Egg Bread

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This dough is rich and yeasty and will be the perfect bread to use for French toast. My kids and I are in for a treat this weekend 🙂

Verdict: I made the kid’s French toast sticks with this bread (a huge hit), and I’ve toasted this for a quick (ahem…lazy) breakfast. It became golden brown and even more delicious – my toaster rarely gets it right! All the egg and sugar helped with that I’m sure 😉 Thanks for reading, enjoy!

Homemade Egg Bread for Texas Toast – adapted from Just a Pinch

  • 6-7 cups AP flour (750g- 875g)
  • 2 cups milk
  • 1/4 cup sugar
  • 1/4 cup unsalted butter
  • 2 tsp salt
  • 3 large eggs

Directions –

1. In a large mixer bowl combine 3 cups of the flour and the yeast. In a saucepan heat milk, sugar,butter and salt until warm (115^)and butter is almost melted; stir constantly. Add to flour mixture; add eggs,one at a time. Beat at low speed of electric mixer for about 1/2 minute; scraping bowl.Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon.

 2. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a semi-stiff dough this is smooth and elastic about 6 minutes. Shape into a ball. Place in a lightly buttered bowl; turn once to butter surface. Cover; let rise in a warm place till doubled,  about 1 1/4 hours.
3. Punch down; divide dough in half. Cover; let rest 10 minutes. Shape into 2 loaves. Place in 2 sprayed 9x5x3-inch loaf pans. Cover; let rise till nearly double about 35 minutes.

4. Bake in a 375 degree oven for 35-40 minutes. Remove from pans; cool on a wire rack.

Parmesan Garlic Bread

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When in doubt – add more carbs and cheese, right? I wanted a quick garlic bread recipe to go along side this loaded potato soup for our dipping pleasure. The garlic/butter mixture added great flavor to this simple french loaf; and it’s less work that our favorite garlic bread recipe. Thanks for reading, enjoy!

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Parmesan Garlic Bread – adapted from Simply Scratch

  • 1 loaf of Italian Bread (*I used a loaf of this bread*)
  • 4 TBSP Unsalted Butter, softened at room temperature
  • 2-3 TBSP olive oil
  • 3 cloves of Garlic, minced
  •  1 tablespoon Shallots, minced
  • 1 tablespoons Parsley, minced (I used about 1 tsp of dried parsley)
  • Parmesan Cheese, freshly grated
  • Salt and freshly cracked Black Pepper, to taste

Directions –

Preheat oven to 400 degrees.  Cut your french bread in half and then take the two halves and split those down the middle lengthwise. Combine the garlic, shallots, parsley, salt, black pepper, softened butter, olive oil and Parmesan. Mix until all the ingredients are combined. Slice the Italian loaf lengthwise and heavily smear half of the butter mixture on each of the halves. Bake for 7 minutes – take the bread out and sprinkle your grated cheese over top each piece. Place back in the oven until the cheese melts and is nicely browned – about 3-5 minutes. Cut into slices and enjoy!

Pita Chips

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It was Mediterranean night for the group this week, (and because I am a food snob) I knew I would need to make pita chips to go with my fave tzatziki sauce. After a quick search, I stumbled upon this simple recipe. Caution: These are highly addictive! the kids and I eat them plain – they are perfectly crunchy, salty and a little savory 🙂 I think they’ll be a great addition to their school lunches instead of pretzels or chips. Thanks for reading, enjoy!

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Pita Chips – adapted from King Arthur Flour

  • 1 3/4 cups white whole wheat flour
  • 1 1/2 cups AP flour
  • 1 1/2 teaspoons salt
  • 1 tsp sugar
  • 1 1/2 teaspoons instant yeast
  • 1 1/4 cups lukewarm water
  • 2 tablespoons olive oil

Topping –

  • 1/3 cup olive oil
  • sea salt to taste

1) Mix and knead the dough ingredients together to make a soft, smooth dough.

2) Place the dough in a lightly greased bowl, cover, and let rise for 60 to 90 minutes, until just about doubled in bulk.

3) Preheat the oven to 450°F, with a pizza stone on the bottom rack. If you don’t have a pizza stone, see tips, below.

4) Gently deflate the dough, and divide it into 8 pieces.

5) Shape each into a ball, cover, and let rest for 10 minutes.

6) Working with two pieces of dough at a time, roll each into a 6″ circle. Transfer them to the hot stone.

