bread recipes

Coconut flower bread

VicentaLakin

Rosemary and Maxine

VicentaLakin

Surprise. All wheat bread, all wheat cookies, all wheat cakes, and never seen all wheat scones. The guy who doesn't know if it's bread or cookies has never seen the whole wheat show. At least it's not everywhere. Otherwise, how come you haven't seen one? There's nothing in the world. Wood has, okay. I invented one myself. Using the king's square, using the classic triangle, plus rosemary in the fridge, which needs to be resolved as soon as possible, a rosemary all-Maxcon is here. All-wheat scones don't have high hair, they look more like cookies, and rough looks and tastes remind people of old country tacos. If not, the good will go around。

Soy sauce pine rolls

VicentaLakin

The last bag of pines bought by the family hasn't been wiped out yet, and today it's made out of this pine roll, and it's easy to make it, and it's okay to cut it into a little bit, without a single one!

Ham and bread

VicentaLakin

The meat pine, the ham, and the bread

Meat loaf

VicentaLakin

It didn't work out the first time, the flour didn't work, it dried up a little bit, the meat pine roll changed to pine. This time, there's no more work. But if you do it again, you'll have to learn from the Flying Cat

A pecan bread

VicentaLakin

I wanted to make plastic bread, watch the olive-shaped bread made by the masters, and try it, so I did it twice a while ago, for the first time because of a common knife, which was ugly, and for the second time, a little better. It's good that we've been pursuing it at home with a sense of taste and hygiene, so it's second。

Milk toast

VicentaLakin

The three-and-a-half editions of the electric oven, the inner space of the cube, the distance up and down, are very good for making toast, and there is plenty of space up and down, so that the food will be equally heated and the printed toast will be great in colour and taste. Those days, one word to describe it, that's great! Two words: great

Vienna bread

VicentaLakin

The recipe for the Vienna bread and the Vienna sandwich breakfast, which have been a problem for me, comes from the Sakaborga raw material mix, which makes many replacement sandwiches, and the breakfast is the most popular bread, vegetables, eggs, bacon, ham, salad sauce in the restaurant and in the family... A simple bread is so rich that making breakfast is no better than making bread: In 1840, the Austrian ambassador to Paris, of Vienna origin, made his own bread from Hungary because he was tired of the public price of low-quality bread, so that he bought flour from Hungary to make bread for him alone, which was the origin of the original formulation of the Vienna bread (from 100 degrees), which used egg fluid, which I personally prefers without a brush, and you could bake in the original formulation of step 5 at a temperature of 220 degrees and 12 minutes (with reference to it), so that the face of the bread in Vienna had to be convulsed and resilient, otherwise fermented and reformed would be the two most important steps in making the Vienna bread

Potato bread

VicentaLakin

This time the potato bread was made in haste. It's a weekend, but because he's going to be in the game, he's going to pick it up for a day, like yesterday, and he doesn't have time to make kasta sauce. The bread is made from round pigs, and it's a very nice recipe that used to be decorated with casserole on the surface. It's just that I don't have the time to make kasda sauce, but I'm just rushing the honey and brushing it up and pouring white sesame. It's simple, but delicious. This bread was made once before, because the noodles were so wet and sticky that they were much more used and the bread didn't taste very good. This time, after Mother's warning, the food oil was glued with both hands, and it really worked better. The finished product is light and light on hand, and even less can be said to be so when it is too soft to bend. That's where the natural softener -- the potato mashed。

Nutnut peanut bread

VicentaLakin

A walnut is a very nutritious fruit that protects the function of the heart and is of high nutritional value and intellectually effective. It also improves memory, slows ageing and moans the skin, and is hailed as a “Viva Viva” and a “long-lived fruit”. The addition of walnuts to bread is both a taste and an increase in nutrients, and it can only be used for breakfast。