If you are a muffin top lover, this easy recipe for blueberry drop biscuits is for you! My favorite part of a muffin is the top, so when I found this easy recipe for blueberry biscuits on Two Peas & Their Pod, I knew I would make them. These buttermilk drop biscuits were super simple to make and my whole family thought they were delicious, especially with the lemon glaze on top.

Blueberry Drop Biscuits

Blueberry Biscuits:

• 2 cups flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 3/4 tsp kosher salt
• 1/2 tsp baking soda
• Zest of 1 lemon
• 1 cup cold buttermilk
• 1/2 cup unsalted butter, melted and cooled slightly
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• Turbinado sugar, for sprinkling on the biscuits

For the lemon glaze:

• 1 cup powdered sugar
• 2 to 3 tablespoons lemon juice, to taste
• 1/2 teaspoon lemon zest

How to Make Blueberry Drop Biscuits

Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and lemon zest.  Gently mix in the blueberries.

In a small bowl, combine the cold buttermilk and the slightly cooled melted butter. Stir until combined and small clumps form. It is ok if the mixture is lumpy. Stir in the vanilla.

Pour buttermilk mixture to dry ingredients and stir with rubber spatula until just combined.

Scoop biscuit batter (approximately 2 1/2 tablespoons per biscuit) and drop on prepared baking sheet, spacing biscuits at least 2 inches apart.

Sprinkle the tops of each biscuit with turbinado sugar.

Place the baking sheet in the oven, on the middle rack, and bake 12 to 15 minutes, until the biscuit tops are golden brown.

Remove from the oven and let the biscuits cool for 5 minutes on the baking sheet.

Transfer biscuits to wire rack and let them cool completely.

While the biscuits are cooling, make the lemon glaze, by whisking together the powdered sugar, lemon juice, and zest until smooth.

Drizzle the glaze over the cooled biscuits and serve. Enjoy.

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Blueberry Drop Biscuits

Course Breads and Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 biscuits

Author Adapted by Pam - For the Love of Cooking / Original by Two Peas & Their Pod

Equipment

• Baking Sheet

Ingredients

Blueberry Biscuits:

• 2 cups flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• ¾ tsp kosher salt
• ½ tsp baking soda
• Zest of 1 lemon
• 1 cup cold buttermilk
• ½ cup unsalted butter melted and cooled slightly
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• Turbinado sugar for sprinkling on the biscuits

For the lemon glaze:

• 1 cup powdered sugar
• 2 to 3 tablespoons lemon juice to taste
• ½ teaspoon lemon zest

Instructions

• Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and lemon zest.  Gently mix in the blueberries.
• In a small bowl, combine the cold buttermilk and the slightly cooled melted butter. Stir until combined and small clumps form. It is ok if the mixture is lumpy. Stir in the vanilla.
• Pour buttermilk mixture to dry ingredients and stir with rubber spatula until just combined.
• Scoop biscuit batter (approximately 2 1/2 tablespoons per biscuit) and drop on prepared baking sheet, spacing biscuits at least 2 inches apart.
• Sprinkle the tops of each biscuit with turbinado sugar.
• Place the baking sheet in the oven, on the middle rack, and bake 12 to 15 minutes, until the biscuit tops are golden brown.
• Remove from the oven and let the biscuits cool for 5 minutes on the baking sheet. Transfer biscuits to wire rack and let them cool completely.
• While the biscuits are cooling, make the lemon glaze, by whisking together the powdered sugar, lemon juice, and zest until smooth.
• Drizzle the glaze over the cooled biscuits and serve. Enjoy.

I recently tried making chicken tikka masala (recipe to come) and decided to make an easy flatbread recipe (no yeast) that I found on Cafe Delites to pair with it.  This tasty flatbread was so simple to make! I made them extra special by brushing garlic butter on top before serving. We all loved these delicious mini flatbreads and think they paired nicely with the chicken tikka masala, and would also be tasty with butter chicken.

Easy Flatbread Recipe (No Yeast)

Flatbread Ingredients:

• 1 1/2 cups of flour
• 1/2 tsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 6 tbsp Greek yogurt
• 6 tbsp whole milk, divided
• 2 tbsp olive oil

Garlic Butter:

• 2 tbsp salted butter
• 1-2 cloves of garlic, finely minced, to taste
• 2 tsp fresh parsley, finely chopped

How to Make an Easy Flatbread Recipe (No Yeast)

Make the flatbread by whisking together the flour, baking powder, garlic powder, and salt in a bowl.

Make a well in the center and add the yogurt, 4 tablespoons of milk, and olive oil. Mix with a rubber spatula so that the milk absorbs the flour. Gradually mix in the remaining milk, if needed.

Bring the dough together with your hands, the dough should be workable but also sticky to the touch. Tip: sticky dough = soft, moist flatbreads

Turn out the dough onto a lightly floured work surface then sprinkle the top with a little extra flour if too sticky.