7) Bake for 4 minutes, until puffy. Turn them over, and bake for an additional minute. Remove from the oven, and place on a rack to cool.

8) Repeat with the remaining pieces of dough.

9) Once the pitas are cool, carefully separate the two sides of each to make 16 thin rounds.

10) Brush rounds with oil and sprinkle with sea salt.

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11) Cut each round into 8 wedges. Divide the wedges between two parchment-lined baking sheets.

12) Bake the chips in a preheated 350°F oven for 15 to 20 minutes, until crisp; turn the chips over after 10 minutes of baking.

13) Remove chips from the oven, cool completely on the pan, wrap airtight, and store at room temperature.

Cinnamon Rolls

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I wanted to try a new recipe for cinnamon rolls besides our go-to fave. I love the richness of the dough, but it does require 5 eggs and it makes 12 huge rolls. I sent a batch of these with my husband to share with volunteers this weekend; and made this smaller batch with some minor changes just to suit our preferences. Instead of white sugar, I used brown sugar for the filling and significantly less cinnamon. I also swapped the water and milk for buttermilk; and I used less butter in the filling – only two tablespoons. Oh, and instead of making 11 rolls (weird number) I made 8 slightly larger rolls that fit in the baking dish better.

Verdict: These were okay, and I guess good in a pinch if you don’t have lots of eggs on hand. The glaze is missing something too – cream cheese in my opinion. The dough was not nearly as easy to work as the other recipe, and it was actually really frustrating to cut into rolls. The differences were much more obvious because I had just made the overnight rolls…so I was really aware and very picky. I probably won’t bother making these again only because we’ve already found the best recipe. Thanks for stopping by!

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Easy Cinnamon Rolls – heavily adapted from Sally’s Baking Addiction

Rolls-
  • 2 and 3/4 cup all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 1/4 tsp instant yeast (1 packet)
  • 3/4 cup buttermilk
  • 2 and 1/2 Tablespoons unsalted butter
  • 1 large egg
Filling-
  • 3 Tablespoons unsalted butter, softened to room temperature
  • 1 heaping tsp ground cinnamon
  • 1/3 cup brown sugar
Glaze-
  • 1 cup powdered (confectioners’) sugar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons milk

Directions –

  1. Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the remaining flour, sugar, salt, and yeast together until evenly dispersed. Set aside.
  2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 125F-130F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
  3. On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl and let rise until doubled in bulk – about an hour.
  4. Turn out the dough onto a lightly floured surface and shape in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Add more cinnamon/sugar if desired. Roll up the dough tightly. Cut into 8 even pieces and place in a lightly greased 9-inch round pan. Loosely cover the rolls with plastic wrap and allow to rise overnight in your refrigerator.
  5. In the morning, take the rolls out and allow to rise until they become puffy. Preheat the oven to 350F. Bake for 25-30 minutes until lightly browned.
  6. Make the glaze: Right before serving, top your cinnamon rolls with glaze. Mix the powdered sugar and milk together until smooth and drizzle over rolls. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired.

Buttermilk Oatmeal Bread

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I love making bread – actually, I love that I know how to, and that it’s been three years since I tried it out for the first time. I remember feeling so intimidated by yeast (silly now that I think about it), but I’m so glad I got over that 🙂 When I see my daughter smiling as she’s smelling fresh from the oven bread, I know it’s something that she will always love and remember about me. I can’t wait to pass on what I have learned to her, so she can pass her knowledge onto someone else.

I had a homemade batch of buttermilk that I needed to use up, plus we were almost out of sandwich bread. Thankfully Pinterest came to my rescue again! I doubled this recipe  and my sweetener of choice was raw honey. When I took it out of the oven, I smelled the honey and oats – so perfect! It has a great slightly chewy bite and flavor is mild enough for sweet or savory toppings. Thanks for reading, enjoy!

