Soft Pretzel Bites

Soft Pretzel Bites are a soft and tender pretzel with the most subtle sweetness. It is the recipe you have been dreaming of. Even better, they are ready in just 30 minutes. Quick and easy you can make these Best Ever Soft Pretzel Bites with or without a mixer!

Last time we were at the mall we treated Munchkin to some pretzel bites.  They were soft tender, chewy and delicious.

I knew right then I needed to come up with a homemade version.  I sure did!  I honestly didn't realize they would be THIS good.

But, they were and we ate them for dinner.  True story.  No, not with dinner.  FOR dinner.  Yes, they are that good.

Munchkin went nuts over these with the cheese sauce and Chad and I may have eaten our weight in pretzel bites, but it is well worth it!

We are a pretzel loving family and this is one of our favorite treats.  You are going to love them too.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Soft Pretzel Bites:

• You can mix the dough by hand if you do not have a stand mixer.  Add milk, yeast and honey to a bowl.  Once the yeast blooms stir in the salt and the flour.  Mix with a spoon.  Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky.  Proceed with remaining instructions.

What you will need to make Soft Pretzel Bites:

• Baking Sheet- 
• Stand Mixer-

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Check out more of our favorite stuffed pretzel recipes:

Jalapeño Popper Cheesy Pretzel Bombs 
Outrageously Cheesy Stuffed Pretzel Bombs
Meat Lover's Pizza Pretzel Roll

---

Yield: 64 BitesAuthor: Donna Elick

Soft Pretzel Bites

A soft and tender pretzel with the most subtle sweetness is the recipe you have been dreaming of. Even better, they are ready in just 30 minutes. Quick and easy you can make these with or without a mixer!

prep time: 22 MINScook time: 8 MINStotal time: 30 mins

Ingredients

• 2¼ teaspoons active dry yeast
• 1¼ cups warm milk (110°-120°F)
• 2 tablespoons honey
• 3¼ cups all purpose flour
• 1 teaspoon kosher salt
• ½ cup baking soda
• 1 large egg
• coarse salt (or pretzel salt)

Instructions

1. Preheat oven to 450°F.  Line a baking sheet with parchment paper or spray with cooking spray.
2. Pour milk into the bowl of a stand mixer (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add honey and stir.  Allow yeast to bloom for 5-10 minutes.  Once it is nice and foamy, it is ready.
3. Fill an 8 quart pot with water and bring to a boil over medium high heat.  In a small bowl beat egg and 2 tablespoons water with a fork.  Set aside.  Wash a section of counter top for rolling out dough.  Do not flour it or it will be harder to roll out the dough.
4. Add flour and salt to mixer.  Knead for about 3 minutes until the dough comes together in one ball.  Add more flour a tablespoon at a time as needed, if bread is too sticky to come together.  Dough should be tacky when you pull it out of the mixer, not sticky.
5. Place dough on counter top and form dough into a ball.  We are going to cut this ball into 64 (somewhat) even pieces.  First quarter the ball of dough.  Roll each quarter into an 18-22” strand.  Cut that into 4 equal pieces.  Then cut each piece into 4 equal pieces.  I used a bench scraper but a butter knife will work fine.  When you are done you will have 64 pieces.
6. Carefully, add baking soda to boiling water.  USE CAUTION:  IT WILL BUBBLE UP.  Place dough bites into boiling water about 10 at a time.  Remove with a slotted spoon after 30 seconds.  Place on parchment paper to cool and repeat until all bites have been boiled.
7. Arrange all pretzel bites on parchment so they are not touching.  Brush egg wash onto each one and sprinkle with coarse salt.
8. Bake for 7-9 minutes until the tops are browned.
9. Enjoy!

DONNA'S NOTES

1. You can mix the dough by hand if you do not have a stand mixer.  Add milk, yeast and honey to a bowl.  Once the yeast blooms stir in the salt and the flour.  Mix with a spoon.  Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky.  Proceed with remaining instructions.

Recipe developed by Donna Elick
Copyright ©2014 – All rights reserved.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Bacon Cheddar Ranch Pull Apart Bread

Bacon. Cheddar. Ranch.... Need I say more??? This is dangerously good. Bacon Cheddar Ranch Pull Apart Bread is insanely addictively delish! It doesn't get much easier or cheesier than pull apart bread recipe. Cut it, stuff it, bake it, eat it.

