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The Best Homemade Artisan Bread Recipe | How to make Open Crumb Rustic Bread / Crusty white Bread

This homemade Rustic artisan bread has an amazing  golden caramelized crunchy crust with a beautiful  ,light and airy open crumb inside. You will love the  chewy texture and wonderful flavor of this bread  ,In this recipe we are using a unique method and  technique. We use 80 percent preferment or Biga to  ,make our bread which is slowly fermented which  gives that delicious flavor to our bread and  ,while making this bread the actual hands on time  that we need to work with the dough is only less  ,than 15 minutes and so we can make this bread with  the least effort and in this simple bread recipe  ,we use only five basic ingredients flour water  salt yeast and the special ingredient that works  ,wonders is "time" so we'll prepare the pre-ferment  in the evening and we'll make the bread the next  ,day morning so in this video let's see how easy  it is to make this wonderful and flavorful bread,let's start by preparing the biga or pre-ferment  into a bowl i'm adding some room temperature water  ,into this i'm adding a very little yeast it's  difficult to measure using a kitchen scale as  ,it's only about 0.1 gram by weight  and so it's better to say it's a two  ,pinch of yeast or almost 1 by 12 of a  teaspoon stir and dissolve it in water,and now i'm adding flour into  this and using the rear end of  ,a wooden spoon i'm mixing them together  until it forms a shaggy massive dough,we don't need to knead the dough but just  make sure there are no dry patches left behind  ,and now cover it with a cling film and let  the dough sit and slowly ferment for about  ,10 to 16 hours so it's been 14 hours and you  can see our dough has risen slightly and it's  ,best to use when it is at this stage  when the rise is at its peak; just before  ,it starts to collapse and before  bubbles starting to form on the surface,so what we are going to do now is to prepare  a small bread dough so into a small bowl  ,i'm adding some water 1/4 of a teaspoon  of yeast and stir until it gets dissolved,and then i'm adding flour  and combine to form a dough  ,i'm sprinkling the salt on  the surface of our preferment,and now i'm stretching this dough and spread  it evenly on the surface of our preferment,and now let's combine them together  to form a homogeneous dough  ,now our bread dough is ready and let it  proof for two hours and in between this two  ,hours of proofing time we will  try to strengthen the dough  ,so that our bread dough can  make a light and airy bread,so it's been 45 minutes and now you  can see our bread dough is very sticky  ,but when our hands are wet it  will not stick to your hands,so don't forget to dip your hands in water before  working with the dough to strengthen the gluten  ,strands of photo we are going to stretch and fold  the dough so stretch the dough from one side and  ,fold it onto itself and then turn the bowl 90  degree and then repeat the same on all four sides,and now cover it again and let  it sit for another 45 minutes,so after 45 minutes our  dough has risen slightly,and now using a wet bowl scraper i'm  detaching the dough from the sides of the bowl  ,and then transferring this  dough onto lightly wet surface  ,and now stretch the dough  to form a rectangular sheet,and then fold one third of the dough  from bottom and then from the top,and then from both sides and this will help  to give more strength and shape to our dough  ,and now let's place it on another bowl  i've applied some oil inside so that  ,it will be easy for us to release the dough,and now cover it again and let it sit and rise for  another 30 minutes so while the dough completes  ,its proofing let's prepare our proofing basket  where we will proof the finally shaped dough we  ,can use a "bannetton" which is ideal but as i don't  have one i'm using a rectangular loaf pan here  ,i'm dusting a kitchen towel with some rice  flour as rice flour is a gluten-free flour  ,it will prevent the dough from sticking  to it and now our proofing bowl is ready  ,so after 30 minutes our dough has risen slightly  ,and now let's take it out i'm  sprinkling the top with some flour  ,with the help of a dusted scraper i'm  scraping it from the sides of the dish  ,so that we can smoothly transfer this dough  onto the work surface and also don't forget to  ,dust the work surface with enough flour so that  the dough will not stick to the work surface  ,so now let's shape our bread we are not  going to do any fancy shaping just  ,roll it from both sides and pinch the seam  together so that it will hold that shape  ,and then place this onto the proofing pan with  the same side on top and again for creating more  ,surface tension i'm bringing the ends together  and pinching just like stitching the edges,and now it's ready for proofing so cover it  and let it sit and rise for 50 to 60 minutes  ,and after 50 minutes our dough has a risen well  ,and now it's ready to go into the oven so  carefully flip it onto a parchment paper  ,and dust off any extra flour on

Easy Artisan Bread Recipe | No Kneading!

