Peppy's Pita Bread

I have been wanting to make pita bread for a really long time.  Usually when I try it, it doesn't puff up like it is supposed to and turns out to be more like a flat bread.  I found this recipe on allrecipes.com, and it was way easy and tasty.  We had fun watching every single pita puff up perfectly in the oven.  I can't wait to stuff them with something yummy!

Ingredients:

1 1/8 cups warm water (110 degrees F)

3 cups all-purpose flour

1 teaspoon salt

1 tablespoon vegetable oil

1 1/2 teaspoons white sugar

1 1/2 teaspoons active dry yeast

Directions:

1.  Place all ingredients in bread pan of your bread machine, select Dough setting and start.  When dough has risen long enough, machine will beep.  (I made my in my Kitchenaid because I don't have a bread machine, and just mixed it until it formed a soft dough, then let it rise until double in size.)

2.  Turn dough onto a lightly floured surface.  Gently roll and stretch dough into a 12 inch rope.  With a sharp knife, divide dough into 8 pieces.  Roll each into a smooth ball.  With a rolling pin, roll each ball into a 6 to 7 inch circle.  Set aside on a lightly floured counter top.  Cover with a towel.  Let pitas rise about 30 minutes until slightly puffy.

3.  Preheat oven to 500 degrees F.  Place 2 or 3 pitas on a wire cake rack.  Place cake rack directly on oven rack.  Bake pitas 4 to 5 minutes until puffed and tops begin to brown.  Remove from oven immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft.  Once pitas are softened, either cut in half or split top edge for half or whole pitas.  They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

Hot Cross Buns

Every time I hear "Hot Cross Buns" blaring out of my car CD player I wonder what they are. So I looked them up and found that you should make these on Good Friday, which is the Friday before Easter. They were named in 1733 and have a lot of history behind them. My favorite superstition is that if I hang one in the kitchen, it is said to " . . . protect against fires and ensure that all breads turn out perfectly. The hanging bun is replaced each year." (Wikipedia) I wonder how it makes the kitchen smell as the months go by. I recommend eating them instead of hanging them as they are really good.

Ingredients:

3/4 cup lukewarm milk

3 tablespoons butter, melted

1 egg

1 egg white

1 teaspoon vanilla

1/4 cup white sugar

1/4 teaspoon salt

1/2 teaspoon allspice

1 teaspoon cinnamon

3 cups bread flour

1 tablespoon active dry yeast

3/4 cup raisins or other dried fruit

1 egg yolk

2 tablespoons water

cream cheese frosting

Directions:

Put all ingredients except egg yolk and 2 tablespoons water in bread maker pan in order listed. Set to dough setting. Or use a mixer to mix and rise until double. When done mixing and rising, punch down dough on floured surface, cover, and let rest for 10 minutes. Shape into 12 balls and place in a greased 9 x 13 pan. Cover and let rise in a warm place till double, about 35 - 40 minutes. Mix egg yolk and 2 tablespoons water. Carefully brush on rolls. Bake at 375 degrees for 20 - 25 minutes. When cooled completely put frosting in a zip lock bag, cut corner and make an X on each bun.

Morning Glory Muffins

These muffins are what I would consider a "healthy" muffin. But they're still really, really good. They're also a great way to sneak some vegetables in your your kids' diet. (Oh, who am I kidding? I have to sneak vegetables disguised as muffins into my own diet, too.)

Morning Glory Muffins

(from allrecipes.com)

1 1/2 c. flour

1 1/2 c. whole wheat flour

1 1/4 c. sugar

1 Tbs. cinnamon

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 c. grated carrots

1 apple, peeled, cored, and chopped

1 c. raisins (or dried cranberries)

1 egg

2 egg whites

1/2 c. applesauce or apple butter

1/4 c. oil

1 Tbs. vanilla

2 Tbs. chopped walnuts

2 Tbs. toasted wheat germ

1. Preheat oven to 375 degrees. Spray 18 muffin cups with nonstick cooking spray.

2. In a medium bowl, whisk together eggs, egg whites, applesauce, oil, and vanilla.

3. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in applesauce mixture until just moistened. The batter will be very thick. Spoon the batter into the prepared muffin pans, filling them about 3/4 full.

