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Focaccia is one of the most baked breads in our house—and one of the most loved recipes on this blog. This easy focaccia bread recipe  is perfect for both beginner and experienced bakers, making it an ideal starting point for anyone learning the art of bread baking. As a 3rd generation baker , I love sharing recipes that teach essential techniques while still being approachable. Focaccia is a wonderful introduction to bread-making because it incorporates foundational skills like stretching and folding dough , working with high hydration dough , and learning how fermentation transforms simple ingredients into something extraordinary. Although focaccia dough is famously sticky, that texture is exactly what creates its signature soft, airy interior and beautifully crisp golden crust . Once baked, the bread emerges with a rich olive-oil flavor, crispy edges, and a fluffy crumb that makes it irresistible. One of the best things about focaccia is its versatility . You can keep it classic with rosemary and sea salt or explore endless topping combinations like: Sun-dried tomatoes Kalamata olives Caramelized onions Fresh herbs Cheeses and deli meats You can even turn focaccia sweet  by folding jam into the dough or topping it with fruit. Whether served alongside dinner, enjoyed as a sandwich bread, or eaten warm straight from the pan, focaccia is truly one of the most satisfying breads to bake at home. Ingredients / Large Batch: 655 g bread flour 460 ml room temperature water 8 g instant yeast (or 12 g active dry) 3 tbsp sugar for yeast activation (or honey) 3 tbsp Himalayan Salt Olive Oil* (try my favorite Mediterranean cold-pressed extra virgin olive oil) You will use olive oil generously throughout the process to oil the dough, bowl, and baking tray. Smaller Batch: 500 g bread flour 350 ml room temperature water 7 g instan t yeast (or ~10 g active dry) 2 tbsp sugar for yeast activation (or honey) 1 tbsp Himalayan Salt Olive Oil* (try my favorite Mediterranean cold-pressed extra virgin olive oil) How to Make Focaccia Bread 1. Activate the Yeast Combine yeast, warm water, and sugar. Cover and let sit for 15–20 minutes  until foamy. 2. Mix the Dough Add flour, salt, and a drizzle of olive oil. Mix with a dough whisk, then finish combining by hand.The dough will be very sticky and hydrated —this is normal. 3. First Rest Cover and let the dough rest for 30 minutes  in a warm area. 4. Oil & Stretch Drizzle olive oil over the dough and gently incorporate it with your fingers. 5. Stretch & Fold Perform 8–10 stretches and folds  to strengthen the dough. 6. Second Rest Cover and allow the dough to rest for 30–45 minutes . (Optional Make-Ahead Tip: Refrigerate dough up to 48 hours after this stage.) 7. Repeat Stretch & Fold Drizzle more olive oil and repeat another 8–10 folds . If making sweet focaccia, this is the stage where you can fold jam into the dough. 8. Bulk Proof Cover and let the dough rise about 1 hour , or until doubled. 9. Shape the Focaccia Transfer the dough to an oiled baking tray and gently spread it out using your fingertips. Add toppings such as: Tomatoes Olives Herbs Cheeses Jam or fruit for sweet focaccia 10. Final Proof Allow the dough to proof 10–15 minutes  before baking. Baking Instructions Bake at 450°F (230°C) for 8 minutes . Reduce heat to 375°F (190°C)  and bake another 10–16 minutes . (I bake mine exactly 14 minutes  because I know my oven well.) You want a deep golden crust without cracking the bread from overbaking. Baking Pan Size Large batch: 17 x 12 inches (44 x 32 cm) Small batch: 8.5 x 12.5 inches (31 x 21 cm) Focaccia Baking Tips This recipe is 70% hydration dough , which gives focaccia its airy crumb. If the dough sticks to your hands, use water or olive oil on your fingers  instead of adding more flour. Adjusting hydration slightly will not ruin the recipe—bread is forgiving. The dough can be refrigerated for slow fermentation up to 48 hours , which improves flavor. Focaccia Bread Art Focaccia can also be decorated to create beautiful bread art. If you want inspiration, check out Theresa Culletto , known as the master of focaccia art. Her creative designs are truly stunning. #baker #spreadsomedoughtoday #bread #bakingfromscratch #bakerlife #bake #breadrecipe #breadmaking #bakingrecipes #focacciarecipe #focacciadough #easyfocaccia

