Bread Recipes - Home Cooking Adventure

Greek Yogurt Bread – No-Yeast Quick High-Protein Bread

Ella - Home Cooking Adventure — Fri, 26 Sep 2025 12:36:37 +0000

I’ve been experimenting with quick breads lately, and this Greek Yogurt Bread has quickly become a favorite in my kitchen. It’s the kind of recipe I turn to when I want something homemade, cozy, and fresh from the oven without the wait that yeast breads require. No fancy steps, no long rising times, just mix, bake, and enjoy.

What I love most is the texture. Thanks to the yogurt and eggs, the loaf bakes up soft and tender, with just the right amount of tang. It slices beautifully, which makes it perfect for breakfast toast, sandwiches, or simply tearing off a piece while it’s still warm. And since it’s made with Greek yogurt and eggs, this is actually a higher-protein bread, which makes it feel even more satisfying and nourishing.

I sometimes sprinkle a handful of seeds on top for crunch, but honestly, it’s delicious plain too. In my house, it rarely lasts more than a day or two, we eat it with soups, spread with butter and jam, or even topped with a little cheese.

If you’re looking for an easy, wholesome loaf that feels homemade, comforting, and a little extra nourishing, this one’s for you.

How to make Greek Yogurt Bread

Begin by preheating the oven to 350°F (175°C). Lightly grease a 9×5-inch (23×13 cm) loaf pan and line with parchment paper.

In a large mixing bowl, whisk together the flour, baking powder and salt. Add the yogurt, eggs, and olive oil. Use a hand mixer to mix until smooth.

Transfer the batter into the prepared pan and smooth the top. For extra flavor and crunch, you can brush the top lightly with olive oil and sprinkle with a pinch of salt and seeds.

Bake for 40–45 minutes, until the loaf is golden and a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling before slicing.

Hope you will try this easy and quick yogurt bread. If you do make sure to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!

Other easy no-yeast recipes you may like to try

These Yogurt Flatbreads are soft and made with yogurt, cheese and flour. They are quick, easy, and perfect for wraps, dips, or as a side.

This No-Knead Breakfast Pizza is made with a no-knead yogurt crust and topped with cheese and egg. A hearty breakfast pizza that’s simple and delicious.

This Greek Yogurt Bagels are quick, chewy bagels made with Greek yogurt, no yeast, no boiling, just mix, bake, and enjoy!

Greek Yogurt Bread – No-Yeast Quick High-Protein Bread

This Greek Yogurt Bread has quickly become a favorite in my kitchen. It’s the kind of recipe I turn to when I want something homemade, cozy, and fresh from the oven without the wait that yeast breads require. No fancy steps, no long rising times, just mix, bake, and enjoy.

Course Bread

Cuisine American

Keyword bread, greek yogurt, high protein bread, high-protein dish

Prep Time 10

Cook Time 45

Total Time 55

Servings loaf

Calories 1974kcal

Ingredients

3 cups (375g) all-purpose flour
3 tsp (12g) baking powder
3/4 tsp (4g) salt
1 ½ cup (360g) 2% Greek yogurt
2 large eggs
2 tbsp (30 ml) olive oil
1/2 cup (50g) mixed seeds (sunflower, sesame, pumpkin seeds) , optional

Instructions

Preheat the oven to 350°F (180°C). Lightly grease a 9×5-inch (23×13 cm) loaf pan and line with parchment paper.
In a large bowl, whisk flour, baking powder and salt.
Add Greek yogurt, eggs, and olive oil.
Use a hand mixer and mix until well combined and smooth.
Spread the dough into the prepared pan, smoothing the top.
Brush with a bit of olive oil and sprinkle salt and seeds on top.
I have used a mix of pumpkin, sunflower and sesame seeds. This step is optional.
Bake for 40–45 minutes, until golden and a toothpick comes out clean.
Cool for 5 minutes in the pan, then transfer to a wire rack.

Nutrition

The post Greek Yogurt Bread – No-Yeast Quick High-Protein Bread appeared first on Home Cooking Adventure.

Easy Panettone Recipe – Perfect for the Holidays

Ella - Home Cooking Adventure — Tue, 17 Dec 2024 14:48:53 +0000

Panettone is the ultimate Italian holiday treat, soft, fluffy, and bursting with sweet, citrusy flavor. I’m so excited to finally share this recipe with you! With this Easy Panettone recipe, you can make your own panettone at home without any stress. It is perfect for breakfast, dessert, or gifting to loved ones.

The dough is rich and buttery, with a hint of vanilla and citrus that fills your kitchen with festive aromas as it bakes. Folded with sweet raisins, cranberries, other dried fruits and candied orange peel, every bite is a delightful mix of soft, fluffy bread and chewy fruits. All you need is just a bit of time, patience, and holiday spirit! The final result is light, flavorful, and so satisfying to bake from scratch.

This is an easy panettone recipe because it simplifies the traditional process, skipping the need for a sourdough starter and cutting down the preparation time. Unlike the classic version that takes three days, this one can be made and baked in a single day, without sacrificing flavor or texture!

This holiday season, skip the store-bought panettone and impress your family and friends with your own homemade masterpiece. It’s festive, fun, and filled with love.

How to make this easy panettone recipe

Begin with preparing the fruit by soaking the dried fruits (except the orange candied peel) in rum or orange juice for 15 minutes to plump them up, then drain and set aside.

How to prepare the dough

To prepare the dough, dissolve the yeast in honey and some warm milk, in a large bowl, letting it sit for 5 minutes until foamy.

Next, add the flour, sugar, salt, lemon and orange zest. Add the remaining warm milk, egg yolks, and vanilla extract, mixing until just combined.

Gradually incorporate the softened butter, adding a little at a time, and knead the dough until it becomes smooth and elastic. This process may take 15–20 minutes with a hand or stand mixer.

Fold in the soaked and drained fruits along with the orange candied peel, gently distributing them evenly throughout the dough.

Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 2–2.5 hours. Stretch and fold the dough every 30 minutes during the rise, using wet hands. Cover the dough again after each folding, and repeat this process three to four times.

How to shape and bake the panettone

Divide the risen dough into three equal portions (about 520–530g each). Shape each portion into a ball and place them into 5 x3.7 inches (13x 9.5cm) panettone molds on a large baking sheet.

Spray the tops with oil, cover lightly, and let the dough rise again for 2 hours, or until it reaches just below the top edge of the molds. Remove the covering and let rest for 20 more minutes before baking.

Meanwhile, preheat your oven to 320°F (160°C).

Score the tops of the dough with a cross, cutting about 1/4 inch (6mm) deep, and place a small cube of butter in the center of each cross for the traditional effect.

Bake the panettone on the second rack of the oven for 45–50 minutes. After 25 minutes, cover the tops with foil if they brown too quickly. Check for doneness with a skewer, ensuring it comes out clean.

Cool completely by suspending the panettone upside down for 2–3 hours to maintain its airy structure.

Store covered at room temperature for several days, or freeze for longer storage.

Hope you will try this Easy Panettone recipe and enjoy it as much as we did. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

More bread recipes you may also like try

If you like sweet bread recipes you may also like this traditional Poppy Seed Babka. It has an amazing crumb and irresistible flavor, and a favorite holiday treat in many European countries.

If you like cinnamon treats you may like to try this Cinnamon Braided Bread or this Cinnamon Wool Roll Bread.

For a fruity festive babka you may like to consider this Cranberry Orange Babka. It is very flavorful and a great choice for fall and winter holiday tables.

Easy Panettone Recipe – Perfect for the Holidays

Panettone is the ultimate Italian holiday treat, soft, fluffy, and bursting with sweet, citrusy flavor. With this Easy Panettone recipe, you can make your own panettone at home without any stress. It is perfect for breakfast, dessert, or gifting to loved ones.

Course Bread, Dessert

Cuisine Italian

Keyword Christmas, panettone, yeast bread

Prep Time 30

Cook Time 45

Resting Time 5

Total Time 6 15

Servings panettone

Calories 1462kcal

Equipment

Ingredients

For the Fruit Filling

2 oz (60g) raisins
2 oz (60g) dried cranberries
2 oz (60g) dried apricots or other dried fruit
4 oz (120g) candied orange peel
Juice of one large orange , for soaking the fruits

For the Dough

4¾ cups (600g) bread flour or strong flour like Manitoba
1 ⅔ cups (400ml) milk , slightly warm
2 ¼ tsp (7g) active dry yeast
1 tbsp (15g) honey
1/3 cup (70g) granulated white sugar
Zest of 1 large orange
Zest of 1 large lemon
1 tsp (5g) salt
4 large egg yolks
1 ½ tsp (7g) vanilla extract
1/2 cup (113g) unsalted butter , softened

For Topping

3 small butter cubes

Instructions

Prepare the fruits.

Soak the dried fruits except the orange candied peel in rum or orange juice for 15 minutes to plump them up, then drain.

Prepare the dough.

In a large bowl add yeast, honey and 1/4 cup (60ml) milk. Let it rest for 5-10 minutes to activate the yeast.
Add flour, sugar, salt orange and lemon zest.
Add remaining warm milk, egg yolks and vanilla extract.
Mix to combine.
Add in the softened butter a little at a time.
Knead until the dough becomes smooth and elastic. It may take 15-20 minutes with a hand or stand mixer.
Sprinkle the fruits on top.
Gently fold them in to distribute them evenly.
Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 2–2.5 hours.
After 30 minutes, using wet hands, stretch and fold the dough and cover again with plastic wrap. Repeat this folding process three to four more times at 30-minute intervals.
After the 2-2.5 hours the dough should be risen and doubled in size.
Transfer the dough to a greased surface.
Divide the dough into three equal portions ( about 520-530g each).
Shape them into balls and place them in the molds with the smooth side facing up. Place the molds into a large baking sheet.
Spray the top with oil, cover and let them rise again for about 2 hours, or until the dough is just below the top edge of the mold.
Remove the plastic wrap and let them sit for 20 minutes uncovered. Meanwhile, preheat your oven to 320°F (160°C).
To make the cross, gently score the top of the dough in a cross pattern, cutting about 1/4 inch (6mm) deep.
Place a small cube of butter in the center of the cross to achieve the traditional effect.
Place the baking sheet on the second rack of the oven.
Bake for 45-50 minutes, checking for doneness with a skewer, it should come out clean. After the first 25 minutes of baking, if the tops brown too quickly, cover them with foil.
When done, remove them from the oven.
Let the panettone cool completely upside down for 2-3 hours.
Store it at room temperature covered with plastic wrap for several days or freeze until ready to use.

Video

Nutrition

The post Easy Panettone Recipe – Perfect for the Holidays appeared first on Home Cooking Adventure.

The Best Pumpkin Dinner Rolls

Ella - Home Cooking Adventure — Fri, 15 Nov 2024 14:16:08 +0000

These Pumpkin Dinner Rolls are the perfect way to bring a little autumn warmth to your Thanksgiving dinner table. Soft, fluffy, and just slightly sweet, these rolls are made with pumpkin puree, which gives them a subtle richness and a beautiful golden color. A hint of cinnamon fills the air as they bake, making them feel like a true fall treat.

The pumpkin not only adds flavor but also helps keep the rolls tender and moist, so every bite is light and airy. These rolls are perfect for soaking up gravy, pairing with butter, or enjoying as a comforting side to your favorite dishes. Either serving them with a Thanksgiving feast or a simple weeknight meal, they’ll instantly make the meal feel a little more special.

As they are shaped into individual rolls, they’re easy to make and great for sharing. A quick brush of melted butter on top gives them a golden finish and a touch of extra richness. With their irresistible flavor and soft texture, these Pumpkin Dinner Rolls are sure to be a new fall favorite.

How to make pumpkin dinner rolls

Begin by activating the yeast. In a large bowl, add the active dry yeast and ¼ cup lukewarm milk, letting it rest for about 5 minutes.

Next, add the remaining ingredients, flour, sugar, salt, cinnamon, the rest of the milk, eggs, pumpkin puree, and softened butter. Stir until combined, then begin kneading. Knead by hand or with a stand mixer for about 5-8 minutes. The dough should be soft, slightly sticky but not too wet, and it should pull away from the sides of the bowl.

Once it’s kneaded, transfer the dough to an oiled bowl and cover with plastic wrap. Let it rise in a warm spot for about 90 minutes or until it doubles in size. If it’s a cold day, placing it near a slightly warm oven or in a closed, unheated oven with a small bowl of hot water nearby can help create that ideal warm environment.

How to shape the rolls

After the dough has risen, sprinkle flour on your work surface. Place the dough on it, and cut it into 15 pieces. Shape each piece into a ball, then arrange them on a parchment-lined 9×13 inch (23×33 cm) pan, leaving space between each to allow for a second rise. Cover with greased plastic wrap and let them rise for another hour at room temperature.

Preheat the oven to 375°F (190°C). Bake the rolls for 13-15 minutes, until lightly golden brown.

When the rolls are done, take them out and brush with melted butter while still warm. This adds a lovely shine and extra flavor.

Serve these rolls warm, and enjoy their soft, fluffy texture! Any leftovers can be stored in an airtight container at room temperature for up to 2 days, but they’re best enjoyed fresh.

Hope you will try these delightful Pumpkin Dinner Rolls at you Thanksgiving table this year. They’re sure to be a hit and will add a delicious and unique touch to your holiday spread. If you do, don’t forget to tag me on Instagram, would love to see how they turn out for you.

Other similar pumpkin recipes you may like to try

These Pumpkin Flatbreads are easy and quick to prepare and a fall favorite perfect for lunch or dinner.

Twisted Pumpkin Bagels are a delicious fall treat perfect for any occasion, but especially for Thanksgiving dinner table.

f you’re looking for another great recipe to add to your Thanksgiving table, you should try these buttery Pumpkin Crescent Rolls.

The Best Pumpkin Dinner Rolls

These Pumpkin Dinner Rolls are the perfect way to bring a little autumn warmth to your dinner table. Soft, fluffy, and just slightly sweet, these rolls are made with pumpkin puree, which gives them a subtle richness and a beautiful golden color.