Easy Artisan Bread Recipe | No Kneading!

hey i'm john cannell and today on preppy,kitchen we're making an easy amazing,artisan bread so let's get started first,off grab a big bowl and we're going to,use some bread flour has a higher,protein content and it gives us a better,chew i want three and three quarter cups,or 450 grams of bread flour if you're,wondering yes you could make this with,all-purpose flour it'll just be like a,little bit softer and have less of that,artisanal characteristic that you might,want from artisan bread i'm also going,to use some instant yeast here one,packet or two and a quarter teaspoons if,you're measuring it out from a big,container i'm also adding in one and,three quarter teaspoons of kosher salt,the salt has a little bit bigger of a,grain size grab a wooden spoon and i'm,just gonna stir this together and tell,you one important thing you can make,this bread in two different ways i'm,making it as an overnight bread because,i love to just like give this a mix at,the end of the day pop that into the,fridge and come back to it in the,morning and you can have like fresh,baked bread for breakfast brunch or,lunch but you can also make this in one,day it's really easy too i'll tell you,how they're different later on this is,all stirred up now i'm adding one and a,half cups of warm water it's about 120,degrees and i'm gonna pour this in as i,stir this is one of the easiest breads,ever and i know a lot of you might be,intimidated by bread making especially,the cult of sourdough which is a big,thing like sourdough i'm not gonna lie,to you it's a little bit more difficult,you definitely have to get the hang of,it and you can let me know if you want a,sourdough video in the comments this,artisan bread has like a wonderful chew,it's like great on the inside crusty on,the outside it's like a win-win-win but,it's just so easy it also makes a great,sandwich bread so right now i'm going to,stir the dough in and also like kind of,smoosh it around because that water,takes a little bit of time to seep out,and hydrate the flour so don't think oh,it's dry like it looks kind of dry on,the outside it'll work out don't worry,if you want you could definitely add,some extra flavorings to this this is,just like a nice white bread but you,want to add some herbs some rosemary you,have so many options here and you can,let me know in the comments what you,would add i might go crazy and add some,delicious kalamata olives,and some caramelized onion,i basically just stirred this for a few,minutes it really did come together i,just want to tell you don't panic,because you take a look and you're like,gosh there's a lot of flour does this,not mixing in just be a little bit of,patience keep moving it around and,eventually you get like a big blo of,dough that's what this is called,plop that in we're gonna cover this up,you could either let this rise up and,double in size one and a half to two,hours just put in a nice cozy place,covering that up with paper there we go,so the paper makes it airtight and the,bonnet just keeps it sealed down this is,gonna go into the fridge eight hours but,up to 24 if you want to basically,overnight,i got up this morning the kids had,breakfast my dough has been in that,fridge overnight and i preheated my oven,to 450 degrees fahrenheit so hot the key,to getting a wonderful crust for the,bread is to have the hottest vessel,possible so i'm taking my dutch oven,cast iron pot and popping this into the,oven for half an hour but there is a,catch that's so important i would have,to share this with you this is dark on,the inside it's dark on the outside it's,actually one of my favorite pots but if,you're using like a lavender dutch oven,that's white on the inside it's like oh,my god all the feelings i love this pot,so much maybe don't use it for this,recipe because it will get scorched and,it's permanently going to have some,marks on it use one that you don't care,about that you got at a garage sale or,use one that's dark on the inside like,this because that heat will do some,damage this guy goes into the oven half,an hour so my pot's been in the oven for,almost 20 minutes it's time to get our,dough out of the fridge if you're making,this just straight through and you're,not doing the overnight method you can,skip this butt if it was in the fridge,just let it come to room temperature a,bit so give it like 10 to 15 minutes on,the counter to warm up before you shape,it and so important for you to grab a,trivet because you do not want to put a,450 degree pot on your counter that's a,recipe for cracks in disaster pot's,still in the oven but this has been on,the counter for like 10 to 15 minutes so,take a look and you're like oh it's so,disappointing i don't like it but it's,gonna get fixed it smells delicious,though first off i'm just going to kind,of use a little spatula and make sure,this dough is nice and free now here's,the deal we're going to do almost all,the work in the bowl and it's so easy,you take one end and you flip it over to,t

