#Amy Bakes Bread

One year of adding butter to my sourdough… and the result is a whole lot of really good recipes. The best part? I have even more variations coming over the next few months—some savory, some sweet. Any of these would be perfect for Easter brunch. Which one are you making? Comment “BUTTER” and I’ll DM you ALL the recipes to choose from - or grab them on my website! #sourdough #sourdoughbaking #sourdoughbread #butter

I added a stick of butter to my sourdough a year ago and never looked back 🧈 So buttery, flaky, and a true fan favorite, this sourdough croissant inspired bread is the most popular recipe on my website for a reason! If you haven’t tried it yet, you need to. And if you have… you probably need to make it again 😉 Comment “BUTTER” and I’ll DM you the recipe or grab it on my website!

9 months of baking this sourdough croissant bread and all its variations, and it’s still my favorite loaf. Every single time. Which versions have you tried so far? And are you adding any new ones to your holiday baking list? The almond croissant loaf might just be an all time favorite around here. Comment “LINK” and I’ll send you the original sourdough croissant loaf plus all the delicious variations I’ve made so far. #sourdough #sourdoughbaking #sourdoughstarter #croissant

Save this for the next time you’re craving cinnamon rolls… but want something way easier. This Sourdough Cinnamon Roll Focaccia has ribbons of cinnamon sugar in every bite, crispy edges, a soft middle, and that cream cheese glaze on top. It’s simple, cozy, and always a hit. Have you made it yet? Grab the recipe on my website: https://amybakesbread.com/cinnamon-roll-sourdough-focaccia/ or comment “RECIPE” and I’ll DM it to you! #sourdough #sourdoughbaking #sourdoughstarter #cinnamonroll

4 HOMEMADE BREAD RECIPES (DETAILED) Kanika’s Cooking Class NOTE Oven temperature: 180°C (350°F) Tin size: 8×4 inch loaf tin All recipes are eggless 1) CONDENSED MILK BREAD (SOFT & FLUFFY) INGREDIENTS Maida – 3 cups (360 g) Instant yeast – 2 tsp Sugar – 2 tbsp Salt – 1 tsp Warm milk – 3/4 cup (180 ml) Condensed milk – 1/2 cup (150 g) Butter (soft) – 3 tbsp (45 g) Curd – 2 tbsp (optional) METHOD Mix warm milk, sugar and yeast. Rest 8–10 minutes till foamy. In a bowl add flour and salt. Add yeast mix, condensed milk, butter and curd. Knead 10–12 minutes till soft and smooth. Cover and rest 60–75 minutes till double. Punch down, shape into loaf and place in greased tin. Rest again 30–45 minutes. Bake at 180°C for 25–30 minutes till golden. Brush butter on top and cool completely before slicing. 2) LEMON CREAM CHEESE BREAD INGREDIENTS Maida – 3 cups (360 g) Instant yeast – 2 tsp Sugar – 1/4 cup (50 g) Salt – 1 tsp Warm milk – 3/4 cup (180 ml) Cream cheese – 1/2 cup (120 g) Butter – 2 tbsp (30 g) Lemon zest – 1 tbsp Lemon juice – 1 tbsp Curd – 2 tbsp METHOD Activate yeast in warm milk and sugar for 10 minutes. Mix flour, salt and sugar. Add yeast mix, cream cheese, butter, curd, lemon zest and juice. Knead 10–12 minutes till elastic dough. Cover and rise 60–75 minutes. Shape loaf and rest 30–45 minutes. Bake at 180°C for 25–30 minutes. Cool fully before slicing. 3) CHEDDAR CHEESE BREAD (NO YEAST) INGREDIENTS Maida – 2 cups (240 g) Baking powder – 1 tbsp Salt – 3/4 tsp Sugar – 1 tbsp Milk – 1 cup (240 ml) Curd – 1/2 cup (120 g) Oil – 1/3 cup (80 ml) Cheddar cheese (grated) – 1½ cups Chilli flakes or oregano – optional METHOD Preheat oven to 180°C. Grease and line tin. Mix flour, baking powder, salt and sugar. Whisk milk, curd and oil. Combine wet and dry gently. Fold in cheese. Bake 35–45 minutes till toothpick comes clean. Cool completely before slicing. 4) YOGURT BREAD (QUICK BREAD) INGREDIENTS Maida – 2 cups (240 g) Baking powder – 2 tsp Baking soda – 1/2 tsp Salt – 1/2 tsp Sugar – 2 tbsp Thick curd – 1 cup (240 g) Oil – 1/4 cup (60 ml) Mil

Sourdough Croissant Bread I got into the sourdough game five years late and I really only got into it because I saw this recipe from @amybakesbread and had to try because while I am very proud of the fact that I learned how to make croissants towards the end of last year, it was a lot of work and I would love to be able to have something similar, simpler. I will say real croissants do taste better, but as far as bread goes, this is pretty damn good. 🤤 • 120 grams levain, ripe, bubbly and active about • 340 grams water about 1 cup plus 6 Tablespoons • 10 grams salt about 1: 1/2 teaspoons • 500 grams bread flour about 3 1/2 cups • 113 grams unsalted butter about 1/2 cup

Recipe below! 👇🏼👇🏼 2 tsp dry active yeast 2 cups warm water 1/4 cup honey 2 tsp salt 1/4 cup melted butter 5 heaping cups of all purpose flour Directions: 1. In a large bowl, dissolve yeast, honey, and warm water. Let sit for 10-15 min. 2. Add salt, melted butter, and flour. Mix until it forms a dough — I use my stand mixer and a dough hook. 3. Knead dough all together. Place back in the bowl and cover with a tea towel and wait 1 hour. 4. Punch down center and knead back into a ball. Cut into two pieces and roll into loaves. Place in greased bread pans, cover with tea towel and wait 1 hour. 5. Preheat oven to 360. Score the center and bake in oven for 40 min. Once done, run butter over the top to seal. And takeout of pans to cool completely before storing. Let me know if you make it and what you think! 🫶🏼