Knead to form a soft, smooth, and semi-sticky ball, about 2-3 minutes.

Place the dough ball into an oiled bowl, rolling it around a few times to get evenly coated in oil; wrap with plastic wrap. Set aside for 30 minutes.

Roll out the flatbread dough by kneading the dough a few more times until smooth, you shouldn’t need any extra flour at this point to knead, as the oil from the dough will help it from sticking.

Dived the dough into 4 even pieces (for large flatbreads) or 8 even pieces (for mini flatbread), then roll each piece into a small ball.

Working one piece at a time, flatten one ball out with the palms of your hands. Use a rolling pin (or tortilla press) to roll it to about 1/8-inch thick.

Cook the flatbread by coating a nonstick skillet over medium heat with olive oil spray. Once hot, cook one flatbread for 2 minutes on one side (it will bubble up). Flip and cook until golden, lightly pressing down with a spatula when it puffs up.

While one flatbread is cooking, roll the next ball of dough out and repeat steps above, working one flatbread at a time, to prevent them from drying out.

Pile them up on a plate lined with a clean tea towel and wrap them up while cooking the rest of the flatbread. Tip: This helps keep them warm and soft.

Make the garlic butter by combining the butter and garlic in a small microwave safe dish. Cook for 20-30 seconds, or until the butter is melted. Add the parsley and stir well.

Finish by brushing the garlic butter on top of each flatbread. Serve immediately and enjoy.

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Easy Flatbread Recipe (No Yeast)

Course Breads and Muffins

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting Time: 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 mini flatbreads or 4 large

Author Pam - For the Love of Cooking / Original by Cafe Delites

Equipment

• Rolling Pin or Tortilla Press
• Nonstick Skillet

Ingredients

Flatbread Ingredients:

• 1 ½ cups of flour
• ½ tsp baking powder
• ½ tsp garlic powder
• ½ tsp salt
• 6 tbsp Greek yogurt
• 6 tbsp whole milk divided
• 2 tbsp olive oil

Garlic Butter:

• 2 tbsp salted butter
• 1-2 cloves of garlic finely minced, to taste
• 2 tsp fresh parsley finely chopped

Instructions

• Make the flatbread by whisking together the flour, baking powder, garlic powder, and salt in a bowl.
• Make a well in the center and add the yogurt, 4 tablespoons of milk, and olive oil. Mix with a rubber spatula so that the milk absorbs the flour. Gradually mix in the remaining milk, if needed.
• Bring the dough together with your hands, the dough should be workable but also sticky to the touch. Tip: sticky dough = soft, moist flatbreads
• Turn out the dough onto a lightly floured work surface then sprinkle the top with a little extra flour if too sticky.
• Knead to form a soft, smooth, and semi-sticky ball, about 2-3 minutes.
• Place the dough ball into an oiled bowl, rolling it around a few times to get evenly coated in oil; wrap with plastic wrap. Set aside for 30 minutes.
• Roll out the flatbread dough by kneading the dough a few more times until smooth, you shouldn't need any extra flour at this point to knead, as the oil from the dough will help it from sticking.
• Dived the dough into 4 even pieces (for large flatbreads) or 8 even pieces (for mini flatbread), then roll each piece into a small ball.
• Working one piece at a time, flatten one ball out with the palms of your hands. Use a rolling pin (or tortilla press) to roll it to about 1/8-inch thick.
• Cook the flatbread by coating a nonstick skillet over medium heat with olive oil spray. Once hot, cook one flatbread for 2 minutes on one side (it will bubble up). Flip and cook until golden, lightly pressing down with a spatula when it puffs up.
• While one flatbread is cooking, roll the next ball of dough out and repeat steps above, working one flatbread at a time, to prevent them from drying out.
• Pile them up on a plate lined with a clean tea towel and wrap them up while cooking the rest of the flatbread. Tip: This helps keep them warm and soft.
• Make the garlic butter by combining the butter and garlic in a small microwave safe dish. Cook for 20-30 seconds, or until the butter is melted. Add the parsley and stir well.
• Finish by brushing the garlic butter on top of each flatbread. Serve immediately and enjoy.

I love making no-knead rustic breads and have tried a plain version and a roasted garlic version, but this time I wanted to try an easy recipe for no-knead rustic olive bread, from a recipe I found on Foolproof Living that sounded tasty. Although this bread takes time, it was a snap to throw together, smelled amazing while it baked, and turned out SO delicious! Kalamata olive bread is one of my son’s favorite types of bread, and he really loved it.

No-Knead Rustic Olive Bread

Ingredients:

• 1 cup kalamata olives, chopped & drained on paper towels
• 3 cups bread flour
• 1 tsp Morton kosher salt or table salt
• 1/4 tsp active dry yeast
• 1 1/3 cup warm water (temperature between 100-110 degrees)

How to Make No-Knead Rustic Olive Bread

THE DAY BEFORE:

Chop the kalamata olives then place them on some paper towels to drain excess water. You want them dry not juicy; set aside until needed.