Crusty Bread Rolls (the best)

Crusty Bread Rolls (the best)

hello again my name's john i'm a retired,cook from the north east of england in,the uk and welcome to my latest bread,video and in this one i'll show you how,we make these delicious crusty bread,rolls using only flour water salt and,yeast there is a teaspoon of sugar in,there but that's only there to activate,and make sure that your yeast is alive,and well,you can view the ingredients list and,full written method for this recipe on,the recipe page on the channel's website,i'll leave a link in the description,under the video or you can click on the,i icon top right of the screen to take,it directly to the recipe page,and i'd like to thank the patreon and,paypal supporters for their very kind,help i'll be doing the shout out and,name splash a little later in the video,okay let's get on with today's recipe,first job is to make sure your yeast is,okay,heat your water up to approximately 40,degrees celsius that's 104 fahrenheit,add the sugar to the warm water once,dissolved add the yeast and whisk it in,and allow it to sit in a warm spot for,10 minutes,if there's no activity after 10 minutes,your yeast must be dead and it needs,replacing,now i'll be using my stand mixer for,this one but even though this is a,fairly sticky dough you can knead it by,hand i show you how to knead this sort,of dough in my pita bread video if you,want to have a look at that one first,right first off and mix the salt into,the flour,next i'll add the yeast and water into,the bowl,and as you can see it formed up nicely,so my yeast is alive and kicking,and then that goes,okay i'll set the machine away on its,slowest speed at first,and start adding the flower a little at,a time you can just dump the whole lot,on top of the liquid if you want,especially in large machines like this,but it can fly all over the place so,it's always best to add the flour,gradually,once it's just about mixed together i'll,scrape down the sides of the ball,now i'll set it away on the second speed,and set the timer for 10 minutes if,you're kneading the door by hand you'll,still need to do 10 minutes,and this is what it should look like,after five or so minutes,and that's it done after 10 minutes,kneading and as you can see it's very,smooth but does look a bit sticky but,don't worry it's supposed to look like,this,this is a 68 hydration dough about eight,to ten percent wetter than say my,sandwich loaf recipe,okay i'll clear the bench and be right,back,before i turn it out i'll grease a bowl,ready for the dough's first proof and,i'm just using a teaspoon of vegetable,oil,okay sprinkle a little flour on the,bench and turn out the dough,now dust a little flour on top of the,dough too,form the dough into a ball as shown,now clear the flower away and use the,surface tension of the bench to tighten,up the skin of the dough it's quite easy,once you get the hung of it and these,bench scrapers do make life a lot easier,when you're handling dough,place it in the bowl top side down to,pick up a little of the oil and flip it,back over,cover the bowl i like to use a shower,cup for this we have a variety of these,in the website shop along with loads of,other equipment i use in the videos if,you're interested,all right so far so good now get it into,a nice warm spot to proof i like to use,the oven with just a light bulb on,okay i'll set the timer for one hour,okay that's the first proof done and as,you can see it's more than doubled in,size,now if you want you can skip to the part,where i start forming the rules but i,like to give it a further proof for 30,minutes it does make a big difference to,the finished taste and texture of this,recipe but i strongly advise that you do,this step,now scrape out the dough onto a floured,surface and dust the top of the dough,again,and basically do exactly the same as i,did the first time,form it into a bowl,stretch the surface again,and get it back into the bowl,and now i get it back into its warm spot,for 30 minutes this time,right that's in for the second proof for,30 minutes,okay that's the second proof done,now flour the surface again and turn out,the dough,it's still quite sticky so flower the,door too and knock it back as shown,and now equally divide the door,if your measurements were correct at the,beginning your door should be around 860,grams or just over 30 ounces,i like to use my digital scales for this,now i'm making six rolls out of this,batch but you can do eight if you prefer,time to pre-shape the rolls try to use,this technique i go into a lot more,detail in my dinner roll video if you,want to have a look at that,keep the bench side flower free as it,needs to be slightly sticky but to,prevent your hands from sticking to it,you can periodically dip your hand in a,little flour as shown,this is a great recipe for practice in,handling quite a sticky dough once,you've done this a few times you'll,wonder what you were worrying about it's,all about practice and confidence,once all the dough balls appreciate dust,with a little flour an