 

The flavor combinations are endless.

I decided to try some of my favorite flavors combined together.  Close, but no, it's not bacon, cheese and beer.

But that sounds delicious!  Bacon, cheddar and ranch pull apart bread brings together a fabulous flavor combination and loads of ooey gooey cheese.

Bacon, Cheddar and Ranch are a winning combination.  Every time I serve this bread it disappears.  You are going to love this.

Be sure that you don't make this when you are home alone.  I can not guarantee that there will be any left.  Its that good!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Bacon Cheddar Ranch Pull Apart Bread:

• Slice bread in 3/4-inch intervals, being careful to not cut all the way through. Cut again, crosswise, not cutting all the way through.

What you will need to make Bacon Cheddar Ranch Pull Apart Bread:

• Cutting Board-
• Bread Knife- I love a good bread knife. It is one of my essential knives. This one, I have been using for a decade! I also love to slice tomatoes with it.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite cheese bread recipes: 

Jalapeño Popper Cheesy Pretzel Bombs  
Bacon Double Cheeseburger Pull Apart Bread.
Bacon Cheddar Beer Bread

---

Author: Donna Elick

Bacon Cheddar Ranch Pull Apart Bread

Bacon. Cheddar. Ranch.... Need I say more??? This is dangerously good. Bacon Cheddar Ranch Pull Apart Bread is insanely addictively delish! It doesn't get much easier or cheesier than pull apart bread recipe. Cut it, stuff it, bake it, eat it.

Ingredients

• 1 loaf of Italian Bread
• 8 ounces shredded Mexican cheese blend
• 16 ounces crisp cooked bacon, diced
• 1/2 cup unsalted butter, melted
• 1 tablespoon Hidden Valley Ranch dry dressing mix

Instructions

1. Preheat oven to 350°F.  Prepare 2 sheets of aluminum foil to wrap bread in, overlap the foil so the bread will be completely covered.
2. On a cutting board, slice bread in 3/4-inch intervals, being careful to not cut all the way through. Cut again, crosswise, not cutting all the way through.
3. Slide bread onto foil and stuff cheese between all cuts: sprinkle with bacon.  Mix melted butter and ranch mix, with a fork, and drizzle over top of bread evenly.
4. Wrap foil around bread snuggly and bake for 15 minutes; uncover and bake 10 minutes more. Serve hot.
5. Enjoy!

https://zeromediasystem.blogspot.com//search?q=bacon-cheddar-ranch-pull-apart-bread

Recipe developed by Donna Elick
Copyright ©2012 – All rights reserved.

Originally published 11/14/12

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Italian Easter Bread

Italian Easter Bread is a traditional Italian Easter accompaniment. It's a delicious, tender, easy to follow recipe. This Italian sweet bread will make your Easter table even more festive! Spectacular step-by-step photos!

Every family has their own special traditions and their own special recipes.  This is my version of the traditional Italian Easter Bread, we prefer a sweet Easter bread.

You can also make this savory.  You can add fruits, vegetables, garlic, sun-dried tomatoes.  There are so many options.

 

It is like a little Easter present for each guest.

And lets be honest. Sprinkles make me happy! There, I said it. I think my daughter, "the sprinkle princess" has rubbed off on me, because they are now my favorite too. It is really hard to eat rainbow sprinkles and be cranky.

 

One of our readers wrote in and shared that her family makes this every Easter, but shapes it like an eternity symbol and uses two eggs for families to prosper. I am absolutely doing that this year.

About the egg:  If you are serving right away the egg is fantastic to eat, otherwise you need to remove the egg from the bread and refrigerate.  When you are ready to serve, place the egg back on the bread.

