Gozney Pizza Dough

This recipe requires minimal ingredients but it does require time.  I've converted this to my standard of easiness: I use instant yeast which cuts down on 1 of the 2 rise times.  I also make a double batch and freeze half of the dough balls for a quick pizza night any day of the week.  And because I prefer not to measure any of my ingredients by grams, or to mix any of my dough by hand, I've modified the ratios.

Gozney Pizza Dough

Recipe modified from Gozney

12 cups flour

2 Tbsp salt

1 1/2 tsp instant yeast 

5 c. water

Combine all dry ingredients in an electric mixing bowl.  Add water and mix for 10 minutes.  

Roll dough out onto greased counter or cutting board.  Cut in half and let rest for 5-10 minutes.

Cut each half into 6 equal pieces (a scale is helpful here).  Shape each piece by hand into a smooth, flattened round.  Place 6 rounds on a greased or silicone lined baking sheet and cover with a lid.

Place cookie sheets in fridge if using in the next day or two, or freeze for up to 3 months.

When ready to make pizza, remove dough balls from fridge and leave out at room temperature for at lease 6 hours (9-12 hours if frozen).

Apple Fritter Bread

This delicious, festive fall loaf is bursting with that classic apple cinnamon flavor!  This is great as an alternative to muffins in the morning, or perfect for an afternoon snack.  It could even double as a dessert, though I majorly deducted the amount of sugar called for.  I also opted for whole wheat flour, but you could use white if that is what you like or have on hand.  You can use any type of apple you have lying around, but granny smith are always a great choice for baking.
We all loved it, especially the kiddo's!

Apple Fritter Bread

Recipe modified from The Baking ChocolaTess

1/4 c. brown sugar

1 tsp. ground cinnamon

1/3 c. white sugar

1/2 c. butter, softened

2 eggs

1 1/2 tsp vanilla extract

1 1/2 c. flour (white or wheat)

1 3/4 tsp. baking powder

1/2 c. milk

2 apples, peeled and chopped

1 Tbsp. sugar

1 tsp. cinnamon

Glaze

1/4 c. powdered sugar

1 Tbsp. milk or cream, plus more if needed for consistency

Mix brown sugar and cinnamon in a small bowl and set aside.

In a large bowl, beat white sugar and butter together until creamy.

Add eggs, one at a time, blending after each addition.

Add vanilla.

Add flour and baking powder into creamed mixture and stir until blended.

Add milk, and mix until smooth.

In a separate bowl, add the remaining Tbsp. sugar and tsp. cinnamon to the chopped apples, and stir to coat evenly.

Pour half of the batter into a large greased loaf pan.

Sprinkle half of the chopped apples over batter.

Sprinkle half of the brown sugar/cinnamon mixture over apples.

Lightly pat apple mixture into batter.

Pout remaining batter over the apples.

Top with remaining apples, and remaining brown sugar/cinnamon mixture.

Lightly pat apples into batter.

Using a knife or spoon, gently swirl the brown sugar mixture through loaf pan.

Bake at 350 degrees for 50-60 minutes, or until toothpick inserted in middle of loaf comes out clean.

To make the glaze, mix powdered sugar and milk together, adding more of either until desired consistency is reached.

Let bread cool for at least 15 minutes before drizzling with glaze.

Garlic Cheese Breadsticks

Paired with your favorite soup, or in addition to a great pizza night, these garlic cheese breadsticks are sure to please.

Garlic Cheese Breadsticks
Recipe from Baked by Rachel

1 c. water
2 1/4 tsp. dry yeast
1 tsp. sugar
2 1/2 c. flour
1 tsp. salt
1/2 tsp. garlic powder
1 Tbsp. unsalted butter
3 cloves garlic, minced
1/4 c. parmesan cheese
2-3 c. mozzarella cheese, shredded

Stir the yeast and sugar into the warm water and allow yeast to proof.
To your mixing bowl, add flour, salt and garlic powder.
Turn the mixer on low and slowly add the yeast mixture.
Mix or knead for 6 minutes.
Transfer to a lightly greased bowl, cover and allow to rise until doubled, about 1 hour.