4. In a small bowl, combine walnuts and wheat germ. Sprinkle over the muffin tops.

5. Bake at 375 degrees for 15-20 minutes, or until the tops are golden and spring back when lightly pressed.

No Knead Bread

I got this recipe from my teacher (she is my favorite, see below), who brought it to a party we had at the end of last semester. I finally tried and loved it. She said that I couldn't mess this one up, and I didn't! So easy and soooo yummy! I halved the recipe, just to try it and totally wish I would have made the whole recipe!

Courtesy of Tamara Vitale

6C Flour

3C Cold water

1T Salt

1/2 tsp Rapid-rise yeast

Cornmeal for sprinkling

Combine flour, yeast, and salt in a large bowl. Stir in water till the mixture is blended. The dough will be loose and wet. Cover the bowl with plastic wrap and let the dough rise at room temperature 12 to 19 hours– the longer the better.

Flour your hands and sprinkle the top of the dough lightly with flour. Turn the dough over on itself a couple times. Form the dough into a ball using as little flour as possible. The dough will seem somewhat fluid but it will form a ball. (It's tempting to use a lot of flour here but don't. The dough should stay moist.)

Place the dough on a smooth-surface sprinkled with cornmeal or flour. Lightly dust the top of the dough with flour or cornmeal, then cover it with a smooth-textured towel. Let the dough rise until doubled (about 2 or 3 hours).

At least a half hour before the dough has finished rising, place a Dutch oven with a lid in the oven and preheat the oven to 450 degrees F. Remove the pot from the oven and carefully place the dough in the Dutch oven. Shake the pot to distribute the dough evenly. Replace the lid and bake for 45 minutes. Remove the lid and bake another 10 minutes or until the top is golden and the loaf sounds hollow when tapped. Cool completely before slicing.

Bacon Cheddar Scones

To me,a scones fits in somewhere between a biscuit and a muffin. I actually never knew what a scone was until about ten years ago when I made a recipe for what I thought was a fried scone like you'd find at the fair and it turned out to be this kind of scone, the kind you find at Starbucks. It was a nice surprise and I've been hooked ever since. These scones are surprisingly light and tender, yet very filling.

(Adapted from Annie's Eats)

Ingredients:

3 cups flour

1 tablespoon baking powder

1 teaspoon salt

1 - 2 teaspoons ground black pepper

8 tablespoons cold unsalted butter

1 1/2 cups grated cheddar cheese

4 green onions, thinly sliced

10 slices bacon, cooked and chopped into small pieces

1 - 1 1/2 cup buttermilk

Egg wash:

1 large egg

2 tablespoons water

Directions:

Heat oven to 400 degrees. Stir together flour, baking powder, salt and pepper in a medium bowl. Add butter and cut with pastry blender or two knives until butter is pea-sized. Stir in grated cheese. Mix in the green onions, bacon and 1 cup of buttermilk. Stir until all ingredients are incorporated. If the dough is too dry to come together, mix in the remaining buttermilk a tablespoon or two at a time until the dough can be formed into a ball. Transfer the dough to a lightly floured surface and pat into an 8-inch circle. Slice the dough into 8 wedges.

In a small bowl combine the egg and water and whisk together. Brush each wedge lightly with the egg wash. Place scones on an ungreased baking sheet. Bake for 18 - 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Soft Buttery Breadsticks

It's cold here -- it's been in the 40's at night. That kind of weather in Texas justifies making soup. At least for me. Most of my family doesn't love soup so making these breadsticks justifies having soup for them. This is such a simple recipe and so good.

Ingredients:

1 1/4 cups warm water

2 tablespoons sugar

1/2 teaspoon salt

3 cups flour

1 tablespoon active dry yeast

1 stick butter

Directions:

Mix all ingredients (except butter) in bread maker on dough cycle. (Or make by hand or with a mixer and let raise until double). When cycle ends, roll out on a lightly floured surface to 1/2 inch thickness. Use a pizza cutter and cut into 1 1/2 inch strips. Melt butter and pour on large cookie sheet. Dip a strip in butter, fold over and twist both ends. Turn to cover in butter and place on cookie sheet. Continue with all dough strips and then sprinkle with Parmesan cheese, garlic powder, herbs, or whatever else you would like. Cover and let rise for 20 to 30 minutes. Bake at 375 degrees for 20 to 25 minutes.

