Try these yummy homemade donut recipes you can make at home, including a super easy donut recipe made with canned biscuits and a yeast donut recipe you can make from scratch. No matter which you choose, you’re destined for delicious!! Our older kids love the easy donut recipe because they can easily make it themselves!
This easy donut recipe from canned biscuits is one of our favorite homemade donut recipes because it’s so super easy to make! All of our kids have loved this recipe and we freqently made these donuts when they were younger!
Since they’re made from canned donuts, it’s easy to make them in 10 minutes, including the time to fry them. We usually make them with powdered sugar. Just put some powdered sugar in a paper bag, toss the donuts in while still warm and shake!
Powdered sugar was our kids’ favorite way to make this homemade donut recipe, but you can also make them with cinnamon and sugar, or using the homemade donut glaze recipe or chocolate glaze recipe below. If you want to get extra fancy, you could glaze or frost them and roll in sprinkles, coconut or nuts.
1 can refrigerator biscuits oil for frying 1 cup powdered sugar or 1 cup granulated sugar and 1 tsp. cinnamon
Instructions
Punch a hole in the center of each biscuit.
Fry donuts in hot oil until donuts puff and are golden brown.
Turn and fry the other side.
Drain on a paper towel.
In a paper sack, put about 1 cup of powdered sugar or 1 cup granulated sugar and 1 teaspoon cinnamon.
Drop donuts into the bag and toss until coated.
Serve warm. Makes 10 donuts.
Notes
A 1-inch-diameter piece of clean metal pipe cut down to 3 inches is a good donut hole punch.
The powdered sugar or cinnamon and sugar may be saved to use again.
This easy donut glaze recipe is a tasty topping for your favorite homemade donut recipes! Quick and easy to make in 2 minutes! This is the whitish-clear you see on glazed donuts at the bakery or your favorite store. We have used it for the super easy donuts above and also to glaze the scratch-made raised donuts below!
4 Tbsp. butter, melted
1 tsp. vanilla
3cupspowdered sugar
Enough milk to make a thin icing (about 1/2 cup)
Instructions
Mix first 3 ingredients together.
Add enough milk to make a thin glaze.
Drizzle glaze on your donuts or dip the donuts in the glaze.
If you prefer chocolate donut glaze to top your homemade donuts, try this easy chocolate donut glaze recipe. This can also be tasty drizzled alternately with the regular glaze recipe above to make a more striped donut! Your kids will love it no matter which of the homemade donut recipes you use with it!
8oz. bittersweet chocolate chips or chocolate chopped into roughly even pieces8 Tbsp. (1 stick) butter, cut into small pieces
Instructions
Place the chocolate into a microwave safe bowl.
Microwave, stirring every 20 seconds, until mostly melted.
Add the butter and stir. Use immediately.
Drizzle glaze on your donuts or dip the donuts in the glaze.
If you prefer donuts completely from scratch, this raised donuts recipe is another one of our favorite homemade donut recipes! This recipe is easy to make with ingredients you probably already have on hand, but it will take longer to get from start to finish because you have to let the donut dough rise several times.
These are delicious, but because they take longer to make than the super easy ones above, I would make these when I need a lot of homemade donuts, like for a big family breakfast or holiday get-together!
1 pkg. or 1 Tbsp. yeast
1/4cupwater, lukewarm
3/4cupmilk, scalded
4–5cupsflour3/4cupsugar2 eggs, well beaten
2 tsp. lemon rind (optional)
1/2cupshortening, melted
3/4 tsp. nutmeg
1/2 tsp. salt
vegetable oil for frying
Instructions
Dissolve yeast in water.
Add cooled milk.
Add 1/2 cup flour and 2 tablespoons sugar.
Beat until smooth.
Let rise 1/2 hour.
Add eggs, lemon rind, shortening, flour, sugar, nutmeg and salt.
Beat 4 or 5 minutes with mixer.
Gently knead with a small amount of flour .
Let rise 1 hour.
Roll 1/2 inch thick.
Cut with a biscuit cutter.
Let rise 1 hour.
Fry in hot vegetable oil until golden brown on each side.
Frost with chocolate frosting, or coat with powdered sugar or cinnamon and sugar. Makes 2 dozen.
This spice cake donuts recipe makes delicious cake donuts with the flavor of spice cake. Cake donuts are a little heavier than raised donuts and are a little more like cake. These are perfect for the holidays or if you’re looking for a little bit different flavor than regular donuts. They’re especially good with the donut glaze above!
This easy dinner rolls recipe is our family’s favorite! Are you looking for an easy and inexpensive homemade dinner rolls that your family will love? You can make these dinner rolls for less than $1.00 per batch. They are commonly called 90 Minute Rolls, but they really only take about 5 minutes’ preparation time and then you occasionally check in on them!
This easy dinner rolls recipe makes tasty fresh dinner rolls perfect as a bread with virtually any meal. It is a classic family recipe sometimes called 90 minute Rolls. Don’t let the “90 minutes” in the name scare you. This dinner rolls recipe is called that because 90 minutes is the total time from getting the idea to having freshly baked dinner rolls ready to serve your family.
It actually only takes about 5 minutes to prepare this super easy dinner rolls recipe and then every so often, you have to check it and spend a moment on the next step.