Knead dough to remove air bubbles, and roll out to desired shape.
Place on a greased cookie or pizza sheet.
Melt butter and add in the minced garlic.
Use a pastry brush to brush garlic mixture over entire surface of dough.
Sprinkle with parmesan and mozzarella cheeses.

Bake at 425 degrees for 12-15 minutes, until cheese is golden brown.

Corn Bread

I love cornbread.  It is a go to side dish at our house, and definitely isn't new here on the blog.  

However, I have three recipes, and two have been posted here before.  I thought it was time to consolidate, and explain my reasonings.

The first recipe (Creamed Corn Bread) is best.  It is moist, has great flavor and texture, makes for a better leftover, and overall we like it the most.

The second version (Corn Bread) I did away with completely until I found myself reverting back to it for certain recipes.  For example, I prefer it if the cornbread is paired with something else (like in this cornbread taco bake recipe), as opposed to being eaten alone.  It also works perfectly for any recipe that calls for a boxed corn bread muffin mix; (just omit the liquid ingredients and you've got the same thing).  If you don't have creamed corn to make the first version, this is the next best thing. 

The third version (Dry Corn Bread Mix) is excellent for camping/vacations.  You can toss everything in a bag and just add water when ready to bake.

Creamed Corn Bread

1 c. cornmeal

1 c. all-purpose flour

1/3 c. sugar

1/3 c. butter, melted

1 Tbsp. baking powder

1/2 tsp. talk

3 eggs

1 can cream-style corn

Combine cornmeal, flour, sugar, baking powder and salt; stir to combine.
Puree creamed corn in food processor or blender until smooth.
Whisk eggs lightly and add to creamed corn.
Pour corn/egg mixture into dry ingredients; stir until well blended.
Pour into greased 8x8" or 9x9" pan.
Bake at 400 degrees for 25-30 minutes or until toothpick comes out clean.
Serve warm or at room temperature with honey butter.

Corn Bread
1 c. flour
4tsp.  baking powder
1 c. corn meal
1/4 c. sugar
3/4 tsp. salt
2 eggs
1/4 c. butter or shortening
1 c. milk

Combine dry ingredients and mix.
Add eggs, butter and milk, beating with a fork until barely smooth.
Pour into 8x8" or 9x9" greased pan.
Bake at 425 degrees for 20-25 minutes.

Dry Corn Bread Mix
1 c. flour
1 c. cornmeal
4 tsp. baking powder
1/3 c. sugar
3/4 tsp. salt
1/4 c. butter powder
3 Tbsp. powdered milk
2 Tbsp. powdered eggs
1 1/3 c. water

Combine all ingredients except water and mix.
When ready to make, add water and mix until barely smooth.
Pour into greased 8x8" or 9x9" pan.
Bake at 400 degrees for 25-30 minutes.

Crusty Bread {No Knead}

Every person in the world should have this recipe!  Not only is it just 4 ingredients, but it doesn't require any special equipment; no wheat grinder, bread maker, mixer, or even a bread pan.  Easily the best starting point for anyone who is intimidated or scared of making their own bread.  This recipe is basically fool proof, yet so so delicious.  The perfect artisan bread; we love serving ours with soup.

Crusty Bread

Recipe from Simply So Good
6 c. all purpose flour
1 Tbsp. salt

1 tsp. dry yeast (or 1/3 c. natural yeast)
3 c. water, room temperature

In a large bowl mix flour, salt and yeast together (if using natural yeast, wait to add that with the water).
Pour water into bowl and mix with a spatula until well incorporated.

Lightly cover the bowl with a lid or plastic wrap and let it sit on your counter for 12-18 hours.
After dough has risen for 12-18 hours, it should be doubled in size, wet looking, and have lots of bubbles.
After dough has risen, put a cast iron pot or a regular pan, including the lid, in the oven while you preheat it to 450 degrees.
You will need to bake each loaf of bread in a separate pan, so you can either preheat two pans, or you can cook one loaf at a time in the same pan.
While preheating pan(s), heavily flour a work surface and your hands.
Gently dump your dough onto the floured surface.
Use your hands to roughly shape the dough into a ball.
Use a serrated knife to cut the ball in half.
Use your hands again to shape each half into a round, flat ball.
Remove hot pans from the oven and remove the lids.
Gently lift each ball of dough and lay it in the center of your pans - you do not need cooking spray. Place lids on the pans and return to the 450 degree oven.
Bake, covered, for 30 minutes.
After that, remove the lids and bake an additional 15-20 minutes, until the tops are golden brown. Remove from the oven and let cool.

