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14 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 14 | 2017-09-22 04:40:55 | Cabot Cheddar Soda Bread | 4.793103 | 12/16/2010 | This delicious cheese bread, with its delicately crisp crust and moist interior, is super-simple to put together. Thinking about dinner? You can have this tasty bread on the table in under an hour. Our thanks to our Vermont neighbors, the folks at Cabot Creamery, for this delicious recipe. | Preheat the oven to 375°F. Lightly grease an 8" square or 9" round pan. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the butter, working it into the flour until the mixture is crumbly. Toss in the grated cheese. Mix the buttermilk and egg, and add to the dry ingredients, stirring just until everything is moistened. Scoop the sticky dough into the pan, using your wet fingers to spread it to the edges of the pan. Bake the bread for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. Its internal temperature at the center will be close to 200°F. Remove the bread from the oven, and loosen the edges with a table knife. Wait 5 minutes, then gently turn it out onto a rack to cool. It's tempting, but wait about 20 minutes before cutting the bread, if you can; it's a bit crumbly when hot. Yield: 1 loaf, about 12 servings. |
Prep 10 mins. to 15 mins. Bake 40 mins. to 45 mins. Total 50 mins. to 60 mins. Yield 1 loaf Nutrition information | Serving Size 1 slice, 80g Servings Per Batch 12 Amount Per Serving: Calories 216 Calories from Fat 100 Total Fat 11g Saturated Fat 6g Trans Fat 0g Cholesterol 50mg Sodium 412mg Total Carbohydrate 20g Dietary Fiber 1g Sugars 2g Protein 9g |
15 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 15 | 2017-09-22 04:40:58 | No-Knead Cheese Burger Buns | 4.892857 | 04/22/2011 | Everyone loves the ease of no-knead yeast breads. This version calls for you to beat all the ingredients in a mixing bowl for just 2 minutes. From there, it's an easy path to these big, soft, cheese-scented buns, perfect for hamburgers. | Combine all of the ingredients, and beat at high speed, using an electric mixer, for 2 minutes. To use your bread machine, put everything in the bucket, and let the dough go through its dough or manual cycle; skip to step 3 below if you're using a bread machine. Place the dough in a lightly greased bowl or rising bucket, cover it, and let it rise for 60 to 90 minutes, until it's noticeably puffy. Gently deflate the dough, and divide it into 6 pieces; each will be about 111g, a scant 4 ounces. Shape the dough into balls, and place them in the wells of a lightly greased hamburger bun pan. If you don't have a bun pan, space them on a lightly greased or parchment-lined baking sheet. Gently flatten the buns with your hand to fill the bottom of the pan's wells, or until they're about 3 1/2" to 4" wide. Cover the buns, and let them rise for 60 to 90 minutes, until they're noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F. Brush each bun with some of the melted butter. Bake the buns for 16 to 19 minutes, until they're a light, golden brown, and their interior temperature is at least 190°F, measured with an instant-read thermometer. Remove the buns from the oven, transfer them to a rack, and brush with the remaining melted butter. Allow the buns to cool completely, then store airtight at room temperature. Yield: 6 big buns. |
Prep 10 mins. to 15 mins. Bake 19 mins. to 21 mins. Total 2 hrs 29 mins. to 3 hrs 36 mins. Yield 6 buns Nutrition information | Serving Size 1 bun(114g) Servings Per Batch 6 Amount Per Serving: Calories 360 Calories from Fat 130 Total Fat 15g Saturated Fat 9g Trans Fat 0.5g Cholesterol 46mg Sodium 570mg Total Carbohydrate 46g Dietary Fiber 2g Sugars 2g Protein 10g |
16 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 16 | 2017-09-22 04:40:59 | Three-Cheese Semolina Bread | 4.857143 | 04/20/2010 | With grated Parmesan in the dough, and chunks of Asiago and provolone studded throughout, this bread is a cheese-lover's dream come true. | Combine everything but the three cheeses, and beat on medium speed of an electric mixer to make a soft, smooth dough. It may or may not clear the sides of the bowl; either way is just fine. Switch to the dough hook, and knead for about 5 minutes. Add the three cheeses, and mix until well combined. Put the soft dough in a lightly greased bowl or 8-cup measure, cover, and let rise for about 2 hours, till very puffy. Lightly grease a 14" to 15" covered stoneware baker. Or lightly grease a baking sheet, or line with parchment. Sprinkle semolina into the pan, or onto the baking sheet. Gently deflate the dough. For one long loaf, shape it into a 13" log, and place in the stoneware baker. For two loaves, divide the dough in half, and place both halves on the prepared baking sheet. Tent lightly with greased plastic wrap (or cover the stoneware baker with its lid), and let rise for about an hour, till noticeably puffy. Towards the end of the rising time, preheat the oven to 425°F. Take the plastic off the bread. Spray it with water, and use a sharp knife to make three diagonal slashes in each loaf. If you're using the stoneware pan, leave the cover on. Bake the bread for 30 minutes; remove the cover, and bake for an additional 10 minutes, till the bread is golden brown and an instant-read thermometer inserted into the center registers about 190°F to 200°F. If you're baking smaller loaves, check to see if they're done after 30 minutes. Remove the bread from the oven, and take it out of the pan. If you've baked in the stoneware pan, loosen the edges, and carefully turn the bread out of the pan onto a rack to cool. Yield: 1 large or 2 smaller loaves. |
Prep 15 mins. to 20 mins. Bake 30 mins. to 40 mins. Total 3 hrs 15 mins. to 4 hrs Yield 1 large or 2 smaller loaves | |
17 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 17 | 2017-09-22 04:41:03 | Asiago Ciabatta | 4.903226 | 01/01/2008 | The nutty, mellow flavor of Asiago cheese adds a kick to this traditional Italian slipper bread. A well made ciabatta has a chewy crust and an open crumb. | To make the biga: Mix all of the biga ingredients in a medium-sized bowl until well-blended. Cover the bowl, and leave it at cool room temperature (68°F-70°F) for 12 to 20 hours, until the biga is very bubbly. To make the dough: Mix the biga and the remaining dough ingredients, except the cheese, using an electric mixer set on slow speed, for 2 to 4 minutes. Increase the speed to medium and mix for about 4 minutes; the dough should be soft and slightly sticky. Add additional water or flour if necessary. Mix in the cheese; don't worry if some pieces pop out. To make dough in a bread machine: Add all of the ingredients and mix this dough on the dough cycle; add the diced cheese several minutes before the end of the final kneading cycle. Allow the dough to rise, in a greased, covered bowl, for 1 to 2 hours, until it's very puffy. Turn the dough out onto a well-floured surface, and shape it into two long loaves, about 12" x 4" inches each. Place the loaves, floured side up, onto parchment paper (if you plan to bake on an oven stone) or baking sheets. Cover the loaves with a proof cover or well-greased plastic wrap, and allow them to rise for 45 minutes, or until they're very puffy. Sprinkle them with additional grated cheese. While the bread is rising, preheat the oven to 450°F. Bake the ciabatta for 22 to 26 minutes, until it's golden brown. Remove it from the oven, and cool on a rack. Wrap well, and store for 2 days on the counter. Freeze for up to 3 months. |
Prep 18 mins. Bake 22 mins. to 26 mins. Total 15 hrs 25 mins. Yield two 12" x 4" loaves Nutrition information | Serving Size 1/4 of a loaf, 123g Servings Per Batch 8 Amount Per Serving: Calories 286 Calories from Fat Total Fat 3g Saturated Fat 3g Trans Fat Cholesterol 13mg Sodium 652mg Total Carbohydrate 48g Dietary Fiber 2g Sugars 1g Protein 11g |
18 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 18 | 2017-09-22 04:41:06 | Savory Christmas Cheese Bread | 4.7777777 | 11/03/2010 | Red, green and gold: the colors of Christmas. And what nicer way to show the colors than in a tasty loaf of bread? This easy-to-make baking powder bread goes from start to finish in under an hour. Sun-dried tomatoes (or pimientos or red bell peppers) and finely chopped scallions (or chives or green bell peppers) sprinkled throughout give it a festive appearance, making it perfect for a holiday breakfast. |
Preheat the oven to 350°F. Grease a 9" round cake pan, or 9" round casserole. Mix together the flour, baking powder, salt, cheeses, and softened butter, until well combined and crumbly. Mix in the garlic, scallion tops, and sun-dried tomatoes. Whisk together the eggs and milk (or half & half). Set aside 1 tablespoon of the mixture, to brush on the top of the loaf. Add the remaining egg mixture to the dry ingredients, stirring just until everything is thoroughly moistened. Turn the stiff batter into the prepared pan. Using your wet fingers, smooth it to the edges of the pan. Make it slightly concave, so the edges are slightly higher than the center. Brush the top of the loaf with the reserved egg mixture. Sprinkle with pizza seasoning, if desired. Bake the bread for 35 to 40 minutes, until it's a light golden brown on top, and a cake tester or toothpick inserted into the center comes out clean. Remove the loaf from the oven, and run a heatproof spatula or table knife around the edge of the pan, to loosen the sides. Turn it out of the pan onto a rack to cool. Serve the bread warm, toasted, or at room temperature. It's a wonderful breakfast bread, served with eggs. |
Prep 15 mins. to 20 mins. Bake 35 mins. to 40 mins. Total 45 mins. to 55 mins. Yield 1 round loaf, about 12 to 16 servings Nutrition information | Serving Size 85g Servings Per Batch 12 Amount Per Serving: Calories 240 Calories from Fat 90 Total Fat 10g Saturated Fat 5g Trans Fat 0g Cholesterol 85mg Sodium 460mg Total Carbohydrate 28g Dietary Fiber 2g Sugars 3g Protein 10g |
19 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 19 | 2017-09-22 04:41:11 | Ham and Cheese Buns | 5.0 | 10/25/2010 | A hearty, savory treat with soup, salad, or on its own. These buns disappeared from our kitchen as quickly as warm chocolate chip cookies! | Mix, then knead together all of the ingredients except the ham and cheese, making a dough that's smooth and resilient. Knead in the ham and cheese. Gather the dough into a ball and place it in a greased bowl. Cover the bowl and let the dough rise for 1 hour, or until it's noticeably puffy. Gently deflate the dough and divide it into 7 pieces. Shape each piece into a ball. Place the dough balls in a lightly greased 1 ½-quart baker or 9" round cake pan. Cover the pan and allow the dough to rise until puffy, 30 minutes to 1 hour. Near the end of the rising time, preheat the oven to 325°F. Bake the buns for 35 to 40 minutes, tenting after 20 minutes to prevent over-browning. Remove them from the oven, turn them out of the pan, cool completely, and serve. Yield: 7 buns. |
Prep 22 mins. to 35 mins. Bake 35 mins. to 40 mins. Total 2 hrs 27 mins. to 3 hrs 45 mins. Yield 7 buns | |
20 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 20 | 2017-09-22 04:41:13 | Herbed Cream Cheese Biscuits | 4.888889 | 01/01/2008 | When it's finally warm enough in the morning to eat breakfast on the porch or deck, why not celebrate with something really special? A classic brunch dish is herbed biscuits with smoked salmon and scrambled eggs. Chives are one of the first plants to be ready in spring, with tender, green shoots and puffy pom-pom pink flowers for garnishing. Just the colors on the plate — the green chives in the golden biscuits set next to the orange salmon, and bright yellow eggs — are wonderful. |
Preheat the oven to 425°. Line a baking sheet with parchment paper. In a medium-sized bowl, whisk together the dry ingredients, including the grated cheese, until everything is evenly distributed. Using a pastry fork or blender, your fingers or an electric mixer, cut in the butter or shortening, and cream cheese. Mix until crumbly. Some larger chunks of cheese and butter can remain. Pour in the milk while tossing with a fork. The dough should remain a bit crumbly, but hold together when squeezed. Add an additional 1 to 2 tablespoons of milk if needed. Turn the dough out onto a lightly floured work surface and fold it over a few times. Pat it into an 8" square, 3/4" thick. Cut it into 2" squares, or use a 2" round cutter. Place the biscuits on the baking sheet. Bake the biscuits for 16 to 18 minutes, until they're lightly browned. Serve biscuits warm or at room temperature. Store, well-wrapped, at room temperature for 2 days, or for up to a month in the freezer. |
Prep 15 mins. Bake 16 mins. to 18 mins. Total 31 mins. to 33 mins. Yield 16 biscuits | |
21 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 21 | 2017-09-22 04:41:20 | Cheese Pennies | 4.75 | 01/01/2008 | The following recipe is for one of our favorite '50s snacks: cheese pennies, crispy concoction of cheese and butter held together with a bit of flour and baked into golden brown "pennies." These are good served with drinks — non-alcoholic, or otherwise. | In a medium-sized mixing bowl, combine all of the ingredients except the paprika to make a cohesive dough, sprinkling in a tablespoon or so of water if the dough doesn't seem to want to come together. As soon as the dough starts to come together, turn off the mixer and gather it into a rough ball. Transfer it to a lightly floured work surface, and roll it into a 16" log about 1 1/2" in diameter. Wrap the log in waxed paper or plastic wrap, and chill it in the freezer for 30 minutes. Using a serrated knife, slice the log crosswise into 1/8" rounds. Place them on an ungreased or parchment-lined baking sheet, leaving only about 1/2" between them; they won't spread much as they bake. Sprinkle them with a bit of paprika, if desired. Bake the cheese pennies in a preheated 400°F oven for 11 to 13 minutes, or until they're just beginning to brown. Remove them from the oven, and allow them to cool on the pan for several minutes before transferring them to racks to cool completely. Store, well-wrapped, for up a week. |
Prep 20 mins. Bake 11 mins. to 13 mins. Total 51 mins. to 53 mins. Yield About eighty 1 1/2" pennies | |
22 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 22 | 2017-09-22 04:41:23 | Spoon Bread Two Ways | 5.0 | 06/08/2011 | Spoon bread is a classic side dish, especially popular in the southern United States. Soft and custard-like with the mild crunch of cornmeal, spoon bread can be served for breakfast, lunch or dinner. One version of spoon bread features roasted red peppers, spicy jalapeños, and plenty of good, sharp cheddar cheese. Try it alongside grilled chicken, or as a hearty breakfast topped with an over easy egg. Our second version features cream cheese and chives, for a more mellow side dish. |
Preheat the oven to 400°F. Butter a 1-quart oven-safe baking dish. In a medium-sized saucepan, whisk together the milk, salt, and cornmeal. Cook over medium heat, stirring constantly for about 5 minutes, until the mixture thickens to a pudding-like consistency. Let cool for 5 minutes while you choose and prepare the ingredients for either the spicy red pepper or the cream cheese and chive version. To make the spicy version: Stir 1/2 cup of the shredded cheddar cheese, the onion, red peppers, and jalapeños into the basic spoon bread batter. Add the eggs. Stir well and pour/spoon into the buttered baking dish. Top with the remaining 1/2 cup shredded cheddar cheese. Pour into prepared pan. To make the mild version: Stir the softened cream cheese into the basic spoon bread batter. Stir in the chives and eggs. Pour the mixture into the prepared pan, and dot with the tablespoon of butter. To bake: Bake either version for 25 to 30 minutes. The top and sides will be browned and the center will be just set. Spoon bread is much softer than regular corn bread, so avoid over-baking. Yield: 4 to 6 servings. |
Prep 15 mins. to 20 mins. Bake 25 mins. to 30 mins. Total 40 mins. to 50 mins. Yield 4 to 6 servings | |
23 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 23 | 2017-09-22 04:41:25 | Cheddar Cheese Bread | 5.0 | 01/01/2008 | A delightful hint of Cheddar cheese permeates this golden loaf. Use it as a base for a grilled sandwich, or to add a new depth to a breakfast strata. | In a large bowl, mix together all the ingredients except the cheese, stirring them to form a shaggy mass. Let the mixture sit for 15 minutes, then knead it — by hand or machine — until you've formed a smooth, elastic dough. Knead in the cheese, place the dough in a greased bowl, cover it, and let it rise for 1 hour. After the hour it should be puffy, though not doubled in size. Lightly grease or spray an 8 1/2" x 4 1/2" loaf pan. Turn the dough out onto a lightly greased or floured work surface, and shape it into a loaf. Place it in the pan, and let it rise for about 1 hour. Toward the end of the rising time, preheat the oven to 375°F. Bake the bread for 25 minutes, or until a digital thermometer inserted into the center reads 190°F. Store the bread, well-wrapped, for up to 5 days at room temperature or in the freezer for up to a month. |
Prep 25 mins. Bake 25 mins. Total 2 hrs 5 mins. Yield one 8 1/2" x 4 1/2" loaf, about 12 servings | |
24 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 24 | 2017-09-22 04:41:30 | Pimento Cheese Babka | 5.0 | 03/28/2017 | Inspired by the iconic babka at Zabar's in New York City, this squishier textured, more savory approach to babka uses Molly Yeh's challah dough. Found in her book, Molly on the Range, the filling is that Southern staple, pimento cheese, because mayonnaise and cheese are a match made in guilty-pleasure heaven. | When the dough is finished with its first rise, roll it into a 10" x 14" rectangle. Spread the mayonnaise over it in an even layer, leaving a 1" border untouched along the long edge closest to you. Sprinkle on the cheddar, pimentos, onion, paprika, cayenne, and a sprinkling of salt and pepper. Starting at the long edge opposite you, roll up the dough to make a long jelly roll and pinch the edges and seam to seal them shut. Use a serrated knife and, starting 1" down the log, cut the roll lengthwise down the center all the way through. Turn the two halves of the log so the opening is facing up (and the filling doesn't fall out). Twist the two pieces around one another. Fold the dough in half, place it in the loaf pan, cover it, and let it rise for 30 minutes. Preheat the oven to 375°F. Grease a 9" x 5" loaf pan. Brush the top of the dough with the egg wash. Bake until the top is golden brown and the loaf has an internal temperature of 185°F when measured with a digital thermometer. Begin checking for doneness at 35 minutes. Remove the challah from the oven and cool it on a rack for 10 minutes. Tilt it out of the pan and return to the rack to cool completely before slicing. Store any leftovers in the refrigerator, well wrapped, for up to a week. |
Prep 15 mins. Bake 35 mins. to 45 mins. Total 1 hrs 30 mins. Yield 1 loaf, 16 servings Nutrition information | Serving Size 1 slice, 71g Servings Per Batch 16 servings Amount Per Serving: Calories 210 Calories from Fat 90 Total Fat 10g Saturated Fat 2g Trans Fat 0g Cholesterol 30mg Sodium 250mg Total Carbohydrate 25g Dietary Fiber 0g Sugars 4g Protein 6g |
1167 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 620 | 2017-09-22 05:26:08 | Gluten-Free Filled Breads Sweet and Savory | 5.0 | 10/18/2012 | Now you can enjoy dressing up your gluten-free loaves with sweet or savory fillings like the ones you see here — perfect for use with our bread mix or any of your favorite gluten-free yeast bread recipes. Please be inspired to create your own fillings, too! Note: This recipe makes one loaf, with one type of filling; we offer two different fillings so you can choose your favorite. |
Prepare mix according to instructions on the box. Combine all ingredients in either of the filling recipes. After the bread batter's first 30 minute rise, stir it down and lightly grease an 8 1/2" X 4 1/2" or 9" x 5" loaf pan. Spread about 1 1/4 cups batter in the bottom of the pan and follow with 1/3 of the filling, taking care to leave a 1/2" border around the edges to ensure sealing. Repeat the layering process with two more layers and a final layer of bread batter on top so that there are three layers of filling and four of the bread mix. Leave the middle of the loaf domed in a traditional shape and smooth the surface gently with wet fingers. Cover the pan with greased plastic wrap, leaving room for expansion. Allow the bread to rise for 20 to 40 minutes, or until it's crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F. Remove the plastic wrap. Bake the bread until it's golden brown and the internal temperature registers 200°F to 210°F (about 50 to 60 minutes). Remove the bread from the oven, and turn it out of the pan onto a rack to cool. Cool completely before slicing. Yield: 1 loaf. |
Prep 25 mins. to 35 mins. Bake 1 hrs 40 mins. to 2 hrs 10 mins. Total 2 hrs 5 mins. to 2 hrs 45 mins. Yield 1 loaf | |
1164 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1072 | 2017-09-22 05:40:04 | Semolina-Garlic-Parmesan Swirl Loaf | 5.0 | 01/01/2008 | Need a reminder of the too-brief summer past? It's easy to make this savory dough in the bread machine and use it as a jelly roll kind of wrap for roasted garlic, Parmesan cheese, and Italian herbs. | To make the dough: Place the dough ingredients into the bucket of your bread machine following the manufacturer's instructions (usually, liquids first). Program the machine for basic or white bread, medium crust, or if you're going to bake the bread in a conventional oven, program for manual or dough. Press Start. After 10 minutes of kneading, adjust the consistency of the dough by adding water or flour to make a soft, sticky dough. After the first rise, remove the dough from the machine and transfer it to a lightly oiled work surface. Shape it into an 8" x 18" rectangle. Dimple and stretch the dough into shape with your fingertips. It'll probably end up no more than 1/2" thick. Cover the dough and let it rest while you prepare the filling. To make the filling: Squeeze the roasted garlic pulps from their little parchment tubes. Don't worry, the skins stay pretty much in your hand and any strays are easily identified and recovered. Mash the garlic into a paste and then spread it over the dough. (It won't be evenly distributed, that's fine.) Whisk the egg white and salt until foamy. Brush the wash over the garlic. Evenly distribute the Parmesan, bread crumbs and herbs over the garlic, leaving one short (8") end clear. Starting with the opposite short edge, roll the dough toward the bare edge, forming it into a log and pinching the seam closed. Pinch the ends shut as well. You may need to tuck them under a bit to fit the loaf back into your bread machine bucket or into a loaf pan. To bake the bread: To complete the recipe in the bread machine, remove the paddle(s), place the bread back in the bucket, seam-side down, close the lid, and let the machine finish its cycle. To finish the recipe in the oven, preheat the oven to 375°F. Place the bread seam-side down in a lightly greased 9" x 5" bread pan, or on a parchment-lined baking sheet. Cover the loaf lightly with a towel or plastic wrap, and let it rise for about 45 minutes, or until it's puffy looking. The dough should crest almost an inch above the pan sides, and should hold your finger's indentation if you poke it. Use a pair of scissors to snip several small slashes into the loaf, about every 2". The cuts should be about 1 1/2" deep and 3/4" wide. Bake the bread for 45 to 50 minutes, rotating the pan halfway through the time for more even baking. If you have an instant-read thermometer, the bread's internal temperature should read between 190°F and 200°F. Remove the bread from the oven, turn it out of the pan, and cool it on a rack before slicing. Store the loaf, well-wrapped, at room temperature for up to 5 days or freeze for up to 3 months. |
Prep 40 mins. to 45 mins. Bake 35 mins. to 1 hrs 30 mins. Total 4 hrs 25 mins. to 6 hrs 15 mins. Yield one 9" x 5" loaf, 16 servings Nutrition information | Serving Size 1 slice, 62g Servings Per Batch 16 slices Amount Per Serving: Calories 170 cal Calories from Fat Total Fat 4g Saturated Fat Trans Fat Cholesterol Sodium 351mg Total Carbohydrate 26g Dietary Fiber Sugars Protein 7g |
1169 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1086 | 2017-09-22 05:41:03 | Savory Cheddar Cheese Bread | 4.5789475 | 02/16/2011 | The bite of cheese in a loaf of plain white bread is always welcome. This bread is very close-grained, and is wonderful for toast or sandwiches — especially grilled cheese! The addition of a half teaspoon of tabasco sauce gives the bread just a hint of heat. The loaf is designed to bake in a Zojirushi full-sized bread machine, though you can certainly prepare and bake the dough by hand: after its first rise, shape the dough and place it in an 8 1/2" x 4 1/2" pan; let it rise, then bake it in a preheated 350°F oven for about 35 to 40 minutes. |
Put all of the ingredients into the bucket of your bread machine in the order designated. Program the machine for basic bread, light crust setting. Press Start. Check the dough after about 10 minutes of kneading; it should have formed a cohesive ball, and be slightly sticky. Adjust its consistency with additional milk or flour, if necessary. Allow the machine to complete its cycle. Remove the bread from the machine, and cool it on a rack. Yield: 1 loaf. |