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Buttermilk Oatmeal Bread – adapted from Buttered Side Up

  • 1/2 cup water
  • 1 cup buttermilk
  • 1 tablespoon instant yeast
  • 1/4 cup sugar, maple syrup or honey, divided
  • 1/4 cup butter, melted and cooled
  • 2 cups all-purpose flour (250 grams)
  • 2 cups whole wheat flour (262 grams)
  • 1/2 cup old-fashioned rolled oats
  • 2 teaspoons sea salt

Directions:

1) Gently warm the buttermilk in a 4 cup or larger measuring cup. Add the oats, hot water, melted butter, sweetener and salt. Stir to combine and set aside until it cools slightly.
2) In a standing mixer bowl, combine the flours, (I always hold back at least 1/2 cup). Add the yeast, and buttermilk mixture and mix to combine.
3) Using the dough hook, knead until smooth and elastic, about 5-7minutes. Add flour as necessary. Return to mixing bowl and let rise until doubled, about 1-2 hours, depending on how warm your house is.
4) Form risen dough into loaves, buns or whatever shape you wish. Place in greased pans (if making a loaf use a 9×5-inch pan) and let rise until nearly doubled, about 1 more hour.
5) During the last 15 minutes of rising, preheat your oven to 350, bake loaves for 35 -40 minutes or until the internal temp is 190 degrees. Remove from pan and allow to cool completely on a wire rack before slicing.

Portobello and Kale Pesto Pizza

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I needed a vegetarian pizza that wasn’t plain cheese (boring!) for my friend who was coming over for dinner. Anytime we have company over I don’t like to make something that I haven’t made/tweaked/perfected; but I threw caution to the wind and made this amazing pizza. I found this recipe, (surprise, surprise!) on Pinterest! I immediately sent a text to her to see if she was up for it – thankfully she was game for anything! I love when I get to cook for people who aren’t picky 😉

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Verdict: This was seriously good! My friend said it was the best thing she’s ever eaten – maybe that’s just because she’s pregnant and super sweet, but I’ll take it 😉 The kale pesto has rich flavor and a garlicky bite, and the sautéed mushrooms are savory, meaty and absolutely perfect! It’s a new favorite for the both of us, and I’m sure we’ll enjoy this one again soon. Thanks for reading, enjoy!

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Portobello and Pesto Pizza – adapted from Brown Eyed Baker

Pizza Dough –

  • 1 1/2 cups warm water
  • 2 1/4 tsp active dry yeast
  • 2 TBSP olive oil
  • 3 1/2 – 4 cups bread flour
  • 1 1/2 tsp salt

Topping –

  • 12 ounces portobello mushrooms, cleaned and sliced
  • 1/2 of an onion, sliced
  • 2 TBSP butter
  • 2 TBSP olive oil
  • salt and pepper to taste
  • 1 cup kale pesto
  • mozzarella cheese, shredded
  • grated parmesan cheese

Directions-

Pizza Dough –

In the bowl of your stand mixer, combine all of your ingredients, and stir until a loose dough forms. Attach the dough hook to your mixer and set the speed to 2, continue kneading adding more flour if necessary. You don’t want the dough to be too sticky, but a little tacky is good. Knead for 5-7 minutes or until smooth and elastic.

After kneading is finished, turn the dough out onto a lightly floured surface and gently shape it into a ball. Place the ball in a large, lightly oiled bowl and cover with plastic wrap. Let it rise until doubled in volume – about an hour. Divide the dough into two pieces; you only need one ball for this recipe.

Mushroom Topping –

Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter. Add onions and cook 5 minutes, then add the mushrooms to the pan. Continue cooking until the veg is evenly browned and tender. Season with salt and pepper to taste, and continue to cook down for a few more minutes until the pan is mostly dry. Set aside.

To Assemble –

Place a pizza stone on a rack on the lowest part of your oven. Heat to 475 – 500 degrees.

Flatten your dough into a disk  until it’s as thin as you like it (I like mine around 1/4 inch, and about 12 -14 inches in diameter). Spread the pesto over the dough leaving about 1/2″ border uncovered. Sprinkle with cheese, then top with the mushroom  and onion mixture, and then top generously with more cheese. Bake in the oven for 8-10 minutes or until the crust is golden brown, remove from oven and let cool slightly before slicing.

 

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Kale Pesto – adapted from Little Leopard Book

    • 4 cups kale (chopped)
    • 4 – 6 cloves garlic (crushed)
    • 1/4 cup cashews
    • 1/4 tsp black pepper
    • 1/2 tsp salt
    • 1/2 cup olive oil
    • 1/4 cup water
    • 1/4 cup parmesan

Directions –

Add the kale, garlic and cashews to a blender or food processor. Blend for 30 seconds. Add the salt, pepper, olive oil and water. Blend until all ingredients have been incorporated (30-60 seconds). Add the parmesan cheese and pulse for 5-10 seconds. Serve with pizza, pasta or your favorite dish.

