- The Lazy Gastronome - https://www.lazygastronome.com -

Easy Cheesy Bread

It’s National Homemade Bread day! Who can resist the smell of bread baking in the oven. The aroma permeates the entire house triggering salivation and rumbly stomachs. And then comes that warm, satisfying and taste bud bursting flavor of that warm, delectable loaf. Have I got ya now?

bread

Bread has been around for centuries!

The Egyptians harvested a lot grain, presumably to make some loaves. The ruins of Pompeii had showed more than 30 bakeries in the city – the ovens were preserved in the ash. The rest is history!

Many people are afraid of making bread. It’s so easy! Whether it’s yeast or quick breads, nothing tastes better!

Most yeast breads require kneading. When flour combines with water, a sticky substance known as gluten forms. As it is kneaded, the yeast creates a gas that forms tiny little bubbles of CO2 gas throughout the dough and that makes the bread rise. The more you knead, the better the rise.  There are three types of yeast breads; loaves, rolls and donuts.

bread

There are also three types of quick breads; a batter that is poured into the pan, like zucchini bread or cornbread; drop dough that is a thick batter, not unlike cookies (I like to make drop biscuits [1]); and finally, there are soft doughs. Cut biscuits are a great example of a soft dough.

All breads use some sort of leavening. In yeast breads, the yeast is the leavening. Quick breads use baking soda or baking powder – and they are not the same. Baking soda is made of bicarbonate of soda and requires an acid and liquid to be activated. Baking powder includes the acid – so its soda with an acid. And, as in the case of sourdough, a bacteria is used for the leavening.

This bread is so easy — It starts with refrigerator bread dough!

Making the Cheese Bread

Spray the inside of a loaf pan with cooking spray.

Open the dough container,

then carefully open the dough so it’s a large sheet.

Brush 1 Tablespoon of the melted butter on the top, then spread 1 cup of the grated cheese across the sheet.

Starting at the short end, roll the dough up like a jelly roll. Carefully lay it, seam side down into the loaf pan.

Lightly cover the pan and let the dough rise in a warm place until it’s nearly double in size. Depending how warm it is, it could take one to three hours.

Brush the top with the remaining butter and then the cheese.

Bake in a preheated oven at 375 degrees for 45 minutes. The top will be brown and the cheese golden. Keep a close watch on it so that it doesn’t burn. If the top gets too brown too quickly, turn the heat down to 350 and give it an extra 15 minutes.

Allow the bread to cool completely before you cut it.

If you don’t wait, the cheese will all ooze out.

Serve it warm! We enjoyed it with Corn and Potato Chowder [2].

© Copyright 2023 The Lazy Gastronome

5 from 7 votes
Print [3]
Easy Cheesy Bread

A delicious bread stuffed with cheese that starts with refrigerator dough. Easy!

Course: Appetizer, beverage, bread
Cuisine: American, Autumn, winter
Keyword: accompaniment, soup
Servings: 1 loaf
Author: HelenFern
Ingredients
  • 1 pkg refrigerator bread dough
  • 2 Tablespoons melted butter
  • 1-1/2 cup grated sharp or extra sharp cheese
Instructions
  1. Spray the inside of a loaf pan with cooking spray.

  2. Open the dough container, then carefully open the dough so it's a large sheet.

  3. Brush 1 Tablespoon of the melted butter on the top, then spread 1 cup of the grated cheese across the sheet.

  4. Starting at the short end, roll the dough up like a jelly roll. Carefully lay it, seam side down into the loaf pan.

  5. Lightly cover the pan and let the dough rise in a warm place until it's nearly double in size. Depending how warm it is, it could take one to three hours.

  6. Brush the top with the remaining butter and then the cheese.

  7. Bake in a preheated oven at 375 degrees for 45 minutes. The top will be brown and the cheese golden. Keep a close watch on it so that it doesn't burn. If the top gets too brown too quickly, turn the heat down to 350 and give it an extra 15 minutes.

  8. Allow the bread to cool completely before you cut it. If you don't wait, the cheese will all ooze out.

  9. Serve it warm! We enjoyed it with Corn and Potato Chowder [2].

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

Sourdough Dinner Rolls

Posted By HelenFern On In Breads and Rolls | 7 Comments

It’s almost time for that Thanksgiving feast! Have your planned your menu yet?

I’m still working on mine, but some homemade rolls are always on the list and these sourdough rolls will be perfect. They aren’t really hard to make. They do take time to rise and proof before you bake them, so keep that in mind. I make mine the day before then heat them in the oven. You can also do part the night before and the rest in the morning, putting them in the oven just before serving to cook.

sourdough

Either way, they are delicious and your family will love them.

