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Today’s homeschool lesson: y’all gonna learn how to make the bread you keep eating 😂🍞 • • 30 Minute Buns 🍞 1 cup warm water 2 tbsp active dry yeast 3 tbsp sugar ¼ cup melted butter 1 egg 3½ cups flour 1½ tsp salt Mix water, yeast & sugar; let foam. Add remaining ingredients. Knead 7-10 mins, shape into buns, cover & rise 20 min. Brush with egg wash (1 egg 1 tbsp water). Bake at 400°F for ~10 min until golden. Brush with melted budder 🤤 #homemade #homeschool #motherhood #fy #foryoupage
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Today’s homeschool lesson: y’all gonna learn how to make the bread you keep eating 😂🍞 • • 30 Minute Buns 🍞 1 cup warm water 2 tbsp active dry yeast 3 tbsp sugar ¼ cup melted butter 1 egg 3½ cups flour 1½ tsp salt Mix water, yeast & sugar; let foam. Add remaining ingredients. Knead 7-10 mins, shape into buns, cover & rise 20 min. Brush with egg wash (1 egg 1 tbsp water). Bake at 400°F for ~10 min until golden. Brush with melted budder 🤤 #homemade #homeschool #motherhood #fy #foryoupage
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The video is from@ FromScratchBaker, and her video isvery creative. Thank you forfollowing.#bak
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I’ll take biscuits in any form, but especially when they’re mini.✨ #magnolianetwork
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@ashleymarkleeats not what I expected but really good! #Recipe
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YouTubeThe Plant Slant
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This week we’re turning one of my favorite fall flavors into a croissant: pumpkin cream. Day 1 starts with the dough. I’m working fresh pumpkin directly into it so the flavor is baked into every layer. Tomorrow is lamination, then on day 3 we finally bake everything and add the pumpkin cream. Pumpkin can be a tricky ingredient because it adds extra moisture to the dough, so I’m really curious to see how these layers turn out. Once baked, we’ll finish the croissant with a pumpkin cream filling an
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