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Buttery Bread Knots

Buttery Bread Knots

d5c0b04709987635f781c6d129ae74621½ cups warm water
1 tablespoon sugar
2¼ teaspoons active dry yeast
2¾ cups flour
2 tablespoons olive oil
1 teaspoon salt
3 tablespoons butter melted
1 tablespoon Italian seasoning

In the bowl of a stand mixer fitted with a paddle attachment, combine water, honey, and yeast. Let rest for 10 minutes. Stir in the oil. Add flour and salt and stir until incorporated. Dough should be a little sticky but not wet. If the dough is too wet, add additional flour 1 tablespoon at a time until the dough comes together. Switch out the paddle attachment for a dough hook and knead for 5 minutes. Drizzle a little bit of olive oil into a large bowl. Add the dough and toss to coat in the oil. Cover and place in a warm place for 30-45 minutes or until the dough has risen to double in size. Preheat oven to 400. Roll the dough out into a large rectangular shape on a clean flat surface. Use a pizza cutter to cut into 14-16 even strips. Carefully tie each strip into a knot. Grease a baking sheet and place knots in a single layer on the prepared sheet. Drizzle with melted butter and sprinkle with Italian seasoning. Bake 10-12 minutes until very lightly golden.

Garlic Cheese-Stuffed Pretzel Bombs

Garlic Cheese-Stuffed Pretzel Bombs

1 recipe Pretzel Bread Dough

All-purpose flour

1 egg

Garlic and herb cheese (I used a Garlic and Pesto Monterey Jack cheese from the specialty cheese section of my grocery store), cut into 1-inch cubes

1 C. baking soda

Coarse sea salt

 Garlic-Cheese-Pretzel-Bread-Bombs-2W-1024x682

Once dough has risen, heat the oven to 400F. Half fill a large pot with water and add the baking soda. Bring to a boil. Turn the risen dough onto a lightly floured board and cut into 32 pieces. Put a cube of cheese on each, and form the dough around the cheese pressing the seams very well to seal the cheese in completely. Working in batches, boil the dough balls in the poaching liquid 1 minute. Remove from the water to a greased baking sheet (make sure it’s greased or the bread will stick when it cooks). Slice a small, shallow “X” on the top of each roll with a sharp knife (be careful to not cut through to the cheese!). Add a little water to the egg to make an egg wash (~2 t). Brush dough balls with the egg wash. Sprinkle tops with sea salt. Bake 15-20 minutes at 400 or until well browned. Yields 32 bites.

 

 

Pretzel Bread

Pretzel Bread

1 C. low-fat milk

2 T. unsalted butter

2 T. light brown sugar

1 envelope rapid rise yeast

2 tsp. kosher salt

3 C. all-purpose flour

1 C. baking soda

1 egg, lightly beaten

Coarse sea salt

 

In a small saucepan, warm the milk and butter on low heat until ~100F. To the bowl of a stand mixer with the dough hook attachment, add the yeast and brown sugar. Turn the mixer on to start stirring. Add the salt and flour. Once combined, let the machine knead the dough for 8 minutes until dough is soft and smooth. Transfer the dough to a large bowl sprayed with cooking spray. Cover bowl with a damp towel and let the dough rise 1 hour until doubled in size. Preheat the oven to 400F. Half fill a large pot with water and add the baking soda. Bring to a boil. Turn dough onto a board and cut into desired number of pieces (i.e. 2 for loaves, 4 for burger buns, 8 for rolls). Roll each into a tight ball. Add each to the poaching liquid. Boil 1 minutes, turn, and boil another minute. Remove to a greased baking sheet (make sure it’s greased or the bread will stick when it cooks). Slice a small “X” on the top of each roll with a sharp knife. Add a little water to the egg to make an egg wash (~2 t). Brush loaves with the egg wash. Sprinkle tops with sea salt. Bake loaves 15 minutes at 400, then reduce heat to 350 and bake another 5-15 minutes, depending on the size of your loaves, until well browned. Enjoy!

