English Muffin Loaf

English Muffin Loaf

Featuring a lightly crisp exterior and an airy, chewy interior, this English Muffin Loaf is...
banana bread sweet rolls

Banana Bread Sweet Rolls

With banana in the dough and the filling, these Banana Bread Sweet Rolls combine the...
tsoureki sliced on marble


A traditional braided bread enjoyed by Greeks during Easter, tsoureki is made using an incredibly tender,...
Resurrection Rolls on blue surface baking recipe

Resurrection Rolls

A true Easter delight, these Resurrection Rolls are meant to represent the empty tomb of...
Goat Cheese-Harissa Babka sliced on marble

Goat Cheese-Harissa Babka

Earthy goat cheese meets spicy harissa in this delectable Goat Cheese-Harissa Babka recipe. The outside...
cinnamon-pecan babka

Cinnamon-Pecan Babka

Braided and beautiful, our Cinnamon-Pecan Babka is perfect for any time of day. Aromatic cinnamon...
cranberry-orange crescent rolls on parchment

Cranberry-Orange Crescent Rolls

Buttery and rich, these Cranberry-Orange Crescent Rolls are studded with dried sweetened cranberries, orange zest,...
Julekake sliced on parchment


This traditional Norwegian Christmas bread combines tender, enriched dough with the sweet scent of cardamom...


Thought to originally hail from the northeastern corner of Italy bordering Slovenia, the Gubana is...
Onion-Poppy Seed Bialys

Onion-Poppy Seed Bialys

Brought to the US by Polish Jewish immigrants in the 1800s, the bialy is now...




Why We Bake with It:
A classic for a reason, this active dry yeast is the gold standard. 


Why We Bake with It:
It’s just like instant yeast, only better, faster, and more effective. It’s premium instant yeast plus dough strengtheners for better baking made easy.


Why We Bake with It:
Blending the power of Platinum yeast with the flavor of sourdough starter, this yeast brings the best of all worlds.


Why We Bake with It:
This is a tried-and-true instant yeast with an organic perk.


My first 7-strand challah!  Thanks to challahprince for the very easy-to-follow video on his feed.  You can find the recipe I used and my method of forming the strands in the “challoha” tutorial I saved in my Highlights.
Many of you have told me that you're looking forward to trying more homemade bread recipes this year. 🍞🍞🍞 One recipe I always like to start with is a simple no-knead dough made with redstaryeast #ad Bread master zoebakes has an excellent recipe for it-- honestly she is SO GOOD at teaching bread-- and she's going LIVE on her Insta on Weds February 10th at 2pm ET/1pm CT to show us how she makes it. (You can also find it now via the link in my bio.) ❤️ We’ll see how easy it is to take her simple master dough recipe and turn it into creative shapes for every day and special occasions.
If you've ever read any of my bread recipe posts online, you know how much I genuinely enjoy using Red Star Yeast in my baking, especially their Platinum Yeast. 🥪🥖🥨🥐🥯 Why not use this time at home to learn how to make something new with their premium yeast?! Get their recipes, get inspired and start creating your own #PlatinumMoments Follow redstaryeast because with each new season comes a new recipe and opportunity to have fun in the kitchen. 🥰 #PlatinumYeast #RedStarYeast #RedStarPartner
I noticed that quite a few of the videos I had saved to the Challoha tutorial in my Highlights had inextricably disappeared!  Like the bits where I showed you how I form the strands and how I braid the challoha, probably the 2 most important parts of the video, haha.

So I made a video of how I made this round loaf and uploaded it to IGTV this time where hopefully it won’t disappear!  And after some urging from a friend, I’ve posted the recipe I use to make my challah on my blog (link in profile). I hope you find both helpful!
Please enjoy this picture of swirly bread while I pray and hope that I didn’t overproof my panettone!

(You can find a recipe of the scallion version of this on my blog by searching for “swirly bread”)
I still had some of the fluffy steamed bun dough leftover after making the sheng jian bao so I made these 3 hua juan with them.

You guys, I never thought I’d say this, but I think I like eatchofood’s bao dough recipe more than the one I learned from my mom! 🤫
Finally got a chance to try challahprince’s “Royal 6” braid!

I didn’t make a video for this one because Idan has a really good one on his feed already!  You’ll be surprised at how easy it actually is to weave this deceptively complicated-looking pattern.
Homemade naan is one of my favourite breads to make and use to dip into my creamy hummus - see yesterday’s post. This really easy naan recipe produces an irresistibly soft and pillowy flatbread using a cast-iron or nonstick pan (because who has a tandoor oven?). Also the charred spots are a necessity. 

Naan is quick to make, other than the rising time and the end result is so rewarding. 

My homemade naan recipe is made with the basic bread ingredients (bread flour, water and yeast) and when you add yogurt, a touch of organic sugar and olive oil, the bread bakes up extra soft and chewy. 

I like to make a double batch and freeze them with parchment paper in between. They thaw out well with a quick warm up in a pan or in the toaster oven. 

The recipe is posted on my blog. Click the link in my bio. 

#thewayweeat #MakesMeWhole #HomeMadeGoodness #FNCeats #foodfluffer #eatingwelleats #f52community #geniuskitchen #realsimple #damnthatsdelish #mywilliamssonoma thefeedfeed #shareyourtable #tohfoodie #fwcooks #makemore #stayinspired #seriouseats #TasteMadeMeDoIt #bakefromscratch #redstaryeast #whatIbakedtoday #thebakefeed #hautecuisines #lifeandthyme #homebaked #naan #naanbread #staubcooking #madeinstaub
I haven’t had a chance to make a real time video for how I shaped this 8-strand challah yet, but you can find the one I made for the 7-strand on IGTV, and it’s essentially the same method.  First arrange all the strands so that they intersect 2 other strands at 2 separate points (so each point has 3 strands intersecting). Then once you have that initial ring formed, continue to cross over neighboring strands.  That’s it, but executing it is a lot more complicated, haha.

You can find the timelapse video for how I made this one 6 posts ago and what it looks like before baking 2 posts ago.  As always, my sourdough challah recipe can be found on my blog (link in profile).