Buffalo Chicken Pizza

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My sister shared this simple and satisfying recipe while we were vacationing in California. We made four awesome pizzas together and this one was the standout! We used leftover pollo asada that Dad marinated and grilled the day before. Not even he knows what he threw together for it, so I improvised a super simple marinade for my chicken.  I will make this again next week for company – I hope they love it 🙂 Thanks for reading, enjoy!

Buffalo Chicken Pizza – 

For Marinade –

  • 1 pound boneless, skinless chicken breast
  • 1 tsp. sweet paprika
  • 1/4 tsp. cayenne
  • grapseed oil
  • juice of one lemon

Mix all ingredients together and pour over chicken breast. Let marinade for at least 1 hour. Cook chicken using your preferred method – we grilled ours. This is more than enough chicken for one pizza. (I used the leftover chicken for buffalo chicken salad)

For Pizza – adapted from Punky Purls

  • 1 ball of pizza dough – at least 14 ounces
  • 1 1/2 cup of cooked and shredded chicken
  • 1 cup shredded mozzarella cheese
  • blue cheese crumbles to taste
  • 2 – 3 TBSP Franks Red Hot
  • 2 TBSP butter

Directions – 

Preheat oven to 475 degrees and place a pizza stone on top of a rack set at the bottom of your oven.

Place a skillet over medium heat; add the butter and Frank’s Red Hot. Heat just until butter has melted, then add chicken and coat with buffalo sauce. Turn off heat and set aside. Press dough out into a pizza round about 13 inches in diameter and then dock center of pizza dough. With a slotted spoon remove chicken from skillet and place on pizza dough, making sure you don’t coat the bottom in a thick layer of sauce; unless you like soggy pizza 😉 Generously cover the chicken with your cheese. Bake for 8-10 minutes or until crust and cheese are golden brown. Serve and enjoy!

Multi-Grain Bread

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I’m always looking for new sandwich bread recipes, so when I came across this one (thank you Pinterest!), I knew it was going to be the next loaf on my long list of recipes to try. This loaf tastes nutty and slightly sweet; and I like that there is a boost in flavor and fiber with this Bob’s Red Mill 7-Grain Hot Cereal. I’m glad the loaves turned out so well, because now I don’t have to find other recipes to make sure this doesn’t go to waste. Thanks for reading, enjoy!

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Multi-Grain Bread – adapted from Country Cleaver

  • 1 cup 7-grain Hot Cereal, such as Bob’s Red Mill
  • 2 ½ cups Boiling Water
  • ¼ cup Honey
  • 1 package Yeast
  • 1 Tbsp Salt
  • 3 cups All Purpose Flour, (15 ounces) *hold back at least 1/2 cup for kneading*
  • 1 ½ cup Whole Wheat Flour, 8 ¼ ounces
  • 4 Tablespoons Butter, melted and cooled
  • ½ cup Oatmeal

Directions –

1) Boil 2 ½ cups of water, pour over 7-grain hot cereal. Stir and let set until temperature cools to 100 degrees, about 1 hour.

2) Into stand mixer bowl fitted with dough attachment, pour in hot cereal. Add in honey and yeast. Turn on mixer and stir to combine. Lastly add in melted and cooled butter. Slowly add in flour. Knead until all ingredients combine. Cover with plastic wrap and let rest for 20 minutes. Add in salt. Knead again until salt has been combined – about 1 minute.

3) Remove dough from mixer bowl, and onto a lightly floured surface. Flatten and knead until dough shapes into a large ball. Pour a small amount of oil into a large bowl. Add dough to bowl and roll around bowl gently to ensure it is coated with oil. Cover with plastic wrap and towel to keep away light. Set aside in a warm place for one hour.

4) Remove risen dough from bowl and place on lightly floured surface. Pull and stretch dough into a 18×12 inch rectangle. Using a sharp knife divide in half so it measures 2 9″x12″ sheets. Starting from the top, tightly roll each dough sheet into a log. Flip and pinch all ends together with thumb and forefingers. Repeat with other dough log. Temporarily set aside.

5) Sprinkle oatmeal out onto surface and carefully set into two loaf pans. Gently cover with plastic wrap and set in warm place to rise a second time. Let rise for one hour.

6) Preheat oven to 350 degrees. If you do have a pizza stone, it is a good idea to put in oven and let come to temperature – not necessary, but does make crusts of bread extra crispy and helps distribute heat evenly in the oven.

