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Archive for the ‘bread’ Category

bread - fried and buttered

One of Captain Cavedwellers most favorite things on the planet is fry bread.

Anytime I make yeasty bread dough, he begs and pleads for me to fry up a few pieces for him.

Since I kind of like him, I usually relent and let him have his grease-soaked carb fix.

This is really fast and easy to make, especially if you already have bread dough made.

Just use this easy recipe for Bread Dough

And if you absolutely don’t want to make your own dough, you can always find it in the freezer section of your grocery store.

When you get to the stage of punching down the dough and forming it into rolls, you can make it all into fry bread or just a few pieces. (Just a few pieces is all that ever happens at our house. More than that and someone would be in serious trouble.)

Pinch off a piece of dough, about the size of a golf ball, roll into a ball and place in a greased baking pan. Uniformity is NOT my middle name, so mine are all uniquely sized. Continue with this process until you've filled the pan with rolls, leaving space between each one. Cover and place a warm spot to rise for another hour.

Pinch off a piece of dough, about the size of a golf ball, roll into a ball and then flatten it until it’s only about a 1/4 inch thick.

bread - in the fryer

Using a heavy saucepan over medium heat,  pour in enough oil that it covers a good couple inches or so of the bottom of the pan. To test the temp of the oil, drop in a tiny bit of dough. If it sizzles when it hits the oil, it’s showtime.

Carefully slide your piece of flattened dough into the hot oil. I like to use a long-handled fork, just make sure you keep your fingers far away from the hot oil.

Brown on one side (takes not even a minute, so watch it carefully). You’ll see the edges start to turn brown. Flip it over and brown the second side then place on a paper-towel lined plate to absorb the excess oil.

bread - fried

Captain Cavedweller will wait only until he thinks they won’t produce third degree burns on his tongue before he takes a bite of the hot, crispy bread.

bread- fried and hollow

I prefer to wait a little longer, liberally sprinkle mine with powdered sugar and then devour the airy goodness.

You can top with cinnamon and sugar, jam, fruit preserves, whipped cream or pile on salsa, cream cheese, taco ingredients – whatever floats your boat!

Enjoy!

She Who May Need to Make a Batch of Fry Bread Soon

 

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olive bread done

Okay. Here’s the deal: I love olives and I love bread. It just seemed natural to pair the two together.

Natural and oh, so yummy.

This bread is easy to make, ready in just a few minutes and you won’t be able to eat only one piece, especially if you are an olive freak like yours truly.

Simple ingredients

Simple ingredients

Chop olives

Chop olives

Mix with mayo and cheese

Mix with mayo and cheese

Spread on top of bread, sliced about 1/2-inch thick

Spread on top of bread, sliced about 1/2-inch thick

If you're a weirdo like me, add more cheese and bake at 350 degrees for about 10 minutes, or until cheese is oozing and starting to turn brown.

If you’re a weirdo like me, add more cheese and bake at 350 degrees for about 10 minutes, or until cheese is oozing and starting to turn brown.

olive bread done
Olive Bread

1 loaf of crusty bread, cut into 1/2-inch thick slices

1/3 cup chopped black olives

1/3 cup chopped pimento stuffed manzanilla olives

1/3 cup chopped Kalamata olives

1/2 mayonaisse

1 cup mozzarella cheese

Preheat oven to 350 degrees.

Line a baking sheet with foil or parchment (unless you don’t mind scraping cheese off your pan – which I do cause I’m lazy that way).

Line up bread on baking sheet.

Mix olives with mayo and cheese.

Spoon onto bread slices.

If you are a cheese-aholic like me, add more cheese before popping in the oven.

Bake about 10 minutes or until cheese melts and is bubbly and brown.

Serve immediately.

She Who Could Eat Way Too Many Pieces of This

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bread- rolls baked and buttered in pan

On rare and random occasions, I’ll make a batch of home-made bread or dinner rolls.

They are soooo good right out of the oven, hot and yeasty with butter melting into every crevice.

This recipe is one my mom taught me when I was young and she learned it from her mom.

It isn’t hard to make, just takes a little time while you are waiting impatiently for the bread to rise so you can bake these babies and enjoy all that fresh bread goodness.

Ingredients

Ingredients

Mix milk, shortening, sugar and salt in a saucepan. Stir over medium heat until milk is scalded (180 F).

