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@ja545447: Homemade bread recipe without beating (simple cooking scenario) Cathedrals 500 g wheat flour (approx. 3 and 1/2 cups) 10 g of dried organic yeast (1 sachet) 1 sugar 1 shallow teaspoon of salt 350 ml of warm water 2s olive oil or oil Lighting mode In a large bowl place warm water, sugar and yeast. Mix lightly and let stand for 5-10 minutes until foam forms. Add olive oil and salt. Mix. Add all the flour and mix with a spoon until a moist, sticky dough forms. No need to. Cover the bowl with cloth or plastic and let it rest for 1 hour or until doubled in size. After growing, stir the dough lightly just to remove excess air. Place the dough in a greased form or lined with parchment paper. Cover and let rest for another 30 minutes. Preheat the oven to 200°C for 10 minutes. Bake for 35 to 40 minutes or until the bread is golden brown. Let it cool down a little before cutting

ja54544
ja54544
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Friday 09 October 2026 12:08:36 GMT
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user7509772731452
princess :
Amén
2026-10-09 15:04:11
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Capulin :
Amén 🙏🏼
2026-10-09 14:51:08
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angelina orellana Macías 🇪🇨 :
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2026-10-09 13:17:16
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2026-10-09 22:45:02
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Mini Pumpkin Buns Ingredients: • 3/4 cup milk • 3/4 cup water • 3/4 tbsp instant yeast • 1 tbsp sugar • 2 tbsp milk powder • 1/3 cup vegetable oil • 2 tbsp plain yoghurt (optional) • 2 tsp salt • 3 1/2 to 4 cups all purpose flour For the filling: •1/2 cup Brie • 1/3 cup Cranberry Jam Method 1.Combine milk and water in a pan, warm it gently. 2.In a large bowl, mix the yeast and sugar into the milk-water mixture. Cover and let it sit for 10-15 minutes until the yeast becomes puffy. 3.Add oil, yogurt, and gradually stir in 3 cups of flour along with milk powder and salt. Continue adding flour until the dough forms, up to 4 cups, but add it gradually. 4.Knead the dough on a floured surface for 5-6 minutes until it’s smooth and elastic. 5.Coat the dough with oil, let it rise until doubled in size (30-60 minutes). 6.Divide the dough into 16 pieces, flatten each into a small circle. 7.Fill with cranberry jam and cubes of Brie cheese then seal them into filled balls. 8.Now, flip the ball over so that the smooth side is facing up. 9.Take one of the oiled strings and slide it underneath the bun. 10.Bring the two ends of the string together and tie a twist knot on top of the bun. 11.Next, flip the bun over again, and wrap the string around it, tying another twist knot on the opposite side. 12.Continue this process until you’ve divided the bun into 8 sections, making sure not to tighten the string too much. Keep a gentle touch as you twist and turn the string around the bun. 13.Finally, flip the prepared bun one more time so that the knot is at the bottom, giving you a neat and pumpkin-shaped top. 14.Place on a greased tray, let them rise for 20 minutes, then brush with an egg wash. 15.Bake at 180°C for 15-20 minutes until golden. 16.Carefully remove strings with small scissors to avoid tearing the buns.
Mini Pumpkin Buns Ingredients: • 3/4 cup milk • 3/4 cup water • 3/4 tbsp instant yeast • 1 tbsp sugar • 2 tbsp milk powder • 1/3 cup vegetable oil • 2 tbsp plain yoghurt (optional) • 2 tsp salt • 3 1/2 to 4 cups all purpose flour For the filling: •1/2 cup Brie • 1/3 cup Cranberry Jam Method 1.Combine milk and water in a pan, warm it gently. 2.In a large bowl, mix the yeast and sugar into the milk-water mixture. Cover and let it sit for 10-15 minutes until the yeast becomes puffy. 3.Add oil, yogurt, and gradually stir in 3 cups of flour along with milk powder and salt. Continue adding flour until the dough forms, up to 4 cups, but add it gradually. 4.Knead the dough on a floured surface for 5-6 minutes until it’s smooth and elastic. 5.Coat the dough with oil, let it rise until doubled in size (30-60 minutes). 6.Divide the dough into 16 pieces, flatten each into a small circle. 7.Fill with cranberry jam and cubes of Brie cheese then seal them into filled balls. 8.Now, flip the ball over so that the smooth side is facing up. 9.Take one of the oiled strings and slide it underneath the bun. 10.Bring the two ends of the string together and tie a twist knot on top of the bun. 11.Next, flip the bun over again, and wrap the string around it, tying another twist knot on the opposite side. 12.Continue this process until you’ve divided the bun into 8 sections, making sure not to tighten the string too much. Keep a gentle touch as you twist and turn the string around the bun. 13.Finally, flip the prepared bun one more time so that the knot is at the bottom, giving you a neat and pumpkin-shaped top. 14.Place on a greased tray, let them rise for 20 minutes, then brush with an egg wash. 15.Bake at 180°C for 15-20 minutes until golden. 16.Carefully remove strings with small scissors to avoid tearing the buns.

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