Cheese, Olive and Buttermilk Herb Bread

Cheese, Olive and Buttermilk Herb Bread. Since the weather is so much cooler I am so happy I get to go back baking breads! I love working with yeasts and kneading the dough. I truly missed it; although today’s bread is not yeast based bread it’s a real treat. 

Cheese, Olive and Buttermilk Herb Bread

Ingredients:

• 2 1/4 cups plain flour
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 tsp salt
• 1/2 tsp dry mustard powder
• 60g freshly grated parmesan
• 60g grated cheddar cheese
• 1/2 cup green olives, sliced
• 8 pieces sundried tomatoes, sliced thinly
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1/4 cup mixture of spring onion and Italian parsley
• 2 tsp thyme leaves or 1 tsp dried thyme
• 2 eggs
• 2 1/2 Tbsp olive oil
• 1 1/4 cup buttermilk (or use 1 1/4 cup less 1 Tbsp fresh milk + 1 Tbsp white vinegar or lemon juice. Set aside for 10 minutes before using)
• Egg wash (optional) made from 1 egg yolk beaten with 2 tsp water
• Extra thyme springs and sea salt, for topping

Instructions:

1. Preheat oven to 180C or 350F. Generously butter a large loaf tin (23 x 13 x 6cm) and either line it with butter parchment paper or dust with flour. Set tin aside.
2. Sift flour, baking powder, soda, salt, pepper and mustard powder into a large bowl. Whisk with a whisk to incorporate the dry ingredients. Add both cheeses, olives, sundried tomatoes, spring onion, parsley and thyme and stir them thoroughly together.
3. In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined.
4. Make a well in the center of the flour mixture and pour in the wet ingredients. Stir together to form a thick, sticky batter. Scrape the batter into the prepared tin and spread it out evenly.
5. Brush the top of the batter with the egg wash and then srpinkly some thyme leaves and sea salt onto the loaf.
6. Bake for 40 - 45 minutes or until a fine skewer inserted in the middle of the loaf comes out clean. If the top starts to burn, place a piece of foil to cover the top of the loaf and continue baking. Leave in tin for 5 minutes before turning ot onto a wire rack.
7. This loaf is best served on the same day. Wrap left overs tighly and store in fridge. Gently reheat in oven if serving left overs.

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Bloomin' Onion Bread

These bread is amazing. Bloomin Onion bread is covered in cheese and onion and baked for a delicious, out of this world bread! All over pinterest! This is a fun, pull apart bread. Great served with anything or as an appetizer. Wonderful substitute for garlic bread and the kids will love it!

Bloomin' Onion Bread Recipe

Ingredients:

• 1 unsliced loaf sourdough bread
• 12-16 ounces Monterey Jack cheese, thinly sliced
• 1/2 cup butter, melted
• 1/2 cup finely diced green onion
• 2 teaspoons poppy seeds

Instructions:
Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted

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Honey Beer Bread

Honey Beer Bread. This beer bread is exactly that – buttery with a touch of honey and undertones of your favorite beer. Oh and then go ahead and top it with a good smear of compound honey butter. Yeah – this disappeared pretty quickly at our house.

Honey Beer Bread Recipe

Ingredients:

• 3 cups all-purpose flour
• 2 Tbsp. sugar
• 1 Tbsp. baking powder
• 1 tsp. salt
• 2 Tbsp. honey or agave nectar
• 1 bottle (12 ounces) beer
• 4 Tbsp. (half stick) butter, melted (**You can double this if you’d like**)

Instructions:

Preheat the oven to 350 degrees F. Grease a 9″ x 5″ x 3″ inch loaf pan.

In a medium bowl, whisk together the flour, sugar, baking powder and salt.  Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed.  (I recommend popping your honey in the microwave for a few seconds beforehand to make it easier to stir in!)

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter.  (Use a pastry brush to spread it around if you’d like.)

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean. Serve immediately.

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Pumpkin Spice Bread with Maple Cheesecake Layer

Pumpkin Spice Bread with Maple Cheesecake Layer. Allright, so once again I bow to a blog that just blows me away. Her recipes are fantastic in my opinion, presentation and photography amongst the best out there..... One thing I really appreciate is, although I'm a new blogger, she keeps in touch and is always willing to let my try her recipes on my own. 

