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Pumpkin Pudding Muffins Recipe

Pumpkin Pudding Muffins | somethingswanky.com

Yes, yes. I’ve put pudding mix in more baked goods.

I know some of you aren’t wild about pudding mix. Or you live in Australia where the stuff is totally unavailable (you guys should seriously put together some sort of national demand letter to Jell-O by the way, because not having instant pudding mix is crazy-talk!). But I looooooove adding pudding mix to my desserts. I totally throw it in anytime I can (obviously).

In case you’re a little late to the pudding mix scene, here are couple of reasons I love using it in my baked goods and one untested suggestion for a substitution if it’s not available to you…

Pumpkin Pudding Muffins | somethingswanky.com

So here’s the deal with pudding mix going into cookies, breads, muffins, and more: it makes the end result super moist… in the best possible way. “Moist” is such a risky word to use, isn’t it? But sometimes it’s the word for the job! And no way around it– moist baked goods = yummy baked goods.

The second thing I love about adding pudding mix is that it enhances the flavor of the treat. It either adds an extra layer of flavor (like chocolate pudding in a chocolate cookie = double the chocolate! Yum!), or it actually adds a NEW flavor (like cheesecake pudding in peanut butter cookies = peanut butter cheesecake!!). I love both functions.

And in regards to a substitute for pudding mix in baked goods? Well… I don’t think there’s much you can do to replace it for it’s flavor properties. But Averie once mentioned to me that she found using cornstarch worked in cookies in a way that might be similar to how pudding mix does! I haven’t tested that myself, and I’m not sure if she’s done it in more than the one cookie recipe. But it might be something worth trying if instant pudding mix is totally unavailable to you!

Pumpkin Pudding Muffins | somethingswanky.com

Thanks to pudding mix, these muffins are extra soft and fluffy, perfectly moist, and a little extra pumpkin-y. Give them a quick dunk in butter and cinnamon sugar for a perfectly cozy and sweet Fall breakfast!

Nothing beats a thick slice of super moist chocolate chip zucchini bread smothered in butter.

Chocolate Chip Zucchini Bread Recipe

Nothing beats a thick slice of super moist chocolate chip zucchini bread smothered in butter.

Nothing beats a thick slice of super moist chocolate chip zucchini bread smothered in butter.

We DEVOURED this bread. Inhaled it.

Like… it didn’t even last two days. It barely stuck around past the 24 hour mark.

Nothing beats a thick slice of super moist chocolate chip zucchini bread smothered in butter.

It’s incredibly moist thanks to THREE CUPS of zucchini and the brown sugar.

And can you see how shiny the chocolate chips are? That’s my favorite part. In both banana bread and zucchini bread, I love how the moisture seeps into the chocolate chips creating a little chocolate “bubble” around each chip. I know I’m not doing a great job describing this, but you know what I’m talking about right?

I don’t know why, but that just gets me every time. ????

Nothing beats a thick slice of super moist chocolate chip zucchini bread smothered in butter.

Now, I’m no nutritional expert…. ahem, clearly ????… but I figure all the green veggies here make this bread a pretty square meal. Who’s with me?!

Enjoy a thick slice of this delicious zucchini bread warm or day-old, smothered in butter, with a tall glass of milk. And try it with my Maple Cinnamon Butter. You’ll be in heaven!

How To Make Chocolate Chip Zucchini Bread

Making zucchini bread is an efficient way to use up fresh zucchini, and it’s a recipe that’s both simple and rewarding. The process begins by combining the key wet ingredients in a large bowl—zucchini, sugar, oil, vanilla, and eggs. The grated zucchini adds moisture and a subtle, earthy flavor, while the sugar and oil ensure the bread will be sweet and tender. The vanilla and eggs bind everything together, creating a rich and flavorful base for your batter.

In a separate bowl, you’ll mix together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg. These ingredients not only give structure to the bread but also infuse it with warm, spiced flavors. The cinnamon and nutmeg add a cozy, aromatic touch that complements the zucchini perfectly. Once the dry ingredients are well combined, gently fold them into the wet mixture. It’s important to mix just until a batter forms—overmixing can lead to dense, tough bread.

