Vegan Blueberry Muffin Loaf with Streusel Topping

Healthy & Vegan blueberry muffin loaf recipe from servingrealness.com

Bread, Breakfast, Recipes | September 4, 2016 | By

Have you ever dreamed of eating a giant blueberry muffin? Well your dreams come true today! This (fruit-sweetened) Blueberry Muffin Loaf is a giant muffin in disguise! Perfect companion for your morning latte, or late-night kitchen-raid!

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Easy Ciabatta Bread Recipe with Garlic and Basil Bruschetta

easy ciabatta recipe with bruschetta

Appetizers, Bread, Recipes | April 3, 2016 | By

If you haven’t ever tried Ciabatta bread, you are missing out! This light, airy, melt-in-your-mouth bread is a rustic bread lover’s dream. And with this Easy Ciabatta Bread Recipe you too can be baking loaves like a champ!

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Easiest Hamburger Buns Ever

Mains, Recipes, The Basics | October 28, 2015 | By

Hamburger Buns IngredientsThe real key to delicious homemade meals is the presentation of the food in its entirety. You could make the most delicious burger patty, put it on store-bought bread and ruin half of the impressiveness right off the bat. Fortunately for you these hamburger buns are crazy easy to make! (Even easier with a Kitchenaid!)

Easy hamburger buns for the
whole family!

Whether it’s a veggie-burger, beef patty, or even a mushroom-beet-kale-creation, this bun will be sure to please! Soft, buttery, and crispy in all the right places, the bread was almost as popular as the patty we paired it with!


Easiest Hamburger Buns Ever!

Delivering baked, buttery deliciousness and being adapted from traditional hamburger bun recipes, you’d never believe these are milk and egg free!

  • 1 Tbsp dry yeast
  • 1/2 cup warm water (not hot!)
  • 1 flax egg
  • 1/2 cup soy milk
  • 2 Tbsp oil
  • 2 Tbsp sugar
  • 1 tsp salt
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 Tbsp butter
  1. Mix the yeast with the warm water until dissolved
  2. Make the flax egg and let stand for a couple of minutes to set. (Some recommend setting in fridge for 15 minutes, but I skipped this step without any noticeable difference)
  3. Whisk together milk, flax egg, oil, sugar, and salt.
  4. Incorporate egg mixture with yeast water until well combined
  5. Add all of the flour, one cup at a time, until a forms a shaggy dough
  6. Knead with dough hook on low speed for 10 minutes (or by hand against lightly floured counter)
  7. Finished dough should look smooth, be slightly tacky, and bounce back when poked
  8. Cover dough and let it rise in a warm spot until it has doubled in size, about an hour
  9. Dust your counter space with flour (if not done already) and split into 8 chunks of dough, shaping each into a tight ball
  10. Transfer dough to a baking sheet and let rise again until they look nice and puffy, roughly 30-40 minutes
  11. Preheat oven to 375°
  12. Melt butter and brush tops of dough balls, this will help with browning (keeping the insides soft)
  13. Bake until golden-brown, about 15-18 minutes
  14. Let them cool before slicing
They are best eaten within a day or two, but will keep well in an airtight container on the counter for up to a week

 

Let me know what you guys think in the comments below!

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