bread making

Tangzhong&nbsp; is a&nbsp; cooked&nbsp; gelatinous&nbsp; mixture of&nbsp; liquid&nbsp; and&nbsp; flour. It is&nbsp; used to&nbsp; replace a&nbsp; portion of the&nbsp; &nbsp;flour&nbsp; in the&nbsp; &nbsp;traditional&nbsp; bread&nbsp; recipes.&nbsp; &nbsp; Tangzhong&nbsp; makes&nbsp; the&nbsp; bread&nbsp; softer&nbsp; and&nbsp; &nbsp;stay fresh&nbsp; longer.&nbsp;

Basic Tangzhong

C Flour ((30 g))

C Water ((150 g))

Whisk   the  measured  flour  and  water  together in a  heatproof  dish .  Make  sure  that  there  are  no lumps .  Transfer  to   stove  top  and heat  at  medium heat   stirring   continuously .

Once &nbsp;the &nbsp; mixture is &nbsp;heated &nbsp;to &nbsp;149°F or 65°C (&nbsp; the &nbsp; spoon &nbsp;starts &nbsp; leaving &nbsp; trails&nbsp; &nbsp;reaching &nbsp;the &nbsp; &nbsp;bottom of &nbsp;the &nbsp; pan &nbsp; as  you stir ) turn &nbsp;the &nbsp;heat off .

Transfer &nbsp;to a &nbsp; dry bowl &nbsp;and &nbsp; cover &nbsp;tightly &nbsp;with a &nbsp;plastic &nbsp;wrap or a &nbsp; tight &nbsp;lid . &nbsp;Cool &nbsp;to &nbsp;room &nbsp;temperature .&nbsp;

Wow your guests at your next dinner party with this show-stopping focaccia, guaranteed to impress.

This recipe is an extract from Gill Meller's new book, Gather, available nationally now.

Bacon and herb focaccia

tsp fine sea salt, plus salt flakes

yeast

bacon rashers,

onion, thinly sliced

sage and thyme leaves

rosemary

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981830759001&=domain=del

5348771529001-5981830759001

This easy sourdough naan flatbread recipe is made using sourdough starter discard and doesn’t require yeast! Plus, it’s brushed with melted butter and sprinkled with garlic, what more could you want?

Sourdough Discard Naan Recipe

sourdough starter discard

milk (warmed slightly)

TBSP full fat Greek yogurt or sour cream

all-purpose flour (divded)

baking powder

salt

TBSP butter

TBSP minced garlic

In a large measuring cup, whisk together the starter, milk, and Greek yogurt.

In a separate bowl, whisk together 1 cup of the flour, baking powder, and salt.

Pour liquid ingredients into dry and whisk until a loose, somewhat sticky dough is formed. If dough seems too sticky, add additional flour, 1 tablespoon at a time. Dough is ready when it is tacky but not sticky. Cover with a clean dish towel and let rest in a warm place for 1 – 2 hours.

Turn dough out onto a lightly floured surface and knead until smooth, about three minutes. Cut into four equal pieces.

Using a lightly floured rolling pin, roll out each piece of dough into a circular/oval shape. Cover again with a dishtowel and let rest for five to ten minutes.

While the naan rests, preheat a large griddle over medium-high heat. One by one, place the shaped naan onto heated surface. Cook for three to four minutes on one side, dough should puff up and form bubbles, kind of like pancakes. Flip over and cook for three to four minutes more. Repeat process with remaining dough.

While naan is still warm, brush with melted butter and sprinkle with additional salt, fresh garlic, chopped parsley or other seasonings, if desired.

https://www.youtube.com/watch?v=gDgaABiWLts

This easy sourdough naan flatbread recipe is made using sourdough starter discard and doesn’t require yeast! Plus, it’s brushed with melted butter and sprinkled with garlic, what more could you want?

