Gianna’s Pretzels for Kids – No boiling and no rising!
Gianna is a baking rock star. She made these beautiful, tasty, pretzels with me over Facetime. They are very kid friendly. 1 package instant yeast¾ cup warm water1… Read More »
Olive Garden Breadsticks
It’s so nice to be able to make the restaurant food we enjoy at home. For the dough: 1 cup plus 2 tablespoons warm water 1 1/2 teaspoons… Read More »
Turkish Flat Bread – Super Easy
This flat bread is easy to make, and tasty. Brushed with olive oil, sprinkled with salt and chopped parsley, it also makes a great snack with a yogurt… Read More »
Gluten Free Dinner Rolls – Who Knew?
These are the best gluten free bread of any type I have tried. 2 1/4 teaspoons active dry yeast 1/2 teaspoon granulated sugar 1/2 cup milk (heated to… Read More »
Gluten Free Popovers
These popovers don’t rise quite as high as wheat popovers, but they are still delicious. 1 cup (156g) King Arthur GF baking flour 1/4 teaspon xanthan gum 1/2… Read More »
Bolillos – Mexican Rolls
This recipe is from Lorena Grater, and she says these rolls are the number 1 bread sold in Mexico City. In my opinion, they are the perfect roll… Read More »
Soft Pretzels – Better than the Mall!
Alton Brown developed these pretzels and they are delicious! 1-1/2 cups warm water (110-115 degrees F) 1 tablespoon sugar 2 teaspoons kosher salt 1 envelope active dry yeast… Read More »
Southern Living’s Best Buttermilk Biscuits
1/2 cup (1 stick) unsalted butter, frozen2-1/2 cups self-rising White Lily flour1 c. chilled buttermilk2 T. melted butter for brushing cooked biscuits Preheat oven to 475°. Place parchment… Read More »
Gianna’s Churros – Delicioso!
Gianna loves churros. Churros are actually fried choux pastry, which is the same pastry used in making cream puffs and eclairs. And they are delicious! This recipe makes… Read More »
Easy No Knead Bread – Artisan Style
This bread is almost too good to be true. Literally just mix up 5 ingredients, let it rise, stir, short rise and cook. It is truly a delicious… Read More »