Course Bread, dinner

Cuisine American

Keyword dinner rolls, pumpkin

Prep Time 15

Cook Time 15

Resting Time 2

Total Time 2 30

Servings rolls

Calories 183kcal

Equipment

Ingredients

4 cups (500g) all-purpose flour
2 ¼ tsp (7g) active dry yeast , or 1 cube (25g) fresh yeast
1 tsp (5g) salt
1/2 tsp (2g) cinnamon
2 tbsp (30g) brown sugar
1/2 cup (120g) pumpkin puree
3/4 cup (180ml) lukewarm milk
2 eggs
1/4 cup (60g) butter , softened

For brushing the top

1 ½ tbsp (20g) butter , melted

Instructions

In a large bowl, add the active dry yeast and ¼ cup lukewarm milk. Let it rest for 5 minutes to activate the yeast.
Add the rest of ingredients, flour, sugar, salt, cinnamon, remaining milk, eggs, pumpkin puree and softened butter.
Stir to combine.
Knead until the dough is soft, a bit sticky but quite elastic and pulls away from the sides of the bowl.
Transfer the dough to an oiled bowl and cover with plastic wrap.
Let it rise for about 90 minutes in a warm area, until doubled in size.
Sprinkle flour on the working surface, place the dough and cut in 15 pieces.
Form into rolls and place on a parchment paper lined (9×13 inch – 23x33cm) pan with distance between them to allow them to rise.
Cover with a greased plastic wrap and let it rise for another hour at room temperature.
After the second rise the rolls are touching one another.
Preheat the oven to 375F (190C). Bake the rolls for 13-15 minutes or until lightly brown.
Remove the rolls from the oven and brush with melted butter. Serve the rolls warm.

Video

Nutrition

The post The Best Pumpkin Dinner Rolls appeared first on Home Cooking Adventure.

Easy No-Knead Bread

Ella - Home Cooking Adventure — Mon, 21 Oct 2024 15:30:28 +0000

This Easy No-Knead Bread is a simple and delicious homemade bread that anyone can make with minimal effort. This rustic, artisan-style bread requires no kneading, making it perfect for beginners or anyone who wants fresh bread without the hard work. The long resting time allows the gluten to form naturally, so kneading isn’t necessary.

For this recipe you only need a few basic ingredients: flour, water, yeast, and salt. After mixing these ingredients, you let the dough rest and rise for 16 to 18 hours, allowing the yeast to work its magic and develop rich flavors.

Once the dough has risen, you shape it and bake it in a preheated cast iron pot. This method creates a crisp, golden crust while keeping the inside soft and airy. The dough’s high moisture content gives the bread a chewy texture and open crumb, making it great for pairing with soups, stews, or using for sandwiches.

This Easy No-Knead Bread provides fantastic results each time. f you want to get creative, you can add herbs like rosemary or thyme to the dough for extra flavor, or cheese like in this Easy No-Knead Cheese Bread I’ve made a few time ago.

How to make easy no-knead bread

Begin by adding active dry yeast and ¼ cup (60ml) of lukewarm water to a large bowl. Let it rest for 5 minutes to activate the yeast.

Next, add the flour, salt, and the remaining 1¼ cups (300ml) of water. Mix everything with a spatula until well combined. Cover the bowl with plastic wrap and let the dough rest at room temperature for 16-18 hours. This slow fermentation process is what gives the bread its amazing flavor and texture. You’ll know it’s ready when the dough has doubled in size and looks bubbly.

Once the dough has rested, shape it into a ball on a floured surface using a dough scraper if needed, as the dough will be sticky. Don’t worry too much about perfection, rustic bread has a beauty on its own. Lightly flour your hands and surface to make handling the dough easier.

Line a medium bowl with parchment paper, sprinkle it with flour and cornmeal, and place the dough on top. Cover and let the dough rise for another 1-2 hours at room temperature.

How to bake the bread

Preheat the oven to 470°F (240°C) and place a 9-inch (23cm) round cast iron pot inside to heat for about 1 hour.

Carefully transfer your dough, parchment paper and all, into the hot pan. Be cautious, it’s super hot. Cover the pan with its lid and bake for 30 minutes. This traps steam, helping your bread rise and giving it that beautiful crust. After 30 minutes, remove the lid, reduce the heat to 440°F (230°C), and bake for another 15 to 20 minutes until the crust turns a gorgeous golden brown.

Finally, let the bread cool completely on a wire rack before slicing. As tempting as it is to cut into it right away, allowing it to cool lets the inside set perfectly.

I hope you will give this bread a try because it is delicious, crispy on the outside and soft and chewy on the inside. If you do, don’t forget to share the photos with me on Instagram. I would love to see how it turns out for you.

Other bread recipes you may like to try

This Easy No-Knead Focaccia is a tasty and simple bread that takes little work but with excellent results each time.

These Cheese and Pesto Fantails are delicious, savory pastries with a perfect flavor combination and an eye-catching appearance.

These Twisted Cheese Bagels are a tasty treat for any occasion, made with fresh dough and loaded with rich, flavorful cheese.

For more bread ideas check our full collection of Bread Recipes. If you like savory bread recipes check out our collection of 25 Homemade Bread Recipes.

Easy No-Knead Bread

This Easy No-Knead Bread is a simple and delicious homemade bread that anyone can make with minimal effort. The dough’s high moisture content gives the bread a chewy texture and open crumb, making it great for pairing with soups, stews, or using for sandwiches.

Course Bread

Cuisine American

Keyword easy bread, no-knead bread

Prep Time 5

Cook Time 45

Resting Time 20

Total Time 20 50

Servings loaf

Calories 1823kcal

Equipment

Ingredients

4 cups (500g) bread flour or all-purpose flour , you can also use a mix of flours and include rye or whole wheat flour
1/4 tsp (1g) active dry yeast
1 ½ cup (360ml) water
2 tsp (10g) salt

Instructions

In a large bowl, add the active dry yeast and ¼ cup (60ml )of lukewarm water. Let it rest for 5 minutes to activate the yeast.
Add the flour, salt and remaining 1 1/4 cups (300 ml) water.
Mix with a spatula until everything is well combined.
Cover the bowl with plastic wrap.
Let the dough rest for 16-18 hours at room temperature, until doubled in size and looks bubbly.
Transfer the dough onto a floured surface.
Shape the dough into a ball using a dough scraper if necessary as the dough is really sticky to the touch. For this, gently lift the edges of the dough, folding it over toward the center, rotating the dough as you go.
After shaping the dough into a rough ball, carefully flip it over so that the smooth side is facing up.
Place a parchment paper into a medium bowl and sprinkle with flour and cornmeal over the parchment paper. Add the dough and cover. Let the dough rise for another hour at room temperature.
Meanwhile, turn the oven to 470F (240C) and add a 9-inch (23cm) round iron cast pot inside without the lid. Leave it in the oven to heat through for about 1 hour.
Transfer the dough with the parchment paper into the hot pot.
Put the lid on. Bake for 30 minutes at 470F (240C) with the lid on to create steam.
Remove the lid.
Bake for another 15-20 minutes at 440F (230C) to let the bread get some crispy golden brown crust.
Let it cool completely before cutting the bread.

Nutrition

The post Easy No-Knead Bread appeared first on Home Cooking Adventure.

Easy No-Knead Focaccia

Ella - Home Cooking Adventure — Tue, 24 Sep 2024 13:22:13 +0000

This Easy No-Knead Focaccia is a simple, yet flavorful bread that requires minimal effort and delivers excellent results. This recipe is perfect for beginners or anyone looking for a hands-off baking experience.