In a large mixing bowl, combine the flour, salt, and yeast. Add the warm water and use a rubber spatula to mix until just combined. The dough will be very sticky. Stir in the chopped olives and ensure that they are equally distributed throughout the batter.  Side Note: I found that using my hands to mix in the olives was easiest. 

Cover the bowl with a clean kitchen towel or plastic wrap and allow it to rest on your counter, in the warmest part of your kitchen, undisturbed for 18 to 24 hours.

THE DAY OF:

Dust the top of the dough with a few tablespoons of flour because it will be wet. Use a rubber spatula to scrape the sides of the dough & bowl, working your way around and underneath.

Lightly flour a piece of parchment paper, gently remove the dough from the bowl, form the dough into a ball tucking the sides of the dough under, and place it on the parchment. Lightly dust it with a little bit of flour, cover it with a clean kitchen towel, and let it rise in the warmest part of your kitchen for 1-2 hours or until it doubles in size.

Place a round Dutch oven along with a tight-fitting lid on the lowest rack of your oven. Preheat the oven (with the Dutch oven & lid inside) to 450 degrees – about 20 minutes.

Use oven mitts to remove the Dutch oven lid then, using the edges of the parchment paper, carefully place the parchment & dough into the center of the HOT Dutch oven and, using mitts, replace the HOT lid and slide the pot with the bread back into your oven. Bake for 30 minutes.

Remove the lid and continue baking the bread for another 15-20 minutes, or until the top of the loaf is golden brown and crusty.

Carefully remove the bread from the Dutch oven, it should come out easily, to a wire rack to cool for 30-45 minutes before slicing. Enjoy!

Print

No-Knead Rustic Olive Bread

Course Breads and Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Rising Time: 18 hours hours

Total Time 19 hours hours

Servings 1 loaf

Author Pam - For the Love of Cooking / Original by Foolproof Living

Equipment

• Round Large Dutch Oven

Ingredients

• ¾ cup kalamata olives chopped & drained on paper towels
• 3 cups bread flour
• 1 tsp Morton kosher salt or table salt
• ¼ tsp active dry yeast
• 1 ⅓ cup warm water temperature between 100-110 degrees

Instructions

• THE DAY BEFORE:
• Chop the kalamata olives then place them on some paper towels to drain excess water. You want them dry not juicy; set aside until needed.
• In a large mixing bowl, combine the flour, salt, and yeast. Add the warm water and use a rubber spatula to mix until just combined. The dough will be very sticky. Stir in the chopped olives and ensure that they are equally distributed throughout the batter.  Side Note: I found that using my hands to mix in the olives was easiest.
• Cover the bowl with a clean kitchen towel or plastic wrap and allow it to rest on your counter, in the warmest part of your kitchen, undisturbed for 18 to 24 hours.
• THE DAY OF:
• Dust the top of the dough with a few tablespoons of flour because it will be wet. Use a rubber spatula to scrape the sides of the dough & bowl, working your way around and underneath.
• Lightly flour a piece of parchment paper, gently remove the dough from the bowl, form the dough into a ball tucking the sides of the dough under, and place it on the parchment. Lightly dust it with a little bit of flour, cover it with a clean kitchen towel, and let it rise in the warmest part of your kitchen for 1-2 hours or until it doubles in size.
• Place a round Dutch oven along with a tight-fitting lid on the lowest rack of your oven. Preheat the oven (with the Dutch oven & lid inside) to 450 degrees – about 20 minutes.
• Use oven mitts to remove the Dutch oven lid then, using the edges of the parchment paper, carefully place the parchment & dough into the center of the HOT Dutch oven and, using mitts, replace the HOT lid and slide the pot with the bread back into your oven. Bake for 30 minutes.
• Remove the lid and continue baking the bread for another 15-20 minutes, or until the top of the loaf is golden brown and crusty.
• Carefully remove the bread from the Dutch oven, it should come out easily, to a wire rack to cool for 30-45 minutes before slicing. Enjoy!

I’m always in the mood for baking and thankfully, my kids (and husband!) are always happy when I do! I recently made a simple batch of blueberry muffins from a recipe I adapted from Sally’s Baking Addiction. These tasty bakery style blueberry muffins with a crisp top were tender, flavorful, and made my very family happy!

How to Make Blueberry Muffins

Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.

Mix together the flour, baking powder, baking soda, salt, and lemon zest together until well combined.

In another bowl, mix together the butter, white sugar, and brown sugar with a hand mixer or stand mixer for 2 minutes, until creamy. Add the eggs, one at a time and beat until smooth. Add the sour cream and vanilla extract then beat until smooth and creamy, about 30 seconds.

Slowly add half of the flour mixture to the batter and half the milk then mix. Add the remaining flour and remaining milk then mix until just combined.

Gently fold in nearly all of the blueberries, leaving a few behind to add to the top later. Pour the batter equally into the muffin pan filling them to the top. Add the remaining few blueberries to the top of each muffin, as needed.

