Ingredients You’ll Need

You can say goodbye to complicated Italian recipes with this super-easy side dish. You only need a handful of ingredients to make air fryer homemade garlic bread.

• Bread: During our recipe testing, we found that the best bread for this delicious garlic bread recipe is a French baguette because of its fluffy insides and firm yet crusty exterior. Day-old bread, too, is preferable as it is drier compared to a fresh loaf. However, you can also make garlic bread with white, Italian, or French bread if you don’t have a baguette. If you want to make your own loaf, you could also whip up my favorite crusty bread, aka No-Knead Bread, for an effortless solution. However, remember that the air frying time may need to be modified based on the type of bread you are using. Irrespective of the bread variety, we recommend cutting your bread into ½-inch slices to ensure proper cooking.
• Butter: Unsalted butter is the best choice for garlic bread because it keeps your side from tasting overly salty when paired with parmesan cheese. However, if you want to make this recipe without cheese, I recommend using salted butter or adding a touch of flaky sea salt or Kosher salt to your butter mixture.
• Garlic: It’s essential to use finely minced garlic in this recipe to ensure its flavors evenly coat each slice of bread. If you prefer fresh garlic, I recommend using a garlic press (affiliate link) to chop the ingredient into an ultra-fine paste. If you don’t have any fresh garlic in your pantry, you may substitute this ingredient for an equal amount of garlic powder. You could also use Roasted Garlic Cloves instead for a rich, caramelized taste.
• Parsley: Parsley is essential to giving this dish its herby undertones and a pop of bright color. You can use dried or fresh parsley if you chop it thinly.
• Shredded parmesan cheese: I usually use shredded parmesan when I make cheesy garlic bread in the air fryer, giving each bite a touch of nutty, rich flavor. However, shaved parmesan or shredded mozzarella cheese would also work.

How to Make Garlic Bread in the Air Fryer?

Preparing homemade garlic bread in an air fryer is a simple way to enjoy warm, perfectly toasted sides every night of the week—or even a quick snack! Plus, it only takes six steps and no lengthy oven time.

1. Prepare the air fryer: Preheat your air fryer to 350 degrees F.

2. Make the garlic butter: In a small bowl, mix the butter, garlic, parsley, and parmesan cheese.
3. Coat the bread slices: Spread about one teaspoon of the butter mixture onto each slice of bread, covering the entire surface.
4. Transfer the bread: Arrange the buttered bread slices in the air fryer basket. Make sure they lay in a single layer without any overlap. If all your bread doesn’t fit, you may need to cook them in two batches.
5. Air fry the garlic toast: Toast the garlic bread in the air fryer for approximately five minutes or until golden brown.
6. Serve: Serve the toasted garlic bread while still warm.

How to Make Ahead, Store, Freeze, and Reheat?

This recipe for garlic bread in the air fryer is an easy way to simplify your meal prep. Prepare this recipe ahead of time for an easy crowd-ready side, or store your leftover garlic bread to enjoy throughout the week.

• Make-ahead: To make this recipe ahead of time, make the garlic butter mixture up to one day beforehand and slice your bread into ½-inch slices. Then, store the butter mixture in an airtight container in the fridge and keep the bread slices separately, spreading the pieces with the softened butter just before air frying. If you’re preparing for a dinner party and won’t have time to spread the slices before cooking, you can also coat the bread slices with the butter mixture one day in advance. Then, arrange them in a single layer on a sheet pan, cover them tightly with stretch film or aluminum foil, and store them in the fridge until ready to cook.
• Storage: Bring your slices to room temperature, place them on a plate in a single layer, tightly cover them with stretch film, and store in the fridge for 3 days. When ready to eat, reheat the garlic bread in the air fryer at 300 degrees F. for 2-3 minutes.
• Freeze: Bring your slices to room temperature to make frozen garlic bread for later use. Then, place parchment paper between each of the slices to prevent sticking, and store them in an airtight freezer-safe container (or Ziploc bag) in the freezer until ready to reheat.
• Reheat: There’s no need to defrost your slices when reheating garlic bread in an air fryer. Simply place your frozen bread in a 350-degree F. air fryer for 4-5 minutes or until golden brown.

What to Serve with Air Fried Garlic Bread?

Cooking garlic bread in the air fryer is one of the best ways to ensure a five-star meal any day of the week. This simple collection of recipes will satisfy any craving, from creamy pasta to light salads.

• Pasta: Few combinations are as mouthwatering as garlic bread and pasta. If you’re a fan of bold flavors, I recommend serving your bread with classic dishes like Garlic Butter Noodles or Spaghetti Bolognese. You could also serve this delectable dish with Vodka Pasta or Baked Ziti for a more decadent menu. 
• Soup, stews, and chili: If you love to dip your bread in soup, then these easy recipes are just what you need. Green Lentil Soup and Carrot Ginger Soup add a bright, veggie-packed taste to your dinner spread. Or, you could whip up a heartier menu by preparing Quinoa Stew or—if you’re a meat-lover—Turkish Beef Stew.
• Salad: Add a hearty carb to your light meal by pairing your garlic toast alongside classic salad recipes, like Caesar Salad or Caprese Burrata Salad.
• Seafood: When you make a garlic baguette in the air fryer, you’ll have dozens of lip-smacking seafood recipes to pair. Shrimp Scampi, Steamed Mussels, and Fish Stew are just a few of my seaside go-tos.
• Italian meals: You can impress even your most devout Italian food fans by serving your air-fried garlic bread with authentic, delectable dishes, like Chicken Parm, Eggplant Parmesan, or Eggplant Involtini.

FAQs

Making fresh garlic bread in an air fryer is a beginner-ready recipe that comes together with minimal effort. Below, I’ve answered all your questions about this easy dish, taking the stress out of the process.

Other Air Fryer Recipes You Might Also Like

No one can resist the hassle-free, tasty eats possible with an air fryer. If you liked this air fryer garlic toast, here are a few other easy air fryer recipes you might also like.

• Air Fryer Cornish Hens
• Breaded Eggplant in Air Fryer
• Corn on the Cob in Air Fryer
• Air Fryer Eggplant

If you try this Air Fryer Garlic Bread recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Print

Air Fryer Garlic Bread Recipe (Fresh or Frozen)

Making fresh garlic bread in the air fryer is possibly the easiest and quickest way to treat yourself to a delicious side dish or appetizer. Not to mention, using your air fryer cuts down on the cooking time, allowing you to enjoy your garlic bread in minutes.

Course Bread, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 12 slices

Calories 107kcal

Author Aysegul Sanford

Equipment

• 1 Air Fryer

Ingredients

• ¼ cup unsalted butter at room temperature (2 ounces)
• 5 cloves garlic crushed through a garlic press or finely chopped
• 1 tablespoon dried parsley or chopped fresh parsley
• ½ cup parmesan cheese grated (optional*)
• 1 baguette sliced into ½-inch thick slices

Instructions

• Preheat the air fryer to 350 degrees F.
• Mix the butter, garlic, parsley, and parmesan cheese (if using) in a bowl.
• Spread the butter mixture evenly onto each slice of bread, approximately 1 teaspoon per slice.
• Place the garlic toast slices in the air fryer in a single layer, ensuring that they are not overlapping. Depending on the size of your air fryer, if they don’t fit, you may have to air fry them in two batches.
• Air fry for approximately 5 minutes or until golden brown.
• Serve immediately while they are still warm.
• Any leftover browned slices can be stored in an airtight container in the fridge for up to 2 days. You can reheat in the air fryer at 300 degrees F for 2-3 minutes until warm.

Notes

• Yields: This recipe yields 12 slices of French baguette bread. The nutritional information below is per slice.
• Bread: You can use any other bread you have on hand. Italian bread, sourdough bread, French bread, and even ciabatta would all work. However, keep in mind that there is a direct correlation between the thickness of bread and air frying time. We recommend slicing in ½-inch slices for the best results. We also recommend day-old bread as it absorbs the garlic-butter mixture better.
• Parmesan Cheese: If you decide to make this recipe without parmesan cheese, add in 1/2 teaspoon kosher salt into the butter mixture.
• Garlic: We found that minced fresh garlic was way better than garlic powder. However, the two can be used interchangeably in a pinch. If you do have the time, we recommend trying this recipe with Roasted Garlic or Air Fried Garlic for truly next-level garlic bread.
• Parsley: If you do not have dried parsley, you can substitute it with fresh, but it should be finely chopped when incorporating it into the butter mixture. Alternatively, you can use other dried or fresh herbs such as thyme, oregano, and rosemary. 
• Keep in mind that individual air fryer brands may perform differently, so consider this recipe as a starting point and adjust the cook time according to your personal preference.
• Storage: Bring your slices to room temperature, place them on a plate in a single layer, tightly cover them with stretch film, and store them in the fridge for 3 days. When ready to eat, reheat the garlic bread in the air fryer at 300 degrees F. for 2-3 minutes.
• Freeze: Bring your slices to room temperature, place parchment paper between each of the slices to prevent sticking, and store them in an airtight Ziploc bag in the freezer until ready to cook.
• Reheat: There’s no need to defrost your slices before reheating. Simply place your frozen bread in a 350-degree F. air fryer for 4-5 minutes or until golden brown.

Nutrition

Calories: 107kcal | Carbohydrates: 11g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 197mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg

The post Air Fryer Garlic Bread appeared first on Foolproof Living.

Ingredients

This recipe (adapted from the original recipe, Mark Bittman Yogurt Bread) requires only a few basic ingredients that you likely have stocked in your pantry and fridge. Besides classic bread ingredients like flour and baking soda, we’re adding molasses, dried fruits, and walnuts for the perfect balance of sweet and savory. 

For this quick bread recipe, you’ll need whole wheat flour (or white whole wheat flour), cornmeal, kosher salt, baking soda, plain whole milk yogurt (or buttermilk), unsulphured molasses (I like Grandma’s Molasses – affiliate link), chopped dried fruit (any kind you prefer, such as cranberries, figs, or raisins), and chopped walnuts. 

How to Make It?

This moist loaf comes together with only 15 minutes of hands-on time and an hour of cook time, making it a no-fuss option whenever you’re craving a slice of warm, homemade bread. Here’s how to make it:

1. Preheat the oven: Preheat the oven to 325 degrees F. Grease a non-stick, 9×5 or 8.5×4.5 inch loaf pan with vegetable oil spray (such as olive oil), or line it with parchment paper. 

2. Combine the dry ingredients: Add the whole wheat flour, cornmeal, salt, and baking soda to a medium bowl and mix until well combined. 
3. Whisk the wet ingredients: In a separate large mixing bowl, whisk together the wet ingredients until combined. 
4. Combine ingredients together: Add the flour mixture into the bowl with the wet mixture and stir until just combined, making sure to scrape the bottom of the bowl. The dough will be very thick.
5. Add the dried fruit and nuts: Gently fold in the chopped fruits and nuts until they are evenly distributed throughout the dough. This is a rather dense dough so don’t be alarmed.

6. Pour into a loaf pan: Transfer batter to the prepared loaf pan and use a spatula to even it out. 
7. Bake loaf: Bake in the center of the oven for about 55-60 minutes or until a toothpick inserted in the middle comes out clean. Let it rest for 5 minutes, then remove it from the pan and let it cool completely on a wire rack. 
8. Serve: Slice with a serrated knife and serve with your favorite spreads or toppings. 

How to Store and Freeze

If you don’t think you can consume the loaf within about a week, you can store it in the freezer to enjoy later. Better yet, make a double recipe and store one loaf in the freezer to have homemade bread available whenever you’re craving it. Here are some storage tips: 

• Store: Let the bread cool to room temperature and store it in an airtight container in the fridge. It’ll keep in the fridge for about a week. 
• Freeze: Before freezing, let the bread cool to room temperature and slice it (it’s difficult to slice once it’s frozen). Wrap it in plastic wrap and store it in a freezer-safe container for up to two months. 

FAQs

Other Quick Bread Recipes You Might Like

Once you start making bread at home, you won’t want to buy it from the store! Whether you serve it to your family or give it away to friends and neighbors, it’s always nice to have a homemade loaf that’s ready to enjoy. If you’re looking to expand your collection of quick bread recipes, look no further than the links below: 

• Almond Bread – This is my favorite gluten-free bread made with almond flour
• Simple Pumpkin Bread Recipe
• Best Vegan Zucchini Bread

If you try this Yogurt Molasses Bread recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This recipe is adapted from Mark Bittman’s Quick Whole Wheat and Molasses Bread recipe in his cookbook, How To Cook Everything (affiliate link.)

Print

Yogurt Molasses Bread Recipe

With just the right amount of sweetness this yogurt walnut and dried fig bread make a delicious breakfast bread or snack cake to serve with your afternoon tea. If you are a fan of making your own bread, this whole wheat flour and cornmeal based Yogurt Molasses bread recipe is one that you should definitely try.

Course Bread

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 slices

Calories 335kcal

Author Aysegul Sanford

Ingredients

• 2 1/2 cups whole wheat flour 13.75 oz.
• 1/2 cup fine cornmeal 3 oz.
• 1 teaspoon Kosher salt
• 1 teaspoon baking soda
• 1 2/3 cups plain whole milk yogurt 14 oz. – at room temperature
• 1/2 cup unsulphured blackstrap molasses 4.5 oz.
• 1/2 cup dried fruit chopped
• 1 cup walnuts chopped

US Customary – Metric

Instructions

• Preheat the oven to 325 Degrees F. Spray a non-stick 9X5 or 8.5 X4.5 baking dish with vegetable spray.
• Mix whole wheat flour, cornmeal, salt, and baking soda in a large bowl. Set it aside.
• Whisk together yogurt and molasses in a separate bowl until fully combined.
• Stir the wet ingredients into the dry ingredients and stir just until combined. It will be a very thick batter.
• Mix in the chopped fruit and walnuts and stir them in just until they are evenly distributed.
• Place the batter into the prepared pan and distribute it evenly in the pan using a spatula.
• Bake until a toothpick inserted in the middle comes out clean for about 55-60 minutes. Let it rest for 5 minutes. Remove from the pan and transfer onto a wire rack to cool completely.
• Slice and serve.

Notes

• It is a dense dough: After you add the fruit, you will end up with a dense dough, and it may feel like you need more liquid, but trust the recipe.
• Let it cool completely before slicing: I know you will be tempted to cut into your bread as soon as it comes out of the oven (I was, too), but it’s important to wait a little bit to let the loaf cool completely before cutting into it. Bread actually continues to cook and release steam as it cools, so cutting into it too soon interrupts this process and leaves you with a dense texture that’s usually a bit sticky. 
• Storage: Bring the leftovers to room temperature before placing in an airtight container in the fridge. The sliced bread will keep fresh for up to a week.
• Freezing: This whole wheat bread is great for freezing. Though I recommend freezing it after slicing. Simply place the sliced bread in an airtight container, and get the air out as much as possible before freezing. 
• Thawing: No need to thaw! Just warm it up in a toaster (or toaster oven) for a delicious breakfast toast.

Nutrition

Calories: 335kcal | Carbohydrates: 54g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 410mg | Potassium: 607mg | Fiber: 6g | Sugar: 21g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 3mg

The post Yogurt and Molasses Bread with Walnuts and Dried Figs appeared first on Foolproof Living.

I love to use this jalapeno cheese cornbread for my Vegetarian Cornbread Stuffing when the holiday season comes around. And if you don’t have any boxes of Jiffy corn muffin mix at home or would prefer a from-scratch recipe, try my Savory Cornbread Muffins instead.

Ingredients You Will Need

This Jiffy cheddar jalapeno cornbread requires a short list of only 7 simple ingredients. Gather together large eggs, sour cream, unsalted butter, honey, Jiffy corn muffin mix, canned jalapenos and cheddar cheese.

Ingredient Substitutions and Notes

• Sour Cream: Use whole milk sour cream for a great texture and moist cornbread recipe.
• Honey: We like sweet jalapeno cornbread, and since the Jiffy mix already has sugar, a teaspoon of honey goes a long way. Feel free to omit or replace it with maple syrup instead.
• Oil: Swap out the butter for a neutral flavored oil, like avocado oil or refined coconut oil.
• Canned vs. Fresh Jalapeños: I used diced canned jalapenos, but fresh jalapeno peppers, stemmed, seeded, and diced, or canned green chiles (be sure to drain it well) would also work. If adding jalapenos to the cornbread mix sounds too spicy to you, feel free to adjust the quantity based on your preferred heat level.
• Cheese: I used white sharp cheddar cheese since that’s what I had on hand. A few other cheese options include pepper jack cheese, sharp cheddar, Monterey jack, or Mexican blend cheese.
• Creamed Corn: If you’re looking for a Mexican cornbread with jiffy mix spin, add half a can of drained creamed corn (aka cream-style corn). Cooking time should remain the same.

How to Make This Recipe?

This easy Jiffy jalapeno cornbread recipe is just that – easy! It comes together in just a few minutes, and the rest of the time it’s left to bake away in the oven. Here’s how to do it:

1. Grease pan: Preheat the oven to 400 degrees F. Generously grease a 9 x 9-inch baking pan with butter or cooking spray.
2. Whisk wet ingredients: In a large bowl, whisk together eggs, sour cream, melted butter and honey, if using, until thoroughly combined and emulsified.

3. Add corn muffin mix: Fold in the two boxes of Jiffy cornbread mix. It will feel like you don’t have enough liquid. Be patient. As you mix, the batter will come together.
4. Stir in additions: Add jalapenos to the cornbread mix, along with the cheddar cheese.

5. Bake: Transfer the cornbread batter to the prepared baking dish. Spread it evenly throughout the pan with a spatula. Bake for 20-25 minutes, or until the top is lightly golden brown and a toothpick inserted into the center comes out clean. Allow to cool for 15 minutes. Slice and serve.

If you try this easy Jalapeno Cheddar Cornbread with Jiffy recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Print

Jiffy Jalapeno Cheddar Cornbread Recipe

This recipe for Jalapeno Cheddar Cornbread with Jiffy Mix adds a hint of spice, a touch of sweetness, and lots of cheesy flavor to your classic cornbread mix. Make this 7-ingredient recipe in only 30 minutes for an irresistible side to soups, stews, chilis, and more.

Course Bread

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Cooling time 10 minutes minutes

Total Time 42 minutes minutes

Servings 9 servings

Calories 415kcal

Author Aysegul Sanford

Ingredients

• 2 large eggs at room temperature
• 1 cup sour cream at room temperature
• ¼ cup melted unsalted butter cooled plus more for greasing the pan
• 1 teaspoon honey optional
• 2 boxes Jiffy Corn Muffin Mix 8.5 ounces each
• ½ cup diced canned jalapenos* fully drained and chopped
• 1 ½ cups shredded cheddar cheese

Instructions

• Grease pan: Preheat oven to 400 degrees F. Generously grease a 9X9 inch baking dish with butter (or cooking spray).
• Whisk wet ingredients: Whisk eggs, sour cream, melted butter and honey, if using, in a large mixing bowl until fully combined.
• Add dry ingredients: Stir in the Jiffy corn muffin mix. At first, it will feel like you don’t have enough liquid, but as you mix, it will come together.
• Stir in mix-ins: Fold in the chopped jalapenos and cheddar cheese.
• Bake: Transfer the mixture to the prepared baking dish and spread it evenly throughout the pan. Bake for 20-25 minutes, or until the top is lightly browned and a toothpick inserted in the middle comes out clean. Let it cool for 15 minutes. Slice and serve.