Prep 5 mins. to 10 mins. Bake 60 mins. to 1 hrs 10 mins. Total 3 hrs 40 mins. to 3 hrs 55 mins. Yield 1 loaf | |
1175 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1091 | 2017-09-22 05:41:22 | Ricotta Chive Bread | 4.5882354 | 01/01/2008 | Made start to finish in a bread machine, this bread has a tender crumb and is filled with flecks of green from the chives. If you have wild leeks (ramps) growing in your yard, use them in place of chives. | Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for basic bread, light crust, and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth ball of dough. Allow the machine to complete its cycle. Cool the loaf completely before serving. Store bread, well wrapped, at room temperature for several days. Freeze for longer storage. |
Prep 5 mins. Bake 3 hrs Total 3 hrs 5 mins. Yield 1 loaf, 16 slices Nutrition information | Serving Size 1 slice, 43g Servings Per Batch 16 Amount Per Serving: Calories 92 Calories from Fat Total Fat <1g Saturated Fat Trans Fat Cholesterol 2mg Sodium 207mg Total Carbohydrate 17g Dietary Fiber 1g Sugars 1g Protein 3g |
1184 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1113 | 2017-09-22 05:42:49 | Buttery Herb-Garlic Pull-Apart Bread | 4.5 | 06/22/2012 | Bread baked in a bread machine doesn't have to be a plain and simple loaf. By using your Zojirushi's homemade menu, you can let the machine knead the dough, then take it out, shape it, put it back, and kick back while the Zo bakes up this beautiful loaf of herb-garlic pull-apart bread. | If you have a Zojirushi Virtuoso, program it as follows: no Rest; Knead 20 minutes; Shape on (it will read 1:00); Rise 1 off; Rise 2 off; Rise 3 60 minutes; Bake 52 minutes. Include the Keep-Warm option or not; your choice. If you have a different model Zojirushi, you can program it much the same way, though you won't have the Shape option. Program as follows: no Rest; Knead 20 minutes; Rise 1 off; Rise 2 20 minutes; Rise 3 60 minutes; Bake 52 minutes. Include the Keep-Warm option or not; your choice. Combine all of the dough ingredients in the bucket of your bread machine, and press start. Check the dough after about 13 minutes of kneading; add additional flour or water as needed to make a soft, smooth dough. For the Virtuoso: after 20 minutes of kneading, the Shape cycle will begin. Remove the dough from the machine, and set it on a lightly greased work surface. Remove the paddles from the machine. For other models Zojirushi: After 20 minutes of kneading, remove the dough from the machine, and set it on a lightly greased work surface. Remove the paddles from the machine. Divide the dough into 32 pieces. You don't have to be super-accurate here (though, if you use a scale, you can be). Shape the pieces into smooth balls — or not; ragged pieces will make just as tasty (though not as pretty) a loaf. Dip the top of each ball into melted butter; you probably won't use all the butter. Lay 11 balls into the bottom of the Zo pan, buttered side up. Sprinkle with half the mozzarella or pizza cheese. Use 11 balls of dough to make a second layer; top with the remaining cheese, and the Parmesan, if you're using it. Top with the final 10 balls of dough; again, make sure their buttered sides are up. Place the pan back in the machine. For the Virtuoso: press Start. This will move the machine to the next cycle. For other models: no need to press Start, the machine will continue on its programmed cycle automatically. When the bread is done, remove it from the machine, and turn it out of the pan onto a rack. Brush with any remaining melted butter. Serve warm; marinara sauce is a nice accompaniment. Store any leftovers at room temperature for several days; freeze for longer storage. Yield: 1 large loaf, 8 to 10 servings. |
Prep 15 mins. to 25 mins. Bake 50 mins. to 60 mins. Total 2 hrs 40 mins. to 3 hrs 10 mins. Yield 1 large loaf, 8 to 10 servings | |
1185 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1114 | 2017-09-22 05:42:56 | Herb & Dill Bread | 4.6666665 | 01/01/2008 | This recipe, which makes a golden-hued hot-and-spicy bread, is the perfect foil for a cool summer salad. | Put the yeast, flour, sugar and salt in the pan of a bread machine. Put the egg and oil in a 1-cup measure, then add enough milk to make 1 cup. Pour this mixture into the bread pan. Add all of the remaining ingredients at once, or wait until your bread machine prompts you to do so. Bake the bread on a normal cycle. Store the bread, well-wrapped, for up to 5 days at room temperature or up to 3 months in the freezer. |
Prep 5 mins. Bake 3 hrs 20 mins. Total 3 hrs 25 mins. Yield 10 servings Nutrition information | Serving Size 1 slice, 56g Servings Per Batch 10 slices Amount Per Serving: Calories 132 Calories from Fat Total Fat 4g Saturated Fat Trans Fat Cholesterol 41mg Sodium 249mg Total Carbohydrate 18g Dietary Fiber 1g Sugars 1g Protein 5g |
1201 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1133 | 2017-09-22 05:44:09 | Golden Cheese Wreath | 4.0 | 01/01/2008 | This bright-gold loaf tastes subtly of cheese. (With the amount of cheese, you'd expect the flavor would be strong, but it just isn't; cheese flavor powder seems to heighten the flavor of the fresh cheeses.) Besides flavor, the cheese has a wonderful tenderizing effect on the bread — it's almost brioche-like in consistency, very easy on both tooth and tongue. Cut this bread in wedges and serve it with all manner of soups; toasting it a bit will bring out the flavor even more. |
Combine all of the ingredients — by hand, mixer, or bread machine — to form a smooth and supple dough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. After 30 minutes, gently fold the dough in upon itself and turn it upside-down; this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth. Transfer the dough to a lightly oiled work surface, and divide it into three equal pieces. Roll each piece into a 28" long rope. Braid the ropes loosely, trying not to stretch the dough. Form the braid into a circle, pinching the ends together. Cover it lightly, and let it rise for 1 to 1 3/4 hours, until it's almost doubled in bulk and puffy looking. A finger pressed into the dough should leave a mark that rebounds slowly. While the bread is rising, preheat the oven to 375°F. Bake the bread for 24 to 26 minutes, until it's an even light golden brown and sounds hollow when thumped on the bottom. Remove the bread from the oven, and cool it for several hours before slicing. Store, well-wrapped, for 4 days at room temperature, or freeze for up to 3 months. |
Prep 23 mins. Bake 24 mins. to 26 mins. Total 2 hrs 47 mins. to 2 hrs 49 mins. Yield 1 large loaf, about 20 servings | |
1205 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1138 | 2017-09-22 05:44:31 | Robyn's Jalapeño Cheese Sour Cream Bread | 3.0 | 01/01/2008 | Look no further for a soft yet spicy and flavorful loaf — this one has all that, and is made in the bread machine. Serve with chili and a salad for a Southwest-inspired meal. | Place the milk, sour cream, flours, salt, sugar, butter, and yeast into the pan of your machine, program for Raisin Bread or a similar cycle (if available; if not, program for basic or white bread), and press Start. When the beeper sounds (or about 7 minutes before the end of the final kneading cycle), add the cheese and peppers. Allow the machine to complete its cycle. Store, well-wrapped, for 5 days at room temperature, or freeze for up to 3 months. |
Prep 10 mins. Total 3 hrs 20 mins. Yield one large or small bread machine loaf | |
1159 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1159 | 2017-09-22 05:45:05 | Fugassa Bread | 5.0 | 01/01/2008 | Rustic fugassa bread is especially pretty when you use different colored peppers. Red, yellow and green create the best color, as black or dark purple peppers, when cooked, become a disappointing gray. The word "fugassa" is from the Ligurian dialect, and is closed related to fougasse, the open, flat loaf from Provence. However, this bread isn't shaped like the traditional fougasse but you certainly try different shapes. Serve this hearty bread with cold meat or pasta salad or a refreshing chilled soup for a cool, easy summer meal. |
To make the peppers: Cook oil, onions and peppers slowly in a large skillet over medium-low heat until the onions are transparent. When you cook onions and peppers slowly, the natural sugars caramelize, and they become quite sweet. Set aside to cool to lukewarm. To make the dough: In a large bowl, stir yeast into warm water to soften. Add salt, sugar, 2 cups flour, 1 cup cheese, and the cooled peppers. Beat vigorously for 2 minutes. Gradually add flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough. Put the dough into an oiled bowl. Turn once to coat the entire ball of dough with oil. Cover with towel and let rise until doubled, about 1 hour. Turn the dough out onto work surface. Knead in the remaining 1 cup cheese, leaving large streaks of the cheese visible. The streaks will toast and add an attractive look to the bread, not to mention a marvelous flavor. Shape the dough into a ball. Flatten the top slightly, and place on a well-greased baking sheet. Cover with a towel and let rise for 45 minutes. While the bread is rising, preheat the oven to 400°F. Just before baking, brush the tops of the loaves with cold water and sprinkle with coarse sea salt, if desired. Slit the loaf in three places, about 1/2" deep, across the top. For added crispness, steam should be added to the oven for the first 10 minutes of baking. (See "tips", below.) Bake for 30 minutes, or until the bread is darkly golden, and feels lighter when picked up. Immediately remove bread from baking sheet and cool on a rack. Store, wrapped, for up to 3 days at room temperature, or freeze for up to 3 months. |
Prep 38 mins. Bake 30 mins. Total 2 hrs 53 mins. Yield 1 large loaf | |
1160 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1160 | 2017-09-22 05:45:12 | Bagel Buns | 5.0 | 01/01/2008 | These chewy buns, studded with bits of cheese, are great for sturdy sandwiches or soup dinners. | Combine all of the dough ingredients except the cheese, and mix and knead them together — by hand, mixer or bread machine — until you've made a very soft, smooth dough. Knead the cheese in at the end. Allow the dough to rise, covered, until puffy, about 1 1/2 hours. Turn the dough out onto a lightly greased work surface. Divide it into 10 equal pieces, and round each piece into a ball. Cover the balls lightly, and let them rest for 15 minutes. Shape the bagels by poking your index finger through the center of each ball, then twirling the ball until the hole's about 2" in diameter. Place the bagels on a parchment-lined baking sheet, cover them, and allow them to rise for 1 hour, or until they begin to look puffy. Mix together the malt and water, and brush the buns with the mixture. Let the buns rest, uncovered, for 15 minutes. Preheat your oven to 400°F. Brush the buns with the malt water again, put them in the oven, then brush them a third time after baking for 10 minutes. Bake the buns for 12 to 15 minutes longer, until they're a deep, golden brown. Remove them from the oven, and cool on a wire rack. Store, wrapped, at room temperature for 3 days or freeze for up to a month. |
Prep 30 mins. Bake 22 mins. to 27 mins. Total 3 hrs 47 mins. to 4 hrs Yield 10 buns | |
1161 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1161 | 2017-09-22 05:45:16 | Smoky Fougasse | 5.0 | 01/01/2008 | Fougasse, a specialty of Provence, France, is made from a simple bread dough and often embellished with cheeses, herbs, nuts or anchovies. The dough is shaped in a flat oval or circle, which is then slashed several times through, and the openings are gently pulled to create ladder- or leaf-like openings. This pull-apart bread features lots of chewy crust, and the heady flavors of onion and smoked cheese. |
Mix the sponge ingredients together, and let the mixture rest, covered, for 4 and up to 24 hours. Mix together the sponge and the remaining dough ingredients, except for the cheese and onions, and mix, then knead — by hand, mixer or bread machine — to form a smooth, soft dough, adding additional water or flour as necessary, about 8 minutes. Knead in the cheese and onions. Allow the dough to rise, covered, until it's puffy looking, about 1 1/2 hours. Turn the dough out onto a lightly greased or floured work surface. Shape it into a round or oval, pulling and stretching until it's no more than 3/4" thick. Place it on a parchment-lined or lightly greased baking sheet. Brush it lightly with olive oil, then cut decorative slits into it, all the way through the bottom. Pull the dough apart widely (at least 2" apart) at the slits, to make a nice shape. Cover it, and let it rise for 30 minutes. Preheat the oven to 450°F. Bake the fougasse for 16 to 18 minutes, until it's a deep, golden brown. Remove it from the oven, and cool it on a rack. Store, well-wrapped, for 2 days at room temperature, or freeze for up to a month. |
Prep 25 mins. Bake 16 mins. to 18 mins. Total 7 hrs 26 mins. to 7 hrs 28 mins. Yield 12 servings Nutrition information | Serving Size 1 slice, 63g Servings Per Batch 12 Amount Per Serving: Calories 200 Calories from Fat Total Fat 9g Saturated Fat Trans Fat Cholesterol 10mg Sodium 290mg Total Carbohydrate 24g Dietary Fiber 0g Sugars 0mg Protein 7g |
1162 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1162 | 2017-09-22 05:45:21 | Cheese on Toast | 5.0 | 02/08/2012 | Is there any other light supper dish quite so comforting as melted cheese on toast? Welsh Rabbit (a.k.a. Welsh Rarebit) has been a mainstay of easy suppers, on both sides of the Atlantic, for centuries. And when the cheese is sharp cheddar, and the bread homemade — well, it just doesn't get any better. | In a saucepan set over medium heat, melt the butter, then stir in 3 tablespoons of the flour, the dry mustard, Worcestershire, salt, and cayenne until well combined. Gradually stir in the beer or ale, whisking until no lumps remain and the sauce is thick. Put the remaining 3 to 5 tablespoons flour in a bowl or measuring cup. Whisk in the milk, stirring vigorously to avoid lumps. Pour the milk mixture into the saucepan, whisking constantly until all the milk is added and the mixture is smooth. Cook until very hot, but not simmering. Gradually add the cheese, again stirring constantly until the cheese is melted. Reduce the heat to low, and stir the sauce occasionally as you prepare the toast. Slice bread 3/4" to 1" thick and toast until it's golden brown on the outside, yet still a bit soft inside. A large capacity toaster oven or 4-slice toaster is a good choice here. Butter the toast, if desired. Place each piece on a plate, and pour on the cheese sauce. Serve hot. Yield: 6 servings. |
Prep 10 mins. to 15 mins. Total 10 mins. to 15 mins. Yield 6 servings | |
1163 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1163 | 2017-09-22 05:45:24 | Swiss Onion Rye Loaf | 5.0 | 01/01/2008 | We modeled this cheese-swirled rye loaf after that of a small family bakery, then added some onions for a little extra zing. You'll enjoy this hearty loaf on its own or as a great base for Reuben sandwiches. | To make the dough: Combine all of the dough ingredients — by hand, mixer, or bread machine — mixing and kneading to form a smooth and shiny dough. Place the dough into a greased bowl, turn to coat, and cover. Place it in a warm spot to rise for 1 to 2 hours, until the dough has expanded by at least a third. Lightly grease (or line with parchment) a baking sheet. To assemble the loaf: Turn the dough out onto a lightly greased or floured surface, then pat it out into a 12" square. Sprinkle the dough with the onions and cheese. Fold it into thirds (like a letter) to enclose the onions and cheese. Form it into a 15" to 16" fat baguette — in other words, a bâtard. (Or divide and shape it into two smaller loaves). Place the loaf/loaves on the baking sheet, and cover lightly with greased plastic wrap or a dough cover. Allow the bread to rise for 1 to 1 1/2 hours, or until doubled in size. To bake the bread: Toward the end of the rise, preheat the oven to 400°F. Just before placing the bread into the oven cut 4 to 5 diagonal slashes across the top, each about 1/4" deep. Spritz the bread with water, then place it into the oven. Bake it for 15 minutes, then reduce the oven heat to 350°F and bake for an additional 15 minutes (for 1 large loaf). For two smaller loaves, check after an additional 10 minutes. Bread is done when an instant-read thermometer inserted into the center registers 190°F. Store the bread, well-wrapped, at room temperature for up to 5 days or in the freezer for up to 3 months. |
Prep 20 mins. to 30 mins. Bake 20 mins. to 30 mins. Total 2 hrs 20 mins. to 4 hrs 30 mins. Yield one 15" to 16" bâtard, or 2 small loaves Nutrition information | Serving Size 30g Servings Per Batch about 30 servings Amount Per Serving: Calories 79 cal Calories from Fat Total Fat 2g Saturated Fat Trans Fat Cholesterol 3mg Sodium 126mg Total Carbohydrate 13g Dietary Fiber 1g Sugars Protein 3g |
1165 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1165 | 2017-09-22 05:45:31 | Apple Cheese Loaf | 5.0 | 01/01/2008 | The combination of apples and cheese is a well-known flavor treat. This delicate tea loaf is wonderful sliced thin and spread with a very thin layer of apple butter. Or, to enhance the cheese flavor, serve with cream cheese, or a cheese spread. | Preheat the oven to 350°F. Grease a 9" x 5" or 10" x 5" loaf pan. In a large bowl, mix together the flour, bran cereal, baking powder and baking soda. Set aside. In another bowl, beat the butter or margarine with the brown sugar and eggs until well combined. Fold in the apple, cheese and walnuts. Gently blend the wet ingredients into the dry ingredients. Turn the batter into the greased pan. Bake for 55 to 60 minutes, or until the loaf tests done. Remove from the oven, cool 5 minutes, then turn the loaf from the pan and cool completely on a wire rack. Store well-wrapped at room temperature for 5 days, or freeze for 3 months. |
Prep 15 mins. Bake 55 mins. to 60 mins. Total 1 hrs 15 mins. to 1 hrs 20 mins. Yield one 9" x 5" or 10" x 5" loaf | |
1166 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1166 | 2017-09-22 05:45:34 | Mediterranean Stuffed Bread | 5.0 | 01/01/2008 | This is pure picnic and party fare — zesty and chock-full of summery tastes, and good hot, cold, or at room temperature. Thin, cold slabs work well as appetizers with wine or sangria; big, warm wedges with salads make a meal. This may be the most "gourmet" item you've ever seen come out of your own kitchen! | In a medium-sized bowl, toss together the parsley, onions/scallions, sun-dried tomatoes, garlic, olives, feta cheese chunks, olive oil, salt, pepper, oregano, and basil. Flatten or gently deflate the bread dough into an oval shape, about 1/2" to 3/4" thick. Press half of the topping mixture onto the bread. Fold the dough in half and pinch the edges together to cover the filling. Let it rest for a few minutes. Flatten the dough again, using a rolling pin, trying not to force any of the filling out. Press the remaining filling onto the dough. Fold the dough in half again, pinching the edges together to cover any exposed filling (sometimes this doesn't look perfect, but it works out in the end). The bread should look like a plumpish, slightly flattened oval. Brush a little olive oil over the surface of the dough. Line a doubled-up cookie sheet with parchment paper. Sprinkle with semolina, and place the bread on top. Cover with a tea towel or a lightly greased piece of plastic, and let rise about 45 minutes to 1 1/2 hours, until puffy and lighter than when it started. Preheat your grill to Hot. Place the bread on the grill, put on the cover, reduce the heat to Medium, and bake for about 35 to 40 minutes, until the bread is well-browned. (Some of the filling may leak out; that's OK). Remove the bread from the grill and serve warm, in wedges, or cold, in thin slices. |
Prep 25 mins. Bake 35 mins. to 40 mins. Total 1 hrs 48 mins. to 1 hrs 53 mins. Yield 12 servings Nutrition information | Serving Size 1 wedge, 176g Servings Per Batch 12 Amount Per Serving: Calories 279 cal Calories from Fat Total Fat 9.3g Saturated Fat Trans Fat Cholesterol 8mg Sodium 884mg Total Carbohydrate 40g Dietary Fiber 3g Sugars 1g Protein 7g |
1168 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1168 | 2017-09-22 05:45:40 | No-Knead Garlic-Cheese Flatbread | 4.672414 | 07/09/2010 | Stir up the batter for this easy yeast bread, scoop it into a 9" x 13" pan, and bake up a moist, golden flatbread, studded with melting cheese and chopped garlic. Serve it fresh; or let it rest overnight, then cut into strips and crisp in the oven, to make delightfully crunchy appetizer bread sticks. This recipe is a simple variation on Blitz Bread, our simplest no-knead bread. | Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom. Combine all of the ingredients except the cheese and garlic, and beat at high speed with an electric mixer for 60 seconds. Add the cheese and garlic, beating gently just to combine. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy. While the dough is rising, preheat the oven to 375°F. Sprinkle the dough with pizza seasoning, and/or the dried herbs of your choice, if desired. Bake the bread till it's golden brown, 35 to 40 minutes. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature. To make crunchy bread sticks: Cut day-old bread into 1/2" slices. Lay the slices on an ungreased baking sheet, and bake them in a preheated 350°F to 400°F oven till they're a light golden brown and crunchy, 15 to 25 minutes or so; keep your eye on them, as they brown quickly towards the end. Yield: about 12 to 18 servings bread; or about fifty 6 1/2" bread sticks. |
Prep 10 mins. to 15 mins. Bake 35 mins. to 40 mins. Total 1 hrs 45 mins. to 2 hrs 25 mins. Yield about 18 servings | |
1170 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1170 | 2017-09-22 05:45:43 | Cheese Burger Buns | 4.638889 | 01/01/2010 | Soft, golden buns, with the merest hint cheese, are perfect for burgers (of course), or any kind of sandwich, from tuna salad to Italian cold cuts to grilled Portobellos. Read our blog about these cheese buns, with additional photos, at Flourish. | To make the dough: Combine all of the dough ingredients, and mix and knead them — by hand, mixer, or bread machine — to make a soft, somewhat tacky dough. Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled. Transfer the dough to a lightly greased work surface, and divide it into 8 pieces. Round each piece into a smooth ball, and place on a lightly greased or parchment-lined baking sheet. Gently flatten the balls to about 3" diameter. Cover the buns and let them rise till they've expanded nicely, about 1 hour. Towards the end of the rising time, preheat the oven to 350°F. Brush each bun with melted butter. Bake the buns till they're a light, golden brown, about 18 minutes. Remove the buns from the oven, and brush them with butter again. Place them on a rack to cool. Yield: 8 big buns. |
Prep 10 mins. to 15 mins. Bake 17 mins. to 20 mins. Total 2 hrs 27 mins. to 2 hrs 55 mins. Yield 8 buns | |
1171 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1171 | 2017-09-22 05:45:49 | Italian Easter Cheese Bread | 4.7272725 | 01/16/2012 | Crescia al Formaggio, Italian Easter cheese bread, is still mostly unknown in this country, and that's a pity. This light-textured, golden egg bread, loaded with Parmesan cheese, perfumes the kitchen with its wonderful savory aroma as it bakes. A nice change from the usual Easter sweet breads, it goes wonderfully well with the Easter ham — both at dinner, and later, when you're making ham sandwiches. Be aware that this isn't a soft, moist loaf. It's very light, crusty, and quite dry inside. We suggest serving it in thin slices; toasted and buttered; or made into grilled sandwiches (grilled ham and cheese, anyone?) |
Combine all of the dough ingredients except the cheese in the bowl of an electric mixer, and beat on medium speed for 10 minutes, until the dough becomes shiny and satiny. It'll be very sticky; stop the mixer to scrape the sides and bottom of the bowl a couple of times during the mixing process. Add the cheese, and beat until well combined. Scrape the dough into a lightly greased bowl, cover the bowl, and set it aside to rest/rise for 1 hour; it won't do much. Gently deflate the dough, turn it over, return it to the bowl, and allow it to rest/rise for an additional hour; again, it may not seem to rise much — that's OK. Oil or flour your hands. To make a traditional round loaf, form the dough into a ball, and place it in a greased pandoro (star) or panettone pan; a large souffle dish; or another round, deep pan. The pan should be about 6" to 7" wide, and 3" to 4" deep. To make a pretty loaf, divide the dough into three pieces; roll each piece into a 12" log; and braid the logs. Nestle the braid into a lightly greased 9" x 5" loaf pan. Cover the loaf lightly, and allow it to rise for 2 hours (or longer, depending on the warmth of your kitchen); the dough should have become noticeably puffy, though it won't have doubled in size. To bake the bread: Put your oven rack in a lower position, just below the middle, and preheat the oven to 425°F. Whisk the reserved egg white with the water and brush the top of the loaf. Place the bread in the oven and bake it for 15 minutes. Reduce the oven temperature to 350°F, tent the bread lightly with aluminum foil, and bake for an additional 30 to 35 minutes, until it's a deep, golden brown and an instant-read thermometer inserted into the center registers 190°F. The braided loaf will require less time than the round loaf. Remove the bread from the oven, and let it cool in the pan for 5 minutes. Use a knife to loosen the edges, if necessary, and turn the loaf out onto a rack to cool completely before slicing. Store airtight, at room temperature, for several days. Freeze, tightly wrapped, for longer storage. Yield: 1 loaf. |