Mix milk, shortening, sugar and salt in a saucepan. Stir over medium heat until milk is scalded (180 F).

 

Pour warm milk into a large bowl to cool.

Pour warm milk into a large bowl to cool.

While milk is cooling, add yeast to 1/4 cup lukewarm water, stir until yeast is dissolved then leave it alone to do its thing for a few minutes while the milk cools.

While milk is cooling, add yeast to 1/4 cup lukewarm water, stir until yeast is dissolved then leave it alone to do its thing for a few minutes while the milk cools.

Stir yeast into milk mixture when the milk is about the temp of a baby's bottle.

Stir yeast into milk mixture when the milk is about the temp of a baby’s bottle.

Stir in flour.

Stir in flour.

Knead dough, form into a ball, cover and let rise for an hour.

Knead dough, form into a ball, cover and let rise for an hour.

 

Dough should now be doubled in size. Punch down dough and knead again.

Dough should now be doubled in size. Punch down dough and knead again.

Pinch off a piece of dough, about the size of a golf ball, roll into a ball and place in a greased baking pan. Uniformity is NOT my middle name, so mine are all uniquely sized. Continue with this process until you've filled the pan with rolls, leaving space between each one. Cover and place a warm spot to rise for another hour.

Pinch off a piece of dough, about the size of a golf ball, roll into a ball and place in a greased baking pan. Uniformity is NOT my middle name, so mine are all uniquely sized. Continue with this process until you’ve filled the pan with rolls, leaving space between each one. Cover and place a warm spot to rise for another hour.

Your pan of rolls will go from this...

Your pan of rolls will go from this…

to this. Bake in 375 preheated oven until tops are golden brown.

to this. Bake in 375 preheated oven until tops are golden brown.

Slather the tops with butter and refrain from gobbling up a few while it oozes into every little corner and crevice.

Slather the tops with butter and refrain from gobbling up a few while it oozes into every little corner and crevice.

Cut one open, add butter and take a bite of yeasty bliss!

Cut one open, add butter and take a bite of yeasty bliss!

Home-made Dinner Rolls (or Bread)

2 cups milk

4 tbsp. shortening

1 tbsp. sugar

pinch of salt

1/4 cup lukewarm water

1 pkg. yeast

4 + cups of flour

Combine milk, shortening, sugar and salt in a heavy saucepan over medium heat. Stir constantly until shortening is melted then continue to stir  until milk scalds. Keep a close eye on it because you don’t want the milk to scorch in the pan.

(Note: Scalded milk is milk that has been heated to 180 °F. At this temperature, bacteria are killed, enzymes in the milk are destroyed and many of the proteins are rendered inactive. The bacteria have to be killed off because any “wild yeasts” in the milk can alter the texture and flavor or the bread.)

Once the milk mixture is heated up to temp, pour it into a large bowl to cool.

Pour the lukewarm water into a small cup or bowl. Gently stir in the yeast and let set for a few minutes, working its magic. I love that smell. It takes me back to childhood days when my mom made some yeasty treat on a weekly basis.

Test your milk mixture with the tip of your finger. You want it to be cool, but not cold when you stir in the yeast. Think the temperature of a baby’s bottle for a good point of reference. Stir the yeast into the milk until it is well blended.

Start stirring in the flour, a cup at a time. You might end up using closer to five or six cups by the time it’s all said and done, but four is a good starting point.

Work the flour into the milk mixture. When it gets hard to stir, you can get your hands in there and start kneading the dough. If you’ve had a stressful day, this is a great way to work out some aggression. Punch the dough down with your fist, flip it around and keep going. It’s also a great work-out for those arm muscles! See, you are burning calories, destressing and making something delicious all at the same time. Talk about multi-tasking!

If the dough is  really sticky, continue adding flour, about a half cup at a time until you can work it without it globbing up all over your fingers.

Keep kneading until the bread has an elastic feel to it (meaning you can feel it pop and give as you knead).

Grease the sides of your bowl with a little butter, placing your nice ball of dough in the center of the bowl. Cover with a tea towel and set someplace warm to rise. My favorite place is right in front of our fireplace. It’s warm, but not hot, and creates a perfect environment for the bread to rise.

Force yourself to leave the bread alone for an hour. By that time, it should have doubled in size.