Caramelized Onion, Rosemary and Fresh Tomato Bread

Caramelized Onion, Rosemary and Fresh Tomato Bread

tomatobread3 tablespoons olive oil

1 cup chopped onions

Salt

Freshly ground black pepper

1 tablespoon chopped garlic

1 package active yeast

1 tablespoon sugar

1 1/2 cups warm water (about 110 degrees F)

2 tablespoons finely chopped fresh rosemary

3 cups bread flour

1 tablespoon salt

Flour, for dusting

4 medium tomatoes, rinsed, cored and ends removed

Crushed red pepper

Olive oil, for brushing

2 ounces Fontina Cheese, grated

2 ounces Gorgonzola cheese, crumbled

 

In a sauté pan, over medium heat, add 1 tablespoon of the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until caramelized, about 4 minutes. Add the garlic. Continue to sauté for 30 seconds. Remove from the heat and cool. In a large mixing bowl, combine the yeast, sugar, 2 tablespoons of the oil, warm water, rosemary, and caramelized onions. Whisk until the yeast dissolves. Set aside and let rest for 10 minutes. Stir in the flour, 1 cup at a time, until all is incorporated and the dough has come together. Flour a smooth surface and knead the dough several times. Grease a large bowl with 1 teaspoon of the oil. Add the dough, turn once and cover with plastic wrap. Place in a warm, draft free area and let rise for 2 hours, or until double in size. Preheat the oven to 400 degrees F. Divide the dough in half, working with one half of the dough at a time, divide the dough into 6 pieces. Form each piece into round balls. Roll each ball into 4-inch rounds. Place the rounds on parchment lined baking sheets. Lay 4 slices of the tomatoes over each round of dough. Season with salt and crushed red pepper. Lightly brush the tops of each round of dough with olive oil. Allow the rounds to rest for 20 minutes. Place in the oven and bake for 15 minutes. Repeat the above process with the remaining dough. Remove the pans from the oven and sprinkle each round with both of the cheeses. Place back in the oven and bake until the cheese melts. Remove from the oven and serve warm.

Cajun Hot Tomato Bread

Cajun Hot Tomato Bread

1 C. Bloody Mary mix

1 C. water

1 package active dry yeast

1/3 C. honey

1/4 C. vegetable oil

1/4 C. chopped green onion tops

1/4 C. chopped parsley

1 clove garlic, pressed

1 tsp. salt

5 1/2 C. flour

 

In small saucepan, combine Bloody Mary mix and water. Cook over low heat to 105-115[F. Pour into large warm mixing bowl and add yeast; stir until dissolved. Add honey, oil, onion tops, parsley, garlic and salt; mix well. Add 1 C. flour and stir until smooth. Stir in more flour until a firm dough is formed. Knead on a lightly floured board about 5 minutes. Shape into a ball and place in a large greased bowl; turn to grease all sides. Cover bowl and set in a warm place to rise for 1 hour or until doubled in size. Punch dough down and divide into 2 equal parts. Shape each piece into a loaf and place in a greased 9x5x3-inch loaf pan. Cover and let rise in a warm place about 1 hour or until doubled in size. Bake 400[F about 30 minutes or until loaves have a hollow sound when tapped and crust is brown. Remove from pans and cool on wire rack.

Beer Bread

Beer Bread

beer-bread_63053 cup flour, sifted (you must SIFT!)
3 tsp baking powder
1 tsp salt
1⁄4 cup sugar
12 oz can beer
1⁄2 cup butter, melted (1/4 cup will do just fine)

Preheat oven to 375 degrees. Mix dry ingredients and beer. Pour into a greased loaf pan.
Pour melted butter over mixture. Bake 1 hour, remove from pan and cool for at least 15 minutes. NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.

Olive Bread (Eliopsomo)

Olive Bread (Eliopsomo)

olive-bread2 tsp. active dry yeast
pinch of sugar
5 1/2 oz. warm water
3 cups bread flour
1/2 tsp. salt
1 T. Olive oil, plus extra for brushing
1/2 cup drained pitted Kalamata olives, halved
1 tsp. dried oregano
small spring of dried oregano for the top

Scatter the yeast into a large bowl. Add the sugar and 5 1/2 oz warm water and leave to activate and bubble for about 10 minutes. Add the flour, salt, and olive oil and mix first with a wooden spoon, then your hands to get a soft dough. Knead for 8-10 minutes, until smooth and spongy. Wipe out the bowl with a paper towel and put the dough in. Make a cross on the dough by pressing with the edge of your hand (to bless the dough). Cover the bowl with plastic wrap and then a dish cloth and put in a warm spot for a couple of hours to rise. Pat the olives dry. Put them in a bowl with the oregano and toss well. When the dough has risen and is double in size, knead it again, this time working in the olives and oregano until they are evenly distributed. You might need to use a little extra flour, as the olives will add some oil to the dough. Shape into an oval loaf, making sure a few olives are showing on the outside. Put on a baking sheet lined with parchment paper. Brush the bread with oil and if you have the sprig of oregano, press this onto the top. Cover with a dish cloth and leave in a warm spot for about 1 hour to rise again. In the meantime, preheat the oven to 400 F. Bake the bread for 30 minutes, until it is golden and sounds hollow when tapped on the base. Cool on a wire rack before slicing.

