Biscuits & Breads

[Anna Michele]

EASY DUTCH OVEN BREAD
http://www.chindeep.com/2012/01/08/c...ch-oven-bread/

[Anna Michele]

Cheesy Garlic & Herb Twists

What you need

• 1 can (235 g) refrigerated crescent dinner rolls
  
• 1 Tbsp. non-hydrogenated margarine , melted
  
• 1 tsp. dried basil leaves
  
• 1 tsp. garlic powder
  
• 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
  
• 1/4 cup Kraft 4 Cheese Italiano Light Shredded Cheese
  
  Make It
  
  
  • Heat oven to 375ºF.
    
  • Unroll dough on cutting board; cut lengthwise into 4 strips. Cut each strip lengthwise in half. (You will have a total of 8 strips.)
    
    
  • Place strips, 1 inch apart, on parchment-covered rimmed baking sheet. Hold both ends of 1 strip, then turn ends in opposite directions to form twist. Repeat with remaining dough strips. Brush with margarine; sprinkle with remaining ingredients.
    
    
  • Bake 9 to 10 min. or until golden brown.
    
  
  
  Kraft Kitchen Tips
  
  
  • SUBSTITUTE
    
    Prepare using your favourite Kraft Shredded Cheese, such as Mozza-Cheddar, Double Cheddar or Old Cheddar.
    
  • SERVING SUGGESTION
    
    Serve with hot cooked pasta, and a mixed green salad tossed with your favourite Kraft Dressing.
  
  
  
  
  
  
  

http://www.kraftcanada.com/recipes/c...-_-kc-_-recipe

[Anna Michele]

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You could switch this up to make all kinds of treats
http://www.goodshomedesign.com/sandw...ed-ham-cheese/

[Anna Michele]

THE BEST GARLIC BREAD ON THE PLANET
http://www.chindeep.com/2012/05/16/t...on-the-planet/

[Angela273]

Thanks for the suggestions. I made buns with my grandma's recipe for the first time earlier in the month. It was the first time that I had baked buns since I was in high school, I am now a teacher.

[Anna Michele]

DIY Artisan Bread In Five Minutes A Day

The Master Recipe: Boule
Adapted From Artisan Bread in Five Minutes A Day by Jeff Hertzberg and Zoë François
Yield = Four 1-pound loaves. Recipe can be doubled or halved 3 cups lukewarm water
1½ T. granulated yeasts (1½ packets)
1½ T. kosher or other coarse salt
6½ cups (29.25 oz.) unsifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method
Mixing and Storing the Dough
1. Warm the water slightly: It should feel just a little warmer than body temperature, about 100ºF.
2. Add yeast and salt to the water in a five-quart bowl, or preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don’t worry about getting it all to dissolve. (I added the yeast, then the flour and then the salt on top of the flour to avoid killing any of the yeast, but apparently this is unnecessary.)
3. Mix in the flour: Add all of the flour at once, measuring it with dry-ingredient measuring cups, by gently scooping the flour, then sweeping the top level with a knife or spatula; don’t press down into the flour as you scoop or you’ll throw off the measurement by compressing. Mix with a wooden spoon. If necessary, reach into your mixing vessel with very wet hands and press the mixture together. Don’t knead! It isn’t necessary. You’re finished when everything is uniformly moist, without dry patches. Dough should be wet and loose enough to conform to the shape of the container.
4. Allow to rise: Cover with a lid (not airtight) that fits well to the container you’re using. Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approximately two hours. You can use a portion of the dough any time after this period, but fully refrigerated dough is less sticky and is easier to work with. So, the first time you try this method, it’s best to refrigerate the dough overnight before shaping a loaf.

On Baking Day:
5. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit-size), using a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 to 60 seconds.
6. Place the shaped ball on a cornmeal-covered pizza peel. (If you aren’t planning on baking the bread on a pizza stone, just let the dough rest on a cornmeal-covered cutting board. Allow the loaf (uncovered) to rest on the peel for about 40 minutes.

7. Twenty minutes before baking, preheat the oven to 450ºF, with a baking stone placed on the lowest rack. (If you don’t have a stone, don’t worry.) Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread. (This helps to make the crust crispy, but your bread will still be delicious if you omit this step.)
8. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Make several ¼-inch-deep slashes across the bread. (Again, if you omit this step, your bread will taste the same.)
9. With a quick forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the preheated stone. (Alternatively, butter a Pyrex dish or baking pan and place the bread in the pan.) Quickly but carefully pour about one cup of hot tap water into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Allow to cool completely, preferably on a wire rack.
If you bake frequently, purchase yeast in bulk bags and store in your refrigerator or freezer in an airtight container. You’ll save a ton of money:
http://www.alexandracooks.com/2008/0...day-seriously/

[Anna Michele]

http://www.lovefoodies.com/welsh-cak...l#.UwtEO_ldVL0

[Anna Michele]

Chelsea Loaf

http://www.bulkbarn.ca/en-ca/page/annaolson_recipes.html?p=anna_olson_chelsea_loaf





