I love bread. And I love flatbread, especially when I can make it at home in 30 minutes. Some flatbreads are unleavened but mine is a yeast dough but there’s no rising time with this simple recipe and you cook the breads in a hot pan in 2 minutes. They puff up so pretty while you cook them and sometimes if they puff up a lot, I’ve got a pita pocket. If you can serve them fresh out of the pan, you will never ever want store bought flatbread again. I love the smell of homemade bread and when you make flatbread, your kitchen will smell amazing.
It’s a sticky dough so you will need a well-floured surface. I used to let the dough rise in a warm spot for 30 minutes but this recipe, with no rise and only a 10-minute rest, tastes exactly the same. The ones after rising, though, did puff up a little more while cooking so if you want pita breads, try putting the dough in a small greased bowl, cover with plastic, and let it rise in a warm spot for 30 minutes. You’ll still have flatbreads in less than an hour. But the fast ones puff up really nicely too as you can see in the photo.
What can you do with flatbread? Well… there’s pizza, gyros, sandwiches, focaccia, dip it into things (like my beef stew!!!) or hummus, or for a bread person like me, just eat it plain. I made some this morning and had half of one just plain and rolled up some egg salad in the other half. Deeelish! For my Quick & Easy Flatbread recipe & vidieo click here – Jenny Jones
If you think this beautiful bread looks good, wait until you taste it! You’ve never had cinnamon-raisin bread like this. It’s a braided loaf and each of the ropes in the braid is filled with delicious tunnels of brown sugar and cinnamon. And guess what? You can make this amazing cinnamon-raisin bread without butter. I created this loaf out of necessity. I was so frustrated trying to make a spiral loaf of cinnamon bread. Every time I sliced it, there were big gaping spaces in the bread so I finally decided to try a braided bread.
Making a braided bread, like egg bread or challah, is pretty easy. You just cut the dough into thirds, roll the three pieces into long ropes and braid away. What I’ve done is just flatten the ropes and fill them with a little softened butter, brown sugar and cinnamon. (I’ve also used transfat-free margarine, which is my butter of choice so either way works) I didn’t know what to expect when I tried it but the results were amazing!
When I sliced the bread for the first time, I couldn’t believe how beautiful it was inside and how the brown sugar & cinnamon filling actually created tunnels of cinnamon throughout the bread. It’s a different pattern with every loaf but there is always a beautiful stream of brown sugar & cinnamon tunnels throughout the loaf. So I’m calling it Tunnels of Cinnamon Bread. It’s beautiful. It’s delicious. And I’m so proud of this very special bread. Click here for the recipe. – Jenny Jones
I can’t remember the last time I bought bread at the store. I’m finding easier ways to make my own delicious and healthy homemade bread and this may be the easiest and fastest. I’m done with proofing yeast and rising dough twice. This is my go-to bread that I use for sandwiches, French toast (it soaks up the eggs in seconds!), and soft bread crumbs.
A few things to keep in mind when baking bread: 1) An instant read thermometer really helps to measure the temperature of the milk. Too hot and you’ll kill the yeast – too cold and it won’t grow. 2) Other additions should not be cold, like the oil and egg. If I’m short on time to warm up a cold egg I have been known to put it in my apron pocket and let my body heat warm it up. Note to self: *Next time, let your partner know about the egg before he hugs you goodbye!
This is one of my most popular recipes, probably because it’s so easy. Well, it’s also because it’s a really soft wheat bread, perfect for sandwiches or toast. I tried making it with 100% whole wheat flour but without much success. It didn’t want to rise and it was too dense and heavy so it needs some bread flour in the mix.
I’m calling it simple whole wheat bread because it really is… and it’s fast. Start-to-finish: 90 minutes! This is as easy as it gets to make homemade bread so I hope you’ll try it. Did I mention that your kitchen will smell terrific too? Click here for the recipe. – Jenny Jones
There are no words to describe the fabulous flavor of this traditional Polish holiday bread we call Makowiec. The filling is a distinctive combination of ground poppy seeds, orange and lemon peel, and ground toasted almonds. I love this bread! I grew up with it! It’s perfect for afternoon tea or as a light dessert.
My recipe is pretty easy to make but you will need to grind the poppy seeds and I found an easy way to do that. I bought a spice & nut grinder (Cuisinart) and it grinds the poppy seeds and the almonds. Until I discovered the grinder, the only way to grind the seeds was to use an old fashioned meat grinder that you clamp to the counter and crank with your hand. I tried a food processor and a blender but neither one did the job. But it’s really easy with the spice grinder.
The bread is sweet and the filling is to die for! After baking, you can drizzle the loaf with a glaze or another option is to brush it before baking with either melted butter or with an eggwash and sprinkle with poppy seeds. My recipe requires only one rise and if your filling seeps out a little when it’s done, that happens a lot so don’t fret over it. It will still taste great. My how-to video for this awesome bread will be up next week. Click here for the recipe. – Jenny Jones
Is there anything better to have with a salad than garlic bread? I love it! And since I make my own garlic bread all the time, I keep it simple and fast. What I usually do is preheat the oven (actually, I make mine in a toaster oven), prepare the bread, which takes less than 5 minutes, and I set it aside. Then I make my salad and dinner. When it’s ready for the table, I pop the garlic bread into the oven. Then I warm a plate, line it with a cloth napkin, and bring the fresh warm garlic bread to the table because fresh out of the oven is the best way to have it. And oooh, that smell!
