Category: Bakery

This Homemade Naan Bread Is Soft, Chewy, And Simply Delicious. You Won’t Believe How Easy It Is To Make And Will Want It As A Side To Every Meal.

EASY NAAN RECIPE

Naan bread is traditionally served with Indian dishes like curry

WHAT IS THE DIFFERENCE BETWEEN PITA BREAD AND NAAN BREAD?

Unlike pita bread, naan usually has yogurt in it making it a softer texture. Both are flatbreads and are often served the same way but made different causing the difference in texture.

HOW TO MAKE NAAN BREAD

You start by making a basic yeast dough. Combine warm water, yeast and sugar in a large bowl and let it sit for a few minutes.

Then add oil, yogurt, egg, salt, and enough flour to form a soft dough. Place the dough in a greased bowl, cover it and let it raise till doubled.

Cut the dough into eight pieces. On a floured surface, roll each piece into a circle about 6″ across.

Heat a skillet to medium hot. Add a little bit of oil or non-stick spray. Place a circle of dough in the middle of the skillet and cook till bubbly and golden brown on the bottom. It takes 2-3 minutes. Flip it over and cook the other side for 2-3 minutes or till golden brown.

Brush hot naan bread with melted butter. I added minced garlic to my butter and it was incredible! We even topped ours off with chopped fresh parsley, and it was the perfect addition to this easy naan bread.

HOW LONG DOES NAAN BREAD LAST?

We recommend storing this bread in a Ziploc bag. At room temp, naan bread should last 5-7 days on the counter. Those who put it in the fridge can you usually squeeze out even a few more days.

HOW TO FREEZE NAAN BREAD?

Freezing naan is easy to do. Just wrap in Saran Wrap or foil and for extra security, place in a freezer safe Ziploc bag and store in the freezer for up to 3 month. Let defrost and warm up in the oven or microwave.

WHAT TO SERVE WITH NAAN BREAD?

Naan can go with anything really, but it’s typically best with Asian and Indian foods. Here are some of our favorite recipes to serve it with:

Coconut Curry

Naan Bread Recipe

This homemade Naan Bread is soft, chewy, and simply delicious. You won’t believe how easy it is to make and will want it as a side to every meal.

Prep Time  1 hour 20  minutes	Cook Time  6 minutes	Total Time 1 hour 26 minutes
Servings 8	Course  Bread	Cuisine    Indian

Author: Zeeshan

Ingredients

• 1/2 cup warm water
• 2 tsp instant yeast
• 1 tsp sugar
• 3 Tbsp olive oil
• 1/4 cup plain yogurt
• 1 egg
• 1/2 tsp salt
• 2 1/2-3 cups all purpose flour
• 2 Tbsp melted butter
• 2 tsp garlic, minced (optional)

Instructions

1. Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth.
2. Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth. 
3. Place dough in a greased bowl. Cover and let rise in a warm place until doubled.
4. Preheat a skillet to medium heat.
5. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6″ circle. 
6. Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.
7. Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, but that is optional.

Nutritional Information

Amount Per Serving Calories 231 Calories from Fat 81%

Daily Value*Fat 9g 14% Saturated Fat 2g 13% Cholesterol 29 mg 10%

Sodium 184 mg 8% Potassium 70 mg 2%Carbohydrates 31 g 10%

Fiber 1 g 4% Sugar 1 g 1% Protein 5 g 10% Vitamin A 125 IU 3% Calcium 18 mg2% Iron 1.9 mg 11%

* Percent Daily Values are based on a 2000 calorie diet.

These crunchy, buttery sourdough croutons are tossed in Olive Oil and sprinkled with freshly Grated Parmesan cheese. They’re so easy to make at home and can be ready in just 15 minutes! 

This is a perfect way to make use of some older stale bread that you might have lying around, especially a nice crusty homemade loaf.

BEST MADE FOR HOMEMADE CROUTONS

-A loaf of crusty Artisan bread is perfect for making croutons, particularly if it’s about 3 days old.

-Perfect examples include Sourdough, Ciabatta, and French Bread.

BEST OLIVE OIL FOR CROUTONS

-Make sure you use high quality extra virgin olive oil when making this recipe.

SHELF LIFE OF HOMEMADE CROUTONS

-Homemade croutons made with Parmesan cheese can be stored at room temperature in an airtight container for 2-3 days. 

–To extend the shelf life of homemade croutons, omit the Parmesan cheese and store for up to two weeks. 

Homemade Croutons

Servings:

10

Prep Time 10 MINS

Cook Time 10 MINS

Total Time 20 MINS

Author Zeeshan

Course: SALAD

Cuisine: AMERICAN

These crunchy, buttery sourdough croutons are tossed in Olive Oil and sprinkled with freshly Grated Parmesan cheese. They’re so easy to make at home and can be ready in just 15 minutes!

Ingredients

• 1 loaf sourdough bread 3 days old
• ¼ cup olive oil
• 4 Tablespoons Parmesan cheese finely grated
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• Freshly cracked pepper to taste

Instructions

1. Preheat oven to 375 degrees.
2. Cut the sour dough bread into bite-sized cubes.
3. Place the cubes on a baking sheet and drizzle with olive oil. Sprinkle with Parmesan cheese, garlic powder salt, and pepper.
4. Use a large spoon to toss the cubes and evenly coat them in the oil and toppings.
5. Spread the cubes around, leaving space around each one so that the edges can crisp up. Use 2 baking sheets if needed.
6. Bake for 8-10 minutes, until golden brown and crisp. (Mine were done after 10 minutes exactly.)
7. Leave them on the baking sheet to cool. Once fully cooled, store them in an airtight container for 2-3 days. 

Recipe Notes

• French Bread and Ciabatta Bread are also perfect for making croutons. 
• To extend the shelf life of homemade croutons, omit the Parmesan cheese and store for up to two weeks. 

NUTRITIONAL INFORMATION

Calories: 186, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 322 mg, Potassium: 57 mg, Carbohydrates: 25 g, Fiber: 1 g, Sugar: 1 g, Protein: 6 g, Vitamin A: 15%, Vitamin C: 0.1%, Calcium: 44%, Iron: 1.7%

This crispy crusted homemade ciabatta bread has a soft, warm center with little crannies that are perfect for dipping into seasoned oil, butter, soups, dips, and more!

WHAT IS CIABATTA BREAD?

Ciabatta bread is an Italian bread with a crispy crusted outside, and a soft and airy inside. The crannies on the inside are a perfect way to absorb seasoned oil, sauces, and dips. Ciabatta bread also makes a great sandwich bread.

WHAT IS A STARTER DOUGH?

A starter dough (or “sponge”) is a simple mixture of yeast, water, and flour that sits for an extended period of time to allow it to ferment. It is then added to dough and acts as a leavening agent, perhaps with the addition of more yeast. This helps create the best tasting bread.

?The top left image is what the starter dough will look like when its finished, nice and porous!

STORING CIABATTA BREAD

Before storing, ensure that the bread has cooled completely. Then wrap it tightly in foil or in an airtight plastic bag. Leave it at room temperature, do not refrigerate as that will cause it to dry out. It will remain good at room temperature for 2-3 days.

CAN YOU FREEZE CIABATTA BREAD?

Yes! To freeze Ciabatta bread, wrap it in aluminum foil or freezer plastic wrap and place it into an airtight freezer bag. It will be at its freshest if used within 3 months, however it’s still safe beyond that time-frame.

WAYS TO USE LEFTOVER CIABATTA BREAD

–Homemade Croutons are a perfect way to use up leftover Ciabatta bread.

-French Toast is also a delicious way to make use of bread that’s a few days old.

Homemade Ciabatta Bread

Servings

20 SLICES

Prep Time 13 HRS

Cook Time 20 MINS

Total Time 13 HRS

Author Zeeshan

Course BREAD

Cuisine ITALIAN

This crispy crusted ciabatta bread has a soft, warm center with little crannies that are perfect for dipping into butter, soups, dips, and more!

Ingredients

Yeast Starter Dough:  (Needs to sit for 8-12 hours. Overnight works well too)

• 1/2 tsp. rapid rise yeast
• 3/4 cup room temperature water
• 1 cup bread flour or all-purpose flour

Ciabatta Dough:

• 1/2 teaspoon rapid rise yeast
• 3/4 cup room temperature water
• Yeast Starter Dough from above
• 2 cups bread flour or all-purpose flour
• 1 1/2 teaspoons salt

Instructions

Phase One: Starter Dough:

1. Combine the ingredients in a medium bowl, stirring well. Cover with Saran Wrap and let it sit at room temperature for 8-12 hours, or overnight. This dough doesn’t rise so you won’t need excess room in the bowl. 