Garlic-Cheese Twists

Garlic-Cheese Twists

3532a73ac3c6f2a1feac89b3bda718ff3 cups all-purpose or bread flour, divided use
2 ½ tsp. active dry yeast
1 T. granulated sugar
1 ½ tsp. salt
1 ¼ cups warm water (110F)
1 T. canola oil
1 cup freshly shredded Tillamook Cheddar Cheese
1 clove garlic, minced
Olive oil for brushing

Butter (or spray) a baking sheet; set aside. Combine half of the flour with yeast, sugar and salt in a large bowl; add warm water (110F) and oil; beat on medium speed with an electric mixer until smooth, 3 to 4 minutes. Stir in garlic and as much of the remaining flour as needed to make a stiff dough. Turn dough out onto a floured surface and knead 4 or 5 times or until smooth and elastic. Divide dough into fourths; shape each portion into a ball then divide each ball into 10 portions. Shape each portion into a 6-inch stick. Brush 1 stick with water and twist it with another stick, pressing at the top and the bottom. Arrange the twists on a baking sheet. Repeat with the remaining sticks. Place twists 2-inches apart on baking sheet. Brush the twists with olive oil and sprinkle cheese on top. Cover and let rise in a warm place for about 50 minutes. Preheat oven to 400°F. Bake until lightly browned, 12 to 15 minutes. Serve warm.

Pretzel Breadsticks

Pretzel Breadsticks

IMG_60371 1/2 cups warm water
2 1/2 tablespoons yeast
1 tablespoon sugar
3-5 cups flour
1/3 cup sugar
2 teaspoons salt
1 tablespoon butter, melted

Mix together warm water, yeast and tablespoon of sugar in bowl and let sit for about 10 minutes or until it blooms. Combine 3 1/2 cups flour, sugar, salt and melted butter together with the yeast mixture in a stand mixer with a dough hook. Mix for about 5 minutes or until the dough comes together and pulls off the hook, adding more flour if necessary. Place dough in a large lightly oiled bowl, cover and let rise until doubled in size, about an hour. Heat oven to 400 degrees. When dough is ready, boil 4 cups of water with 1/2 cup baking soda. Break dough into 1- 1 1/2 oz portions and roll into small breadsticks. Dip each breadstick in the boiling water using a slotted spoon or spatula for no more than 30 seconds. Place drained breadstick on sheet pans lined with parchment paper or silicone liners. .Bake for 9-11 minutes until golden. Brush with melted butter as they come out of the oven. .Try one while they’re still warm because that’s how they’re best!

Notes: These are very easily adapted to make rolls or buns. We’ve made smaller rolls, like slider buns, using the same amount of dough and rolling them into balls and dipping and baking in the same manner.

Golden Raisin Bread

Golden Raisin Bread

1 package yeast

2 C. bread flour

1 C. whole wheat flour

1/4 C. wheat germ

1/4 C. brown sugar

1 tsp. salt

2 T. butter, soft

3/4 C. golden raisins

1/4 tsp. ground ginger

1/2 tsp. cinnamon

1 1/2 C. warm water

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

 

Peeta’s Stuffed Cheese Buns

Peeta’s Stuffed Cheese Buns

peeta1 cup warm water

2 tablespoons yeast

2 tablespoons sugar

2 teaspoons garlic powder

1/4 cup melted butter

1/4 cup olive oil

3 cups all-purpose flour

2 teaspoons salt

At least 8 oz. of cheese, the more the merrier

Parmesan cheese

A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want.

Mix together the yeast and water and let it sit for a couple minutes. Add the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes. Preheat the oven to 375º. Divide the dough into about 20 pieces or so (you can make them as big or small as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet. Sprinkle the buns with more shredded cheese and some parmesan cheese. Bake at 375ºF for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and serve warm.

