Total Time: 2 hrs
Preparation Time: 30 mins
Cook Time: 1 hr 30 mins
Ingredients
Servings: 12
3/4 cup warm water
1 (1/4 ounce) package active dry yeast
1/2 teaspoon sugar
2 tablespoons butter, melted
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
1/3 cup extra virgin olive oil
3 large red onions, peeled and sliced about 1/2-inch thick
kosher salt
1 tablespoon sherry wine vinegar
1 tablespoon honey
cornmeal
1/4 cup extra virgin olive oil
20 sprigs fresh thyme, leaves picked
4 ounces goat cheese, roughly crumbled
Recipe
1 for dough:
2 whisk together the warm water, yeast, sugar, and melted butter in a small bowl; let stand until yeast is dissolved, about 10 minutes.
3 whisk 1 1/4 cups flour and salt together in a medium bowl. add yeast mixture to flour mixture and stir with a wooden spoon until mixture clumps together. mix until incorporated. add more flour, a little at a time, if dough is too wet.
4 turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 3 minutes.
5 divide dough into 12 equal pieces; roll each into a ball. place on a flour-dusted baking sheet; cover with plastic wrap. let rise in a warm place until doubled in size, about 45 to 60 minutes. (dough can be made up to this point 1 day ahead. keep covered and refrigerate.)
6 for caramelized onions:
7 heat oil in a large nonstick skillet over medium-high heat. add onion slices to skillet and season with 1/2 teaspoon kosher salt.
8 cook onions without turning until they are softened and beginning to brown, about 5 to 7 minutes. add sherry vinegar and honey and stir well to incorporate; reduce heat to medium and continue to cook until onions are tender and brown, occasionally stirring gently, about 10 minutes. season, to taste, with salt.
9 remove skillet from heat and cool. (onions can be prepared up to 1 day ahead. cover and refrigerate.)
10 preheat oven to 450 degrees f.
11 sprinkle 2 baking sheets lightly with cornmeal.
12 roll out each dough ball to 3 to 4-inch rounds. transfer 6 rounds to each prepared baking sheet. pierce dough all over with fork. brush generously with extra-virgin olive oil.
13 arrange onions evenly atop each round, leaving 1/4-inch plain border. top with thyme leaves. bake flatbreads until crusts are puffed and golden, about 12 to 15 minutes.
14 sprinkle crumbled goat cheese on top of each mini focaccia. transfer to serving platter and serve immediately.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
5 ounces semisweet chocolate
2 (1 ounce) baking chocolate squares
1/3 cup butter
3/4 cup sour cream
2/3 cup packed light brown sugar
1/4 cup light karo syrup
1 egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup miniature chocolate chip
Recipe
1 preheat oven to 400 degrees f. spray 12 muffin liners with pam/.
2 in a double boiler or microwaveable bowl combine first three ingredients and melt over simmering water or in microwave. cool to lukewarm.
3 in a large bowl combine sour cream, sugar, syrup, egg and vanilla extract; mix well. pour lukewarm chocolate mixture into egg mixture and blend well.
4 in a medium bowl mix together flour, baking soda and salt. add to chocolate mixture, blending well. fold in chocolate chips. add batter to prepared muffin liner. bake for 20 minutes. remove from pan immediately.
Total Time: 3 hrs 40 mins
Preparation Time: 10 mins
Cook Time: 3 hrs 30 mins
Ingredients
1 cup hot tap water
1 cup amish starter
1 tablespoon oil
2 tablespoons brown sugar (optional)
2 teaspoons salt
2 cups bread flour
1 1/2 cups wheat flour (i use whole wheat flour)
2 teaspoons active dry yeast (feel free to put the entire little packet in)
1 tablespoon rye flakes
1 tablespoon wheat flakes
1 tablespoon whole oat groats (also known as oat berries)
1 tablespoon millet
1 tablespoon flax seed
1 tablespoon poppy seed
1 tablespoon sesame seeds
1 tablespoon sunflower seeds
Recipe
1 place ingredients in bread maker in the order suggested by your abm manufacturer (mine is a corner bakery and it is supposed to go in as written above). some are wet to dry and others are dry to wet.
2 cook on french bread setting on light crust for best results.
Total Time: 1 hr 50 mins
Preparation Time: 1 hr
Cook Time: 50 mins
Ingredients
1 cup mashed potatoes
1/2 cup soft butter
1/2 cup sugar
3 eggs
1/2 cup potato water
2 (1/4 ounce) packages dry yeast
1 teaspoon salt
1 cup milk
8 cups flour
melted butter
Recipe
1 peel potatoes and boil until tender. drain and reserve potato water. mash potatoes.