The dough is made from just a few basic ingredients: flour, water, yeast, salt, and olive oil. Instead of kneading, the dough undergoes a slow fermentation process, which allows the gluten to develop naturally over time. This method will result in a soft, airy, and chewy texture, with a slightly crispy crust.

I topped this focaccia with olive oil, cherry tomatoes, red onion, fresh rosemary and flaky sea salt. Feel free to experiment with other toppings like olives, garlic, or different herbs to make it your own!

Bake until golden brown, and you’ll have a delicious, homemade focaccia that pairs perfectly with soups, salads, or as a base for sandwiches. It’s a fuss-free, crowd-pleasing bread, perfect for any occasion.

How to make no-knead focaccia

Begin by activating the yeast in a large bowl with 2 tablespoons of lukewarm water. After 5 minutes, mix in the flour, salt, 1 ⅔ cups (400 ml) of room-temperature water, and 2 tablespoons of olive oil. Gently stir until everything is well combined. The dough will be wet and sticky at this stage. Cover the bowl tightly with plastic wrap to prevent the dough from drying out, and let it rest for 30 minutes.

Perform three sets of stretch and folds at 30-minute intervals. Wet your hands, stretch the dough upward, fold it toward the center, and rotate the bowl 90 degrees. Repeat this process for all four sides.

If you’d like, you can also incorporate the coil fold technique. With wet hands, gently lift the dough from the center and let the ends fold under themselves as the dough coils. Turn the bowl 90 degrees and repeat. This technique adds structure without overhandling the dough.

After the third set, lightly oil the dough, cover, and refrigerate for 12 hours or up to 2 days.

How to bake the focaccia

When ready, grease a 9×13 inch (23-x33cm) pan with olive oil, transfer the dough into it, and let it relax for 5 minutes. Gently stretch the dough towards the edges of the pan. Cover and let it rise at room temperature for 2-3 hours until puffy.

Preheat the oven to 425°F (220°C). Drizzle olive oil over the dough, dimple the surface with your fingertips. The dimples will help trap the oil and any toppings you add. Now, add your favorite toppings like cherry tomatoes, red onion, rosemary, and flaky sea salt. Bake for 25 minutes until golden and crispy. Once baked, allow the focaccia to cool in the pan for 5 minutes before carefully transferring it to a wire rack to cool completely.

Hope you will try it out and enjoy your homemade focaccia! If you do, don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.

Other bread recipes you may like to try

These Twisted Cheese Bagels are a perfect blend of crispy, golden crust and soft, chewy interior, packed with rich, flavorful cheese. These bagels make a delicious treat for any occasion with their flaky texture and savory twist.

Our Homemade Breadsticks are a simple, classic snack perfect for any occasion. Made with bread flour, olive oil, and a blend of herbs and spices, they’re easy to make and always a crowd-pleaser with their crispy exterior and soft, flavorful center.

This Easy Sandwich Bread is a beginner-friendly recipe that offers homemade freshness with minimal effort. Its soft, tender crumb makes it perfect for crafting all kinds of sandwiches, without the need for complicated steps.

For more bread ideas check our full collection of Bread Recipes. If you like sweet bread recipes check our collection of 25 Sweet Bread Recipes.

Easy No-Knead Focaccia

This Easy No-Knead Focaccia is a simple, yet flavorful bread that requires minimal effort and delivers excellent results. This recipe is perfect for beginners or anyone looking for a hands-off baking experience.

Course Bread

Cuisine European

Keyword Italian focaccia, no-knead focaccia

Prep Time 10

Cook Time 25

Resting Time 14

Total Time 12 35

Servings servings

Calories 289kcal

Equipment

Ingredients

4 cups (500g) bread flour or all-purpose flour
1 tsp (4g) active dry yeast
2 tbsp (30ml) water to activate the yeast
2 tsp (10g) salt
2 tbsp (30g) olive oil
1 ⅔ cup (400ml) water

Instructions

Prepare the dough.

In a large bowl, add the active dry yeast and 2 tablespoons of lukewarm water. Let it rest for 5 minutes to activate the yeast.
Add the flour, salt, 1 ⅔ cups (400 ml) water, and 2 tablespoons of olive oil. Mix with a spatula until everything is well combined.
Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
After 30 minutes, perform the first set of stretch and folds.
Wet your hands to prevent sticking. Grab one side of the dough, gently stretch it upward, then fold it over toward the center. Rotate the bowl 90 degrees and repeat the process on the next side. Continue this for all four sides of the dough. (you’ll make a total of 4 stretches and folds)
Let the dough rest for another 30 minutes.
Repeat the stretch and fold process two more times at 30-minute intervals, for a total of 3 sets.
Alternatively, after the first round of stretch and folds, you can use the coil fold technique: Wet your hands, gently lift the dough from the middle, and let the ends fold under themselves as the dough coils into the bowl. Turn the bowl 90 degrees and repeat the same motion. This technique adds structure to the dough without overhandling it.
After the final set of folds (either stretch and fold or coil fold), spray the dough lightly with oil to keep it from drying out.
Cover the bowl with plastic wrap and refrigerate for at least 12 hours up to 2 days.

How to bake the focaccia.

Grease a 9×13 inch (23x33cm) pan generously with olive oil to prevent sticking and add flavor.
Carefully turn the dough out into the prepared pan. Gently shape it into a rough rectangle without pressing too hard to preserve the dough’s airiness. Let it rest in the pan for 5 minutes, allowing it to relax.
After resting, use your oiled fingers to gently stretch the dough towards the edges of the pan. Work from the center outward, being careful not to deflate the dough. If the dough resists stretching, let it rest for a few more minutes and try again.
Once the dough is spread to the edges, cover the pan with a clean kitchen towel or plastic wrap. Let it rest at room temperature for 2 to 3 hours, allowing it to rise and fill the pan. The dough should become puffy and soft during this time.
Preheat the oven to 425°F (220°C).
Drizzle olive oil over the surface of the dough.
Using your fingertips, press into the dough to create dimples all over the surface.
Now, add your favorite toppings. In this case, top the dough with halved cherry tomatoes, slices of red onion, fresh rosemary sprigs, and a sprinkle of flaky sea salt.
Bake the focaccia for about 25 minutes until golden brown and crispy around the edges.
Optional: After baking, drizzle a little more olive oil over the focaccia for extra richness and shine.
Allow the focaccia to cool in the pan for 5 minutes before carefully transferring it to a wire rack to cool completely. This ensures the bottom stays crisp and doesn’t become soggy.

Video

Nutrition

The post Easy No-Knead Focaccia appeared first on Home Cooking Adventure.

Easy Sandwich Bread

Ella - Home Cooking Adventure — Sat, 03 Aug 2024 07:20:19 +0000

This Easy Sandwich Bread is a beginner-friendly recipe perfect for those seeking homemade, fresh bread without the hassle of complicated steps. This bread, known for its soft and tender crumb, is ideal for creating a variety of sandwiches.

With a simple ingredient list, flour, yeast, water, sugar, salt, milk and butter, this bread comes together quickly, making it a staple for busy households.

The process begins with mixing and kneading the dough, which can be done by hand or with a stand mixer. After allowing the dough to rise until it doubles in size, it’s shaped and placed into a loaf pan for a second rise. Baking yields a golden-brown crust with a delightful, slightly chewy texture.

