Pretzel Bun

 Makes any burger, chicken sandwich or sloppy joes so much better.

 

PRETZEL BUNS

(makes 6)

Pretzel Ingredients:

*1 cup warm milk

*1/8 teaspoon granulated sugar

*1 1/2 teaspoon active dry yeast

*2 1/2 cups all-purpose flour

*1 teaspoon salt

*2 tablespoons butter, softened

*1/8-1/4 cup all-purpose flour

Topping Ingredients:

*1 egg 

*Kosher salt  (optional)

*melted butter

Water Bath Ingredients:

4 1/2 cups water

*3 tablespoons baking soda

Pretzel Directions:

~In a small bowl, whisk 1 cup warm milk, 1/8 teaspoon granulated sugar, and 1 1/2 teaspoons active dry yeast together.

~Allow to sit for 10 minutes to proof (foam up)

~In a large mixing bowl, stir 2 1/2 cups all-purpose flour and 1 teaspoon salt together.

~Stir in yeast mixture until flour is no longer visible.

~Add in 2 tablespoons softened butter.

~Add in 1/8-1/4 all-purpose flour if dough is sticky.

~Knead for 5-6 minutes.

~Place into a greased bowl and allow to rise until double (2-3 hours).

~Cut dough into 6 equal pieces.

~Roll each piece in a firm ball (or oblong for hot dogs).

~Place dough onto a lightly floured surface.

~Cover with a damp towel and allow to rise until double (about 30 minutes).

Water Bath Directions:

~Pour 4 cups water into a large skillet.

~Stir in 3 tablespoons baking powder until dissolved.

~Bring to a light simmer.

~Gently place 2 or 3 dough balls into simmer water.

~Cook for about 30 seconds on each side.

~Remove with a slotted spoon and place on a cooling rack.

~Allow to cool completely.

Topping & Baking Directions:

~Preheat oven to 425 degrees.

~Line a cookie sheet with parchment paper or a silicone liner. 

~Gently cut an "X" into the top of each bun.

~In a small bowl, whisk 1 large egg.

~Using a pastry brush, brush egg over top and sides of bun.

~Transfer buns onto prepared cookie sheet.

~Sprinkle wth kosher salt (optional).

~Bale for 12-15 minutes or until tops a a medium golden brown.

~Brushed tops with melted butter.

~Allow to cool, before  slicing open.

Cheddar Dill Bread

 I like using this bread for a patty melt, burger, grilled chicken or meatloaf sandwich.  You can use dried dill wee with this, but I think fresh tastes better.

CHEDDAR DILL BREAD

(1 loaf)

Ingredients:

*1 cup warm water

*1 teaspoon granulated sugar

*1 1/2 teaspoons active dry yeast

*3 cups bread flour (360 grams)

*1 teaspoon salt

*3 tablespoons fresh dill weed (2 teaspoons dried)

*3 1/2 tablespoons butter, melted

*1 cup sharp shredded cheese

Directions:

~Grease a bread pan.

~In a large mixing bowl,  add 1 cup warm water, 1 teaspoon granulated sugar, and 1 1/2 teaspoons active dry yeast, mix slightly.

~Allow to sit for 5-10 minutes for mixture to proof (become foamy).

~Add 3 cups bread flour, 1 teaspoon salt, 3 tablespoons fresh dill weed, and 3 1/2 melted butter until mixture is well incorporated.

~Add 1 cup sharp shredded cheddar cheese.

~Knead dough for 6-8 minutes or until dough is smooth and elastic.

~Place into a greased bowl and cover.  

~Allow to rise until double, about 1 hour.

~Shape dough into a loaf and place in greased loaf pan.

~Cover and allow to rise until almost double in size, about 40-60 minutes.

~Preheat oven to 350 degrees.

~Bake for 30 minutes.

~Turn immediately, onto a cooling rack.

~Brush top with a small amount of melted butter.

~Wrap with a clean dry tea towel until completely cooled (this helps keep the loaf soft).

Slider Buns

 These are so soft and fluffy.    Great for a dinner roll or a slider bun.  Top with sesame seeds to make it even better.

SLIDER BUNS

(makes 12)

Ingredients:

*1 cup warm milk (240 ml)

*2 1/4 teaspoons active dry yeast (7 g)

*2 tablespoons granulated sugar (30 g)

*2 tablespoons butter, softened (40 g)

*1 large egg

*3/12 cups bread flour (437 g)

*1/2 teaspoon salt (7 g)

Directions:

~In a medium bowl, combine 1 cup warm milk, 2/14 teaspoons active dry yeast, 2 tablespoons granulated sugar, 2 tablespoons butter, and 1 large egg.

~Stir and allow to sit until mixture foams (5-10 minutes).

~In a large mixing bowl, stir 3 1/2 cups bread flour and 1/2 teaspoon salt together.

~Add yeast mixture to flour mixture and combine until well mixed.

~Knead dough until smooth and elastic (8-10 minutes if using a mixer, closer to 15 minutes if doing it by hand).

~Shape dough into a ball.

