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.

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. 

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 ❤ ❤ ❤  

---

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.

https://zeromediasystem.blogspot.com//search?q=homemade-no-yeast-bread

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

4-Ingredient Amish White Bread + VIDEO

4-Ingredient Amish White Bread is a simple recipe that creates a soft and tender, slightly sweet white bread. It is so easy, it is nearly a no-fail recipe. This is a keeper!

There is just something about making your own bread.  It is unlike any other 'domestic' task.  It is especially wonderful when it is this easy.

RECIPE INGREDIENTS

• Active dry yeast 
• Warm water - You could also use milk or beer. They are both tasty in bread recipes. Just make sure to warm them in the microwave, until they feel warm to the touch.
  
• 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 dense and doughy.
• Granulated sugar - This recipe is very forgiving. You can adjust the sugar up or down according to your preference. You can also substitute another sweetener like honey in this recipe.
• Salt - Fine grain kosher salt is the best for bread recipes like this one.
• Butter - I personally prefer unsalted butter so I can add the salt to my liking. If you use salted butter you can cut down the salt in the recipe by 1/4 teaspoon.

How to make 4-Ingredient Amish White Bread

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 bread

• Combining the ingredients 

• Kneading the dough

• Shaping the dough for the rise  - fold the sides of the dough over into the middle of the dough. Flip the dough over. Cup your hands along the right and left sides of the dough and pull it toward you. Rotate the dough a quarter turn and repeat. After about 10 times you will have a nice smooth dough.

• Getting a good rise - Place 1 tablespoon of butter in a large microwave-safe bowl. Heat butter in the microwave until butter is melted.  Place the dough into the bowl with the butter, flipping once to grease the top. Make sure the smooth side of the ball is on top for the rise. Loosely cover with plastic wrap and a towel over the top and let rise in a warm place until doubled in size, about 1 hour.

• Shape the bread for the bread pans - Place dough on a lightly floured countertop. Pat one of the divided doughs into an oval. Fold the top third of the dough and fold it into the middle of the dough. Use the heel of your hand to press the top layer into the bottom layer. Repeat with the bottom third of the dough. Like you are folding a letter. Fold the dough in half. Pull the ends of the dough down and tuck under like a package to make a smooth dough.

• The second rise - Cover and let rise in a warm place until doubled, about 30-45 minutes. 
  

• 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.

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. 

Helpful Tips to make Simple Amish White Bread Recipe:

• Bread flour will achieve the highest possible rise and a chewier crumb, all-purpose is more common to have on hand. You can use either.
• You can make this recipe without a stand mixer.  Add water, yeast, and sugar to a large bowl.  Once the yeast blooms stir in the butter, salt and the flour using a wooden spoon. Turn dough out onto a floured countertop and knead for 10-12 minutes until the dough is no longer sticky and holds its shape (when you poke it, it springs back).  Proceed with remaining instructions.
•  If bread starts to brown too quickly, cover with aluminum foil. 
• For hamburger buns, grease a cookie sheet. Divide dough and roll into balls.  Gently press on dough balls with the palm of your hand (creating a bun shape).  
• 4-Ingredient Amish White 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. 

What you will need to make Simple Amish White Bread Recipe:

• Stand Mixer-
• Bread Pans-
• Large Mixing Bowl -

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 scrumptious bread recipes: 

Milk and Honey White Bread
Honey Wheat Oatmeal Bread
Pretzel Buns

---

See How Easy it is to Make 4-Ingredient Amish White Bread. Watch the video!

Yield: 2 Loaves

Author: Donna Elick

Simple Amish White Bread Recipe

4-Ingredient Amish White Bread is a simple recipe that creates a soft and tender, slightly sweet white bread. It is so easy, it is nearly a no-fail recipe. This is a keeper!

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

ingredients:

• 1 1/2 tablespoons active dry yeast (2 packets)
• 2 1/2 cup warm water (110° to 120°)
• 2/3 cup granulated sugar
• 8 tablespoons (1/2 cup) unsalted butter, divided
• 1 tablespoon kosher salt
• 6-7 cups all-purpose flour

instructions:

