Category Archives: Breads

Butterflake Herb Bread

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I am sorry I have not been stellar at updating this blog with recipes lately. This doesn’t mean that I have not been cooking/baking lately ~ it just means that I have been pretty pathetic lately in the kitchen. Some examples of my patheticness…..

* Forgetting to take pictures of our favorite things before it all gets eaten.
* Getting the camara out to TAKE a picture, only to realize that there are no batteries to be had.
* Failing at cake baking 4 times, since apparently, easy directions can be hard to follow. :/
* Doubling the milk and doubling none of the other ingredients (major MAJOR fail, do not do) for our favorite pancakes. Then, once that milk problem was fixed…..underbaking those same said pancakes. Not good.
* Adding too much salt to one of our favorite salads……it was like a salt lick. ¬†Bummer. BIG bummer.
* I have tried my hand at creating new recipes. Mostly not good. Which is why “the tried and true” recipes are the bestest, I find my original recipes tend to begin and END with me.

Just to name a few kitchen blunders. I sure hope I am not the ONLY one this happens to!!!!

BUT, all that aside my family really REALLY enjoying this bread. A friend shared this recipe and it should be shared with you as well!!! Hope you enjoy!!!!

The ingredients listed are the original, my changes are in parenthesis.
~ Butter is up in price ūüė¶ and few sticks are in my fridge, that is why I used only 1/4 c. in the filling. It was plenty I thought. If you are a huge butter on bread fan then add the full 1/2 c. ~ however, the 1/4 c. was fine for us, so I will stick with that!
~ Pardon my random flour combination……..when baking bread, I like to use some (if not all) bread flour and it is always nice to get some wheat in there too!!! If you don’t have bread or wheat flour, all-purpose flour will be JUST FINE!!!!
~ I just realized NOW as I am typing this up that there was supposed to be ¬†potato flour or mashed potatoes in this bread. Well, as noted above, easy directions can be hard to follow :/ and I skipped that (on accident) and it was fine, just fine. So if you don’t have mashed potatoes or potato flour, it should not be a problem to skip it!

On to the recipe you should really try!!! (Some pictures too!!)

Folded buttery dough all lined up.¬†‚Üď

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Risen dough.¬†‚Üď

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Baked yummy bread.¬†‚Üď

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See the butter?!?!? Yum…..¬†‚Üď

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Butterflake Herb Bread 

1 c. warm milk
1/4 c. butter, soft
3 TB. sugar
2 tsp. salt
2 eggs
2 tsp. yeast
4 1/4 c. flour (1/2 c. wheat flour, 1 1/2 c. bread flour, 2 1/4 c. all-purpose flour)
2 TB. potato flour or 1 TB. mashed potatoes (skipped)

Layer in bread machine and set to dough cycle. (If you do not have a bread machine, you may certainly mix/knead the dough by hand!)  Meanwhile, prepare the herby butter filling.

Butter Herb Filling  

1/2 c. butter, soft (1/4 c.)
1/2 tsp. caraway or chopped fennel seed (skipped)
1/2 tsp. basil
1 tsp. onion powder (3/4 tsp.)
1/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. cayenne
1 garlic clove, minced (3/4 tsp. garlic powder)

Mix well. Set aside.

Grease a 9″ x 5″ bread pan. Set aside

When the dough is complete, roll to about a 1/2″ thick rectangle. Spread the herbed butter all over and cut (with a pizza cutter) into squares (or shaped that resemble squares). ¬†Take your squarish shapes and fold in half, line up in bread pan (folded part down).

Cover with greased plastic wrap and let rise 20-30 minutes, till doubled. Take off plastic wrap and bake @ 350¬į for 25-35 minutes.

Enjoy!!!

Recipe found on Kats’ Kitchen, original from King Arthur Flour.

 

Spicy Ritz Cracker Snacks, Cranberry Walnut Bagels & Our FAVORITE Snack (Straight from the Store!!!)

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Need an appetizer or snack for a party this Christmas? These Ritz Cracker Snacks might just fit the bill.

