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Dee | Food for everyone

Achievable written Recipes 🫶 Homemade over Store-bought Mum of 4yr old twins & 5yr old Living in 🇪🇸

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Dee | Food for everyone is a verified account on Instagram with 1M followers and 740 posts.

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Likes: 83.8K
Comments: 723
Views: 740K
Posted: Jun 7, 2026, 7:49 PM
Caption: Mini Baguettes 🥖 360ml lukewarm water (38-40°C) 7g Instant Yeast 500g Bread or AP flour (min 12% Protien) 10g salt Whisk the water with instant yeast. Add the flour and salt and mix until it becomes a dough. You can use a spatula, spoon or your wet hand. Fold the dough upwards using a spatula or dough scraper 8-10 times until it looks like a ball. Cover and rest 1 hour. Decompress the dough with a floured hand and place the dough in a log shape on a well floured surface. Cut into 8 equalish size pieces. Add parchment paper to a large oven dish (I rubbed a bit of butter on the paper for flavour and extra crunch) With floured hands flatten each piece. Fold over 1 third then the other third over it. Fold half upwards and press down. Pull up the last half and pinch it to seal it up. Gently roll it out into a baguette shape. Place them on your tray. Cover and rest for 30 min while your oven heats up to 240C. Add a dish with some water in the bottom to heat up with the oven and create steam. Bake for 10 min take out the water turn the oven down to 220C and bake for another 7-9 min till it sounds hollow on the bottom. To freeze do it as soon as they’re cool. Wrap in parchment paper and then into an airtight bag. Defrosts in a few hours. Enjoy D 🫶 #baguettes #minibaguette #breadrolls #bread #noknead

Likes: 13.7K
Comments: 126
Views: 232.5K
Posted: Jun 24, 2026, 6:41 PM
Caption: Gifflar - Swedish Mini Cinnamon Rolls Unlike the shop bought ones which contain 24 ingredients these contain 8. Dough: 260ml Lukewarm milk 38-40°C (310ml if you want to skip egg) 7g instant yeast 30g sugar 1 egg 500g Bread or AP flour (min 12% Protien) 1 tsp salt 100g softened butter Filling: 120g Brown Sugar 100g Softened Butter 2 tbs cinnamon 1 egg yolk + 1 tsp milk Sugar syrup (you can just use honey & melted butter if you prefer) 60g water 60g brown sugar 40g butter Whisk milk & yeast, add sugar and egg and whisk again. Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can absolutely use a floured hand for this if you find it easier or give it a knead for a few minutes. Fold the dough over itself turning the bowl after each fold. About 10-20 times (more if you’re in the groove) or until it looks like there is no lumps. Flip it over, fold in half & cover and rest for 1 hour. Mix your filling ingredients and line your tray or 2 trays like me with parchment paper. Roll the dough out into a rectangle and spread the filling all over as close to the edges as you can. Slice width ways into 3 and roll up each one. Gently lift them aside (they’ll stretch when you do this and that’s ok) and be sure they’re seam side down. Press each roll down slightly to flatten and cut into 2inch pieces. I measured with my knife. Fill the first tray and cover and rest for 20 min. Cut the rest and fill up the second tray (I baked them separately) Preheat oven to 175C Brush with egg wash and bake for 12-15 min. As soon as they’re in the oven add the syrup ingredients to the pan, bring to boil and simmer until the buns come out. Get the second tray in as soon as the buns are out and brush the buns with syrup as soon as they’re out of the oven. Enjoy D 🫶🏼 #gifflar #cinnamonrolls #cinnamonbuns #bread #fromscratch

Likes: 18.3K
Comments: 117
Views: 208.9K
Posted: May 18, 2025, 2:25 PM
Caption: Loaded spinach and feta pastries RECIPE⬇️ The tutorial Video where I make the filling is the 1st post at the top of my page “spinach and feta rolls” 💚 1 x sheet puff pastry Filling: 1 x onion chopped 150g frozen spinach 1/2 tsp oregano or mint (optional) 200g Feta cheese 100g Mozzarella 1 x egg separated (white mixed into filling and yolk mixed with 1 x tsp milk for brushing Sesame seeds Honey Preheat oven to 180C Sauté your onion for a few minutes then add frozen spinach plus 1/4 cup of water. Move the spinach around while the water evaporates and sauté till soft soft and warm. Let it cool down (on a plate is quickest) mix in crumbled feta, grated mozzarella and egg white and set aside. Slice your pastry down the middle length ways and spread the mix over one side (it will thick) cover with the other slice of pastry. Brush with egg yolk and slice down the middle and across to create 14 squares. Place on a baking sheet with parchment paper, give them another brush with egg wash and sprinkle with sesame seeds. Bake on a low shelf for 33 - 37 minutes. Even if it looks golden don’t take it out, hang tight for a better bake as there is a lot of filling. Drizzle with honey as soon as they come out of the oven (optional) Enjoy D 🫶 #puffpastry #spinachandfeta #feta #spanakopita

