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4 Cheese Focaccia

4 Cheese Focaccia

1/4oz. Pkg. (21/2 tsp.) Active Dry yeast

1/2 tsp. Sugar

1 C. Lukewarm water

31/2 C. Unbleached all-purpose flour

1 tsp. Table Salt

5 T. Olive Oil

3/4 C. Freshly Grated Parmesan

1 C. Grated whole-milk mozzarella (about 1/4 pound)

1/2 C. Finely crumbled Gorgonzola (about 2 ounces)

1 C. Grated Fontina (about 3 ounces)

1 sm. Onion, sliced thin

1 tsp. Coarse salt, or to taste

In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the salt, 3 tablespoons of the oil, and 1/2 cup of the Parmesan, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into a oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk. In a bowl stir together the remaining 1/4 cup Parmesan, the mozzarella, the Gorgonzola, the Fontina, the oion, and pepper to taste and sprinkle the mixture evenly over the dough. Drizzle the remaining 2 tablespoons oil over the cheese mixture and sprinkle the focaccia with the coarse salt. Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature.

Dinner Rolls

Dinner Rolls

4 1/4 – 4 3/4 C. Flour

1 pkg. Dry Yeast

1 C. Milk

1/3 C. Sugar

1/3 C. Shortening or Butter

1/2 tsp. Salt

2 Eggs

 

Combine 2 C. of flour and the yeast; Set aside.  Heat and stir milk, sugar, shortening, and salt just until warm and shortening almost melts.  Add to flour mixture along with the eggs.  Beat with an electric mixer on low speed  30 seconds, scraping bowl constantly.  Beat on high 3 minutes. Using spoon, stir in as much flour as you can.

 

Turn dough on lightly floured surface and knead enough remaining dough to make the dough stiff and elastic.  Shape dough into ball.  Place into greased ball and turn to coat.  Cover and let rise until double.  Punch dough down.  Turn onto lightly floured surface.  Divide dough in half and allow to rest 10 minutes.  Shape dough into desired rolls.  Cover and allow to rise in a warm place until nearly double.

 

Butterhorns: roll dough into circle.   Cut like a pizza, and roll crescents up.  Brush with melted butter

 

Rosettes:  Divide each dough half into 16 pieces.  Roll each piece on lightly floured surface.  Roll into 12” rope.  Tie in loose knot.  Leaving 2 long ends.  Tuck top end under roll.  Bring bottom up and tuck into center.

 

Parker House Rolls:  Roll dough and cut into round pieces.  Make an off-center partial cut with a dull knife.  Fold so larger piece hangs over the lower.

 

Cloverleafs:  Roll small pieces into small balls.  Place 3 in greased muffin cup.

 

Bake 12-15 minutes or until golden brown

 

Easy Batter Bread

Easy Batter Bread

Easy Batter Bread

1 pkg. Dry Yeast

1 1/4 C. Water, warm

2 T. Honey

2 T. Butter

1 tsp. Salt

3 C. Flour

 

Combine Yeast, water and honey in small bowl; stir slightly.  Let stand until doubled in size, about 10 minutes.  In large bowl, combine yeast mixture, butter, salt, and 2 C. flour.  Beat on low until blended.  Beat at medium at medium speed about a minute.  Stir in last cup of flour by hand.  Cover and let rise in warm place about 1 hour or until doubled in size.  Stir batter down; spoon into greased 9×5″ loaf pan.  Cover and let rise in warm place, about 45 minutes or until doubled in size again.  Bake at 375 for 35-45 minutes or until browned and bread sounds hollow when tapped.  Remove from pan and cool.

Rye: mix with 2 cups white flour, then add 1/2 cup white flour and 1 cup rye flour.

Whole Wheat: Mix with 1 1/2 C. white flour and 1/2 Wheat flour, then add 1 cup wheat flour

Cheese: Add 1 cup grated cheddar cheese along with remaining cup flour.

Sunflower Bread

Sunflower Bread

1 package yeast

1/2 C. unprocessed bran

3 C. bread flour

1/4 C. sunflower seeds

1 tsp. salt

1 T. sugar

3 T. molasses

2 T. butter, soft

1 1/4 C. milk, warm

 

Add all ingredients in the correct order for your machine, select white bread and push start.

 

Cracked Wheat Bread

Cracked Wheat Bread

1 1/4 C. Boiling water

3/4 C. Cracked wheat

1 1/2 tsp. Salt

1/4 C. Brown sugar

2 T. Dried milk

2 T. Oil

3/4 C. Whole wheat flour

2 C. Bread flour

2 tsp. Yeast

 

Pour boiling water on cracked wheat, stir and let sit until lukewarm. Add cracked wheat and remaining ingredients in order recommended by bread machine manufacturer. Use “basic” bread cycle.

100 Crunch Bread

100 Crunch Bread

1 1/4 C. + 1 T. Water

3 C. Wheat Flour

1 1/2 tsp. Salt

2 T. Honey

1 T. Gluten

2 T. Olive Oil

2/3 C. Seeds (You can use any combination of toasted seeds that you like – sesame, sunflower, poppy)

3 tsp. Active Dry Yeast

 

Put ingredients into the bread pan in the order recommended by the manufacturer of the ABM.  Cook on the wholegrain/wheat setting.

ABM Picnic Parsley Garlic Bread

ABM Picnic Parsley Garlic Bread

ABM Picnic Parsley Garlic Bread

 

1 C. warm water (110 degrees F)

1 T. butter

1 T. dry milk powder

1 T. white sugar

1 1/2 tsp. salt

1 1/2 T. dried parsley

2 tsp. garlic powder

3 C. bread flour

2 tsp. active dry yeast

 

In the bread machine pan, place all the ingredients in the order recommended by the manufacturer. Select the Basic Bread cycle and press Start.

