diy bread

Brave Iced Rolls

Yields 12 rolls

The things you’ll need

  • 5 tablespoons bread flour
  • 1 package active dry yeast
  • ½ cup warm milk
  • 8 eggs
  • 3 cups + 3 tablespoons bread flour
  • ¼ cup sugar
  • 1 tablespoon salt
  • 1 ½ cups butter, room temperature
  • Orange royal icing
  • Maraschino cherries
  • Egg wash
  • Stand mixer
  • Whisk
  • Rubber spatula
  • Bench flour
  • Medium mixing bowl
  • Decorating bag fitted with a #12 tip

Let’s get started!

  1. Preheat oven to 350°F.
  2. Mix yeast, warm milk and 5 tablespoons of bread flour to create a paste and allow it to set for 10 minutes.
  3. Beat eggs and sugar.
  4. Add the remaining flour in 4 parts as you knead the dough on low. Add salt half way through.
  5. Add in soft butter chunks and knead dough for 2 minutes.
  6. Shape dough into a ball and allow it to set for 1 ½ to 2 hours in a warm place.
  7. Punch dough down and form it into small spheres. Allow them to proof for 30 minutes.
  8. Brush rolls with egg wash and bake for 22 minutes or until golden brown.
  9. Remove from oven and cool slightly before icing. Drizzle royal icing over each roll and top with half a maraschino cherry.
  10. TaDa! These scrumptious Brave Iced Rolls will be the subject of folklore for generations to come!

New video! Made Kronk’s Spinach Puffs today from The Emperor’s New Groove on Nerdy Nummies! 😋

Universal Bread- DIY

today was day three of bread experimentation. I haven’t been taking any measurements, except for eyeballing everything. 


1) put a packet of active dry yeast in a cup of warm tapwater for five minutes.

2) mix up about three cupped handfuls of flour, a tablespoonish amount of salt, one handful of sugar, and whatever spices you want your bread to taste like.

3) mix up yeast water and the dry stuff until the mass is fully incorporated. there should be a little less than twice as much flower as water. too much mixing is bad, your bread won’t rise.

4) leave bread in a buttered bowl, covered with a clean towel, in a warm place. 

5) once your bread is more than twice the starting size, carefully move the dough onto a floured baking sheet. don’t squeeze the bread or pull it or move it more than you have to.

6) preheat the oven to 350-ish. fill a glass pan with ice. put the ice pan and the bread pan in at the same time.

7) don’t open the oven. to look at the bread as it bakes, turn the light on. the bread should bake in about 20-25 minutes. you may need to take the bread off the baking pan after 15 minutes, to brown the bottom directly on the oven rack.


use less sugar. use more sugar. use no sugar. use more water. use less water. use more yeast. use less yeast. break up the mass into smaller pieces. fry the bread. add fruit or nuts or grains. let the bread sit overnight. stretch the bread. pound the bread. pinch the bread. use your imagination.


wheat has gluten. gluten is glue-y, and if you get it wet, it will stick to itself and other things. 

gluten also forms layered sheets, and when these sheets have air in them, they will puff up like bubbles or balloons.

yeast activates itself when it is put in a warm, wet place. yeast eats sugar and poops out CO2 gas.

when activated yeast water is mixed with flour until it is dough, the yeast will be incorporated throughout the mass.

as the yeast eats the sugars in the dough (found both in flour and any added sugar), it fills the gluten layers up with CO2 gas. this is why bread rises.

the dough develops flavor as the yeast turns sugars to gas, and once the dough is done rising, it’s time to cook it into bread.

filling a pan with ice and placing it in the oven below the bread pan causes the oven to become humid, more effectively moving heat around and keeping the bread moist.

As the bread cooks, the moist crust of the bread will harden and brown as a result of the sugars cooking on the surface.


This post is part of the 2016 Virtual Pumpkin Party! Check out all the incredible pumpkin creations taking over the interwebs today right here.

I sat, half reclining, eyes glued to the livestream, one hand gripping my phone, relentlessly refreshing my Twitter feed. I felt crazed with the rush of communal experience—the entire internet converging upon itself to commentate its way through the third and final presidential debate. We were there to watch him cower in shame and suffer in the trap of his own limited, circular, hyperbolic thinking. We were there to watch her shimmy her way into even greater strength. I was Twitter drunk, giddy with the power of sharing a political experience with so many millions. Was this democracy?

That’s when it happened.

“Such a nasty woman,” he sniffled into the microphone, and the internet exploded into millions of individual sparks of indignant, feminist solidarity.

“I am SUCH a #NastyWoman” I tweeted instantaneously, without thinking, without knowing that thousands of other women were doing just the same.

Read more and get the recipe here.


I do bake bread every now and then and have always used dried yeast. The past week i’ve been cultivating natural occurring yeasts and bacteria though, to make sourdough bread. I’ve tried it before but always failed because i didn’t research how to do it. I’m very amazed by how the bread turned out, didn’t expect it to look so good. Also fluffy on the inside.

