Ham and Broccoli Pinwheels

These turned out really yummy and they look great! BUT they take a lot of time to make. (More time than cinnamon rolls, which take a lot of time in my opinion.) They had great flavor, but not something I would want to take the time to make every couple of weeks. 


Found this recipe HERE.

1 roll recipe that makes 12-15 rolls.  (Use Butter Roll recipe, below)
Fresh Broccoli 
2 C. Diced Ham
5-6 Green Onions, sliced
2 Cloves Garlic, pressed
1 T. Olive Oil
Salt Pepper
Parmesan Cheese (about 4 oz.)  
1 8oz. Pkg. Cream Cheese, at room temperature
1/4 C. Butter, at room temperature

Make your bread dough.  Heat oven to 350 degrees.  Roll it out on a lightly floured surface into a large rectangle like you would for cinnamon rolls.  Using a hand mixer, whip together the cream cheese and butter.  Spread evenly over top of dough.  Chop broccoli pretty fine until you have about 2-2 1/2 cups.  Heat oil in a large skillet and add garlic.  Saute at medium heat 1-2 minutes then add broccoli, ham, green onions and salt/pepper.  Saute about 3 minutes until broccoli begins to get a little soft.  Spread evenly over the cream cheese.  Sprinkle parmesan cheese over top and roll up.  Cut into pinwheels using a sharp knife or dental floss like you would cut cinnamon rolls.  Place on a large cookie sheet sprayed with non-stick cooking spray. Place these apart from each other so they aren't touching when they bake, kind of like when you make cookies.  Sprinkle more parmesan cheese over top of each pinwheel.  Bake for 15-20 minutes until edges are golden brown.

Butter Rolls

2 3/4 C. Flour

2 tsp. Active Dry Yeast

2 T. Sugar

1 tsp. Salt

1/4 C. Warm Water

1 Egg

7/8 C. Milk

1/4 C. Melted Butter or Margarine

In a large bowl, combine sugar and warm water. Sprinkle yeast over the top, allow to soften. Add salt and egg and then the flour stirring well with spoon until well mixed. (May need a little extra flour to make it workable and not too sticky.)

If you are baking as regular rolls:

In a large bowl, combine sugar and warm water. Sprinkle yeast over the top, allow to soften. Add salt and egg and then the flour stirring well with spoon until well mixed. Then turn it out onto a floured counter and shape however you want.  Put the rolls onto a greased pan and Bake at 350 degrees for 15-18 minutes (until they are lightly browned on top).  Take them out of the oven and brush tops with butter.  Makes 12 rolls. 

Cornbread

This is very easy and SO moist and yummy!

 

Mix together:
1 cup cornmeal
1 cup flour
1/4 cup sugar
4 tsp. baking powder
1/2 tsp. salt

Add and mix:
1 cup milk
3 eggs
1/4 cup oil

Bake in 8x8 greased pan for 20-25 min at 400 degrees.

Double the recipe for a 9x13 pan. (I doubled the batch and baked mine for 20 min.)

French Bread

This french bread is very, very easy to make and is 100 time better than store bought bread. I make mine into 3 loaves, but if you want extra big loaves, make 2. Enjoy!

French Bread

2 1/2 cups warm water
3-4 T sugar
2 T yeast
1 T salt
5 T oil
6 cups flour (I use 1/2 white/wheat)

In a large bowl, combine sugar and warm water. Sprinkle yeast over the top, allow to soften (about 8 minutes). Add salt and oil and three cups of flour stirring well with spoon. Add remaining flour stirring until well mixed. This is not as stiff as regular bread but not too thin either. Leave spoon in batter and allow to rest for 10-12 minutes (if house is warm 10, if cold 12). Stir dough down and repeat this process a total of 5 times (so 50 minutes total). If you are short on time 4 times is okay.

Turn onto floured board, knead two or three times and divide into two or three parts. Roll each part into a rectangle. Roll up, pinch edge of loaf to seal. Arrange seam side down on large baking sheet that has been sprayed with cooking oil. For more authentic bread, sprinkle pan with corn meal. I don't because it's messier.

With a sharp knife, cut three gashes at an angle on top (not through) of each loaf. Brush entire surface with slightly beaten egg white ( I don't do this very often, but the egg white makes it crustier). You can sprinkle with poppy seeds or sesame seeds if you like.

All to rise 30 minutes. Bake at 400 degrees for 25-30 minutes.

Chocolate Banana Bread

 

Chocolate Banana Bread found HERE

1 C. Sugar

2 Eggs
1/3 C. Oil
3 Bananas, mashed
1 tsp. Vanilla
1 1/2 C. Flour
1/2 C. Cocoa
1 tsp. Baking Soda
1/2 tsp. Salt
1 C. Chocolate Chips

Preheat oven to 350 degrees.  Grease and lightly flour 1 regular size bread pan.  Mix together all ingredients except chocolate chips until well blended.  Fold in chocolate chips and pour into prepared pan.  Bake 60-70 minutes.  Cool in pan 10 minutes before removing to cooling rack.