Salt Grass Steakhouse Shiner Bock Beer Bread

Salt Grass Steakhouse Shiner Bock Beer Bread

Salt Grass Steakhouse Shiner Bock Beer Bread

1 1/2 -1 3/4 C. Shiner Bock Beer (flat)

2 1/2 C. Whole Wheat Flour

2 tsp. Dry Active Yeast

1/4 C. Warm Water ( not hot )

1/2 tsp. Salt

1/4 C. Honey

1/4 C. Vegetable Oil

1 1/2 C. All Purpose Flour

 

Dissolve in a large mixing bowl yeast with warm water, add honey and stir. Mix in wheat flour, salt, and all purpose flour in bowl. Stir in oil and slowly add flat beer. Mix all ingredients together. Place dough on a floured service and kneed for at least 10 – 15 minutes. The dough may need a little more flour added to it if while kneading its sticking to your hands. The finished dough will feel smooth and spongy and will not stick to your hands. Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. Do not place dough in a draft or a overheated area. The dough should be left to rise at room temperature. When dough has doubled, punch in the middle and let rest for 5 minutes. Divide into four equal parts and shape into round loaves. Place loaves on a lightly oiled cookie sheet. Score twice on top of each loaf with a knife two inches apart and about 2 1/2 inches long. Cover loosely with plastic wrap until the loaves have double in size. Place in a preheated oven at 350 degrees for about 30 minutes.

Braided Herb Bread

Braided Herb Bread

1 T. Salt

1 T. Rosemary

4 tsp. active dry yeast

7 C. All-purpose flour

2 1/2 C. Water

1 T. Butter

1 Egg, slightly beaten

 

In a large bowl, combine salt, rosemary, yeast and 2 1/2 cups flour. In 2 quart saucepan over low heat; heat water and butter until very warm (120 to 130 degrees F). Butter does NOT need to melt completely. With mixer at medium speed, gradually beat liquid into dry ingredients. Beat 2 minutes, scraping bowl occasionally. Add 1 cup flour or enough to make a thick batter; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in 3 1/2 cups flour to make a soft, sticky dough.  Place in a greased bowl; cover with towel. Let dough rise in a warm place, away from draft, until doubled, about 1 1/2 hours.  Punch down dough and turn onto well floured surface. Knead until smooth and elastic, about 10 minutes. Divide into 6 equal pieces; roll each piece into an 18 inch rope. On one side of a large cookie sheet, braid 3 ropes. Repeat with remaining ropes. Cover with towel; let rise in a warm place until doubled, about 30 minutes.  Preheat oven to 450 degrees F. Brush tops of loaves with egg. bake 30 minutes or until loaves sound hollow when tapped with fingers. Remove to racks to cool.

Beer Batter Cheese Bread

Beer Batter Cheese Bread

Beer Batter Cheese Bread

 

3 C. Self-Rising Flour

1/4 C. Granulated Sugar

1 C. Extra Sharp Cheddar Cheese, grated

1/4 C. Green Onions, chopped

1 12-oz. can Beer

 

Pre-heat oven to 350-F degrees and thoroughly grease the inside (bottom and all four sides) of a single loaf pan. Reserve. In a large mixing bowl, sift flour and sugar together. Add grated cheddar cheese and chopped green onions. Thoroughly mix all ingredients together. Add beer and stir until the ingredients are uniformly moistened. Spoon bread dough mixture into a well-greased loaf pan. Bake for approximately 1 hour, or until the loaf is golden brown and emits a hollow sound when tapped. Cool on a wire rack, and store in an airtight container. May freeze for up to 90 days. Slice to serve. Store at room temperature in an air-tight container.

Soft Parmesan Dinner Rolls

Soft Parmesan Dinner Rolls

Soft Parmesan Dinner Rolls

1 1/4 cups warm milk 100°-105°F

1 package rapid rise yeast

2 tablespoons sugar

1 1/2 teaspoons kosher salt

3 extra large eggs

4 tablespoons butter at room temperature

4 1/2 cups bread flour divided

1 cup parmesan cheese freshly grated

FOR TOPPINGS:

2 tablespoons butter melted

1/4 cup parmesan cheese freshly grated

2 tablespoons chopped parsley

 

In a small bowl, lightly beat 2 of the eggs with a fork and set aside. In the bowl attachment of a stand mixer combine the milk and yeast (Make sure the milk is between 100° and 105° — too hot and it will kill the yeast – and the rolls won’t rise).  Use a conventional whisk to whisk together the yeast and the milk.  Add the sugar, salt, beaten eggs, butter, and 1 cup of the bread flour and the parmesan cheese.  Whisk together to combine. Add the remaining 3 1/2 cups of bread flour and place the mixing bowl in the stand mixer.  Attach the dough hook and knead the flour into the yeast mixture on medium speed for 6-7 minutes or until dough is soft and elastic. Lightly oil a large mixing bowl with canola oil and set the dough in the center, turning once or twice to get a light sheen of oil on the dough.  Cover the dough with a tea towel and set it in a cold oven to proof for one hour, or until doubled in size. Spray vegetable spray in a large rectangular pan (I used my lasagna pan 11″ x 15″) or use two smaller pans.  Divide the dough into quarters. Divide each quarter into sixths and roll each into a ball.  Place in the pan so that the dough balls do not touch.   Lay a piece of wax paper over the rolls and set in a cold oven to rise for another hour.  When the dough has doubled in volume, remove it from the oven and preheat the oven to 375°.

Lightly beat the remaining egg and brush it over the rolls.  The egg wash gives the rolls a sheen.  When the oven is hot, bake the rolls for 20 minutes. Remove the rolls from the oven and brush with melted butter.  Sprinkle with parmesan cheese and parsley.  Serve.

Very Easy Bread

Very Easy Bread

Very Easy Bread

2 3/4 cups all-purpose flour

1/4 tsp yeast

2 tsp salt

1 cup water

approx. 1/2 cup beer

1 tbsp vinegar

 

Combine all ingredients in a bowl and form into a ball.   Cover with plastic wrap and set aside for 18 hours.  Dust counter with flour and place dough ball on flour.  Punch down 10 times.  Form into a ball or oval shape.  Place on a large sheet of parchment paper.  Loosely cover with plastic wrap and leave to stand 2 more hours.  Uncover, sprinkle with a little flour, and score top.  Heat heavy pot / Dutch oven into an oven and heat to 375 degrees.  Carefully lift the parchment paper with dough on it and place into pot.  Cover immediately.  Lower temp to 340 and bake 30 minutes.  Remove lid and bake another 20 minutes or so.