Prep 15 mins. to 20 mins. Bake 40 mins. to 45 mins. Total 4 hrs 55 mins. to 5 hrs 35 mins. Yield 1 large loaf | |
1172 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1172 | 2017-09-22 05:45:51 | Pizza Party Buns | 4.7 | 01/01/2010 | Welcome to our January Bakealong Challenge! Sticky buns, cinnamon buns... pizza buns? Substitute pizza topping ingredients for a sweet roll's typical cinnamon and sugar, and you've got a super-tasty savory bun, perfect for parties, picnics, or snacking on the go. | Place all of the dough ingredients into a bowl, and mix and knead the mixture — by hand, using a stand mixer, or in a bread machine — to make a smooth, soft dough. Place the dough in a lightly greased bowl, cover it, and allow it to rise until doubled, 60 to 90 minutes. Gently deflate the dough, and transfer it to a lightly greased work surface. Roll the dough into a 12" x 18" rectangle. Spread evenly with the sauce, cheese, and pepperoni. Starting with a long end, roll the dough into a log. Cut the log into 12 to 18 pieces, depending on how large you want the buns to be. Space the rounds on two parchment-lined or lightly greased baking sheets. If you've cut 12 rounds, flatten them gently to about 1" tall. Cover the pan(s), and allow the buns to rise for 60 to 90 minutes, until they're nicely puffed. Towards the end of the rising time, preheat the oven to 350°F. Bake the buns for about 25 to 30 minutes, until they're a light golden brown. Remove the buns from the oven, and serve warm, with additional pizza sauce on the side if desired. Store any leftovers in the refrigerator. Reheat for about 10 minutes, covered, in a 350°F oven; or very briefly in a microwave. |
Prep 25 mins. to 35 mins. Bake 30 mins. to 35 mins. Total 2 hrs 55 mins. to 4 hrs 10 mins. Yield 12 buns Nutrition information | Serving Size 101g Servings Per Batch 12 servings Amount Per Serving: Calories 270 Calories from Fat 110 Total Fat 12g Saturated Fat 4.5g Trans Fat 0g Cholesterol 20mg Sodium 610mg Total Carbohydrate 29g Dietary Fiber 1g Sugars 3g Protein 12g |
1173 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1173 | 2017-09-22 05:45:57 | Triple Cheese Bread | 4.6 | 01/11/2012 | Three cheeses make this loaf a tender and flavorful treat for sandwiches. Divided into smaller pieces, it makes excellent dinner rolls. | Mix and knead all of the ingredients — by hand, in your mixer, or in your bread machine on the dough cycle — to make a soft dough. Place the dough in a greased bowl or other rising container, cover it, and let it rise until doubled, about 45 minutes. Deflate the dough, form it into a 9" log, and place it in a greased 9" x 5" loaf pan. Cover loosely with greased plastic and let rise until the bread domes an inch above the rim of the pan, about 60 minutes. Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for 30 to 35 minutes, until it's golden brown and an instant-read thermometer inserted into the center registers at least 190°F. Remove the bread from the oven, let it cool in the pan for 10 minutes, then transfer the loaf to a rack to cool completely before slicing. Yield: 1 loaf. |
Prep 10 mins. to 15 mins. Bake 30 mins. to 35 mins. Total 2 hrs 25 mins. to 2 hrs 50 mins. Yield 1 loaf or 12 rolls | |
1174 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1174 | 2017-09-22 05:45:57 | Stuffed Buns (Pirozhki) | 4.6842103 | 05/06/2016 | Inspired by Russian pirozhki, these "small pies" envelop a savory cheese and beef filling in a pocket of pillowy soft dough enriched with sour cream, butter, and eggs. We love them served hot from the oven as an appetizer, or alongside soup or salad for a more substantial meal. They can also be enjoyed at room temperature for an easy on-the-go snack or quick meal. | To make the dough: Combine all the dough ingredients and mix and knead — by hand, mixer, or bread machine — until a soft, smooth dough forms. Transfer the dough to a lightly greased bowl, cover, and allow to rest for about 90 minutes, until puffy but not necessarily doubled in bulk. To make the filling: Heat the oil in a sauté pan set over medium heat. Add the onion and cook until translucent. Add the garlic and ground beef and cook for 5 to 10 minutes, breaking the meat up as it browns, until it's cooked through. Season the filling with salt, pepper, and parsley, remove it from the heat, and cool to room temperature. Stir in the cheese. The filling can be made ahead of time, then wrapped and stored in the refrigerator until ready to use. Divide the dough into 16 equal pieces; if you have a scale they'll weigh about 2 ounces each. Shape the pieces into balls, and place them on lightly greased or parchment-lined baking sheets, leaving about an inch between them. Cover the dough balls, and allow them to rest for about 15 minutes. Shape each ball into a flattened round about 5" in diameter, brush the surface with some of the egg/water wash, and place 2 tablespoons of filling onto the center of each round; our tablespoon cookie scoop works well here. Pull the dough over the filling, pinching two opposite edges together tightly, to seal in the filling; it should look like a dumpling. Place the buns on two lightly greased or parchment-lined baking sheets. Cover the buns, and allow them to rise for 1 hour, or until puffy. Towards the end of the rising time preheat the oven to 400°F. Brush the buns with the remaining egg wash. Bake the buns for 15 to 20 minutes, until golden brown. It's OK if some of the seams have come undone and the filling is visible; they can be prettier that way! Remove the buns from the oven and allow them to cool for 5 to 10 minutes before serving. Store any leftover buns in the refrigerator. |
Prep 60 mins. Bake 15 mins. to 20 mins. Total 4 hrs 20 mins. Yield 16 buns | |
1176 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1176 | 2017-09-22 05:46:00 | No-Knead Cheese Bread | 4.4615383 | 01/01/2008 | This recipe is a perfect introduction to working with yeast. It goes together in a snap — no kneading necessary — and yields a flavorful, golden brown loaf with a pretty yellow interior. Its slightly chewy texture works well for sandwiches and toast. | If using raw onion and garlic, sauté them until they're golden brown, then set them aside to cool. You can skip this step if using the dried onions and jarred garlic. Lightly grease a 2-quart round casserole dish or 9" x 5" loaf pan. In a large bowl, whisk together the flour, Pizza Dough Flavor, yeast, and salt. Stir in the onions, garlic, and cheese. In a separate bowl, whisk together the eggs and milk. Add the liquid to the flour mixture and beat well for 2 to 3 minutes (the batter will be thick). Scoop the batter into the prepared pan. Cover the pan and allow the dough to rise for about 1 1/2 to 2 hours, until nearly to the top of the pan. Towards the end of the rising time, preheat the oven to 400°F. Bake the bread for 40 to 50 minutes, until golden brown and a digital thermometer inserted in the center reads at least 190°F. This loaf browns quickly; check it after the first 20 minutes, and tent it with foil as soon as it begins to brown. Remove the bread from the oven, and serve warm, or at room temperature. Store at room temperature, well-wrapped, for several days; freeze for longer storage. |
Prep 20 mins. Bake 40 mins. to 50 mins. Total 2 hrs 10 mins. Yield 1 round loaf, 16 slices | |
1177 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1177 | 2017-09-22 05:46:04 | Cheddar Cheese Pull-Apart Bread | 4.2727275 | 02/25/2010 | Monkey bread, bubble bread, pull-apart loaf... This yeast bread "concept" has been around for decades. While cinnamon-sugar, caramel, or other sweet versions are the norm, this savory takeoff relies on cheddar cheese powder and herbs for its delightful flavor. Follow our step-by-step photos for making this bread at our blog, Flourish. | Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough. Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk. Gently deflate the dough, and transfer it to a lightly greased work surface. Divide the dough into 32 pieces, by dividing in half, then in halves again, etc. Don't worry about making them exactly even; and don't bother to shape them into balls, unless you're totally into perfection. For the shape in the photo, divide the dough into 16 pieces, then roll into 4" to 5" diameter rounds. Lightly grease a 9" deep casserole dish, a 9" x 2" cake pan, or an 8 1/2" x 4" loaf pan. Pour a generous layer of olive oil in the bottom of the pan, to coat. Make the coating: whisk together the cheese powder, cornstarch, and Pizza Seasoning. Put the melted butter in a small bowl. Dip each ball in the butter, then the coating, then place in the pan in a single layer; you'll need to squeeze them in. For the shape in the photo, brush the rounds with butter, then sprinkle with coating mixture. Fold the rounds in half, butter the top, and place in the prepared loaf pan, rounded edge up. Cover the pan, and allow the dough to rise till quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F. Uncover the pan. Bake the bread for 15 minutes. Tent with aluminum foil, and bake for an additional 20 minutes, until it's golden brown when you peek underneath the foil. An instant-read thermometer inserted into the middle of the center bun should register 190°F, or very close to it. Remove the bread from the oven, and turn it out of the pan onto a rack. Serve warm. Yield: one 9" round pull-apart loaf. |
Prep 20 mins. to 30 mins. Bake 30 mins. to 40 mins. Total 2 hrs 50 mins. to 4 hrs 10 mins. Yield one 9" round pull-apart loaf Nutrition information | Serving Size 63g Servings Per Batch 18 Amount Per Serving: Calories 201 Calories from Fat 59 Total Fat 7g Saturated Fat 4g Trans Fat 0g Cholesterol 17mg Sodium 281mg Total Carbohydrate 26g Dietary Fiber 4g Sugars 2g Protein 10g |
1178 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1178 | 2017-09-22 05:46:06 | Parmesan Batter Bread | 4.714286 | 01/01/2008 | Batter breads make a perfect accompaniment to soups. They're made with yeast, but are beaten rather than kneaded. Also, batter breads rise only once. They can be baked in any sized pan, but cast-iron skillets create a chewier crust. | Stir yeast into the water to soften. In a large bowl, whisk flour, sugar and salt together to combine. Add softened yeast/water mixture to the dry ingredients, butter, milk, egg and Parmesan cheese. Beat mixture vigorously for 2 minutes. Turn the batter into a well-seasoned 10" skillet or round pan. Dot top of dough with cream cheese. Cover the pan with a greased piece of plastic and let rise for 1 hour. Preheat the oven to 375°F. Bake the bread for 20 minutes, or until its internal temperature reaches 190°F on an instant-read thermometer. Store any leftover bread, well-wrapped, at room temperature for up to 5 days. |
Prep 10 mins. Bake 20 mins. Total 1 hrs 30 mins. Yield 8 servings | |
1179 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1179 | 2017-09-22 05:46:09 | French Asiago Bubble Bread | 4.714286 | 01/01/2008 | A soft, feathery, 1 1/2-pound loaf with an olive oil-soaked base and delicious cheese and garlic flavor. | Combine all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough. Place the dough in a lightly greased bowl, cover, and let rise until puffy, about an hour. Turn the dough out onto a lightly floured work surface. Cover it with a clean towel, and let it rest for 10 minutes. To make the filling: Combine all of the filling ingredients in a small bowl. Set aside. To assemble and bake: Lightly oil a 9" round cake pan. Divide the dough into 14 pieces and shape each into a ball. Dip each ball in the filling mixture, and lay them into the pan. Pour any remaining filling evenly over the dough. Cover the pan with greased plastic wrap, and let the dough rise for 30 minutes. While the bread is rising, preheat the oven to 400°F. Bake the bread for 20 to 25 minutes, or until it's golden brown. Remove it from the oven, and allow it to cool for 10 minutes before serving. Store, well-wrapped, for 3 days at room temperature. Freeze for up to 3 months. |
Prep 30 mins. Bake 20 mins. to 25 mins. Total 2 hrs 30 mins. to 2 hrs 35 mins. Yield 9" round pan Nutrition information | Serving Size 71g Servings Per Batch 16 Amount Per Serving: Calories 237 Calories from Fat Total Fat 12g Saturated Fat Trans Fat Cholesterol 22mg Sodium 329mg Total Carbohydrate 23g Dietary Fiber 1g Sugars 1g Protein 8g |
1180 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1180 | 2017-09-22 05:46:16 | Cheese Blintzes | 4.714286 | 01/01/2008 | This dish may be made well ahead of time, either in total or in part. The crepes may be cooked, cooled completely, then stacked, wrapped well, and either refrigerated or frozen. Stuff them one day ahead, then hold in the refrigerator overnight; or stuff and freeze for up to a month. We offer two types of filling: a creamy ricotta filling, slightly runny when baked, that most of our tasters compared in taste to cheesecake; and a firmer, less sweet, more traditional filling. |
To make the crêpes: In a medium-sized mixing bowl, whisk all of the crêpe ingredients together to make a smooth batter. Place the batter in the refrigerator for 1 hour or longer, in order to relax the gluten. Heat an 8" (or slightly larger) crêpe or omelet pan until a drop of water skips across the pan. Lightly grease the pan, and pour a scant 1/4 cupful of batter into the middle. Tilt the pan and swirl the batter to completely coat the bottom with batter. Cook until the crêpe is opaque and set. Transfer the crêpes, "uncooked" side down, to a sheet pan or rack to cool. When you stack them, stack them "uncooked" side down, so that this side will be on the outside when you roll them. To make the ricotta filling: In a medium-sized mixing bowl, beat the cream cheese until soft. Add the beaten egg a bit at a time, beating until smooth after each addition, and scraping the sides of the bowl often Add the lemon zest or oil, vanilla extract, salt, and sugar, and mix until well-combined. Fold in the ricotta cheese. To make the traditional filling: Place the cottage cheese and ricotta cheese in a colander lined with cheesecloth, or in a yogurt cheese maker. Let drain for 1 1/2 to 2 hours, pressing down occasionally. With some brands of cheese you'll only remove 1 or 2 tablespoons of liquid, while others may give up 1/4 cup or more. For a smoother, creamier filling, blend all of the ingredients in a food processor. For a more traditional, grainier filling, simply mash the cottage cheese with a fork, and stir in the remaining ingredients. To assemble the blintzes: Use approximately 3 rounded tablespoons filling for each 8" crêpe. Place the filling about 2" from the top of the crêpe, fold the sides in, fold the top down, then loosely roll the crêpe into a log. Heat a medium-sized frying pan, and melt in it about 2 tablespoons of butter till it's sizzling. Saute the blintzes until they're lightly browned and heated through. Alternatively, nestle the blintzes in a buttered 13" x 9" pan, and bake them in a preheated 350°F oven for 25 to 30 minutes, or until they're thoroughly heated. Serve hot with fruit compote, if desired. To make the fruit compote: In a medium-sized saucepan, whisk together the sugar and Instant ClearJel. If you're using cornstarch, dissolve it in the 1/4 cup cold water first. Add the frozen berries, water or juice, lemon zest or oil, lemon juice, and salt. Bring the mixture to a boil over medium heat, stirring constantly; this will only take a few minutes. Remove the compote from the heat and cool it to lukewarm. Stir in the fresh fruit or berries just before serving. |
Prep 25 mins. Bake 25 mins. to 30 mins. Total 55 mins. Yield 14 Blintzes | |
1181 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1181 | 2017-09-22 05:46:20 | Cheese Brioche Buns | 4.3333335 | 03/16/2016 | These rich, buttery sandwich buns include a generous helping of finely ground cheddar cheese kneaded right into the dough. The result? Assertive cheese flavor that's wonderfully complementary in all kinds of sandwiches — especially ham. Due to their high percentage of both cheese and butter, these rolls will feel a bit stiff at room temperature. To unlock their soft texture, reheat gently before enjoying. |
To make the dough: Cut the cheese into chunks. Place the flour and cheese into the work bowl of a food processor. Process until the cheese is finely ground, and no chunks remain. Combine the flour/cheese with the remainder of the dough ingredients, mixing to make a rough, sticky dough. Knead the dough — in a mixer or bread machine — until it's smooth and starting to become shiny. It can take up to 20 minutes of kneading in a stand mixer to develop (see "tips," below), so we don't recommend kneading this by hand. Form the dough into a ball, place it in a greased bowl, cover, and let it rise for 1 hour. Refrigerate the covered dough overnight, to make it easier to shape. Next day, remove the dough from the refrigerator about an hour before you want to shape the buns. Divide the dough into 10 equal pieces; each will be about 85g. Shape each piece into a ball; working with the chilled dough is exactly like working with clay or Play-Doh, so it's easy to shape. Position the balls on a parchment-lined baking sheet, leaving space between them. Using the bottom of a measuring cup or other flat surface, flatten the balls to about 3 1/2" diameter. Cover the buns, and let them rise until they're quite puffy. This may take up to 3 to 4 hours, depending on how warm your rising environment, and how cold the dough. Towards the end of the rising time, preheat the oven to 350°F. To make the egg wash: Whisk together the egg white and water until foamy. Brush the buns with the egg wash. Bake the buns for 20 minutes; tent loosely with aluminum foil. Bake for an additional 7 to 10 minutes, until the buns are golden brown, and a digital thermometer inserted into the center of one reads about 190°F. Remove the buns from the oven, and cool them on a rack. |
Prep 20 mins. Bake 25 mins. to 30 mins. Total 11 hrs 50 mins. Yield 10 large buns | |
1182 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1182 | 2017-09-22 05:46:27 | Golden Cheese Bread | 4.6666665 | 10/26/2010 | This pull-apart bread includes whole wheat flour to add a bit of character and nutrition to the loaf. Melted cheddar cheese, laced throughout and on top, makes it super-tempting — and a great party dish! | Combine all of the dough ingredients, mixing and kneading to make a smooth, fairly soft dough. Place the dough in a lightly greased bowl or large (8-cup) measure, cover it, and let it rise till very puffy, though not necessarily doubled; about 1 1/2 to 2 hours. Gently deflate the dough, and divide it into chestnut-sized (about 1") pieces. Don't be too fussy here; the pieces don't have to be exactly the same size, nor do they need to be rolled into balls. Dividing the dough into half, then each piece into half again, etc. works well; you want to end up with 64 pieces of dough, more or less. Lightly grease a 9" x 5" loaf pan, and line the bottom with parchment or foil. Grease the parchment or foil. Place 16 dough pieces in the bottom of the pan, putting them close together. Sprinkle with 1/3 cup of the shredded cheese. Drizzle or brush with some of the melted butter. Place another 16 pieces of dough atop the first layer. Sprinkle with 1/3 cup cheese, and drizzle or brush with some more of the melted butter. Repeat with the remaining pieces of dough, making two more layers. Brush the top layer with butter, but don't sprinkle with cheese; that'll be added after the loaf is baked. Cover the pan, and let the bread rise for 30 to 60 minutes, till it's slightly crowned over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, until an instant-read thermometer inserted into the center registers about 190°F. Remove the bread from the oven, and immediately loosen the edges with a table knife or heatproof spatula. Wait 2 minutes, and turn it out of the pan onto a baking sheet. Carefully turn it right side up, sprinkle the top with the remaining 1/3 cup cheese, and return it to the oven for about 2 minutes, just till the cheese softens and starts to melt. Remove the bread from the oven, and serve warm. Yield: 8 to 10 servings. |
Prep 25 mins. to 35 mins. Bake 35 mins. to 35 mins. Total 2 hrs 30 mins. to 3 hrs 10 mins. Yield 8 to 10 servings | |
1183 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1183 | 2017-09-22 05:46:34 | Reuben Melt | 4.4 | 01/01/2008 | The following variation on the Reuben is an easy way to serve a number of family members or friends at once. Since a fair number of people seem to eschew sauerkraut, our version of the Reuben substitutes coleslaw in its place. If you like sauerkraut, by all means use it; just be sure to drain it well. | Combine the dough ingredients — by hand, mixer, food processor, or bread machine — and mix and knead until you've created a smooth, fairly soft dough. You should find this dough fairly easy to work with, if you've used the dough relaxer; it'll feel very supple in your hands. Allow the dough to rise, covered, in a lightly greased bowl, or in your bread machine bucket, for about 1 hour; it should get quite puffy. Transfer the dough to a lightly greased work surface. Gently pat it into a rough rectangle, then use a rolling pin to roll it into a 12" x 16" rectangle. It'll roll out very easily, if you've used both the Pastry Flour Blend and the dough relaxer; if you've used neither, expect some resistance. If the dough does keep shrinking back, just cover it with a damp towel for about 10 minutes, then come back and give it another go. Layer the thinly sliced corned beef atop the dough, leaving a 1" margin clear on all sides. Spread the corned beef evenly with the coleslaw, then the cheese. Fold the two long edges over the filling; this will help keep it from leaking out as it bakes. Starting with a short edge, gently (and fairly loosely) roll the dough into a nice, fat 10" log, about 3" in diameter. Place the log on a lightly greased or parchment-lined baking sheet, cover it with a proof cover or lightly greased plastic wrap, and allow it to rest for 30 minutes. Preheat the oven to 350°F. Bake the roll for about 35 to 45 minutes, until it's a light, golden brown; if it appears to be browning too quickly, tent it lightly with aluminum foil for the final 15 minutes of baking. Remove the loaf from the oven, and allow it to cool on the pan for 15 minutes. Slice it into 1 1/2" slices. Serve with Thousand Island or Russian dressing, if desired. Store, well-wrapped, for 3 days in the fridge. |
Prep 50 mins. Bake 35 mins. to 45 mins. Total 3 hrs 25 mins. Yield 8 servings | |
1186 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1186 | 2017-09-22 05:46:37 | Savory Cheese Biscotti | 4.6666665 | 01/01/2008 | Keep these in a jar on the counter for a savory (rather than sweet) after-work treat. They're great to nibble on as you're preparing supper. | Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets. In a large bowl, beat together the butter, shortening, sugar, tomato powder or paste, cheese, herbs, baking powder and salt until well-combined and fairly smooth. Add the eggs one at a time, beating well after each addition and scraping down the bowl midway through. Mix in the flour until you have a cohesive dough. Add the nuts, mixing until they're well-distributed throughout the dough. Transfer the dough to a work surface (we don't bother to flour the surface; the dough is sticky, but is easily scraped up with a bench knife or dough scraper). Divide it into three fairly equal pieces, and shape each piece into a rough 10" log. Transfer each log to the baking sheet, leaving about 3" between each log. Wet your fingers, and pat the logs into smooth-topped rectangles 10" long x 2 1/2" wide x 7/8" thick. Bake the logs for 20 to 25 minutes, or until they're beginning to brown around the edges. Remove them from the oven, and allow them to cool for 30 minutes. Lower the oven temperature to 300°F. Gently transfer the logs to a cutting surface, and use a serrated knife to cut them on the diagonal into 1/2" wide slices. Because of the nuts and the nature of the dough, the biscotti at this point are prone to crumbling; just be sure to use a slow, gentle sawing motion, and accept the fact that some bits and pieces will break off. Carefully transfer the slices, cut sides up (and down) to a parchment-lined (makes cleanup easier) or ungreased baking sheet. You can crowd them together, as they won't expand further; about 1/4" breathing space is all that's required. Return the biscotti to the 300°F oven, and bake them for 20 minutes. Remove them from the oven, quickly turn them over, and bake for an additional 20 minutes, or until they're very dry and beginning to brown. Remove them from the oven, cool completely, and store in an airtight container. |