9 Grain Whole Wheat Bread {with Natural Yeast}

We are not gluten free in this house (obviously), but I've been experimenting with natural yeast because of the health benefits.  I do have a gluten free friend who uses natural yeast to make her own wheat bread and she has zero side effects.  You can learn more about natural yeast here.

As for this recipe, it is almost identical to Honey Whole Wheat Bread (my favorite sandwich bread), just with the addition of 9 grain cracked cereal.  I like the texture it gives.  You can use any cracked cereal you have on hand, or make your own.  I use this one from Thrive Life, because it is easily accessible to me.

There are a two things to remember when baking with natural yeast:

1) Rise time is significantly longer.  The initial rise time is anywhere from 4-12 hours, with the final rise time being 1-4 hours, depending on the room temperature.

2) Cooking time is generally longer and hotter than with traditional yeast.

Other than that, its the same as regular yeast.

9 Grain Whole Wheat Natural Yeast Bread

Makes 2 loaves

3 1/3 c. whole wheat flour

1/3 c. vital wheat gluten

2/3 c. natural yeast

2/3 c. 9 grain cracked cereal

2 1/2 c. + 2/3 c. water

Combine all ingredients in mixer and mix until incorporated.

Let rest (sponge) for 10 minutes.

Add:

1 Tbsp. + 1 tsp. lemon juice

1 Tbsp. salt

1/3 c. olive oil

1/3 c. honey

Mix while adding:

2 1/2 c. whole wheat flour (or white flour if using half and half)

Dough should come away from the sides of the bowl and be wet to the touch, but not sticking to your fingers.  You may need to add up to 1 c. of additional flour until correct consistency is reached.

Mix dough for 10 minutes.

Move dough to large bowl and cover.

Let rise until double (4-12 hours).

Once doubled, roll dough out onto greased cutting board.

Knead thoroughly and cut in half.

Shape each loaf and place in greased bread pans.

Cover with kitchen towel and let rise until doubled (1-4 hours), or until dough is 1" above top edge of loaf pan.

Bake at 385 degrees for 10 minutes, then lower to 375 degrees and bake for an additional 25-35 minutes, until well browned.

(Internal temperature of bread should reach 180 degrees when fully cooked).

Best Biscuits

I love biscuits.  I love these biscuits.  They are the go to recipe at our house since we started venturing away from shortening.

These work great with olive oil.

These work great with butter.

I'm sure they work great with shortening.

I'm sure they'd work with coconut oil or shortening or whatever other oil suits your fancy.

They are terrific, you wont be disappointed.

We personally like the outcome best when using all-purpose flour, but they work well with whole wheat or a mix of half and half.

Best Biscuits

4 c. flour

2 Tbsp. baking powder

2 tsp. salt

2 tsp. sugar

2/3 c. olive oil OR butter

up to 2 c. milk

Combine dry ingredients.

Cut in softened butter (or pour in oil) and mix until crumbly.

Add milk until desired consistency is reached.

Roll out and cut into large rounds.

Bake at 425 for 13-15 minutes.

Soft Pretzel Rolls

Soft pretzels...  Use these to upgrade your everyday sandwich to something spectacular.  Bypass the roll idea all together and form actual pretzels.  Whatever you choose, this is a winner.  Soft and chewy on the inside with that classic salty, slightly crunchy exterior.  These are a must have for every baker.

Pretzel Rolls

Recipe and technique combined from The Kitchn and Our Best Bites 

1 1/2 c. warm water

1 Tbsp. instant yeast

1 Tbsp. sugar

4 3/4 - 5 c. flour

2 tsp. kosher salt

1/4 c. melted butter

1 egg, separated

1/4 c. baking soda

8 c. water

In large measuring cup, combine warm water, sugar and yeast and let stand for 10 minutes until frothy.