How to bake 4-Ingredient Amish White Bread

1. Melt 4 tablespoons butter. I microwave on high for 30 seconds at a time until it is mostly melted.  I recommend covering with a paper towel to avoid messes.  Set aside.
2. In the bowl of a stand mixer add sugar and water.  Sprinkle yeast over top and swirl with spoon or fingers to combine.  Allow the yeast to sit for about 5-10 minutes while the it blooms and becomes aromatic.
3. Add melted butter, 4 cups flour, and salt.  Mix on low, using the dough hook, until smooth.  Add remaining flour 1 cup at a time until a soft dough ball forms (I use the entire 7 cups).  Turn the mixer to medium and knead for 5 minutes. When it is ready, your ball of dough should be tacky, not sticky. When you touch the dough and pull your fingers away the dough should not stick to your fingers. If it is sticky, add a little more flour 1 tablespoon at a time until it becomes tacky.
4. Turn the dough onto a floured board; knead about 10 turns. 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. When you are finished kneading your dough should be smooth and elastic. 
5. Shape dough into a smooth ball so it will rise properly: fold the sides of the dough over into the middle of the dough. Flip the dough over. Cup your hands along the right and left sides of the dough and pull it toward you. Rotate the dough a quarter turn and repeat. After about 10 times you will have a nice smooth dough.
6. Place 1 tablespoon of butter in a large microwave-safe bowl. Heat butter in the microwave until butter is melted.  Place the dough into the bowl with the butter, flipping once to grease the top. Make sure the smooth side of the ball is on top for the rise. Loosely cover with plastic wrap and a towel over the top and let rise in a warm place until doubled in size, about 1 hour.
7. Punch dough down and divide into two loaves. 
8. Shape the bread for the bread pans: Place dough on a lightly floured countertop. Pat one of the divided doughs into an oval. Fold the top third of the dough and fold it into the middle of the dough. Use the heel of your hand to press the top layer into the bottom layer. Repeat with the bottom third of the dough. Like you are folding a letter. Fold the dough in half. Pull the ends of the dough down and tuck under like a package to make a smooth dough.
9. Place each dough in a greased 9-in. x 5-in loaf pan. Press the dough down flat in the bread pan, using your flat hand to help it rise evenly. 
10. Preheat oven to 350°F.   
11. Cover and let rise in a warm place until doubled, about 30-45 minutes.  
12. Place bread on the center rack. Bake for 30-35 minutes or until golden brown. You can turn in out onto a plate and thump the bottom of the bread if it sounds hollow it is done.
13. Allow the bread to cool in the bread pan, on a wire rack for 5 minutes.
14. Remove the bread from the pans and brush with the remaining butter.
15. Let the bread cool for at least 30 minutes before cutting or you may smoosh the bread loaf. I can never wait, but it is best if you can. 

 DONNA'S NOTES

1. Bread flour will achieve the highest possible rise and a chewier crumb, all-purpose is more common to have on hand. You can use either.
2. You can make this recipe without a stand mixer.  Add water, yeast, and sugar to a large bowl.  Once the yeast blooms stir in the butter, salt and the flour using a wooden spoon. Turn dough out onto a floured countertop and knead for 10-12 minutes until the dough is no longer sticky and holds its shape (when you poke it, it springs back).  Proceed with remaining instructions.
3. If bread starts to brown too quickly, cover with aluminum foil.  
4. For hamburger buns, grease a cookie sheet. Divide dough and roll into balls.  Gently press on dough balls with the palm of your hand (creating a bun shape).  
5. 4-Ingredient Amish White 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.

https://zeromediasystem.blogspot.com//search?q=simple-amish-white-bread-recipe

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

Red Lobster Cheddar Bay Biscuits + VIDEO

Red Lobster Cheddar Bay Biscuits are easier AND tastier than a box mix!  This copycat recipe is so easy, it only takes one bowl, one whisk, no baking mix and 20 minutes!  Yes, only 20 minutes from start till serve.

 You may have noticed a lack of seafood recipes on this site.  As my 3-year old would say "I do not prefer it".

Truth be told I prefer just about anything over seafood.  Oddly though, Red Lobster is one of my favorite restaurants.  If you have ever been there with me you know I can just about eat my body weight in Cheddar Bay Biscuits.

I am not kidding either, I will eat a ton of Red Lobster Cheddar Biscuits and order a chicken salad.

Yes, a chicken salad at Red Lobster (its actually quite good but we are straying from the whole reason I went there to begin with).

The salad is more of a side really.  The main course is those biscuits.  Oh my heavens I want to run to Red Lobster just thinking about them.

No need.  I have a beautiful tray filled with my favorite Red Lobster Cheddar Biscuits sitting right in front of me.  Can't you smell them?

