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

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!

One-Hour Skillet Garlic Parmesan Focaccia

3/4 cup warm water

1/2 teaspoon sugar

1-1/2 teaspoons rapid-rise yeast

1/2 teaspoon kosher salt

2 tablespoons olive oil + 1 teaspoon for skillet

1-3/4 cups all-purpose flour, divided

3 tablespoons butter, melted

1 tablespoon grated Parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon Italian seasoning

Preheat the oven to 250^F.  Once it's preheated, turn the oven off.  Grease a 10-inch iron skillet with 1 teaspoon olive oil and set aside.

In a large bowl, combine the warm water and sugar.  Stir to dissolve sugar and then stir in the yeast. Let stand for 5 minutes.  Stir in the salt, 2 tablespoons olive oil and 1 cup flour.  Mix well.  Gradually add the remaining 3/4 cup flour, mixing until the dough pulls away from the sides of the bowl.  

Remove dough from bowl (with floured hands!) and shape into a ball.  Press the dough into the greased skillet using your fingers.  Cover with a clean, dry kitchen towel and place in oven for 30 minutes to rise.

Remove skillet from oven and set aside.  Preheat the oven to 400^F while you mix the melted butter, Parmesan, garlic powder and Italian seasoning in a small bowl.  Make indentations in the dough with your fingers and brush with half the butter mixture.  

Place the skillet in the hot oven and bake for 20 minutes or until golden brown.  Remove from oven and brush with the remaining butter.  Let cool slightly then slice and serve.

Yummy!  Great with soup.

Rustic Sourdough Bread

So, now that I'm retired, I decided I'd start making my own bread regularly (instead of the chemical laden store-bought stuff).  I bought some starter from the King Arthur Flour site (supposed to be a descendant of one that's over 250 years old!) and I've been "feeding" it for the last couple of days.  The instructions were a little scary, but I did it!  I have a beautiful batch of starter in my very cute King Arthur crock - at least, I think it's beautiful!  It smells kind of yeasty and just a little sour...and good!  I almost feel like I know what I'm doing!

Rustic Sourdough Bread

1 cup "fed" sourdough starter
1 1/2 cups luke-warm water
2 1/2 tsp salt
1 Tbsp sugar
2 tsp instant yeast
5 cups King Arthur unbleached all-purpose flour

Combine all of the ingredients, kneading to form a smooth, soft dough.  I threw it all in my Kitchen-Aid mixer and turned it on for about 5 minutes.  You're supposed to add additional flour if needed, but since I'm not entirely sure if I needed more, I just went with the 5 cups.

Rub some butter in an large bowl and put the dough into that.  Now, at this point I think I might could have used a little more flour, because it was just a tad sticky, but I got it in the bowl and managed to turn it over once so it looked kind of smooth on top.  Then I covered it with a piece of aluminum foil and let it rise for 90 minutes.  It was definitely doubled in size!

Divide the dough in half and shape into two oval loaves.  I would rather have tried putting them into loaf pans, but figured I'd stick to the recipe the first time.  I rubbed a little flour on my hands before I tried shaping the dough into ovals and that seemed to work fine.  Place the loaves on a lightly greased or parchment-lined baking sheet.  I opted for parchment-lined and I even sprinkled a little bit of cornmeal on there before I put the loaves on it.  I read that somewhere else and it sounded kind of cool...sooo, I went with it.

Cover (I used a couple of paper towels) and let rise until very puffy, about 60 minutes.  Success!

Preheat the oven to 425^F.  Slash the tops and bake for 30 minutes or until golden brown.  I'd also read somewhere that you should put a pan of hot water in the bottom of the oven to create steam and that you should occasionally mist some water over the bread while it bakes.  I put in a pan of water, but the misting was too much for me to handle without advance planning.  I don't have a mister bottle, but I guess I'll have to go buy one now!  I checked mine at 25 minutes and it was done!  Remove from the oven and cool on a rack.

Check it out!

I have bread!  Nice fresh, home-made Sourdough Bread!   I'm so proud I could spit!  I rubbed a little butter over the tops because John told me that's how his Mom used to do it.  Aren't they pretty?

And they taste so much better than the Sourdough I buy at Publix!  I'm calling this one a winner!

Herbed Onion Bread

17 tbsp water (70 to 80 degrees F)

2 tbsp butter, softened

1 1/4 tsp salt

3 cups bread flour

2 tsp dried minced onion

1 1/2 tsp dill weed

1 tsp poppy seeds

2 tbsp nonfat dry milk powder

2 tbsp sugar

1 1/2 tsp active dry yeast

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing, add 1 to 2 tbsp of water or flour if
needed.)

This is one of my all-time favorites!

Maple Oatmeal Bread

3/4 cup plus 2 tablespoons water (70 to 80 degrees)

1/3 cup maple syrup

1 tablespoon vegetable oil

1 teaspoon salt

3/4 cup quick-cooking oats

2 1/2 cups bread flour

2 1/4 teaspoons active dry yeast

In bread machine pan, place all ingredients in order suggested by manufacturer. Select the basic
bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Awesome bread! It's to die for, warm out of the oven with cheese!

From allrecipes.com

Honey of an Oatmeal Bread

1 cup water

1 tablespoon vegetable oil

1/4 cup honey

1 teaspoon salt
1/2 cup rolled oats

2 1/3 cups bread flour

1 teaspoon active dry yeast

Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Light Crust or Basic setting, and press Start.

This is a delicious, honey flavored bread!

Cheddar Cheese Bread

2 1/4 tsp active dry yeast

3 cups bread flour
1/4 cup dry milk powder

1 tablespoon butter, softened

1 teaspoon salt

2 tablespoons white sugar

1 1/4 cups warm water

1 1/2 cups shredded sharp Cheddar cheese

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread setting; press Start.

I never bake bread in my Bread Machine...I always remove the dough and put it in a regular, greased loaf pan and bake it in the oven.

This bread is delicious! It makes a great roast beef or ham sandwich and it's wonderful all by itself!