Likes: 471
Comments: 20
Views: 10.9K
Posted: Aug 3, 2026, 4:41 PM
Caption: Pide 300 Self Raising Flour * 260g Greek or Natural Yogurt 1/2 tsp salt (optional) *if you don’t have self raising flour mix 1 tsp baking powder into your flour* Filling: 300 - 350g grated mozzarella 2-4 garlic cloves chopped small Thyme or any other herb you prefer Olive oil for brushing Mix the yogurt and flour together and salt if using. Once it’s shagging I like to mix it with a floured hand on the table but you can do it in the bowl and or use a spatula. It will take about 2 min to get a softish dough with the flour combined. Cover and rest for 10-30 min. Mix your filling ingredients together Preheat your oven to 240C Cut into how many pieces you want on a floured surface and roughly shape into an oval. Roll out to about 1mm thick. Be sure to flour the surface and the top of the dough it gets sticky. You can add more flour if it’s getting to sticky, flour is your friend here, add the filling to the middle and fold in the sides. and the Pinch and fold over the ends to a point creating a boat shape. Add to a dish with olive oil at the bottom, brush the sides with olive oil and bake immediately, the time will depend on the size and your oven so keep an eye on it. I baked mine for 8 min at 240C turned the oven down to 220C and baked for another 5-7 minutes. Enjoy D 🫶🏼 #pide #easyrecipe #easydinner #bread #turkishbread

Likes: 11K
Comments: 205
Views: 258.4K
Posted: Jul 28, 2026, 8:01 PM
Caption: Sandwich Bread - storage & freezing instructions at the bottom. 💝 210ml lukewarm milk (38°C) 150ml lukewarm water 30g sugar 7g instant yeast 500g Bread or AP flour (min 12% Protien) 8g salt Olive oil Whisk milk, water, sugar and yeast together. Add flour and salt and mix it well till combined. Use the spatula to fold it over itself turning the bowl in between until the dough looks softer and it’s come together (10-20 times) if you have a mixer you can use it or knead by hand if you’re comfortable but it’s not necessary. Cover and rest 1 hour. Decompress the dough with a floured hand (it’s a sticky dough) and pull away the edges. Place it on a well floured surface shape into a rough rectangle and cut into 13 equalish pieces. I cut down the middle and each side into 6. Flour the surface and the top of the dough and roll it out just a few times length ways and sideways to about 2-3mm thick, brush the inside with oil and fold it over. Place on a dish lined with parchment paper ( I brushed a little oil on the paper) cover and rest 20 min and heat your oven to 180C. After 20 min bqke for 7 min and turn the oven down to 170C and bake for another 5-8 min. Depending on your oven. These freeze incredibly well so for freezing freeze as soon as cool airtight in a zip lock bag. To defrost take out what you need and defrost airtight too to keep them fresh. To store at room temp keep airtight as soon loas they cool for 2-3 days Enjoy D 🫶🏼 #bread #breadmaking #breadstagram #easybread #sandwichbread

Likes: 5,320
Comments: 90
Views: 11.6K
Posted: Jul 23, 2026, 5:47 PM
Caption: Cinnamon Buns (perfect for freezing) Dough: 260ml Lukewarm milk 38-40°C (310ml if you want to skip egg) 7g instant yeast 30g sugar 1 egg 500g Bread or AP flour (min 12% Protien) 1 tsp salt 100g softened butter Filling: 100g Brown Sugar 100g Softened Butter 2 tbs cinnamon Caramel GLaze 40ml water 60g brown sugar 60g butter Whisk milk & yeast, add sugar and egg and whisk again. Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can absolutely use a floured hand for this if you find it easier or give it a knead for a few minutes. Fold the dough over itself turning the bowl after each fold. About 10-20 times (more if you’re in the groove) or until it looks like there is no lumps. You can also knead it if you’re comfortable doing so. Flip it over, fold in half & cover and rest for 1 hour. Mix your filling ingredients and line your tray Shape the dough into a rectangle on a lightly floured surface. Roll the dough out into a rectangle and spread the filling all over and fold it over lengthways. Slice into strips about 2cm wide (I made 20) take a piece and twist it well, roll the first side into a snail and bring the other side around it tucking in the end. Place on your baking tray lined with parchment paper. Cover and rest 20 min while your oven heats up to 180C. Bake for 8 min then turn the oven down to 170C and bake for another 8-12 min checking them (time will depend on your oven but they should be golden brown coloured) While they’re in the oven add the glaze ingredients to a small pan, bring to a boil and then simmer very low until the buns come out, immediately brush. Use it all up and leave them in the dish on a cooling rack for 15 minutes. Transfer them to a cooling rack to finish cooling. To freeze place in an airtight bag SOON as they’re cool and freeze. Defrost as many as you need airtight in about 1-2 hours. When we’re going on a day trip I normally pack them in my bag frozen and they’re perfect by snack or lunch time. To keep at room temperature put away airtight as soon as they cool and they’ll last for about 3 days Enjoy D 🫶🏼 #bread #cinnamonrolls #breadmaking #buns