Red Cherry and Thyme Bread

Red Cherry and Thyme Bread

Red Cherry and Thyme Bread

 

I sometimes make bread as follows: Partially replace the water in the recipe with red cherry juice from a can of preserved cherries in syrup. Also work a handful of cherries and a little thyme through the dough.

The result is not a very sweet bread, but of a pretty pinkish red color and great with fresh fillings such as cottage cheese and scallions.

 

9 oz can cherries in light syrup and a little water

3 1/3 cups all-purpose flour

2 packages yeast (5 1/2 tsp)

pinch of salt

small bunch of thyme, leaves stripped from the twigs

 

Pour the cherries through a strainer and collect the liquid in a measuring cup. Top up the fruit juice with water to 1 cup. Combine the flour, yeast, salt, and  thyme in a bowl. Add the cherry syrup. Punch down the mixture into a pliable dough for at least 10 minutes. Allow to rise, covered, in a warm place for 1 hour. Punch down the dough again and fold in the cherries. Create a nice ball. Place the ball on a cookie sheet and allow to rise for at least another 30 minutes. Bake the bread until done in the lower third of an oven preheated to 35O°F/Gas 4 for approx. 30 minutes. Carefully tap on the bread to hear whether it is cooked: It has to sound hollow; if it sounds dull, briefly return to the oven. These buns are of course best while still warm, tied in a dish towel. Serve during a picnic with small portions of thyme butter, wrapped separately in waxed paper.

Herbed Vegetable Spiral Bread

Herbed Vegetable Spiral Bread

1/2 C. shredded part skim mozzarella cheese
1/2 C. canned Mexicorn, drained
1/4 C. grated Parmesan cheese
1/4 C. minced fresh parsley
2 garlic cloves, minced
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. ground cumin
1/4 tsp. salt
1/8 to 1/4 tsp. crushed red pepper flakes, optional
1 loaf (1 lb.) frozen bread dough, thawed
1T. cornmeal
1 egg, lightly beaten

In a bowl, combine the mozzarella, corn, Parmesan, parsley, garlic and seasonings; set aside. In a lightly floured surface, roll dough into a 16 x 12 inch rectangle. Spread cheese mixture over dough to within 3/4 inch of edges. Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Sprinkle a large baking sheet with cornmeal. Place dough seam side down on baking sheet; tuck ends under. Cover and let rise in a warm place until doubled; about 35 minutes. Brush with egg. Bake at 350 for 35-40 minutes or until golden brown and bread sounds hollow when tapped. Cool for 20 minutes before slicing. Store leftovers in the refrigerator.

Yield: 16 slices
Calories: 107
Fat: 3g
Fiber: 1g

Fresh French Bread

Fresh French Bread

Fresh French Bread3 ½ C. all-purpose Flour
2 tsp. Salt
1 tsp. Instant Yeast
Scant 1 ½ C. Warm Water
1 T. Olive Oil

Combine flour, salt, and yeast in food processor; process 5 seconds. Slowly pour in water as machine is running. Process another 30 seconds until dough forms a shaggy ball. Transfer to large bowl; cover with plastic wrap and allow to rise 3 hours. Divide into 3 balls; let rise, covered, another 30 minutes. Sprinkle some flour on counter; flatten each ball into a 8 x 10 rectangle and fold short ends to middle, sealing seam. Spread towel on counter and lay loaves on towel, seam side down. Allow to rise another 1-2 hours. Preheat oven to 450. Score each loaf down the center with a sharp knife. Brush with olive oil and bake on lightly floured baking sheet for 25-35 minutes, until crust is golden brown.

Greek Isle Bread for Bread Machine

Greek Isle Bread for Bread Machine

3/4 C. Water

3 C. White bread flour

1/4 C. Yogurt (plain)

1 T. Dry milk

1 1/2 T. Sugar

1 1/2 tsp. Salt

1 T. Butter

1/4 tsp. Garlic powder

2 T. Black olives; chopped

3/4 tsp. Sweet basil

3/4 tsp. Dill weed

1/4 C. Feta cheese

1/4 C.  Cucumber; pureed

11/2 tsp. Active-Dry yeast

 

Place ingredients in Automatic Bread Machine in manufacturers recommended order.  Use the normal/white or rapid rise bread cycle. Cucumber should be peeled, seeded, and then pureed. If the Feta cheese is packed in water, drain well. Finely chop the black olives. This recipe can be made with the regular and rapid-bake cycles

 

Brötchen

Brötchen

2½ to 3 C. flour

1 package active dry yeast

1 tsp. sugar

1 tsp. salt

1 tsp. oil

1 C. warm water

1 egg white

 broetchen

Pour 2½ C. flour into a large bowl and form a well in the center. In a separate container, mix yeast, sugar, and two T. of water (the water comes from the 1 C. listed above ). Pour the yeast mixture into the well but do not mix with the flour at this time. Cover the bowl with a cloth and set it in a warm place for 15 minutes. Add the remaining water and oil and beat until mixed.   Turn dough out on counter top and knead until smooth.  Add the remaining ½ C. flour as needed. Put dough in a bowl, cover, and let it rise until double in size. Punch down and divide the dough into 12 parts. Shape into oval rolls and place 3″ apart on a greased and floured cookie sheet. Cover and let rise until double in size.  Beat egg white and 1 tsp. water with a fork until frothy and brush on the rolls.  Bake in a preheated oven at 450° F for 15 to 20 minutes until golden brown.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Pepper Spice Bread

Pepper Spice Bread

1 package yeast

3 C. bread flour

1/2 tsp. salt

1/4 C. sugar

1/4 C. instant nonfat dry milk

1/4 C. soft butter

1 egg

2 T. honey

2 T. corn syrup

1/4 C. pecans, (or other nuts)

1/2 tsp. freshly ground black pepper

1 tsp. whole anise seeds

1/4 tsp. cinnamon

1/4 tsp. allspice

3/4 C. very warm water

Put in all ingredients in the order recommended by manufacturer, select white bread and push start.