Pumpkin Spice Bread with Maple Cheesecake Layer

Ingredients:
Maple Cheesecake Layer:

• 9 ounces cream cheese, at room temperature
• ¼  cup granulated sugar
• ¼  cup brown sugar
• 6 tsp real maple syrup (I use grade B)
• 1 tsp maple extract
• 1 TBSP all-purpose flour
• 1 large egg

Pumpkin Spice Bread:

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½  tsp salt
• ½  tsp ground cinnamon
• ¼  tsp ground ginger
• ¼ tsp fresh ground nutmeg
• 1 cup pumpkin puree(plain, not the already made pumpkin pie kind)
• ½  cup canola oil
• 2 large eggs
• 1 ½  cups granulated sugar
• 1 cup chopped pecans

Instructions:

1. Preheat oven to 325F.
2. Lightly grease and flour three mini loaf pans. In a medium mixing bowl, combine all the maple cheesecake ingredients; beat until smooth and creamy, about 2 minutes. Set aside.
3. In another bowl, sift together  flour, baking soda, salt, and spices; set aside.
4. Place pumpkin puree, vegetable oil, eggs and sugar in a mixing bowl of an electric stand mixer. Using the paddle attachment, beat for about 1 minute, until fully combined
5. Add flour mixture into the pumpkin mixture and mix just until combined.
6. Fold in the pecans.
7. Pour half of the pumpkin bread batter evenly into the three prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter.
8. Bake in preheated 325° oven for 50 to 60 minutes, or until a wooden skewer inserted into center of the loaf comes out clean.
9. Cool bread in pans for 10 minutes.
10. Remove bread from pans and place on a wire rack to cool completely.
11. Serve at room temperature or cool.

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Garlic Cheese Bread

Get this all-star, easy-to-follow Food Network Garlic Cheese Bread recipe. Even my in-laws who are generally garlic-dislikers would say yes to Garlic Bread especially if it came with some cheese on top. Now, you can be all fancy and make Cheese Garlic Bread from scratch but that won't get done in 10 mins and you will be left with a bunch of vessels to clean.

Garlic Cheese Bread Recipe

Ingredients:

• 1 baguette, horizontally cut in half
• 1 stick (8 tablespoons) butter, softened or partially melted
• 4-6 cloves garlic, minced
• 1-1.5 cups shredded cheese (any type you like) * I like a blend of Parmesan, provolone, and Mozzarella
• optional 2 tablespoons fresh parsley, finely chopped

Instructions:

Preheat oven to 400 degrees. Place both sides of the baguette on a cookie sheet with the crust side down and the cut side up. In a small bowl, combine butter and garlic and spread evenly on baguette halves. Be sure to press the garlic butter down with the back of a spatula or spoon so the small pieces of garlic are pushed into the air pockets of the bread. Bake bread for 15 minutes and remove from oven. Change the oven setting to high broil. Evenly sprinkle cheese over the halves of bread and stick the cookie sheet back in the oven. Broil for 1 minute or until cheese has completed melted and shows a few golden bubble marks. Remove from oven and carefully slice bread in diagonal pieces and serve. Store remaining slices of bread in the freezer in a ziplock bag to use in the future. Enjoy!

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Chocolate Gingerbread

Get Chocolate Gingerbread Cookies recipe. Makes about 12 slabs. I'd never come across a chocolate gingerbread, and after making this one for the first time, I wondered why not. There's something about the glottally thickening wodge of chocolate chip and cocoa that just intensifies the rich spices of gingerbread. The chocolate chips add texture and nubbly treat within. This is very rich, very strong: not for children, but perfect for the rest of us.

Chocolate Gingerbread

Ingredients:

• 135 grams (1 cup plus 1 tablespoon) all purpose flour
• 1/2 teaspoon baking soda
• 2 tablespoons natural cocoa powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• a pinch of ground nutmeg 1/4 teaspoon salt
• 4 tablespoons unsalted butter
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 cup buttermilk
• 1/3 cup molasses
• 2 tablespoons flaxseed meal (optional)
• 2 tablespoons crystalized ginger chips
• 3/4 cup chocolate, coarsely chopped

Instructions:

Preheat the oven to 350F and lightly grease a baking pan (I used two small paper loaf pans, but you can also use an 8 inch round cake pan or a single full sized loaf pan).

