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The Essence of Knowledge and Tradition Our trait of curiosity defines knowledge. I’m always in awe of how much wisdom humanity carries—knowledge that’s gained, borrowed, and passed on. One of my yoga teachers once said that when practicing yoga, we don’t “own” the poses. Instead, we borrow them from the vast collection of knowledge that’s always existed. That thought stayed with me. Recipes are the same way—they travel through time, passed from people to people, from cultures to cultures, gently adapted, yet always connected to their origins. This bread is one of those recipes. It’s a reminder that the fabric of the universe is interconnected within us and around us. It shows up in different forms, yet always carries the same essence: nourishment, comfort, and joy. Now go on—attempt to make your own bread! 🐝 Freshly baked loaves of bread cooling on a wire rack, showcasing a golden crust and detailed scoring on the surface. Ingredients for Two Soft Crust Loaves 860 g bread flour 500 ml lukewarm water 10 g instant yeast (or 15 g active dry yeast) 70 g sugar (adjust sweetness to your preference) 45–50 ml extra virgin olive oil (EVOO) 27 g Himalayan salt Execution Steps 1. Activate the Yeast In a small bowl, combine the yeast, lukewarm water, and sugar. Cover and let it rise for about 10 minutes, until frothy. 2. Mix and Knead In a large bowl, combine the activated yeast with flour, salt, and olive oil. Mix and knead until everything comes together into a smooth, elastic dough. 💡 Dough fact: This recipe has a hydration level of 57–60%. To calculate hydration, divide the water weight by the flour weight and multiply by 100%. It’s simple math that helps you understand dough textures better! 3. First Proof Place the dough in a lightly oiled bowl. Cover and let it rise for 20 min. 4. Second Proof Punch down the proofed dough, knead and re-shape into a ball. Cover and let it rise for 1 hour, or until it doubles in size. 5. Shape the Loaves Punch down the dough and transfer it to a floured surface. Divide into two equal portions. Gently dimple each piece with your fingers, then braid the sides toward the center and fold into a tight roll. 6. Third Proof Place each shaped loaf into a well-oiled loaf pan. Score the tops and let them proof again for 15 minutes. Use rectangular loaf pans 9.5 x 5 inches (24 x 13 cm). 7. Bake Bake in a preheated oven at 180°C (350°F) for 35 minutes, or until golden brown. Keep an eye on your loaves—every oven is a little different. Serving and Storing Allow the bread to cool slightly before slicing (though warm bread fresh out of the oven is hard to resist!). This soft crust bread recipe makes loaves perfect for sandwiches, French toast, festive tables, or simply enjoying it just with butter. The Connection Between Food and Culture Bread has always been more than food—it’s a story of tradition, knowledge, and connection. This recipe is my way of honoring that lineage while passing it on to you. May it fill your kitchen with warmth and your table with joy. Final Thoughts In our fast-paced world, taking the time to bake bread is a beautiful act of mindfulness. It connects us to our ancestors and to each other. As you knead the dough and watch it rise, remember that you are part of a long tradition of bakers. 🫒 My go-to olive oil ✨ Discover more recipes & behind-the-scenes bakes on IG @spreadsome_doughtoday ❤️ Soft Crust Bread Recipe

The ultimate soft crust bread rolls recipe is another of my grandpa’s famous recipes. These rolls are perfect for soups, stews, meat sandwiches, or a snack. They also freeze well, making them very convenient! Freeze them in parchment paper in an airtight container.  Ingredients for a Small Batch: 500 g flour + extra for dough development 325 ml room temperature water or lukewarm water 1 teaspoon sugar 7g instant yeast (1 packet) or 10.5 g active dry yeast 2 tablespoons oil 15 g Himalayan Salt Ingredients for a Large Batch: 1000 g flour + extra for dough development 650 ml room temperature water or lukewarm water 25 g sugar 14 g instant yeast (2 packets) or 21 g active dry yeast 4 tablespoons oil 30 g Himalayan Salt Execution Steps: Activate the yeast: Mix the yeast with lukewarm milk and sugar. Cover and let it sit for 15–20 minutes until frothy. Stir to dissolve any remaining yeast granules. Make the dough: Add the yeast mixture to the flour, salt and the olive oil. Knead until the dough is smooth and elastic. Knead until a slightly sticky dough is achieved. First rise: Place the dough in a lightly oiled bowl, cover, and let it rise for ~ 1 hours or until doubled in size. Allow the dough to rise in a warm environment until it doubles in size. Second rise: After the first rise, punch down the dough, knead briefly, and let the dough proof for another hour. Shape the buns: Transfer the dough to a very lightly floured work surface and divide it into 10-20 portions (depending on which batch you are doing). I like to weigh out each piece so that they are all the same weight. Roll each piece into a tight ball and then shape each ball into a circular disk by lightly pushing the ball down with your palm. Shape disks with a diameter of 10 cm or approximately 4 inches (10 cm). Final proof: Let rolls rest covered for another 20 minutes. Bake : Preheat the oven to 220°C (425°F) and bake for 15 to 20 minutes.

