

How Ripe Should the Bananas Be?

The more ripe the banana, the better for banana bread. As bananas ripen the starches turn to sugar, so an un-ripe banana will not be as sweet or as soft (good for mashing). Try to wait until your bananas have NO green left and are about half spotted. If your bananas get to the perfect banana bread ripeness, but you’re not quite ready to make banana bread, simply peel them, toss them into a freezer bag, and freeze them until you’re ready.

Can I Bake These As Muffins?

Yes, this batter works great for banana muffins, too! Just divide the batter between 12 wells of a muffin tin and bake for about 40 minutes at 350ºF. 

What Else Can I Add to Banana Bread?

Banana bread is fun because you can add all sorts of stuff to it. I used walnuts here, but they’re completely optional. You can do other nuts, like pecans or even shredded coconut. Chocolate also pairs really well with bananas, so you can add ½ cup chocolate chips, or melt the chocolate and swirl it into the batter once it’s in the bread pan. A little bit of well-drained canned crushed pineapple would also be fun!

How to Store Banana Bread

After baking the banana bread, let it cool completely to room temperature, then transfer it to a gallon-sized zip top bag and store in the refrigerator. It will last in the refrigerator for about five days. I like to slice mine before refrigerating, so I can just take one slice out at a time to have with my coffee. About 15 seconds in the microwave and it’s warm and delicious, just like fresh baked!

One slice of yogurt banana bread smeared with butter held close to the camera

P.S. Banana bread is really good with a little peanut butter or almond butter drizzled over top!

 
A loaf of yogurt banana bread on a wooden cutting board, a few slices scattered, one smeared with butter
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Yogurt Banana Bread

This super moist banana bread recipe uses plain yogurt to keep the bread soft and tender with less butter or oil. Add walnuts or even chocolate!
Total Cost $3.68 recipe / $0.46 serving
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 thick slices
Calories 294.93kcal
Author Beth - Budget Bytes

Ingredients

  • 1 cup mashed bananas (about 3 bananas) $0.42
  • 1 cup plain yogurt $0.67
  • 2 large eggs $0.46
  • 1/2 cup sugar $0.40
  • 4 Tbsp butter, melted $0.52
  • 1 tsp vanilla extract $0.30
  • 1.5 cups all-purpose flour $0.23
  • 1 tsp baking powder $0.02
  • 1/2 tsp baking soda $0.02
  • 1/2 tsp salt $0.02
  • 1/4 tsp nutmeg $0.02
  • 1/2 cup chopped walnuts $0.60

Instructions

  • Preheat the oven to 350ºF. Rub a little butter on the inside of a loaf pan to coat the bottom and sides.
  • Mash the banana well, then add it to a large bowl along with the yogurt, eggs, sugar, melted butter, and vanilla. Whisk these ingredients until they're well combined.
  • In a separate bowl, stir together the flour, baking powder, baking soda, salt, and nutmeg until well combined.
  • Pour the dry ingredients into the bowl of wet ingredients and stir together just until there is no dry flour left on the bottom of the bowl (a few lumps are okay, just be careful not to over stir). Gently fold in the chopped walnuts.
  • Pour the batter into the prepared loaf pan, then bake in the preheated 350ºF oven for 60 minutes, or until the bread is brown, cracked open on top, and a toothpick inserted in the center comes out clean (a few moist crumbs are okay, just no raw batter).
  • After baking, let the banana bread cool in the pan for about 15 minutes. Once it's slightly cooled it will have pulled away from the bread pan slightly. Run a knife along the sides between the bread and pan, then gently turn the loaf out onto a wire rack to finish cooling. Once cool, slice and serve.

Nutrition

Serving: 1slice | Calories: 294.93kcal | Carbohydrates: 38.83g | Protein: 6.56g | Fat: 13.28g | Sodium: 348.49mg | Fiber: 1.89g

You might also like my Banana Flax Muffins!

A half sliced loaf of yogurt banana bread on a wooden cutting board with one pat of butter in the center of one slice

How to Make Yogurt Banana Bread – Step by Step Photos

Mashed banana in a measuring cup next to a banana peel

Preheat the oven to 350ºF. Rub a little butter inside a loaf pan to coat the bottom and sides. Make 1 cup mashed bananas (about 3 bananas). I do this in a glass measuring cup with a fork. It should only take about 30 seconds.

Wet ingredients for banana bread in a bowl

Add the mashed banana to a large bowl along with 1 cup plain yogurt, 2 large eggs, ½ cup sugar, 4 Tbsp melted butter, and 1 tsp vanilla extract. Whisk these ingredients together until they’re well combined.

