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Easy Potluck Recipes to Share God’s Love Around the Table

Susan Raynor — Mon, 08 Sep 2025 12:00:00 +0000

There’s just something about gathering at the table for a good old-fashioned potluck. Whether it’s folding chairs in a church fellowship hall or picnic blankets under the trees, food has a way of bringing people together. And in a season where everything is shifting and speeding up, I think we need more of these slow, potluck-style moments.

At our church, we try to have a potluck the last Sunday of every month. Sometimes there’s a theme. Sometimes it’s whatever someone had in their freezer. But always—always—it’s about connection. The food is just the invitation. The goal is fellowship.

“And let us consider one another to provoke unto love and to good works: not forsaking the assembling of ourselves together…” — Hebrews 10:24–25 (KJV)

Jesus broke bread with His disciples. He sat at the table with those who needed healing, hope, and truth. He showed us that meals are ministry—and when we show up to a potluck with something to share, we’re following in His footsteps.

If you’ve ever felt unsure of what to bring to a church potluck or small group dinner, I’ve gathered some of my favorite tried-and-true potluck recipes below. Each of these can be made ahead, scaled up, or tweaked to fit what you have in your pantry—perfect for your next potluck gathering.

Whether you’re feeding a crowd or just one family, these are real-life tested and fellowship-approved.

Potluck Main Dishes That Feed the Body & Soul

Mississippi Crockpot Chicken – Easy, flavorful, and perfect for busy mornings before church potlucks
Chili – Classic comfort food that stretches well and feeds a crowd
Senate Bean Soup – Budget-friendly and nourishing for any table
Creamy Taco Soup – Cozy with just a touch of spice
Italian Pizza Soup – All the pizza flavors in a warm bowl
Chipotle Baked Chicken Taquitos – Crisp, cheesy, and kid-approved
Meatloaf Muffins – Great for individual servings, freezer-friendly too!

Potluck Breads to Bring and Bless

Honey’s Buttermilk Cornbread – A potluck favorite for good reason
Easy Rustic Bread – Crusty on the outside, soft on the inside
Your Choice Buns or Rolls – A go-to for sandwiches or dipping at any gathering
Sourdough Bread Machine Bread – Reliable and fuss-free for planning
Simple French Loaf Bread – Elegant and easy
Sourdough Biscuits – Comfort in every bite
Sourdough Tortillas – A sturdy base for tacos or wraps

Crowd-Pleasing Potluck Desserts

Sourdough Chocolate Chip Cookies – Chewy and crowd-pleasing
Rice Krispie Treats – Quick, nostalgic, and easy to transport
White Chocolate Cranberry Oatmeal Cookies – Festive and full of flavor
ChocoLava Delight Cake – Rich, chocolatey, and impressive for any dessert table
Peanut Butter Pie (Regular + Keto) – Creamy indulgence for all diets
Berry Delicious Sourdough Cobbler – Can sub with Homemade Apple Pie Filling for fall

Easy Potluck Extras Everyone Loves

Deviled Eggs – Classic potluck staple
Easy Shredded Chicken – Great base for many dishes and casseroles
Charro Beans – Perfect as a hearty side with Mexican-themed meals

Save this pin so you’ll have easy potluck recipes on hand for your next church gathering, family dinner, or ministry event!

Ministry at the Table

This fall, our church is doing something special. Each Sunday in October, after service, we’re heading to our local city park. Every family is bringing their own picnic and we’re playing outdoor games—just enjoying being together.

It’s simple, but powerful. A reminder that fellowship doesn’t have to be complicated. We just have to show up—with our presence, a smile, and maybe a dish to share.

So whether you’re contributing to a church potluck, planning a picnic, or just opening your home to a neighbor—you’re doing more than feeding bodies. You’re feeding hearts. You’re creating space for ministry.

Want More Recipes Like This?

We just launched something new: Rooted Table—a once-a-month recipe email filled with kitchen encouragement, real-life tested meals, freezer tips, and a reminder that burned food doesn’t mean you’ve failed.

When you sign up, you’ll get our free 15 Frugal Family Meals download to help you simplify Sunday lunch and save money.

Join Rooted Table here & download your meal guide.

Thanks for gathering with me here today. If you try any of these potluck favorites, I’d love to hear what you brought and how it went!

And remember: I’m always praying for you, even if I don’t know who you are.

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

The post Easy Potluck Recipes to Share God’s Love Around the Table first appeared on .

Sourdough Banana Muffins You’ll Make Again and Again

Susan Raynor — Mon, 14 Jul 2025 12:00:00 +0000

Got sourdough discard sitting in your fridge again? Let’s put it to work with something that’s quick, easy, and—bonus—kid-approved. These sourdough banana muffins are a delicious way to use up your discard and make breakfast (or snack time) a whole lot better.

Why You’ll Love This Recipe

Uses up sourdough discard without waste
Perfectly fluffy and moist with just the right hint of banana
No nuts needed—especially great for nut allergies (my daughter is allergic!)
Freezer-friendly—so double the batch and save some for later
A great alternative to store-bought muffins

A Muffin Mom Win

I’m a big fan of banana nut bread—but since we have a tree nut allergy in the house, I skip the nuts here. And let me tell you, these muffins are still a hit. My daughter (who can’t have tree nuts) loves them, and they honestly disappear fast. I keep ours in a glass cake pan with a dome lid—nothing fancy, just simple and airtight.

Make-Ahead & Freezer Tips

Want to stock your freezer with ready-to-go muffins? These sourdough banana muffins freeze beautifully. I often make a batch of these along with my son’s favorite Strawberry/Blueberry Sourdough Muffins, freeze half, and leave the rest out. As we run low, I simply thaw a few overnight. Breakfast? Handled.

Use Fresh Ingredients—or Freshly Milled Flour!

These muffins are delightful with regular flour, but if you’re diving into the world of home milling, you can absolutely swap half the flour with freshly ground wheat. I use my NutriMill grain mill to grind flour for muffins. If you’re curious about grinding your own flour, click the link to explore NutriMill’s lineup. You’ll also get $20 off your purchase with my code MAKINMACON20—and keep an eye out for their sales, too!

How to Make Sourdough Banana Muffins

Mix the dry ingredients: flour, baking soda, salt, and cinnamon.
Mash your bananas and combine with sugar, eggs, oil or butter, sourdough discard, and vanilla.
Combine wet and dry ingredients until just mixed. Optional: fold in chocolate chips or nuts (if you’re not in a nut-free house).
Fill muffin cups 2/3 to 3/4 full and bake at 350°F for 20–25 minutes.

That’s it! No fancy steps. Just real, homemade muffins made with love (and discard!).

Pin this easy sourdough banana muffin recipe—nut-free, freezer-friendly, and made with sourdough discard!

Ready to Bake These Sourdough Banana Muffins?

Find the full recipe with measurements, instructions, and optional add-ins below!

Want to make your muffins look extra special? I shared a tutorial for making your own parchment paper liners in my Strawberry/Blueberry Muffins post, and there’s even a quick YouTube video if you’re a visual learner!

More Sourdough Recipes to Try

Looking for more ways to use that bubbly starter? Here are a few of my favorites—each one designed to help you make the most of your discard and keep your starter strong (especially during warmer months):

Crispy Sourdough Discard Cheese Crackers – Addictively crunchy and packed with cheesy flavor.
Amazing Uses for Sourdough Discard – Tips, tricks, and unexpected ideas for your discard.
Sourdough Dutch Baby Pancake – A one-pan wonder perfect for breakfast or brunch.
The Best Sourdough Biscuits – A family favorite that never lasts long!
Spring Sourdough Starter Tips – Learn how to care for your starter in warmer weather, and grab the free printable guide at the bottom of the post!

Want even more? Browse all my sourdough recipes here.

