1 1/2 C. warm water
2 Tbsp. light brown sugar
1 pkg. active dry yeast
3 oz. unsalted butter, melted
2 1/2 tsp. kosher salt
4 1/2-5 C. flour
vegetable oil
3 qts. water
3/4 C. baking soda
1 whole egg, beaten with 1 Tbsp. cold water
coarse sea salt
In a bowl of a stand mixer, combine the water, sugar, yeast, and butter and mix with the dough hook until combined. Let sit for 5 minutes. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and knead until smooth and pulls away from the side of the bowl, about 4 minutes. Remove the dough from the bowl, place on a flat surface and knead into a ball. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel and let rise in a warm spot until the dough doubles in size, about 1 hour.
Preheat the oven to 425. Bring the water to a boil in a large pot over high heat and add the baking soda.
Remove the dough from the bowl and place on a flat surface. divide the dough into 8 equal pieces and roll each piece into long rope measuring about 22 inches. Cut the dough into one inch pieces. In small batches (about 15 at a time), boil the pretzel bites in the water solution for 30 seconds. Remove with a slotted spoon and place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season with coarse sea salt. Bake for 15-18 minutes, or until golden brown. Remove to a baking rack and let rest for 5 minutes. These are best warm, and served the day they're made. Yummy dipped in Nacho cheese sauce!
Showing posts with label breads. Show all posts
Showing posts with label breads. Show all posts
July 5, 2012
June 15, 2012
Easy and Yummy Bread
Parmesan Pull Aparts
2 cans (7.5 oz each) refrigerated homestyle biscuits
3 Tbsp butter, melted
1 tsp. garlic powder
1/2 tsp dried parsley
1 tsp dried minced onion
1 Tbsp. grated parmesan cheese
1/3 C. shredded mozzarella cheese
Preheat oven to 425. In a small bowl mix together the melted butter, garlic powder, parsley, onion and parmesan cheese. Spread mixture in the bottom of a 9 inch glass pie plate. Sprinkle the shredded mozzarella evenly over the top of the butter mixture. Remove biscuits from can and place close together over the top of the cheese and butter. (you may have a few that won't fit.)
Bake in the oven for 12 minutes or until golden brown. Remove and let stand for 3 minutes. Turn biscuits upside down onto a serving plate. Serve warm!
2 cans (7.5 oz each) refrigerated homestyle biscuits
3 Tbsp butter, melted
1 tsp. garlic powder
1/2 tsp dried parsley
1 tsp dried minced onion
1 Tbsp. grated parmesan cheese
1/3 C. shredded mozzarella cheese
Preheat oven to 425. In a small bowl mix together the melted butter, garlic powder, parsley, onion and parmesan cheese. Spread mixture in the bottom of a 9 inch glass pie plate. Sprinkle the shredded mozzarella evenly over the top of the butter mixture. Remove biscuits from can and place close together over the top of the cheese and butter. (you may have a few that won't fit.)
Bake in the oven for 12 minutes or until golden brown. Remove and let stand for 3 minutes. Turn biscuits upside down onto a serving plate. Serve warm!
January 16, 2012
Nutella Banana Bread
Got this one off of pinterest! yummy!
Nutella Banana Bread
2 C. flour
3/4 tsp. baking soda
1/2 tsp. salt
1/4 c. unsalted butter, at room temperature
1 c. sugar
2 large eggs
1 1/4 C. mashed ripe bananas
1/3 C. skim milk (I used 1%)
1 tsp. vanilla extract
3/4 heaping cup nutella
Preheat oven to 350. Spray loaf pan with nonstick spray.
In a medium bowl, whisk together flour, baking soda and salt.
In a seperate large bowl, beat sugar and butter with an electric mixer at medium speed until blended. add eggs, one at a time, beating well after each addition. add banana, milk and vanilla. Beat until blended.
Add flour mixture, beat at low speed just until flour is incorporated. (don't over mix.)
Spoon nutella into a small bowl and soften in the microwave for about 15 seconds. Add 1 cup of the banana batter to the nutella and stir until blended. Spoon nutella batter alternately with banana batter into the prepared pan. Swirl batters together with a knife.
Bake 50-60 minutes, it will seem a tiny bit undercooked but that's what makes it good. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.
Nutella Banana Bread
2 C. flour
3/4 tsp. baking soda
1/2 tsp. salt
1/4 c. unsalted butter, at room temperature
1 c. sugar
2 large eggs
1 1/4 C. mashed ripe bananas
1/3 C. skim milk (I used 1%)
1 tsp. vanilla extract
3/4 heaping cup nutella
Preheat oven to 350. Spray loaf pan with nonstick spray.
In a medium bowl, whisk together flour, baking soda and salt.
In a seperate large bowl, beat sugar and butter with an electric mixer at medium speed until blended. add eggs, one at a time, beating well after each addition. add banana, milk and vanilla. Beat until blended.
Add flour mixture, beat at low speed just until flour is incorporated. (don't over mix.)