Cheesy Puff Pull Apart Bread

Cheesy Puff Pull Apart Bread

bread1 3/4 cups all-purpose flour

1 cup whole wheat pastry flour

1 tablespoon sugar

2 1/4 teaspoons instant yeast (1 envelope)

1/2 teaspoon salt

1/3 cup milk (I used 2%)

1/4 cup butter

1/4 cup water

2 eggs, at room temperature

12 ounces sharp cheddar cheese, freshly grated (1 1/2 bricks)

1/4 cup butter, melted

 

In a large mixing bowl, combine 1 cup of all purpose flour and 1 cup of whole wheat pastry flour with sugar, salt and yeast, and stir to mix. I used the bowl of my electric mixer. In a small saucepan heat milk and butter over low heat until butter is just melted, then set aside for 1 minute and add water. Add milk mixture to the flour and stir to combine. I used the dough hook on my electric mixer, but you can stir with a spatula. Add eggs one at a time, mixing until each is combined. This will take a few minutes. Add in 8 ounces of the grated cheddar cheese and mix with your hands to incorporate the cheese. At times I just pulled apart pieces of dough and stuck cheese in it. Add the remaining all purpose flour and knead the dough. It will still be sticky but resist adding more flour.  Set dough in a lightly oiled bowl and cover with plastic wrap or a towel, then set in a warm place to rise for one hour. After one hour, punch the dough down and either refrigerate for later/tomorrow use, or use it now. Lightly flour your workspace and using a rolling pin, roll the dough into a giant rectangle. I followed the directions and rolled it to be about 12 x 12 inches. Brush the dough with melted butter then covered with the remaining grated cheese. Using a pizza cutter, slice the dough from top to bottom into 6 even strips – they do not have to be perfect. Lay the strips on top of each other (be careful you don’t lose the cheese!) and then cut into 6 pieces again. Butter and lightly flour a 9 x 5 loaf pan. Layer the square slices into the loaf pan cut side down (like in the first picture). Cover the dough with a towel and let rise for another hour.  Preheat the oven to 350 degrees and set the loaf pan on a baking sheet. Bake for 30-35 minutes, until the top is golden brown.

 

 

Autumn’s Rustic Herb Bread

Autumn’s Rustic Herb Bread

2 packages active dry yeast(package)

1/4 C. warm water

1/4 C. honey

1 1/2 C. Whole Milk (scalded)

3 tsp. sea salt

7 C. all-purpose flour (or sifted spelt)

1/2 tsp. ground sage

3/4 tsp. thyme leaf (crumbled)

3/4 tsp. marjoram (crumbled)

1 tsp. basil (dried)

1 tsp. dried parsley (crumbled)

1/2 C. Unsalted Cultured Butter (melted)

 

Soften yeast in warm (not hot) water, along with 1 T. of honey. Scald milk and remove from heat, then melt the butter in it. Add milk, butter, the remaining honey, salt, eggs, and 2 C. of the flour to the yeast mixture. Mix well and cover. Let rise in a warm place until bubbly (about 1 hour).  Crumb le and combine the herbs and add to the mixture. Stir in the rest of the flour to make stiff dough. Knead on floured board until satiny and elastic. Place in greased bowl, cover, and return to the warm place to rise until doubled in bulk (about 1 hour).  Punch dough down, let rest for 10 minutes and then shape into 2 loaves. Place in greased 9″x 5″x 3″loaf pans. Let rise until doubled in bulk (about 1-1 1/2 hours). Bake in 375° oven for 50 minutes or until done. Remove and cool on racks. Keep out the reach of children until cool to the touch.

 

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ABM Cheese ‘n Onion Bread

ABM Cheese ‘n Onion Bread

1 1/4 C. Milk

2 T. Butter

1 T. Sugar

1 tsp. Salt

1/2 tsp. Garlic powder

1/8 tsp. Paprika

3 1/2 C. Bread flour

1 pkg. Yeast

1 C. Cheddar cheese, shredded

1/3 C. Red onion, minced

 

Measure ingredients into baking pan according to order recommended by your machine.  Select sweet bread setting.

No Knead Breadsticks

No Knead Breadsticks

1 package active dry yeast

1 1/3 C. warm water, (105 – 115 degrees F.)