The aroma of freshly baked bread fills the kitchen, inviting everyone to enjoy a slice, whether toasted or as is.

This Easy Sandwich Bread is not only delicious but also highly customizable. You can experiment with a mix of flours to create different textures and flavors. Add-ins like seeds, herbs, or cheese can enhance its flavor profile, making each loaf unique.

How to make easy sandwich bread

Begin with activating the yeast in a large bowl by combining it with a bit of sugar and water. Let it rest for 5 minutes until the yeast is bubbly. Next, add flour, salt, milk, and butter, and knead the mixture for about 5-10 minutes until the dough is smooth and pulls away from the sides of the bowl. Transfer the dough to an oiled bowl, cover it with plastic wrap, and let it rise at room temperature for about an hour until it doubles in size.

Spray a 9×5 inch (23×13 cm) loaf pan with oil and set it aside. On a lightly oiled surface, press the dough into a rectangle with one side the width of the pan, about 9 inches (23 cm). Roll the dough into a log and place it seam-side down into the prepared loaf pan. Cover the loaf with a kitchen towel and let it rise in the pan for another 45-50 minutes at room temperature.

Meanwhile, preheat the oven to 375°F (190°C). Brush the risen loaf with olive oil and bake for 25-30 minutes until golden brown on top. Let the bread cool in the pan for 5 minutes before transferring it to a cooling rack to cool completely.

Hope you will try this Easy Sandwich Bread. If you do, make sure to share the photos with me on Instagram.

Other bread recipes you may like to try

This Easy Homemade Bread is perfect for beginners, delivering a crusty bread with a soft crumb. It is a true delight for bread lovers.

Enjoy the savory flavor of this Caramelized Onion Bread. This recipe combines tender bread with sweet, caramelized onions for a deliciously unique twist on a classic bread.

Try the Mediterranean flavors of this Easy Homemade Olive Bread. Simple to make, this bread is packed with olives, fresh herbs, garlic and a hint of chilli.

For more similar recipes check our full collection of Bread Recipes.

Easy Sandwich Bread

This Easy Sandwich Bread is a beginner-friendly recipe perfect for those seeking homemade, fresh bread without the hassle of complicated steps.

Course Bread

Cuisine American

Keyword basic bread, easy bread, sandwich bread

Prep Time 15

Cook Time 25

Rsting Time 1 50

Total Time 2 30

Servings loaf

Calories 2089kcal

Ingredients

4 cups (500g) bread flour
2/3 cup (160ml) water
3/4 cup (180ml) milk
2 ¼ tsp (7g) active dry yeast
1 tsp (5g) sugar
1 ½ tsp (7g) salt
3 tbsp (45g) unsalted butter , at room temperature

Instructions

In a large bowl add yeast, 1 tsp (5g) sugar, and 2/3 cup (160ml) water. Let it rest for 5 minutes to activate the yeast.
Add flour and salt. milk and butter. Start kneading for about 5-10 minutes, until smooth and pulls away from the sides of the bowl.
Transfer the dough to an oiled bowl and cover it with plastic wrap.
Let the dough rest for about 1 hour at room temperature (warm space) until doubled in size.
Spray with oil a 9x5in (23x13cm) loaf pan and set aside.
Spray the working surface with a bit of oil.
Press the dough into a rectangle with one side as the width of the pan, 9 in (23cm).
Roll the dough into a log.
Place the dough with seam side down into the prepared loaf pan.
Cover the loaf with a kitchen towel, and let it rise in the pan for another 45-50 minutes at room temperature.
Meanwhile, preheat the oven to 375°F (190°C).
Brush the loaf with olive oil.
Bake for 25-30 minutes until golden brown on top.
Let it cool in the pan for 5 minutes. Transfer to a cooling rack and cool completely.

Video

Nutrition

The post Easy Sandwich Bread appeared first on Home Cooking Adventure.

Twisted Cheese Bagels

Ella - Home Cooking Adventure — Thu, 06 Jun 2024 13:35:04 +0000

These Twisted Cheese Bagels are a delightful treat perfect for any occasion. Made with freshly made dough, packed with rich flavorful cheese, and with an irresistible flakiness, these bagels offer a burst of flavor and texture in every bite. The outside of the bagels is golden and crispy, while the inside remains soft and chewy.

These Twisted Cheese Bagels are perfect for any time of the day. Enjoy them for breakfast or grab one as a savory snack on the go. The cheese melts into the dough, creating a deliciously center that is simply irresistible.

These bagels are not only tasty but also versatile. Pair them with your favorite soup for a cozy lunch, or slice them open to make a unique sandwich. Kids love them, and they are a hit at any gathering.

If you are a cheese lover or a bagel enthusiast, these Twisted Cheese Flaky Bagels will quickly become a favorite.

How to make twisted cheese bagels

To prepare these delicious cheese, flaky bagels, start by activating the yeast. In a large bowl, combine yeast, sugar, and slightly warm water. Let the mixture rest for 5-10 minutes until the yeast becomes frothy.

Next, add flour, salt, milk, egg, and melted butter to the yeast mixture. Stir until combined and knead the dough until it becomes soft and pulls away from the sides of the bowl. Transfer the dough to an oiled bowl, cover it with plastic wrap, and let it rise in a warm area for about 1 hour or until doubled in size.

Once the dough has risen, punch it down and transfer it to an oiled surface. Using a rolling pin, roll the dough into a 16 x 12-inch (40 x 30 cm) rectangle. Spread 2 tablespoons (30g) of softened butter over two-thirds of the rolled dough and sprinkle ½ cup (50 g) of cheddar cheese over the same two-thirds.

Fold the dough like a letter into thirds, starting with the unbuttered side. Rotate the dough 90° and roll it out again into a 16 x 12-inch (40 x 30 cm) rectangle. Spread another 2 tablespoons (30g) of softened butter over two-thirds of the rectangle and sprinkle the remaining ½ cup (50 g) of cheddar cheese over it. Fold the dough again like a letter into thirds.

Cut the folded dough into 8 equal pieces. Twist each piece and bring the ends together, pinching them to form a bagel. Place the twisted bagels on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them rise for another 20-30 minutes.

Meanwhile, preheat your oven to 400°F (200°C). Once the bagels have risen, brush them with beaten egg and sprinkle sesame seeds on top.

Bake the bagels in the preheated oven for 15-18 minutes or until they are puffed and golden brown. Let them cool slightly before serving.

Hope you will try these Twisted Cheese Bagels recipe and enjoy them as much as we did. If you do, make sure to share the photos with me on Instagram. Would love to see how these turn out for you.

Other similar recipes you may like to try

These Greek Yogurt Bagels are quick and easy to prepare. Made with creamy Greek yogurt and no yeast for a unique twist on a classic favorite, these bagels are delicious and flavorful.

Try our perfectly baked and golden-brown Soft Pretzel Bites, a great treat ideal for snacking and sharing.

These Homemade Breadsticks are a classic snack that is perfect for any time of the day and any occasion. Everybody will love these twisted treats and ask for more.

For more bread ideas check our full collection of Bread Recipes.

Twisted Cheese Bagels

These Twisted Cheese Bagels are a delightful treat perfect for any occasion. Made with freshly made dough and packed with rich flavorful cheese and an irresistible flakiness, these bagels offer a burst of flavor and texture in every bite.

