All posts tagged Breadmaking

This brown bread recipe using bread flour, whole wheat flour, and cornmeal is simply amazing!

It’s mildly sweet, soft and delicious, with hints of molasses. Sooo yummy!

This bread gets some brown color from the molasses.

It’s similar to the wonderful dark bread served at the Outback Steakhouse Restaurant chain.

I hope you love it as much as we do.

 

If you’ve ever tried potato bread, you know that the addition of mashed potatoes makes for some nice, soft bread because potatoes tend to make bread rise a little fluffier and softer.

Potato Bread made with instant potato flakes and dry milk means you don’t have to spend time peeling and cutting potatoes or wait for leftover mashed potatoes to make it.

 

Yuca bread is made from the Yuca purée (or mash). A yuca mash is mixed into the dough, giving it a silky texture. This results in very soft, light and smooth tasting bread. Although the yuca root is starchy and sticky, the bread isn’t. It’s fluffy on the outside and light on the inside.

Yuca (a.k.a. Cassava, Manioc or Mandioca) is a versatile root (a tuber) that is found in both the fresh or frozen sections of large grocery stores. It is a white tuber with a thick, waxy skin. The plant is native to Brazil but has been adopted by cultures around the globe from Thailand to Costa Rica.

Yuca when dried to a powdery (or pearly) extract, is called tapioca. Also try those recipes here using tapioca flour (or starch).

 

A good and substantial rye bread can be prepared with or without caraway seed* (cumin/seasoning) depending on your taste. My family doesn’t like caraway seeds so they were kept out. Why not give it a try and see if you like it?

Rye has a bit of a reputation as a baking bad boy due to its low gluten content which makes for a heavier and denser loaf but, I like it made with a mixture of white bread flour and rye so it isn’t too heavy, but you can change the proportions, if you prefer a darker loaf – you may need to add extra water if using more rye. Homemade rye bread can be quite a challenge, so just remember that you’re never going to get a fluffy, airy result using just rye.

 

To those of you who are curious about bread machines or already have a machine but rarely use it, this post is for you.

Everybody knows that I love to bake homemade bread from scratch. Using a bread machine it couldn’t be easier and it makes some fantastic bread! A bread machine combines convenience with flexibility. If you enjoy a fresh loaf of bread, but don’t have the time or space to bake from scratch, a bread machine is for you.

If you’ve tried to use a bread machine without success, consider that bread-making is a skill which usually improves with practice. Expect some failures in the beginning. However, I predict fewer fails with a bread machine than mixing by hand. Just don’t give up. Keep trying if you are just starting your home bread making adventures.

Or if you have never baked homemade bread before, and find the instructions a wee bit intimidating, I encourage you to try it. It may seem intimidating at first and the various steps do take a bit of time to learn, but overall, it is truly easy. 

The simplest way to learn how to bake bread is to follow a basic recipe. Try Fast2eat Bread Recipes, they are kind of foolproof 😉 really easy and the loaves of bread are delicious. If you already have a bread machine collecting dust, get it out and try Fast2eat Foolproof Bread Recipes.

If you’ve been using your bread machine to bake bread you’ve no doubt discovered the range and breadth of great loaves of bread you can make. The aroma that this bread creates as it bakes is absolutely heavenly.

Bread machines enable people to enjoy the pleasure of freshly baked bread with less effort. The aroma and taste of fresh-baked bread is hard to match. Traditional homemade bread requires hours of preparation and hands-on attention from start to finish. A bread machine mixes, kneads, and bakes the dough. It is like a miniature oven that makes a single loaf of bread.

This guide will help you make great bread.

Using a Bread Maker Tips and Hints

While bread machines offer freshly baked bread at the push of a button there are special hints to ensuring quality bread almost every time.

Read more

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Basic Ingredients

Like the instruments in an orchestra, the ingredients in basic bread are very simple: flour, sugar, salt, a liquid (such as water or milk), possibly a fat (such as butter or oil) and yeast. And, like each musical instrument, each ingredient performs a specific job, and each lends a special flavor to the final masterpiece. That’s why it’s important to use the right ingredients in exactly the right proportions to ensure you get the most delicious results!

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Basic steps of Bread maker Functions

It is easy to create special recipes without a lot of time and effort. Just refer to the relative recipe and follow this basic process.

