Bread/Quick Bread Recipes
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Braided Sweet Potato Bread
Serves/Yields:
Prep. Time:
Cook Time:
Category: Breads
Difficulty: Easy
Ingredients
1 package active dry yeast
1/4 cup lukewarm water
1/4 cup safflower oil
1 teaspoon dried thyme
1 ? cups cooked, well-mashed sweet potato
3 tablespoons honey (or honey substitute, e.g. maple syrup)
1 cup soymilk
3 cups whole wheat flour
1 cup unbleached white flour
1/2 cup cornmeal
1 ? teaspoons salt
soymilk to brush tops of leaves
Directions
Combine the yeast and the Water in a medium-sized mixing bowl and let stand for 10 minutes, or until dissolved. Stir in the oil and thyme, then the mashed sweet potato, honey, and soymilk. Stir gently until the mixture is smooth.
In another bowl, combine the flours, cornmeal, and salt. Make a well in the center and pour in the wet mixture. Work together, using a spoon at first, then hands, until thoroughly combined into a dough. Turn out onto a floured board and knead for 8 to 10 minutes, adding additional flour until the dough loses its stickiness. Place in a clean bowl and cover with a tea towel. Let rise in a warm place for 1 and ? hours, or until doubled in bulk.
Punch the dough down and turn back out onto the board. Divide into six equal pieces. With hands, roll each piece into a long coil, about 1 inch in diameter. To make each loaf, braid three coils and pinch the ends together.
Place the leaves on a floured baking sheet, cover with the tea towel, and let rise until doubled in bulk, about 1 hour. Brush the tops of the leaves with soymilk. Bake in a preheated 350 degree oven for 40 to 50 minutes, or until the tops are golden and the leaves feel hollow when tapped
Serves/Yields:
Prep. Time:
Cook Time:
Category: Breads
Difficulty: Easy
Ingredients
1 package active dry yeast
1/4 cup lukewarm water
1/4 cup safflower oil
1 teaspoon dried thyme
1 ? cups cooked, well-mashed sweet potato
3 tablespoons honey (or honey substitute, e.g. maple syrup)
1 cup soymilk
3 cups whole wheat flour
1 cup unbleached white flour
1/2 cup cornmeal
1 ? teaspoons salt
soymilk to brush tops of leaves
Directions
Combine the yeast and the Water in a medium-sized mixing bowl and let stand for 10 minutes, or until dissolved. Stir in the oil and thyme, then the mashed sweet potato, honey, and soymilk. Stir gently until the mixture is smooth.
In another bowl, combine the flours, cornmeal, and salt. Make a well in the center and pour in the wet mixture. Work together, using a spoon at first, then hands, until thoroughly combined into a dough. Turn out onto a floured board and knead for 8 to 10 minutes, adding additional flour until the dough loses its stickiness. Place in a clean bowl and cover with a tea towel. Let rise in a warm place for 1 and ? hours, or until doubled in bulk.
Punch the dough down and turn back out onto the board. Divide into six equal pieces. With hands, roll each piece into a long coil, about 1 inch in diameter. To make each loaf, braid three coils and pinch the ends together.
Place the leaves on a floured baking sheet, cover with the tea towel, and let rise until doubled in bulk, about 1 hour. Brush the tops of the leaves with soymilk. Bake in a preheated 350 degree oven for 40 to 50 minutes, or until the tops are golden and the leaves feel hollow when tapped
Cheddar Biscuits
Serves/Yields: Makes 20
Ingredients
2 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1 tablespoon sugar
1/2 teaspoon cayenne pepper
8 tablespoons (1 stick) unsalted butter
1 cup grated sharp cheddar cheese
2/3 cup milk
Directions
1. Heat oven to 425?. In a large bowl, thoroughly combine flour, salt, baking powder, cream of tartar, sugar, and cayenne.
2. Cut butter into pieces, and work it in with your fingers until mixture is coarse and crumbly. Stir in cheese.
3. Make a well in center of flour mixture, pour in milk, and stir with a fork just until dough comes together. Do not overmix. Turn onto a lightly floured surface, and knead gently 10 to 12 times.
4. Pat dough into a circle about 1/2 inch thick. Cut out biscuits using a floured 2-inch-round cutter. Do not twist cutter. Transfer biscuits to a lightly buttered baking sheet, and bake until brown, 12 to 15 minutes. Serve hot.
Serves/Yields: Makes 20
Ingredients
2 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1 tablespoon sugar
1/2 teaspoon cayenne pepper
8 tablespoons (1 stick) unsalted butter
1 cup grated sharp cheddar cheese
2/3 cup milk
Directions
1. Heat oven to 425?. In a large bowl, thoroughly combine flour, salt, baking powder, cream of tartar, sugar, and cayenne.
2. Cut butter into pieces, and work it in with your fingers until mixture is coarse and crumbly. Stir in cheese.
3. Make a well in center of flour mixture, pour in milk, and stir with a fork just until dough comes together. Do not overmix. Turn onto a lightly floured surface, and knead gently 10 to 12 times.
4. Pat dough into a circle about 1/2 inch thick. Cut out biscuits using a floured 2-inch-round cutter. Do not twist cutter. Transfer biscuits to a lightly buttered baking sheet, and bake until brown, 12 to 15 minutes. Serve hot.