* Adjust the red pepper flakes to YOUR preferred heat level. I used the whole 1 TB. as we enjoy heat. BUT if you are unsure as to what your family would like, then start with 1/2 TB. (or less)~ you will still get a kick from that.

* The shaking part sounds easy, and, well ~ it is. BUT the part that is tricky is that the cheese and red pepper flakes clump together. No problem, if you find a Ritz with extra cheese chunks on it, then just spread it onto another less dressed cracker.

Spicy Ritz Crackers Snacks

1 stick of butter, melted
1 env. dry Ranch seasoning mix
1/4 c. fresh grated Parmesan cheese
1/2 TB – 1 TB. red pepper flakes
1 tsp. garlic powder
about 75 Ritz crackers (which is about 3 sleeves)

Mix the butter, seasoning mix, Parmesan cheese, red pepper flakes and garlic powder. Toss with the Ritz crackers. Place on a 10″ x 15″ baking sheet (with sides). Spread around any Parmesan cheese chunks you may see. Bake @ 300¬ļ for 15 minutes, stir/flip 1 time. Allow to cool completely. Serve.

I saw this ‚ÜϬ†recipe on Pinterest.

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The other day in the store I saw a display of Cranberry English Muffins. I had them in my cart, of course. THEN I saw the price. Over $3 for 6 English Muffins?!?!!? I get that they are dressed for the holidays, but really? I put them back. A few days later when making bagels, I remembered those pretty little cranberry bedazzled English Muffins and thought, if they can do it….so can I! So, in went chopped walnuts and Craisins to the bagel dough. Really good.

* If using a bread machine, add the coarsely chopped walnuts and Craisins (a handful of each) to the bread machine JUST BEFORE the last kneading cycle. Your machine SHOULD beep to let you know when this is. IF added to early the Craisins and walnuts will just be chopped to smithereens.

* I was doing half plain and half holiday jazzy, so when the dough cycle was done, I split the dough in 2 and kneaded in the walnuts and Craisins to half the dough. That worked really well too!

Cranberry Walnut Bagels

The recipe is easy. Just follow this recipe, adding in a good handful (or two! ūüėČ your preference of course) of Craisins and coarsely chopped walnuts. Add them JUST before the final knead, your bread machine will beep with this will happen (usually about 25-30 minutes in.) OR *my preference* knead the goodies into the dough when the entire dough cycle is complete.

Our favorite snack right now…..

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do your kids enjoy these as well??? No seeds!! Easy to peel!! DOUBLE high fives!!! ūüôā (There are also the equally yummy “Halos”.)

PS ~ I haven’t heard from many of you in a while!!! How was everyone’s Thanksgiving?? Can you tell us about your favorite dish? Was it a classic or a new-fangeled dish you tried for the first time? My favorite, as always, stuffing. Yum. ¬†(AND the sweet potatoes!!)

Cheesy Pull Apart Bread

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A few weeks back we had¬†Hawaiian Sweet ¬†Bread and I had thrown the round loaf in the freezer, for future use. It came in handy the other night when I wanted to have some sorta bread to go with dinner. I took it out and let it thaw, THEN went CRAZY…well, my kinda crazy…… It turned out delicious, a new favorite recipe for sure! Hope you enjoy it too, this would work just as well with the Hawaiian Bread Loaf you can buy at the store!

* Use whatever cheeses and herbs your family likes, let me know what you come up with! Green onions would be good, pepper jack cheese, bacon……lots o’ possibilities!

* Sorry about the “sprinkle” and “dash” type measurements for this recipe, it is the kinda recipe that you just have to use as little or as much as your family likes, more of a “method” recipe….be creative and have fun!

Cheesy Pull Apart Bread 
1 loaf of Hawaiian Bread
1/4 c. melted butter
shredded cheese of choice, I used Monterey Jack
garlic powder
Italian Seasoning
Parmesan Cheese

Cut your bread lengthwise and widthwise, nearly to the bottom of the loaf ~ be sure to leave the bottom in tack or you will just have a bunch of bread cubes, which would be delicious croutons but not really be a bread loaf per say.  Pull the bread apart a bit to make room for the cheesy yumminess.

