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Posts tagged “Bread flour

Smoky Stuffed Pepperoni Pull Apart Rolls

Post #3 of 5 in my Five Favorite Things for my Five Thousand Foodie Friends series …

Smoky Pepperoni Cheese Stuffed Pull Apart Rolls

#1 was salad. #2 was dip. #3 is BREAD! You might have noticed if you’ve hung around this blog very much that I adore making bread. There’s no better smell in a home than a loaf of fresh bread in the oven …

This time I wanted to stuff some pull apart rolls with pepperoni, but I wanted something kinda different to compliment the pepperoni. So I made up a smoky cheese mixture to compliment the pepperoni. I was SO excited once the idea came to me. It’s got three kinds of cheese, some smoked paprika and basil.

I think baking bread for me is sometimes kind of like art: you have a picture in your mind of what you want it to be, but once you begin making it, it takes on a life of its own. That is exactly what happened here. I had a vague notion, but I didn’t really know what I was going to put in the bread when I walked into the kitchen.

If you wanted to make these meatless, try mixing a steamed vegetable with the smoky cheese mixture. I think broccoli would be nice, or maybe asparagus?

Smoky Pepperoni & Cheese Stuffed Pull Apart Rolls

Smoky Stuffed Pepperoni Pull Apart Rolls

Dough ingredients:

  • 1 ¼ cups water
  • 1 Tablespoon sugar
  • 2 1/4 teaspoons of yeast
  • 1 1/4 teaspoons of salt
  • 1 Tablespoon olive oil
  • 2 cups bread flour
  • 1 cup whole wheat flour

Smoky cheese filling ingredients:

  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup shredded smoked gouda cheese
  • 1/2 cup Italian blend shredded cheese
  • 1/2 teaspoon smoked paprika
  • A small handful of fresh basil leaves, chopped (about 2 Tablespoons)

You’ll also need:

  • 12 thin pepperoni slices
  • 1 egg white (for brushing the tops)
  • Sesame or poppy seeds (for the top, if desired)

Put all the dough ingredients into a bread machine and set it on the dough setting. When the dough is ready, roll it out on a clean surface dusted with flour as thin as you can manage without tearing the dough. Cut the dough into circles with a biscuit cutter or a glass or cookie cutter. It doesn’t even have to be round: you can just cut squares with a knife.

Take a piece of the dough and place a slice of pepperoni on it, then top with a small ball of the smoky cheese mixture.

Place a piece of pepperoni on the dough and top with a half spoonful of the cheese mixture.

Place a piece of pepperoni on the dough an top with a small ball of the smoky cheese mixture

Pinch up the sides of the dough, like this:

Smoky Pepperoni & Cheese Pull Apart Rolls

Then pinch together the other sides to seal in the filling:

Smoky Pepperoni & Cheese Pull Apart Rolls

Place the little balls of dough pinched side down in a muffin pan sprayed with cooking spray. You should have enough filling to make 12 “muffins”, but you may have some extra bread dough left at the end. You can make that into some plain rolls or a little loaf of bread.

Smoky Pepperoni & Cheese Pull Apart Rolls

Spray the dough with cooking spray, cover with a clean towel, and let the pan rise in a warm place for about 45 minutes or so or till your little rolls are nice and puffy.

Bake rolls at 350 for about 20 – 25 minutes or until a deep golden brown color on top. Serve hot. If there are any leftovers, keep them in the fridge and re-warm in the microwave.

Smoky Pepperoni & Cheese Pull Apart Rolls

This recipe was shared at Full Plate ThursdaysWeekend PotluckFabulous Fridays, and Strut your Stuff Saturdays.