Prep 20 mins. Bake 60 mins. to 1 hrs 5 mins. Total 1 hrs 50 mins. to 1 hrs 55 mins. Yield About 60 biscotti Nutrition information | Serving Size 1 Servings Per Batch 60 Amount Per Serving: Calories 67 made with almonds Calories from Fat Total Fat 4.3g Saturated Fat Trans Fat Cholesterol 22g Sodium 79g Total Carbohydrate 4g Dietary Fiber Sugars Protein 2g |
1187 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1187 | 2017-09-22 05:46:43 | Dairy Rolls | 4.5 | 01/01/2008 | These golden rolls, with their mild cheese flavor, are wonderful for sandwiches. | Mix and then knead together all of the ingredients — by hand, mixer or bread machine — until you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 hour. Divide the dough into six pieces. Round each piece into a ball and shape each ball into a flattened round about 4" in diameter. Place each round in a lightly greased cup of a hamburger bun pan, or onto a parchment-lined sheet pan. Cover the rolls, and allow them to rise for 1 to 1 1/2 hours, or until they're puffy. While the rolls are rising, preheat the oven to 350°F. Bake the rolls for 20 to 25 minutes, covering them lightly with aluminum foil if they look like they're browning too quickly. Store the rolls in an airtight container at room temperature for up to 5 days or freeze them for up to a month. |
Prep 30 mins. Bake 20 mins. to 25 mins. Total 2 hrs 50 mins. to 3 hrs 25 mins. Yield 6 large rolls | |
1188 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1188 | 2017-09-22 05:46:46 | Artichoke and Cheese Sourdough Flatbread | 4.5 | 04/01/2014 | You don't often see breads calling for blue cheese as a dough ingredient, and the slightly blue tint of the finished dough does give one pause. But the bread bakes up beautifully, and the vibrant colors of the roasted peppers, herbs, and artichokes, peeking out the top, will make this loaf a standout on any table. | To make the starter: Combine all the starter ingredients, stir well, cover, and let rest on the counter, at room temperature, overnight. For the dough: Combine the starter (fed or unfed- either works just fine) or poolish, water, yeast, salt, rye and all-purpose flours in the bowl of your mixer or the bucket of your bread machine set on the dough cycle. Mix and combine until the dough comes together; add the blue cheese and caraway, and knead for 6 to 8 minutes, until smooth and elastic. If you're using a bread machine, add the cheese and caraway at the beep, adjust the dough with a tablespoon of flour or water as needed, and let the machine complete its cycle. If you're not using a bread machine, cover the kneaded dough and let it rise for 1 to 1 1/2 hours, until it's puffy but not necessarily doubled in bulk. Preheat the oven to 450°F. To assemble the flatbread: Deflate the dough and roll it into a 10" x 14" rectangle. Put the filling in the middle third of the dough, as shown, and fold the sides up and over, leaving 2" uncovered in the center to show off the lovely colors. Spread the filling in the center third of the dough, and fold the sides up and over into the center, leaving a 2" gap uncovered to show off the lovely colors. Brush the dough with olive oil, and sprinkle with coarse salt, if desired. Bake the flatbread for 30 to 35 minutes, until it's deep golden brown. Remove it from the oven, and cool for 15 minutes before serving. Yield: 1 large bread, 12 servings. |
Prep 15 mins. to 22 mins. Bake 30 mins. to 35 mins. Total 2 hrs 10 mins. to 2 hrs 55 mins. Yield 12 servings Nutrition information | Serving Size 1 slice, 108g Servings Per Batch 12 sevings Amount Per Serving: Calories 223 Calories from Fat 46 Total Fat 5g Saturated Fat 2g Trans Fat 0g Cholesterol 6mg Sodium 480mg Total Carbohydrate 36g Dietary Fiber 2g Sugars 1g Protein 8g |
1189 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1189 | 2017-09-22 05:46:49 | Gluten-Free Brazilian Cheese Buns | 4.181818 | 02/18/2010 | Soft, chewy Pao de Queijo rely on tapioca starch (a.k.a. tapioca flour) for their structure, and garlic and cheese for their wonderful flavor. They're gluten-free, but don't reserve them for your friends and family living the gluten-free lifestyle. These fast and easy buns will quickly become your go-to bread to serve alongside soup, or with salad or pasta. Follow our step-by-step photos for making these buns at our blog, Flourish. |
Preheat the oven to 375°F. Lightly grease a couple of baking sheets; or line with parchment. Put the butter, water, milk, and salt in a saucepan, and heat till the butter has melted and the mixture has come to a full boil. While the mixture is heating, put 2 cups of tapioca flour into a mixing bowl. Pour the boiling butter mixture over the tapioca flour, beating to combine. Beat at high speed till the mixture becomes smooth and elastic-looking; this will happen very quickly. Beat the garlic and cheese into the dough till well combined. Stick your finger into the dough. If it's uncomfortably hot, let it sit for a couple of minutes to cool a bit; you don't want to cook the eggs when you beat them in. If it seems hot but not burning hot, continue with the next step. With the mixer going, gradually dribble in the beaten eggs, beating till well combined and smooth. Drop the mixture in 2-tablespoon balls (about the size of a golf ball) onto the prepared baking sheets, spacing them about 1 1/2" apart. A level tablespoon cookie scoop works well here. Bake the rolls for about 20 minutes, till they have a freckled appearance (from the browning cheese), and they're beginning to color a bit. Remove them from the oven, and serve hot. Yield: 18 to 20 buns. |
Prep 10 mins. to 15 mins. Bake 20 mins. to 20 mins. Total 30 mins. to 35 mins. Yield 18 to 20 buns Nutrition information | Serving Size 1 bun, 33g Servings Per Batch 20 Amount Per Serving: Calories 105 Calories from Fat 33 Total Fat 6g Saturated Fat 4g Trans Fat 0g Cholesterol 36mg Sodium 163mg Total Carbohydrate 10g Dietary Fiber 0g Sugars 0g Protein 2g |
1190 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1190 | 2017-09-22 05:46:53 | Sopa Paraguaya (Paraguayan Cornbread) | 4.0833335 | 01/01/2008 | Paraguayan cornbread is a dense, very moist, flavorful dish that is occasionally prepared using the drippings from a roast chicken, much like a Yorkshire pudding is made with beef fat. Lacking a chicken or beef drippings, butter and oil stand in as substitutes in this hearty dish, which can accompany chili, stews and soup on a cold winter night. It's also a nutritional powerhouse: one serving has practically all the whole grains you're supposed to be getting per day, there's lots of protein from the cheese, and with a couple of minor tweaks it can be made with very little cholesterol. |
Preheat the oven to 375°F. Grease a 9" x 9" pan that's at least 2" deep, or a shallow 2-quart casserole dish. In a medium skillet over medium heat, melt the butter and pour in the oil. Add the onions and cook until translucent, stirring occasionally. Add the peppers and cook for 1 more minute. Remove from the heat and cool to room temperature. In a large bowl, combine the cornmeal and milk. Stir in the sugar, cottage cheese, eggs, salt, pepper, and baking powder. Stir in the corn kernels and cooled onion mixture. Stir in the cheese, and then transfer the batter to the prepared pan. Bake for 40 to 45 minutes, until the center doesn't wobble when lightly touched with your finger. Remove from the oven, serve warm. Store, well-covered in the fridge for up to 5 days. |
Prep 45 mins. Bake 40 mins. to 45 mins. Total 1 hrs 25 mins. Yield 12 servings Nutrition information | Serving Size 2" square, 107g Servings Per Batch 16 Amount Per Serving: Calories 172 cal Calories from Fat Total Fat 7g Saturated Fat Trans Fat Cholesterol 48mg Sodium 534mg Total Carbohydrate 20g Dietary Fiber 2g Sugars 2g Protein 7g |
1191 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1191 | 2017-09-22 05:46:59 | Cheddar-Cranberry Soda Bread | 3.9166667 | 09/23/2013 | This bread is like a giant scone, marrying the sharpness of Vermont cheddar with the tangy sweetness of dried cranberries. We're partial to Cabot cheddar, but feel free to use your own favorite cheese, no matter how sharp or mellow. Be sure to use a sharp serrated knife to cut the loaf, otherwise you'll end up with a pile of crumbs — which are difficult to slather in soft butter! |
Preheat the oven to 375°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan. Combine the flour, cheese powder, baking powder, baking soda, and salt. Work in the butter until the mixture is crumbly. Stir in the cheese, cranberries, and walnuts. Mix the buttermilk and egg, and gently stir into the dry ingredients. Scoop the dough into the pan, spreading it to the edges. Bake the bread for 65 to 75 minutes, tenting it with foil for the final 10 to 15 minutes of baking, until a tester inserted into the center comes out clean. Its internal temperature at the center will be about 200°F. Remove the bread from the oven, and loosen the edges with a table knife. Wait 5 minutes, then gently turn it out onto a rack to cool. Don't slice while hot; it'll crumble. Yield: 1 loaf, 8 to 12 servings. |
Prep 10 mins. to 20 mins. Bake 1 hrs 5 mins. to 1 hrs 15 mins. Total 1 hrs 25 mins. to 1 hrs 40 mins. Yield 1 loaf, 8 to 12 servings. | |
1192 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1192 | 2017-09-22 05:47:03 | Rosemary Cheddar Cheese Bread | 4.1 | 01/01/2008 | We love the combination of rosemary and cheddar cheese, and the two come together nicely in this quick bread. | Preheat the oven to 350°F. Grease a 9" x 5" loaf pan. To make the rosemary batter: Whisk together the flour, baking powder, rosemary, sage, and salt; set aside. Beat the egg, then add the milk and melted butter. Gradually add the wet mixture to the dry and mix until just combined; the batter will be stiff. To make the cheese batter: Whisk together the flour, cheese powder, baking powder, salt, cayenne, and black pepper; set aside. Beat the egg, and add the milk and the butter. Gradually add the dry mixture and the shredded cheese, stirring to combine. To assemble the loaf: Scoop ping pong-ball sized dollops of the cheese batter into the bottom of the prepared pan, leaving space between in a checkerboard pattern. Scoop the rosemary batter into the bottom of the pan, filling in the bare spaces. Repeat, layering the batter in the pan until it's used up. Bake the bread for 45 to 50 minutes, until it's nicely browned and a cake tester or toothpick inserted into the center comes out clean. Remove the loaf from the pan, and cool it in the pan for 30 minutes before carefully turning it out onto a rack. Store well-wrapped for several days at room temperature; freeze for longer storage. |
Prep 25 mins. Bake 45 mins. to 50 mins. Total 1 hrs 15 mins. Yield one 9" x 5" loaf | |
1193 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1193 | 2017-09-22 05:47:06 | Cheesy Beer Bread | 4.125 | 09/19/2014 | When the holidays roll around, parties and celebrations become frequent — and sometimes impromptu — occurrences. This bread is a savory treat that can be thrown together for any such occasion. It's best enjoyed warm, so all you have to do is take it out of the oven, and slice and serve — perhaps in cubes — alongside your favorite dipping oil. | Preheat the oven to 375°F. Lightly grease a 9" to 10" round, 4" deep lidded baking crock or Dutch oven. In a large bowl, stir together the flour, cheese powder, and cubed cheddar cheese. Add the beer, stirring until fairly smooth and no dry spots remain. Spoon the batter into the crock, smoothing the surface. Sprinkle the grated cheese on top. Cover the crock with the lid and bake the bread for 40 minutes. Uncover the crock, and bake for 10 to 15 minutes longer, until the bread is golden brown on top, and a digital thermometer inserted into the center of the loaf reads at least 190°F. Remove the bread from the oven, and after 10 minutes turn it out onto a rack. Serve the bread warm or at room temperature. Store at room temperature, well wrapped, for several days; freeze for longer storage. Yield: one 9" to 10" round loaf. |
Prep 5 mins. to 8 mins. Bake 45 mins. to 50 mins. Total 60 mins. to 1 hrs 8 mins. Yield one 9" to 10" round loaf Nutrition information | Serving Size 1 piece (81g) Servings Per Batch 16 Amount Per Serving: Calories 210 Calories from Fat 70 Total Fat 8g Saturated Fat 5g Trans Fat 0g Cholesterol 25mg Sodium 680mg Total Carbohydrate 23g Dietary Fiber 1g Sugars 0g Protein 8g |
1194 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1194 | 2017-09-22 05:47:07 | Cheddar Scallion Rolls | 4.1666665 | 10/01/2014 | These flavorful rolls are best served hot or warm. They're the perfect accompaniment to soup and salad, and make a nice addition to any bread basket. | Combine all of the ingredients, and mix and knead — by hand, using a mixer, or in a bread machine set on the manual or dough setting — to make a smooth, supple dough. Cover the dough, and let it rise for 1 1/2 to 2 hours, until it's doubled in size. Gently deflate the dough, and turn it out onto a lightly greased surface. Divide it into 24 pieces, and roll each piece into a smooth ball. Space the rolls evenly in two 9" round cake pans, or a 9" x 13" pan. Cover the pan(s), and let the rolls rise for 30 to 45 minutes, until they've puffed a bit. While the rolls are rising, preheat the oven to 375°F. Bake the rolls for 15 to 20 minutes, until they're golden brown and feel firm to the touch. Remove them from the oven, and after 5 minutes carefully turn them out of the pan(s) onto a rack to cool. Yield: 24 rolls. |
Prep 20 mins. to 30 mins. Bake 15 mins. to 20 mins. Total 2 hrs 35 mins. to 3 hrs 35 mins. Yield 2 dozen rolls Nutrition information | Serving Size 1 roll (36g) Servings Per Batch 24 Amount Per Serving: Calories 90 Calories from Fat 15 Total Fat 2g Saturated Fat 1g Trans Fat 0g Cholesterol 5mg Sodium 160mg Total Carbohydrate 15g Dietary Fiber 1g Sugars 4g Protein 4g |
1195 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1195 | 2017-09-22 05:47:12 | Ham & Cheese Brioche | 4.1666665 | 12/13/2011 | This savory take on France's classic soft, light bread is a nice change from your typical breakfast PB & J toast. Cheese-scented dough, studded with bits of ham, bakes into a golden, buttery loaf, perfect not only for the aforementioned toast, but for the best French toast ever. | In a stand mixer or bread machine (programmed for dough), mix together all of the ingredients except the ham to form a smooth, shiny dough. Don't worry; what starts out as a sticky mess becomes beautifully satiny as it kneads. This dough takes longer than most to develop, so be prepared to let the dough knead for up to 15 to 20 minutes in a stand mixer. Also, we don't recommend trying to knead it by hand. Once the dough is fully kneaded, knead in the ham. If you're using a bread machine, add the ham about 5 minutes before the end of the kneading cycle. Let the dough remain in the machine for an additional 60 minutes, once it's completed its cycle; then refrigerate as directed below. Form the dough into a ball (it'll be very soft), place it in a greased bowl, cover the bowl, and it let rise for about 2 hours at cool room temperature; it won't seem to change much, but don't worry. Refrigerate the dough for several hours, or overnight. This will allow fermentation to slowly continue; and will chill the butter, making the dough easier to shape. Remove the dough from the fridge, and place it on a lightly floured or lightly greased work surface. It'll feel very stiff and clay-like. Shape it into a long (28") log. It's best to work as quickly as possible; the warmer the dough gets, the stickier it is, the more challenging it is to work with. Lightly grease a 9" round cake pan. Coil the log into the pan in a spiral. Cover the pan, and let the shaped brioche rise for 2 to 3 hours, until it's come to room temperature and nearly reached the edges of the pan. Toward the end of the rising time, preheat the oven to 400°F. Brush the brioche with the reserved egg white, which you've mixed with 1 tablespoon cold water. This will give it a shiny crust. Bake the brioche for 20 minutes. Reduce the oven temperature to 350°F; gently tent the loaf with foil, and bake for an additional 35 to 40 minutes, until the loaf is golden brown (peek under the foil), and an instant-read thermometer inserted into the center registers at least 200°F. Remove the brioche from the oven, and very carefully slip it out of the pan onto a rack to cool. Serve warm, or at room temperature; refrigerate any leftovers, tightly wrapped. Reheat before serving; a toaster or toaster oven works well here. Yield: one 9" round loaf. |
Prep 25 mins. to 35 mins. Bake 55 mins. to 60 mins. Total 7 hrs to 17 hrs 30 mins. Yield one 9" round loaf | |
1196 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1196 | 2017-09-22 05:47:14 | No-Knead Cheddar, Tomato, and Garlic Bread | 4.25 | 07/11/2017 | Cheese, garlic, and sun-dried tomatoes are rolled into this savory, no-knead loaf, creating layers of bold flavors beneath a golden, chewy crust. You can use slices of this bread to make everything from exceptional grilled cheese and open-faced sandwiches to simple toast for breakfast or snacking. | Weigh the flours, or measure them by gently spooning them into a measuring cup and sweeping off the excess. Combine the flours, yeast, cheese powder, salt, garlic oil, and water in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. Mix and stir everything together to make a sticky, elastic dough; this will take about 90 seconds on medium speed in a stand mixer or 3 to 4 minutes by hand. Place the dough in a lightly greased bowl or rising bucket, cover it, and let it rest at room temperature overnight, or for at least 8 hours; the dough will become bubbly and rise quite a bit, so make sure it's in a large container. When you're ready to continue, turn the dough out onto a lightly greased surface, and pat it into a 12" x 14" rectangle. Spread the sun-dried tomatoes, garlic, and cheese over the surface of the dough. Starting with a long side, roll the dough into a log. Place the dough in a lightly greased long covered baker. Cover the baker with its lid and allow the dough to rise until it's very puffy, about 1 1/2 to 2 hours. In the meantime, cut the tomato into five slices (if using a full-size tomato). Peel the garlic cloves; slice them, if desired. Towards the end of the rising time, preheat your oven to 450°F. Line the tomato slices or scatter the cherry tomatoes down the loaf, and use the garlic cloves to fill any empty spaces. Re-cover the baker. Place the pan in the oven, and bake the bread for 40 minutes. Remove the cover of the baker and bake the bread for 15 to 20 minutes longer, until the crust is golden brown; a digital thermometer inserted into the center of the loaf will read 200°F. Remove the bread from the oven, allow it to cool for 10 minutes, then turn it out of the baker onto a rack to cool completely. Store leftover bread in a plastic bag at room temperature for several days; freeze for longer storage. |
Prep 20 mins. Bake 55 mins. to 60 mins. Total 10 hrs Yield 1 large loaf | |
1197 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1197 | 2017-09-22 05:47:17 | Cheese & Onion Swirls | 4.0 | 01/18/2010 | These soft, tender rolls are filled with a swirl of cheese, minced onions, and herbs. They're perfect with soup, or as a snack. And preparation is easy, when you use dried onions - no tears! | To make the filling: Soak the minced onions in 1/3 cup hot water while making the dough. Stir in the Pizza Seasoning, cheese powder, and butter just before you're ready to shape the dough. To make the dough: Whisk together the egg and warm water. Add the yeast, butter, salt, flour, and dry milk. Stir to combine, then knead the dough until it's smooth and elastic, 5 to 10 minutes. Place the dough in a lightly greased bowl or dough doubler, turning to coat all sides; cover it with lightly greased plastic wrap or a lid, and let the dough rise until it's doubled in bulk, about 2 hours. Turn the dough out onto a lightly greased work surface or silicone rolling mat. Pat, then roll the dough into an 18" x 10" rectangle. Spread with the onion mixture, leaving 1" free of filling along the long edge farthest from you. Starting with the long edge closest to you, roll the dough into a log, pinching the seam closed. Cut the log into 12 slices. Place the rolls on a greased pizza pan or baking sheet, leaving about 1" between them. Cover and allow to rise for about 1 hour, or until puffy. Sprinkle with additional cheese, if desired. Towards the end of the rising time, preheat the oven to 350°F. Bake the rolls for 22 to 26 minutes, or until golden brown. Remove them from the oven, and cool on a rack. Yield: 12 rolls. |
Prep 20 mins. to 30 mins. Bake 22 mins. to 26 mins. Total 3 hrs 40 mins. to 4 hrs 26 mins. Yield 12 rolls | |
1198 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1198 | 2017-09-22 05:47:21 | Butter Roll-Ups | 3.75 | 01/01/2008 | These really aren't crescent rolls, since we prefer to leave them just plain log-shaped. But if you want to make them into crescent rolls, follow the directions below, bending them into the characteristic curve after they've been rolled up. | Combine all of the dough ingredients — by hand, mixer, or machine — stirring and kneading to form as smooth, supple dough. Place the dough in a lightly greased bowl, cover the bowl with plastic wrap or a proof cover, and allow it to rise for about 1 hour, or until it's puffy. Don't worry about it doubling in bulk, because it probably won't. To shape and bake the rolls: Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it in half, and roll each half into a 14" circle. Brush each circle with about 1 tablespoon melted butter. Cut each circle into 8 or 12 pie-shaped wedges. Starting with an outer edge, roll each piece up towards its point. Pinch the point to the bottom of the roll to seal it. Lightly grease (or line with parchment) two baking sheets. Place the rolls on the baking sheet, with the points tucked underneath. Cover them with a proof cover or lightly greased plastic wrap, and allow them to rise for about 90 minutes, or until they're puffy (though they won't be doubled in bulk). While the rolls are rising, preheat the oven to 350°F. Brush the rolls with 2 tablespoons of butter before you put them in the oven. Bake them for 18 to 20 minutes, until they're a light, golden brown. Don't let them get deep brown, as they'll dry out and become tough. These rolls are designed to be soft and a bit squishy. Remove the rolls from the oven, and brush them with the remaining 2 tablespoons butter. Store at room temperature for up to 3 days or up to a month in the freezer. |
Prep 25 mins. to 35 mins. Bake 18 mins. to 20 mins. Total 3 hrs 13 mins. to 3 hrs 25 mins. Yield 16 to 24 rolls Nutrition information | Serving Size 1 rolls, 43g Servings Per Batch 24 rolls Amount Per Serving: Calories 126 cal Calories from Fat Total Fat 4g Saturated Fat Trans Fat Cholesterol 11mg Sodium 192mg Total Carbohydrate 17g Dietary Fiber 1g Sugars 2g Protein 3g |
1199 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1199 | 2017-09-22 05:47:23 | Walnut, Raisin, and Blue Cheese Fougasse | 4.0 | 01/01/2010 | Fougasse, a specialty of Provence, France, is made from a basic yeast dough to which you can add fresh herbs, nuts, raisins, cheese, or any combination of ingredients you find enticing. The filled dough is first shaped into an oval, then midway through its rise receives a series of slashes. The baker pulls the loaf apart at those slashes, and the loaf bakes in an attractive ladder or tree pattern. Fougasse is the perfect loaf for those who prefer crusty crust to soft middle. Read our blog about this bread, with additional photos, at Bakers' Banter. |
To make the starter: Combine the flour, water and yeast, and set aside to rest, covered, overnight. To make the dough: Combine all of the dough ingredients, including the overnight starter, in the bowl of a stand mixer, or in your bread machine set on the dough cycle. Knead the dough till it's smooth, about 7 minutes using a stand mixer; or let it go through the dough cycle in your bread machine. Place the dough in a lightly greased container, cover it, and allow the dough to rise, at room temperature, for about 1 1/2 hours, till it's just about doubled in bulk. Towards the end of the rising time, place the crumbled blue cheese in the freezer, to firm it up prior to kneading it into the dough. Knead in the walnuts and raisins; then the blue cheese, at the end. This will be a messy process, but just stick with it (literally!), and it'll get done. Shape the dough into a 10" x 12" oval, place it on a lightly greased or parchment-lined baking sheet, and allow it to rise for about 45 minutes, covered. For a simple ladder fougasse, cut three deep diagonal slashes, all the way through the dough, in the center of the loaf, and pull it apart to form a ladder shape. For a "tree" fougasse, cut one vertical slash in the center of the dough; and three diagonal slashes on either side of the vertical slash. Allow it to rise for another 30 to 45 minutes, covered. If desired, brush the crust with 1 large egg white beaten with 1 tablespoon cold water. This will give the loaf a satiny brown crust. Bake the fougasse in a preheated 400°F oven for 20 to 25 minutes, or until it's golden brown. Transfer it to a rack to cool. Yield: 1 loaf. |