Pumpkin Scones

The other day I found a Starbucks knock off recipe for these scones. I changed the recipe a little bit, and they didn't disappoint. Well, except I wish we would have had more for breakfast the next day. These scones are thick and super moist. The spicy glaze on top is just the right touch. Can't wait to make them again.

Ingredients for Scones:

2 cups flour

1/2 cup sugar (minus 1 tablespoon)

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon ginger

6 tablespoons cold butter

1/2 cup canned pumpkin

4 tablespoons half-and-half

1 large egg

Ingredients for Spiced Glaze:

1 cup powdered sugar

2 tablespoons milk

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1 pinch ginger

1 pinch cloves

To make scones:

Preheat oven to 425 degrees. Combine flour, sugar, baking powder, salt and spices in a large bowl. Cut butter into the dry ingredients until mixture is crumbly. Set aside.

In a smaller bowl whisk together pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients. Form dough into a ball.

Pat dough out onto a lightly floured surface and form into a one inch high rectangle (9 inches by 3 inches). Use a pizza cutter to slice dough twice through the width making three equal-sized pieces. Cut those pieces in half diagonally to make 6 triangular slices of dough. Place on greased baking sheet and bake for about 15 minutes.

To make glaze:

Combine all ingredients together. Drizzle over scones while they are warm and allow icing to dry before serving (about 1 hour).

Caramel Apple Sticky Buns

I like caramel apples, especially in October. So when I saw this recipe I new I had to try it. This recipe actually makes two pans, so I decided to take one to a lady I visit teach. As I was getting into the car, I saw some nice little tread marks on the tinfoil. Not a good thing to see when you have platter of warm, gooey sticky buns sitting on the floor of your car all ready to be delivered to one very lucky person. The funny thing was, Aubrey did the exact same thing to a plate of homemade Oreo cookies I was taking to the same lady a month earlier. You would think that either she or I would learn. . . or maybe it's a sign that dropping off a treat is not real visiting teaching. So anyway, Dave insisted on taking the smashed rolls to work the next day and he convinced several coworkers that they need to get women in their lives. They are that good.

(Adapted from Pioneer Woman)

Roll Dough

Ingredients:

2 cups whole milk

1/2 cup sugar

1/2 cup canola oil

2 1/4 teaspoons active dry yeast

4 1/2 cups flour, divided

2 teaspoons salt

1/2 teaspoon (scant) baking soda

1/2 teaspoon (heaping) baking powder

1/2 cup softened butter

2/3 cup brown sugar

4 tablespoons cinnamon

For the Caramel Topping

1/2 cup salted butter

1 1/2 cup packed brown sugar

1 tablespoon dark brown corn syrup

2 tablespoons cream

2 tablespoons apple juice (optional)

2 Granny Smith apples, peeled and finely diced

Directions:

To make the dough:

Heat milk, oil, and 1/2 cup sugar until warm (do not boil). Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, mix in remaining flour, baking soda, baking powder and salt. Set aside.

To make the caramel topping:

Add 1 stick butter, brown sugar, corn syrup, cream, and apple juice to a medium saucepan. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.

To make the rolls:

Divide dough in half and roll out into a large rectangle. Spread on half the softened butter, half the brown sugar and half the cinnamon. Roll into a long jelly roll and then slice into rolls.

To assemble:

Spray a deep dish pie pan (at least 9 inch) with cooking spray. Pour in half the caramel topping. Sprinkle half the diced apples over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes. Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes. Invert on a serving plate 5 minutes after taking out of oven. Repeat with the other half of dough.

I used a 9 inch cake pan as the original recipe suggested and it boiled over in my oven. The pie pan worked fine. Next time I may try to make it in a 9 X 13 pan and an 8 X 8 pan. Also, in the photos above I only used one apple total. I've made it since and put a whole apple in each pan. Everyone loves the apples.

Rosemary Potato Rolls

I used left over mashed potatoes to make these super soft super good rolls. And is there anything better than the smell of rosemary wafting throughout the house? Okay, maybe we could argue that the smell of chocolate brownies is better, but it would be a close call. The girls had fun making snake ropes which turned into these fun-shaped rolls.