Wheat Bread (our favorite)

I have a couple wheat bread recipes that I like. About a year ago, I did the math for a similar wheat bread recipe, and figured that it cost me less than 20 cents per loaf. Baking the bread is habit now, and isn't a burden for time because it is just routine. Stocking up in the freezer is always a good idea, too. My main reasons for baking all our bread: my house smells so good, saving money, better for you, and, butter on a thick, warm slice. Mmmmm.

So many of my favorite recipes come from www.allrecipes.com

Ingredients:

3 cups warm water (110 degrees F/45 degrees C)

2 (.25 ounce) packages active dry yeast

1/3 cup honey

5 cups bread flour

3 tablespoons butter, melted

1/3 cup honey

1 tablespoon salt

3 1/2 cups whole wheat flour

2 tablespoons butter, melted

Directions:

In a large bowl, mix warm water, yeast, and 1/3 cup honey.  Add 5 cups white bread flour, and stir to combine.  Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt.  Stir in 2 cups whole wheat flour.

Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour.

Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Artisan Bread

ARTISAN BREAD

The Master Recipe: Boule (Artisan Free-Form Load)

* Makes four 1-pound loaves.

* The recipe is easily doubled or halved.

* Check out: http://www.youtube.com/watch?v=JFJZPm-_2-M for a 4 minute demonstration. It follows this recipe pretty well.

* It may look complicated to make, but it's actually really easy!

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* Let me know if you have any questions!

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Ingredients

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3 cups lukewarm water

1 ½ Tbsp granulated yeast

1 ½ Tbsp kosher or coarse salt (normal salt is too salty)

6 ½ cups unsifted, unbleached, all purpose white flour

Cornmeal for pizza peal

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Supplies

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Non airtight plastic container with lid

Wooden spoon

Measuring cups and spoons

Serrated knife

Water pan

Baking stone/pizza peal (plate)

(Cookie sheets or pizza pans work great too)

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Mixing and storing the dough

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Place water, yeast and salt in container and stir (don’t worry about getting it all to dissolve). Add all flour into container. Using wooden spoon stir until flour is all incorporated. No kneading necessary!

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Place lid on container and let sit for 2 hours (up to 5 hours will not harm the results) at room temperature. You can tell that it is ready when it has risen and fallen flat. You can use a portion of the dough any time after this period. Fully refrigerated dough is easier to work with.

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Baking dough

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First prepare your pizza peal or second pan (or even a plate) with a generous amount of cornmeal. (This is just to help slide your dough into the oven and onto the preheated baking stone/cookie sheet).

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Sprinkle your dough and hands with flour. Using a serrated edge knife, cut out approximately ¼ of the dough.

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Gently stretch the surface of the dough around to the bottom on all four sides. Rotating the ball a quarter turn as you go. The final product should be smooth and cohesive. This entire process should not take more than 30 to 60 seconds.

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Place shaped ball of dough on your pizza peal (plate) and let it rest and raise for about 40 minutes. You may not see much rising during this period.

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20 minutes before baking, preheat oven to 450 degrees.

Place baking stone (cookie sheet) and empty water pan in oven to preheat (baking stone should be in the middle of the oven and the water pan should be below the stone).

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Dust the top of the loaf with flour and slash about ¼ inch deep, any pattern is fine (tic-tac-toe, scallop, initials).

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Slide loaf into oven and fill water pan with 2 cups or more water, bake for 30 minutes at 450 degrees. Loaf should be nicely browned and firm to the touch.

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Storing dough

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Store remainder of dough in your fridge for up to 14 days.

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You’ll find that each day’s storage will improve the flavor and texture of your bread. The longer it sits in your fridge the stronger the sourdough flavor.

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When removing from the fridge start at the *Baking portion of recipe.

Cinnamon Rolls

These are absolutely delicious!!!

* We normally triple the dough recipe for 30 rolls (2 baking sheets of 15)

1 package active dry yeast (1 Tbsp)
¼ cup warm water
1 cup powdered milk (scalded), regular (1%, 2%) milk works great as well
¼ cup sugar
¼ cup margarine (butter)
1 tsp salt
1 egg
3 ½ cups flour
Cinnamon and sugar mixture

Frosting (this is enough for triple the dough recipe)

2 lbs powdered sugar
1 ½ cup margarine (butter)
2 tsp vanilla
¼ cup evaporated milk or regular milk (enough for smooth frosting)


1. Soften yeast in warm water in small bowl
2. After scalding milk – add butter, sugar and salt. Pour into mixing bowl and let this cool to lukewarm.
3. Add 1 ½ cup flour (or 4 ½ cups for triple)
4. Beat egg and add
5. Add yeast
6. Gradually add remaining flour to form soft dough. Place in a greased bowl, turning once to grease entire dough surface. Cover and let rise till double.
7. Take dough out of bowl to floured surface and roll to a rectangular shape. Spread some margarine or butter on surface. Sprinkle cinnamon sugar mixture on buttered surface. Roll dough up.
8. Cut into discs (whatever size you prefer) and place on greased baking sheet.
9. Let rise for about 20 minutes.
10. Bake at 350 degrees for 20 minutes.
11. Let cool a little and frost.