Sprinkle some coarse turbinado sugar on top of each muffin.

Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and enjoy. 

Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.

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Blueberry Muffins

Course Breads and Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 12

Author Adapted by Pam - For the Love of Cooking / Original by Sally's Baking Addiction

Equipment

• Hand Mixer or Stand Mixer
• Muffin pan

Ingredients

• 1¾ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• Zest from 1 lemon
• ½ cup unsalted butter, at room temperature
• ¾ cup white sugar
• ¼ cup brown sugar
• 2 large eggs, at room temperature
• ½ cup sour cream, at room temperature **You can also use plain or vanilla yogurt
• 1 tsp vanilla extract
• ¼ cup whole milk, at room temperature
• 1½ cups fresh blueberries **You can also use unthawed frozen blueberries
• Turbinado sugar

Instructions

• Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
• Mix together the flour, baking powder, baking soda, salt, and lemon zest together until well combined.
• In another bowl, mix together the butter, white sugar, and brown sugar with a hand mixer or stand mixer for 2 minutes, until creamy.
• Add the eggs, one at a time and beat until smooth.
• Add the sour cream and vanilla extract then beat until smooth and creamy, about 30 seconds.
• Slowly add half of the flour mixture to the batter and half the milk then mix. Add the remaining flour and remaining milk then mix until just combined.
• Gently fold in nearly all of the blueberries, leaving a few behind to add to the top later.
• Pour the batter equally into the muffin pan filling them to the top. Add the remaining few blueberries to the top of each muffin, as needed.
• Sprinkle some coarse turbinado sugar on top of each muffin.
• Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean.
• Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and enjoy. 
• Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.

I was making a big pot of chicken soup for dinner and wanted to pair it with some easy homemade biscuits instead of our regular no-knead rustic bread. I found a recipe on Natasha’s Kitchen that sounded easy plus I already had all of the ingredients on hand. I love that these biscuits are ready and on the table within 30 minutes and tasted buttery and delicious. These easy homemade biscuits paired nicely with our chicken soup and they were also very tasty with some raspberry freezer jam slathered on top!

How to Make Easy Homemade Biscuits

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.

Make the dough by dicing  the butter into ½-inch diced cubes then return to the refrigerator until needed. Side Note: The butter needs to be very cold.

Whisk the flour, baking powder, sugar, and salt together in a large mixing bowl until well combined.

Cut the cold diced butter into the flour mixture with a pastry cutter until the largest butter pieces are pea-sized.

Add 1 cup – minus 2 tablespoons of half and half all at once and stir until mixture comes together and is mostly moistened. Do not over-mix.

Fold dough & cut biscuits by turning the dough out onto a lightly floured surface.  Side Note: If dough is too sticky, lightly sprinkle the top with a bit of flour.

Pat the dough into a rectangle then fold it in half and pat into another rectangle.

Fold it a second time and pat into a 5″x10″ rectangle or ¾” thickness.  

Using a 2½” round biscuit cutter, cut 8 biscuits out of the dough. Pull together the scraps and form into a rectangle to cut an extra 2-3 biscuits.

Place the biscuits on the prepared baking sheet.

Bake the biscuits by placing the baking sheet into the oven and bake for 11-14 minutes, or until the tops are golden brown and the biscuits are baked through.

Remove from the oven and brush with melted butter. Serve immediately and enjoy.

 

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Easy Homemade Biscuits

Course Breads and Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 10

Author Pam - For the Love of Cooking / Original by Natasha's Kitchen

Equipment

• Baking Sheet

Ingredients

Biscuits:

• ½ cup unsalted butter, diced into ½-inch pieces **Keep it very cold
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp sugar
• ¾ tsp salt (fine sea salt)
• 1 cup - MINUS 2 tbsp half and half **You can also use equal parts heavy cream and whole milk

For Brushing after Baking:

• 2 tbsp butter, melted

Instructions

• Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
• Make the dough by dicing  the butter into 1/2-inch diced cubes then return to the refrigerator until needed. Side Note: The butter needs to be very cold.
• Whisk the flour, baking powder, sugar, and salt together in a large mixing bowl until well combined.
• Cut the cold diced butter into the flour mixture with a pastry cutter until the largest butter pieces are pea-sized.
• Add 1 cup – minus 2 tablespoons of half and half all at once and stir until mixture comes together and is mostly moistened. Do not over-mix.
• Fold dough & cut biscuits by turning the dough out onto a lightly floured surface.  Side Note: If dough is too sticky, lightly sprinkle the top with a bit of flour.
• Pat the dough into a rectangle then fold it in half and pat into another rectangle.
• Fold it a second time and pat into a 5"x10" rectangle or ¾" thickness.
• Using a 2½" round biscuit cutter, cut 8 biscuits out of the dough. Pull together the scraps and form into a rectangle to cut an extra 2-3 biscuits. Place the biscuits on the prepared baking sheet.
• Bake the biscuits by placing the baking sheet into the oven and bake for 11-14 minutes, or until the tops are golden brown and the biscuits are baked through.
• Remove from the oven and brush with melted butter. Serve immediately and enjoy.