Drizzle with butter, then with cheese (I used about 1 1/2 c…..) and then sprinkle with garlic,¬†Italian Seasoning and Parmesan. ¬†Wrap up in foil, leaving some room in at the top so the cheese does not stick to the top of the foil. Heat in a 350* oven for about 20-25 ¬†minutes till heated through and cheese is melted. You may uncover near the end to brown with cheese a bit.

 Enjoy, I sure hope you do!

Onion Cheese Bread

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A hobby of mine is recipe reading and collecting and years and years ago ~ before the thought of a blog EVER crossed my mind or before I even knew what a blog was……I wrote down recipes and cannot always remember were I got them from, this Onion Cheese Bread is one of those recipes, bummed I cannot remember the recipes origin ~ but I am happy to have it and have made it countless times! It is a REALLY quick throw together and bakes quick too and pairs well with …well….really anything.

Onion Cheese Bread  
1 TB. oil
3/4 c. diced onion
1/2 c. milk
1 egg, beaten
1 1/2 c. bisquick
1 c. cheddar cheese
1/2 tsp. onion salt
2 TB. melted butter
1 TB. parsley
Saute’ the onion in oil till browned a bit, to desired color ~ my desired color is brown, it is nice and sweet then. Let cool just a bit. In a bowl, combine¬†the Bisquick, egg and milk. Mix and add 1/2 of the cheese and the onions. Spread this in a greased 8″ pie plate. Melt¬†the butter and add the onion salt. Brush this over the dough. Sprinkle with parsley. Top with remaining 1/2 c. of cheese. Bake @ 400* for about 15-20 minutes till nice a brown. Cut into wedges, serve and enjoy.

Honey – Bran English Muffins

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English muffins ¬†are pretty versatile ~ Toast them and top with whatever you like, or make into an egg sandwich, use it for a mini pizza crust, or just toast, ¬†butter and eat. That being said we like them here, so imagine my silly excitement when this recipe was tried! and enjoyed! ¬†Something to be made over and over THAT is for sure! Don’t be intimidated PLEASE, they were easy. ¬†IF you have any questions, never hesitate! You ALL should know that I do so LOVE hearing from you! ūüôā

*Want the “nooks and crannies” effect? Then split them open with a fork and not a knife.

* You can make your own oat bran by processing Old Fashioned Oats ~ process till just above a powder.

Honey РBran English Muffins 

1 1/4 c. warm water
3 TB. honey
2 TB. butter
3 c. bread flour
3/4 c. wheat bran
1/2 tsp. salt
3 tsp. yeast
1 1/2 TB. oat bran (can use wheat bran), for topping

Layer ingredients in your bread machine in the order listed. (Or hand kneading directions at bottom of recipe.) Set to dough cycle.

Sprinkle baking sheet with 3/4 TB (ish) of the oat bran. Set aside.

When the dough cycle in complete, turn dough out onto counter and divide into 12. Shape each piece into a ball. Press in to 4″ circle about 3/4″ tall. ¬†Place on prepared baking sheet. Spritz a bit with water and top with the rest of the oat bran. Cover with greased plastic wrap and let rise, in a warm place, ¬†till JUST¬†doubled(any bigger then that and they will be kinda hard to get off the pan and onto the griddle/skillet). (This will not take much longer then half an hour or so.)

Heat your electric skillet (I actually use my griddle) to 325¬į.

You will be “dry frying” the dough. Meaning you do not need to grease the skillet/pan. PREFERABLY use a non-stick, or at least that is what I use and ¬†I have no problems with the dough sticking.

Place risen dough carefully on skillet or griddle and for about 4-6 minutes per side, or until golden brown.

Yield 12.

Enjoy.

(Directions for mixing/kneading my hand.) Combine the yeast and warm water, let set for 5 minutes, till nice and foamy.  Add the butter, honey, salt, wheat bran and flour (1 c. at a time) ~ stirring to combine. When it gets to hard to stir by hand, dump onto the counter and knead the rest in, then knead for about  6-8 minutes. Put dough in a bowl, covered, and let rise (in a warm place) for about 45 minutes. When risen, proceed on with recipe above.