 

Olive Oil and Fennel Bread sticks

Olive Oil and Fennel Bread sticks

3/4 C. Warm Water

3/4 C. Warm Beer

1 pt Dry yeast

3/4 C. Olive Oil

1 T. Fennel seeds

1 1/2 tsp. Salt

4 1/2 C. Flour (approximately)

 

Glaze:1 Egg

1 T. Water

 

Dissolve yeast in warm water and warm beer for 10minutes or until very foamy. Add olive oil, salt and fennel seeds. Mix in 3 1/2 cups flour and knead until smooth and elastic adding more flour as needed to prevent stickiness. Place dough in oiled bowl, cover and let rise double. Punch down dough and divide into 12 balls and divide each ball into 4 pieces. Roll each piece into a long rope and place on greased baking sheets at least 1 inch apart. Brush with egg glaze. Bake immediately, 350 until golden about 30minutes. Note: I also like to sprinkle on rosemary, anise or other seeds on the dough. Plus I make my bread sticks larger by dividing the 12 balls of dough in 2 or 3 pieces instead of 4. And I also like to brush on extra virgin olive oil instead of the egg wash over the breadsticks prior to baking them then you have to turn them over during baking and brush more oil on them to brown the other side.

 

Dark Pumpernickel

Dark Pumpernickel

1 1/3 C. Warm Water

2 2/3 T. Vegetable Oil

4 T. Molasses

2 T. Unsweetened Cocoa

4 tsp. Brown Sugar

11/2 tsp. Instant Coffee Granules

11/2 tsp. Salt

21/2 tsp. Caraway Seeds

3/4 C. Rye Flour

3/4 C. Whole Wheat Flour

2 C. Bread Flour

1 tsp. Yeast

 

I don’t think that this recipe is tried and true.  May need to play with the ingredient measure.  Add ingredients to ABM in order recommended by manufacturer.  Bake on regular/basic cycle.

 

Cheesy Mushroom Pull Apart Bread

Cheesy Mushroom Pull Apart Bread

bread12 oz. sliced mushrooms
1 T. butter
1 T. chopped fresh thyme

1 unsliced loaf sourdough bread
12 ounces Provolone cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds

Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes. Set mushrooms aside and allow to cool. Preheat oven to 350 degrees.  Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving. Place loaf on a foil-lined baking sheet. Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.
Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.

Bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted.

 

Parmesan-Cheddar Scallion Buns

Parmesan-Cheddar Scallion Buns

09_bake_vs212 cups warm water

2 tablespoons active dry yeast

2 1/2 teaspoons salt

1/3 cup sugar

2/3 cup nonfat dry milk

3 cups bread flour

3 cups all-purpose flour

1 /3 cup butter, softened

1 egg, beaten

 

1/4 cup butter, melted

3 cups Wisconsin Cheddar, grated

2 cups Wisconsin Parmesan, grated

2 cups scallions, chopped

1/2 cup flat-leaf parsley, chopped

 

Combine water and yeast and let sit for about 5 minutes, or until proofed. In the meantime, sift the salt, sugar, dry milk, 1 cup of bread flour, and 1 cup of all-purpose flour together into a large bowl.

Add yeast mixture, butter, and egg to the dry ingredients, and mix until smooth. Continue adding flour (about a half-cup at a time) until a soft but workable dough has formed. Knead dough on a well-floured surface for 8-10 minutes, adding more flour if dough begins to feel too sticky. Once the dough is smooth, place it in a well-oiled bowl and cover with plastic wrap or a damp tea towel. Leave it to rise for about an hour, or until doubled in size. Turn dough out on a well-floured surface and knead for a minute or two. Divide into 3 equal pieces. Cover 2 with plastic wrap or a tea towel, and begin rolling the other into a 9.5-x 15-inch rectangle. (If the dough is difficult to work with, just let it rest for a minute, until the glutens have relaxed.) Brush the surface of the dough with the melted butter, then cover with 1/3 of the Wisconsin Cheddar, Wisconsin Parmesan, scallions, and parsley, leaving a half-inch seam around the edge. Beginning with the long edge closest to you, roll the dough up, and press together at the seam to seal. Give the whole thing a good pat-down to ensure that the ingredients are secured in there, then slice into 8 pieces with a serrated knife. Repeat with the next two rounds of dough and the remaining filling. Grease two 9-x 13-inch baking dishes with butter. Arrange 12 rolls in each dish. Cover with plastic wrap or a tea towel, and let rise for another 30-40 minutes, or until rolls have risen to the point of almost touching. Preheat oven to 375 ° F. Bake rolls for 25 minutes, or until they begin to lightly brown. Let cool for 20-30 minutes before removing from the pan.

Quick Cheese Bread with Bacon, Onion and Gruyere

Quick Cheese Bread with Bacon, Onion and Gruyere

5 slices Bacon

1/2 C. minced Onion

3 oz. Parmesan cheese, shredded on the large holes of box grater (about 1 C.)

3 C. (15 oz.) unbleached all-purpose flour

1 T. baking powder

1/4 tsp. cayenne

1 tsp. salt

1/8 tsp. ground black pepper

4 oz. Gruyere cheese, cut into 1/2-inch cubes

1 large egg, beaten lightly

3/4 C. sour cream

 

Chop 5 oz. (5 slices) bacon into 1/2-inch pieces and fry in a medium nonstick skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and pour off all but 3 T. fat from the skillet. Add 1/2 C. minced onion to the skillet and cook, stirring frequently, until softened, about 3 minutes; set skillet with onion aside. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray a 9 by 5-inch loaf pan with non-stick cooking spray, then sprinkle 1/2 C. of the Parmesan evenly over the bottom of the pan. In a large bowl, whisk the flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in the gruyere, breaking up clumps; stir in bacon and onion. In a medium bowl, whisk together the milk, egg, and sour cream. Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until just combined (the batter will be heavy and thick). Do not overmix. Scrape the batter into the prepared loaf pan; level the surface with a rubber spatula. Sprinkle the remaining 1/2 C. Parmesan evenly over the surface. Bake until deep golden brown and a toothpick inserted into the center of the loaf conies out clean, 45 to 50 minutes. Cool in the pan on a wire rack 5 minutes; invert the loaf onto the rack, turn right-side up, and continue to cool until warm, about 45 minutes. Cut into slices and serve.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Green Chile Cheddar Braid Bread

