dry yeast

Your family won't be able to resist this cheesy garlic bread. It's so much simpler to make than you think.

Cheesy Garlic Pull-Apart Bread recipe

bread flour

g yeast

salt

water warmed

olive oil

butter

garlic

parsley

mozzarella grated

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Easy vegan sandwich bread that is so soft, fluffy, and tasty and stays like this for days. Try this simple recipe and you will never want to buy white sandwich bread again.

Sandwich Bread

150 ml (5 oz

dry yeast (7 grams)

tbsp sugar

tbsp oil (e.g. rapeseed oil)

500 g (17 3/4 oz

Knead all ingredients together for about 5 minutes...

Knead all ingredients together for about 5 minutes until you get a smooth dough. I like to knead the dough with my food processor and the dough hook. With your hands, form the dough into a ball and put it into a big bowl.

Cover the bowl with a tea towel, put...

Cover the bowl with a tea towel, put it at a warm spot (e.g. near the heater in winter), and let the dough rest and rise for an hour.

After an hour, knead the dough again briefly...

After an hour, knead the dough again briefly (max. for one minute) so that the air can escape.

Then shape the dough into an elongated shape...

Then shape the dough into an elongated shape and place it in the baking dish (I use one made out of glass in which I also bake my banana bread) that has been greased with oil.

Now spread a little oil on a piece...

Now spread a little oil on a piece of aluminum foil (otherwise the foil will stick to the dough) and lay it on top of the baking dish. Don't make it too tight, as the dough will rise again. This step is necessary because otherwise, the bread will brown too quickly on the top while it is not yet done in the inside. Unfortunately, that is my only negative point about the recipe: The foil creates an imprint on the top. I just haven't found another method of covering it yet. If you have any ideas, please let me know.

After a rest period of 30 minutes, start...

After a rest period of 30 minutes, start preheating the oven to 220 °C (top and bottom heat, without convection).

After the dough has rested in the baking...

After the dough has rested in the baking dish for an hour, put it in the oven for 15 minutes, on the second-lowest level (in my oven, it's the one below the middle one). The aluminum foil remains on top. Do not remove in between to check the batter! Every time I couldn't keep my hands off it, the dough took revenge. Don't make the same mistakes as I do.

Pour water (the amount of a shot glass)...

Pour water (the amount of a shot glass) onto the bottom of the oven and immediately close the door. This creates steam that helps the bread not to dry out. Alternatively, add a bowl with water to the oven. Some say this is more save.

After 15 minutes, lower the temperature to 180 °C...

After 15 minutes, lower the temperature to 180 °C and bake for another 15 minutes.

After 30 minutes of baking time, remove the...

After 30 minutes of baking time, remove the aluminum foil and bake the bread for another 20 minutes at 180 degrees. (50 minutes in total)

Switch off the oven, open the door, and...

Switch off the oven, open the door, and let the bread cool down a little until it can be removed from the baking dish. Then let it cool completely on the baking sheet so that excess humidity can evaporate.

Makeover jumbo cinnamon scrolls in the cutest possible way with this sweet-as-can-be mini version. Easy to make, and perfect for adding to lunch boxes, these scrolls are sure to impress.

Best Mini Cinnamon Scrolls recipe

milk

unsalted butter

flour

70 g caster sugar

tsp sea salt

g fast action dried yeast

g caster sugar

cinnamon

sugar

tbs milk

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5348771529001-6030940319001

This is set to be your new go-to Indian naan recipe to serve with your next curry! Baked in the oven, it's super-easy to make – just make sure you leave enough time for the dough to rest!

Indian Naan Bread recipe

plain flour

water

tbs oil

tbs Greek yoghurt

yeast

tsp sugar

baking powder

With chunks of Caramilk studded throughout these amazing scrolls, as well as extra drizzled over, you won’t be able to stop at one.

Best caramilk scrolls recipe

(640 grams) bread flour

caster sugar

tsp (10 grams) instant yeast

unsalted butter, melted

vanilla essence

brown sugar

block Caramilk chocolate, chopped

Much tastier than store-bought, these DIY crumpets are covered with those telltale holes, just perfect for swallowing up loads of melted butter and honey. 

Homemade crumpets recipe

tbs baking powder

tsp salt

g compressed yeast

Step 1

Sift together in a bowl, flour, baking powder, sugar and salt.

Step 2

Dissolve yeast in warm water, add to dry ingredients, beat until smooth.

Step 3

Lightly grease a frying pan and the inside of egg rings.

Step 4

Place rings in pan to heat. When hot, reduce heat and fill with batter, allowing space for mixture to rise.

Step 5

Cook for 10 minutes over low heat or until crumpets have holes in surface, remove rings from pan.

Top 6 dry yeast recipes from across the web

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Top Tags

Cheesy Garlic Pull-Apart Bread reci...

Sandwich Bread

Best Mini Cinnamon Scrolls recipe

Indian Naan Bread recipe

Best caramilk scrolls recipe

Homemade crumpets recipe

Top 6 dry yeast recipes from across the web

The most viewed dry yeast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Garlic Pull-Apart Bread reci...

Sandwich Bread

Best Mini Cinnamon Scrolls recipe

Indian Naan Bread recipe

Best caramilk scrolls recipe

Homemade crumpets recipe

The most viewed dry yeast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine