Davevend

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#HomeBakedArtisanBread #4Ingredients #DeliciousBread #LegalChef #DaveBakes #fyp #foryoupage #Enjoy

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Easy Cinnamon-Sugar Twist Baguettes #cinnamonsugarbaguettes #easybaking #homemadebread #fyp #LegalChef Ingredients: 3½ cups bread flour (or all-purpose) 3 heaping tsp sea/kosher salt 2–3 heaping tsp brown sugar 2 heaping tsp granulated sugar 3 heaping tsp rapid-rise yeast 1¾–2 cups very warm water (use your fingers, not a thermometer!). For the swirl: Half stick of melted butter cinnamon-sugar mix (about ¼–⅓ cup sugar + 1–2 tbsp cinnamon) Instructions: Add 3½ cups flour—bread or all-purpose, they both work Add three heaping teaspoons of salt, and three teaspoons of brown sugar, to the dry flour. Add three heaping teaspoons of dry instant “rapid-rise” yeast into about 1¾ to 2 cups of very warm water, not steaming—use your fingers, not a thermometer Stir the yeast and add two teaspoons of granulated sugar into the water and, stir and let it get frothy for a couple minutes Slowly stir in the yeast water into the flour mix with the handle of a wooden spoon until you get a rough, sticky ball Cover with a dish towel and let it sit at room temperature—or in the oven that’s off—for about 90 minutes, it will just about double in size When there is about 15 minutes, take the dough out gently and keep covered on the counter while you preheat the oven to 475 F Put a pan with water on the bottom shelf for the steam during the bake Make your cinnamon-sugar mix and melt the butter when the oven is up to temperature Scoop dough onto floured surface, gentle folds, divide in half, roll/stretch into baguette shape, brush with melted butter, sprinkle cinnamon-sugar generously (save some), then twist and brush again with melted butter and add the rest of the cinnamon-sugar mix Score the baguettes if you like Put the baguettes onto a baguette tin or parchment-lined baking sheet and make sure the ends are tucked in and rounded Bake at 475 for about 13 minutes, then drop temp to 450 and bake for another 10–12 until golden. Keep checking them when down to last couple of minutes, all ovens are different. You want them golden brown, not burnt and not too light Take them out, cool for a couple of minutes and then break off a piece, add butter and ENJOY!

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#EggplantBreaded #ItalianFood #Homemade&Homegrown #fyp #EasyRecipes. Ingredients: Homegrown eggplants (enough for ~12–16 slices, about 1–2 medium) All-purpose flour (for dredging) 3 eggs, beaten 1 cup Italian seasoned breadcrumbs ¼ cup grated Pecorino Romano cheese 3 tablespoons dry minced garlic Salt, black pepper, and Italian seasoning (to taste) Parchment paper Optional for serving: homemade Italian bread, tomato/marinara sauce, extra Pecorino Cooking Directions: Preheat oven to 450°F on the air-fryer setting (or just on bake). Slice eggplants into ¼-inch thick rounds. Set up three bowls: Flour Beaten eggs Breadcrumbs mixed with Pecorino, dry minced garlic, salt, pepper, and Italian seasoning. Dip each slice: flour → egg → breadcrumb mixture (press gently so coating sticks). Place breaded slices in a single layer on a parchment-lined baking tray. Air-fry/bake at 450°F for 12–15 minutes until golden brown and crispy (flip halfway for even browning) Serve immediately on fresh Italian bread with tomato sauce and extra cheese, or plain with sauce on the side ENJOY!