Course Bread

Cuisine American

Keyword bread, cheese, twisted bagels

Prep Time 20

Cook Time 19

Resting Time 1 19

Total Time 1 58

Servings bagels

Calories 379kcal

Ingredients

For the dough

3 ½ cups (440g) all-purpose flour
2 ¼ tsp (7g) active dry yeast , or 25g fresh yeast
1 tsp (5g) salt
1 tbsp (15g) sugar
1/3 cup (80ml) water , warm
3/4 cup (180ml) milk , warm
1 egg
1/4 cup (60g) butter , melted

For filling

1/4 cup (60g) butter , softened, divided
1 cup (100g) cheddar cheese , grated, divided

For topping

1 egg , beaten, for brushing
flaky sea salt
sesame seeds, poppy seeds, or bagel seasoning

Instructions

Prepare the dough.

In a large bowl add yeast, sugar and warm water. Let it rest for 5-10 minutes to activate the yeast.
Add the rest of the ingredients, flour, salt, milk, egg, and melted butter.
Stir to combine and knead for 5-8 minutes until the dough is soft and pulls away from the sides of the bowl.
Transfer the dough to an oiled bowl and cover with plastic wrap and let it rise for about 1 hour in a warm area, until doubled in size.

How to shape the flaky twisted cheese bagels.

Punch the dough down and transfer to an oiled surface. Using a rolling pin, roll the dough into a 16 x12 inches (40x30cm) rectangle.
With the back of a spoon or a spatula, spread 2 tablespoons (30g) of softened butter over two-thirds of the rolled dough.
Sprinkle ½ cup (50g) cheddar cheese over two-thirds of the dough.
Fold the dough like a letter into thirds, starting with the unbuttered side of the rectangle. Rotate the dough at 90° and repeat rolling the dough into a 16 x12 inches (40x30cm) rectangle.
Again, spread 2 tablespoons (30g) softened butter over two-thirds of the rectangle. Sprinkle the remaining ½ cup (50g) cheddar cheese over two-thirds of the dough.
Fold the dough like a letter into thirds, starting with the unbuttered side of the rectangle.
Cut the dough into 8 equal pieces.
Twist each piece and bring the ends together, pinch the ends and place on a parchment paper baking sheet.
Cover with a kitchen towel and let rise for 20-30 minutes.
Meanwhile, preheat the oven to 400F (200C).
Brush the buns with beaten egg and sprinkle sesame seeds on top.
Bake for 18-20 minutes or until puffed and golden brown.

Video

Nutrition

The post Twisted Cheese Bagels appeared first on Home Cooking Adventure.

Poppy Seed Babka

Ella - Home Cooking Adventure — Fri, 26 Apr 2024 13:00:00 +0000

This delightful Poppy Seed Babka is a beloved pastry enjoyed in various countries around the world. It features a fluffy dough filled with a generous amount of poppy seed meringue filling. It is a perfect addition to your holiday table or for pairing with your morning cup of coffee or afternoon tea.

Our Poppy Seed Babka starts with soft dough that’s carefully mixed and rolled out. Then, we generously spread a tasty filling of ground poppy seeds, meringue and sugar. After rolling it all up, we bake it until it turns a golden brown color and smells amazing.

When you take a bite of our Poppy Seed Babka, you’ll experience the softness of the dough and the satisfying flavor and texture of the poppy seeds. It’s a delicious treat that’s sure to please any time of the day!

How to make poppy seed babka

The recipe for this poppy seed babka is easy and with great results each time. Begin by preparing the dough and let it rest until doubled in size. Continue with preparing the poppy seed meringue filling and then start to assemble the babka. Let it rest again in the pan, brush with beaten egg and bake until golden brown. Optional, brush the babka with sugar syrup.

How to prepare the dough

In a medium bowl, combine yeast, 1/2 tsp (3g) sugar, and 1/4 cup (60ml) lukewarm milk. Let it rest for 5-10 minutes to activate the yeast.

In a large bowl, whisk together the flour, sugar, and salt. Add the remaining milk, activated yeast mixture, egg yolks, vanilla extract, sour cream, and melted butter. Knead the dough until it pulls away from the sides of the bowl, either by hand or using a hand mixer or stand mixer.

Shape the dough into a ball, transfer it to an oiled bowl, and cover it with plastic wrap. Let it rest for about 1 hour at room temperature until doubled in size.

How to prepare the poppy seed meringue filling

For this recipe it is essential to use ground poppy seeds. If you can not find ground poppy seeds in stores you may need to grind your poppy seeds before going further with the recipe.

Whip the egg whites with a pinch of salt until foamy. Gradually add sugar and continue mixing until stiff peaks form. Add the ground poppy seeds and vanilla extract, and mix gently to combine. Set aside until ready to use.

How to assemble the babka

Roll the dough on a floured surface into a rectangle of about 18×10 inches (45x25cm).

Spread the poppy seed mixture evenly over the dough, leaving about a 1/2-inch (1cm) border around the edges.

Roll up the dough and cut the log in half lengthwise using a sharp knife. Braid the two pieces together, keeping the open layers exposed so the cut ends remain on top.

Transfer the poppy seed babka to a 9×5-inch (23x13cm) loaf pan lined with parchment paper. Cover with a kitchen towel and let it rest for 40-45 minutes at room temperature.

How to bake the poppy seed babka

While the babka is resting, preheat the oven to 350F (180C). Brush the bread with beaten egg and then reduce the oven temperature to 320F (160C).

Transfer the babka to the oven and bake for about 50-55 minutes, covering with aluminum foil after about 30 minutes if it browns too fast. Remove from the oven and let it rest in the pan for 10 minutes.

Meanwhile, prepare the sugar syrup. In a small saucepan, add water and sugar and boil for 2-3 minutes. Brush the babka while still warm with the sugar syrup.

Let the poppy seed babka cool completely before cutting it into slices.

Treat your loved ones to the simple pleasure of our Poppy Seed Babka, a delightful pastry that’s guaranteed to bring joy with every slice.

Hope you will try this amazing treat and don’t forget to tag me on Instagram if you do. Enjoy as much as we did.

More bread recipes you may also like

If you like sweet bread recipes you may also like this Orange Nutella Walnut Babka. Even though it might need more time to prepare, this babka has an amazing crumb and irresistible flavor.

If you like cinnamon treats you may like to try this Cinnamon Braided Bread or this Cinnamon Wool Roll Bread.

These Chocolate Swirl Milk Bread and Nutella Pull Apart Bread are another amazing bread recipes that bring joy to kids and adult alike.

For a fruity babka you may like to consider this Cranberry Orange Babka. It is very flavorful and a great choice for fall and winter holiday tables.

Poppy Seed Babka

This delightful Poppy Seed Babka is a beloved pastry enjoyed in various countries around the world. It features a fluffy dough filled with a generous amount of poppy seed meringue filling. It is a perfect addition to your holiday table or for pairing with your morning cup of coffee or afternoon tea.