Sift together the flour, baking soda, cocoa powder, cinnamon, ginger and salt. Set aside.

Cream the butter & brown sugar until light and fluffy. Beat in the egg. Mix the buttermilk, molasses and flaxseed meal (if using) together, and add all at once to the butter mixture. Don't worry if it looks a bit curdy. Add the flour mixture and mix just until you get a smooth batter. Fold in the crystalized ginger and chocolate chips being careful not to overmix.

Bake until a cake tester comes clean, about 25 to 30 minutes. Cool on a wire rack before serving.

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Artichoke Flatbread with Garlic and Lemon

Artichoke Flatbread with Garlic and Lemon. This garlicky, cheesy flatbread is a perfect appetizer with champagne or chilled white wine.

Artichoke Flatbread with Garlic and Lemon Recipe

Ingredients:

• 1/2 recipe pizza dough
• 1 tbsp extra virgin olive oil
• 1 6.5-oz can artichoke hearts, drained
• 4 oz hard, crumbly cheese, such as Ricotta Salata
• 2 cloves garlic, chopped
• 1/2 lemon, thinly sliced
• salt and pepper to taste
• 1 handful chopped fresh flat-leaf parsley or basil

Instructions:

1. Preheat oven to 475 degrees F.
2. 2Line a baking sheet with parchment paper (or lightly cover with flour).
3. 3On a lightly-floured surface, roll dough into a 14" oblong shape.
4. 4Brush dough with olive oil.
5. 5Scatter dough evenly with artichoke hearts, garlic, cheese lemon slices, salt and pepper.
6. 6Bake for 12-15 minutes, until crust is golden brown.

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Braided Spaghetti Bread

We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature.

Braided Spaghetti Bread Recipe

Ingredients:

• 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature
• 6 oz spaghetti, cooked
• 1 cup thick spaghetti sauce
• 8 oz mozzarella cheese, cut into 1/2 –inch cubes
• 1 egg white
• Parmesan cheese
• Parsley flakes

Instructions:

1. Spray counter lightly with non-stick cooking spray.
2. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes.
3. Cook spaghetti according to package instructions. Drain and let cool slightly. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down center of dough. Top with sauce and cheese cubes.
4. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.
5. Lift braid with both hands and place on a large, sprayed baking sheet. Brush with egg white and sprinkle with Parmesan cheese and parsley.
6. Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.

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Bread Winner: The Easiest Loaf You'll Ever Bake

The Easiest Loaf You'll Ever Bake. Super easy, super rise, super tasty. I might make 3 loaves since it rose so much and made such a fat loaf. Oh and super tasty. I added a small amount of white whole wheat with each cup of white. I read someone else did that and said it gave good taste. I might try regular wheat flour tonight.

Bread Winner: The Easiest Loaf You'll Ever Bake

Ingredients:

• 3 cups bread flour
• 1 packet (1/4 oz.) instant yeast
• 1 1/2 teaspoons salt
• Oil, as needed

Instructions:

1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
4. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

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Triple-Chocolate Quick Bread

Triple-Chocolate Quick Bread. Nutritional Facts of Triple-Chocolate Quick Bread: 1 serving (1 slice) equals 243 calories, 11 g fat (7 g saturated fat), 36 mg cholesterol, 273 mg sodium, 35 g carbohydrate, 2 g fiber, 3 g protein. 

Triple-Chocolate Quick Bread Recipe

Ingredients:

• 1-1/2 cups miniature semisweet chocolate chips, divided
• 1/2 cup butter, softened
• 2/3 cup packed brown sugar
• 2 eggs
• 1-1/2 cups unsweetened applesauce
• 2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

GLAZE:

• 1/2 cup miniature semisweet chocolate chips
• 1 tablespoon butter
• 2 to 3 tablespoons half-and-half cream
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• Pinch salt

Instructions:

1. In a microwave-safe bowl, melt 1 cup chocolate chips; set aside to cool. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs and cooled chocolate; mix well. Add applesauce and vanilla; set aside. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in the remaining chocolate chips.
2. Spoon into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks.
3. For glaze, melt chocolate chips and butter in a small heavy saucepan; stir in cream. Remove from the heat; stir in confectioners' sugar, vanilla and salt. Drizzle over warm breads. Cool completely. Yield: 4 mini-loaves.

