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Easy Cheesy Bread
Posted By
HelenFern
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Breads and Rolls |
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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 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.
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.
A delicious bread stuffed with cheese that starts with refrigerator dough. Easy!
Course:
Appetizer, beverage, bread
Cuisine:
American, Autumn, winter
Keyword:
accompaniment, soup
Servings: 1loaf
Author: HelenFern
Ingredients
1pkgrefrigerator bread dough
2Tablespoonsmelted butter
1-1/2cupgrated sharp or extra sharp cheese
Instructions
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.
Posted By
HelenFern
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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.
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.
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.
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.
Rustic rolls that are easy to make and taste amazing!
Course:
bread, Side Dish
Cuisine:
American, Thanksgiving
Keyword:
bread, sourdough
Servings: 12Rolls
Author: HelenFern
Ingredients
1pkgbaking yeast
2-1/8cupwarm water
1/2cupmilk
2teaspoonsfine sea salt
1/4teaspoonsugar
4 to 5cupsflour - plus more to flour the board for kneading
Instructions
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 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.
Cover and let it rise until doubled in bulk, about 3 hours.
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.
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.
Posted By
HelenFern
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In
Main dish,Shellfish |
7 Comments
I bought some shell on shrimp[12] with no idea of how I would use it. I just popped it in the freezer. The time came where it was use it or loose it, so what should I do. I remembered a dish we had years ago, yucatan shrimp. I had even written the ingredients down…somewhere. After some searching, and some side trips down memory lane, I found it!
I just took a guess at the amounts and wrote them down. It came out pretty good – not quite the dish we had, but close. After a few tries, I got it down pretty darned close to the original.
What is Yucatan Shrimp?
Yucatan shrimp is peel and eat. It is served swimming in a buttery sauce with lime and garlic, jalapeño and bit of sriacha. As you peel the shrimp one at a time, you dip each one back into the sauce and into your mouth.
The sweet shrimp swims well with the tart limes and spicy peppers. It is also required that yucatan shrimp be served with crusty bread. That way you can sop up all that amazing sauce, wasting nothing!
Here’s a little yucatan shrimp trivia. It did not originate from the Yucatán Peninsula. It was created on the gulf coast of Florida at Doc Ford’s Rum Bar & Grille. And if you want to really be authentic, you can buy the sauce in a jar!
But if you want to make it yourself (everything is better homemade), here is my rendition of Shrimp Yucatan.
Making the Dish –
The first thing you’ll need to do is make the sauce. Start by melting the butter over medium heat. Stir in the jalapeño and garlic and gently sauté until the peppers are starting to sweat.
While they are cooking, rinse the shrimp and make sure all the mud veins have been removed. Lay on towels to dry.
When the pepper have started to sweat, stir the lime juice and sriacha into the sauce. Simmer gently for about 2 – 3 minutes to meld the flavors.
Stir in the salt.
Increase heat to medium-high. Place the shrimp in the sauce and simmer, gently shaking the pan for about 2-3 minutes.
Turn each shrimp and cook again, shaking the pan.
Once they have turned pink, remove from the heat. You don’t want to over-cook them. They will be rubbery. This is when you stir in the cilantro.
Serve in bowls with plenty of sauce and a big piece of crusty bread.
And make sure you have another big bowl for all the shrimp shells – oh – and wet napkins. Enjoy!
Posted By
HelenFern
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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.
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.
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,
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!
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.
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.
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, 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!
Posted By
HelenFern
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Internationally Inspired,Irish,Main dish |
16 Comments
Happy St. Patrick’s Day!! Everyone is busy making corned beef and cabbage, but it’s not a traditional Irish dish! Irish Americans used corned beef as a substitute for bacon in their Bacon and Cabbage dish. But coddle – now that’s a truly Irish dish!
A working class meal, coddle (from the French word caudle – to boil gently) is traditionally made of left-overs and served with bread to soak it all up. Made with potatoes, rashers (bacon), sausage and onion (no carrots in traditional coddle).
Soda bread or brown bread is typically served with it – a bread made without yeast, but rather baking soda. And both are so easy!!
Making the Coddle
Start with the coddle. Cut the bacon into large pieces
and slowly render the fat out in a large dutch oven. European bacon is not the same as American bacon. There is far less fat on it. If you are using Irish or European bacon, add just a little fat to the bottom of the pan.
