Baking recipes
Scroll through our posts below to try all sorts of delicious baking recipes from our instagram baking videos. New baking videos are posted the first week of each month on Instagram and Facebook.
To easily find one of our recipes type below:
Honey Oat Sandwich Bread!
Sandwiches are delicious! It’s a meal you can eat anywhere! What makes the best sandwiches? Home made bread! This is a jazzed up version of your typical white bread, it’s got a touch of honey and oats to make things extra delicious!
Soft, fluffy and ready for sandwiches!
Honey Oat Sandwich Bread
Yield: 1 loaf (9”x5” pan)
Preheat your oven to 350*F
1 1/2 cups Milk, warm
2 Tablespoons Butter, warm
2 Tablespoons Honey
2 3/4 cup Flour
1/2 cup Oats
1 1/2 teaspoons Salt
2 teaspoons Instant Yeast
In the bowl of your mixer combine the dry ingredients - flour, oats, salt and yeast. Toss to combine.
In a separate container stir together your honey, warm milk and butter. Then pour into the dry ingredients and knead with the dough hook in your mixer for 6-10 minutes, or until it forms a firm ball around the hook and isn’t sticking to the sides of the bowl.
Place dough into a greased bowl and cover. Let sit at room temperature until doubled, about 1 hour.
Place your dough ball onto a lightly floured surface and using your hands flatten into a rough rectangle shape that is about 8” wide.
Roll the dough up into a log, then pinch the seams together.
Place the dough log into a greased 9”x5” loaf pan, with the seam side going into the bottom of the pan.
Cover with saran wrap and let sit at room temperature for about 1 hour, or until the dough is starting to rise over top of the pan edge.
Bake in a preheated 350*F oven for 30-45 minutes or until golden brown and sounds hollow when you tap it.
Let cool and eat!
Herb and Garlic Pull Apart Bread!
This loaf of bread is made up of many squares of dough layered with herb and garlic butter! The layering results in a flaky loaf you can just pull apart with your fingers! So tasty and easy to eat!
Layers of buttery goodness!
Herb and Garlic Pull Apart Bread
Yield: 1 loaf sized 9”x5”
Dough:
1.5 cups Milk, warm
1/4 cup Butter, melted
3 cups Flour
1.5 teaspoons Salt
1.5 teaspoons Instant Yeast
3 Tablespoons Sugar
1/2 teaspoon Pepper
Herb and Garlic Butter:
1/3 cup Butter, soft
2 cloves Garlic, chopped
1/2 cup chopped herbs - I used green onion, cilantro and parsley, but use what you got!
pinch of Salt
pinch of pepper
In the bowl of your mixer combine all the dry ingredients for your dough - flour, salt, instant yeast, sugar and pepper. Toss to combine, then add your warm milk and melted butter.
Mix with the dough hook about 10 minutes or until the dough is no longer sticking to the sides of your bowl and is in a nice firm ball around the dough hook.
Place the dough into a grease bowl with a lid and let sit at room temperature for about 1 hour or until doubled.
While the dough is resting, stir together the herb butter- soft butter, garlic, herbs, salt and pepper.
Once your dough is ready, roll it into a large rectangle about 12'“x16” on a lightly floured surface.
Now spread your garlic butter on top of the dough covering the entire thing.
Using a pizza cutter, cut the dough into 12 pieces 3 columns x 4 rows, don’t worry if some aren’t exactly square.
Now grab one of the 12 squares and fold it in half so the butter layer is in the inside like a herb butter taco, you will do this with each square of dough.
Place all the folded pieces of dough into a greased loaf pan, placing the folded edge on the bottom of the pan so you can see the buttery centre from the top of your loaf. I find it easiest to place my loaf pan on it’s side so I can stack all the pieces of dough on top of each other without them falling over, then I can place the pan back on it’s bottom and rearrange the pieces if needed.
Once all your dough is in the pan, cover with a piece of saran wrap and let sit at room temperature until it has expanded and filled the pan, about 1 hour.