2 cream butter and sugar until well blended. beat in the eggs one at a time, beating well after each addition.
3 dissolve yeast in ½ cup of the potato water and add with the mashed potatoes to first mixture. beat well. add salt, milk and half of the flour. beat until smooth. add enough more flour, a little at a time, to make a stiff dough. cover and let stand in a warm place until doubled in bulk.
4 place on a floured board and divide dough in half. knead well. shape into 2 loaves and put into greased bread pans (9×5×3). cover with a towel and let rise for about 1 hour in a warm place until the loaves are nicely rounded.
5 bake 50 minutes in a preheated 375º oven. as soon as you take the pans out of the oven, brush the tops of the loaves with melted butter.
Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins
Ingredients
1 tablespoon granulated sugar
1 1/2 cups warm water
2 1/4 teaspoons active dry yeast
1 cup whole wheat flour
2 tablespoons molasses
2 tablespoons butter, melted
1 teaspoon salt
1/4 cup shelled sunflower seeds
2 tablespoons flax seeds
2/3 cup rolled oats (not instant)
3 cups all-purpose flour (apprx.)
Recipe
1 in bowl, dissolve 1 tsp of the sugar in 1/2 cup of the warm water; sprinkle in yeast. whisk in 1/4 cup of the whole wheat flour; set in warm place until bubbly, about 10 minutes.
2 in large bowl, combine molasses, butter, salt and remaining sugar and warm water. stir in sunflower seeds, flaxseeds, yeast mixture and 1/2 of the rolled oats. with wooden spoon, stir in remaining whole wheat flour and enough of the all-purpose flour to make stiff dough.
3 turn out onto lightly floured surface; knead until smooth and elastic, kneading in as much of the remaining flour as necessary - about 10 minutes.
4 place in a large greased bowl, turning to grease all over. cover with plastic wrap, let rise in a warm place until doubled in bulk - about 2 hours.
5 punch dough down, turn out onto lightly floured surface. with rolling pin, flatten into 11" x 8" rectangle; firmly roll up into log and pinch seam to seal. place, seam side down, in a greased 9" x 5" loaf pan. cover and let rise until doubled in bulk - about 1 1/2 hours.
6 with tip of sharp knife, make 1/2" deep slash lengthwise down centre of loaf. brush top with water, sprinkle with remaining oats. bake in centre of 350°f (180°c) convection oven until loaf sounds hollow when tapped on bottom - about 40 minutes. let cool on rack.
7 for a conventional oven - bake on centre rack at 400°f (200°c) for 30 minutes.
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
Servings: 12
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup applesauce
2 teaspoons vanilla extract
1/4 cup egg substitute
1 1/4 cups raspberries or 1 1/2 cups blueberries
Recipe
1 preheat oven to 400 degrees f.
2 grease twelve 2 1/2" by 1 1/4" muffin-pan cups.
3 in large bowl, mix first 6 ingredients.
4 in small bowl, with wire whisk or fork, beat buttermilk, applesauce, vanilla, and egg until blended; stir into flour mixture just until flour is moistened (batter will be lumpy).
5 fold in berries.
6 spoon batter into muffin cups.
7 bake muffins 20 to 25 minutes until toothpick inserted in center of muffin comes out clean.
8 immediately remove muffins from pans; serve warm. or cool on wire rack.
9 note:or, instead of buttermilk, in 1-cup glass measuring cup, place 1 tablespoon lemon juice, then add enough milk to equal 1 cup. let mixture stand until thickened, about 5 minutes.
2 in a large mixing bowl, add butter and beat on medium for 30 seconds. add garlic, sugar, baking powder, italian seasoning and 1 ounce (about 1/4 cup) parmesan cheese. mix until completely combined. beat in egg and milk. mix in as much flour as you can with the mixer, then use a wooden spoon to stir in remaining flour, pepperoni, red sweet pepper, onion, and parsley - it should be fairly dry.
3 scoop the dough out onto a lightly floured surface and knead the dough a few times until it holds together. divide the dough in half and shape each into a 9" x 1 1/2" roll. scatter the counter with the remaining parmesan cheese and roll each dough back and forth to coat them with the cheese. place the dough on to a parchment lined baking sheet and flatten slightly.
4 bake until the top feels firm to the touch, about 20 to 25 minutes. remove and let cool on the baking sheet for about 35-45 minutes.