3 T. vegetable oil

1 T. honey

1 tsp. salt

2 C. all-purpose flour

1 C. whole wheat flour + 1tsp. salt

1 egg white, slightly beaten

 

Dissolve yeast in warm water in large bowl.  Stir in oil, honey, 1tsp. salt and 1 C. of the flour.  Beat until smooth.  Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms.  Cover and let rise in warm place until double, about 45 minutes. Heat oven to 400 degrees F.  Stir down dough by beating about 25 strokes.  Turn dough onto well-floured surface; divide into 24 equal parts.  Roll and shape each part into rope about 9 inches long.  Place on greased cookie sheet.  Brush with egg white; sprinkle with coarse salt.  Bake until crust is deep golden brown and crisp, about 15 minutes.  Immediately remove from cookie sheet.  Store loosely covered.

Whole Wheat Breadsticks: Substitute Gold Medal whole wheat flour for the all-purpose flour.  Or substitute 1 C. whole wheat flour for 1 C. of the all-purpose flour; stir in with the 1 tsp. salt. Soft Pretzels: Divide dough into 12 equal parts.  Roll each part into rope about 18 inches long; twist into pretzel shape.  Continue as directed.  Makes 12 pretzels.

 

Spicy Sausage and Cheese Bread

Spicy Sausage and Cheese Bread

1/2 lb. Ground andouille, kielbasa, or Italian sausage
1 C. Minced yellow onions
1 T. Minced jalapeño
1 Envelope (1/4-ounce) dry yeast
2 T. Sugar
2 T. plus 1 tsp. Vegetable oil
2 cups warm water (about 110 degrees F)
6 C. bleached all-purpose flour

1/4 C. Yellow cornmeal
2 tsp. Salt

1/2 lb. White cheddar cheese, grated

 

Preheat the oven to 400 degrees F. Brown the sausage in a skillet over medium heat. Add the onions and jalapeños. Continue to cook for 3 minutes. Remove from the heat and drain on a paper-lined plate. Set aside and cool to room temperature. Combine the yeast, sugar, and 2 tablespoons of the oil in the bowl of an electric mixer fitted with a dough hook. Add the water. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. If the yeast mixture doesn’t begin to foam after a few minutes, it means it’s not active and will have to be replaced. In a separate large mixing bowl, combine the flour, 1/2 cup plus 2 tablespoons of the cornmeal, salt, sausage mixture, and cheese. Add this mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl. Coat the down with the remaining teaspoon vegetable oil. Retun the dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until doubled in size, about 2 hours. Remove the dough from the bowl and turn it onto a lightly floured surface. Using your hands, gently roll and form it into a narrow loaf about 24 inches long. Cut the dough into 18 equal pieces (each about 2 1/2 ounces). With the palm of your hand, roll the portions on a lightly floured surface to form small round rolls. Line a baking sheet with parchment paper and sprinkle it with the remaining 2 tablespoons cornmeal. Place the rolls about 1-inch apart on the paper. Cover the rolls with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 30 minutes. Using a sharp knife, make a small X on top of each roll. Bake until golden brown, about 20 minutes. Remove from the oven and serve warm.

 

Italian Herb Bread

Italian Herb Bread

1 1/3 C. Water

3 T. Powdered Milk

1 1/2 tsp. Salt

3 T. Sugar

3 T. Shortening

3 3/4 C. Bread Flour

1 1/2 tsp. Dried Marjoram

1 1/2 tsp. Dried Basil

1 1/2 tsp. Dried Thyme

2 tsp. Yeast

 

Place ingredients into the bread machine pan in order listed.  Select the rapid bake setting.

 