CHEDDAR CHEESE MUFFFINS
Ingredients
3 c. buttermilk baking mix
1 tsp. salt
3/4 c. grated cheddar cheese
1 large egg
1 c. milk
Directions
Mix together baking mix, salt & cheddar cheese. make a well in center and put in milk and the egg beaten. Fold together until just well blended. Fill lined or greased muffin tins 2/3 full. Bake at 400 degrees for 18 min. Makes 12
Ingredients
3 c. buttermilk baking mix
1 tsp. salt
3/4 c. grated cheddar cheese
1 large egg
1 c. milk
Directions
Mix together baking mix, salt & cheddar cheese. make a well in center and put in milk and the egg beaten. Fold together until just well blended. Fill lined or greased muffin tins 2/3 full. Bake at 400 degrees for 18 min. Makes 12
Christmas Bread
Serves/Yields: 2 loaves
Ingredients
1 c Nonfat milk
1/2 c Sugar
2 pk Yeast
1/2 c Warm water (105 115'F.)
1/2 c Nonfat egg substitute
1 ts Vanilla
1 1/2 ts Salt
6 c Flour
1 Grated lemon zest
1 c Mixed candied fruit
1 c Golden raisins
1 tb Butter, melted
Powdered sugar
Red candied pineapple
Directions
Heat milk and sugar in saucepan to scalding, then cool to lukewarm.
Combine yeast and warm water in mixing bowl, stirring until yeast is dissolved. Add cooled milk mixture to yeast mixture in mixing bowl.
Stir in egg substitute, vanilla and salt. Beat in 3 cups of flour and lemon zest. Beat in remaining flour to make soft dough.
Knead in mixed candied fruit and raisins. Knead about 10 minutes, until smooth and elastic.
Put dough in greased bowl and let rise in warm place until doubled in bulk, about 1 hour. Punch down. Divide dough in half. Roll first half of dough on lightly floured surface into oval about 1/4" thick. Fold in half lengthwise. Place on greased baking sheet. Brush with half of melted butter. Repeat with second half of dough.
Cover loaves and let rise until doubled, about 45 minutes. Bake at 375'F. 25 30 minutes, until golden brown. Let cool to warm. Sprinkle with powdered sugar and decorate with candied pineapple or cherries.
Christmas Gingerbread
Ingredients
2 1/4 C. Flour
1 1/2 T. Cinnamon
1 T. Ginger
1 C. Brown Sugar
1/3 C. Crystallized Ginger
3 T. Milk
1 t. Baking Soda
1/2 C. Unsweetened Applesauce
1/2 C. Maple Syrup
1/2 C. Molasses
1/2 C. Oil
2 Eggs
Directions
Preheat oven to 300 F.
Sift together flour, cinnamon, ginger, brown sugar and crystallized ginger. Place milk in a saucepan and heat slightly, add baking soda and stir. Blend together applesauce with maple syrup, molasses and oil. Heat slightly in the microwave until well blended. Add to milk mixture.
Beat eggs together. Add egg mix to applesauce mix and stir together. Then add to flour mix.
Pour into greased or sprayed pan -- depending upon size, you can make one 8 x 8 and 2 small loaf pans. Bake for 50 - 60 minutes. Be sure to test middle of pan for doneness.
Christmas Twist
Serves/Yields: 2 loaves
Ingredients
2 tablespoons of dry yeast
1/2 cup of water
1 teaspoon of sugar
8 cups of flour
1/2 pound of butter
1/4 teaspoon of mace
Grated rind of 1/2 lemon
1 egg
2 egg yolks
1 cup of sugar
1 pint of milk
1/2 cup of almonds, mixed with a little flour
1 cup of raisins
Egg white
Poppy seed
Directions
Soak yeast in water and 1 teaspoon sugar. Place flour in large mixing bowl and work in butter, mace, lemon rind, eggs, sugar, milk, and soaked yeast.
Add almonds and raisins. Form a soft dough and knead until smooth. Let rise. When rise, cut dough in half. Then cut each portion into 9 pieces (4 large pieces, 3 smaller pieces, and 2 small pieces). Braid the first 4 pieces. Braid the 3 pieces. Twist the 2 pieces. Stack. Brush with egg white. Let rise and sprinkle with poppy seed. Bake at 350 F. for 1 hour.
Serves/Yields: 2 loaves
Ingredients
1 c Nonfat milk
1/2 c Sugar
2 pk Yeast
1/2 c Warm water (105 115'F.)
1/2 c Nonfat egg substitute
1 ts Vanilla
1 1/2 ts Salt
6 c Flour
1 Grated lemon zest
1 c Mixed candied fruit
1 c Golden raisins
1 tb Butter, melted
Powdered sugar
Red candied pineapple
Directions
Heat milk and sugar in saucepan to scalding, then cool to lukewarm.
Combine yeast and warm water in mixing bowl, stirring until yeast is dissolved. Add cooled milk mixture to yeast mixture in mixing bowl.
Stir in egg substitute, vanilla and salt. Beat in 3 cups of flour and lemon zest. Beat in remaining flour to make soft dough.
Knead in mixed candied fruit and raisins. Knead about 10 minutes, until smooth and elastic.
Put dough in greased bowl and let rise in warm place until doubled in bulk, about 1 hour. Punch down. Divide dough in half. Roll first half of dough on lightly floured surface into oval about 1/4" thick. Fold in half lengthwise. Place on greased baking sheet. Brush with half of melted butter. Repeat with second half of dough.
Cover loaves and let rise until doubled, about 45 minutes. Bake at 375'F. 25 30 minutes, until golden brown. Let cool to warm. Sprinkle with powdered sugar and decorate with candied pineapple or cherries.