Likes: 7,263
Comments: 89
Views: 26.3K
Posted: Jul 20, 2026, 5:26 PM
Caption: Cheesy Garlic Breads perfect for freezing 🥖 180ml lukewarm milk (38°C) 180ml lukewarm water 20b sugar 7g instant yeast 500g Bread or AP flour (min 12% Protien) 8g salt Filling: 6 garlic cloves chopped small Handful parsley chopped 350-400g grated mozzarella Salt & Pepper Whisk milk, water, sugar and yeast together. Add flour and salt and mix it well till combined. Use the spatula to fold it over itself turning the bowl in between until the dough looks softer and it’s come together (10-20 times) if you have a mixer you can use it. Cover and rest 1 hour. Mix filling ingredients. Decompress the dough with a floured had and pull away the edges. Place it on a well floured surface and cut into 8. Flip a piece over add 1/8’of the filling and seal it up by punching it closed all the way down the sides. Add to dish lined with parchment paper (I like to spread a bit of butter on it too) press them down a bit and cover for 20 min. Preheat oven to 210C Sprinkle some flour and score diagonally downwards. For freezing bake for 4-5 min (you want to pull them out before they get golden) once cooled on a rack place the rack in the freezer for 1-2 hours till they’re hard. Wrap them up and store in the freezer for whenever you need. Bake straight from frozen at preheated 210C for 7-10 min (keep an eye on them) To eat straight away bake for 12-15 min. These have been an amazing addition to my freezer stash and something I will definitely continue to do. Hope you give them a try Enjoy D 🫶🏼 #bread #garlicbread #breadmaking #fromscratch #batchcooking

Likes: 56.9K
Comments: 533
Views: 89.1K
Posted: Jul 16, 2026, 7:02 PM
Caption: Brioche loaf Dough: 260ml Lukewarm milk 38-40°C (310ml if you want to skip egg) 7g instant yeast 30g sugar 1 egg 500g Bread or AP flour (min 12% Protien) 1 tsp salt 100g softened butter 200g - 250g choc chips 1 eggs yolk and splash milk Syrup 40g water 40g sugar Whisk milk & yeast, add sugar and egg and whisk again. Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can absolutely use a floured hand for this if you find it easier or give it a knead for a few minutes. Fold the dough over itself turning the bowl after each fold. About 10-20 times (more if you’re in the groove) or until it looks like there is no lumps. You can also knead it if you’re comfortable doing so. Flip it over, fold in half & cover and rest for 30 min. After 30 min take out the dough, flatten it slightly and pour over the chocolate chips. Completely fold over the dough until the chips are totally combined and evenly distributed. Place back in bowl, cover and rest 30 min. Line your loaf tin with some parchment paper. Decompress the dough, take it out and cut in 3 equalish pieces. Roll them out into a rope about 1/3 longer than your dish. Plait it and tuck the ends in. Life into the tine and cover rest for 30 min. Preheat oven to 170C. Brush with egg wash and bake at 170C for 12 min, turn the oven down to 160C and bake for another 13-15 min. Once you put in the oven bring you sugar water mix to a boil and wait for sugar to evaporate, about 1 min, mix and set aside. Brush generously over your loaf as soon as it comes out. Leave in the tin on a cooling rack for 10-15 min then take it out to cool on the rack. Enjoy D 🫶🏼 #bread #breadstagram #breadmaking #breadstagram #brioche

Likes: 13.5K
Comments: 120
Views: 45K
Posted: Jul 13, 2026, 7:40 PM
Caption: Mini Blueberry Rolls 🫐 Dough: 260ml Lukewarm milk 38-40°C (310ml if you want to skip egg) 7g instant yeast 30g sugar 1 egg 500g Bread or AP flour (min 12% Protien) 1 tsp salt 100g softened butter Filling: 40g Brown Sugar 100g Softened Butter Vanilla 120g blueberries chopped 1 egg yolk + 1 tsp milk 30g melted butter Sugar for dipping Whisk milk & yeast, add sugar and egg and whisk again. Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can absolutely use a floured hand for this if you find it easier or give it a knead for a few minutes. Fold the dough over itself turning the bowl after each fold. About 10-20 times (more if you’re in the groove) or until it looks like there is no lumps. You can also knead it if you’re comfortable doing so. Flip it over, fold in half & cover and rest for 1 hour. Mix your filling ingredients and line your tray with parchment paper. Roll the dough out into a rectangle and spread the filling all over as close to the edges as you can. Sprinkle blueberries evening across it. Slice it length ways into 2 and roll each one up. Gently lift them aside (they’ll stretch when you do this and that’s ok) and be sure they’re seam side down. Press each roll down slightly to flatten and cut into 2-3 inch pieces. Add them to your tray, cover and rest 20 min. Preheat oven to 175C Brush with egg wash gently and bake for 13-16 min. Take them out leave for 10 min then brush melted butter and dip them in sugar. Place back in your tray and cover with a tea towel while they cool to keep them soft. Freezing: freeze airtight as soon as they’re cool and defrost airtight in 1-2 hours (perfect for a day out just pop them in your bag frozen) Store room temperature: airtight for 2-3 days Enjoy D 🫶🏼 #blueberry #blueberryrolls #gifflar #bread #buns