Green Chile Cheddar Braid Bread

1 envelope active dry yeast
1/4 cup warm water
1/2 cup milk
1/4 cup soft butter or margarine
3 T. sugar
1 1/2 tsp. salt
1 1/2 tsp. ground cumin
3 1/2 cups all-purpose flour
Green Chile Filling (recipe below)
1/2 cup grated cheddar cheese

1 large onion, chopped
8 cloves fresh garlic, chopped
1 T. butter
2 cups cheddar cheese, grated
1 can diced green chile

In a large bowl of electric mixer, dissolve yeast in warm water. Blend in milk, eggs, butter, sugar, salt, and cumin. Blend in 2 cups flour, 1 cup at a time. Beat on medium speed of mixer 3 minutes, scraping bowl often. With heavy duty mixer (Kitchen Aid with Dough Hook or wooden spoon) blend in remaining flour to make a soft dough. Turn out onto floured board, and knead until smooth, 5 to 10 minutes. Place in greased bowl, turn over, and cover. Let rise in warm place until doubled, about 1 1/2 hrs. Meanwhile, prepare Green Chile Filling. When dough has risen, punch down and turn out onto floured board. Roll to a 9 X 30-inch rectangle. Crumble filling over dough to within 1 inch of edges. Starting from long side, roll up tightly. Moisten edge with water and pinch together firmly to seal. Using a floured sharp knife, cut roll lengthwise in halves. Carefully turn cut sides up. Loosely twist the two strips together, keeping cut sides up. Transfer to greased and floured baking sheet, and shape to a 10-inch circle. Pinch ends firmly together. Let rise in warm place, uncovered, until puffy looking, about 45-60 minutes. Bake at 375 degrees for 15 minutes. Sprinkle with 1/2 cup cheddar cheese and bake 5 minutes longer, until browned. Makes 1 10-inch twist. Green Chile Filling: Sauté onion and garlic in butter until soft but not browned. Cool. Mix in cheddar and chiles. Cover and chill.

Garlic Clove Bread

Garlic Clove Bread

This savory garlic bread is made with thawed frozen white bread dough. If you prefer, you can make it in two 9 X 6 inch loaf pans rather than the Bundt pan.

2 loaves frozen white bread dough, thawedpicPsHOxe
1/3 cup butter, melted and cooled to lukewarm
1/4 T. basil, chopped
2 T. parsley, chopped
1 small onion, chopped
5 fresh garlic cloves, minced

Cut or snip off pieces of dough about the size of an English walnut. Place into a greased 10″ Bundt pan. Combine the melted butter, basil, chopped parsley, onions and minced garlic and pour over dough. Cover and let rise until double in size (about 1 1/2 hours). Bake in 375 degree oven until golden brown approximately 30-35 minutes. Cool in pan for 10 minutes and then remove from pan and serve.

Green Onion Sesame Rolls

Green Onion Sesame Rolls

scallionbunsFor the Dough:
1/2 cup warm water
2 tablespoons sugar
2 tablespoons yeast
1 egg
2 cups bread flour
1/2 teaspoon salt
2 tablespoons butter

For the Filling:
Several stalks of green onion
1-2 tablespoons salt
1 tablespoon olive oil
1 tablespoon sesame oil

Egg wash (1 egg beaten with water)
Black and white sesame seeds to garnish

Dissolve the sugar in warm water and sprinkle yeast on top. Let rest for 10 minutes or until foamy. Combine and mix the flour and salt in a large bowl. Add the yeast mixture, egg, and butter to the dry mixture. Mix the dough until it comes together. Move the dough onto a well-floured surface and knead for several minutes until dough is smooth. Add additional flour as needed. Transfer dough to a lightly greased bowl. Cover with a towel or plastic wrap and allow it to double in size, roughly one hour. (You can also refrigerate the dough overnight, but make sure to let dough sit at room temperature for 20-30 minutes to warm up before rolling). Punch the dough with your fist. Roll the dough into a rectangle of approximately 1/3 inch thick. Spread the olive oil and sesame oil onto the dough. Sprinkle the salt and green onion evenly over the dough. Roll and cut the dough into 16 pieces. Line two loaf pans with parchment paper and place 8 rolls into each pan. Cover the pans with a damp cloth and let the rolls rise in a warm place for approximately 30 minutes. Brush the rolls with the egg wash and sprinkle the tops with black and white sesame seeds. Bake at 400F for 30-40 minutes or until a toothpick inserted into the center of a roll comes out clean. Serve with dinner or enjoy as a snack!

No-Knead Olive Bread

No-Knead Olive Bread

Basic No-Knead Bread

5 cups flour (or flours) of your choice
1 T. yeast
1 T. salt
1 to 2 cups water

Roasted Garlic and Black Olive Bread
to the basic recipe add:

1 cup pitted black olives
1/3 cup peeled roasted garlic cloves; about 1 head roasted garlic

Combine all ingredients except water in a large bowl. Add water and mix with one hand, adding water until the dough just barely forms a ball and there are no little dry bits hanging out in the bowl. Depending on how moist the olives and garlic are, the amount of water can vary from 1 cup to 2 cups. This dough should feel too wet to knead and like biscuit dough in moisture content. Cover the bowl with a layer of plastic wrap; and let the dough rise at room temperature overnight, until the surface of the dough has risen and is flat, not rounded. For those who have worked with traditional kneaded dough, this will look like a disaster. Just wait, it will be fine. Place a Dutch oven (an oven proof pan with a lid) into the oven. Preheat the oven to 450 degrees. Shape the dough into a round boule by tucking the dough loosely under itself; place the loaf in a bowl lined with parchment paper. Cover the bowl with plastic wrap and let the dough rise again until doubled, another 45 minutes to 1 hour. Slash the tops of the loaf with a sharp knife and transfer the parchment paper and dough to the hot Dutch oven and cover with the hot lid. Bake until the exterior is golden brown and the bottom is firm; about 50 to 70 minutes (no peeking for at least the first half hour). Remove from both the oven and the Dutch oven and let cool before slicing.