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Bread Maker Cycles Settings

Your bread maker can bake almost any kind of bread. Bread machines are really helpful and great appliances. However, sometimes all the cycles can be confusing and it’s difficult to know which one to use for a particular recipe.

Fast2eat Bread Recipes clearly show you which setting you should use.

This post will help you select the correct cycle if you are not following a Fast2eat Bread Recipe and your recipe doesn’t specify which one to use. It will also help understanding the most common bread machine cycles and settings which are explained here for quick reference.

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Troubleshooting Bread Making Difficulty

This isn’t about making baking scary! It’s all part of the learning process. Although Fast2eat Bread Recipes  are kind of foolproof 😉 difficulties may happen, therefore, let’s talk about common Bread Machine difficulties with possible solutions.

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Finishing the Crust – glazes, washes, and toppings

Finishing the crust, the special touch for Homemade Bread, that leaves it so yummy with a beautiful appearance!

Although glazes and toppings are often optional ingredients, that I usually omit, from sheer lack of time, they do add a boost of flavor and enhance the appearance of the bread. They add flavour, affect the look, taste, and crunch of the crust, provide an attractive finish on the bread, and add moisture.

Read more

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Taking Care of Your Bread Maker

Are you making sure your bread machine is functioning at its best?

Routine maintenance is actually fairly simple and should be done frequently. Maybe that’s why we’re sometimes tempted to neglect it. In fact, routine cleaning of the machine should occur after each new loaf is baked.

Here are some basic steps to routinely do to keep your bread machine baking at its best.

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Bread Maker Important Safeguards

It’s maybe boring but it’s also important to take some safety precautions.

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Dough Instructions

Bread machines are ultra-convenient, but those towering loaves that are the hallmark of the bread machine can sometimes be unwelcome. Some people don’t like it because of the shape when baked in a bread machine, or the holes in the bottom where the blades were, or they want dinner rolls or some kind of specialty shape so actually baking in a bread machine is not a choice.

Read more

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Just so you know, I don’t work for any bread machine companies or receive any perks for talking about them.


* (“Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892)

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* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback?
Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback.
Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible.
Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Do you own or manage a restaurant and wants dinners also save time eating in your restaurant? You’re more than welcome to check out Fast2eat benefits for restaurant owners and request a Fast2eat demo now. Looking forward to hearing from you.

Get in Touch!
Please contact me here or comment below!


Disclosure: Fast2eat is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you! It will help me keep the blog operating with new Fast and easy recipes for you.

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Very light, it toasts beautifully, with a nice flavor and texture!

This is a hearty white bread I’ve made it so many times, for a wide variety of gatherings and everybody just loves it. The cottage cheese is invisible in the bread so don’t worry about offering those who turn up their noses at the mention of it. I find it to be a sneaky way to get added calcium into their diets. And you can also use fat-free cottage cheese.

 

This article is part of “Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker“.

Everybody knows that I love to bake homemade bread from scratch. Using a bread machine it couldn’t be easier and it makes some fantastic bread! A bread machine combines convenience with flexibility. If you enjoy a fresh loaf of bread, but don’t have the time or space to bake from scratch, a bread machine is for you.

If you have never baked homemade bread before, and find the instructions a wee bit intimidating, I encourage you to try it. It may seem intimidating at first and the various steps do take a bit of time to learn, but overall, it is truly easy.

The simplest way to learn how to bake bread is to follow a basic recipe. Try Fast2eat Bread Recipes (much more to be published – keep checking), they are kind of foolproof 😉 really easy and the bread delicious.

Finishing the Crust – glazes, washes and toppings

Finishing the crust, the special touch for Homemade Bread,  that leaves it so yummy with a beautiful appearance!

Although glazes, washes and toppings are often optional ingredients, that I usually omit, from sheer lack of time, they do add a boost of flavour and enhance the appearance of the bread. They add flavour, affect the look, taste and crunch of the crust, provide an attractive finish on the bread, and add moisture.

The quality of bread crust is not determined only by the type of bread being baked. What you put in your loaf has much more to do with the way your loaf turns out than what you put on your loaf, glazing, washing and/or topping the exterior of your loaf can definitely help you achieve the effect you are after (i.e., soft, sweet, crusty, shiny, etc). It may also smooth or colour the crust as well as add flavour. They also provide the glue if you want to add seeds or grains to the crust.