Likes: 3,912
Comments: 61
Views: 3,398
Posted: Jul 9, 2026, 6:01 PM
Caption: Mini Artisan Bread 🍞 360ml lukewarm water (38-40°C) 7g Instant Yeast 500g Bread or AP flour (min 12% Protien) 10g salt Whisk the water with instant yeast. Add the flour and salt and mix until it becomes a dough. You can use a spatula, spoon or your wet hand. Using a spatula fold the dough upwards and over turning the bowl in between until the dough starts to look smoothl. Cover and rest 1 hour. Decompress the dough with a floured hand and place the dough in a log shape on a well floured surface. Cut into 8 equalish size pieces. Add parchment paper to a large oven dish (I rubbed a bit of butter on the paper for flavour and extra crunch) Take a piece flip it over smooth side down on floured surface, with floured hands fold over 1/3 and press it in. Fold the other 1/3 over it and roll it up. Flip it over and roll it the other way. Use the bottom of your hands to drag the dough towards you creating a tight ball, 2-3 times. Place on your baking sheet, sprinkle with a little flour and cover and rest for 30 min. Preheat the oven to 240C and add an oven dish with water to the bottom to heat with the oven. Rub the flour gently as the dough has risen just to smooth it out and score the side with your sharpest knife. You can also use scissors Bake for 10 min at 240C turn the oven down to 190C take out the water and bake for another 13-16 min until the bottom sounds hollow when you tap it. Try and wait for it to cool before eating unless your having it with butter 😉 Enjoy D 🫶🏼 #bread #breadstagram #fromscratch #easybread #rolls

Likes: 1,243
Comments: 26
Views: 15.4K
Posted: Jul 8, 2026, 1:45 PM
Caption: High Protein, 2 ingredient dough Dough: 260g self raising flour 205g Greek Yog 1/2 tsp salt (optional) Filling: Tomato purée 200g Tuna Fresh Basil Grated mozzarella approx 150g Topping: Olive oil Crushed garlic Parsley Mix yogurt, flour and salt. Knead on floured surface for 2-3 min. Leave in bowl covered for 10-20 min. Preheat your oven to 220C Cut the dough in half spread some semolina or flour and roll out each in similar size circles. Place one on a large piece of greaseproof paper and spread tomato purée, slice into 8 and then add tuna, basil and cheese Slice the other bit of dough into 8 and cover each section with each piece and press down the sides as shown in the reel. (make sure to flip it over if you used semolina so the semolina side is on the top for crunch) Carefully lift the sides of the greaseproof paper with the pizza onto a large oven dish. Bake for approx 15 min until golden and puffed. Make you garlic olive oil while it’s in the oven and brush as soon as it comes out. Enjoy D 🫶🏼 #pizza #homemadepizza #easyrecipes #tuna #highproteinmeals

Likes: 10.1K
Comments: 174
Views: 77.5K
Posted: Jul 6, 2026, 5:33 PM
Caption: Honey Buns Dough: 260ml Lukewarm milk 38-40°C (310ml if you want to skip egg) 7g instant yeast 1-2 tbs honey 1 egg 500g Bread or AP flour (min 12% Protien) 1 tsp salt 100g softened butter Filling 120g butter 120g Honey 1 x egg yolk and milk for brushing Melted honey and butter for brushing at the end Whisk milk & yeast, add honey and egg and whisk again. Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can absolutely use a floured hand for this if you find it easier or give it a knead for a few minutes. Fold the dough over itself turning the bowl after each fold. About 10-20 times (more if you’re in the groove) or until it looks like there is no lumps. Flip it over, fold in half & cover and rest for 1 hour. Mix your filling ingredients and line your tray with parchment paper. Decompress the dough and place on lightly floured surface. Shape it into a rectangle and roll out into a long rectangle. Spread the filling and cut into 18-20 strips. Twist and roll them up tucking in the end. Cover and rest 20 min while your oven heats up to 180C. Brush with egg wash and bake for 8 min. Turn the oven down to 170C and bake for another 6-10 min checking them (time will depend on your oven but they should be golden coloured) Brush with a little melted butter and honey or just butter as soon as they come out. To keep them extra soft cover with a tea towel as they cool down. To freeze place in an airtight bag AS SOON as they’re cool and freeze. Defrost as many as you need airtight in about 1-2 hours. When we’re going on a day trip I normally pack them in my bag frozen and they’re perfect by snack or lunch time. To keep at room temperature put away airtight as soon as they cool and they’ll last for about 3 days. Enjoy D 🫶🏼 #breadstagram #buns #batchcooking #fromscratch #snacks