To make your zucchini bread extra special, fold in a generous amount of chocolate chips. The chocolate adds a delightful sweetness and a bit of indulgence to each slice. Once the batter is ready, divide it evenly between two prepared loaf pans. As the bread bakes, the kitchen will fill with the irresistible aroma of spices and chocolate. After about 45 minutes, check for doneness by inserting a toothpick into the center of the loaves. If it comes out clean, the bread is ready. If the tops are browning too quickly, cover the loaves with foil and continue baking until fully cooked.

Allow the zucchini bread to cool in the pans before slicing. This ensures the loaves firm up nicely and are easy to remove. Once cooled, slice into thick pieces and enjoy the soft, moist texture combined with the rich flavors of chocolate and warm spices. This zucchini bread is perfect for breakfast, a snack, or even dessert, making it a versatile treat that everyone will love.

My favorite banana bread with a double batch of cinnamon streusel and icing on top. You won't want to eat banana bread any other way again!

Brown Sugar Banana Streusel Bread Recipe

This Brown Sugar Banana Steusel Bread is my favorite banana bread with a double batch of cinnamon streusel and icing on top. You won’t want to eat banana bread any other way again!
My favorite banana bread with a double batch of cinnamon streusel and icing on top. You won't want to eat banana bread any other way again!

What kind of a banana person are you? My husband likes them still green. Which completely grosses me out. I like mine a little bit speckled and sweet, but still firm.

Actually, what I really like is when they’re about 3 days past their prime and turning perfectly brown and ready for baking something sweet 🙂

Like this Brown Sugar Banana Streusel Bread. It’s a tweak on my very favorite, super moist banana bread recipe. I used all brown sugar to really up the moist factor, and I added a coffee cake-like streusel on top. And a little vanilla glaze drizzle to make it taste like you’re biting into a giant cinnamon roll.

But better. Because it has bananas. Which makes it healthy ????.

🍌🍌🍌 CHECK OUT more of our favorite Banana Bread Recipes 🍌🍌🍌

My favorite banana bread with a double batch of cinnamon streusel and icing on top. You won't want to eat banana bread any other way again!

My favorite banana bread with a double batch of cinnamon streusel and icing on top. You won't want to eat banana bread any other way again!

Enjoy!

Ridiculously easy bread that is super crusty on the outside and steamy soft on the inside. You won't believe how fool-proof this recipe is!

Easy Overnight Artisan Bread Recipe

Ridiculously easy artisan bread recipe that is super crusty on the outside and steamy soft on the inside. You won’t believe how fool-proof this recipe is!

Ridiculously easy bread that is super crusty on the outside and steamy soft on the inside. You won't believe how fool-proof this recipe is!

I have been OBSESSED with making homemade bread recently. Which is a little weird (and HOT!) for summertime, I know… but is homemade bread ever really out of season??

I actually have two different recipes I want to share with you, but for today– this Overnight Artisan Bread is what I’ve been making most frequently. And it’s been worth turning on the hot oven in the middle of June, I promise!

Ridiculously easy bread that is super crusty on the outside and steamy soft on the inside. You won't believe how fool-proof this recipe is!

Aside from the crusty outside and heavenly soft insides, there’s something else I really, really like about this bread.

It is SO EASY to make. And I mean, SOOOOOOOOOOO easy. You don’t need a mixer at all, in fact, you don’t even have to knead the dough! Just stir it with a spoon, and then cover it up to do it’s thing overnight.

Ridiculously easy bread that is super crusty on the outside and steamy soft on the inside. You won't believe how fool-proof this recipe is!

Yep– overnight!

That’s the other thing I love about this recipe. With most yeast breads, you have to be realllllly careful of the rising time. You always have to make sure that it rises just right— not too much or it will fall, and not too little or it won’t be soft and puffy. Which means, you usually have to be around to babysit the dough for an hour or two.

But not this artisan bread recipe! Mix up the dough (and let’s review here– no mixer and no kneading!), and then let it just sit on the counter overnight. It can rest at room temp for 12-18 hours!! That’s a whole lot of time that you DON’T need to babysit dough.

Ridiculously easy bread that is super crusty on the outside and steamy soft on the inside. You won't believe how fool-proof this recipe is!

Ok, so next up…. I didn’t get a picture of this part, but it’s not hard to describe:

After the 12-18 hours of rising, the dough will be puffed up in the bowl. Don’t worry, it shouldn’t look smooth and round like typical bread dough. It will be sticky and pocked, and it should be pretty much level and flat.

Use floured hands to grab the dough out of the bowl and gently form into a round disc. Loosely wrap the dough in plastic or a bread towel while the oven is preheating.