Bake in a preheated 350*F oven for about 30-45 minutes, or until golden brown and hollow sounding when tapped.
Cool and eat!
Hot Cross Buns! Hot Cross Buns! One a penny, two a penny, Hot Cross BUNS!
Hot cross buns! These festive Easter rolls are rolling with flavour! They are made of a lightly sweetened dough, studded with dried fruit, orange zest and a little dash of cinnamon! Apparently they were created as a sweet treat to end your fasting for lent, but don’t you worry, no fasting is required to indulge in these babies!
I forgot to take a picture before taking a bite…whoopsie!
Hot Cross Buns
Yield: 6 buns (I fit them into a 10”x6” loaf pan so they would bake into one another, but use whatever pan you like, or double the recipe and it will fit perfectly into a 9”x13” pan)
Once dough is shaped, preheat your oven to 350*F
Bun Dough:
2/3 cup Milk, warm but not boiling
1 teaspoon Instant Yeast
2 Tablespoons Butter, melted
2 Tablespoons Sugar
1 teaspoon Salt
1 Egg
1 1/2 cups Flour
1 teaspoon Cinnamon
zest of 1 Orange (or if your orange is giant like mine, I just tested 1/2 of it)
Dough Fruits:
1/2 cup Dried Fruit - I used raisins and dried cranberries
1 teaspoon Grand Marnier (optional)
Cross Dough:
2-3 Tablespoons Flour
enough juice of your orange (or water or milk) to get a nice consistency, about 1-2 Tablespoons
Egg Wash:
1 Egg
pinch Salt
pinch Sugar
Place your dried fruit into a small bowl, then cover with boiling water and set to the side.
In the bowl of your mixer, combine all the ingredients of your dough - milk, yeast, butter, sugar, salt, egg, flour, cinnamon and orange zest.
Using the dough hook on the mixer, knead the dough on medium-low speed for about 10-15 minutes or until the dough comes together into a sticky ball around the dough hook. This is a pretty sticky dough, but it should be VERY glutinous in you grab it and not be sticking to the sides of your bowl too much.
Drain your dried fruits and press out any excess moisture, then stir with the 1 teaspoon of Grand Mariner if you are using it.
Now pour your dried fruits into the dough and knead for 2-3 more minutes or until they are combined.
Place your dough into a greased bowl, cover, and let sit at room temperature until doubled, about 1 hour.
Once your dough has rested, place it onto a floured counter and lightly press into circle, then cut into 6 even pieces.
Roll each piece into a ball and place into a greased and lined baking pan.
Once all the dough is in the pan, cover it with some saran wrap, and let it sit at room temperature for about an hour, or until doubled.
While your dough is resting, mix together your cross dough - combine about 3 tablespoons of flour with enough orange juice to create a pipeable consistency (you can also use water or milk for this). Place this into a piping bag or a ziplock bag that you can cut the corner off of to pipe with.
For the egg wash, whisk together your egg with the pinch of salt and sugar.
Once your dough has rested carefully glaze the buns with your egg wash.
Now using the piping bag, pipe a cross on top of each bun.
Bake in a preheated 350*F oven for about 20 minutes, or until golden brown and delicious!
Time to eat before the Easter bunny gets to them!
Strawberry Cheesecake Babka!
Remember that cinnamon swirl bread you would get as a treat when you were little? Well imagine that, but a million times more delicious! You can fill your babka with all sorts of different fillings, if you want to make it with a cinnamon bun filling you can get that cinnamon swirl bread flavour, the most common flavour is chocolate, but today we are making STRAWBERRY CHEESECAKE! For that we are filling a rich brioche dough with a cheesecake layer, as well as strawberry jam.
So fluffy and buttery!
Strawberry Cheesecake Babka
Yield: 1 loaf (8”x4” loaf pan or an 8” round cake pan)
Once dough is on it’s final proof in the loaf pan, Preheat the oven to 350*F
Brioche Dough:
2 1/4 cup Flour
2 teaspoons Yeast
3 Tablespoons Sugar
1 teaspoon Salt
3 Eggs, room temperature
1/3 cup Milk, warm
2/3 cup Butter, soft
Cheesecake Filling:
1/2 cup Cream Cheese (4 oz.), soft
pinch Salt
2 Tablespoons Sugar
1 Tablespoon Sour cream
1/4-1/2 cup Strawberry jam (or whatever flavour you like!)