~Place dough into a large greased bowl, and cover with a damp clean cloth or plastic wrap.

~Allow dough to double in size about 1 hour.

~Transfer dough into a lightly floured surface and shape dough into a log.

~Divide dough into 12 equal pieces.

~Shape each piece into a tight ball and place on a greased 9x13 inch baking dish.

~Cover with a clean damp cloth or plastic wrap  until double in size (about 45-60 minutes).

~Preheat oven to 350 degrees.

~Gently brush each roll with an egg wash (1 egg white & 1teaspoon water).

~Top with sesame seeds or poppy seeds if you choose.

~Bake for 13-15 minutes.

Fluffy Dinner Rolls

 These are so soft and flabby.  They are large, but you can cut them in half to make 12 instead of 6.

FLUFFY DINNER ROLLS

(makes 6 jumbo or 12 large)

Ingredients:

*3 cups bread flour

*1/2 cup granulated sugar

*1/2 teaspoon salt

*2 1/4 teaspoons active dry yeast

*1 1/2 cups warm milk (not hot)

*6 tablespoons butter, softened

*1 large egg, room temperature is best

Directions:

~Place 3 cups bread flour, 1/2 teaspoon salt, 2 1/4 teaspoons active dry years and whisk until well combined.

~Stir in 1 1/2 cups warm milk.

~Add in 6 tablespoons softened butter and 1 large egg and mix until well combined.

~Stir in 1 1/2 cups bread flour.

~Add remaining 1 1/2 cups bread flour add only 1/2 cup at a time.

~Knead until dough is smooth and elastic.

~Place dough into a well greased bowl and cover with plastic wrap or a clean damp tea towel.

~All to rise until doubled in size (60-90 minutes).

~Gently punch down dough.

~Grease a 9x13 inch baking dish.

~Divide the dough into 6 or 12 equal balls.

~Place into prepared pan.

~Cover with plastic wrap and allow to rise until doubled in size (30-40 minutes).

~Preheat oven to 375 degrees.

~Bake uncovered for 12-14 minutes.

~Cover lightly with aluminum foil and bake another 5 minutes.

~Remove from oven and brush some butter over top of rolls.

Rye Rolls

 Soft and chewy.  So good.  I like to make Reubens out of them.   You can make the rolls and make sliders out of them.  This dough is sticky, so don't add more flour.   If it's too sticky, dip your fingers in a little water while kneading the dough.

RYE ROLLS

(makes 12)

Ingredients:

*1 1/2 cup warm water (about 105 degrees)

*2 tablespoon molasses (or honey)

*2 teaspoon active dry yeast 

*2 3/4 cup (330 grams) bread flour

*1 1/2 cups (160 grams) rye flour 

*2 teaspoon salt

*1 tablespoon vegetable oil

*1 tablespoon caraway seeds (plus a tad bit more if you want to put some on top of rolls)

Directions:

~In a small bowl, whisk 1 1/2 cups warm water, 2 tablespoon molasses, and 2 teaspoons active dry yeast.

~Allow to sit for 5-10 minutes until the yeast proofs (foams up).

~In a large mixing bowl, whisk 2 3/4 cups bread flour, 1 1/2 cups rye flour, and 2 teaspoons salt together until well combined.

~Stir in 1 tablespoon vegetable oil and 1 tablespoon caraway seeds into flour mixture.

~Stir in yeast mixture until dough is shaggy.

~Using a dough hook (or your hands), knead dough until smooth and slightly sticky (6-8 minutes).

~Shape dough into a ball.

~Grease a large bowl and place dough into bowl and then flip so both sides have a coating of oil.

~Cover bowl and allow to rise in a warm draft free area until dough doubles in size (about 1 hour).

~Gently punch down and allow it to rise once more until double in size (about 1 hour).  This step is optional, but it makes for a lighter bread.

~Grease a 9x13 inch pan.

~Gently punch down dough and place on a lightly floured surface.

~Cut the dough into 12 equal pieces (18-24 if making sliders).

~Roll each section into a ball and place into prepared pan.

~Cover dough with some plastic wrap or a clean damp tea towel and allow rolls to rise double in size (30-40 minutes).

~Preheat oven to 350 degrees.

~Sprinkle a few caraway seeds over top of roll (optional).

~Bake for 20-30 minutes. 

~Remove from oven, remove rolls from pan and place on a cooling rack.

~I like to brush a little melted butter over the hot rolls.

Puff Pastry

 Easy to make and so much better than store bought.  No additives or preservatives in it. 

PUFF PASTRY

Ingredients:

*1 cup frozen butter

*2 cups all-purpose flour (240 grams)

*2 tablespoons granulated sugar

*1/4 teaspoon salt

*8-10 tablespoons very cold water (I put ice in my water)

Directions:

~In a large mixing bowl, whisk 2 cups all-purpose flour (240 grams), 2 tablespoons granulated sugar, and 1/4 teaspoon salt together.

~Grate 1 cup frozen butter into flour mixture (stirring it as you go along to coat the butter with flour).