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About Amanda:
Hi! I’m Amanda, the full-time recipe developer, food photographer, and videographer behind Midwest Nice Blog. This is a space for you to gain kitchen confidence with my catalog of approachable and enjoyable homemade recipes. I believe in making good food for good people. And I’ve got a feeling you’re pretty good people.

I love sharing recipes that are made with real, whole ingredients and involve classic cooking techniques that can help you gain major kitchen confidence. These include venison, coffee and a few favorites from my family archives! 

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Sourdough Naan

This homemade pesto bread is a delicious accompaniment to Italian food

Focaccia with pesto & mozzarella

strong white bread flour,

½ tsp salt

sachet fast-action yeast

extra-virgin olive oil

mozzarella

pesto (shop-bought

sea salt to serve (optional)

Put the flour into a bowl and mix in the salt. Mix the yeast into 325ml tepid water. Add the water and oil to the flour, then mix well with a plastic scraper or your hands. When most of the liquid is incorporated, use your hands to bring all the ingredients together into a ball of dough.

Tip the dough out onto a worktop lightly dusted with flour and work it by pulling and stretching for at least 10 mins. Try to get as much air into it as possible. Put the ball of worked dough into a well-oiled bowl, cover with a little more oil and a tea towel or cling film. Leave to rest for 1 hr or so in a non-draughty warm spot, until doubled in size.

Now stretch the dough out onto a baking sheet until it’s about 20 x 30cm. Leave the dough to rise again to about half as high again, about 30-40 mins in a warm draught-free place, loosely covered with a tea towel.

Heat oven to 180C/160C fan/gas 4. When the dough has risen, press your fingers into it gently to make some holes. Bake for about 15 mins, then remove from the oven. Tear over the mozzarella, then bake for another 5-10 mins until golden and cooked through. Drizzle over the pesto and scatter with sea salt, if you like. Serve straight away.

This easy 40-Minute Homemade Bread is a quick make perfect for a last-minute addition to any meal. Nothing beats the aroma of fresh bread straight from the oven.

Easy 40-Minute Homemade Bread Recipe: Quick Rise

Teaspoons Active Dry Yeast (or instant yeast)

Cup Water

Tablespoons Olive Oil

Salt

Teaspoon Sugar (optional, helps with yeast activation)

egg wash, optional)

Tablespoon Melted Butter (for brushing, optional)

In a large mixing bowl, combine the warm water and yeast. Add a teaspoon of sugar and stir gently. Let sit for 5 minutes until the yeast mixture is foamy.

Add the olive oil, salt, and 2 1/2 cups of bread flour to the bowl. Stir with a wooden spoon until a shaggy dough forms. If using a stand mixer, attach the dough hook and mix on low speed.

Turn the dough onto a floured surface and knead for 5-7 minutes until you get a smooth ball. If the dough is sticky, add a little more flour, but avoid using too much flour, which can make the bread dense.

First Rise (Optional for Extra Soft Bread). If you have a bit of time, cover the dough with a tea towel and let it rest for 10 minutes.

Shape and Second Rise. Form the dough into a loaf or divide it into minute rolls. Place on a parchment paper-lined baking sheet or a cookie sheet. Cover with plastic wrap or a tea towel and let the dough rise for 10-15 minutes.

Preheat the oven to 400°F (or use a toaster oven for smaller batches). If making a loaf, brush with an egg wash for a glossy finish. Bake for 20-25 minutes or until the bread is golden brown.

Transfer to a wire rack and let cool before slicing.

This bread is ready to enjoy with garlic butter, fresh herbs, or even as garlic bread.

Discover how to make a delicious 5-ingredient loaf tin focaccia with ease. Perfect for beginners! This will be your new favorite bread recipe.

Loaf Tin Focaccia

700 g bread flour (makes two focaccia loaves)

water

dry yeast

g fine sea salt

tsp honey ((optional))

60 g extra virgin olive oil

rosemary (finely chopped)

g black olives (chopped

Start by stirring lukewarm water, yeast, and honey in a medium bowl with a whisk. Wait for about 5 minutes until the mixture becomes frothy, signalling that the yeast is ready.

