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a person in a chef's coat is cutting food into pieces
21K views · 652 reactions | Easiest Butter Herb Biscuit I've ever made 👩‍🍳 | Easiest Butter Herb Biscuit I've ever made 👩‍🍳 | By Robyn Q | Alright, I have two sticks of melted butter that I've added to my pan, a tablespoon of fresh thyme, and a tablespoon of rosemary and I've got four cloves of garlic that I minced. Mine were big cloves so it's quite a bit of garlic. Whisk this together. Bring in my bowl. I'm going to add three cups of self-rising flour. Add some salt. So, I'm going to sprinkle some in. Now, I've got some buttermilk, two and a half cups and we are going to slowly add this in and I'm going to stir it as I pour it in until that is combined. Okay, I think that looks great. I'm going to remove my board and we are going to add this in to our herbed butter. So, I'm just going to put a little bit everywhere and then, we'll spread it out. Oh gosh, that smells so good and like I said, you can add whatever herbs you like and if you don't have fresh garlic you can add garlic powder to your butter. That would work just fine. Spread that out right on top of my butter. So you want to make sure that you get it spread all the way to the edge. But you don't want to fiddle with it too much because you don't want you want it to be nice and fluffy. Last thing I'm going to do before this goes in the oven is we're just going to kind of score it a little bit. And we're doing that so that that butter can ooze in between our butter and I have my oven set at 450 degrees and we're going to have delicious biscuits in about 25 to 30 minutes. Alright, our butter herb biscuits are done. It took mine about 25 minutes and they are perfectly cooked. I'm going to garnish with some chives from my garden. Um you definitely don't have to do this if you don't want to but while I'm sprinkling this on, I have a question for you. I would love know, what is your favorite thing to put on a biscuit? Mine is butter. I love butter on my biscuit. My sister loved it more than me. She actually would take a stick of butter and just eat it. Just right out of the refrigerator. I don't know. Let me know in the comments. Maybe you guys did that too. Okay, look at this. Easiest biscuit recipe ever. Perfectly cooked. Mm mm mm. Smells delicious. So, I'm going to add it to my plate. Definitely going to make sure I have some butter in my bite. Okay. Well, I'll just put it right there and then I'll make sure I have some on my bite. There we go. That looks perfect. Alright. Butter herbed biscuit. Oh my gosh. Easiest ever. You gotta make them homemade because it's this easy. Okay. You have to make this. Oh my gosh. It's so good. Oh my gosh. Yum.
someone is holding up some food to take it out of the bagel wrapper
12K views · 14K reactions | Feta & Mozzarella Buns 310ml lukewarm milk 7g instant yeast 85g melted salted butter 480g bread flour Filling: 200g feta 200g mozzarella grated 1 or 2 tsp Za’atar or oregano Salt & pepper Add the dough ingredients in the bowl in the order listed and mix until well combined, put it on a floured surface and knead for 5min. Cover and rest for 60min where it should double in size. Once risen deflate the dough and cut into 4. Roll out each piece to a similar size rectangle and set aside. Place one down add some filling and then the next sheet of dough etc until you get to the top layer. Roll it out by first pressing and patting the rolling pin in the middle towards the outside so the filling doesn’t come out. Use a pizza cut to cut into 8, I normally cut in half then in half and then half again. Slice through the middle to create 16 pieces. Add one on top of the other and stretch slightly then twist and shape into a bagel. (As shown in the reel) Cover and rest for 40 min and preheat the oven to 180C. Before baking brush with some melted butter. Bake for 25-30 min until golden. By @mumsfoodies | Mayssoun | Rick James · Super Freak
a woman sitting at a table with her hands in front of her face and the words, the easier french bread
3.7K views · 48 reactions | Replying to @nahbruhwonthappen Making bread doesn’t have to be hard#breadtok #bread #breadrecipe #Recipe #recipehack #hack #LifeHack #tiptok #food #foodie #cookie #cooking #breakfast #coffee #fastfood #snacks #pizza #virals #pasta #beauty #chicken #reels #reelsfb #best #snacks #reelsviral #art #knowledge #yum #amazing #sweet #smile #beautiful | Chix | Chix · Original audio
Homemade Mixes, Sourdough Baking, Sugar Spoon, Living Off The Land, Bread Basket, Bread Rolls, Sourdough Bread, Brie, No Bake Cake
242K views · 7.3K reactions | The internet is fixing to give me a heart attack if people keep preaching the benefits of sourdough with breaking gluten down. Then sprinkling on unfermented flour 😫🫣. Don't lie. We have all done it 😂 but here's an easy fix! . . . . #bringingbacklostskills #sourdough #sourdoughdiscard #sourdoughbread #sourdoughbaking #homemakerskills #biblicalhomemaking #fyp #explorepage | Brie Christine Parker | Brie Christine Parker · Original audio
Brazilian Cuisine, Pizza, Yummy Food, Cheesey, Filipino Food Dessert, Food Dishes