This recipe is sooo worth it! If you have never made fresh homemade dinner rolls, you’ll never want to go back to the store bought ones! They’re perfect served with chicken, beef or pork and a vegetable for an easy meal. If you serve a meal with gravy, there is nothing quite as wonderful as soaking up the leftover gravy with one of these 90 minute rolls! Oh YUM!! They also taste great with soup, stew and chili.
In addition to serving them for family dinners, these rolls are also great for holiday meals, and kids absolutely love them. Try them today and you won’t regret it!
Here’s an easy dinner rolls recipe you can use to make delicious homemade dinner rolls or cinnamon rolls. With just 5 minutes prep time and less than $1.00 per batch, your family will love them!
Author:Tawra Kellam
Yield:12 dinner rolls
Ingredients
Units
2–2 1/2 cups all-purpose flour 2 Tbsp. sugar 1 pkg. or 1 Tbsp. yeast 1/2 tsp. salt 1/2cup milk 1/4cup water 2 Tbsp. butter or margarine
Instructions
Mix 3/4 cup flour with sugar, yeast, and salt.
Heat milk, water and butter until very warm (120°-130°).
Add to dry ingredients and beat 2 minutes on medium speed.
Add 1/4 cup flour.
Beat 2 minutes on high. Stir in enough flour to make a stiff dough.
Knead 2-3 minutes.
Place in a greased bowl and let rise 15 minutes.
Divide dough into 12 pieces and shape into balls.
Place in an 8-inch round cake pan. Let rise 15 minutes.
Bake at 375° for 20-25 minutes.
90 Minute Cinnamon Rolls Recipe
Roll out the dough after rising the first time.
Spread with 2 tablespoons softened butter or margarine.
Combine 1 teaspoon cinnamon and 1/4 cup sugar and sprinkle on dough.
Roll jelly-roll style.
Cut into 1 inch pieces.
Place in the pan and bake as above.
This easy dinner rolls recipe is from volume 1 of our cookbook, where it is called 90 minute rolls:
This easy homemade French bread recipe makes the BEST homemade French bread you will ever eat! It doesn’t take too long to make and your family will LOVE it! Once you eat homemade French bread, you will never go back to store bought! You can find this recipe in volume 1 of our Dining On A Dime Cookbook.
French bread is a delicious addition to many kinds of meals, but did you know it is easy to make homemade French bread with our tasty and easy French bread recipe! Our family loves the amazing smell of fresh baking French bread and everyone looks forward to the delicious taste of warm fresh French bread as they smell it baking!
This easy French bread recipe makes French bread that is much more fluffy and delicious than the French bread in your local grocery store. Once you have tried it, you won’t want to go back to the pre-packaged kind!
French bread is perfect eaten plain or with butter or jam, but you can also make other delicious foods using French bread as a base. It’s perfect for sub sandwiches, French bread pizza, French Toast and more!
Here are some easy recipes great for using homemade French toast!
Easy French Toast Recipe – French toast is a delicious breakfast item, but it’s especially good when you make it with thick cut French bread!
Homemade Croutons Recipe – Don’t waste leftover French bread! This cruotons recipe is an easy way to use it all, even if it’s beyond using in other ways!
It’s also easy to make homemade garlic bread with this homemade French bread and we include instructions to make garlic bread from this homemade French bread or your favorite store bought French bread. Just add some butter and garlic, wrap in foil and heat in the oven. Garlic bread is a perfect addition to Italian dishes, steaks and lots more!
If you are single or if you have a small family, this homemade French bread can easily be sliced and frozen so you can bake an entire loaf and enjoy it a little at a time as the mood strikes!
1 pkg. or 1 Tbsp. yeast 1 Tbsp. sugar or honey 1 cup warm water (110-115°) 2 Tbsp. olive or vegetable oil 1 tsp. salt 3 – 3 1/2 cups all-purpose flour 1 egg, beaten 2 Tbsp. milk
Instructions
In a bowl, dissolve yeast and sugar in warm water.
Add oil and salt and enough flour to make a stiff dough.
Knead 10 minutes on a floured board.
Place in a greased bowl, turning once.
Let rise until doubled, about 1 1/2 – 2 hours.
Punch down and let rest for 15 minutes.
Divide the dough in half. Roll each half on a floured surface into a 15-inch long log.
Grease 2 cookie sheets and sprinkle with cornmeal.
Place the dough on the greased cookie sheets
Make 5 slashes diagonally across the tops.
Mix egg and milk and brush on top.
Let rise until double, about 1 hour.
Preheat oven to 375°.
Bake for 25 minutes or until loaves are golden brown and sound hollow when tapped.
Easy Garlic Bread
Spread garlic butter onto bread or French bread and then broil until golden brown.
If using a French bread loaf, cut the loaf of bread in half lengthwise. Spread garlic butter onto both halves and wrap in aluminum foil. Preheat oven to 375° and bake 15 minutes or until heated through. Slice before serving.
This easy homemade French bread recipe is from Volume 1 of our cookbook:
Here is the best gluten free bread recipe you will ever eat! It is super soft, makes great toast and my kids who don’t need to eat gluten free like it so much better than regular bread! If you miss foods like sandwiches, French toast and croutons, you must try this recipe! (more…)
You can make fresh, delicious homemade bread! These step by step instructions, homemade bread recipes and easy tips will help you learn to do it!