Notes

Notes:

• Bring all ingredients to room temperature. This will create a smoother, well-mixed batter.
• Drain the canned jalapenos. It’s important to drain canned jalapenos before mixing them into the cornbread mix, or you run the risk of making the batter too wet. I like to drain and even pat them dry with a paper towel.
• Save a little extra shredded cheddar cheese for the top. It adds a visual appeal and another level of cheesy goodness. It is optional, but a few jalapeno slices on top adds a nice touch, too.
• To make it in a Cast Iron Skillet: Prepare the jalapeno cornbread as directed. Spread into an even layer into a very well-greased / buttered 10-inch cast iron skillet. Bake at 350 degrees F for 20-22 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Cool for 15 minutes before slicing.
• To make it in a Muffin Pan: To make corn muffins, prepare the corn muffin batter as directed. Line a 12-cup muffin tin with parchment paper liners (affiliate link). Divide the batter into the prepared muffin cups. Bake at 350 degrees F for 20-23 minutes, or until the tops are golden brown and the centers spring back to the touch. Cool in the pan for 10 minutes, then serve warm or transfer to a cooling rack to cool completely. This cheesy jalapeno cornbread recipe will make 12 muffins.
• Storage: This cornbread can be stored in an airtight container in the fridge for up to 5 days. For best results, bring to room temperature and preheat in a low-heat (300-degree oven) until warmed through 10-15 minutes.

Nutrition

Calories: 415kcal | Carbohydrates: 40g | Protein: 10g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 710mg | Potassium: 137mg | Fiber: 4g | Sugar: 13g | Vitamin A: 748IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 2mg

The post Jalapeno Cheddar Cornbread with Jiffy Mix appeared first on Foolproof Living.

Whether you are making my Avocado Bacon Burgers, Bulgur Burger, or Tuna Melt Sandwiches or are in need of delicious a bread to serve with your favorite soups, this no-knead brioche-style bun recipe is an easy way to level up any of your meals.

If you have ever tried your hand at making the traditional brioche bun recipe you know that it requires a standing mixer, bread machine, or a lot of elbow grease as there is a lot of kneading involved. However, with this easy brioche bun recipe, you will not need any of that. 

Yes, you do need to tend the dough for the first few hours, but after that, time will do the rest of it for you. Simply follow the instructions or watch the how-to video below in the recipe card to master my technique for fluffy brioche buns that are guaranteed to impress.

Ingredients

To make homemade brioche hamburger buns, gather unsalted butter, bread flour, instant yeast, kosher salt, large eggs, water, and sugar. If preferred, you can sprinkle them with sesame or poppy seeds at the end for additional flavor and texture.

• Bread flour: This recipe will not yield great results if you use all-purpose flour. My favorite US brand is King Arthur Unbleached Bread Flour (affiliate link), but I also tested it with other national brands like Bob’s Red Mills (affiliate link), Gold Medal, and even Walmart’s Great Value Bread Flour. They all work well in this recipe.
• Instant Yeast: I used a packet of Fleischmann’s Rapid Instant Yeast (affiliate link) but this recipe is also tested with Red Star’s Quick Rise Instant Yeast.
• Salt: I used Diamond Kosher salt (affiliate link). If you use, Morton’s Kosher salt or table salt, use half the amount.
• Sugar: You can use granulated sugar or cane sugar (for a naturally sweetened recipe). Coconut sugar would also work but the color of the brioche buns will be darker and have a slightly noticeable brown-sugar like the taste.

How to Make This Brioche Bun Recipe?

Making no-knead burger rolls is a hassle-free way to take your sandwich game to the next level. In just a few simple steps, you can make super soft brioche buns like a pro.

Mix the Ingredients

1. Melt the butter: Put the butter in a small saucepan over medium heat and cook until fully melted. Be sure to watch the butter closely to avoid any burning. Then, turn off the heat and let the butter cool to room temperature.

2. Mix the dry ingredients: In a large bowl, whisk together the bread flour, instant yeast, and salt. Set the mixture aside.
3. Whisk the wet ingredients: In a glass measuring cup (or in a small bowl), combine six large eggs, water, and sugar.
4. Combine the ingredients: Pour the melted butter and egg mixture into the dry ingredients, and use a wooden spoon to stir them together. The mixture could look as if it has more liquid than it should. That is normal. Mix the brioche bun ingredients until no dry flour remains and a uniform mass of dough forms (about 1 minute). Don’t overmix the ingredients. 
5. Let the dough rest: Cover the bowl with plastic wrap, and let the dough rest for 10 minutes.

Fold the Dough & Let it Rest Overnight

1. Fold the dough: Hold the edge of the dough with your fingertips. Bring the edge towards the center of the dough, and fold it over itself. Then, turn the bowl 45 degrees and repeat the same folding process. Rotate and fold the dough six more times (eight times in total). Once you have folded the entire outer edge of the dough, cover it with plastic wrap and let it rest for 30 minutes.
2. Repeat the folding process: Perform the same folding process three more times, waiting 30 minutes between each repetition. Be aware that this is a very sticky dough, but luckily all you have to do is to fold it as directed, so it shouldn’t require much more kneading than that. After the fourth set of folds, cover the dough with plastic wrap and let it rest in the fridge for 16-48 hours.

Shape the Dough & Let it Rise

The next day, when you are ready to bake, follow these steps to get them ready for baking:

1. Prepare the sheet pans: Line two sheet pans with parchment paper and set them aside.

2. Divide dough: Transfer the dough to a lightly floured work surface, and cut it into 12 equal portions. You can use a kitchen scale to weigh each ball or get help from a ruler to get equal dough balls.

3. Shape the rolls: Take one piece of dough and pat it into a 3-inch disk. Take one dough edge and fold it towards the disk’s center. Repeat this edge-folding process until the disk forms a ball. Then, flip the ball folded-side-down and move your hands in small circular motions until the dough forms a smooth, round ball shape. If desired, cover the dough ball with a clean kitchen towel. Repeat this shaping process with the remaining 11 pieces of dough.

Bake

Finally, it is time to bake them. If you have a digital thermometer, use it for foolproof results. 

1. Arrange the dough balls: Place the balls of dough onto the prepared sheet pans. I recommend positioning the balls three inches apart, six balls per pan. Remember that the dough will expand as they bake and rest.
2. Let the dough rise: Cover the sheet pans with plastic wrap and let the rolls rise for two hours, or until they nearly double in size. This rising process may take a little longer if you’re making the brioche burger buns in the colder months. You can speed up this process by placing the dough in a warm place within your kitchen.
3. Preheat the oven: 30 minutes before you bake the brioche rolls, preheat the oven to 350 degrees F.
4. Brush with egg wash: Whisk together one egg and a tablespoon of water in a small bowl. Then, remove the plastic wrap over the dough balls and brush each brioche roll generously with the egg wash. If making a sesame brioche bun, sprinkle your brushed rolls with sesame seeds.

5. Bake: Place each baking tray into the preheated oven and bake for 20-25 minutes until they turn golden brown on top, or the internal temperature of the brioche rolls reaches 190 degrees F. Be sure to rotate the baking sheets halfway through the baking time.
6. Serve: Remove the butter brioche rolls from the oven and let them rest for 5 minutes before serving.

How to Store, Freeze & Thaw?

The best part of this recipe is that you can make a batch, enjoy some right away, and store the rest for later. This way, you have the most delicious brioche hamburger buns for your summer cookouts, holiday dinners, or for an easy weeknight dinner at a moment’s notice.

If you plan on using this recipe for brioche hamburger buns or sandwiches, I recommend slicing your rolls in half before putting them in the fridge or freezer for easier use later on.

• Storage: When covered with a clean kitchen towel, your homemade brioche buns can sit on the kitchen counter at room temperature for up to one day. For more extended storage, place your buns in an airtight container or a plastic storage bag with as much air removed as possible. Then, place the container in the fridge, and your light brioche buns will stay fresh for up to six days.
• Freezing instructions: Place your brioche burger buns in an airtight container or a freezer-safe Ziploc air with as little air as possible. Your brioche will stay fresh for up to six weeks in the freezer. 
• Thawing & toasting: One great thing about these homemade buns is that you don’t need to thaw your bread before using it. Simply place your frozen brioche in a toaster oven at low heat (275 degrees F oven) for 10 minutes. Or, if you’ve already cut your frozen rolls in half, you can put the slices in a toaster until they reach your desired heat.

How to Use Brioche Buns?

It doesn’t matter whether you use these brioche buns for hamburgers or as an easy dinner side. There are countless delectable ways to put this sweet brioche bun recipe to use.

• As rolls with butter: Nothing pairs better with a hearty main than buttery brioche buns. Whip up this brioche rolls recipe for any meal you would serve with bread; soups and stews, salads, or any of your dinner recipes. And voila, just like that, the perfect meal any day.
• For burger buns or sloppy joes: Step up your hamburger game (be sure to try my Avocado Bacon Burger or these Buffalo Chicken Burgers) with a bun that is as mouthwatering as the meat. Set your juicy burger atop this traditional brioche bun, and every bite will explode with rich flavor.
• As sandwich bread: Cut your brioche-style bun in half, fill it with your favorite toppings, and you’ll have one of the richest and most flavorful sandwiches you’ve ever eaten.

Expert Tips

You don’t have to be a celebrity chef to make gourmet burger buns at home. With my foolproof tips, your brioche burger bun recipe will come out golden, soft, and buttery every time.

• Use bread flour: To make your bread as fluffy and round as the iconic NYT light brioche buns, I recommend using bread flour instead of all-purpose flour. Bread flour has a higher protein content, allowing more gluten to develop in your bread. This gluten, in turn, gives bread its structure and body.
• Watch the melted butter: Be sure to keep an eye on the pot when melting your butter. Butter melts very quickly and can burn if not watched properly.
• Use room-temperature ingredients: For the best results use room-temperature ingredients. If you are a regular bread baker, you know that yeast is temperature-sensitive, so having all your ingredients at room temperature before adding them to your dough is crucial for the best burger brioche bun.
• Use a kitchen scale: A kitchen scale (affiliate link) will give you the best results when cutting your soft dough into equal pieces. Simply measure each portion of brioche dough before rolling it into a ball.
• Make smaller-sized buns: To make smaller brioche buns for sliders, divide your dough into up to 14 pieces. Keep in mind, however, that smaller buns will bake for less time. I suggest baking slider-sized rolls for 20-22 minutes or until their internal temperature reaches 190 degrees F.
• Make large brioche burger buns: If you want larger brioche buns, divide your dough into fewer pieces. However, you will likely need to bake your larger buns for more time. For instance, when making ten brioche rolls, I recommend baking them for 25 minutes or until their centers reach 190 degrees F.
• Toast your buns on the grill: If you plan on using your brioche buns for burgers, I recommend lightly toasting the brioche buns on the grill right before using them. This extra step will give each toasted brioche bun a deliciously warm and crisp exterior.

I know a lot of people favor the brioche bun recipes from popular publications like New York Times Cooking, King Arthur Flour, and Food Network. However, having been making this recipe for many years, I can assure you that it is just as good. Once you give it a try, I am sure you will agree. 

Other Bread Recipes You Might Also Like

If you are a fan of baking bread, here are a few other fan-favorite bread recipes you might also like. Tender, filling bread is just an oven away with this star collection.

• No-Knead Dutch Oven Bread
• Olive Loaf Bread
• Challah Bread
• Almond Bread Recipe
• Seed and Nut Bread
• Yogurt Bread with Molasses

If you try this Homemade Brioche Buns recipe or any other bread recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Print

Homemade Brioche Buns Recipe

These homemade brioche buns make the perfect hamburger bun, sandwich bread, or dinner rolls. Whether you serve them for grilled burgers during the barbecue season or for your holiday table during Thanksgiving or Christmas, they are the perfect accompaniment to all your meals.

Course Bread

Cuisine French

Diet Vegetarian

Prep Time 4 hours hours

Overnight Rest 16 hours hours

Total Time 20 hours hours

Servings 12 buns

Calories 316kcal

Author Aysegul Sanford

Ingredients

• 16 tablespoons unsalted butter (8 ounces)
• 3 ¼ cups bread flour (17 ¾ ounces)
• 2 ¼ teaspoons instant yeast (aka rapid rise yeast) – 1 packet
• 1 ½ teaspoon kosher salt
• 6 large eggs plus 1 extra egg or brushing them before baking – at room temperature
• ½ cup water at room temperature
• ⅓ cup sugar 2 ⅓ ounces
• 2 tablespoons of sesame seeds optional

Instructions

• Place butter in a small saucepan over medium heat. Cook until it melts. Be sure to keep a close eye on it as butter burns easily. Turn the heat off and let it cool to room temperature.
• Meanwhile, whisk together bread flour, instant yeast, and salt in a large bowl. Set aside.
• In a separate bowl, whisk together 6 large eggs, water, and sugar.
• Pour the egg mixture into dry ingredients along with the now-cooled butter. Using a wooden spoon, stir to combine. It will look like it is too wet and almost like there is more liquid than there should be. That is normal. Do not overmix. Mix it until no dry flour remains and a uniform mass forms. This should take about 1 minute.
• Cover the bowl with plastic wrap and let it rest for 10 minutes.
• Holding the edge of the dough with your fingertips, fold it over onto itself halfway towards the middle. Turn the bowl 45 degrees and repeat the same process. Do this 6 more times. It should be 8 times in total. Cover with plastic wrap and let it sit for 30 minutes.
• Repeat folding and rising every 30 minutes three more times. After the fourth set of folds, cover it tightly with plastic wrap and place it in the fridge for 16-48 hours.
• Line two sheet pans with parchment paper. Set them aside.
• Transfer the dough onto a lightly floured surface. Divide the dough into 12 equal pieces*. If you have a kitchen scale, you can use it to weight each piece to ensure rolls equal size rolls. Or, you can use a ruler as a guide to cut them.
• Working with one piece at a time, pat dough into a 3-inch disk. Holding the edge of the dough, fold the edges of the dough onto itself halfway towards the center. Repeat folding until it forms a ball. Flip it over and move your hands in small circular motions to form it into a smooth round ball. This dough might be sticky so feel free to sprinkle it with a bit of flour if it sticks to your hands. Repeat the same process with the rest of the balls.
• Place them in the prepared sheet pans. I recommend 6 brioche buns per sheet pan with them being 3-inches apart from each other. Be aware that they do get larger as they rest and after they are baked.
• Cover them with plastic wrap and let them rise for 2 hours or until they “almost” double in size. If you are baking these brioche buns during the summer months, they rise faster. And if you are making it during the colder months, it might be a little longer. I recommend placing them in a warmer part of your kitchen to speed up the process.
• Thirty minutes prior to baking, preheat your oven to 350 degrees F.
• Make an egg wash by whisking together one egg with a tablespoon of water in a small bowl. Remove the plastic and brush each brioche roll generously with the egg wash. If using, sprinkle them with sesame seeds.
• Place both sheet pans into the oven. Bake for 20-25 minutes until they turn golden brown on top (or until the internal temperature reaches 190 degrees F.) making sure to rotate the baking sheets halfway through the baking time.
• Take them out of the oven and let them rest for 5 minutes, let them cool on a wire rack, or serve while they are still warm.

Video

Notes

• * Smaller or larger brioche buns: This recipe is quite versatile in that you can divide the brioche dough into 14 pieces for smaller brioche buns or 10 pieces for larger ones. However, be aware that the time of baking might change based on the size. For 10 pieces, I would recommend 25-27 minutes and for 14 pieces, 18-22 minutes of baking time.
• Salt: I made this recipe using Diamond Kosher Salt. If you use Molton’s kosher salt or table salt please use half the amount of salt.
• Storage: The best way to store these brioche rolls is in an airtight container or a plastic storage bag (with as much air removed as possible.) in the fridge. They should be fresh for up to 6 days. Be sure to warm them in a low-heat oven before serving.
• Freezing Instructions: If you want to freeze them, be sure to slice them in half horizontally before freezing. Place them in an airtight container or a plastic bag and remove the air out of it as much as possible. Freeze for up to 6 weeks.

Nutrition

Calories: 316kcal | Carbohydrates: 31g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 326mg | Potassium: 90mg | Fiber: 1g | Sugar: 6g | Vitamin A: 586IU | Vitamin C: 0.01mg | Calcium: 23mg | Iron: 1mg

The post Homemade Brioche Buns appeared first on Foolproof Living.

Today’s recipe, Almond Flour Bread, a savory quick bread recipe, is yet another addition to my collection. Though I have to admit, it is one that took quite a bit of trial and error to be good enough to be published.

I believe the reason why it took so long is that I was after a savory almond loaf bread recipe that tasted more like bread than an almond cake and none of the recipes I tried gave me one that I would use to make a sandwich. Until now.

The trick is all about the eggs. Rather than using whole eggs, I replaced a few of them with egg whites (removed egg yolks) and it made all the difference in texture. The exceptional flavor was just the added bonus. Believe it or not, I had four slices as soon as the bread came out of the oven!

Just like my Almond Flour Waffle and Almond Flour Biscuits recipe, this easy almond flour bread is healthy, light, low carb and with the right adjustments, Paleo, Keto Diet friendly, and Whole30, too. So I guess those four slices were totally worth it – no guilt included!

If you are thinking like, how the heck do you make homemade bread using almond flour, read on. I promise it is easier (and more delicious) than you think.

Almond Bread Ingredients

Like it is in many baked goods, this gluten-free almond flour bread recipe has 2 sets of ingredients; wet and dry ingredients:

Wet Ingredients:

• Vegetable Oil – I used grapeseed oil, but any mild-flavored oil, such as extra virgin olive oil, coconut oil, or avocado oil, will do.
• Large Eggs, plus Egg Whites – The combination of whole eggs and egg whites create a light-textured bread.
• Apple Cider Vinegar – Subtly sweet, the acid in ACV activates the baking soda and brings balance to the flavor.
• Liquid Sweetener – Although completely optional, any of your favorite liquid sweeteners will do. I prefer maple syrup, but you can use honey or agave if that’s all you have on hand.

Dry Ingredients:

• Blanched Almond Flour – I highly recommend blanched almond flour (made from ground almonds) over almond meal (which is almond flour with the skins still on) more so for its light golden color, but you can use them both interchangeably. If you have the time you can easily make your own almond flour (made with grinding almonds in a high-powered blender (like Vitamix) or a food processor).
  If you want to make this recipe using almond flour, my favorite brand is Blue Diamond (affiliate link). I love that it tastes great and has almost no odor, which is usually an issue with most packaged almond flours sold in stores.
  If you want to use almond meal (affiliate link), my favorite brand is Barney. 
• Ground Flaxseeds – There are two options – regular Flaxseed or Golden Flaxseed. Either one can be used, however, regular flax seeds will give you specks throughout your gluten-free loaf, whereas golden flaxseed creates a more neutral-colored bread.
• Baking Soda – The leavening agent reacts with the apple cider vinegar, giving you both lift and that beautiful golden hue.
• Baking Powder – A bit more lift never hurt any low carb gluten-free bread recipe. To make this a paleo bread, you can use 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar as a substitute for 1 teaspoon of baking powder.
• Fine Sea Salt – I specify fine sea salt since it dissolves easily into the batter. If you do not have fine sea salt on hand, you can also use the same amount of kosher salt.

