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This is the best banana bread recipe ever! It has a super moist texture … Read more
The post The Best Banana Bread Recipe Ever appeared first on Sugar and Charm.
This is the best banana bread recipe ever! It has a super moist texture ... Read more
The post The Best Banana Bread Recipe Ever appeared first on Sugar and Charm.
There may not seem like a lot to celebrate at the moment, but on a lighter note, we have baking. It’s something people have done for centuries, in every country around the world. Some do it for fun, others do it to eat and sustain their families. I used to be asked why I baked (which used to my most FAQ), but I dunno. I…
There may not seem like a lot to celebrate at the moment, but on a lighter note, we have baking. It’s something people have done for centuries, in every country around the world. Some do it for fun, others do it to eat and sustain their families. I used to be asked why I baked (which used to my most FAQ), but I dunno. I just do it.
Bake From Scratch celebrates people who like to bake and when I met editor Brian Hart Hoffman, when he came to Paris to profile me in The French Issue a few years ago, we hit it off. He’s hard not to like, the definition of engaging, and a heckuva lot of fun to spend time with. We’ve kept in touch over the years, meeting up here and there, but since travel is off the agenda for a while, he sent me their latest 5th-anniversary issue, hot off the press. And when I saw this stunning Chocolate, Dulce de Leche, and Vanilla Marble Cake, I knew I had to make it.
Continue Reading Chocolate, Dulce de Leche, and Vanilla Marble Cake...
Pumpkin Chocolate Chip Bread-perfectly spiced homemade pumpkin bread with chocolate chips. Everyone’s favorite fall quick bread recipe! I love fall for many reasons, but Pumpkin Chocolate Chip Bread is at the top of the list, along with Pumpkin C…
Pumpkin Chocolate Chip Bread-perfectly spiced homemade pumpkin bread with chocolate chips. Everyone’s favorite fall quick bread recipe! I love fall for many reasons, but Pumpkin Chocolate Chip Bread is at the top of the list, along with Pumpkin Chocolate Chip Cookies and Pumpkin Chocolate Chip Bars. There is nothing better than pumpkin AND chocolate! This…
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Chocolate and vanilla cake batter, swirled together to make a deliciously simple cake! This recipe uses oil and real chocolate for a moist, rich flavour and only needs 2 eggs! (There’s also a vegan option for those who want to make it without butter or eggs). No self-raising flour or caster sugar needed either (just plain flour and granulated sugar) so it’s a quick and simple bake to make. Whoever invented marble cake is a genius, you get the best of both worlds AND they somehow taste better marble together than they do separately? A simple vanilla batter is made and divided into two portions – one portion is left plain and the other is mixed with cocoa powder/chocolate. The two colours of batter are layered into a cake tin (usually a loaf tin or bundt tin) and swirled lightly with a knife – not enough to blend the flavours together, only just so they become entangled with one another so you get a bit of both flavour in each bite. I used to make marble cake with cocoa powder in the batter but since trying it out with real chocolate melted and swirled in, I haven’t gone back. The […]
The post Marble Cake (+ Vegan option) – Baking Basics appeared first on Izy Hossack – Top With Cinnamon.
Chocolate and vanilla cake batter, swirled together to make a deliciously simple cake! This recipe uses oil and real chocolate for a moist, rich flavour and only needs 2 eggs! (There’s also a vegan option for those who want to make it without butter or eggs). No self-raising flour or caster sugar needed either (just plain flour and granulated sugar) so it’s a quick and simple bake to make.
Whoever invented marble cake is a genius, you get the best of both worlds AND they somehow taste better marble together than they do separately? A simple vanilla batter is made and divided into two portions – one portion is left plain and the other is mixed with cocoa powder/chocolate. The two colours of batter are layered into a cake tin (usually a loaf tin or bundt tin) and swirled lightly with a knife – not enough to blend the flavours together, only just so they become entangled with one another so you get a bit of both flavour in each bite. I used to make marble cake with cocoa powder in the batter but since trying it out with real chocolate melted and swirled in, I haven’t gone back. The flavour is so much better when using melted choc here and, as the cake is so simple in its flavouring, I think it’s worth the extra bit of effort.
I use the reverse creaming method for this batter which means the dry ingredients are mixed with the fat first, and then the liquid ingredients are stirred in to get a smooth batter. I find this provides a nicely even, buttery crumb which is protected somewhat against overmixing so leads to a nicely spongey, moist cake. This is because the fat coats the flour granules somewhat preventing them from forming a gluten network once the liquids are added which in turn means you can mix this batter a little more aggressivly than you would a standard cake batter.
I’ve also tested this cake with vegan substitutions of vegan butter (block & tub margarine will both work – as long as they aren’t low fat). For the eggs I replaced them with blended silken tofu which I find works well in these denser cakey applications!
A chocolate and vanilla marble cake (Marmor kuchen) - so moist thanks to the use of oil and cornflour! There's also a vegan (egg free, dairy free) variation.
- No cornflour? Use 20g (2 tbsp) of extra plain white flour here instead.