Black Bread

Black Bread

3 1/2 to 4 C all-purpose flour

4 C. Rye Flour

2 C. Whole Bran Cereal

2 pkg. Active Dry Yeast

2 T. Instant Coffee Crystals

2 T. Caraway Seed

1 T. Sugar

1 T. Salt

1 tsp. Fennel Seed, crushed

2 1/2 C. Water

1/3 C. Molasses

1 C. Butter or Margarine

1 square (1oz.) Unsweetened Chocolate

2 T. Vinegar

1 T. Cornstarch

1/2 C. Cold Water

 black_bread

In a large mixer bowl, combine 3 cups all-purpose flour and 1 cup of rye flour, the bran cereal, yeast, coffee crystals, caraway, sugar, salt and fennel. In a saucepan, heat water, molasses, butter or margarine, chocolate and vinegar until warm–110 to 115 degrees–stirring constantly until chocolate and butter are almost melted. Add liquid to dry ingredients in a mixing bowl and beat a half-minute at low speed, scraping sides of bowl constantly. Then beat 3 minutes at high. By hand, stir in remaining rye flour and enough of the all-purpose flour to make a moderately stiff dough. Turn out onto a lightly floured surface and knead 8 to 10 minutes, or until smooth and elastic. Dough may be slightly sticky. Shape into a ball and place in a greased bowl, turning once to grease the surface. Cover and let rise in warm place for 1 1/4 to a 1/2 hours, or until almost double. Punch dough down and divide in half. Shape each half into a ball and place on a greased baking sheet. Flatten slightly with the palm of your hand. Cover and let rise in warm place 30 to 45 minutes, or until doubled. Bake in a 375 degree oven for 50 to 60 minutes, or until browned and bread sounds hollow when tapped. Remove from baking sheet and cool on wire rack. In a small saucepan, combine cornstarch and cold water, and cook and stir until mixture thickens and bubbles. Cook a minute more and brush over the hot bread.

 

ABM Garlic Bread

ABM Garlic Bread

3/4 C. Water

2 C. + 1 T. Bread flour

1 T. Sugar

1/2 tsp. Salt

11/2 tsp. Butter

2 T. Parmesan

1/2 tsp. Sweet basil

1/2 tsp. Garlic powder

1/4 tsp. Finely chopped garlic

11/2 tsp. Active dry yeast

 

Place ingredients in Automatic Bread Machine in manufacturers recommended order. You can increase the fresh garlic for a stronger taste.  Bake on the normal/basic cycle.

Quick Sourdough French Bread

Quick Sourdough French Bread

2 to 2 1/2 C. Flour

1/2 C. Warm water (120-130 deg)
1 T. Wheat germ

1/2 C. Dairy sour cream, room temp.

1/2 T. Sugar
1 T. Vinegar
1 tsp. Salt

1/4  tsp. Ginger
1 pkg. Yeast

Place in Automatic Bread machine in manufacturers recommended order.  Process on the normal/basic cycle.

 

Cheese Triple Onion Bacon Bun

Cheese Triple Onion Bacon Bun

Dough:

3/4 cup water

1/2 cup milk

1/4 cup butter

1/4 cup liquid honey

1 large egg ( beaten )

3 1/2 to 4 cups bread flour

4 teaspoons instant yeast

1 1/4 teaspoons salt

Filling:

1/2 cup butter

1/3 cup chives (chopped )

1/3 cup shallots (chopped )

1/3 cup onions ( chopped )

1 tablespoon garlic ( minced )

2/3 cup crispy chopped bacon

2 1/2 cups Gruyere cheese

 cheesebacon1

Heat water, milk and butter in sauce pan till butter is melted. Do not bring to a boil. Pour mixture into a mixing bowl and allow to cool to lukewarm. Add honey and 1 1/2 cups of flour, mix till smooth. Add in lightly beaten egg and yeast, mix till smooth. Allow to sit uncovered for 15 min.. Mix salt and 1 cup of flour. Pour out onto a floured surface and slowly add remaining flour just till the dough no longer sticks to counter. Knead for 8-10 minutes. Place dough into a lightly oiled bowl. Spray top with an oil spray. Cover with plastic wrap. Set aside in a warm place for 1 hour or till double in bulk. For filling, melt butter in a medium fry pan. Add in garlic, saute for a minute. Add in chives, shallots and onions, till onions are tender. Add in cooked bacon bits and stir till combined. Set aside to cool. After dough has risen pour out onto a floured surface. Punch down into a small rectangle. Roll out dough into a 12X24 rectangle. Pour filling onto dough. Spread with a rubber spatula, leaving about 1/2 inch around edges. Sprinkle half cheese on top of filling. Fold over the 1/2 inch edge. Roll dough like a jelly roll. Pinch seam closed with your fingers. Cut the jelly roll into 16-18 pieces. Place each piece into a very lightly greased muffin tins. Cover with plastic wrap let rise till double in size, about 1 hour. Top risen buns with remaining cheese. Place buns into a preheated 350 degree oven for 15-20 minutes. Allow to cool 5 minutes before removing from tins. Cool on a wire rack.

 

 

Yield:

Calories:

Fat:

Fiber:

Russian Black Bread

Russian Black Bread

Russian Black Bread1 package yeast

1 T. white sugar

1 1/2 C. bread flour

1 1/2 C. medium rye flour

1/4 C. whole wheat flour

1/2 C. unprocessed bran

1 T. caraway seeds

1 tsp. salt

1 tsp. instant coffee powder

1/4 tsp. fennel seeds

 

Heat the following over low heat, stirring frequently until chocolate and butter melt.  Allow to cool to 105-115 F.