Spoon nutella into a small bowl and soften in the microwave for about 15 seconds. Add 1 cup of the banana batter to the nutella and stir until blended. Spoon nutella batter alternately with banana batter into the prepared pan. Swirl batters together with a knife.
Bake 50-60 minutes, it will seem a tiny bit undercooked but that's what makes it good. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.
April 18, 2011
Cinnamon Swirl Bread
1 1/3 C. Sugar, divided
2 tsps. ground cinnamon
2 C. flour
1 Tbsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 C. milk
1/3 C. vegetable or canola oil
Preheat oven to 350. Lightly grease a 9x5" loaf pan. In a small bowl, mix together the cinnamon and 1/3 C. sugar. Set aside.
In a large bowl, combine flour, baking powder, salt and remaining 1 C. sugar. Combine egg, milk and oil and add to flour mixture. Stir until moistened.
Pour half of the batter into the pan. Sprinkle with half of the cinnamon sugar. Repeat with the remaining batter and cinnamon sugar. Swirl a knife through the batter to marble it.
Bake 45-50 minutes, or until a toothpick inserted into center of loaf comes out clean. Let cool in pan 10 minutes before removing to a wire rack to cool completely.
1 1/3 C. Sugar, divided
2 tsps. ground cinnamon
2 C. flour
1 Tbsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 C. milk
1/3 C. vegetable or canola oil
Preheat oven to 350. Lightly grease a 9x5" loaf pan. In a small bowl, mix together the cinnamon and 1/3 C. sugar. Set aside.
In a large bowl, combine flour, baking powder, salt and remaining 1 C. sugar. Combine egg, milk and oil and add to flour mixture. Stir until moistened.
Pour half of the batter into the pan. Sprinkle with half of the cinnamon sugar. Repeat with the remaining batter and cinnamon sugar. Swirl a knife through the batter to marble it.
Bake 45-50 minutes, or until a toothpick inserted into center of loaf comes out clean. Let cool in pan 10 minutes before removing to a wire rack to cool completely.
April 10, 2011
My sister shared this yummy one with me!
Red Lobster Cheddar Biscuits
2 1/2 C. bisquik
1 C. cheddar
3/4 C. whole milk (or whatever kind you have!)
2 Tbsp. butter
1/8 tsp. garlic powder
1/4 C. butter
1/2 tsp. garlic powder
1/2 tsp. dried parsley
1 dash salt
Preheat oven to 400. Combine bisquik, cheese, milk, 2 tbsp. melted butter and 1/8 tsp. garlic. Drop 1/4 C. portions of dough onto ungreased cookie sheets. Combine 1/4 C. butter, remaining garlic, parsley and salt. Brush over top of unbaked biscuits. Bake 14-16 minutes until light brown.
2 1/2 C. bisquik
1 C. cheddar
3/4 C. whole milk (or whatever kind you have!)
2 Tbsp. butter
1/8 tsp. garlic powder
1/4 C. butter
1/2 tsp. garlic powder
1/2 tsp. dried parsley
1 dash salt
Preheat oven to 400. Combine bisquik, cheese, milk, 2 tbsp. melted butter and 1/8 tsp. garlic. Drop 1/4 C. portions of dough onto ungreased cookie sheets. Combine 1/4 C. butter, remaining garlic, parsley and salt. Brush over top of unbaked biscuits. Bake 14-16 minutes until light brown.
September 5, 2010
Swirled Spice Loaves
2 C. flour
1 1/3 C. sugar
2 tsp. baking powder
3/4 tsp. salt
3 eggs
1 1/4 C. whipping cream
2 Tbsp. molasses
3 Tsp. vanilla extract
1 1/2 Tsp. pumpkin pie spice (or cinnamon,nutmeg and cloves)
In a bowl, combine the flour, sugar, baking powder and salt. Beat the eggs and cream; stir into dry ingredients until combined. Remove 1 1/2 C. batter to another bowl. Stir in the molasses, vanilla and spice until blended.
Spoon 1/4 of molasses batter into 2 greased loaf pans. Top each with 1/4 C. of plain batter. Repeat layers, and cut through batter with a knife to swirl. Bake at 350 for 45-50 minutes. Cool.
2 C. flour
1 1/3 C. sugar
2 tsp. baking powder
3/4 tsp. salt
3 eggs
1 1/4 C. whipping cream
2 Tbsp. molasses
3 Tsp. vanilla extract
1 1/2 Tsp. pumpkin pie spice (or cinnamon,nutmeg and cloves)
In a bowl, combine the flour, sugar, baking powder and salt. Beat the eggs and cream; stir into dry ingredients until combined. Remove 1 1/2 C. batter to another bowl. Stir in the molasses, vanilla and spice until blended.
Spoon 1/4 of molasses batter into 2 greased loaf pans. Top each with 1/4 C. of plain batter. Repeat layers, and cut through batter with a knife to swirl. Bake at 350 for 45-50 minutes. Cool.