Phase Two: Ciabatta Dough:

1. In a large bowl, combine the yeast and the water. Add the starter dough and mix gently. Add the flour and salt and mix until combined.
2. Use a hand mixer and mix the dough on low for 3 minutes, then let it sit for 10 minutes.
3. Repeat, mixing for another 3 minutes and letting it sit for 10.
4. Remove the dough with a silicone spatula and drop into a large oiled bowl. Cover with plastic wrap and let it sit for 45 minutes.
5. Use the same silicone spatula and drop the dough onto a floured surface. Sprinkle the top of the dough with flour. The dough will be extremely sticky. 
6. Take one end of the dough and fold it up into the middle. Take the other end, and fold that one into the middle.
7. Sprinkle more flour on top of the dough and let it sit for 15 minutes.
8. Repeat the two prior steps again, folding and letting it sit for another 15.
9. Take the bread and create an 8×8 inch square.
10. Use a sharp knife and cut the square in half. Cover each of the loaves with a light dish towel and let it sit for about 30 minutes.
11. Preheat the oven to 475 degrees while it sits.
12. Gently lift the loaves onto a greased baking sheet, trying to touch them the least amount possible.
13. Bake for 17-25 minutes, (mine was ready after 17 exactly so I’d keep an eye on it a little before that time.)
14. Let it cool on a cooling rack and then slice it up and serve!

NUTRITIONAL INFORMATION

Calories: 69, Sodium: 175 mg, Potassium: 21 mg, Carbohydrates: 13 g, Protein: 2 g, Calcium: 3%, Iron: 0.2%

These Copycat Texas Roadhouse Rolls are brushed with sweet honey butter and can be made in a bread machine or by hand! A perfect side dish idea for holidays and family dinners!

INGREDIENTS

• Active Dry Yeast -See below for using Rapid Rise instead
• Milk
• Honey
• Butter
• Egg
• Salt
• Flour- All-purpose or bread flour may also be used

Subbing Instant/Rapid Rise Yeast for Active Dry

• Cooks Illustrated recommends using 25% less yeast if using Instant instead of Active Dry.
• In this recipe, that equates to 1 + 3/4 teaspoons.
• Combine the yeast with the flour instead of adding it to the warm milk.
• Proceed as outlined, no need to let the milk stand for 5 minutes after combining it with the honey.

Can These Be Made Ahead of Time?

–Yes! Here’s how to make these rolls ahead of time:

• Bake for no more than 12 minutes, before the tops start to brown too much.
• Don’t top them with the melted butter yet. Let them come to room temperature and store them in an airtight container.
• When ready to serve, bake for a few minutes at 350°, until the tops are golden brown.
• Top with melted butter and serve!

Can You Use a Bread Machine?

• Yes. Add the ingredients to a bread machine in the order listed in the recipe card and select the dough setting.
• From there, proceed with rolling and cutting the rolls. Place them on baking sheets, cover, and let them rise until doubled in size.
• Bake and brush with honey butter.

How to Make Dough Rise:

Dough needs a warmer environment in order to rise. If you’re having trouble, try these tricks. Note: it may take the dough longer to rise with these methods:

–Method #1: (?My favorite)- Preheat the oven to 315° F and place the bowl on top of a warm spot on the oven. For me, the warmest spot is right in the front of the oven between the front two burners.

–Method #2: Place a baking tray on the bottom rack in the oven. Remove the top rack. Boil water and pour it into the tray, then place the bowl of dough on top and close the door.

-Method #3: (Assuming you have a warm place for the dough to rise but it still isn’t)-Take a new package of active dry yeast and mix it with 1/4 cup of warm water and 1/2 teaspoon of sugar. Let it sit for 10 minutes until it starts to foam. Knead the yeast mixture into the dough, and place it in a warm place to rise.

Texas Roadhouse Rolls

Servings

24 ROLLS

Prep Time 1 HR

Cook Time 15 MINS

Time 1 HR 45 MINS

Author Zeeshan

Course SIDE DISH

Cuisine American

These Copycat Texas Roadhouse Rolls are brushed with sweet honey butter and can be made in a bread machine or by hand! A perfect side dish idea for holidays and family dinners!Ingredients

Ingredients

• 1 ¼ cup Milk
• 1 teaspoon salt
• 4 Tablespoons melted Butter, separated
• 1 large Egg at room temperature
• ¼ cup Honey
• 4 cups all-purpose Flour or Bread Flour
• 2 ¼ teaspoon Active Dry Yeast or 1 packet

Instructions

1. If using a bread machine, see next section below.
2. Bring the milk to a boil. Remove it from heat and let it reduce lukewarm, between 80-90 degrees.
3. Mix the milk, yeast, and honey in a small bowl until well combined. Let it sit for 5 minutes.
4. In a large bowl, mix 3 tablespoons of the butter, the milk mixture, the room temperature egg, and 2 cups of flour. Mix slowly until smooth. (Use a mixer with a dough hook if you have one, otherwise it works by hand.) Gradually add the remaining 2 cups of flour and mix until a dough has formed.
   