Likes: 83.8K
Comments: 723
Views: 740K
Posted: Jun 7, 2026, 7:49 PM
Caption: Mini Baguettes 🥖 360ml lukewarm water (38-40°C) 7g Instant Yeast 500g Bread or AP flour (min 12% Protien) 10g salt Whisk the water with instant yeast. Add the flour and salt and mix until it becomes a dough. You can use a spatula, spoon or your wet hand. Fold the dough upwards using a spatula or dough scraper 8-10 times until it looks like a ball. Cover and rest 1 hour. Decompress the dough with a floured hand and place the dough in a log shape on a well floured surface. Cut into 8 equalish size pieces. Add parchment paper to a large oven dish (I rubbed a bit of butter on the paper for flavour and extra crunch) With floured hands flatten each piece. Fold over 1 third then the other third over it. Fold half upwards and press down. Pull up the last half and pinch it to seal it up. Gently roll it out into a baguette shape. Place them on your tray. Cover and rest for 30 min while your oven heats up to 240C. Add a dish with some water in the bottom to heat up with the oven and create steam. Bake for 10 min take out the water turn the oven down to 220C and bake for another 7-9 min till it sounds hollow on the bottom. To freeze do it as soon as they’re cool. Wrap in parchment paper and then into an airtight bag. Defrosts in a few hours. Enjoy D 🫶 #baguettes #minibaguette #breadrolls #bread #noknead

Likes: 13.7K
Comments: 126
Views: 232.5K
Posted: Jun 24, 2026, 6:41 PM
Caption: Gifflar - Swedish Mini Cinnamon Rolls Unlike the shop bought ones which contain 24 ingredients these contain 8. Dough: 260ml Lukewarm milk 38-40°C (310ml if you want to skip egg) 7g instant yeast 30g sugar 1 egg 500g Bread or AP flour (min 12% Protien) 1 tsp salt 100g softened butter Filling: 120g Brown Sugar 100g Softened Butter 2 tbs cinnamon 1 egg yolk + 1 tsp milk Sugar syrup (you can just use honey & melted butter if you prefer) 60g water 60g brown sugar 40g butter Whisk milk & yeast, add sugar and egg and whisk again. Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can absolutely use a floured hand for this if you find it easier or give it a knead for a few minutes. Fold the dough over itself turning the bowl after each fold. About 10-20 times (more if you’re in the groove) or until it looks like there is no lumps. Flip it over, fold in half & cover and rest for 1 hour. Mix your filling ingredients and line your tray or 2 trays like me with parchment paper. Roll the dough out into a rectangle and spread the filling all over as close to the edges as you can. Slice width ways into 3 and roll up each one. Gently lift them aside (they’ll stretch when you do this and that’s ok) and be sure they’re seam side down. Press each roll down slightly to flatten and cut into 2inch pieces. I measured with my knife. Fill the first tray and cover and rest for 20 min. Cut the rest and fill up the second tray (I baked them separately) Preheat oven to 175C Brush with egg wash and bake for 12-15 min. As soon as they’re in the oven add the syrup ingredients to the pan, bring to boil and simmer until the buns come out. Get the second tray in as soon as the buns are out and brush the buns with syrup as soon as they’re out of the oven. Enjoy D 🫶🏼 #gifflar #cinnamonrolls #cinnamonbuns #bread #fromscratch

Likes: 18.3K
Comments: 117
Views: 208.9K
Posted: May 18, 2025, 2:25 PM
Caption: Loaded spinach and feta pastries RECIPE⬇️ The tutorial Video where I make the filling is the 1st post at the top of my page “spinach and feta rolls” 💚 1 x sheet puff pastry Filling: 1 x onion chopped 150g frozen spinach 1/2 tsp oregano or mint (optional) 200g Feta cheese 100g Mozzarella 1 x egg separated (white mixed into filling and yolk mixed with 1 x tsp milk for brushing Sesame seeds Honey Preheat oven to 180C Sauté your onion for a few minutes then add frozen spinach plus 1/4 cup of water. Move the spinach around while the water evaporates and sauté till soft soft and warm. Let it cool down (on a plate is quickest) mix in crumbled feta, grated mozzarella and egg white and set aside. Slice your pastry down the middle length ways and spread the mix over one side (it will thick) cover with the other slice of pastry. Brush with egg yolk and slice down the middle and across to create 14 squares. Place on a baking sheet with parchment paper, give them another brush with egg wash and sprinkle with sesame seeds. Bake on a low shelf for 33 - 37 minutes. Even if it looks golden don’t take it out, hang tight for a better bake as there is a lot of filling. Drizzle with honey as soon as they come out of the oven (optional) Enjoy D 🫶 #puffpastry #spinachandfeta #feta #spanakopita

