How to make naan bread using only a spoon recipe from Brea Bennett
Brea Bennet is the founder of the Naan Bread Recipe Blog and the author of the popular Naan bread recipes on her blog.
She uses a spoon to make her Naan-bread recipe.
This recipe is one of my favorites and I love that it is easy to make.
In the article below, Brea explains the steps you need to follow to make this naan recipe.
Brea is also the owner of the website Raising Bread, which is a great resource for people looking to raise healthy breads and breads that are easy to follow.
The recipe for this recipe is for a homemade naan.
The dough is about 6 ounces, but you can use a smaller amount if you like.
For this recipe, you will need: 3 cups flour, 1 teaspoon salt, 1/4 cup sugar, 2 teaspoons baking powder, 2 tablespoons baking soda, 2 eggs, 1 tablespoon butter, 1 cup (1 stick) unsalted butter, 3 tablespoons milk, and a little milk, as needed.
The ingredients for this dough can be purchased at your local grocery store.
To make the dough, mix together the flour, salt, sugar, and baking powder in a large bowl and add the eggs, butter, milk, eggs, and butter mixture.
Let it sit for 10 minutes, or until the dough is very smooth.
With a fork, knead the dough until the mixture is well combined.
Then, using a rubber spatula, spread the dough into a greased loaf pan.
Leave the loaf pan on the counter for about 10 minutes.
Then transfer the loaf to a large cutting board and cover with plastic wrap to prevent the bread from sticking.
While the bread is still warm, combine the milk and butter and place it on a wire rack to cool.
Once the bread has cooled, transfer it to a lightly floured surface and shape it into a loaf.
When you cut into the loaf, you can feel the butter and flour mixing in between each slice.
It should look like this: Bake the bread at 375°F for 20 minutes, rotating it every 10 minutes or so to ensure that it doesn’t burn.
After the bread bakes for 20 to 25 minutes, remove the pan from the oven and allow it to cool completely.
If you prefer to keep the bread refrigerated, transfer the bread to a bowl and allow to cool overnight.
When the bread cools to room temperature, transfer to a wire mesh bag and refrigerate overnight.
For serving, you may want to slice the loaf lengthwise, to make the bread more bread-like.
For the filling, combine all the filling ingredients and mix well.
Transfer to a serving bowl and enjoy!
Recipe Notes If you do not have a greasing dish, you could use a cookie sheet to coat the bottom of the loaf pans, then cover with a clean towel.
If the bread pans are not airtight, you might want to use a rubber band or paper towel to seal them.
You can also use a plastic wrap or parchment to seal the breads.
This bread can be frozen up to 2 weeks, but I have never made it for that long.
Nutrition Facts Bread and butter naan with milk, butter and cream recipe from Raising Bread.com Amount Per Serving Calories 494 Calories from Fat 207 % Daily Value* Total Fat 31g 50% Saturated Fat 10g 40% Polyunsaturated Fat 3g Monounsaturated Fat 1g Cholesterol 174mg 65% Sodium 756mg 24% Potassium 645mg 14% Total Carbohydrates 47g 17% Dietary Fiber 8g 28% Sugars 23g Protein 14g 22% Vitamin A 4.9% Vitamin C 4.1% Calcium 10.6% Iron 12.3% * Percent Daily Values are based on a 2000 calorie diet.