Sourdough Banana Muffins

These nut-free sourdough banana muffins are the perfect way to use up sourdough discard. Quick to make, freezer-friendly, and kid-approved!

Course Breakfast, Brunch, Dessert, Snack

Cuisine American, Homemade

Keyword easy banana muffins, freezer friendly muffins, kid-friendly muffins, nut-free muffins, sourdough banana muffins, sourdough discard recipes

Prep Time 10

Cook Time 25

Servings 12

Calories 180kcal

Author Susan Raynor

Cost $3

Equipment

1 12 cup muffin tins
1 Mixing Bowl
Hand or Stand Mixer
Spatula
Measuring cups/spoons
Parchment liners optional

Ingredients

3 rip bananas, mashed
1 cup brown sugar
2 large eggs
1 tablespoon oil or melted butter
⅓ cup sourdough discard
1 teaspoon vanilla extract
1½ cups unbleached all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
½ cup chocolate chips or chopped nuts optional

Instructions

Preheat oven to 350°F and line or grease a 12-cup muffin tin.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
In a large bowl, mash the bananas. Add brown sugar, eggs, oil or butter, sourdough discard, and vanilla. Mix until well combined.
Add the dry ingredients to the wet and stir just until no streaks of flour remain. Do not overmix.
Fold in chocolate chips or nuts if using.
Divide batter evenly between muffin cups, filling each about 2/3 to 3/4 full.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes before transferring to a wire rack.

Notes

These muffins freeze beautifully. Store extras in a freezer bag and thaw overnight for an easy breakfast.
We skip nuts due to allergies, but they’re just as good without them!
Want to make your muffins look extra special? I shared a tutorial for making your own parchment paper liners in my Strawberry/Blueberry Muffins post, and there’s even a quick YouTube video if you’re a visual learner!
Want to mill your own flour? Check out the NutriMill Grain Mill for $20 off with code MAKINMACON20.

Susan Raynor

The post Sourdough Banana Muffins You’ll Make Again and Again first appeared on .

Easy 4th of July Recipes for Families Who Love Faith & Food

Susan Raynor — Mon, 09 Jun 2025 12:00:00 +0000

Gather ’round, friends—because it’s time to celebrate freedom, fellowship, and food! If you’re like me, the 4th of July means more than fireworks and red, white, and blue sprinkles (although those are fun too). It’s about pausing to thank the Lord for our freedom, enjoying sweet time with family, and maybe sneaking a sourdough cinnamon roll before the picnic basket is even packed. This post is packed with easy 4th of July picnic recipes to help you pull together a celebration that honors your faith and fills your table with joy.

Whether you’re headed to a church gathering, a family picnic, or just planning a backyard bash, this roundup of easy, tried-and-true recipes will help you host a celebration that’s full of joy, faith, and flavor—with a few shortcuts to keep it stress-free.

A Quick History of 4th of July Picnic Recipes

You might be surprised to know that celebrating Independence Day with a good old-fashioned picnic isn’t a new idea—it dates all the way back to the early 1800s! After the Revolutionary War, communities began gathering on July 4th for public readings of the Declaration of Independence, followed by parades, prayer services, and—you guessed it—communal meals.

Churches and towns would host potlucks on the green, where tables were filled with seasonal foods, homemade pies, and family recipes passed down through generations. The picnic wasn’t just about the food; it was about remembering freedom, building community, and giving thanks to God for His provision.

Sound familiar?

So, when you spread your blanket on the grass and unpack your cinnamon rolls and cobbler, you’re part of a long tradition of faith, family, and freedom. And that, my friend, is worth celebrating.

Historical reference adapted from the Library of Congress, which notes that picnics and communal meals were a staple of early Independence Day celebrations.

Main Dishes for Your 4th of July Picnic

• Baked Chipotle Chicken Taquitos
Perfectly crispy and packed with bold flavor, these taquitos are easy to bake ahead and serve warm or cold. Ideal for finger-food lovers and picnic-goers who don’t want to juggle a plate and a fork.

• Easy Shredded Chicken
This basic shredded chicken is the multitasker of picnic meals. Serve it warm in a slow cooker or cold in a sandwich. Bonus: It pairs beautifully with our homemade buns below.

• Your Choice of Buns or Rolls
This recipe does double duty: shape them as hamburger buns for your grilled burgers and chicken sandwiches, or bake them as soft, golden yeast rolls to serve on the side. A picnic-friendly staple that’s freezer-ready and family-approved!

Sweet Treats to Brighten Your Picnic Table

• Sourdough Chocolate Chip Cookies
Chewy, golden, and just a little tangy, these cookies might just disappear before you can say “Independence Day.”

• Citrus Berry Sourdough Blossoms
Sweet, tart, and beautiful on a picnic plate. These little blossoms taste like sunshine with every bite.

• Vanilla Rice Krispies with Red, White & Blue Sprinkles
Classic, festive, and loved by kids and grownups alike. While the original recipe keeps it simple, I love to dress them up for the 4th with red, white, and blue sprinkles—what a fun twist!

• Keto Snickerdoodles (Low-Sugar Option)
Watching your sugar intake? These cinnamon-sweet cookies hit the spot without throwing your glucose into orbit.

• Berry Delicious Sourdough Cobbler
This one practically sings summer. Bursting with strawberries, blueberries, and tangy sourdough—perfect served warm or cold.

• Sourdough Blueberry & Strawberry Muffins
Baked for our Muffins for Mom event, these beauties double as breakfast or dessert. Fluffy, fruity, freezer-friendly.

• Easy Cinnamon Rolls & Sourdough Cinnamon Rolls
Two crowd-pleasing options for the cinnamon lovers in your life. Prep ahead and warm them just before serving for a heavenly treat.

Sides & Extras to Complete Your Picnic Recipes

• Deviled Eggs
Simple, satisfying, and always the first to go. These are a picnic must.

• Homemade Apple Pie Filling
This filling works as a topping for shortcakes, a mix-in for yogurt, or inside mini tarts. You could make a full pie if you’re feeling ambitious—but it’s just as good by the spoonful.

Looking for more ways to keep meals easy, affordable, and family-friendly this summer? Don’t miss my 15 Frugal Meals That Save Money & Your Sanity for even more inspiration!

Faith & Freedom: A Final Note on 4th of July Picnic Recipes

Mama, you don’t need perfection to pull off a memorable 4th of July. You need a willing heart, a few good recipes, and the reminder that it’s okay to use paper plates. Your family won’t remember whether the buns were homemade or store-bought—they’ll remember the laughter, the prayers, and the way you made them feel.

So go ahead, light the sparkler, say grace over your picnic table, and enjoy a slice of sourdough cobbler. Freedom in Christ is the sweetest part of this celebration.

If you loved these 4th of July recipes, check out these easy, frugal family meals for spring—many of them work beautifully all summer long too!

Save This Post for Later
Don’t forget to pin or print your favorites so you’re not scrambling on the 3rd! More faith-filled seasonal recipes are just a click away at makinmacon.com.

Pin this for later and get inspired with easy, festive recipes perfect for your 4th of July gathering!

Want more recipes like this?
Check out my full Recipe Archive or subscribe to the blog to get encouragement and new ideas straight to your inbox! When you sign up, you’ll also receive my free Sourdough Spring Feeding Schedule—a handy printable that works great for summer too!

Susan Raynor

The post Easy 4th of July Recipes for Families Who Love Faith & Food first appeared on .

The Best Sourdough Muffins with Blueberries & Strawberries

Susan Raynor — Mon, 19 May 2025 12:00:00 +0000

If your house is anything like mine, mornings can feel like organized chaos—with a side of cold coffee. But on days when I can slow down just a little, I love to make something special like these sourdough blueberry and strawberry muffins. They’re soft, bursting with flavor, and a great way to use up that extra sourdough discard.

