Po Boy Bread from the Bread Machine

This is my go-to po boy bread dough recipe from the bread machine. No way am I enough of a baker to make a dough from scratch without a bread machine. I could never make something as good as this dough. It makes for the perfect po boy. The bread gets a nice crunchy, but thin, exterior. The insides are light, soft and airy.
Po Boy Bread from the Bread MachineI’ve made this po boy bread from a bread machine at least 30 times and every time it has come out great. Well, or it did after I got the hang of rolling it into a nice loaf shape. I also learned that cutting the slits isn’t just for making it pretty, the bread seems to keep a better shape.

To get the slits just right you need to use a very, very sharp knife. You don’t want to manhandle the dough cutting it. You want the knife to go through it effortlessly.

Check out The Southern Po’ Boy Cookbook for ideas on how to use your po boy bread. I love making the ham and Swiss po boy from the cookbook, among others!

Po Boy Bread from the Bread Machine

Course Bread
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 1 loaf
Author Mike

Ingredients

  • 1 cup lukewarm water
  • 1 1/2 teaspoons melted unsalted butter
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 3 cups plus a little more, if needed bread flour
  • 1 teaspoon instant yeast

For the glaze

  • 1 egg white
  • 1 teaspoon water

Instructions

  • Place ingredients into your bread machine in the order listed.
  • Process on the dough settings. After 5-10 minutes check the consistency of the dough. It should be sticky but not stick to the sides. If it is too dry add water, but in 1/2 teaspoon increments. If it is too wet add more flour 1 teaspoon at at time.
  • When the dough cycle is completed remove the dough to a lightly floured surface.
  • Roll the dough out into a rectangle that is approximately 16" wide and 12" deep.
  • Roll up the dough along the long edge.
  • Pinch the seam and ends closed and place onto a lightly greased baking sheet, seam-side down.
  • Cover with a cheesecloth and place into a warm place to rise until doubled, about an hour.
  • After about 30 minutes of rising preheat your oven to 425 F.
  • Uncover the bread and, using a very sharp knife, make a few 1/2" deep slits along the top of the dough, about 2" apart.
  • Whisk together the glaze ingredients and brush over the top of the dough.
  • Bake for 20 minutes.
  • Reduce the temperature to 350 F and bake another 5-10 minutes or until golden brown.
  • Let cool slightly before slicing.

Chipotle Garlic Cheese Bread

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 (which reminds me… be sure to check out my copycat of Pizza Hut’s pan pizza). 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.
Chipotle Garlic Cheese BreadYou 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.

Also try my buttery garlic herb knots and my super-easy garlic-cheese crescent rolls.

Chipotle Garlic Cheese Bread

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 servings
Author Mike

Ingredients

  • 6 tablespoons unsalted butter softened
  • 2 teaspoons or more chipotle chili powder
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup green onions chopped
  • 1 tablespoon parsley chopped plus more for garnish
  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 large loaf French bread halved horizontally

Instructions

  • Combine the butter and chipotle chili powder in a large bowl. Add more seasoning if you want it spicier.
  • Add the remaining ingredients except for the bread (and parsley garnish). Gently fold to combine.
  • Place bread halves onto a baking sheet lined with aluminum foil.
  • Spread the cheese mixture onto the bread. Don't be shy. If you have leftover mixture consider yourself lucky (not all loaves are the same size, so it happens!).
  • Place bread under the broiler until starting to brown, 3-5 minutes.
  • Remove from the oven and let cool slightly before garnishing with parsley and slicing for serving.

Easy Pumpkin Pull-Apart Bread

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!
easy-pumpkin-pull-apart-breadThe 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!

Love pumpkin? Me too. And I love my triple-layer pumpkin spice pie too!

Easy Pumpkin Pull-Apart Bread

Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16 servings

Ingredients

For the pull-apart bread

  • 3/4 cup pumpkin puree
  • 1/2 cup white sugar divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 large egg beaten
  • 1 can 8 count Pillsbury Grands Homestyle Biscuits (do not use the flaky style)
  • 1 teaspoon cinnamon
  • 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

Instructions

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.

For the glaze

  • Whisk together all ingredients until smooth.

 

Buttery Garlic Herb Knots

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. These buttery garlic herb knots came out tasting perfect.
Buttery Garlic Herb KnotsFor 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. It’s perfect for dipping a few buttery garlic herb knots.

Also try my easy cheesy breadsticks.