Likes: 471
Comments: 20
Views: 10.9K
Posted: Aug 3, 2026, 4:41 PM
Caption: Pide 300 Self Raising Flour * 260g Greek or Natural Yogurt 1/2 tsp salt (optional) *if you don’t have self raising flour mix 1 tsp baking powder into your flour* Filling: 300 - 350g grated mozzarella 2-4 garlic cloves chopped small Thyme or any other herb you prefer Olive oil for brushing Mix the yogurt and flour together and salt if using. Once it’s shagging I like to mix it with a floured hand on the table but you can do it in the bowl and or use a spatula. It will take about 2 min to get a softish dough with the flour combined. Cover and rest for 10-30 min. Mix your filling ingredients together Preheat your oven to 240C Cut into how many pieces you want on a floured surface and roughly shape into an oval. Roll out to about 1mm thick. Be sure to flour the surface and the top of the dough it gets sticky. You can add more flour if it’s getting to sticky, flour is your friend here, add the filling to the middle and fold in the sides. and the Pinch and fold over the ends to a point creating a boat shape. Add to a dish with olive oil at the bottom, brush the sides with olive oil and bake immediately, the time will depend on the size and your oven so keep an eye on it. I baked mine for 8 min at 240C turned the oven down to 220C and baked for another 5-7 minutes. Enjoy D 🫶🏼 #pide #easyrecipe #easydinner #bread #turkishbread

Likes: 11K
Comments: 205
Views: 258.4K
Posted: Jul 28, 2026, 8:01 PM
Caption: Sandwich Bread - storage & freezing instructions at the bottom. 💝 210ml lukewarm milk (38°C) 150ml lukewarm water 30g sugar 7g instant yeast 500g Bread or AP flour (min 12% Protien) 8g salt Olive oil Whisk milk, water, sugar and yeast together. Add flour and salt and mix it well till combined. Use the spatula to fold it over itself turning the bowl in between until the dough looks softer and it’s come together (10-20 times) if you have a mixer you can use it or knead by hand if you’re comfortable but it’s not necessary. Cover and rest 1 hour. Decompress the dough with a floured hand (it’s a sticky dough) and pull away the edges. Place it on a well floured surface shape into a rough rectangle and cut into 13 equalish pieces. I cut down the middle and each side into 6. Flour the surface and the top of the dough and roll it out just a few times length ways and sideways to about 2-3mm thick, brush the inside with oil and fold it over. Place on a dish lined with parchment paper ( I brushed a little oil on the paper) cover and rest 20 min and heat your oven to 180C. After 20 min bqke for 7 min and turn the oven down to 170C and bake for another 5-8 min. Depending on your oven. These freeze incredibly well so for freezing freeze as soon as cool airtight in a zip lock bag. To defrost take out what you need and defrost airtight too to keep them fresh. To store at room temp keep airtight as soon loas they cool for 2-3 days Enjoy D 🫶🏼 #bread #breadmaking #breadstagram #easybread #sandwichbread

Likes: 5,320
Comments: 90
Views: 11.6K
Posted: Jul 23, 2026, 5:47 PM
Caption: Cinnamon Buns (perfect for freezing) Dough: 260ml Lukewarm milk 38-40°C (310ml if you want to skip egg) 7g instant yeast 30g sugar 1 egg 500g Bread or AP flour (min 12% Protien) 1 tsp salt 100g softened butter Filling: 100g Brown Sugar 100g Softened Butter 2 tbs cinnamon Caramel GLaze 40ml water 60g brown sugar 60g butter Whisk milk & yeast, add sugar and egg and whisk again. Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can absolutely use a floured hand for this if you find it easier or give it a knead for a few minutes. Fold the dough over itself turning the bowl after each fold. About 10-20 times (more if you’re in the groove) or until it looks like there is no lumps. You can also knead it if you’re comfortable doing so. Flip it over, fold in half & cover and rest for 1 hour. Mix your filling ingredients and line your tray Shape the dough into a rectangle on a lightly floured surface. Roll the dough out into a rectangle and spread the filling all over and fold it over lengthways. Slice into strips about 2cm wide (I made 20) take a piece and twist it well, roll the first side into a snail and bring the other side around it tucking in the end. Place on your baking tray lined with parchment paper. Cover and rest 20 min while your oven heats up to 180C. Bake for 8 min then turn the oven down to 170C and bake for another 8-12 min checking them (time will depend on your oven but they should be golden brown coloured) While they’re in the oven add the glaze ingredients to a small pan, bring to a boil and then simmer very low until the buns come out, immediately brush. Use it all up and leave them in the dish on a cooling rack for 15 minutes. Transfer them to a cooling rack to finish cooling. To freeze place in an airtight bag SOON as they’re cool and freeze. Defrost as many as you need airtight in about 1-2 hours. When we’re going on a day trip I normally pack them in my bag frozen and they’re perfect by snack or lunch time. To keep at room temperature put away airtight as soon as they cool and they’ll last for about 3 days Enjoy D 🫶🏼 #bread #cinnamonrolls #breadmaking #buns