They’re not just a treat—they’re a little taste of peace in the middle of your morning mayhem. And let’s be honest: when you’ve got a recipe that makes the kitchen smell like a bakery and still keeps your people full and happy? That’s a win in my book.

Why You’ll Love These Sourdough Blueberry and Strawberry Muffins

Made with sourdough discard—no waste!
Bursting with frozen blueberries and strawberries
Fluffy, moist, and just sweet enough
Freezer-friendly and kid-approved
Reminds you of those little store-bought muffins—only better!

When I first made these muffins, the kids devoured them. I even tucked a few in the freezer to see how they held up. Sure enough, I pulled them out, let them thaw at room temp, and they tasted like they were just baked. That’s when my son declared, “This is a repeat!” And now it says that on my scribbled-up recipe card.

Ingredients for the Best Sourdough Muffins with Blueberries & Strawberries

1½ sticks unsalted butter (12 tbsp), melted and slightly cooled
¼ cup milk
¼ cup sour cream
1 cup sourdough discard (unfed is fine)
2 large eggs
2 tsp vanilla extract
1½ cups granulated sugar
2½ cups unbleached all-purpose flour
2 tsp salt
1 tbsp baking powder
2 tbsp cornstarch
1 cup frozen cubed strawberries
1 cup frozen blueberries
1–2 tbsp granulated sugar (for topping)

Tip: I use my NutriMill to keep fresh flour on hand. While I used store-bought flour this time, you could easily swap in half fresh-milled flour for even more flavor and nutrition. If you’re thinking about getting one, use my code MAKINMACON20 for $20 off your purchase!

Homemade Muffin Liners (Simple & Pretty)

Want a charming touch (and easy cleanup)? I like to make my own muffin liners using parchment paper. Just cut squares about 5 inches by 5 inches, place each square over a small can (like tomato paste), and press down gently to shape them into rustic, tulip-style cups. They hold their shape well in the muffin tin—and look so pretty, especially for events like our Muffins for Mom breakfast!

Watch the tutorial here!

Easy muffin hack! Use parchment paper and a small can to create perfect bakery-style liners at home.

How to Make the Best Sourdough Blueberry & Strawberry Muffins

Preheat oven to 425°F. Line or grease a 12-cup muffin tin.
In a large bowl, whisk together butter, milk, sour cream, eggs, vanilla, discard, and sugar.
In a separate bowl, whisk flour, baking powder, cornstarch, and salt.
Toss frozen berries in the flour mixture to coat.
Add wet ingredients to dry and stir gently until just combined—don’t overmix.
Fill muffin cups about 3/4 full. Sprinkle sugar on top for a sweet crust.
Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 18–20 minutes, until golden and a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a rack.

Inspired by Amy Bakes Bread’s Sourdough Blueberry Muffins.

A behind-the-scenes look at how these freezer-friendly muffins come together—flour-dusted counters, fresh berries, and all.

Tips for Sourdough Muffin Success

Use frozen berries straight from the freezer—no need to thaw.
You can easily make a double batch and freeze extras for busy mornings.
Want to switch it up? Try all strawberries or all blueberries instead of mixing both.
For a crunchy topping, sprinkle a bit of turbinado sugar on top before baking.

Real-Life Moments Behind the Best Sourdough Muffins

If your kitchen looks like a flour bomb went off—same here. I’ve had flour everywhere, help from my son that didn’t exactly go according to plan, and moments where I questioned if the mess was worth it. But he’s learning. My teen daughter is learning too—little by little. And that’s what matters. These small, imperfect moments in the kitchen? They build confidence, memories, and life skills that go far beyond the muffins.

Whether you’re baking for your family, a ministry brunch, or just sneaking in a quiet morning before the chaos hits, I hope these muffins bring a little joy and a whole lot of flavor.

Let’s Chat & Connect

Have you tried these muffins? Leave a comment and tell me what fruit combo you used—or how your family liked them. And if you love recipes like this, be sure to:

Grab my free Spring Sourdough Feeding Schedule for helpful tips, encouragement, and a rhythm that works in real life.

Or check out these next:

The Best Sourdough Muffins with Blueberries & Strawberries

Soft, fruity, and freezer-friendly, these sourdough discard muffins are packed with blueberries and strawberries—perfect for peaceful mornings or busy homeschool days.

Course Breakfast, Brunch, Snack

Cuisine American, From Scratch

Keyword blueberry muffins, easy sourdough recipe, family friendly baking, family friendly recipe, sourdough discard muffins, spring sourdough recipe, strawberry muffins

Prep Time 15

Cook Time 23

Cool Time 5

Total Time 43

Servings 16 muffins

Calories 250kcal

Cost $6

Equipment

2 12 cup muffin tins
Mixing Bowls
Whisk
Spatula
Measuring Cups and Spoons

Ingredients

12 tablespoons butter 1 1/2 sticks
¼ cup milk
¼ cup sour cream
1 cup sourdough discard unfed
2 large eggs
2 teaspoons vanilla
1½ cups granulated sugar
2½ cups unbleached all-purpose flour
2 teaspoons salt
1 tablespoon baking powder
2 tablespoons cornstarch
1 cup frozen cubbed strawberries
1 cup frozen blueberries
1-2 tablespoons granulated sugar for topping

Instructions

Preheat oven to 425°F. Line or grease a 18 cups of the muffin tins.
In a large bowl, whisk together butter, milk, sour cream, eggs, vanilla, discard, and sugar.
In a separate bowl, whisk together flour, baking powder, cornstarch, and salt.
Toss frozen berries in the flour mixture until coated.
Add wet ingredients to dry and stir gently until just combined—don’t overmix.
Fill muffin cups about ¾ full and sprinkle tops with granulated sugar.
Bake at 425°F for 5 minutes. Then reduce temperature to 350°F and bake for 18–20 more minutes, or until golden and a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

No need to thaw the frozen berries—just toss them in frozen!
Make a double batch and freeze for later. Let thaw at room temp for best texture.
You can use all strawberries or all blueberries if preferred.
Want a crunchy top? Sprinkle coarse sugar before baking.
Use my code MAKINMACON20 at NutriMill.com for $20 off your own grain mill!

Susan Raynor

The post The Best Sourdough Muffins with Blueberries & Strawberries first appeared on .

Easy Family Meals for Spring: Quick, Comforting & Frugal

Susan Raynor — Wed, 16 Apr 2025 12:00:00 +0000

Spring at our house always feels a little like standing in the kitchen, holding a cup of coffee, looking out the window…and realizing there’s about 47 things I should be doing.

Planting. Cleaning. Karate twice a week (with exams this month, of course). Trying to wrap up homeschool for the season. Oh, and a church brunch that had me baking like I was auditioning for The Great British Bake Off—all with the hope of snapping some wonderful photos…but alas, LIFE.

If you’re feeling it too, friend—you are in good company.

That’s why I wanted to gather some of my favorite easy family meals for spring right here in one cozy little spot. These are tried-and-true recipes from my own kitchen (and blog!)—designed to feed your people without draining every ounce of your energy.

Grab your notebook (or let’s be real…Pinterest board), and let’s get to it.

Sourdough Recipes for Easy Family Meals in Spring

Because bread is basically a love language around here.

The Best Sourdough Focaccia Pizza

Crispy edges. Soft center. Load it up with your favorite toppings or keep it simple. Either way, it’s a win.
→ Get the recipe here

Berry Delicious Sourdough Cobbler

A sweet spring dessert that puts your sourdough starter to delicious use. It’s basically sunshine in a dish. → Get the recipe here

Citrus Berry Sourdough Blossoms

Sweet, tangy, and just as pretty as a spring day.
→ Get the recipe here

Pin this for later! These easy family meals for spring are simple, frugal, and perfect for busy nights and Sunday dinners when life feels extra crazy.

