Herbed Oatmeal Pan Bread

Herbed Oatmeal Pan Bread

2 cups water

1 cup rolled oats

3 tbsp butter

3 ¾ to 4 ¾ cups all purpose flour

¼ cup sugar

2 tsp salt

2 pkg active dry yeast

1 egg

HERB TOPPING:

1 tbsp grated parmesan

½ tsp basil leaves

¼ tsp oregano

¼ tsp garlic powder

6 tbsp melted butter

Grease 9x13” baking pan.  Bring water to a boil in medium saucepan; stir in rolled oats.  Remove from heat; stir in 3 tbsp butter.  Cool to 120 to 130^F. 

Lightly spoon flour into measuring cup; level off.  In large bowl, combine 1 ½ cups flour, sugar, salt and yeast; blend well.  Add rolled oats mixture and egg.  Blend at low speed until moistened; beat 3 minutes at medium speed.  By hand, stir in 1 ¾ to 2 ½ cups flour to form stiff dough.

On floured surface, knead in ½ to ¾ cup flour until dough is smooth and elastic, about 5 minutes.  Shape dough into ball; cover with large bowl.  Let rest 15 minutes.  Punch down dough several times to remove all air bubbles.  Press into greased pan.  Using very sharp knife, cut diagonal lines 1 ½ inches apart, cutting completely through dough.  Repeat in opposite direction creating a diamond pattern.  Cover loosely with greased  plastic wrap and cloth towel.  Let rise in warm place 980 to 85^F) until light and doubled in size, about 45 minutes.

Heat oven to 375^F.  Uncover dough, redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough.  In small bowl, combine parmesan, basil, oregano and garlic powder; set aside.  Spoon 4 tbsp melted butter over cut dough.  Bake at 375^ for 15 minutes.  Brush remaining 2 tbsp butter over partially baked bread.  Sprinkle with parmesan mixture.  Bake for an additional 10 to 15 minutes or until golden brown.  Serve warm or cool.  16 servings.

This was Excellent! 1/17/99

French Bread

French Bread

1 1/4 cups water (70 to 80 degrees F) 

2 teaspoons sugar 

1 teaspoon salt 

3 1/2 cups bread flour 

1 1/2 teaspoons active dry yeast 

1 tablespoon cornmeal 

Olive Oil

Mrs Dash

In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2tablespoons of water or flour if needed). 

When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal. 

Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on prepared pan. Cover and let rise in a warm place until doubled, about 20 minutes. With a sharp knife, make four shallow slashes across the top of each loaf. Brush olive oil over loaves and sprinkle with Mrs. Dash. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on wire racks. 

We had this bread with French Onion Soup for dinner and it was GOOD!  December 20, 2010

Adapted from allrecipes.com

Chef John's Flour Tortillas

Chef John's Flour Tortillas

1 3/4 cups all-purpose flour

3/4 teaspoon salt

1/4 teaspoon baking powder

1/4 cup vegetable shortening or lard

1/2 cup hot water

1/4 cup all-purpose flour for dusting

Whisk flour, salt, and baking powder together in a large bowl. Add vegetable shortening and work into flour mixture using a pastry cutter until it resembles coarse crumbs.               

Form a well in the middle of flour mixture and mix in hot water. Work flour and water mixture together with a fork and transfer to a cutting board.              

Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.               

Place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes.             

Cut ball of dough into eight equal parts and cover until needed.

Roll out balls of dough either by hand or with a tortilla press.  I used a tortilla press.               

Heat a large skillet over medium-high heat. Place flattened tortilla in skillet and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. Flip again and cook for 1 more minute. Repeat with remaining dough.  

These were really good...almost as good as the ones I had in San Antonio last year!  I highly recommend the video demonstration on allrecipes.com that accompanies this recipe.