Likes: 7,263
Comments: 89
Views: 26.3K
Posted: Jul 20, 2026, 5:26 PM
Caption: Cheesy Garlic Breads perfect for freezing 🥖 180ml lukewarm milk (38°C) 180ml lukewarm water 20b sugar 7g instant yeast 500g Bread or AP flour (min 12% Protien) 8g salt Filling: 6 garlic cloves chopped small Handful parsley chopped 350-400g grated mozzarella Salt & Pepper Whisk milk, water, sugar and yeast together. Add flour and salt and mix it well till combined. Use the spatula to fold it over itself turning the bowl in between until the dough looks softer and it’s come together (10-20 times) if you have a mixer you can use it. Cover and rest 1 hour. Mix filling ingredients. Decompress the dough with a floured had and pull away the edges. Place it on a well floured surface and cut into 8. Flip a piece over add 1/8’of the filling and seal it up by punching it closed all the way down the sides. Add to dish lined with parchment paper (I like to spread a bit of butter on it too) press them down a bit and cover for 20 min. Preheat oven to 210C Sprinkle some flour and score diagonally downwards. For freezing bake for 4-5 min (you want to pull them out before they get golden) once cooled on a rack place the rack in the freezer for 1-2 hours till they’re hard. Wrap them up and store in the freezer for whenever you need. Bake straight from frozen at preheated 210C for 7-10 min (keep an eye on them) To eat straight away bake for 12-15 min. These have been an amazing addition to my freezer stash and something I will definitely continue to do. Hope you give them a try Enjoy D 🫶🏼 #bread #garlicbread #breadmaking #fromscratch #batchcooking

Likes: 56.9K
Comments: 533
Views: 89.1K
Posted: Jul 16, 2026, 7:02 PM
Caption: Brioche loaf Dough: 260ml Lukewarm milk 38-40°C (310ml if you want to skip egg) 7g instant yeast 30g sugar 1 egg 500g Bread or AP flour (min 12% Protien) 1 tsp salt 100g softened butter 200g - 250g choc chips 1 eggs yolk and splash milk Syrup 40g water 40g sugar Whisk milk & yeast, add sugar and egg and whisk again. Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can absolutely use a floured hand for this if you find it easier or give it a knead for a few minutes. Fold the dough over itself turning the bowl after each fold. About 10-20 times (more if you’re in the groove) or until it looks like there is no lumps. You can also knead it if you’re comfortable doing so. Flip it over, fold in half & cover and rest for 30 min. After 30 min take out the dough, flatten it slightly and pour over the chocolate chips. Completely fold over the dough until the chips are totally combined and evenly distributed. Place back in bowl, cover and rest 30 min. Line your loaf tin with some parchment paper. Decompress the dough, take it out and cut in 3 equalish pieces. Roll them out into a rope about 1/3 longer than your dish. Plait it and tuck the ends in. Life into the tine and cover rest for 30 min. Preheat oven to 170C. Brush with egg wash and bake at 170C for 12 min, turn the oven down to 160C and bake for another 13-15 min. Once you put in the oven bring you sugar water mix to a boil and wait for sugar to evaporate, about 1 min, mix and set aside. Brush generously over your loaf as soon as it comes out. Leave in the tin on a cooling rack for 10-15 min then take it out to cool on the rack. Enjoy D 🫶🏼 #bread #breadstagram #breadmaking #breadstagram #brioche

Likes: 13.5K
Comments: 120
Views: 45K
Posted: Jul 13, 2026, 7:40 PM
Caption: Mini Blueberry Rolls 🫐 Dough: 260ml Lukewarm milk 38-40°C (310ml if you want to skip egg) 7g instant yeast 30g sugar 1 egg 500g Bread or AP flour (min 12% Protien) 1 tsp salt 100g softened butter Filling: 40g Brown Sugar 100g Softened Butter Vanilla 120g blueberries chopped 1 egg yolk + 1 tsp milk 30g melted butter Sugar for dipping Whisk milk & yeast, add sugar and egg and whisk again. Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can absolutely use a floured hand for this if you find it easier or give it a knead for a few minutes. Fold the dough over itself turning the bowl after each fold. About 10-20 times (more if you’re in the groove) or until it looks like there is no lumps. You can also knead it if you’re comfortable doing so. Flip it over, fold in half & cover and rest for 1 hour. Mix your filling ingredients and line your tray with parchment paper. Roll the dough out into a rectangle and spread the filling all over as close to the edges as you can. Sprinkle blueberries evening across it. Slice it length ways into 2 and roll each one up. Gently lift them aside (they’ll stretch when you do this and that’s ok) and be sure they’re seam side down. Press each roll down slightly to flatten and cut into 2-3 inch pieces. Add them to your tray, cover and rest 20 min. Preheat oven to 175C Brush with egg wash gently and bake for 13-16 min. Take them out leave for 10 min then brush melted butter and dip them in sugar. Place back in your tray and cover with a tea towel while they cool to keep them soft. Freezing: freeze airtight as soon as they’re cool and defrost airtight in 1-2 hours (perfect for a day out just pop them in your bag frozen) Store room temperature: airtight for 2-3 days Enjoy D 🫶🏼 #blueberry #blueberryrolls #gifflar #bread #buns