5. Add salt, and mix/knead for 8 minutes. Then drop the dough onto a floured surface and knead for a few more minutes.
   
6. Spray a large bowl with cooking spray and drop the dough inside. Cover the bowl (plastic wrap or a damp cloth works) and let it rise for an hour in a warm place.
   
7. Punch down the dough and roll it out on a flat, floured surface until it’s about ½ inch thick. Fold it in half and gently seal.
   
8. Cut into 24 squares of even size and place on 2 lightly greased cookie sheets. Cover them and let them rise for 30-40 minutes,, until doubled in size.
   
9. Preheat oven to 350 degrees and bake for 12-15 minutes, or until the top is a light golden brown.
   
10. Melt the remaining tablespoon of butter and brush the top of the rolls.
    
11. Serve with Copycat Texas Roadhouse Butter.
    

If using a Bread Machine:

1. Add the ingredients to the bread machine in the order listed above. If your manual indicates a different order, follow that.
2. Set the bread machine to the dough cycle, let it do the work from there.
3. Once complete, proceed to step 6 above.

Recipe VideoRecipe Notes

SUBBING INSTANT/RAPID RISE YEAST FOR ACTIVE DRY:

• Cooks Illustrated recommends using 25% less yeast if using Instant instead of Active Dry.
• In this recipe, that equates to 1 + 3/4 teaspoons.
• Combine the yeast with the flour instead of adding it to the warm milk.
• Proceed as outlined, no need to let the milk stand for 5 minutes after combining it with the honey.
  

• Bread flour or all-purpose flour both work well in this recipe. 
• Make sure your yeast is fresh and not expired!
  

IF YOUR DOUGH DOESN’T RISE:

If you’re baking on a chilly Fall or Winter day, it might be tougher to get your dough to rise as it needs to do so in a warm place. These tricks can get you out of a bind, just note that it may take longer for your dough to rise if these methods are needed:

–Method #1: Preheat the oven to 315 degrees and place the bowl on top of a warm spot on the oven. For me, the warmest spot is right in the front of the oven between the front two burners.

–Method #2: Place a baking tray on the bottom rack in the oven. Remove the top rack. Boil water and pour it into the tray, then place the bowl of dough on top and close the door.

-Method #3: (Assuming you have a warm place for the dough to rise but it still isn’t)-Take a new package of yeast and mix it with 1/4 cup of warm water and 1/2 teaspoon of sugar. Let it sit for 10 minutes until it starts to foam. Knead the yeast mixture into the dough, and place it in a warm place to rise.

NUTRITIONAL INFORMATION

Calories: 117, Fat: 2g, Saturated Fat: 1g, Cholesterol: 13mg, Sodium: 122mg, Potassium: 54mg, Carbohydrates: 19g, Sugar: 3g, Protein: 3g, Vitamin A: 90%, Calcium: 19%, Iron: 1%

This Copycat Texas Roadhouse Butter recipe needs nothing more than a little honey, butter, and 2 additional ingredients! Use this on homemade rolls, pancakes, sweet potatoes, and more!

Be sure to pair this with my Texas Roadhouse Rolls Recipe!

If you’ve been to Texas Roadhouse, you probably won’t be able to tell the difference between their delicious honey & cinnamon butter, and this. If you’ve never been there, you have to try this. The sweet cinnamon/honey/butter combo is to die.

I’ve masted the art of making their rolls too- they’re spot on, and perfect with this sweet butter. And when I say that I’ve “mastered the art”, I mean…I used yeast that wasn’t expired. (Did that once, didn’t work out well.)- But attempt #2 worked out perfectly. And after just a day, they’re almost gone. Those glistening, buttery, soft rolls have a hint of honey flavor and are just way too good. 

THE KEY TO CREAMY BUTTER

To ensure that your butter is creamy and smooth, use high quality butter and ensure that it has been at room temperature for at least an hour. Don’t microwave it to achieve this as it will mess with the consistency.

WHAT BRAND OF BUTTER IS BEST?

Grade AA butter is the highest quality butter you can find, if you are able to get your hands on some.

Cabot Salted Butter is definitely better than store-brand butter and is what I love using for this recipe.

WHAT DOES HONEY BUTTER TASTE LIKE?