- Vinegar: use a neutral vinegar here, e.g. apple cider, white wine, distilled, malt, rice vinegar. DON'T use something flavoured like balsamic/sherry/red wine vinegar.
- Vegan (egg/dairy-free) version: instead of the eggs use 100g (1/3 cup + 1 tbsp) of blended silken tofu. In place of the butter use a vegan block margarine or tub margarine (NOT low fat). Use a non-dairy milk. Ensure the chocolate you're using is dairy free.
Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!
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Using an empty yoghurt pot as a measuring tool is a genius hack to do when you don’t have any kitchen scales! It’s all about the proportions of ingredients here so I’ve given the recipe in ‘pots’ (1 pot being a 100ml yoghurt pot) but also in weights for those who do have kitchen scales. Lemon cake is always a strong favourite of mine and here it’s made extra moist with the addition of yoghurt, ground almonds and a good soaking of lemon syrup. That little extra step of pouring zippy lemon syrup over a hot cake is really what lights this cake up. You get an excellent flavour from it with that sweet-sour tang, plus a syrupy moistness throughout the loaf.
The post Lemon Yoghurt Pot Cake (Eggless) appeared first on Izy Hossack – Top With Cinnamon.
Using an empty yoghurt pot as a measuring tool is a genius hack to do when you don’t have any kitchen scales! It’s all about the proportions of ingredients here so I’ve given the recipe in ‘pots’ (1 pot being a 100ml yoghurt pot) but also in weights for those who do have kitchen scales.
Lemon cake is always a strong favourite of mine and here it’s made extra moist with the addition of yoghurt, ground almonds and a good soaking of lemon syrup. That little extra step of pouring zippy lemon syrup over a hot cake is really what lights this cake up. You get an excellent flavour from it with that sweet-sour tang, plus a syrupy moistness throughout the loaf.
Vegan option: use a dairy-free, soy-based yoghurt here.
The post Lemon Yoghurt Pot Cake (Eggless) appeared first on Izy Hossack - Top With Cinnamon.
This post has been updated as of August 2021 After going on my sourdough brownie quest last year, I then ended up adding sourdough starter into other bakes to see what would work. The next thing I tried was a banana bread – I subbed some into Milli Taylors IG-famous banana bread but it didn’t seem right in the context of such a buttery loaf. I then tried it out in my regular banana bread which I thought was a much better fit. By that point, I had run out of bananas and completely abandoned my banana bread experiment! Fast forward to now when everyone is baking either sourdough or banana bread and it seemed like it would be the right time to pick my testing back up. I used a vegan banana bread recipe from my first book and altered things to make use of my discard which had been collecting in the fridge. It worked amazingly and I tried it a few more times, changing and testing a few things along the way. So, I have some notes! You can bake this as a loaf or as muffins. I think I prefer muffins as loaves can sink in […]
The post Sourdough Banana Bread (vegan) appeared first on Izy Hossack – Top With Cinnamon.
This post has been updated as of August 2021
After going on my sourdough brownie quest last year, I then ended up adding sourdough starter into other bakes to see what would work. The next thing I tried was a banana bread – I subbed some into Milli Taylors IG-famous banana bread but it didn’t seem right in the context of such a buttery loaf. I then tried it out in my regular banana bread which I thought was a much better fit. By that point, I had run out of bananas and completely abandoned my banana bread experiment!
Fast forward to now when everyone is baking either sourdough or banana bread and it seemed like it would be the right time to pick my testing back up. I used a vegan banana bread recipe from my first book and altered things to make use of my discard which had been collecting in the fridge. It worked amazingly and I tried it a few more times, changing and testing a few things along the way. So, I have some notes!
A soft, sweet vegan banana bread made using sourdough discard! This makes my favourite vegan banana bread EVER!
Hand mixing method:
Food processor mixing method:
Bake the loaf:
For muffins:
Mashed bananas - cups measurement: the volume of banana needed, once mashed into a glossy paste, should be around 3/4 cup plus 2 or 3 tablespoons (i.e. a scant cup).
If you don't have enough banana, make up the missing weight/volume with some yoghurt (non-dairy if you're vegan).
Fermented version: if you want that tang of sourdough here, combine all the ingredients EXCEPT the bicarbonate of soda as instructed. Leave the batter for 8-12 hours in the fridge. Once ready to bake, preheat your oven and stir the baking soda into the batter. Bake as usual. The resting period allows the sourdough microorganisms to ferment the sugars in the batter to form acid which will give your loaf a bit more tang!
Non-Vegan option: use 100g butter, melted, in place of the oil.
Flour: you can use a blend here or even an alt flour. I've used all buckwheat flour and all chickpea flour before which has worked well. I think rye or spelt flour (and obviously wholemeal pastry flour) would also work. The main flours I would avoid for this would be any type of bread flour which will make the loaf too dense. Please ask me if you need help with substitutions!
Sourdough starter: I have a 100% hydration, wheat & rye sourdough starter. 100% hydration simply means that the starter is fed with equal weights of flour & water (e.g. 50g flour + 50 g water). I save up the discard in the fridge for a few weeks and then bake with it for this banana bread (so your starter doesn't need to be recently fed in order to make this recipe).