Prep 15 mins. to 20 mins. Bake 20 mins. to 25 mins. Total 3 hrs 35 mins. to 14 hrs 45 mins. Yield 1 large loaf | |
1200 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1200 | 2017-09-22 05:47:24 | Pepperoni and Cheese Beer Bread | 4.0 | 10/21/2015 | A simple classic, this batter can be baked in a loaf pan or spooned into the wells of a cast iron biscuit pan, for an even quicker snack. The beer you choose will have a lot to say about the flavor profile of the finished bread. | Preheat the oven to 375°F. Lightly grease a 9" x 5" loaf pan. Mix the flour, sugar, melted butter, and the beer, stirring until fairly smooth; stir in the pepperoni and 3/4 cup of the cheese. Spoon the batter into the prepared pan, smoothing the top. Sprinkle with the remaining 1/4 cup of cheese. Bake for 45 to 50 minutes, until a toothpick inserted about 1/2" into the top of the loaf comes out clean, or with a few moist crumbs clinging to it. Remove the bread from the oven, and after 5 minutes turn it out onto a rack to cool. Wait until the bread cools completely before slicing. Store airtight at room temperature. Yield: 1 loaf, about 16 servings. |
Prep 25 mins. to 30 mins. Bake 45 mins. to 50 mins. Total 1 hrs 10 mins. to 1 hrs 20 mins. Yield 1 loaf, 16 slices Nutrition information | Serving Size 1 slice, 61g Servings Per Batch 16 Amount Per Serving: Calories 156 Calories from Fat 54 Total Fat 6g Saturated Fat 4g Trans Fat 0g Cholesterol 23mg Sodium 446mg Total Carbohydrate 19g Dietary Fiber 1g Sugars 1g Protein 5g |
1202 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1202 | 2017-09-22 05:47:26 | No-Knead Pepperoni Pizza Bread | 4.0 | 01/01/2008 | You can throw together the dough for this easy bread in about 10 minutes. Scoop it into a pan, let it rise for an hour, bake, and presto: warm, moist, cheese- and pepperoni-scented bread, the perfect accompaniment to a bowl of pasta or a green salad. If you bake the bread in a round soufflé dish, it's fun to let it cool, then slice it across the equator into thin (3/8" or so) rounds. Slice the rounds into wedge-shaped pieces; or leave them whole, top with pizza toppings, and warm gently, until the cheese melts, to make individual 7-inch "pizzas." |
Lightly grease an 8" x 3 1/2", 6-cup soufflé dish or soda bread pan; or an 8 1/2" x 4 1/2" sandwich loaf pan. In a mixing bowl or the bowl of your stand mixer, combine the flour, dry milk, potato flour, salt, sugar, baking soda, instant yeast, Pizza Dough Flavor, herbs, pepperoni, and Parmesan. Add the oil, egg, and water, and beat at medium speed, using a hand beater or the flat beater paddle of your mixer, for 5 minutes. Stop midway through to scrape the sides of the bowl. Scoop the sticky dough into the prepared pan, smoothing the top with your fingers; wet your hands if the dough is too sticky to smooth. Cover the pan, and allow the dough to rise for 1 hour, or until it's crowned just about level with the rim of the soufflé pan, or just over the rim of the loaf pan. Preheat the oven to 350°F. Bake the bread for 15 minutes, then tent it lightly with aluminum foil. Bake for an additional 30 minutes (for the round loaf), or 25 minutes (for the sandwich loaf). Remove the bread from the oven, and after 5 minutes loosen the edges, and turn it out of the pan onto a rack to cool completely. Store bread at room temperature. If you haven't used it up within a couple of days, wrap well and store in the freezer. |
Prep 15 mins. Bake 40 mins. to 45 mins. Total 1 hrs 55 mins. to 2 hrs Yield 1 loaf, about 16 servings | |
1203 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1203 | 2017-09-22 05:47:30 | Smokehouse Cranberry Cheese Bread | 3.0 | 09/14/2015 | This delightful bread was the 2015 National Festival of Breads Champion. Lisa Keys, from Pennsylvania, was inspired to create this bread from her visits to Vermont. She spent her days eating smoked cheeses and fresh maple syrup from local farmers. This flavor-packed bread honors all of her fondest Vermont memories. | Beat together the butter and tofu until the mixture is light and fluffy, about 2 minutes. Scrape the sides of the bowl as needed. Beat in the eggs one at a time, then mix in the water and maple syrup. Stir in the cheese, yeast, salt, pepper, and 4 cups of the flour; blend well. Mix in the cranberries and gradually add enough of the remaining flour to make a soft dough. Knead the dough until smooth and elastic, about 8 minutes on low to medium speed of a stand mixer. Place the dough in a greased bowl, cover, and let rise until doubled, about 1 hour. Deflate the dough and divide it in half. Shape into 6" to 7" round loaves, and place into two greased 9" round cake pans. Cover; let the loaves rise until doubled, 40 to 45 minutes. Near the end of the rise, preheat the oven to 400°F. Uncover the fully risen dough, and with a sharp knife or lame, make a 1/4" deep "X" slash across the top of each loaf. Bake the loaves for 25 to 27 minutes, until golden brown, tenting with aluminum foil to prevent excess browning if necessary. A digital thermometer inserted into the middle of a loaf should register about 200°F. Remove the loaves from the oven, and after a few minutes turn them out onto a rack to cool fully. Yield: 2 loaves, 22 servings each. |
Prep 34 mins. to 45 mins. Bake 25 mins. to 27 mins. Total 2 hrs 39 mins. to 2 hrs 57 mins. Yield 2 loaves, 22 servings Nutrition information | Serving Size 1 slice, 35g Servings Per Batch 44 servings Amount Per Serving: Calories 120 Calories from Fat 55 Total Fat 6g Saturated Fat 3.5g Trans Fat 0g Cholesterol 32mg Sodium 95mg Total Carbohydrate 13g Dietary Fiber 0g Sugars 3g Protein 4g |
1204 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1204 | 2017-09-22 05:47:35 | Bacon Corn Bread | 3.0 | 01/01/2008 | While some corn breads are simple accompaniments to a bowl of chili or stew, this one offers a smoky, toasty flavor from the bacon and cumin, and a toothsome bite due to the whole corn kernels; it can certainly stand on its own. | Preheat oven to 400°F. Grease an 8" square pan. Put the flour, cornmeal, baking powder, salt, and cumin in a bowl, and stir with a whisk until well mixed. Mix the egg, milk, and vegetable oil and add to the dry ingredients. Stir in the corn, bacon and cheese. Spread the batter into the pan and bake 30 minutes, or until browned and a cake tester inserted comes out clean. Store, well-wrapped, at room temperature for 3 days or in the freezer for 3 months. |
Prep 15 mins. Bake 30 mins. Total 45 mins. Yield one 8" pan, 9 servings | |
1206 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1206 | 2017-09-22 05:47:41 | Golden Asiago Batter Bread | 3.0 | 01/01/2008 | Not your long-term chilled no-knead bread, this fast batter bread offers flavor and substance in just a few short hours — with a minimum of work. It's an all-around winner! | Combine the dried leeks and warm milk. Set aside. Place the remaining dry ingredients and cheese into a bowl, and whisk together until the cheese is evenly distributed. Stir in the milk mixture and the eggs, mixing until the dough pulls together. Let rest for 15 minutes, then stir again briefly; about 30 strokes will do it, if you're mixing by hand. Spoon the batter into a greased 9" round pan that's at least 2 1/2" to 3" deep. The round pan above is a good choice, or use a large panettone pan, or souffle dish. Cover the dough with lightly greased plastic wrap or a proof cover, and set it aside to rise for 1 1/2 to 2 hours, until it reaches the top of the pan. Preheat the oven to 350°F. Bake the bread for 48 to 52 minutes, placing it on a lower rack so it has plenty of room to rise as it bakes. Remove it from the oven when it's a deep, golden brown, turn it out of the pan, and place it on a rack to cool. Store, well-wrapped, for 5 days at room temperature, or freeze for up to 3 months. |
Prep 10 mins. Bake 48 mins. to 52 mins. Total 2 hrs 43 mins. to 2 hrs 47 mins. Yield 1 loaf, about 16 servings. | |
1207 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1207 | 2017-09-22 05:47:48 | Parmesan and Pepper Loaf | 2.0 | 01/01/2008 | This recipe makes a dense loaf with a craggy top similar to Irish soda bread. It is delicious with a salad for a summer dinner, or with chili for an early autumn dinner. | Preheat oven to 375°F. Grease a 9" x 5" loaf pan. Sift together the flour, baking powder, salt and cayenne pepper. Mix the eggs and the milk. Stir into the dry ingredients. Stir in the fresh peppers, onion and the Parmesan cheese. Put the batter into the pan. Bake the loaf for 50 to 60 minutes, or until a cake tester comes out clean. Store well-wrapped at room temperature for up to 5 days, or frozen for up to 3 months. |
Prep 10 mins. Bake 50 mins. to 60 mins. Total 60 mins. to 1 hrs 10 mins. Yield one 9" x 5" loaf | |
1208 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1208 | 2017-09-22 05:47:55 | Chewy Parmesan Breadsticks | 4.9028573 | 01/01/2008 | Crunchy on the outside and chewy on the inside, the breadsticks in this recipe approximate a New York salt stick. Made from a dough similar to that of bagels, and boiled before baking, also as for bagels, this is the perfect, toothsome snack to really sink your jaws into. | To make the dough: Combine the dough ingredients, gradually adding the flour and withholding the cheese — by hand, machine, or bread machine — to form an elastic, stiff dough. Mix in the Parmesan before you add the last 1/4 to 1/2 cup of flour, and knead the dough until the cheese is well-distributed throughout. The finished dough should be smooth, but on the stiff side. Transfer the dough to an ungreased bowl, cover the bowl, and let the dough rise until it is puffy, about 1 1/2 hours. Transfer the dough to a clean work surface. Preheat the oven to 425°F. Lightly grease (or line with parchment) several baking sheets. To shape and bake the breadsticks: Punch down the dough, let it rest, covered, for 10 to 15 minutes, then roll it out to a 12" x 12" square. Place a large, deep pot containing the water bath ingredients onto the stove, and bring the water to a boil. Use a sharp knife or rolling pizza wheel to cut the dough into 32 equal pieces, approximately 3/4" wide by 6" long. (See "tips", below.) When the water has come to a full boil, turn the heat down to a gentle, rolling boil, and drop in 4 or 5 pieces of dough at a time. Boil for 30 seconds to 1 minute, or until the dough has risen to the surface of the water and puffed noticeably. Don't let them boil any longer than this or they may deflate. Drain each piece well with a slotted spoon or skimmer-type utensil, and carefully transfer to the baking sheets. Brush each bread stick gently with the egg wash and sprinkle lightly with salt. Bake the bread sticks for 15 to 20 minutes. Turn the bread sticks over and bake for an additional 5 to 10 minutes, until golden brown. Transfer to a cooling rack. Store, well-wrapped, for 24 hours at room temperature, or freeze for up to a month. |
Prep 40 mins. to 55 mins. Bake 20 mins. to 30 mins. Total 2 hrs 40 mins. to 3 hrs 10 mins. Yield 32 bread sticks Nutrition information | Serving Size 1 bread stick, 20g Servings Per Batch 32 Amount Per Serving: Calories 47 cal Calories from Fat Total Fat .6g Saturated Fat Trans Fat Cholesterol 5mg Sodium 328mg Total Carbohydrate 8g Dietary Fiber 1g Sugars Protein 2g |
1209 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1209 | 2017-09-22 05:48:01 | Multigrain Cottage Cheese Bread | 4.9028573 | 06/20/2016 | This recipe won Walter Lange of Essex Junction, VT first place in the 2016 Strolling of the Heifers Great American Bread Recipe contest, sponsored by King Arthur Flour and Red Star Yeast. With its soft, moist crumb, chewy crust, and rich flavor, it's definitely a winner in our book! | Heat the cottage cheese gently until it's just lukewarm; a microwave works well here. Combine all of the ingredients and mix and knead — by hand, stand mixer, or bread machine set on the dough cycle — to make a smooth, somewhat stiff dough. Transfer the dough to a lightly greased bowl, and let it rise for about 1 hour, until it's puffy though not necessarily doubled in bulk. Gently deflate the dough. For one large loaf, leave the dough in one piece. For two medium loaves, divide it in half. Shape each piece of dough (if you've divided it) into a log, an oval, or a ball. If you leave the dough in one large piece, shape it into a long log. Place the loaf or loaves on a lightly greased or parchment-lined baking sheet. Cover with lightly greased plastic wrap, and let rise for about 1 hour, or until very puffy. While the loaves are rising, preheat the oven to 425°F. Uncover the bread, and give it several diagonal slashes with a sharp knife. Spray it with lukewarm water. Bake the bread for 20 to 30 minutes, or until it's a deep golden brown and its interior registers 190°F on a digital thermometer. If it seems to be browning too quickly, tent it with aluminum foil. Remove the bread from the oven, and cool it on a rack. Wrap when completely cool, and store at room temperature for several days; freeze for longer storage. |
Prep 20 mins. Bake 20 mins. to 30 mins. Total 2 hrs 50 mins. Yield 1 large or 2 medium loaves | |
1210 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1210 | 2017-09-22 05:48:04 | Onion Parmesan Cracker Bread | 4.9028573 | 06/24/2013 | This recipe, created by Rosemary Leicht of Bethel, Ohio, was named grand champion at the 2013 National Festival of Breads. While Rosemary calls for the dough to be made in a food processor, it's fine to make it by hand or in a stand mixer, instead; see "tips," below. | Place the kneading blade in an 8-cup food processor bowl. Add 1/3 cup warm water, yeast and honey; pulse a few times. Let stand 10 minutes. Add the flours, olive oil, salt, 1/3 cup water, and onion. Pulse 3 to 4 times to mix; process 1 minute. The dough should form a ball around the blade. If additional water or flour is needed, add by the tablespoon. Place the dough in a lightly greased bowl, turning to grease the surface. Cover and let rise in a warm place for 45 minutes. Arrange the oven racks so one's at the top, and one's at the bottom. Preheat the oven to 400°F. Divide the dough into four equal balls. Working with one ball at a time, roll the dough into a 12" to 13" circle. Place each circle on a large piece of parchment paper. Roll the remaining dough into 12" to 13" circles, placing each on a sheet of parchment paper. Dust any remaining flour off the circles with a pastry brush; if you don't, the surface will become gummy when you brush on the egg white, reducing the crispness. Allow the circles to rest for 5 minutes. Brush some of the beaten egg white on each circle; sprinkle each with ¼ of the cheese. Slide one dough circle with its parchment onto a large baking sheet; repeat with a second dough circle on another baking sheet. Place one baking sheet on the oven's top rack, the other baking sheet on the bottom rack. Bake the breads for 4 to 5 minutes, then reverse the baking sheets top to bottom and bake for another 4 to 5 minutes. The dough should puff up in places, and turn golden. Remove the baking sheets from the oven, and slide the breads off the parchment onto a rack to cool. Repeat with the remaining two pieces of dough. Note: These last two breads may bake more quickly, as the sheets are hot; so watch carefully. Break the cracker breads into pieces to serve; or place in an airtight container to store. Yield: 4 large cracker breads, 8 servings each. |
Prep 25 mins. to 35 mins. Bake 8 mins. to 10 mins. Total 1 hrs 23 mins. to 1 hrs 35 mins. Yield 4 large breads, about 32 servings Nutrition information | Serving Size Servings Per Batch 32 Amount Per Serving: Calories 37 Calories from Fat Total Fat 1g Saturated Fat Trans Fat Cholesterol Sodium 85mg Total Carbohydrate 6g Dietary Fiber Sugars Protein 1g |
1211 | 2 | 2017-09-21 21:47:40 | Cheese bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1211 | 2017-09-22 05:48:11 | Danish Cheese Buns | 4.9028573 | 01/01/2010 | These tender rounds ooze melted cheese when you break them open. Made in a Danish aebleskiver pan, they're a delightful appetizer, or accompaniment to salad or soup. | Whisk together the flour, baking powder, salt, pepper, pizza seasoning, and pizza flavor. Set the mixture aside. Whisk together the butter, eggs, and milk, and add to the dry ingredients, stirring just until the batter is evenly moist and thoroughly combined. Place the jam bun (aebleskiver) pan on the stove. Allow it to preheat over medium heat for several minutes. Grease each well of the pan by adding a dab of butter, or removing from the heat and spraying with non-stick spray. Scoop about 1 tablespoon of batter into each of the wells. Let the batter cook for about 2 minutes, then use a small spoon to place a cheese cube into the middle of the batter. The batter will rise over the cheese—add a bit of extra batter if needed. When the bottoms are set and golden brown, flip the buns over—a table knife or chopstick works well here Cook until the second side is also golden, an additional minute or two. Remove from pan, and serve warm. Yield: about 40 buns. |
Prep 20 mins. to 30 mins. Bake 30 mins. to 50 mins. Total 50 mins. to 1 hrs 20 mins. Yield about 40 buns | |
27 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 13 | 2017-09-22 04:40:54 | Gruyere-Stuffed Crusty Loaves | 4.8536587 | 01/01/2010 | A lava-flow of aromatic cheese melts down the sides of these chewy/crusty loaves. Step-by-step photos illustrating how to make this bread are available at Flourish, our King Arthur blog. | To make the starter: Mix the 1 1/4 cups flour, salt, yeast, and 1/2 cup water in a medium-sized bowl. Mix till well combined; the starter will be very dry. Cover and let rest overnight at room temperature; it'll become bubbly. To make the dough: Combine the risen starter with the water, salt, flour, and yeast. Knead—by hand, mixer, or bread machine set on the dough cycle—to make a smooth dough. Place the dough in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2 hours, till it's nearly doubled in bulk. Gently deflate the dough, and pat and stretch it into a 3/4"-thick rectangle, about 9" x 12". Spritz with water, and sprinkle with the grated cheese. Starting with a long side, roll it into a log, pinching the seam to seal. Place the log, seam-side down, on a lightly floured or lightly oiled surface. Cover it and let it rise for 1 to 1 1/2 hours, till it's puffy though not doubled in bulk. Towards the end of the rising time, preheat the oven to 425°F. Gently cut the log into four crosswise slices, for mini-breads; or simply cut the dough in half, for two normal-sized loaves. Place them on one (for two loaves) or two (for four mini-loaves) lightly greased or parchment-lined baking sheets, cut side up. Spread them open a bit, if necessary, to more fully expose the cheese. Spritz with warm water, and immediately place them in the preheated oven. Bake for 20 minutes (for the mini-loaves), or 35 minutes (for the full-sized loaves), or until the cheese is melted and the loaves are a very deep golden brown. Remove them from the oven, and cool on a rack. |
Prep 25 mins. to 35 mins. Bake 20 mins. to 35 mins. Total 15 hrs 15 mins. to 20 hrs 15 mins. Yield 4 mini-loaves or 2 standard-size loaves. Nutrition information | Serving Size 1 slice (40g) Servings Per Batch 16 per loaf Amount Per Serving: Calories 100 Calories from Fat 30 Total Fat 3g Saturated Fat 1.5g Trans Fat 0g Cholesterol 10mg Sodium 260mg Total Carbohydrate 13g Dietary Fiber 1g Sugars 0g Protein 5g |
33 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 16 | 2017-09-22 04:40:59 | Three-Cheese Semolina Bread | 4.857143 | 04/20/2010 | With grated Parmesan in the dough, and chunks of Asiago and provolone studded throughout, this bread is a cheese-lover's dream come true. | Combine everything but the three cheeses, and beat on medium speed of an electric mixer to make a soft, smooth dough. It may or may not clear the sides of the bowl; either way is just fine. Switch to the dough hook, and knead for about 5 minutes. Add the three cheeses, and mix until well combined. Put the soft dough in a lightly greased bowl or 8-cup measure, cover, and let rise for about 2 hours, till very puffy. Lightly grease a 14" to 15" covered stoneware baker. Or lightly grease a baking sheet, or line with parchment. Sprinkle semolina into the pan, or onto the baking sheet. Gently deflate the dough. For one long loaf, shape it into a 13" log, and place in the stoneware baker. For two loaves, divide the dough in half, and place both halves on the prepared baking sheet. Tent lightly with greased plastic wrap (or cover the stoneware baker with its lid), and let rise for about an hour, till noticeably puffy. Towards the end of the rising time, preheat the oven to 425°F. Take the plastic off the bread. Spray it with water, and use a sharp knife to make three diagonal slashes in each loaf. If you're using the stoneware pan, leave the cover on. Bake the bread for 30 minutes; remove the cover, and bake for an additional 10 minutes, till the bread is golden brown and an instant-read thermometer inserted into the center registers about 190°F to 200°F. If you're baking smaller loaves, check to see if they're done after 30 minutes. Remove the bread from the oven, and take it out of the pan. If you've baked in the stoneware pan, loosen the edges, and carefully turn the bread out of the pan onto a rack to cool. Yield: 1 large or 2 smaller loaves. |
Prep 15 mins. to 20 mins. Bake 30 mins. to 40 mins. Total 3 hrs 15 mins. to 4 hrs Yield 1 large or 2 smaller loaves | |
1228 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 19 | 2017-09-22 04:41:11 | Ham and Cheese Buns | 5.0 | 10/25/2010 | A hearty, savory treat with soup, salad, or on its own. These buns disappeared from our kitchen as quickly as warm chocolate chip cookies! | Mix, then knead together all of the ingredients except the ham and cheese, making a dough that's smooth and resilient. Knead in the ham and cheese. Gather the dough into a ball and place it in a greased bowl. Cover the bowl and let the dough rise for 1 hour, or until it's noticeably puffy. Gently deflate the dough and divide it into 7 pieces. Shape each piece into a ball. Place the dough balls in a lightly greased 1 ½-quart baker or 9" round cake pan. Cover the pan and allow the dough to rise until puffy, 30 minutes to 1 hour. Near the end of the rising time, preheat the oven to 325°F. Bake the buns for 35 to 40 minutes, tenting after 20 minutes to prevent over-browning. Remove them from the oven, turn them out of the pan, cool completely, and serve. Yield: 7 buns. |
Prep 22 mins. to 35 mins. Bake 35 mins. to 40 mins. Total 2 hrs 27 mins. to 3 hrs 45 mins. Yield 7 buns | |
1239 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 24 | 2017-09-22 04:41:30 | Pimento Cheese Babka | 5.0 | 03/28/2017 | Inspired by the iconic babka at Zabar's in New York City, this squishier textured, more savory approach to babka uses Molly Yeh's challah dough. Found in her book, Molly on the Range, the filling is that Southern staple, pimento cheese, because mayonnaise and cheese are a match made in guilty-pleasure heaven. | When the dough is finished with its first rise, roll it into a 10" x 14" rectangle. Spread the mayonnaise over it in an even layer, leaving a 1" border untouched along the long edge closest to you. Sprinkle on the cheddar, pimentos, onion, paprika, cayenne, and a sprinkling of salt and pepper. Starting at the long edge opposite you, roll up the dough to make a long jelly roll and pinch the edges and seam to seal them shut. Use a serrated knife and, starting 1" down the log, cut the roll lengthwise down the center all the way through. Turn the two halves of the log so the opening is facing up (and the filling doesn't fall out). Twist the two pieces around one another. Fold the dough in half, place it in the loaf pan, cover it, and let it rise for 30 minutes. Preheat the oven to 375°F. Grease a 9" x 5" loaf pan. Brush the top of the dough with the egg wash. Bake until the top is golden brown and the loaf has an internal temperature of 185°F when measured with a digital thermometer. Begin checking for doneness at 35 minutes. Remove the challah from the oven and cool it on a rack for 10 minutes. Tilt it out of the pan and return to the rack to cool completely before slicing. Store any leftovers in the refrigerator, well wrapped, for up to a week. |
Prep 15 mins. Bake 35 mins. to 45 mins. Total 1 hrs 30 mins. Yield 1 loaf, 16 servings Nutrition information | Serving Size 1 slice, 71g Servings Per Batch 16 servings Amount Per Serving: Calories 210 Calories from Fat 90 Total Fat 10g Saturated Fat 2g Trans Fat 0g Cholesterol 30mg Sodium 250mg Total Carbohydrate 25g Dietary Fiber 0g Sugars 4g Protein 6g |