How to make bread with almond flour

To make this Gluten-Free Almond Flour Bread, simply:

1. Whisk together the wet ingredients. Add the oil, eggs, egg whites, apple cider vinegar and liquid sweetener to a medium bowl. Thoroughly mix all the ingredients together until smooth and emulsified (see PRO TIP below).
2. Mix together the dry ingredients. In a larger bowl, add the almond flour, flaxseed, baking soda, baking powder, and salt. Mix together until well combined and create a slight well in the center.
3. Pour the wet ingredients into the dry ingredients. Fold together gently until just combined. Transfer to the prepared loaf pan (more on that below) and smooth the top.
4. Bake. For 35 minutes, or until the loaf is golden brown, springs back to the touch and a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the pan, then transfer to a cooling rack to cool completely.
5. Serve. Slice and serve. A few of my favorite options include slicing the loaf like sandwich bread and placing a few slices of roasted turkey, lettuce, and mashed avocado between two slices.

How To Serve:

Go ahead, slice your almond flour loaf and enjoy it right away. Here are a few ideas to get you started:

• Make avocado toast: Spread it with a thick layer of my avocado dressing and sprinkle it with bagel seasoning for a low carb breakfast.
• Use it to make a sandwich: Layer it with baked turkey bacon, tomato, and lettuce for a keto BLT.
• Serve in place of toast with a layer of cream cheese (or peanut butter) and your favorite jam.

FAQs

For the full nutritional information (including calories), please be sure to check out the recipe card above.

Print

Almond Flour Bread Recipe

The best quick and easy to make Almond Flour Bread recipe that is low carb, grain-free, gluten-free, dairy free, low sugar, paleo and keto friendly. Great to use as a sandwich bread or as toast for breakfast.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 slices

Calories 288kcal

Author Aysegul Sanford

Ingredients

Wet Ingredients:

• 5 Tablespoons (70g) Vegetable Oil, plus more for greasing – I used grapeseed oil but olive oil would also work
• 2 large Eggs room temperature
• 3 large Egg Whites room temperature
• 1 Tablespoon (15g) Apple Cider Vinegar
• 1 Tablespoon (21g) Maple Syrup (or honey)

Dry Ingredients:

• 2 cups (224g) Blanched Almond Flour
• ¼ cup (28g) Ground Flaxseed
• ¾ tsp Baking Soda
• 1 tsp Baking Powder*
• ½ tsp Fine Sea Salt

Instructions

• Preheat the oven to 350 degrees F. Grease an 8X4 (or 9 x 5-inch) loaf pan with 1 teaspoon vegetable oil.
• In a medium bowl, whisk together the oil, eggs, egg whites, apple cider vinegar and maple syrup until emulsified*
• In a large bowl, whisk together the almond flour, ground flaxseed, baking soda, baking powder and salt. Make a slight well in the dry ingredients and mix in the egg mixture until just combined.
• Transfer to the prepared loaf pan and smooth the top. Bake 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
• Let cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.

Video

Notes

• Thoroughly mixing the wet ingredients until emulsified is important as it helps the bread bake to the right texture. When the wet ingredients become one smooth mixture and slightly thickened, you know it’s ready!
• Substitute for baking powder: To make this a paleo-diet-friendly bread, you can use 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar as a substitute for 1 teaspoon of baking powder.
• Can I use chia seeds instead of flax seeds? While some readers made this recipe using chia seeds instead of flax seeds, I prefer the version made with flaxseeds. Ground flax seeds help with rising and provide a better form/shape to the overall bread.
• Storage: This homemade almond flour loaf keeps best in an airtight container or wrapped in parchment paper and stored on the kitchen counter for up to 3 days. However, if you keep it in the fridge it will store for up to a week.
• Freezing Instructions: For longer storage, slice it, place in a plastic freezer storage bag, seal tight, label, date and freeze for up to 3 months. When you are ready to serve, pop it in your toaster to warm it up. There is no need to thaw.

Nutrition

Calories: 288kcal | Carbohydrates: 9g | Protein: 9g | Fat: 26g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 348mg | Potassium: 74mg | Fiber: 4g | Sugar: 2g | Vitamin A: 59IU | Calcium: 111mg | Iron: 2mg

The post Almond Flour Bread (Quick Low Carb Recipe) appeared first on Foolproof Living.

I first learned how to make homemade corn tortillas when on my very first visit to Mexico. The hotel we were staying at had a wonderful restaurant with young ladies making fresh corn tortillas outside. Watching them make hundreds of fresh corn tortillas was almost therapeutic.

On our way back we stopped by the local market and bought a wooden tortilla press (like this one – affiliate link) similar to the one that they use in the hotel. Ever since that visit, I have been making my own corn tortillas.

If you have never tried your hand at making your own tortillas, consider this your how-to guide. Made with two simple ingredients, making corn tortillas from scratch is easier than you think. Below you will find a detailed explanation for everything you need to know including ingredients, equipment, technique, and storage to make the best corn tortilla recipe at home.

Recipe Ingredients

To make homemade corn tortillas, you can use either fresh masa (which is why some people call these corn masa tortillas) or masa harina and water. Some people prefer to use a little bit of salt as well.

You can find fresh masa at your local Latin grocery store (or Mexican markets) in their refrigerated section. While most people say that using fresh masa is the best, if you are not living in an area where you can get your hands on it, you can make your own tortillas using masa harina and water. I like Maseca brand (this White Maseca Corn Flour, in particular) and buy it from our local grocery store in their international food aisle.

If you are living in the United States, Bob’s Red Mills sells masa harina as well. I have tried this recipe with that brand and it worked very well.

Do I Need A Tortilla Press?

The answer is yes and no.

While I was reading through different sources, I saw that some people press out the dough in between two flat surfaces like dinner plates or large and heavy books. Some even feel comfortable patting out tortillas in between their two hands. Though from what I understand, getting a thin corn tortilla by using your hands requires quite a bit of experience.

I personally think that it is much easier to use a tortilla press. If you do not have access to wood and heavy one like the one we have (or a similar one like this one – affiliate link), most kitchen equipment stores and various online sources sell aluminum or cast-iron corn tortilla press (like this Tortilla Press) for less than $20. Therefore, if you are serious about making corn tortillas at home, I think it is a good investment.

How To Make Corn Tortillas

Make The Dough

To make the masa dough, mix masa harina with warm water (tap water is fine)in a large bowl using a wooden spoon. Or, you can knead the dough by hand as well. Cover it with a damp towel, and let it rest for 20-30 minutes on the kitchen counter.

When ready, add in some cool water, one tablespoon at a time, until it has a soft texture without being sticky. Here, keep in mind that the dough for corn tortilla is a very forgiving one. If it gets too dry, you can add a little more water. And if it gets too wet, you can add a little more masa. The “right consistency” should feel similar to Play-doh.

Before pressing and cooking the tortillas, make sure to cover the dough with a clean kitchen towel to prevent them from drying.

How To Use a Tortilla Press

Next, we press the dough balls into and make tortilla.

First, you will need a medium-heavy plastic bag to fit over the plates of the press. I used a large (gallon-size) Ziploc bag. I trimmed the zipper top so that it is a large rectangular piece. With that being said, you can use two pieces of plastic as well.

Second, you lay the plastic bag on the tortilla press, making sure that it covers both the upper and bottom parts of the press.

Third, divide the dough into smaller 14 to 15 equal pieces. You can eyeball it or use a small cookie scoop to make it easier on yourself.

Roll each piece into small dough balls (each piece should be similar to a golf ball). Working one piece at a time, place one dough ball on the bottom part of the press, cover it with the top of the Ziploc bag, close the press, and push it down (while applying gentle pressure).

Then, gently peel back the tortilla from the plastic and transfer it to your hand.

How Do You Cook Corn Tortillas

To cook corn tortillas, you can either use a griddle or a cast iron skillet.

The important thing here is to make sure that the skillet is very hot before starting the cooking process. I usually let it heat up over medium high-heat for 5 minutes or so.

Once fully warm, place the first tortilla on the pan. It will first stick and that is normal. But then in 15 seconds or so it will release itself and that is when it is time to flip it. After that, it should take around 30 to 45 seconds for it to fully cook. You will know that it is good to go when you start seeing brown spots on top.

Keep an eye on it as it is cooking and adjust the temperature as necessary to prevent it from drying.

According to Rick Bayless, a perfect tortilla is one that balloons up like pita bread after the second flip.

Here, one thing most resources suggest is to use your fingers to flip instead of a spatula, because the edges will curl up as the heat cooks the tortillas. At first, I didn’t feel comfortable flipping it with my hands, but towards the end, with a little practice, I was more comfortable with it. Still, if you don’t feel comfortable, a spatula works just fine.

How Do You Get Soft Tortillas

One thing that is so important to note here is that the cast iron skillet (or griddle) only cooks the outside of the tortilla. In order for it to cook thoroughly, you need to cover them with a clean kitchen towel and place it in a bowl with a lid. As it sits, the heat from the growing sack will continue the cooking process resulting in softer and completely cooked corn tortillas.

So, as you can imagine, the softest one is the one at the very bottom. Therefore, when you are ready to serve, it is best to start from the very bottom of the stack.

Storage Instructions

I think these DIY corn tortillas are best on the day that they are made. That is why, I usually make just the amount that I plan to serve.

However, to find out the best way to store tortillas, we made two batches of this recipe. You have two options when it comes to storing corn flour tortillas. They both work with a caveat:

• At room temperature: Keep them wrapped with a clean kitchen towel and let them sit on the kitchen counter. It will be fresh for up to two days but if you leave it longer it will start developing mold.
• In the fridge: Bring them to room temperature, wrap them tightly with a kitchen towel, and store them in the fridge. They should keep fresh for up to 4 days. However, as they sit in the fridge they get hard so I recommend a quick warm-up on the skillet before serving.

Once you get a hang of the process, you can make the most delicious corn tortilla bread in your very own kitchen in less than 20 minutes. And after that, I can almost guarantee you that you will never want to go back to buying them from the supermarket.

How To Serve

You can use these corn tortilla shells in so many ways. Here are a few ways to get you started:

• Make a taco: Try my Quinoa Black Bean Tacos or Brisket Tacos Recipe
• Enchiladas: Soak these corn tortilla wraps in your favorite enchilada sauce, roll them up with your favorite filling, and bake them in a casserole with more sauce on top.
• Homemade tortilla chips: Cut them into small triangles and fry them in oil. Sprinkle with salt and serve with guacamole on the side. This combo makes the best Mexican Party Food.

Other Mexican Inspired Recipes You Might Like:

• Mexican Corn On The Cob
• Mexican Street Corn Salad
• Mexican Quinoa Recipe
• Vegetarian Chili Recipe
• Black Bean Corn Salad
• Mexican Pasta Salad with Corn
• (The Best) Chicken Chili Recipe

If you try this Homemade Corn Tortillas recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Print

Corn Tortillas Recipe

Making Corn Tortillas at home is much easier than you think! Here is a comprehensive guide to help you learn how to make Homemade Corn Tortillas with step-by-step photos along with all the information you need including technique, ingredients, and equipment.

Course Bread

Cuisine Mexican

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 15 corn tortillas

Calories 49kcal

Author Aysegul Sanford

Ingredients

• 1 3/4 cups masa harina for tortillas, (I used the Maseca brand) (9.5 ounces)
• 1 cup hot tap water plus 2 tablespoons
• 2 tablespoons water at room temperature

Instructions

• Using a wooden spoon, mix masa harina and 1 cup plus 2 tablespoons hot tap water in a large mixing bowl. Cover it with stretch film and let it sit for 30 minutes.
• Begin working the masa harina and water mixture with your hands. Add 2 more tablespoons of cool water (one at a time) for the dough to reach an ideal texture, where it is still soft without being sticky (similar to Play-Doh). If, for some reason, it is dry (looks like it is cracked), add a little more water. Or if it is too wet (or sticky), let it sit on the kitchen counter uncovered for it to dry out for a little bit or add more masa.
• Divide the dough into 15 equal pieces (for this recipe, it was 1.4 ounces each) for 6-inch corn tortillas. Cover the dough with a clean kitchen towel.
• Cut each sides of a Ziploc bag to make it a large rectangular piece. Lay it on the tortilla press, making sure it covers both the upper and bottom parts of the press. (See the pictures in the blog post)
• Roll each piece by placing on the bottom part of the press lined with the Ziploc bag. Cover it with the top of the Ziploc bag, close the press and push it down. Gently peel back the top layer of the bag, and transfer it to your hand. Place it on a baking sheet and cover it with a kitchen towel. Continue with pressing the rest.
• In the mean time, heat a cast iron skillet in medium heat for 10 minutes. You want to make sure it gets really hot.
• When you are ready to bake, place a tortilla on the skillet and let it cook for 15 seconds. At first it will stick, but then, if your temperature is right (read the blog post for more information on the temperature), it will come off easily for you to flip it. Let it cook for another 30-45 seconds or until it is lightly browned.
• As tortillas are cooked, transfer them in a basket cloth lined with a kitchen towel. Allow them to continue cooking with the steam (from their own heat) inside the basket for at least 10 more minutes before serving.

Notes

• It is optional, but if you want you can swap some of the water with chicken/vegetable stock and add salt into your dough.
• How to get soft tortillas: One thing that is so important to note here is that the cast iron skillet (or griddle) only cooks the outside of the tortilla. In order for it to cook thoroughly, you need to cover them with a clean kitchen towel and place it in a bowl with a lid. As it sits, the heat from the growing sack will continue the cooking process resulting in softer and completely cooked corn tortillas. So, as you can imagine, the softest one is the one at the very bottom. Therefore, when you are ready to serve, it is best to start from the very bottom of the stack.
• How to Store: I think these DIY corn tortillas are best on the day that they are made. That is why I usually make just the amount that I plan to serve. However, to find out the best way to store tortillas, we made two batches of this recipe. You have two options when it comes to storing corn flour tortillas. They both work with a caveat:
  • At room temperature: Keep them wrapped with a clean kitchen towel and let them sit on the kitchen counter. It will be fresh for up to two days but if you leave it longer it will start developing mold.
  • In the fridge: Bring them to room temperature, wrap them tightly with a kitchen towel, and store them in the fridge. They should keep fresh for up to 4 days. However, as they sit in the fridge they get hard so I recommend a quick warm-up on the skillet before serving.

Nutrition

Calories: 49kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 35mg | Fiber: 1g | Vitamin A: 28IU | Calcium: 18mg | Iron: 1mg

The post Homemade Corn Tortillas appeared first on Foolproof Living.

Soft, golden, and subtly sweet, this baked brioche loaf is nearly irresistible. Here are just a few other reasons why this is the best brioche bread recipe out there:

• There’s no need for a stand mixer or an arm workout in this overnight brioche recipe. Just like in my No-Knead Bread and Olive Loaf, time will do the work for you in this no-knead dish! Plus, you can use this exact dough to create delicious Homemade Brioche Buns with just a few small changes to the process.
• This brioche bread recipe yields two loaves, which means you can enjoy a slice right out of the oven and freeze the rest for later. Did I mention brioche freezes really well?
• There are countless brioche bread uses, whether you’re looking for mouthwatering sandwich bread, Thanksgiving stuffing (like my Wild Mushroom Stuffing), or even French toast!

What is Brioche Bread?

Containing many of the same ingredients as regular bread, brioche is a French bread made with eggs, sugar, and a healthy amount of butter. The traditional brioche recipe is known for its golden-brown coat, fluffy center, and rich taste, and it’s often used in breakfast and dessert dishes. 

Perhaps it’s because of this versatility that there are so many names for brioche bread: French brioche, French brioche bread, French butter bread, French sweet bread brioche, and more!

Ingredients

Brioche bread ingredients are simple, inexpensive, and pantry-ready. All you need is bread flour, instant yeast, kosher salt, large eggs, water, sugar, and unsalted butter.

Helpful Ingredient Notes:

• Flour: I find that the best flour for brioche is bread flour. If you are living in the US, I highly recommend buying the King Arthur Flour brand. Because bread flour has more protein than all-purpose flour, it produces better-quality gluten, which helps bread rise.
• Butter: If possible, use European-style unsalted butter, such as butter from Vermont Creamery. Its higher fat content will give your brioche more richness, body, and flavor.
• Eggs: Make sure your eggs are at room temperature when adding them to your dough mixture.
• Rapid Rise Yeast: This recipe uses rapid rise yeast that is also known as instant yeast. When shopping for yeast, be sure to not pick active dry yeast instead. They are different from each other and will yield different results, especially when it comes to rising times.

How to Make Brioche by Hand?

Making brioche bread doesn’t have to be a struggle. Put the ease back into your oven with my foolproof instructions for making the perfect brioche.

Prep the Dough

1. Combine the dry ingredients: In a large bowl, whisk together bread flour, instant yeast, and salt until they are thoroughly blended.
2. Whisk the eggs: In a separate bowl, whisk together 6 eggs, water, and sugar. While whisking, add the melted, unsalted butter into the egg mixture. Continue whisking until the wet ingredients are fully combined.
3. Combine the wet and dry ingredients: Pour the wet ingredients into the bowl of dry ingredients. Using a wooden spoon, stir the ingredients together until all the dry flour is integrated into a uniform mass (about 1 minute).
4. Let the dough rest: Cover bowl with plastic wrap and leave it for 10 minutes.

5. Fold the dough: Grip one edge of the dough with your fingertips. Then, fold it over itself, toward the center of the dough. Turn the bowl 45 degrees and repeat the same folding motion. Continue rotating the bowl 45 degrees and folding the dough to its center until you have completed one full circle (there should be 8 folds in total). Wait 30 minutes. Then, repeat this folding process 3 more times, being sure to wait 30 minutes between each repetition.

Overnight Rest

6. Let the dough rest: Once you complete the fourth round of folding, tightly cover the dough with plastic wrap and place it in the fridge. Let the dough sit for 16-48 hours.

Shaping the Brioche Loaf

7. Transfer the dough: Next day, remove the dough from the fridge and place it on a lightly floured work surface.
8. Cut the dough: Divide dough into 6 equal pieces.
9. Roll 6 balls: Take one piece of dough and fold its edges toward its center until it forms a round disk. Then, flip the disk over—folded side facing down—and roll your palm over its surface until the piece becomes a smooth ball. Sprinkle additional flour over the dough if it begins sticking to your hands. Repeat this shaping process for the remaining 5 pieces.
10. Let the balls rest: Cover the six dough balls with plastic wrap, and let them rest for 5-10 minutes.

Bake & Cool

11. Prepare the pans: Use melted butter to grease two loaf pans.

12. Let the dough rise: Place three dough balls in each brioche bread pan, cover loosely, and let rise for 2 hours in a warm place in your house. Towards the end, you will see that they would double in size.
13. Prepare the oven: 30 minutes before baking, adjust the oven rack to the middle position. Then, take a baking sheet, turn it upside down, and place it on top of the oven rack. Preheat the oven to 350 degrees F.