5 if you turned the oven off, reheat it to 325 degrees. cut each roll diagonally into generous 1/2" slices. place the slices back onto the cookie sheet and bake for 10 minutes - turn the biscotti over and continue to bake until they have started to crisp up, about another 10 to 12 minutes. remove and place the biscotti on a wire rack to cool.
2 (1/4 ounce) packages fast-rising active dry yeast
1/2 cup warm water
3/4 cup sugar
3/4 cup shortening (i use butter flavored crisco)
2 cups milk
4 eggs
3 teaspoons salt
10 -12 cups flour
Recipe
1 dissolve yeast in warm water, let proof for about ten minutes until foamy. cream sugar and shortening. add slightly beaten eggs. add yeast mixture, salt and milk. add enough flour to make a stiff dough. knead in as much flour as needed until no longer sticky. cover with a clean dish towel and let rise until double, about an hour.
2 divide into about 8 pieces. roll out one at a time into a large circle. cut into wedge shaped pieces. roll each piece, starting at the wide end. place on an ungreased cookie sheets. brush with melted butter.
3 cover with towels. let rise until double, about an hour.
Total Time: 3 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 3 hrs
Ingredients
Servings: 1
2 cups flour
2 cups oats (i like the standard oat)
2 tablespoons gluten
2 tablespoons wheat germ
1/4 ounce yeast
1/4 teaspoon salt
2 tablespoons oil
2 tablespoons honey
2 tablespoons dark molasses
1 1/4 cups warm water
Recipe
1 add all ingredients to bread maker.
2 let the bread maker do the hard work but remove the dough before the heating cycle starts.
3 put the dough in a floured bowl and let rise once to about double the size and punch down.
4 put dough in bread pan and let it rise again in a warm place. (i let mine rise in the microwave). when it rises above the sides of the pan, put in preheated conventional oven for 30 minutes at 350 degrees.
5 remove from the pan within 5 minutes after it comes out of the oven.
Total Time: 22 mins
Preparation Time: 10 mins
Cook Time: 12 mins
Ingredients
1 1/4 cups flour
1 1/4 cups whole wheat flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon grated nutmeg
2 eggs
1 1/2 cups shredded carrots
1 cup low-fat milk
3/4 cup low-fat vanilla yogurt
1/3 cup vegetable oil
3/4 cup dried cranberries
Recipe
1 in large bowl, whisk together both flours, sugar, baking powder, baking soda, cinnamon, salt and nutmeg.
2 in separate bowl, beat eggs; stir in carrots, milk, yogurt and oil. pour over dry ingredients; sprinkle with cranberries and stir just until moistened.
3 spoon into greased or paper-lined mini-muffin cups, filling to top.
4 bake in centre of 350f oven until tops are firm to the touch, about 12 minutes.
5 let cool in pan on rack for 5 minutes; transfer to rack and let cool.
Total Time: 4 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 4 hrs
Ingredients
2 teaspoons dry yeast
1/2 teaspoon salt
1 cup milk (can be cold)
2 tablespoons sugar
7 ounces soft margarine (stick not tub margarine)
3 1/2 cups flour
Recipe
1 knead the dough till it doesn't stick to the hands and the dish any more. form a ball and put the dough in a closed container to the fridge for 4 hours or overnight.
2 nb: the dough should not be too thick and heavy, better add more flour when you form the pies.
3 take the dough out to the table coated with a bit of flour and roll into a sheet about 1/3-inch thick. cut circles from the dough using a cup or a small plate as your shape. take prepared circle put a teaspoon of the filling in the middle and bring the sides of the dough together to make a closed pie.
4 repeat with all circles, rolling the rest of the dough into a new sheet.
5 place the pies on a greased cookie-pan, brush/coat "wax" with some beaten egg (you can use a small brush for bbq) - this step with make pies tanned. bake in the oven at 400°f for 5 minutes, then decrease the heat to 350° and bake 15-20 minutes more till the pies are pale golden.
1 cup jarred marinara sauce or 1 cup pizza sauce, for serving
Recipe
1 preheat the oven to 400°f.
2 unwrap the string cheese sticks and cut them in half crosswise. open or unroll the bread-stick dough and separate it into 12 rectangles. coil a rectangle of bread-stick dough around a piece of cheese stick as if you were wrapping it with yarn. completely cover the cheese, tucking the dough ends under and pinching them to seal closed. repeat with the remaining dough and cheese. place the dough-covered cheese on an ungreased baking sheet.
