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Soft Wrap Bread. I blindly made this bread for a dinner that I had been looking forward to for a long time.

Soft Wrap Bread

To be honest, I made this wrap-style bread myself (instead of buying it) because there isn’t a good bakery close to me and I didn’t want to eat cardboardy, stale pitas for dinner. My hopes weren’t very high for this bread – it was more like a means to an end. But all of that changed. When I tasted it. Amazing. *Update (6/10): I’ve made this bread too many times to count since originally posting it and wanted to share that I now almost always make it with whole wheat flour (usually white wheat flour because that is what I have on hand to grind).

This recipe works best with instant yeast because it dissolves during the kneading process, so you don’t have to knead liquid into the dough. Also, I often use half to 3/4 finely ground white whole wheat flour with good results - and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat). Ingredients Directions. Life Changing Bread. Update: I’ve posted a newer version of this bread using two different methods besides the method in this post.

Life Changing Bread

Check it out here! What I’m about to show you is something that has changed my life. When I first heard of it, I thought it seemed a bit too easy and was probably a trick of some sort. I thought, “If it was actually that easy, why doesn’t everybody do it?” After a few months of baking one loaf of no knead bread a week (at least), I can confirm that it is easy. So simple. The recipe could not be simplier. Directions 1) Mix up the dry stuff a bit before you add water just to get it all distributed. 2) Add water and mix dough around with your hands. 3) Cover dough with plastic wrap and let it sit for 16-20 hours. 4) After rising, scoop the dough onto a table that's been heavily floured. 5) Dust a clean dish towel with bran meal. 6) Sprinkle some more flour on the dough and sort of fold it over into a rough round shape.

The dry stuff. Then add water. After 10 seconds of stirring. Amazing Artisan Bread for 40 Cents a Loaf - No Kneading, No Fussing, No Kidding. Update: If you're interested, I've written an update on this technique here.

Amazing Artisan Bread for 40 Cents a Loaf - No Kneading, No Fussing, No Kidding

What if I told you that instead of buying bakery bread for four or five dollars a loaf, you could make delicious handmade bread whenever you wanted, at a fraction of the cost and it is so easy a kid could do it? Well, read on because this method of making artisan bread at home will change your life. You can make incredible bread without having to do all the usual time consuming tasks of breadmaking : no need to make a new batch of dough every time you want breadno need to proof yeastno need to make starters or prefermented doughno kneading! In the last few years, several methods for making easy no-knead bread doughs have crept up on the internet and gained popularity. "The results have forced me to reconsider all of the premises I once held sacrosanct".

So what is going on here? Boules Rising and Boules after Baking To see how easy it is to get a loaf ready, you can watch me form a loaf in about 30 seconds: 1. 2. 3. Easy Brazilian Cheese Bread (Pão de Queijo) Recipe. Print Our tour of Brazil continues.

Easy Brazilian Cheese Bread (Pão de Queijo) Recipe

After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour. As a matter of fact, I do. My friend Bill gave me this recipe years ago, a favorite from his Brazilian wife Silvia. I’ve made it several times, each time with different cheeses.

There are several ways to make Pão de Queijo. The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. The only weird ingredient is tapioca flour. The recipe as presented is fairly basic. Ingredients Special equipment recommended: One or two mini muffin tins. *It helps when baking with eggs to start with eggs at room temperature. Method Hide Photos 1 Preheat oven to 400°F. 2 Put all of the ingredients into a blender and pulse until smooth. Eat while warm or save to reheat later. Garlic Butter Rolls › shutterbean. For those of you who swoon over garlic twisty bread but can’t bring yourself to order whole pizza to make the delivery worthwhile, this one’s for you!

Garlic Butter Rolls › shutterbean

They are scrumptious! Dip some in marinara or serve them with a salad and pasta! You could also eat them alone, directly from your kitchen counter. No one will know. Promise. Stuffed Baguette. Stuffed Baguette A hollowed baguette obviously makes a perfect shell for any filling you are in the mood for.

Stuffed Baguette

And once stuffed and properly chilled, it becomes a neat appetizer. This particular one is filled with all my favorite things: goat cheese/cream cheese, sun dried tomatoes, olives, spicy salami, crunchy bell pepper, and fresh herbs. Makes one 12-inch long baguette; about 24 slices Ingredients: Baguette about 14-inch long8 oz cream cheese, at room temperature 4 oz fresh goat cheese 1 large garlic clove, minced ½ cup finely chopped red bell pepper (about 1 medium) ½ cup finely chopped sun dried tomatoes in olive oil¼ cup finely chopped Kalamata olives 2 oz finely chopped spicy salami About 2 tbsp minced Italian parsley About 1 tsp minced fresh thyme Freshly ground black pepper Salt to taste (very unlikely since there’re plenty of salty ingredients) Preparation: Slice off both ends of the baguette.

Using an electric mixer beat the cream cheese until smooth and lump-free. Croque Monsieur.