 

What’s not to love about a tasty, savory quick bread made with tons of cheese, garlic, and beer? I was making a pot of potato and kale soup and decided to pair it with a loaf of this easy garlic cheddar beer bread recipe I found on The Chunky Chef.  This tasty bread was easy to throw together, smelled amazing while baking, and tasted fantastic. This homemade cheesy beer bread recipe is perfect for St. Patrick’s Day and pairs with most soups, stews & chili, and main dishes.

Garlic Cheddar Beer Bread

Bread:

• 3 cups flour
• 2½ tbsp white sugar
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1 cup sharp cheddar, shredded
• 1 large clove of garlic, minced
• 12 oz beer, **Use a light beer such as a pilsner
• 3 tbsp butter, melted, divided

Garlic Butter:

• 2½ tbsp butter, melted
• 1 large clove of garlic, minced
• 1 tsp fresh parsley, finely chopped

How to Make Garlic Cheddar Beer Bread

Preheat the oven to 350 degrees.

Combine the flour, sugar, baking powder, and salt in a large bowl; whisk until well combined.

Add the cheddar cheese and minced garlic, then stir to combine. Create a well in the center of the dry ingredients. Pour in the beer and stir until no flour streaks remain. The batter will be thick.

Pour half of the melted butter in the bottom of the loaf pan, then swirl to coat the entire pan.

Transfer the bread batter to the pan and spread it evenly.

Pour the remaining melted butter evenly over the top of the batter, brushing it around evenly, coating the top.

Bake for 40-45 minutes, or until a wooden tester inserted in the center comes out clean or with just a few crumbs.

Whisk together the melted butter, minced garlic, and parsley until well combined. Brush the garlic butter evenly over the top of the loaf immediately after it comes out of the oven.

Allow the bread to cool in the pan for 5-7 minutes, then carefully turn it out onto a wire cooling rack to finish cooling.

Brush any remaining melted garlic butter on top. Slice and serve. Enjoy.

Print

Garlic Cheddar Beer Bread

Course Breads and Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 1 Loaf

Author Adapted by Pam - For the Love of Cooking

Equipment

• Loaf pan
• Wire Cooling Rack

Ingredients

Bread:

• 3 cups flour
• 2½ tbsp white sugar
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1 cup sharp cheddar, shredded
• 1 large clove of garlic, minced
• 12 oz beer, **Use a light beer such as a pilsner
• 3 tbsp butter, melted, divided

Garlic Butter:

• 2½ tbsp butter, melted
• 1 large clove of garlic, minced
• 1 tsp fresh parsley, finely chopped

Instructions

• Preheat the oven to 350 degrees. 
• Combine the flour, sugar, baking powder, and salt in a large bowl; whisk until well combined. 
• Add the cheddar cheese and minced garlic, then stir to combine. Create a well in the center of the dry ingredients. Pour in the beer and stir until no flour streaks remain. The batter will be thick. 
• Pour half of the melted butter in the bottom of the loaf pan, then swirl to coat the entire pan. 
• Transfer the bread batter to the pan and spread it evenly.
• Pour the remaining melted butter evenly over the top of the batter, brushing it around evenly, coating the top.
• Bake for 40-45 minutes, or until a wooden tester inserted in the center comes out clean or with just a few crumbs.
• Whisk together the melted butter, minced garlic, and parsley until well combined. Brush the garlic butter evenly over the top of the loaf immediately after it comes out of the oven.
• Allow the bread to cool in the pan for 5-7 minutes, then carefully turn it out onto a wire cooling rack to finish cooling.
• Brush any remaining melted garlic butter on top. Slice and serve. Enjoy. 

I made this no-knead rustic bread with roasted garlic recipe, since we are spending all our time at home these days due to COVID-19. There’s something comforting about warm, homemade bread fresh from the oven, and slathered with butter. I tried this loaf of rustic bread with roasted garlic, and it was so delicious! We all loved the bits of roasted garlic within each slice and the subtle flavor it gave the loaf, and thought it paired perfectly with the slow-simmered soup and salad I served for dinner.

No-Knead Rustic Bread with Roasted Garlic

Ingredients:

• 1 bulb of roasted garlic, chopped
• 3 cups bread flour
• 1½ tsp kosher salt
• ¾ tsp active dry yeast
• 1½ cups WARM water

How to Make No-Knead Rustic Bread with Roasted Garlic

THE DAY BEFORE:

Make the roasted garlic–click here for the instructions. Once it has cooled, carefully remove the cloves and chop them into small pieces.

In a large mixing bowl, combine the flour, salt, and yeast. Add the warm water and chopped roasted garlic, and use a rubber spatula to mix until combined.