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Clementine-Vanilla-Bean Quick Bread

Get Clementine-Vanilla-Bean Quick Bread recipe. I baked this bread first time today, added nutmeg to the dry ingredients. Not to darken I covered with aluminum foil. Delicious aroma in the kitchen, so did the flavor and taste. I'll definitely make again and again.

Clementine-Vanilla-Bean Quick Bread

Ingredients:

• 10 clementines or tangerines
• 3/4 cup heavy cream
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour, plus more for pan
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 ounces (1 stick) unsalted butter, plus more for pan
• 1 1/4 cups sugar
• 2 vanilla beans, split and scraped, pod reserved for another use
• 2 large eggs

Instructions:

Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. Zest 4 clementines to yield 1 tablespoon zest. Juice 2 zested clementines and 6 remaining unzested clementines to yield 3/4 cup juice. Cut pith from 2 remaining zested clementines. Slice fruit along membranes to release segments into a bowl; discard membranes and any seeds.

Combine 1/4 cup clementine juice, the cream, and vanilla extract in a medium bowl. Whisk together flour, baking powder, baking soda, and salt in another bowl.

Beat zest, butter, 1 cup sugar, and the vanilla seeds with a mixer on medium speed until combined, about 4 minutes. With machine running, add eggs, 1 at a time. Reduce speed to low, and beat flour mixture into butter mixture in 3 additions, alternating with cream mixture, beginning and ending with flour.

Fold clementine segments into mixture, and pour into pan. Gently smooth top using an offset spatula.

Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 55 to 65 minutes. Meanwhile, bring remaining 1/2 cup clementine juice and cup sugar to a boil in a small saucepan over medium heat. Reduce heat, and simmer for 3 minutes.

Remove bread from oven, poke top all over with a skewer, and brush with half the clementine syrup. Transfer pan to a wire rack; let cool for 15 minutes. Invert pan to remove bread. Let cool completely on wire rack, top side up.

Brush remaining clementine syrup onto sides and again on top of bread. (Bread can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.)

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Cranberry Orange Bread

Here is a delicious Cranberry Bread for you to try. This Cranberry Orange Bread pairs the tartness of fresh cranberries with the sweet citrus flavor of freshly squeezed orange juice. Besides its wonderful flavor, this Cranberry Orange Bread is lower in fat than most, as it uses only 4 tablespoons (57 grams) of butter and replaces the more commonly used milk with orange juice.

Cranberry Orange Bread Recipe

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup 2% Plain Chobani
• 1 cup sugar
• 1 egg
• 3/4 cup orange juice
• 1 tablespoon grated orange zest
• 1 1/2 cups fresh cranberries
• 1/2 cup walnuts, lightly toasted and chopped coarsely

Instructions:

1. Preheat oven to 350°F. Spray 9 x 5-inch loaf pan with nonstick spray. In medium bowl, combine dry ingredients. Set aside.
2. In large bowl, mix together Chobani and sugar. Add egg and combine. Stir in orange juice. Add dry mixture to wet mixture. Mix only until just combined. Carefully, fold in orange zest, cranberries and walnuts. Pour into prepared pan.
3. Bake for 1 hour or until a toothpick inserted comes out clean. Cool in pan on wire rack for 10 minutes. Carefully invert pan to remove, and finish cooling on rack.
4. Wrap in plastic and foil. This bread is extra delicious on the second day.

Nutritional Information:

• Calories: 160         
• Total Fat: 3.5g
• Cholesterol: 15mg         
• Protien: 5g
• Carbohydrates: 31g        
• Sodium: 230mg

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Krispy Kreme Bread Pudding

Krispy Kreme Bread Pudding with Butter Rum Sauce recipe. Get this all-star, easy-to-follow Food Network Donut Bread Pudding recipe. 