Dry ingredients for banana bread in a separate bowl

In a separate bowl, combine 1.5 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and ¼ tsp nutmeg. Stir until well combined.

Wet and dry ingredients being stirred together

Pour the bowl of dry ingredients into the bowl of wet ingredients and stir just until they are combined and no dry flour remains on the bottom of the bowl. A few lumps are okay, but make sure there are no pockets of dry flour left. Avoid over stirring. (photo is half-way through stirring)

Chopped walnuts added to batter

Fold ½ cup chopped walnuts into the batter.

Banana Bread batter in loaf pan

Pour the batter into the prepared loaf pan.

Baked yogurt banana bread being held by two hands with white towels

Bake the bread in the preheated 350ºF oven for about 60 minutes, or until the bread is browned, the top is cracked open, and a toothpick inserted into the center comes out clean (“clean” means no raw batter, a few moist crumbs stuck to the toothpick are okay).

Side view of a loaf of yogurt banana bread on a wooden cutting board, half of it sliced, one slice with butter

Allow the bread to cool for about 15 minutes in the pan. It will pull away from the pan slightly as it cools. Run a knife along the sides between the bread and loaf pan, then gently turn the bread out onto a wire rack to finish cooling. Once cooled, slice and serve.

The post Yogurt Banana Bread appeared first on Budget Bytes.

No-Yeast Pizza Dough

Desperate times call for desperate measures. There’s nothing quite like a perfectly light, chewy, and crispy traditional pizza crust made with yeast, but right now we have to make do with what we’ve got and for many, yeast is hard to come by! And I don’t know about you, but I’m definitely not going to […]

The post No-Yeast Pizza Dough appeared first on Budget Bytes.

Desperate times call for desperate measures. There’s nothing quite like a perfectly light, chewy, and crispy traditional pizza crust made with yeast, but right now we have to make do with what we’ve got and for many, yeast is hard to come by! And I don’t know about you, but I’m definitely not going to give up my beloved pizza just because I can’t find any yeast at the store. 😅So for the time being I’m making this super fast and easy No-Yeast Pizza Dough to get my fix. Make sure you scroll down and read about the differences between yeast and no-yeast dough to get a better idea if this type of dough will work for you!

Homemade Pizza Dough with No Yeast

Overhead view of a rectangular pepperoni pizza with the corner piece being pulled out.

What is No Yeast Pizza Dough Like?

It’s important to understand that no-yeast pizza dough is not exactly like a traditional pizza dough made with yeast. No-yeast pizza dough does not go through a lot of kneading and rising, so it has a softer, fluffier, less chewy, and more bread-like texture. It’s not super crispy, it does not make those big delicate bubbles on the edges, and it doesn’t get very brown. It kind of reminds me of the old-school Dominos crust before they revamped their recipe, or some of the thicker-crust frozen pizzas. So, if you are a fan of either of those types of crusts, you might like this one as well!

Looking for a more traditional pizza dough recipe? Check out my classic Homemade Pizza Dough or Thin & Crispy Pizza Crust.

How Does No Yeast Pizza Dough Rise?

Instead of gas bubbles produced by live yeast, this pizza dough rises through gas bubbles produced by baking powder. Baking powder requires both water and heat to react, so you won’t see this dough rising as it sits at room temperature. That’s one of the great benefits of this no-yeast pizza dough—there’s no need to sit and wait for it to rise. Once it goes into the hot oven, then it springs into action!

Should I Hand Stretch or Roll Out the Dough?

As with most pizza doughs, using a rolling pin is a little easier, but it does create a flatter, more dense baked crust. If you gently stretch the dough by hand, more of the air bubbles are preserved in the dough and you’ll get a slightly more airy crust. So, take your pick based on your preferences!

What Kind of Pan Should I Use?

I baked the pizza below on a sheet pan lined with parchment because on this day I was favoring convenience over texture. A parchment lined sheet pan produces a softer bottom crust, but makes cleanup super easy. If you bake on a perforated pizza pan or a pre-heated pizza stone, you’ll get a crispier bottom crust, but you’ll need to take extra care to prevent the dough from sticking (a good dusting of flour or cornmeal under the dough). 

A hand lifting one slice of pepperoni pizza out of the side, with cheese pulling between slices.

Want some pizza topping ideas? Try my White Pizza with Parsley Pesto Drizzle, Eggs Florentine Breakfast Pizza, or Garlicky Kale and Ricotta Pizza.