But yeah it’s really simple. 1) Mix 50 grams of flour (doesn’t matter which kind, but it’s said rye contains more micro organisms than other flours) and 50 grams (or milliliter) of water. Put in a jar, bowl or whatever, cover with plastic and let it rest for 24 hours at room temperature (+/-18C). 2) After those 24 hours it will smell like nail polish remover but if you blow that smell away it will just smell a little sour. Add another 50 gr flour and 50 ml  water. Mix and let rest for 24 hours. 3) After these two days little bubbles will appear, if not maybe the next day. Add 50 gr flour and 50 ml water again, 24 hours resting. 4) And again 50 ml water, 50 gr flour, 24 hours rest. 5) Should be bubbling enthusiastically now, and smell a bit like beer when the alcohol smell is blown away. (Should look like the top picture). You can now use 150 grams of the mixture with 210ml water, a tablespoon of honey (or agave/maple/other natural syrup), 8.5 gr salt and 400 grams of refined wheat flour (or 200 grams of that and 200 grams of another kind of flour (whole wheat for ex.), or just 400 gr of whole flour). Mix this, let it rest for 20-30 minutes. Then knead it 10-20 minutes (i forgot to knead it, only mixed it). Let rise in a bowl for 2-3 hours after kneading (i just let it rise 3 hours after mixing, safes a lot of hand work). After those 3 hours, knead lightly and form into the shape you want for your bread. Put upside down in a flour dusted banneton (you can buy these but i found them quite expensive so i made one of brown paper strands bound together with cotton thread, worked fine. I think a little basket with a coth in it will work too). Put the banneton with the dough in it in a plastic bag and let rise for 5 hours (or even 24-48 hours in the fridge). After rising, heat the oven on 225C (also heat flat stone, i used a tin, works also fine). Dust stone or tin with flour, invert banneton above the tin. Make shallow cut in the top of the bread. Put in the oven, also put a little baking tin or other heat proof container of water in there. 30-35 minutes baking and done.

(Edit: all times (except baking time obviously) are for roomtemperature of 18-20C, if colder things may take longer, if warmer things may go faster (and result might be more sour)).

Holiday Stuffing

Yields one 3 quart casserole

The things you’ll need

  • 1 large loaf French bread
  • 8 tablespoons butter
  • ¼ cup minced fresh thyme
  • ¼ cup minced fresh rosemary
  • ½ cup minced fresh parsley
  • 2 cups onion, diced
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • Salt and pepper to taste
  • 2 cups vegetable stock
  • 2 small granny smith apples, chopped
  • ½ cup sliced almonds
  • Bread knife
  • Cutting board
  • Large pan
  • Large mixing bowl
  • Small mixing bowl
  • Wooden spoon
  • 3 quart baking dish

Let’s get started!

  1. Preheat oven to 300ºF.
  2. In a large bowl combine flour, sugar, vanilla bean, and salt.
  3. Cut a loaf of bread into cubes and then place them onto a baking sheet lined with parchment paper.
  4. Bake for 8 to 10 minutes until dried out and then transfer them into a large bowl.
  5. Turn oven up to 325ºF.
  6. In a large pan, melt butter over medium heat. Stir in onion, celery, carrots, rosemary, thyme, parsley, and salt and pepper. Cook for 10 to 15 minutes until soft.
  7. Add aromatics to bowl of bread cubes and stir in stock, apples, and almonds.
  8. Transfer stuffing to a buttered casserole dish. Bake for 30 to 40 minutes until top is slightly crispy and golden brown.

I’m ready to start getting in the Christmas spirit but my housemates have been requesting this one for a while. I baked this at the start of term but never blogged it and it’s slowly becoming one of my favourites. Time to actually get on with some uni work before I get to into my Christmas baking lots of fun recipes on the way  

180g Butter, Softened
180g Caster Sugar
2 Eggs
180g self-raising flour
2 Ripe Bananas cut into small pieces 
1 tsp baking powder
50g Cocoa Powder 
120g Dark Chocolate 

Pre-heat  the oven to gas mark 4. Line loaf tin with baking parchment.

In a large bowl cream the butter and sugar until light and fluffy, then slowly add the eggs with half the flour. Fold in the remaining flour, the cocoa powder, baking powder and chopped bananas.

Cut your chocolate into fine chunks, I chose to add 100g of white chocolate chips to along the way.

Pour into the cake tin and bake for around 50 minutes or until a skewer comes out clean.

Leave to cool on a wire rack the dust with icing sugar. I decorated mine with dried bananas and the reaming chocolate chips. 

anonymous asked:

Any star wars crafts? Specifically the force awakens? Thank you and may the force be with you! ;-)

Rey’s Hair Tutorial

If you got the length of locks, fashion ‘em into Rey’s hairstyle!

DIY BB-8 Mickey Ears

Only the cutest!

DIY Rey’s Bread

For cosplay immersion.

sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

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Mini Everything Challahs.
Last week, I had pretty much the most fun possible on a Tuesday morning baking with Sarah Klegman and Elina Tilipman of Challah Hub.

We’d been bandying emails about for months, trying to settle on a date to take our relationship to the next level (aka bake bread together). Every bread-baking cell of my brain had siphoned off in one singular direction: I wanted to make everything seeded mini challahs.

Doesn’t it just make you wanna do the happy bread dance? Obvi the answer is yes. Sarah and Elina agreed to fulfill my challah fantasies, and thus our morning began. 

Read more (real talk about food and cults and religion and spontaneous renditions of “Jesus Loves Me” at Passover Seders) and get the recipe and full tutorial here.