Cozy Sunday Dinners for Easy Family Meals in Spring

Meatloaf Muffins

Little bites of comfort food heaven. Bonus—they freeze beautifully.
→ Get the recipe here

Senate Bean Soup

Old-fashioned goodness in a bowl.
→ Get the recipe here

Crockpot Mississippi Chicken

Tender, flavorful, and practically makes itself. Perfect for Sunday dinner or busy weeknights. → Get the recipe here

A Little Bonus for Your Sunday Dinner Plans

And because y’all know Sundays hold a special place around here — I want to remind you about another resource straight from my heart (and kitchen).

If your Sundays feel like a whirlwind (been there, lived it, forgot the rolls in the oven more times than I can count), I’ve got a guide that just might help:

15 Frugal Family Meals for Sundays

These are simple meal ideas designed to feed your family without stressing your budget — especially on those after-church Sundays when drive-thru temptation is real.

→ Grab it here if you need it.

This resource is available as a donation-based guide — every little bit helps keep Makin’ Macon going and allows me to continue creating faith-filled, practical resources for busy homemakers just like you.

But friend, if finances are tight right now? Please know this guide is also completely free if you need it. Just send me a quick message. No questions asked. Feeding your family should never feel like pressure — it should feel like love.

Quick Weeknight Favorites for Easy Family Meals in Spring

Chipotle Baked Chicken Taquitos

Hand-held, freezer-friendly, and full of flavor.
→ Get the recipe here

Easy Shredded Chicken

Simple, versatile, and a staple every busy homemaker needs in their back pocket. Perfect for tacos, casseroles, or sandwiches. → Get the recipe here

Sweet Treats for Easy Family Meals in Spring

Easy-Peasy Cinnamon Rolls

Fast. Fool-proof. Perfect with a second cup of coffee.
→ Get the recipe here

Vanilla Rice Krispie Treats

Because sometimes the simple things are the best.
→ Get the recipe here

Quick Recipe List to Save or Pin!

The Best Sourdough Focaccia Pizza – Crispy, Fluffy, and Full of Flavor!

Check out this recipe

Berry Delicious Sourdough Cobbler

Indulge in the delightful fusion of sweet and tangy flavors with this Berry Delicious Sourdough Cobbler! This homemade treat combines the magic of sourdough with a burst of berry goodness, creating a perfect harmony of taste. Elevate your dessert experience with each delicious bite. Savor the joy of baking at its finest!

Check out this recipe

Citrus Berry Sourdough Blossoms

Delight in our Citrus Berry Sourdough Blossoms, a perfect blend of blueberry and lemon in a sourdough roll, perfect for summer treats!

Check out this recipe

Melt-in-Your-Mouth Meatloaf Muffins

Perfectly portioned, melt-in-your-mouth meatloaf muffins made for busy days and freezer prep. Includes low-carb options!

Check out this recipe

Senate Bean Soup: A Hearty and Historic Dish

Check out this recipe

Crockpot Mississippi Chicken

Savor the simplicity of Crockpot Mississippi Chicken – a delicious creation with chicken breast, au jus, ranch seasoning, butter, and pepperoncini peppers. Let your slow cooker transform these simple ingredients into a flavorful masterpiece, offering the ultimate in comfort food. Enjoy the convenience of a homemade dinner that's both easy and bursting with rich, savory goodness.

Check out this recipe

Chipotle Baked Chicken Taquitos: A Family Favorite and Easy Dinner Solution

Check out this recipe

Easy Shredded Chicken

This recipe will blow your mind. it can be completed in a crockpot or an instant pot. PLUS you can use this chicken in so many different recipes.

Check out this recipe

Easy-Peasy Cinnamon Rolls: Perfectly Simple for Any Occasion

Check out this recipe

Vanilla Rice Krispie Treats

These Vanilla Rice Krispie Treats are a simple and delightful twist on the classic recipe, made with just a teaspoon of vanilla for an extra layer of flavor. Perfect for kids to help with, these treats are easy to make, fun to share, and sure to be a hit at any family gathering or church event.

Check out this recipe

Feed Your People Well

Friend, spring can feel like a whirlwind—but meals don’t have to be complicated to be meaningful.

Simple food + gathered hearts = a beautiful table every single time.

I hope these family meals for spring give you a little breathing room, a little inspiration, and a whole lot of joy around your table.

P.S. Need more simple ideas like this? Don’t forget about my 15 Frugal Family Meals for Sundays guide. It’s donation-based if you’d like to help support Makin’ Macon and the work I do here — but it’s also completely free if that’s what you need right now. Feeding your people should feel like love, not pressure.

→ Grab it here

Susan Raynor

Stay Rooted When Life Feels Chaotic

Because you weren’t meant to do it all alone

In the middle of marriage, motherhood, ministry, and everything else on your plate, Stay Rooted offers a breath of encouragement when you need it most. These occasional emails are full of faith-filled reminders, relatable stories, and a little humor to keep you grounded in what matters most—even when life feels anything but calm.

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Remember, I’m always praying for you, even if I don’t know who you are!

The post Easy Family Meals for Spring: Quick, Comforting & Frugal first appeared on .

The Best Sourdough Biscuits: A Family Tradition

Susan Raynor — Fri, 12 Jul 2024 12:00:00 +0000

I’m finally sharing my go-to sourdough biscuits recipe—and trust me, it’s worth the wait. This is one of those recipes that I believe can be passed down from generation to generation. It’s buttery, flaky, and freezer-friendly—everything I need in a busy homemaking season.

It’s very rare that you come into my house and I do not have these sourdough biscuits in my freezer just waiting to be baked. And my kids know it! They go back and forth between this recipe and my homemade waffle recipe—both of which I keep on hand in the freezer for whatever they choose.

These sourdough biscuits are flaky, buttery, and incredibly simple to make. And best of all? You can freeze them for busy mornings or company! Whether you’re new to sourdough or a seasoned baker, this recipe is one you’ll return to again and again.

Why You’ll Love This Sourdough Biscuit Recipe

Made with simple pantry ingredients
Perfect use for sourdough discard
Freezer-friendly for busy mornings
Quick to make—no rise time required
Great with savory or sweet toppings

From sticky dough to chocolate gravy—these sourdough biscuits are a family tradition in the making. It’s more than a recipe. It’s a memory.

Prep & Cook Time

Prep Time: 10 minutes
Cook Time: 20–23 minutes
Total Time: 30–35 minutes
Yield: 6–7 biscuits

Ingredients

1 cup unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
8 tablespoons unsalted butter (1 stick), cold
1 cup sourdough discard

Optional: You may substitute up to 1/2 cup of the flour with fresh-milled soft white wheat flour. If using freshly milled whole wheat flour (such as hard red wheat), be aware the dough will be stickier, the rise less pronounced, and the flavor heartier. These differences are natural—just don’t overwork the dough, and be generous with flour on your surface.

I use my NutriMill grain mill to grind fresh flour from wheat berries, and it’s one of my favorite ways to boost nutrition in baked goods. If you’re looking to invest in one, you can use my code MAKINMACON20 at NutriMill.com/MAKINMACON20 to get $20 off your purchase. I’ve loved mine and use it frequently!

Instructions

Preheat oven to 425°F if baking right away or from the freezer.
Line a baking sheet with parchment paper, or use a cast iron skillet. (We love Lodge Cast Iron)
Combine the dry ingredients (flour, baking powder, and salt).
Cut the butter into the flour until the mixture is unevenly crumbly.
Add the sourdough discard, mixing gently until the dough is cohesive.
Turn the dough onto a lightly floured surface and gently pat it into a 6-inch round about 1 inch thick.
Cut out the biscuits.
Place them at least 2 inches apart on the prepared baking sheet or in a skillet.
Bake for 20–23 minutes, or until golden brown.