Although this seems like cruel and unusual punishment, you are going to punch down the dough and knead it again. Just a couple minutes worth of kneading is fine.

At this point you can do any number of things with the dough – shape it into a loaf in a bread pan, form it into bread sticks or dinner-rolls, make fancy little shapes with it.

I generally make dinner rolls because I can freeze what we don’t eat for another day.

To make the dinner rolls, pinch off a piece of dough about the size of a golf ball. Roll it around and drop it into a greased baking pan. Leave a little space between each roll because they will expand. In a 9 x 13 pan, I probably end up with about 24 rolls.

Once you have the rolls all shaped, cover the pan with the tea towel and return to that warm spot for another hour.

Preheat the oven to 375 degrees. When the rolls have doubled in size, pop them in the oven and bake for about 12-15 minutes, until tops are golden brown.

Remove from the oven and immediately slather the tops with butter, while trying not to drool at the wonderful yeasty smell that is filling your home and making your mouth water.

Serve with butter, jam, honey or use to soak up the juice from a hearty bowl of stew.

You won’t be able to eat just one!

She Who Loves Home-made Bread

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cinnamon bread pudding finished

When I saw a recipe for Cinnamon Bread Pudding, I knew I had to try it.

Captain Cavedweller is a big bread pudding fan and it sounded like the perfect thing to make for Christmas breakfast.

Turns out, it was.

It was fast and easy to assemble the night before and pop in the oven that morning.

cinnamon bread pudding ingredients

Simple ingredients

 

Mix egg, milk and spices until well blended.

Mix egg, milk and spices until well blended.

Make your husband cube the bread while you beat the egg mixture.

Make your husband cube the bread while you beat the egg mixture.

Spread the cubes evenly into a greased baking pan.

Spread the cubes evenly into a greased baking pan. Pour the egg mixture over the top, cover and pop in the fridge overnight.

Heat oven to 350 and bake the bread pudding until golden brown - about 50 minutes.

Heat oven to 350 and bake the bread pudding until golden brown – about 50 minutes.

While the bread is baking, make the syrup - just sugar and water in a heavy saucepan. Stir until dissolved.

While the bread is baking, make the syrup – just sugar and water in a heavy saucepan. Stir until sugar is dissolved.

Continue stirring and bring to a boil, then add maple flavoring. Boil another minute before removing from heat.

Continue stirring and bring to a boil, then add maple flavoring. Boil another minute before removing from heat.

Cut baked bread pudding into slices and serve with warm syrup. It will make your knees wobbly and your stomach very happy.

Cut baked bread pudding into slices and serve with warm syrup. It will make your knees wobbly and your stomach very happy.

 

Cinnamon Bread Pudding

3 cups cubed cinnamon bread

4 eggs

1 3/4 cup milk

1 tsp. cinnamon

1/2 tsp. nutmeg

Syrup

1/2 cup granulated white sugar

1/2 cup brown sugar, packed

1/2 cup water

1 tsp. maple flavoring

Grease an 8×8 inch baking dish (for a 9×13 dish, double the recipe).

Cut about six slices of bread into cubes. You need enough to fill three cups. Spread evenly in baking dish.

Beat eggs, milk, and spices until well blended. Pour over bead. Cover and refrigerate overnight.

Preheat oven to 350.

Uncover baking dish and bake about 50 minutes until the bread is set and the top is golden brown. Cut into squares and serve with warm syrup.

To make the syrup, pour sugars and water into a heavy saucepan. Stir over medium heat until sugar is dissolved. Continue stirring until mixture comes to a boil. Add in maple flavoring and boil another minute. The aroma of the maple at this point will make your mouth water and cause great pangs of hunger to rocket through you.

You can pour the syrup over the bread pudding in the pan if you will be eating it all then or if you want you can individual spoon over pudding on each plate. You can serve with a dollop of whipped cream or sprinkle the top with powdered sugar if so desired.

She Who Will Be Making This Again

 

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popover finished

The other day Captain Cavedweller was watching some foodie show and the words cheesy popovers immediately caught my attention.

Deciding I had to try these at home, it was a very tasty decision.

These are super easy to make and so yummy!

Cheesy Popovers

2 beaten eggs

1 cup milk

1 tbsp. oil

1 cup flour

1/4 tsp. salt

1 cup shredded colby-jack cheese

Preheat oven to 400 degrees and place a large 6-cup muffin pan inside while you mix up the batter.