BRÖTCHEN ! Homemade German Hard Rolls Recipe | Crusty & Chewy | Ninik Becker

BRÖTCHEN ! Homemade German Hard Rolls Recipe | Crusty & Chewy | Ninik Becker

7g active dry yeast, 1 tablespoon sugar, 375ml warm water (300ml at first),Stir and let sit for 15 minutes,500g all purpose flour, add a half only (250g),Pour the remaining warm water. Stir well.,Cover for an hour,Until bubbles appear,Add the remaining flour (250g),8g fine salt. Stir well.,I do it by hands. Feel free to use Kitchen Aid or mixer with dough hook,On work surface with extra flour,I knead about 8 minutes,Knead until smooth, form a ball,A large bowl coat with oil,Coat the dough with oil as well,Cover for an hour,Very soft & hollow,Back to work surface,Form again until smooth (optional),Divide into 10 pieces about 90g of each,Form balls and cover for 15 minutes,Flatten the dough,Roll and pinch to form oval/round,Or form longer size,Cover & rest on oiled baking tray for an hour,* Heat oven at 230°C (450°F) 15 minutes before baking time. * Prepare baking pan on the bottom of oven. * After slash and spray the dough, insert baking tray into oven. * Pour 1 cup of hot water into prepared pan on the bottom. * Spray the sides of oven as well and close immediately to trap the steam inside.,Slash quickly in the middle with a sharp knife/blade,Spray the surface with water. Bake at 230°C (450°F) for 20 minutes,After 10 minutes baking, switch the position and spray again with water,Sturdy, crusty, chewy, soft inside,I made 8 pieces oval shape and 2 pieces longer shape

How to make soft crust sourdough 简单做软酸种面包

How to make soft crust sourdough 简单做软酸种面包

加入面粉和水,让面粉和水结合一小时,加入天然酵母,把他们混合均匀,加入盐水,加入无盐软黄油,拉伸然后褶 ,手沾上粘面粉,放入冰箱十二到十八小时,先在玻璃砂锅 烤25分钟,然后开盖烤10分钟,非常柔软!