Roasted Garlic Bread

Roasted Garlic Bread

4 Cups bread flour (or 2 Cups bread flour and 2 Cups whole wheat flour)
1/2 Tsp. instant yeast (or active dry yeast)
1 1/2 Tsp. salt
2 1/4 Cups room-temperature water
2 whole heads of garlic
1 T. olive oil (for roasting garlic)
Pinch of salt (for roasting garlic)
Cornmeal or semolina flour for dusting loaf

To roast garlic, slice the very top of the head off, revealing all the individual cloves. Then wrap each head in foil and drizzle in a tiny bit of olive oil and a pinch of salt. Wrap these little packages up and bake them at 350 degrees until the garlic is really fragrant and tender, about 30 minutes. If you want to test them, you should be able to easily slide a knife into a clove with almost no resistance. Let the roasted heads of garlic cool for a few minutes and then you can squish out each clove of garlic from the papery stuff. For bread dough, combine flour, yeast, and salt in a large bowl. Add the roasted garlic and mix it in with your finger tips to make sure it’s evenly distributed. Add water and stir until blended; dough will be really wet and saggy. It’ll smell like roasted garlic though which is a good thing and you should be able to see tiny pieces of garlic in the dough. Cover this with plastic wrap and let it sit at room temperature for 14-18 hours. When its surface is dotted with bubbles, the dough is ready. At this point you need to form the loaf. Basically, just lightly flour a counter and pour the dough onto the surface. Gently fold it over itself a few times and then form it into a rectangular loaf. Sprinkle a clean towel with a good layer of cornmeal or semolina flour and lay the loaf on the towel, seam side down. Dust with additional corn meal or semolina. Cover this with another clean towel (or just fold the towel over onto the loaf). Let it rise again for about 2 hours. Dough should have more than doubled in size. At least a half hour before dough is ready, preheat your oven to 500 degrees. Put a 5- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Put the lid on the pot and cook it for 30 minutes. Then remove the lid and cook the loaf for another 15-20 minutes until the loaf is a deep dark brown. Remove the bread from the pot and let it cool on a wire rack for at least an hour before slicing into it.

Cinnamon Streusel Baked French Toast Sticks

Cinnamon Streusel Baked French Toast Sticks

brazilian-cheese-bread2 cups finely grated fresh Parmesan (or Pecorino Romano)
2 large eggs
2 large egg yolks
1 1/4 cups sour manioc starch (povilho azedo)
3/4 cup manioc starch or sweet manioc starch (povilho doce)
2 teaspoons kosher salt
1/2 cup whole milk
1/2 cup water
1/4 cup plus 3 tablespoons extra-virgin olive oil
Pinch of ground nutmeg
Pinch of cayenne pepper
Pinch of black pepper

1. Place the Parmesan in the bowl of a food processor. Add the eggs and yolks and blend until you have a smooth paste, about 1 minute. Place the two types of manioc starch and salt in the bowl of a stand mixer fitted with the paddle attachment. Place the milk, water, and oil in a small saucepan, and bring to a boil. Immediately pour the milk mixture into the starch mixture, all at once, and turn the machine on at low speed. Mix until the dough is smooth and the starch is completely incorporated, about 2 minutes. Pause the machine and add the cheese-egg paste, scraping it directly into the manioc starch mixture. Add the nutmeg, cayenne, and black pepper, and mix the dough at low speed until it turns a pale yellow, about 10 minutes. You are trying to develop the structure of the dough by kneading it slowly. The dough should feel a bit sticky and moist. Transfer the dough to a bowl, cover it with plastic wrap, and refrigerate for at least 2 hours, or overnight. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Lightly coat your hands with olive oil (or flour them with manioc starch), pinch off walnut-size pieces of dough, and roll them between your palms. Alternately, you can use an ice-cream scooper to make 1-inch balls. Place them on the parchment, leaving 1 1/2 to 2 inches between the rolls. Bake the cheese rolls in the oven until they puff up and are lightly golden brown, 12 to 14 minutes. To ensure even cooking, rotate the pan once during baking time. Remove the baking sheet from the oven and place the rolls in a basket lined with a napkin. Serve immediately, while they are still at their warmest and chewiest.

Grilled Green-Onion Breads

Grilled Green-Onion Breads

1 loaf (1 lb.) frozen white or whole-wheat bread dough, thawed to room temperature
3 T. olive oil
3/4 C. sliced green onions
About 1/3 C. all-purpose flour

With your hands, flatten bread dough on a board. Top with olive oil and green onions and knead into dough until incorporated (dough will be sticky). Place dough in a bowl and cover. Let rise in a warm place until doubled, 50 to 60 minutes. On a floured board, knead dough briefly to expel air. Divide into 12 equal pieces. Shape each into a ball and coat with flour. Roll each ball into a 4- to 5-inch round, sprinkling with flour as needed to prevent sticking. Space rounds evenly on two floured 15- by 17-inch baking sheets. Cover loosely and let rise until puffy, 20 to 30 minutes. Lay rounds of dough on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid (open vents for charcoal). Cook until rounds are browned on the bottom, about 2 minutes; turn, replace lid, and cook until browned on the other side, 1 to 2 minutes longer. Transfer breads to a bowl. Serve hot (cover with foil to keep warm up to 30 minutes) or cool.

Focaccia of Forgiveness and Release

Focaccia of Forgiveness and Release

2 teaspoon active dry yeast
1 1/2 cup warm water
1 tablespoon sugar
4 cups all purpose flour
1 tablespoon salt
1/4 cup olive oil

2 tablespoons olive oil
1 tablespoon coarse salt
2 tablespoon fresh rosemary

In your standing mixer bowl, combine yeast, warm water, and sugar. Let stand 10 minutes until foam appears. Mix the flour and salt together in a separate bowl. Turn mixer on with hook attachment and slowly add the flour mixture into the yeast mixture. Pour in 1/3 cup olive oil. Once the dough comes together, remove from the mixer and knead for another 10 minutes. Form the dough into a round and place in a oiled bowl. Turn to coat the entire ball with oil so it doesn’t form a skin. Cover with plastic wrap and let it rise in a warm place for 1 hour. Coat a sheet pan with a little olive oil. Once the dough has doubled, turn it out onto the counter and stretch the dough out on the sheet pan. It should be about 1/2 inch thick. Cover the pan with plastic wrap and let rest for 15 minutes. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then sprinkle your rosemary and sea salt. Bake for 15-20 minutes at 400 degrees F.