In mixing bowl combine salt and 4 1/2 c. flour.

Add melted butter, egg yolk and yeast mixture to flour, and mix to combine.

Turn on mixer and slowly add additional flour, 1 Tbsp. at a time, until dough pulls away from sides.

Mix or knead dough for 6-8 minutes.

Knead dough to form a ball, return to bowl, and cover - let rise until double, about 1 hour.

Once risen, turn dough onto sprayed surface and divide into 12 pieces.

Shape into balls, and place on silicone lined baking sheet.

Cover, and allow to rise for 30 minutes.

Preheat oven to 450.

Bring 8 cups of water to a boil in a medium saucepan.

When boiling, add baking soda and bring back to a rolling boil.

One at a time, place each roll, seam side down into the boiling water.

Boil for 30 seconds and flip to boil the other side for 30 seconds.

Use a slotted spoon to remove from water and place seam side down again on the baking sheet.

Use a sharp knife to score an 'x' on the top of each roll (optional).

Whisk egg white and 2 Tbsp. of water together.

Brush each roll with egg white mixture.

Bake for 12-15 minutes, until browned and glossy.

Crusty European Hard Rolls

I'm just going to tell you right now that if you want rolls ready for dinner today, this recipe is not for you.  Although it is easy and doesn't require too much hands on time, this recipe needs to be started about 24 hours in advance.  It took me a while to make these because I NEVER plan that far ahead.

True to the name, however, they produce wonderfully crusty outsides, with that hard roll texture that I love.  This is not an everyday roll for me, but a good one to keep in the index.  We loved them!  

Crusty European Hard Rolls

Recipe from King Aurhur Flour

Starter:

1 c. cool water

2 c. flour

1/4 tsp. instant yeast

Dough:

all of starter

7 c. flour

2 c. lukewarm water

3 tsp. salt

1/2 tsp. instant yeast

Egg wash:

1 large egg

1/4 c. cool water

Make the starter by mixing all ingredients together until smooth.

Cover, and let rest at room temperature overnight.

Combine all of the dough ingredients and knead together, 6 minutes for white flour, 10 for wheat.

Allow dough to rise, covered, for 1 hour.

Gently deflate dough and turn it over in bowl.

Allow dough to rise, covered, for 2 hours.

Turn dough out onto greased work surface.

Divide into 24 small pieces, or 16 large, depending on size preference.

Shape into balls, and firm them up by rolling them under lightly cupped fingers.

Place rolls on greased baking sheet.

Cover, and let rise for 1-2 hours, until puffy, though not doubled in size.

Keep covered, and refrigerate for 2-3 hours more.

Preheat oven to 425 degrees.

Prepare egg wash by whisking egg and water in a shallow dish.

Remove rolls from refrigerator, and brush them with the egg wash.

Slash a 1/4" deep cut across the top of each roll.

Immediately put the rolls into the preheated oven.

Bake for 20-25 minutes, until rolls are a deep golden brown.

For best crunch, open oven door and allow rolls to cool in the turned off, open-door oven.

Yields 16-24 rolls, depending on size.

Cranberry Orange Almond Muffins

These muffins were amazing... Are amazing.  I was really worried about the tartness of the cranberries, but the orange and almond flavor mellowed it out nicely and the honey gave it just the right amount of sweetness.  These were great plain, which I prefer, but would be fantastic with butter or a drizzle of extra honey if you want something sweeter.

Cranberry Orange Almond Muffins

Recipe modified from Chef in You

1 1/2 c. whole wheat flour

1 c. all purpose flour

1 Tbsp. baking powder

1/2 tsp. salt

Zest from 1 orange

3/4 c. honey

1/2 tsp. almond extract

2/3 c. orange juice

2 eggs

1/4 c. applesauce

2 Tbsp. olive oil

1 1/2 c. fresh or frozen cranberries

1/2 c. slivered almonds

Combine flours, baking powder, salt and orange zest in a bowl and mix to combine.

In a separate bowl, combine honey, orange juice, extract, eggs, applesauce and olive oil.

Whisk wet ingredients until thoroughly mixed.