Extra special new recipe - my husband said it's his new favorite one! This crumbled goat cheese bread will make you drop your jaw in sheer delight. The combination of flavors and textures in this dish is truly remarkable. Its crumb is so soft and moist, it feels like cotton candy melting in your mouth. The delicate balance of the creamy, tangy goat cheese paired with the rich, eggy bread creates a harmony that is both comforting and sophisticated. I worked on this recipe a couple of times before I felt like I had the recipe nailed down. Each iteration brought me closer to achieving that ideal texture and taste, allowing the goat cheese to shine without overpowering the other ingredients. What I enjoy about this bread is the flexibility to use different cheeses - I've tried it with light raw cheddar and mozzarella. I've also enhanced it with fresh herbs from my garden, such as rosemary, culinary sage, thyme, oregano, and garlic. You'll love it - Ingredients: 500 g bread flour 7 g instant yeast / 11 g active dry yeast / 22 g compressed fresh yeast 1 tablespoon sugar 1 teaspoon salt 3 eggs 1 cup (8 oz = 225ml) of lukewarm milk 150-200 g crumbled goat cheese (or mozzarella ~200g) Olive Oil* (try my favorite Mediterranean cold-pressed extra virgin olive oil)  for drizzling Execution Steps: Activate the yeast by combining the yeast, milk, and sugar. Cover and let the yeast concoction rise for 10 min. Then stir the remainder of the dissolved yeast. Proceed by adding the eggs to the flour, slowly incorporating the yeast mixture followed by the addition of the cheese. Mix and knead until everything is well combined, cohesive, and a bit of stiff, sticky dough. Cover your dough and let it proof for 1-2 hours or until it doubles in size. After this rise, uncover the dough and transfer in generously oiled baking tray 31x20 cm or 12x8 inch. Finish by adding more oil on the top and letting it rest for 10-15 min before baking. Bake at ~200°C (400°F) for 30 min or until golden brown. ➡️ Follow us for more baking greatness and finer homemade foods!