Cover the bowl tightly with plastic wrap and allow it to rest on your counter undisturbed for 18 to 24 hours.

THE DAY OF:

Place a round Dutch oven, along with a tight-fitting lid, on the lowest rack of your oven. Preheat the oven (with the Dutch oven & lid inside) to 450 degrees–about 20 minutes.

Dust the top of the dough with a few tablespoons of flour because it will be wet. Use a rubber spatula to scrape the sides of the dough & bowl, working your way around and underneath.

With a floured hand, shape the dough into a ball.

Use oven mitts to remove the Dutch oven lid, then carefully place the ball of dough into the hot Dutch oven (seam side down). Using oven mitts, replace the HOT lid, and slide the pot with the bread back into your oven.

Bake for 30 minutes.

Remove the lid and continue baking the bread for 15 minutes or until the top of the loaf is golden brown and crusty.

Carefully remove the bread from the Dutch oven; it should come out easily.

Place on a wire cooling rack to cool completely before slicing. Enjoy!

Print

No-Knead Rustic Bread with Roasted Garlic

Course Breads and Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

The dough needs a resting time of 18-24 hours 18 hours hours

Total Time 19 hours hours 40 minutes minutes

Servings 1 Loaf (about 10 slices)

Author Pam / For the Love of Cooking

Equipment

• Large Bowl
• Large Dutch oven with Lid
• Wire Cooling Rack

Ingredients

• 1 bulb of roasted garlic, chopped *Click link up above for the instructions
• 3 cups bread flour
• 1½ tsp kosher salt
• ¾ tsp active dry yeast
• 1½ cups WARM water

Instructions

• THE DAY BEFORE:

  Make the roasted garlic–click here for the instructions. Once it has cooled, carefully remove the cloves and chop them into small pieces.
• In a large mixing bowl, combine the flour, salt, and yeast. Add the warm water and chopped roasted garlic, and use a rubber spatula to mix until combined. Cover the bowl tightly with plastic wrap and allow it to rest on your counter undisturbed for 18 to 24 hours.
• THE DAY OF:

  Place a round Dutch oven, along with a tight-fitting lid, on the lowest rack of your oven. Preheat the oven (with the Dutch oven & lid inside) to 450 degrees–about 20 minutes.
• Dust the top of the dough with a few tablespoons of flour because it will be wet. Use a rubber spatula to scrape the sides of the dough & bowl, working your way around and underneath.
• With a floured hand, shape the dough into a ball.
• Use oven mitts to remove the Dutch oven lid, then carefully place the ball of dough into the hot Dutch oven (seam side down). Using oven mitts, replace the HOT lid, and slide the pot with the bread back into your oven.
• Bake for 30 minutes.
• Remove the lid and continue baking the bread for 15 minutes or until the top of the loaf is golden brown and crusty.
• Carefully remove the bread from the Dutch oven; it should come out easily.
• Place on a wire cooling rack to cool completely before slicing. Enjoy!

We recently went to lunch at our neighbor’s house, and she made a delicious rosemary bread that was so wonderful. Later, we went to dinner at another friend’s house, and she served rosemary focaccia with our dinner, which was also amazing. I decided to try making some at home, so I made this rosemary focaccia bread recipe from Gimme Some Oven. The focaccia smelled divine while it baked, and my kids and my daughter’s friend were happy to have warm bread fresh from the oven. We all loved the bread, especially my daughter’s friend, who ate a few pieces and said it was so tasty. The bread was delicious on its own, and it was also tasty dipped in olive oil, balsamic vinegar, and freshly cracked black pepper. I served this homemade focaccia recipe with a roasted chicken, roasted carrots, and a huge loaded Caesar salad.

Rosemary Focaccia Bread

Ingredients:

• 1⅓ cup warm water (110 degrees F.)
• 2 tsp honey or sugar
• 1 (.25 oz) packet of active dry yeast
• 3½ cups all-purpose flour
• ¼ cup olive oil
• 2 tsp flaked sea salt
• Fresh rosemary needles, for topping, to taste
• Flaked sea salt, for topping, to taste

How to Make Rosemary Focaccia Bread

Add the warm water (about 110 degrees) and honey to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water and stir, allowing it to sit for 5-10 minutes until the yeast is foamy.

Turn the stand mixer to low speed and gradually add the flour, olive oil, and salt. Increase the speed to medium-low, and continue mixing the dough for 5 minutes. Side Note: If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in a few tablespoons (up to 1/4 cup) of flour while it’s mixing. 

Remove the dough from the bowl and use your hands to shape it into a ball.

Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a cloth towel.

Place in a warm location and let it rise for 45-60 minutes, or until it has nearly doubled in size.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Turn the dough onto a well-floured surface, and roll it out into a large circle or rectangle about ½ inch thick.

Cover the dough with a greased piece of plastic wrap, and let it continue to rise for 20 minutes.

Remove the plastic wrap, and carefully transfer the dough to the lined baking sheet.