Make a well in dry ingredients and add in the honey mixture.

Gently fold into each other, careful not to over mix.

Fold in cranberries and almonds.

Divide among 12 muffins.

Bake at 350 for 20 minutes.

Biscuit Breakfast Casserole

I've made my own bread for over 4 years now, but there are some bread items that I will occasionally still buy in the store.  Pillsbury homestyle original biscuits is one of them.

Try as I might, I can't recreate those delicious little biscuits.  And so this recipe was discovered - when I found myself with an unhealthy amount of them in my fridge and a need for something other than cereal.

This breakfast casserole comes together in no time and is wonderfully tasty.

Biscuit Breakfast Casserole

Recipe modified from Tablespoon

1 tube Pillsbury Grand Biscuits

3 eggs

splash milk

1 c. shredded cheddar cheese

3/4 c. bacon crumbles

1/4 c. green onions

Cut each biscuit into 4 pieces.

Whisk eggs with milk.

Add cheese, bacon and green onions.

Pour over cut biscuits and stir gently, coating evenly.

Pour everything into a greased 9x13" pan.

Bake at 350 degrees for 25-30 minutes until golden on top.

Serve warm or at room temperature.

Navajo Fry Bread

These little fry breads are the perfect addition to your recipe index!

SO easy to make, and they taste fantastic!  We had ours piled with our favorite taco salad toppings.

Navajo Fry Bread

Recipe from Whats Cooking America

2 c. flour

1/2 tsp. salt

2 tsp. baking powder

1 c. water

vegetable oil for frying

Mix dry ingredients together.

Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.

Flour your hands well.

Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball.

You want to mix well, but do not knead the dough; the inside should still be sticky.

Cut dough into 8 pieces.

Using floured hands, shape, stretch, pat, and form a disk about 5-7" in diameter.

Heat oil to about 350 degrees (I like to use my electric frying pan).

Your oil should be about 1" deep.

Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil.

Press down on the dough as it fries to the top is submersed into the hot oil.

Fry until brown, and then flip to fry the other side, about 3-4 minutes per side.

Place cooked bread on a cooling rack or paper towels to absorb excess oil.

Pile on the toppings and enjoy!

**Bread can be kept warm in a 200 degree oven for up to 1 hour.  They refrigerate well and can be reheated in at 350 for 10-15 minutes before serving.

Butterhorn Rolls

This is not your average "throw together in a few minutes" recipe, but the outcome is oh so much better than any regular roll.  Buttery and delicious, these are perfect for the upcoming holidays and special occasions.

As you can see from the photo, they are ginormous, so if you choose to make them smaller you will be left with enough to feed a small army

OR... you can freeze some before baking to enjoy these any day of the week.

Butterhorn Rolls

Recipe from Sharon Zobell

2 pkg. dry yeast

1/2 c. warm water

1 Tbsp. sugar

1 1/2 c. milk, scalded

1 c. butter

1 c. sugar

2 tsp. salt

6 eggs, beaten

9 c. flour (exactly)

Put yeast in water with 1 Tbsp. sugar and set aside.

Scald milk on stove.

Add butter, 1 c. sugar and salt to milk and cool slightly.

In large mixer add milk mixture, yeast and eggs.

Add half of the flour and mix until blended.

Add remaining flour until soft dough forms.

Put in large bowl and let rise until double in size.

Once doubled, punch down and divide dough in half.

With each half, roll out round.

Spread 1/2 stick of softened butter onto dough and cut into 12-16 wedges (like a pizza).

Roll up wedges from wide end to small and place on a greased cookie sheet.

Let rise for 1 1/2 hours (or until doubled).

Bake at 350 for 10-12 minutes.

Makes 24-32 enormous rolls.

If freezing:

Place rolled wedges on a baking sheet and put directly into freezer instead of baking.

To thaw: place on greased cookie sheet for 4 hours, or until doubled in size.

Bake at 350 for 10-12 minutes.

Pan Bread Pull-Aparts

These little babies are a cross between a roll and a breadstick.  Completely easy to make and the perfect addition to practically any meal.