If freezing: Place unbaked biscuits on a lined pan and freeze until solid. Transfer to a freezer bag and bake from frozen when needed.

What is sourdough discard?

Sourdough discard is the portion of starter you remove before feeding to keep your culture healthy. While it’s not as bubbly or active as freshly fed starter, it still has great flavor—and yes, it can still rise dough. You just won’t get quite the same lift as a fully active starter.

I’ve used discard to make biscuits (like these), muffins, waffles, and even bread. It’s a great way to reduce waste and stretch your baking a little further.

Want to start your own starter? Here’s my Beginner’s Guide to Sourdough to help you get going.

Must-Know Tips for Flaky Sourdough Biscuits

Updated after receiving helpful reader comments — hopefully this clears up a few common questions!

Cold ingredients matter — Cold butter and cold sourdough discard make a big difference in keeping the dough cool and workable.
Biscuit thickness — Roll dough about 1 inch thick. This recipe makes 6 large biscuits, possibly 7.
Sticky dough fix — If the dough feels sticky, sprinkle in a little flour until it comes together. This can happen if your starter is freshly fed or on the runny side.
Fresh vs. frozen baking — Fresh biscuits tend to be fluffier. Frozen work too, but may rise slightly less.
Top with butter — A small pat of butter on top before baking helps with browning and flavor.
Oven tips — Standard bake is 425°F for 20–23 minutes. In cast iron, consider lowering to 400°F and baking slightly longer to ensure the center is done without over-browning the bottom.
Biscuit shape — However you cut them is fine—don’t stress perfection.

Biscuits cut about 1 inch thick before baking—this thickness yields 6 large, fluffy biscuits.

My Favorite Biscuit Hack

This recipe is super simple – but it’s even better if you have a food processor. I have a Ninja Food Processor and I don’t know if I could live without it. I found it on sale and it is one of my all-time favorite gadgets.

I simply pulse in the dry ingredients, add the butter and press chop, and finally add the sourdough discard and press dough. Voila! My dough is ready to plop onto a floured surface, begin rolling out, and cutting into biscuits. It has saved me from some future carpal tunnel, I am certain of it.

How to Freeze and Reheat

To freeze: Place cut biscuits on a parchment-lined tray and freeze until solid. Transfer to a freezer-safe bag for long-term storage.

To bake from frozen: Place the frozen biscuits on a baking sheet or in a cast iron skillet and bake at 425°F. Just note—freezing does affect the rise slightly. They may not puff quite as high as fresh dough, but they’ll still be tender and delicious. Bake time may vary, so watch closely and pull them when they’re golden brown on top.

For a quick weekday option, you can also bake a few in the toaster oven at 350°F until heated through and lightly browned.

What to Serve with These Biscuits

Momma’s Chocolate Gravy
Homemade sausage gravy
Honey butter or freezer jam
Scrambled eggs and bacon
A hot cup of coffee or your favorite herbal tea

FAQ About Sourdough Biscuits

Can I use active starter instead of discard?
Yes, but the rise may be slightly more pronounced. Discard gives great flavor without extra rise.

Do I need to chill the dough before baking?
Nope! These bake beautifully right after cutting—or you can freeze them for later.

Can I double this recipe?
Absolutely. I often do when prepping for guests or stocking the freezer.

More Sourdough Recipes You’ll Love

Love this recipe? Pin it for later! My son made these superhero-shaped sourdough biscuits—and I just had to share. This family-favorite recipe is freezer-friendly, flaky, and made for memory-making.

Let’s Chat!

Let me know in the comments below if you give this recipe a try—I love hearing from you! And remember, I’m sharing it here so you don’t have to keep it a secret. Share it to your heart’s content!

Stay Connected

Want more recipes like this? Join Rooted Table, our once-a-month kitchen email. You’ll get my latest recipe, freezer tips, and a sprinkle of encouragement—straight from my table to yours.

Ready to bake? Here’s the full recipe!

Sourdough Biscuits

These sourdough biscuits are a family favorite, made with unbleached flour, baking powder, salt, unsalted butter, and sourdough discard. They’re perfect for freezing and baking anytime. Enjoy delicious, homemade biscuits that are simple to prepare and great for using up sourdough discard.

Course Breakfast

Cuisine American

Keyword Biscuits, Homemade Biscuits, Homemade Bread, sourdough, sourdough discard

Prep Time 10

Cook Time 25

Total Time 35

Servings 7 biscuits

Calories 194kcal

Cost 1.41

Equipment

1 Baking Sheet
Measuring spoons/cup

Ingredients

1 cup unbleached all-purpose flour
2 teaspoons baking powder
¾ teaspoons salt
8 tablespoons unsalted butter 1 stick
1 cup sourdough discard

Instructions

Preheat oven to 425°F if baking right away or from the freezer.
Line a baking sheet with parchment paper, or you can place them in an iron skillet.
Combine the dry ingredients (flour, baking powder, and salt).
Cut the butter into the flour until the mixture is unevenly crumbly.
Add the sourdough discard, mixing gently until the dough is cohesive.
Turn the dough onto a lightly floured surface and gently pat it into a 6” round about 1” thick.
Cut out the biscuits.
Place biscuits on the prepared baking sheet at least 2” apart and either place them in the freezer for later use or into the oven.
If baking, bake for 20-23 minutes or until golden brown.

Notes

Best to use cold sourdough discard and cold butter for flakier biscuits. Cold starter keeps the dough cooler and easier to work with.
Roll dough about 1 inch thick; you should get 6 large biscuits (possibly 7).
For extra flavor and browning, add a small pat of butter to the top of each biscuit before baking.
If dough is sticky, add a bit more flour until it’s workable. This can happen if your starter is runny or freshly fed.
Baking fresh vs. frozen: Freshly baked biscuits tend to be fluffier. Frozen ones still work well but may rise slightly less.
Baking temperature tips: Standard oven temp is 425°F for 20–23 minutes. In cast iron, consider lowering to 400°F and baking slightly longer to ensure the inside is fully cooked without over-browning the bottom. Check at the 20-minute mark.
Oven times and results may vary—watch closely and adjust as needed.
Biscuit shape and size are up to you—these tips are simply what works in my kitchen.

Susan Raynor

The post The Best Sourdough Biscuits: A Family Tradition first appeared on .

Easy Subway-Style Bread Recipe: Homemade and Delicious

Susan Raynor — Wed, 29 May 2024 18:41:21 +0000

Welcome back to my kitchen! Today, I am so excited to share my Easy Subway-Style Bread recipe. This homemade bread is not only delicious but also incredibly simple to make, whether you prefer using a stand mixer or a bread machine. Perfect for creating your favorite subs or sandwiches at home, this bread will quickly become a family favorite.

Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Thank you for supporting Makin’ Macon!

Ingredients:

1 cup warm water (approx 110 degrees F)
1 tablespoon instant yeast
1 tablespoon sugar
1 1/2 teaspoon salt
4 tablespoons olive oil
2 1/2 to 2 3/4 cups of unbleached all-purpose flour

Instructions:

Stand Mixer Method

Mix Initial Ingredients: In a stand mixer bowl, add 1 cup of warm water, 1 tablespoon of instant yeast, 1 tablespoon of sugar, 1 1/2 teaspoons of salt, and 4 tablespoons of olive oil. Mix together and let stand for 5 minutes until the yeast begins to bubble.
Add Flour Gradually: Add 1 cup of flour and mix with the dough hook for 3 to 5 minutes. Add another cup of flour and mix until well combined. Continue adding flour in 1/4 cup increments until a soft dough forms. The dough should stick to the bottom of the bowl but pull away from the sides.
Knead Dough: Let the dough mix for about 8 minutes until smooth and elastic.
First Rise: Take out the dough and place it on a well-floured surface. Shape the dough into a ball, cover, and allow to rise for 30 minutes.
Shape Rolls: Shape the dough into 9-inch rolls and place them on a parchment-covered pan. Cover and allow to rise for 1 hour.
Bake: Preheat the oven to 350 degrees F. Bake the rolls for 25 minutes. Allow to cool before slicing.