This loaf is quite a large size, so a 10-x-5-inch (2.5 L) loaf pan is recommended. If you have a loaf pan that is smaller, you may wish to divide the dough in half, and bake in two, 9-x-5-inch (2L) or 8-x-4-inch (1.5 L) loaf pans and bake for 5-10 minutes less.
Makes 1, 10-x-5-inch (2.5 L) loaf

Dough
1 ¼ cups (310 mL)
2 ¼ tsp/11 mL (1 pkg)
¼ cup (60 mL)
1
¼ cup (60 mL)
3 ½ cups (825 mL)
¾ tsp (4 mL)

Filling & Assembly:
½ cup (125 mL)
? cup (160 mL)
? cup (80 mL)
1 Tbsp (15 mL)
1 Tbsp (15 mL)
1 Tbsp (15 mL)
? cup (160 mL)
½ cup (125 mL)
½ cup (125 mL)


Hot Glaze:
3 Tbsp (45 mL)
1/3 cup (80 mL)
1 Tbsp (15 mL)

2 % milk, just above body temperature (105 °F/41 °C)
instant dry yeast
sugar
large egg at room temperature
unsalted butter, melted
all-purpose flour
salt


unsalted butter at room temperature
granulated sugar
packed light brown sugar
vanilla extract
finely grated orange zest
lemon juice
dried currants
coarsely chopped glacé cherries
mixed diced peel



water
granulated sugar
unsalted butter

1. For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours.
2. For the filling, cream the butter with the granulated and brown sugar until evenly combined. Stir in the vanilla, zest and juice. In another bowl, mix the dried currants, glacé cherries and peel together. Set aside.
3. Turn the risen dough out onto a lightly floured work surface and roll it into a rectangle about 20-x-10 inches (50-x-25 cm). Spread the filling over the entire surface and sprinkle it with the currants, glacé cherries and mixed peel. Roll up the dough from the longer side. Cut the dough in half lengthwise and then in half widthwise. Twist 2 pieces of dough together as tightly as possible, then repeat with the other two pieces of dough, then twist both of these pieces together (don't worry even some of the fruit falls out – you can sprinkle it overtop once in the pan). Place the twisted dough into a greased 10-x-5-inch (2.5 L) loaf pan, cover with plastic wrap and let rise for an hour.
4. Preheat the oven to 350 °F (175 °C). Uncover the loaf and place it onto a parchment-lined baking tray (to catch any drips of filling or fruit). Bake the Chelsea Loaf for about 55 minutes, until a rich brown colour. While hot from the oven, prepare the glaze.
5. Heat the water, sugar and butter together until the sugar dissolves. Spoon this over the hot Chelsea Loaf and then let the loaf cool in the tin for 30 minutes before removing to cool completely.

The Chelsea Loaf is best enjoyed within a day of baking.
TIPS

• This tender, soft dough can also be used as the base for your favourite sticky buns. For a sticky bun filling, mix ¼ cup (60 mL) of soft butter with ½ cup (125 mL) of packed dark brown sugar, 2 Tbsp (30 mL) of maple syrup and 1 Tbsp (15 mL of ground cinnamon and spread this over the rolled out dough before rolling and slicing into sticky buns.
• Currants, mixed peel and glacéd fruit are typical to a Chelsea bun or loaf, but you can select variations according to your tastes. Consider raisins, candied pineapple, dried apricots, dried apple, or even pecans, walnuts, or coconut for a twist.
• To prepare an icing to drizzle over the Chelsea Loaf in place of the hot glaze (that adds nice shine and just a hint of sweetness), beat in 1 cup (250 mL) of sifted icing sugar into the cooled glaze mixture and then use a fork to dip and drizzle over the loaf.

[Kat*in*Can]

I found this recipe on another site and have made a bunch of loaves crazy easy!!! Its a big hit! Great Recipe and Canadian Tire has had Dutch ovens on clearance about 70% off !

EASY DUTCH OVEN BREAD
http://www.chindeep.com/2012/01/08/c...ch-oven-bread/

[Anna Michele]

Easy Cheesy Breadsticks

Ingredients:
1 (10 ounce) can prepared pizza crust
1 tablespoon butter, melted
1/2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1/4 teaspoon garlic salt

Instructions:

Preheat oven to 425.
Unroll pizza dough onto a greased cookie sheet and brush with butter.
Sprinkle cheeses and spices evenly over the dough.
With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
Do not seperate strips.
Bake for 10-12 minutes or until light golden brown.
Recut along each strip and remove from cooking sheet.
Serve sticks warm with marinara sauce.

[Anna Michele]

Sinful Cinnamon Rolls

Ingredients:

DOUGH:

2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 pkg active dry yeast
4 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tablespoon salt

FILLING:

1 cup melted butter, plus more as needed
1/8 cup ground cinnamon for sprinkling
1 cup sugar, plus more as needed


Instructions:

Mix milk, vegetable oil, and 1/2 cup of sugar in a pan. Scald the mixture (heat until just before the boiling point.) Remove from heat and let it cool 45 minutes to 1 hour.