Glazes often consist of liquid ingredients, such as oil, milk, water, honey, egg, among others, that are brushed onto the dough to provide an attractive finish. Toppings often consist of dry ingredients, such as seeds, grains, nuts, cheese, herbs, sugar, or salt, that are sprinkled on the dough, providing added flavour and creating a decorative quality.

Most glazes, washes and toppings are applied to the dough with a soft brush before baking, but some recipes call for the glaze to be applied after the bread is baked.

Important: Glazing, washing and/or topping are often the final steps in bread making prior to baking the bread. The bread dough should NOT receive any glazes, washes or toppings (if intended) until the dough has finished the second rising (final rising period), also known as proofing.

This is purely subjective, but I like the shiny glazes. Egg (I probably wouldn’t bother separating it, but the yolk is the more important component here) is probably the nicest option, unless you’re wanting a bit of sweetness, in which case the sugar water makes a nice alternative (although, for the shine, you’d have to brush it on after baking).

I very much like the simplicity of the water and flour option. I think the flour looks pretty and highlights the shape of the bread.

There are glazes, washes and toppings that can help to achieve a range of textures from soft and velvety to crisp and crunchy. But it is really up to you, the baker, as to how you will finish the loaf. Here is the full range of possibilities to choose from:

No glaze

It will look relatively pale compared to some of its glazed friends. It will have a matte appearance and the crust more chewy than crispy.

Shiny chewy crust

Egg white

Brush loaves with egg white before baking to produce a shiny, lighter in color, crust.

Important: You should NOT use it with “French” setting because the high cooking temperature may cause the egg to burn quickly.

Note: To keep unused egg yolk fresh for several days, cover with cold water and store in refrigerator in a covered container.

Egg white + Water

A crisp light brown crust: Mix 1 egg white (2 tablespoons) with 1/2 Tbsp water, lightly beaten and strained (the ideal sticky glaze for attaching seeds).

Egg white + Water + Salt

You can also add a tiny pinch of salt in with it because I’ve read that this can help the egg to spread more easily. Beat it with a fork before brushing it on.

Shiny and brown crust

Whole Egg (white and yolk beaten together)

For a shiny golden crust, use Egg Glaze or Egg Yolk Glaze. They are very similar – shiny and pleasingly brown. 

An egg wash glaze is one of the most common glazes for bread, resulting in a golden crust and because of its adhesive properties, allows other toppings to easily adhere to the surface of the dough.

Note: An egg glaze will lose its shine if using steam during the baking process.

Important: You should NOT use it with “French” setting because the high cooking temperature may cause the egg to burn quickly

Egg + Water

A medium shiny golden crust: 1 slightly beaten egg with 1 Tbsp water.

Egg + Salt

When using an egg glaze, it goes on most smoothly if strained. You can also add a pinch of salt to make it more liquid and easier to pass through the strainer.

Egg + Water + Salt

Mix the egg with 1/2 Tbsp water and a pinch of salt. Whip and strain to remove clumps of egg white. Wash with the egg mixture and add your toppings.

Note: Injected steam during the baking will remove the shine. Apply just before baking.

Egg + Milk (or cream)

Egg with milk for a darker brown.

Egg with cream for an even darker brown.

Mix 1 slightly beaten egg with 1-2 Tbsp milk or cream.

Egg Yolk Glaze

Egg yolk – gives the brown colour.

This is markedly one of the more shiny glazes, and one of the more richly coloured.

Egg Yolk + Water

Mix 1 slightly beaten egg yolk with 1 Tbsp water.

Egg Yolk + Milk

A shiny medium golden brown crust: 1 egg yolk and 1 teaspoon milk, lightly beaten.

Egg Yolk + Cream

A shiny deep golden brown crust: 1 egg yolk and 1 teaspoon heavy cream, lightly beaten.

Crispy and crunchy crust

Water (brushed or spritzed)

For a speedy, no hassle glaze, Spraying loaves with water while they bake will produce a crispy and crunchy crust with a nicer (in my opinion!) colour than the unglazed one.

Water may be brushed on or spritzed. Water keeps the dough skin from forming the crust, enabling the dough to expand. It also smooths out the crust, creating a more refined appearance. Apply just before baking.