Bread Machine Method

Mix Initial Ingredients: In the bread machine, add 1 cup of warm water, 1 tablespoon of instant yeast, 1 tablespoon of sugar, 1 1/2 teaspoons of salt, and 4 tablespoons of olive oil.
Add Flour Gradually: Add 2 1/2 cups of flour to the bread machine. If needed, add up to another 1/4 cup of flour to achieve a soft dough that pulls away from the sides of the bread machine pan.
Dough Cycle: Set the bread machine to the dough cycle and let it complete the cycle.
Shape Rolls: Once the dough cycle is complete, remove the dough from the machine and place it on a well-floured surface. Shape the dough into a ball and then cut it into 4 even sections.

Flatten each section and roll into 9-inch rolls. Place them on a parchment-covered pan. Cover and allow to rise for 1 hour.

Bake: Preheat the oven to 350 degrees F. Bake the rolls for 25 minutes. Allow to cool before slicing.

Serving Suggestions

My daughter’s favorite way to enjoy these rolls is to make pizza subs in our toaster oven, using her special touch with DanO’s Cheesoning. Maybe I can convince her to share her recipe soon!

My son loves using these rolls for simple turkey or ham and cheese sandwiches. He likes them warmed slightly in the toaster oven or in the panini press for a delicious meal.

Related Recipes

If you enjoyed this recipe, don’t forget to check out our Quick Pizza Dough Recipe.

Easy Subway-Style Bread Recipe

Make your own delicious Subway-style bread at home with this simple and easy-to-follow recipe. Perfect for sandwiches, subs, or even as a tasty side, this bread is a family favorite. Whether you use a stand mixer or a bread machine, you'll love how versatile and delicious this bread is. Plus, with ingredients like DanO's Cheesoning, you can customize your bread to make it even more flavorful!

Course Bread, Sandwhich Base, Side Dish

Cuisine American

Keyword bread machine, Easy Bread Recipe, Family Favorite, Homemade Bread, Sandwhich Bread, Stand Mixer, Sub Rolls, Subway-style Bread

Prep Time 20

Cook Time 25

Rise Time 1 30

Total Time 2 15

Servings 4 Rolls

Calories 210kcal

Cost $2.50

Equipment

Stand Mixer with Dough Hook
Bread Machine Optional
Mixing Bowl
Measuring Cups and Spoons
Parchment Paper
Baking Sheet

Ingredients

1 cup warm water approx. 110℉
1 tablespoon instant yeast
1 tablespoon sugar
1½ teaspoon salt
4 tablespoon olive oil
2½-2¾ cups unbleached all-purpose flour

Instructions

Stand Mixer Method

In a stand mixer bowl, add 1 cup of warm water, 1 tablespoon of instant yeast, 1 tablespoon of sugar, 1 1/2 teaspoons of salt, and 4 tablespoons of olive oil. Mix together and let stand for 5 minutes until the yeast begins to bubble.
Add 1 cup of flour and mix with the dough hook for 3 to 5 minutes. Add another cup of flour and mix until well combined. Continue adding flour in 1/4 cup increments until a soft dough forms. The dough should stick to the bottom of the bowl but pull away from the sides.
Let the dough mix for about 8 minutes until smooth and elastic.
Take out the dough and place it on a well-floured surface. Shape the dough into a ball, cover, and allow to rise for 30 minutes.
Shape the dough into 9-inch rolls and place them on a parchment-covered pan. Cover and allow to rise for 1 hour.
Preheat the oven to 350 degrees F. Bake the rolls for 25 minutes. Allow to cool before slicing.

Bread Machine Method

In the bread machine, add 1 cup of warm water, 1 tablespoon of instant yeast, 1 tablespoon of sugar, 1 1/2 teaspoons of salt, and 4 tablespoons of olive oil.
Add 2 1/2 cups of flour to the bread machine. Set the bread machine to the dough cycle. If needed, add up to another 1/4 cup of flour to achieve a soft dough that pulls away from the sides of the bread machine pan.
Let the bread machine complete the cycle.
Once the dough cycle is complete, remove the dough from the machine and place it on a well-floured surface. Shape the dough into a ball and then cut it into 4 even sections. Flatten each section and roll into 9-inch rolls. Place them on a parchment-covered pan. Cover and allow to rise for 1 hour.
Preheat the oven to 350 degrees F. Bake the rolls for 25 minutes. Allow to cool before slicing.

Notes

When making this Subway-style bread, it’s crucial to add the flour gradually. Start with 1 cup and mix for a few minutes, then add another cup and mix well. Continue adding flour in 1/4 cup increments until a soft dough forms. The dough should stick to the bottom of the bowl but pull away from the sides. If using a bread machine, start with 2 1/2 cups of flour and add up to 1/4 cup more if needed to achieve the right consistency. This gradual addition ensures the dough has the perfect texture for soft, fluffy rolls.

About Me:

Susan Raynor

Latest Post!

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No-Knead Rustic Bread: The Easiest Way to Fresh-Baked Goodness

Susan Raynor — Thu, 11 Apr 2024 17:47:27 +0000

There’s something magical about pulling a golden, crusty loaf of bread out of your oven—and it’s even better when it requires minimal effort! This No-Knead Rustic Bread recipe is perfect for beginners and seasoned bakers alike. With just a handful of ingredients, you can create a beautiful loaf that tastes like it came from a bakery.

Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Thank you for supporting Makin’ Macon!

Equipment You’ll Need

Mixing Bowl
Wooden Spoon or Spatula
Plastic Wrap or Beeswrap
Parchment Paper
Dutch Oven (Check this one out!)
Oven Mitts
Wire Cooling Rack
Bread Knife

Ingredients

3¼ cups unbleached all-purpose flour
2 teaspoons salt
1 teaspoon honey or granulated sugar
1 packet active dry yeast (2¼ teaspoons)
1⅓ cups warm water (approximately 110°F)

Instructions

Step 1: Mix the Dough

In a large mixing bowl, combine the flour, salt, sugar, and yeast. Stir until everything is evenly distributed. Pour in the warm water and mix until a loose, shaggy dough forms. Don’t worry about perfection—a rustic look is the goal here!

Step 2: Let it Rise

Cover the bowl with plastic wrap or beeswrap and let the dough rest at room temperature for about an hour. During this time, the dough will double in size, creating those lovely air pockets that make artisan bread so delightful.

Step 3: Shape the Dough

Once the dough has risen, transfer it onto a generously floured surface. Gently fold the edges of the dough over itself a few times to shape it into a round ball. If the dough feels sticky, add a sprinkle of flour as needed.

Step 4: Preheat the Oven

Place your Dutch oven inside your oven and preheat both to 450°F. Let them heat up for about 20–30 minutes. This step ensures that your bread bakes evenly and develops that coveted crispy crust.

Looking for the perfect Dutch oven? Here’s one I have had my eye on!

Step 5: Bake the Bread

Carefully remove the hot Dutch oven from the oven using oven mitts.
Lift the edges of the parchment paper to transfer the dough into the Dutch oven.
Cover it with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 10–20 minutes, until the crust is beautifully golden brown.

Step 6: Cool and Serve

Transfer the baked bread to a wire rack to cool. Let it cool for at least 30 minutes before slicing—this step is important to preserve the texture and flavor! Serve warm or toasted, and enjoy.

