Garlic Parmesan Pull Apart Bread

We love bread in this house! Did you know my husband grew up on bread and butter sandwiches? He can be very picky. :) My husband enjoys any time I make bread and he gave great reviews on this bread.

My aunt recently gave me these mini loaf pans and I hadn't used them yet. I thought this would be a perfect recipe to use them for. I halved this recipe and it was perfect for the two of us to have enough for dinner and leftovers.

Can you tell how much thse rolls rose? Once I put them in the oven they puffed up even more! I had to cover them up with foil pretty early on but they came out great!

 

 

 You can see it much better in this picture how much they poofed up out of the pan! These were simple to make but just make you sure allow the time for them to rise.  We enjoyed these with stuffed shells.

Garlic Parmesan Pull Apart Bread
Source: Melissa's Southern Style Kitchen

16 frozen white dinner rolls [I used Rhodes]
1 stick of melted butter
2/3 plus 1/4 cup of grated parmesan-romano cheese [divided]
1 tsp. dry parsley flakes
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp, dried basil/Italian seasoning
1/2 tsp. onion powder


Remove the frozen dinner rolls from the freezer and place onto a plate. Cover loosely with plastic wrap and allow the rolls to sit on the counter for 45 minutes or so, until the rolls have thawed enough to cut.

Place the rolls onto a cutting board, and using a sharp knife, cut each roll into quarters. 

Melt one stick of butter in the microwave,  stir the melted butter and seasonings together until blended.

Add the quartered rolls to the butter, and toss gently to coat. Bread dough is sticky, so, you may need to use your hands to gently pull them apart if necessary. You don't want the dough to form clumps, or it will effect how it bakes. This is really the only way to mess-up this recipe....very important! Next, add 2/3 cup of grated parmesan-romano cheese reserving the rest for the top. Toss until each piece is coated.

 

You can bake this bread in any shape you like. Layer the dough quarters evenly in a 9x3x2 inch loaf pan sprayed with cooking spray. The dough pieces naturally stick together due to the butter and cheese, but, gently pull apart any clumps of dough. We want to be certain the bread bakes evenly. Sprinkle the remaining 1/4 cup of cheese on top and a sprinkle of parsley for color.

Cover the pan loosely with plastic wrap that has been sprayed with cooking spray. This will keep the bread from sticking to the plastic wrap as it rises.  Allow to rise in a draft free, warm place for 2-2 1/2 hours. Then, remove the plastic wrap, and place into a 350 degree preheated oven.

 

Bake at 350 degrees for 18 minutes, then check the top. If baking in a loaf, you may need to lay a piece of aluminum foil over the top of the bread to prevent the cheese and butter on top from over browning. Continue to bake the bread for another 5-7 minutes, until the center is completely done. Approximately, 23-25 minutes total, depending on your oven. Test the center of the rolls using a cake tester, or toothpick to be certain the bread is cooked all the way through before removing it from the oven.  

 Yield: one loaf or 16 servings [4 pieces]

 

Sandwich Bread

Today we had a snow day! This is how much snow we got!

Actually we were out for ice. I think we could have just had a 2 hr. delay but I definitely did not let the extra day go to waste! The house is really clean, the menu plan is made and I also baked up some bread!

 

I found this recipe on Annie Eats. I love her site and have made many different things from her. 

I have made this bread before, actually it was the first recipe I have made with yeast. I was nervous to work with yeast but this recipe is so easy and proved to me I could do it. Since then I have made many other breads.

 

For dinner this week we will use the bread to make grilled deli sandwiches. Annie suggests to slice the bread, freeze it and take it out as needed. I will definitely do that as we won't go through the whole loaf this week.

 

If you have a fear of yeast I encourage you to try out this recipe. It is so easy and the results are quite delicious!