How to Make Italian Easter Bread

• Add warm milk, melted butter, sugar and yeast to a stand mixer bowl. And allow to bloom until fragrant (yeasty smelling).
• Add beaten eggs, vanilla and flour. Beat until combined. Add the remaining flour.
• Place dough in a bowl. Let rise until doubled.
• Punch the dough down and separate into 12 somewhat equal pieces.
• Roll the dough pieces out to 12" ropes. Braid 2 pieces together and pinch the ends to hold them together. Form them into a ring and pinch to seal.
• Add the colored egg to the center and brush with egg wash.
• Bake, cool and top with simple syrup and sprinkles.

Have a blessed Easter!!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Italian Easter Bread:

• Simple Syrup can be made by combining 1 part sugar and 1 part water in a saucepan over medium heat.  Cook until it comes to a boil and sugar dissolves.  Remove from heat and cool to room temperature.   Store in refrigerator until ready to use (keeps for several days).
• If you are serving right away the egg is fantastic to eat, otherwise you need to remove the egg from the bread and refrigerate.  When you are ready to serve, place the egg back on the bread.

What you will need to make Italian Easter Bread:

• Stand Mixer -
• Mixing Bowl - I like a variety of mixing bowls and prep bowls and this set has them all.
• Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite Easter bread recipes: 

The Best Ever Challah Bread
Red Lobster Copycat Cheddar Bay Biscuits
Copycat Texas Roadhouse Rolls

---

Yield: 6

Author: Donna Elick

Italian Easter Bread

Sweet Italian Easter Bread is a traditional Italian Easter accompaniment. It's a delicious, tender, easy to follow recipe. And an oh so sweet bread that will make your Easter table even more festive! Spectacular step-by-step photos!

Ingredients

• 1/2 cup unsalted butter + 1 tablespoon, divided
• 1 1/4 cup milk
• 2 1/4 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 3 large eggs, divided
• 1 teaspoon pure vanilla extract
• 3-4 cups all-purpose flour
• 1/2 cup simple syrup*see Cook's note
• Nonpareil sprinkles
• 6 large eggs, uncooked and colored

Instructions

1. Combine milk and 1/2 cup of butter in saucepan over low and cook until butter melts. Pour butter mixture into bowl of stand mixer.
2. Allow mixture to cool to 110°-120° degrees. Add yeast and sugar. Stir to combine. Allow mixture to stand for 10 minutes so yeast can bloom.
3. Meanwhile: Beat 2 eggs and set aside. In a separate bowl beat the remaining egg and add 1 tablespoon water and whisk to combine. Set aside.
4. Add 2 beaten eggs, vanilla extract and 2 cups of flour. Combine with the dough hook attachment. Add flour 1/2 cup at a time until dough is not sticky anymore. I use the full 4 cups. Knead bread dough until smooth with the dough hook, about 5 minutes.
5. Turn out onto floured surface and knead until you have a smooth ball. Place 1 tablespoon butter in large glass bowl and microwave for 30 seconds. Place dough in greased bowl and flip to coat both sides. Cover with plastic wrap and a towel and let rise until doubled (about 90 minutes).
6. Turn dough out onto a lightly floured surface. Punch dough down, divide into 12 pieces.
7. Roll each piece to form a 1 inch thick rope about 12-14 inches long. Taking two pieces, braid together, pinching the ends, and loop into a circle.
8. Place circle on a parchment lined baking sheet and lightly cover and let rise until doubled in size (about 60 minutes).
9. Preheat oven to 350°F. Brush each bread ring with egg wash and set dyed Easter egg in the center of the ring, gently pushing down to make an indentation in the bread. Bake until golden brown, approximately 20-25 minutes.
10. Cool for 10 minutes on the baking sheet.
11. Remove from pan and place on cooling rack. Brush each Easter bread with simple syrup and sprinkle with Nonpareil sprinkles. Serve and enjoy!

DONNA'S NOTES

1. Simple Syrup can be made by combining 1 part sugar and 1 part water in a saucepan over medium heat. Cook until it comes to a boil and sugar dissolves. Remove from heat and cool to room temperature. Store in refrigerator until ready to use (keeps for several days).

https://zeromediasystem.blogspot.com//search?q=italian-easter-bread

Recipe developed by Donna Elick
Copyright ©2012 – All rights reserved.