How To Make Homemade Bread – Baking Basics
Here are some easy tips about how to make homemade bread. Don’t let all this information make it seem too difficult. Once you get used to it, it really isn’t much harder to make homemade bread than to bake a cake. Just read the information and then follow the recipe step by step.
I once read a book by an older woman about how to bake a pie. She said bake one every day for 2 weeks and at the end of that time you will know how to bake a pie.
That rule applies for many things, including bread baking. It may seem a little difficult at first, but after you have made bread 14 times, you will get more confident.
How To Proof The Yeast
Before baking your bread, it is good to proof the yeast. Proofing is a way to test to see if your yeast is viable. Then you don’t go to the trouble of making bread and wasting ingredients if the yeast is dead. Proofing the yeast also gives the bread a better start.
Unless the homemade bread recipe states otherwise, heat 1/4-1/2 cup of the water to 120-130° or until it is hot when you put your finger in it but not so hot that it burns.
The water can’t be too hot or too cold. This is one of the most important parts of making the bread. If it it too cold, the yeast will not fully activate and if it is too hot, the yeast will die. In either case, the bread will not turn out the way it should. With practice and time, you will learn to tell when you have the correct temperature.
When the water is hot enough, add part of the sugar (about 2 Tbsp.) to the water and then the yeast. You add sugar because yeast feeds on sugar.
The yeast should start foaming, which tells you it’s good. It also means that you haven’t gotten the water too hot.
If nothing happens, your yeast is dead for one reason or another so you need to get some new yeast or try it again with a different water temperature.
Some recipes direct you to add the yeast with the flour and other ingredients, so you can’t proof the yeast. That’s OK because those recipes make up for it by calling for you to mix the ingredients with a mixer.
Before I share the homemade bread recipe, here are some useful tips for baking bread:
You don’t always have to use as much yeast as the recipe calls for. If a bread recipe calls for 2 packages of yeast and it makes 2 loaves of regular bread, you can usually just use 1 package to save a little.
If you plan on making bread on a regular basis, you might want to buy yeast in bulk or in the jars because it is much less expensive.
When you can, add 1/2 cup to 1 cup of mashed potatoes to your bread recipe. Alternatively, you can use water you have used to cook your potatoes in place of regular water. Yeast loves potatoes and the more it eats, the bigger it grows, making the bread lighter and fluffier.
Never add salt with your yeast and water. The salt will kill the yeast.
Start with all of the ingredients for your homemade bread at room temperature. Take the eggs out of the refrigerator and let them warm up to room temperature ahead of time.
If the recipe says to add enough flour to make a stiff dough, just add the flour until it is slightly sticky. Then put the last 1/2 cup or so of flour on your kneading surface and knead the last of the flour into the bread. If you get too much flour in the recipe, it makes the bread tough.
(When making homemade bread, beginners sometimes put in all the flour that the recipe calls for and then add MORE flour on the board to knead it, causing the dough to get too stiff.)
You can’t knead bread too much. Knead until it is very smooth and elastic, usually about 10-15 minutes. I know that is a long time. I made my best bread on the days my husband would come into the kitchen, spy my dough and start pounding on it. He had more strength than I and always did a better job of kneading.
I always roll my homemade bread dough into a 9×14 inch rectangle; Then roll it jelly roll style and put it into the pan. This helps to get rid of any large air bubbles you might have in the dough that can leave large pockets and holes in your bread.
I have tried many methods to raise bread, from putting it in a covered bowl on the stove to putting it in the car on a warm day. Here’s what works best. I heat my oven on the lowest temperature while I am mixing my dough. After about 5 minutes of heating, I turn the oven off, turn my oven light on and place the dough in my oven (and not covering it). It works great every time. The heat from the light seems to give it the right amount of warmth.
When I put the bread in the pans to rise, I also use this oven method. Then, when it is almost doubled in size, I leave it where it is and turn the oven on to the temperature that the bread is supposed to bake at and bake it.
Most recipes say to let bread double in size and then press your finger into it to see if it is ready. If the dent stays, it is ready. After you have made several loaves, you can pretty much tell when it is ready. When I use the oven method for raising dough from above, I skip this finger test because the bread finishes rising the last little bit while the oven is preheating.
Most bread doughs can be frozen. Mix the dough and knead. Shape into loaves, mini loaves or rolls, not letting it rise. Wrap very well and freeze. When you want to use it, thaw and let it rise. It will keep in the freezer about 4 weeks, but after that the yeast starts going bad.
When you freeze or store homemade breads, be sure to wrap them well so they don’t lose their moisture.
If you don’t think you will use baked bread quickly, freeze part of it for later. Homemade bread can dry out and get moldy faster than store-bought bread so freezing the excess will prevent waste. This is why our great-grandmothers came up with recipes like bread pudding and French toast.
If your homemade bread isn’t quite done but is getting too brown, you can tent it with foil. To test whether or not it is done, thump it with your fingers and it should sound hollow.
Here’s my favorite homemade bread recipe. It is a cinnamon bread but when I want to make regular bread, I just make it into loaves without spreading the cinnamon and sugar on it. This makes 2 loaves of bread.