Honey Oatmeal Bread

Honey Oatmeal Bread

There’s something so comforting and homey about baking bread. Every once in a while I like to make an old-fashioned bread, something like my grandmother might have made when I was a little girl. Memories of her house are so full of the scent of homemade bread. Gram (as we called her) was always baking bread, buns, or pie. Of course she did it all by hand. This little wooden cutting board is one of the things I was lucky enough to inherit from Gram, along with a LOT of bread pans, including a bunch of adorable mini-bread pans that my daughter and I both love, and some regular-sized loaf pans too. In fact, I think it was one of her loaf pans that I used for baking this bread.

Honey Oatmeal Bread

Honey Oatmeal Bread

Adapted from King Arthur Flour

  • 2 cups bread flour
  • 1 cup white whole wheat flour
  • 1 cup oatmeal (the recipe calls for the old-fashioned rolled oats, but I used the quick-cooking oatmeal and it worked fine)
  • 2 tablespoons vital wheat gluten
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 3 tablespoons honey
  • 2 teaspoons active dry yeast
  • 1 1/4 cups milk + a little extra

Directions:

  1. Place all of the ingredients into the pan of your machine, program machine for the dough cycle, and press Start. About 10 minutes into the cycle, check the dough and adjust its consistency as necessary with additional flour or milk–I had to add a little more milk. It should be holding together well and forming a nice ball of supple dough.
  2. Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9 x 5-inch loaf pan, cover the pan with a clean kitchen towel, and allow the dough to rise in a warm place for 1 to 1 1/2 hours, till it’s crested 1″ to 2″ over the rim of the pan.
  3. Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190°F or the dough sounds “hollow” when you thump the top of it. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking. I didn’t need to tent it. The color came out a beautiful golden brown.

If you don’t have a bread machine, see King Arthur’s site for traditional instructions.

I used one of my new favorite bread spreads on my first slice of honey oatmeal bread … a mixture of light cream cheese and a bit of kumquat syrup. My son came home from his dad’s house today and the first thing he wanted was two slices of bread, toasted, with peanut butter and grape jelly. And a big glass of milk. He was happy I had some bread made when he got home. I’m happy he’s decided it’s okay to eat mom’s homemade bread.

Honey Oatmeal Bread

This recipe was shared at It’s a Keeper Thursdays, Full Plate Thursdays,  Tastetastic Thursdays, Thursday’s Treasures, Fit & Fabulous Fridays, and Everyday Mom’s Meals.


Speckled Pepperoni Cheese Bread

Speckled Pepperoni Cheese Bread

The magic of this bread is it has these teeny tiny little speckles of pepperoni and an underlying hint of cheesiness to it, but the flavors are very subtle, so you have this soft savory bread with just a hint of this extra flavor and (if you don’t tell them ahead of time) people can’t quite identify what it is. It’s a perfect bread for that grilled cheese sandwich … or an egg in a hole … or toasted alongside your favorite soup or pasta dish or a big cheesy omelet. You can use it to make cheesy garlic toast or even peanut butter and jelly sandwiches.

Speckled Pepperoni Cheese Bread

The bread machine does pretty much all of the work here, so it’s a cinch to make too.

Speckled Pepperoni Cheese Bread

Adapted from Food.com. (If you don’t have a bread machine, consult the original recipe for instructions. )

  • 2 cups bread flour
  • 1 ¼ cups whole wheat flour
  • ½ cup sliced and finely chopped pepperoni (in about 1/4 inch pieces … the bread machine will “cut” it into speckles for you)
  • ½ cup finely grated Romano cheese
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 envelope (2 ¼ teaspoons) active dry yeast
  • 2 tablespoons extra virgin olive oil
  • 1 ¼ cups water

Directions:

  1. Toss all the ingredients in a bread machine and set it on the dough cycle. You can bake it in the bread machine if you want, but I like the shape of the loaf better when it’s baked in a loaf pan.
  2. When the dough is done, take it out and shape it into an oval shape. Set it in a standard bread pan that’s been sprayed with cooking spray.
  3. Cover and let rise in a warm place until doubled in size, which can take anywhere from 30 minutes to 2 hours.
  4. Bake at 375 for about 35 – 40 minutes or until the top is a deep golden brown and the bread sounds hollow when you tap it.
  5. Remove the bread from the pan, spray it with cooking spray (softens the crust and makes it all pretty and shiny) and place the bread on a rack to rest for 5 to 10 minutes (if you can stand to wait that long). That’s the hardest part … the waiting … when your house is full of that delicious fresh bread aroma and your mouth is watering …