In a different large bowl, whisk flour and salt. Then, pour in the yeast mixture, stirring with a spoon or your hands to form a wet, sticky dough without dry spots. Cover the bowl with plastic or a damp cloth for 10 minutes.

Afterwards, with damp hands, stretch a piece of the dough and fold it across itself. Turn the bowl and repeat this action three more times, covering the dough again for another 10 minutes. This is the stretch and fold method and it will strengthen your dough.

Repeat this stretching and folding process until the dough shapes into a ball.

Coat a new bowl with 20g of olive oil, place the dough inside, and cover it tightly with plastic wrap. Let it rest in the fridge between 18 to 72 hours; this is the first proof and the longer it proofs in the fridge, the tastier it will be!

Take the dough out of the bowl and cut in half. As this recipe makes two sandwich loaves, we will need to roughly cut our dough in half. I use a bench scraper to do this.

Oil a loaf tin with another 20g of olive oil. Move the dough there, gently stretching it to a rough rectangle, but not to the tin&#39;s edges—it will spread as it rises. Protect it with a damp cloth and let it rise for 2 hours in a warm spot.

Preheat the oven to 200°C (390°F).

After the rise, dimple the dough with your fingers. Sprinkle rosemary and olives, if using, on top, drizzle with 2 tablespoons of oil, and season with flaky sea salt. Bake for 30 minutes or until golden on top.

Allow the focaccia to cool slightly before removing it from the tin and transferring to a wire rack to rest for 30 minutes.

Finally, it’s time to cut and enjoy the focaccia.

https://daenskitchen.com/wp-content/uploads/2024/12/Loaf-tin-focaccia.mp4

Loaf tin focaccia

These peach cobbler English muffins feature soft, fluffy dough with caramelized peaches and a cinnamon brown sugar swirl, capturing the warm, comforting flavors of peach cobbler in every bite.

Peach Cobbler English Muffins

dry active yeast

tbsp maple syrup (or brown sugar)

vanilla

+ cups all purpose flour (start with 4 cups, add

cinnamon

brown sugar

15 oz can of peach slices

sugar

cornmeal

In a large mixing bowl, combine ¾ cup warm water, 2¼ tsp yeast &amp; 2 tbsp of real maple syrup (or brown sugar). Let stand for about 5 mins until foamy 

While your yeast is proofing, strain and finely chop a 15 oz can of peach slices. Set aside.

Once your yeast is foamy, add 2 tsp vanilla, 4 cups of flour, 2 tbsp brown sugar, 1½ tbsp cinnamon and 1 tsp of salt to the bowl of proofed yeast. Mix until a shaggy dough forms.

Add the finely chopped peaches to the shaggy dough and continue to mix, folding in the peaches. Transfer dough onto a floured surface and gently work with your hands to form a dough ball, adding more flour ¼ cup at a time as needed if too sticky. **Note: because the peaches will release juice in the dough, this will be a stickier dough. Try not to overwork the dough, and have it covered in just enough flour that it can be transferred to your bowl in the form of a large ball.** Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap &amp; let sit in a a warm dry place for about 1 hr, until doubled in size.

Once the dough has proofed, transfer to a lightly floured surface and divide into 10 equal pieces. You will likely need to continue to sprinkle dough with flour during this process. A dough scraper is an excellent tool to use for this step as it will help you handle the sticky dough. A good rule of thumb for this step is to sprinkle with flour whenever a sticky side is exposed and handle it lightly.

Prepare your cinnamon swirl mixture in a separate small bowl by combining 2 tbsp brown sugar, 2 tbsp granulated sugar and 2 tsp of cinnamon. Set aside.