Making the Dough

Mixing up the dough is probably the hardest part of this recipe, and it’s not hard at all. If you store your sourdough starter [7] in the refrigerator, take it out a couple days before. Make sure it’s been “fed” recently.

Mix the yeast with 1/8 cup warm water and a pinch of sugar. Let it sit until you can see that it’s activated. It will bubble a little when it is.

Next, in a large bowl, mix the sourdough starter, 1 cup of flour and 1-1/2 cups lukewarm water with the yeast mixture.

Let it sit for about 30 minutes. It bubble a little letting you know it’s alive and ready to mix.

Now, add the milk, remaining water, salt and sugar. Stir to mix the ingredients together.

Add the remaining flour, 1 cup at a time, until you have a soft, but not sticky dough.

Turn it out onto a floured board and knead it for about 10 minutes. You can also use the bread hook on a Kitchen Aid mixer and let it do the work for about five minutes.

Place the dough into a lightly oiled bowl, then turn it so the oil is on the top.

sourdough

Cover and let it rise until doubled in bulk, about 3 hours.

Making the Sourdough Rolls

After the dough is risen, remove it from the bowl. Cut it into eight to ten pieces.

Roll them into balls, then set them on a parchment lined baking sheet.

Cover and allow to rise again, one to two hours.

Preheat the oven to 350 degrees. Rustic bread is typically baked at a higher temperature, but because these are smaller, a lower temperature will make sure they are baked all the way through without burning the outside.

Cover lightly with foil and bake for about 15 minutes.

Remove foil and bake for another 15-20 minutes. The tops will be browned and the roll will have a hollow sound when you tap on it.

sourdough

Remove then from the oven and allow them to cool before serving, or put them in a plastic bag and refrigerate until ready to use.

Serve warm with butter.

© Copyright 2023 The Lazy Gastronome

5 from 4 votes
Print [8]
Sourdough Dinner Rolls

Rustic rolls that are easy to make and taste amazing!

Course: bread, Side Dish
Cuisine: American, Thanksgiving
Keyword: bread, sourdough
Servings: 12 Rolls
Author: HelenFern
Ingredients
  • 1 pkg baking yeast
  • 2-1/8 cup warm water
  • 1/2 cup milk
  • 2 teaspoons fine sea salt
  • 1/4 teaspoon sugar
  • 4 to 5 cups flour - plus more to flour the board for kneading
Instructions
  1. Mix the yeast with 1/8 cup warm water and a pinch of sugar. Let it sit until you can see that it's activated. It will bubble a little when it is. 

  2. Next, in a large bowl, mix the starter, 1 cup of flour and 1-1/2 cups lukewarm water with the yeast mixture.

  3. Let it sit for about 30 minutes. It bubble a little letting you know it's alive and ready to mix.

  4. Now, add the milk, remaining water, salt and sugar. Stir to mix the ingredients together.

  5. Add the remaining flour, 1 cup at a time, until you have a soft, but not sticky dough.

  6. Turn it out onto a floured board and knead it for about 10 minutes. You can also use the bread hook on a Kitchen Aid mixer and let it do the work for about five minutes.

  7. Place the dough into a lightly oiled bowl, then turn it so the oil is on the top.

  8. Cover and let it rise until doubled in bulk, about 3 hours. 

  9. After the dough is risen, remove it from the bowl. Cut it into eight to ten pieces.

  10. Roll them into balls, then set them on a parchment lined baking sheet.

  11. Cover and allow to rise again, one to two hours. 

  12. Preheat the oven to 350 degrees. Rustic bread is typically baked at a higher temperature, but because these are smaller, a lower temperature will make sure they are baked all the way through without burning the outside.

  13. Cover lightly with foil and bake for about 15 minutes.

    Remove foil and bake for another 15-20 minutes. The tops will be browned and the roll will have a hollow sound when you tap on it.

  14. Remove then from the oven and allow them to cool before serving, or put them in a plastic bag and refrigerate until ready to use.

  15. Serve warm with butter.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

Indian Fry Bread

Posted By HelenFern On In Breads and Rolls | 11 Comments

Indian Fry bread is an unleavened bread that is fried rather than baked. Serve it savory with soup or stew, or add some cinnamon sugar and eat it like a donut (but better!). Created out of necessity, it’s now a staple in Indian kitchens.

Fry bread

Where did Indian fry bread come from?