 

1 C. Plus 2 T. water

2 T. molasses

2 T. cider vinegar

2 T. butter

1/2 oz. unsweetened chocolate

Add ingredients to pan in manufacturer’s recommended order, and select start.

 

Drunken Cheesy Bread

Drunken Cheesy Bread

1/2 baguette, cut into 2-inch slices
1/2 small yellow onion, thinly sliced
¼ – 1/8 pound thinly sliced cooked ham
3/4 – 1 C. white wine
1/2 tsp. black pepper
1 1/2 C. (6 oz.) grated Gruyere

Heat oven to 400 F. Place the bread in a buttered ovenproof skillet, a 9-inch square baking dish, or a casserole. Scatter the onion and ham over the bread. Pour the wine over the onion and ham and sprinkle with the pepper and Gruyere. Bake until the cheese has melted and begun to brown at the edges, about 20 minutes. Spoon onto individual plates. Tip: If you don’t have Gruyere, you can substitute Swiss, Monterey Jack, fontina, or white Cheddar.

Naan Bread

Naan Bread

1 (.25 ounce) package active dry yeast

4 T. white sugar

1 C. warm water

1 egg, beaten

3 T. milk

2 tsp. salt

4 1/2 C. bread flour

2 tsp. minced garlic (optional)

1/4 C. butter, melted

 

In a large bowl, dissolve yeast in warm water. Proof until frothy. Stir in sugar, milk, egg, salt, and enough flour to make soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise until the dough has doubled in volume. Punch down dough, and knead in garlic. Pinch off small amounts of dough to make 12 to 14 pieces. Roll into balls, and allow to rise again. While the dough is rising, preheat grill to high. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until done, another 2 to 4 minutes. Remove from grill, and continue cooking until all the naan has been prepared.

 

Yield:

Calories:

Fat:

Fiber:

 

 

Bloomin’ Onion Bread

Bloomin’ Onion Bread

Bloomin’ Onion Bread1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, thinly sliced
1/2 C. butter, melted
1/2 C. finely diced green onion
2 tsp. poppy seeds

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 on a foil-lined baking sheet. Insert cheese slices between cuts. 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.

Bacon Cheddar Bread

Bacon Cheddar Bread

Cheddar-Bacon-Bread6 cups all purpose flour

3 1/4 cups warm water

2 tsp. instant yeast

2 tsp. salt

2 tsp. sugar

2 3/4 cup grated cheddar cheese

10 strips cooked bacon, chopped and divided

fresh ground black pepper to taste

In a large mixing bowl combine water, yeast, salt and sugar. Allow mixture to sit for several minutes.  Add flour, two cups of cheese, 1/2 bacon and fresh ground black pepper. Stir with spoon until combined. Dough will be shaggy. Don’t stress if it looks messy. It will come together in the end.  Cover with a towel and allow to rise in a warm place for an hour.  After an hour, turn dough out onto a floured board and knead for a few minutes. It does not need to be completely smooth. Just knead it long enough to come together and place dough into a loaf pan.  Cover loaf with remaining cheese and bacon. Cover with towel and allow to rest for thirty minutes.  Bake in a 400º oven for fifteen minutes. Cover loosely with foil and reduce heat to 350º and continue baking for another 25 minutes. Remove foil and allow to bake for another 5 minutes.   NOTE! Readers have alerted me that the pan I use is apparently larger than the standard 9×5. Therefore, either divide the batch in half and make two smaller loaves, or cut off about 1 1/2 cups of the dough for a taller loaf. Use the leftovers to make a couple of mini loaves or bake in muffin cups.

ABM French Honey Bread

ABM French Honey Bread

 

2 tsp. honey

2 tsp. olive oil

2 C. bread flour

3/4 C. water

2/3 tsp. salt

2/3 tsp. sugar

1 1/2 tsp. salt

 

Add the ingredients according to your Bread machine instructions.

ABM California Dip Bread

ABM California Dip Bread

 

1 package yeast

3 1/3 C. flour

1/4 tsp. baking soda

1 egg, room temperature

 

Mix together and bring to room temperature.

 

3/4 C. cottage cheese

3/4 C. sour cream

3 T. sugar

1 1/2 T. butter

1/4 C. water

1 package Lipton’s onion soup mix

Yeast Mixture, above

 

Place ingredients in bread pan in order recommended by bread machine manual.  Bake on normal setting.

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.