Krispy Kreme Bread Pudding

Ingredients:

• 1   pinch salt
• 1   9 ounce box raisins
• 2   Eggs, beaten
• 2   4.5-oz cans fruit cocktail (undrained)
• 1   14-oz can Sweetened Condensed Milk (not evaporated)
• 2 dozen Krispy Kreme Donuts
• 1 or 2 teaspoon cinnamon

Butter Rum Sauce:

• 1 stick butter
• 1 pound box confectioner’s sugar
• Rum to taste

Instructions:

Cube donuts into a large bowl.  Pour other ingredients on top of donuts and let soak for a few minutes.  Mix all ingredients together until donuts have soaked up the liquid as much as possible.

Bake at 350 degrees for about an hour until center has jelled.  Top with Butter Rum Sauce.

Butter Rum Sauce:
Melt butter and slowly stir in confectioner’s sugar.  Add Rum and heat until bubbly.  Pour over each serving of Krispy Kreme Bread Pudding. 

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Brazilian Sweet Bread

Sweetbread is the name of a dish made of the thymus (neck/throat/gullet sweetbread) or the pancreas (belly/stomach/heart sweetbread) or genitalia of an animal younger than one year old. These animals are usually piglets or calves.

Brazilian Sweet Bread Recipe

Ingredients:

dough:

• 1/2 cup to 2/3 cup lukewarm water*
• 6 tablespoons vegetable oil
• 1/4 cup honey
• 2 large eggs + 1 large egg yolk, white reserved for topping
• 4 cups King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons salt
• 1 tablespoon instant yeast

*Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.

filling:

• 3/4 cup Baker's Cinnamon Filling
• 3 tablespoons water
• 2 medium bananas
• 2/3 cup diced dried pineapple

topping:

• 1 large egg white, reserved from dough, mixed with 1 tablespoon cold water
• 2 tablespoons coarse white sparkling sugar, or Demerara sugar

Instructions:

1. To make the dough: Combine all of the dough ingredients and mix and knead them, by hand, mixer, or bread machine, until you have a soft, smooth dough.
2. Allow the dough to rise, covered, for about 2 hours, or until it's puffy and nearly doubled in bulk.
3. Gently deflate the dough, and transfer it to a lightly greased work surface.
4. Pat and roll the dough into a rectangle about 18" x 14".
5. Make the cinnamon filling: Mix the Baker's Cinnamon Filling and water to make a smooth paste.
6. Looking at the dough horizontally (so it's 18" long), spread half the filling down the center third of the dough
7. Slice each banana into about 12 rounds. Space the slices atop the filling.
8. Fold one of the end pieces into the center to cover the bananas and filling.
9. Spread the remaining filling atop the piece of dough you've just folded into the center, and distribute the dried pineapple evenly atop the filling.
10. Fold the other side of the dough over the filling to cover it. Pull the long side seam underneath, and tuck each end underneath, too. You should have a long, flat log with no filling showing.
11. Use a sharp knife to cut 4 diagonal slashes atop the loaf, cutting through both layers of dough; this will allow steam to escape.
12. Brush with the beaten egg white, and sprinkle with the coarse or Demerara sugar.
13. Cover the loaf gently with lightly greased plastic wrap, and allow it to rest for 1 hour. It won't rise much, if at all. Towards the end of the resting period, preheat the oven to 375°F.
14. Bake the loaf in the middle of the oven for 25 minutes. Tent with foil, and bake for an additional 20 to 25 minutes, till it's golden brown and a sharp knife poked into the center doesn't reveal any raw dough.
15. Remove from the oven, and transfer to a rack to cool.

Yield: 1 large loaf, about 16 servings. 

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Gluten-Free filled Breads Sweet and Savory

Gluten-Free filled Breads Sweet and Savory. Now you can enjoy dressing up your gluten-free loaves with sweet or savory fillings like the ones you see here — perfect for use with our bread mix or any of your favorite gluten-free yeast bread recipes. Please be inspired to create your own fillings, too! Note: This recipe makes one loaf, with one type of filling; we offer two different fillings so you can choose your favorite.