Christmas Gingerbread
Ingredients
2 1/4 C. Flour
1 1/2 T. Cinnamon
1 T. Ginger
1 C. Brown Sugar
1/3 C. Crystallized Ginger
3 T. Milk
1 t. Baking Soda
1/2 C. Unsweetened Applesauce
1/2 C. Maple Syrup
1/2 C. Molasses
1/2 C. Oil
2 Eggs
Directions
Preheat oven to 300 F.
Sift together flour, cinnamon, ginger, brown sugar and crystallized ginger. Place milk in a saucepan and heat slightly, add baking soda and stir. Blend together applesauce with maple syrup, molasses and oil. Heat slightly in the microwave until well blended. Add to milk mixture.
Beat eggs together. Add egg mix to applesauce mix and stir together. Then add to flour mix.
Pour into greased or sprayed pan -- depending upon size, you can make one 8 x 8 and 2 small loaf pans. Bake for 50 - 60 minutes. Be sure to test middle of pan for doneness.
Christmas Twist
Serves/Yields: 2 loaves
Ingredients
2 tablespoons of dry yeast
1/2 cup of water
1 teaspoon of sugar
8 cups of flour
1/2 pound of butter
1/4 teaspoon of mace
Grated rind of 1/2 lemon
1 egg
2 egg yolks
1 cup of sugar
1 pint of milk
1/2 cup of almonds, mixed with a little flour
1 cup of raisins
Egg white
Poppy seed
Directions
Soak yeast in water and 1 teaspoon sugar. Place flour in large mixing bowl and work in butter, mace, lemon rind, eggs, sugar, milk, and soaked yeast.
Add almonds and raisins. Form a soft dough and knead until smooth. Let rise. When rise, cut dough in half. Then cut each portion into 9 pieces (4 large pieces, 3 smaller pieces, and 2 small pieces). Braid the first 4 pieces. Braid the 3 pieces. Twist the 2 pieces. Stack. Brush with egg white. Let rise and sprinkle with poppy seed. Bake at 350 F. for 1 hour.
Cranberry Banana Bread
Serves/Yields: 2 loaves
Ingredients
2/3 cup shortening
1 1/3 cup sugar
3 eggs
2 cup bananas - mashed
3 1/2 cup self-rising flour
1/4 tsp baking soda
1 sixteen oz can cranberry sauce - whole berry
1 cup chopped walnuts
Directions
Preheat oven to 325 Cream shortening and sugar in bowl until light and fluffy. Beat in eggs and bananas. Add flour and soda; mix well. Mash cranberry sauce with fork. Fold sauce and walnuts into batter. Pour into 2 greased and floured 9 x 5 loaf pans. Bake for 1 hour or until loaves test done.
Cranberry Orange Toasted Bread
Serves/Yields: Makes 16 servings.
Introduction
Cranberry, orange peel and chopped nuts combine to make this wintertime treat a favorite for gift giving, holiday
baskets and just slicing at the kitchen counter. Serve alone or with Orange Cream Cheese Spread. Prep Time: approx. 20
Minutes. Cook Time: approx. 1 Hour 5 Minutes. Ready in: approx. 2 Hours 25 Minutes.
Ingredients
2 1/2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup NESTLE CARNATION Evaporated Milk
2 large eggs
2 tablespoons vegetable oil
2 teaspoons grated orange peel
1 cup whole berry cranberry sauce
1 cup chopped nuts
1 (8 ounce) package softened cream cheese
1/4 cup orange marmalade
Directions
1 PREHEAT oven to 350 degrees F. Grease 9 x 5-inch loaf pan.
2 COMBINE flour, sugar, baking powder, baking soda and salt in large bowl. Whisk together evaporated milk, eggs,
vegetable oil and orange peel in small bowl. Add milk mixture and cranberry sauce to flour mixture; stir until just until moistened. Stir in nuts. Spoon batter into prepared loaf pan.
3 BAKE for 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 20 minutes; remove to wire rack to cool completely.
4 SLICE bread; toast. Top with Orange Cream Cheese Spread.
5 COMBINE one package (8 ounces) softened cream cheese and 1/4 cup orange marmalade; refrigerate.
Serves/Yields: 2 loaves
Ingredients
2/3 cup shortening
1 1/3 cup sugar
3 eggs
2 cup bananas - mashed
3 1/2 cup self-rising flour
1/4 tsp baking soda
1 sixteen oz can cranberry sauce - whole berry
1 cup chopped walnuts
Directions
Preheat oven to 325 Cream shortening and sugar in bowl until light and fluffy. Beat in eggs and bananas. Add flour and soda; mix well. Mash cranberry sauce with fork. Fold sauce and walnuts into batter. Pour into 2 greased and floured 9 x 5 loaf pans. Bake for 1 hour or until loaves test done.
Cranberry Orange Toasted Bread
Serves/Yields: Makes 16 servings.
Introduction
Cranberry, orange peel and chopped nuts combine to make this wintertime treat a favorite for gift giving, holiday
baskets and just slicing at the kitchen counter. Serve alone or with Orange Cream Cheese Spread. Prep Time: approx. 20
Minutes. Cook Time: approx. 1 Hour 5 Minutes. Ready in: approx. 2 Hours 25 Minutes.
Ingredients
2 1/2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup NESTLE CARNATION Evaporated Milk
2 large eggs
2 tablespoons vegetable oil
2 teaspoons grated orange peel
1 cup whole berry cranberry sauce
1 cup chopped nuts
1 (8 ounce) package softened cream cheese
1/4 cup orange marmalade
Directions
1 PREHEAT oven to 350 degrees F. Grease 9 x 5-inch loaf pan.
2 COMBINE flour, sugar, baking powder, baking soda and salt in large bowl. Whisk together evaporated milk, eggs,
vegetable oil and orange peel in small bowl. Add milk mixture and cranberry sauce to flour mixture; stir until just until moistened. Stir in nuts. Spoon batter into prepared loaf pan.