Lessons Learned (the Hard Way)

Through the chaos and calamity, I’ve learned a thing or two about life, love, and the pursuit of the perfect crust. Sometimes, you just have to roll with the punches—or in this case, the dough—and embrace the messiness of it all.

Sure, my bread doesn’t always turn out picture-perfect. There are days when the dough has a mind of its own or I forget a step (or two). But that’s what makes it special. It’s the laughter, the love, and the memories shared along the way that matter most.

With this recipe, though, even the most “catastrophe-prone” among us can succeed. Trust me—if I can do it, so can you!

Rise and Shine

As I sit down to enjoy a slice of warm, crusty bread (slathered in butter, of course), I can’t help but smile at the absurdity of it all. Life may be messy, unpredictable, and downright hilarious at times, but hey—at least there’s bread.

This no-knead recipe has become my go-to for those nights when I’ve run out of time but still want something homemade. And if bread isn’t in the cards, I always fall back on my trusty Your Choice Buns or Rolls—another kitchen lifesaver.

So here’s to embracing the chaos, savoring the imperfections, and finding joy in life’s delicious little surprises. As long as there’s bread in the oven and laughter in the air, everything will be just fine.

Remember, I’m always praying for you, even if I don’t know who you are!

No-Knead Rustic Bread

Indulge in the simplicity of homemade bread with this easy-to-follow recipe. With just a few basic ingredients and minimal effort, you can enjoy a crusty, artisan-style loaf that's perfect for any occasion. Embrace the chaos of life and let this bread be your comforting companion through it all.

Course Baked Goods, Bread, Breakfast, Cozy Comfort, Homemade Baking, MorningBread, ToastTime

Cuisine American, European, Global Fusions, Mediterranean

Keyword Artisan Bread, Artisan Bread Recipe, Basic Bread Recipe, Beginner Bread Recipe, Bread Making, Crusty Bread, Easy Bread Recipe, Homemade Bread, Homemade Rustic Bread, No-Knead, No-Knead Artisan Bread, No-Knead Rustic Bread, Quick and Easy Bread, Quick Bread Recipe, Rustic Bread Recipe, Simple Bread Recipe, Yeast Bread Recipe

Prep Time 1 35

Cook Time 45

Total Time 2 20

Servings 16 slices

Calories 70kcal

Cost $5

Equipment

1 Mixing Bowl
Wooden Spoon or Spatula
Plastic Wrap or Beeswrap
Parchment Paper
1 Dutch Oven
Oven Mitts
1 Wire Cooling Rack
1 Bread Knife

Ingredients

3¼ cup unbleached all-purpose flour
2 teaspoons salt
1 teaspoon honey or granulated sugar
1 packet active dry yeast 2¼ teaspoons
1⅓ cup warm water approximately 110℉

Instructions

Mix the Dough: In a large mixing bowl, combine the flour, salt, sugar, and yeast. Stir until everything is evenly distributed. Pour in the warm water and mix until a loose, shaggy dough forms. Don't worry about it being too perfect – a rustic look is what we're aiming for!
Let it Rise: Cover the bowl with plastic wrap or beeswrap and let the dough rest at room temperature for about an hour. During this time, the dough will double in size, creating those lovely air pockets that make artisan bread so delightful.
Shape the Dough: Once the dough has risen, transfer it onto a generously floured surface. Gently fold the edges of the dough over itself a few times to shape it into a round ball. If the dough feels sticky, add a sprinkle of flour as needed.
Preheat the Oven: Place a Dutch oven inside your oven and preheat both to 450°F. Let them heat up for about 20-30 minutes. This step ensures that your bread bakes evenly and develops that coveted crispy crust.
Bake: Carefully remove the hot Dutch oven from the oven using oven mitts. Lift the edges of the parchment paper to transfer the dough into the Dutch oven. Cover it with the lid and bake for 30 minutes. Afterward, remove the lid and bake for an additional 10-20 minutes until the crust is beautifully golden brown.
Serve: Once your bread is baked to perfection, transfer it to a wire rack to cool. Allow it to cool for at least 30 minutes before slicing into it. Then, serve and enjoy! Whether you're enjoying it fresh out of the oven or toasting up slices for breakfast, this homemade rustic bread is sure to impress.

Notes

Optional inclusions: Get creative with seeds, nuts, dried fruits, or herbs to add your own unique touch to the bread!

Susan Raynor

The post No-Knead Rustic Bread: The Easiest Way to Fresh-Baked Goodness first appeared on .

Sourdough Bread Machine Recipe: A Culinary Tale of Growth and a Bread-Critic Hubby!

Susan Raynor — Sat, 09 Mar 2024 03:11:58 +0000

Hey fellow bread enthusiasts! I recently unleashed my baking skills (yes, I’ve got some now!) on YouTube, sharing this fantastic sourdough bread machine recipe with the world. Why, you ask? Well, I wanted to see who else was up for this delightful bread-making journey!

Let me spill the beans – this recipe has become my absolute favorite because it’s a game-changer. Load up the machine, hit that dough cycle, and wake up to the heavenly aroma of freshly baked sourdough. It’s practically foolproof – even for someone like me, who once considered burning water a culinary achievement.

Sourdough Bread Gift Giving!

The bread is so fantastic that I’ve even turned it into the go-to anniversary gift for couples in our church. Move over, traditional gifts; it’s time for gift-wrapped sourdough goodness!

Now, my family loves this bread so much that they’d devour an entire loaf in one go if I let them. We’ve made it a weekly tradition to savor it throughout the week, but let’s be honest – sometimes it ends up as the melty cheese hero in a grilled cheese rendezvous or transforms into the perfect panini partner.

Enter my Bread-Critic Hubby!

Now, let me share a slice of family humor. We’ve got this ongoing joke about bread slicing at our house. Enter my husband, the Bread Critic. He claims we’re all slicing it wonky or making each slice a different thickness. To address this “dilemma,” he’s become the designated bread slicer. Trust me, he takes his slicing duties seriously, and the results are picture-perfect!

I playfully tease him about being a psycho, but hey, the man knows his preferences. And if you’ve read my post “We’re Just Friends,” you’ll know that he married me fully aware of my cooking evolution – from not being able to cook at all to now churning out fresh bread like a pro.

Link to my Bread Machine: Oster Expressbake Breadmaker

So, my kitchen comrades, I’m tossing this super-duper easy recipe your way. Give it a shot, share your thoughts, and don’t forget to rate it – because each rating boosts my blog and makes me feel like a baking rockstar! LOL! Be sure to read all of the special tips at the bottom of the recipe.

Embark on the sourdough adventure, and don’t forget to share your experiences in the comments below. Let’s sprinkle a little more magic into our baking escapades!

Sourdough Bread – Bread Machine

Indulge your taste buds with our irresistible Sourdough Bread Machine Recipe! This foolproof method combines the ease of a bread machine with the rich flavors of homemade sourdough. With a perfect blend of room temperature water, melted butter, unbleached all-purpose flour, honey (or sugar), salt, and a hearty dose of active sourdough starter, this recipe promises a mouthwatering symphony of textures and tastes. Simply set your bread machine to the dough cycle, remove the paddle, and let the magic happen overnight. Wake up to the aroma of freshly baked sourdough, as you effortlessly transition to the "Bake" cycle in the morning. Golden-brown perfection awaits in just one hour. Slice, savor, and relish the satisfaction of crafting your own artisanal sourdough – a true delight for your senses! #SourdoughMagic #HomemadeBread #BreadMachineMasterpiece

Course Baking, Bread, Breakfast, Comfort Food, MorningBread, SandwichSensation, Sourdough Creations, ToastTime

Cuisine American, French, Global Fusions, Italian, Mediterranean, Rustic, Sourdough Specialities

Keyword #HomemadeBread, AdaptableRecipe, ArtisanBread, BakefromScratch, CraftedBread, CustomizableBread, DIYBaking, EasyBreadRecipe, EffortlessBread, FamilyBaking, HandmadeLoaf, Honeybread, KidApproved, MachineBread, NextDayBaking, OvernightBread, OvernightRise, SharetheJoy, sourdough, SourdoughBaking, SourdoughRecipe, StarterCulture, SugarSubstitute, SweetenedBread, VersatileBaking

Prep Time 17

Cook Time 1

Total Time 9 17

Servings 16 slices

Calories 80kcal

Cost $2.25 – $4.50

Equipment

1 Bread Machine

Ingredients

1 ¼ cups room temperature water
¼ cup unsalted butter, melted
4 cups unbleached all-purpose flour
2 tablespoons honey or sugar
½ tablespoon salt
½ cup active sourdough starter

Instructions

Prepare the Bread Machine:

Place the room temperature water and melted butter into the bread machine pan.