7) Unwrap loaves and bake for 35-40 minutes or until the center of the loaves reaches 200 degrees. Remove from loaf pans and let cool on wire rack.

Homemade Crescent Rolls

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Pictured with Broccoli Cheese Soup II – I’ll be sure to share this with you soon! It’s a new favorite 🙂

These rolls are soft, buttery and so much better than canned! I haven’t had a canned crescent roll in ages, but these more than make up for the wait! I had to make some modifications to the recipe (posted below), but if you live in a drier climate,  you might want to stick with the original amounts of water and flour. When I started making these, I knew that this dough was going to be much too loose for my tastes – loose dough is sticky, aka a pain in my ‘tox to work with. First, I reduced the water by 1/4 cup, but had to add about 3/4 cup more flour than called for to make this a workable dough. After kneading, my dough was tacky, not sticky, soft and smooth. In my experience with bread making, I have learned that recipes are a guideline more than a hard and fast rule to be followed. There are so many variables to consider, so don’t be afraid to make changes when they’re needed. This recipe makes a large batch so it’s perfect for big holiday meals or for freezing. To warm them up again, bake at 325 degrees for about  for about 5 minutes. Thanks for reading, enjoy!

Best Dinner Rolls – adapted from Nomemade

  • 1 3/4 c warm water
  • 2/3 c nonfat dry milk powder
  • 2 Tbsp dry yeast
  • 1/4 c sugar
  • 2 tsp salt
  • 1/2 c butter
  • 1 egg
  • 5 1/2 – 6 cups all-purpose flour

Directions –

Mix all ingredients in a bowl until combined, holding back about 1/4 of flour.

Knead 5-7 minutes. Add more flour 1 TBSP at a time if needed. Dough should be soft, smooth and not too sticky

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Cover and let rise for an hour or until doubled in volume.

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Punch the dough down, weigh and divide in half. Roll the first half of dough on a lightly floured surface into a large circle (mine was about 15 inches in diameter). Using a pizza cutter, cut the dough into 16 slices. Begin to roll the slice of dough in, starting from the wide and tuck the small point underneath.

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Place the rolls on a parchment lined baking sheet. Lightly spray the tops with oil and cover with plastic wrap to rise until doubled. Repeat these steps on the second half. Preheat your oven to 375.

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Bake the rolls for 15-20 minutes or until lightly golden brown. Brush tops with melted butter.

Potato Burger Buns

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These are super easy to make and I really enjoy working with the dough. They hold up well to what ever you end up putting on them whether it’s saucy pulled pork, a juicy hamburger or a grilled chicken sandwich. Thanks for reading, enjoy!

Burger Buns – adapted from BakerStreet

  • 4 cups (480 grams) bread flour
  • 2¼ tsp (7 grams) dry yeast
  • ¼ cup lukewarm water
  • 1 whole egg
  • ½ cup mashed potatoes
  • 4 tbsp butter diced
  • 1 tsp salt
  • ½ cup lukewarm water
  • 1 egg yolk mixed with 1 tsp water (optional)
 Directions –
In a mixing bowl sift the flour. Make a well in the middle and pour ¼ cup lukewarm water. Sprinkle the yeast and leave at room temperature until the yeast is dissolved and it foams, like a sponge. When the yeast is proofed, add the egg, mashed potatoes, butter and salt. If you’re using a stand up mixing, with the dough hook on, start mixing slowly adding ½ cup water and keep mixing until the dough comes clean from the sides of the bowl.

If you’re mixing by hand, use a Danish whisk or a wooden spoon and slowly add water in the middle of the flour mixture until the dough is formed. Take the dough out of the bowl (no mater if you’re using a stand-up mixer or a Danish whisk) and place it on a floured working surface. Knead by hand until it becomes smooth and elastic, about 5-7 minutes. Place the dough into a floured or oiled bowl, cover with plastic wrap and leave at room temperature until doubled in volume.

Take the dough out of the bowl, place it on a floured surface and divide it into 8-12 buns, depending on how small/big you want the buns. Place the buns on a baking sheet, cover and leave at room temperature until almost doubled in size.

Meanwhile heat the oven to 375F. Just before putting the buns in the oven, brush them with egg wash (egg yolk mixed with water) Bake for 25-30 minutes until golden. Leave to cool slightly before removing them from the baking sheet. You can store the buns in the fridge or in the freezer. When ready to use again, just heat the oven to 350F and place the buns in the oven for few minutes until warm. Or you can microwave them for few seconds.