Cheese & Onion Yeast Bread

Cheese & Onion Yeast Bread (for Bread Machine)

1.25 cups water

1 Tbsp olive oil

1 tsp hot sauce

3 cups bread flour

1.5 tsp salt

1 Tbsp sugar

2 Tbsp dried onion flakes

1.25 tsp dried basil or cilantro flakes

1/2 cup diced cheddar cheese

1 tsp bread machine yeast

Add ingredients to machine in order given.  Select White cycle, 1.5 lb loaf size, and Light Crust.  Delicious!

Cheddar Batter Bread

Cheddar Batter Bread

4 tablespoons (1/2 stick) unsalted butter

3/4 cup buttermilk

3/4 cup water

1 (1/4-ounce) package active dry yeast

3 large eggs

1 teaspoon hot red pepper sauce

4 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/4 cup freshly grated Parmesan cheese

1 cup (4 ounces) shredded sharp Cheddar or Swiss cheese

1 large egg yolk beaten with 1 tablespoon water, for glaze

Heat the butter in a medium saucepan over medium heat. Add the buttermilk and water and heat just until warm to the touch (105 to 115° F). Pour into a large bowl. Sprinkle the yeast on top and let stand for 5 minutes. Whisk to dissolve the yeast. Whisk in the eggs and hot sauce.

Sift together flour, sugar, baking powder, baking soda, and salt. Gradually stir into the liquid to make a thick batter. Stir in the Parmesan cheese and 3/4 cup of the Cheddar (or Swiss) cheese.

Lightly butter two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Spread the batter evenly in the pans. Cover loosely with plastic wrap and let stand in a warm place until doubled in volume, about 45 minutes.

Position a rack in the center of the oven and preheat to 375° F.

Brush the tops of the loaves with the egg mixture. Bake 25 minutes. Sprinkle the tops of the loaves with the remaining 1/4 cup of shredded Cheddar and bake until the loaves are golden and sound hollow when removed from the pans and tapped on the bottoms, 10 to 15 minutes.

Cool in pans for 10 minutes. Turn out onto wire racks and cool completely. (The breads can be made 2 days ahead, wrapped in aluminum foil, and stored at room temperature.)

Good bread!

From Back to the Table by Art Smith

Bread Machine Rolls

Bread Machine Rolls

3 cups bread flour

2 tablespoons white sugar

1 teaspoon salt

1/4 cup dry milk powder

1 cup warm water (110 degrees F/45 degrees C)

2 tablespoons butter, softened

1 (.25 ounce) package active dry yeast

1 egg white

2 tablespoons water 

Place the bread flour, sugar, salt, milk powder, water, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Set on Dough cycle; press Start. 

Remove risen dough from the machine, deflate, and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces, and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). 

In a small bowl, mix together the egg white and 2 tablespoons water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes, or until the rolls are golden brown. 

Adapted from allrecipes.com (Only change in the original recipe was I reduced the sugar from 3 Tbsp to 2 Tbsp). These were soft and delicious!

Streusel-Topped Banana Bread

Streusel-Topped Banana Bread

1 1/2 cups all purpose flour

1 1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1/4 tsp ground nutmeg

1/4 tsp cinnamon

1 cup mashed bananas (3 small overripe bananas)

2 eggs

1/3 cup sugar

1/4 cup butter, melted

Streusel:

1/2 cup all purpose flour

1/2 cup packed light brown sugar

1/4 cup butter, softenend

1/2 tsp nutmeg

1/2 tsp cinnamon

Preheat oven to 350~.  Grease three 5-3/4 x 3-1/4 x 2' disposable mini-loaf pans.  Mix together the flour, baking powder, soda, salt, nutmeg and cinnamon in a medium bowl.  Beat bananas, eggs, sugar and melted butter in a large bowl until smooth.  On low speed, gradually beat in the flour mixture.  Divide batter into prepared pans.

For the Streusel: Mix flour, sugar, butter, nutmeg and cinnamon with a fork until crumbly.  Sprinkle over batter.  Bake at 350~ for 30 minutes or until a wooden pick inserted in centers comes out clean.  If streusel is browning too quickly, cover loosely with foil.  Cool in pans on wire rack for 10 minute.  Remove cakes from pans to racks to cool completely.  

From Family Circle magazine