Ridiculously easy bread that is super crusty on the outside and steamy soft on the inside. You won't believe how fool-proof this recipe is!

Once the oven and the pot have preheated, place the dough in the pot, cover, and start baking. Baking the bread in a dutch oven (or any covered pot that is oven safe up to 450ºF) is what makes this bread taste so special! The steam from baking in a covered pot bakes the inside of the bread to soft perfection, and it’s also responsible for making an incredible crust on the outside.

Steam is like the secret weapon of bread-making. It does magical things. ????

Once the bread cools (if you can wait that long before digging in), slice it up and serve it with pretty much anything! It makes fabulous sandwiches, incredible french toast, and even makes for a classy dinner bread on the side.

Enjoy!

Super moist banana bread made with peanut butter and Reese's cups. We loved every last crumb!

Reese’s Cup Peanut Butter Banana Bread

Super moist banana bread made with peanut butter and Reese’s cups. You’ll love every last bite.

Super moist banana bread made with peanut butter and Reese's cups. We loved every last crumb!

This bread is dangerously delicious. If you love peanut butter and chocolate (and banana bread!), then you are in the right place, friends.

…or the wrong place. Depending on your self control (er, or lack of, as the case may be ????).

🍌🍌🍌 CHECK OUT more of our favorite Banana Bread Recipes 🍌🍌🍌

Super moist banana bread made with peanut butter and Reese's cups. We loved every last crumb!

This banana bread is dense and indulgent and bursting with some of the best flavors of all time ever: peanut butter, chocolate, and bananas. And Reese’s Cups. This bread is PACKED with Reese’s Cups.

Who’s on board?? ???????? ???????? ???????? ???????? ????????

If you’re the healthy sort, you should know that it’s packed with FOUR hefty bananas as well. So… you know. It’s basically health food. ????

Super moist banana bread made with peanut butter and Reese's cups. We loved every last crumb!

What’s the Secret?

The key to super moist banana bread? Really, really, REALLY ripe bananas. In fact, I usually let mine get even more brown than what you see in this picture. I let these guys sit on the counter for an additional few days before turning them into another drool-worthy banana bread creation (recipe coming soon guys!).

If you’re lucky, you can snag over-ripe bananas that are on their way out in some grocery stores for clearance pricing. Which is always the best thing ever.

Or, if you really can’t wait for bananas to ripen on their own, try this trick for ripe bananas in less than 30 minutes.

Super moist banana bread made with peanut butter and Reese's cups. We loved every last crumb!

The other ingredient that contributes to INCREDIBLE moist bread in this recipe is the peanut butter. This banana bread is simply my mom’s recipe with an additional 1/2 cup of creamy peanut butter. So I left all the ingredients we normally use in her banana bread– which is moist already– and just added to that!

More good fat (PB) + 4 whole bananas = the most heavenly moist banana bread of all time.

Plus, this recipe is really super easy. It takes kind of a long time to bake, but the prep is a breeze (you don’t even need a mixer)! And all that time in the oven means your house is going to smell ah-mazing while it’s baking.

You’re gonna fall in love, I’m telling you.

Super moist banana bread made with peanut butter and Reese's cups. We loved every last crumb!

We haven’t even talked about all the stuff inside the bread yet!!

Although, I guess there’s not all that much to say. There are A LOT of chocolate chips and Reese’s Cups in this bread. Like, a lot.

Annnnnnd that pretty much sums up that. ????

slice of banana bread with Reese's

If have been looking for a wow-your-pants-off-delicious banana bread recipe… well, let me tell you– this is THE ONE.

Enjoy!! 🙂

Sweet and juicy strawberries and a big scoop of vanilla ice cream sandwiched in between light and fluffy shortcake.

Old Fashioned Strawberry Shortcake Recipe

Sweet and juicy strawberries and a big scoop of vanilla ice cream sandwiched in between light and fluffy shortcake.

Sweet and juicy strawberries and a big scoop of vanilla ice cream sandwiched in between light and fluffy shortcake.

Ok you guys. RUN to your nearest farmers market and buy as many cute little baskets of strawberries as you can carry back to the car!!

We bought our first batch of farm fresh strawberries last weekend in NC, so I know we are on the cusp of massive amounts of strawberries being all over the place. Can. not. wait. I loooooooove strawberry season. Like, fiercely.