25 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 25 | 2017-09-22 04:41:32 | Braided Lemon Bread | 4.853211 | 03/23/2010 | There's just something about lemon that brings a smile and cheerful laugh in the middle of even the dullest of days. The bright yellow color and zippy taste can't be beat. This bread combines a soft and tender sweet dough with the tangy flavor of lemon, and wraps it all up in a beautiful yet easy-to-shape mock braid. | In a small bowl, combine the sponge ingredients. Stir well to combine, loosely cover with plastic wrap, and set aside to proof for 10 to 15 minutes. In the bowl of your stand mixer combine the sponge, yogurt, butter, eggs, sugar, salt, and flavoring. Add 4 1/2 cups of flour and mix with the paddle attachment until the dough is a rough, shaggy mass. Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes, adding more flour if needed to achieve the correct consistency.If you're using a bread machine, combine all the dough ingredients in the pan and set the machine on the dough cycle. Be sure to check the dough as it kneads and adjust the flour or water as needed to achieve a soft, supple consistency. Let the cycle complete itself. If working by hand or stand mixer, place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow to rise for 60 to 90 minutes, until quite puffy and nearly doubled. While the dough is rising, prepare the filling. Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free. Reserve the filling and lemon curd until ready to fill the braids. Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside as you roll out the first piece into a 10" x 15" rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much, much easier. Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections. Spread half the cream cheese filling down the center section, and top with half the lemon curd, leaving 1" free on all sides of the filling. To form the mock braid, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips down each side. Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf Repeat the rolling, filling, and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. Set both loaves aside, lightly covered, to rise for 45 to 50 minutes, or until quite puffy Preheat the oven to 375°F. Brush the loaves with egg wash (one lightly beaten egg, 2 teaspoons water and a pinch of salt), and sprinkle with coarse sparkling sugar, if desired. Bake for 25 to 30 minutes, or until the loaves are golden brown. Remove from the oven and cool for 15 to 20 minutes before serving. Yield: 2 loaves. |
Prep 20 mins. to 25 mins. Bake 25 mins. to 30 mins. Total 2 hrs 55 mins. to 3 hrs 5 mins. Yield two braided loaves Nutrition information | Serving Size 1 slice Servings Per Batch 24 Amount Per Serving: Calories 210 Calories from Fat 70 Total Fat 8g Saturated Fat 4.5g Trans Fat 0g Cholesterol 40mg Sodium 230mg Total Carbohydrate 31g Dietary Fiber 1g Sugars 10g Protein 5g |
26 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 26 | 2017-09-22 04:41:35 | Pane Bianco | 4.796875 | 01/01/2010 | This recipe makes a tasty loaf filled with fresh basil, tomatoes, garlic, and shredded cheese; the bread has wonderful soft texture, and is packed with flavor. The unique shape is simple to achieve, and makes an impressive presentation. Dianna Wara of Washington, Illinois, took first place in the first-ever National Festival of Breads with this recipe — which we've since simplified a bit, while retaining its award-winning characteristics. Thanks, Dianna! |
To make the dough: Combine all of the dough ingredients in a bowl (or the bucket of your bread machine), and mix and knead — by hand, using a mixer, or in your bread machine set on the dough cycle — to make a smooth, very soft dough. The dough should stick a bit to the bottom of the bowl if you're using a stand mixer. Place the dough in a lightly greased bowl, cover, and let it rise for 45 to 60 minutes, or until it's doubled in size. Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen shears to cut them into smaller bits. Gently deflate the dough. Flatten and pat it into a 22" x 8 1/2" rectangle. Spread with the cheese, tomatoes, garlic, and basil. Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet. Using kitchen shears, start 1/2" from one end and cut the log lengthwise down the center about 1" deep, to within 1/2" of the other end. Keeping the cut side up, form an "S" shape. Tuck both ends under the center of the "S" to form a "figure 8;" pinch the ends together to seal. Cover and let rise in a warm place until double, 45 to 60 minutes. While the loaf is rising, preheat the oven to 350°F. Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning. Remove the bread from the oven, and transfer it to a rack to cool. Enjoy warm or at room temperature. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage. |
Prep 30 mins. Bake 35 mins. to 40 mins. Total 2 hrs 40 mins. Yield 1 loaf, about 20 slices Nutrition information | Serving Size 1 slice, 44g Servings Per Batch 1 loaf, 20 slices Amount Per Serving: Calories 58 Calories from Fat 17 Total Fat 2g Saturated Fat 1g Trans Fat 0g Cholesterol 7mg Sodium 86mg Total Carbohydrate 8g Dietary Fiber 1g Sugars 0g Protein 2g |
28 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 28 | 2017-09-22 04:41:37 | Cinnamon Bread | 4.803279 | 01/01/2010 | This soft white loaf features a lovely spiral of cinnamon-sugar inside. It makes a delicious peanut butter and jelly sandwich. And, of course, it's ideal for cinnamon toast, and French toast. Our guarantee: This tender, close-grained loaf rises to a lovely dome, and bakes up golden brown. The thin layer of cinnamon filling forms a pretty spiral inside. From amaranth to teff, ancient grains offer a world of baking possibilities. Find out how to make this recipe using ancient grains in our complete guide to baking with ancient grains. |
If you're using "highly active" or active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step. Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. Adjust the dough's consistency with additional flour or water as needed; but remember, the more flour you add while you're kneading, the heavier and drier your final loaf will be. If you're kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball. Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy. While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour. Transfer the dough to a lightly greased work surface, and pat it into a 6" x 20" rectangle. Brush the dough with the egg/water mixture, and sprinkle it evenly with the filling. Starting with a short end, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed. Transfer the log, seam-side down, to a lightly greased 8 1/2" x 4 1/2" loaf pan. Tent the pan loosely with lightly greased plastic wrap. Allow the bread to rise till it's crested about 1" over the rim of the pan, about 1 hour. Again, it may rise more slowly for you; let it rise till it's 1" over the rim of the pan, even if that takes longer than an hour. While the dough is rising, preheat the oven to 350°F. Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 minutes. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on an instant-read thermometer. Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table knife. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing. |
Prep 25 mins. Bake 45 mins. Total 3 hrs Yield 1 loaf, 16 servings Nutrition information | Serving Size 1 slice (54g) Servings Per Batch 16 Amount Per Serving: Calories 160 Calories from Fat 45 Total Fat 5g Saturated Fat 3g Trans Fat 0g Cholesterol 25mg Sodium 200mg Total Carbohydrate 24g Dietary Fiber 1g Sugars 6g Protein 4g |
29 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 29 | 2017-09-22 04:41:44 | Cinnamon Star Bread | 4.8555555 | 10/02/2015 | This pull-apart style sweet bread is a show-stopping riff on a classic cinnamon bun. As it bakes, the cinnamon-sugar filling caramelizes and gives the bread a wonderfully sweet and crunchy coating, while the interior remains soft and tender. It's a holiday breakfast treat that will disappear in a flash. | First, measure the flour by gently spooning it into a cup, then sweeping off any excess. Next, sift the flour, potato flour, and dry milk through a strainer; this is an important step to prevent lumps in the dough. (If you're using instant mashed potatoes rather than potato flour you can skip this sifting step.) To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough. Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk. Divide the dough into four equal pieces. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes. On a lightly greased or floured work surface, roll one piece of dough into a 10" circle. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon-sugar, leaving 1/4" of bare dough around the perimeter. Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — leaving the top circle bare. Place a 2 1/2" to 3" round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers. Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips. Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter. Transfer the star on the parchment to a baking sheet. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes. While the star is rising, preheat the oven to 400°F. Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it's nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer. Remove the loaf from the oven and allow it to cool for about 10 minutes before serving. |
Prep 20 mins. to 40 mins. Bake 12 mins. to 15 mins. Total 2 hrs 42 mins. to 3 hrs 5 mins. Yield one star loaf, about 8 to 12 servings Nutrition information | Serving Size 92g Servings Per Batch 8 Amount Per Serving: Calories 250 Calories from Fat 60 Total Fat 7g Saturated Fat 4g Trans Fat 0g Cholesterol 40mg Sodium 330mg Total Carbohydrate 42g Dietary Fiber 2g Sugars 14g Protein 7g |
30 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 30 | 2017-09-22 04:41:50 | Cinnamon-Apple Twist Bread | 4.8550725 | 01/01/2008 | Welcome to our September Bakealong challenge: bread with a twist — literally! Rolling the apple-cinnamon filling inside a log of dough (like the start of cinnamon buns), then cutting that log in half and twisting it leaves the filling half in and half out, resulting in a lovely swirled appearance. This delicious, soft apple bread is perfect for breakfast or dessert. | To make the dough: Whisk together all of the dry ingredients, then add the butter, vanilla, egg, and milk, mixing until a shaggy dough forms. If your schedule permits, let the dough rest for 30 minutes; this resting period allows the flour to absorb the liquid fully, making it easier to knead. Knead the dough — by hand, using a mixer, or in a bread machine set on the dough cycle — until it's smooth and soft, though still slightly sticky. Place the dough in a greased bowl, turning to coat. Cover the bowl, and let the dough rise until it's almost doubled in bulk, about 1 1/2 to 2 hours. The amount of time this takes will depend on the temperature of your kitchen; yeast works the fastest at about 85°F, but we prefer the flavor the bread gets from a longer, cooler (about 70°F) rise. If you're using a bread machine set on the dough cycle, simply allow it to complete its cycle. While the dough is rising, make the filling. To make the filling using cornstarch: Toss the grated apple with the lemon juice in a saucepan. Whisk together the sugar, cornstarch, salt, and cinnamon, and add to the pan, stirring to combine. Cook over low heat, stirring frequently, until the apple starts to release its juice. Increase the heat to medium, and bring to a simmer. Simmer, stirring, until the mixture thickens, 1 to 2 minutes; drawing a spatula across the bottom of the pan should leave a track that doesn't readily fill in. Remove from the heat, and set aside to cool to room temperature; if you want to hasten the process, place in the refrigerator. To make the filling using Instant ClearJel: Whisk together the sugar, ClearJel, salt, and cinnamon. Toss the grated apple with the lemon juice, then add that to the sugar mixture. Mix well, and set aside. To assemble the loaf: Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Divide the dough in half. Roll the first half into a 10" x 12" rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2" margin clear of filling along all sides. If adding chopped nuts, sprinkle them evenly over the filling. Starting with a long side, roll the dough into a log, sealing the edge. Use a bench knife, pizza cutter, or sharp knife to cut the log in half lengthwise. Place the half-logs, filled side up, side by side on a well-greased or parchment-lined baking sheet. Keeping the filling side up, twist or "braid" the two logs together, working from the center to each end. Pinch the ends together. Repeat with the second piece of dough. Cover the twists lightly, and set them aside to rise for 1 to 2 hours; they should be puffy but not doubled in bulk. Want to make the bread ahead, then refrigerate overnight and bake the next morning? See "tips," below. To bake the bread: Bake the loaves in a preheated 350°F oven for 30 to 40 minutes, until they're lightly browned. Check the loaves after 20 minutes and tent with aluminum foil if they're browning too quickly. When the loaves are fully baked, a digital thermometer inserted into a loaf (be sure to position the thermometer in the bread, not the filling) should register about 190°F. Remove the bread from the oven and allow it to cool for about 1 hour before glazing and serving. To make the glaze: Mix together all of the glaze ingredients. Drizzle over the loaves once they're cool. Store leftover bread, loosely covered, at room temperature for several days; freeze for longer storage. If you know ahead of time you're going to freeze one or both of the loaves, don't glaze; wrap completely cooled, unglazed bread tightly in plastic, and freeze for up to a month. When ready to serve, remove from the freezer, unwrap, cover loosely with plastic, and let thaw at room temperature. Glaze and serve. |
Prep 20 mins. Bake 30 mins. to 40 mins. Total 4 hrs Yield 2 loaves or 2 dozen rolls Nutrition information | Serving Size 1 slice, 55g Servings Per Batch 24 servings Amount Per Serving: Calories 140 Calories from Fat 18 Total Fat 2g Saturated Fat 1g Trans Fat 0g Cholesterol 10mg Sodium 150mg Total Carbohydrate 27g Dietary Fiber 1g Sugars 12g Protein 3g |
31 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 31 | 2017-09-22 04:41:54 | Onion Buns | 4.923077 | 01/01/2010 | Why bake your own sandwich buns? Because homemade is SO much better than store-bought. These soft, golden buns feature a subtle spiral of dried onion, giving them incredible aroma and marvelous flavor. They're perfect for all kinds of sandwiches — and hamburgers, of course. Read our blog about these buns, with additional photos, at Flourish. | To make the dough: Combine all of the dough ingredients, and mix and knead them—by hand, mixer, or bread machine—to make a soft, somewhat tacky dough. Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled. Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle Sprinkle the dough with the minced onion, and press/roll it into the surface gently. Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam. Cut the log into eight slices. A pair of scissors works very well here. Place the buns on a lightly greased or parchment-lined baking sheet, flattening them to about 3" wide. Cover them, and allow them to rise till they're very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F. Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired. Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them. Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature. |
Prep 25 mins. Bake 25 mins. Total 2 hrs 50 mins. Yield 8 buns Nutrition information | Serving Size 1 bun (103g) Servings Per Batch 8 Amount Per Serving: Calories 270 Calories from Fat 45 Total Fat 5g Saturated Fat 2.5g Trans Fat 0g Cholesterol 30mg Sodium 380mg Total Carbohydrate 47g Dietary Fiber 2g Sugars 7g Protein 9g |
32 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 32 | 2017-09-22 04:41:59 | Butterflake Herb Loaf | 4.88 | 10/26/2011 | It's time for our March Bakealong challenge! Based on a Bake-Off® winner from 1964, this loaf is tender and buttery, perfect for a special occasion bread basket. See the tips below for ways to tweak the flavor. | Combine the milk, butter, sugar, and salt in a microwave-safe measuring cup or bowl; or in a saucepan. Heat, stirring, until the butter melts. Let the mixture cool to lukewarm. Transfer the milk mixture to a mixing bowl, and add the eggs, yeast, 4 cups of the flour, and the potato flour and mix to form a shaggy dough. Knead the dough — using your hands, a stand mixer, or your bread machine set on the dough cycle — until it's smooth. The dough will remain somewhat sticky, but should definitely form a ball. During the summer, or in a warm/humid climate, you'll probably find you have to add the remaining 1/4 cup flour. Place the dough in a greased container, cover, and let it rise for about 90 minutes, until it's puffy though not necessarily doubled in bulk. While the dough is rising, place the filling ingredients in a bowl and mix to combine. After the dough has risen, deflate it and divide it in half. Working with one piece at a time, place the dough on a lightly greased or lightly floured surface (your preference), and roll/pat it into a 12" circle about 1/4" thick. Cut 3 1/2" to 4" circles with a cutter, large canning jar lid, or English muffin ring; you should have about 10 circles. Spread the butter-herb filling on half of each circle, fold in half, and place fold-side down in a lightly greased 8 1/2" x 4 1/2" loaf pan. Repeat with the remaining half of the dough, filling another 8 1/2" x 4 1/2" bread pan. Or place all of the circles in a 12" x 4" x 2 1/2" tea loaf pan. Shape any scraps into small rolls; or butter them, and pile them into the wells of a muffin tin. They won't look pretty, but they'll taste just fine. Cover the pan(s) with greased plastic and let the dough rise for about 90 minutes, until it's puffy and starting to fill the pan. Towards the end of the rising time, preheat the oven to 350°F. Uncover the loaves, and bake them for 25 to 30 minutes. Bread baked in a ceramic pan will take 5 to 7 minutes longer to bake than in a metal one. Tent the loaves with foil if they look like they're browning too quickly. Remove the bread from the oven; brush it with additional melted butter, if desired. Turn the loaves out of the pan, and serve warm. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage. |
Prep 40 mins. Bake 20 mins. to 35 mins. Total 4 hrs 30 mins. Yield 20 servings Nutrition information | Serving Size 1 folded round, 37g Servings Per Batch 20 Amount Per Serving: Calories 118 Calories from Fat 40 Total Fat 5g Saturated Fat 3g Trans Fat 0g Cholesterol 27mg Sodium 203mg Total Carbohydrate 15g Dietary Fiber 0g Sugars 2g Protein 3g |
34 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 34 | 2017-09-22 04:42:03 | Stuffed Pizza | 4.9761906 | 04/26/2010 | This recipe is a project, no doubt about it. Homemade crust, slowly simmered sauce, even homemade sausage — all contribute to the pizza's wonderful marriage of flavors and textures. When time is a challenge, substitute store-bought bulk sausage, and 2 cups of your favorite pizza or spaghetti sauce from a jar. But please don't substitute a ready-made crust for this delightfully different homemade crust, featuring many of the same elements as Chicago deep-dish crust — with the addition of golden semolina. Our thanks to Jess, a frequent visitor to our blog, for passing this recipe along. |
To make the crust: Combine the dry ingredients and the oils and butter, mixing till crumbs form. Then add the water, and mix and knead — by hand, stand mixer, or bread machine set on the dough cycle — to make an elastic, fairly stiff dough. Place in a large, greased bowl; cover, and let rise at room temperature for 1 hour. For best flavor, after its initial 1-hour rise, refrigerate the dough for several hours, or for up to 24 hours. You can use the crust after its first 1-hour rise, but its flavor will improve with the longer, slower rise offered by refrigeration. To make the sausage, combine all the ingredients. Refrigerate overnight, for best flavor. To make the sauce: sauté the coarsely grated onion in the butter till it's beginning to color. Add the crushed garlic, and sauté for about 30 seconds. Stir in the tomatoes, oregano, sugar, and salt, and simmer gently for up to 1 hour, to concentrate the flavors. To assemble the pizza: Divide the dough into two pieces. One should be about three-quarters of the dough; the other, one-quarter. If you have a scale, one piece should weigh about 36 ounces; the other, about 13 ounces. Divide each piece of dough in half again. Butter the bottom and sides of two 9" x 2"-deep round cake pans, then drizzle olive oil in the bottom of each. Stretch, then roll one of the larger pieces of dough into a round large enough (about 15" to 16") to line the bottom and sides of one pan, with some overhang. Do the same with one of the smaller pieces of dough, rolling it to about 9" to 10". Cover the pieces of dough, and go away for 15 minutes. This will relax the dough's gluten, allowing you to handle it without it shrinking. Once the first two pieces of dough are rolled and resting, repeat with the other two pieces, covering them till you're ready to use them. After 15 minutes, place one of the larger pieces of dough in the pan, pressing it gently into the corners; you'll have some overhang. Spread half the uncooked sausage over the crust, gently patting it flat. Top with half the sliced mozzarella. Spread with half the spinach, or any additional filling of your choice. Place the smaller piece of dough atop the filling. Fold over the overhanging edges of dough, and squeeze/crimp to seal. Poke holes all over the top crust, to allow steam to escape. Repeat with the remaining dough and ingredients, making another 9" round pizza. Preheat the oven to 425°F (with your pizza stone on a lower shelf, if you're using a stone). While the oven preheats, allow the pizza(s) to rest/rise, covered, for about 30 minutes. Just before baking, top the pizzas with the sauce, and sprinkle with the grated cheese. Bake the pizzas till the crust is golden brown and the filling is bubbly, 20 to 25 minutes. Remove the pizzas from the oven, and allow them to set for about 15 minutes. Loosen their edges, and gently turn them out of the pan onto a rack to cool. To do this, place a round cooling rack atop one pan, and turn the whole thing over. Lift off the pan, place a rack on the bottom of the pizza, and turn the whole thing over again, so the pizza is now right side up. Serve warm, with a fork. Use a pair of scissors or baker's bench knife to cut wedges. Yield: two 9" deep-dish pizzas, about 16 servings. |
Prep 30 mins. to 45 mins. Bake 25 mins. to 30 mins. Total 2 hrs 40 mins. to 1 days 3 hrs 35 mins. Yield two 9" deep-dish double-crust pizzas Nutrition information | Serving Size 1 slice (244g) Servings Per Batch 16 Amount Per Serving: Calories 510 Calories from Fat 220 Total Fat 25g Saturated Fat 9g Trans Fat 0g Cholesterol 50mg Sodium 1030mg Total Carbohydrate 50g Dietary Fiber 4g Sugars 4g Protein 24g |
35 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 35 | 2017-09-22 04:42:08 | All-American Ham and Cheese Roll | 4.9333334 | 01/01/2008 | Looking for a sandwich you can grab and eat with one hand, WITHOUT the filling sliding out? You've found it. Ham and cheese are rolled in a sheet of yeast dough and baked, yielding a stuffed sandwich that's a treat to eat. | Combine all of the dough ingredients, and mix and knead them together — by hand, mixer, or bread machine — until you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 hour. Roll the dough into a 12" x 18" rectangle. Brush all over with mustard, leaving a 1" mustard-free zone all around the edge. Add the cheese in a single layer, then the ham; again, leave the border bare. Starting with a long edge, roll the dough into an 18" log. Pinch the long seam closed, then fold the ends over and pinch them closed, too. Curve the log into a horseshoe shape on a lightly greased or parchment-lined baking sheet, seam-side down. Cover the sheet, and allow the roll to rise for 1 1/2 to 2 hours; it should look puffy, though not doubled. Towards the end of the rising time, preheat the oven to 375°F. Slash the roll crosswise, about 1/2" deep, at 3" to 4" intervals along its length. There's no need to use a knife for this; making snips with a pair of scissors works just as well. Bake the roll for 35 minutes, until it's golden brown, tenting it lightly with foil if it appears to be browning too quickly. Remove it from the oven, and allow it to cool for 20 minutes before serving. |
Prep 25 mins. Bake 30 mins. to 35 mins. Total 3 hrs 30 mins. Yield 8 to 10 servings | |
36 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 36 | 2017-09-22 04:42:15 | Calzone | 4.962963 | 01/01/2008 | Calzone, a traditional Italian stuffed bread, can be shaped a couple of different ways. One simply rolls dough out like a pizza and folds it over like a turnover. The older and more traditional shape is like a jelly roll, or as the Italian translation of calzone suggests, a pant leg. We'll give you the "pant leg" version here — though feel free to go with the turnover shape if you prefer. As for filling, the sky (or your imagination) is the limit! Simply choose your favorite combination of sauce, meats, cheeses, and vegetables; we give you suggestions below. This is a great time to use up those odd bits of leftover (but quite tasty) savory ingredients. Notice we're not including any specific amounts; that's up to you, and your preference for minimalist vs. overstuffed sandwiches, to decide. |
