The recipe can be found at Our Best Bites.
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Thursday, July 7, 2011
Rosemary Focaccia Bread from Our Best Bites
I have returned from pretty much a month in MD (with a stop in Bermuda) and I have kind of gotten the house back in order and my blogging, cooking, crafting urge is at an all time high! I must have let that secret out of the bag because I now have 11 aviator winging banners to sew. Anyway, at some point in the last month or so I made this Rosemary Focaccia bread from one of my favorite websites/cookbooks, Our Best Bites. These ladies get it right EVERY time! This bread was so good that I took it out of the oven, stole a bite and immediately got on Facebook and left them a comment about how awesome it was (AND they "liked" my comment! SCORE!)
Wednesday, May 18, 2011
Texas Flour Tortillas
I have no clue how I found the blog called The Homesick Texan...I think it was when I was looking up recipes for Hello Dolly bars. Anyway, I browsed her recipes and saw she had some for corn an flour tortillas so I kept that mental note (which now I could just pin on Pinterest!). Tonight I wanted to make spinach and shrimp quesadillas (which I did and will post the recipe for that too) but we were out of tortillas (I bought 20 a week ago. We have a problem.) So I looked up the recipe and got to work.
Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)
Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk
Method:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate and then cover balls with damp cloth or plastic wrap for 10 minutes.
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.
Go here to check out the Homesick Texan blog!
Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)
Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk
Method:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate and then cover balls with damp cloth or plastic wrap for 10 minutes.
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.
Go here to check out the Homesick Texan blog!
Sunday, February 13, 2011
Garlic Cheese Rolls
So I have a few friends that have blogs...some are recipe blogs, some are personal blogs, some are DIY blogs. I enjoy reading all of them to see what is going on in other people's lives and to get yummy food and awesome home decor ideas. So one day I was reading one of these blogs and they mentioned Ana White (be careful if you click that link because it will be hours before you return to what you were doing before). Ana White is a furniture DIYer. She posts plans for awesome pieces including some Pottery Barn knock offs. The plans are FREE!!!
So I was on Ana White's web page for the 100th time one day and looked at her blog roll (BIG MISTAKE) and found oh so many more blogs that I love. (Stay tuned for projects from those blogs.) So then those blogs linked to other blogs and so on and so forth and somehow I found this little gem: Our Best Bites.
I wanted to eat and make all the recipes like right then but I grabbed ahold of myself and picked ONE to start with. So here it is and oh my where they yummy!
Garlic Cheese Rolls
French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk
Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning
Shredded mozzarella cheese
Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour.
While dough is rising, combine butter and garlic bread seasoning. Set aside.
Roll your rough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.
Roll up jelly-roll style and then cut into 12 equal slices. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.
When the oven is ready, bake for 18-22 minutes.
Once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top.
So I was on Ana White's web page for the 100th time one day and looked at her blog roll (BIG MISTAKE) and found oh so many more blogs that I love. (Stay tuned for projects from those blogs.) So then those blogs linked to other blogs and so on and so forth and somehow I found this little gem: Our Best Bites.
I wanted to eat and make all the recipes like right then but I grabbed ahold of myself and picked ONE to start with. So here it is and oh my where they yummy!
Garlic Cheese Rolls
French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk
Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning
Shredded mozzarella cheese
Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour.
While dough is rising, combine butter and garlic bread seasoning. Set aside.
Roll your rough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.
Roll up jelly-roll style and then cut into 12 equal slices. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.
When the oven is ready, bake for 18-22 minutes.
Once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top.
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