• Пекарските кифлички на Дедо Јован • Are you ready for the ultimate Dinner Rolls Recipe? Crunchy crust, soft & dense crumb, pliable bakery buns are a cherished family recipe passed down from my grandfather, Jovan, who began baking them nearly a century ago in a small kitchen filled with the comforting aroma of freshly baked bread. His dedication to perfecting this recipe has made it a beloved staple in our family, forever tied to memories of joyful gatherings and shared meals. Baking these dinner yeast rolls is simple and rewarding. With just a few basic ingredients, patience, and the magic of time, you’ll create light, golden buns that pair beautifully with any meal. Whether served at family dinners, festive holidays, or celebrations, these rolls never fail to impress. Ingredients: 1 kg bread flour 600 ml lukewarm milk 14 g instant yeast (or 21 g active dry yeast) 36 g sugar (~3 tbsp) 1 egg (for dough) + 1 egg (for egg wash, room temperature) 60 g extra virgin olive oil (~6 tbsp) 42 g Himalayan salt (~2.5 tbsp) Tip: I love using a Mediterranean cold-pressed extra virgin olive oil for the best flavor. Execution Steps: Activate the yeast: Mix the yeast with lukewarm milk and sugar. Cover and let it sit for 15–20 minutes until frothy. Stir to dissolve any remaining yeast granules. Make the dough: Add the yeast mixture to the flour, salt, olive oil, and 1 egg. Knead until the dough is smooth and elastic. First rise: Place the dough in a lightly oiled bowl, cover, and let it rise for 1–2 hours until doubled in size. Second rise: Punch down the dough, knead briefly, divide into two portions, and shape each into a ball. Let rest for 30–40 minutes. Shape the buns: Divide each portion into 4, then divide again for smaller rolls. Roll each piece into a tight ball. Lightly oil your work surface for smoother shaping. Place rolls on a baking tray. Final proof: Brush with the beaten egg, sprinkle with sesame seeds or a mix of salt + brown sugar (optional), and let rise 20–30 minutes. Bake: Bake at 220°C (425°F)  for 15–20 minutes, or until golden brown. Enjoy these warm, pillowy bakery dinner rolls fresh from the oven—they’re a true taste of family tradition. #spreadsomelovetoday   #spreadsomedoughtoday #breadmaking   #baker   #bread   #artisanbakers   #artisanbread #baking   #bakinglove   #bakingclass   #bakingtime   #bakingfromscratch   #bakingfun   #bakingbread   #bakingaddiction   #baking101   #bakingvideo   #bakingcooking   #bakingday   #bakingreels   #homestead #art   #bakersofinstagram   #bakerlife   #breadrecipe   #breadrolls   #thanksgiving   #christmas   #holidaysroll Dinner Rolls Recipe

As you dive into this delightful baking project, here's a fun and intriguing fact to tickle your funny bone and spark your curiosity: Did you know that the term 'brioche' actually originates from the Old French word 'brier,' which means to knead - That's right! So, get ready for some serious dough-kneading action that will not only engage your hands but also connect you with the rich history of this beloved bread. Whether you slather your brioche buns with your favorite jam, turn it into decadent French toast, or simply savor it plain, the possibilities are endless. Freshly baked, golden-brown buns topped with sesame seeds cooling on a wire rack. Ingredients for a Small Batch: 400 g flour + some for dough development 6 g instant yeast (or 9 g of active dry yeast) 150 ml milk + 150 ml water (or just use milk = 300 ml milk) 65 g sugar  3 egg yolks for inside the dough (save the egg white for brushing the top) 70 g soft unsalted butter  6 g Himalayan salt  Ingredients for a Large Batch: 750 g flour + 50 g for dough development 12 g instant yeast (or ~18 g of active dry yeast) 400 ml milk (or 200 ml milk + 200 ml water) 125 g sugar  5 egg yolks for inside the dough (save the egg white for brushing the top) 115 g soft unsalted butter (1 stick) 13 g Himalayan salt Execution Steps: Start by mixing yeast, a dash of sugar, and flour in warm water & milk; whisk until it's all buddies. Cover and let it rise for the first round: ~20-30 minutes of yeast magic. Mix the yeast concoction with egg yolks, soft butter, salt, sugar, and flour in your mixing bowl. Mix and knead until everything is one big happy dough family (about 10 minutes of kneading love) Cover dough for the 2nd rise ~30 minutes. Gently knead the dough for a couple of minutes and shape it back into a ball (add more flour if needed). Cover it up for the third rise, at least 1.5-2 hours. During this time, perform two sessions of dough stretches and folds (about 6-8 folds each session) After your final dough siesta, place it on a floured surface and divide it into pieces. Weigh your dough so you can plan how many buns/rolls you'll end up with. I