And, because I care about you, I wanted to be sure that you had this recipe for old fashioned strawberry shortcake before your kitchen is overflowing with sweet, juicy red berries.

Sweet and juicy strawberries and a big scoop of vanilla ice cream sandwiched in between light and fluffy shortcake.

I know that the grocery stores all want you to think that strawberry shortcake is those like sponge cake cups that you can buy right by the strawberries in the produce section.

But that’s actually false. That’s sponge cake.

Strawberry short cake isn’t made with an angel food cake loaf either.

That’s angel food cake with strawberries on top.

Sweet and juicy strawberries and a big scoop of vanilla ice cream sandwiched in between light and fluffy shortcake.

Strawberry shortcake, REAL strawberry shortcake, is made with incredibly soft, fluffy, flaky biscuits that melt in your mouth with every bite.

And it’s ah-mazing. And way better than using  sponge cake or angel food cake. I promise.

You can certainly make the biscuits that require rolling and cutting, like these. But I think it’s even easier and just as delicious to make a good batch of drop biscuits.

A while ago I posted about these biscuits that are made with whipping cream instead of butter or shortening. I was shocked that you could make a biscuit so tender and flaky without using butter! But it turns out, YOU CAN! And that’s how these shortcakes are made.

You only need a very few simple ingredients:

  • all purpose flour
  • baking powder
  • a little bit of sugar
  • heavy cream

And that’s it!

Sweet and juicy strawberries and a big scoop of vanilla ice cream sandwiched in between light and fluffy shortcake.

The trick to making great biscuits with heavy cream is basically the same as when you’re using butter: take it easy.

Making biscuits is all about being gentle with the dough or else it’s going to get hard and tough. Add the cream gradually, and gently mix BY HAND with a wooden spoon or spatula. And stop mixing way before you think you should.

You’re not looking for a smooth, elastic dough here. In fact, these should be really lumpy, even crumbly. Your dough should look something like this when it’s time to stop mixing:

Sweet and juicy strawberries and a big scoop of vanilla ice cream sandwiched in between light and fluffy shortcake.

Not over mixing the dough is absolutely crucial in achieving a soft and tender biscuit.

Once the dough looks like that, you can scoop the dough (about 1/4 cup) and drop it on to a lined baking sheet.

Sweet and juicy strawberries and a big scoop of vanilla ice cream sandwiched in between light and fluffy shortcake.

While these are baking, go ahead and slice the strawberries.

Add some sugar and let them sit for about 30 minutes.

Sweet and juicy strawberries and a big scoop of vanilla ice cream sandwiched in between light and fluffy shortcake.

Now it’s time for the magic.

Traditionally, you eat strawberry shortcake with whipped cream. But I think it’s better with a big scoop of vanilla ice cream! As it melts, it soaks right into the biscuit and all over the berries, and it is utterly sinful.

Sweet and juicy strawberries and a big scoop of vanilla ice cream sandwiched in between light and fluffy shortcake.

Sweet and juicy strawberries and a big scoop of vanilla ice cream sandwiched in between light and fluffy shortcake.

You guys. I’m telling you, this is your new favorite recipe for this spring and summer! Hoard those strawberries and then invite everybody you know over for short cake!!

And here’s a tip for using frozen strawberries instead of fresh (because if you’re like me, you buy out all the strawberries when they’re so good and freeze them for later): make this strawberry sauce to go with your shortcakes instead of macerated berries! So, so good.

Enjoy!

There are no words to describe how amazing this French Toast is. Baked in caramel sauce and filled with juicy blueberries, this make-ahead breakfast is flavor to the max!

Overnight Blueberry French Toast Recipe

There are no words to describe how amazing this French Toast is. Baked in caramel sauce and filled with juicy blueberries, this make-ahead breakfast is flavor to the max!

There are no words to describe how amazing this French Toast is. Baked in caramel sauce and filled with juicy blueberries, this make-ahead breakfast is flavor to the max!

You guys. THIS is French toast. Made with thick slices of homemade blueberry bread that soak up a cream and egg custard, topped and baked with a caramel sauce that is out of this world! If you’ve ever eaten monkey bread, you’ll find that it tastes very similar to the way the caramel sauce bakes into the bread in this recipe.

D-E-L-I-S-H.

There are no words to describe how amazing this French Toast is. Baked in caramel sauce and filled with juicy blueberries, this make-ahead breakfast is flavor to the max!

