all things food
Any English muffin lovers out there? They’re one of our old favorites and we’ve finally made a gluten-free version that’s just as good as the real deal! These delicious gems are perfectly tender, toasty, SO versatile, and also happen to be vegan!
They’…
Any English muffin lovers out there? They’re one of our old favorites and we’ve finally made a gluten-free version that’s just as good as the real deal! These delicious gems are perfectly tender, toasty, SO versatile, and also happen to be vegan!
They’re soft yet crusty and require just 10 ingredients! We love them with butter and jam, or to make Eggs Benedict (plant-based version coming soon!) for a simple yet elegant brunch (Mother’s Day, anyone?).
English Muffin Bread has all the same nooks and crannies as your favorite English muffins in a sliceable bread form. Pop it in the toaster and slather it with butter and jam for the best piece of toast you’ve ever had. This post contains affiliate links. Do you ever make a recipe where you aren’t …
The post English Muffin Bread appeared first on My Baking Addiction.
English Muffin Bread has all the same nooks and crannies as your favorite English muffins in a sliceable bread form. Pop it in the toaster and slather it with butter and jam for the best piece of toast you’ve ever had.
This post contains affiliate links.
Do you ever make a recipe where you aren’t expecting much, but the results blow you away?
The first time I ever made English Muffin Bread, I sort of haphazardly threw the loaf together as a way to procrastinate doing any of my other tasks at hand.
I honestly wasn’t expecting much, but in about an hour and a half, I had an amazing-smelling loaf of bread cooling on my counter.
As soon as it was cool, I cut myself a slice, toasted it up, and slathered it in butter. Turns out, it tasted just as amazing as it smelled!
I guess it’s not every day that procrastinating turns out in my favor, but in this case it definitely did. I highly suggest throwing together a loaf if you’re trying to avoid adulting, too.
(more…)The post English Muffin Bread appeared first on My Baking Addiction.
I know this may sound ridiculous but often when it comes to hot cross buns, we can’t finish the whole batch of 12 before they go stale! Yes, I can then use them for an Easter French toast or bread & butter pudding but sometimes I would just r…
I know this may sound ridiculous but often when it comes to hot cross buns, we can’t finish the whole batch of 12 before they go stale! Yes, I can then use them for an Easter French toast or bread & butter pudding but sometimes I would just rather make a small batch of HCBs …
Small Batch Hot Cross Buns Read More »
The post Small Batch Hot Cross Buns appeared first on Izy Hossack - Top With Cinnamon.
Intro to Sourdough Starter What is the point of a sourdough starter? Sourdough starter is a culture of ‘wild’ bacteria and yeasts which are grown on a mixture of flour & water. They digest the nutrients in the flour by fermentation, pro…
Intro to Sourdough Starter What is the point of a sourdough starter? Sourdough starter is a culture of ‘wild’ bacteria and yeasts which are grown on a mixture of flour & water. They digest the nutrients in the flour by fermentation, producing by-products such as lactic acid, acetic acid and carbon dioxide. The acid produced …
How to make a Sourdough Starter Read More »
The post How to make a Sourdough Starter appeared first on Izy Hossack - Top With Cinnamon.
Coffee cake or cinnamon rolls? What if you didn’t have to choose? That’s right, meet the ultimate breakfast treat, Coffee Cake Cinnamon Rolls! You get coffee cake and cinnamon rolls in ONE pan…and the combo is out of this world! They …
Coffee cake or cinnamon rolls? What if you didn’t have to choose? That’s right, meet the ultimate breakfast treat, Coffee Cake Cinnamon Rolls! You get coffee cake and cinnamon rolls in ONE pan…and the combo is out of this world! They are almost too good to be true. I used my dad’s famous cinnamon roll…
The post Coffee Cake Cinnamon Rolls appeared first on Two Peas & Their Pod.