went for a baker's dozen, around 14 balls. Shape each piece into a ball/roll —> fold in the edges & transfer them onto an oiled baking tray. It's like a mini dough ballet! Or, if you're feeling adventurous, split the dough in two for brioche loaves and pop them into a 9.5x5-inch rectangular bread pan for a leafy delight. Or you could use a muffin baking pan to make delicious, sweet, and savory brioche treats with infinite combos. Give those buns/loaves a fancy egg white coat and a sprinkle of sesame seeds for that extra oomph. Let those buns/loaves hang out until they puff up and double in size -let's call it the dough's spa day, depending on how cozy your space is - Nevertheless this brioche bread recipe is a timeless classic. Pop them in the oven at 340F for about 20-25 minutes or until they're a gorgeous golden yellow-brown. It's like baking sunshine! And that's a wrap of your ultimate brioche bread recipe. For more drool-worthy recipes, follow @spreadsome_doughtoday ❤️

A Treasured French Baguette Recipe with a Story Let’s discuss another unique recipe to share and introduce to the digital world. Unlike all my other recipes, Pain Ordinaire , also known as French Bread, features a soft, airy, light-textured crumb with a hard, crusty crust and a delightful crackle. This French bread recipe is particularly special because I discovered the backbone for it in an old Louisiana Cajun cookbook titled Talk About Good!  My copy is from the 4th printing in 1969, and I am forever grateful to my mother-in-law for gifting me a couple of these treasured books. When I first tried the recipe, it didn’t turn out well—by then I already knew the book contained some measurement quirks. After many trials and errors to fine-tune the ratios and techniques, I finally succeeded. Here is my perfected version of Pain Ordinaire French Bread , a traditionally prepared baguette recipe that yields four loaves  of crusty, crackling bread. Freshly baked French baguettes resting on a cooling rack, surrounded by rustic decor elements, create a cozy and inviting culinary scene. Ingredients 850 g bread flour  525 ml of lukewarm water 7 g of instant yeast / 10.5 g active dry yeast 1 tbsp sugar 3 tbsp soft shortening or soft butter or extra-virgin olive oil for richer flavor 1 tbsp salt  1 eggs white + 2 tbsp water for brushing loaves before baking Corn meal (you will sprinkle a greased cooking pan lightly before placing the loaves in here)  Execution Steps 1. Activate the Yeast Combine yeast, lukewarm water, and sugar in a small bowl. Stir and let rest for 10–15 minutes until frothy. 2. Mix and Knead Gradually add flour from the center outward, mixing as you go. Knead about 10 minutes until the dough becomes smooth and elastic. 3. First Rest Let the dough rest for 10 minutes, then knead briefly to reshape into a ball. 4. First Proof Place the dough in a lightly greased bowl, turning to coat all sides. Cover and let proof for 1½–2 hours , or until doubled in size. 💡 Tip:  A warm environment speeds the rise. I often set the bowl near a slightly preheated oven with the door cracked open. 5. Divide and Shape Punch down the dough and then divide into 4 equal pieces. Rest for 10 minutes to relax the gluten. Roll each piece into a rectangle. Starting from the long side, roll tightly into a log. Pinch the seam, then gently roll on the counter back and forth until it forms a long baguette with tapered “pencil-tip” ends. 6. Final Proof Place shaped loaves on a greased baking sheet lightly sprinkled with cornmeal. Score diagonally about ⅛ inch deep. Allow to rise, uncovered, for 30–60 minutes . 8. Bake Preheat oven to 200 °C (400 °F) . Bake for 20 minutes. Brush loaves with an egg-white wash, then bake another 17 minutes, or until deep golden brown. 9. Cool and Store Let baguettes cool completely before slicing. For long-term freshness, wrap in parchment, then freezer paper, and freeze. To reheat, thaw wrapped in a towel and warm in a 150 °C (300 °F)  oven. And that's it! Super easy french baguettes recipe. A Bite of French Bread History Before baguettes became iconic, French bread was round and sourdough-based. Some say the baguette’s slender form was inspired by Viennese loaves brought to France during the Napoleonic Wars; others believe it evolved simply for convenience. By the 19th century, new ovens encouraged experimentation, giving us the crisp, elegant baguette we know today. Serving Suggestions Slice these baguettes for cheese boards, pair with hearty soups, or enjoy simply with butter and jam. The crackle of the crust and soft interior make every bite unforgettable. With Love, Spread Some Dough Today 💋 Follow along on Instagram @spreadsome_doughtoday  for more heritage-inspired bakes and behind-the-scenes tips.