4.8M views · 213K reactions | EASY 5-ingredient Pão de Queijo - a popular Brazilian Cheesey Bread 😍 . . . #icekarim #food #foodporn #easyrecipe #foodie #delicious #dinner #breakfast #yum #lunch #homemade #healthy #keto #uuu Ugh bb protein #bodybuilding #healthyrecipes #gym #lowcarb #keto #protein #ketomeals | Karim Saad | ice.karimcooks · Original audio
a person is holding a tortilla in front of a bowl with lettuce
500K views · 52K reactions | Easy Homemade Flour Tortillas. Think extra soft, doughy, but crispy, and honestly, they are delicious hot off the stove. Repost from @halfbakedharvest 3 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
5 tablespoons salted butter, at room temperature (or coconut oil)
1 cup hot water | My own Pinterest for food on IG | mealsiwanttotry · Original audio
a loaf of bread sitting on top of a blue and white towel
This Sourdough Bread Recipe Makes the Most Incredible Loaf of Bread! RECIPE: | This Sourdough Bread Recipe Makes the Most Incredible Loaf of Bread! RECIPE: | By | - Today I am gonna show you how to make sourdough bread. Here's everything you need to know to get the beautiful rise, the perfect little ear, and the best texture in the center. And I'm craving some sourdough bread, so let's get started. The first thing you're gonna do is feed your sourdough starter. I like to do this early in the morning. Using a kitchen scale will be more accurate and easier to measure. In a jar, combine equal parts of sourdough starter, flour and lukewarm water. For one loaf of bread, I'll do 50 grams of each. Most days when I'm making sourdough, I just go ahead and double everything and make two loaves, and that way I have sourdough throughout the week. Now, thoroughly stir that together, scrape down the sides, cover with a loose fitting lid, and I like to put a rubber band around the jar to monitor how much it's rising. Let that rise at room temperature. With a healthy starter, you should see it more than double in volume within four to six hours. Our starter has risen beautifully and it's at its peak of activity. This is where you wanna use it for recipes. This is called an active starter. Now we're gonna make the bread dough in a large mixing bowl. And of course, we're gonna use our kitchen scale and zero it out for easy measuring. Now we're gonna combine the dry ingredients. We have our bread flour, and I like to add a little bit of rye flour, or whole wheat for a little bit of color and flavor, but you could just use bread flour. Also, make sure to add the salt. It's possible I have forgotten it before. And trust me, nobody wanted to eat my bread, so do not forget the salt. Whisk those together thoroughly, then we're gonna add the water. Make sure it's lukewarm water. You don't want it to be more than 85 degrees Fahrenheit. Also, make sure to use filtered or spring water. Avoid chlorinated water, which can slow down the yeast activity. Next, add 100 grams of your active starter, and you can see how I was zeroing out the scale between each ingredient. This allows for just really efficient and accurate measuring. Stir with your spatula just until the dough comes together. Then use your hands to really mix the dough thoroughly. Your hands are your best tool for this dough because you can feel when the flour is really well incorporated. I do like to pinch the dough as I'm mixing, and it will be a very sticky and wet dough. That's what you want. I find it helps to use a flexible food scraper to help get the extra dough off of your hand and to clean the sides of the bowl. Cover the dough with a clean kitchen towel and let it rest at room temperature for four hours. This is called the bulk fermentation stage. Every hour you're gonna uncover it, and with wet hands because it will help keep the dough from sticking to you. Gently lift up on one side of the dough and stretch it upwards. Make sure you don't tear the dough, then fold it over onto itself. Rotate the bowl a quarter turn and continue to stretch and fold about three more times, or until the dough resists pulling. Keep coming back to it every hour to do your stretch and folds. This process helps to strengthen the gluten network and creates a better texture and rise in your final dough. Also, if your house is very cool, it does help to keep the dough in a warm spot about 70 to 75 degrees Fahrenheit. You can put this in an oven with the light on, or just keep it in a warm spot in your kitchen. We're gonna do our fourth and final stretch and fold to tighten up the dough. And you can see that the dough has already puffed up, so it will resist more to pulling. You may be able to fit three, maybe four stretch and folds in this round. Now it's time to shape your loaf, turn your dough out onto a lightly flowered work surface. At this point, you wanna be careful not to break any of the air bubbles. So I find if you just turn your bowl over, it'll slowly ease its way out of the bowl. Start shaping your dough by stretching it out gently. For a round loaf, start at the top and fold the dough onto itself. Gently pressing down in the center. Give the dough a slight turn and fold over the next section. Repeat until all four sides are folded in. Set the dough seam side down. Cup your hands around the dough and tuck the sides underneath to tighten up your dough ball. Cover that with a clean kitchen towel and let it bench