Beautiful light and flaky, garlicky cheddar drop biscuits glistening with butter and speckled with parsley.  Slightly crisp on the outside and perfectly tender on the inside.

I am in Cheddar Bay heaven. Best part is:  one bowl, one whisk, no baking mix and 20 minutes!  Yes, only 20 minutes from start till serve.

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 Red Lobster Cheddar Bay Biscuits Copycat:

• If you are looking for richness, top with more butter. Heavy cream is not a good substitute for the milk.
• Feel free to substitute your favorite shredded cheese. I love Pepper Jack in this recipe.
• To get a really good texture on the top of the biscuits, it is best to drop them from 2 tablespoons instead of using a scoop.

What You Will Need to Make Red Lobster Cheddar Bay Biscuits Copycat:

• Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.

• Basting Brush - I love this one over the silicone ones.

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 ❤ ❤ ❤ 

Don't miss these family favorite scrumptious copycat recipes:

Cinnabon Cinnamon Rolls Copycat
Texas Roadhouse Rolls Copycat
Olive Garden Copycat Alfredo Sauce
Olive Garden Copycat Salad with House Dressing

---

See how easy it is to make  Copycat Red Lobster Cheddar Bay Biscuits   Watch the video!!!

Yield: 18Author: Donna Elick

Red Lobster Cheddar Bay Biscuits Copycat

Copycat Red Lobster Cheddar Bay Biscuits are easier AND tastier than a box mix! This recipe is so easy, it only takes one bowl, one whisk, no baking mix and 20 minutes! Yes, only 20 minutes from start till serve.

prep time: 8 MINScook time: 12 MINStotal time: 20 mins

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1 tablespoon garlic powder
• 3/4 teaspoon kosher salt, divided
• 1-1/2 sticks (3/4 cup) unsalted butter, (divided)
• 1 cup whole milk
• 8 ounces shredded mild cheddar cheese
• 1/2 teaspoon dried parsley

Instructions

1. Preheat oven to 450°F.  Line a baking sheet with parchment paper.
2. Add 1 stick (1/2 cup) of butter in a small microwave-safe mixing bowl.  Microwave for 30 seconds or until butter is melted.  Set aside.
3. In a large mixing bowl combine flour, baking powder, sugar, garlic and 1/2 teaspoon salt.  Whisk until well combined. 
4. Add melted butter and milk and whisk just until flour is all wet, do not over mix.
5. Add cheese and fold in with a spoon.
6. Drop heaping spoonfuls onto baking sheet.  Bake for 10-12 minutes, until biscuits are golden brown.
7. Meanwhile, melt remaining 1/2 stick (1/4 cup) of butter in small mixing bowl.  Microwave for 30 seconds or until butter is melted. 
8. Add 1/4 teaspoon salt and parsley.  Stir with a pastry brush.
9. Remove biscuits from oven, brush with melted butter mixture.  Serve and enjoy!

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

Cinnabon Cinnamon Rolls Copycat Recipe (VIDEO)

Cinnabon Cinnamon Roll Copycat Recipe will make you take a second thought, can it really be that good? A sweetened roll with a thick cinnamon-sugar filling and a cream cheese frosting that you are likely to remember long after the cinnamon roll is gone!

After much back and forth with the family, we have finally decided on Christmas breakfast and this is it! So, we made a video to share it with you.

I make these the afternoon before Christmas and pop them in the fridge and bake them fresh the next morning. They are our absolute favorite.

Although there is probably a Cinnabon in every mall and airport across the country, I wasn't introduced to them until I moved to Arizona.  I guess I always thought, "so what...  It's a cinnamon roll".

Boy, was I wrong.  Shortly after I moved to Arizona my (then) friend Chad and I went to the mall to pick up a few things.  When we walked by the food court he about melted.

He asked if I want to get a Cinnabon and I said, "Sure... I guess".  He looked at me like I had two heads and said "you guess?"  I explained that I had never had one before.

That was the last time I would ever reply, "sure...  I guess" when I was offered a Cinnabon Cinnamon Roll.  That's for certain.  Eating a cinnamon roll nearly the size of your head is a whole new experience.

A soft, sweet roll with thick brown sugar cinnamon filling and the most scrumptious cream cheese frosting you have ever eaten.

It wasn't long after that day at the mall when Chad and I fell in love.  Was it the cinnamon roll?  Who knows, but it sure didn't hurt!

20 years later I still remember that first decadent Cinnabon cinnamon roll and the complete and utter feeling of satisfying indulgence; eye's rolling to the back of your head with a chorus of mmmms and aaaahhhhhhs!