Gluten-Free filled Breads Sweet and Savory Recipe

Ingredients:

batter:

• 1 box King Arthur Flour Gluten-Free Bread Mix

cinnamon pecan filling:

• 1 tablespoon cinnamon
• 1/2 cup granulated sugar
• 2 teaspoons tapioca starch
• 1/2 cup chopped pecans

sun-dried tomato and pesto filling:

• 1/2 cup pesto
• 1/2 cup Parmesan cheese
• 3/4 cup chopped sun-dried tomatoes

Instructions:

1. Prepare mix according to instructions on the box.
2. Combine all ingredients in either of the filling recipes.
3. After the bread batter's first 30 minute rise, stir it down and lightly grease an 8 1/2" X 4 1/2" or 9" x 5" loaf pan.
4. Spread about 1 1/4 cups batter in the bottom of the pan and follow with 1/3 of the filling, taking care to leave a 1/2" border around the edges to ensure sealing.
5. Repeat the layering process with two more layers and a final layer of bread batter on top so that there are three layers of filling and four of the bread mix. Leave the middle of the loaf domed in a traditional shape and smooth the surface gently with wet fingers.
6. Cover the pan with greased plastic wrap, leaving room for expansion. Allow the bread to rise for 20 to 40 minutes, or until it's crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
7. Remove the plastic wrap. Bake the bread until it's golden brown and the internal temperature registers 200°F to 210°F (about 50 to 60 minutes). Remove the bread from the oven, and turn it out of the pan onto a rack to cool. Cool completely before slicing.

Yield: 1 loaf. 

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Artichoke Flatbread

This recipe sounds absolutely delicious! Nutrition Facts of Artichoke Flatbread : Servings Per Recipe 4, cal. (kcal) 720, Fat, total (g) 43, chol. (mg) 44, sat. fat (g) 15, carb. (g) 65, Monosaturated fat (g) 10, Polyunsaturated fat (g) 1, Trans fatty acid (g) 1, fiber (g) 7, sugar (g) 25, pro. (g) 21, vit. A (IU) 50, vit. C (mg) 25, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 93, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1559, Potassium (mg) 792, calcium (mg) 263, iron (mg) 6, Percent Daily Values are based on a 2,000 calorie diet

Artichoke Flatbread Recipe

Ingredients:

• 4 whole wheat flat bread (naan)
• 3t ablespoons olive oil
• 6 cups fresh spinach leaves
• 6 ounces garlic and herb flavored goat cheese, crumbled
• 26 ounce jar marinated artichoke hearts, drained and chopped
• 1 medium tomato, chopped
• 1/2 teaspoon salt
• 1/4t easpoon pepper
• Pizza seasoning (optional)

Instructions:

1. Brush both sides of flat breads lightly with some of the oil. For a charcoal grill, place the flat breads on the rack of an uncovered grill directly over medium coals for 2 minutes or until golden. (For a gas grill, preheat grill. Reduce heat to medium. Add flat breads to grill rack. Cover and grill as above.) Remove from heat.
2. Top the grilled side of each flat bread with spinach, cheese, artichoke hearts, and tomato. Sprinkle with salt and pepper. Return to grill rack and grill about 2 minutes more until bottoms are browned and toppings are heated through. Top with pizza seasoning. Makes 4 servings.

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Cinnamon Sugar Bread

Hello friends! Today I made cinnamon sugar bread. It took me oh, about 6.5 minutes to get it in the oven and then 45 tortured minutes waiting (actually I sat on my bum and watched Sex and the City). THEN I read the recipe again, and realized it said to let the bread sit, wrapped in aluminum foil, overnight. 

Cinnamon Sugar Bread Recipe

Ingredients:

• 1/3 cup white sugar
• 2 teaspoons ground cinnamon
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup white sugar
• 1 egg, beaten
• 1 cup milk
• 1/3 cup vegetable oil

Instructions:
Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.
In large bowl combine flour, baking powder, salt and 1 cup sugar. Add egg, milk, and oil to flour mixture.

Stir until just moistened.
Pour half of the batter into pan.

Sprinkle with cinnamon and 1/3 cup sugar (you can mix together cinnamon and sugar before hand, I didn't though I just sprinkled away).

Cover with remaining batter.

Top with more cinnamon/sugar if desired.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Let cool in pan for 10 minutes before removing to a wire rack to cool completely.

Wrap in foil and let sit overnight before slicing (as mentioned, I sliced off two pieces then wrapped the rest of the loaf in foil).