Originating in the picturesque region of Veneto, Italy, this remarkable sticky hydrated dough is a culinary gem that encapsulates the essence of traditional Italian baking. When prepared correctly, it yields the ultimate golden crust that is beautifully flour-washed. This provides a delightful contrast to the airy and soft middle that awaits within. Why You Should Try This Recipe My mum has always been passionate about cooking and baking. She generously shared this exquisite recipe with me, emphasizing its simplicity. After following her instructions carefully, I was truly amazed by the outcome. This ciabatta bread recipe is not just incredibly easy. It's a testament to the idea that sometimes the simplest recipes can yield the most satisfying and delicious results. This Ciabatta Bread Recipe Could Be Used for Loaves or Rolls! You have choices! I have a smaller batch for the ciabatta rolls recipe or you can use this recipe and make extra rolls for your freezer. Sliced ciabatta bread Ingredients 800 g bread flour 700 ml warm water 13 g instant yeast / ~40g fresh yeast / 20 g active dry yeast 4 tablespoons / 50 g sugar 2.5 tablespoons / 39 g Himalayan salt Optional: Drizzle some Olive Oil* (try my favorite Mediterranean cold-pressed extra virgin olive oil) Step-by-Step Execution Activate the Yeast : Combine the yeast, warm water, and sugar. Cover and let the yeast mixture sit for 15-20 minutes. After it rises, stir in any undissolved yeast. Mix Ingredients : Add the yeast mixture to the flour along with the salt. Stir thoroughly until everything combines in a cohesive manner. Let the Dough Rest : Cover the dough. Let it rest for 30 minutes to 1 hour, or until it doubles in size. Stretch and Fold : After the first rise, stretch and fold the dough 4-6 times and let it rise again. You will let the dough rise/proof a total of 4 times. Each rise should last 1 hour or until it doubles in size. Interesting Dough Fact : This dough has 87.5% hydration. That means it holds a high level of moisture. To find the percentage of an ingredient, like hydration, divide the quantity of the ingredient by the amount of flour and multiply by 100%. It's super easy math! Shape the Dough : After the third rise, transfer the dough to a floured surface. Divide it into two longitudinal pieces, ensuring that each piece is well coated in flour. Final Rise : Allow it to rest in the baking pan for approximately 10-15 minutes for one last rise. Baking : Bake for 10 minutes at 220°C (420°F). Then continue baking for another 12-14 minutes at 200°C (375°F). Tips for Success Water Your Hands : It's helpful to wet your hands frequently when working with the dough. This makes it much easier to handle! You can make sweet or savory sandwiches with your ciabatta. The Nutella ciabatta sandwich is another level! Alternatively, cut your ciabatta bread loaves as you desire. Use it for toast or as a side for any other meals. It’s incredibly delicious! Please give me a shout if you end up making it. I love to see your results! 🥰 Join the Community To discover more mouthwatering recipes, follow @spreadsome_doughtoday and please tag us in your creations. ❤️

This Turkish bread recipe offers delightful flavor and texture with the convenience of yeast, eliminating the need for complex starters or lengthy fermentation. It delivers an airy, crusty loaf quickly, perfect for those who prefer a faster approach. The dough rises beautifully, creating an open crumb structure. As it bakes, your kitchen fills with a rich aroma, and the result is a golden-brown crust with a soft, chewy interior. Ideal for various meals or simply with butter or olive oil, this recipe suits both seasoned bakers and novices, promising a delightful experience. Enjoy fresh, homemade bread perfect for sandwiches or toasting, impressing family and friends alike. Ingredients for two loaves: 700 g bread flour 500 ml lukewarm water 12 g of instant yeast / 18 gr of active dry 1 tablespoon of sugar (~15g) 4 teaspoonful of oil (couple spoons I usually eyeball it) 2 teaspoons of Himalayan Salt (12-15g) Execution Steps (Turkish Bread Recipe) Activate the yeast by combining the yeast, water, and sugar. Cover and let rise for 10 min. Combine the yeast mixture with