rest for 20 minutes. If you find that your dough loses too much of its shape, you wanna re-tighten the loaf. Your goal is to create a tight skin on the surface of your dough. This will help ensure a better oven spring and more even rise. If it seems loose, quickly reshape it again to tighten the loaf. Cup your hands around the dough, tucking it underneath. Then pull it towards you on the counter. This will help continue to tighten the skin of the dough. Our dough is now ready to transfer into our banneton bread basket. Generously dust your basket with flour. You can either use bread flour, or my preference is rice flour because I feel like it creates a better crust, and I will show you the difference later. Cover with a clean kitchen towel and refrigerate for at least eight hours or up to 48 hours. This cold fermentation stage really helps to develop the great sourdough flavor of the bread. When you're ready to bake, you can either use a dutch oven or a cast iron combo cooker, which is my go-to. And I will link to these and all of my favorite tools for making sourdough bread in the notes. About 30 minutes before baking, set the dutch oven or combo cooker in your oven and preheat to 500 degrees Fahrenheit. I've got my thermometer in there to make sure it preheats. And I also have a pizza stone on the bottom level. This will keep the bottom of the bread from browning too much. Once your oven is fully preheated, it's time to score and bake your bread. You can keep your loaf refrigerated until it's time to bake. Also, if you wanna refrigerate your loaf for more than 24 hours, I do like to put it in one of these jumbo zip bags. That way it'll keep the loaf from drying out too much in the refrigerator. Now we're gonna put on some oven mitts and carefully bring out the preheated pot. I like to line the bottom with a little bit of parchment paper, then invert the dough right into the pan. Next, you'll need to score your bread. This is important to help the bread expand properly in the oven. I'm using a bread lame, which is just a razor blade attached to a handle. You can also use a sharp knife or a serrated bread knife. When you're slicing, go from one end all the way to the other, cutting almost parallel to the bread. You wanna be a quarter to a half inch deep. It's okay to go over a second time, just be confident, Using your oven mitts, carefully covered with the hot lid and put it into the oven. Once it's in the oven, reduce the heat to 450 degrees Fahrenheit and bake for 20 minutes covered. I'm gonna quickly show you how to do this if you have a Dutch oven. Transfer the loaf onto a sheet of parchment paper, score the bread, then lift up the parchment paper, and transfer into your hot Dutch oven. Now, take the lid off and continue baking for another 20 to 25 minutes, or until you've reached your desired color. Once the bread is out of the oven, transfer it to a rack and let it cool completely to room temperature before slicing into it. I wanna start by saying, you can totally do this, okay? You've got this. Now, you have all the tools and all the information you need to make a beautiful loaf of your own sourdough bread. As you can see, I made more than one loaf. I wanted to make sure that I was as thorough as I could be for you guys. And then also, just take a look at these two loaves. You'll notice the difference right away in their crust. So this one is the one that I dusted the banneton with just bread flour. And you can see it has like a white crust because the flour gets kind of stuck to the edges there. It's still very pretty, and I've made many, many loaves with this, but I feel like the rice flour is superior because look at this, it also does soft really easy that's why I keep a pastry brush to just kind of brush off a little bit of the excess, and then it reveals the prettiest crust underneath. Look at this, it's so lovely. You'll love the texture too. But really, either one works, so if you don't have rice flour, whatever, you'll still get great bread. Okay, and we're gonna pick the one that has cooled down completely to room temperature. You never wanna cut open a loaf of bread that's still warm or hot because all the steam will evaporate. And that steam needs to set into the bread, so that it forms properly. Otherwise, it'll get gummy and weird, and just don't do it. And this is our loaf that is already fully at room temperature, so we're gonna cut right into it. Although, I don't know, this one's kind of the ugliest one, but I'm telling you, it's still just as good. Gonna slice right in. You can hear that crust crunching under my knife. Oh, I love the sound. I'm so excited to show you guys what's inside. Okay, I think it just went crooked, but that's okay. All right, before I reveal what's inside, another thing that I wanted to show you guys is the difference it makes to put that pizza stone underneath your Dutch oven. See which one was it that got a little bit dark? This one, look at this. And I have to thank my friend Marina from Let the Baking Begin. That's where I learned this trick. So this is with the pizza stone. Look at that, look at that. With the pizza stone, without the pizza stone. You see how it got kind of dark under there? I think this is better, okay? Just a tip, you