Originally posted April 4, 2012
 
 

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Bacon Double Cheeseburger Pull Apart Bread

Bacon Double Cheeseburger Pull Apart Bread all begins with a loaf of sourdough bread loaded with perfectly seasoned beef. It is bursting with bacon and ooey gooey cheese. A simple recipe that you are sure to make again and again.

After so many emails begging for more comfort food, we decided to create another pull apart bread that is perfect for game day, a rainy day or a weekday.  Either way, it is the perfect meal to get you through the rain and snow that is chilling you all up north.

I have mentioned that I am a carbivore, right?  I think I could happily sustain myself on comfort food carbs.  I love bread, like so much that I wish I could eat it all day, every day.  But, the responsible part of me is always screaming "you need protein with that bread".  So, there you go Bacon Double Cheeseburger. There is protein for you! Serve it with a salad and you can just about hush those voices completely.

Bacon Double Cheeseburger Pull Apart Bread.  Did you see the photos?  I know, right.  There really isn't much to say except where is my fork?  Sourdough bread loaded with perfectly seasoned beef, oodles of cheese and bacon.  You really can't go wrong.  It is indescribably delicious! No, you can't have mine.  Make your own, it is really easy  Scroll to the bottom for the recipe.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Bacon Double Cheeseburger Pull Apart Bread:

• 
  

What you will need to make Bacon Double Cheeseburger Pull Apart Bread:

• A large skillet with a lid – To help the pasta cook evenly, a wide skillet works best, ideally one that’s more than 12 inches in diameter.
• Bread Knife- I love a good bread knife. It is one of my essential knives. This one, I have been using for a decade! I also love to slice tomatoes with it.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite cheesy bread recipes: 

Jalapeño Popper Cheesy Pretzel Bombs  
Bacon Cheddar Ranch Pull Apart Bread
Bacon Cheddar Beer Bread

---

Yield: 8Author: Donna Elick

Bacon Double Cheeseburger Pull Apart Bread

Bacon Double Cheeseburger Pull Apart Bread all begins with a loaf of sour dough bread loaded with perfectly seasoned beef. It is bursting with bacon and ooey gooey cheese. A simple recipe that you are sure to make again and again.

prep time: 25 minscook time: 55 minstotal time: 80 mins

Ingredients

• 1 loaf of Sourdough bread
• 16 ounces crisp cooked bacon, diced
• 1 pound 93% lean ground beef
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon red chile paste  (I used Gourmet Garden)
• 1 teaspoon garlic paste (I used Gourmet Garden)
• 1 tablespoon spicy Montreal Steak Seasoning
• 8 ounces shredded cheddar cheese
• 8 ounces shredded white cheddar

Instructions

1. Preheat oven to 350°F.  Prepare 2 sheets of aluminum foil to wrap bread in, overlap the foil so the bread will be completely covered.
2. In a medium skillet, over medium-high heat combine beef, pepper, chile, garlic and steak seasoning.  Cook until browned.  The fat should have absorbed, but if not drain on paper towels.
3. On a cutting board, slice bread in 3/4-inch intervals, being careful to not cut all the way through. Cut again, crosswise, not cutting all the way through.
4. Slide bread onto foil and stuff half of cheese between all cuts, then stuff beef between cuts.  Sprinkle loaf with remaining cheese and bacon.
5. Wrap foil around bread snuggly and bake for 35-45 minutes (until cheese inside starts to melt; uncover and bake 15 minutes more or until cheese is bubbly. Serve hot.
6. Enjoy!

https://zeromediasystem.blogspot.com//search?q=bacon-double-cheeseburger-pull-apart

Recipe developed by Donna Elick
Copyright ©2013 – All rights reserved.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Beer Bread + VIDEO

This beer bread recipe uses just four ingredients and has an incredible flavor. Make it today for a snack or as a tasty side to your meal! 

This is a really easy bread to make because you only need one bowl to mix all the ingredients. It is amazing with homemade butter smeared on top.

Plus, there’s no proofing or waiting for the bread to rise before baking!

And if you’re a beer drinker, you should already have all the ingredients you need to make this homemade beer bread. No special trips to the store!

Ingredients

• Self-rising flour  NOTE: See below for how to substitute all-purpose flour
• Granulated sugar
• Beer
• Salted Butter, melted - If you are using unsalted butter, just add 1/4 teaspoon salt to the flour and sugar.