 
The corner piece being pulled out from a rectangular pepperoni pizza
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No-Yeast Pizza Dough

This quick and easy no-yeast pizza dough only takes 15 minutes to make and is a great substitute for the classic when ingredients are in short supply.
Total Cost $0.92 recipe / $0.23 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 ¼ pizza
Calories 252.2kcal
Author Beth - Budget Bytes

Ingredients

  • 2 cups all-purpose flour $0.61
  • 1 Tbsp baking powder $0.12
  • 3/4 tsp salt $0.03
  • 1 Tbsp olive oil $0.16
  • 1 cup water $0.00

Instructions

  • Preheat the oven to 425ºF. In a large bowl, stir together the flour, baking powder, and salt.
  • Add the olive oil to the water, then pour them both into the bowl with the dry ingredients. Stir until a shaggy ball of dough forms and no more dry flour remains on the bottom of the bowl. If the dough does not come together in one piece or there is still dry flour in the bowl, add a small amount of water (1 Tbsp at a time) until the dough comes together.
  • Turn the dough out onto a clean, lightly floured surface and knead just a few times, or until the dough feels evenly mixed (no hard or dry pieces). Let the dough rest for about 5 minutes to relax the gluten.
  • Stretch or roll the dough out into your desired shape, making sure not to stretch it to less than ¼-inch thick.
  • Place the dough on your preferred pan (prepared with either parchment or a good dusting of cornmeal or flour), then top the pizza with your favorite sauce and toppings. Bake the pizza for about 15 minutes, or until the cheese is melted and slightly browned on top. Slice and serve immediately.

Notes

*Prices and nutrition data for the pizza crust only.

Nutrition

Serving: 0.25pizza | Calories: 252.2kcal | Carbohydrates: 46g | Protein: 6g | Fat: 3.5g | Sodium: 652.5mg | Fiber: 1g

Scroll down for the step by step photos!

Inside look at a piece of no yeast pizza crust

I thought you might like an inside look at the texture of this no-yeast pizza!

How to Make Pizza Dough Without Yeast – Step by Step Photos

Pizza dough dry ingredients in a bowl

Preheat the oven to 425ºF. Add 2 cups all-purpose flour, 1 Tbsp baking powder, and ¾ tsp salt to a large bowl. Stir until these ingredients are well combined.

Pour wet ingredients into dry ingredients

Add 1 Tbsp olive oil to 1 cup water, then pour them into the bowl of dry ingredients.

Shaggy pizza dough in the bowl with a spoon.

Stir the ingredients together until they form a shaggy ball of dough and no more dry flour remains on the bottom of the bowl. If the dough is too dry and does not come together in one piece or there is a lot of flour left on the bottom of the bowl, add a little more water (1 Tbsp at a time), until the dough comes together.

Resting pizza dough

Turn the dough out onto a clean, lightly floured surface and knead just a few times until the dough feels evenly mixed (no hard or dry pieces). Let the dough rest for about 5 minutes so the gluten relaxes, which makes it easier to roll or stretch out.

Dough being rolled out with a rolling pin

Roll or stretch your dough out to the desired shape or size, making sure not to stretch it to less than ¼-inch thick. Remember, while rolling is easier, it produces a flatter slightly more dense dough. Stretching makes a slightly lighter, fluffier crust. I rolled my dough about half way, then hand stretched the rest of the way.

Pizza dough on sheet pan lined with parchment paper

Transfer your dough to your preferred type of pan (notes on the results you’ll get from different pans is above the recipe). I used a parchment lined sheet pan, which will result in a softer bottom crust, but is waaaaay easier to clean up. (This is a splatterware sheet pan from Rove & Swig)

Uncooked pizza with sauce, cheese, and pepperoni

Add your preferred sauce and toppings (Homemade Pizza Sauce, fresh mozzarella, pepperoni, dried oregano, and crushed red pepper in photo above).

Baked pepperoni pizza on sheet pan

Bake your pizza for about 15 minutes, or until the cheese is melted and slightly browned on top.

Piece of pepperoni pizza being pulled out the side of the pizza

Slice and serve immediately! 🍕🍕🍕

The post No-Yeast Pizza Dough appeared first on Budget Bytes.

Hot Cross Buns

This hot cross buns recipe is filled with warm spices and bright citrus. Make it a part of your cherished Easter traditions!

The post Hot Cross Buns appeared first on Brown Eyed Baker.

This hot cross buns recipe is filled with warm spices and bright citrus. Make it a part of your cherished Easter traditions!

Three hot cross buns on a serving plate, one sliced in half.

Much more than just a nursery rhyme, hot cross buns are an important part of spring holiday celebrations around the world. Easter just isn’t Easter for many folks without these treats.