14. Brush and bake the dough: Remove the plastic wrap from the loaf pans and brush both loaves with an egg wash. Then, set both pans atop the overturned baking sheet and bake them for 35-45 minutes, rotating each loaf pan halfway through. The loaves are done when they turn golden brown and the internal temperature reaches 190 degrees F.

15. Let the brioche cool: Remove both pans from the oven and let them rest for 5 minutes. Then, remove the brioche from each pan and let them finish cooling on a wire rack. Make sure each loaf is completely cool before slicing.

Equipment Notes

If you want to learn how to cook brioche, you’re going to need the right tools! These simple equipment tips will make sure every loaf comes out flawlessly.

• Baking stones and baking sheets can be used interchangeably in this recipe. Just make sure you use one or the other to bake your loaves evenly.

• Both 9’’ X 5’’ and  8½’’ X 4½’’ loaf pans will work for this recipe. Not only is there no difference in baking time, but they also result in similarly-sized brioche slices. 
• Using a wire rack will cut your cooling time in half and ensure that every inch of your enriched dough cools evenly.

How to Store, Freeze, and Thaw

The best part about homemade brioche bread? How long it lasts! Whether you eat a warm loaf straight from the oven or save it for later, your taste buds will adore this buttery treat.

• Storage: To store this homemade brioche, wait until the loaves are fully cool. Then, cut the bread into thick slices and seal the slices in airtight Ziploc bags. Once placed in the fridge, these slices will stay fresh for up to a week.
• Freezing: Similar to most other bread recipes, brioche freezes exceptionally well. Just let the bread cool, slice it, and place the slices into airtight Ziploc bags 1-2 layers thick. The bread can then stay in the freezer for up to 3 months.
• To Thaw: You don’t need to thaw brioche bread once you take it out of the freezer. Just pop each slice into the toaster until it reaches the desired level of warmth.

PRO TIP: Take the guesswork out of food storage by writing the date of storage on each Ziploc bag. This is the best way to keep tabs on how long the bread has been in the fridge.

What to Make With Brioche Bread

If you’ve ever wondered, “What can I make with brioche bread?” then these recipe ideas are just what you need! Whether you’re indulging your sweet tooth or serving up dinner, you’ll find the perfect French brioche recipe right here:

• Brioche Waffles: Instead of spending hours in the kitchen mixing waffle batter, skip the hassle by using brioche bread instead. This morning fix is as easy as it is scrumptious.
• Mushroom Stuffing: No one should settle for bland stuffing. Bring your Thanksgiving to life with this buttery, lush, and savory brioche stuffing. Did I mention it’s vegetarian?
• Brioche French Toast: Sweet brioche dough, fresh-picked berries, and thick caramel sauce make for a breakfast impossible to resist. Who can say no to this buttery morning treat?
• Bread Pudding: Nothing pairs better than the soft bread of homemade brioche, warm cinnamon, and thick cream. You’ll be asking for seconds of this gooey pumpkin dessert.

Expert Tips:

Want to bake bread like a pro without spending hours in the kitchen? This homemade brioche recipe will be a piece of cake once you learn these no-fuss baking tips.

• Let your brioche fully cool before slicing it. This will ensure that your loaf maintains its shape and won’t lose any fluffiness during the cutting process.
• This brioche dough recipe is one of the most forgiving recipes in a baker’s arsenal. Simply follow my directions, and your five-star loaves are guaranteed to please!
• The egg wash in this recipe is optional, but it will help give your brioche its signature flakiness and golden-brown color.
• I recommend slicing your brioche thicker than you would other breads. Because the dough is so soft and puffy, thick slices ensure each portion is as satisfying as possible.
• When cutting your brioche dough into 6 equal portions, you can use a kitchen scale to weigh each piece to make sure they’re of equal size.

Other bread recipes you might like:

• Olive Bread
• No Knead Bread
• Simit Recipe
• Challah recipe

This French Brioche recipe is adapted from The Cook’s Illustrated’s No-Knead Brioche recipe with minor changes to their original recipe.

Print

Brioche Loaf Recipe

This brioche loaf is a delicious French yeasted bread deliciously packed with butter and eggs. Made easily by hand, this foolproof no-knead method requires no special method.

Course Bread

Cuisine French

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Overnight rest and rising time 16 hours hours

Total Time 16 hours hours 55 minutes minutes

Servings 2 loaves

Calories 264kcal

Author Aysegul Sanford

Ingredients

• 16 tablespoons unsalted butter (8 oz) – plus more to grease loaf pans
• 3 ¼ cups bread flour (17 ¾ oz)
• 2 ¼ teaspoons instant yeast aka rapid rise yeast – (One 1/4 oz. packets)
• 1 ½ teaspoons kosher salt*
• 6 large eggs Plus one more egg to brush before baking
• ½ cup water room temperature
• ⅓ cup sugar (2 ⅓ oz.)

Instructions

• Place unsalted butter in a small sauce pan over medium heat. Cook until fully melted. Set it aside and let it cool to room temperature.
• Whisk together bread flour, instant yeast, and salt in a large bowl. Set aside.
• In a separate bowl, whisk together 6 eggs, water, and sugar. Pour in the unsalted butter and whisk until fully combined.
• Add the wet ingredients into the dry ones and stir with a wooden spoon until no dry flour remains and a uniform mass forms. This should take about 1 minute.
• Cover the bowl with plastic wrap and let it rest for 10 minutes.
• Holding the edge of dough with your fingertips, fold it over onto itself halfway towards the middle. Turn the bowl 45 degrees and repeat the same process. Do this 6 more times. It should be 8 times in total. Cover with plastic wrap and let it sit for 30 minutes.
• Repeat folding and rising every 30 minutes three more times. After the fourth set of folds, cover it tightly with plastic wrap and place it in the fridge for 16-48 hours.
• Transfer the dough onto a lightly floured surface.
• Divide the dough into 6 equal pieces.
• Working with one piece at a time, pat dough into a 4-inch disk. Holding the edge of the dough, fold edges of the dough onto itself halfway towards the center. Repeat folding until it forms a ball. Flip it over and move your hands in small circular motions to form it into a smooth round ball. Feel free to sprinkle it with a bit of flour if it sticks to your hands. Repeat the same process with the rest of the balls.
• Cover with plastic wrap and let it rest for 5-10 minutes.
• Grease two loaf pans with melted butter.
• Place three brioche balls in each loaf pan. Cover loosely with plastic wrap and let it rise for 2 hours.
• Thirty minutes before baking, adjust the oven rack to the middle position. Turn a baking sheet upside down and place it on the oven rack in the middle position. Preheat it to 350 degrees.
• Remove plastic wrap and brush the now-risen dough with an egg. Set them on the baking sheet and bake until golden brown, rotating pans halfway through baking, 30-35 minutes or until the internal temperature reaches 190 degrees F.
• Take them out of the oven and let them rest for 10 minutes on a wire rack. Being careful not to burn your hands, carefully loosen the edges with a knife. Remove them from the pan, and let them cool to room temperature on a wire rack before slicing.

Video

Notes

• I used Diamond Kosher Salt. If you use Morton Kosher Salt please use half the amount of salt listed.
• If you watch the video, you will see that I used two packets of instant yeast. A reader, who made the recipe, pointed out that it works well with only one. I tried it with one packet and she was right so I changed the recipe. Please be advised that this recipe works both with one packet (1/4 oz. per packet) or two packets of instant yeast (aka rapid-rise yeast).
• Brioche Buns: 
• Homemade Brioche Buns: You can use this brioche dough to make rolls that you can use as burger buns, sandwich bread, or dinner rolls. If that is what you prefer, be sure to check out my recipe for Brioche Buns.
• Storage: To store this homemade brioche, wait until the loaves are fully cool. Then, cut the bread into thick slices and seal the slices in airtight Ziploc bags. Once placed in the fridge, these slices will stay fresh for up to a week.
• Freezing: Similar to most other bread recipes, brioche freezes exceptionally well. Just let the bread cool, slice it, and place the slices into airtight Ziploc bags 1-2 layers thick. The bread can then stay in the freezer for up to 3 months.
• To Thaw: You don’t need to thaw brioche bread once you take it out of the freezer. Just pop each slice into the toaster until it reaches the desired level of warmth.
• Both 9’’ X 5’’ and  8½’’ X 4½’’ loaf pans will work for this recipe. Not only is there no difference in baking time, but they also result in similarly-sized brioche slices. 

 

Nutrition

Calories: 264kcal | Carbohydrates: 34g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 172mg | Potassium: 105mg | Fiber: 2g | Sugar: 5g | Vitamin A: 379IU | Calcium: 34mg | Iron: 2mg

The post Brioche Loaf (No Knead Recipe Made By Hand) appeared first on Foolproof Living.

Why Should You Try This Recipe?

If you follow a low-carb, gluten-free, paleo, or keto diet, you’ve probably wondered, Can you make biscuits with almond flour? Not only can you make them, but you should! Here’s why:

• Quick, easy, and cost-effective, these gluten-free almond biscuits come together with 1 bowl, 5 ingredients, and less than 35 minutes! No need to dirty your food processor or any other equipment.
• Perfect for those following a special diet following a gluten-free or grain-free diet, this versatile recipe works for anyone on any occasion, from afternoon keto tea biscuits to gluten-free Thanksgiving rolls.
• Like my other homemade biscuits recipes, Sweet Potato Biscuits and Whole Grain Biscuits, these easy paleo biscuits can be served in place of bread whenever you need a savory, stress-free side.
• This sugar-free biscuits recipe makes healthy living a cinch, whether you’re trying to cut back on sweets or accommodate a diabetic lifestyle.

Ingredients

Only 5 simple ingredients are necessary to make these keto almond flour biscuits: almond flour, baking powder, kosher salt, unsalted butter, and large eggs. Plus, if you do not have almond flour on hand, you can save yourself a trip to the grocery store by learning How to Make Almond Flour at home.

Hungry for more mouthwatering options? Make this almond flour biscuit recipe your own with pantry-ready add-ins, like shredded cheddar cheese, honey, maple syrup, erythritol, garlic powder, chives, and more!

How to Make Almond Biscuits at Home

Once you learn how to make almond biscuits at home, you’ll never want to make another side dish again. In just 5 steps and 35 minutes from start to finish, these bite-sized treats will be ready to eat.

1. Mix the dry ingredients: Preheat the oven to 325 degrees F. Line a baking sheet with a piece of parchment paper. In a large bowl, mix together almond flour, baking powder, and kosher salt together until they are fully combined. Then, add in the melted (and cooled) butter and eggs into the almond flour mixture.
2. Fold the mixture: Fold the wet ingredients and dry ingredients together until the biscuit batter is smooth and evenly mixed.
3. Place biscuits on a cookie sheet: Using a large ice cream scoop, scoop biscuit dough (~2 tablespoons each) onto a lined baking sheet. Position the biscuits at least 1-inch away from one another. 
4. Bake: Place the baking tray in the hot oven for 25 minutes. Once the biscuits are fully baked, let them cool on a wire rack for 5-10 minutes.
5. Serve!

Other Low Carb Recipes You Might Like:

Having been featuring almond meal recipes since 2016, this website has so many low-carb recipes you can choose from. Below are a few that are loved by readers:

• Almond Flour Chocolate Cake
• Almond Flour Apple Muffins
• Low Carb Apple Cake
• Gluten free shortbread cookies

Print

Almond Flour Biscuits Recipe

Almond Flour Biscuits recipe that happens to be gluten-free, paleo, and keto-friendly. Made with only 5 ingredients, this low carb biscuits recipe is going to be your favorite accompaniment to all your breakfast dishes, soups and stews.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 biscuits

Calories 253kcal

Author Aysegul Sanford

Ingredients

• 2 cups almond flour 8.4 oz.
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 5 tablespoons unsalted butter melted and cooled
• 4 large eggs
• 1 tablespoon honey or keto friendly sweetener optional

Instructions

• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set it aside.
• Mix together the dry ingredients, almond flour, baking powder, and kosher salt in a large bowl until no lumps remain.
• Add in the wet ingredients, melted butter, and eggs. If using, add in your choice of sweetener. Stir until fully combined.
• Using a large ice cream scoop, or 2 tablespoons measuring spoon, scoop biscuits onto the prepared sheet pan making sure that they are at least 1-inch apart from each other.
• Bake for 25 minutes or until the top is lightly golden brown.
• Transfer onto a wire rack to cool for 5-10 minutes.
• Serve.

Video

Notes

• Keto Almond Flour Cheese Biscuits: Just add half a cup of shredded cheddar and 2 tablespoons of chopped chives for simple almond flour cheddar biscuits. Or, for a creamier option, you can even use shredded mozzarella cheese.
• Paleo Biscuits: To give this sugar-free biscuits recipe a sweet twist, just add in 2 tablespoons of honey or maple syrup.
• Almond Meal Biscuits: While blanched almond flour and almond meal can be used interchangeably in this recipe, the version with almond meal would be a bit more dense and darker in color. While the below version is made without any addition of sugar, you can add 2 tablespoons of honey, if you want it to be a bit sweeter.
• Whole30: To make whole30 biscuits, just use ghee instead of melted butter.

• Storage: These almond flour biscuits can be stored in an airtight container for up to 3 days at room temperature.
• Freezer: To freeze the biscuits, let them first reach room temperature. Then, place them in an airtight container or freezer bag and freeze for up to 2 months.
• Thaw: When ready to eat, remove the biscuits from the freezer and let them rest at room temperature for 15-20 minutes. Then, place them in a 250-degree F. oven for 5-7 minutes.

Nutrition

Calories: 253kcal | Carbohydrates: 6g | Protein: 9g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 231mg | Potassium: 33mg | Fiber: 3g | Sugar: 1g | Vitamin A: 337IU | Calcium: 103mg | Iron: 2mg

The post Almond Flour Biscuits appeared first on Foolproof Living.

Ingredients:

This list of ingredients might look long, but they are mostly ingredients that you likely already have in your pantry.

To start, grab raw walnuts, pumpkin seeds, old fashioned rolled oats (gluten-free certified), dried cranberries, whole flaxseeds, psyllium husks (also known as psyllium whole husks), chia seeds, kosher salt, ground cinnamon and nutmeg, unsweetened pumpkin puree, water, maple syrup, and vegetable oil. 

Substitutions & Variations:

• Switch up the nuts: The recipe below uses raw walnuts and pumpkin seeds (aka pepitas) but you can play with your favorite nut and seed combinations. Chopped raw almonds and raw sunflower seeds is another delicious combination.
• Dried fruits: I used dried cranberries (sweetened with orange juice) but you can use any of your favorite dried fruits. Dried apricots, raisins, and even dried figs would work. 
• Change up the spices: It’s easy to change the flavor profile of this recipe if you’re not a fan of cinnamon or nutmeg.Other spices like ground ginger, cardamom, or even cloves would all go well in this bread.
• Vegetable Oil: You can use coconut oil (melted and cooled), avocado oil, a light olive oil, or sunflower oil in this recipe.
• Pumpkin Puree: Be sure to use unsweetened pumpkin puree instead of pumpkin pie filling. If you are not a fan of pumpkin you can also use applesauce.
• To make it keto friendly: If you’re on a keto diet simply omit the dried fruit in the recipe and use an equal amount of erythritol syrup instead of maple syrup to make this nut & seed bread keto-friendly. 
• Whole flaxseeds: You do not need to grind your flaxseeds for this recipe.

How to Make This Low Carb High Protein Bread?

1. Roast the nuts & seeds: Preheat the oven to 325 degrees F. Spread walnuts and pumpkin seeds on a baking sheet and roast until lightly browned, 10-15 minutes. Remove from the oven and set aside to cool.

2. Mix the dry ingredients: Place all the dry ingredients; cooled walnuts and pumpkin seeds, oats, cranberries, flaxseeds. Psyllium husks, chia seeds, kosher salt, ground cinnamon, grated nutmeg, in a large bowl. Toss to combine.
3. Add in the wet ingredients: Stir in the pumpkin puree, water, maple syrup, and oil. Mix until all of the dry ingredients are mixed with the wet ones.

4. Let it rest: Line a 9X5 inch loaf pan with parchment paper and lightly grease with cooking spray. Transfer the dough into the loaf pan rounding slightly on top. Be aware that it will not rise in the oven as it bakes. Cover with stretch film and let it sit at room temperature for 2 hours upto 8 hours.
5. Bake: When ready to bake, preheat the oven to 400 degrees F. If preferred, sprinkle it with sesame seeds and bake it for 1 hour 15 minutes. Be aware that the finished product will turn golden brown and feel firm to the touch. Let cool completely and then slice before serving.

Other Bread Recipes You Might Also Like:

I adapted this recipe from my friend Alanna’s (of Bojon Gourmet) cookbook Alternative Baker. Her book and blog are my go-to sources for GF baking.

As she was creating this nut and seed loaf, she was inspired by the Adventure Bread made at Josey Baker’s The Mill in San Francisco.

And if you can’t get enough of delicious homemade bread, here are a few more recipes for you:

• Challah Bread Recipe
• No Knead Bread
• Olive Loaf
• Turkish Simit Recipe
• Need more inspiration? Check out all our bread recipes

Print

Nut and Seed Bread

This nut and seed bread is a vegan, gluten-free, low-carb, high protein, and no flour recipe that you can make with 20 minutes hands on time. It stores well so you can make it a part of your weekly meal prep, use some right away and freeze the rest for later.

Course Bread

Cuisine American

Diet Gluten Free, Vegan

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Resting time 8 hours hours

Total Time 9 hours hours 35 minutes minutes

Servings 8 Slices

Calories 488kcal

Author Aysegul Sanford

Ingredients

• 1 ½ cups raw walnut halves (175 g)
• 1 cup raw unsalted pumpkin seeds (140 g)
• 2 ¾ cups GF old-fashioned rolled oats (250gr)
• 1 cup dried cranberries (145 gr)
• ½ cup flaxseeds (90gr)
• 1/3 cup psyllium husks (30gr)
• ¼ cup chia seeds (40gr)
• 2 teaspoon kosher salt (9 gr)
• ¾ teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg
• 1 can unsweetened pumpkin puree (15-oz)
• 1 cup water (235) ml
• ¼ cup maple syrup (60ml)
• ¼ cup vegetable oil (60ml) avocado, sunflower and light olive oil would all work
• 1 tablespoon sesame seeds optional

Instructions

• Pre-heat the oven to 325 F (165 C) degrees. Spread the walnuts and pumpkin seeds on a sheet pan and toast until golden, 10-15 minutes. Take it out of the oven and set aside.
• Mix together the rolled oats, cranberries, flaxseeds, psyllium husks, chia seeds, salt, cinnamon, and nutmeg in a large mixing bowl. Stir in the walnuts and pumpkin seeds.
• Add the pumpkin puree, water, maple syrup, and oil. Using a wooden spoon, stir well to make sure that the all the ingredients are evenly distributed and the dough is moistened through.
• Line a 9X5 (23cm X 13cm) loaf pan with parchment paper. Gently transfer the dough into the pan. Gently pack it into the pan while rounding it slightly on top. Cover it tightly with a piece of plastic wrap and let it sit in room temperature, 2-8 hours.
• When ready to bake, preheat the oven to 400 degrees. Bake the loaf for 1 hour 15 minutes. The top of the loaf will be deeply bronzed.
• Let it cool completely.