3 bake the mini calzones until they are golden brown, about 12 minutes. remove them from the baking sheet and serve at once with a bowl of marinara or pizza sauce for dunking.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 12
1/2 cup sucanat (or use brown sugar)
2 eggs
1 1/4 cups nonfat vanilla soymilk
3/4 cup maple syrup
1 1/4 cups whole wheat flour
1 1/2 cups quick-cooking oatmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt (optional)
2 tablespoons quick-cooking oatmeal
Recipe
1 preheat your oven to 400 degrees. spray your muffin tins with nonstick spray.
2 in a large bowl beat together the sucanat and eggs until well mixed.
3 add the soymilk and maple syrup and mix well.
4 on top of the liquid add the whole wheat flour, the 1 1/2 cups oatmeal, baking powder and baking soda.
5 when all has been added, mix well being careful not to overbeat.
6 spoon your batter into your muffin cups. once they are full, sprinkle a little bit of the oatmeal on top of each muffin. the original recipe calls for a teaspoon on each but we don't like that much oatmeal on top.
7 bake for 15 minutes or until a toothpick inserted in the center comes out clean.
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
1/2 cup margarine
1 cup splenda granular, sugar substitute
3/4 cup egg beaters pasteurized liquid egg-whites, divided (egg substitute, may be used)
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup nonfat vanilla soymilk
1 teaspoon vanilla extract
2 cups fresh blueberries, tossed with
1 tablespoon whole wheat flour
butter-flavored cooking spray
Recipe
1 preheat oven to 375°f.
2 beat margarine and splenda until mixture is fluffy. add egg whites a 1/4 cup at a time.
3 in a separate bowl mix all dry ingredients and add to wet mixture in 3 parts alternating the soy milk till mix comes together. blend in vanilla extract.
4 fold in the blueberries. using a 1/4 cup, measure out 10 muffins in a well greased 12 muffin tin. fill the two empty tins halfway with warm tap water. bake in preheated oven for 25 minutes or until a toothpick inserted comes out clean.
Total Time: 1 hr 25 mins
Preparation Time: 1 hr
Cook Time: 25 mins
Ingredients
1/2 cup shortening
1/2 cup sugar
1 teaspoon salt
2 (1/4 ounce) packages yeast
5 cups flour, plus flour for kneading (divided 2 cups and three cups)
2 eggs
2 cups hot water
1/2 cup butter, melted
Recipe
1 combine the shortening, sugar, salt, yeast, and 2 cups of the flour in a large bowl and cut with a pastry cutter.
2 beat 2 eggs in a 2-cup measuring cup, then fill cup to the 2-cup mark with hot water; pour over the dry mixture.
3 slowly knead in the remaining 3 cups flour until dough is a smooth elastic consistency.
4 cover bowl loosely with plastic wrap and let rise for 20 minutes in a warm oven. then pour the dough onto a floured surface.
5 knead. flatten with hands into a large pizza shape. cut with pizza cutter into 16 triangle-shaped slices.
6 roll up from the wide end to the point. place the rolls in two greased 9x13-inch pans, bending into crescent shapes and leaving space for the rolls to double in size.
7 let rise in a warm (but not hot!) oven at least 20 minutes or until doubled.
8 remove from oven.
9 preheat oven to 375°f bake the rolls for 20 to 30 minutes, depending on how brown you prefer.
10 when done, immediately brush with the melted butter.
Total Time: 45 mins
Preparation Time: 30 mins
Cook Time: 15 mins
Ingredients
6 cups plain flour
4 teaspoons sugar
3 cups water, lukewarm
1 teaspoon dried yeast
Recipe
1 place water, yeast and sugar into a small bowl and whisk thoroughly to remove any lumps.
2 place 5 cups of flour into the large bowl.
3 add the water, yeast and sugar to the flour and mix with a wooden spoon.
4 the key to this bread is for the dough to be sloppy to start and bring it back to a soft consistency with the addition of the last cup of flour.
5 spread the last cup of flour onto a clean bench and place the sloppy dough on top of the flour.
6 gently knead the dough into the flour.
7 preheat oven to 180°c.
8 grease the muffin tins.
9 cut the dough into 115gm balls and hand knead them in the palm of your hand by folding the sides into the bottom of each bun making sure that the top is smooth.
10 place each bun into the hole of the muffin tin.
11 place the muffin tin into the warming draw to 'prove'.
12 this should take approx 35 minutes or until the dough has doubled in size (proved).
13 once the buns have proved remove from the warmer and place onto the middle rack of a hot oven for 15 minutes.