know? All right, here we go. Okay, here we go, here we go, here we go. The moment of truth. Dun, dun, dun, look at that. Look at that, it is so, so soft, and it just reshapes when you squish it. Look at that, it is the airiest bread. My kids go bananas for this. It's so, so delicious. You guys will love it. I'm gonna go ahead and just cut myself a nice slice right now. I personally love the end pieces because it's extra crust. The crust is my favorite, can you tell? So that's what I'm gonna do. And honey, do we have butter? I feel like I need to have butter. Some salted butter for my taste test. That was close. Yep, my favorite salted butter. This is non-negotiable for me. This butter makes everything better. We all know this, facts. Okay, it's a little bit hard. Usually I like to have some of this at room temperature, so that I can enjoy my bread. I literally always have a loaf of bread, laying around all the time. Okay, here we go, listen to the crunch. Oh, I love how that crust is so crisp and chewy. The crumb is just airy soft. Oh, it's so good. And sourdough has so many good things going for it. It's easier to digest. It does actually have a lot of benefits over regular store-bought bread, so I hope you guys give this a try. Once you've mastered sourdough, there's so many sourdough things you can make. You're gonna love it. I've just begun my sourdough journey and I've been doing this for years. And there's so many ways to serve this bread. Everything from sandwiches. My son loves avocado toast in the morning. It just goes well with everything. Peanut butter and jelly is next level. It also keeps really well. So I love to bake a couple loaves at once. And I know our family will usually finish half a loaf within a couple days. And so what I do is once they're cooled down to room temperature, I'll cut them in half, store halves in the freezer. And if you freeze them the same day that they are baked, when you thaw, it's literally just like a fresh loaf. So I'll bake once a week. I've got bread in the freezer for the whole week and it's, life is good. I will share all of my tips and tricks and recipe in the notes. I hope you guys try this. I hope this is the start to a very long and wonderful sourdough journey. If you guys have any suggestions for sourdough recipes, let me know in the comments. We'll see you in the next episode of Natasha's Kitchen, bye. Oh, come to mama. Mmm. Oh, I have a cook book. It's really good. I will link to it in the comments and let me know where you spotted Sharky. Okay, back to eating. (bright music)
a piece of bread sitting on top of a wooden table
394K views · 24K reactions | Jalapeños & Cheddar Ingredients- 3/4 cup/170 grams cold unsalted butter 3⅓ cups/425 grams all-purpose flour, plus more for rolling 1 tablespoon baking powder 2½ teaspoons kosher salt (such as Diamond Crystal) or 1¾ teaspoons fine sea salt. 1¼ cups/300 grams cold buttermilk 1 egg (for brushing on top before placing them into the oven) 1/2 cup cheddar cheese shredded (optional) 1 jalapeño sliced into quarters (optional) Bake at 375F for 35 mins. I adapted this recipe from a recipe shared by Eric Kim at NYT cooking. The original recipe included sugar (which I removed because I wanted a savoury version) and I put in that you need to brush your biscuits with a beaten egg to get that crispy crust. #biscuits#scones#cheesebiscuits#baking#feedfeed#recipeshare#fyp#foryou#viralrecipe | Noor - Recipe Creator | noors_recipes_ · Original audio
Breads, Desserts, Appetiser Recipes, Appetisers, Dips, Side Dishes, Dinners, Appetizer Recipes
2.9M views · 40K reactions | The cheesiest #GarlicBread for your next #ItalianDinner, so good! | Kells Kitchen | Kells Kitchen · Original audio
a woman holding food in her hands while sitting at a kitchen counter with other foods
5M views · 94K reactions | FINALLY got this viral biscuit recipe up on my website. More recipes coming all the time so be sure to check back often. #viralbiscuitrecipe #biscuitrecipe #easybiscuits #spritebiscuits #3ingredientsrecipes | In Jamie's Kitchen | In Jamie's Kitchen · Original audio
a woman sitting at a table with plates of food in front of her on the counter
418K views · 7.2K reactions | What other sourdough bread inclusions should we try?!🌶️🧀🍫🍕🌾 | The Real Sourdough Mom | The Real Sourdough Mom · Original audio
english muffins to make at home traditional and yeast bread directions
How to Make the Ultimate Sourdough English Muffin
How to Make the Ultimate Sourdough English Muffin
the ingredients for italian sourdough starter in a glass jar
Italian Sourdough Starter – Lievito Madre Recipe
a woman holding up a large round pie
34K views · 3.9K reactions | Baking bread #bakingbread #bakebeforebed #bread #easybread #dutchoven #cookwithbrooke #easyrecipe #asmr RECIPE: 1 1/2 cups warm water, 1/4 tsp yeast, 1/4 tsp honey or sugar. Set aside 10 min. In separate bowl add 3 1/2 cups bread flour, 1 1/2 tsp salt. Slowly add in yeast mix to flour and combine. Do not knead! Let rise overnight. Turn out your dough onto floured surface and fold seams under. Let rise for at least 20 min-2 hours. Bake in heatef Dutch oven 500°F for 25 min and uncover last 3 min. Let bread rest before cutting. | Cookwith Brooke | _cookwithbrooke_ · Original audio