Glaze (optional):
1 Tablespoon Apricot Jam
2 teaspoons Water
In the bowl of your mixer stir together the brioche dry ingredients - flour, yeast, salt and sugar
Add the eggs and milk to your dry ingredients, then mix with a dough hook for about 6 minutes, or until the dough no longer sticks to the sides of the bowl, and is in a ball around the hook.
Now with the mixer running, slowly add the soft butter about 1 tablespoon at a time. toss in one small piece of butter, then let it knead into the dough before adding another piece. This will take about 10 minutes to do, to get the butter incorporated, ending with a sticky soft dough.
Plop the dough into a greased bowl and let it proof at room temperature for 1-2 hours or until doubled.
While the dough is proofing, stir together all your cheesecake filling ingredients except for the jam. Then set to the side at room temperature.
Once dough has relaxed pop it onto a floured counter and roll into a large rectangle about 10”x15”
Smear your cheesecake filling on top of the rectangle leaving about 1” of dough without filling on the top edge.
Next smear on your strawberry jam on top of the cheesecake layer.
Now roll your dough up like a cinnamon bun. Once you have rolled up the entire dough, pinch together the top edge.
Using a large sharp knife slice the log right down the middle so you end up with two long wormies of dough.
Now grab one log and lift it over the other log and then continue until you have a “rope” sort of braid looking log of dough. Try to keep the cut side of each log facing the top so we can see all the exposed layers from the top. Pinch together the ends.
Now place your dough into a greased loaf or cake pan. This is a little messy, but just do your best to get it all in there!
Cover with saran wrap and let your dough proof at room temperature for 1-2 hours or until doubled.
Preheat your oven to 350*F
Once you bread is proofed, remove the saran wrap and pop into the oven for 40-60 minutes, or until golden brown and a toothpick comes out clean when stabbed into it.
When your loaf comes out of the oven you can paint the top with a little bit of apricot jam thinned out with warm water. This isn’t necessary, but add a little shine!
Now enjoy!
Bagels...the HOLE-iest bread in town!
Bagels…cream cheese…what better combo is out there!? It’s not very often you get to eat a bagel straight from the oven, at least not in my world, but boy are they delicious! Like most of my bread recipes, this is a whole day affair, but most of that is just waiting around. Perfect for quarantine! You can also start them the day before, then finish them the next day if you are on the ball! Imagine having your friends over for Sunday brunch, just showing off your new found bread skills with freshly made bagels! How impressive! Can’t wait until we can actually have brunch with friends again…one day!
Freshly made BAGELS!
Bagels
Yield: 6 regular sized bagels
Once you get to the boiling stage of the recipe, preheat that oven to 450*F
Sponge:
1 cup room temperature water
1 1/4 teaspoon Yeast (instant or whatever you got!)
1 1/2 cups Flour
Dough:
1 1/2 cups Flour
1 1/2 teaspoon salt
1 Tablespoon Honey (or molasses if you got it!)
Boiling Mixture:
Approximately 2.5 Litres of water
1/4 cup Brown Sugar (or Honey)
1 teaspoon Baking Soda
Egg Wash:
1 egg
pinch of sugar
pinch of salt
Toppings:
I used poppyseeds, but you can use anything! Sesame seeds, dried herbs, everything bagel spice blend!
In the bowl of your mixer, combine the sponge ingredients - 1 cup of water, 1.5 cups of flour and 1 1/4 teaspoon yeast. Then cover this with saran wrap and let it sit for at least 3 hours. This is the “sponge” which is going to grow and build flavour similar to a sourdough bread while it sits.