I made a version of hot cross buns many, many years ago and while they were good, they fell short of great. I began testing and re-testing recipes again this year again (much to the delight of my raisin-loving husband and kids!) and finally came upon the holy grail of flavor and texture. Loaded with orange zest, spices, and lots of raisins, these bake up super soft and with the best texture.

Hot cross buns on a baking sheet.

What is the significance of hot cross buns?

Everything about the pastries symbolizes something significant:

  • A warm mix of spices signals the melting away of winter’s chill, as well as the embalming of Christ at his burial.
  • Bright citrus reminds you of the past winter’s provisions and the light that exists even in the darkest times.
  • The proofing yeast represents life returning and the Resurrection.
  • And of course, the cross on top represents the Crucifixion.

Beyond just the components of the bread, there are so many superstitions and beliefs about them! Some believe a bun hung in the kitchen will prevent fires and ensure bread bakes perfectly.

They’re believed to protect seafarers against shipwrecks and to be medicine for the ill. Many also believe that if you bake them on Good Friday, they’ll never go moldy.

No matter what you believe about them though, one thing is for sure: they’re super delicious!

White plate piled high with hot cross buns.

What are the ingredients?

I love how fluffy and moist the crumb is, how deliciously spicy and oozing of a fresh orange scent. These very much remind me of the Greek Celebration Bread that I made in the past and it’s likely that the two may be related if we trace the family tree back a few centuries!

A rundown of the key ingredients:

  • Dry Ingredients: Bread flour, sugar, instant yeast, and salt
  • Fats: Milk, butter, and egg
  • Fruits: Orange zest and raisins
  • Flavors: Vanilla, cinnamon, cloves, nutmeg
  • Cross paste: Flour + water
  • Glaze: Apricot jam

Step by step photos of mixing dough for hot cross buns

Step by step photos of mixing raisins and spices into dough.

How to make hot cross buns

A lot of people get really intimidated when it comes to the idea of making yeast bread, but you shouldn’t be scared! Just follow the steps outlined in the recipe, and I promise you can do it. A quick summary:

  1. Whisk the dry ingredients, then make a well in the center.
  2. Whisk the wet ingredients, add to the well in the center of the bowl.
  3. Stir together with a wooden spoon until the dough comes together.
  4. Rise until doubled in size (it takes about an hour).
  5. Add the raisins, orange zest, and spices to the dough, knead it into the dough with your hands, then cover and allow to rise again.
  6. Divide the dough into 15 balls, shape into rolls, place on a baking sheet and allow to rise again.
  7. Make the cross paste and pipe onto the risen rolls.
  8. Bake the rolls for 15 to 20 minutes, or until golden brown.
  9. Brush the rolls with warm apricot jam.

Yes, there are 3 (three!) rise times; honestly, I feel like this is what sets this recipe apart and makes utterly fantastic, melt-in-your-mouth rolls. I tried testing different variations with only two rise times and this version was far and away superior!

Hot cross buns being piped with crosses.

Recipe tips and notes

For making the best hot cross buns!

  • Bread Flour: The higher protein content creates a chewier texture and helps the rolls hold up to all of the raisins and zest. You can substitute all-purpose flour if that’s all you have, but the texture will be a bit different.
  • Yeast: Instant yeast makes this a breeze to make, however you can use an equal amount of active dry yeast if necessary. It will need to be activated: warm the milk, sprinkle the yeast over and let sit for 10 minutes. Then mix with the rest of the wet ingredients and proceed with the rest of the recipe. Please note rise times may be a bit longer.
  • Raisins: You can substitute currants, dried cranberries, dried cherries, or just about any other dried fruit you’d like!
  • Spices: I’ve included my preferred mix of spices, but feel free to play around with your favorites.
  • Cross Paste: Baking the cross into the tops of the buns is the most traditional method, but you can also pipe a cross on after baking with a simple sugar glaze – mix together powdered sugar and a little bit of milk (thick enough for a piping consistency) and pipe onto cooled buns.
  • Make-Ahead Instructions: You can shape the buns, place on the baking sheet, then cover with plastic wrap and refrigerate overnight. Remove from the refrigerator 2 hours before you plan to bake them. Once risen, pipe with the cross paste and proceed with the recipe as written.
  • Freezing Instructions: These freeze beautifully! Allow to cool completely, then wrap individually in plastic wrap and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw at room temperature or pop in the microwave.

Hot cross bun with bite taken out and others in the background.

Want more Easter bread ideas? Try my Italian Easter Bread and Tsoureki (Greek Easter bread).