Use your fingers to poke deep dents (poke all the way down to the baking sheet!) all over the surface of the dough.

Drizzle the two tablespoons of olive oil evenly over the top of the dough, then sprinkle evenly with fresh rosemary needles and flaked sea salt.

Bake for 20 minutes, or until the dough is slightly golden and cooked through. Remove from the oven and slice.

Serve the warm focaccia plain or dip it in a bit of olive oil, balsamic vinegar, and freshly cracked pepper. Enjoy.

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Rosemary Focaccia Bread

Course Breads and Muffins

Cuisine Italian

Prep Time 1 hour hour 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8 servings

Author Pam / For the Love of Cooking - Original by Gimme Some Oven

Equipment

• Stand Mixer
• Large Baking Sheet

Ingredients

• 1⅓ cup warm water (110 degrees F.)
• 2 tsp honey or sugar
• 1 (.25 oz) packet of active dry yeast
• 3½ cups all-purpose flour
• ¼ cup olive oil
• 2 tsp flaked sea salt
• Fresh rosemary needles, for topping, to taste
• Flaked sea salt, for topping, to taste

Instructions

• Add the warm water (about 110 degrees) and honey to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water and stir, allowing it to sit for 5-10 minutes until the yeast is foamy. 
• Turn the mixer to low speed and gradually add the flour, olive oil, and salt. Increase the speed to medium-low, and continue mixing the dough for 5 minutes.

  Side Note: If the dough is too sticky and isn't pulling away from the sides of the bowl, add in a few tablespoons (up to ¼ cup) of flour while it's mixing. 
• Remove the dough from the bowl and use your hands to shape it into a ball.
• Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a cloth towel.
• Place in a warm location and let it rise for 45-60 minutes, or until it has nearly doubled in size. 
• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. 
• Turn the dough onto a well-floured surface, and roll it out into a large circle or rectangle about ½ inch thick.
• Cover the dough with a greased piece of plastic wrap, and let it continue to rise for 20 minutes.
• Remove the plastic wrap, and carefully transfer the dough to the lined baking sheet.
• Use your fingers to poke deep dents (poke all the way down to the baking sheet!) all over the surface of the dough.
• Drizzle the two tablespoons of olive oil evenly all over the top of the dough, then sprinkle evenly with fresh rosemary needles and flaked sea salt.
• Bake for 20 minutes, or until the dough is slightly golden and cooked through. Remove from the oven and slice.
• Serve the warm focaccia plain or dip it in a bit of olive oil, balsamic vinegar, and freshly cracked pepper. Enjoy.

Most homemade flour tortillas are made with lard, but I didn’t have any, so I made these flour tortillas with butter from Happy Money Saver.  This easy homemade flour tortillas recipe was fun to make, and although they took some time, they were worth the extra effort! These little beauties tasted 100 times better than store-bought tortillas, and they were not only flavorful and delicious–the texture was terrific too. Try them with soft tacos, flautas, chimichangas, and burritos.

Homemade Flour Tortillas

Ingredients:

• 1½ cups all-purpose flour
• 1 cup bread flour
• 2½ tsp baking powder
• 1¼ tsp fine sea salt
• ½ cup salted butter, softened & diced
• 1 cup HOT water

How to Make Homemade Flour Tortillas:

Sift the all-purpose flour, bread flour, baking powder, and sea salt into a large bowl. Add the softened butter and, using your hands, mix it into the flour until it resembles coarse crumbles.

Add the hot water slowly to the mixture, then stir with a rubber spatula until combined and forms a ball shape. Knead the dough for about 3 minutes or until it holds its shape and is less sticky. Cover the bowl with a towel and let the dough rest for 1 hour.

After the dough has rested, divide the dough evenly into 15 smaller balls. Cover with a towel and let rest for 30 minutes.

Preheat a large skillet over medium-high heat. Using a well-floured rolling pin, take a ball and roll it out to a thin circle, or whatever shape you can manage (mine looked quite rustic). Roll the dough out as thin as you can (like a crepe), then carefully place it in the HOT skillet. Cook for 30-45 seconds or until bubbly and golden. Flip and cook the other side until golden. Repeat with the remaining dough balls.

Wrap the cooked tortilla in a clean towel until ready to eat. Serve and enjoy.

To reheat the tortillas, wrap them in a damp paper towel and microwave for 1-15 seconds, or wrap them in foil and warm them in the oven.