I cut very thick slices of blueberry bread from the loaf I made last week for this overnight baked French toast. I fit 6 pieces into this 10×15 baking dish. Honestly, the slices are so thick and hearty, I would say that once slice makes a decent serving. But with the way that caramel soaked bread melts in your mouth, I could have probably eaten the entire pan myself, so… you’ll have to be your own judge of serving sizes here!

Over top of the bread goes an egg-y custard made with heavy cream, eggs, cinnamon, and vanilla. The thick slices of bread soak it all up overnight like a sponge.

Now here comes the best part…

There are no words to describe how amazing this French Toast is. Baked in caramel sauce and filled with juicy blueberries, this make-ahead breakfast is flavor to the max!

Over top of the soaked bread slices, you pour a caramel-like sauce made of butter brown, brown sugar, and a little bit of corn syrup or a corn syrup substitute. As everything bakes together, the sauce saturates the bread and bubbles up all around creating a caramel sauce that replaces the syrup you would normally eat with french toast.

I never want to make French toast any other way ever again ????. Just saying.

There are no words to describe how amazing this French Toast is. Baked in caramel sauce and filled with juicy blueberries, this make-ahead breakfast is flavor to the max!

Just look at that bite!! Seriously. You are going to fall in love with this recipe. I can’t wait for you to try it!

And if you don’t feel like making blueberry bread– that’s ok. This recipe is still amazing with any kind of thick, hearty, crusty bread. And you can always make this sauce with blueberries to go over top!

This soft and moist blueberry quick bread can be mixed up so fast! Packed with blueberries and vanilla flavor.

Blueberry Quick Bread Recipe

This soft and moist blueberry quick bread can be mixed up so fast! Packed with blueberries and vanilla flavor.

This soft and moist blueberry quick bread can be mixed up so fast! Packed with blueberries and vanilla flavor.

Happy Friday! Any fun plans for the weekend?

I’m hoping to squeeze in a few mini photo sessions (did I tell you that I’ve started doing portrait photography? It’s so much fun!)

But before I can get to my weekend, I have to get through the Farm Days field trip with my daughter’s class…. ????.

Maybe even as you’re reading this, I’m likely trudging through animal mud with a baby strapped to my chest, a handful of kindergartners at my side, and sneezing my way through horse dust.

I am not an animal person. I know I just lost about half of you, but it’s the truth. I’m not. No, I don’t even like your cute puppy. I mean, I’m not going to kick it while you’re not looking or anything. But I’ll kind of pretend to sort of half pet it and then spend the rest of our conversation hoping your dog’s hair doesn’t make my eyes swell up or give me itchy hives up and down my arm.

I swear, I really am a nice person. I just don’t do the animal thing.

And I’m not really a kids-that-aren’t-mine person for that matter (ha! and I’m only barely a kids-who-are-mine kind of person!)

So basically, what I’m getting at is this. Farm Days with my daughter’s kindergarten class is my own personal version of parental hell. And I would so much rather be planted on the couch with a book and a warm loaf of this blueberry bread.

Just sayin. ????

This soft and moist blueberry quick bread can be mixed up so fast! Packed with blueberries and vanilla flavor.

Moving on….

This bread is so spring time to me! It’s sweet and fluffy and packed full of juicy blueberries. Remember back when I had a weird thing with the texture of blueberries and could only eat them from a can and in muffins?

Thank goodness this Berry Cheesecake Trifle came along and totally changed how I feel about fresh blueberries! Just think about all the yummy things I’d be missing out on ????.

This soft and moist blueberry quick bread can be mixed up so fast! Packed with blueberries and vanilla flavor.

This bread would be so good with a lemon glaze! But it’s also amazing on it’s own, smothered in butter, fresh and warm out of the oven with a glass of milk and a good book. It’s the perfect spring time, Saturday morning breakfast 🙂

I hope you spend at least part of this weekend curled up on the couch with a thick slice of Blueberry Bread. Enjoy!

My twist on the traditional lemon poppyseed muffin! Sweet, soft muffins with subtle notes of vanilla and almond topped with a creamy lemon glaze.

Vanilla Almond Poppyseed Muffins with Lemon Glaze Recipe

My twist on the traditional lemon poppyseed muffin recipe! Sweet, soft muffins with subtle notes of vanilla and almond topped with a creamy lemon glaze.

