Until 15 minutes ago, our gotta-have-it-garlic bread was our favorite garlic bread. This chipotle garlic cheese bread is similar in that, boy, is it ever packed with flavor, but oh does it ever bring the cheese. It reminds me of the garlic cheese bread Pizza Hut used to have on the menu but with ten times the flavor and cheese. It’s seriously over the top, but really, when you make garlic cheese bread are you thinking ‘healthy’? It’s an indulgence. And then some. You can make this chipotle garlic cheese bread ahead of time. Just wrap it in foil (loosely, so that the cheese doesn’t stick to the foil) and keep it in the fridge. When you’re ready to reheat it just toss it in a 350 F oven for 10-15 minutes until hot. Let it cool slightly before slicing or the ooey gooey cheese will run all over the place.
I’ve been using my bread machine more and more lately. I’ve had it for years, and probably like a lot of people’s bread makers, mine spends a lot of time in the back of the pantry sitting quietly. That’s kind of sad, because it makes great loaves of bread. Now, they’re not quite the perfect loaves I can get at the locally-owned bakery shop, but they’re mighty darned good and they leave the house smelling delicious.
This Italian herb bread has a tremendous aroma and taste. It made for the perfect sandwich bread. A nice light crust and soft insides, but not so soft that it can’t hold up to a mound of sandwich meat and cheese. Any leftover ends or less-than-perfect pieces of this Italian herb bread get turned into fantastic croutons. Great croutons. So good in fact that I wouldn’t hesitate to make a loaf just for croutons.
I woke up one morning and said “That’s it. I am not ignoring my bread machine any longer”. Like a lot of folks, I keep my bread machine at the back of the pantry. Way in the back. Well, no more. I’ve been using it to make fantastic po boy bread dough and since Anita requested French toast, I also made a great loaf of brioche bread. My first time. And yeah, though it’s not like I worked the dough by hand, it still feels homemade and boy, was the French toast out of this world!This bread machine brioche is so soft and eggy inside. The crust is thin but a little crunchy. It holds up well for making French toast.
The key to this bread is determining when to add the butter. You’ll be adding 8 tablespoons (a stick), one tablespoon at a time at 1 minute intervals, during the last kneading cycle. For our bread maker the second (last) kneed cycle ends 35 minutes after starting the machine. That means I add the first tablespoon of butter after 27 minutes. You’ll want to consult your bread machine manual to know when the kneading cycle ends.
Follow the measurement amounts exactly to get the proper texture.
1/4 cup plus 2 tablespoons lukewarm water
2 whole eggs plus 1 egg yolk, lightly whisked
3/4 teaspoon salt
1 3/4 cups plus 2 tablespoons bread flour
3 tablespoons sugar
1 3/4 teaspoons active dry yeast
8 tablespoons unsalted butter, cut into tablespoon-sized pats, softened
Add all ingredients except for the softened butter to the bread machine in the order specified by your bread machine maker. I have listed the ingredients in the order for my older model Regal bread maker.
Set your bread machine to 'sweet' or 'regular' if yours doesn't have a 'sweet' setting and begin processing.
minutes before the second kneed cycle is completed start adding the butter, 1 tablespoon at a time, 1 minute between adding each one. NOTE: My bread machine book has a chart showing the various cycle times. For mine, making sweet bread, the 2nd kneed begins after 15 minutes and last 20 minuets. So, I began adding the butter 27 minutes (15 minutes + 20 minutes - 8 minutes) after starting the bread.
Let machine finish and then open the top. Let the bread cool 20 minutes before removing to slice.
It’s pumpkin time! And that means quick, easy pumpkin pull-apart bread. Moist, pumpkiny, cinnamony, and guaranteed to disappear very, very quickly. I made a ‘loaf’ for Anita to take to work (you don’t have to reheat it and it doesn’t require refrigeration if you devour it within two days, which you will) and share. It was gone in no time at all! The only tricky part when making this pumpkin pull-apart bread is if your bread pan is bigger than the bread. Like mine was. Your bread will fall and you’ll end up with a loaf of sadness if you let it. The solution for me was to grab a piece of foil, wad it up into a ball, and place it in the space between the end of the ‘loaf’ and the end of the bread pan. No bread sadness here, just great fall-flavor yumminess!
Aluminum foil (depending on the size of your bread pan)
For the glaze
1/2 cup powdered sugar
1 teaspoon cinnamon
3 tablespoons heavy cream
For the pull-apart bread
Preheat your oven to 350 F.
Spray a bread pan with non-stick spray. Note: I used a non-stick bread pan and did not have to spray it.
In a bowl, stir together the pumpkin puree, 1/4 cup of the sugar, vanilla, pumpkin pie spice and egg.
In a small bowl, combine the remaining 1/4 cup of sugar and the cinnamon.
Open the can of biscuits and separate them. Cut each one in half, horizontally.
Sprinkle each side of each biscuit half with the sugar and cinnamon mixture.
Take a biscuit and liberally brush one side with the pumpkin mixture. Place into the bread pan on edge, with the non-pumpkin side towards the end.
Keep adding brushed biscuits into the pan, packing them in on end. They'll look like a row of hockey pucks when you are done. When you are done, if there is extra space in your pan wad up a piece of foil and add it to keep the 'loaf' from falling.
Place into the oven and bake 20-25 minutes or until the outside is done. The internal temperature should be 190 F or more, but the insides will be gooey and soft, thanks to the pumpkin puree.
Let the bread cool completely before drizzling with the glaze.
I love jalapeno poppers. Jalapenos stuffed with cream cheese are a great thing. The peppers mellow a bit. The creamy cheese cools the heat. So, why not put those same great tastes together and make a jalapeno popper cheesy garlic bread? Yes, why not!
I made two ‘versions’ of this bread. The top one was a little lighter on the jalapenos in case they would scare people off. The bottom one was loaded and loaded good. They were both fantastic and disappeared in no time at all. Substitute Asiago or Swiss cheese for the mozzarella for a totally different taste. No matter what you use, you’re going to end up enjoying some great cheesy hot (and I mean hot) bread.
Chez John (aka Fat Johnny) turns out some mighty darned good grub (check out his awesome blog at Fat Johnny’s Front Porch). Like this cheesy cornbread. We absolutely love the addition of sweet corn to cornbread. The cornbread cooks up perfectly. Soft and moist with an incredible cheesy flavor. Just about anything can be added to this (or any cornbread) recipe. Try finely chopped cooked Mexican chorizo. Or ham or bacon. Or broccoli. Really, anything.
We cooked the cornbread in round pans, but of course you can use muffin tins instead. Note that it’ll probably be done sooner in tins, so keep an eye on it after about 15 minutes of cooking.
Yummy, buttery, garlicky, herby bread. All good things. And very easy to make since I used pre-made pizza dough. I’m not that great at tying knots into raw dough strips, it would seem. But that didn’t matter a bit. They came out tasting perfect. For the marinara I used my absolutely go-to homemade pizza sauce. It has the perfect pizza sauce flavor. I make it by the gallon (well, it seems that way at least) and freeze it in small portions so I always have it on hand.
Well, it doesn’t get much easier than these easy cheesy breadsticks. In about 15 minutes you’ll have a nice batch of crunchy, tasty breadsticks. This recipe makes enough breadsticks for a small crowd, perfect for a large family meal.I served these breadsticks with our homemade pizza sauce, but you can use jarred if you want. They’d also be great served with marinara sauce, warmed.