Crispy Sub Baguette, You'll never buy a baguette again

Crispy Sub Baguette, You'll never buy a baguette again

hi everyone my name's john i'm a retired,cook from the northeast of england in,the uk and welcome to my 63rd bread,recipe,and in this one i'll be making these,absolutely delicious and relatively,quick crispy sandwich buckets and if you,like your homemade sub sandwiches but,with a crispy bucket bun instead then,this recipe is perfect for you you can,view the ingredients list and full,written method for this recipe on the,recipe page on the channel's website,i'll leave a link in the description,under the video or you can click on the,i icon top right of the screen to take,it directly to the recipe page,and i'd like to thank the patreon and,paypal supporters for their very kind,help i'll be doing the shout out and,name splash a little later in the video,okay let's get on with today's recipe,first job is to make sure your yeast is,okay,heat your water up to approximately 40,degrees celsius that's 104 fahrenheit,add the sugar to the warm water and give,it a good stir,once dissolved add the yeast and whisk,it in and allow it to sit in a warm spot,for 10 minutes,if there's no activity after 10 minutes,your yeast must be dead and it needs,replacing,okay onto the kneading now i know a lot,of you out there don't have a stand,mixer but because of my wonky hand i'll,have to use my machine to do mine but,you can easily knead this door by hand,if you don't have a machine i do go into,quite a bit of detail in my sandwich,bread and cottage love videos on,kneading techniques i'll leave links in,the description box to those videos,okay add the salt to the flour and mix,it in,once you're happy that your yeast is,alive and kicking add it to the bowl,make sure you get it all out of the jug,and now add the flour to the bowl,with the door hook attached mix until it,all comes together this should take,about a minute or so,now using your bowl scraper clean down,the sides of the bowl this will just,make sure that all the ingredients are,incorporated into the dough,right set your machine away for 10,minutes if you're hand kneading it's,also 10 minutes,while that's mixing grease a large bowl,with a little oil about a half teaspoon,of whatever oil you've got and set it,aside,and this is what it looks like after,five minutes,and that's it the ten minutes are up,whether you use the machine or hand,needed you should now have a nice smooth,dough,right turn it out onto a flower free,bench and form it into a ball,now stretch the outer skin of the dough,as shown,now get it into the greased bowl and,you'll be pleased to hear this is this,one and only rise in the bowl,now swirl the dough around like i'm,doing to coat it in a little of the,oil and now cover the bowl,i like to use the shower cups for this,and these are available in the website,shop if you want one we have white or,red,now get it into a nice warm draft-free,spot,i like to use my oven with just the,light bulb on for this,now set your timer for one hour,right while that's proofing you'll need,to oil a strip of cling film or plastic,wrap about 45 centimeters that's 18,inches long i'm using vegetable oil but,any oil will do right i'll set that,aside for now,okay time's up on the first proof,and as you can see it's well risen if,yours is still a bit low just give it a,bit more time proofing times vary,depending on what temperature they're in,now sprinkle some flour on the worktop,as shown,turn out the dough and dust with a,little more flour,now knock the door back that simply,means get all of the gas out of it,now using your dough or bench scraper,this time equally divide the dough into,four pieces,and if your measurements were correct at,the beginning each piece should work out,at 250 grams each,if you're working in ounces that's 8.8,ounces,much easier to work in grams guys not,preaching just saying,we now need to make what's known as the,pre-shapes for these baguettes,once you have your four pieces form each,one into a bowl,then into a fat sausage shape as shown,i'll just quickly do one more i go into,a lot more detail in forming these dough,balls in my dinner roll video if you,want to have a look at that one i'll,leave a link for that video in the,description too,once all four is done and in a line,don't add any flour to these just place,your oiled cling film over the top as,shown,and set your timer for 10 minutes this,rest period is very important as it,allows the dough to relax and it makes,the final shaping of these baguettes,much easier,and at this point i hope you don't mind,if i give my two recipe books a bit of a,plug the books have lots of our favorite,easy to follow recipes from our work,kitchens in them both books are,available in the website shop along with,lots of other equipment i use in the,videos and by popular demand the,skeleton style oven gloves are now,available too just click on the eye icon,top right of your screen and that'll,take you directly to the website shop,now you can use an ordinary flat baking,tray to make these on but i'll be baking,my sub baguettes o

Chewy French Bread

Chewy French Bread

hi I'm sue B filmmaker and welcome back,to my kitchen today I'm going to show,you how to make a schooi french bread,the most popular recipe on my site,it's my mom's and so I'm a special,meeting to me a chewy French bread,recipe has only five ingredients and I'm,going to start by adding the yeast the,salt and the warm water,after combining the East sugar and more,water you're going to want to let the,mixture sit for 10-15 minutes until you,see little bubbles which means that he's,just activated and you're ready to go,after you see that the yeast is,activated you had the last two,ingredients the salt and the flour for,my complete recipe head to Sookie,homemaker comm I'm using the boss,Universal plus mixer to make this bread,my mom had the same mixer years ago she,used it for many many years like I've,been using mine you can also use a,KitchenAid mixer just anything with the,dough hook you gradually add the flour,to get just the right consistency you,want the dough to be soft but not too,sticky this is just right so I'm gonna,lift the dough out of my mixer and I'm,going to just try to form it into a nice,Brown oh I've got my bowl already and,it's got a little bit of oil on it and,I'm just gonna smooth it around paddle,it to a ball and I'm gonna lay it into,the bowl next I'm going to cover it with,a clean dish towel and put it in a warm,corner of my kitchen to rice a few,moments later my bread dough has doubled,in size so I'm gonna start punching it,down,okay so you just push everything to the,middle of the dough and it's very very,soft so you keep pushing in and then,once you get everything punched down,you're gonna pull it out of the bowl and,smooth it down I add a little bit more,oil to the bowl so it wouldn't it stick,and then I'm gonna just cut a paddle,rating down and get it nice and smooth,and just place it back in the bowl and,then cover again with the clean towel,after the second rise my bread dough is,ready to go I have a pan ready to go a,spray my countertop ready with a little,bit of oil and a little bit of flour,sprinkled over top,and now we've got the most beautiful,looks at French bread