Speckled Pepperoni Cheese Bread

This recipe was shared at Tastetastic ThursdaysThursday’s Treasures, It’s a Keeper Thursdays, Newlyweds Recipe Linky, and Weekend Potluck.


French Bread with Gruyere Cheese and Fresh Basil

French Bread with Gruyere Cheese and Fresh Basil

This beautiful part-whole-wheat bread has a soft texture, with a subtle flavor hint of cheese, basil, and sesame.

French Bread with Gruyere Cheese and Fresh Basil
Adapted from Taste and Tell who got it from Mel’s Kitchen Cafe, who got it from The Sister’s Cafe

Makes 1 beautiful long loaf

Dough ingredients:

  • 1 ¼ cups water
  • 1 Tablespoon sugar
  • 2 1/4 teaspoons of yeast
  • 1 1/4 teaspoons of salt
  • 1 Tablespoon olive oil
  • 2 cups bread flour
  • 1 cup whole wheat flour
For the “filling”:
  • About 1/2 cup finely shredded gruyere cheese
  • 2 Tablespoons fresh basil leaves, chopped fine
For the top of the loaf:
  • 1 egg white, beaten
  • Sesame seeds and coarse sea salt (for sprinkling on top, optional)

Put all the dough ingredients into a bread machine and set it on the dough setting. Once the dough is ready, roll the dough out on a clean floured surface to a large rectangle roughly about 9 x 13 inches in size. Sprinkle the bread with the cheese and basil. I wanted a very subtle flavor, so I didn’t use much cheese or basil … you could definitely add more cheese and/or herbs if you like.

French Bread with Gruyere Cheese and Fresh Basil

Roll the loaf lengthwise and tuck under the ends.

French Bread with Gruyere Cheese and Fresh Basil

Arrange the loaf on a long flat pan with the seam side down, spray with cooking spray, then cover and let rise in a warm place for about 45 minutes or so.

Brush the loaf with egg white and dust with sesame seeds and sea salt (if desired).

Bake at 375 degrees for about 25 – 30 minutes or until the bread is a rich golden brown color. Spray with cooking spray immediately, then let the bread sit for 5 – 10 minutes after baking before cutting.

French Bread with Gruyere Cheese and Fresh Basil

If you don’t happen to have a bread machine, see Taste and Tell’s blog for traditional instructions. In absence of a mixer, try this:

Use warm water. Dissolve sugar and yeast in the warm (lukewarm, not hot) water. Let this mixture sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well until it is fully mixed. Add in more flour until the dough sticks together well and makes an elastic ball of dough. Turn out on a floured surface and knead the dough by hand for a few minutes.

Cover the dough and leave the dough to rest for 10 minutes, then punch it down by kneading it a couple rounds. Allow to rest another 10-20 minutes. Then turn dough onto a floured surface an with a rolling pin, roll into a 9×13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal or sprayed with cooking spray. Spray the top of the loaf with cooking spray. Cover lightly; allow to rise about 45 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds and coarse sea salt. Bake for 25 – 30 minutes at 375 degrees.

This recipe was shared on Frugal Days, Sustainable Ways, Wonka Wednesdays, Full Plate Thursdays, Tastetastic Thursdays, and Katherine Martinelli’s Bread Bloghop.


Soft and Fluffy Do-Ahead Dinner Rolls

Soft Fluffy Sweet Dinner Rolls you can Make Ahead of Time

My sister found this dinner roll recipe. I have no idea where she got it. She thought we ought to make it for the holidays one year. So we tried it, and they are just lovely. Buttery, slightly sweet, soft and fluffy: the perfect dinner roll. The nicest part is you can do all the “hard” work ahead of time, then pull them out and just let them rise and bake up fresh on the day of the big feast!

Thanksgiving dinner can be such a rush, it’s nice to have a few things you can make ahead of time that you don’t have to mess with too much on Thanksgiving.

We often make these at times when we don’t have a feast planned–we make just the rolls or maybe one or two other things. My kids will eat and eat and eat them. There aren’t that many things we all agree on when it comes to food, but these rolls are true common ground for my family.

Dinner Rolls from Heaven :)

Soft and Fluffy Do-Ahead Dinner Rolls

Her original recipe was slightly different … I can never follow a recipe … I cut the butter in half and I substituted some whole wheat flour for part of the bread flour. The amazing thing is the rolls stay nice and fluffy even with the whole wheat flour!

  • 1/4 cup melted butter
  • 3 eggs
  • 1 cup cold water
  • 1/4 – 1/2 cup sugar (depending on how sweet you want your rolls)
  • 1 1/2 cups whole wheat flour
  • 2 1/2 cups bread flour
  • 1 teaspoon of salt
  • 2 1/2 teaspoons of yeast

Put the ingredients in the order listed into a bread machine and put it on the dough setting.

Spray a 13 x 9 x 2 inch pan with cooking spray.

When the dough is done, pull it out of the bread machine. Shape pieces of dough into nice balls by pulling the top of the dough down with two fingers and pinching it underneath. It really takes two hands to do this effectively so I had a hard time taking a picture of this part of the process … try to make the balls roughly the same size.

Making the dough into balls

Place the balls into the baking pan allowing a good amount of space around each one so it has space to rise. I couldn’t fit all my dough balls into this pan. I got out a small casserole pan to bake the rest in.

Dinner Rolls in their Pan

Now you have two options: you can let the dough rise and bake it today … or you can cover the pan and put it in the refrigerator for 2 hours or up to 4 days. I have a nice cover for my 13 x 9 x 2 inch pan so it was quite easy for me to just put the cover on and stick it in the fridge.

On the day you want to eat your rolls, take the rolls and put them in a warm place to rise until they are big and puffy. Rising time will vary depending on how warm your “warm place” is … anywhere from 30 minutes to 2 hours.  (You might notice the lighting has changed … yes, it’s dark out and a day later and I’m ready to bake my dinner rolls now!)

Big and Poofy All Ready to Bake

Bake at 350 degrees F. for 15 – 20 minutes. If they seem to be getting too dark too fast, cover them with aluminum foil for part of the cooking process. Uncover in the last few minutes to let them brown.

Spray the lovely rolls with cooking spray to soften the tops before serving to your hungry crowd.

If you have any leftovers, these rolls are awesome for peanut butter and jelly sandwiches.

Look at the lovely soft texture of these rolls!

The Lovely Texture of these Soft, Sweet Dinner Rolls


Traditional Cinnamon Rolls from Long, Long Ago

Traditional Cinnamon Rolls from Long, Long Ago

That’s my daughter’s name for these cinnamon rolls. She gets to name them because she made them. She remembers when we used to make cinnamon rolls when we lived in another house, in another place, when she had a purple bedroom with a great big window that looked out on her own little garden that her grandparents built for her. We often made cinnamon rolls in that house and sometimes they would raise up over the edges of the pan and make some really funky shapes. They looked a little crazy, but they were so good.

It was only a few years ago really, but it seems like a long time ago. We had a different life back then. Different schools, different people, different house, different town, and her daddy. We lived in the country and had lots of space around us and a creek running through our back yard. There was a big hill that was great for sledding, lots of tulips, marigolds, petunias, daisies, and lilies. Her best friend lived just down the road and they would walk over to each others’ houses all the time.

I think these cinnamon rolls remind her of that time. I’m glad she has those fond memories in her heart.

Traditional Cinnamon Rolls from Long, Long Ago

Traditional Cinnamon Rolls

My daughter made these cinnamon rolls and she took the photos herself too. All I did was put the ingredients in the bread machine and press the dough button. She did the rest.

  • 1 1/3 cups cold water
  • 4 t. yeast (or about 2 packets)
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 2 T. canola oil
  • 1 egg
  • 2 cups bread flour
  • 2 cups whole wheat flour
  • 1 t. cinnamon
  • 1 t. vanilla

Directions:

For step by step photos showing how to roll up and cut these rolls, see my caramel apple sweet rolls post.
  1. Put all the ingredients in  the bread machine and start it up on the dough setting.
  2. When the dough is done, roll it out flat, spray with cooking spray, then sprinkle with cinnamon sugar.
  3. Roll it up lengthwise, and slice it into rolls with dental floss.
  4. Set the rolls in a baking pan sprayed with cooking spray, leaving space around each roll to give it room to rise.
  5. Spray the rolls with cooking spray, cover and let rise in a warm place till they are about double in size. I usually allow an hour for this, but it depends on how warm your warm place is.
  6. Bake at 325 for about 40 – 50 minutes or until they look done in the middle. I often cover them with foil for part of the baking time to keep them from getting too brown on top before they are done in the middle.

Traditional Cinnamon Rolls from Long, Long Ago


Rosemary Tomato Focaccia

Tomato & Rosemary Focaccia

I have always wanted to make one of those funky flat focaccia breads with the tomatoes baked right into the top. So today I just did.

It is lovely to have a wedge of this with your soup at lunchtime (like I did today). And you can make a killer turkey sandwich on focaccia like this (um, yeah, that was dinner …)

It turned little more dense than I would have liked, and I thought the flavor of the herbs REALLY came through. If you want a more subtle herb flavor, cut down the amount of italian seasoning.

I threw a little pumpkin in the dough just because I have pumpkin coming out of my ears right now. I baked up a gargantuan pumpkin the other day and filled up 4 quart jars with the puree from this one big orange pumpkin. I hope I have time to make something ELSE with pumpkin before the busy weekend starts …

Tomato Rosemary Focaccia

Rosemary Tomato Focaccia

Bread Dough:

  • 2 c. bread flour
  • 1 1/4 c. whole wheat flour
  • 1 T. vital wheat gluten
  • 2 1/4 t. yeast
  • 1 t. salt
  • 1 t. Italian seasoning
  • 3/4 c. + 1 T. water
  • 1/2 c. pumpkin puree
  • 1/4 c. olive oil
  • 1/4 c. shredded Asiago cheese

For the top:

  • Fresh garden tomato, thinly sliced
  • 1 – 2 cloves garlic, peeled and finely chopped
  • Coarse sea salt
  • Fresh ground pepper
  • Finely chopped fresh rosemary

Directions:

  1. Throw the ingredients for the dough into your bread machine and set it on the “dough”setting.
  2. When the dough is finished, I cut it into two pieces and made two smaller focaccia. You could also make one larger focaccia.
  3. Shape the dough into a ball, then flatten it gently with your fingers or use a rolling pin till it’s 1/2 to 3/4 inch thick.
  4. Brush lightly with olive oil or spray with cooking spray, cover with a clean towel and let rise until it’s about doubled in size, about 40 minutes or so.
  5. Arrange the tomato slices on top, then sprinkle with garlic, sea salt, pepper and rosemary.
  6. Bake at 350 degrees for 45 minutes to an hour or until the crust is golden brown and the loaf sounds hollow when you tap it.
Rosemary Tomato Focaccia
Let the bread rest for about 10 minutes after removing from the oven. Cut into wedges and eat it while it’s still hot. Or save some to make sandwiches later.
Tomato & Rosemary Focaccia

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