Notes

Substitutions & Variations:

• Switch up the nuts: The recipe below uses raw walnuts and pumpkin seeds (aka pepitas) but you can play with your favorite nut and seed combinations. Chopped raw almonds and raw sunflower seeds is another delicious combination.
• Dried fruits: I used dried cranberries (sweetened with orange juice) but you can use any of your favorite dried fruits. Dried apricots, raisins, and even dried figs would work. 
• Change up the spices: It’s easy to change the flavor profile of this recipe if you’re not a fan of cinnamon or nutmeg. Other spices like ground ginger, cardamom, or even cloves would all go well in this bread.
• Vegetable Oil: You can use coconut oil (melted and cooled), avocado oil, light olive oil, or sunflower oil in this recipe.
• Pumpkin Puree: Be sure to use unsweetened pumpkin puree instead of pumpkin pie filling. If you are not a fan of pumpkin you can also use applesauce.
• To make it keto-friendly: If you’re on a keto diet simply omit the dried fruit in the recipe and use an equal amount of erythritol syrup instead of maple syrup to make this nut & seed bread keto-friendly.
• Whole flaxseeds: You do not need to grind your flaxseeds for this recipe.
• As you are shopping for psyllium seed husks, you might see a similar product called Psyllium Husk Powder. They are not the same thing so be sure to purchase the correct one.

Storage & Freezing Instructions:

• To Store: Bring it to room temperature, slice it, enjoy some and place the leftovers in an air-tight container. Store it in the fridge for up to 2 weeks. When ready to serve, heat it in your toaster oven.
• To Freeze: Slices of this nut and seed bread can be placed in an airtight container and frozen for up to two months. Just make sure it is fully cooled to room temperature before freezing.
• To Thaw: Take it out of the freezer and let it sit on the counter for 10 minutes and toast in the oven or in your toaster.

•  

Nutrition

Serving: 8slices from a 9X5 loaf pan. | Calories: 488kcal | Carbohydrates: 39g | Protein: 11g | Fat: 35g | Saturated Fat: 4g | Sodium: 591mg | Potassium: 353mg | Fiber: 15g | Sugar: 17g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 3mg

This recipe is adapted (with almost no changes) Alana Taylor-Robins cookbook – Alternative Baker.

The post Nut and Seed Bread appeared first on Foolproof Living.

If you are a fan of gluten-free and paleo quick bread recipes, be sure to also check out my Almond Flour Zucchini Bread, Paleo Banana Bread with Almond Flour, Almond Flour Bread Recipe, and Paleo Apple Cake recipe.

Ingredients You Will Need:

This gluten-free paleo pumpkin bread recipe is made with canned pumpkin puree (for convenience) and a handful of pantry ingredients broken up into dry and wet categories. They are all simple ingredients you probably have in your pantry.

Dry Ingredients:

For the dry ingredients, gather together blanched almond flour (almond meal would also work), baking soda, pumpkin spice, ground cinnamon, and kosher salt.

Pro Tip: Do not have almond flour at home? No worries, you can easily make it at home using raw almonds in just a few quick steps. Check out my foolproof step-by-step guide to making almond flour at home.

Wet Ingredients:

For the wet ingredients, you will need large eggs (at room temperature), coconut sugar, pumpkin puree (not pumpkin pie filling), and vanilla extract.

Additionally, if you want you can use optional toppings like dark chocolate chips and pumpkin seeds.

A quick tip on using oil: You might be wondering if I forgot to add oil to the list of ingredients. Well, I promise you that it is not a typo.

One of my favorite things about baking with almond flour is that, in most cases, baked goods made with almond flour do not require an additional amount of oil. I learned this when I was testing my Almond Flour Chocolate Cake. 

While this is not the case with every almond flour recipe, I strive to minimize to use of any additional oil if I can. Luckily, this pumpkin bread with almond flour recipe worked perfectly without needing any oil added to the ingredients list. 

How To Make Paleo Pumpkin Bread?

All it takes is two bowls, a loaf pan, and a few easy steps to make this recipe for grain-free, gluten-free, and refined sugar-free pumpkin bread with almond flour. Simply:

1. Mix together the wet ingredients: Place almond flour, baking soda, pumpkin spice, ground cinnamon, and a pinch of salt in a large bowl. Give it a good whisk to break the chunks of almond flour and ensure that all dry ingredients are thoroughly mixed.

2. Whisk wet ingredients until emulsified: In a bowl, whisk together the eggs, coconut sugar, pumpkin puree, and vanilla extract until emulsified.

3. Make the batter: Pour the wet ingredients into the dry ones and mix until everything is thoroughly mixed.
4. Prepare the loaf pan: I used a loaf pan that is  8 ½ by 4 ½ but 9 by 5 would also work. Simply grease it generously with oil and line it with a piece of parchment.

5. Transfer the batter to the loaf pan and bake: Pour the pumpkin bread batter into the loaf pan. Distribute it evenly using a spatula (or the back of a spoon). If using, sprinkle with naturally sweetened chocolate chips and pumpkin seeds and bake in a preheated 350 F degree oven for 65-70 minutes or until a toothpick inserted into the center comes out clean.

6. Allow it cool and serve: Let the almond flour pumpkin loaf cool for 5-10 minutes, then remove it from the pan and place on a wire rack to cool completely. Slice it up and serve.

How To Store and Freeze?

• Storage: If you have any leftovers of this refined sugar-free pumpkin bread, let pumpkin bread cool to room temperature, slice it, and wrap the slices in parchment paper. You can store them on the kitchen counter up to 3 days or in the refrigerator for up to 5 days.

• Freezing: Alternatively, you can place individually wrapped slices in a freezer bag and store them in the freezer up to a month. When ready to serve, simply pop it in your microwave or oven to warm up.

How To Serve?

This easy paleo pumpkin bread is delicious enough to serve by itself with your morning cup of coffee or tea. However, you can also take it up a notch and spread it with a few tablespoons of:

• Unsweetened applesauce for extra fall flavors and additional sweetness
• Good old butter
• Peanut butter or almond butter
• Maple Cream Cheese Frosting

You can also serve it with a cup of whole milk or homemade almond milk for the perfect fall treat for yourself.

Recipe Variations:

• Paleo Pumpkin Chocolate Chip Bread: I used a few tablespoons of my favorite naturally sweetened chocolate chips to top it off at the end. However, if you want you can also add in chocolate chips into the batter and turn it into a more chocolate-y pumpkin chocolate chip bread.
• Whole30 Pumpkin Bread: Whole30 diet restricts any use of sugar or sugary things, but if you are in need of a treat without breaking the rules you can make this almond flour pumpkin bread recipe without coconut sugar.
• Keto Pumpkin Bread: If you are following a ketogenic diet then you can swap coconut sugar with monk fruit sweetener (affiliate link) using the same amount (¾ cup). If you are new to using monk fruit sweetener in your baking this is a great article to learn more about it.

If you thought that you cannot make pumpkin bread without flour think again. Because let me tell you, this grain-free and gluten-free pumpkin bread recipe is just as good, if not better than the added sugar and oil-packed version of pumpkin bread that is sold at grocery stores. 

Can’t Get Enough Pumpkin? Here are a few more recipes:

• Pumpkin Soup with Ginger
• Easy Pumpkin Bread Recipe – If baking with almond flour is not your gem, try this pumpkin bread recipe.
• Pumpkin Oatmeal Muffins
• Pumpkin Pie Protein Smoothie
• Need more pumpkin dessert inspiration? Check out all our pumpkin recipes

Print

Paleo Pumpkin Bread with Almond Flour Recipe

Paleo Pumpkin Bread recipe that is also gluten-free, dairy-free, low-carb, refined sugar-free, grain-free, and keto and Whole30 friendly with a few adjustments. With only 9 ingredients, you can make this almond flour pumpkin bread with only 15 minutes of hands on time. Serve with a cup of coffee, milk or tea for a healthy breakfast or snack.

Course Breakfast Sweets, Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 slices

Calories 244kcal

Author Aysegul Sanford

Ingredients

For the dry ingredients:

• 2 cups almond flour or almond meal 238 grams
• 1 teaspoon baking soda
• 1 teaspoon pumpkin spice
• 1 teaspoon ground cinnamon
• Pinch of salt

For the wet ingredients:

• 3 large eggs at room temperature
• ¾ cup coconut sugar 100 grams
• 1 cup pumpkin puree*
• 1 teaspoon vanilla extract

Topping (optional)

• A handful of pumpkin seeds
• 2 tablespoons chocolate chips

Instructions

• Preheat oven to 350 F. degrees. Grease and line an 8 1/2 by 4 1/2 loaf pan (or 9X5 would also work) with parchment paper. Set aside.
• Mix together all the dry ingredients in a large bowl.
• In a separate bowl, whisk together all the wet ingredients.
• Fold in the wet ingredients to dry ones and mix until they are fully combined.
• Place the batter into the prepared loaf. Distribute it evenly using a spatula or the back of a spoon. Top it off with pumpkin seeds and chocolate chips, if using.
• Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean.
• Let it rest on a wire rack for 5-10 minutes, remove from the pan, and let it cool before slicing.
• Serve.

Notes

• How To Store? If you have any leftovers of this refined sugar-free pumpkin bread, bring it to room temperature, slice it, and wrap the slices in parchment paper. You can store them on the kitchen counter up to 3 days or in the refrigerator for up to 5 days.
• How To Freeze? You can place individually wrapped slices in a freezer bag and store them in the freezer for up to a month. When ready to serve, simply pop it in your microwave or oven to warm up.
• Pumpkin Puree: You can use canned or homemade pumpkin puree. If you are using canned pumpkin puree make sure that it is not pumpkin pie filling.

Nutrition

Calories: 244kcal | Carbohydrates: 22g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 191mg | Potassium: 86mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4855IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg

The post Paleo Pumpkin Bread Recipe appeared first on Foolproof Living.

Looking at the pictures you might not think so (and even feel intimidated), but I assure you, after reading this post with all my tips and tricks and watching the video I made on making Challah from scratch, you will succeed in making this Jewish braided bread in your very own kitchen, even if this is your first time.

What is Challah bread?

Challah is a traditional Jewish yeast-risen egg bread served on Shabbath or throughout the year on Jewish religious holidays. What makes it different is that it is traditionally made by braiding strands of dough and it is surrounded by tradition and loaded with symbolism.

While most people refer to this bread as Challah bread, the proper name for this Jewish bread name is Challah. It is pronounced as haa.luh.

Throughout the history, it has also been referred to as:

• Shabbath Bread
• Jewish Celebration Bread
• Jewish Knotted Bread
• Hollow Bread
• Kitke Bread
• Rosh Hashanah Celebration Bread
• Jewish Sweet Bread

Ingredients

The list of ingredients for my easy dairy-free challah recipe is as follows:

• All purpose flour
• Kosher salt
• Dry rapid rise yeast (not active dry yeast)
• Large Eggs (at room temperature)
• Vegetable oil – I find that the best oil for Challah is an oil with very minimal flavor like avocado, grapeseed, or canola oil.
• Lukewarm Water (80-90 degrees F)
• Honey or sugar
• Egg wash & optional toppings like sesame seeds and poppy seeds
• Nonstick cooking spray or more oil to grease the bowl

How to make it using my easy foolproof method?

The process of making this braided Challah bread recipe has 6 steps:

1. Prepare and mix the ingredients following my recipe for Challah dough
2. Knead the dough
3. Let it rise (twice)
4. Roll the dough and braid
5. Brush it with egg wash and let it rise
6. Bake

Below you will find step-by-step instructions on how to make my honey Challah with helpful photos.

Prepare & Mix The Ingredients:

Start with the dough. To do so:

1. Place flour, salt, and rapid rise yeast in a large mixing bowl.

2. Give it a whisk to make sure it is thoroughly mixed.

3. Add in the wet ingredients; eggs, vegetable oil, honey, and luke warm water.

4. Using a wooden spoon stir until combined. It will be sticky and messy but do your best to incorporate as much as you can.

How to knead the dough?

To knead Challah dough:

1. Sprinkle your kitchen counter with flour and scrape the dough out of the bowl onto the countertop.

2. Begin kneading by pushing it down using the heels of your hands. Fold it in half towards yourself, press down, and continue kneading all the while lengthening and stretching to activate the gluten. 
   
   If it is getting sticky, add a little more flour. This is why I always set aside a cup of flour on the counter.

3. Continue to knead, fold and turn dough for about 10-12 minutes or until it is smooth and no longer sticky adding flour as needed.

Let The Dough Rise

1. Place dough into a lightly oiled large bowl, turn it around to make sure it is coated with the oil, cover it with a clean kitchen towel (or plastic wrap), and let it rise in a warm place that is also a draft-free spot for about an hour and a half to two hours or until doubled in size.

2. When ready, punch the dough to get all the air bubbles out pressing it and kneading it in the bowl, cover it with a kitchen towel and let it rise for a second time.

3. Transfer dough onto a lightly floured work surface, knead it for a few more minutes before rolling out the strands.

Divide and roll the dough to prepare for braiding:

I find that the best way to get even strands is to use a kitchen scale, measuring the initial weight of the dough and dividing it into equal pieces to get even strands.

My egg challah recipe here makes two loaves. Since I am planning to make two six-strand braid loaves, I will need twelve strands. We would have to do a little math here, but I promise it is worth your time.

The total weight of the dough is 54.4 oz (1542 gr), which means I need each strand to be 4.5 oz (127 grams).

On a lightly floured surface, divide the dough, measure one by one on a kitchen scale, and put them aside. 

When completed, roll each piece into a small ball, set aside, and cover with a clean kitchen towel to prevent them from drying as you are working on rolling out the strands and braiding.

If you do not have a kitchen scale, you can eyeball it as well. Do the best you can to cut them in equal portions.

How to roll the strands?

When ready to roll, take each piece, gently push it into a small rectangular (using the heel of your palm) and roll it out by starting in the middle and toward the edges. Gently pinch the seam and continue to roll out.

If at any point it becomes difficult to roll out just let it rest for 5 minutes and roll it again. In the end, we want our strands to be around 12 to 13 inches long.

How to shape it? (6-Braid Challah Shaping)

Challah is made in various sizes and shapes, all of which have a meaning. Braided Challah is the most common of all those shapes. Braids can have two, three, four, or six strands, which all have different meanings. 

In this post, I am featuring my six-braided Challah recipe. Follow the written instructions below to braid or watch the quick how-to video below:

To braid:

1. Lay the strands lengthwise on the counter, pinch them together at the top. 
2. Start from the strand that is on the very left and bring over to the very right. 
3. Then take the one next to it and bring it to the very left. 
4. Next, bring the outside right strand in between the four strands that are at the bottom. 
5. Move the second one from the left to the very right and then bring the on the very left into the between the strands at the bottom.
6. Continue with repeating the same steps until you are no longer able to move strands.
7. When you reach the end, bring them in, tie together underneath and pinch ends to make sure that they won’t come undone.

Step by step video showing you how to braid six braided Challah bread:

Challah Baking Instructions

When your Challah is braided, transfer it onto a parchment paper-lined large baking sheet and brush it generously with an egg wash (one egg mixed in with 1 tablespoon of water). 

Let it rise, uncovered, in a warmer part of your house for 45 minutes to an hour or until it is almost doubled in size.

Before baking, brush it with the egg wash one last time and sprinkle it with sesame or poppy seeds, if using.

Place it in a preheated 350-degrees F temperature for 35 to 40 minutes or until golden brown. When you thumb the bread, it should make a hollow sound.

Immediately transfer it onto a wire rack and let it cool for at least 45 minutes before serving.

Can you make the dough the night before?

In his book, Artisan Bread Every Day (affiliate link), Peter Reinhart recommends letting the dough sit in the fridge overnight for a more flavorful Challah recipe.

If you decide to refrigerate your Challah dough, follow the below steps that I learned from his book:

1. Place the dough in a lightly greased bowl.
2. Cover with stretch film and immediately place in the fridge. Let it rest overnight.
3. When ready to bake, take it out of the refrigerator and let it rest for at least 2 hours.
4. Prepare the strands and braid it as I did in this recipe.
5. Transfer onto a parchment-lined baking sheet, brush it with an egg wash and let it rise for an hour.
6. Brush it again with the egg wash and let it rise again for one hour. In the end, it should increase by 1 ½ of its initial size.
7. Follow the recipe for the rest of the Challah baking instructions.

How to store & how long will it keep?

I think this Challah bread recipe is best on the day it is baked. However, it will still be good for the next 2-3 days if you keep it in an airtight container.

If you want you can freeze leftovers. To do so:

1. Bring your braided loaf to room temperature on a wire rack.
2. You can freeze Challah as a whole loaf or slice before freezing.
3. Place in a freezer bag, get the air out as much as possible, and store in the freezer for up to a month.

When ready to serve, to defrost:

1. Remove Challah from the freezer 4-5 hours before serving. Let it come to the room temperature on the counter.
2. Preheat the oven to 300 degrees F. Heat it in the oven for 15-20 minutes or until it is warmed thoroughly.

I do not recommend freezing raw braided Challah bread.

Can I make Challah using a standing mixer?

You sure can. Simply place all the ingredients in the bowl of a stand mixer attached with the dough hook. Mix in medium-low speed (8-10 minutes) until the dough is fully mixed and no longer sticky. You may have to add in more flour based on the temperature of your kitchen and the humidity levels.

Recipe Variations

Challah recipe with honey versus granulated sugar:

Most people use honey as the sweetener and make a round Challah during the Rosh Hashanah celebrations. I prefer using honey as my sweetener as we follow a diet made with natural sweeteners only. 

If you want to use granulated sugar instead of honey, you would have to make a few simple adjustments. In the recipe below, you will find instructions to make it with granulated sugar as well.

Can I incorporate raisins or nuts into my Challah?

You sure can. Honestly, until recently I have never made Challah with raisins but after I was introduced to it by a local baker, now I am hooked. 

If raisins are not your thing, you can also fill your braids with chopped nuts, chocolate or go in the savory route and use chopped olives or even sun-dried tomatoes.

You can add the raisins to the dough during the kneading process or better yet incorporate them into the strands as you roll each one. To do so:

1. Take each piece of dough, gently push it into a small rectangular (using the heel of your palm) and fill it with 2 tablespoons of chopped raisins (or whatever you are using).

2. Roll it onto itself and pinch the ends to seal tightly.

3. Roll it out gently by starting in the middle and toward the edges until it is 12 inches long.

If, at any point, it becomes difficult to roll, let it sit for a few minutes and roll it again. And keep in mind that this is not going to be perfect, some raisins will bulge and that is perfectly fine.

A Few final tips for the best Challah bread recipe:

FAQs:

Other bread recipes you might also like:

If you loved this recipe for Challah bread, be sure to check out the bread recipes below to up your bread baking game:

• Simit
• No Knead Bread
• Brioche Bread
• Olive Bread Recipe
• Pumpkin Bread Pudding Recipe
• Need more inspiration? Check out all our homemade bread recipes

Print

Challah Bread Recipe

If you have always wanted to try your hand in making Challah at home, but never got around to it now is the time. Follow my easy to follow instructions and foolproof recipe to make the best ever Challah at home.