Your sponge mixture should now looks very bubbly and have a goopy texture, that is perfect! Now dump in the rest of the dough ingredients - 1.5 cups flour, 1.5 teaspoons salt and 1 Tablespoon honey. Mix using the dough hook of your mixer for about 6 minutes. This is a pretty thick dough, so if your mixer sounds strained just pop it out of the bowl and mix it by hand. The finished dough should be soft and not sticky to the touch.
Place your dough ball into a large greased bowl and cover with a towel or saran wrap or a lid. Let it rest at room temperature for 1 hour.
Remove your dough ball and cut it into 6 equal pieces.
Take each piece and roll it into a ball, I like to cup it in my hand and roll it on the counter top to make a nice ball shape.
Now poke your finger through the middle of your dough ball and stretch it out until you have a bagel shape with a hole in the middle that’s about 1.5” wide.
Place the formed bagels onto a parchment lined baking tray that has been lightly dusted with flour.
Once all 6 of your bagels have been formed, cover them with saran wrap and leave them to rest 20-30 minutes at room temperature. If you want the bake these the next day, you can pop these into the fridge overnight and continue with the rest of the recipe tomorrow, just let your bagels sit out at room temperature for about 30 minutes before you boil them so they aren’t super cold.
While your bagels are resting, bring about 2.5 Litres of water to a boil and add 1/4 cup brown sugar and 1 teaspoon of baking soda.
You can also preheat your oven to 450*F at this time!
Now boil your bagels in the water mixture for 20-30 seconds per side, I did mine 2 at a time so the water didn’t cool down too much.
Once boiled place the bagels back onto the parchment lined tray, trying to make sure not to bring too much water onto the tray.
Now the egg wash! Whisk together your egg with a pinch of sugar and salt, you can use a fork for this, just want to break up the egg so we can paint it onto our bagels.
Using a pastry brush if you got it, otherwise your fingers will do, brush the tops and sides of your bagels with the egg wash, then sprinkle them with your toppings, I used poppyseeds but you can also just leave them plain.
Once they are all egg washed pop them into your hot oven and bake until golden brown and hollow sounding when tapped.
Now devour them with cream cheese! Yay!
No Knead Bread you really NEED in your life!
Ever wanted to make bread but you are intimidated? Maybe you have tried making bread and it was a disaster… I have been there and I literally went to school to learn how. Bread can be tricky, but it can also be super simple! This no-knead bread recipe is perfect for when you are social distancing and need something to a)occupy your life and b)eat with your dinner…but tomorrow’s dinner because it takes about 20 hours of resting before you can bake it.
Golden Brown and Delicious!
Cracked Black Pepper and Parmesan No-Knead Bread
Yield: 1 loaf
All-purpose Flour 3 cups
Instant or Active Dry Yeast 2 teaspoons
Salt 2 teaspoons
Black Pepper 1/2 teaspoon
Parmesan, grated 2 Tablespoons
Warm water 1.5 cups
Olive Oil 1 Tablespoon
Mix together the flour, yeast, salt, black pepper and parmesan until combined in a large bowl. The yeast is going to GROW so you want there to be lots of room for your dough to expand overnight.
Stir in water and olive oil until it forms a sticky ball, you can just use your arm and a spatula for this, you don’t need a mixer…it’s like magic!
Put a lid on your bowl, or saran wrap it and let it sit for about 20 hours.
Pre-heat oven to 450*F and place a large cast iron pot with a lid inside while it is preheating so it gets nice and hot. I have an enamelled cast iron dutch oven which works great, but something that holds heat and has a lid is what your looking for. You are basically making a bread oven inside of your regular oven.
Once the oven is hot, you can plop your dough out onto a floured surface and roughly roll it into a ball.
Next pull your pot out of the oven, you can give it a little spray of non-stick cooking oil aka PAM, and plop your bread ball into it. Then place the lid on top and put it back into the oven.
Bake with the lid on for 30 minutes, then remove the lid and bake for another 15 minutes or until golden brown!
I like to take my bread out of the pot to cool on a wire rack so it doesn’t get steamy on the bottom, but voila! Fresh baked bread, easy peasy!