And it was good.

- Edited to add recipe -

RECIPE - Thanks for all the love. I’d never written this down but I did today.

• ⁠free range garlic bread bites -

Free range cause they are different every time. Measure ingredients with your heart and not your head.

Use your favorite or easiest bread recipe. I went with a yeast roll recipe, but I was dry-dreaming of focaccia (which is why my garlic mixture was such a buttery mess this time). Prep like it’s gonna be a normal bread loaf, then divide and roll into balls and place in pan. I like to cover my balls and let them rise for a bit until they get poofy, 20ish min. Preheat oven to 375. After the balls have proofed up a bit pour the garlic mix over the top and brush it into all the nooks and crannies. 20 ish minutes uncovered in the oven will get it cooked thoroughly, a good way to tell tho is just watch your garlic mixture. When it starts browning/drying out it’s prolly getting close. Don’t burn your shizz! Pull it out and cover it with foil if the top is getting done way faster than the inside.

Garlic Mix - hella unsalted butter (a whole stick was used this time), garlic powder, onion powder, dried chimi seasoning, Italian seasoning, paprika, lemon pepper, black pepper, sea salt, vinegar powder and whatever else caught my eye. Melt that butter and mix all your stuff in until it’s at a consistency you are happy with. Pour over top of rolls, reserve some mixture for dipping if you feel so led. (A little balsamic vinegar in the dipping butter is clutch for breaking up the saltiness). When making this garlic mix you should be tasting it and adjusting.

So many way to do this recipe you won’t make it the same way twice. Stuff your bread balls with cheese or top them with cheese, use taco seasoning and stuff them with (cooked and drained) beef and cheese. Use them as “chips” and scoop mash potatoes! Make little sandwiches! Cream cheese stuffed with everything bagel seasoning!

Recipe would probably work with canned biscuits if you didn’t want to make the bread but they would probably cook faster.

I used to do the faces every morning. I moved locations and stopped opening so I stopped making bread for like a year… I’m back to opening but was using a knife to score the designs and couldn’t make them as intricate. Finally got a new lame today so I’ll be doing faces again soon! I’ll post here. Lost all my old photos so the pre-baked faces are all you get for now :)

At Paul (depuis 1885) and this bread I got with my Alfredo doesn’t really feel like bread? It feels more like a cake/ brownie. Crumbles like one too. Anyone have any idea what type of bread this is?

(Don’t mind my nails, nail polish is hard to take off)

Honestly any advice would be great!

I always make a test batch before Thanksgiving so that I'm prepared come Thanksgiving.

Need to decrease the recipe by 25%

First time trying butterfly pea powder and it turned out wild. I was going for clean ombre lines but it looks like ocean waves! Grinning like a little kid over here.

Recipe : Butterfly Blue Shokupan Recipe

I just found the best bread of my life. It's called salt bread, crispy on the outside, soft on the inside, and rich with the butter. Has anyone ever tried salt bread?

Because I can make yummy sammiches :)

Used my regular recipe and let it proof overnight in the fridge with some starter. Getting more consistency lately.

Pretty good man

Had some very very ripe bananas and followed MIL recipe which never fails.

Hamburger buns!!

Idk if the link will work, but this is the recipe!

https://hopewellheightsblog.com/how-to-make-super-soft-homemade-hamburger-buns/#recipe

I always refer to the ends as the butts but this is EXTREMELY literal