14 once the buns are ready and golden brown remove from the oven flip the buns so they have been slightly removed from the sides of the muffin tins.
15 this allows the steam to be released and will stop your from buns from being tainted by the muffin tins.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
1 cup yellow cornmeal
1 cup flour
1/3 cup sugar
1/2 teaspoon salt
4 teaspoons baking powder
1 egg, slightly beaten
1/4 cup butter, melted and cooled
3/4 cup milk
3 tablespoons light sour cream
Recipe
1 sift the dry ingredients together in a bowl, add milk, sour cream, beaten egg, and butter. stir well with a wooden spoon. pour into greased muffin pans or into an 11 ich by 5 inch cake pan.
2 grate nutmeg over the top. bake in a hot oven (425℉) for 20 mins or until lightly browned on top. serve with butter and while hot.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 10
2 cups self-rising flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
2 ounces soft fresh goat cheese
1 cup buttermilk
4 1/2 tablespoons butter
1/4 cup grated parmesan cheese
Recipe
1 preheat your oven to 425.
2 place one 10-inch cast iron pan into the oven while it is preheating. put flour, salt, baking soda and baking powder into a medium-sized bowl. cut in the butter and goat cheese.
3 make a well in the middle of the ingredients and pour in the milk. stir until the mix is moistened, adding an extra tablespoon of milk if needed.
4 remove skillet from oven and put in 1 tablespoons of butter. when the butter has melted, drop 1/4 cupfuls of batter into the pan. brush the tops of the biscuits with melted butter.
5 bake from 14–16 minutes until browned on the top and bottom. remove from the oven and sprinkle with the grated cheese. enjoy warm!
1 in a large mixing bowl, combine the rolled oats and butter.
2 pour boiling water over and stir until butter melts.
3 add scalded milk, maple syrup and salt.
4 let mixture cool slightly until warm to the touch (if using a thermometer, temperature should read 125 - 130 degrees).
5 stir in whole-wheat flour, yeast and egg; beat vigorously with a wooden spoon until smooth.
6 stir in enough all-purpose flour to make a stiff dough.
7 turn out on floured board and knead, sprinkling surface with additional flour to prevent dough from sticking, until smooth and elastic, about 8 - 10 minutes.
8 shape into a ball and place a lightly buttered bowl; turn to coat dough on all sides with butter.
9 cover with a clean dry towel and let rise for 30 minutes.
10 punch down dough and divide in half.
11 shape into loaves and place in 2 greased 8 1/2 by 4 1/2 inch loaf pans.
12 brush tops of loaves with melted butter.
13 cover and let rise in a warm place until double in bulk -- about 35 - 45 minutes.
14 bake in an oven preheated to 375 degrees for 35 - 40 minutes or until done.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
Servings: 12
5 egg yolks
1 1/2 cups sugar
2 lemons, zest of, grated
1/2 cup fresh lemon juice
1/2 cup poppy seed
1 cup matzah meal cake flour
3 tablespoons potato starch
10 egg whites
1 teaspoon cream of tartar
1/8 teaspoon salt
3 cups confectioners' sugar
7 tablespoons fresh lemon juice
2 teaspoons finely grated lemon zest
Recipe
1 for the cake:.
2 preheat the oven to 325°f.
3 in the bowl of an electric mixer, combine the egg yolks and 1 cup of the sugar. start the mixer on low speed and gradually increase to high speed. beat until the mixture is thick, moussy and pale yellow, about 8 minutes. beat in the lemon zest, lemon juice and poppy seeds.
4 sift the matzah meal cake flour and potato starch over the yolk mixture, but don't mix.
5 place the egg whites in a clean mixing bowl. beat on low speed until frothy, about 2 minutes. add the cream of tartar and salt. increase the speed to medium and beat for 2 more minutes. increase the speed to high and add the remaining sugar gradually over 4 minutes.
6 whisk the egg yolk-matzah mixture just to mix. gently fold the whites into the yolk mixture.
7 spoon the batter into an ungreased 10" tube pan. bake 50 to 60 minutes, until the cakeis browned and springy to the touch.
8 immediately invert the pan on th eneck of a bottle until the cake is completely cool. slide a knife around the pan and unmold the cake onto a round platter.
9 for the glaze:.
10 sift the confectioner's sugar into a mixing bowl. add the lemon juice and zest and whisk to mix. the glaze should be thick but pourable. adjust the consistancy by adding lemon juice if it is too thick and confectioner's suger if it is too thin. spoon the glaze over the cake. when you are ready to serve, use a serrated knife to cut the cake.