Finally, all these years later I am so excited to have recreated that Cinnabon cinnamon roll in my own home.  A fabulously soft, sweetened bread with made with egg and buttermilk is the base for Cinnabons classic treat, and its also the base for ours.

We filled ours with butter, cinnamon, brown sugar, and a little corn starch to thicken up the filling (so it doesn't all ooze out, a great tip from a recipe message board).

The frosting is, of course, the star of the show; a vanilla cream cheese frosting with a hint of lemon to really make it stand out.  It's enough to make your thoughts linger long after you have devoured your first cinnamon roll.

I am sure we will still get our Cinnabon cinnamon roll at the airport when we travel, as it is tradition.  But I am so excited to be able to enjoy these anytime, without ever having to leave my house.

Dinner's Breakfast's Ready!

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 Cinnabon Cinnamon Rolls Copycat Recipe:

• You can mix the dough by hand if you do not have a stand mixer.  Add water, yeast, and sugar to a large bowl.  Once the yeast blooms stir in the buttermilk, eggs, and butter. Mix with a spoon and add the salt and flour. Stir until you can no longer stir with a spoon. .  Turn dough out onto the floured countertop and knead for 3-5 minutes until the dough is no longer sticky.  Proceed with remaining instructions.
• OVERNIGHT PREPARATION: Prepare cinnamon rolls, once you put them into the baking pans place them in the refrigerator. They will slowly rise overnight. Remove them from the refrigerator in the morning and bake. They may need a few extra minutes to get the chill off in the oven so be sure they are cooked through before you pull them out. Then frost as the recipe describes.

What you will need to make Cinnabon Cinnamon Rolls Copycat Recipe:

• 9 x 13 Baking Dish-
• KitchenAid 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!

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

Check out more of our favorite breakfast recipes:

Cheesy Sausage Overnight Breakfast Casserole
Cheesy Bacon and Egg Breakfast Bombs
Baked French Toast Casserole

---

See how easy this Cinnabon Cinnamon Rolls Copycat Recipe is to make. Watch the video!!!

Yield: 12Author: Donna Elick

Cinnabon Cinnamon Rolls Copycat

Cinnabon Cinnamon Roll Copycat Recipe will make you take a second thought, can it really be that good? A sweetened roll with a thick cinnamon-sugar filling and a cream cheese frosting that you are likely to remember long after the cinnamon roll is gone!

Ingredients

Rolls

• 2 1/4 teaspoons active dry yeast
• 1 cup water warm (110-120°F)
• 1/2 cup granulated sugar
• 1/4 cup buttermilk
• 2 large eggs
• 7 tablespoons unsalted butter, divided
• 5 1/2 - 6 cups all-purpose flour
• 2 teaspoons kosher salt

Filling

• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/2 cups light brown sugar, packed
• 2 tablespoons ground cinnamon
• 1 tablespoon cornstarch

Frosting

• 4 ounces cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1 cups powdered sugar
• 1/2 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