the remaining ingredients: flour, salt, and oil. Mix and knead until everything is well combined. Interesting dough fact: This dough has 80% hydration, meaning it's dough with a high level of hydration. To find the percentage of an ingredient, like hydration, divide the quantity of the ingredient by the amount of flour and multiply by 100% to get the percentage. Super easy math! Cover your dough and let it proof for 1 hour or until the dough has doubled in size. On a floured surface, divide the dough into two portions. Carefully start shaping and dimpling each piece with your fingers, then fold it into a roll. Allow the loaves to proof for 15 minutes. Shape, dimple, and fold each loaf again. Score the loaves and apply a water wash by brushing them with cold water. Allow the loaves to proof for an additional 10 minutes. Bake at ~220°C (425-430°F) depending on your oven, for 25-30 minutes or until golden brown. Keep an eye out if you're unsure about your oven. Allow the loaves to cool off before cutting them. If you liked my turkish bread recipe make sure you give us a follow on IG ❤️ #spreadsomedoughtoday #sourdoughbread #baking #bakinglove #bakingtime #bakingfromscratch #baking101 #bread #baker #bakers #breadmaking #artisanbaker

From the Ottoman Influence to Macedonian Kitchens Пастрмајлија — or Pastrmajlija  — is a traditional Macedonian flatbread whose name originated from the word pastrma , meaning salted and dried or smoked meat (usually lamb or sheep). The word pastrma  has Turkish origins ( pastırma ), meaning cured meat — a reflection of Macedonia’s history during the Ottoman era. The “j” in pastrmajlija  was later added by Macedonians, giving it the spelling and sound we use today. Traditionally, Pastrmajlija was made with cured lamb or mutton, but as times changed, pork became the star ingredient . While it’s enjoyed throughout Macedonia, the city of Štip  proudly claims Pastrmajlija as its own, celebrating it every year with the Pastrmalijada Festival . Other towns like Veles  have also embraced their own versions, each one a little different, but all equally comforting. Stefi’s Homemade Macedonian Pastrmajlija Recipe This is my take on Pastrmajlija , made the way I learned at home — simple, flavorful, and baked to golden perfection. It makes two generous portions  — perfect for sharing with family or enjoying warm out of the oven. Pastrmajlija is baked as a rustic oval or rectangular flatbread, sometimes topped with eggs, mushrooms, or hot peppers , and always served with a shot of rakija  and a side of pickled peppers  for the true Macedonian experience. Ingredients (Makes 2 Pastrmajlii) For the Dough: 416g bread flour 250ml liquid (120ml warm water, 120ml warm milk) 5g instant yeast 10g sugar 6g Himalayan salt 60ml extra virgin olive oil For the Topping: Pork, cut into thin small peices (0.5kg or 1lbs) Mozzarella cheese Mustard for tenderdizing the meat Seasoning for the meat (I use Vegeta , Tony Chachere’s , smoked paprika, black pepper, and a pinch of cayenne) Drizzle of olive oil (try my favorite Mediterranean cold-pressed EVOO) How to Make Pastrmajlija Step 1: Activate the Yeast In a bowl, combine the yeast, warm milk, and sugar . Cover and let it sit for about 15–20 minutes , until the mixture becomes bubbly and active. Once ready, stir to dissolve any undissolved yeast. Step 2: Make the Dough Add the flour, olive oil and salt  to a large bowl. Pour in the yeast mixture and mix until fully incorporated. Knead until the dough feels tight and slightly sticky  — that’s when you know it’s ready for the first proof. Place it in a lightly oiled bowl , cover, and let it rest for 1 to 1.5 hours  in a warm area. Step 3: Prepare the Meat While the dough rests, season your sliced pork with mustard and spices. Let it marinate and tenderize  while the dough rises. You can also prepare and shred your cheese at this point. Step 4: Shape and Second Proof Once the dough has doubled, punch it down and transfer to a floured surface. Divide it into two equal pieces , shape each into a ball, and let them rest for another 20–30 minutes  for the second proof. Step 5: Roll and Shape Roll each piece into an oval or rectangular shape , about ½ cm thick (5mm) . To create