Add the Dry Ingredients:

Sprinkle the unbleached all-purpose flour evenly over the liquid ingredients.
Add honey (or sugar) and salt.

Add Sourdough Starter:

Spoon the active sourdough starter on top of the dry ingredients

Start the Dough Cycle:

Select the "Dough" cycle on your bread machine.

Remove Paddle:

At the end of the kneading cycle, open the bread machine and remove the paddle to prevent it from baking into the bread.

Allow Overnight Rise:

Close the bread machine and let the dough rise overnight in a warm area.

Bake in the Morning:

The next morning, select the "Bake" cycle on your bread machine and set it for 1 hour.

Cool and Slice:

Carefully remove the bread from the machine when done, and let it cool on a wire rack.
Slice and enjoy your delicious homemade sourdough bread!

Notes

Starter Note:

To get the best outcome, it is best to have a very active and bubbly starter.

Ingredient Alternatives:

I think one of the best alternatives in this bread would be the substitution of honey versus the sugar. I prefer to use our local honey!
Another possible substitution would be with your flour. I personally love to use Kamut. It is lower on the glycemic index. I have starter with this flour as well. Just make sure that when substituting different varieties of flour that you adjust the amount accordingly. For instance, Kamut requires about 1/4 cup less of flour that unbleached all-purpose flour.

Dough Consistency:

Keep an eye on your dough as it is kneading and mixing. You want to be sure it is at the proper consistency. Your dough should be pulling away from the sides of the bowl, slightly sticky, but not wet.

Paddle Removal:

Whew! I cannot stress this one enough. I tend to forget it from time to time. It is best to remove it as soon as the cycle stops kneading. This way the bread can rise and bake without the paddle inside. There won’t be such a gaping hole once it is finished. Also, if you are like me, I give bread away quite frequently. I have almost given my paddle away too. Eeek!

Rising Conditions:

HUGE tip here! Sourdough like warm weather. If you are baking this in the winter, it is vital that you keep the area warm where you will be allowing the bread to rise. I have gone so far as to place my bread machine in the oven with the light on during our coldest months. You bread will react differently during the rainy season as well. However, regardless of the weather, you can still have great bread!

Bread Machine Variations:

From research, it seems as if most bread machines have similar options to mine. However, just be sure to check your machines instruction manual so that you can get the best results.

Storage Instructions:

I typically slice my bread and store it in an airtight ziplock bag. I make sure to release any air within the bag prior to sealing. We usually eat a loaf within a week. I have heard of bread bags, but I have not tried using one yet. Maybe sometime in the future.
Freezer friendly! Yep, I’ve done it. The best way to freeze your bread it to wrap it in plastic wrap and then seal it in a freezer safe bag. Be sure to release all air from the bag before sealing. How long will it last in the freezer? I don’t think I have tried more than a month, but I have read it can last 3 to 6 months if frozen this way. Give it a try and let me know.

Susan Raynor

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Honey’s Buttermilk Cornbread: Sweet, Southern, & Simple

Susan Raynor — Thu, 08 Feb 2024 01:42:04 +0000

Do you remember my last recipe post? I shared that this one was coming, and I’m so excited to finally share it with you! This is literally my husband’s recipe. I lovingly call him Honey (hence the name “Honey’s Buttermilk Cornbread”). If you’re new here, let me just tell you—he NEVER follows a recipe.

I can already hear him saying, “I staunchly defy the conventional approach to recipes.” So for me to get this recipe out of him was like pulling teeth. Imagine my surprise when we were going through some old recipe cards, and there it was—written down by him!

A Little Backstory

Initially, I hesitated to pry the recipe from him, and then out of the blue, we were going through some old recipe cards, and apparently I had asked him for this recipe before, and he had written it down for me.

If you know me, you know that I don’t cook without a recipe. It’s an absolute must for me. Honey’s cornbread, though, is one of those recipes that deserves to be passed down. It’s simple, it’s Southern, and it’s absolutely delicious.

Why Honey’s Buttermilk Cornbread is a Family Favorite:

The Buttermilk: This one’s a game-changer. Buttermilk gives the cornbread its classic tangy flavor and fluffy texture. Don’t skip it!

The Cornmeal: Honey swears by Martha White Self-Rising Buttermilk Hot Rize Cornmeal. According to him, nothing else compares. Fun fact: they even provide a recipe on the bag, but of course, Honey has his own twist.You can find Martha White Self-Rising Buttermilk Hot Rize Cornmeal here on Amazon.

The Iron Skillet: This is non-negotiable. You need an iron skillet, and it needs to be screaming hot before you pour the batter in. Preheating the skillet in the oven is the secret to that perfect golden crust. I personally love my Lodge iron skillet—you can grab one here on Amazon.

Serving Suggestions

This cornbread is so versatile—it pairs beautifully with many of my savory recipes. Here are a few of my favorites:

Trust me, you won’t regret serving up this cornbread with one of these hearty dishes.

Easy Buttermilk Cornbread

This buttermilk cornbread recipe offers a delightful combination of simplicity and deliciousness. With the tangy twist of buttermilk, it brings a moist texture and rick flavor to the classic cornbread. Easy to make, it's a crowd-pleaser that pairs well with various dishes or stands alone as a tasty treat.

Course Baking, Bread, Comfort Food, Dinner, Homestyle Cooking, Side Dish, Southern Cuisine

Cuisine American, Comfort Food, Southern

Keyword Baking, Buttermilk, Buttery, ComfortFood, Cooking, Cornbread, Delicious, Easy, Flavorful, homemade, Moist, Quick, Recipe, SideDish, Southern, Tasty

Prep Time 5

Cook Time 15

Total Time 20

Servings 8 Slices

Calories 176kcal

Equipment

1 10" iron skillet

Ingredients

¾ cup self-rising meal Martha White Hot Rize Buttermilk Cornmeal
¼ cup self-rising flour
1 tablespoon shortening or lard
1 egg
1 pinch of salt
enough buttermilk to make it pourable.

Instructions

Place 10" iron skillet in oven and preheat to 425℉.
While oven is preheating, mix self-rising meal, flour, and salt together. Next cut in shortening or lard with a fork or dough cutter.
Add egg and mix. Last add just enough buttermilk to make the batter pourable, a little thicker than pancake batter.
Once oven is preheated, remove iron skillet and pour batter in. Batter will begin to sizzle and start to cook. Place iron skillet immediately back into the oven and bake for approximately 10-15 minutes. Until top is brown.

Notes

As I have said before, my husband is great about just eyeballing an ingredient. When he says just enough buttermilk to make it pourable, that’s exactly what it means. I have made this myself and as long as you don’t add too much buttermilk it will turn out great. The consistency will be close to a thick pancake batter.

About Me:

Susan Raynor

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