To make the dough: Mix all of the ingredients together until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. Knead the dough until it's smooth and supple, adding more water or flour as needed. Place the dough in a bowl. Cover the bowl and allow the dough to rise for 1 hour, or until it's puffy. Gently press the dough down, and turn it out onto a lightly floured surface. Alternatively, you can leave dough in the bowl and let it rise again, for about half the time of the initial rising; this will produce a finer-grained product. To make the calzones: Cut your dough into 2 pieces. Roll out each piece into a 10" x 14" rectangle. Spread a thin layer of sauce on first. Then layer it with your choice of ingredients. Starting with the long edge, roll the dough around the filling jelly-roll style. Pinch the seam and ends together very tightly and place the roll on a parchment-lined baking sheet. Cover the calzone with a damp towel or plastic wrap (grease the underside of it so it won't stick to the dough). Let it rise for 45 minutes to an hour. Preheat your oven to 450°F. To make the crust crunchy, preheat a metal roasting pan on the oven bottom. To make the topping: Whisk together the egg and water to make a thin glaze. Slash the tops of the loaves,then brush with the egg wash and sprinkle with sesame or poppy seeds. Just before you put the calzone in the oven, pour 3 to 4 cups of water into the roasting pan. Bake for 15 minutes at 450°F. Turn the heat down to 400°F and continue baking for a further 15 minutes, or until the crust is golden brown. To serve, allow the calzone to cool and "set" for 10 or 15 minutes. Then cut it in slices. For traveling, allow it to cool completely, slice, and wrap in an airtight bag. Store in the refrigerator for up to 3 days, and reheat briefly before serving. |
Prep 30 mins. Bake 30 mins. Total 3 hrs 25 mins. Yield two 14" calzones | |
1224 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 58 | 2017-09-22 04:43:06 | Cranberry Orange Braided Bread | 4.9615383 | 09/23/2013 | This holiday sweet bread is great for gifting, or for sharing at a festive breakfast or brunch. Its subtle orange flavor; soft, tender crumb, and surprise sweet fruit and nut filling are sure to please gift recipients and guests alike. | To make the starter: Combine the starter ingredients, cover, and leave at room temperature overnight. To make the dough: Mix the starter with the dough ingredients, kneading until elastic and satiny. Let the dough rise in a greased, covered bowl for 1 to 2 hours, until puffy. Divide the dough into three pieces. Flatten each piece into a 6" x 12" rectangle. Mix the filling ingredients together, and spread each rectangle with some of the filling. Starting with a long edge, roll each rectangle into a log. Braid the logs together. Cover the braid, and allow it to rise for 1 to 2 hours, until puffy. Preheat the oven to 350°F. Combine the egg white with 1 tablespoon water, and brush onto the braid. Sprinkle with pearl or sparkling sugar. Bake the braid for 30 to 35 minutes, until golden brown; a digital thermometer inserted into the center should register 190°F. Remove the bread from the oven, and transfer it to a rack to cool. Yield: one 12" to 14" loaf. |
Prep 20 mins. to 30 mins. Bake 30 mins. to 35 mins. Total 2 hrs 50 mins. to 5 hrs 5 mins. Yield one 12" to 14" loaf. Nutrition information | Serving Size 1 piece (71g) Servings Per Batch 14 Amount Per Serving: Calories 240 Calories from Fat 80 Total Fat 9g Saturated Fat 3g Trans Fat 0g Cholesterol 50mg Sodium 220mg Total Carbohydrate 35g Dietary Fiber 2g Sugars 11g Protein 6g |
1225 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 69 | 2017-09-22 04:43:23 | Cranberry-Orange Babka | 4.769231 | 07/18/2016 | With babkas popping up in bakeries across the country, and the holidays being prime time for sweet loaves stuffed with all sorts of sticky yumminess, we felt it was about time we created our own holiday-themed babka. Cranberry-orange is one of our most popular flavor combinations at this time of year, so it was the perfect fit for this tender, soft, sweet and tart loaf. | To make the dough: Combine all the ingredients and mix and knead to make a smooth, supple dough. Place the dough in a lightly greased bowl, cover, and allow it to rise until it has just about doubled, 60 to 90 minutes. To make the filling: While the dough is rising, combine the orange juice, brown sugar, and both types of cranberries in a small saucepan set over medium-low heat. Cook the mixture, stirring occasionally, until it begins to thicken to a jam-like consistency, about 10 to 15 minutes. Remove the pan from the heat and stir in the melted butter, orange oil or grated rind, and spice. Transfer the cranberry mixture to a heat-safe bowl and allow it to cool to room temperature. To shape the loaf: Transfer the dough to a lightly greased work surface, and roll it into a 12" x 14" rectangle. Spread the cranberry filling over the surface of the dough, leaving a 1/2" border along the edge of one of the short sides. Sprinkle Orange Jammy Bits evenly over the filling. Starting with the filling-covered short edge, roll the dough up jelly-roll style, sealing the edge. Cut the log in half lengthwise to expose the filling. Place each half side by side, filled sides up. Keeping the filled sides up, twist or braid the two logs together, working from the center to each end. Pinch the ends together, and place the twisted log in a lightly greased 9" x 5" loaf pan. Cover the loaf and allow it to rise for 45 to 60 minutes, until it's crowned 1/2" to 1" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F. Bake the babka for 45 to 50 minutes, tenting it with aluminum foil about halfway through baking to prevent over-browning. The top of the finished loaf will be golden brown, and a digital thermometer inserted into the center of the loaf will read 190°F or above. Remove the loaf from the oven. For a softer crust, brush the top of the loaf with melted butter, if desired. After 10 minutes, remove the babka from the pan and transfer it to a rack to cool completely. |
Prep 45 mins. Bake 45 mins. to 50 mins. Total 4 hrs 30 mins. Yield one 9" x 5" loaf | |
1226 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 70 | 2017-09-22 04:43:24 | Turkey Stuffing Bread | 4.928571 | 01/01/2008 | This assertively seasoned bread is just the ticket for Thanksgiving. Bake it a couple of days beforehand, cut it into cubes, let dry a bit, and use it to stuff your turkey. Or toast to enjoy it as the main element in a turkey sandwich; you'll think you're eating turkey and dressing all over again! | Bake this bread on the regular (white bread) cycle of your machine, on a light or medium setting. | Prep 10 mins. Total 3 hrs 10 mins. to 3 hrs 40 mins. Yield 1 small or 1 large loaf | |
1227 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 72 | 2017-09-22 04:43:32 | Cranberry-Vanilla Cinnamon Swirl Bread | 4.9 | 10/01/2011 | A not-too-sweet alternative to coffee cake, this bread is a decorative and tender addition to the holiday breakfast table, an elegant hostess gift, or a delectable coffee-break snack. | To make the dough: Combine all of the dough ingredients by hand, mixer, or bread machine, mixing and kneading to form a soft, slightly sticky dough. The dough will feel very sticky at first, but reach for non-stick spray instead of more flour for your hands and work surface. Place the dough in a covered bowl and allow to rise until almost double (45 minutes to 1 hour). To facilitate shaping the dough, refrigerate it overnight. This is also good to consider if the bread is to be served for brunch. After the dough's first rise, grease your hands and a 10" (inside diameter) ring mold. The dough will be soft and still a bit sticky; pat it out on a greased surface to a 12" x 18" rectangle. To make the filling, combine the Baker's Cinnamon Filling and water; or use the substitute listed at left, NOT combining it with water. This substitute filling will be crumbly, rather than paste-like; that's OK. Spread the filling over the dough, then sprinkle with the dried cranberries. Starting with a shorter side, roll the dough into a log and pinch the seam together. Cut the log into 10 to 12 equal pieces, and arrange them in the ring pan so they overlap one another by 1/2" or so. Cover the pan with a large over-turned bowl, and let the bread rise for 15 to 30 minutes, until puffy. While the bread is rising, preheat the oven to 350°F. Place the bread in the oven and bake for 35 to 40 minutes, until firm and golden brown. The center should measure 190°F on an instant-read thermometer. Remove the bread from the oven, and allow to cool in the pan. Just before serving, make the glaze by combining all the ingredients, adding enough milk to make it pourable. Turn the bread out of the pan, and drizzle the glaze over it. Garnish with pearl sugar, if desired. Yield: 1 loaf, about 16 servings. |
Prep 35 mins. to 40 mins. Bake 45 mins. to 50 mins. Total 2 hrs 30 mins. to 2 hrs 55 mins. Yield 1 loaf, about 16 servings | |
1234 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 188 | 2017-09-22 04:49:48 | Stuffed Breakfast Crescent | 5.0 | 12/19/2011 | This crescent is a glorified "breakfast sandwich" to go. Warm, savory filling and crispy crust... it's all there. Bake it the night before and reheat. Or, for fresh-baked goodness, shape the night before, cover and refrigerate, then bake the next morning, adding 5 to 10 minutes to the baking time. | To make the dough: Mix and then knead all the dough ingredients together to make a smooth, slightly sticky dough. This will take about 7 minutes in a stand mixer; or use the dough setting on your bread machine, allowing the machine to complete its cycle and skipping to step #3 below. Transfer the dough to a lightly greased bowl or 8-cup measure, cover it, and allow it to rise for 60 to 90 minutes, until it's just about doubled in bulk. While the dough is rising, stir together the filling ingredients. On a lightly floured or lightly greased work surface, roll the dough into a 9" x 15" rectangle. Sprinkle the filling atop the dough, leaving a 1" border at the edges. Roll the dough up jelly-roll style, starting with a long edge. Pinch the seams well, and tuck the side edges under, pinching them to seal. Pick up the log of dough and transfer it, seam-side down, to a parchment-lined baking sheet. Shape it into a crescent or horseshoe shape. Make cuts (about 1/2" deep) at 1" intervals across the top of the loaf. Cover the crescent with greased plastic wrap and let it rise for 30 minutes. Towards the end of the rising time, preheat the oven to 375°F. Bake the bread for 25 to 30 minutes, or until it's golden brown. Allow it to cool for 10 minutes before serving warm. Yield: 8 to 10 servings. |
Prep 20 mins. to 30 mins. Bake 25 mins. to 30 mins. Total 1 hrs 45 mins. to 2 hrs 30 mins. Yield 1 large loaf, 8 to 10 servings Nutrition information | Serving Size 155g Servings Per Batch 8 Amount Per Serving: Calories 392 Calories from Fat Total Fat 18g Saturated Fat Trans Fat Cholesterol 46mg Sodium 882mg Total Carbohydrate 38g Dietary Fiber 2g Sugars 1g Protein 17g |
1243 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 280 | 2017-09-22 04:55:17 | Cinnamon Bun Loaf | 5.0 | 12/19/2013 | This bread has the look of a classic Russenzopf, but the taste and decadence of a cinnamon roll crossed with a sticky bun. We've baked the loaf in our new Emile cloche because the contained heat helps to bake the loaf more evenly. If you don't have a cloche, a sheet pan and parchment along with close monitoring will work fine. | To make the dough: Mix and knead all the ingredients together — by hand, mixer, or bread machine set on the dough cycle — until you've made a smooth dough. Allow the dough to rise, covered, at room temperature, until it's nearly doubled in bulk — about 60 to 90 minutes. Rising may take longer if you haven't used SAF Gold yeast, or if you've kneaded by hand; give the dough enough time to become quite puffy. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 24" x 10" rectangle. Mix the Baker's Cinnamon Filling and water together until they're well combined. Spread the mixture evenly over the surface of the dough. Roll the dough into a log the long way, then pinch the seam closed as best you can. Using a bench knife (or large chef's knife), cut the log in half lengthwise. Twist the two halves together, trying to keep the cut sides facing up as much as possible. It helps to start by crossing the two strands in the middle, and then twisting them to the ends, so that you have smaller strands with which to work. Form the twisted log into a tight coil and place it on the base of a round baking cloche. Sprinkle the Sticky Bun Sugar and pecans on top. Cover the loaf with the cloche lid, and let rise until it's noticeably puffy, about 45 minutes to 1 hour. Again, this may take longer if you haven't used SAF Gold yeast; the loaf should spread to almost fill the base of the cloche. While the loaf is rising, preheat the oven to 400°F. Bake the loaf for 35 to 40 minutes, until it's nicely golden with dark brown cinnamon streaks; the loaf's internal temperature should read between 190°F and 200°F on a digital thermometer. Remove the cover of the cloche 5 to 10 minutes from the end of the bake, to allow a slight crust to form. Remove the loaf from the oven, and transfer it to a rack to cool. Yield: one 10" loaf. |
Prep 25 mins. to 30 mins. Bake 35 mins. to 40 mins. Total 2 hrs 20 mins. to 3 hrs 40 mins. Yield One 10" loaf. Nutrition information | Serving Size 1 slice (59g) Servings Per Batch 16 Amount Per Serving: Calories 190 Calories from Fat 70 Total Fat 8g Saturated Fat 3g Trans Fat 0g Cholesterol 10mg Sodium 190mg Total Carbohydrate 26g Dietary Fiber 1g Sugars 6g Protein 4g |
1233 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 295 | 2017-09-22 04:55:43 | Apricot-Almond Coffeecake | 5.0 | 11/17/2015 | We've created this special breakfast bread for enjoying and and sharing with all your guests. It travels and freezes well; the recipe makes two loaves, so you can have one to enjoy and one for a host or hostess gift. | To make the dough: In a large bowl, combine the water, yeast, and 1/2 cup of the flour. Let sit for 10 minutes to give the yeast some time to get going. Add the milk, eggs, sugar, vanilla, orange oil or rind, butter, and salt. Stir to mix well. Add the remaining flour 1 cup at a time, stirring until the dough forms a shaggy mass. Turn the dough out onto a lightly floured surface and knead it to form a smooth and satiny ball. Flour your hands and the counter as necessary to keep the dough from sticking, but try not to add more flour to the dough. When the dough springs back when you give it a poke, it's ready for its first rise. Place the dough in a bowl, cover with greased plastic wrap, and let it rise in a warm spot until doubled in size, about 1 1/2 hours. To make the filling: Pour the boiling water over the apricots and cover with plastic wrap; let them soften for 15 minutes. Drain, then put the apricots, sugar, and almond extract in a food processor and pulse until you have a thick purée. To assemble: Line two baking sheets with parchment paper. After the dough has doubled, deflate it and turn it out onto a lightly floured surface. Divide it in half, and knead each half briefly. Roll each piece of dough into a rectangle 6" wide and 15" long. Spread each rectangle with half the filling, leaving a 1" border on one long edge uncovered. Roll each rectangle up, starting with the filling-covered long edge. Place each log on one of the prepared baking sheets, and join the ends of the log together to form a circle, pinching to seal. Let the coffeecakes rise for 15 minutes. Make several parallel slashes 1" deep in each coffeecake. Let rise again, this time for 20 minutes. Preheat the oven to 350°F. Bake the coffeecakes for 25 minutes, until golden brown. Remove them from the oven and cool before glazing or cutting. To make the glaze: Whisk the ingredients together until smooth; drizzle over the coffeecakes and sprinkle with toasted almonds, if desired, before serving. |
Prep 46 mins. Bake 25 mins. to 30 mins. Total 3 hrs 25 mins. Yield 2 coffecakes, 32 servings Nutrition information | Serving Size 50g Servings Per Batch 32 Amount Per Serving: Calories 50 Calories from Fat 18 Total Fat 2g Saturated Fat 1g Trans Fat 0g Cholesterol 14mg Sodium 43mg Total Carbohydrate 29g Dietary Fiber 2g Sugars 14g Protein 3g |
1236 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 296 | 2017-09-22 04:55:48 | 12-Grain Cinnamon Raisin Bread | 5.0 | 06/09/2015 | Featuring our 12-grain Artisan Bread Flavor, this bread was an instant hit when it emerged from our test kitchen. It's airy and just lightly sweetened with a swirl of cinnamon, sugar, and raisins, making it a perfect candidate for breakfast toast slathered with melted butter. | Mix and then knead all of the ingredients — by hand, mixer, or bread machine — to form a smooth dough. Allow the dough to rise, covered, until doubled in size, about 90 minutes. While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour. Gently deflate the dough, and transfer it to a lightly greased work surface. Pat the dough into a rough rectangle approximately 13" x 20". Brush the dough with the egg/water mixture, and sprinkle it evenly with the filling and raisins, leaving a bare strip about 1" wide along one short edge of the dough. Starting with the covered short end, roll the dough into a log. Pinch the ends and the edge to seal. Place the loaf into the bottom of a lightly greased long covered baker; cover the baker with its lid, and let the dough rise for 45 to 60 minutes, until puffy but not quite doubled in size. Place the covered baker into a cold oven and set the oven temperature to 425°F. Bake the bread for 40 to 45 minutes, until it's golden brown and its interior temperature measures 190°F on a digital thermometer. Remove the bread from the oven, and turn it out of the pan onto a rack to cool. |
Prep 20 mins. to 40 mins. Bake 40 mins. to 45 mins. Total 3 hrs 15 mins. to 3 hrs 35 mins. Yield one 14" loaf Nutrition information | Serving Size 70g Servings Per Batch 18 Amount Per Serving: Calories 180 Calories from Fat 25 Total Fat 2.5g Saturated Fat 2.5g Trans Fat 0g Cholesterol 15mg Sodium 270mg Total Carbohydrate 34g Dietary Fiber 2g Sugars 10g Protein 5g |
1230 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 571 | 2017-09-22 05:24:04 | Stuffed Pretzel Bites | 5.0 | 11/12/2014 | The pig/frank in a blanket is a popular crowd-pleaser that has many renditions. In this variation we've kept the traditional "pig" (the mini hotdog) and wrapped it in a chewy, salty pretzel "blanket." Your favorite mustard is our recommended dipping choice. We like adding a touch of sweet honey to a Dijon-style mustard to counteract the saltiness of the pretzels and hotdogs. | Mix and knead the dough ingredients together — by hand, mixer, or bread machine — until the dough is cohesive and fairly smooth. It should be slightly sticky; if it seems dry, sprinkle it with a tablespoon or two of water. Cover the dough and let it rest for 30 minutes. Preheat the oven to 400°F. Lightly grease (or line with parchment) two baking sheets. If you're not using King Arthur Flour's brand, grease the parchment with vegetable oil spray to make double-sure the bites won't stick. Prepare the water bath by combining the water, salt, and baking soda in a 10" to 12" shallow saucepan or deep skillet. The water should fill the skillet at least 1 1/4" deep; adjust the amount accordingly (no need to adjust the other ingredients). Gently deflate the dough on a lightly greased work surface, then divide it into 24 fairly equal pieces. Flatten each piece of dough into a rough 4" x 2 1/2" rectangle, and place a mini hotdog at the center of each rectangle. Wrap the hotdog in the pretzel dough, pinching the ends and seam with your fingers. Transfer pretzels to the prepared pans, and cover while you bring the water bath to a boil. Drop the pretzel bites, six at a time, into the water bath. Cook for 30 seconds, then return them to the baking sheet (using a slotted spoon), and sprinkle with salt. Bake the pretzel bites for 18 to 22 minutes, until they're a deep golden brown; be sure to rotate your pans halfway through the bake time to ensure even browning. Remove the pretzel bites from the oven, and cool slightly before serving with your favorite mustard. Yield: 24 pretzel bites. |
Prep 30 mins. to 40 mins. Bake 18 mins. to 22 mins. Total 1 hrs 18 mins. to 1 hrs 32 mins. Yield 24 pretzel bites | |
1256 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 620 | 2017-09-22 05:26:08 | Gluten-Free Filled Breads Sweet and Savory | 5.0 | 10/18/2012 | Now you can enjoy dressing up your gluten-free loaves with sweet or savory fillings like the ones you see here — perfect for use with our bread mix or any of your favorite gluten-free yeast bread recipes. Please be inspired to create your own fillings, too! Note: This recipe makes one loaf, with one type of filling; we offer two different fillings so you can choose your favorite. |
Prepare mix according to instructions on the box. Combine all ingredients in either of the filling recipes. After the bread batter's first 30 minute rise, stir it down and lightly grease an 8 1/2" X 4 1/2" or 9" x 5" loaf pan. Spread about 1 1/4 cups batter in the bottom of the pan and follow with 1/3 of the filling, taking care to leave a 1/2" border around the edges to ensure sealing. Repeat the layering process with two more layers and a final layer of bread batter on top so that there are three layers of filling and four of the bread mix. Leave the middle of the loaf domed in a traditional shape and smooth the surface gently with wet fingers. Cover the pan with greased plastic wrap, leaving room for expansion. Allow the bread to rise for 20 to 40 minutes, or until it's crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F. Remove the plastic wrap. Bake the bread until it's golden brown and the internal temperature registers 200°F to 210°F (about 50 to 60 minutes). Remove the bread from the oven, and turn it out of the pan onto a rack to cool. Cool completely before slicing. Yield: 1 loaf. |
Prep 25 mins. to 35 mins. Bake 1 hrs 40 mins. to 2 hrs 10 mins. Total 2 hrs 5 mins. to 2 hrs 45 mins. Yield 1 loaf | |
1238 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 783 | 2017-09-22 05:32:48 | Turkey Chili Hand Pies | 5.0 | 11/06/2011 | Hand pies are part of a growing trend of old-becomes-new-again recipes taking the country by storm. At their most basic, they are sweet or savory fillings in pastry or pie dough, small enough to be held in the hand for on-the-go enjoyment.These hand pies make the most of leftover turkey from your holiday roast, blending meat, tomato, cheese and spices into a zesty, flavorful filling surrounded with an incredibly flaky crust. Before you know it, you'll want one for each hand! |
Prepare your flaky pastry or pie dough recipe and set aside to chill for at least 30 minutes. This can be made the day before if desired. Keep chilled until ready to use. Prepare the turkey chili. Begin by sautéing the onion and garlic in a small amount of water or oil. When the onion begins to turn opaque, stir in the chili powder, cumin, salt and pepper. Continue to sauté for 1 minute, until the mixture is very fragrant. Add the tomatoes and cooked turkey, bring to a boil, and reduce the heat to low. Simmer for 10 minutes. Stir in the cheese and check for consistency. If the chili seems on the wet side, add a tablespoon or two of tomato paste to thicken it up. As a filling, it will need to be slightly thicker than regular-in-the-bowl chili. Simmer for another 10 minutes. Remove from the heat, transfer to a large bowl, and place in the fridge until cooled. When you're ready to bake, preheat the oven to 375°F. Roll the crust 1/4" thick and cut circles with a biscuit cutter or other round cutter. You can cut any size up to 6". Depending on the size of the circle, place a few tablespoons of cooled chili to the left of center, then fold the crust over the chili to make a half-moon shape. Use a touch of water to seal the seam, and press firmly with a fork to complete the seal. Place several hand pies on a parchment-lined baking sheet and bake for 15 to 30 minutes, again depending on the size of the pies. When done, the crust will be golden all over and sizzling. Serve hot with fresh salsa, salsa verde, sour cream, and your other favorite toppings. |
Prep 35 mins. to 40 mins. Bake 20 mins. to 30 mins. Total 2 hrs 15 mins. to 2 hrs 30 mins. Yield 8 to 24 pies, depending on size | |
1229 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 806 | 2017-09-22 05:33:56 | Spinach-Filled Lebanese Flatbreads | 5.0 | 03/28/2017 | A variation of a recipe from the excellent book "Man'oushé," by Barbars Abdeni Massaad, these breads from Master Baker Jeffrey Hamelman, are rolled into rounds, filled, and folded into triangle shapes before baking. | To make the dough: In a large mixing bowl, mix and knead all of the dough ingredients until smooth. Cover the mixing bowl and let the dough rise for 1 hour. Divide the dough into 14 pieces (2 1/2 ounces each) and shape each into a firm round. Cover and refrigerate overnight. To make the filling: Add the salt to the spinach leaves and rub together thoroughly. Drain in a colander for 1 hour. Rinse well under cold water, then squeeze out as much liquid as you can. Chop the leaves coarsely, then mix with the remaining filling ingredients. To shape and assemble: Place a rack in the upper third of the oven and place a pizza stone on it. Preheat the oven to 500°F before you begin to assemble the breads – the stone needs at least an hour to be fully heated and ready to bake. Roll each ball of dough on a lightly floured surface into a 5"-diameter circle. Place 1/4 cup of filling in the center of each flatbread, leaving a 1/2" rim of dough clear all around. Lightly brush or spritz water onto the rim. Take a third of the circle and pull it up and over the filling. Take the next third of the circle and bring it up to meet the first, then fold up the remaining third of the dough to enclose the filling. You will have made a triangle-shaped packet. Pinch all of the seams together, then place, seam side down, on a parchment-lined baking sheet. Brush each piece lightly with olive oil. Bake the flatbreads for about 8 minutes, until they're medium brown; the bread should still be soft after baking. Remove from the oven and serve warm. Store any leftovers in the refrigerator, well wrapped, for several days. |