If you make these hot cross buns and love them, please take a moment to stop back and leave a review below; they help out fellow readers so much! Thank you! xo

Print

Hot Cross Buns

This hot cross buns recipe is filled with warm spices and bright citrus. Make it a part of your cherished Easter traditions!
Course Bread
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Rising time 3 hours
Total Time 3 hours 45 minutes
Servings 15 buns
Calories 188kcal
Author Michelle

Ingredients

  • cups bread flour
  • ½ cup granulated sugar
  • teaspoons instant yeast
  • 1 teaspoon salt
  • cup milk room temperature
  • 4 tablespoons unsalted butter melted and cooled to room temperature
  • 1 egg room temperature, lightly beaten
  • ½ teaspoon vanilla extract
  • ¾ cup raisins
  • 1 orange zested
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • Pinch nutmeg

For the Cross

  • cup all-purpose flour
  • 5 to 8 tablespoons water

For the Glaze:

  • 3 tablespoons apricot jam

Instructions

  • In a large mixing bowl, whisk together the flour, sugar, yeast, and salt. Make a well in the center.
  • In a small bowl, whisk together the milk, butter, egg, and vanilla extract, then add to the center of the bowl. Use a wooden spoon to stir everything together. The dough will be sticky, but should come together. Add more flour a tablespoon at a time if needed.
  • Turn the dough out onto a floured work surface and knead until smooth and elastic, about 5 minutes.
  • Place into an oiled bowl, cover with plastic wrap, and allow to rise until doubled in size, about 1 hour.
  • With the dough still in the bowl, add the raisins, orange zest, cinnamon, cloves, and nutmeg. With your hands, knead everything into the dough, making sure it is well distributed. Cover the bowl and allow to rise again until doubled in size, another 1 hour.
  • Turn the dough out onto a work surface and divide into 15 even pieces. Roll each piece into a smooth ball and place at least 1 ½ inches apart on a half sheet pan that has been lined with parchment paper or a silicone baking mat. Cover loosely with plastic wrap and allow to rise until the rolls are puffed, about 1 hour.
  • Preheat oven to 425 degrees F.
  • Make the Cross Paste: In a small bowl, stir together the flour and 5 tablespoons of water. Add the water 1 tablespoon at a time; use only enough to make a very thick paste. Spoon the paste into a piping bag or resealable plastic bag and snip off the end. Pipe the paste down and across each row to make a cross on top of each roll.
  • Bake until golden brown and the internal temperature registers 195 degrees F, about 15 to 20 minutes.
  • Prepare the Glaze: Heat the jam in a small saucepan over low heat or, alternatively, in the microwave in 30-second bursts until melted. Strain through a fine-mesh sieve to remove chunks, then brush over warm hot cross buns.
  • Serve buns warm or at room temperature.

Video

Notes

  • Bread Flour: The higher protein content creates a chewier texture and helps the rolls hold up to all of the raisins and zest. You can substitute all-purpose flour if that's all you have, but the texture will be a bit different.
  • Yeast: Instant yeast makes this a breeze to make, however you can use an equal amount of active dry yeast if necessary. It will need to be activated: warm the milk, sprinkle the yeast over and let sit for 10 minutes. Then mix with the rest of the wet ingredients and proceed with the rest of the recipe. Please note rise times may be a bit longer.
  • Raisins: You can substitute currants, dried cranberries, dried cherries, or just about any other dried fruit you'd like!
  • Spices: I've included my preferred mix of spices, but feel free to play around with your favorites.
  • Cross Paste: Baking the cross into the tops of the buns is the most traditional method, but you can also pipe a cross on after baking with a simple sugar glaze - mix together powdered sugar and a little bit of milk (thick enough for a piping consistency) and pipe onto cooled buns.
  • Make-Ahead Instructions: You can shape the buns, place on the baking sheet, then cover with plastic wrap and refrigerate overnight. Remove from the refrigerator 2 hours before you plan to bake them. Once risen, pipe with the cross paste and proceed with the recipe as written.
  • Freezing Instructions: These freeze beautifully! Allow to cool completely, then wrap individually in plastic wrap and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw at room temperature or pop in the microwave.

Nutrition

Calories: 188kcal | Carbohydrates: 32g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 165mg | Potassium: 135mg | Fiber: 1g | Sugar: 11g | Vitamin A: 155IU | Vitamin C: 0.7mg | Calcium: 30mg | Iron: 1.6mg

(Recipe adapted from BBC Good Food)

Originally published in 2011, this hot cross buns recipe has been updated to include a better technique, new photos, a helpful video tutorial, and more in-depth recipe tips.

[photos by Dee of One Sarcastic Baker]

The post Hot Cross Buns appeared first on Brown Eyed Baker.