What is the best beer for bread?

First, no matter what beer you choose, you’ll want to be sure it’s at room temperature before using it in the beer bread recipe.

Any beer will work, but it’s best to avoid anything too hoppy. Darker beers like brown ale, lagers, and porters tend to give the best flavor. But, I have used Blue Moon and it is amazing too.

Keep in mind, you don’t need to spend a lot of money on fancy brews. Any subtle flavors that you might taste while drinking are going to be baked out in the bread.

So, feel free to go with an inexpensive brew, or use whatever you have on hand.

How to make the beer bread recipe

Whisk together the flour and sugar in a large bowl. Make a well in the center and add a full bottle of your beer of choice.

It should be room temperature, or as close to it as you can get.

Use a spoon to combine everything together, until the batter is no longer foamy and there are no more streaks of flour.

Transfer the batter to a greased loaf pan and pour half of the melted butter over the top. The butter is what will give a lovely brown crust to your homemade beer bread.

Bake for a total of 55 to 60 minutes at 350 degrees F. Halfway through baking, remove the beer bread from the oven and add the remaining melted butter on top.

The bread is done when the top is browned and a toothpick inserted into the middle comes out clean. Also, it should make a hollow thumping sound when you tap on the loaf.

Transfer the loaf pan to a wire rack to cool for about 5 minutes. Then, remove the bread from the pan and finish cooling it on the rack until you are ready to serve.

Recipe Notes

• You can substitute all-purpose flour in this beer bread recipe with a few adjustments.

Self-rising flour is a blend of all-purpose flour, baking soda, and salt. It works well if you are out of self-rising flour.

If you plan to use all-purpose flour, you’ll need to add 1 tablespoon of baking soda and 3/4 teaspoon salt. Then, use the same cup-for-cup amount of all-purpose in place of the self-rising.

• If you have a beer sensitivity, there are some simple substitutes.

Replace the beer with non-alcoholic beer, lemon-lime soda, or ginger ale.

I HIGHLY recommend using the beer though. It gives the bread an incredible flavor that you will miss out on by using a substitution.

Equipment

• 9x5 bread pan - you can use your favorite, just keep in mind that dark pans and glass pans bake hotter so you may want to reduce your oven temperature by 25°F
• Large bowl - This is my go to bowl
  
• Cooling rack - you can use your removable microwave rack as a cooling rack in a pinch
• Bread knife - I love a good bread knife. It is one of my essential knives. This one, I have been using for a decade! I also love to slice tomatoes with it.

FAQs

How do you store homemade beer bread?

Store loaves in a sealed plastic bag or airtight container. It should stay fresh for a few days at room temperature.

You can also freeze it for later. For best results, slice it first, then place a piece of parchment paper between each slice. This way, you can thaw just what you need. Keep it all in a freezer-safe plastic bag for up to 6 months.

What does beer bread go with?

It’s delicious as a snack just as it is or with a little more butter. You can serve this easy beer bread with soups and chilis or even use it to make French toast or sandwiches.

My favorite French toast is Jalapeno bread dipped in sugar, cream, egg and vanilla and fried. So amazing!

Can I add mix-ins to beer bread?

Absolutely! This is a savory bread, so you’ll want to avoid anything sweet. Keep in mind that certain mix-ins may increase the bake time of this beer bread recipe. Here are some things you can try:

• Cheese - add 1 to 1 1/2 cups of freshly shredded cheese
• Jalapeños - use chopped jarred peppers alone or with the cheese
• Bacon - 1/2 cup of cooked crumbled bacon would be great and can be paired with the cheese too
• Spice blends - use about 1 tablespoon of Italian or Mexican seasoning
• Fresh Herbs - about 1 tablespoon of your favorite
• Fresh garlic - mince a garlic clove and stir in.
• Honey - swap our your sugar for your favorite honey

Looking for more easy bread recipes?

• Bacon Cheddar Beer Bread
• 4-Ingredient Amish Bread
• No-Knead Skillet Bread

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

 

---

See How Easy it is to Make Beer Bread . Watch the video!