Cut the sausage into 1 to 2 inch pieces and add them to the bacon. Cook on low until the sausage are cooked through.
When they are browned, remove them from the pan and set aside.
Add 1/8 cup of water to the pan and deglaze the bottom. Add the onions, sliced really thin. I use a mandolin for this –
and just a pinch of kosher salt and simmer gently until the onions are softening and the bottom of the pan is fully deglazed.
Layer the potatoes, parsley and meat into the pan, then add enough water to cover. Add some salt and fresh cracked pepper to taste.
Cover the pan and bake at 300 degrees for about 1-1/2 hours. Remove it from the oven and add the stout.
Return to the oven, uncovered for about another 30 to 45 minutes. Take it out of the oven and put the cover on to keep it warm.
While the coddle is cooking, get the Irish[23] bread ready.
Keyword:
bacon, irish, one pot, onions, potatoes, sausage
Servings: 4servings
Author: HelenFern
Ingredients
1poundbacon, cut into pieces
1poundcumberland or other Irish sausage, cut into 1 to 2 inche pieces
1large onion, sliced thin
1/3cupminced parsley
3largerusset potatoes, peeled and into quarters
1/3cupIrish stout, like Guiness
water
black pepper and kosher salt to taste
Instructions
Start with the coddle. Cut the bacon into large pieces and slowly render the fat out in a large dutch oven. European bacon is not the same as American bacon. There is far less fat on it. If you are using Irish or European bacon, add just a little fat to the bottom of the pan.
Cut the sausage into 1 to 2 inch pieces and add them to the bacon. Cook on low until the sausage are cooked through.
When they are browned, remove them from the pan and set aside.
Add 1/8 cup of water to the pan and deglaze the bottom. Add the onions and just a pinch of kosher salt and simmer gently until the onions are softening and the bottom of the pan is fully deglazed.
Layer the potatoes, parsley and meat into the pan, then add enough water to cover. Add some salt and fresh cracked pepper to taste.
Cover the pan and bake at 300 degrees for about 1-1/2 hours. Remove it from the oven and add the stout.
Return to the oven, uncovered for about another 30 to 45 minutes. Take it out of the oven and put the cover on to keep it warm.
Mix all the dry ingredients together in a large bowl.
Make a well in the center and pour in the buttermilk.
Work it all together until a soft dough forms. If it’s too sticky, add a little more flour.
Turn it out onto a flour board and gently knead 5 or 6 times, then shape it into a large ball, about 6 inches around.
Score an X in the top and place it on a parchment paper lined cookie sheet to rest.
When you remove the coddle from the oven, turn the heat up to 400 degrees. Bake the bread for 15 minutes, then reduce heat to 350 and cook for another 15 to 20 minutes. The bread should be browned and sound hollow when tapped. (My husband tore a corner off, so it’s got a strange shape. Grrr)
Remove it from the oven, rub the top with butter and let it cool about 5 minutes before cutting.
Serve the coddle in a bowl with some warm bread on the side.
A super easy soda bread that goes great with Dublin Coddle
Course:
bread, Side Dish
Cuisine:
Irish
Keyword:
bread, soda bread
Servings: 1medium loaf
Author: HelenFern
Ingredients
1-1/2cupwhole wheat flour
1-1/2cupall-purpose flour
1-1/2teaspoonbaking soda
1Tablespoonbrown sugar (light or dark)
1/2teaspoonsalt
1-1/2cupbuttermilk
Instructions
Mix all the dry ingredients together in a large bowl.
Make a well in the center and pour in the buttermilk.
Work it all together until a soft dough forms. If it's too sticky, add a little more flour.
Turn it out onto a flour board and gently knead 5 or 6 times, then shape it into a large ball, about 6 inches around.
Score an X in the top and place it on a parchment paper lined cookie sheet to rest.
When you remove the coddle from the oven, turn the heat up to 400 degrees. Bake the bread for 15 minutes, then reduce heat to 350 and cook for another 15 to 20 minutes. The bread should be browned and sound hollow when tapped.
Remove it from the oven, rub the top with butter and let it cool about 5 minutes before cutting.
Serve the coddle in a bowl with some warm bread on the side.