Course Bread

Cuisine Jewish

Prep Time 3 hours hours 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 4 hours hours 10 minutes minutes

Servings 2 loaves

Calories 62kcal

Author Aysegul Sanford

Ingredients

• 6 cups all-purpose flour (850 gr) Plus 1 cup to use during kneading
• 1 tablespoon Kosher salt (17 gr)
• 2 packets rapid rise yeast (14 gr) 1/2 oz.
• 3 tablespoons honey
• 1/3 cup vegetable oil Plus 1 tablespoon for greasing the bowl
• 1 3/4 cup water (412 ml) – lukewarm to the touch – somewhere between 80-90 degrees F.
• 3 large eggs at room temperature

For Egg Wash & Topping

• 1 large egg at room temperature
• 1 tbsp water
• 3 tablespoons black and white sesame seeds optional

Instructions

Prepare the dough:

• Place 6 cups of flour, salt, and yeast into a large mixing bowl. Give it a quick whisk.
• Add honey, oil, water, and 3 eggs into the bowl.
• Using a spatula (or a wooden spoon), mix until they are incorporated.

Knead the dough:

• Transfer the dough onto a lightly floured kitchen counter and knead for 10-15 minutes.
• Grease a clean bowl with 1 tablespoon of vegetable oil. Place the dough seam side down into the greased bowl. Turn the dough a few times to make sure it is coated with oil.
• Cover it with a clean kitchen towel and let it rest in a warmer part of your house for one and a half hours until it doubles in size.
• Punch down the dough to get all the air bubbles out. Cover it with a kitchen towel and let it rise again for 45-minutes to an hour.

Prepare the strands (for braiding):

• Divide the dough into 12 equal pieces. I used a kitchen scale to weigh the dough and then to cut it into equal pieces. However, you can also eyeball it.
• Roll each piece into a small ball and set them aside. Cover with a towel to make sure they won't dry out while you are working on the braiding.
• To roll, take each piece, gently push it into a small rectangular (using the heel of your palm) and roll it out by starting in the middle and toward the edges. Gently pinch the seam and continue to roll out. If at any point it becomes difficult to roll out just let it rest for 5 minutes and roll it again. In the end, we want our strands to be around 12 to 13 inches long.

To Six Braid:

• Lay the strands lengthwise on the counter, pinch them together at the top.
• Start from the strand that is on the very left and bring over to the very right.
• Then take the one next to it and bring it to the very left.
• Next, bring the one that is at the very right in between the four strands that are at the bottom.
• Move the second one from the left to the very right and then bring the on the very left into the between the strands at the bottom.
• Continue with repeating the same steps until you are no longer able to move strands.
• When you reach the end, bring them in, tie together underneath and pinch to make sure that they won’t come undone.
• Transfer the braided Challah onto a parchement lined baking sheet.
• Repeat the same process for the second set of strands (for the second Challah loaf)

Egg Wash & Rise & Toppings

• Mix an egg with a tablespoon of water to make egg wash.
• Brush each loaf with the egg wash and let it rise in the warmer part of your house for an hour.

To Bake Challah

• Meanwhile, preheat the oven to 350 degrees.
• Right before baking, brush it with the egg wash one last time and sprinkle it with sesame or poppy seeds, if using.
• Bake for 35-40 minutes or until the top turns to golden brown. Remove it from the oven and let it cool on a wire rack for 30-45 minutes before slicing.
• Serve.

Video

Notes

• Challah with raisins: If you’d like to make Challah with raisin, incorporate raisins into the strands as you roll them. Please check out the photos in the blog post for more information. I would start by 1 cup chopped raisins (2-3 tablespoons for each strand) and use more if needed.
• To use granulated sugar instead of honey: Use 5 tablespoons of sugar instead of honey and increase the amount of oil to 1/2 cup. The rest of the ingredients and the process is the same.
• To store leftovers: Place leftover bread in an airtight container. It should be fresh for up to two days.
• To freeze Challah: Bring your braided loaf to room temperature on a wire rack. You can freeze Challah as a whole loaf or slice before freezing. Place in a freezer bag, get the air out as much as possible and store in the freezer for up to a month.
  

Nutrition

Calories: 62kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 363mg | Potassium: 18mg | Fiber: 1g | Sugar: 3g | Vitamin A: 48IU | Calcium: 17mg | Iron: 1mg

Recipe adapted (and scaled down) from Leah Cooks Kosher’s Challah recipe with changes to her recipe.

This recipe was originally published in August 2014. It has been updated with new photos, information and minor changes to the originally published recipe in September 2021.

The post Best Challah Bread Recipe appeared first on Foolproof Living.

I also wanted to add this recipe along with my Almond Flour Zucchini Muffins recipe into my ever-growing library of Almond Flour recipes.

After taking some inspiration from my other paleo quick bread recipes like Almond Flour Banana Bread, Paleo Apple Cake, and Paleo Carrot Cake, this almond flour zucchini bread recipe came to be. Moist, tender, and full of healthy ingredients, I prefer it much more to standard zucchini bread. Plus, it is a great way to use extra zucchini you have on hand if you are growing them in your backyard.

Ingredients

This flourless zucchini bread recipe is made with farm-fresh zucchini and a handful of pantry ingredients broken up into dry and wet categories.

For the dry ingredients, gather together almond flour, baking soda, kosher salt, and ground cinnamon.

For the wet ingredients, you will need eggs, grapeseed (or coconut) oil, coconut sugar, and vanilla extract.

Optional add-ins include walnuts and chocolate chips.

A few helpful tips for ingredients:

• Zucchini. Select zucchini that are firm and heavy for their size, with green, glossy skin and no blemishes. To ensure success with this recipe, once grated, place the zucchini in a clean kitchen towel and wring out as much water as possible.

• Almond Flour. I prefer to use almond flour made at home, but on those days when I am short on time, Blue Diamond Almond flour (affiliate link) is my go-to brand of choice. Almond flour (made blanched almonds) and almond meal (almonds with their skin) can be used interchangeably.
• Chocolate Chips. Chocolate chips are a completely optional garnish but highly recommended. My favorite brand is Enjoy Life Semi Sweet Morsels (affiliate link). They contain two ingredients – unsweetened chocolate and cane sugar. For paleo (and keto) approved chocolate chips, Lily’s (affiliate link) are a great option and come in a variety of cocoa percentages.

How to make?

All it takes is two bowls, a loaf pan and a few easy steps to make this recipe for grain free, paleo, and gluten free paleo zucchini bread. Simply:

1. Prep and shred the zucchini. Preheat the oven to 350 degrees Fahrenheit, then grease and line a loaf pan with parchment paper. Use the large holes of a box grater to grate the zucchini.
2. Squeeze the zucchini to remove the excess moisture. Place the shredded zucchini onto the center of a clean kitchen towel, collect it from the edges and wring out as much liquid as possible over a large bowl or the kitchen sink.

3. Mix the dry ingredients. In a large bowl, whisk together the almond flour, baking soda, salt and cinnamon.

4. Whisk the wet ingredients. In a separate bowl, whisk together the eggs, oil, coconut sugar and vanilla extract until smooth, silky and emulsified.

5. Make the zucchini batter. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the zucchini and walnuts.

6. Bake! Transfer the batter into the prepared loaf pan and sprinkle with chocolate chips (if using), gently pressing into the surface. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and slice. Allow to cool in the pan for 5-10 minutes, then remove the almond zucchini bread from the pan and place on a wire rack to cool completely. Slice and enjoy!

How To Store?

Once cooled completely, this low carb zucchini bread can be stored wrapped in parchment paper or in an airtight container on the kitchen counter for up to 2 days or in the fridge for up to 5 days.

I would not recommend wrapping the loaf in plastic wrap as it will trap too much moisture and make the bread soggy (almond flour contains an extra dose of fat and moisture as compared to regular wheat flour).

How to freeze and thaw?

This zucchini bread freezes beautifully, too.

To store properly in the freezer, cool completely, slice into eight thick pieces and follow one of two methods:

1. Place into a large plastic freezer storage bag with small squares of parchment paper between each slice (this facilitates easy removal of each slice) and seal tight.
2. Wrap each piece individually with pre-cut parchment paper, then tightly in plastic wrap.

Label, date, and freeze for up to 3 months.

When ready to enjoy, there is no need to thaw before defrosting. Simply leave out on your kitchen counter to bring to room temperature or pop a slice in your toaster until warmed through.

Add Ins & Substitutions

You can easily switch things up by:

• Use different spices: Swap ground cinnamon with cardamom and/or ginger
• Add chocolate into the batter: If you like your zucchini bread more chocolate-y, add 1/4 cup chocolate chips into the batter and then some more on top in the end.
• Use different nuts: Use sliced almonds or pistachios instead of walnuts.
• Don’t care for nuts or chocolate? No problem. Simply omit using them.

FAQs

Other Zucchini Recipes You Might Like:

If you enjoyed this paleo zucchini bread recipe you might also like these zucchini season favorites.

• Baked Zucchini Fritters
• Zucchini Kale Recipe
• Skinny Shrimp Scampi with zucchini noodles
• Zucchini Noodles recipe
• Vegan Zucchini Soup

Print

Paleo Zucchini Bread with Almond Flour (No Banana)

Paleo Zucchini Bread with almond flour that is also gluten free, dairy-free, and with a minor adjustment keto friendly as well. It is a deliciously moist and flavorful quick bread recipe that is topped with chocolate chips.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 slices

Calories 369kcal

Author Aysegul Sanford

Ingredients

• 1 ½ cups shredded zucchini (255gr) ~ 2 medium zucchini

Dry Ingredients:

• 2 cups almond flour 240 gr
• 1/2 teaspoon baking soda
• ½ teaspoon kosher salt
• ½ teaspoon ground cinnamon

Wet Ingredients:

• 2 large eggs at room temperature
• ¼ cup grapeseed or coconut oil melted and cooled
• ½ cup coconut sugar (66gr)
• 1 teaspoon vanilla extract

Optional Add Ins:

• ½ cup walnuts chopped
• ¼ cup semi-sweet chocolate chips as a garnish

Instructions

• Preheat oven to 350 degrees F. Grease and line a 8X4 or 9X5 loaf pan with parchment paper.
• Shred zucchini using the large section of a box grater. Place it in the middle of a kitchen cloth, collect it from the edges, and squeeze as much liquid as possible. Set it aside.
• Whisk together the almond flour, baking soda, salt, and ground cinnamon in a bowl.
• Whisk together eggs, oil, coconut sugar, and vanilla extract in a separate bowl.
• Pour the wet ingredients into the dry ones and mix until combined.
• Fold in the shredded zucchini and walnuts.
• Transfer the batter into the loaf pan.
• Sprinkle it with chocolate chips, if using.
• Bake 55-60 minutes or until a toothpick inserted in the center comes out clean.
• Remove from the oven and let it cool for 5 minutes on the counter. Remove the zucchini loaf from the pan and let it cool completely on a wire rack or on the counter.
• Slice and serve.

Video

Notes

• To turn this into Paleo Zucchini Muffins: Scoop the batter into a 12-cup muffin tin lined with parchment paper cupcake liners. Bake in a preheated 350 degree oven for 30-35 minutes, or until the center springs back to the touch.
• Best way to store: Once cooled completely, this low carb zucchini bread can be stored wrapped in parchment paper or in an airtight container on the kitchen counter for up to 2 days or in the fridge for up to 5 days.
• Best way to freeze: Let it cool completely. Wrap each piece individually with pre-cut parchment paper, then tightly in plastic wrap. Label, date and freeze up to 3 months.

Nutrition

Calories: 369kcal | Carbohydrates: 24g | Protein: 9g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 332mg | Potassium: 142mg | Fiber: 4g | Sugar: 14g | Vitamin A: 114IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 2mg

The post Paleo Zucchini Bread with Almond Flour appeared first on Foolproof Living.

Usually served with feta cheese, olives, and Turkish tea, simit is considered a breakfast staple in every Turkish household for centuries. Sadly, for those of us living outside of Turkey, it is not easy to find (unless you are living in a town with a great Turkish restaurant.) The good news is that making simit at home is easy with my foolproof method.

What Is Simit?

Simit also referred to as gevrek or gjevrek, is a sesame-bathed, circular Turkish bread. It is similar to American bagel in how it looks, but crustier on the outside and softer on the inside.

Because it is mainly served for breakfast, I’ve heard some people in the US refer to it as “Turkish Bagel.”

Traditionally sold by street vendors on the streets of Turkey for no more than $0.50, it is usually made by twisting simit dough and dipping it in molasses and toasted sesame seeds before baking it in the oven.

Ingredients Needed:

To make it easier, I will divide the simit ingredients into three parts.

1. The Yeast & Milk Mixture: You will need water at 110 F degrees (43 Celsius), 1 cup whole milk (or heavy cream) at room temperature, and 2 tablespoons or 3 (1/4 oz.) packets of active dry yeast (I used Fleischmann’s) and granulated sugar.

2. The rest of the ingredients: Gather all-purpose flour, a large egg, kosher salt, and vegetable oil (avocado oil, canola oil, or grapeseed oil would all work).

3. The dipping ingredients: Molasses (I used Grandma’s Molasses (affiliate link) and white sesame seeds. Alternatively, you can also use grape or pomegranate molasses if you can get your hands on them, which is traditionally used in Turkey.

How To Make Simit?

This Simit bread recipe below makes 10 simits. Even though the steps look like a lot, the process of making simit is quite simple.

1. Activate the yeast: Place water, milk, sugar, and active dry yeast into a measuring cup. Give it a quick whisk, cover it with stretch film, and let it sit on the counter for 10 to 15 minutes or until bubbles form on top.

2. Make the simit dough: Place 5 cups (700 grams) of all-purpose flour, kosher salt, oil, egg, and now-risen yeast-milk mixture in a large mixing bowl. Start mixing by hand until it comes together. Lightly dust the counter with flour and dump the dough onto the surface. Knead by hand to form a smooth and elastic dough until the dough is not sticking to your fingers. This may take around 15 -17 minutes.

3. Let the simit dough rise: Lightly wet a kitchen towel with hot tap water and place it over the dough. Let it sit on the kitchen counter until it doubles in size, 30-45 minutes.

4. Toast sesame seeds: While the dough is rising, place sesame seeds in a large non-stick skillet over medium heat, stirring constantly, and toast until they turn golden brown, 20-25 minutes. Transfer into a large shallow plate to cool. 

5. Turn the dough into a cylinder: Fold the dough from each end onto itself towards the middle, gently pinch, and roll into a cylinder of roughly 20-inches (51 cm.)

6. Divide the now-risen dough: Using a sharp knife or a pastry scraper, divide the dough into 10 equal pieces and transfer onto a sheet pan (lined with parchment paper and sprinkled with flour.) Cover it with a clean kitchen towel (to prevent them from drying as you work on each piece.) 
7. Preheat the oven to 400 F degrees. Line two baking sheets with parchment paper.

8. Shape each simit dough: Roll each dough ball into a roughly 40-inch (102 cm) long strand. Fold the string onto itself using your finger to hold it in the middle. Twist the dough in the opposite direction to form a spiral rope. Roll it into a 5-inch diameter ring and gently pinch the end to seal. 

9. Let the simits rest: Transfer the now-shaped dough onto the parchment-lined baking sheet. Repeat the same process for the rest of the dough balls. Let them rest until they rise for 30 minutes. How much they rise depends on the temperature of your kitchen. (You can learn more about this in the tips section below)

10. Dip simit into molasses and sesame seeds: Mix together molasses with water in a large shallow plate. Bring in the sesame seeds. First, dip simit into the molasses mixture (on both sides) and then into the sesame seeds making sure that all sides are fully covered with sesame seeds. Transfer onto a baking sheet and repeat the same process for the rest of the limit.

10. Bake: Bake both sheets in the oven for 18-20 minutes or until golden brown making sure to rotate them from top to bottom halfway through the baking process. Let them cool for 5 minutes and serve while still warm.

What To Serve it with?

Traditionally, we serve simit bread for breakfast with feta cheese, olives, sliced tomatoes and cucumbers, and Turkish tea. With that being said, you can serve it with any cheese and even with your favorite jams or preserves.

Alternatively, you can make a simit sandwich by slicing it horizontally in half and place cheese, sliced tomatoes, and cucumbers in the middle.

How To Store and Freeze?

The best part of this recipe is to make a batch, eat some right away, and freeze the rest for later.

• To store leftovers: Bring simit to room temperature, place in a plastic bag, remove the air out as much as you can, and store at room temperature. It should be fresh for up to 2 days. You can toast it for a few minutes before serving.
• To freeze: Repeat the same process but place in the freezer instead. When ready to serve, let it thaw for 10 minutes on the counter, and then heat it in a preheated 300 F degree oven for 10-12 minutes.

Frequently Asked Questions:

Other bread recipes you might also like

• Brioche
• No Knead Bread
• Olive Bread Recipe
• Challah

Other Turkish recipes you might like

• Turkish Lentil Soup
• Yogurt Salad Dressing
• Tabbouleh
• Quinoa Tabbouleh
• Turkish Meatballs Recipe
• Tahini Yogurt Sauce

Print

Turkish Simit Recipe (Turkish Bagel)

Learn how to make Turkish bread recipe using my foolproof method. Traditionally served for breakfast, our version of bagel is easy to make with my step by step instructions.

Course Breakfast

Cuisine Turkish

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 10 simits

Calories 370kcal

Author Aysegul Sanford

Ingredients

• 1 cup water at 110 F degrees (43 Celsius)
• 1 cup whole milk at room temperature (or heavy cream)
• 2 tablespoons active dry yeast Or 3 (1/4 oz.) packets
• 2 tablespoons granulated sugar
• 1 large egg at room temperature
• 2 teaspoons kosher salt
• 3 tablespoons vegetable oil (Canola, avocado, and grapeseed oil would all work)
• 5 cups all purpose flour (25 oz.) plus more for when kneading the dough and for the surface
• 3 cups sesame seeds (12 oz.)
• 7 tablespoons molasses diluted with 5 tablespoons of water

Instructions

• Activate the yeast: Place water, milk, sugar, and active dry yeast into a measuring cup. Give it a quick whisk, cover it with stretch film, and let it sit on the counter for 10 to 15 minutes or until bubbles form on top.
• Make the dough: Place 5 cups (700 grams) of all-purpose flour, kosher salt, oil, egg, and now-risen yeast-milk mixture in a large mixing bowl. Start mixing by hand until it comes together. Lightly dust the counter with flour and transfer the dough onto the surface. Knead by hand to form a smooth and elastic dough until the dough is not sticking to your fingers. This may take around 15 -17 minutes.
• Let the simit dough rise: Lightly wet a kitchen towel with hot tap water and place it over the dough. Let it sit on the kitchen counter until it doubles in size, 30-45 minutes.
• Toast sesame seeds: While the dough is rising, place sesame seeds in a large non-stick skillet over medium heat, stirring constantly, and toast until they turn golden brown, 20-25 minutes. Transfer into a large shallow plate to cool.
• Roll The Dough into a Cylinder: Fold the dough from each end onto itself towards the middle, gently pinch, and roll into a cylinder of roughly 20-inches (51 cm.)
• Using a sharp knife or a pastry scraper, divide the dough into 10 equal pieces, transfer onto a sheet pan (lined with parchment paper), and cover it with a clean kitchen towel (to prevent them from drying as you work on each piece)
• Preheat the oven to 400 F degrees. Line two baking sheets with parchment paper.
• Shape the dough and let it rest: Roll each dough ball into a roughly 40-inch (102 cm) long strand. Fold the string onto itself using your finger to hold it in the middle. Twist the dough in the opposite direction to form a spiral rope. Roll it into a 5-inch diameter ring and gently pinch the end to seal.
• Transfer the now-shaped simits onto the parchment-lined baking sheet. Repeat the same process for the rest of the dough balls. Let them rest until they rise for 30 minutes. How much they rise depends on the temperature of your kitchen. (You can learn more about this in the tips section below)
• Mix together molasses with water in a large shallow plate. Bring in the sesame seeds. First, dip simit into the molasses mixture (on both sides) and then into the sesame seeds making sure that all sides are fully covered with sesame seeds. Transfer onto a baking sheet and repeat the same process for the rest of the limit.
• Bake both sheets in the oven for 18-20 minutes or until golden brown making sure to rotate them from top to bottom halfway through the baking process. Let them cool for 5 minutes and serve while still warm.