Author:Jill Cooper
Ingredients
6 1/2 – 7 cups unsifted all-purpose flour or 1/2 wheat flour and 1/2 all-purpose flour
6 Tbsp. sugar
1 1/2 tsp. salt
1 pkg. yeast
1 cup milk
3/4 cup water
1/3 cup margarine
3 eggs (room temp.)
Filling for Cinnamon Bread:
butter or margarine, softened
1/2 cup sugar
2 tsp. cinnamon
Instructions
Mix 2 cups flour with sugar, salt and yeast.
Put the milk, water and margarine into a large mixing cup; Heat in the microwave to 120° or until it feels really hot when you put your finger in it. (The margarine doesn’t need to be melted.)
Gradually add to the dry ingredients.
Add the eggs and 1/2 cup more of flour.
Stir in enough additional flour to make a stiff dough.
Turn onto a lightly floured board and knead until smooth and elastic (or you can knead it in the bowl).
Place in a greased bowl (It sounds strange, but I use bacon grease), turning to grease the top.
Put in a warm place (like I mentioned above) and let it rise until doubled, about 35 minutes.
Punch down and divide into 2 halves.
Roll into a 14×9 rectangle.
If you are making regular bread then, beginning at the 9 inch end, roll as you would a jelly roll, gently making it into a loaf.
Divide and place in 2 greased 9×5 bread pans. (with bacon grease for added flavor, no it won’t taste like bacon)
Let rise again for about 35 minutes until doubled.
Preheat oven to 375°.
Bake for 45-50 minutes. To see if it’s done, thump with your fingers. If it sounds hollow, it is done.
For Cinnamon Bread:
After you have rolled the dough out, spread it with a thick layer of butter or margarine. Then sprinkle with sugar and cinnamon and roll as above. Be sure to tuck the ends under so the goodies won’t ooze out.
[dining]
Easy 5 Ingredient Bread Recipe:
This is a good frugal homemade bread recipe and is a great one to use when you are short of ingredients because it doesn’t require things like milk or eggs.
Grandma did most of her kneading and working the bread in her bowl instead of dirtying a counter. Tawra makes her bread this way and it works great every time.
Yield:2 loaves or about 30 dinner rolls, depending on size
Ingredients
Units
1cup warm water (110°-115°)
1 pkg. or 1 Tbsp. yeast
1/2cupsugar1 tsp. salt
1/4cupoil, shortening or margarine (melted)
1cupwater or milk
6–7cupsall purpose four
Instructions
Combine water and yeast until yeast dissolves and foams.
Add sugar, salt, oil, and water.
Stir in flour.
Knead on a floured surface until smooth.
Let rise until doubled in size.
Divide dough into two pieces.
Shape into loaves and place in greased loaf pans.
Let rise again until doubled in size.
Preheat the oven to 350°.
Bake 20-30 minutes, until loaves are golden brown and internal temperature is 190°-200° or bread is hollow sounding when tapped.
Remove from pans and cool.
Notes
*This dough can be used for bread, pizza crust, cinnamon rolls, dinner rolls, etc.
Soft, fluffy, and lightly sweet, this classic homemade Amish bread recipe makes the perfect comfort food — and it’s ready in just 90 minutes! Using ingredients you already have on hand and no complicated steps, you can have two golden loaves fresh from the oven in time for dinner. Enjoy it warm with butter, toast it for breakfast, or use it for the best sandwiches you’ve ever made.
Author:Tawra Kellam
Ingredients
5 1/2–6 cups all purpose flour 1 Tbsp. or 1 pkg. instant yeast 1/3 cup sugar 2 tsp. salt 1 1/2 cups water 1/2 cup milk 1/2 cup butter or margarine
Instructions
In a large bowl, combine 2 cups flour, yeast, sugar, and salt. Stir until blended.
Heat water, milk and butter until 120°-130°. The butter does not need to melt. (If you like, you can use an instant read laser thermometer to make sure temperature is right.)
Add the warm liquid to the flour mixture.
Beat 2 minutes at medium speed, scraping the bowl occasionally.
Mix in 1 more cup of flour. Beat on high speed for 2 minutes, scraping the bowl occasionally.
Stir in just enough remaining flour so the dough forms a soft ball.
Knead in a bowl or on a lightly floured surface until it is smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes.
Cover with a towel and let the dough rest for 10 minutes.
Divide the dough into 2 equal pieces. Shape each into a loaf and place seam-side down into greased loaf pans.
Cover with a towel and let rise in a warm place until doubled in size, about 45 minutes.
Preheat oven to 400º.
Bake 20-30 minutes, until golden brown and hollow-sounding when tapped. (Or when a meat thermometer inserted into the bread reads 195-200º.)
Remove from pans by running a knife around the edges and inverting bread onto a wire rack. Rub tops with butter and let cool.
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If you like making sourdough but you don’t like throwing away your sourdough starter discard, here are 6 easy sourdough discard recipes to make the most of your sourdough starter. You can make pancakes, coffee cake, pizza dough and more!
Making sourdough bread is fun and easy! If you want an easy sourdough starter be sure to check out this recipe for sourdough starter.
You need to be sure to feed your sourdough starter every few days and discard any excess. Many people are fascinated at how the sourdough starter grows and how it keeps providing starter again and again, so when you take out the sourdough starter discard, it can break your heart to throw it away! If you don’t want to throw away your sourdough starter discard, you can whip up something quick and tasty to make the most of it!