When the mixture is lukewarm to warm, but NOT hot, sprinkle in package Active Dry Yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let rise for at least an hour.

Next, add 1/2 cup flour, the baking powder, baking soda, and salt. Stir mixture together. From here, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to rise out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.

Sprinkle surface generously with flour and roll the dough into a thin rectangular shape, about 1/4" thick. Brush melted butter on top, then sprinkle sugar over the butter, and finish with a generous sprinkling of cinnamon.

Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. Spread 1 tbsp of melted butter in each pan/dish. With a sharp knife, begin cutting the dough into 1 inch slices, and laying them in the pans. Let rest for 20-30 minutes. Bake at 375 degrees for 13 - 17 minutes, or until golden.

FROSTING:

Ingredients:

1 lb. powdered sugar
1 tsp. maple flavoring
1/4 cup milk
1/8 cup melted butter
1/8 cup brewed coffee
Pinch of salt

Instructions:

Mix together all ingredients, and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting!

IF MAKING AHEAD: Instead of popping them into the oven, just put them straight into the fridge and let them rise for the 2nd time in the fridge overnight (they'll rise VERY slowly in the fridge). Then, in the morning let them sit at room temperature for about 30 minutes, and then pop them in the oven as directed.

[Anna Michele]

Best Baking Powder Biscuits Recipe



http://grandmotherskitchen.org/recip...-biscuits.html

Ingredients


2 cups flour
1/2 tsp salt
1/2 tsp cream of tartar
4 tsp baking powder
1/2 cup butter
2/3 cup milk (+ 1 tbsp)

Directions


Preheat oven to 450F.
Cut dry ingredients and butter together, then pour milk in.
Mix with a fork, but use clean hands to make sure that all dry ingredients get mixed in.
Put onto a floured board and knead lightly 4 or 5 times.
Pat dough into a square.
Fold in half to make a rectangle, the fold again in half.
Pat gently down into a square.
Cut into even biscuits and place on ungreased pan.
Bake 12-15 minutes.
Makes 12 biscuits.

[walkonby]

Today I decided to try a new GF bread recipe without using yeast. It was truly the easiest loaf ever to make, however this seems more like a banana bread in a way, by that I mean the aroma was heavenly!! it was not soft and breakable like a banana loaf, it can still stand up to being buttered and used for a sandwich. I better not make this too often as I might eat too many slices per day!


It was from off of a site called Elana's Pantry

• 1 ½ cups blanched almond flour
• ¾ cup arrowroot powder
• ¼ cup golden flaxmeal
• ½ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 4 eggs
• 1 teaspoon agave nectar or honey
• 1 teaspoon apple cider vinegar

• In a medium bowl, combine almond flour, arrowroot, flax meal, salt, and baking soda
• In a larger bowl, blend eggs 3-5 minutes until frothy
• Stir agave and vinegar into eggs
• Mix dry ingredients into wet
• Scoop batter into a well greased 7.5 x 3.5 magic line loaf pan
• Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean
• Cool and serve

Makes 1 medium sized loaf

[Anna Michele]

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• Cheddar Bacon Muffins

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Cheddar Bacon Muffins
Photography by Matthew Kimura Cheddar Bacon Muffins

http://www.canadianliving.com/food/cheddar_bacon_muffins.php

• Portion size 12

Ingredients

• 6 strips bacon
• 1 cup (250 mL) shredded old Cheddar cheese
• 3 cups (750 mL) all-purpose flour
• 2 tbsp (30 mL) granulated sugar
• 4 tsp (18 mL) baking powder
• 2 tsp (10 mL) pepper
• 1 tsp (5 mL) salt
• 1 cup (250 mL) milk
• 1/2 cup (125 mL) vegetable oil
• 1/2 cup (125 mL) sliced green onions
• 1/2 cup (125 mL) sour cream
• 2 eggs

Preparation

Cook bacon over medium heat for 5 minutes or until crisp. Drain on paper towels; let cool and crumble. In small bowl, combine 1 tbsp (15 mL) of the crumbled bacon and 2 tbsp (25 mL) of the Cheddar; set aside.
In large bowl, whisk together flour, sugar, baking powder, pepper and salt ; stir in remaining bacon and Cheddar.
Whisk together milk, oil, onions, sour cream and eggs; pour over dry ingredients. Stir together just until moistened. Spoon into greased or paper-lined muffin cups; sprinkle reserved bacon and Cheddar mixture on top.
Bake in centre of 375°F (190°C) oven for 20 to 25 minutes or until tops are firm to the touch and muffins are golden. (Make-ahead: Store in airtight container in refrigerator for up to 1 day or wrap individually and freeze in airtight container for up to 3 weeks. Rewarm before serving.)

[Rosierey52]

Some really great recipes! Can't wait to try the ham and cheese muffins.