Likes: 3,912
Comments: 61
Views: 3,398
Posted: Jul 9, 2026, 6:01 PM
Caption: Mini Artisan Bread 🍞 360ml lukewarm water (38-40°C) 7g Instant Yeast 500g Bread or AP flour (min 12% Protien) 10g salt Whisk the water with instant yeast. Add the flour and salt and mix until it becomes a dough. You can use a spatula, spoon or your wet hand. Using a spatula fold the dough upwards and over turning the bowl in between until the dough starts to look smoothl. Cover and rest 1 hour. Decompress the dough with a floured hand and place the dough in a log shape on a well floured surface. Cut into 8 equalish size pieces. Add parchment paper to a large oven dish (I rubbed a bit of butter on the paper for flavour and extra crunch) Take a piece flip it over smooth side down on floured surface, with floured hands fold over 1/3 and press it in. Fold the other 1/3 over it and roll it up. Flip it over and roll it the other way. Use the bottom of your hands to drag the dough towards you creating a tight ball, 2-3 times. Place on your baking sheet, sprinkle with a little flour and cover and rest for 30 min. Preheat the oven to 240C and add an oven dish with water to the bottom to heat with the oven. Rub the flour gently as the dough has risen just to smooth it out and score the side with your sharpest knife. You can also use scissors Bake for 10 min at 240C turn the oven down to 190C take out the water and bake for another 13-16 min until the bottom sounds hollow when you tap it. Try and wait for it to cool before eating unless your having it with butter 😉 Enjoy D 🫶🏼 #bread #breadstagram #fromscratch #easybread #rolls

Likes: 1,243
Comments: 26
Views: 15.4K
Posted: Jul 8, 2026, 1:45 PM
Caption: High Protein, 2 ingredient dough Dough: 260g self raising flour 205g Greek Yog 1/2 tsp salt (optional) Filling: Tomato purée 200g Tuna Fresh Basil Grated mozzarella approx 150g Topping: Olive oil Crushed garlic Parsley Mix yogurt, flour and salt. Knead on floured surface for 2-3 min. Leave in bowl covered for 10-20 min. Preheat your oven to 220C Cut the dough in half spread some semolina or flour and roll out each in similar size circles. Place one on a large piece of greaseproof paper and spread tomato purée, slice into 8 and then add tuna, basil and cheese Slice the other bit of dough into 8 and cover each section with each piece and press down the sides as shown in the reel. (make sure to flip it over if you used semolina so the semolina side is on the top for crunch) Carefully lift the sides of the greaseproof paper with the pizza onto a large oven dish. Bake for approx 15 min until golden and puffed. Make you garlic olive oil while it’s in the oven and brush as soon as it comes out. Enjoy D 🫶🏼 #pizza #homemadepizza #easyrecipes #tuna #highproteinmeals

Likes: 10.1K
Comments: 174
Views: 77.5K
Posted: Jul 6, 2026, 5:33 PM
Caption: Honey Buns Dough: 260ml Lukewarm milk 38-40°C (310ml if you want to skip egg) 7g instant yeast 1-2 tbs honey 1 egg 500g Bread or AP flour (min 12% Protien) 1 tsp salt 100g softened butter Filling 120g butter 120g Honey 1 x egg yolk and milk for brushing Melted honey and butter for brushing at the end Whisk milk & yeast, add honey and egg and whisk again. Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can absolutely use a floured hand for this if you find it easier or give it a knead for a few minutes. Fold the dough over itself turning the bowl after each fold. About 10-20 times (more if you’re in the groove) or until it looks like there is no lumps. Flip it over, fold in half & cover and rest for 1 hour. Mix your filling ingredients and line your tray with parchment paper. Decompress the dough and place on lightly floured surface. Shape it into a rectangle and roll out into a long rectangle. Spread the filling and cut into 18-20 strips. Twist and roll them up tucking in the end. Cover and rest 20 min while your oven heats up to 180C. Brush with egg wash and bake for 8 min. Turn the oven down to 170C and bake for another 6-10 min checking them (time will depend on your oven but they should be golden coloured) Brush with a little melted butter and honey or just butter as soon as they come out. To keep them extra soft cover with a tea towel as they cool down. To freeze place in an airtight bag AS SOON as they’re cool and freeze. Defrost as many as you need airtight in about 1-2 hours. When we’re going on a day trip I normally pack them in my bag frozen and they’re perfect by snack or lunch time. To keep at room temperature put away airtight as soon as they cool and they’ll last for about 3 days. Enjoy D 🫶🏼 #breadstagram #buns #batchcooking #fromscratch #snacks

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