The post Sourdough Banana Bread (vegan) appeared first on Izy Hossack - Top With Cinnamon.
This homemade no knead bread will wow everyone! It’s so easy to make and has the best flavor, crispy crust, and chewy interior. Great for beginners! Want to bake easy homemade bread, but not sure where to start? Try this best no knead bread recipe! Your friends and family will sing your praises. Neighbors following the wafting smell will come flocking. You’ll get multiple marriage proposals. Yes, this bread is life changing! It’s got the best flavor: lightly tangy and robust. The exterior is the perfect crisp crust, and the interior has the perfect moist chewiness. Even better: it’s our easiest bread recipe yet. If you’re a bread baking beginner, this is the place to start. Want an even quicker loaf bread? Try our Easy Homemade Bread or Easy Whole Wheat Bread, which are made with a loaf pan and take just 2.5 hours. How to make no knead bread: an overview! Here’s the basic outline of what you’re getting yourself into with no knead bread. The process takes 5 minutes the night before, and then about 2 hours the day of. Compared to our sourdough bread and even our artisan bread, it’s the quickest and easiest bread recipe we have. (But if you want to […]
This homemade no knead bread will wow everyone! It’s so easy to make and has the best flavor, crispy crust, and chewy interior. Great for beginners!
Want to bake easy homemade bread, but not sure where to start? Try this best no knead bread recipe! Your friends and family will sing your praises. Neighbors following the wafting smell will come flocking. You’ll get multiple marriage proposals. Yes, this bread is life changing! It’s got the best flavor: lightly tangy and robust. The exterior is the perfect crisp crust, and the interior has the perfect moist chewiness. Even better: it’s our easiest bread recipe yet. If you’re a bread baking beginner, this is the place to start.
Want an even quicker loaf bread? Try our Easy Homemade Bread or Easy Whole Wheat Bread, which are made with a loaf pan and take just 2.5 hours.
Here’s the basic outline of what you’re getting yourself into with no knead bread. The process takes 5 minutes the night before, and then about 2 hours the day of. Compared to our sourdough bread and even our artisan bread, it’s the quickest and easiest bread recipe we have. (But if you want to make a bread recipe in one day, the artisan bread is your best option.) Here’s an outline of what you’ll have to do:
| Mix, Rest overnight | 5 minutes active, 12 to 18 hours hands off |
| Shape & Proof | 5 minutes active, 1 hour hands off |
| Bake | 40 minutes, hands off |
| Cool | 45 minutes, hands off |
Making no knead bread requires a few tools. It’s easiest to make with a Dutch oven, but you can also use a pizza stone. There are several optional tools as well that make things easier, but are not required. Here’s what you need!
This best easy no knead bread recipe uses a mix of just two flours you’ll probably already have in your pantry. Unlike some of our other bread recipes, there’s no need for bread flour. Here’s what you’ll need:
This bread requires thinking ahead 1 day ahead. You’ll need to rest the bread dough overnight. Why? Well, the answer has to do with proofing.
The main part of making no knead bread that requires technique is shaping the dough. You’ll shape it into a ball, called a boule. It’s easiest to learn how to shape the dough by watching. Here’s a video instruction for shaping the boule.
See those beautiful lines on the top of the artisan bread? Those are called score lines. Scoring is slashing the top of the dough with a sharp knife to allow it to expand when baking. You can also make a decorative sort of pattern on the bread. Here are a few tips for scoring no knead bread:
This easy no knead bread is best when baked in a Dutch oven. Why? Baking bread in a covered Dutch oven holds in the steam that the bread releases as it cooks. This makes an extra crispy crust & perfect rise. If you don’t have a Dutch oven, you can use a pizza stone (see below).
What is a Dutch oven? It’s a heavy cooking pot with a lid used for braising meat and making soups and stews. You can use it on the stovetop or in the oven. All Dutch ovens are made of cast iron; some have an enamel coating that makes them easier to clean.
You also can use a pizza stone to bake this no knead bread! The best way is with a Dutch oven, but if you don’t have one you can use a pizza stone. You’ll also have to make extra steam in your oven. To do that, you’ll use a baking sheet and pour boiling water onto it right when you add the bread. This creates steam, which makes that crispy crust.
Because this no knead bread has no preservatives, so the storage recommendations are different from a bread you might buy from the store. Here’s what to do:
Vegetarian, vegan, plant-based, and dairy free.
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(5 votes, average: 5.00 out of 5)
Prep Time: 1 hour 30 minutes (including overnight) Cook Time: 40 minutes Total Time: 2 hours 10 minutes 
Yield: 12 to 14 slices This homemade no knead bread will wow everyone! It’s so easy to make and has the best flavor, crispy crust, and chewy interior. Great for beginners!
Category: Bread
Method: Baked
Cuisine: ArtisanKeywords: No Knead Bread, No Knead Bread Recipe, Easy Bread, Easy Bread Recipe
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