Pan Bread Pull-Aparts

Recipe from Connie Hooley

Bread:

2 c. scalded milk

1 1/3 c. luke warm water

2/3 square butter, melted

5 1/2 Tbsp. sugar

9 1/3 c. flour, divided

2 Tbsp. yeast

3 tsp. salt

Topping:

2/3 square butter

1/4 c. + 1 Tbsp. + 1 tsp. mayo

1/4 c. + 1 Tbsp. + 1 tsp. parmesan cheese

1/2 tsp. garlic

2 tsp. dried parsley

Add milk, water, butter and sugar to mixing bowl.

Turn on and slowly add 3 1/3 c. flour.

When slightly mixed, add yeast and salt.

Slowly add remaining 6 c. of flour.

When ingredients are incorporated, mix for an additional 4-5 minutes.

Cover and let rest until double in size, 45 minutes to 1 hour.

Meanwhile, spray two jellyroll pans (or large cookie sheets) with cooking spray.

Dust with cornmeal.

Mix topping ingredients together and set aside.

When dough has doubled, punch down and cut in half.

Roll each half out to the size of your pans and place over cornmeal.

Use a pastry brush (or back of a spoon) to spread the topping mixture evenly over the two loaves.

With a pizza cutter, cut each dough (while inside the pan) into 24 pieces - be sure to cut all the way through.

Let rise until double - another 45 minutes to 1 hour.

Bake at 350 for 25 - 30 minutes.

Honey Whole Wheat Bread

I've gone through a lot of bread recipes.

They each have their place and purpose, but I haven't found a 'sandwich' bread that I love more than this one.

It doesn't dry out.

It holds it shape beautifully.

It freezes well.

And aside from it coming together start to finish in just over an hour, it tastes amazing.
It is also great as a half wheat / half white flour recipe.
You pretty much cant go wrong here.

Honey Whole Wheat Bread

Recipe from Nicol Brown

3 1/3 c. whole wheat flour

1/3 c. vital wheat gluten

1 Tbsp. + 1 tsp. instant yeast

2 1/2 c. hot tap water

1 Tbsp. salt

1/3 c. oil

1/3 c. honey (or 1/2 c. sugar)

1 Tbsp. + 1 tsp. lemon juice

2 1/2 c. whole wheat flour (or 3 c. all-purpose)

Combine wheat flour, vital wheat gluten, instant yeast and water until just mixed.

Let sit for 10 minutes.

Add salt, oil, honey and lemon juice and mix well.

Add flour, 1 c. at a time, mixing well between each cup.

Mix or knead for 8 minutes.

Place in two greased large loaf pans.

Let rise until double, about 25-30 minutes.

Bake at 350 for 30 minutes.

Never-Fail Fairy Rolls

 We had a ward party and the RS was in charge of bringing rolls.  They provided an optional recipe, and this was it.  It is amazing.  I made a second batch the next day.  And possibly a third the day after...

Never Fail Fairy Rolls
Recipe from Heidi Estes

1 c. butter, melted
2 c. hot water
3/4 c. sugar
1 tsp. salt
2 Tbsp. yeast
2 eggs
6 1/2 c. flour
1 tsp. baking powder

In a large mixing bowl, combine melted butter, water, sugar, and salt.
Sprinkle yeast over liquid, stir in.
Let rest 10 minutes.
Add eggs, mix in.
In another bowl, stir together flour and baking powder.
Add flour mixture to the wet ingredients, mix and scrape down bowl.
Mix in mixer 4-5 minutes (or beat by hand and knead until smooth).

Cover with a damp towel or plastic wrap sprayed with cooking spray, let rise until double, about 1 to 1½ hours.
Punch down, split dough into 2 or 3 balls (makes 24 huge or 36 regular-sized rolls).
 
Cover formed rolls with plastic (sprayed with oil) and let raise again until double.
 Bake at 375 degrees for 12 minutes or until just starting to get golden.

French Bread Pizza

This is more of a method than a recipe.  This can be made with any combination of toppings you like/have on hand, and comes together quickly.

French Bread Pizza

french bread

pizza sauce

mozzarella cheese

pizza toppings of choice

Slice bread horizontally.

Spread sauce over  each half and top with mozzarella and toppings.

