Mildly Sweet Garlic Bread (too easy)
Ingredients:
1 1/2 C of water
3 tbsp of honey
2 tbsp extra virgin olive oil
6 garlic cloves, roasted (see below for how to roast your garlic)
1/4 C of nonfat dry milk
1 1/2 tsp salt
4 C of bread flour
3/4 tsp yeast
Place all the ingredients into the bread machine pan as recommended by the maker.
Place the pan into the bread machine, close the lid and select the sweet cycle.
Makes 1 (2 lb.) loaf
What a a great way to make your own homemade garlic bread. Be careful not to add any extra garlic as it will hinder the yeast and cause the bread to become heavy. For extra garlic flavor spread each warm piece of bread with a little garlic butter.
To roast your garlic, cut off the top of the garlic head and drizzle 1/4 tsp of olive oil over the tip of the garlic clove. Roast it in a preheated 375 degree oven for about 15 minutes or until fork tender. Make it even faster by placing the garlic in the microwave on high for 1 minute 10 seconds or until fork tender. I like making extra roasted garlic just to eat as is, mmmmmm mmmmm good!
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Cheesy Twisters
1 C of water
1/2 C cottage cheese
1 egg
2 tbsp butter at room temperature
3/4 tsp salt
2 tbsp sugar
3 3/4 C of bread flour
1 1/4 tsp yeast
3/4 C cheddar cheese, shredded
3/4 C Monterey Jack cheese, shredded
1/4 C Parmesan cheese, grated
Place the water, cottage cheese, egg, butter, salt, sugar, flour and yeast into the pan as the manufacturer recommends. Place the pan into the machine and select the dough cycle.
While the dough is kneading mix together the 3 different cheeses. When the dough is finished move it a floured surface, cover with a bowl and let it rest for 15 minutes.
Roll out the dough in an 18 X 12 inch rectangle. Sprinkle the mixed cheeses over the dough coming to within 1/2 inch of the all the edges. Start with the long side of the dough and roll up around the cheese tightly into a one long role.
Spray a baking sheet with a non stick cooking spray and place the roll onto the sheet seam side down. Using a sharp knife or scissors make cuts in the roll 1 inch deep and to within 1/2 inch of the ends. Form the roll into an “S” shape. Cover the dough and let it rise in a warm place for 40 minutes or until doubled in size.
Set the oven to 350 degrees and preheat. When the dough has doubled in size bake for 35 minutes or until it sounds hollow when tapped with a finger. If the dough seems to be browning too quickly loosely cover it with foil. Let the twist cool for about 10 minutes before cutting, then cut into smaller twisters.
Makes 12 twisters
Quick Note: Be sure to mix your cheese together well to get a better blend of enhanced flavors. Try any of your favorite cheese combinations to make this twist a family favorite.
These twists are a great addition to your favorite spaghetti or salad recipe. They’ll also make a great afternoon snack.
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Double Chocolate Chip Loaf
Ingredients
1 C of water
1 (1 oz.) square of bittersweet chocolate, melted and cooled to room temperature
1 egg
3 tbsp of honey
1 1/2 tsp salt
3 1/4 C of bread flour
1/3 C of buttermilk powder
2 tbsp unsweetened cocoa powder, sifted
1 1/2 tsp instant yeast
1/2 C of chocolate chips
Place all of the ingredients except the chocolate chips in the bread machine pan.
Lock the pan into the machine and select the sweet cycle. When the machine signals to add ingredients sprinkle in the chocolate chips.
Makes 1 (1.5 lb.) loaf
Delicious is what pops in your head when you make this loaf of bread. To easily measure your honey, run the measuring cup under hot water before adding the honey. Don’t have any bittersweet chocolate squares on hand? That’s ok you can use 3 tbsp of unsweetened cocoa and 1 tbsp of melted butter mixed together to equal 1 square of chocolate. Enjoy!
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Cheesy Zucchini Dinner Rolls
Ingredients
1 C of water2 tbsp vegetable oil
1/3 C of nonfat dry milk
1 1/2 tsp salt
2 tbsp sugar
4 C of bread flour
1/3 C zucchini, grated
1/2 C Parmesan cheese, grated
2 tsp instant yeast
Place all the ingredients into the bread machine pan as recommended by the machine manufacturer.
Put the pan into the bread machine and press the dough cycle. When the cycle is done remove the dough to a lightly floured surface. Cover the dough with a large bowl and let it rest for 15 minutes.
Divide the dough into 24 equal size portions. Roll the 24 portions into balls and place on a lightly sprayed baking sheet. Cover and let rise in a warm place for 45 minutes or until doubled in size.
Set the oven temperature at 375 and preheat the oven.
Bake the rolls for 15 minutes or until the rolls sound hollow when tapped lightly on the bottom.
Makes 24 rolls
These tasty rolls aren’t just for dinner. Enjoy them anytime as an addition to meals or as an afternoon snack. Like them warm? Just heat them up in the microwave for about 15 seconds. There’s no need to peel the zucchini before grating it. The added peal helps to increase your fiber intake.
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Golden Cornbread Loaf
Ingredients
1 egg
Water
2 tbsp vegetable oil
2 tbsp honey
1/3 C nonfat dry milk
1 1/2 tsp salt
3 1/2 C of bread flour
1/2 C cornmeal
1 1/4 yeast
Directions
Break the egg into a measuring cup. Add enough water to the egg to equal 1 1/2 cups of liquid. Place all the ingredients into the bread machine as directed by the manufacturer. Select the basic cycle.
Makes 2 lb. loaf
This cornbread tastes like heaven. Cut it as soon as it comes out of the bread machine and slather it with butter. There’s no need to warm up the egg before adding it in. Just pull it straight from the refrigerator and let your bread machine do the rest.
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Whole Wheat Cheddar Bread
Ingredients
3/4 C of unsweetened apple juice
1 C of apple, grated
1 tsp salt
2 tbsp sugar
1 1/2 C of whole wheat flour
1 3/4 C of bread flour
1/2 C of Cheddar cheese, shredded
1 3/4 tsp of bread machine yeast
Directions:
Place the ingredients into the pan as directed by the manufacturer.
Select the whole wheat cycle.
Remove the bread from the machine and let cool slightly before slicing.
Makes 1 (1.5 lb.) loaf
If you like apples and cheese you’ll really enjoy this loaf of bread. The older the cheddar cheese the more flavorful your bread will be. Also don’t worry about peeling your apples. Just remove the core and grate. If your bread looks to dry during the kneading process, resist the urge to add more liquid. Adding more liquid will cause the bread to be mushy instead of soft and fluffy.
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Apple Pecan Bread
Ingredients:
3/4 cup water
3 tbsp vegetable oil
2/3 cup sweet potatoes, mashed (see notes below)
2/3 cup apples, cored, peeled, and chopped
3 3/4 cup bread flour
1/4 cup dry milk
3 tbsp sugar
1 1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 1/4 tsp yeast
1/2 cup pecans, chopped
1/3 cup raisins (optional)
Directions:
Put all the ingredients (in order given) except the pecans and raisins into the bread machine pan.
Lock in the pan, close the lid and set the machine to the sweet cycle. When the add ingredients signals add in the pecans and raisins.
Makes 1 (2 lb.) loaf
A few notes: If you want there’s no need to peel the apples before chopping them as the peel gives the bread a little added flavor. Be sure to choose sweet potatoes that have no blemishes on them. Blemishes cause a distinct bitter taste and removing the blemishes doesn’t take away that off taste. Canned sweet potatoes can be used in place of fresh ones and they will give a delicious but a slightly different taste than when using fresh potatoes.
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Crisp and Flaky Onion Minis
Ingredients:
1 ¼ cups water
1 1/4 tsp salt
1/2 cup dried onion, minced (see notes below)
3 3/4 cups of bread flour
2 tsp sugar
1 1/4 tsp yeast
2 tbsp cornmeal
Ice cubes
Place all the ingredients except the cornmeal and ice cubes into the bread machine pan as directed by the manufacturer. Select the dough cycle. When the cycle is completed remove the dough to a lightly floured surface. Cover the dough with a large bowl and let it stand for 15 minutes. Divide the dough into 12 portions and form the portions into mini sticks tapering the ends. Sprinkle the cornmeal evenly over a baking sheet and place the minis onto the sheet. Cover with a cheesecloth or clean lint free dish towel and let rise in a warm, draft free place for 30 minutes or until doubled in size. Preheat oven to 400 degrees. Place 12 ice cubes into a metal pan, place them in the oven while preheating and let them melt. Brush the top of the minis with a little bit of melted ice cubes then carefully place the remaining water into a spritz bottle. Bake the minis for 18 minutes, spritzing them with the cold water every 5 minutes until a golden brown.
Makes 12 minis
Notes: The cold melted ice cube water is what makes these minis crispy and flaky. Don’t substitute fresh onions or use onion salt to enhance the flavor. Doing so will cause your minis to become short and over enhance the yeast. These onion minis make great a topping for French Onion soup.
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