Yield: 8

Author: Donna Elick

Beer Bread

This beer bread recipe uses just four ingredients and has an incredible flavor. Make it today for a snack or as a tasty side to your meal!

prep time: 10 Mcook time: 60 Mtotal time: 70 M

ingredients:

• 3 cups self-rising flour *NOTE-You can use all-purpose, see below
• 3 tablespoons granulated sugar
• 1 (12 ounce) bottle of beer
• 3 tablespoons salted butter, melted

instructions:

How to make Beer Bread

1. Preheat the oven to 350°F. Prepare a 9"x5" bread pan by greasing with 1 tablespoon butter. Set aside.
2. In a large bowl, combine flour and sugar with a whisk. Make a well in the center. 
3. Add full beer into the well. Stir the mixture with a spoon until combined.
4. Pour mixture into the prepared bread pan. Drizzle with the remaining butter. Bake for 40-50 minutes, or until browned on top and loaf thumps when you tap the top or a toothpick comes out clean.
5. Remove to a wire rack and allow to cool for 5 minutes. Remove from pan and allow to cool completely on the wire rack. The bread will cut best when it is not hot.
6. Enjoy!

DONNA'S NOTES*

1. You can substitute all-purpose flour in this beer bread recipe with a few adjustments. If you plan to use all-purpose flour, you’ll need to use 3 cups of all-purpose flour and add 1 tablespoon of baking soda and 3/4 teaspoon salt.
2. If you are using unsalted butter, just add 1/4 teaspoon salt to the flour and sugar.
3. If you are sensitive to beer you can substitute non-alcoholic beer, lemon-lime soda, or ginger ale. I HIGHLY recommend using the beer though. It gives it an incredible flavor that you will miss out on using the substitutions.
4. Store loaves in a sealed plastic bag or airtight container. It should stay fresh for a few days at room temperature.
5. You can also freeze it for later. For best results, slice it first, then place a piece of parchment paper between each slice. This way, you can thaw just what you need. Keep it all in a freezer-safe plastic bag for up to 6 months.

https://zeromediasystem.blogspot.com//search?q=how-to-make-butter

Recipe developed by
Copyright ©2020 – All rights reserved.

 

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Homemade No-Yeast Bread

Homemade No-Yeast Bread is the perfect loaf to make with just 5-Ingredients and no mixer required! This homemade bread also has no eggs, and you can make a loaf in 35 minutes!

When time is short and you are craving a crusty loaf of homemade bread, this no-yeast bread recipe can be your go-to solution.

What is the texture of no yeast bread like?

Any bread without yeast will be a little denser than yeast bread. Without the lift and rise from yeast, it will not be light and fluffy like sandwich bread or dinner rolls are.

The fat provides moisture and a little extra flavor (especially with the butter flavored shortening) to the bread.

Also, the bread may fall apart just a little bit easier (but not in a dry crumb type of way). The good news is, it doesn’t affect the deliciousness of the bread.

RECIPE INGREDIENTS

• All-purpose flour - Do not use bread flour or whole wheat flour, as they are much heavier than AP flour. As a result, the bread will be too dense and doughy.
• Baking powder - I have not tested this recipe without baking powder.
• Salt - Fine grain kosher salt is the best for bread recipes like this one.
• Butter, margarine or vegetable shortening, room temperature (I really like butter-flavored shortening for extra flavor, but you can use regular shortening). I personally prefer butter and rarely use margarine but all things considered, we are trying to work with things that most everyone has in their pantry.
• Milk - 2% and whole milk work well. Dairy-free milk is another option. If all else fails water will work too.
• Optional add-ins - you can add sugar if you like your bread on the sweet side. Honey would also be tasty. Both are delicious with milk but I haven't tested them using water. Your favorite spices such as thyme, rosemary or oregano would be delicious.

How to make bread without yeast

The complete ingredient list and instructions are shown in the recipe card at the bottom of this post.

Recipe tips for the perfect loaf of no yeast bread

• Incorporating the ingredients - When you add the milk to the dry ingredients, use a wooden spoon or your hands to combine everything. I find it easiest to mix everything together with my hands.