Bake at 350 for 10 minutes.

Turn on broiler and leave in oven until cheese is melted completely starting to brown.

Chicken and Veggie Pinwheels

I came up with these after seeing several things like them all over pinterest.

They are full of vegetables and chicken, all wrapped up in a delicious cheesy-bread.

They didn't last very long.

Chicken and Veggie Pinwheels

Recipe inspired by Mels Kitchen Cafe

1 bread dough recipe (your favorite)
1 small onion, chopped
3 Tbsp. olive oil
salt and pepper to taste
4 oz. cream cheese, softened
1/4 c. butter, softened
1 c. grated Parmesan cheese
2 c. cooked shredded chicken
1 1/2 c. finely chopped broccoli
1/2 red bell pepper, chopped
1 c. shredded Cheddar
1 c. shredded cheese of choice (mozzarella, pepperjack, etc.)
2 Tbsp. Italian seasoning

In a medium saucepan, heat oil and add onions, salt and pepper.
Saute until translucent or caramelized.

Meanwhile, in a small bowl, cream together the butter, cream cheese and parmesan cheese.
Add onions and stir to combine.
Prepare bread dough and roll out into a large rectangle shape.
Spread the rolled out dough with the butter/cheese/onion mixture.
Top with the chicken, broccoli, peppers, cheeses, and seasoning.

Roll the dough, (like cinnamon rolls), pinching the seam to seal.
Slice the roll into 12 pieces and place each on a lightly greased baking sheet.
Let them rise until nearly doubled.
Bake at 350 for about 20 minutes, until lightly browned and bubbly.
Makes 12 large rolls.

Wheat Puree Bread

This recipe is perfect for those who want to incorporate wheat into their bread, but don't have a grinder to make wheat flour.  Whole wheat berries are pureed in a blender and added to the remaining ingredients to make an easy and delicious wheat bread.

Wheat Puree Bread

Recipe from The Provident Homemaker

2 1/4 c. cooked wheat berries (1 c. uncooked)

1 1/4 c. cooking water

2 tsp. yeast

1 1/2 tsp. salt

1/4 c. oil

1/4 c. sugar

3 1/2 c. flour (white or whole wheat)

Combine warm cooked wheat with 1 1/4 c. water (used for cooking the wheat) in a blender.

Run until mostly smooth (if too thick, add additional cooking water 1 Tbsp. at a time).

Combine with the yeast, salt, oil, sugar, and half of the flour in a mixing bowl.

Mix for 2 minutes, until dough starts to get slightly elastic.

Add remaining flour and knead or mix for 8-10 minutes.

Dough should be smooth and elastic.

Cover and let rise until double, about 45 minutes.

Shape into two smooth logs and place in 2 greased medium loaf pans (8x4").

Cover and le rise until nearly double, another 45 minutes.

Bake at 375 for 25 minutes, or until sides are browned inside pan.

Mediterranean Quick Bread

This is a really easy bread that comes together quickly (obviously).

I like it as a side, as opposed to using it for a sandwich.  The texture is more cake like than that of your average bread.  But without all the sugar.

** And don't worry about the grain flour if you don't have it - I've made it with all white flour and it turns out great.

Mediterranean Quick Bread

Recipe from Our Family Treat

1 1/2 c. all purpose flour

3/4 c. whole grain flour

2 1/2 tsp. baking powder

1/2 tsp. salt

2 Tbsp. dried oregano

2 eggs

1 c. milk

1/4 c. olive oil

Extras:

chopped sun dried tomatoes

chopped olives

chopped pine nuts

parmesan cheese

peppers

In a bowl mix the dry ingredients together.

In a separate bowl whisk together the milk, eggs and oil.

Add about half of the liquid to the dry mixture and blend.

Add whatever optional ingredients you are using (I used sun dried tomatoes, pine nuts and parmesan), and fold into bread mix.

Pour remaining liquid into bowl, stirring until combined (it should look like a thick pancake batter).

Pour into a greased pan; pizza, bread or casserole dish, depending on how thick you want it.

Bake at 375 for 20 minutes, or until golden on top and a toothpick comes out clean when inserted.