~Drizzle 4 tablespoons of ice water into mixture and stir until the dough comes together (if dough is to dry, add 1 to 2 more tablespoons of ice water.

~Knead dough a few times until you can form into a shape.

~Shape dough into a 1/2 inch thick square.

~Cover tightly with plastic wrap and chill for at least 1 hour .

~Lightly flour a clean surface and roll dough into a rectangle and fold into thirds (kind of like a folding a letter).

~Turn dough a quarter turn and roll out into a rectangle again, and fold into thirds (do this 2 more times).

~Tightly wrap in plastic wrap and chill in refrigerator for at least 2 hours (I do mine overnight).

~Use dough as directed in any puff pastry recipe.

Irish Soda Bread

 Super easy bread to make.   I love making quick breads.

IRISH SODA BREAD

(makes 1 loaf)

Ingredients:

*1 cup raisins

*4 cups all-purpose flour (480 grams)

*1/8 cup granulated sugar

*1 1/2 teaspoons baking soda

*1/2 teaspoon salt

*4 tablespoons cold butter, cut into small pieces

*1 2/3 cup cold butter milk

*1 cold egg

Directions:

~Preheat oven to 425 degrees.

~In a small bowl, soak 1 cup raisin in water for 10 minutes to soften them.

~Drain raisins from water.

~In a large mixing bowl, whisk 4 cups (480 grams) all-purpose flour, 1/8 cup granulated sugar, 1 1/2 teaspoon baking soda, 1/2 teaspoon salt until well combined.

~Stir in drained raisins.

~Add butter and using a fork or your fingers work butter into flour mixture until mixture resembles small pea sized pieces.

~In a small bowl, whisk together 1 large egg and 1 2/3 cups buttermilk.

~Make a well into the middle of the flour mixture.

~Pour buttermilk mixture into the center of the well.

~Using a spatula, fold the flour into buttermilk until the mixture comes together and flour in mixed in.

~Form dough into a ball

~Line a large cast iron pan with parchment paper.

~Place dough into pan.

~Cut an "X into the top of the dough.

~Bake for 25-30 minutes or until top is a golden brown and the center is set.

~Remove from oven and allow to cool completely on a cooling rack before cutting. 

Whole Wheat Bread

 So soft and delicious.   Try not to add too much extra flour while kneading it.

WHOLE WHEAT FLOUR

(1 loaf)

Ingredients:

*1 cup warm water (not hot)

*3 teaspoons honey

*1 1/2 teaspoons active dry yeast

*1/4 cup vegetable oil

*1/4 teaspoon salt

*2 1/2 cups wheat flour (you may need a little more for kneading)

Directions:

~In a large bowl add 1 cup warm water, 2 1/2 teaspoon honey, and 1 1/2 teaspoon active dry yeast.

~Do light stir and allow to sit for about 10 minutes to proof (becomes foamy).

~Once proofed, add 2 1/2 cups whole wheat flour, 1/4 teaspoon salt, and 1/4 cup vegetable oil.

~Stir until it comes together.

~Dump onto a clean surface and knead for 8-10 minutes or until dough becomes smooth and elastic.

~Shape dough into a ball.

~Grease a large bowl with butter, oil, or cooking spray and add dough.

~Flip dough so both sides get coated in oil.

~Cover bowl with plastic wrap or a damp tea towel and allow dough to rise for 60 minutes or until double in size.

~Gently push the air out of the dough.

~Spray a loaf pan with cooking spray or coat with butter or oil.

~Shape dough into a rectangle and loosely roll, tucking in the ends.

~Place into prepared loaf pan and cover with plastic wrap or a damp tea towel for 40-50 minutes, or until doubled in size.

~Preheat oven to 350 degrees.

~ Remove plastic wrap and bake in preheated oven for 30 minutes.

~Remove from oven and pan and place on a cooling rack.

~Do not cut until cooled (it becomes doughy if cut to soon).

Honey Oat Bread

 Good as is or excellent for French toast.

HONEY OAT BREAD

(makes 1 loaf)

Bread Ingredients:

*1/4 cup honey

*1 1/3 cups warm water

*2 1/4 teaspoons active dry yeast

*3 cups bread flour (or all-purpose)

*1 cup old fashions oats

*1/3 cup powdered dry milk

*1 1/2 teaspoons salt

*3 tablespoons butter

Topping Ingredients:

*2 tablespoons honey, warmed up 

*2 tablespoons old fashioned oats

Directions:

~In a small bowl, stir 1/4 cup honey, and 1 1/3 cups warm water together.

~Sprinkle 2 1/4 teaspoons yeast over top and set aside to proof, or foamy (about 10 minutes).

~In a large mixing bowl,  mix 3 cups bread flour, 1 cup old fashioned oats, 1/3 cup powdered dry milk, and 1 1/2 teaspoons salt together.

~Stir in melted butter.

~Stir in yeast mixture until just comes together (shaggy).

~Knead dough until it's smooth (will have lumps from the oats, but the dough will become smooth).

~Place in a large greased bowl (or proofing bowl) and place plastic wrap or a clean damp towel over it.