We aren’t kidding when we say this is the BEST gluten-free bread — it really is! It’s crusty on the outside, soft on the inside, fluffy, flavorful, and amazingly versatile. Not only that, but it’s also vegan and there’s no kneading required! Whoa! Isn’…
We aren’t kidding when we say this is the BEST gluten-free bread — it really is! It’s crusty on the outside, soft on the inside, fluffy, flavorful, and amazingly versatile. Not only that, but it’s also vegan and there’s no kneading required! Whoa! Isn’t that the BEST!?
We (of course) encourage you to make all your sandwich dreams come true with this bread, but you can also toast it up for breakfast or use it to make French toast, garlic bread, bread pudding, croutons, and beyond!
The BEST Gluten-Free Bread (No-Knead!) from Minimalist Baker →
These easy Sandwich Rounds are made with a simple no-knead dough and topped with a healthy dose of “everything but the bagel” seasoning!
The post “Everything But the Bagel” Sandwich Rounds appeared first on Budget Bytes.
I know these Sandwich Rounds may look kind of like bagels, but they’re not. They’re no-knead focaccia in an “Everything But The Bagel” disguise! That’s right, it’s my same no-knead focaccia dough in a convenient single-serving round shape and topped with a delicious dose of Everything But The Bagel seasoning. Perfect for building epic homemade sandwiches and WAY easier than making actual bagels!
“Everything but the bagel” seasoning is that same chunky mix of dried onion, garlic, salt, sesame seeds, and poppy seeds that you find on top of an “everything” flavored bagel. This seasoning is super delish and adds tons of flavor and texture wherever it’s sprinkled! It was popularized by Trader Joe’s a few years back and can now be found in just about every grocery store (I got mine at ALDI). But if you can’t find it at your local store, here’s a recipe for homemade Everything Bagel Seasoning from Two Peas & Their Pod.
Since this is made with the same dough as my No-Knead Focaccia, it’s definitely a more “sturdy” bread. If you’re into soft white bread, this isn’t the recipe for you. This bread is for those that like bread that can stand up to their sandwich toppings without getting soggy. A bread that can handle being doused in Italian dressing. These sandwich rounds won’t bow under pressure!
I’ve had success making my no-knead focaccia with up to ½ of the all-purpose flour replaced with whole wheat, but when you go beyond that the bread does tend to get really dense. Even with ½ whole wheat you’re probably going to need to increase the water a bit, as whole wheat flour tends to absorb more moisture.
One of the best parts about making your own bread is that you can keep in the freezer and have fresh, homemade bread on hand all the time. To store your sandwich rounds in the freezer, make sure to let them cool to room temperature first. Then transfer them to a gallon-sized freezer bag and place them in the freezer. They’ll be good for about three months. To thaw, either let them sit at room temperature for 10-15 minutes, or microwave for about 30 seconds. Otherwise, they’ll be good in the fridge for about 3-4 days (air-tight container).
Stir together 2 cups of all-purpose flour with 1 tsp instant yeast (or bread machine yeast) and ¾ tsp salt. Make sure they’re very well combined.
Add 1.25 cups water and 1 Tbsp olive oil.
Stir until it forms a sticky ball of dough. There should be no dry flour left on the bottom of the bowl. Loosely cover the dough and let it rise at room temperature for two hours.
After two hours the dough should have doubled in size and should be very fluffy and bubbly in texture. Sprinkle some flour on top to keep it from sticking (because it WILL be sticky), then use your hands to scrape it off the sides of the bowl.
Turn the dough out onto a floured surface and divide it into six pieces.
Use flour as needed to keep the dough from sticking. Shape each piece into a ball, then use a rolling pin to roll it into a flattened circle about 4 to 5-inches in diameter.
Place the flattened rounds onto a parchment-lined baking sheet. Brush a thin layer of water on top of each one (this helps the seasoning stick).
Sprinkle about one teaspoon of Everything But the Bagel Seasoning on top of each round. Let the rounds rise at room temperature for 30 minutes.