Here are 6 easy sourdough discard recipes to help you make delicious treats for your family with your sourdough discard!
A few tips for these sourdough discard recipes:
Be sure to use a clean jar or crock at least every few times you take out your sourdough starter discard. That way you won’t get mold in your sourdough starter.
Feed your sourdough starter with filtered or distilled water. This isn’t a must, but some tap water can contain a lot of chlorine that will kill your starter. I am able to use tap water for mine but if you find your sourdough starter dying, this may be why.
When you feed the sourdough starter, mix the water with your starter first and then add the flour. This makes sure it gets evenly distributed.
Your sourdough starter needs to sit out on the counter for at least 4-6 hours (overnight is best).
You don’t have to throw away sourdough starter discard. Use these sourdough discard recipes to save you the heartbreak of throwing it away.
Easy Sourdough Discard Recipes
You don’t have to be using a discard to use these sourdough discard recipes, so if you’re just looking for something to make with your sourdough starter, these are all great easy recipes!
You can make easy and tasty old fashioned pancakes with this sourdough discard pancakes recipe! Don’t waste your sourdough discard. Make these pancakes that your family will love! This is one of the more popular sourdough discard recipes and only takes a few minutes to make
1 1/2 cups milk 1 cup sourdough starter discard 2 cups all purpose flour 1/4 cup white sugar 2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1 egg 2 Tbsp. butter, melted*
Instructions
Combine the milk with the sourdough starter discard.
Combine the flour, sugar, baking powder, baking soda and salt in a large mixing bowl.
Whisk the egg and butter into the milk.
Pour the flour mixture into the wet ingredients and whisk until the lumps are gone.
Grease a large skillet with bacon grease or cooking oil. Heat over medium heat.
Pour batter onto the skillet in approximately ¼ cup portions.
Cook until bubbles appear on the surface and the edges begin to firm up.
Flip with a spatula and cook until browned on the other side.
This sourdough discard biscuits recipe makes easy and delicious old fashioned baking powder biscuits! They’re perfect with butter or jam, for biscuits and gravy or as a bread for any family meal!
2 cups all-purpose flour 3 tsp. baking powder 3/4 tsp. baking soda 1 tsp. salt 5 Tbsp. butter, margarine or butter flavored shortening 1 scant cup milk 1 cup sourdough starter discard
Instructions
Preheat oven to 425°.
Mix flour, baking powder, baking soda and salt in a bowl.
Cut in margarine with a fork or pastry blender until it resembles cornmeal.
Add milk and sourdough discard, stirring just enough to combine ingredients. Do not over stir.
Put dough on a lightly floured surface and gather into a ball. If the dough is sticky, add a little flour to help form the ball.
Knead lightly 5-10 times.
Roll out to ½ inch thick and cut with a biscuit cutter or a glass rim that has been dipped in flour.
Put onto an ungreased cookie sheet and bake 15-20 minutes or until golden brown.
Did you know you can make coffee cake with sourdough? This easy sourdough discard coffee cake recipe makes super delicious homemade coffee cake starting with a sourdough starter discard! When thinking about sourdough discard recipes, many people don’t think of recipes like this one, but it is super tasty and great for breakfast or a snack and our kids love it!
2 cups all-purpose flour 2 tsp. baking powder 1 tsp. salt 1 cup sugar 2 rounded Tbsp. shortening 1/4 cup milk 1 cup sourdough starter 2 eggs 3 tsp. vanilla
Coffee Cake Topping
2 Tbsp. butter
1/2 tsp cinnamon
3 Tbsp. brown sugar
3/4 cup all-purpose flour
Instructions
Preheat oven to 350°.
In a bowl, mix flour, baking powder, salt, sugar and shortening.
Add milk, sourdough discard, eggs and vanilla to the remainder of the flour mixture. Mix until smooth.
Pour the batter into a 9×9 inch buttered pan.
Combine all of the topping ingredients and mix well.
Sprinkle the topping over the top.
Bake 45 minutes, until a knife inserted into the center comes out clean.
This easy sourdough discard pizza crust recipe is perfect for the next time you want to make homemade pizza! It is one of our favorite sourdough discard recipes! Tasty pizza crust is much easier to make than most people realize and you won’t have to spend a fortune on delivered pizza!
You can make easy and delicious rustic homemade crackers with this easy sourdough discard recipe! Use them for spreads, soups or with anything else you might normally serve with crackers!
1 cup all-purpose flour 1/2 tsp. salt 1 cup sourdough starter 4 Tbsp. butter, room temperature 2 Tbsp. dried herbs of your choice (optional) oil, for brushing coarse salt (such as kosher or sea salt) for sprinkling on top
Instructions
Mix together the flour, salt, sourdough starter discard, butter and herbs to make a smooth (but not sticky) dough.
Add a bit of flour to knead smooth, if needed.
Divide the dough in half, and shape each half into a small rectangular loaf.
Cover with plastic wrap and refrigerate for 30 minutes until the dough is firm.
Preheat the oven to 350°. Lightly flour a piece of parchment and the top of the dough.
Place dough on the parchment and roll to about 1/16″ thick.
Transfer the dough and parchment together onto a baking sheet.
Lightly brush with oil and then sprinkle the salt over the top of the crackers.
Cut the dough into 1¼” squares with a pizza cutter.
Prick each square with the tines of a fork.