Пастрмајлија — or Pastrmajlija — is a traditional Macedonian flatbread. Its name comes from the word pastrma , which means salted, dried, or smoked meat, usually lamb or sheep. The term pastrma has Turkish origins ( pastırma ), meaning cured meat. This reflects Macedonia’s rich history during the Ottoman era. The “j” in pastrmajlija was later added by Macedonians, giving it the spelling and sound we use today. The Evolution of Pastrmajlija Traditionally, Pastrmajlija was made with cured lamb or mutton. However, as times changed, pork became the star ingredient . While it’s enjoyed throughout Macedonia, the city of Štip proudly claims Pastrmajlija as its own. They celebrate it every year with the Pastrmalijada Festival . Other towns, like Veles , have also embraced their own versions. Each version is a little different, but all are equally comforting. Stefi’s Homemade Macedonian Pastrmajlija Recipe This is my take on Pastrmajlija , made the way I learned at home. It’s simple, flavorful, and baked to golden perfection. This recipe makes two generous portions — perfect for sharing with family or enjoying warm out of the oven. Pastrmajlija is typically baked as a rustic oval or rectangular flatbread. It can be topped with eggs, mushrooms, or hot peppers and is 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 pieces (0.5kg or 1lbs) Mozzarella cheese Mustard for tenderizing 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 it 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. The Cultural Significance of Pastrmajlija Pastrmajlija is more than just food; it is a symbol of Macedonian culture. It represents the blending of influences from various eras, particularly the Ottoman period. The dish has evolved over time, adapting to local tastes and ingredients. Today, it is a staple in many households and is often prepared during family gatherings and celebrations. Variations Across Macedonia While Štip is known for its Pastrmajlija, other regions have their unique twists on this classic dish. In Veles, for instance, you might find a Pastrmajlija topped with different spices or additional ingredients like vegetables. Each version reflects the local culture and preferences, making Pastrmajlija a versatile dish that showcases the diversity of Macedonian cuisine. The Modern Twist on Pastrmajlija In recent years, chefs have experimented with Pastrmajlija. They add ingredients like spinach, feta cheese, or even pumpkin . These variations keep the dish fresh and exciting. They also attract a younger audience who may not be familiar with traditional flavors. Health Benefits of Pastrmajlija Pastrmajlija, while indulgent, can be made healthier. Using whole grain flour instead of white flour increases fiber content. Adding more vegetables as toppings can boost vitamins and minerals. This way, you can enjoy a delicious meal without compromising on health. Conclusion Pastrmajlija is a beloved dish that connects generations. Its rich history and comforting flavors make it a favorite among many. Whether you enjoy it at a festival or make it at home, Pastrmajlija is sure to bring warmth and joy to your table. So, gather your ingredients, follow the recipe, and experience the taste of Macedonia in your own kitchen.