 

American Sandwich Bread

Source: Annie's Eats

 

Ingredients:

3¾ cups (18¾ ounces) unbleached all-purpose flour, plus more for dusting the work surface
2 teaspoons salt
1 cup warm whole milk (about 110 degrees)
1/3 cup warm water (about 110 degrees)
2 tablespoons unsalted butter, melted
3 tablespoons honey
1 envelope (about 2¼ teaspoons) instant yeast

*I did not have an instant yeast. So I had to "proof" the yeast. I mixed it in the measuring cup with the liquid ingredients at the 110 degree temperature. I let it sit and get bubbly for about 5 minutes then added it to the flour.

Directions:

1. Adjust an oven rack to the lowest position and heat the oven to 200 degrees. Once the oven temperature reaches 200 degrees, maintain the heat for 10 minutes, then turn off the oven.

2. Mix 3½ cups of the flour and the salt in the bowl of a standing mixer fitted with the dough hook. Mix the milk, water, butter, honey, and yeast in a 4-cup liquid measuring cup. Turn the machine to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from hook, if necessary, about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add flour, 1 tablespoon at a time and up to ¼ cup total, until the dough is no longer sticky.) Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds.

3. Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with plastic wrap and place in the warmed oven until the dough doubles in size, 40 to 50 minutes.

4. Gently press the dough into a rectangle 1 inch thick and no longer than 9 inches. WIth a long side facing you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9 by 5-inch loaf pan and press it gently so it touches all four sides of the pan. Cover with plastic wrap; set aside in a warm spot until the dough almost doubles in size, 20 to 30 minutes.

5. Keep one oven rack at the lowest position and place the other at the middle position and heat the oven to 350 degrees. Place an empty baking pan on the bottom rack. Bring 2 cups of water to a boil in a small saucepan. Pour the boiling water into the empty pan on the bottom rack at set the loaf onto the middle rack. Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf read 195 degrees, 40 to 50 minutes. Remove the bread from the pan, transfer to a wire rack, and cool to room temperature. Slice and serve.

 

Cornbread

My grandmother was a great, true southern cook. She passed away a little over a year ago and I still have urges to call her to tell her about my newest cooking adventure. Tonight was one of those nights.
I was able to have many of my Grandma's cooking tools. Tonight I used her cast iron skillet to make this corn bread. I have never cooked with a cast iron skillet and I was excited to try something new.
I made chili for dinner tonight and decided to make cornbread to go with it. I had some buttermilk to use up so I searched on allrecipes.com. This was a simple recipe and the cornbread came out great. Really moist and sweet.

Buttermilk Corn Bread Recipe
Source: All Recipes

1 1/4 cups cornmeal
1 cup all-purpose flour
2/3 cup packed brown sugar
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
3/4 cup vegetable oil

Directions
1.In a mixing bowl, combine cornmeal, flour, sugars, baking soda and salt. In another bowl, beat the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. round or square baking pan (pan will be full). Bake at 425 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Serve warm

Cinnamon Swirl Bread

I never used to eat breakfast until I started working. I always try to have something different each week. I also don't give myself a lot of time to eat breakfast so it has to be something I grab and go. This bread fits my criteria! It is also one of the easiest things I have made before. It took me probably 10 minutes to make and that includes pulling out all of my ingredients!
Chad and I each had a slice as a snack and it was delicious. The cinnamon flavor was great and the bread was moist. I will definitely make this often since it is so easy and delicious.

Cinnamon Swirl Bread
Source: Sing For Your Supper
1/3 cup brown sugar
2 teaspoons ground cinnamon
1 cup white sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
1/3 cup cooking oil

Preheat oven to 350 degrees. Grease the bottom and sides of a 9″x5″x3″ loaf pan. Combine the brown sugar and cinnamon. Set aside.

Combine the 1 cup of white sugar, flour, baking powder and salt in a bowl or mixer bowl. In a separate bowl, beat egg. Stir in buttermilk, vanilla and oil. Make a well in the flour mixture and add the egg/buttermilk mixture. Stir just until mixed. Do not over-mix.
Pour half of the batter into loaf pan. Sprinkle with half of the cinnamon mixture. Repeat With a wide rubber scraper or spatula, swirl mixtures together with a down and up circular motion.
Bake for 40 to 50 minutes or until done. Cool in pan for about 10 minutes. Remove from pan and cool completely on a wire rack.