Bake crackers for 20 to 25 minutes, until the squares are starting to brown around the edges.
Remove the crackers from the oven and transfer them to a cooling rack.
Store in an airtight container at room temperature for up to a week. Freeze to store longer.
This sourdough discard waffles recipe makes easy and tasty old fashioned waffles your family is sure to love!
This easy no knead bread recipe is a tasty homemade 4 ingredient bread you and your family will love! The simple recipe is perfect for first time or experienced bread makers.
Who doesn’t love homemade bread? Especially rustic artisan bread! Some bread recipes are complicated and difficult top make, but this no knead bread recipe is both easy and delicious! It turns out a wonderful rustic bread with a firmer crunchy outside, but is delightfully soft on the inside!
If you don’t know how to make homemade bread, try this easy recipe! And if you already know how to make bread, this recipe is a basic no-nonsense recipe that won’t take all of your time so you can move on to other things!
This easy no knead bread recipe is a tasty homemade 4 ingredient bread you and your family will love! The simple recipe is perfect for first time or experienced bread makers.
Ingredients
2 cups warm water (110°) 1 Tbsp. salt 1 Tbsp. or 1 pkg. yeast 4 cups all purpose flour
Instructions
Mix salt, yeast and water. Stir until dissolved.
Add flour. Mix until well blended.
Cover in a bowl with plastic wrap, leaving a small hole in the plastic wrap.
Let rise 2 hours.
Sprinkle a small amount of flour on top and punch down.
Divide dough in half to make two balls, using just enough flour so you can make each into a ball. It will be sticky.
Fold the edges under to form a smooth top.
Let rise on parchment paper on a cookie sheet for 40-50 minutes until doubled.
Optional: Put melted butter on top with some sesame seeds. Score the top of the bread with a knife. Place an oven-safe pan with 1 cup of water in oven. (The steam this creates will give the bread a chewy, crispy crust.)
Preheat oven to 450°.
Bake 30 minutes.
No Knead Bread In A Dutch Oven
If you like, you can make this easy no knead bread in a Dutch oven with a few easy modifications. Instead of rising the dough as in the main recipe, simply follow these instructions:
To rise, place dough in a parchment paper lined bowl (not wax paper) and cover with a towel. Let stand on countertop for about 35 minutes.
Place Dutch oven with lid into a cold oven and preheat to 450°. When oven reaches 450°, carefully lift the parchment paper and dough and place gently into the hot pot. (Parchment paper goes in the pot too.) Cover and bake 30 minutes. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10-15 more minutes. Let it cool at least 15 minutes before slicing.
This artisan no knead bread recipe is from our Dining On A Dime Cookbook, Volume 2:
This easy no knead sourdough bread recipe is a great recipe to make fresh baked bread at home! Your family will love this easy sourdough bread and if you have never made bread before, this sourdough bread recipe will make you feel like a pro!
Easy No Knead Sourdough Bread Recipe
This easy no knead sourdough bread recipe is everyone’s favorite and the recipe isn’t complex. Don’t let making the homemade sourdough starter scare you off.
We shared my recipe for simple Sourdough Starter. If you are ready to bake bread, I wanted to share a simple, beginner’s recipe for No-Knead Sourdough Bread that my friend Patti from Alderman Farms has in her new Easy Sourdough Start to Finish e-cookbook. It hasn’t failed me yet!
It’s flexible and easy, but most importantly it works! It doesn’t require a lot of hands-on time- but enough so that you know it’s delicious homemade sourdough bread.
Why I love this recipe: You can make it to fit your schedule. If you’re in a hurry just add yeast and it will rise in just an hour. If you don’t want to use yeast you can let it rise overnight to bake in the morning, make it up to rise all day to bake for dinner or whatever works best for you. I have let my dough sit for longer than twelve hours and it turned out fine!
WOW! This dough is sticky! The dough is going to be wet… that’s ok! Resist the urge to add more flour and keep kneading until the dough is tacky, but not sticky.
1 1/4cup warm water1/2cupstarter1 tsp. sugar or honey
1 1/2 tsp. salt
1 tsp. yeast (optional)
1 Tbsp. of oil (any kind of oil; coconut, olive, veg, or butter)
about 3cupsall purpose or bread flour
Instructions
Mix warm water, starter, sugar or honey, salt, yeast, and oil.
Mix in one cup of flour at a time. This will be a sticky dough.
Leave dough in the bowl, cover and let rise until doubled.
After it has risen you can cover the dough and put it in the refrigerator to use later. It will keep about a week in the refrigerator.
To use immediately:
Grease baking pan or line with parchment paper.
Sprinkle a little flour on the surface and sides of the dough and push your hands between the dough and the bowl to release the dough from the bowl without deflating the dough. This can also be done with a cake spatula.
Try to move it gently to the pan it will bake in.
If deflated let rise until doubled again.
Brush with melted butter and score the top with the sharp knife if you want that look.
If you like the flour top look don’t brush with butter.
Bake at 350° for 30-40 minutes, until golden brown.
Yes you can eat homemade bread again! This easy gluten free dinner rolls recipe makes delicious homemade dinner rolls that are gluten and dairy free!