Water + Salt

Opaque and tasty – dissolve 2 teaspoons of salt in 2 tablespoons hot water and brush over the bread. Sprinkle with herbs and bake.

Golden crust

Egg yolk + Coffee

For a golden crust brush an egg yolk mixed with some coffee.

Egg + Coffee

For a golden crust brush a mix of 1 egg with a few drops of coffee

Dark crust

Milk

Brush loaves with milk before baking to produce a lovely golden brown colour.

Darker than the one without a glaze, but not as dark as some of the other types of glaze. It produces a quite matt appearance but slightly shinier than the unglazed roll.

Soft chew velvety crust

Melted Vegetable cream or Margarine or Butter

Brush (1/2 tablespoon per average loaf) vegetable cream or margarine or butter (preferably clarified) before baking or immediately after baking to produce a soft chew velvety crust.

Important: Do NOT use vegetable oil cooking sprays to treat crusts, as the cooking sprays can be flammable when exposed to the bread maker’s heating unit.

Butter Glaze Before Baking

It’s quite matte, darker, with a richer, more pleasing colour with a slightly cracked appearance.

Butter Glaze After Baking

Brush as it came out of the oven. The result is a pleasing shine but a less browned appearance.

Soft crust with little shine

Cornstarch + Water

1 1/2 teaspoons cornstarch and 6 tablespoons (1/4 cup + 2 tbsp) water: whisk the cornstarch with 2 tablespoons of the water. Bring the remaining 1/4 cup water to a boil and whisk the cornstarch mixture into it; simmer for about 30 seconds, or until thickened and translucent. Cool to room temperature, then brush on the bread before baking and again immediately after baking.

Smooth chewy crust

Olive Oil

Glazes such as Olive Oil can be applied just before or after baking to soften the crust and to provide a richer flavour.

A matt appearance. Not at all shiny. The crust has a light colour and slightly crunchier than unglazed bread.

Important: Do NOT use vegetable oil cooking sprays to treat crusts, as the cooking sprays can be flammable when exposed to the bread maker’s heating unit.

Hard crust (French or Italian)

Just in the oven. No Bread Maker baking.

Place a baking dish with boiling water on the oven floor while the bread bakes.

Rustic and chewy crust

Flour (dusted)

A powdery, rustic chewy crust. Dust the dough with some flour. This will encourage the crust to form more quickly, resulting in a more rustic appearance with a chewier crust. Apply just before baking.

Sticky sweet

Honey

Honey is applied, just after the loaf is removed from the oven. You can attach toppings. The honey will soak into the crust but hold the toppings on.

Sugar Water Glaze After Baking

A small amount of sugar dissolved in a small amount of water will give a shiny appearance and the subtly sugary flavour.

Sugar Water Glaze Before Baking

It will result in a matte appearance with a lovely darkened crust with a subtly sweet taste of the glaze.

Browned Butter Glaze

2 Tbsp margarine or butter
2/3 cup powdered sugar
1/2 tsp vanilla
4 tsp milk

Heat margarine in a 1-quart saucepan over medium heat until light brown; cool. Stir in powdered sugar and vanilla. Stir in milk until smooth and thin enough to drizzle.

Cinnamon Glaze

Mix until thin enough to drizzle:
1/2 cup powdered sugar
1/4 tsp ground cinnamon
2 tsp water

Citrus Glaze

Mix until thin enough to drizzle:
1/2 cup powdered sugar
1 tsp grated lemon or orange peel
2 tsp lemon or orange juice

Creamy Vanilla Glaze

Mix until thin enough to drizzle:
1/2 cup powdered sugar
1/4 tsp vanilla
2 tsp milk

Choco-Banana Spread

Mix:
1/3 cup mashed ripe banana

1/2 cup semi-sweet chocolate chips, melted

Honey-Walnut Spread

Mix:
6 Tbsp cream cheese, softened

1 Tbsp chopped walnuts
2 tsp honey

Spicy and golden crust

Oil + Curry or Pesto

Brush with a mix of oil and curry or pesto.

Important: Do NOT use vegetable oil cooking sprays to treat crusts, as the cooking sprays can be flammable when exposed to the bread maker’s heating unit.

