Happy Easter! Here is an easy bread that can be an impressive addition to your Sunday dinner.
1¼ cups warm water
1 Tbl dry yeast
1/4 cup sugar
1 egg, beaten
4 Tbl butter, melted
1 tsp salt
4-5 cups flour
In large bowl of mixer, dissolve yeast in warm water. When yeast is bubbly, add egg, melted butter, salt and enough of the flour until soft ball forms. Knead. Turn dough out into a greased bowl, cover and let rise for one hour or until doubled. Punch down dough and divide in half. Divide each half into three equal pieces, roll each piece into a 16″ rope and braid. Repeat with other half of dough. Place each braided loaf on greased or lined baking sheet and let rise 30-45 minutes. Preheat oven to 350°. Whisk an egg with a little water and brush loaves. Bake 15-20 minutes until golden brown (interior temp of 180°). Recipe found at thebakerupstairs.com.
Born from my love of bread and pizza. This is a pretty yummy snack or dinner.
1 cup warm milk
1 Tbl yeast
2 Tbl sugar
3 Tbl butter, softened
1 large egg, beaten
1 tsp salt
3 cups flour
1 (6oz) can tomato paste
dry seasonings (oregano, basil, Italian Seasoning, garlic)
1 cup shredded mozzarella cheese
1 cup sharp cheddar
1 cup cooked sausage crumbles
1 cup mini pepperoni
1 (3.8oz) can sliced olives
In mixer bowl, sprinkle yeast over warm milk, sprinkle sugar over yeast, let sit until bubbly. Add butter, egg, salt and flour. Mix until well combined. Knead. Turn out into oiled bowl, cover and let rise until doubled. In small bowl, mix tomato paste and seasonings to taste.
Punch down dough, turn out onto floured surface and roll out to 12″x20″ rectangle. Spread tomato paste mixture evenly over dough. Sprinkle cheeses, sausage crumbles, mini pepperoni, and olives. Roll up gently to keep filling in place and seal edge. Cut (I use a thread to neatly cut through) into 12 rolls. Place rolls in sprayed 9″x13″ pan (or can use a 10″x15″ pan). Let rise about 45 minutes to 1 hour. Bake at 350° for 30-35 minutes or until browned on top and bread looks well baked. You can sprinkle a little cheese on top and put back in the oven for a couple minutes to melt. Eat just as is or you can dip in marinara sauce.
P.S. These Pizza Rolls warmed up the next day are just as delicious! I put the leftover rolls on a piece of foil in the oven preheated to 300° and baked until warmed through. Serve with green salad, yum!
This is a rich buttery yeast bread (almost cake or dessert), full of cinnamon flavor. It’s not hard to make, just takes a little time, and so worth the wait!
1/2 cup whole milk (heat to 110°)
1½ tsp yeast
1/4 cup sugar
2 egg yolks (reserve egg whites, 1 for filling & 1 for top of loaf)
1 tsp vanilla
2 cups flour
1/2 tsp salt
4 Tbl butter, softened
1 cup brown sugar
1/4 cup flour
2 Tbl butter, melted and cooled
1 egg white
2 tsp cinnamon
1/8 tsp salt
In bowl of mixer with dough hook, pour heated milk. Sprinkle yeast over milk, sprinkle sugar over yeast, and let sit until yeast is activated and bubbly. Add egg yolks, egg, and vanilla; mix. Add flour and salt; mix about 3 minutes. Increase mixer speed to medium and softened butter in pieces, one piece at a time. Mix until butter is incorporated and dough smooth, about 5 minutes. Turn dough out into a greased bowl, cover, and let rise until at least doubled (probably about 2 hours).