In a mixing bowl, beat eggs until light then add milk and oil. Stir in flour and salt. Mix well, beating until smooth.

Remove the muffin pan from the oven and liberally coat each cup with non-stick cooking spray.

Fill the cups half-full. Sprinkle on cheese -you can add less if you don’t want them super cheesy. Try to poke the cheese down into the batter a bit.

Bake 40 minutes or until  firm and golden. Remove from oven and enjoy these piping hot. You can slather with butter, sprinkle with chunky salt or enjoy plain!

She Who Loved These

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The other day I was mindlessly wandering around Wally-World (because I have to kind of be in that state to handle being in the store) when I spied a loaf of pumpkin bread.

Snatching it up, I rushed home, thinking it was the cakey-kind of pumpkin bread and started thinking about how glorious it would taste.

When I opened the package I realized it was a wonderful yeasty bread redolent with cinnamon.

Heaven! It was heaven in a plastic wrapper.

The next morning I promptly made it into French toast with cinnamon butter.

I think my taste buds may still be cheering a bit. Either that, or begging for an encore.

This recipe is super easy and fast.

Yum!

 

Ingredients

 

Mix egg, milk, cinnamon and vanilla in a shallow dish large enough to hold the bread. This square dish works perfectly!

 

Dip bread in batter, but don’t let it soak, it will get soggy and gross in a hurry. Just dip one side, flip and do the other side.

 

Fry in skillet until brown on both sides. It just takes a few minutes over medium heat. You can also bake at 350 for about 12 minutes. I like to flip the bread over halfway if I’m baking so it gets firm on both sides.

 

 

Mix softened butter with a dash of cinnamon then slather over warm toast.

 

Pumpkin French Toast

Loaf of Pumpkin Bread, sliced

2 eggs

1/2 cup milk

1 tsp. vanilla

2 tsp. cinnamon

1 tbsp. butter

 

This will make approximately 6 pieces.

Beat eggs, then add in milk, vanilla and 1 tsp. cinnamon. If you want to get really into the spirit of  things, you could add a dash of pumpkin pie spice. Dip bread slices into batter quickly. You don’t want them to get soggy.

You can either pan-fry in a skillet (coat with non-stick spray and just a little butter) or bake in a 350 degree oven until brown and crispy outside.

Mix butter with remaining cinnamon and plop onto toast. Smother in maple syrup and devour!

She Who Loves All Things Pumpkin

 

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I must confess, I love bread. Any and all kinds of bread. Warm and fresh from the oven, dripping with butter – it is my downfall. Well, right behind chocolate anyway.

The other day I was browsing through recipes and found one for a cheese flatbread that sounded good.

Tweaking the recipe a bit, so Captain Cavedweller would eat it, it turned it pretty tasty.

As in, there weren’t any leftovers (although I did only make a half-batch!).

This recipe comes together really fast and is super easy!

Ingredients

 

Mix Bisquick and hot water. Set aside 10 minutes.

 

Knead 60 times until it makes a nice, smooth ball.

 

Grate cheese.

 

Roll dough out on a piece of foil or parchment then place on baking sheet. This keeps both your counter and pan clean if you’re lazy like me and want to minimize mess and clean up. Drizzle with butter.

 

Sprinkle with cheese, seasonings and salt.

 

Bake until cheese is melted and dough begins to brown, about 10 minutes. Slice, serve warm and try to keep from eating more than your share!

 

Cheese Biscuit Bread

2 cups Bisquick

1/2 cup hot water

3 tbsp. melted butter

1/2 cup shredded colby-jack cheese

1/2 cup shredded Parmesan cheese

1 tsp. seasoning

1/2 tsp. sea salt

Preheat oven to 350 degrees.

Mix Bisquick and water until well blended. Set aside for 10 minutes.

Knead dough 60 times (I did this right in the bowl and didn’t want to clean up a mess on the counter. Lay down a piece of foil or parchment on the counter, place dough on top and roll out until about 1/2 thick. Transfer foil onto a baking sheet. Drizzle dough with butter, sprinkle with cheese, seasoning and salt and bake for about 10 minutes, until the bread begins to brown.

Cut and serve warm. To really make it delicious, dip in olive oil or melted butter (but only if you want to simultaneously make your knees wobble and arteries clog).

She Who Should Never Make This Again

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