How to Make Crusty German Bread Rolls

How to Make Crusty German Bread Rolls

in this video i'm going to show you how,you can make these,authentic german crusty red rolls at,home just like from the bakery they're,called brucian in german and as they say,you can take a girl out of germany but,you can't take the german out of the,girl so that's me and i've been trying,to make these for a long time because i,really want something authentic just,like at home and what i love about these,german roles is they just smell like the,real thing they sound,like the real thing and they have a,crunchy crust so they're absolutely,fantastic,and if you're new here on my channel my,name is anja and i love sharing our,homemaking journey but also a lot of,authentic german recipes just like this,one,for this recipe,i highly recommend,getting my,kitchen scale that you do use a kitchen,scale,that shows you grams because i find that,the metric system is a little bit more,accurate however i'm also linking a,recipe in the description box below,where you can find the conversions to,ounces and cups and so forth so you can,still make it even if you don't have a,kitchen scale i actually like to start,this recipe the night before and what,i'm doing here is in a,measuring cup with some,lukewarm water i'm adding just a little,bit of sugar to get the dried instant,yeast going and then i add that to it,and stir it all up,this does two things first it kind of,activates the yeast already but it also,shows me whether my yeast is good if,it's not then i know that because then,it won't be foamy on top so i set that,aside,and in a separate bowl i'm mixing up my,flour,my salt,and some warm butter and then for an,extra secret little tip here i do,recommend that you use die static barley,malt it's actually very easily available,online again i'm leaving a link down,below and it really helps with the,rising of the bread rolls,so then i,add the,yeast sugar water and mix that up in a,stand mixer and i mix it on a low or,maybe the second lowest speed for,probably five minutes maybe 10 minutes,until the entire dough just really comes,together,next i place my dough onto my kitchen,counter and just knead it a little bit,by gently folding it over and then,pushing it in that direction just as i'm,showing you right here,just do that a few times,and that really helps with the,development of the gluten structure,and then i gently,stretch the surface of,the dough,now i'm adding,just about a teaspoon or so of avocado,oil to my bowl,and using my hands i swipe the entire,inside of my bowl,and then first i place the dough ball,down face,down and then i turn it over so that,both sides are a little bit greased,and then i just cover it in plastic or,here i'm using a plastic bag and tie a,knot in it,and then i,set the entire bowl with the plastic in,the refrigerator overnight or for 12,hours,so next morning let's see what's,happening here under,the plastic you can see how much the,dough has risen and it is a very slow,long fermentation which really helps,with,the flavor the taste,and,the,rising of the bread,and then i just,gently press the air out,and i quickly weigh my,dough ball it's about 800,grams or so it's a little bit more than,that,but we don't need to be super exact here,and then using a bench scraper i divide,the dough ball into eight,equal,little balls,or portions,you can eyeball it or you can weigh it,so that they're each about,100 grams,and once i've measured up my portions i,will gently stretch them,on the surface with my palms just like,so and then press together the bottom of,it,and i like to have these little oval,shapes you can also make them round,that's entirely up to you,and i place them on a,cookie sheet with,a silicone mat so i just,do all of these,and then i cover them,with a towel and,let them rise,now we don't have a very warm kitchen,and that is why i let my,dough balls rise for probably two to,three hours you can also set them in a,warm spot if you do have a warm spot by,an oven or by a heater or outside so it,really depends and ultimately you want,these,dough balls to rise and expand just,about to almost twice their size so you,really want to,let them rise for a quite a while some,people also like to turn the,light on in their oven that creates just,enough warmth for the bread rolls to,rise in there,now i'm preparing my oven by putting my,a little cast iron skillet at the bottom,and i'll let that heat up while i am,preheating the oven to about 400,degrees or so,and let's see what the bread rolls are,doing they're,risen very nicely here,see how much they have expanded and it's,okay if they're touching because,oftentimes in bakeries you will see that,they have baked them pretty close to,each other and then using a lame,i'm scoring them on top and i'm going,slow,and,you can cut them fairly deep that will,give you a,thicker,i don't even know what to call it it'll,be a little higher on top or you can,just score them a little bit but by this,time they should also,expand already as you're scoring them,because there's so much ac

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