Toward the end of the rise time, begin preheating the oven to 400ºF. Once risen, use your fingers to press dimples into the sandwich rounds. This helps them stay flat as they bake.
Bake the sandwich rounds in the fully preheated oven for about 25 minutes, or until golden brown.
Transfer the sandwich rounds to a cooling rack to cool until room temperature, then serve or save for later! Once cooled, I keep mine in an air-tight container either in the refrigerator for a few days, or in the freezer for up to about 3 months.
The post “Everything But the Bagel” Sandwich Rounds appeared first on Budget Bytes.
No matter the toppings, homemade pizza is sure to be a crowd pleaser. And the foundation of good homemade pizza is, of course, the crust. Once you find a reliable, go-to pizza crust recipe, you’ll be set for life. We’ve made dozens of different crust recipes over the years, and this one is our all-time […]
The post Our Favorite Overnight Pizza Dough first appeared on Love and Olive Oil.
No matter the toppings, homemade pizza is sure to be a crowd pleaser. And the foundation of good homemade pizza is, of course, the crust. Once you find a reliable, go-to pizza crust recipe, you’ll be set for life.
We’ve made dozens of different crust recipes over the years, and this one is our all-time favorite: an overnight pizza dough recipe that uses what’s called a poolish, or pre-ferment, to develop a lovely depth of flavor without the need for a sourdough starter. It’s thick (but not too thick) and perfectly chewy, with an open, airy crumb and a delightfully crisp bottom.
As much as I love sourdough, I find most sourdough pizza crusts too tangy for my tastebuds. But often times recipes using instant yeast are downright flavorless. This pizza dough, however, strikes the perfect balance of flavor and fermentation, and it does so using what’s called a poolish, or pre-ferment, which gives the dough a lovely depth of flavor without the harsh undertones of sourdough.
This post and recipe is really focused the dough: what you put on top of it is up to your personal taste and limited only by your imagination.
Our favorite go-to pizza assembly includes a thin layer of extra thick pizza sauce (recipe coming in a separate post!) plus slices of creamy mozzarella and lots of pepperoni (I have to say, I never used to be a pepperoni person but lately it’s been growing on me). Sometimes we’ll add a sprinkle of parmesan or some fresh basil leaves to finish it off.
If I happen to have fresh chard on hand, this pizza bianca with goat cheese is quite possibly my favorite pizza of all time (just ignore the old crust recipe in that post, ok? This new one is better).
This recipe is scaled and adapted from one of my favorite bread books, Flour, Water, Salt, Yeast. The book actually has four different pizza dough recipes, including a sourdough pizza dough and a same-day pizza dough. But this one, an overnight dough made with a poolish or pre-ferment, has emerged as our favorite. I’ve scaled it down, as the original makes 6 balls of dough and frankly, I don’t have a container big enough for that much dough.
Our soft pretzel bites are one of the most popular recipes on our blog. They have been for years, everyone loves soft pretzels. Well, Josh decided it was time to turn our famous soft pretzel bites into something BIG! He made homemade soft Pretzel Rolls…
Our soft pretzel bites are one of the most popular recipes on our blog. They have been for years, everyone loves soft pretzels. Well, Josh decided it was time to turn our famous soft pretzel bites into something BIG! He made homemade soft Pretzel Rolls and they are GOOD! Maybe too good, ha! We can’t…
The post Pretzel Rolls appeared first on Two Peas & Their Pod.
Homemade Pizza Dough We make homemade pizza every week, usually on Friday night or Sunday evening. Our boys LOVE pizza night. They love helping make pizza and of course eating pizza! Josh takes the lead and makes the pizza dough, but the boys help stre…
Homemade Pizza Dough We make homemade pizza every week, usually on Friday night or Sunday evening. Our boys LOVE pizza night. They love helping make pizza and of course eating pizza! Josh takes the lead and makes the pizza dough, but the boys help stretch out the dough and top the pizzas with pizza sauce…
The post Easy Pizza Dough appeared first on Two Peas & Their Pod.