My twist on the traditional lemon poppyseed muffin! Sweet, soft muffins with subtle notes of vanilla and almond topped with a creamy lemon glaze.

When life hands you lemons… make this lemon poppyseed muffin recipe!

Make a yummy icing to drizzle over these vanilla almond poppyseed muffins! Or make Lemon Blueberry Scones, Lemon Blueberry Sweet Rolls, Lemon Poppyseed Banana Bread, or Lemon Chess Bread Pudding. Or this Lemon Marshmallow Meringue Pie.

Just to suggest a few ????????.

🍋🍋🍋 Celebrate LEMONS with us in this roundup of our best LEMON DESSERTS! 🍋🍋🍋

My twist on the traditional lemon poppyseed muffin! Sweet, soft muffins with subtle notes of vanilla and almond topped with a creamy lemon glaze.

—>You guys… that pudgy little hand ????! I couldn’t even be mad about him ruining every shot, because his little fingers make my heart explode.

A-hem. Back to the muffins.

Originally, I was going to make regular lemon poppyseed muffins. But the thought of a sweet vanilla and almond muffin filled my brain and so I settled for lemon icing instead. I don’t know what it is about spring time, but it brings out the almond extract lover in me. Constructing a muffin that involves both almond extract and lemon just felt so right.

My twist on the traditional lemon poppyseed muffin! Sweet, soft muffins with subtle notes of vanilla and almond topped with a creamy lemon glaze.

And a muffin with a glaze? That felt right too. Mostly because I like cupcakes any time of day. And since we’re calling it a “glaze” and a “muffin,” it’s now acceptable to eat this very NON-cupcake for breakfast!

You’re so welcome.

My twist on the traditional lemon poppyseed muffin! Sweet, soft muffins with subtle notes of vanilla and almond topped with a creamy lemon glaze.

These muffins are super soft on the inside with a little hint of crunch from the poppy seeds. The lemony glaze on top compliments the almond flavor in the muffins and creates a spring time muffin nirvana that you will adore.

And you’ll keep coming back for more.

Because… it rhymed.

???? #nerd #mombrain #imsotired #stoptalkingnow  #maybesendhelp

Cinnamon Toast Pancake Bread

Cinnamon Toast Pancake Bread Recipe

Everything you love about a pancake in quick bread form – A moist, tender bread with lots of cinnamon-y goodness, hints of maple flavor, and a cinnamon sugar coating,  – all topped off with a generous sprinkle powdered sugar. Yum!

Cinnamon Toast Pancake Bread

Hi to all you awesome Something Swanky readers! I’m Emily and I blog over on Layers of Happiness where I share lots of delicious eats and treats with my mom. I am super excited to get the opportunity to share some delicious baked treats with all of you fun food-loving friends. Today I am sharing a super comforting and delicious Cinnamon Toast Pancake Bread with you.

This bread seriously blew me away with how yummy it was. It tastes just like the super pillow-y thick, soft pancakes you’ve always dreamed of and more. Hints of maple and cinnamon, and a cinnamon sugar coating. This is what all pancakes should taste like.

Make It Ahead — and Fast!

And because it’s a quick bread, it can easily be made ahead of time and eaten up throughout the week on-the-go. Say what?! Pancakes on a weekday morning. Yes way. And the best part is this bread comes together in about 10 minutes (maybe 5 if you are cool like that) with no mixer required. Long live easy recipes!!

Cinnamon Toast Pancake Bread

Homemade French Bread Recipe

Homemade French Bread is surprisingly easy to make! And there's nothing quite like a warm loaf fresh out of the oven.

Oh, you guys. This French bread recipe.

It’s really a must-have staple recipe in every home cook’s repertoire. And once you go homemade, you’ll never want to go back to that store-bought bagged loaf again. Because nothing in the world compares with a hot, steamy, crusty loaf of soft french bread coming out of your oven.

Homemade French Bread is surprisingly easy to make! And there's nothing quite like a warm loaf fresh out of the oven.

And the best part? It’s absolutely fool-proof. I swear it.

Even for those of you with a yeast-bread-making phobia, I promise that you can make this bread. The very hardest part of the entire bread-making process is the 50 minutes you’ll spend letting it rise and then kneading it down.

WAIT!

I know. Seeing “50 minutes” anywhere in a recipe usually has me running for the door too. But really, it’s not so bad here. Let me explain…