Garlic bread - but BETTER?! This cheesy sourdough garlic bread focaccia is incredible. Perfect for Super Bowl season! If you haven’t made it yet - it’s time. Recipe is on my website. Google: Amy Bakes Bread Cheesy Garlic Focaccia. You’re going to love it! https://amybakesbread.com/cheesy-garlic-sourdough-focaccia/ #sourdough #sourdoughbaking #sourdoughbread #sourdoughfocaccia #garlicbread

Basic Homemade Bread 🍞 🍞 Dough Ingredients: 1. 450g (3 cups) bread flour 2. 8g (2 teaspoons) instant yeast 3. 6g (1 teaspoon) fine sea salt 4. 35g (2,5 tablespoons) granulated sugar 5. 250g (1 cup) whole milk 6. 1 whole egg (50-54g) 7. 42g (3 tablespoons) unsalted butter 🍞 Instructions: 1. Knead the dough by mixing the dried ingredients together first. Then add egg, start kneading. Pour milk slowly while kneading. When the ingredients have come together, add butter spoon by spoon and keep kneading until the dough is smooth, nothing sticks to your hands or the mixing bowl. 2. Proof the dough for 1 hour or more until rises at least double in size. 3. Punch and knead for a couple of minutes to release air bubbles. Use a rolling pin to roll the dough into a large rectangle. Then tightly roll it into a tube that fits in your loaf pan. I use 9”x5” pan. 4. Proof again for 60 minutes or more until the volume has increased at least double in size. 5. Brush egg wash and bake at 350F ~ 180C for 25-30 minutes until golden brown. Enjoy 🧡 #bread #whitebread #loafbread #baking #homebaking #homecafe #aesthetic #igreels #breakfastideas #foodart #recipeshare #bakingtherapy #onthetable #feedfeedbaking #thefeedfeed #thefeedfeedbaking #bakingvideo #foodvideos

Comment SEND and we’ll dm you the full recipe with detailed instructions, make-ahead tips, overnight instructions, how to freeze, how to knead, etc. 🥳 Readers have loved this recipe for years and I also published it in my cookbook, Sally’s Baking 101! 📚 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ A few reviews: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ “I made a double batch of these for a Friendsgiving event. They came out spectacular! ⭐️⭐️⭐️⭐️⭐️” ⠀⠀⠀⠀⠀⠀⠀⠀⠀ “I have used this recipe several times, and each time, the rolls have been a big hit with everyone. I have made the small roll version and used them for chicken salad finger sandwiches at a shower. I have also made a larger roll and served them for pulled pork sandwiches. I have prepped and frozen the dough. Each time, this recipe makes perfect rolls. ⭐️⭐️⭐️⭐️⭐️” ⠀⠀⠀⠀⠀⠀⠀⠀⠀ “I had never made rolls before. I’m a novice bread baker. I tried this recipe and they came out PERFECT!!! SO soft, flaky and tasty!!! ⭐️⭐️⭐️⭐️⭐️” ⠀⠀⠀⠀⠀⠀⠀⠀⠀ “These rolls are amazing!! I was super nervous to make bread for the first time but the recipe is so well written and easy to follow and understand! ⭐️⭐️⭐️⭐️⭐️” ⠀⠀⠀⠀⠀⠀⠀⠀⠀ “These are hands down the best rolls I’ve ever made/the best I’ve ever had any type of bread turn out. Followed to a T (aside from using active dry instead of instant) and they made great rolls for sliders. ⭐️⭐️⭐️⭐️⭐️” ⠀⠀⠀⠀⠀⠀⠀⠀⠀ “The perfect dinner rolls. I have used this recipe multiple times. ⭐️⭐️⭐️⭐️⭐️” ⠀⠀⠀⠀⠀⠀⠀⠀⠀ “This is a winner! Kids and husband loved them. My daughter compared them to one of the local steakhouses we go to and that’s DEFINITELY a compliment. ⭐️⭐️⭐️⭐️⭐️” ⠀⠀⠀⠀⠀⠀⠀⠀⠀ https://sallysbakingaddiction.com/soft-dinner-rolls/

When your best friend comes home from a long day working at the hospital and they say 👉🏻 “It smells good, like fresh bread in here” You know you did good. ❤️ The easiest all purpose sandwich bread recipe that can be adapted for most recipes. Yum. Recipe on the website! -Basic bread loaf recipe-

"Brought a loaf to my neighbor and she called five minutes later saying she needed the recipe! People seriously love this bread." INGREDIENTS 2 cups flour 2 cups cranberries, fresh or frozen 1 1/2 cups sugar 1 cup (2 sticks) unsalted butter, room temperature 1 (8 oz.) package cream cheese, room temperature 4 eggs, room temperature 1 1/2 teaspoon vanilla extract 1 1/2 teaspoons baking soda 1/2 teaspoon salt How to Make Cream Cheese Cranberry Loaf Preheat oven to 350º F and lightly grease two 9×5-inch loaf pans with butter or non-stick spray. Cream together butter, cream cheese and sugar in a large bowl or mixer, then, one at a time, beat in eggs and vanilla. In a separate bowl, whisk together flour, baking soda and salt until combined. Gradually mix dry ingredients into wet ingredients, stirring until just incorporated. Gently fold in cranberries, then pour mixture into prepared loaf pans. Place in oven and bake for 60-70 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool at least 15 minutes before serving. Enjoy!