Notes

• To store leftovers: Bring simit to room temperature, place in a plastic bag, remove the air out as much as you can, and store at room temperature. It should be fresh for up to 2 days. You can toast it for a few minutes before serving.
• To freeze: Repeat the same process but place in the freezer instead. When ready to serve, let it thaw for 10 minutes on the counter, and then heat it in a preheated 300 F degree oven for 10-12 minutes.
• The shape doesn’t matter:  If this is your first time trying your hand in making this Turkish simit recipe and if your simit strands don’t look like the ones in the pictures, do not worry. I promise that they will look better as they rise, and regardless of their appearance, they will taste great after they are baked. You will get the hang of it after you make it a few times.
• The temperature of the water & milk: For the active dry yeast to get activated, your water must be around 110 F degrees (43 Celsius), and your milk (or heavy cream) is at room temperature. If they are colder or warmer, the yeast might not get activated, and as a result, your simit Turkish bread might fall flat.

Nutrition

Calories: 370kcal | Carbohydrates: 25g | Protein: 10g | Fat: 28g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 494mg | Potassium: 462mg | Fiber: 6g | Sugar: 14g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 499mg | Iron: 7mg

This Turkish Simit recipe post was originally published in April of 2014. It has been updated with new photos and minor changes to the originally published recipe in March of 2020.

The post Turkish Simit Recipe with Step-by-Step Instructions appeared first on Foolproof Living.

I just checked and the temperature on my phone’s weather app is in single digits. The soup season is officially here. I have a big pot of vegetable beef soup simmering on the stove as I write this. I don’t know about you, but for me what I serve with soup is just as important as the soup itself.

For years, I served my soups with either my cornbread muffins, almond flour biscuits, or whole wheat biscuits. While I still love and make those recipes, lately I have also been making these sweet potato biscuits. They are soft, fluffy, and subtly sweet all at the same time. The addition of sweet potatoes into the biscuit batter provides a surprising flavor and makes them deliciously moist.

With only six ingredients, this easy sweet potato biscuits recipe comes together in one bowl and requires no mixer. You can make them ahead and freeze to bake later. Serve them with soups, stews, chilis and even as a side dish for your holiday dinners. 

Intrigued? Let’s make them together.

Ingredients

First things first. Let’s gather the ingredients for our sweet potato flour biscuits recipe. As I mentioned earlier, you only need 6 ingredients to make it:

1. All-Purpose Flour: This recipe uses 2 cups of all-purpose flour
2. Baking Powder: We use 4 teaspoons of baking powder to increase the volume and lighten the texture of the biscuits. I know it sounds like it is a lot, but trust me you need it for deliciously thick sweet potato biscuits.
3. Kosher Salt: Only ½ teaspoon of salt to balance the sweetness.
4. Unsalted Butter: I think we can all agree that butter makes everything delicious. And this recipe is no different. I used 6 tablespoons of my favorite, Vermont Creamery’s unsalted butter. They recently started selling their European style butter in sticks.
   If you are not familiar, European style butter has more fat than regular butter. If you have never tried butter with high content, I cannot recommend it enough. It is the secret to having delicious and flaky sweet potato biscuits. Make sure that your butter is very cold. 
5. Mashed fluffy sweet potatoes: This recipe uses a cup of cooked and mashed sweet potato (I used one large sweet potato.) I recommend roasting one in advance and keep it in the fridge in an airtight container so that it will be nice and cold when you are ready to make your biscuit batter.
6. Buttermilk: You can’t make Southern-style old fashioned sweet potato biscuits without buttermilk. We use buttermilk for its additional fat and liquid content as well as its acidity. When used in conjunction with leaveners, the acidity in buttermilk helps the dough rise.

How to make It From Scratch

The process of making this homemade sweet potato buttermilk biscuits has four folds. 

First, whisk together the flour, baking powder, and kosher salt in a large bowl. 

Second, cut the butter into small pieces and add them to the dry ingredients. Using a pastry blender (or the back of a fork), work the butter into the flour mixture until butter pieces are as small as peas. Fold in the mashed sweet potato and buttermilk with a wooden spoon. 

Third, turn the dough onto a lightly floured surface and shape it into a 1 ¼  to 1 ½ inch thick rectangular. Using a round biscuit or cookie cutter (I used a 2-inch round biscuit cutter) cut rounds and place them onto a parchment-lined baking sheet. Gather the remaining scraps and repeat until all the dough is used.

If you have time, I highly recommend popping the sweet biscuits into the fridge for 30 minutes so that they can get really cold. You can do this before or after shaping them. 

Why? The following is from an article called “The Secret That Makes Your Biscuits Much Better” published on Mashed.com. It explains it best:

Cold ingredients, particularly the butter, is key to making better biscuits because it’s what makes gives them that flaky texture you’re aiming for. During the baking process, the intact bits of cold butter that are suspended in the flour are what create the layers of dough.

Alternatively, you can make prep the biscuits a day in advance, cover them tightly with stretch film, and keep in the fridge until you are ready to bake.

What Temperature To Bake Biscuits

Finally, preheat the oven to 375 degrees and bake the buttermilk sweet potato biscuits for 15 minutes or until they are golden brown. Take them out of the oven and let them cool for 5 minutes before serving.

That’s it. Just like Grandma’s sweet potato biscuits made from scratch in less than an hour!

How Long Will Biscuits Keep

I’ll be honest, these biscuits are best when they just come out of the oven. However, if you keep them in an airtight container, they will last for 1 to 2 days at room temperature or up to 5-6 days in the fridge. 

Can I Freeze These Biscuits

Yes, you can. I recommend freezing them before baking as I think it will produce the freshest sweet potato biscuits in the end. To do so, freeze the biscuits on a parchment-lined baking sheet first. Then once they are solid hard, place them into a freezer bag and get as much air out as possible. 

I love freezing them because you can bake one or more as you need them and have the most delicious warm sweet potato biscuits to serve with dinner whenever you want. Though be aware that they will need a few extra minutes (2-3 minutes max) of bake time. 

You can freeze them after baking as well. To do so, bring them to room temperature, place in a freezer bag, get the air out of the bag as much as you can, and place in the freezer. When ready to serve, reheat them in a 300 F degree oven for 10 minutes or until warmed thoroughly.

Other Sweet Potato Recipes You Might Like:

• Sweet Potato Souffle
• Sweet Potato Noodles Recipe
• Roasted Brussel Sprouts and Sweet Potatoes
• Easy Vegan Sweet Potato Soup Recipe
• Mashed Sweet Potato Recipe
• Need more inspiration? Check out all our bread recipes.

Print

Sweet Potato Biscuits Recipe

Recipe for the best flaky and light sweet potato biscuits. Made with buttermilk these easy sweet potato flour biscuits are just as good as grandmas. They are made in one bowl and with only 6 ingredients. They can be baked right away or frozen to bake later. Serve them as a side dish with soups, stews or just by themselves with butter on the side.

Course Bread

Cuisine American

Prep Time 50 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 biscuits

Calories 154kcal

Author Aysegul Sanford

Ingredients

• 2 cups all-purpose flour plus more for the workspace
• 4 teaspoons baking powder
• ½ teaspoon kosher salt
• 6 tablespoons unsalted butter cold and cut into small pieces
• 1 cup cooked and mashed sweet potato from 1 large sweet potato
• ½ cup buttermilk cold

Instructions

• Pre-heat the oven to 375 F (190 C) degrees. Line a baking sheet with parchment paper.
• Whisk together the flour, baking powder, and kosher salt in a bowl. 
• Add in the unsalted butter. Using the back of a fork or a dough cutter cut the butter into the flour until butter pieces resemble peas. 
• Add in the mashed sweet potato. Pour in the buttermilk.
• Give it a mix with a wooden spoon. *1
• Transfer the dough onto a lightly floured surface. Mix until the dough is fully mixed and slightly sticky.  
• Shape it into a 1 to 1 ½ inch thick rectangular.
• Cut rounds using a biscuit cutter (I used a 2-inch biscuit cutter).  Gather the remaining scraps and repeat until all the dough is used. 
• Transfer the biscuits onto a parchment-lined sheet pan.*
• Bake for 15 minutes. Let it cool for 5 minutes before serving.

Video

Notes

*1- At this stage, it might feel like you need more liquid but resist the urge to add in more. Believe me, it will come together beautifully as you continue to mix. If it is hard to mix in the bowl, you can transfer the dough onto a lightly floured surface and shape it on there using your hands. *2- If you have time, I highly recommend covering the biscuits with stretch film and let them cool in the fridge for 30 minutes.

Nutrition

Calories: 154kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 258mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4676IU | Vitamin C: 5mg | Calcium: 104mg | Iron: 1mg

The post Flaky Sweet Potato Biscuits appeared first on Foolproof Living.

After a few times of testing and tweaking, today I come to you with what I’d like to call the best pumpkin bread recipe from scratch. Here are a few reasons why you will love this recipe too:

• Made with every day ingredients: If you are someone who enjoys baking often you probably already have all the ingredients on hand. If not, a quick trip to your local grocery store should be sufficient.
• All you need is two bowls and a whisk: No special equipment or prior baking knowdledge is needed. If you can read, you can make this easy pumpkin bread.
• Packed heartwarming fall spices: Sweetened with coconut sugar and made with canned pumpkin puree (though you can easily swap it with fresh pumpkin puree), it is packed with a ton of pumpkin flavor along with delicious fall spices like pumpkin pie spice and ground cinnamon.

Intrigued? Let’s break it all down and answer all your questions on making the most delicious easy homemade pumpkin bread recipe.

Ingredients

As in most quick bread recipes, this pumpkin loaf recipe has 2 sets of ingredients: Dry and Wet.

Dry Ingredients

• Flour: I used a combination of all-purpose and whole wheat pastry flour. I love the addition of earthy flavors coming from the whole wheat pastry flour.
  If you don’t have whole wheat pastry flour, you can replace the ⅔ cup whole wheat pastry flour used in this recipe with ⅓ cup all-purpose flour and ⅓ cup whole wheat flour. 
• Baking Powder: To make it lighter.
• Baking Soda: To make it rise.
• Kosher Salt: To enhance and bring out the sweet flavors.
• Spices: I opted for ground cinnamon and pumpkin pie spice for ease and convenience. However, you can also make your own pumpkin spice mix by mixing together ¼ teaspoon of (each) ground ginger, clove, nutmeg, and allspice.
• Nuts: I added a cup of walnuts and roasted pepitas (on top) at the very end, but any nuts (pecans, pumpkin seeds, etc.) would work here. 

Wet Ingredients

• Eggs: I used two eggs to make the batter nice and fluffy
• Coconut Sugar: I used coconut sugar not only because it is a healthier choice (because it causes a slightly lower rise in blood sugar than granulated white sugar – more on this later!), but also because it provides a delicious brown-sugar like flavor in the overall recipe. If you don’t have coconut sugar, you can substitute it with the exact amount of light brown sugar.
• Pumpkin Puree: I used a cup of canned pumpkin puree as I always keep a few cans in my pantry, but if you have homemade fresh pumpkin puree on hand feel free to use it. 
  If you are in need of a good homemade pumpkin bread recipe, check out my friend, Traci’s Homemade Pumpkin Puree.
• Vermont Creamery’s Unsalted Butter: While you can use any oil you like (i.e. coconut oil, vegetable oil, avocado oil, etc.), I opted for unsalted melted and cooled butter. I am a big fan of the luxurious creamy flavors of Vermont Creamery’s cultured butter. After trying this exact recipe with several types of oils, I decided that the version with butter was simply the best. 
• Almond Milk: I used ¼ cup almond milk to thin the bread batter. However, any type of milk, coconut, oat, and even regular milk would all work here.
• Vanilla Extract: I used pure vanilla extract to enhance all the flavors within the batter.

How to make this recipe from scratch

The process of making this healthy pumpkin bread recipe has 4 folds.

First, mix the dry ingredients in a small bowl.

Second, whisk together the eggs with coconut sugar in a large bowl. Add in the pumpkin puree, melted and cooled butter, almond milk, and vanilla extract. Give it a good whisk until fully incorporated.

Third, fold in the dry ingredients into the wet ones. I usually start with a whisk and continue with a spatula to avoid over mixing the batter.

Finally, stir in the walnuts and transfer the batter into a loaf pan. If preferred, sprinkle it with a handful of pepitas and walnuts as a garnish.

I used a full-size loaf pan (9X5), but this recipe also bakes beautifully in a smaller 8.5X4.5 loaf pan as well.

How to make pumpkin bread with fresh pureed pumpkin

As I mentioned earlier, you can use the exact amount (1 cup) of fresh pumpkin puree (which you can make by roasting and pureeing a whole pumpkin) instead of canned pumpkin puree in this recipe. The rest of the ingredients and the process would be the same.

In my testings, I was not able to recognize a big difference in taste between the version of pumpkin bread made with fresh pumpkin puree versus the one made with canned pumpkin.

Want to know more about fresh versus canned? This article, Fresh vs Canned Pumpkin, written by Handle the Heat, is a really interesting and helpful article on the subject.

How long to cook/bake?

This pumpkin quick bread recipe bakes in a 350-degree oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.

How to make it moist?

The thing about this simple pumpkin loaf cake is that it is deliciously moist making you want a little more after each bite.

Though to get a better understanding of how to ensure that my pumpkin quick bread turns out moist every time, I asked the question to Jenifer. Being the amazing pastry chef that she is she provided me with the following explanation:

The pumpkin bread stays moist with the right balance of liquid to dry ingredients, fat, and leavening. Too much liquid to dry, the pumpkin bread will be soggy. Too much fat or leavening will cause the pumpkin bread to be coarse and crumbly.

How to store & freeze

• Storage: You can keep this pumpkin spice bread at room temperature for up to two days. To do so, remove the pumpkin bread from the loaf pan and let it cool completely on a wire rack. Then, wrap it in a stretch film and place it in an airtight container (or in a plastic Ziploc bag) and seal closed.
  Alternatively, you can keep it in the refrigerator for up to one week. Just be sure to wrap it well and place it in an airtight container.

• To Freeze: You can certainly freeze this pumpkin walnut bread. It will retain its freshness for up to three months in the freezer. To do so, wrap it tightly with stretch film, place it in a plastic freezer bag, and seal tightly. I personally like to slice it before freezing. That way I can enjoy a few slices here and there without having to thaw the whole loaf.

Print

Easy Pumpkin Bread Recipe

This is a Simple Pumpkin Bread Recipe made from scratch without a mixer. Packed with warm autumn spices, this pumpkin quick bread is incredibly delicious and moist. Check out the blog post variations and freezing information.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 slices (One 9X5 Loaf Bread)

Calories 333kcal

Author Aysegul Sanford

Ingredients

Dry Ingredients:

• 1 cup all purpose flour
• ⅔ cup whole wheat pastry flour*
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ½ teaspoon pumpkin spice

Wet Ingredients:

• 2 large eggs lightly beaten
• 1 cup coconut sugar*
• 1 cup pumpkin puree
• ⅓ cup Vermont Creamery unsalted butter melted and cooled
• ¼ cup milk almond, coconut, oat, and regular milk would all work
• 1 teaspoon vanilla extract

As Garnish:

• 1 cup walnuts/pumpkin seeds a few tablespoons more for garnishing

Instructions

• Pre-heat oven to 350 F degrees. Lightly butter a 9X5 loaf pan and set aside.
• Mix together the dry ingredients; all-purpose flour, whole wheat pastry flour, baking soda, baking powder, kosher salt, ground cinnamon, and pumpkin spice,  in a small bowl. Set aside.
• Lightly beat eggs in a large bowl. Whisk in the coconut sugar. Add in pumpkin puree, melted (and cooled) butter, almond milk, and vanilla extract. Whisk until thoroughly combined. 
• Gently fold the wet ingredients into the dry ones. Do not overmix.
• Fold in the walnuts.
• Transfer to the prepared loaf pan. If preferred, garnish with more nuts on top.
• Bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean.
• When cool enough to handle, gently remove the loaf from the pan and let it cool on a wire rack for 30 minutes before slicing.

Video

Notes

*If you don’t have whole wheat pastry flour, you can replace the ⅔ cup whole wheat pastry flour used in this recipe with ⅓ cup all-purpose flour and ⅓ cup whole wheat flour.  *If you don’t have coconut sugar, you can substitute it with the exact amount of light brown sugar.

Nutrition

Calories: 333kcal | Carbohydrates: 49g | Protein: 7g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 321mg | Potassium: 206mg | Fiber: 3g | Sugar: 21g | Vitamin A: 5074IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg

The post Easy Pumpkin Bread Recipe appeared first on Foolproof Living.

Who knew you could bake a crusty loaf of bread in your home kitchen without the technique of kneading? I was instantly amazed.

But then I realized, the 4-ingredient no-knead bread recipe is such a fantastic base, why not make it more interesting? And since olives are one of my pantry staples, as they are so prominent in Mediterranean cuisine, I knew I was on to something. So I got to work.

After a few trials and errors, this olive loaf bread became my new favorite. Warm from the oven, my husband and I simply couldn’t get enough. Once we tried it with Olive Oil Bread Dip, it was simply perfection. It makes a great go-to bread to bring to all of our upcoming holiday parties, too! Just think of this rustic bread as a delicious way to impress all your friends!

What is Olive Bread?

Olive bread, sometimes referred to as olive loaf (not to be confused with the cold cut version studded with olives), is a bread where the loaf of bread is laced with whole or chopped olives. This ensures a quintessential olive artisan bread flavor.

Where did olive loaf originate?

From my research, the olive loaf recipe seems to have originated in the Mediterranean, mostly in Italian and Greek cultures. And it makes sense since olives are such a staple ingredient in this region. Many times, you will find artisan bread makers with a version of olive bread in their shops. But today, it can easily be made in your home kitchen!

What is an olive loaf made of?

Homemade olive bread requires 5 simple ingredients:

• Bread Flour
• Active Dry Yeast
• Kosher Salt
• Lukewarm Water (more on that later below)
• Chopped Kalamata Olives (but you can use any of your favorite olives – more on that below)

How to make olive bread?

This no-knead olive bread comes together in 3 folds.