Mix cinnamon filling ingredients and set aside. Turn risen dough out onto well floured surface. Using enough flour so dough doesn’t stick, roll out into a 12″x16″ rectangle. Gently spread cinnamon filling evenly over surface of dough. Roll up starting from short side and pinch seam. Using a sharp knife, carefully cut all the way down the center of your dough cylinder (use flour on knife to help keep from sticking). Turn both halves of dough so filling is facing up. Twist one half over the other starting in the middle to the end (keeping cut edges facing up) and twist other end from center to the end. Tuck ends under and loaf together to length of loaf pan. Liberally grease loaf pan and carefully lift loaf into pan. Cover and let rise about 1½ hours.
Preheat oven to 350°. Lightly beat the one reserved egg white until frothy. Gently brush over risen loaf and sprinkle with cinnamon sugar if desired. Bake about 45 minutes. Cool in pan on cooling rack about 20 minutes, remove from pan and cool completely for clean, neat slices.
Light, flaky, buttery, and cheesy!
2 sheet frozen puff pastry, thawed according to package
1 cup sharp cheddar cheese
1/3 cup Parmesan cheese
2 Tbl butter, softened
Preheat oven to 425°. Spread one sheet of puff pastry on lightly floured surface. Evenly spread butter over puff pastry. Sprinkle cheddar cheese and Parmesan cheese evenly over buttered pastry. Sprinkle with season salt. Lay second sheet of puff pastry over top of cheeses. Press all around the edge to seal edges of top and bottom pastry together. Gently roll out to 15″X15″square, working to keep edges sealed. With a pizza cutter, cut all the way across into 1″ wide strips. Now, cut across the center of the lengths, cutting the long strips in half. Twist each strip and place on greased or silpat lined baking sheet. Bake 10-15 minutes until puffed and golden brown. Serve warm or room temperature. Keep in airtight container. Makes approx 30 cheese straws.
Bread. I love bread!
1¾ cups warm water (approx 110°)
2 Tbl dry yeast
3 Tbl sugar
½ cup honey
2 Tbl oil
4 eggs, beaten
1 Tbl salt
8-9 cups bread flour
In bowl of stand mixer, pour warm water, sprinkle yeast over water, and then sprinkle sugar over yeast. Let sit for 5 minutes or until bubbly. Add honey, oil, eggs, and salt. Add flour 1 cup at a time. Add enough flour to make dough that just comes together and starts to pull away from sides of bowl. Knead. Turn dough out into greased or sprayed bowl, turn dough over to coat. Cover with towel and let rise in warm place 1-1½ hours until doubled. Punch down, turn out onto floured surface, and divide in half. At this point you can make two loaves, one loaf and 16 rolls, or 32 rolls.
To make a loaf: Take one half of the dough, divide into four equal parts. Roll each part into an 18″ long rope. I braid my loaf on my greased or silpat lined baking sheet because I don’t like to move it after it is braided. Put the four long dough ropes on the baking sheet side by side. At one end, pinch the four ropes together. Start braiding by taking the rope on the far left, go under two ropes to the right, and back over one rope to the left, lay it down. Take the rope on the far right, go under two ropes to the left, and back over one rope to the right, lay it down. Back to the rope on the far left, go under two ropes to the right, and back over one rope to the left, lay it down. Back to the rope on the far right, go under two ropes to the left, and back over one rope to the right, lay it down. Continue until you are at the end and pinch ends together. Cover and let rise about 30-45 minutes. Gently brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake in preheated 350° oven for 30-35 minutes.
To make rolls: Take one half of the dough, divide evenly into 16 pieces. Roll each piece into a 18″ long skinny rope. Twist and turn and wrap the rope around itself to make each roll. I wish I had some exact way of doing this but I’m not willing to take the time. ;o) I consider each roll a work of art. Place on greased or silpat lined baking pan. Continue until you have shaped all the rolls. Cover and let rise about 30 minutes. Gently brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake in preheated 350° oven for 12-15 minutes.
Make popovers for dinner to go with your soup. Make them for breakfast to eat with butter and jam. Or, make them anytime just because of that amazing crunchy outside and tender delicious inside!