• Honey butter is a delicious combination of salty and sweet, and there is a touch of honey flavor in there as well. It tastes perfectly with various breads, rolls, muffins, pancakes and even sweet potatoes.

STORAGE

• Honey butter can be stored in the refrigerator for a week. You can even freeze it but taking chilled honey butter and placing it in between some wax paper and wrapping plastic wrap around it.

TEXAS ROADHOUSE BUTTER

Servings 8 Tablespoons

Prep Time 5 MINS

Total Time 5 MINS

Author Zeeshan

Course SIDE DISH

Cuisine AMERICAN

This Copycat Texas Roadhouse Butter recipe needs nothing more than a little honey, butter, and 2 additional ingredients! Use this on homemade rolls, pancakes, sweet potatoes, and more!Ingredients

Ingredients

• 1 stick salted butter at room temperature
• 1/4 cup powdered sugar
• 1.5 Tablespoons honey
• 3/4 teaspoon cinnamon

Instructions

1. For a creamy consistency, ensure that your butter is very soft and has been at room temperature for at least an hour. Don’t heat it in the microwave to achieve this as it will mess with the consistency of the butter. Mix all ingredients with an electric mixer until it’s creamy and smooth. Refrigerate until ready to use and enjoy!

NUTRITIONAL INFORMATION

Calories: 127, Fat: 11 g, Saturated Fat: 7 g, Cholesterol: 30 mg, Sodium: 100 mg, Carbohydrates: 7 g, Sugar: 6 g, Vitamin A: 350%, Calcium: 5%

Can you sort out yeast label confusion? And can they be substituted for each other?

Despite indications to the contrary—created by the commercial largesse of the yeast companies—there are only three types of yeast: fresh, active dry, and instant. All are derived from the powerful brewer’s yeast known as Saccharomyces cerevisiae, but each is processed from a slightly different strain of this protypical yeast.

FRESH COMPRESSED OR CAKE YEAST

The original commercial yeast, known as fresh, compressed, or cake yeast is about 70 percent water by weight and is composed of 100 percent living cells. It is soft and crumbly and requires no proofing—fresh yeast will dissolve if it is simply rubbed into sugar or dropped into warm liquid. Owing to qualities associated with its strain, fresh yeast will produce the most carbon dioxide of all three types of yeasts during fermentation. Fresh yeast is considered fast, potent, and reliable, but it has a drawback: it is highly perishable and must be refrigerated and used before its expiry date.

ACTIVE DRY

Active dry yeasts arrive at their granular state by undergoing processes that reduce them to 95 percent dry matter. Traditional active dry yeast is exposed to heat so high that many of its cells are destroyed in the process. Because the spent outer cells encapsulate living centers, active dry yeast must first be dissolved in a relatively hot liquid (proofed) to slough off dead cells and reach the living centers.

INSTANT YEAST (CALLED “INSTANT,” “RAPID RISE,” OR “BREAD”)

Instant yeasts are also processed to 95 percent dry matter, but are subjected to a gentler drying process than active dry. As a result, every dried particle is living, or active. This means the yeast can be mixed directly with recipe ingredients without first being dissolved in water or proofed. It is in this context that the yeast is characterized as “instant.” We prefer instant yeast in the test kitchen. It combines the potency of fresh yeast with the convenience of active dry, and it is considered by some to have a cleaner flavor than active dry because it contains no dead cells. (In our months of testing, we found this to be true when we made a lean baguette dough but could detect no difference in flavor when using the two yeasts in doughs made with milk, sugar, and butter.)

SUBSTITUTION FORMULAS

To substitute active dry for instant (or rapid rise) yeast: Use 25 percent more active dry. For example, if the recipe calls for 1 teaspoon of instant yeast, use 1 1/4 teaspoons of active dry. And don’t forget to “prove” the yeast, i.e. dissolving it in a portion of the water from the recipe, heated to 105 degrees.

To substitute instant (or rapid rise) yeast for active dry: Use about 25 percent less. For example if the recipe calls for 1 packet or 2 1/4 teaspoons of active dry yeast, use 1 3/4 teaspoons of instant yeast. And you do not need to prove the yeast, just add it to the dry ingredients.

To substitute fresh yeast for active dry yeast, use a ratio of roughly 2:1, i.e. use one small cake (0.6 ounce) of compressed fresh yeast in lieu of 1 packet (.25 ounces) of active dry yeast.

Note a packet of active dry or instant yeast contains about 2 1/4 teaspoons (.25 ounces) of yeast.