3 BAKE for 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 20 minutes; remove to wire rack to cool completely.
4 SLICE bread; toast. Top with Orange Cream Cheese Spread.
5 COMBINE one package (8 ounces) softened cream cheese and 1/4 cup orange marmalade; refrigerate.
Eggnog Bread
Cook Time: 40-50 minutes
Ingredients
Eggnog Bread
2 eggs
1 cup sugar
1 cup dairy eggnog
1/2 cup butter, melted
1/4 tsp. nutmeg
2 tsp. rum extract
1 tsp. vanilla
2 1/4 cup flour
2 tsp baking powder
Directions
Preheat oven to 350 degrees.
Grease bottom of bread pan.
Beat eggs, add sugar, eggnog, butter, rum and vanilla.
Blend well, add flour, baking powder and nutmeg.
Stir until just moistened.
Pour into greased pan.
Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean
Cool 10 minutes.
Remove from pan.
Cool bread completely before slicing
Cook Time: 40-50 minutes
Ingredients
Eggnog Bread
2 eggs
1 cup sugar
1 cup dairy eggnog
1/2 cup butter, melted
1/4 tsp. nutmeg
2 tsp. rum extract
1 tsp. vanilla
2 1/4 cup flour
2 tsp baking powder
Directions
Preheat oven to 350 degrees.
Grease bottom of bread pan.
Beat eggs, add sugar, eggnog, butter, rum and vanilla.
Blend well, add flour, baking powder and nutmeg.
Stir until just moistened.
Pour into greased pan.
Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean
Cool 10 minutes.
Remove from pan.
Cool bread completely before slicing
Eggnog-Poppy Seed Bread
Serves/Yields: 1 loaf
Ingredients:
2 1/2 cups all purpose flour
1 cup sugar
1/4 cup poppy seed
1 1/4 cups prepared eggnog
1 Tablespoon plus 1 teaspoon grated orange peel
3 Tablespoons vegetable oil
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1 egg
Directions
Preheat oven to 350 degrees. Grease bottom only of a 9x5 loaf pan, Beat together all ingredients just until moistened. Pour into pan. Bake 55 to 65 minutes or until toothpick comes out clean; cool slightly. Loosen sides of loaf from pan; remove from pan. Cool completely on wire rack before slicing.
Wrap and refrigerate up to 1 week.
Serves/Yields: 1 loaf
Ingredients:
2 1/2 cups all purpose flour
1 cup sugar
1/4 cup poppy seed
1 1/4 cups prepared eggnog
1 Tablespoon plus 1 teaspoon grated orange peel
3 Tablespoons vegetable oil
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1 egg
Directions
Preheat oven to 350 degrees. Grease bottom only of a 9x5 loaf pan, Beat together all ingredients just until moistened. Pour into pan. Bake 55 to 65 minutes or until toothpick comes out clean; cool slightly. Loosen sides of loaf from pan; remove from pan. Cool completely on wire rack before slicing.
Wrap and refrigerate up to 1 week.
Orange Pumpkin Loaf
Serves/Yields: Makes 1 - 9x5 inch loaf (12 servings).
Introduction
You can try this moist loaf with an orange cream spread, butter, or leave plain. For a variation, try substituting dates for the raisins. Prep Time: approx. 20 Minutes.
Cook Time: approx. 1 Hour . Ready in: approx. 1 Hour 30 Minutes.
Ingredients
1 large orange
1/3 cup butter, softened
1 1/3 cups white sugar
2 eggs
1 cup canned pumpkin
1/3 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup chopped walnuts
1/2 cup chopped raisins
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2 Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
3 In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
4 Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.
Serves/Yields: Makes 1 - 9x5 inch loaf (12 servings).
Introduction
You can try this moist loaf with an orange cream spread, butter, or leave plain. For a variation, try substituting dates for the raisins. Prep Time: approx. 20 Minutes.
Cook Time: approx. 1 Hour . Ready in: approx. 1 Hour 30 Minutes.
Ingredients
1 large orange
1/3 cup butter, softened
1 1/3 cups white sugar
2 eggs
1 cup canned pumpkin
1/3 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup chopped walnuts
1/2 cup chopped raisins
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2 Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
3 In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
4 Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.
Pina Colada Bread
Serves/Yields: 1 loaf
Ingredients
2 1/2 cups of flour
1/2 cup of sugar
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
2 eggs
1/2 cup of Karo light corn syrup
1/3 cup of corn oil
1/4 cup of rum
One 8 ounce can of crushed pineapple in unsweetened juice, undrained
1 cup of flaked coconut
Directions
Preheat oven to 350?F. Grease and flour a 9 x 5 x 3 inch loaf pan. In medium bowl, combine the flour, sugar, baking powder, baking soda and salt. In a large bowl, with mixer at medium speed, beat the eggs, corn syrup, corn oil and rum until blended. Gradually stir in the flour mixture just until moistened. Stir in pineapple with juice and coconut. Pour into prepared pan. Bake for 60 to 65 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes. remove from pan, cool on wire rack.