Green Chile Cheddar Braid Bread

Green Chile Cheddar Braid Bread

1 envelope active dry yeast
1/4 C. warm water
1/2 C. milk
1/4 C. soft butter or margarine
3 tsp. sugar
1 1/2 tsp. salt
1 1/2 tsp. ground cumin
3 1/2 C. all-purpose flour
Green Chile Filling (recipe below)
1/2 C. grated cheddar cheese

1 large onion, chopped
8 cloves fresh garlic, chopped
1 tsp. butter
2 C. cheddar cheese, grated
1 can diced green chile

In a large bowl of electric mixer, dissolve yeast in warm water. Blend in milk, eggs, butter, sugar, salt, and cumin. Blend in 2 C. flour, 1 C. at a time. Beat on medium speed of mixer 3 minutes, scraping bowl often. With heavy duty mixer (Kitchen Aid with Dough Hook or wooden spoon) blend in remaining flour to make a soft dough. Turn out onto floured board, and knead until smooth, 5 to 10 minutes. Place in greased bowl, turn over, and cover. Let rise in warm place until doubled, about 1 1/2 hrs. Meanwhile, prepare Green Chile Filling. When dough has risen, punch down and turn out onto floured board. Roll to a 9 X 30-inch rectangle. Crumble filling over dough to within 1 inch of edges. Starting from long side, roll up tightly. Moisten edge with water and pinch together firmly to seal. Using a floured sharp knife, cut roll lengthwise in halves. Carefully turn cut sides up. Loosely twist the two strips together, keeping cut sides up. Transfer to greased and floured baking sheet, and shape to a 10-inch circle. Pinch ends firmly together. Let rise in warm place, uncovered, until puffy looking, about 45-60 minutes. Bake at 375 degrees for 15 minutes. Sprinkle with 1/2 C. cheddar cheese and bake 5 minutes longer, until browned. Makes 1 10-inch twist. Green Chile Filling: Sauté onion and garlic in butter until soft but not browned. Cool. Mix in cheddar and chiles. Cover and chill.

Basic No-Knead Recipe

Basic No-Knead Recipe

5 C. flour (or flours) of your choice
1 tsp. yeast
1 tsp. salt
1 to 2 C. water

to the basic recipe add:

1 C. pitted black olives
1/3 C. peeled roasted garlic cloves; about 1 head roasted garlic

Combine all ingredients except water in a large bowl. Add water and mix with one hand, adding water until the dough just barely forms a ball and there are no little dry bits hanging out in the bowl. Depending on how moist the olives and garlic are, the amount of water can vary from 1 C. to 2 C.. This dough should feel too wet to knead and like biscuit dough in moisture content. Cover the bowl with a layer of plastic wrap; and let the dough rise at room temperature overnight, until the surface of the dough has risen and is flat, not rounded. For those who have worked with traditional kneaded dough, this will look like a disaster. Just wait, it will be fine. Place a Dutch oven (an oven proof pan with a lid) into the oven. Preheat the oven to 450 degrees. Shape the dough into a round boule by tucking the dough loosely under itself; place the loaf in a bowl lined with parchment paper. Cover the bowl with plastic wrap and let the dough rise again until doubled, another 45 minutes to 1 hour. Slash the tops of the loaf with a sharp knife and transfer the parchment paper and dough to the hot Dutch oven and cover with the hot lid. Bake until the exterior is golden brown and the bottom is firm; about 50 to 70 minutes (no peeking for at least the first half hour). Remove from both the oven and the Dutch oven and let cool before slicing.

Picnic Bread

Picnic Bread

Somewhere between a baguette and ciabatta, this versatile bread is excellent alongside winter soups, topped with asparagus as a spring tartine, or slathered with butter and homemade jam in the early morning. We call it picnic bread because we build a giant sandwich from a loaf and slice it up to take along on picnics.

2 1/4 C. room-temperature water
3 C. all-purpose flour
2 C. whole wheat flour
1 T. active dry yeast
1 T. kosher salt, plus more for sprinkling
Extra-virgin olive oil, for brushing

In a large bowl, add the water, flours, yeast, and salt and stir well with a strong wooden spoon until the dough is fully combined. There should be no dry flour spots in the dough, and it will be tacky and shaggy but should partially pull away from the sides of the bowl. Cover the bowl with plastic wrap or a damp lint-free towel. Transfer the dough to the refrigerator and let it rise for 8 to 24 hours, until bubbly and at least doubled in size. The longer the rise time, the more complex the flavor development will be. Line a sheet pan with lightly greased parchment paper. Set aside. Scrape the dough out onto a floured surface and divide the dough into 2 pieces. Fold and gently roll each piece into a long cylinder several inches shorter than your sheet pan. Place the dough cylinders on either side of the pan, lightly dust them with flour, and cover them with a damp lint-free towel. Let the dough rise for 2 hours in a warm place, or until the loaves are doubled in size. While the loaves are rising, move an oven rack to the center position and preheat the oven to 425 degrees F. Brush each loaf with a bit of oil and sprinkle lightly with salt. Cut three or four long, diagonal slashes along each loaf with a serrated bread knife and transfer the sheet pan to the oven. Bake until the loaves are golden brown and crunchy on the outside and sound hollow when you tap them, about 30 minutes. Transfer the loaves to a wire rack to cool completely.

from: The Hands On Home

Dinner Rolls

Dinner Rolls

Crumble one cake of yeast into a bowl. Add 2 1/2 cups lukewarm milk and stir until yeast is dissolved. In mixing bowl, cream 1/2 cup shortening. Gradually add 2 T. sugar and 2 tsp. salt. Sift 5 cups flour. Add 1 cup to mixing bowl, beat well. Add 1/2 cup yeasted milk. Beat well. Repeat until all flour and yeasted milk is used, beating between each addition. Continue to beat until dough is smooth, scraping bowl often. Cover with damp cloth and allow to rise in warm area (80 degrees) until double in bulk, about one hour. Punch down, stirring with a spoon. Drop by large spoonfuls into lightly greased muffin cups, filling them about 2/3 full. Cover and let rise again, about 20 minutes to double. Bake 20 minutes at 450 degrees. Makes 30 rolls.