The government forcibly removed more than 10,000 Navajo (they refer to themselves as Diné) men, women and children in 1864, from Arizona, over 300 miles into New Mexico.  The journey is referred to as the long walk.  The government provided sparse amounts food – flour, baking soda, sugar and lard – but none of the natural resources the people had for centuries was available during their imprisonment. However, the native resilience came through when, with experimentation and persistence, fry bread was created. It became in important part of their survival.

The methods and recipes were passed down over time, and each tribe has a slightly different version.

Now a staple in indian kitchens, fry bread represents the long road to freedom and is the tie that binds the different tribes – the unity of the people.

Making the fry bread

Mix the ingredients together in a large bowl. It should be ball of soft dough. Let it rest for 1-2 hours.

Break off golf ball sized pieces of the dough and roll it into a ball. We like ours a little smaller and thicker. Traditionally they are flatter and larger, like a tortilla.

fry bread

Using your hands, flatten it out and set aside.

Heat about 2 inches of the oil to 350 degrees in a large, heavy skillet.

Carefully lay the bread into the hot oil, cooking as many as you can without crowding the pan.

Cook for about 2 -3 minutes, then, using tongs, flip it and cook another couple of minutes. It should be golden brown on both sides.

Drain on paper towels and

continue frying until all the breads are done.

Last, sprinkle with salt or cinnamon sugar while it’s draining. They make a perfect morning coffee treat or served as a side with soup or stew – like the Three Sisters Stew [12].

fry bread

© Copyright 2023 The Lazy Gastronome

5 from 2 votes
fry bread
Print [13]
Indian Fry Bread

A lowly unleavened bread that's a staple in Native American kitchens and is a symbol of unity and resilience.

Course: Appetizer, bread, Side Dish, Snack
Cuisine: Native American, Navajo
Keyword: baking soda, bread, cinnamon, flatbread, flour, sugar, unleavened
Servings: 8 small flatbreads
Author: HelenFern
Ingredients
  • 2 cups flour
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 to 1 cup water - enough to make a soft but not sticky dough
  • peanut oil (or lard) to fry it in
  • cinnamon sugar or sea salt for the finish
Instructions
  1. Mix the ingredients together in a large bowl. It should be ball of soft dough. Let it rest for 1-2 hours.

  2. Break off golf ball sized pieces of the dough and roll it into a ball.

  3. Using your hands, flatten it out and set aside. Heat 2 inches of the oil to 350 degrees.

  4. Carefully lay the bread into the hot oil, cooking as many as you can without crowding the pan.

  5. Cook for about 2 -3 minutes, then, using tongs, flip it and cook another couple of minutes. It should be golden brown on both sides.

  6. Drain on paper towels.

  7. Repeat until all pieces are cooked.

  8. Sprinkle with salt or cinnamon sugar while it's draining. Makes a perfect morning coffee treat or served as a side with soup or stew - like the Three Sisters Stew.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

[14]

Leave me a comment – I’d love to hear your thoughts!

Olive Beer Bread – No kneading necessary!

Posted By HelenFern On In Breads and Rolls | 6 Comments

There is nothing like the smell of fresh bread baking in the oven. And the easier the better. This delicious olive loaf is rich and delicious – it requires no fancy equipment or heavy kneading. Just mix, bake and eat! What could be easier? It uses olive tapenade and stout [18] beer to give it rise and an amazing flavor!

Making this easy bread – 

Preheat the oven to 350 degrees.

Using a small whisk, stir the dry ingredients to distribute them evenly.

Add 2 Tablespoons of tapenade and

stir it again, working to break it up and spread it evenly through the flour.

olive

Pour in the whole bottle of beer and

stir until it forms a soft dough.

Using your hands, gently squeeze to mix the ingredients and firm up the dough.

olive

Lightly oil a large casserole dish (2 qt) and place one half of the dough in the bottom. Shape it into a flat loaf.

Spread the remaining tapenade on the top,

olive

then cover it with the remaining dough. Pinch the edges together to seal the olive inside of the loaf. Cut deep slits into the top of the loaf.

Place in the hot oven and bake for 30 minutes.

Remove from the oven and rub butter over all the sides and top. Return to the oven and bake another 20 to 30 minutes.

The loaf will sound hollow when you tap on it if it’s done. Remove from the oven, rub more butter on the top and let it cool at least 20 minutes before cutting. There is a lot of steam inside the loaf and if you cut it too soon it will create a dense, doughy center in the bread.

Cut and spread with butter – great warm or toasted!

© Copyright 2023 The Lazy Gastronome

olive

5 from 5 votes
olive
Print [19]
No Knead Olive Beer Bread

A delicious, no knead, no yeast bread.

