I'm Kara, and I love to cook, especially making family friendly recipes that call for simple ingredients! From easy dinner ideas to scrumptious made from scratch desserts, I've got hundreds of tried and true recipes.
Despite being a carb addict, I started the keto diet at the beginning of 2021, so you'll find a few keto friendly recipe. I share only the very best low carb recipes that actually taste incredible!
I don't think cooking should be complicated, it just needs to taste amazing! I'll share my favorite cooking tips so you can have success in your kitchen just like I do.
I just bought a mixer and anxious to make some bread. I noticed that you’re using instant yeast, but you’re proofing it twice. The packet of instant yeast says no proofing necessary. I’m confused. lol
I don't normally proof twice with instant yeast, but for this recipe it does improve the flavor and structure of the bread. You could use regular yeast, I just don't keep it on hand,.Hope that helps!
I’m done and it’s beautiful. I’m still pretty new to baking and this is by far the best looking bread I’ve made yet- and it tastes like I got it from the store, if not better. One of em even looks like it came from the store! 😂 My family loves it, I love it. Thank you!
There is a list of ingredients with quantities in the comment section, but you can also get a printable recipe card on my website: www.creationsbykara.com/easy-...
When I started making the videos, I had an assistant to help me with filming and editing. She had to take time off for personal reasons, and I just haven't been able to find the time to do it all myself. I'm hoping she will be able to start next year, or that I can find someone else. It's a lot of work!
This one does. :) But you can feel free to leave it out, or just make another recipe without sugar that calls for fermenting and takes much longer to make.
@@Creationsbykara Just stating that according to French Law, it cannot be French Bread. In 1993, the French Government passed the French Bread Law, a rule that establishes how to make the traditional baguette to protect it from other breads. According to this decree, the traditional baguette can only be made with the following ingredients: wheat flour, water, yeast and/or sourdough, and salt. My French blood gets a little irritated with Americans calling their bastardized recipes “French Bread.” It is just American bread, nothing French about it.
Thank you for sharing the reason for your opinion. But, you will notice that I didn't call this a baguette. Just as there are dozens of American breads, there are dozens of French breads. 97% of my readers and followers are in the United States, and this is what they refer to as French Bread, so that is what I call it. Sorry if that irritates you. I know many people want to say a recipe is wrong when it isn't the same one their Italian, Mexican, or French grandma made it. But the joy of cooking is that there are so many delicious versions of the same recipe out there. I'd rather spend my time making and eating delicious food rather than worrying about if other people are doing it the way I think is right. :)
If you're going to do a recipe video, "little bit of granulated sugar, some yeast" is not a recipe. I hope people will not subscribe to these channels that require you to go to another site when you could have simply put the recipe in the box.
Sorry it was so hard for you. I have started putting the recipe in the box for my newer videos, but this was one of my first. As a RU-vid user, I don't mind having to click a button to get to a recipe. I know it's much easier for me to click a button than it is for the creator of the free recipe to type it again. And going to the original website allows me to print the recipe, which I love.
‘FAST paced, no details’ basic French bread recipe. 👏 🍞 🫧 I’m collecting a series of basic/beginner bread videos to send my nephew. This is a good one to throw in the mix! 😊 The slashes/cuts should be made with a straight edged razor or Bread Lame - the serrated edge was specifically designed to cut the crust of cooked breads and will drag through the dough instead of making a clean slice. Also note, the cuts aren’t to “make it pretty,” although they provide a pleasing aesthetic; they’re to prevent the gases in the bread that provide taste (although this recipe yields a very TIGHT structure) from blowing a hole, quite literally, in the top. You made cuts that are unique to French baguettes. 🥖 One long cut down the center is used & works well for this type of loaf. Although, any cuts should suffice as long as there’s space for the gasses to exit along the entire loaf. 🔪 This is a good recipe for people who 1. don’t want to learn any physiology behind bread ie structure/proofing/taste/etc 2. don’t want to wait for it to proof (which is what adds the flavor) and/or 3. people who are in a profound rush for whatever reason.
It depends on the size of your cookie cutter, but I usually get about 3 dozen. You can absolutely chill the dough for a day or two. If it's too firm to roll, let it sit at room temperature for a few minutes.
Should I add cloves, cinnamon, or allspice or would that mess with the butterscotch flavor? I’ve never made gingerbread cookies before but I know a lot of them have those spices 😊
My kids aren't fond of cloves or allspice, so they love the mild flavor of these cookies. But you can definitely add them if your family loves that flavor!
@@Creationsbykara thank you! I just made them I increased the cinnamon to 1 1/2 tsp and added 1/2 tsp cloves and 1/4 tsp nutmeg (per batch). They rolled out like a dream and were SO good, even before we iced them. I also used a Wilson pre shaped baking tray which helped hold their shape. That was honestly the ealsiest way so I didn’t have to roll them. I will most definitely make these again! 😊🙏❤️
Phenomenal. So easy, perfect instruction, great editing. Can you teach us how to make potato soup with dumplings? Watched 100 videos and my dumplings always gummy. You being a pro probably know how to make them. Keep going, you are awesome!
I've already made these twice. I love these! Now I am making a variation with just peanut butter with the pecans and coconut and a hint of maple extract as well as the vanilla. They are in the fridge now. I cannot wait to eat them LOL
Mine did not thin out like yours it became solid like a ball. I measured all ingredients. I wonder why my was not thin after melting first 3 ingredients and adding next ingredients?
I wonder if it is simply that the peanut butter you used is thicker than the one I used. Mine is quite runny, and drips off the spoon. If yours is thicker than that, it would affect the consistency, but hopefully not the taste. :)
I actually have a few recipes for blueberry muffins on my website. :) Here are a couple of my favorites: www.creationsbykara.com/blueberry-muffins-with-crumb-topping/ www.creationsbykara.com/orange-blueberry-streusel-muffins/