Roasted Garlic Swirl Bread

Roasted Garlic Swirl Bread

2 medium whole garlic bulbs
2 tsp. olive oil
1 package (1/4 oz.) active dry yeast
1 C. warm water (110° to 115°)
1 tsp. sugar
1 tsp. salt
2-1/2 to 3 C. all-purpose flour
2 tsp. minced fresh sage or 2 tsp. rubbed sage
2 tsp. minced fresh marjoram or 3/4 tsp. dried marjoram
1 tsp. minced fresh rosemary or 1/2 tsp. dried rosemary, crushed
2 tsp. grated Parmesan cheese
1 tsp. butter, melted

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; set aside. In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 1 C. flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, add the sage, marjoram and rosemary to the reserved roasted garlic. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Spread garlic mixture to within 1/2 in. edges. Sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal. Coat a baking sheet with cooking spray. Place loaves seam side down on pan; tuck ends under. With a sharp knife, make several slashes across the top of each loaf. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Remove to wire racks; brush with butter. Yield: 2 loaves (10 slices each).

Yield: 2 loaves. 10 slices each
Serving size: 1 slice
Calories: 84
Fat: 1g
Fiber: 1g

Wheat Bread

Wheat Bread

2 1/2 C. warm water
2 T. active dry yeast
2/3 C. sugar
2 3/4 C. whole wheat flour
1/2 C. potato flakes
2 3/4 C. white flour
1 tsp. salt
2 T. vinegar
2 T. oil
1/4 C. nonfat instant dry milk

Mix the yeast in warm water and allow to sit for 10 minutes. Add sugar, whole wheat flour, white flour and blend well. In the following order add salt, dry milk, oil, vinegar and potato flakes until it turns into a dough, add flour as needed. Dough is ready when tacky to the touch. Knead for 12 minutes. Cover and let rise for approximately one hour. Punch down and place in 2 greased loaf pans. Cover and allow to rise for about half hour or until about double in size. Bake in 375 degree oven for 20 minutes. Can also be baked in a cast iron Dutch Oven with briquettes

Pantry Friendly Roasted Garlic Bread

Pantry Friendly Roasted Garlic Bread

4 C. bread flour (or 2 C. bread flour and 2 C. whole wheat flour)
1/2 tsp. instant yeast (or active dry yeast)
1 1/2 tsp. salt
2 1/4 C. room-temperature water
2 whole heads of garlic
1 tsp. olive oil (for roasting garlic)
Pinch of salt (for roasting garlic)
Cornmeal or semolina flour for dusting loaf

To roast garlic, slice the very top of the head off, revealing all the individual cloves. Then wrap each head in foil and drizzle in a tiny bit of olive oil and a pinch of salt. Wrap these little packages up and bake them at 350 degrees until the garlic is really fragrant and tender, about 30 minutes. If you want to test them, you should be able to easily slide a knife into a clove with almost no resistance. Let the roasted heads of garlic cool for a few minutes and then you can squish out each clove of garlic from the papery stuff. For bread dough, combine flour, yeast, and salt in a large bowl. Add the roasted garlic and mix it in with your finger tips to make sure it’s evenly distributed. Add water and stir until blended; dough will be really wet and saggy. It’ll smell like roasted garlic though which is a good thing and you should be able to see tiny pieces of garlic in the dough. Cover this with plastic wrap and let it sit at room temperature for 14-18 hours. When its surface is dotted with bubbles, the dough is ready. At this point you need to form the loaf. Basically, just lightly flour a counter and pour the dough onto the surface. Gently fold it over itself a few times and then form it into a rectangular loaf. Sprinkle a clean towel with a good layer of cornmeal or semolina flour and lay the loaf on the towel, seam side down. Dust with additional corn meal or semolina. Cover this with another clean towel (or just fold the towel over onto the loaf). Let it rise again for about 2 hours. Dough should have more than doubled in size. At least a half hour before dough is ready, preheat your oven to 500 degrees. Put a 5- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Put the lid on the pot and cook it for 30 minutes. Then remove the lid and cook the loaf for another 15-20 minutes until the loaf is a deep dark brown. Remove the bread from the pot and let it cool on a wire rack for at least an hour before slicing into it.

Cast Iron Skillet Cornbread

Cast Iron Skillet Cornbread

1 1/4 C. coarsely ground cornmeal
3/4 C. all-purpose flour
1/4 C. granulated sugar
1 tsp. kosher salt
2 tsp. baking powder
1/2 tsp. baking soda
1/3 C. whole milk
1 C. buttermilk
2 eggs, lightly beaten
8 T. unsalted butter, melted

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 T. for the skillet later on. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

Tomato-Cheese Bread for Cameron

Tomato-Cheese Bread for Cameron

1 C. lukewarm water
2 1/2 tsp. yeast
1 tsp. sugar
2 1/2 C. (11 1/2 oz.) bread flour, divided
1 tsp. dried oregano
1 tsp. tomato powder
1 tsp. salt
1 generous C. (4 oz.) coarsely shredded sharp cheddar cheese
2 tsp. olive oil

In the bowl of your stand mixer, combine water, yeast, sugar, and one C. the bread flour. Cover the bowl with plastic wrap and set aside for 30 minutes. Add the remaining flour, oregano, tomato powder, and salt. Knead with the dough hook until the dough cleans the side of the bowl and starts becoming elastic. Add the olive oil and continue kneading until the dough is smooth and elastic and is no longer sticky. Add the cheese and knead just until it is incorporated. You don’t want to knead so much that the cheese disintegrates into the bread. It it’s a little unevenly distributed, that’s fine. Cover the bowl with plastic wrap and set aside to rise until doubled in size, about 60 minutes. Preheat the oven to 350 degrees and sprinkle some cornmeal on a baking sheet. Flour your work surface and knead the dough briefly before you form it into your preferred shape. Put it on the baking sheet, cover with plastic wrap, and set aside to rise until doubled in size, about 30 minutes. When the dough has risen, slash it as desired, then bake at 350 degrees for 45 minutes, until nicely browned. Cool completely on a rack before slicing.