Course Dessert, Snack

Cuisine European

Keyword babka, holiday poppy seed rolls, poppy seeds

Prep Time 30

Cook Time 52

Total Time 1 22

Servings servings

Calories 388kcal

Ingredients

For the dough

2 ⅔ cups (330g) all-purpose flour
1/4 cup (50g) sugar
1/2 tsp (2g) salt
1 ¼ tsp (4g) active dry yeast
3/4 cup (180ml) lukewarm milk
1 tbsp (15g) sour cream
1 tsp (5g) vanilla extract
2 egg yolks
3 tbsp (40g) melted butter

Poppy Seed Meringue Filling

2 ¼ cups (300g) ground poppy seeds
2 egg whites
pinch of salt
1/2 cup (100g) sugar

For Brushing

1 egg , beaten

Sugar Syrup, optional

2 tbsp (30g) sugar
3 tbsp (45ml) water

Instructions

Prepare the dough.

In a medium bowl add yeast, 1/2 tsp (3g) sugar and 1/4 cup (60ml) lukewarm milk. Let it rest for 5-10 minutes to activate the yeast.
In a large bowl whisk together the flour, sugar and salt. Add the remaining milk, activated yeast, egg yolks, vanilla extract, sour cream and melted butter. Start kneading it until it pulls away from the sides of the bowl. You can knead the dough by hand or use a hand mixer or stand mixer.
Give the dough the shape of a ball. Transfer the dough into an oiled bowl and cover it with plastic wrap.
Let it rest for about 1 hour at room temperature (warm space) until doubled in size.

Prepare the poppy seed meringue filling.

Add the egg whites to a mixing bowl with a pinch of salt.
Whip until foamy. Gradually add sugar and continue mixing until stiff peaks form.
Add the ground poppy seeds and vanilla extract.
Mix gently to combine. Set aside until ready to use.

Assemble the babka.

On a floured surface, using a rolling pin, roll the dough to a rectangle of about 18×10 inches (45x25cm).
Spread poppy seed mixture evenly.
Leave about a 1/2-inch (1cm) border around the edges.
Roll up the dough.
Cut the log in half lengthwise using a sharp knife.
Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top.
Transfer the poppy seed babka to a 9×5-inch (23x13cm) loaf pan lined with parchment paper.
Cover with a kitchen towel and let it rest for 40-45 minutes at room temperature.

How to bake the babka.

Preheat the oven to 350F (180C).
Brush the bread with beaten egg.
Reduce oven temperature to 320F (160C).
Transfer babka to the oven and bake for about 50-55 minutes. Check with a skewer if the babka is baked through.
During baking, cover with aluminum foil after the first 30 minutes if browns too fast.

Prepare the sugar syrup.

In a saucepan add the water and sugar and boil for 2-3 minutes.
Brush the babka while still warm with the sugar syrup.
Let the poppy seed babka cool completely before cutting it into slices.

Nutrition

The post Poppy Seed Babka appeared first on Home Cooking Adventure.

Easy Sourdough Bread with Flaxseeds

Ella - Home Cooking Adventure — Mon, 22 Apr 2024 17:32:52 +0000

This easy recipe for Sourdough Bread with Flaxseeds offers a wholesome twist on a classic favorite. This crusty bread, infused with flaxseeds is soft, chewy, and airy inside making it simply irresistible. Perfect for sandwiches, toast, or simply enjoyed on its own, this sourdough bread with flaxseeds is a nutritious and delicious addition to any table.

First, flaxseeds are soaked overnight, allowing them to plump up and infuse their nutty flavor into the dough. This process also enhances their nutritional value, adding a dose of fiber, omega-3 fatty acids, and antioxidants.

After the dough is kneaded it’s time to let it rise. During this rising process, the yeast works its magic, creating those coveted air pockets within the dough. Once risen, the dough is carefully shaped and baked until it reaches a golden perfection.

Each bite of this sourdough bread with flaxseeds offers a symphony of flavors and textures, the earthy crunch of flaxseeds, the tangy notes of fermentation, and the comforting warmth of freshly baked bread.

Why making sourdough bread instead of yeast bread

Choosing sourdough bread over yeast bread offers several benefits. Firstly, sourdough fermentation provides unique flavors and textures. The wild yeast and lactobacilli present in sourdough starter create a tangy taste that distinguishes it from regular yeast bread. This fermentation process also breaks down gluten, making sourdough easier to digest for some people.

Moreover, sourdough bread tends to have a longer shelf life due to its acidic environment, which inhibits the growth of mold and extends freshness. Additionally, sourdough bread features a chewier texture and a more complex flavor profile compared to yeast bread.

Beyond taste and texture, some people prefer sourdough for its potential health benefits. Some individuals with gluten sensitivities find sourdough easier to digest due to the pre-digestion of gluten during fermentation.

How to make sourdough bread with flaxseeds

This recipe is for a single loaf of bread, but feel free to increase the quantities to make as many loaves as you’d like.

Begin by preparing the overnight starter. In the evening, mix equal amounts of sourdough starter with water and flour in a bowl. Cover it and let it sit overnight.

Next, get the overnight flaxseed ready. Put flaxseeds in a bowl, pour water over them, cover, and let them soak overnight.

In the morning, prepare the final dough. Mix the overnight starter with water and flaxseed soaker in a large bowl. Then add bread flour and rye flour. Let it rest for 30 minutes.

Add salt and knead the dough by hand or mixer for 5-8 minutes. Place the dough in an oiled bowl, cover it, and let it ferment for 2 hours, stretching and folding it every 30 minutes.

After the last fold, transfer the dough to a greased container and let it rise until it increases by 50%.

On a floured surface, shape the dough into a ball, let it rest for 15 minutes, then shape it into either a round or oval loaf. Meanwhile, prepare a pan or proofing basket. Reshape the dough into a loaf and put the dough in, seam-side-up. Cover it, and refrigerate overnight.

How to bake the bread

The next day, heat up the oven to 470°F (240°C) with a baking stone, Dutch oven, or baking sheet inside. If you’re using a baking stone or sheet, put a pot of water in there too to make steam.

Put the risen loaf onto parchment paper, make some cuts on top with a lame cutter, and carefully move them into the hot oven. Bake them for 20 minutes with steam, then take out the water pot or Dutch oven lid.

Lower the heat to 440°F (230°C) and bake for another 15-20 minutes without steam until the bread looks golden and crispy outside.

Let the bread cool down on a wire rack for at least 2 hours before slicing it up.

Hope you will try the recipe and enjoy the amazing flavors of this sourdough bread with flaxseeds. If you do, make sure to share the photos with me on Instagram. I love seeing how it turns out for you.

For more bread ideas check our full collection of Bread Recipes.

Easy Sourdough Bread with Flaxseeds

Course Bread

Cuisine American

Keyword bread, flaxseeds, sourdough

Prep Time 3

Cook Time 10

Total Time 13

Servings loaf

Calories 2113kcal

Ingredients

Overnight Starter

1 oz (30g) 100% hydration sourdough starter
2 tbsp (30g) water
1/4 cup (30g) bread flour

Overnight Flaxseed Soaker

1/4 cup (40g) flaxseeds
1/2 cup (120ml) water

Final Dough

3 ⅓ cups (420g) bread flour
2/3 cup (80g) rye flour
1 cup + 2 tbsp (270ml) water
3 oz (90g) 100% hydration overnight sourdough starter
flaxseed soaker (160g)
2 tsp (10g) salt

Instructions

Prepare the overnight starter.