1 Tbl butter, melted, cooled
1 cup milk
1 cup flour
1/2 tsp salt
Preheat oven to 400°. Spray a 6-cup popover pan with nonstick spray.
Combine butter, milk, eggs, flour, and salt in blender. Blend for 30 seconds. Divide batter among the 6 popover cups, filling each about half full. Bake 40 minutes, do not open oven door during baking time. Remove from oven. You may want to pierce each popover to let steam escape. Serve warm. You can make popovers in a muffin pan or Pyrex custard cups.
Other Quick Bread Ideas:
Quick Dinner Muffins
Corn Bread Muffins
A warm scone on a cold winter morning, lovely.
2½ cups flour
3 Tbl sugar
1 Tbl baking powder
1/4 tsp salt
1/3 cup butter, cold, cut in pieces
1/2 cup milk
1 tsp vanilla
1/2 cup white chocolate chips
1/2 cup chopped frozen cranberries tossed in 2 tsp sugar
Preheat oven to 375°. Line baking sheet with silpat, parchment or spray. Whisk together flour, sugar, baking powder, and salt. Cut in butter until mixture is crumbly. In small bowl, stir together milk, egg, and vanilla. Add milk mixture to dry ingredients, mix to incorporate. Mix in white chocolate and cranberries. Mixture will look dry. At this point I use my hands to bring all together, knead slightly to form a ball (don’t work too much or your warm hands will melt the butter). On well flour surface, press into a round disc about 1 inch in height. Cut into eight wedges. I like to make smaller scones, pictured above. Divide dough in half, press each half into a round disc 1 inch in height and cut into six wedges. Place scone wedges on prepared baking sheet. Optional: brush with milk and sprinkle with sugar. Bake 16-20 minutes (depending on size), until scones just start turning golden brown.
Homemade rolls right from the oven, I usually don’t even take the time to get the butter!
3 cups very warm water (approx 110°)
2 packets (4½ tsp) dry yeast
2 tsp sugar
1/4 cup butter, melted
1/3 cup honey
2 cups all purpose flour
1 Tbl salt
5½ cups whole wheat flour
In bowl of stand mixer, pour warm water, sprinkle yeast over water, and then sprinkle sugar over yeast. Let sit for 5 minutes or until bubbly. Add butter, honey, white flour, and salt. Mix well. Add wheat flour, 1 cup at a time, mixing to incorporate. Knead well. Turn dough out into greased or sprayed bowl, turn dough over to coat. Cover and let rise in warm place 1 hour. Divide dough into 24 even pieces, shape into desired roll shape, and put in sprayed sheet pan. Let rise in warm place 45-60 minutes. Bake in preheated 350° oven for 15-20 minutes. I brush with 2 Tbl melted butter as they come from the oven.
My little twist on banana bread because I love peanut butter!
1/2 cup butter, softened
1/2 cup peanut butter
1 cup sugar
3 overripe bananas, mashed
2¼ cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1/2 cup buttermilk
3/4 cup peanut butter chips
Preheat oven to 350°. Spray 5 small or 2 regular size loaf pans with nonstick spray.
In large bowl mixing by hand, cream butter, peanut butter, and sugar. Add eggs and banana; mix thoroughly. In smaller bowl, stir together flour, baking soda, baking powder, and salt. Add vanilla to buttermilk. Add dry ingredients and buttermilk alternately to creamed mixture; mix just until combined. Fold in peanut butter chips. Scoop batter evenly into prepared pans, sprinkle tops with a little sugar if desired. Bake 35 minutes (small loaves), 50 minutes (large loaves) or until golden brown and pick in center comes out clean. Cool in pans at least 15 minutes before removing. Cool completely before slicing for clean slices (usually I can wait, messy slices taste just as good).
One Year Ago: Vanilla Malt Cake
Two Years Ago: Key Lime Cupcakes
Three Years Ago: Pumpkin Pie Granola
Four Years Ago: Oreo Truffles