Ingredients:

1 1/8 cups warm water

2 tablespoons olive oil

2 tablespoons powdered milk

1/2 cup mashed potatoes

1 tablespoon white sugar

1 teaspoon dried rosemary, crushed

1 teaspoon salt

3 cups bread flour

1 1/2 teaspoons yeast

1 tablespoon cornmeal

1 egg, beaten

1 teaspoon kosher salt

Directions:

Add all ingredients except cornmeal, egg, and kosher salt in bread machine in order listed. Select Dough cycle and Start. When cycle is done, divide the dough into 12 pieces. Roll each into a 10 inch rope; coil rope and tuck in the end so that it comes up through the middle. Place 2 inches apart on a baking sheet dusted with cornmeal. Cover and let rise for 45 minutes. Brush tops with egg glaze or melted butter and lightly sprinkle with kosher salt. Bake at 375 degrees for 15 to 20 minutes.

Muffins That Taste Like Donuts

I like to eat donuts in the fall so when I found this recipe from Tasty Kitchen, I decided to give it a try. I think they do taste just like cake donuts, but Dave thinks they taste like snickerdoodles. Either way, they are good and a nice change from my regular muffin recipes. The girls had fun dipping the tops in the butter and cinnamon/sugar.

Ingredients:

1 3/4 cup flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/3 cup oil

3/4 cup white sugar

1 egg

3/4 cup milk

Topping:

1/4 cup butter

1/3 cup white sugar

1 tablespoon cinnamon

Directions:

Combine flour, baking powder, salt, nutmeg and cinnamon; set aside. Combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine. Bake at 350 degrees for 15-20 minutes. Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl. Shake muffins our while still hot. Dip muffins in butter, then into the cinnamon/sugar mixture. Let cool. Makes 12 regular muffins or 24 mini muffins.

Honey Wheat Sandwich Rolls

I love the wheat flour in these little rolls. It's just the right amount to give them some texture and flavor, but not so much that they are heavy. They are perfect for lunch time sandwiches and best warm from the oven.

Adapted from allrecipes.com

Ingredients:

1 1/4 cups warm milk

1 egg, beaten

2 tablespoons butter, softened

1/4 cup honey

3/4 teaspoon salt

2 3/4 cups bread flour

1 cup whole wheat flour

1 1/4 teaspoons yeast

2 tablespoons butter, melted

Directions:

Place ingredients, except melted butter, in the bread machine pan in the order recommended by manufacturer. Select dough cycle; press start. When dough cycle has finished, roll dough 3 to 4 inches thick on a lightly floured surface. Cut with a large biscuit cutter or wide mason jar lid. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Preheat oven to 350 degrees. Bake for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.

Loaded French Toast

I happened upon this recipe today while looking on allrecipes.com so I decided to try it! The recipe I found was for Peanut Butter Banana French Toast. So I started making because I love peanut butter! Ben is getting pretty sick of it because I put it in everything! We also got some raspberries from Grandma and Grandpa Jex, (mom picked them!) and Ben said he wanted that instead of peanut butter and bananas. So I was trying to think what I could use to keep the French Toast together and looked through the fridge and found cream cheese! It was perfect! So I substituted the bananas and peanut butter for raspberries and cream cheese and it was divine! I was also thinking you could use other berries or fruit or even just jam! So we renamed the French toast with a more fitting name because not only is it loaded with yummy goodness, it is probably loaded with calories! (Ben pointed this out to me, but believe me it is worth it.)

Ingredients:

1 egg 1 dash vanilla extract 2 tablespoons creamy peanut butter

2 slices bread 1 small banana, sliced 2 tablespoons butter

Directions:

1.	In a small bowl, lightly beat the egg and vanilla together.
2.	Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich.
3.	In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.

I also didn't have any maple syrup, but I did have some of Mom's plum syrup and that was really tasty on the raspberry french toast. Also a week ago I made cinnamon syrup for waffles and we put that on the peanut butter banana french toast. Even just some powdered sugar on these babies is enough! Enjoy!

Banana Nut Bread

I make banana bread quite often, but I never seem to use the same recipe more than once. I just haven't found one that I really love. Until now! My friend Angie brought me a loaf of this banana bread a few weeks ago and it was wonderful. Really simple but really good. I asked her for the recipe. Here it is.