Garlic Butter

Mix:
1/4 cup margarine or butter, softened
1/8 tsp garlic powder

Herb-Cheese Butter

Mix:
1/4 cup margarine or butter, softened
1 Tbsp grated Parmesan cheese
1 tsp chopped fresh parsley
1/4 tsp dried oregano leaves
Dash of garlic salt

Italian Herb Butter

Mix:
1/4 cup margarine or butter, softened
1/2 tsp Italian seasoning
Dash of salt

Ham and Swiss Spread

Mix:
6 Tbsp cream cheese, softened
2 Tbsp finely chopped, fully cooked, smoked ham
1 Tbsp shredded Swiss cheese
1/2 tsp prepared mustard

Herb-Cream Cheese Spread

Mix:
1/2 cup whipped cream cheese
1 tsp chopped fresh or 1/2 tsp. dried dill weed
1 small clove garlic, finely chopped

Ripe Olive Spread

Cover and mix in food processor or blender until slightly coarse:
1-1/2 cups pitted, ripe olives
3 Tbsp olive oil
3 Tbsp capers, drained
3 flat anchovy fillets, drained
1 tsp Italian seasoning
2 garlic cloves

Scoring / Creating Artisan Bread Crusts

Scoring is cutting slashes in the skin of the dough. This gives a route for the expanding dough to escape. If there isn’t a wash, the drying crust will open to permit the interior to escape creating the classic artisan look.

Artisan bread derives their name from unique combinations that aren’t usually found in traditional bread. I know using a bread maker for the whole process is more ‘automatic’ than it is ‘artisan’. Artisan “like” breads are easy to make and bake in your bread machine.

If desired, slash the top of the dough ¼ to ½ inch deep with a sharp knife into desired design.

Just before the bread baking cycle begins, open the cover of the bread maker and carefully brush the top surface of the dough with a lightly beaten egg white that has been mixed with 1 teaspoon of water.

Leave plain or sprinkle with seeds, herbs, grated parmesan or romano cheeses, or other desired toppings. Press toppings gently into the dough to ensure it adheres and will not fall off.

Close the cover and allow bread to bake.

For best results, use only the beaten egg white with water to treat the crust before the bake cycle begins. This mixture will ensure that toppings will stick and not fall off when the bread is removed from the pan.

The crust can also be treated after the bread is done baking. Remove bread from the bread pan and place on a rack. Lightly brush the top of the loaf with melted butter, margarine, olive oil, or vegetable oil and sprinkle desired topping on to the bread’s top.

Important: Do NOT use vegetable oil cooking sprays to treat crusts, as the cooking sprays can be flammable when exposed to the bread maker’s heating unit.

Note: Some glazes, such as egg or honey, have an adhesive property. When applying these glazes to bread, it is important to keep the glaze away from the sides of the pan to prevent the bread from sticking to the pan. The adhesive nature of the glaze may also prevent the dough from properly expanding while baking if too much of the glaze is applied along the edges of the pan.

Toppings

Toppings of seeds, grains, nuts, cheese, herbs, sugar, or salt provide added flavour and create a decorative appearance.

There are several methods in which toppings can be applied to dough prior to baking.

Using your fingers, simply sprinkle the ingredients over the surface of bread loaves or rolls prior to baking.

A sieve or flour duster can be used to dust the surface when using powdered ingredients such as flour.

Some toppings may be easiest to apply using a spoon.

Here are some possible toppings.

  • Basil
  • Caraway seed
  • Garlic flakes
  • Rolled oat flakes
  • Onion
  • Oregano
  • Poppy seed
  • Sesame seed
  • Rolled oats

Use your imagination

Of course, these are not the only glazing alternatives. This is another chance to be original and use your imagination. And remember, a glaze makes a good glue for sticking seeds, such as sesame or poppy seeds, to the top of your bread. Let me know if you have any great favourites that I’d like to try.

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Hungry for more? A new post and/or recipe every Tuesday and Friday!

Also, check Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker.

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* (“Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892)


* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback?
Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback.
Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible.
Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Do you own or manage a restaurant and wants dinners also save time eating in your restaurant? You’re more than welcome to check out Fast2eat benefits for restaurant owners and request a Fast2eat demo now. Looking forward to hearing from you.

Get in Touch!
Please contact me here or comment below!


Disclosure: Fast2eat is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you! It will help me keep the blog operating with new Fast and easy recipes for you.

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