Potato Rolls
Serves/Yields: Makes 30 to 35 rolls
Ingredients
2 small russet potatoes, peeled and cut into 2-inch pieces
2 packages active dry yeast
2 tablespoons sugar, plus a pinch
1 cup buttermilk, room temperature
6 tablespoons butter, melted and cooled, plus more for bowl and plastic wrap
4 teaspoons coarse salt
5 1/2cups to 6 1/2 cups bread flour, plus more for dusting
Directions
1. Place potatoes in a medium saucepan; cover with cold water. Bring water to a boil; reduce to a simmer. Cook potatoes until knife-tender, about 15 minutes. Drain, reserving 1/2 cup of the liquid. Mash potatoes; set aside.
2. Cool reserved liquid to 105. In the detached bowl of an electric mixer, whisk liquid, yeast, and pinch of sugar. Set aside until mixture is foamy, about 10 minutes.
3. Attach bowl to electric mixer fitted with the dough-hook attachment. With the mixer on low, add remaining sugar, reserved potatoes, buttermilk, 4 tablespoons melted butter, and salt. Gradually add enough flour to make a slightly sticky dough. Knead dough until smooth, about 2 minutes. Brush a mixing bowl with butter. Place dough in bowl; cover bowl with buttered plastic wrap. Set aside to rise until doubled, 1 to 1 1/2 hours.
4. Heat oven to 375. Line three large baking sheets with parchment. Turn dough out onto a floured work surface. Using a floured rolling pin, roll dough out 3/4 inch thick. Cut dough into 2-inch-wide strips. Cut strips into triangles or squares; place at least 1 1/4 inches apart on baking sheets. Brush tops with remaining melted butter; cover with buttered plastic wrap. Let rise until dough does not spring back when pressed with a finger, 15 minutes. Bake until golden, 18 to 20 minutes; serve.
Serves/Yields: 1 loaf
Ingredients
2 1/2 cups of flour
1/2 cup of sugar
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
2 eggs
1/2 cup of Karo light corn syrup
1/3 cup of corn oil
1/4 cup of rum
One 8 ounce can of crushed pineapple in unsweetened juice, undrained
1 cup of flaked coconut
Directions
Preheat oven to 350?F. Grease and flour a 9 x 5 x 3 inch loaf pan. In medium bowl, combine the flour, sugar, baking powder, baking soda and salt. In a large bowl, with mixer at medium speed, beat the eggs, corn syrup, corn oil and rum until blended. Gradually stir in the flour mixture just until moistened. Stir in pineapple with juice and coconut. Pour into prepared pan. Bake for 60 to 65 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes. remove from pan, cool on wire rack.
Potato Rolls
Serves/Yields: Makes 30 to 35 rolls
Ingredients
2 small russet potatoes, peeled and cut into 2-inch pieces
2 packages active dry yeast
2 tablespoons sugar, plus a pinch
1 cup buttermilk, room temperature
6 tablespoons butter, melted and cooled, plus more for bowl and plastic wrap
4 teaspoons coarse salt
5 1/2cups to 6 1/2 cups bread flour, plus more for dusting
Directions
1. Place potatoes in a medium saucepan; cover with cold water. Bring water to a boil; reduce to a simmer. Cook potatoes until knife-tender, about 15 minutes. Drain, reserving 1/2 cup of the liquid. Mash potatoes; set aside.
2. Cool reserved liquid to 105. In the detached bowl of an electric mixer, whisk liquid, yeast, and pinch of sugar. Set aside until mixture is foamy, about 10 minutes.
3. Attach bowl to electric mixer fitted with the dough-hook attachment. With the mixer on low, add remaining sugar, reserved potatoes, buttermilk, 4 tablespoons melted butter, and salt. Gradually add enough flour to make a slightly sticky dough. Knead dough until smooth, about 2 minutes. Brush a mixing bowl with butter. Place dough in bowl; cover bowl with buttered plastic wrap. Set aside to rise until doubled, 1 to 1 1/2 hours.
4. Heat oven to 375. Line three large baking sheets with parchment. Turn dough out onto a floured work surface. Using a floured rolling pin, roll dough out 3/4 inch thick. Cut dough into 2-inch-wide strips. Cut strips into triangles or squares; place at least 1 1/4 inches apart on baking sheets. Brush tops with remaining melted butter; cover with buttered plastic wrap. Let rise until dough does not spring back when pressed with a finger, 15 minutes. Bake until golden, 18 to 20 minutes; serve.
Sour Cream Cinnamon Coffeecake Recipe
Ingredients
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 pint sour cream
3/4 cup light brown sugar, packed
2 teaspoons cinnamon
1 cup walnuts, chopped
Directions
Heat oven to 350? F. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
Combine flour, baking powder, baking soda and salt. Add to creamed mixture, alternately with sour cream, mixing well.
Combine brown sugar, cinnamon, and walnuts. Spoon about one-third of the batter into a greased and floured 10-inch tube or Bundt pan. Sprinkle with one-third of nut mixture. Repeat layers twice. Bake 1 hour, or until cake tests done. Let stand 5 minutes before removing from pan.
Yield: 1 (10-inch) tube cake
Source: RazzleDazzle Recipes
Ingredients
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 pint sour cream
3/4 cup light brown sugar, packed
2 teaspoons cinnamon
1 cup walnuts, chopped
Directions
Heat oven to 350? F. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
Combine flour, baking powder, baking soda and salt. Add to creamed mixture, alternately with sour cream, mixing well.
Combine brown sugar, cinnamon, and walnuts. Spoon about one-third of the batter into a greased and floured 10-inch tube or Bundt pan. Sprinkle with one-third of nut mixture. Repeat layers twice. Bake 1 hour, or until cake tests done. Let stand 5 minutes before removing from pan.