~Keep in a warm draft free area until it is double in size (about 90 minutes).

~Grease a loaf pan with butter, olive oil or cooking spray (I use a 9x5 inch pan).

~Pat out dough and form into a loaf.

~Place into prepared loaf pan.

~Cover with plastic wrap or a clean damp towel until doubled in size (60 minutes or so).

~Preheat oven to 350 degrees.

~Using a pastry brush, gently brush 2 tablespoons of warm honey over top of dough.

~Sprinkle 2 tablespoons of old fashioned oats over top of bread.

~Bake for 35-40 minutes or until bread is done and a golden brown color.

~Remove from pan and cool completely on a wire rack.

Rye Bread

 I love rye bread.   This makes a homemade Reuben even better!   

RYE BREAD

(makes 1 loaf)

Ingredients:

*1 1/2 tablespoon dry active yeast

*2 cups warm water (110-115 degrees)

*1 1/2 tablespoons salt

*1 tablespoon caraway seeds

*1 1/2 cups rye flour

*3 cups all-purpose flour

*1 teaspoon cornmeal 

*1/4 teaspoon cornstarch

*1/4 cup water

Directions:

~In a large mixing bowl, whisk 1 1/2 tablespoons dry active yeast, 2 cups warm water, 1 1/2 tablespoons salt, 1 tablespoon caraway seeds, and 1 1/2 cups rye flour together.

~Add in 3 cups all-purpose flour one cup at a time, until dough and stir until dough comes together and doesn't stick to the sides of the bowl.

~Grease a large bowl with butter or cooking spray, and place dough into bowl.

~Cover with a damp towel, and allow dough to double in size (about 1 - 1 1/2 hours).

~Shape dough into a ball (stretching and pulling dough from the center top down the sides into a ball).

~Line a cast iron pan (or pizza stone or baking sheet) with parchment paper.

~Dust parchment paper with corn meal.

~Place the dough onto the prepared pan.

~Allow to rise for another 40-45 minutes.

~Place pan into oven on center rack.

~Preheat oven to 450 degrees.

~In a small bowl, whisk corn starch and water together.

~Microwave for 40 seconds (mixture will become clear).

~Whisk cornstarch mixture over top of bread.

~Cut a few 1/4 inch slits on the top of the bread with a razor or sharp knife.

~Gently place bread on hot cast iron (pizza stone/baking sheet).

~Place a pan with water on bottom rack.

~Bake for 30 minutes.

~Remove from oven and place on a cooling rack.

~Allow to cool before cutting.

Small Loaf Cheese French Bread

 I like to make this when it's just my husband and I or I'm making a meal for a very small family.  You can leave the cheese out if you want.  It is still good.

SMALL LOAF CHEESE FRENCH BREAD

(1 small loaf)

Ingredients:

*1/4 cup warm water (105-110 degrees)

*1 teaspoon dry active yeast

*1/2 teaspoon granulated sugar

*2 1/4 cup all-purpose flour

*1/2 teaspoon salt

*1/2 cup warm water

*3 slices mozzarella cheese

*Olive oil 

*sea salt (optional)

*sesame seeds (optional)

Directions:

~In a small bowl, whisk 1/4 cup water, 1 teaspoon dry active yeast and 1/2 teaspoons granulated sugar.

~Allow to sit until yeast has proofed (bubbly/foamy) about 5-10 minutes.

~In a large mixing bowl,  add in 2 1/4 cups flour, 1/2 teaspoon salt, and yeast mixture.

~Stir for about 30 seconds.

~Add in remaining 1/2 cup water and  using the dough hook (or do this by hand) mix until dough pulls away from the sides of the bowl.

~Place dough on a lightly floured surface and knead dough for a minute or two (dough should be smooth and soft).

~Form dough into a ball.

~Lightly grease a large bowl with olive oil ( or vegetable oil or butter).

~Place dough into bowl, making sure all sides are lightly coated with olive oil.

~Cover with a damp clean towel and allow dough to rise in a warm draft free area for about 30 minutes or until it's doubled in size.

~Place dough onto a lightly floured surface.

~Roll out dough into about into a rectangle (about 8x6 inches).

~Place the 3 slices mozzarella cheese on the dough, leaving at least a 1/2 space around the edges of the bread.

~Roll dough into a log lengthwise.

~Tuck in the ends.

~Line a cookie sheet with parchment paper (or spay the pan with cooking spray).

~Place a clean damp cloth over it and allow to rise for 25-30 minutes.

~Preheat oven to 350 degrees.

~Using a sharp knife or razor blade, cut 3 to 4 diagonal shallow slits in bread (about 1/4 inch).

~Drizzle a small amount of olive oil over top of bread and using a pastry brush gently spread it over the top.

~Sprinkle a little sea salt and sesame seeds over the top (optional).

~Bake 18-22 minutes, or until bread is done and a light golden brown.

~Cool before cutting.

Chaffles

 Easy to make and tasty too.   You do not have to add the xnthan gum, but it will be more dense.  You can leave out the seasoning too. 