I like to use thick slices of sourdough bread because you get a soft, golden top and nice crispy edges. And any day that I bake a loaf of bread, that’s always a garlic bread day. If you’ve ever had homemade garlic bread on homemade bread, well… I’m pretty sure you had three slices! My easy recipe makes two slices so double it up if you need more. Line your baking sheet with foil and there’s no cleanup.
There are lots of things people add to garlic bread like herbs or fresh parsley but I don’t think it’s needed. Try my version and let me know if you agree. Click here for the recipe. – Jenny Jones
This is one of my prize recipes! I worked hard to make the healthiest cinnamon rolls possible (so I can eat more of them) but they had to be soft and gooey and delicious. This is it. I tried using some whole wheat flour but they never turned out soft enough so it’s all-purpose flour but the good news is the entire recipe uses only two tablespoons of butter. Two. And now I have even better news: I usually make them with no butter at all. There’s so much flavor in the cinnamon and brown sugar filling that I often use a trans-fat free margarine and I defy anyone to tell the difference between that and the one with butter.
Make it either way. If you are concerned about saturated fat I promise that you will love these delicious buns without butter. If you use butter, it’s only 2 tablespoons so each roll has as little butter as a slice of toast. Two tablespoons divided by eight rolls equals 3/4 of a teaspoon of butter in each cinnamon roll.
Did you know that all cinnamon is not the same? The most popular kind is Ceylon cinnamon, which is what most stores sell but they usually also have Saigon cinnamon which I LOVE! It’s much more potent and fragrant, in fact I usually use less because it’s so powerful. If you use Saigon cinnamon, reduce the amount in the filling from 2 teaspoons to 1 1/2 teaspoons. It’s amazing cinnamon and really worth looking for. My store carries Spice Islands brand…
Now let’s talk about frosting. You can frost them in the baking pan but I like to transfer them first to a plate or pie pan before frosting so the sides also get some of that gooey frosting. Here’s how: After the 10-minute cooling period place a dinner plate on top and flip them over onto the plate. Then take another plate or pie pan and flip them back again and they will be right side up and still warm and ready to frost… all sides!
You don’t have to give up cinnamon rolls. Make your own with my healthy recipe and if you want, you can do the prep the night before, refrigerate overnight, then let them rise in the morning and bake. There’s no reason not to enjoy one of the best things in the world to bake. Your whole house will be filled with the intoxicating aroma of cinnamon! Click herefor the recipe. – Jenny Jones
Here’s an easy recipe for my pumpkin chocolate chip muffins. Even without the chocolate chips, they are still a great tasting snack. My recipe includes toasted walnuts and trust me, toasting the nuts first will send their flavor into overdrive. I use walnuts and pecans in lots of baking so I just toast a bunch of each one in the oven (see my video) and keep them in the fridge for baking.
It doesn’t have to be pumpkin season to make these yummy muffins, in fact canned pumpkin has more antioxidants than fresh. Orange and yellow vegetables like pumpkin, sweet potato, and carrots have lots of betacarotene which is good for your lungs and eyes and will give you healthy hair and skin.
The most important thing about making muffins is not to over-mix. Just fold the ingredients together gently with a spatula or spoonula – I love those! This recipe was in my first cookbook and I’ve updated it by increasing the whole wheat pastry flour a little and switching from canola to extra light olive oil but you can use any oil of your choice. I’m posting this recipe by request from a fellow baker (Rori) in Denver who lost the recipe. Here it is, Rori! Click here for the recipe.
If anyone else has a recipe request, just let me know….
There are many reasons to make your own homemade bread crumbs. First, you’ll save money. Second, they’ll taste way better than packaged ones. Third, they’ll be healthier. By using whole wheat bread, you’ll be adding beneficial fiber to your meal. And finally, it’s so easy!
Let me clarify: it’s easy if you have a food processor. But even if you don’t, you can still do this. Always start with fresh bread. Nobody wants to eat stale bread so why would you want stale bread crumbs? So fresh bread is a must. You can make crumbs with any kind of bread like white or sourdough, but whole wheat is the healthiest so look for 100% whole wheat bread with 3 grams of fiber per slice. Fiber is your friend.
Some recipes call for dry bread crumbs to make something crispy like breaded cutlets or chicken fingers. Others need soft bread crumbs, like a topping for mac & cheese. My recipe shows how to make both dry and soft crumbs, and also how easy it is to make your own super-crispy Panko crumbs, too!
If you don’t have a food processor, you can finish the dry crumbs in a blender or by putting the dried bread in a plastic bag and rolling with a rolling pan, or even smacking it with a small pan. Soft bread crumbs can be made using the large holes of a grater, but carefully! So whatever kind of breadcrumbs you need, dry ones, seasoned crumbs, fresh or Panko, remember that homemade is always better. Click here for the recipe. – Jenny Jones
Note to self: “Pick up two lemons at the grocery today… and some buttermilk… and oh yes: blueberries!” That combination will make the most delicious lemon blueberry muffins you’ve ever had. I’m a big fan of muffins because they’re quick and easy to make and you also have a portable snack. I takes just 30 minutes to make these healthy muffins made with lots of fresh lemon peel and that well known brain food… blueberries.
Blueberries are one of the top antioxidant-rich super foods so I put lots of them in this easy muffin recipe. Then I boosted the health benefits even more by using whole wheat flour and heart-healthy olive oil. Yes! I do lots of baking now with extra light olive oil but you can also use canola or another oil of your choice. There’s no butter in this healthy recipe since I’m always working on baking without butter.
Now that berries are in season (and you don’t need a loan to buy them!) is the best time to try these easy and healthy muffins. Have them as part of a healthy breakfast or a mid-day snack with a cup of green tea. They are really, really good! Click here for the recipe.