Flatten each of the 10 dough pieces into a long rectangle. Sprinkle about a tsp of the cinnamon sugar mixture in a line on the dough. Roll the dough into a log starting at the bottom and pinch 2 ends together to form a ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins while your oven preheats.

Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of ½ cup cornmeal and 2 tsp cinnamon before pan frying for 1-2 minutes each side, until a golden brown crust forms.

Bake at 350 F for 13-15 minutes to ensure they are cooked all the way through

Allow to slightly cool before slicing and serving with butter, cream cheese, or your favorite spreads!

These Banana Bread English Muffins are a wholesome treat made with whole wheat flour, ripe bananas, and a hint of maple syrup for natural sweetness. The chocolate chips add a touch of indulgence, while the muffins remain light, moist, and perfect for breakfast or a snack!

Banana Bread English Muffins

tbsp honey (can use sugar

overripe, large bananas

maple syrup

vanilla bean paste (or extract)

flour (whole wheat or all purpose)

chocolate chips

graham crackers or cornmeal

In a large mixing bowl, combine 1 cup warm water, 2 tsp yeast &amp; 1 tbsp of honey (or sugar/ maple syrup). Let stand for about 5 mins until foamy 

While your yeast is proofing, mash 2 bananas in a separate bowl and add 2 tbsp real maple syrup and 1 tsp vanilla, stir to combine

Once your yeast is foamy, add the mashed banana mixture, 4 cups of flour and chocolate chips. Mix until a shaggy dough forms.

Transfer dough onto a floured surface and work with your hands to form a dough ball, adding more flour ¼ cup at a time as needed if too sticky. Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap &amp; let sit on counter for about 1 hr, until double in size.

Divide dough into 8-9 equal pieces and roll into a ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins.

Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of finely ground graham crackers or corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms.

Bake at 350 F for 10-13 minutes to ensure they are cooked all the way through

This is my 2nd english muffin recipe I've made and this one was just as good as my first 5 star review!  I thought I messed up when making the dough, but it was very forgiving and came out awesome.  This week I'm trying the blueberry ones....we are hooked!

This Dutch Oven Half Whole Wheat Bread is made with a handful of simple ingredients and is a great recipe for beginner bread makers.

Dutch Oven Half Whole Wheat Bread

all-purpose flour

whole wheat flour

active dry yeast

tsps. salt

honey

Add both flours, yeast, and salt to a mixing bowl.  Stir.

Add the water and honey and stir until a loose, sticky dough forms.

Turn the dough onto a lightly floured surface and gently work the dough, forming it into a ball.

Oil a large bowl and add the dough.  Cover tightly with plastic wrap and allow dough to rise until tripled in size.

Preheat oven to 450ºF.  Place Dutch oven in oven on a middle rack to preheat as well.

Remove dough from bowl and back onto a floured surface.  Form dough into a ball and score top.

Carefully place dough onto parchment paper and into the Dutch oven.

Place the lid onto the Dutch oven and bake for 30 minutes.  Then, uncover and bake for an additional 12-15 minutes.

Bread will be golden brown and crusty once done.  Allow to cool slightly before slicing and serving.

Top 9 bread making recipes from across the web

The most viewed bread making recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Basic Tangzhong

Bacon and herb focaccia

Sourdough Discard Naan Recipe

Focaccia with pesto & mozzarella

Easy 40-Minute Homemade Bread Recip...

Loaf Tin Focaccia

Peach Cobbler English Muffins

Banana Bread English Muffins

Dutch Oven Half Whole Wheat Bread

Top 9 bread making recipes from across the web

The most viewed bread making recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Basic Tangzhong

Bacon and herb focaccia

Sourdough Discard Naan Recipe

Focaccia with pesto & mozzarella

Easy 40-Minute Homemade Bread Recip...

Loaf Tin Focaccia

Peach Cobbler English Muffins

Banana Bread English Muffins

Dutch Oven Half Whole Wheat Bread

The most viewed bread making recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine