Cheese and Herb Stuffed Bread

Ingredients:
1 loaf of freshly baked bread from local bakery of yourself
2 tbsp of fresh parsley, basil, and green onions
1 cup of mozzarella cheese
1 tsp on minced garlic

Preheat oven to 350. Cut bread in half and scoop out some of the insides to make room for the stuffing. Then put on your parsley, basil, green onions, and garlic.

 Sprinkle with cheese. Out the top back on the bread wrap in foil and bake for 30 minutes.

 Let set for 5 minutes then cut  and enjoy!

Buttermilk Cornbread

Ingredients

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Directions

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the preheated iron skillet. I just put mine skillet in the oven while it was preheating.
Bake in the preheated iron skillet for 25 minutes, or until a toothpick inserted in the center comes out clean.

Pizza Muffins

Ingredients:

3/4 cup flour
3/4 tsp baking powder
1/2 tsp dried oregano

3/4 cup milk, 2%
1 egg, lightly beaten
4 oz mozzarella cheese, shredded
4 oz pepperoni, diced
1/2 cup pizza sauce

Preheat oven to 350
Combined dry ingredients, then add milk and oregano. Add cheese and pepperoni.

 Grease muffin pan and use a ice scoop to evenly scoop in mixture.

 Bake for 18-23 minutes and enjoy with some warm pizza sauce.

Bloomin' Onion Bread

Ingredients:
1 loaf of sour dough bread NOT SLICED
12 THIN slices of montery jack cheese (From the deli is cheaper and they can get it super thin for you)
5-7 green onions
2 teaspoons of poppy seeds
1/2 butter melted

Preheat oven to 350 degrees

 Cut bread horizontally and vertically it will look like little squares. Make sure not to cut all the way to the bottom of the loaf because you want the bread to stay together.

 Now stuff cheese between each piece of bread

 Melt butter and mix in green onions.

 Place bread on aluminum foil. Pour butter mixture on bread and top with poppy seeds.

 Wrap and bake for 15-20 mintues.

 Take out and unwrap.

 Pull apart and enjoy!

Monkey Bread

Ingredients:
3 cans of home style biscuits make sure they are NOT the flaky ones
1 cup sugar
2-3 teaspoons cinnamon
1 cup butter
1/2 brown sugar

 Quarter biscuits

 In a bowl or gallon size bag mix together cinnamon and sugar

 Add dough to mixture about 20-30 pieces at a time add make sure they are not sticking because you want the pieces to be evenly coated.

Put the lid on the bowl and shake until evenly coated and repeat until all the dough had been covered in the cinnamon sugar mixture.

I used a muffin tin but you can use a bunt pan too. In the pan place about 4-5 pieces into each cupcake holder. I put too many and I had an explosion of monkey bread. So you can make two batches. 

 Now melt butter and sugar in a pan.

 Whisking together until evenly combined

 Use a ladle to pour the mixture onto the dough

 Now bake for 20-30 minutes until fully cooked. You might have to check every 2-3 minutes after they have been cooking for 20 minutes. They should be soft but not doughy.

 Enjoy!

Preheat oven to 350

Carraba's Bread Dipping Spices with Oil

Ingredients:
1 tablespoon minced basil
1 tablespoon chopped parsley 
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground black pepper
1/2 teaspoon kosher salt or
1/2 teaspoon ground sea salt
1/2 teaspoon chopped rosemary
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon olive oil
1/8 teaspoon fresh lemon juice

 

 Add all ingredients together except the last two. Now put them in a food processor to better blend the ingredients. Then add the last two ingredients.

 Now but a decent amount on the place.

 Add olive oil dip your bread and enjoy! I used a rosemary loft and heated it for about 5 minutes at 400 degrees and it was amazing!

Garlic Knots

Ingredients:

Dough

1 3/4 c (415ml) Warm Water (@115°F)
1/4 c (55g) Olive Oil
1 t (5g) Sea Salt
1 T (15g) Sugar
1 1/2 T (20g) Active Dry Yeast
approx. 5 1/2 c (750 g) all-pupose, unbleached Flour

Garlic Coating
1/8 c (30ml) Olive Oil
2 T (30g) unsalted Butter
4 cloves Garlic, finely crushed
1/4 c (60ml) finely chopped fresh Italian Parsley

1. Combine water, 1/4c (55g) olive oil, sea salt, sugar, and active dry yeast in a large resealable container or bowl. Mix to dissolve yeast.
2. Add flour.  Mix to incorporate flour, cover, and set in a warm spot to proof until doubled in volume (usually 1-3 hrs depending on initial water temp and warmth of proofing area). (A sunny table outside on a warm summer day is perfect for proofing!)
3. Chill the dough for a bit (will keep fine in fridge for several days if you want to make the dough ahead of time) to make it easier to handle (this can be skipped if you don’t have the time) then set up your knotting station.  Put out a large wooden cutting board and oil liberally.  Grab a rolling dowel or pin and oil.  Grab a pizza cutter or something similar to slice dough in strips. Put container of flour within easy reach. Line several sheet pans with parchment paper or silpats and place within easy reach.
4. Oil your hands to help keep dough from sticking to them. Divide the dough in two parts to make it easier to handle.  Take the first half, slap it onto the oiled board several times to flatten.  Using the dowel, spread into an even rectangle approx. 5″x16″ and 1/2″ thick. Slice the rectangle into 1/2″x5″ strips.
5. Rotate the board 90° and sprinkle dough strips and board with flour.  Taking the strip nearest to you, roll it back and forth to create an even rope. Tie into a knot (over, under, and through) and place on lined sheet pan. Place knots about an 1 1/2″ apart.  At first it may seem awkward making the knots but with a little practice it will become easy.  Flour is your friend to help keep the dough from sticking to itself while forming the knots.
6.  Continue making the rest of the knots with the second half of the dough. After each sheet pan fills up, cover with a dry sack towel, and place in a warm, draft-free spot to rise.
Preheat oven to 400° F
7. After knots have doubled in size, take off dry sack towel and place sheet pans in the oven.  Bake for approx. 12-15 min. or until golden.
8. While knots are baking, make garlic coating.  Gently warm olive oil, butter, and garlic in a small saucepan (if you like your garlic with less of a bite, cook it for a few minutes in oil/butter mix until soft & slightly golden).  Add chopped parsley and set aside.
9. After removing knots from oven, while still warm, either brush with garlic coating, or place knots in a large bowl and toss with garlic coating. Season with sea salt to taste.

Pretzel Bites

Ingredients:
1 1/2 cups warm water (about 110 F)
2 tablespoons light brown sugar
1 package (2 1/4 teaspoons) active dry yeast (I used instant)
3 ounces (6 tablespoons) unsalted butter, melted and cooled just slightly
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
coarse sea salt

Directions:
For the Pretzels: Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F.

Bring the water to a boil in a small roasting pan over high heat and add the baking soda.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching.  Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 13 to 18 minutes until golden brown.

The ingredients needs for the dough

 Mix together the water, sugar, yeast and butter.

  Use a wooden spoon  to blended together all ingredients.

 Let stand for about 5 minutes when the yeast starts to foam.

 Add your salt and flour to the yeast mixture.

 Stir with a wooden spoon until it starts to look like this. Notice I added a little more flour because when I went to pick it up and knead it with my hands it was still pretty sticky. Make sure you add no more than a tablespoon or flour at a time.

 Now you want to knead the dough into a ball shape.

 With vegetable oil lightly grease a bowl.

 Toss the dough ball in the bowl so that it is evenly coated.  Now cover the dough place in the fridge for about 2 hours when the dough ball doubles in size.

 Our dough ball has doubled and is ready to be made into pretzels.

 Flour, baking soda, egg with tablespoon of water, salt and 3 quarts of water. Bring the 3 quarts of water to a boil while you are making your pretzel bites. And preheat the oven to 425 degrees.

 Rip your dough ball into eight equal parts.

 Roll you dough out to about 20 to 22 inches.

 Cut into one inch pieces you should get anywhere from 15 to 20 pieces.

 Now that your water is too a boil you want to add 3/4 cup of baking soda.

 Now add about 15 dough bites at a time and let boil for about 30 seconds.

 Take them out with a slotted spoon and place them on a greased baking sheet.

 Now take your egg mixture with water and LIGHTLY brush your dough with the egg because if you use too much they will brown too fast in the oven. Now sprinkle with salt. Bake them for 13-18 minutes. Just keep a close eye on them when you hit the 13 minute mark because every oven is different.

 Pull them out and ENJOY!!!!! I melted some butter and basted it on top after I pulled them out and I think that was the icing on the cake!

 Dip sauce ideas : Mustard, Cheese sauce, ranch or anything you want to try.