Yield: 1 (10-inch) tube cake
Source: RazzleDazzle Recipes
Strawberry bread
Serves/Yields: Makes 2 - 9 x 5 inch
Ingredients
2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 1/4 cups chopped pecans
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.
2 Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
3 Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
4 Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.
Serves/Yields: Makes 2 - 9 x 5 inch
Ingredients
2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 1/4 cups chopped pecans
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.
2 Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
3 Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
4 Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.
Ye Old Gingerbread
Introduction
A deliciously moist never-fail loaf. I bake this loaf before bed and leave it in the cooling oven overnight. NO hard crusts! Prep Time: approx. 8 Minutes. Cook Time: approx. 1 Hour . Ready in: approx. 1 Hour 8 Minutes.
Ingredients
6 ounces butter
1 cup white sugar
3 tablespoons golden syrup
1 cup milk
2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground allspice
1 teaspoon baking soda
Directions
1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4 inch loaf pan.
2 In a small saucepan, combine the butter, sugar, golden syrup, and milk. Bring to a boil, then remove from heat, and set aside. Sift the flour, baking soda, ginger, and allspice into a large bowl. Stir in the boiled mixture until just blended. Pour the batter into the prepared pan.
3 Turn down the oven to 325 degrees F (160 degrees C), and bake for 1 hour, or until the top of the loaf springs back when lightly touched.
Introduction
A deliciously moist never-fail loaf. I bake this loaf before bed and leave it in the cooling oven overnight. NO hard crusts! Prep Time: approx. 8 Minutes. Cook Time: approx. 1 Hour . Ready in: approx. 1 Hour 8 Minutes.
Ingredients
6 ounces butter
1 cup white sugar
3 tablespoons golden syrup
1 cup milk
2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground allspice
1 teaspoon baking soda
Directions
1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4 inch loaf pan.
2 In a small saucepan, combine the butter, sugar, golden syrup, and milk. Bring to a boil, then remove from heat, and set aside. Sift the flour, baking soda, ginger, and allspice into a large bowl. Stir in the boiled mixture until just blended. Pour the batter into the prepared pan.
3 Turn down the oven to 325 degrees F (160 degrees C), and bake for 1 hour, or until the top of the loaf springs back when lightly touched.
Spiced Apple Coffee Loaves
40 minutes prep plus rising, 45-50 minutes baking
Makes 2 Loaves
1 package active dry yeast
1 cup warm milk (105 – 115 degrees F)
1/3 cup granulated sugar
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
6 tablespoons butter (3/4 of a stick), melted and cooled
2 large eggs
4 – 4 ½ cups all purpose flour
Filling and Glaze
1 tablespoon butter
2 large apples, peeled, cored, and thinly sliced
¼ cup firmly packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 large egg, lightly beaten
1.) In a large bowl, dissolve yeast in warm milk. Let stand until foamy, 5 – 10 minutes.
2.) Stir sugar, salt, cinnamon, and ginger into yeast mixture. Stir in melted butter and eggs. Using a heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat in flour, ½ cup at a time, until a dough forms. (I used a wooden spoon and elbow grease and it turned out fine)
3.) On a floured surface, knead dough until smooth and elastic., 5 to 10 minutes, adding more flour to prevent sticking. Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth, let rise in a warm place until doubled, 1 hour.
4.) To prepare filling, in a large skillet, melt butter over medium heat. Add apple slices; cook until softened, 5 minutes. Stir in brown sugar, cinnamon, and nutmeg. Remove from heat.
5.) Grease two 9 x 5 inch loaf pans. Punch down dough. Divide in half. On a floured surface, using a floured rolling pin, roll each half into a 12 x 9 inch rectangle.
6.) Spread filling over rectangles to within ½ inch of edges. Starting with a long side, roll up dough, jelly-roll style. Place loaves, seam sides down, in prepared pans. Cover again; let rise in a warm place until doubled, 45 minutes.
7.) Preheat oven to 375 degrees F. Brush loaves with beaten egg. Bake until brown, 45 to 50 minutes. Transfer pans to wire racks to cool slightly. Loosen loaves by running a metal spatula around sides of pans. Turn out onto racks to cool completely.
40 minutes prep plus rising, 45-50 minutes baking
Makes 2 Loaves
1 package active dry yeast
1 cup warm milk (105 – 115 degrees F)
1/3 cup granulated sugar
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
6 tablespoons butter (3/4 of a stick), melted and cooled
2 large eggs
4 – 4 ½ cups all purpose flour
Filling and Glaze
1 tablespoon butter
2 large apples, peeled, cored, and thinly sliced
¼ cup firmly packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 large egg, lightly beaten
1.) In a large bowl, dissolve yeast in warm milk. Let stand until foamy, 5 – 10 minutes.
2.) Stir sugar, salt, cinnamon, and ginger into yeast mixture. Stir in melted butter and eggs. Using a heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat in flour, ½ cup at a time, until a dough forms. (I used a wooden spoon and elbow grease and it turned out fine)
3.) On a floured surface, knead dough until smooth and elastic., 5 to 10 minutes, adding more flour to prevent sticking. Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth, let rise in a warm place until doubled, 1 hour.
4.) To prepare filling, in a large skillet, melt butter over medium heat. Add apple slices; cook until softened, 5 minutes. Stir in brown sugar, cinnamon, and nutmeg. Remove from heat.
5.) Grease two 9 x 5 inch loaf pans. Punch down dough. Divide in half. On a floured surface, using a floured rolling pin, roll each half into a 12 x 9 inch rectangle.