Grandma's Banana Nut Bread

1 c. sugar

1/2 c. butter

2 eggs

1/2 c. sour milk (add 2 Tbs. of vinegar to enough milk to make 1/2 cup)

3 mashed bananas

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

2 1/4 c. flour

1/2 c. chopped walnuts

Beat sugar and butter together. Add eggs and milk. Stir in mashed bananas. In a separate bowl, mix baking soda, baking powder, salt and flour together. Add to banana mixture and stir just until combined. Stir in nuts. Pour into greased loaf pans and bake at 350 degrees for 40 to 60 minutes, or until a knife inserted in the center comes out clean. (I made four mini loaves out of this recipe, so it would make two regular loaves, I think. I cooked the mini loaves for around 35 minutes.)

Buttermilk Cheddar Biscuits

I have been craving these biscuits for about a month now, and tonight I gave into the crazy-pregnant-woman hormones and made them. Don't pay any attention to how much butter is in the recipe. They're worth making. (Recipe from Ina Garten's Back to Basics.)



Buttermilk Cheddar Biscuits

All-purpose flour
1 Tbs. baking powder
1 1/2 tsp. kosher salt (omit if you are using salted butter)
12 Tbs. (1 1/2 sticks) cold unsalted butter, diced
1/2 c. cold buttermilk, shaken
1 cold extra-large egg
1 c. grated extra-sharp Cheddar
1 egg beaten with 1 Tbs. water or milk

Preheat oven to 425 degrees.

Place 2 cups flour, the baking powder and salt (if using) in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.

Combine the buttermilk and egg in a small glass measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with a small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.

Dump out onto a well-floured board and knead lightly about six times. Roll the dough into a rectangle about 5x10 inches. With a sharp, floured knife cut the dough into desired sizes. Transfer to a baking sheet lined with parchment paper. Brush the tops with the egg wash, sprinkle lightly with sea salt (I used kosher salt), and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm. (Try not to eat them all in one sitting. I like to use the leftover biscuits the next morning for egg breakfast sandwiches.)

A note on the salt: I made these using salted butter and included the salt the first time I made the recipe. Way, way too salty. Be sure to leave the salt out unless you are using unsalted butter.

Naughty Cornbread

This is a super simple, super tasty cornbread recipe from Our Best Bites. If you like your cornbread a little sweet and not so crumbly this is the recipe for you. It makes a 13 X 9 pan and 12 regular sized muffins.

Ingredients:

1 yellow cake mix

2 Jiffy cornbread mixes

Oil, milk and eggs according to package directions

Directions:

Preheat oven according to directions on the cake mix box. Combine all three mixes in a large bowl. Add eggs, oil, and milk according to package directions (replace all water with milk). Mix together according to cake mix directions. Bake according to cake mix directions (about 20 minutes for muffins or 30 minutes for a 9 X 13 pan). Freeze the leftovers.

Double Chocolate Muffins

Ingredients:
1 C. cocoa
3 1/2 C. flour
2 tsp. soda
1/2 tsp. salt
1 1/2 C. buttermilk or milk soured with 1 tbs. vinegar
1/2 C. sour cream
2 tsp. vanilla
1 C. butter
2 C. packed brown sugar
2 eggs
3 tbs. oil
Chocolate chips

Directions:
Preheat oven to 350 degrees. Grease muffin pans. Cream butter, sugar and eggs. Mix dry ingredients in separate bowel. In another bowel, mix buttermilk, sour cream, vanilla, and oil. Add alternately with drying ingredients to creamed mixture. Add chocolate chips. Bake 25-30 minutes.

Bubble Bread

I wanted to make bubble bread the other day but didn't want to take Carson out to get the stuff for it. So, I just started throwing stuff in and came up with this recipe, and it is SO good.

Ingredients:
20 freezer rolls
1/2 C. butter
3/4 C. brown sugar
1 tsp. cinnamon
1/2 C. coconut
1/2 C. chopped pecans
2 tbs. milk

Melt butter in the microwave and stir in the remaining ingredients. Dip each frozen roll in the mixture and place in a greased bunt pan. Dump the rest of the mixture on top. Cover with plastic wrap and let rise. Bake at 350 degrees for about 25 minutes. Mmmm...