ENJOY!

Definitely worth the time they take to make!

Cinnamon Swirl Bread

2 tsp active dry yeast
¼ cup warm water
2 cups milk, scalded
1/3 cup sugar
2 tsp salt
¼ cup butter (room temp)
5 ¾ to 6 ¼ cups flour
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Soften yeast in warm water. Combine hot milk, sugar, salt and butter. Cool to luke warm. Stir in 2 cups of the flour, beat well. Add the softened yeast, mix. Add enough of the remaining flour to make a moderately stiff dough. Turn out on lightly floured surface and knead until dough is smooth and satiny (5+ minutes). Shape into a ball; place in a lightly greased bowl, turning once to surface. Cover, let rise in warm place, until double (about 1 hr, 15 min).
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After first rising, roll dough into two 15” by 7” rectangles. Combine ½ cup sugar with 1 tsp cinnamon. Spread ½ over each. Sprinkle 1 ½ tsp water over each. Roll into loaves. Place in 2 greased loaf pans. Cover and let rise until double (45-60 min). Bake at 375 for about 30 minutes or until when tapped on top it sounds hollow. If top browns too fast, cover loosely with foil for the last 15 minutes. Makes 2 loaves.
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* I used all of the flour it called for
* Next time I’m going to roll dough into longer strips to make more swirls inside
* Don’t forget to set a timer, my crust turned out a bit too dark :)

Breadsticks

1 1/2 cups warm water
1 Tbsp yeast
2 Tbsp sugar
1 tsp salt
3 1/2 cups flour
1/2 cup butter
Garlic salt
Parmesan cheese

Dissolve yeast and sugar in water. Add salt and flour; mix and knead for 10 minutes. Spread on a cookie sheet. Spread on butter and sprinkle garlic salt and Parmesan cheese. Slice into strips. Let rise 20 minutes and bake at 400 degrees for 10-12 minutes.

St. John's Banana Nut Bread

1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
1 tsp baking soda
1/2 tsp salt
3 bananas, mashed
1 cup nuts (optional)

Cream butter and sugar, beat in eggs. Mix in dry ingredients. Mash bananas on a plate with a fork. Add bananas and nuts. Pour into greased loaf pan. Bake at 350 degrees for 50-60 minutes.

** Can double the loaf and make 3 loaves.

Orange Rolls

2 large oranges
1 1/2 cups warm water
1 TBSP yeast
2 large eggs
1/3 cup sugar
1 tsp salt
5 cups flour

Frosting:
Juice from 1 orange
2 TBSP butter
2-3 cups powdered sugar

Put warm water in mixer and add the yeast. Add the zest from one of the orange rinds (I actually would probably zest both oranges next time) and 1/4 cup of juice from the orange. Add eggs, sugar, salt, and flour. Knead well. Let stand 10 min. Knead again. Let rise for 2 hours. Make dough into ropes (from 6-8 inches long and 1/2 to 1 inch thick) and TIE INTO A KNOT. Let rise until double in size. Bake at 350 for 8-10 minutes or until slightly golden on top.

Mix frosting ingredients and brush onto warm rolls.

Hamburger Buns

1 Cup Milk
1 Cup Water
2 Tb. butter
1 Tb. white sugar
1 1/2 Tsp. salt
5 1/2 Cups flour
1 Tb. yeast
1 Egg yolk

Heat milk, water, and butter to a boil. Remove from heat and let cool until lukewarm. Add milk mixture to dry ingredients. Let raise, punch down, then shape into balls. Place on cookie sheet, and flatten each ball with your hand. Let raise until double in size. Brush rolls with egg yolk, and bake at 350 fo4 15-20 minutes, or until golden brown.

French Bread Rolls

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups bread flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 5-6 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth (or plastic wrap), and let rise in a warm place until doubled in volume, about 1 hour.

TIP: To help with dough rising-
(Sometimes I set my oven to the lowest setting it will go, about 170 degrees, once it warms up to that I turn it OFF and OPEN the oven door while I am kneading the dough. {because I don't want it too warm} Then when the dough is ready to sit and rise I place it in the slightly warm oven. It makes the rising time much quicker.)

After it has risen, deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake for 8 to 10 minutes in the preheated oven, or until golden brown.

Sweet Honey French Bread

SWEET HONEY FRENCH BREAD

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3/4 cup water
2 teaspoons honey
2 teaspoons olive oil
2/3 teaspoon salt
2/3 teaspoon white sugar
2 cups bread flour
1 1/2 teaspoons active dry yeast
1 tablespoon honey (optional)

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In a large bowl, combine water and yeast. Add the rest of the ingredients until well blended.
Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.

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Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends. (*OR just pat into desired shape without rolling out.)

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Grease a large baking sheet. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white and brush on. Cover with plastic wrap. Let rise until nearly doubled.
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With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf.

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Bake in a preheated 375 degrees F oven for 15 minutes. Brush again with egg white mixture (optional). Bake for an additional 5 minutes, or until bread tests done. (Can also drizzle extra honey on the bread at this point.) If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.