CHAFFLES

(makes 5-6)

Ingredients:

*2 cups mozzarella cheese, shredded fine (I put mine in a food processor)

*2 tablespoons almond flour

*1 teaspoon xnthan gum

*pinch of salt (optional)

*1/2 teaspoon garlic powder (optional)

*1/2 teaspoon garlic powder (optional)

*2 large egg whites (about 4 tablespoons)

Directions:

~In a large mixing bowl, mix 2 cups mozzarella cheese, 2 tablespoons almond flour, 1 teaspoon xnthan gum, pinch of salt, 1/2 teaspoon garlic powder,  and 1/2 teaspoon garlic powder.

~Add 2 large egg whites and mix until well combined.

~Heat up a mini waffle maker.

~Pour a scant 1/4 cup on hot waffle maker and spread the mixture out over the waffle maker.

~Close lid and cook for about 4 to 5 minutes.

~Remove and place on a cooling rack to cool completely.

~It becomes more crispy as it cools.

~Store in refrigerator in a container that has a lid.  Place a sheet of parchment paper between each chaffle.

Challah Bread

 Such a soft, sweet, yummy bread.  I love to make Custard French Toast with this bread.   I made this with 6 strands, but to make it easier, you can do 4 strands.  If you have problems figuring out how to braid the strands go to YouTube and put "how to braid challah bread".

CHALLAH BREAD

(makes 1 loaf or 2 smaller loafs)

Ingredients:

*2 teaspoons active dry yeast

*3/4 cup warm water (110-115 degrees)

*1/4 cup honey

4 to 4 11/4 cups all-purpose flour

*2 large eggs

*1 large egg yolk

*5 tablespoons vegetable oil

*1 1/2 teaspoons salt

* 1 egg for egg wash

*1 teaspoon water for egg wash

*sesame seeds or poppy seeds (optional) (If I'm using it to make French toast, I leave the seeds off).

Directions:

~In a large mixing bowl, stir 3/4 cup water, 1/4 cup honey and 2 teaspoons active dry yeast together.

~Allow to sit for 5-8 minutes to proof (becomes foamy).

~Add 4 cups of the flour,  5 tablespoons vegetable oil, 2 large eggs, 1 large egg yolk, and 1 1/2 teaspoon salt.

~Mix with dough hook, for 8-10 minutes (or knead my hand for 12-15 minute) or until dough pulls away from the sides of the bowl and is smooth and elastic.

~Add additional flour a small amount at a time, if needed (the dough is to sticky).

~Lightly grease a large bowl.

~Shape the dough into a ball, and place into greased bowl.

~Cover with plastic warp (or a damp tea towel), and place in a warm draft free area (I put mine in the oven or microwave) until doubled in size (1- 1 1/2 hours or until doubled in size).

~Divide dough in 6 equal parts (or 12 for mini loafs).

~Shape the dough into rectangular pieces.

~Starting from the outside edge, roll the dough into a log.

~Roll the logs into 12-14 inch strands.

~Place all 6 strands vertically to you onto a lightly floured surface a couple inches apart.

~Place the tops (the ends furthest away from you) on top of each and pinch them together.

~Take the outside right strand, and move it over two strands (the center).

~Take the second from the left strand and cross it over all of the strands, moving towards the outer right side.

~Take the outer left strand and move it over 2 strands towards the center.

~Take the second to the right strand and move it to the outer left.

~Repeat this pattern util the entire loaf is beaded.

~Pinch the ends together.  

~Tuck both ends under the bread.

~Line a cookie sheet with parchment paper or a silicone mat.

~Place the bread dough onto cookie sheet.

~In a small bowl, whisk 1 egg to 1 teaspoon water.

~Using a pastry brush, gently brush the egg wash over the dough making sure you get into the crevices.

~Loosely cover with plastic wrap or a damp tea towel.

~Allow to rise in a warm draft free area until doubled in size (40-60 minutes).

~Preheat oven to 350 degrees.

~Gently brush the dough with the egg wash once more.

~Bake for 20-30 minutes, or until the top is a deep golden brown (interior temp 205 degrees).  If making the small loaf closer to 20 minutes.

Garlic Monkey Bread

 I make this in a bundt pan, but you can make it on a cookie sheet or baking pan if you want.

GARLIC MONKEY BREAD

Bread Ingredients:

*1/4 cup warm milk (not hot)

*3/4 cup warm water (not hot)

*2 tablespoons granulated sugar

*2 1/4 teaspoons dry active yeast

*3 1/2 cups all-purpose flour

*1/2 teaspoon garlic powder

*1/2 cup Monterey jack cheese, shredded

*1 teaspoon salt

*1 large egg, beaten 

*3 tablespoons butter, room temperature 

Butter Cheese Ingredients:

*1/2 cup butter, melted

*2 garlic cloves, minced

*2 teaspoons dried parsley flakes

*1 teaspoon dried oregano 

*1 teaspoon dreid basil

*1 cup monetary jack cheese, shredded

*1/4 cup fresh parmesan cheese, shredded (optional)

Bread Directions:

~In a small bowl, lightly whisk 1/4 cup warm milk, 3/4 cup warm water, 2 tablespoons sugar, and 2 1/4 teaspoons yeast together.