Course: bread, Breads
Cuisine: American
Keyword: beer, bread, no knead, olives, tapenade
Servings: 1 medium loaf
Author: HelenFern
Ingredients
  • 3 cups flour
  • 2 Tablespoons sugar
  • 1-1/2 teaspoon kosher salt
  • 4 Tablespoons Olive tapenade
  • 12 oz dark beer - like guiness stout
  • 4-1/2 teaspoons Baking Powder
  • 4 Tablespoons butter (for top of loaf)
Instructions
  1. Preheat the oven to 350 degrees.

  2. Using a small whisk, stir the dry ingredients to distribute them evenly.

  3. Add 2 Tablespoons of tapenade and stir it again, working to break it up and spread it evenly through the flour.

  4. Pour in the whole bottle of beer and stir until it forms a soft dough.

  5. Using your hands, gently squeeze to mix the ingredients and firm up the dough.

  6. Lightly oil a large casserole dish (2 qt) and place one half of the dough in the bottom. Shape it into a flat loaf.

  7. Spread the remaining tapenade on the top, then cover it with the remaining dough. Pinch the edges together to seal the olive inside of the loaf. Cut deep slits into the top of the loaf.

  8. Place in the hot oven and bake for 30 minutes.

  9. Remove from the oven and rub butter over all the sides and top. Return to the oven and bake another 20 to 30 minutes.

  10. The loaf will sound hollow when you tap on it if it's done. Remove from the oven, rub more butter on the top and let it cool at least 20 minutes before cutting. There is a lot of steam inside the loaf and if you cut it too soon it will create a dense, doughy center in the bread.

  11. Cut and spread with butter - great warm or toasted! 

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

olive

 

Leave me a comment! I’d love to hear your thoughts. 

Candied Tangerine and Cranberry Muffins with Spicy Pecans

Posted By HelenFern On In Breads and Rolls,Breakfast,Brunch | 10 Comments

I’ve still got some cranberries from my visit to the bogs last fall. I also love perusing the aisles of Trader Joe’s. I found these candied tangerines that are like eating candy! And spicy sweet pecans – I snack on these treats too much!! Anyway, I digress. I wanted some homemade muffins [23] – cranberry – but what else? Cranberry orange is popular – and really good.  Hmmmm – I wonder how those candied tangerines and pecans would be? I wonder…..

candied

Wonder no more!! They were delicious!! (Note were – they were gone in two days!)

Making the Muffins

These muffins are so easy to make. Just five steps –

candied

1 – Put all the dry ingredients in a large bowl and gently whisk to mix.

cranberry

2 – Whisk all your wet ingredients in another large bowl, mixing them well. Add to the dry and gently mix.

3 – Lightly grease a muffin tin (with Trader Joe – no, this is not a paid announcement, I really do like them – olive oil spray)

4 – Fill each cup evenly. All 12 –   And sprinkle with sugar.

5 – Bake at 400 degrees for about 20 to 30 minutes, or until a poke comes out clean.

Cool, butter and eat! That’s it!

© Copyright 2023 The Lazy Gastronome

candied

5 from 6 votes
cranberry
Print [24]
Candied Tangerine and Cranberry Muffins with Candied Pecans

These muffins are so easy to make. Just five steps - Delicious tart, sweet and spicy little cakes. You'll eat more than one.

Course: Appetizer, Breads, brunch, snacks
Cuisine: American, baked goods
Keyword: candied tangerine, cranberry, pecans, spicy
Servings: 12 muffins
Author: HelenFern
Ingredients
  • 2-1/2 cups flour
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup sugar (plus about 1/8 cup for the tops)
  • 1-1/2 cups fresh or frozen cranberries
  • 2/3 cup candied tangerines, chopped
  • 1/2 cup spicy candied pecans, chopped
  • 3/4 cup half and half
  • 1 large egg
  • 1/4 cup plain Greek yogurt
  • 1/4 cup canola oil
  • 1 teaspoon vanilla
  • 1/4 cup orange juice
Instructions
  1. Put all the dry ingredients in a large bowl and gently whisk to mix. 

  2. Whisk all your wet ingredients in another large bowl, mixing them well. Add to the dry and gently mix.

  3. Lightly grease a muffin tin (with Trader Joe - no, this is not a paid announcement, I really do like them - olive oil spray) 

  4. Fill each cup evenly. All 12 -   Sprinkle sugar evenly over the tops.

  5. Bake at 400 degrees for about 20 to 30 minutes, or until a poke comes out clean. 

  6. Cool, butter and eat! That's it!

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

candied

Leave me a comment – I’d love to hear your thoughts!