6.) Spread filling over rectangles to within ½ inch of edges. Starting with a long side, roll up dough, jelly-roll style. Place loaves, seam sides down, in prepared pans. Cover again; let rise in a warm place until doubled, 45 minutes.
7.) Preheat oven to 375 degrees F. Brush loaves with beaten egg. Bake until brown, 45 to 50 minutes. Transfer pans to wire racks to cool slightly. Loosen loaves by running a metal spatula around sides of pans. Turn out onto racks to cool completely.
Pumpkin Banana Nut Bread
8 cups all-purpose flour
8 teaspoons baking powder
8 teaspoons ground cinnamon
4 teaspoons ground ginger
4 teaspoons baking soda
1 teaspoon salt
1 (28 oz.) can LIBBY'S 100% Pure Pumpkin
8 large eggs
2 cup granulated sugar
2 cup packed brown sugar
2 cup very ripe bananas mashed
1 1/2 cup vegetable oil
2 cup chopped walnuts
Directions PREHEAT oven to 350º F.
COMBINE flour, baking powder, cinnamon, ginger, baking soda and salt in medium bowl. Combine pumpkin, eggs, granulated sugar, brown sugar, bananas and vegetable oil in large mixer bowl; beat until smooth. Gradually beat in flour mixture; stir in nuts. Spoon into prepared loaf pans.
BAKE for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
This recipe has been doubled......
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Banana Nut Bread
2-½ cups sugar
1-cup butter, softened
4-eggs
3-cups mashed very ripe bananas (3 to 4) medium
1-cup buttermilk
5-cups Gold Medal all-purpose flour
2-teaspoons baking soda
2-teaspoons salt
2-cups chopped nuts, if desired
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place topside up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
8 cups all-purpose flour
8 teaspoons baking powder
8 teaspoons ground cinnamon
4 teaspoons ground ginger
4 teaspoons baking soda
1 teaspoon salt
1 (28 oz.) can LIBBY'S 100% Pure Pumpkin
8 large eggs
2 cup granulated sugar
2 cup packed brown sugar
2 cup very ripe bananas mashed
1 1/2 cup vegetable oil
2 cup chopped walnuts
Directions PREHEAT oven to 350º F.
COMBINE flour, baking powder, cinnamon, ginger, baking soda and salt in medium bowl. Combine pumpkin, eggs, granulated sugar, brown sugar, bananas and vegetable oil in large mixer bowl; beat until smooth. Gradually beat in flour mixture; stir in nuts. Spoon into prepared loaf pans.
BAKE for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
This recipe has been doubled......
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Banana Nut Bread
2-½ cups sugar
1-cup butter, softened
4-eggs
3-cups mashed very ripe bananas (3 to 4) medium
1-cup buttermilk
5-cups Gold Medal all-purpose flour
2-teaspoons baking soda
2-teaspoons salt
2-cups chopped nuts, if desired
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place topside up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Cheddar Dill Bread:
2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon dill
1 cup grated cheese
1 cup milk
1 egg
3 tablespoons butter, melted
Add sugar, baking powder, salt & dill to flour.
Blend well. Stir in cheese.
Combine milk, egg & cooled, melted butter in a bowl.
Add milk mixture all at once to dry mixture.
Stir until moistened.
Turn into a greased loaf pan.
Bake @ 350 degrees for 50-55 minutes or until inserted toothpick comes out clean.
Remove from pan immediately.
Serve warm or cold.
Can be made into 12 muffins - bake for 25-30 minutes.
2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon dill
1 cup grated cheese
1 cup milk
1 egg
3 tablespoons butter, melted
Add sugar, baking powder, salt & dill to flour.
Blend well. Stir in cheese.
Combine milk, egg & cooled, melted butter in a bowl.
Add milk mixture all at once to dry mixture.
Stir until moistened.
Turn into a greased loaf pan.
Bake @ 350 degrees for 50-55 minutes or until inserted toothpick comes out clean.
Remove from pan immediately.
Serve warm or cold.
Can be made into 12 muffins - bake for 25-30 minutes.
Grandma’s Special White Bread - Great American Home Baking
2 packages active dry yeast
2 T honey, at room temp
4 cups warm water (105-115F)
¼ cup butter, melted and cooled
1 T salt
½ cup rye flour
¼ cup white cornmeal
8 ½ - 9 cups bread flour
In a large bowl, dissolve yeast and honey in 2 cups warm water. Let stand until foamy, 5 to 10 minutes. Stir remaining warm water, butter, and salt into yeast mixture.
Using a heavy duty electric mixer fitted with the paddle attachment and set on low speed, beat rye flour and cornmeal into yeast mixture. Beat in bread flour, ½ cup at a time, until a stiff dough forms.
On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes, adding more flour to prevent sticking. Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hour.
Grease 2 baking sheets. Punch down dough.
On a floured surface, knead dough until smooth, 8 to 10 times, adding more flour to prevent sticking. Divide in half. Shape into 2 round loaves. Place loaves on prepared baking sheets. Cover again; let rise in a warm place until almost doubled, 45 minutes.
Preheat oven to 400F. Using a sharp knife, cut a large X in top of each loaf. Bake until light golden brown and bottoms sound hollow when tapped, 35 to 40 minutes. Transfer to wire racks to cool.
2 packages active dry yeast
2 T honey, at room temp
4 cups warm water (105-115F)
¼ cup butter, melted and cooled
1 T salt
½ cup rye flour
¼ cup white cornmeal
8 ½ - 9 cups bread flour
In a large bowl, dissolve yeast and honey in 2 cups warm water. Let stand until foamy, 5 to 10 minutes. Stir remaining warm water, butter, and salt into yeast mixture.