Cheesy Garlic Bread Swirls

I love to look at recipe blogs and I recently found one that I love at www.ourbestbites.com. I've been cooking from their recipes all week. This recipe is definitely worth making twice. These garlic cheese rolls are to die for! They are the perfect side to soup or salad.

Ingredients:

French Bread Dough:

1 tablespoon yeast

1 1/2 cups warm water

1 1/2 tablespoons sugar

1 tsp salt

4 1/2 cups flour (approximate)

3 tablespoons vegetable oil

1 egg yolk

Garlic butter

1/2 cup real butter

1 1/2 tablespoons (I eye-balled it to equal 1 1/2 tablespoons total) of the following seasonings mixed together

-Garlic powder

-parmesan cheese

-basil

-oregano

-parsley

-marjoram

-salt

Shredded mozzarella cheese (I used about 8 ounces)

Mix the dough ingredients in your bread maker or mixer. Knead and let rise until double in size. Roll out into a 20 X 6 inch rectangle. Spread with garlic butter and sprinkle with mozzarella cheese. Roll up like a cinnamon roll. Cut into 12 slices using dental floss. Put each slice in a greased muffin cup. (I covered mine and put them in the fridge for a few hours until I was ready to cook them.) Cover with a clean cloth and turn oven on to 350 degrees. Bake for 18 - 22 minutes. After about ten minutes the cheese might start to burn so loosely place a sheet of tinfoil over top of the rolls as they are baking to prevent over-browning. I also had to place a cookie sheet on the lowest rack because the butter was dripping onto the bottom of my oven. Take out when golden brown. Cool on wire rack. Serve warm.

Rosemary Bread

This is one of my favorite breads. It is great with salad or soup. The outside crust is delicious and it's very soft and flavorful on the inside.

Ingredients:

1 cup water

3 tablespoons olive oil

1 1/2 teaspoons white sugar

1 1/2 teaspoons salt

1/4 teaspoon Italian seasoning

1/4 teaspoon ground black pepper

3/4 tablespoon dried rosemary

2 3/4 cup to 3 cups bread flour

1/3 cup dry milk powder

1 1/2 teaspoons active dry yeast

egg yolk

coarse sea salt

Directions:

Place ingredients in the bread machine pan in the order recommended by the manufacturer. Select white bread cycle; press Start. Stop machine and take dough out before the baking cycle begins. Or use your mixer or mix it by hand. Cover dough in bowl and let rise until double. Punch down dough and shape into a round loaf; set on a greased cookie sheet sprinkled with corn meal. Cut three slits across the top of the loaf with a sharp knife. Cover with a tea towel and let raise for 30 minutes. Carefully brush with egg yolk and 1 teaspoon water whisked together. Sprinkle lightly with coarse sea salt and more rosemary. Bake in 360 degree oven for 30 minutes. Cool on a wire rack. Mix olive oil and balsamic vinegar for dipping.

Butterscotch Bubble Loaf

Best Bubble Bread In the World: A friend made this at a primary activity. They were so good even Chad couldn't stop eating them. I can't wait to try them out. She said she just makes bread dough in her bread maker and uses it instead of Rhodes dough. This recipe is definitely worth trying.


Butterscotch Bubble Loaf
18-20 Rhodes frozen pan rolls, cut in half (or dough for rolls)
1/2 box butterscotch COOK AND SERVE mix (not the instant!!) about 1/3 c.
1/2 c. brown sugar
1/2 c. butter
1/2 c. chopped pecans (optional)
Bundt pan

Spray pan with non-stick cooking spray. Cut semi-thawed pan rolls in half and dip them in dry pudding mix. Arrange rolls in bundt pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter and heat together until butter is melted and syrup is formed. Pour over pan rolls. Cover with plastic wrap. Let rise until double in bulk. (2-3) hours if using the Rhodes rolls, only about 10-15 minutes if using homemade rolls. Bake at 350 for 30 minutes. Invert bundt pan onto a serving plate when rolls are done.

We also like to do something similar to this, but instead we do a herb-loaf. I melt about 1/2 c. butter and put garlic salt, oregano, thyme, basil, and whatever other spices I have in the cupboard that sounds good, and dip the rolls in that, and then pour the remaining butter mixture over the top of the rolls and bake until done. It's good with just about anything!