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Grands!(R) Monkey Bread

This is it! The classic monkey bread recipe, oozing with warm caramel and cinnamon. Monkey bread ... Grands!® Monkey Bread.

Grands!(R) Monkey Bread Recipe

Ingredients:

• 1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 2 (16.3 ounce) cans Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)
• 1 cup firmly packed brown sugar
• 3/4 cup butter or margarine, melted

Instructions:

1. Heat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.
4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

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Cinnamon Coffee Cake Bread

Cinnamon Coffee Cake Bread Recipe

Ingredients:

• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup butter at room temperature
• 1 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup brown sugar
• 2 heaping tablespoons ground cinnamon

Instructions:

Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non stick spray. Mix the flour, baking soda, baking powder, and salt together in a bowl and set aside. Mix the buttermilk and vanilla in a measuring cup and set aside. Mix the brown sugar and cinnamon together in a bowl and set aside. In a bowl cream the butter and white sugar together and then add in the eggs one at a time. Add 1/3 of the flour mixture and mix to combine, then add 1/2 of the buttermilk mixture. Repeat this and end with the flour. Pour 1/3 of the batter into the prepared pan and top with 1/3 of the cinnamon mixture, repeat so that the final layer of cinnamon mixture is the topping on the bread. Bake for 50-60 minutes or until a cake tester comes out clean.

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Panda Bread

Making Panda Bread isn’t easy, especially when you’re trying to make a face inside a bread (not something I do every day!). However, the hard work is so worth it when you slice open the sandwich loaf, peek inside and see a fun panda staring back at you.

Panda Bread Recipe

Ingredients:

• 230g bread flour
• 70g cake flour
• 30g sugar
• milk + 1 yolk = 210g (I used skim milk)
• 4.5g salt
• 18g unsalted butter (I used 20g)
• 4g yeast
• 8g green tea powder dissolved in 10g boiling hot water
• 8g cocoa powder dissolved in 8g boiling water

Instructions:

1. Heat up milk and yolk to temperature of 38C. (I beat the yolk lightly with milk and send it to the microwave on HIGH for 30 seconds).
2. Put everything in bread machine and set to dough cycle. Let it knead for 20 minutes. Stop the cycle and restart the dough cycle and let it knead for another 15 minutes.
3. Divide dough (about 560g) into 3 parts: 75g for the chocolate, 210g plain and the rest of the dough which is less than 280g for the green tea.
4. Add chocolate to the 75g dough and knead till the colour is even. Add green tea mixture to the 280g dough and knead till colour is even. (I did this step manually).
5. Prove all 3 pieces of doughs on separate greased plates covered loosely with oiled cling wrap for 30 – 40 minutes.
6. Punch air out of dough and prove for another 20 – 30 minutes.
7. Use 90g plain dough for the face and 2 pieces of 27g chocolate dough for the eyes. (Refer to photo guide in Step (7) in TARO’s site).
8. Fill the hollow of the eyes with 30g plain dough. (Refer to photo guide in Step (8) in TARO’s site).
9. Roll remaining plain dough over the patterned dough. (Refer to photo guide in Step (9) in TARO’s site).
10. Divide the remaining chocolate dough into 2 pieces (17.5g each) for the ears. (Refer to photo guide in Step (10) in TARO’s site).
11. Use 70g of the green tea dough to fill up the hollow between the ears. (Refer to photo guide in Step (11) in TARO’s site).
12. Wrap the rest of the green tea dough all around the patterned dough. (Refer to photo guide in Step (12) in TARO’s site)
13. Place dough into a well-greased loaf pan and cover it with a lid and prove for 50 – 60 minutes in an enclosed area eg. microwave oven.
14. Bake at 200? for 25 – 30 minutes.

Notes:

1. This is not an exact translation of TARO’s recipe because I used the bread machine to help me so the first few steps might be different from TARO’s.
2. For Step (12), I did not wrap the green tea dough all around the patterned dough. Compare my finished product to that of TARO’s, you can see the difference.
3. My first prove is 60 minutes, 2nd prove is 30 minutes and final prove is 60 minutes.
4. I bake at 185C for 25 – 30 minutes.

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