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Homemade Flour Tortillas

Course Breads and Muffins

Cuisine Mexican

Prep Time 1 hour hour 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 15 small tortillas

Author Pam - For the Love of Cooking / Original by Happy Money Saver

Equipment

• Large skillet

Ingredients

• 1½ cups all-purpose flour
• 1 cup bread flour
• 2½ tsp baking powder
• 1¼ tsp fine sea salt
• ½ cup salted butter, softened & diced
• 1 cup HOT water

Instructions

• Sift the all-purpose flour, bread flour, baking powder, and sea salt into a large bowl.
• Add the softened butter and, using your hands, mix it into the flour until it resembles coarse crumbles. 
• Add the hot water slowly to the mixture, then stir with a rubber spatula until combined and forms a ball shape.
• Knead the dough for about 3 minutes or until it holds its shape and is less sticky. Cover the bowl with a towel and let the dough rest for 1 hour.
• After the dough has rested, divide the dough evenly into 15 smaller balls. Cover with a towel and let rest for 30 minutes.
• Preheat a large skillet over medium-high heat.
• Using a well-floured rolling pin, take a ball and roll it out to a thin circle, or whatever shape you can manage. Roll the dough out as thin as you can, then carefully place it in the HOT skillet.
• Cook for 30-45 seconds or until bubbly and golden. Flip and cook the other side until golden. Repeat with the remaining dough balls. 
• Wrap the cooked tortilla in a clean towel until ready to eat. Serve and enjoy.
• To reheat the tortillas, wrap them in a damp paper towel and microwave for 1-15 seconds, or wrap them in foil and warm them in the oven.

I am so glad I finally tried making a loaf of this easy no-knead rustic bread recipe I found on Simply Scratch! This bread was SO easy to make! Throw a few ingredients together, mix until combined, then cover with plastic wrap and place on the counter for 18-24 hours. When ready to bake, roll the dough into a ball and place it in a HOT Dutch oven, and bake. That’s it! No kneading. No rising. The bread finished baking right after my kids got home from school, and they ate warm slices slathered with butter as their after-school snack, and deemed it delicious and blog-worthy! I had a warm slice and thought it was tasty, flavorful, and had a nice crust. I taught my daughter how to prepare a batch for tomorrow night’s dinner, and she did a great job–I have no doubt her loaf will turn out tasty too.

No-Knead Rustic Bread

Ingredients:

• 3 cups bread flour
• 1½ tsp kosher salt
• ¾ tsp active dry yeast
• 1½ cups WARM water

How to Make No-Knead Rustic Bread

THE DAY BEFORE

In a large mixing bowl, combine the flour, salt, and yeast. Add the warm water and use a rubber spatula to mix.

Cover the bowl tightly with plastic wrap and allow it to rest on your counter undisturbed for 18 to 24 hours.

THE DAY OF

Place a round Dutch oven, along with a tight-fitting lid, on the lowest rack of your oven.

Preheat the oven (with the Dutch oven & lid inside) to 450 degrees–about 20 minutes.

Dust the top of the dough with a few tablespoons of flour because it will be wet.

Use a rubber spatula to scrape the sides of the dough & bowl, working your way around and underneath.

With a floured hand, lift the dough and shape it into a ball.

Use oven mitts to remove the Dutch oven lid, then carefully place the balled loaf into the hot Dutch oven (seam side down). Using mitts, replace the HOT lid, and slide the pot with the bread back into your oven. Bake for 30 minutes.

Remove the lid and continue baking the bread for 15 minutes or until the top of the loaf is golden brown and crusty.

Carefully remove the bread from the Dutch oven; it should come out easily. Place it on a wire cooling rack to cool completely before slicing. Enjoy!

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No-Knead Rustic Bread

NOTE: This recipe needs 18-24 hours of resting time

Course Breads and Muffins

Cuisine American

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

NOTE: This recipe needs 18-24 hours of resting time 18 hours hours

Total Time 18 hours hours 50 minutes minutes

Servings 10 slices

Author Pam - For the Love of Cooking / Original by Simply Scratch

Equipment

• Large Bowl
• Large Dutch oven
• Wire Cooling Rack

Ingredients

• 3 cups bread flour
• 1½ tsp kosher salt
• ¾ tsp active dry yeast
• 1½ cups WARM water

Instructions

THE DAY BEFORE:

• In a large mixing bowl, combine the flour, salt, and yeast. 
• Add the warm water and use a rubber spatula to mix. 
• Cover the bowl tightly with plastic wrap and allow it to rest on your counter undisturbed for 18 to 24 hours.

THE DAY OF:

• Place a round Dutch oven, along with a tight-fitting lid, on the lowest rack of your oven. 
• Preheat the oven (with the Dutch oven & lid inside) to 450 degrees - about 20 minutes.
• Dust the top of the dough with a few tablespoons of flour because it will be wet. 
• Use a rubber spatula to scrape the sides of the dough & bowl, working your way around and underneath.
• With a floured hand, lift the dough and shape it into a ball.
• Use oven mitts to remove the Dutch oven lid, then carefully place the balled loaf into the HOT Dutch oven (seam side down). Using mitts, replace the HOT lid and slide the pot with the bread back into your oven. 
• Bake for 30 minutes.
• Remove the lid and continue baking the bread for 15 minutes or until the top of the loaf is golden brown and crusty.
• Carefully remove the bread from the Dutch oven (it should come out easily), and place it on a wire cooling rack to cool completely before slicing. Enjoy!