Using a heavy duty electric mixer fitted with the paddle attachment and set on low speed, beat rye flour and cornmeal into yeast mixture. Beat in bread flour, ½ cup at a time, until a stiff dough forms.
On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes, adding more flour to prevent sticking. Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hour.
Grease 2 baking sheets. Punch down dough.
On a floured surface, knead dough until smooth, 8 to 10 times, adding more flour to prevent sticking. Divide in half. Shape into 2 round loaves. Place loaves on prepared baking sheets. Cover again; let rise in a warm place until almost doubled, 45 minutes.
Preheat oven to 400F. Using a sharp knife, cut a large X in top of each loaf. Bake until light golden brown and bottoms sound hollow when tapped, 35 to 40 minutes. Transfer to wire racks to cool.
http://moneysavingmom.com/2010/03/make-ahead-butterhorns-recipe.html
These are AMAZING! You can freeze ahead although I have had trouble with them rising the 2nd time if they stay frozen too long. Or you can just make them fresh! The recipe is LARGE though so you might want to halve it in that case!
Make-Ahead Butterhorns
(makes 32 rolls)
Add enough remaining flour to form a soft dough. Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)
Place in a greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled (1-3 hours).
Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted butter.
Cut each circle into 8 pie-shaped wedges.
Roll up each wedge from wide edge to tip of dough and pinch to seal. Place rolls, top down, on parchment lined baking sheets and let rise until doubled in size. bake at 375 until lightly browned, about 8-10 minutes. Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.
To freeze: Instead of letting shaped rolls rise again, place them on wax paper (or parchment paper) lined cookie sheet. Freeze until hard. Place in freezer bags and keep frozen until needed.
To bake: Take out as many frozen rolls as you’ll need and place them on a greased baking sheet. Thaw for five hours or until doubled in size. Bake as directed above.
This recipe makes a ton so feel free to cut in half if making them all right away. Or make some and freeze some. I would use within a month or so - too long and they don’t seem to rise as well.
These are AMAZING! You can freeze ahead although I have had trouble with them rising the 2nd time if they stay frozen too long. Or you can just make them fresh! The recipe is LARGE though so you might want to halve it in that case!
Make-Ahead Butterhorns
(makes 32 rolls)
- 2 Tablespoons dry yeast, heaping
- 1/3 cup warm water (110-115 degrees)
- 9 cups flour, divided (you can use any mixture of white or whole-wheat flour you’d like)
- 2 cups warm milk (110-115 degrees)
- 1 cup butter, melted
- 1 cup sugar (we substituted sucanat)
- 6 eggs
- 2 teaspoons salt
- 3-4 Tablespoons butter, melted
Add enough remaining flour to form a soft dough. Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)
Place in a greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled (1-3 hours).
Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted butter.
Cut each circle into 8 pie-shaped wedges.
Roll up each wedge from wide edge to tip of dough and pinch to seal. Place rolls, top down, on parchment lined baking sheets and let rise until doubled in size. bake at 375 until lightly browned, about 8-10 minutes. Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.
To freeze: Instead of letting shaped rolls rise again, place them on wax paper (or parchment paper) lined cookie sheet. Freeze until hard. Place in freezer bags and keep frozen until needed.
To bake: Take out as many frozen rolls as you’ll need and place them on a greased baking sheet. Thaw for five hours or until doubled in size. Bake as directed above.
This recipe makes a ton so feel free to cut in half if making them all right away. Or make some and freeze some. I would use within a month or so - too long and they don’t seem to rise as well.
My Crazy Indulgent Garlic Bread
1 loaf French or Italian bakery bread, sliced horizontally
1 stick butter, softened
½ cup real mayo
¾ cup - 1 cup freshly shredded Monterey Jack
¾ cup - 1 cup freshly shredded Sharp Cheddar
½ cup freshly shredded Parmesan (Or Asiago or Romano or any mix thereof!)
3-4 cloves garlic, finely minced
4 green onions, chopped (if freezing omit - strange things happen to green onions in the freezer - blech!)
Dash of salt
First, mix cheeses with mayo, butter garlic and green onions. Add dash of salt if desired. Spread mixture thickly on slices of bakery bread. (You can flash freeze at this point and then transfer to 2 gallon size freezer bags - Bake from frozen) Bake on parchment lined cookie sheet (just for easy cleanup) at 425 for about 10 minutes or until cheese mixture is melted, golden and bubbly.
Slice and serve. Then run around the block 3 times. Pronto.
1 loaf French or Italian bakery bread, sliced horizontally
1 stick butter, softened
½ cup real mayo
¾ cup - 1 cup freshly shredded Monterey Jack
¾ cup - 1 cup freshly shredded Sharp Cheddar
½ cup freshly shredded Parmesan (Or Asiago or Romano or any mix thereof!)
3-4 cloves garlic, finely minced
4 green onions, chopped (if freezing omit - strange things happen to green onions in the freezer - blech!)
Dash of salt
First, mix cheeses with mayo, butter garlic and green onions. Add dash of salt if desired. Spread mixture thickly on slices of bakery bread. (You can flash freeze at this point and then transfer to 2 gallon size freezer bags - Bake from frozen) Bake on parchment lined cookie sheet (just for easy cleanup) at 425 for about 10 minutes or until cheese mixture is melted, golden and bubbly.
Slice and serve. Then run around the block 3 times. Pronto.