Archive for the ‘Breads’ Category

Non-Fat Corn Bread

1 cup cornmeal
1/2 cup flour
1 T. baking powder
1 T. sugar
1/2 tsp. salt
1/3 cup unsweetened apple  sauce
3/4 cup milk
2 egg whites
15 ounces creamed corn

***Preheat oven to 375 degrees***

 

  1. Coat 9X13 baking dish, or 12 muffin cups with Pam.
  2. Mix all ingredients together.
  3. Pour batter into dish, or evenly into muffin cups.
  4. Bake for about 25 minutes.

 

Spinach and Artichoke Bread

3 T. butter

2 cloves garlic (minced)

1 (14-ounce) can artichoke hearts, drained and chopped

4 ounces shredded Mozzarella cheese

6 ounces baby spinach (chopped)
1 cup grated parmesan cheese
½ cup sour cream
1 French bread loaf
Salt and freshly ground black pepper
2 ounces shredded cheddar cheese
***Preheat the oven to 350 degrees***
1.  Melt the butter in a skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the artichoke hearts and spinach. Cook until the spinach is just wilting.
2.  Add the Mozzarella cheese, parmesan cheese and sour cream and stir to blend. Remove from the heat and cool.
3.  Slice the bread lengthwise and scoop out some of the center to create a cavity. Spoon the artichoke mixture evenly into the bread and sprinkle with the cheddar cheese.
4.  Place each half in a baking pan and cover lightly with aluminum foil. Bake for 25 minutes, then remove the foil and bake for another 5 to 8 minutes or until the cheese melts completely. Cut and serve warm.

Hasselback Garlic Cheesy Bread

**Yield: 2 loaves***

1 cup warm water

1 T. honey

1 envelope Active Dry Yeast (2 1/4 teaspoons)

1 tsp. salt

3 cups bread flour

Olive Oil, for greasing surfaces

⅓ pounds Sharp White Cheddar, or any other cheese you prefer

½ cups garlic butter (just mix butter and 1 T. minced garlic together)

 

Directions:

1.  In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’.

2.  Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.

3.  Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.

4.  Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes.

5.  Start to preheat oven to 400 degrees and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350 degrees, put the bread into the oven and bake 20 minutes.

6.  In the meantime, slice the cheese into thin slices and melt the butter. Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown.

7.  Remove from oven and cool 15 minutes. Cut 1-inch slices 3/4′s of the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted. Serve immediately.

 

Homemade Dinner Rolls

1 T. active dry yeast (one packet)

1/2 cup sugar

3 eggs, beaten
1 cup lukewarm water
1/2 cup butter, melted
1/2 tsp. salt
4 cups  flour
1.  Mix yeast, sugar, eggs, water, butter and salt together in a large bowl, all at once.
2.  Add 4 cups of all-purpose flour. Mix well with a spoon, cover bowl with plastic wrap and allow dough to rise 4-6 hours or overnight in the refrigerator.
3.  Do not knead the dough. Turn out dough on a lightly floured surface and divide in half. Roll each half of dough into  a circle.
4.  Brush with additional melted butter and cut into 16 pieces, like a pizza. Roll up each piece from the large end to the point. Place rolls on a cookie sheet and let rise 30-60 minutes.
5.  Bake at 375 degrees for 8-10 minutes.

Garlic Knots

1 can (12 ounces) refrigerated buttermilk biscuits

3 T. melted butter

3 T. grated Parmesan cheese

1/2 tsp. garlic powder

1 tsp. dried oregano

 

***Preheat oven to 400 degrees***

 

1.  Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet.

2.  Bake for 8-10 minutes or until golden brown.

3.  In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture.

Ciabatta Bread

1 1/2 cups water

1 1/2 tsp. salt

1 tsp. white sugar

1 T. olive oil

 3 1/4 cups bread flour

1 1/2 tsp. bread machine yeast

            Directions:

1.  Place ingredients into the pan of the bread machine in the order suggested by the manufacturer.  Select the Dough cycle, and Start.

2.  Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly  floured board, cover with a large bowl, and let rest for 15 minutes.

3.  Lightly flour or use parchment lined baking sheets. Divide into 2 pieces, and form each into a 3×14 inch oval.  Place loaves on prepared sheets, dimple surface, and lightly flour.  Cover, and let rise in a draft free place for approximately 45 minutes.

4.  Preheat oven to 425 degrees.

5.  Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack.  Bake for 25 to 30 minutes.  During baking, spritz loaves with water every 5 to 10 minutes for a crisper crust.

Easy Homemade Hamburger Buns

1 package active dry yeast
1 cup lukewarm water
1/4 cup sugar + 1 tablespoon
2 tablespoons butter
1 egg
3 + 1/2 cups flour (all-purpose, bread, white whole wheat or a combo)
1 + 1/4 teaspoons salt
 
for topping (optional):
1 egg
sesame or poppy seeds

1. In a small bowl dissolve yeast in the warm water, stir in sugar and allow to sit until bubbly, 5-10 minutes.

2. Mix all of the dough ingredients together including the yeast mixture. Knead by hand (on a floured surface, adding flour as needed) until you get a soft, smooth dough.

3. Put the dough in an large, oiled bowl, cover and allow to rise until doubled in size, about 1 hour.

4. Gently deflate the dough. On a floured board or counter top divide dough into 8 equal pieces, shape each piece into a circle about 1″ thick and flatten to about 3″ across. Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour or until very puffy.

5. Preheat oven to 375 degrees. Beat egg with 1 tablespoon water, brush over tops and sprinkle with seeds.

6. Bake for 12 to 16 minutes until lightly golden. Cool on wire racks.