Gluten-Free English Muffins

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’…

Gluten-Free English Muffins

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?).

Gluten-Free English Muffins from Minimalist Baker →

English Muffin Bread

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.

Slice of english muffin bread topped with jam set next to two small bowls of jam

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.

Small Batch Hot Cross Buns

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.

How to make a Sourdough Starter

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 Cinnamon Rolls

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.

The BEST Gluten-Free Bread (No-Knead!)

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’…

The BEST Gluten-Free Bread (No-Knead!)

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 →

“Everything But the Bagel” Sandwich Rounds

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!

EBTB Sandwich Rounds on a cooling rack with tongs next to a bowl of seasoning

What is Everything But the Bagel Seasoning?

“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.

What is the Texture of This Bread?

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!

Can I Use Whole Wheat Flour?

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.

These Sandwich Rounds Are Freezer Friendly

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).

A sandwich made with the EBTB Sandwich round next to the rest of the batch on a cooling rack
EBTB Sandwich Rounds on a cooling rack with tongs

“Everything But the Bagel” Sandwich Rounds

These easy Sandwich Rounds are made with a simple no-knead dough and topped with a healthy dose of “everything but the bagel” seasoning.
Total Cost $1.54 recipe / $0.26 each
Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings 6
Calories 179kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cups all-purpose flour (plus some for dusting) $0.30
  • 3/4 tsp salt $0.03
  • 1 tsp instant yeast (or bread machine yeast) $0.45
  • 1.25 cups water $0.00
  • 1 Tbsp olive oil $0.16
  • 2 Tbsp Everything But The Bagel Seasoning $0.60

Instructions

  • Combine the flour, salt, and yeast in a bowl and stir until very well combined.
  • Add the water and olive oil and stir until a sticky ball of dough forms. There should be no dry flour left on the bottom of the bowl.
  • Loosley cover the bowl and let it sit at room temperature for two hours, or until the dough has doubled in size and is very fluffy and bubbly in texture.
  • Sprinkle some flour on top of the dough and use your hands to scrape it down off the sides of the bowl. Dump the dough out onto a floured surface. The dough will be very loose and sticky, so use flour to keep it from sticking to your hands and work surface.
  • Divide the dough into six pieces, then shape each into a ball. Use a rolling pin to flatten each ball into a 4 to 5-inch diameter circle. Place the flattened circles on a parchment lined baking sheet.
  • Brush a thin layer of water on top of each round, then sprinkle about one teaspoon of Everything But the Bagel Seasoning onto each one. Let the sandwich rounds rise for 30 minutes.
  • Toward the end of the rise time, begin preheating the oven to 400ºF. Use your fingers to press dimples down into each sandwich round (this helps them stay flat as they bake).
  • Once the oven is fully preheated, transfer the baking sheet to the oven and bake the sandwich rounds for about 25 minutes, or until they're golden brown.
  • Remove them from the oven and transfer to a wire rack to cool. The crust may seem really hard immediately after they come out of the oven, but they will soften as they cool. Once cooled serve or store in the refrigerator (3-4 days) or freezer (3 months), in an air-tight container.

Nutrition

Serving: 1sandwich round | Calories: 179kcal | Carbohydrates: 33g | Protein: 5g | Fat: 3g | Sodium: 558mg | Fiber: 2g
Side view of a sandwich made on an EBTB Sandwich Round

How to Make EBTB Sandwich Rounds – Step by Step Photos

Dry ingredients for sandwich rounds in a bowl

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.

Water being poured into the bowl of flour

Add 1.25 cups water and 1 Tbsp olive oil.

Sticky bread dough in the bowl

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.

Risen dough being scraped from the sides of the bowl

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.

Dough divided into six pieces

Turn the dough out onto a floured surface and divide it into six pieces.

Rolled out dough rounds

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.

Water being brushed on top of the sandwich rounds

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).

Seasoning being sprinkled on top of sandwich rounds

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.

Risen sandwich rounds

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.

Baked sandwich rounds

Bake the sandwich rounds in the fully preheated oven for about 25 minutes, or until golden brown.

A stack of EBTB sandwich rounds on a cooling rack

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.

Our Favorite Overnight Pizza Dough

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.

Overhead wooden cutting board with two sliced pizzas (pepperoni and pizza bianca), with a bowl of sauce

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).

Side view, pepperoni pizza with one slice cut out to show the texture of the crust.

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.

(more…)

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…

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.

Easy Pizza Dough

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.