Prep 1 hrs 20 mins. Bake 8 mins. to 10 mins. Total 7 hrs 28 mins. Yield 14 filled breads Nutrition information | Serving Size 1 flatbread, 129g Servings Per Batch 14 servings Amount Per Serving: Calories 216 Calories from Fat 45 Total Fat 5g Saturated Fat 1g Trans Fat 0g Cholesterol 4mg Sodium 268mg Total Carbohydrate 36g Dietary Fiber 2g Sugars 2g Protein 6g |
1271 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 812 | 2017-09-22 05:34:11 | Grilled Asparagus Stromboli | 4.357143 | 03/31/2010 | When is a pizza not a pizza? When it's stromboli. When is asparagus more than just asparagus? That's right, when it's in stromboli. Stromboli takes the flavorful crust of pizza and literally wraps it up with delicious fillings, like our grilled asparagus and onions and warm, melted cheese. Served in slices to be dipped in garlic oil or your favorite marinara, it's a real crowd-pleaser. |
Place all dough ingredients in the bucket of your bread machine and program for the dough cycle. Or make the dough using a stand mixer, or your hands: mix, knead, and let rise till puffy. 2)Wash and trim the asparagus, removing any woody stems. Toss the spears and the onion pieces with garlic or olive oil. On a preheated grill or in a 350°F oven, grill or roast the vegetables until they are just tender and browned. The tips of the spears and onion pieces will be caramelized. Remove from the heat, add salt and pepper to taste, and set aside to cool slightly. Take the risen dough and roll it out to a 10" x 15" rectangle. Spread the shredded cheese on the dough, leaving a 1" border all around. Add the grilled veggies in an even layer. Beginning on one of the 15" sides, roll the dough up as you would a jelly roll or cinnamon buns. Seal the ends and seams well, and place on a parchment-lined sheet pan. Rub the surface well with garlic or olive oil, and cover with plastic wrap. Rise the stromboli for 30-45 minutes or until quite puffy. Bake the stromboli in a preheated 400°F oven until deep golden brown. Cool for 5-10 minutes before slicing and serving with marinara for dipping. Yield: one large stromboli, about 14 servings. |
Prep 45 mins. to 60 mins. Bake 25 mins. to 30 mins. Total 2 hrs 25 mins. to 2 hrs 45 mins. Yield 1 stromboli, 14 slices | |
1248 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 835 | 2017-09-22 05:35:03 | Eggplant Parmesan Calzones | 5.0 | 06/20/2012 | A thin yeast dough wrapped around pizza-like filling — that's a calzone. This version features breaded eggplant slices, baked until crisp; marinara sauce, and your favorite combination of cheeses. Unlike typical eggplant Parmesan, this light filling features the subtle flavor of eggplant, rather than drowning it in sauce and cheese. Serve calzones with extra sauce for dipping, if you like. |
To make the crust: Combine all of the ingredients in a bowl, and mix and knead — using your hands, a mixer, or a bread machine set on the dough setting — to make a soft, smooth dough. Place the dough in a lightly greased bowl or other rising container (an 8-cup measure works well), cover it, and let it rise until it's just about doubled in bulk, about 1 1/2 to 2 hours. While the dough is rising, prepare the eggplant. Lightly grease two large baking sheets. Preheat the oven to 400°F. Slice eggplants about 3/8" thick. Whisk together the egg and milk. Pour the bread crumbs into a shallow dish. Dip each eggplant slice into the egg/milk mixture, and let it drain. Then dip both sides into the bread crumbs. Lay the slices in a single layer in the prepared pans. Drizzle or spray with olive oil, and season with salt. Bake the eggplant for 40 minutes, or until it's soft and the crumbs are beginning to brown. Remove it from the oven, and let it cool right on the pan. Gently deflate the risen dough, and turn it out onto a clean work surface. Divide it in half. Working with one half at a time, place the dough onto a parchment-lined or lightly greased baking sheet. Pat it into an 11" to 12" circle. Brush the dough with sauce, leaving 1/2" clean all around the edges. Use as much sauce as you like; some prefer just a touch of the red, others like a significant amount. Arrange half the eggplant, slightly overlapped, on half of the dough circle. It'll seem like a lot of eggplant in a small amount of real estate, but don't worry; it'll settle as the calzone bake. Drizzle the eggplant with additional sauce, if desired. Top with 1 cup of the cheese. Fold the uncovered half of dough over the eggplant and cheese, pressing the edges together to seal. Repeat with the remaining piece of dough and filling ingredients. Cut 3 or 4 slits in the top of each calzone, to allow steam to escape. Brush with olive oil. Let the calzones rest, uncovered, for 15 minutes, while you preheat your oven to 450°F. Bake the calzones for 18 to 22 minutes, until they're golden brown. Remove the calzones from the oven, and slice into pieces to serve. Yield: two 12" calzones, 4 o 6 servings total. |
Prep 30 mins. to 45 mins. Bake 18 mins. to 22 mins. Total 2 hrs 18 mins. to 3 hrs 22 mins. Yield two 12" calzones | |
1231 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1064 | 2017-09-22 05:39:47 | Mona's Braided Onion Loaf | 5.0 | 01/01/2008 | Soft and tender, rather than crisp and chewy, it's a nice addition to a dinner breadbasket. Filling each strand of the braid makes for a flavorful and beautiful loaf.This makes one giant (18") braid, or two smaller loaves, if you like. | Combine all of the dough ingredients — using your hands, a mixer or a bread machine — until it's smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy, about 1 to 1 1/2 hours. To make the filling: In a medium-sized saucepan, sauté the onion and garlic in the butter until the onions are soft and golden brown. Remove the pan from the stove, allow it to cool to lukewarm, then stir in the paprika and cheese. Set it aside. To assemble the bread: Turn the dough out onto a lightly oiled or lightly floured work surface. Roll it into an 18" x 12" rectangle, and cut it lengthwise into three 18" x 4" strips. (See "tips", below.) Place a row of filling down the middle of each strip. Fold the strips over, use the heel of your hand to seal the edges, then roll into logs, sealing the ends. This is a very extensible (stretchy) dough. The logs will try to become VERY long as you roll them, but try to keep them within a few inches of their original length. Braid the logs and place the braid on a lightly greased or parchment-lined baking sheet. Cover lightly and allow the loaf to rise for 1 hour. Preheat the oven to 375°F. Beat the egg yolk with 1 tablespoon water and brush the loaf all over with the egg wash. Sprinkle it with the seeds of your choice. Bake the braid for 35 to 40 minutes, until it's deep brown and sounds hollow when thumped on the bottom, or until an instant-read thermometer inserted into a thick part of the bread (but not into the filling) registers 200°F or higher. Store the bread, well-wrapped, at room temperature for up to 5 days or in the freezer for up to a month. |
Prep 30 mins. Bake 35 mins. to 40 mins. Total 3 hrs 15 mins. to 3 hrs 50 mins. Yield one large loaf, 16 servings Nutrition information | Serving Size 1 slice, 85g Servings Per Batch 16 slices Amount Per Serving: Calories 201 cal Calories from Fat Total Fat 8g Saturated Fat Trans Fat Cholesterol 32mg Sodium 307mg Total Carbohydrate 25g Dietary Fiber 1g Sugars 3g Protein 5g |
1252 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1072 | 2017-09-22 05:40:04 | Semolina-Garlic-Parmesan Swirl Loaf | 5.0 | 01/01/2008 | Need a reminder of the too-brief summer past? It's easy to make this savory dough in the bread machine and use it as a jelly roll kind of wrap for roasted garlic, Parmesan cheese, and Italian herbs. | To make the dough: Place the dough ingredients into the bucket of your bread machine following the manufacturer's instructions (usually, liquids first). Program the machine for basic or white bread, medium crust, or if you're going to bake the bread in a conventional oven, program for manual or dough. Press Start. After 10 minutes of kneading, adjust the consistency of the dough by adding water or flour to make a soft, sticky dough. After the first rise, remove the dough from the machine and transfer it to a lightly oiled work surface. Shape it into an 8" x 18" rectangle. Dimple and stretch the dough into shape with your fingertips. It'll probably end up no more than 1/2" thick. Cover the dough and let it rest while you prepare the filling. To make the filling: Squeeze the roasted garlic pulps from their little parchment tubes. Don't worry, the skins stay pretty much in your hand and any strays are easily identified and recovered. Mash the garlic into a paste and then spread it over the dough. (It won't be evenly distributed, that's fine.) Whisk the egg white and salt until foamy. Brush the wash over the garlic. Evenly distribute the Parmesan, bread crumbs and herbs over the garlic, leaving one short (8") end clear. Starting with the opposite short edge, roll the dough toward the bare edge, forming it into a log and pinching the seam closed. Pinch the ends shut as well. You may need to tuck them under a bit to fit the loaf back into your bread machine bucket or into a loaf pan. To bake the bread: To complete the recipe in the bread machine, remove the paddle(s), place the bread back in the bucket, seam-side down, close the lid, and let the machine finish its cycle. To finish the recipe in the oven, preheat the oven to 375°F. Place the bread seam-side down in a lightly greased 9" x 5" bread pan, or on a parchment-lined baking sheet. Cover the loaf lightly with a towel or plastic wrap, and let it rise for about 45 minutes, or until it's puffy looking. The dough should crest almost an inch above the pan sides, and should hold your finger's indentation if you poke it. Use a pair of scissors to snip several small slashes into the loaf, about every 2". The cuts should be about 1 1/2" deep and 3/4" wide. Bake the bread for 45 to 50 minutes, rotating the pan halfway through the time for more even baking. If you have an instant-read thermometer, the bread's internal temperature should read between 190°F and 200°F. Remove the bread from the oven, turn it out of the pan, and cool it on a rack before slicing. Store the loaf, well-wrapped, at room temperature for up to 5 days or freeze for up to 3 months. |
Prep 40 mins. to 45 mins. Bake 35 mins. to 1 hrs 30 mins. Total 4 hrs 25 mins. to 6 hrs 15 mins. Yield one 9" x 5" loaf, 16 servings Nutrition information | Serving Size 1 slice, 62g Servings Per Batch 16 slices Amount Per Serving: Calories 170 cal Calories from Fat Total Fat 4g Saturated Fat Trans Fat Cholesterol Sodium 351mg Total Carbohydrate 26g Dietary Fiber Sugars Protein 7g |
1255 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1074 | 2017-09-22 05:40:15 | Cilantro Scallion Rolls | 5.0 | 01/11/2016 | With a bit of bite from the greens against a mellow, honey-tahini background, these rolls are strikingly pretty, completely dairy-free, and unusual enough to get attention at any meal. | For the dough: In a large bowl or the pan of your bread machine set on the dough cycle, combine the water, yeast, salt, sugar, and sesame oil. Whisk together 1 cup of the flour with the potato flour or potato flakes, and add to the water. Add the remaining flour and mix until a soft dough forms (or start the bread machine). Adjust the dough's consistency by adding water or flour by the tablespoon as needed. Knead the dough for 6 minutes in a mixer at medium speed, or 8 to 10 minutes by hand. The dough should be soft and smooth, but not stick to your finger when lightly touched. Cover the mixing bowl or transfer the dough to a greased 8-cup container and let the dough rise for about an hour, until doubled. If using a bread machine, simply let it finish its cycle after checking the consistency. To make the filling: Mix the tahini, honey, and sesame seeds together until no lumps remain. Stir in the scallions and cilantro. To shape the rolls: Deflate the dough and roll it out on a lightly floured surface to a 10" x 16" rectangle. Spread the filling over the dough, leaving 1/2" on each of the long sides bare. Roll the dough up from the long side and pinch edges together. Using a sharp knife or dental floss, slice the dough into 12 pieces. Place the rolls, cut side up, on a parchment-lined baking sheet 1/2" apart. Cover with greased plastic wrap and let rise for 20 minutes while you preheat the oven to 350°F. Once the rolls have risen enough to look puffy, brush the tops with water and sprinkle with the mixture of black and white sesame seeds. Bake for 20 to 25 minutes, until golden brown. Remove from the oven and serve warm. |
Prep 35 mins. Bake 20 mins. to 25 mins. Total 2 hrs 20 mins. Yield 12 rolls Nutrition information | Serving Size 1 roll, 67g Servings Per Batch 12 rolls Amount Per Serving: Calories 174 Calories from Fat 63 Total Fat 7g Saturated Fat 1g Trans Fat 0g Cholesterol 0mg Sodium 298mg Total Carbohydrate 22g Dietary Fiber 1g Sugars 3g Protein 5g |
1272 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1094 | 2017-09-22 05:41:38 | Cinnamon-Swirl Raisin Nut Bread | 4.5833335 | 01/01/2008 | Who can resist cinnamon-swirl bread? Not us. Not when it's eaten bare-naked plain, not when it's made into a peanut butter and banana sandwich, and especially not when it's toasted and spread with butter. Just the aroma as it nears the end of its toasting time draws people into the kitchen. "What are you making? It smells so good!" The test kitchen made this bread two ways. The first, in a 13" x 4" pain de mie (pullman) pan, produces a fine-grained bread with thick, tight swirls of cinnamon filling. This is what bread would look like if it were alive and in the military: all straight edges and precise corners. The second way uses two 8 1/2" x 4 1/2" loaf pans, producing two airier, more laid-back loaves, loaves that rise and crown to their own preferred heights, and filling that follows (or doesn't) the dough around it. These loaves are much more prone to suffer from the "filling separating from bread" syndrome, but don't be sad; they taste just as good, and toast up fine. |
To make the dough in a bread machine: Place all of the dough ingredients except the raisins or currants and nuts into the pan of your machine, program the machine for Manual or Dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Add the raisins or currants and nuts about 5 minutes before the end of the final knead. Allow the machine to complete its cycle. To make the dough manually or in a stand mixer: In a medium-sized mixing bowl, combine all of the dough ingredients except the raisins or currants and nuts, stirring until the dough starts to leave the sides of the bowl. Knead the dough — by hand or machine — until the dough is smooth and supple. Work in the nuts and raisins towards the end of the kneading time. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 hour. To make the filling: In a medium-sized mixing bowl, whisk together the dry ingredients, then stir in the eggs and water to make a thick paste. If you've omitted the ClearJel the mixture will be runny and a bit harder to work with, but the finished product will be fine. To make a Pain De Mie loaf: Roll the dough into a 24" x 12" rectangle; it'll be about 1/4" thick. Spread the filling over most of the rectangle, leaving a strip about 1" wide along one short edge of the dough. Beginning with the short edge with the filling, roll the dough into a log about 12" long. Use the heel of your hand to seal the dough along the edge. Place the log in a lightly greased 13" x 4" x 4" pain de mie pan. Put the lightly greased lid on the pan, leaving a small crack so that you can check the dough as it rises. Let the dough rise until the pan is about three-quarters full, which will take about 1 1/2 hours or longer. To make two smaller loaves: Divide the dough in half, and roll each half into an 8" x 14" rectangle. Fill, seal, and place in the pans as directed on the previous page. Cover the pans, and allow the dough to rise until the pans are about three-quarters full, which will take about 1 1/2 hours or longer. Preheat your oven to 375°F. Bake the pain de mie for 40 minutes, then remove the cover to check that the bread is baked through. If the bread seems very soft, return it to the oven (sans cover) and bake for an additional 5 to 8 minutes. Bake the smaller loaves for approximately 35 minutes. Due to the sugar in the dough, the loaves will brown quickly; tent them with aluminum foil after 15 minutes if necessary. Remove the bread from the pan(s) and allow it to cool completely before slicing. |
Prep 22 mins. Bake 35 mins. to 45 mins. Total 3 hrs 27 mins. to 3 hrs 37 mins. Yield 1 pain de mie loaf, or two 8 1/2" x 4 1/2" loaves. | |
1276 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1103 | 2017-09-22 05:42:10 | Chocolate Caramel Stuffed Monkey Bread | 4.625 | 11/11/2011 | Sweet vanilla yeast dough wraps around tiny bundles of chocolate chips and caramel pieces, then snuggles them together in a bundt-shaped loaf of melted goodness. A rich butter/vanilla glaze completes this decadent special occasion treat. Each diner gets to pull of sections of this bread, like little monkeys sharing the sticky, sweet confection. | Prepare the yeast dough by hand, machine or on the dough cycle of your bread machine. The dough will be soft and smooth. Allow the dough to rise, covered, for 45 to 60 minutes, or until full and puffy. Gently deflate the dough and pat to an 8" x 10" rectangle. Cut into 4 equal lengths, then cut each length into 10 pieces. Taking one piece at a time, create a small well in the dough ball and add a few chocolate chips and caramel pieces. Seal the dough into a ball and place in a well-greased 10 cup bundt pan. Continue to fill and add dough balls to the pan until all dough is used. Pour the melted butter/vanilla mixture over the dough and cover the pan with plastic wrap. Allow to rise for an additional 30 minutes or until puffy. Remove the plastic wrap and bake in a pre-heated 350°F for 20 to 30 minutes or until golden brown and crisp on the outside. Turn the hot bread out onto a rimmed serving platter. Allow to cool for 10 minutes. Prepare the glaze by whisking the ingredients together until smooth and pourable, adding more cream if needed. Pour over the bread and serve warm. |
Prep 20 mins. to 30 mins. Bake 22 mins. to 30 mins. Total 2 hrs 12 mins. to 2 hrs 32 mins. Yield 1 bundt, 16 servings | |
1277 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1105 | 2017-09-22 05:42:17 | White Chocolate-Cinnamon Bread | 4.571429 | 01/01/2008 | Some of the white chips melt in this dough, contributing to the smooth texture of this bread, while other chips stay whole, giving you a potent burst of the flavor of white chocolate with each bite. | Place all of the ingredients, except the white chocolate, into the pan of your bread machine and program for the basic cycle, light crust (if possible). Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft, but not sticky. If necessary, adjust the dough's consistency with additional water or flour. Add the white chocolate when the machine signals, or about 3 minutes before the end of the kneading cycle. When the kneading cycle stops, check and see if all the chips have been kneaded in; if not, take the dough out of the machine, and knead in any remaining chips by hand. Return the bread to the machine, and allow it to complete its cycle. |
Prep 10 mins. Total 3 hrs 20 mins. Yield one 8" (1 1/2-pound) loaf Nutrition information | Serving Size 65g Servings Per Batch 16 Amount Per Serving: Calories 163 Calories from Fat Total Fat 6.9g Saturated Fat Trans Fat Cholesterol 6mg Sodium 237mg Total Carbohydrate 20g Dietary Fiber 2g Sugars 7g Protein 3g |
1278 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1106 | 2017-09-22 05:42:19 | P.J.'s Cinnamon-Swirl Bread | 4.428571 | 01/01/2008 | You know how homemade cinnamon swirl bread always falls apart when you cut it? The culprit is the sugar and/or butter that you spread on the dough before rolling. If you roll your dough out and sprinkle it with just cinnamon and a touch of sugar, your loaf will hold together much better. | To make the dough in a bread machine: Put all of the ingredients (except the cinnamon-sugar) into the bucket of your bread machine in the order recommended by the manufacturer, program the machine for dough or manual, and press Start. Examine the dough about midway through the kneading cycle; it should be smooth, not gnarly. Adjust the consistency with additional water or flour, as needed. Allow the machine to complete its cycle. To make the dough manually or with an electric mixer: In a medium-sized mixing bowl, or the bowl of your electric mixer, combine all of the ingredients (except the cinnamon-sugar) and, using your hands, a spoon, or your mixer, mix until they form a shaggy mass that begins to pull away from the sides of the bowl Let the mixture rest, covered, for 20 minutes; this gives the gluten time to relax and the flour a chance to absorb the liquid, meaning you'll use less flour when you're kneading the dough (which translates into a better-textured, higher-rising bread). Knead the dough, by hand or mixer, until it's become fairly smooth, adding additional water or flour if necessary. Knead for an additional 2 minutes or so, if you're kneading by hand and you feel the dough isn't quite smooth enough. Transfer the dough to a lightly oiled bowl, turning to coat all sides. Cover the bowl, and allow the dough to rise until it's noticeably puffy, about 1 hour. Transfer the dough to a lightly oiled work surface, and let it rest for 5 minutes. Pat or roll it into an 8" x 15" rectangle, and sprinkle it evenly with the cinnamon-sugar. Starting with a short end, roll the dough into a tight log. Tuck the ends under, and place the loaf, seam side down, in a lightly greased 8 1/2" x 4 1/2" bread pan. Drape the pan with lightly greased plastic wrap (or cover it with an acrylic dough-rising cover), and let the dough rise for 1 to 1 1/2 hours, or until it's risen about 1" over the top of the pan. Preheat the oven to 375°F. Bake the bread in a preheated 375°F oven for 35 to 40 minutes, or until it tests done. Tent the bread with aluminum foil the final 10 minutes of baking, if it's getting too brown. Remove the bread from the pan and cool it completely on a wire rack. Store, well-wrapped, for 5 days on the counter, or freeze for up to 3 months. |
Prep 45 mins. Bake 35 mins. to 40 mins. Total 3 hrs 50 mins. Yield one 8 1/2" x 4 1/2" loaf | |
1321 | 3 | 2017-09-21 21:48:19 | Filled & stuffed bread | Bread | 1 | 2017-09-21 21:11:20 | Bread | 1139 | 2017-09-22 05:44:38 | Mexican Spiral Bread | 2.5 | 02/05/2012 | This bread is what happens when your burrito and your sandwich collide head on. The spicy, cheesy burrito filling swirls throughout the tender sandwich bread to make a savory takeoff on a breakfast classic. Whip up a batch of your favorite sandwich bread dough, and take it out for a spin in a daring new direction. | Prepare your bread dough through the first rise. Preheat the oven to 375°F and lightly grease two 9" x 5" loaf pans. In a medium-sized skillet, heat the beans, onion, and olive oil for 5 minutes. Stir often, then add the basil, cumin, chili powder, and Pizza Dough Flavor. Continue to cook for another 5 to 10 minutes, or until the beans are very soft and mashable. Mash the bean mixture well, and set aside to cool slightly. Divide the dough in half and roll each piece into a 9" x 12" rectangle. Spread each with half the bean mixture, then top with half the cheese and pickled jalapeños. Leave a 1/2" border around all edges free of filling, to make rolling easier. Starting with a short end, roll up the bread, tucking in any loose cheese or beans as you roll. Seal the end seams well and place the rolled bread, seam side down, in the prepared pan. Repeat with second piece of dough and remaining filling, cheese, and peppers. Cover the breads loosely, and let rise at room temperature for 20 to 30 minutes, or until full and round. Bake in a preheated 375°F oven for 25 to 35 minutes, or until the bread's internal temperature reaches 190°F to 200°F. If desired, brush the top of the loaves with melted butter to keep their crust soft. Serve the bread warm, cut in chunks; or cool and slice for great grilled cheese. Yield: 2 loaves. |
Prep 20 mins. to 30 mins. Bake 25 mins. to 35 mins. Total 1 hrs 15 mins. to 1 hrs 50 mins. Yield Two 9" x 5" loaves | |
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