the traditional braided edge , place your index finger along the edge of the dough. Using your thumb and other index finger, pinch and fold along the rim, moving in a continuous motion. (For a visual guide, check out my how-to video below!) Step 6: Assemble Spread a thin layer of cheese on the bottom, add your seasoned pork , and top with more mozzarella . Brush the edges with olive oil for that signature golden shine. Step 7: Bake Bake in a preheated oven at 240°C / 470°F for 15 minutes , or until the crust is beautifully golden and the meat is cooked through. Serving Tradition Serve warm, fresh out of the oven, with pickled peppers  and a glass of rakija  — the way it’s always been done in Macedonia. This dish is rustic, humble, and absolutely satisfying — every bite tells a story of family, flour, and home.  macedonian pastrmajlija recipe

A golden, airy, and legendary breakfast from the heart of the Balkans. A Bite of Heritage There are few smells that bring me back home like freshly fried Mekici  (singular: Mekica  or Pitulica ). These soft, golden pillows of dough are a Balkan classic —loved in Macedonia, Serbia, and Bulgaria alike. In Serbia, they’re known as Mekike , while in Bulgaria, they go by Mekitsa . My family has passed down several variations of this recipe, and today, I’m sharing the version that doesn’t include Rakija or traditional Macedonian yogurt—simple, accessible, and incredibly delicious. This recipe is more than special—it’s the taste of Sunday mornings, laughter in the kitchen, and generations gathered around a plate of warm, fluffy dough. Golden-brown mekici served on a beautifully crafted wooden board, ready to enjoy. Ingredients: 513 g all-purpose flour 200 ml water + 200 ml milk 7 g instant yeast (or 10.5 g active dry yeast / 21 g fresh yeast) 10 g sugar 10 g Himalayan salt Execution Steps: 1. Activate the Yeast In a small bowl, combine the yeast, lukewarm water & milk, and sugar. Cover and let it rise for about 10 minutes, until frothy. 2. Mix and Knead In a large bowl, combine the activated yeast with the flour and salt. Mix and knead until a smooth, elastic dough forms. 3. First Proof Place the dough in a lightly oiled bowl. Cover and let it rise for about 20 minutes . 4. Second Proof Punch down the dough and reshape it. Let it rest and proof again for another 30 minutes . 5. Shape the Rounds Transfer the dough to a lightly oiled surface and divide it into 10–15 pieces , depending on how big you want them. (I like to make a mix of sizes—some big, some small. Watch my Instagram reel below for a visual guide!) 6. Flatten and Prepare With slightly oiled hands, flatten each piece into a round disk—not too thin, not too thick. Repeat this process twice to create the signature soft interior and crisp exterior. 7. Fry the Mekici Heat oil in a deep pan. Fry each Mekica  for about 1 minute and 30 seconds per side , or until golden brown.💡 Tip:  The side facing up before frying should go into the oil first for an even, puffy texture. 🧡 Serving Suggestions Traditionally, Mekici  are served warm with powdered sugar, feta cheese, or homemade jam — it’s a true breakfast of comfort and nostalgia. 📖 A Legacy of Love - Mekici (Mekitsa) Recipe This recipe is one of those that connects generations—it’s not just fried dough; it’s a symbol of care, warmth, and togetherness. Each bite reminds me of my roots, my grandma’s laughter, and the stories shared around her kitchen table. Now it’s your turn to carry on the tradition—make a batch, and share it with someone you love. #Mekici (Mekitsa) Recipe

Quick Pizza Dough Recipe Ingredients for a small pizza: 250 g bread flour 150 ml warm water 4 g instant yeast / 6 g active dry / 12 g fresh baker's yeast 1 tsp sugar (10 g) Sprinkle some Himalayan salt (0.5 tsp) Drizzle some Olive Oil* (try my favorite Mediterranean cold-pressed extra virgin olive oil) Ingredients for a medium pizza: 300 g bread flour 180 ml warm water 4 g instant yeast / 6 g active dry / 12 g fresh baker's yeast 10 g sugar 1 tsp (7 g) Himalayan salt Drizzle some Olive Oil* (try my favorite Mediterranean cold-pressed extra virgin olive oil) Ingredients for one large or two small pizzas: 500 g bread flour 300 ml warm water 7 g instant yeast / 10.5 