Orange Knots
12 rhodes rolls, thawed but still cold
1 orange rind, grated
1/2 c. sugar
1/4 C. butter, melted
Glaze:
1 C. powdered sugar
1 Tbsp. butter, melted
3 Tbsp. orange juice
1/2 tsp. vanilla extract
Mix grated orange rind with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then in sugar mixture. Place on baking sheet sprayed with non-stick cooking spray. Cover with plastic wrap and let rise until double in size. Remove wrap. Bake at 350 for 15-20 minutes. Remove from baking sheet and place on cooling rack. brush with citrus glaze while still warm.
12 rhodes rolls, thawed but still cold
1 orange rind, grated
1/2 c. sugar
1/4 C. butter, melted
Glaze:
1 C. powdered sugar
1 Tbsp. butter, melted
3 Tbsp. orange juice
1/2 tsp. vanilla extract
Mix grated orange rind with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then in sugar mixture. Place on baking sheet sprayed with non-stick cooking spray. Cover with plastic wrap and let rise until double in size. Remove wrap. Bake at 350 for 15-20 minutes. Remove from baking sheet and place on cooling rack. brush with citrus glaze while still warm.
Kids have such big imaginations, so why not make dinner fun every once in awhile.
Use your imagination to create fun meals in a theme your kids will "eat right up". I got this recipe from parents magazine a few years ago.
Breadstick Snails
Spread 12 unbaked refrigerated breadsticks with 1/4 C. prepared pesto sauce. Roll each into a coil, curving one end under to make the head. Place snails upright on a baking sheet, secure with a toothpick, and bake at 375 for 10 minutes, or until golden. To serve, poke holes for antennae and insert two carrot slivers.
Use your imagination to create fun meals in a theme your kids will "eat right up". I got this recipe from parents magazine a few years ago.
Breadstick Snails
Spread 12 unbaked refrigerated breadsticks with 1/4 C. prepared pesto sauce. Roll each into a coil, curving one end under to make the head. Place snails upright on a baking sheet, secure with a toothpick, and bake at 375 for 10 minutes, or until golden. To serve, poke holes for antennae and insert two carrot slivers.
Raspberry Muffins
From my Sweet neighbor, Cindy Urban
2 C. flour
1 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1 cube melted butter
1/2 c. milk
2 eggs
1 tsp. vanilla
1 C. frozen raspberries, slightly thawed
Mix dry ingredients and set aside. Whisk eggs, milk, vanilla and butter together. Stir in dry ingredients (batter will be thick). Fold in berries. Bake at 375 for 15-20 minutes. Dip warm muffin tops in sugar.
From my Sweet neighbor, Cindy Urban
2 C. flour
1 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1 cube melted butter
1/2 c. milk
2 eggs
1 tsp. vanilla
1 C. frozen raspberries, slightly thawed
Mix dry ingredients and set aside. Whisk eggs, milk, vanilla and butter together. Stir in dry ingredients (batter will be thick). Fold in berries. Bake at 375 for 15-20 minutes. Dip warm muffin tops in sugar.
Chocolate chip Pumpkin Bread
3 C. flour
2 tsps. ground cinnamon
1 tsp. salt
1 tsp. baking soda
4 eggs
2 C. sugar
2 C. cooked or canned pumpkin
1 1/4 c. vegetable oil
1 1/2 C. semisweet chocolate chips
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour into 2 greased loaf pans. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3 C. flour
2 tsps. ground cinnamon
1 tsp. salt
1 tsp. baking soda
4 eggs
2 C. sugar
2 C. cooked or canned pumpkin
1 1/4 c. vegetable oil
1 1/2 C. semisweet chocolate chips
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour into 2 greased loaf pans. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Marachino Cherry Muffins
1/4 C. sugar
1/4 C. butter, melted
1/2 C. milk
1 egg
1 C. flour
1 tsp. baking powder
1/4 tsp. salt
1/3 C. chopped, drained marachino cherries (save juice for glaze)
1/4 C. chopped almonds
Glaze
1/2 C. powdered sugar
3-4 tsp. cherry juice
Heat oven to 400. Grease bottoms of 24 mini muffins or 12 regular sized muffins, or use muffin liners. Beat sugar, butter, milk and egg in medium bowl. Stir in flour, baking powder, and salt until moistened. Fold in cherries and nuts. Divide between cups. Bake 10-15 minutes, until golden brown. Remove from pan. Drizzle cherry glaze over warm muffins.
1/4 C. sugar
1/4 C. butter, melted
1/2 C. milk
1 egg
1 C. flour
1 tsp. baking powder
1/4 tsp. salt
1/3 C. chopped, drained marachino cherries (save juice for glaze)
1/4 C. chopped almonds
Glaze
1/2 C. powdered sugar
3-4 tsp. cherry juice
Heat oven to 400. Grease bottoms of 24 mini muffins or 12 regular sized muffins, or use muffin liners. Beat sugar, butter, milk and egg in medium bowl. Stir in flour, baking powder, and salt until moistened. Fold in cherries and nuts. Divide between cups. Bake 10-15 minutes, until golden brown. Remove from pan. Drizzle cherry glaze over warm muffins.
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