• Kneading the dough - Gently knead the dough to combine the ingredients well, but you don’t need to go crazy with it. To prevent a tough loaf of bread, avoid kneading the dough more than 10 times.

• Forming the loaf - Form the dough into a round ball and then flatten it. You do not want a round loaf of dough. Flatten it to a maximum thickness of 1 1/2 inches. Otherwise, it will not cook through completely. Also, use the tip of a sharp knife to score a cross on the top of the loaf. This serves as a vent for steam to escape during baking.

• Testing for doneness - Bake for 30-35 minutes or until the loaf is pale brown in color. If you turn the bread over and tap on it, it should sound hollow. 

What you need to make Homemade No-Yeast Bread

• Baking sheet - Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.
• Parchment paper
• Large bowl - I like a variety of mixing bowls and prep bowls and this set has them all.
• Spoon 
• Cooling rack -  These are great for cooling just about everything and for inserting into your 1/4 sheet jelly roll pans
• Bread knife - I love a good bread knife. It is one of my essential knives. This one, I have been using for a decade! I also love to slice tomatoes with it.

FAQs

1. What if I don’t have milk?

If milk is not available to you, feel free to use powdered milk instead.

Follow the directions on the container of your powdered milk on what ratio of water to powder is.

You can even use water in a pinch.

Feel free to experiment with it and tell me what you think!

2. What can I add to homemade no-yeast bread?

I think that the bread tastes great on its own, but you can certainly add in different ingredients for a different flavor.

Try adding in your favorite herbs such as thyme, parsley, or oregano. You can also add in grated cheese for a cheesy bread.

If you are looking for sweetness consider adding 2 tablespoons of sugar or honey.

Note: If you add in cheese, you may need to bake the bread for a little longer than 35 minutes.

3. How long can you store the bread?

Emergency bread will stay fresh for 4-5 days at room temperature. It’s still safe to eat after that time, but it will most likely be stale by then.

To store the bread after slicing, place it in a paper bag. Be sure to remove as much air as possible before tightly closing up the bag.

You can also freeze this bread for later use. I recommend slicing it before freezing. You can freeze for up to 6 months.

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Yield: 1 Loaf

Author: Donna Elick

Homemade No-Yeast Bread

Homemade No-Yeast Bread is the perfect loaf to make in an emergency. This unleavened bread also has no eggs, so you can make a loaf in 35 minutes!

prep time: 5 Mcook time: 30 Mtotal time: 35 M

ingredients:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 cup butter, margarine or butter flavored shortening - room temperature
• 1 1/4 cups whole milk (2% will work too)

instructions:

How to bake Homemade No-Yeast Bread

1. Preheat the oven to 375°F. Prepare a baking sheet with parchment paper or a silicone mat. Set aside.
2. In a large bowl, combine all the ingredients together EXCEPT for the milk.
3. Pour in the milk in about 1/3 cup at at time and stir with a wooden spoon. Repeat until all of the milk is incorporated.
4. Turn dough out to countertop, lightly dusted with flour.
5. Gently knead the dough until everything is combined but try not to knead the dough more than 10 times to prevent a tough loaf of bread.
6. To knead dough: fold it in half, gently press the dough away from you with the heel of your hand and then turn the dough. Repeat.
7. Form into a round ball and flatten dough until it is about 1 1/2 - 2 inches thick.
8. Place dough onto the prepared baking sheet.
9. Score a 1/2" deep cross on the top of the bread with a sharp knife, this will help the bread bake through.
10. Bake for 30-35 minutes or until pale brown in color. If you turn the bread over and tap on it, it should sound hollow.
11. For best results allow bread to cool on a wire rack before cutting, at least 30 minutes. 

DONNA'S NOTES

1. If milk is not available to you, feel free to use powdered milk instead. Follow the directions on the container of your powdered milk on what ratio of water to powder is. You can even use water in a pinch.
2. Homemade No-Yeast Bread will stay fresh for 4-5 days at room temperature. It’s still safe to eat after that time, but it will most likely be stale by then. To store the bread after slicing, place it in a paper bag. Be sure to remove as much air as possible before tightly closing up the bag.You can also freeze this bread for later use. I recommend slicing it before freezing. You can freeze for up to 6 months.

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