Recipe from the Bread Electric Cookbook.

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Beer Bread & Dill Dip

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This post is LONG over due. I friend of mine brought this treat over for a cookout long ago and I just haven’t gotten a chance to get it out to you all!

Have you ever had Beer Bread? Did you think you could only make it from the packet you bought from Tastefully Simple? ¬†Well, you CAN make you own and it is NOT hard! This delicious dip was made by my friend, I have not made it myself yet BUT it replaced my other Dill Dip I had and THAT says a lot! The recipe calls for Accent, I do not have that ~ so I might mix up the other ingredients and add salt to taste. Though as my friend said, it might be SO good because of the Accent……so go the route that you so choose!

* I use 3 c. flour, 3 tsp. baking powder and 1 1/2 tsp. salt in place of the 3 c. of self-rising flour.

Beer Bread 
3 c. self rising flour *
1 – 12 oz. can of beer
1/2 c. sugar

* Make your OWN self rising flour!!! 3 c. flour, 3 tsp. baking powder and 1 1/2 tsp. salt, mix and use that in place of the 3 c. self rising flour.

Mix all the ingredients together, there may be a few lumps left. Pour into a greased 9″ x 5″ loaf pan and bake @ 350* for about 45 minutes. Cool a few minutes, then put on a cooling rack to cool all the way. Then cut up into cubes to use as a dipper. Enjoy.

Dill Dip
1 TB. parsley
1 TB. minced onion
1 tsp. dried dill weed
1 tsp. garlic salt
1 tsp. Accent
2/3 c. sour cream
2/3 c. mayonnaise
Put all the above in a bowl and mix till smooth. Cover and chill a while to meld the flavors. Serve with Beer Bread. Enjoy.

Beer Bread recipe from Prized Recipes to Cook and Savor. Dill Dip recipe from Annette.

Pumpkin Zucchini Bread

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Are you a sweet bread fan??

Did you happen to freeze any zucchini from your garden last summer?? Do you want to use it up??

Do you want to enjoy a quick bread that is ANYthing but dry???

Umm……

Maybe I can help!! I have now made this bread a good number of times, obviously we enjoyed it each time (or I wouldn’t keep making it, right?), but this last time I added some sour cream to it……winner. Time to share the recipe!!!

I hope you enjoy this bread as much as we do!

*IF you are using frozen zucchini, be sure to thaw it all the way and drain any liquid from it. I always measure the  zucchini I want to freeze in 2 c. portions, when it is thawed it will look like LESS then 2 c. , that is OK just use it as it is. IF using fresh, then grate a full 2 c. and use that. Make sense?

* The 1/2 c. oil and the 1/2 c. applesauce is used in place of 1 c. butter. It is delicious both ways……

*I like to use 8″ x 4″ loaf pans (3)…….just watch baking time carefully, all ovens bake differently, check at 40 minutes.

Pumpkin Zucchini Bread 
3 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
3 eggs
1 c. sugar
1 c. brown sugar
1 c. pumpkin puree (not pumpkin pie mix)
1/2 c. oil
1/2 c. applesauce
1/2 c. sour cream
1 TB. vanilla
2 c. shredded zucchini
1 c. chopped walnuts, opt.

Combine the dry ingredients (1st 7) in a large bowl and set aside.

In another bowl, mix together the eggs, sugars, pumpkin, applesauce, sour cream, oil and vanilla.  Add this to the dry flour mixture and stir just till combined. Fold in the zucchini and walnuts.

Pour into 2 greased¬† 9″ x 5″ loaf pans. Bake @ 350¬į for 45-55 ¬†minutes. Till middle is cooked and bread is nicely browned. Cool a few minutes in the pans, then carefully (run knife around the edge in case of stickage) place on wire rack to cool.

Let cool, slice, serve with butter…..yum….or skip butter, you ¬†may, but umm butter on warm bread…..yummmm…..

Recipe adapted from Taste of Home.