• First, mix the dry ingredients in a large mixing bowl. Pour in the lukewarm water. Mix with a wooden spoon. At this point, the dough will be sticky.
  Stir in chopped kalamata olives and ensure they are evenly distributed throughout the dough. (Feel free to also use your hands!) Cover the bowl with a clean kitchen towel and allow it to rest 18-24 hours in a warmer part of your kitchen.

• Second, transfer the dough from the bowl onto a lightly floured surface. It will be sticky. But if you gently remove the olive bread dough from the bowl, you will notice it will all come out easy and fold onto itself. If you need a visual, be sure to check out the quick how-to video in the recipe card below.
  Form the dough into a ball by tucking the sides of the dough under. Transfer to a large piece of parchment paper, lightly dust with flour, cover with a kitchen towel and allow to rise once more in a warmer part of your kitchen until doubled in size, 1-2 hours.

• Lastly, towards the end of rising time, place your dutch oven in the oven and preheat the oven to 450 degrees F. When ready to bake, remove the very hot dutch oven from the oven with potholders.
  Using the edges of the parchment paper, carefully place the dough in the dutch oven, cover and bake for 30 minutes. Then, remove the lid and bake another 20-25 minutes, or until golden brown. Remove the olive loaf from the dutch oven and place it on a cooling rack to cool for 30-45 minutes before slicing.

An important tip for using olives

Make sure the kalamata olives are completely drained as this rustic loaf recipe is already very moist and sticky. To ensure your olives are completely dry, chop first and pat them with paper towels to get rid of excess liquid.

Is olive bread healthy?

Yes, especially a dutch oven olive bread. Since olives have heart-healthy fats and we are making the bread from scratch with top-quality bread flour, it is good and good for you! So go ahead, have two, ahem, three slices!

What to serve with olive bread?

The rustic olive bread recipe is absolutely divine with Olive Oil Bread Dip (and a glass of wine!). But with the colder months coming, it also pairs perfectly with hearty fall and winter soups. Try it with Vegan Butternut Squash Soup, Ribollita Soup, Lentil Soup, Turkish Red Lentil Soup, or Homemade Vegetable Beef Soup.

Olive Loaf Variations

The beauty of this rustic olive bread recipe is the number of variations you can make. I would recommend replacing the olives altogether or adding one additional ingredient to keep it simple. Here are a few of my favorites:

• Olive Cheese Bread: Add 1 cup shredded white cheddar
• Green Olive Bread Recipe: Replace the purple kalamata olives with chopped green olives
• Olive and Herb Bread: Add 1 teaspoon each dried thyme and oregano to the dry ingredients
• Olive Garlic Bread: Add 1 tsp garlic powder to the dry ingredients
• Black Olive Bread: Replace the kalamata olives with black olives. I especially like the extra special briny bite of pitted, black oil-cured olives.
• Sun-Dried Tomato and Olive Bread Recipe: Add 1 cup sliced sun-dried tomatoes
• Olive Tapenade Bread: Replace the chopped olives with ½ cup strained olive tapenade
• Rosemary Olive Bread Recipe: Add 2 teaspoons dried rosemary
• Walnut Olive Bread: Add 1 cup chopped, toasted walnuts

Other bread recipes you might also like

• Brioche
• Foolproof Challah recipe
• Turkish Simit
• Easy No-Knead Skillet Bread – From Baker Bettie
• Bread Maker Olive Bread Recipe – From Family Spice

Print

Homemade No-Knead Olive Bread Recipe

This Homemade Olive Bread is a rustic and crusty no-knead bread recipe that anyone can make. Packed with Kalamata olives, this olive loaf comes together so easily in a Dutch oven.

Course Bread

Cuisine Mediterranean

Prep Time 18 hours hours

Cook Time 50 minutes minutes

Total Time 18 hours hours 50 minutes minutes

Servings 8 slices (1 Loaf)

Calories 195kcal

Author Aysegul Sanford

Ingredients

• 3 cups bread flour (360 gr. )
• ¼ teaspoon active dry yeast
• 2 teaspoons kosher salt*
• 1 ⅓ cup lukewarm water (between 100-110 F degrees) (316 ml)
• 1 cup chopped kalamata olives drained well

Instructions

• Mix the dry ingredients; bread flour, active dry yeast, and kosher salt, in a large mixing bowl. 
• Pour in 1 ⅓ cups (316 ml.) lukewarm water.
• Give it a mix using a wooden spoon. At this point, the dough needs to be quite sticky. Stir in the chopped olives and ensure that they are equally distributed throughout the batter. (Alternatively, you can use your clean hands to mix and feel the stickiness.)
• Cover the bowl with a clean kitchen towel and let it sit in a warmer part of your house for 18-24 hours.In my tests, I found that the bread baked after 18 hours of rising time was perfect, but the 24-hour one was also good. One important thing to mention here is that at the end of the rising time you might see a thin (kind of hard – for the lack of a better word) layer at the top of the dough. Don’t be alarmed by that. In the next step, we will fold that into the dough and since it is a sticky one, the additional rising time will help soften it. 
• Lightly flour a piece of parchment paper, gently remove the dough from the bowl, and place it onto the parchment. While removing, you will realize that it is quite sticky. However, if you take your time and gently pull it by folding it onto itself, you will see that it will come out easily without any dough remaining in the bowl. For a visual, be sure to watch the video below. 
• Form the dough into a ball tucking the sides of the dough under. Lightly dust it with a little bit of flour, cover it with a clean kitchen towel, and let it rise for 1-2 hours or until it doubles in size. Again, I recommend letting it sit in a warmer part of your house. 
• Towards the end of the rising time, place your dutch oven in the oven and pre-heat it to 450 F degrees. 
• When ready to bake, carefully take the now-very hot dutch oven out of the oven. Using the edges of the parchment paper place the dough into the dutch oven. Put the lid on and bake for 30 minutes. Then remove the lid and continue to bake another 20-30 minutes or until the top is nicely golden brown as you see in the photos. 
• At the end of the baking, remove it from the dutch oven, place it onto a cooling rack and let it cool for 30-45 minutes before slicing.

Video

Notes

• I use Diamond Kosher Salt. If you are using Morton Kosher Salt or table salt, please use half the amount of salt.
• It is imperative that you drain the olives well. 
• When using olives in any recipe, it is best to give them a taste. If they are too salty, I would recommend letting them soak in water for an hour or so. Obviously, the longer they sit in the water the less salty they will become. Alternatively, you can use less salt, but I personally prefer to adjust the saltiness of the olives instead of using less salt. Because I like my bread dough to be properly seasoned. 
• Storage: After it comes to room temperature, cover it with a kitchen towel and keep it on the kitchen counter. It should still be good the next day.
• Freezing: You can freeze the whole loaf or slice it before freezing. Just make sure that it is fully cooled before doing so. Additionally, be sure to place it in an airtight freezer bag and get the air out as much as you can to prevent freezer burn. 
• Thawing: If you froze it sliced, you can warm the slices in your toaster without having to wait for it to thaw. If you froze it as a whole, it is best to let it thaw in the fridge overnight.

Nutrition

Calories: 195kcal | Carbohydrates: 35g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 845mg | Potassium: 54mg | Fiber: 2g | Sugar: 1g | Vitamin A: 66IU | Calcium: 16mg | Iron: 1mg

The post Homemade No-Knead Olive Bread Recipe appeared first on Foolproof Living.

I’ll be honest. It takes a very long time and effort to build a food blog and be able to call yourself a full-time food blogger. But once you get there, this job offers some pretty cool perks. In the world we currently live in, a blogger is also considered an influencer. And as a foodie influencer, sometimes you get to try some really cool kitchen tools.

Today’s recipe, Whole Wheat Biscuits is made with my current favorite kitchen gadget KoMo Mio Grain Mill that I was gifted by Pleasant Hill Grain.

Five years ago when I first started this blog, if you had told me that one day I am going to own a grain mill I would not believe you. But today, I am a proud owner of one and I am thrilled to be sharing this with you. Because let me tell you, baked goods made with freshly milled flour tastes 100% better than store-bought flour.

As you can see in the photos, my very first recipe using my new grain mill is a basic easy homemade biscuits recipe that is made with only 6 ingredients. I chose this recipe intentionally because I have made it using store-bought whole wheat flour many times before. Having known how it tasted, I could easily tell the difference.

As soon as I received my new grain mill, I put my go-to homemade biscuits recipe to test. This time with freshly milled whole wheat pastry flour that I milled myself using organic soft white wheat berries. Aaaand it did not disappoint. This version was truly superior to the one that I was accustomed to making with supermarket whole wheat flour.

Also, on a quite selfish note, it was pretty awesome to know that I literally made it from scratch.

As we are approaching the gifting season if you know someone who loves to bake, have allergies to certain flours (like people who follow a gluten-free diet), and/or enjoy playing with different grains in their cooking, I cannot imagine a better gift than a KoMo Mio Grain Mill. Because someone with those interest would have so many opportunities to put this kitchen tool into good use.

Now onto the recipe…

Hard white wheat vs. soft white wheat

Before I start talking about how to make whole wheat flour biscuits, I’d like to take a moment and talk about what grain produces whole wheat flour. Because if I am being honest, I have always purchased my whole wheat flour from a supermarket and never milled my own at home.

Along with the grain mill, folks over at Pleasant Hills Grain sent me a box full of grains for me to try. Grains like kamut, oat groats, spelt, amaranth, buckwheat, einkorn, hard white wheat berries, and soft white wheat berries. All of which were organic.

Me being new in milling my own flours, I wasn’t sure whether I should use hard white or soft white wheat berries to make my whole wheat flour biscuits. After a little research, I found out that they were actually quite different.

Without going into too much detail, hard white wheat berries have a high protein (gluten) content and are mostly used in baked goods that use yeast as the rising agent. It produces what we call “Whole Wheat Flour” and is perfect for bread recipes made with whole wheat flour.

Its softer counterpart, soft white wheat berries, produces what we call “Whole Wheat Pastry Flour” after it is milled. Compared to hard white wheat, it has low protein content that produces tender whole grain pastries and is ideal for any recipe that uses baking soda and/or baking powder as the rising agent.

If you are making cookies, muffins, pancakes, or biscuits, whole wheat pastry flour produces a softer and more tender end product. This is exactly why, I used whole wheat pastry flour to make this whole wheat biscuit recipe.

How to make whole wheat biscuits at home

The process of making this recipe has 4 folds.

First, you cut your butter into small cubes, place in a bowl and place in the freezer while you are prepping the rest of the ingredients. Do not skip this step as it is imperative to have your butter cold for the most crumbly and tender whole wheat biscuits.

Second, you mix your dry ingredients; whole wheat pastry flour, baking soda, baking powder, and kosher salt in a mixing bowl. You can either sift them through a flour sifter or use a whisk to mix them.

Third, you work the cold butter into the flour using a pastry cutter (or the back of a fork) just until it resembles coarse crumbs. It is okay if there are large pieces of butter in the dough. Next, you add in the buttermilk and fold it in using a wooden spoon or clean hands.

Finally, you transfer the dough onto a lightly flour surface and pat it into a rectangular. Then fold it in over itself in thirds. Repeat this process one more time. Using a rolling pin, roll it out into a rectangular that is 1-inch to 1 ¼ inch thick.

I used a 2 ¾ inch cookie cutter, which yielded 8 whole wheat buttermilk biscuits at the end. However if you don’t have one, you can also use a jar to cut out your biscuits. Be sure to dip it in flour to be able to score the dough easily.

If you use a similar size cookie/biscuit cutter, the first batch will yield 6 biscuits. Simply place them on a baking sheet lined with parchment paper.

You can repeat the same process with the remaining dough by kneading it gently and rolling it out to a rectangular one more time. However, be aware that each subsequent rolling and cutting of the dough yields tougher biscuits.

What to do with the leftover whole wheat biscuit dough

After I get 8 biscuits, I roll the leftover dough and use a smaller cookie cutter to cut it. I freeze them for later to bake and serve with soups and stews. These thinner and smaller ones are more like crackers than biscuits, but nonetheless a great surprise to serve with your favorite dishes.

Alternatively, you can use a knife to cut out the dough into squares if you want to reduce the waste and additional work.

Cold biscuit dough and hot oven for the best homemade biscuits

A very hot oven is also key to good biscuits. I bake them in a 450 F degree countertop oven in 2 batches. It takes between 11-12 minutes or until the tops of the biscuits turn lightly golden brown.

I recommend turning on your oven when your biscuits are cut out and ready. While it is heating, place the baking sheet in the freezer to keep your biscuits cold.

If you are short on time, you can certainly skip this step and preheat your oven before you start making the recipe and bake them as soon as they are cut out and ready.

However if you have time, letting the whole wheat biscuits sit in the freezer for a few minutes delivers a more tender and crumbly end product.

Can I make these whole wheat biscuits using whole wheat flour instead?

As I was doing my research for this post, I saw a few people make these biscuits using a combination of whole wheat and all-purpose flour and just by using whole wheat flour. So I put the same exact recipe to test by only changing the flour.

Below are my findings:

• 1 Cup Whole Wheat Flour + 1 Cup All Purpose Flour: Instead of using whole wheat pastry flour, I milled some hard white wheat berries and mixed the flour with 1 cup of all purpose flour. The biscuits made with this combination rose slightly higher than the version made with whole wheat pastry flour.
  However, they tasted more like bread and were less airy and crumbly.
• 2 Cups Whole Wheat Flour: The version made with whole wheat flour rose to a similar height, looked almost the same, and had comparable earthy tones in taste with its version made with whole wheat pastry flour.
  However, while they weren’t bad, I thought the original version was softer and more crumbly.

Can I freeze these whole wheat biscuits and bake them later?

You absolutely can. As a matter of fact, I recommend doing so. During my testings, I found out that the additional resting time in the freezer yields biscuits that are slightly higher and more crumbly.
And let’s face it, what is better than freshly baked biscuits ready in 15 minutes on a Tuesday night?

To do so, freeze the cut out biscuits, uncovered, on the baking sheet until solid. Transfer them to a resealable plastic bag. You do NOT need to thaw them before baking. Instead, just bake a few minutes (no more than 2-3) more to the baking time.

What to do with the leftover whole wheat flour biscuits?

These homemade biscuits are best on the day that they are baked, which is why I only bake the amount I want to serve and freeze the rest.
However, if you have leftovers you can store them in an airtight container on the kitchen counter for one more day after they are fully cooled.

Are wheat biscuits healthy?

I am no doctor or nutritionist, but I think it is safe to say that these whole wheat pastry flour biscuits are healthier than store-bought biscuits, especially if you mill your own grains.

While I recommend consuming it in moderation, I think we can all agree on the fact that making them from scratch without any preservatives is much healthier than pre-made supermarket biscuits.

Other bread and biscuits recipes you might also like:

• Sweet Potato Biscuits recipe
• Olive Bread
• No-Knead Bread
• Challah
• Simit
• Low Carb Almond Biscuits

Print

Whole Wheat Biscuits Recipe

These light and fluffy Whole Wheat Biscuits are made with whole wheat pastry flour. They are ready in 25 minutes and perfect to serve along with any meal.

Course Bread

Cuisine American

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 8 biscuits

Calories 192kcal

Author Aysegul Sanford

Ingredients

• 2 cups Whole Wheat Pastry Flour plus more for the surface and biscuit cutter
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 6 tablespoons very cold unsalted butter
• ¾ cup buttermilk cold

Instructions

• Cut butter into small 1-inch cubes, place in a bowl and keep it in the freezer while you are preparing the rest of the ingredients.
• Whisk together flour, baking powder, baking soda, and salt in a bowl.
• Add in the cold butter cubes into the mixture. Using a pastry cutter or a fork, work the butter into the flour just until it resembles coarse crumbs.
• Pour in the buttermilk. Using a wooden spoon or your hands, mix until combined.
• Transfer the dough onto a lightly floured surface. Gently work to dough to make it cohesive using your hands without overworking it. If it is too sticky add in some flour.
• Once the dough is cohesive, pat it out into a rectangular.  Fold it in thirds and gently flatten. Rotate the dough 90 degrees and fold it again. Repeat the same process for one more time. Using a rolling pin, roll the dough into a rectangular that is 1 ¼ inch thick in height.
• Dip a 2 ¾  inch round cutter into flour and then press it straight down into the dough. Transfer the biscuit onto a parchment line baking sheet with at least 1-inch space in between biscuits.
• If you need it, dip the biscuit cutter in flour in between.
• Repeat until you have 8 biscuits. *Read the post to what to do about the leftover dough.*
• Place the biscuits in the freezer and preheat your oven to 450 degrees.
• Bake in the oven for 12 minutes or until the top of the biscuits turn lightly golden brown.
• If preferred, lightly brush them with butter as soon as they come out of the oven.
• Serve them while they are still warm.

Video

Notes

* Alternatively, you can preheat your oven while you are making the biscuits and bake them right away. Please read the blog most for more information.

Nutrition

Calories: 192kcal | Carbohydrates: 23g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 345mg | Potassium: 139mg | Fiber: 3g | Sugar: 1g | Vitamin A: 300IU | Calcium: 97mg | Iron: 1mg

The post Whole Wheat Biscuits appeared first on Foolproof Living.

It wasn’t long after it was published that this homemade artisan bread recipe gained a cult following and raving fans. According to the New York Times, even to this day, Jim Lahey’s No Knead Bread remains as one of the most popular recipes of their website.

As the foodie that I am, I had heard about this no knead artisan bread recipe and the magic of baking bread in dutch oven, but never attempted baking it, mainly because I live in Vermont and I am spoiled with an amazing bakery right around the corner from where I live. Also, I am a little bit of intimidated when it comes to making bread.

However, when I saw an adapted version of it in Staub’s newly published cookbook, The Staub Cookbook (affiliate link), with an out-of-this-world photograph (similar to the very first photo on this post), I had to give it a try and see whether or not what everyone has been raving about was true.

It did not disappoint.

On my very first try, following the Staub’s recipe word by word, I was able to get the a bread that looks exactly like what you see in these photos. And here I would like to mention; I don’t consider myself as a bread baker or a person who enjoys the long process of creating crusty artisan bread that you see in foodie magazines.

But this recipe was different. For one thing, as the name suggests, there was almost no kneading needed. Second, the hands on time was no more than 15-20 minutes from start to finish. And lastly, all I needed was 4 ingredients (which is why some people refer to this bread as 4-Ingredient Bread in most websites and bread-baker circles).

However, like it is in anything in life, something had to give, and in this case, it was time (18-24 hours) and a dutch oven with a lid. If you have both, I guess it is not a bad compromise.

Intrigued? Read on…

How To Make Artisan Bread

I thought that it would be helpful to explain each step with helpful photographs. Therefore, below you will find step by step instructions as to how to make this crusty bread in your own kitchen with helpful tips.

Artisan Bread Ingredients – What is in this 4-Ingredient Bread Recipe?

Like I mentioned earlier, there are only 4 ingredients in this recipe and they are:

• 3 cups of bread flour – I used King Arthur Flour
• ¼ teaspoon active dry yeast – Fleischmanns’ active dry yeast
• 2 teaspoons kosher salt – Diamond kosher salt
• 1 ⅓ cups lukewarm water – More on this below