g active dry / 21 g fresh baker's yeast 2 tsp sugar 2 tsp Himalayan salt 30-40 ml Drizzle some Olive Oil* (try my favorite Mediterranean cold-pressed extra virgin olive oil) Execution Steps: Activate the yeast by combining the yeast, water, and sugar. Cover and let the yeast mixture sit for 15-20 minutes. After the yeast rises, stir the remainder of the undissolved yeast. Add the salt and olive oil to the flour. Combine the yeast mixture with all the flour in your bowl. Mix and knead until fully incorporated. Aim for a medium-hydrated dough that feels soft to the touch and is just barely sticky. Let the dough rest for 1 hour in a warm area. Once the dough has risen for the first time, knead or reshape it into a ball and allow it to rest for another 20-30 minutes. Transfer the dough to a floured surface - If preparing one pizza , spread the dough using a rolling pin in whatever form you want. This is the most creative step in my POV If preparing two pizzas , divide the dough into two equal sections and knead each portion into a ball. Allow them to rest for at least 10-15 minutes before rolling them out with a rolling pin. Bake for 15 minutes at 250°C or 480°F. Pre-bake tip (not a must) : sprinkle some semolina flour on the baking sheet and oil your pizza edges if they are apparent. Toppings: Get creative! My specialty pork/beef ground mix with mozzarella & swiss, parsley, oregano, basil. Another favorite one is: ham & turkey, mozzarella, parmesan, mushrooms. Another favorite one is pepperoni, jalapenos, and bacon. Oregano is always a must, so are several types of cheese 😊 For the sauce: Get creative! You could use ketchup, or store-bought pizza sauce or make it at home by throwing some tomatoes, garlic, and basil in the oven and grinding it all up once it is ready For more recipes follow @spreadsome_doughtoday  💋 🥰 Quick Pizza Dough Recipe #spreadsomelovetoday #spreadsomedoughtoday #artisanpizzadoughrecipe

Have you ever dreamed of baking THAT perfect artisan loaf? 🤤 I do ALL the time, and I love to know all the possible ways to make an ideal loaf. 🥴 In today's episode, we are featuring an artisan loaf baked with Dutch oven magic! ✨ Crispy crust, soft dense inside – success guaranteed! 🍞 Are you ready to bake your own artisan Dutch oven bread greatness? ❤️ Try out this super easy dutch oven bread recipe passed on from my mama, which I have perfected and discovered all the tips on how to get a tall loaf like mine. Let me know in the comments ⬇️ what kind of bread dough you would like to learn to bake that I haven’t shared yet. 😊  Ingredients:  700 g bread flour  550 ml lukewarm water  9-12 g of instant yeast / 13-18 g of active dry yeast 1 tablespoon sugar 1 tablespoon Himalayan salt  Drizzle some olive oil (optional) Execution Steps: Activate the yeast by combining the yeast, water and sugar. Cover and let yeast concoction rise for 10 min. Stir the remainder of the dissolved yeast. Combine the yeast mixture with the remaining ingredients: flour, salt and oil (optional). Stir with some kind of wooden spoon or dough whisker or your hands, until everything is combined. Mix and knead until everything is well combined, cohesive sticky but stiff dough. Interesting dough fact:  This dough has 78% hydration, meaning it has a high level of hydration. To find the percentage of an ingredient, like hydration, divide the quantity of the ingredient by the amount of flour and multiply by 100% to get the percentage. Super easy math! Cover your dough and let it proof for 1 hour or until it doubles in size. After the 1st rise, uncover the dough, punch, and reshape the dough. Let it rest for another hour. If you need to slow down the resting process place the dough in the fridge for up to 1-2 hours.  Preheat your oven, then warm up the empty pot in the oven for 10 minutes and then pour the dough inside the pot, sprinkling some flour on top of it. Use a dutch oven with a diameter of 25cm/10in. Bake covered at 200°C (400°F) for 30 minutes. Take the pot out of the oven, remove the cover, and place it back to bake for another 15 minutes. Let it cool off for 20 minutes before you cut it. The crumb needs time to settle. To discover more mouthwatering recipes, follow @spreadsome_doughtoday❤️