~Allow to sit for 5-10 minutes, or until proofed (bubbly).

~In a large mixing bowl, whisk 3 1/2 cups flour, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 cup Monterey Jack cheese together.  

~Stir in yeast mixture.

~Stir in 3 tablespoons butter and 1 beaten egg.

~On a clean surface, knead dough until soft and elastic (there will be cheese lumps), about 6-8 minutes. 

~Lightly grease bowl (I use the one I was using to make the bread in).

~Add dough to greased bowl, and cover.

~Allow dough to rise for about 1 hour or until double in size.

Butter Cheese Directions:

~Melt 1/2 cup butter and 2 minced garlic cloves over low heat.

~Remove from heat and stir in spices.

Let's Put It Together:

~Spray a bundt pan with cooking spray.

~Mix 1 cup shredded Monterey Jack Cheese and Parmesan Cheese together. 

~Punch down dough.

~Cut dough into quarters.

~Cut each quarter into 10 pieces.

~Roll each piece into a ball.

~Dip each dough ball into butter mixture and then into cheese mixture.

~Place each dough ball into bundt pan.

~Cover lightly with plastic wrap.

~Allow to rise in a warm draft free area for 50-60 minutes.

~Preheat oven to 350 degrees.

~Cover lightly with aluminum foil.

~Bake for 15 minutes.

~Remove foil.

~Bake for another 20-25 minutes (top should be a golden brown).

~Remove from oven and allow to sit for 10-15 minutes.

~Run a knife around the outside and inside edges of pan.

~Place a plate on top of pan and flip over for the bread to slide out.

Pull Apart Garlic Bread

 So light and fluffy and tasty too.   

PULL APART GARLIC BREAD

(1 loaf)

Bread Ingredients:

*1 cup lukewarm whole milk

*1 large egg, beaten

*2 tablespoon granulated sugar

*2 teaspoons dry active yeast

*1/2 teaspoon salt

*2 tablespoons butter, softened 

*1 egg yolk, beaten

Filling Ingredients:

*1/2 cup butter (1 stick), softened

*2 tablespoons mayonnaise 

*1 teaspoon minced garlic

*1/4 teaspoon garlic powder

*1 tablespoon dried parsley flakes

*1 teaspoon dried oregano 

*1 teaspoon granulated sugar

*1/8 cup freshly grated Parmesan cheese

Bread Directions:

~In a large bowl, mix milk, egg and sugar until mixed well.

~Mix in yeast and allow to sit for 5 minutes.  

~Add in flour and salt and mix until well incorporated.

~Add in butter and mix.

~Knead dough for about 10 minutes (add a small amount of flour if needed) or until dough is smooth and elasticity.  

~Roll dough into a ball.

~Place into a large greased bowl, cover and allow to sit in a warm, draft free area for about 60 minutes or until double in size.

~Preheat oven to 350 degrees.

~Remove dough from pan and roll into a triangle (width to fit loaf pan).

~In a small bowl, mix all the filling ingredients together.

~Spread evenly over bread dough.

~Roll up dough lengthwise.

~Cut into bread into slices (about 1 inch thick).

~Place into greased loaf pan.

~Cover and allow to rise for 20-30 minutes.

~Using a pastry brush, gently brush egg yolk over top of bread.

~Bake for 30-35 minutes.

~Remove from oven and remove bread from pan immediately.

~Brush some butter over top of hot bread.

~Allow to cool for 5 minutes before eating.

Honey Maple Oat Bread

I love honey oat bread.  Adding maple flavoring was a entirely new twist to it.   It also is really good for French toast.

H0NEY MAPLE OAT BREAD 

(makes 2 loafs or 12 mini loafs)

Bread Ingredients:

*2 1/2 cups boiling water

*1 cup rolled oats (not instant)

*1/2 cup brown sugar

*1 teaspoons maple flavoring

*1 1/2 tablespoons honey

*1/4 cup butter

*1 tablespoon salt (sounds like a lot, but it's not)

*1 1/2 teaspoons ground cinnamon

*1 tablespoon active dry yeast

*5 cups all purpose flour (plus 1/2 if needed for kneading)

Topping Ingredients:

*1/8 cup honey

*1/2 teaspoon cinnamon

*1/4 cup rolled oats (not instant)

Directions:

~In a large mixing bowl, combine, 2 1/2 cups boiling water, 1 cup rolled oats, 1/2 cup brown sugar, 1 teaspoon maple flavoring, 2 1/2 teaspoons honey, 1 tablespoon salt, and 1 1/2 teaspoons cinnamon. 

~Stir until butter is melted.

~Allow to cool to about 115-120 degrees.

~Add in 1 tablespoon yeast and 5 cups flour.

~Stir unit mixed.

~Knead dough until with dough hook for 7 minutes at low speed or by hand for 10-12 minutes (add up to 1/2 cup of flour as needed.   Dough should be tacky, but not sticking to your hands or the sides of the bowl).