Зелник • Z E L - N I K (some call it Burek) is a traditional Balkan pastry known for its paper-thin, buttery layers and rich, savory fillings. It's a staple in Macedonian cuisine hence I’m sharing the distinctive Macedonian style of baking this dish — a treasured culinary tradition lovingly passed down through generations. This recipe is more than just instructions—it's a living heirloom, a collection of tips and techniques that traveled from my Grandpa’s mouth to my Grandma’s ear, then to my mother and her sister, and finally to me. Each generation has contributed its nuances, ensuring that the essence of this pastry remains intact while also allowing for a personal touch that reflects our family’s unique journey through time. As I engage in this time-honored practice, I feel an undeniable connection to my family and the generations that have come before me. Through this culinary art, I find not only a means of sustenance but also a profound sense of identity and continuity. When I roll and stretch each layer, I feel deeply connected to the generations before me. This is more than baking—it's a ritual of identity, a celebration of culture, memory, and love. Making Zelnik isn’t just about feeding the body—it’s about nourishing the soul with every golden, flaky bite. 😇 Ingredients: 950 g bread flour 550 ml water 1 teaspoon Himalayan Salt 1 teaspoon Sugar (5 g) A pinch of instant yeast (less than 1 g, nail-size pinch) A Few tablespoons of oil/fat (36 ml EVOO or a big soup spoon of fat) 166 - 226 g of softened European salted and unsalted butter (or your preference, just adjust the saltiness accordingly) to be used for spreading on the sheets of dough (This is 1.5 - 2 sticks of butter) Filling (choose your favorite): 1 lb (0.5kg) ground meat (beef, pork or a mix) Sauteed leeks Spinach + feta 1 lb (0.5kg) ground meat (beef, pork or a mix) + spinach Apples, cinnamon and brown sugar (this is next level) 📝 The options are endless! Just make sure your filling isn’t too heavy for the dough and has a little stickiness to help it bind. To achieve stickiness, either add a couple of spoons of flour or mix in 1 egg. Execution Steps: Mix the Dough: In a large bowl, combine water, salt, sugar, and a pinch of yeast. Gradually add flour until a medium-soft dough forms. Knead for about 10 minutes  until smooth and elastic. Rest: Cover and let the dough rest for 10 minutes  to relax. Divide & Shape : Split the dough into two equal pieces — one for the bottom and one for the top layer. Shape each into a round ball and let rest for 5-10 min. First Roll & Fold: On a lightly oiled surface, roll out each ball into a large sheet using a rolling pin. Generously spread softened butter  over the entire surface. Fold it like a letter: fold 1/3 from one side, then 1/3 from the other to meet in the middle. Roll it up gently and pinch the ends closed. Let both dough rolls rest for at least 30 minutes covered in the fridge. Second Roll: On a lightly oiled surface, roll out each dough roll into a large rectangular sheet using the rolling pin (about 6 mm or less than a quarter inch) Assemble the Zelnik: Oil your baking tray (recommended size: 17x12 in / 44x32 cm or larger  to catch any melting butter) Lay down the bottom sheet. Spread your desired filling evenly. Cover with the second sheet. To close the sheets you have two options: Braid to shape like Zelnik: roll out bits of the bottom sheet corners and fold the dough over your index finger, which essentially secures both sheets into place and gives the visual of a twisted braid. (reference How-To Video below) Fold to shape like Burek: roll the top sheet corners over the bottom sheet. In other words, you will fold the top sheet under the bottom sheet like a shell. Drizzle with a little oil on top for extra crispness. Drizzle some oil on top. Bake: Preheat oven to 220°C (430°F) . Bake for 35–40 minutes , or until the top is deep golden brown and crisp . Oven times vary, so keep an eye on it! 💡 Tips Burek Zelnik Recipe: Want an extra flaky crust? Chill the folded dough after the first roll before the final roll-out. Don’t overstuff—balance is key for even baking and beautiful layers. 🥟 The end 🤓If you enjoyed this traditional Balkan bake, like, share, or follow  for more heirloom recipes from my kitchen to yours. ♥️ #Zelnik #BalkanBurek #MacedonianRecipes #OnTheMenuSeries #BalkanBaking #TraditionalFood #HeirloomRecipes #SavoryPastry #HandmadeWithLove

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. Today, I’m sharing the version that doesn’t include Rakija or traditional Macedonian yogurt. This recipe is simple, accessible, and incredibly delicious. It’s more than just food; 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 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. The Importance of Tradition Food is a powerful connector. It brings people together, creating memories that last a lifetime. The act of cooking and sharing meals fosters relationships and strengthens bonds. When you prepare Mekici , you’re not just making a dish; you’re participating in a rich cultural tradition. Tips for Perfect Mekici To achieve the best results, consider these tips: Use fresh ingredients. Fresh yeast will yield better results than older yeast. Ensure the oil is hot enough before frying. This prevents the dough from absorbing too much oil. Experiment with toppings. While traditional toppings are great, feel free to innovate with your favorites. Conclusion In conclusion, making Mekici is more than just a recipe; it’s a journey through culture and family history. Each bite is a reminder of the love and laughter shared around the table. So gather your ingredients, invite loved ones, and create your own memories with this delightful dish.

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 (short) Proof Let the dough rest for 10 minutes, then knead briefly to reshape into a ball. 4. First actual 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 (2nd) 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 then brush the loaves with the egg-white wash. 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.

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 water 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.

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

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 ❤️

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