Total Time: 1 hr 15 mins
Preparation Time: 45 mins
Cook Time: 30 mins
Ingredients
3 cups warm water
1/3 cup walnut oil (or olive oil)
1/3 cup molasses (or honey)
1 tablespoon salt
2 tablespoons yeast
4 cups wheat flour
3 1/2-4 cups bread flour
Recipe
1 combine water, molasses and yeast. let sit about 10 minutes, or until very bubbly.
2 add salt, oil and flours.
3 knead until well combined.
4 place in oiled bowl and let rise until doubled. ( i heat a cup of water in the microwave until boiling, then place the dough and the water in the microwave to raise.).
5 once doubled, punch down.
6 knead briefly (about 3 minutes).
7 divide dough into three equal sections.
8 take each section and stretch in to a 8x12 retangle.
9 starting with the short edge, roll up and place seam side down in a greased loaf pan.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 6
1 (14 ounce) package refrigerated bread dough (see note)
1/4 cup pepperoni, chopped (about 2 ounces)
1/4 cup black olives, chopped
1 tablespoon parsley, chopped
1/4 cup parmesan cheese, grated
1/4 teaspoon black pepper, fresh ground
Recipe
1 preheat oven to 350 degrees.
2 pillsbury makes an italian loaf and a french loaf - both work fine. remove unbaked bread from refrigerator tube; unroll.
3 place all chopped ingredients on top of dough, leaving an inch clear on the longest side to use for pinching and sealing. roll up loaf and pinch to seal.
4 place on non-stick baking sheet. using a very sharp knife, score loaf diagonally about 1/4 inch into dough, exposing bits of the colorful filling.
5 make-ahead hint - you can make them to this point, then cover and refrigerate until ready to bake.
6 bake 350 degrees for 28-29 minutes until nicely browned.
1 combine the oat bran and flax seeds in a small bowl. pour the boiling water into the bowl and mix to moisten. let sit until the water is absorbed, about 5 minutes. set aside to cool. meanwhile, in the bowl of an electric mixer, combine the milk, yeast and honey; mix briefly to blend. with the dough hook and the mixer on low speed, mix in the eggs, oats, wheat flour, pepper, salt and oat bran mixture until combined. slowly add enough all-purpose flour, 1/2 cup at a time, to make a soft, slightly sticky dough. continue to knead on medium-low speed, about 3 minutes.
2 form the dough into a ball. transfer the dough to a lightly oiled bowl, turning once to coat. cover with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 1 1/2 - 2 hours.
3 brush a baking dish lightly with oil (a 10-inch round baking dish will do). on a lightly floured surface, turn the dough out and divide into 16 equal pieces. form each portion into a ball and place the dough balls in the baking dish, spaced slightly apart so they have room to grow together. cover and let rise until puffy and nearly doubled in bulk, about 30 minutes.
4 preheat the oven to 375 degrees f. in a small bowl whisk together the egg yolk and water. brush lightly over the proofed rolls. sprinkle the unbaked rolls with the seed mixture and coarse salt. bake until the tops are golden, about 26 minutes. let cool 10-15 minutes before removing from the pan.
Total Time: 30 mins
Preparation Time: 5 mins
Cook Time: 25 mins
Ingredients
1/3 lb hard salami
1/3 lb ham
1 cup mozzarella cheese
1 package pillsbury refrigerated pizza dough
1/8 cup italian dressing
1/2 cup marinara sauce
Recipe
1 open tube of pizza dough, unroll, and roll out until approximately 8"x12".
2 layer ham and salami, then top with mozzarella cheese. lightly drizzle with italian dressing.
3 carefully roll from the long side and pinch well to seal the entire loaf. you should have 1 long roll. place on lightly oiled cookie sheet, seam side down.
4 bake at 375 for 25 minutes or until lightly brown.
5 slice and serve with marinara sauce for dipping.
1 spray counter lightly with non-stick cooking spray. roll loaf or combined dinner rolls into a 12x18-inch rectangle. combine butter with seasonings. brush mixture on dough, reserving a small amount to brush on top later. arrange pepperoni on top of seasoning mixture and sprinkle with cheese. beginning with a long side, roll up dough jelly roll style. tuck ends under and place, seam side down, on a large sprayed baking sheet. using a sharp serrated knife cut several vents in the top. brush with reserved seasoning mixture. cover with sprayed plastic wrap and let rise for 30 minutes. remove wrap and bake at 350°f 20-25 minutes.