Instructions

1. Pour water and sugar into the bowl of a stand mixer fitted with a dough hook (see cooks note if you do not have a stand mixer), sprinkle yeast over top, and stir.  Allow yeast to bloom for 5-10 minutes.  Once it is nice and foamy, it is ready. *It should look like the 'head' of a beer poured too quickly and smell yeasty.
2. In the meantime:  melt 6 tablespoons of butter in a microwave-safe bowl.
3. Once the yeast mixture is aromatic and looks like the head of a beer, add buttermilk, eggs, and butter to the bowl of the stand mixer.  Mix on low and add 4 cups of flour, one cup at a time.  Add salt. Once the flour is mixed in, add remaining flour slowly until dough becomes a ball.  Mine takes 5 ½ cups total.  Knead dough on medium-high for 5 minutes.  Add more flour a tablespoon at a time as needed, if bread is too sticky to come together.  The dough should be tacky when you pull it out of the mixer, not sticky.
4. Lightly dust countertop with flour.  Turn dough out onto the countertop.  Knead a few turns, shape dough into a ball.
5. Add 1 tablespoon butter to bowl and heat in microwave until melted.  Place dough into bowl upside down, flip the dough over and cover loosely with plastic wrap and drape bowl with a towel.  Set bowl in a warm place in your kitchen.  Allow dough to rise for 60-90 minutes until nearly doubled in size.
6. Meanwhile combine light brown sugar, cinnamon, and corn starch in a medium bowl.  Stir with a fork until well combined.  Set aside.
7. Turn dough out onto a lightly floured surface.  Knead the dough a few turns, then using a rolling pin, roll out into an 18” tall x 24” wide rectangle.  Spread softened butter around dough leaving the bottom 1” border uncoated.
8. Sprinkle the buttered dough with brown sugar mixture, leaving the bottom 1” uncoated.  Use your rolling pin to gently press sugar mixture into the dough (so it doesn't fall out as you roll it).
9. Starting at the top, tightly roll dough toward you, using the last 1” to seal roll.  Cut dough roll in half and then cut those halves in half, giving you 4 pieces.  Cut each of those pieces into 1/3rd.   You will have 12 pieces.
10. Grease (2) 9”x13” baking dishes.  Place rolls in pans evenly spaced out, 2 rows of 3 rolls in each.  Make sure to put the end pieces upside down.  Loosely cover with plastic wrap and drape a towel over pans.  Set pans in a warm place and allow rolls to rise another 60-90 minutes until rolls have doubled in size.
11. Preheat oven 350°F.
12. Bake for approximately 20 minutes until golden brown and cooked through.  Halfway through baking time rotate the pans.
13. In the meantime prepare frosting; add cream cheese and butter in a large mixing bowl.  Beat with an electric mixer (or stand mixer) until light and fluffy.  Add remaining ingredients.  Beat until mixture is light and fluffy, about 3-5 minutes.  Set aside.
14. Remove rolls from oven.  Spread ¼ of frosting over each pan of rolls.  Allow to cool slightly and repeat.  Serve and enjoy!

DONNA'S NOTES

1. You can mix the dough by hand if you do not have a stand mixer.  Add water, yeast, and sugar to a large bowl.  Once the yeast blooms stir in the buttermilk, eggs, and butter. Mix with a spoon and add the salt and flour. Stir until you can no longer stir with a spoon. .  Turn dough out onto the floured countertop and knead for 3-5 minutes until the dough is no longer sticky.  Proceed with remaining instructions.
2. OVERNIGHT PREPARATION: Prepare cinnamon rolls, once you put them into the baking pans place them in the refrigerator. They will slowly rise overnight. Remove them from the refrigerator in the morning and bake. They may need a few extra minutes to get the chill off in the oven so be sure they are cooked through before you pull them out. Then frost as the recipe describes.

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

Ice Cream Bread Recipe + VIDEO

This Ice Cream Bread recipe makes a 2-ingredient dessert that your family will love. Make this easy quick bread for any celebration or party!

Ice Cream Bread Recipe

So, how can two ingredients like self-rising flour and softened ice cream turn into bread? Very easily! 

The self-rising flour contains all-purpose flour, salt, and baking powder.

That's the basis for any quick bread recipe. By adding the softened ice cream, you are adding the dairy, sugar, and flavorings to your recipe.

It's a delicious, moist, light dessert bread that takes on the flavor of whatever type of ice cream you add to it.

It's absolutely delicious and can be changed up easily by using different types of ice cream. You can go classic and simple with French vanilla ice cream or wow your guests by making it with strawberry ice cream, or rocky road.

When you choose an ice cream that contains chunks of chocolate and marshmallows or chunks of cherries, those additions will be in every slice of this bread. Yum!

Can I use low-fat ice cream?

No. You cannot substitute low-fat or reduced-sugar ice cream in this ice cream bread recipe. 

This is because the fat and sugar in the ice cream are needed for the recipe to turn out properly. The results just won't be the same if you make substitutions.

Can I use regular all-purpose flour?

No, all-purpose flour will not work in this recipe. You need to have self-rising flour so that it rises properly. However if you do not have self-rising flour, there is an an easy substitute!

Substitute for Self-Rising Flour

You can substitute all-purpose flour in this quick bread recipe by making a few adjustments. 

Self-rising flour is a blend of all-purpose flour, baking powder, and salt.

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

Best add-ins for ice cream bread

Half the fun of making this ice cream bread recipe is using different types of ice cream to change the flavor.

But, if what you have on hand is vanilla ice cream and you really want strawberry ice cream bread, you can add sliced strawberries to your batter.

If you want chocolate ice cream bread, you can use chocolate ice cream along with chopped nuts and a handful of chocolate chips.

Just make sure that you do not add things that increase the amount of liquid in the recipe or it may not turn out the same.

So, while chopped apples should work, applesauce will not. Experiment until you find the quick bread flavors your family likes the best.