To make the overnight starter, in the evening, stir down the 100% hydration sourdough starter, and remove 1 oz (30g) in a bowl. First, add the water and stir well. Add flour and stir. Cover with plastic wrap, and let it rest at room temperature for 10-12 hrs (overnight).

Prepare the overnight flaxseed soaker.

Add flaxseeds to a bowl. Pour water over them. Cover with plastic wrap, and let it sit at room temperature.
The flaxseeds will soak the water overnight.

Prepare the final dough.

In the morning, in a large bowl mix the overnight starter with water and flaxseed soaker until well combined.
Add the bread flour and rye flour and mix to combine. Let the dough rest (autolyze) for 30 minutes.
Add the salt and knead by hand or with a mixer for 5-8 minutes. Wipe the inside of the bowl with a little vegetable oil. Place the dough into the bowl so the dough can be stretched and folded without removing it from the bowl. Cover with plastic wrap.

Bulk Fermentation

Let the dough ferment at room temperature for 2 hours, stretching and folding on 4 sides, every 30 minutes, using wet hands. A total of 4 stretches and folds.
After the 4th stretch and fold transfer the dough to a straight-sided airtight container greased with olive oil.
Let it sit at room temperature until it increases in volume by 50%. This may take several hours depending on the starter and room temperature.

Shape the dough.

When ready, turn the dough out onto a floured surface. Shape it into the form of a ball, sprinkle it with flour, cover, and let rest for 15 minutes.
Meanwhile, prepare a loaf pan with a kitchen towel, sprinkle with flour, or use a banneton if you have one.
Reshape the piece of dough in the desired shape. Either boule (round) or batard (oval loaf shape).
https://www.homecookingadventure.com/wp-content/uploads/2024/04/sourdough-with-flaxseeds-shaping-bread-1.mp4
Add the dough seam-side-up on the prepared pan or basket and cover it with the edges of the towel.
Cover the basket or pan with a plastic bag and refrigerate for 12-48 hours.

How to bake the bread.

The next morning or whenever ready to bake the bread, turn the oven to 470°F (240°C) with either a baking stone or a Dutch oven inside. In case you don't have any, simply use a baking sheet, and preheat for 45 minutes to 1 hour before baking (If using the baking stone or the baking sheet place a small pot with water at the base of the oven to create steam, the Dutch oven does not need it as the lid will create enough steam.)
Invert the proofed loaf onto a parchment paper.
Score the bread using a bread lame or sharp knife.
Carefully transfer it to the preheated Dutch oven, baking stone, or the back of the baking sheet.
Bake for 20 minutes with steam then remove the pot with water from the oven. When using a Dutch oven simply remove the lid.
Reduce oven temperature to 440°F (230°C) and bake for another 15- 20 minutes without steam.
Cool on a wire rack. Let them cool completely before cutting for at least 2 hrs.

Nutrition

The post Easy Sourdough Bread with Flaxseeds appeared first on Home Cooking Adventure.

Greek Yogurt Bagels -No-Yeast

Ella - Home Cooking Adventure — Mon, 15 Apr 2024 14:58:27 +0000

These delightful Greek Yogurt Bagels are a fuss-free treat that delights with each bite. This quick and easy recipe requires just a handful of pantry staples: Greek yogurt, flour, salt, and baking powder. No yeast needed, no waiting around for dough to rise—just pure, instant satisfaction.

To whip up these delectable delights, start by combining Greek yogurt, flour, salt, and baking powder in a mixing bowl. Knead the mixture until a smooth, elastic dough forms. Then, divide the dough into equal portions and shape them into classic bagel rounds.

Transfer the bagels onto a baking sheet, brush with beaten egg and sprinkle with your favorite toppings—whether it’s sesame seeds, poppy seeds, or a sprinkle of sea salt—and bake until golden brown and irresistibly fragrant.

In just a few simple steps, you’ll have a batch of homemade Yogurt Bagels ready to enjoy. Perfect for a quick breakfast, a satisfying snack, or any time you crave a taste of homemade bread.

How to make Greek Yogurt Bagels

Begin by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper for easy cleanup.

In a large bowl, combine the flour with baking powder and salt, stirring until well mixed. Add the Greek yogurt to the dry ingredients and mix until fully combined. Then, knead the dough for a few minutes until it becomes smooth.

Divide the dough into 8 equal pieces. Roll each piece into a thick rope, about 8-9 inches (20-22cm) long, and press the ends together to seal them, forming a circular shape resembling a bagel.

Carefully transfer each shaped bagel to the prepared baking sheet. Brush the tops of the bagels with beaten egg, which will give them a shiny finish as they bake.

Now, it’s time to add your desired toppings! Whether you prefer sesame seeds, poppy seeds, a sprinkle of sea salt, or a bagel seasoning, generously sprinkle your chosen seasonings over the bagels.

Place the baking sheet in the preheated oven and bake the bagels for 25 minutes, or until they are beautifully golden brown and slightly crispy on the outside.

Once baked to perfection, remove the bagels from the oven and allow them to cool slightly before serving. Enjoy these homemade delights as a delicious breakfast or snack!

Hope you’ll try them out and enjoy! Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results.

Other yogurt treats you may like to try

Try our Cheese Yogurt Flatbreads for a perfect balance of softness and flavor. They are perfect as a side dish or a delectable appetizer.

These Easy Yogurt Doughnuts are fluffy little balls of dough, served slightly warm and dusted with powdered sugar. They are a great treat during the day or even for breakfast, alongside a good coffee or tea.

These Raspberry Yogurt Bars are bursting with raspberry and lemon flavors. They’re a balanced treat, thanks to the addition of Greek yogurt. The creamy yogurt harmonizes beautifully with the crust and crispy crumble topping.

For more yogurt treats check our full collection of Yogurt Recipes. For more bread ideas check our full collection of Bread Recipes.

Greek Yogurt Bagels

These delightful Greek Yogurt Bagels are a fuss-free treat that delights with each bite. This quick and easy recipe requires just a handful of pantry staples: Greek yogurt, flour, salt, and baking powder. No yeast needed, no waiting around for dough to rise—just pure, instant satisfaction.

Course Bread

Cuisine American

Keyword homemade bagels, no-yeast, yogurt

Prep Time 10

Cook Time 25

Total Time 35

Servings bagels

Calories 188kcal

Ingredients

2 ½ cups (320g) all-purpose flour
1 ½ cups (380g) Greek yogurt
3 tsp (12g) baking powder
1 tsp (5g) salt

For brushing

1 egg , beaten

For Seasoning

sea salt, poppy seeds, sesame seeds or bagel blend

Instructions

Preheat the oven to 375 (190C). Line a baking sheet with parchment paper.
In a large bowl stir together flour with baking powder and salt.
Add yogurt, mix to combine and knead for a few minutes until you get a smooth dough.
Divide the dough into 8 equal pieces.
Roll each piece into a thick rope of about 8-9 inches (20-22cm).
Press the ends to seal them together.
Transfer the bagels to the prepared baking sheet.
Brush each bagel with beaten egg.
Sprinkle seasonings over the bagels, whether it's sesame seeds, poppy seeds, or a sprinkle of sea salt.
Bake for about 25 minutes until golden brown.

Nutrition

The post Greek Yogurt Bagels -No-Yeast appeared first on Home Cooking Adventure.