Easy Gluten Free Dinner Rolls Recipe
When I first went had to start eating gluten free, I had a hard time trying to figure out what I could eat. I really missed eating breads, desserts and some traditional favorite holiday foods. I started adapting some of our popular recipes so I could eat them and I eventually put them together into a gluten free dairy free version of our cookbook!
This easy gluten free dinner rolls recipe is a gluten free dairy free recipe I adapted from my mom’s famous 90 minute rolls, and it’s just as delicious!
If you have been missing yeast breads like soft and fluffy dinner rolls, try this easy gluten free dinner rolls recipe! It’s so good, you can make it for the whole family and give it to family members who are used to the “regular” recipe and they won’t know the difference!
Yes, you can eat soft, fluffy and tasty bread again! This easy gluten free dinner rolls recipe makes delicious homemade dinner rolls that are gluten and dairy free!
Ingredients
2 1/2 cups gluten free all purpose flour 1/4 cup sugar 2 1/4 tsp. (1 pkg.) instant yeast 1 tsp. salt 1 cup warm water (110°) 3 Tbsp. butter flavored shortening or dairy free butter, melted and cooled 1 egg 1 tsp. apple cider vinegar
Instructions
In a mixing bowl, combine the flour, sugar, yeast, and salt.
Add the water, shortening, egg, and apple cider vinegar. Mix on low speed until combined, then beat on medium speed for 3 minutes.
Grease an 8-inch round pan.
Divide the dough into 9 equal portions and scoop them into the pan. Wet your fingertips with water and smooth out the tops of the rolls.
Cover and let rise 45 minutes.
30 minutes into the rising time, preheat oven to 400°.
After rising, bake 20-25 minutes, until the tops are golden brown and the internal temperature is 200°-205°.
Brush the tops of the rolls with dairy free butter.
Try these homemade bread recipes and tips to make your baking easier! You can enjoy the yummy taste and smell of fresh bread and save money in the process!
10 Homemade Bread Making Tips And Recipes
Today, I’ll be sharing some Homemade Bread Tips and Recipes! I just love homemade bread! I love the way it makes the house smell when it’s baking and it’s so much more tasty than store bought bread!
If you have never made homemade bread, this is the perfect time of year to start, when the temperatures are getting cooler and getting the oven going can take the chill out of the air. And for lots more homemade bread recipes, check out our new Homemade Bread e-Book.
Bread Tips:
Buy yeast in bulk. If you don’t need that much, split it with a friend. Buying in bulk uses less packaging which is less expensive and better for the environment. Yeast costs $2.70 a pound in bulk compared to $25.00 a pound when you buy the little packets. If you don’t have someone to split the yeast with, buy it in bulk anyway. Even if half of it is wasted, it is still less expensive than the small packets. Extra yeast may be frozen for longer storage.
When cutting bread, freeze the crumbs in a freezer bag. Use when a recipe calls for bread crumbs.
Save and freeze dried bread slices and heels. When you need bread crumbs, grind them in the blender or food processor. Toss with seasonings and melted margarine, or use in stuffing, croutons, or bread pudding.
Buy bread at the day-old bread store and freeze all of it, even if you plan to use it in just a few days. At .25-.39 a loaf, you can’t make it as cheap. Usually sweet rolls and tortillas can also be found at the .39 cent table.
When you are baking something in the oven and you are using a burner on the stove at the same time, use the burner that has the vent for the oven. The heat from the oven will cause the burner to use less energy, thus saving money.
Use powdered milk for baking. Pour some in a small container and leave in your “baking center” with the rest of your baking supplies.
To check and see if the baking powder in your pantry is still active, stir 1 teaspoon into 1/3 cup hot water. There should be immediate vigorous bubbling. If no bubbling occurs or bubbling is sporadic, the baking powder is past its prime.
Use a cutting board with a no-slip pad underneath to knead bread.
To glaze bread: For a dark, shiny glaze, brush on 1 beaten egg yolk and bake as usual.For a shine but no color, brush on 1 egg white mixed with 1 tablespoon water.
Make roll dough and put in pans. Cover and freeze. When you leave for church, leave rolls at room temperature. When you return they will have risen and will be ready to bake for Sunday dinner. Then you will have fresh rolls. Do not freeze longer than 3 weeks.
Here is our easy self-rising flour recipe. Some recipes call for self rising flour, but there’s no reason to go out and buy it pre-made. It’s super easy to make your own self rising flour in just a few minutes using regular all-purpose flour and a few other ingredients! Here’s the easy recipe!
Author:Tawra Kellam
Yield:4 cups
Ingredients
4 cups all purpose flour 2 tsp. salt 2 Tbsp. baking powder
Instructions
Mix the ingredients well.
Store in an airtight container.
Use in recipes calling for self-rising flour.
Notes
You just adjust the self-rising flour recipe to make more or less for the amount you need. For example, if you just need one cup of self rising flour, just mix:
Here’s an easy dinner rolls recipe you can use to make delicious homemade dinner rolls or cinnamon rolls. With just 5 minutes prep time and less than $1.00 per batch, your family will love them!
Author:Tawra Kellam
Yield:12 dinner rolls
Ingredients
Units
2–2 1/2 cups all-purpose flour 2 Tbsp. sugar 1 pkg. or 1 Tbsp. yeast 1/2 tsp. salt 1/2cup milk 1/4cup water 2 Tbsp. butter or margarine
Instructions
Mix 3/4 cup flour with sugar, yeast, and salt.
