BREADS, ROLLS, BISCUITS ETC.

10K views · 13K reactions | Rainy Sunday mornings call for cozy baking sessions, and these no-knead Ciabatta Buns are the perfect project! There’s no need for an overnight starter or intensive kneading—just mix, fold, and bake. These buns are crisp on the outside and chewy on the inside, making them the ultimate rainy day comfort. Pair them with your favorite soups, make into the perfect sandwich or enjoy them toasted with jam and coffee for a simple, rustic treat. So why not slow down, listen to the rain, and enjoy the aroma of fresh bread baking in your kitchen? 🌧️🍞 Save this for your next rainy day bake! 🔖 Ingredients: *1 1/2 cups @arrowheadmills Organic All-Purpose Flour *1/2 tsp salt *1 1/4 tsp instant yeast *1 cup warm water (105-110°F) *1 tbsp extra virgin olive oil Instructions: 1. In a large rectangular dish or bowl, combine warm water (make sure it’s between 105-110°F), olive oil, yeast, and salt. Gradually mix in the Arrowhead Mills Organic All-Purpose Flour until a messy, cohesive dough forms with no dry flour patches. Scrape down the sides to gather the dough together. 2. Cover the bowl and let the dough rest for 1 hour, folding it gently every 15 minutes. After the last fold, let it rest an additional 45 minutes to rise fully. 3. Preheat the oven to 450°F. 4. Lightly dust the dough and your countertop with flour. 5. Turn the dough out onto the floured surface and gently shape it into a 10” x 15” rectangle. Handle the dough gently to avoid deflating it. 6. Using a floured bench scraper or knife, cut the dough into rough rectangular pieces. 7. Transfer the pieces to a baking tray and let them rest for 30-45 minutes to allow them to rise again before baking. 8. Bake in the preheated oven for 12-15 minutes or until the pieces are golden brown. Enjoy! #comfort #bread #baking #food #foodie #instagram #instagood #instafood #yum #yummy #homemade #delicious | Madison Eats

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373K views · 63 reactions | CINNAMON CRUNCH PUMPKIN CATHEAD BISCUITS W/ WHIPPED SALTED CARAMEL BUTTER This combo is my idea of heaven on earth — simply melt in your mouth ✨ Recipe below OR comment ‘BISCUITS’ to get the recipe sent to you 🤎 #Recipe Details (makes 7-8): Pumpkin Cathead Biscuits: - 1 cup all-purpose flour - 2 cups cake flour (see homemade cake flour recipe in the notes section on my website) - 1 tbsp baking powder - 1/2 tsp baking soda - Optional: 1 tsp pumpkin pie spice or cinnamon - 2 tbsp granulated sugar - 1/2 tsp salt - 12 tbsp salted butter, cold and grated - 1 cup + 1 tbsp buttermilk (or 1 tbsp apple cider vinegar whisked w/ 1 cup + 1 tbsp milk of choice) - 1/2 cup + 2 tbsp pumpkin puree Cinnamon Crunch Topping: - 3 tbsp heavy cream or buttermilk, for brushing - 1/2 cup brown sugar - 2 tbsp cinnamon Whipped Salted Caramel Butter: - 1/2 cup (1 stick) salted butter, at room temperature - 1/4 cup smooth almond butter - 3 tbsp maple syrup - Pinch of salt Instructions: Preheat oven to 425F. Lightly grease a 10” cast iron skillet or large round baking pan with butter; set aside. Make the biscuits. In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, pumpkin pie spice or cinnamon (if using), sugar, and salt. Add in the grated butter, and mix to coat. Make a well in the center of the mixture, and pour in the buttermilk and pumpkin puree. Mix with a wooden spoon, and then use your hands to knead and fold the dough over itself a couple of times until combined. The dough will be a little sticky and should be soft enough to scoop! Use a ½ cup measuring cup to scoop the dough and place in the prepared skillet or pan. Combine the brown and cinnamon together in a small bowl for the cinnamon sugar topping. Brush the tops of the biscuits with buttermilk or heavy cream. Then, sprinkle the tops with the cinnamon and brown sugar mixture. Bake for 20-25 minutes, or until fluffy and golden brown. While baking, make the salted caramel butter. Add all of the ingredients to a medium bowl, and whip/beat until well combined and fluffy. Serve the biscuits warm with the salted caramel butter. Enjoy! | Kiley O'Donnell

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