~Place in a greased bowl and cover with a damp tea towel or plastic wrap.

~Place in a warm draft free area and allow to rise until doubled in size (about 1 hour).

~Preheat oven to 350 degrees.

~Gently punch down dough and place a a clean counter top.

~Divide dough in half.

~Roll dough to fit a greased 8 1/2 by 4 1/2 inch pan  (or dived each half into 6-8 pieces for mini loafs and place into a greased mini loaf pan).

~Cover with a damp tea towel or plastic wrap and place in a warm draft free area and allow to rise until doubled in size (40-60 minutes).

~In a small bowl, mix 1/8 cup honey and 1/2 teaspoon cinnamon.

~Using a pastry brush, gently coast the top of the bread with the cinnamon honey.

~Sprinkle oats over top.

~Bake in preheated oven for 20.

~Turn pans and bake for another 15-20  minutes or until they are a golden brown and have a hollow sound when you tap the top (if the bread looks to brown when turning, place a piece of tented aluminum foil over  it.

~Remove from oven and pan.

~Place on a cooling rack to cool.

Soft Garlic Dinner Rolls

 These are so soft and delicious.   The dough is sticky and you will want to add more four, but DON'T!   They will not be as soft.  Goes great with any pasta dish.  This recipe is easy to double.

SOFT GARLIC DINNER ROLLS

(makes 10)

Ingredients:

*1 teaspoon active dry yeast

*2 tablespoons granulated sugar, sifted

*1/2 cup warm milk (about 110 degrees) (not hot or you could kill the yeast)

*1 large egg

*2 cups bread flour (can use all-purpose)

*3 tablespoons butter, softened

*3/4 teaspoon salt

*1/2 teaspoon garlic powder

*1 tablespoon dried parsley

Directions:

~In a large mixing bowl, stir in 1 teaspoon dry active yeast, 2 tablespoons granulated sugar, and 1/2 cup warm milk.

~Allow to sit for 5 minutes.

~Whisk 1 large egg, and add to yeast mixture.

~Stir in 2 cups bread flour, 3 tablespoons butter, 3/4 teaspoon salt, 1/2 teaspoon garlic powder, and 1 tablespoon dried parsley until just combined.

~Knead dough until smooth and soft (it will be sticky).

~Grease a large bowl, and transfer dough into it.

~Cover with plastic wrap for 2 hours or until dough is doubled is size.

~Spray a 9x13 inch pan with cooking spray or line with parchment paper.

~Flour a clean surface and place dough onto it.

~Cut dough into 8-10 pieces.

~Pat each section into a rectangle.

~Roll each piece and place into prepared pan.

~Cover and allow to rise for another 30-40 minutes.

~Preheat oven to 350 degrees.

~Lightly brush rolls with egg white (helps brown them up).

~Bake for 25-30 minutes or until golden brown.  

Overnight Bagels

This recipe is the closest to New York Style Bagels that I've had.  Yes, I know, it's not made with New York Water, but they still tastes like them.   You can make 24 mini bagels, if you like them smaller or if they are for kids.  Spread with some homemade cream cheese.

OVERNIGHT BAGELS

(makes 12)

Starter Ingredients:

*2 1/4 cup of very warm water (110-115 degrees)

*1 teaspoon active dry yeast

*3 cups bread flour

Bagel Ingredients:

*3/4 teaspoons active dry yeast

*2 tablespoons honey 

*2 1/2 cups bread flour

*1 scant tablespoon salt

Water Ingredients:

*1 1/2 tablespoons honey

*1/2 tablespoon molasses

*1 teaspoon baking soda

Topping Ingredients:

*1 egg white, beaten

*kosher salt (optional)

*sesame seeds (optional)

*poppy seeds (optional)

*everything seasoning (optional) (recipe listed below)

*asiago, parmesan, or cheddar cheese, shredded (optional) 

*cinnamon sugar crunch (optional) (recipe listed below)

Starter Directions:

~In a large mixing bowl, stir 2 1/2 cups warm water, 1 teaspoon yeast, and 3 cups bread flour tougher until well incorporated.

~Cover and allow to sit room temperature for 20-30 minutes.

Bagel Directions:

~Uncover yeast mixture, and add 3/4 teaspoon active dry yeast, 2 tablespoons honey, 2 1/2 cups bread flour and scant tablespoon salt.

~Knead with a dough hook for 6-8 minutes or until dough is elastic (or hand for 10-12 minutes).

~Place in an uncreased bowl and cover with plastic wrap.

~Allow to sit on counter for 1 hour.

~Refrigerate overnight (or for at least 6 hours).

~Remove from refrigerator.

~Preheat oven to 425 degrees.

~Line 2 cookie sheets with parchment paper.

~Place dough onto a lightly floured surface.

~Divide dough into 12 equals pieces (I weigh mine, but not necessary to do).

~Shape each dough into a ball.

~Roll each dough into a 8-inch ball (do this step and next step one bagel at a time).

~Place the ends of the dough together, overlapping the ends by about 2 inches.