Heat milk, water and butter until very warm (120°-130°).
Add to dry ingredients and beat 2 minutes on medium speed.
Add 1/4 cup flour.
Beat 2 minutes on high. Stir in enough flour to make a stiff dough.
Knead 2-3 minutes.
Place in a greased bowl and let rise 15 minutes.
Divide dough into 12 pieces and shape into balls.
Place in an 8-inch round cake pan. Let rise 15 minutes.
Bake at 375° for 20-25 minutes.
90 Minute Cinnamon Rolls Recipe
Roll out the dough after rising the first time.
Spread with 2 tablespoons softened butter or margarine.
Combine 1 teaspoon cinnamon and 1/4 cup sugar and sprinkle on dough.
If you like the dinner rolls at the Texas Roadhouse restaurants, you’ll love this Texas RoadHouse rolls recipe copycat! My husband Mike tasted them and said, “This tastes EXACTLY Like Texas Roadhouse rolls!”
2 tsp. active dry yeast (or 1 packet) 1/4 cup warm water (about 110-115°F) 1 cup milk 2 Tbsp. butter 1/4 cup sugar 1 tsp. salt 1 egg 4-4 1/2 cups all-purpose flour
Instructions
Dissolve the yeast in warm water. Let it stand for 5–10 minutes, until foamy and bubbly.
In a small saucepan or microwave, heat the milk and butter just until the butter begins to melt (about 115°F). (If you put your finger in and it’s really warm but not hot, that’s just right. If it’s too hot, let it cool.)
In a large bowl, combine the sugar, salt, 1 cup of flour, yeast mixture, and warm milk mixture. Beat until well combined.
Add 1 additional cup of flour and the egg. Beat on high speed for 2 minutes.
Add 2 cups of flour and stir into the dough.
Sprinkle enough flour on the dough to knead the dough a few times (in the bowl is fine) until it is soft and no longer sticky.
Sprinkle enough flour on the dough to knead the dough a few times. Knead until the dough is still soft but not sticky. I just do this in the bowl. Knead until the dough is still soft but not sticky.
Place the dough into a greased a bowl* and let it rise** until doubled in size, about 45 minutes to 1 hour.
Punch down the dough and turn it out onto a floured surface. Divide in half, roll each portion into a log, and cut into equal pieces. Shape into rolls and place on greased baking sheets or pans.
Cover and let the rolls rise again until doubled in size.
Preheat oven to 350°F. Bake rolls for 10–15 minutes, or until lightly golden.
As soon as you take them out of the oven, spread butter all over the tops.
*I do not dirty another bowl to raise my dough. To avoid dirtying another bowl, simply spray the top of the dough with cooking spray, flip it over, spray the other side, and let it rise right in the mixing bowl.
**To make the perfect temperature for raising dough, turn your oven on to 350°F for about 2 minutes, then turn it off and switch on the oven light. Place the dough inside and let it rise in the warm oven.
Check out this video where I make the Texas Roadhouse Rolls recipe and Texas Roadhouse Honey Butter on our show:
This Texas RoadHouse Rolls Recipe Copycat is in volume 2 of our cookbook:
This easy English muffin bread recipe is one for my favorite recipes! I LOVE English Muffins but hate to make the individual muffins. This recipe is great because you can get the taste of English Muffins without all the work! (more…)
Here’s a potato flake sourdough bread starter recipe that you can use to make a starter that will make yummy sourdough bread over and over again!(more…)
Just thinking about the taste and smell of homemade bread can make our mouths water! Here is an old fashioned homemade whole wheat bread recipe that is delicious and your family will love and you don’t even need to tell them it is good for them!
Homemade Whole Wheat Bread Recipe
3 cups whole wheat flour
2 1/4 cups warm water (120-130 degrees)
1/3 cup honey
1 Tbsp. salt
1/4 cup shortening
2 pkgs. or 2 Tbsp. yeast
3-4 cups all-purpose flour
3 Tbsp. margarine, melted
Mix the whole wheat flour, honey, salt, shortening and yeast in a large bowl. Add warm water. Beat with a mixer 3 minutes, scraping the bowl frequently.
Stir in enough all-purpose flour to make the dough easy to handle. Beat 1 minute.
Knead the dough on a lightly floured surface until smooth (about 10 minutes). Place in a greased bowl. Turn dough to grease the other side of the dough.
Cover and let rise in a warm place until doubled (about 45 minutes). Grease 2 loaf pans.
Punch down the dough and divide in half. Flatten dough for each loaf into a rectangle with your hands or a rolling pin. Roll dough tightly starting from the narrow end. Place dough with seam side down in the pans. Brush lightly with margarine. Let rise until double (about 30 minutes).
Place in the oven at 375 degrees and bake for 40-45 minutes or until loaves are golden brown and hollow-sounding when tapped. Remove from pans and cool. Makes 2 loaves.
Do you love the smell and taste of homemade bread but find the thought of making homemade bread overwhelming?
In How to Make Homemade Bread you will find simple tried and true recipes and tips to help you get started making your own delicious homemade bread and homemade cinnamon rolls just like grandma made.
Try this delicious and easy meal plan your family will love, including a hearty Mushroom Barley Soup Recipe, Brownie Banana Delight, Ninety Minute Rolls and more! (more…)