Making ice cream bread

Making this recipe doesn't get much easier. 

1. Preheat your oven. 
2. Mix the two ingredients in a large bowl. Don't over mix it. Just mix to combine. 
3. Pour it into the bread pan.Smooth the top with a spatula. 
4. Bake. After baking, allow it to cool completely. Then, remove it from the pan and enjoy.

So, if you've been wondering how to make a cake with melted ice cream and flour, you would use the same process. Instead of baking it in a loaf pan, you would bake it in a cake pan.

• Adjust the baking time based on the size of the pan you use.

You can bake it in a bundt cake pan and call it a cake. Or, bake it in a bread loaf pan and call it bread. 

The end result is a simple, delicious dessert that will impress family and friends.

Ice Cream Bread Variations

• Double Chocolate Ice Cream Bread - Use chocolate ice cream in place of vanilla, add 1/4 cup cocoa powder and 1 cup chopped chocolate chips.

•  Chocolate Chip Ice Cream Bread - Add 1 cup chocolate chips to the batter.

• Strawberry Ice Cream Bread - Use strawberry ice cream and mix in 1 cup chopped fresh strawberries.

• Cookies & Cream Ice Cream Bread - Use cookies and cream ice cream, add 10-15 Oreo cookies, chopped.

Storing and freezing the bread

If you have leftover ice cream bread, you can wrap the leftovers tightly in plastic wrap or aluminum foil and store it in the refrigerator for three to five days.

Or, you can slice it and freeze individual pieces of bread in the freezer for up to six months. 

Just make sure to place freezer paper between each slice so that they don't stick together.

Other quick bread recipes

Quick bread makes a wonderful breakfast or a simple dessert. 

So, if you enjoyed this quick bread recipe, try one of these the next time you're in the mood to bake. 

• 4-ingredient Beer Bread 

• Bacon Cheddar Beer Bread

Other ice cream dessert recipes

When it's hot outside, ice cream is one of our favorite types of desserts. 

So, if you enjoyed this ice cream bread recipe, check out a few of these easy ice cream dessert recipes. 

• No-churn Peaches and Cream Ice Cream

• No-churn 2-Ingredient Strawberry Ice Cream

• Triple Berry Sangria Ice Cream

• No-bake Cookie Dough Ice Cream

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 mixing bowl - This is my go-to mixing 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.

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 ❤ ❤ ❤  

 

---

Watch our Ice Cream Bread recipe video!

Yield: 1 loaf

Author: Donna Elick

2-Ingredient Ice Cream Bread

This Ice Cream Bread Recipe makes a simple dessert that your family will ask for over and over again. It only requires 2 ingredients; softened ice cream in your favorite flavor, and optional multi-colored sprinkles.

prep time: 5 minutes    cook time: 40 minutes    total time: 45 minutes

Ingredients:

• 2 cups full-fat ice cream, softened (we used vanilla bean)
• 1 1/2 cups self-rising flour *see notes about using all-purpose flour
• Rainbow sprinkles, optional

Instructions:

1. Preheat oven to 350°F. Spray a 9x5 loaf pan with non-stick spray, set aside.
2. Combine ice cream and flour in a large bowl. Stir until just combined. 
3. Pour the mixture into the prepared pan. Smooth with a spatula and top with rainbow sprinkles if desired.
4. Place on the center rack in the oven and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
5. Place Ice Cream Bread on a cooling rack for 5-10 minutes, then flip it out of the pan and let the bread cool completely on the cooling rack.
6. Slice and serve.

DONNA'S NOTES

1. Ice cream bread will keep for 3-5 days in an airtight container at room temperature. You can also keep in a freezer bag in the freezer for up to 6 months.
2. If you have no self-rising flour, you can use 1 1/2 cups all-purpose, 1 tablespoon baking powder and 3/4 teaspoon salt.

Ice Cream Bread Variations

1. Double Chocolate Ice Cream Bread - Use chocolate ice cream in place of vanilla, add 1/4 cup cocoa powder and 1 cup chopped chocolate chips
2.  Chocolate Chip Ice Cream Bread - Add 1 cup chocolate chips to the batter
3. Strawberry Ice Cream Bread - Use strawberry ice cream and mix in 1 cup chopped fresh strawberries
4. Cookies & Cream Ice Cream Bread - Use cookies and cream ice cream, add 10-15 Oreos chopped.

https://zeromediasystem.blogspot.com//search?q=ice-cream-bread-recipe

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