~Place your hand in the middle of the bagel and roll the over lapping pieces together to form a circle.

~Place on cookie sheet and cover with a clean damp towel and rest for 15-20 minutes.

Water Directions:

~Fill a large stock pot about half way with water, and bring to a full boil.

~Get topping ready.

~Place egg white into a small bowl.

~Once water is boiling, add 1 1/2 tablespoons honey, 1/2 tablespoon molasses, and 1 teaspoon baking soda and stir until dissolved.

~Gently drop bagels into boiling water one at at time (do not over fill pan.  I make about 4 bagels at a time).

~Allow to boil 1-2 1/2 minutes per side (I do about 2 minutes to make the bagels chewier).

~Using a slotted spoon remove bagels and place on cookie sheets.

~Brush bagels with egg white and Sprinkle with desired toppings.

~Place in preheated oven and bake for 20 minutes.

~Turn off oven, open the door and allow to sit in oven for 10-12 more minutes.

~Remove for oven and allow to cool on a cooling rack.

*****Cinnamon Crunch Topping*****

*1/4 cup butter, melted

*2/3 cups brown sugar, packed

*1 tablespoon ground cinnamon

*2 1/2 tablespoons all-purpose flour

~Mix all the ingredients together until smooth.

*****Everything Seasoning*****

*1 tablespoon sesame seeds

*1 tablespoon poppy seeds

*1 teaspoon onion flakes

*1 teaspoon garlic flakes

*1 teaspoon sea salt or kosher salt

~Mix all the ingredients together.

Garlic Bread Spread

 This is super easy to make.   I use Italian or French bread, but you can put it on just about any bread or rolls that you want.  Store it in the refrigerator for up to 2 months.  This is also good over steak.

GARLIC BREAD SPREAD 

Ingredients:

*1 cup salted butter, room temperature

*2 tablespoons olive oil

*1/2 cup fresh parmesan cheese, grated

*1/8 cup parsley flakes

*1 teaspoon ground oregano 

*1 teaspoon ground basil leaves

*2 tablespoon garlic powder

*1/8 teaspoon ground black pepper

Directions:

~In a mixing bowl, whisk 1 cup softened butter until light and fluffy.

~Slowly drizzle 2 tablespoons olive oil in and whisk well incorporated.

~Add 1/2 cup parmesan cheese, 1/8 cup parsley flakes, 1 teaspoon oregano, 1 teaspoon basil, 2 tablespoons garlic powder, and 1/8 teaspoon ground black pepper, and mix until well combined.

~Preheat oven to 400 degrees.

~Spread desired thickness over bread.

~Place on a cooking sheet, cut side up (butter side up).

~Place on top rack of oven.

~Bake for 5-10 minutes or until butter is bubbly

Garlic Knots

 So easy to make.  They are great plain or to dip in marinara sauce, ranch dressing, chick-fil-a sauce, or cheese sauce.   I like to make them to go along with pasta meals too.

Garlic Knots:

(makes 14-18 )

Ingredients:

*1 cup very warm water

*1 package active dry yeast (2 1/4 teaspoons)

*1 teaspoon granulated sugar

*1 teaspoon salt

*2 teaspoons olive oil

*2 1/2 cups all-purpose flour

*1/2 teaspoon garlic powder

*1/2 cup butter

*3 tablespoons minced garlic 

*2 tablespoons fresh parsley, chopped (can use 1 teaspoon dried parsley if you don't have fresh on hand).

*grated parmesan cheese (optional)

Directions:

~In a small bowl, dissolve 2 1/4 teaspoons active dry yeast, 1 teaspoon sugar in 1 cup warm water.

~Allow the yeast to proof (become bubbly), about 10 minutes.

~In a large bowl, mix 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon garlic powder.

~Mix in yeast mixture. 

~Knead dough, until it is no longer sticky.  You may need to add a sprinkle or two of flour.

~Place the dough into a well oiled bowl, and cover with a damp cloth or plastic wrap.

~Allow to rise until double in size.  About 1 hour.

~Combine 1/2 cup butter and 3 tablespoons minced garlic in a small saucepan over low heat.

~Cook until garlic is tender, 3-5 minutes.

~Cover, and remove from heat and stir in parsley. 

~Preheat oven to 375 degrees.

~Spray two baking sheets with cooking spray.

~Place dough onto a lightly floured surface.

~Roll dough out into a rectangle about 14 x 12 inches.

~Cut the dough in  half lengthwise.

~Cut the dough crosswise into strips about 1 1/4 inch wide.

~Tie each strip into a loose knot and place on prepared baking sheet 2-inches apart.

~Lightly brush tops with olive oil.

~Sprinkle the tops with a little coarse sea salt (optional).

~Cover with a damp cloth or plastic wrap and allow to rise if a draft free area for 20-30 minutes.

~Bake for 18-20 minutes or until golden brown.

~Allow to cool for 5 minutes.

~Pour garlic butter mixture into a large bowl.

~Add Knots and toss until knots are well coated.

~Plate garlic knots and sprinkle with a little grated parmesan cheese if desired.