@ali.shan.rajpoot847: #CapCut Ma lajpala ta lard lagiya ❤️❤️❤️♥️♥️♥️

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Tuesday 20 October 2026 06:33:21 GMT

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Ali Hasan :

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2026-10-20 07:03:45

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suny1234 :

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2026-10-20 06:39:24

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༺رانا 🔥 عاطف ❤️‍🔥 راجپوت༻ :

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2026-10-20 06:41:04

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2026-10-20 09:26:20

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🍞✨ Rustic Bacon & Cheddar Bread 🥓🌾🧈 Ingredients: 🌾 🌾 340 g + 160 g kamut + bread flour 🫧 5 g dry yeast 🍬 15 g barley malt 🧂 14 g sea salt 💧 350 ml warm water (approx. 35°C) 🫒 2 tbsp ghee 🌿 jalapeños & cheese (mix-in) 🌾 herb blend (for topping) Instructions: 👨‍🍳 In a large bowl, mix the kamut + bread flour, yeast, and sea salt. Make a well in the center and pour in the warm water and barley malt. Stir with a wooden spoon until a shaggy dough comes together. Add the ghee and jalapeños & cheese, then knead by hand on the counter for 12-15 minutes — don't chase a perfect windowpane, just work it until the dough feels soft and slightly tacky; that's the soul of handcrafted bread. Return the dough to the bowl, cover with plastic wrap, and let rise at room temperature until doubled, about 1 to 1.5 hours. Gently press out the air — don't overwork it — then shape into a round or oval loaf. Place on a parchment-lined baking sheet, mist the top with water, and sprinkle with herb blend. Let it proof again for 60 minutes. Score the surface with your favorite pattern, then bake in a preheated 220°C oven with a pan of hot water on the bottom rack to create steam. Bake for 28-33 minutes until the crust is deep golden and the crumb is soft. Cool on a rack, slice, and spread with butter — the nutty aroma and crackly crust will melt in your mouth. 😋✨

🍞✨ Rustic Bacon & Cheddar Bread 🥓🌾🧈 Ingredients: 🌾 🌾 340 g + 160 g kamut + bread flour 🫧 5 g dry yeast 🍬 15 g barley malt 🧂 14 g sea salt 💧 350 ml warm water (approx. 35°C) 🫒 2 tbsp ghee 🌿 jalapeños & cheese (mix-in) 🌾 herb blend (for topping) Instructions: 👨‍🍳 In a large bowl, mix the kamut + bread flour, yeast, and sea salt. Make a well in the center and pour in the warm water and barley malt. Stir with a wooden spoon until a shaggy dough comes together. Add the ghee and jalapeños & cheese, then knead by hand on the counter for 12-15 minutes — don't chase a perfect windowpane, just work it until the dough feels soft and slightly tacky; that's the soul of handcrafted bread. Return the dough to the bowl, cover with plastic wrap, and let rise at room temperature until doubled, about 1 to 1.5 hours. Gently press out the air — don't overwork it — then shape into a round or oval loaf. Place on a parchment-lined baking sheet, mist the top with water, and sprinkle with herb blend. Let it proof again for 60 minutes. Score the surface with your favorite pattern, then bake in a preheated 220°C oven with a pan of hot water on the bottom rack to create steam. Bake for 28-33 minutes until the crust is deep golden and the crumb is soft. Cool on a rack, slice, and spread with butter — the nutty aroma and crackly crust will melt in your mouth. 😋✨

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