Buttery Garlic Herb Knots

Course Bread
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 knots

Ingredients

  • 1 stick unsalted butter
  • 1 tablespoon fresh thyme leaves minced (or 1 teaspoon dried, crushed)
  • 1 tablespoon fresh rosemary leaves minced (or 1 teaspoon dried, crushed)
  • 1/4 cup grated Parmesan divided
  • 2 teaspoons garlic powder
  • All-purpose flour
  • 2 tubes refrigerated Pillsbury thin pizza crust
  • Marinara or pizza sauce warmed, for dipping (optional)

Instructions

  • Preheat oven to 425 F.
  • In a small saucepan, melt the butter.
  • Stir in the thyme, rosemary, 1 tablespoon of the Parmesan, and the garlic powder.
  • Lightly dust a work surface with flour.
  • Remove pizza crusts from tubes and unroll onto the surface. Roll out into rectangles.
  • Brush tops of dough with butter mixture. Fold dough over on top of itself.
  • Using a pizza cutter, cut each dough in half, then repeat until you have 8 strips about an inch wide. You don't have to get too particular in how wide they are on how straight they are cut.
  • Grab ends of each strip and 'tie' them into a knot. Gently, don't pull on the ends real hard or the dough will break.
  • Lay knots onto a baking sheet (you'll need two pans) sprayed with non-stick spray. Fold the tips of the dough under the knots so they don't cook too fast.
  • Bake 18-20 minutes or longer depending on how golden brown you want your knots.
  • Remove from oven and let cool slightly. Brush with remaining butter and sprinkle with remaining cheese and serve hot with warmed marinara sauce for dipping if desired.

Bread Machine Burger Buns

These bread machine burger buns are about as easy as you can possibly get. That’s why I have a bread machine. I can’t bake anything from scratch. Believe me, I’ve tried and tried. So without shame, I use my bread machine any chance I get, for anything from pizza dough (absolutely incredible) to these fantastic buns.

These buns have a nice little crunch with a soft interior. They’re a little sweet and moist. Perfect for burgers. Or sliders.

Bread Machine Burger BunsShown above are my awesome Louisiana burgers, served on homemade buns. These bread machine buns are a bit easier to make than my bun dough made using a mixer, but just as great.

Bread Machine Burger Buns

Course Bread
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 35 minutes
Servings 12 buns
Author Mike

Ingredients

  • 1 1/4 cups whole milk warmed slightly
  • 1 large egg beaten
  • 1/4 cup white sugar
  • 3/4 teaspoon kosher salt
  • 3 3/4 cups bread flour
  • 1 1/4 teaspoons active dry yeast
  • 1 tablespoon unsalted butter melted

Instructions

  • Add ingredients EXCEPT for the butter to bread machine in the order listed.
  • Select the dough cycle.
  • When completed, turn the dough out onto a lightly floured surface. Roll into a 1" thick large circle.
  • Using a 3 1/2" round cookie cutter (or a similarly-sized glass), cut the dough into 6 rounds. (For slider buns, use a 1 1/2" cutter)
  • Transfer to a greased cookie sheet. Brush the tops with the butter.
  • Cover and let rise in a warm place for 1 hour or until doubled in size.
  • Transfer to an oven preheated to 350 F and bake until golden brown, 10-15 minutes.
  • Let cool before slicing.

Copycat Subway Bread

I made a copycat version of Subway’s Italian BMT sandwich early last year. And it was good, mighty good… But, I used a loaf of French bread I picked up at my local grocery store. Not that there’s anything wrong with that, it just has been nagging at me ever since. It just wasn’t quite like the real Subway bread. But this copycat Subway bread is. And it makes all the difference in the world. Every sandwich I made with this bread was to die for. Perfect.

Copycat Subway BreadI should add that I can’t bake. I’ve had numerous failures. Many more failures than successes. But, I don’t give up. This recipe for a copycat Subway bread is actually very easy, though not quite fool-proof. Even if you’re a bad baker like I am you can pull it off.

If you’ve even been to Schlotsky’s, try my copycat of their bread and signature sandwich too. If you’re jonesin’ for a Subway classic, make my copycat Subway chipotle southwest sauce.

Copycat Subway Bread

Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 3
Author Mike

Ingredients

  • 1 cup water at 110 degrees F
  • 1 1/2 tablespoons yeast
  • 1 tablespoon white sugar
  • 1 1/2 teaspoons kosher salt
  • 4 tablespoons olive oil plus a little more
  • 3 cups all-purpose flour more, or less
  • Stick unsalted butter

Instructions

  • Place warm water, yeast, sugar, salt and olive oil into the bowl of a mixer with a dough hook and let stand for 5 minutes until well bloomed.
  • Add 1 cup of all-purpose flour and mix for 3-5 minutes until combined.
  • Add 1 more cup of flour and mix until combined.
  • Continue adding flour 1/4 cup at a time until the dough is nice and soft, about 8 minutes. It should not stick to the sides of the bowl, but will stick a bit to the bottom. If it crumbles and falls apart, it is too dry, so add water (a teaspoon at a time) with the mixer running until the consistency is correct.
  • Lightly flour a work surface. Knead the dough until it is smooth and soft. This took me 5 or so minutes. It's a workout, too, but worth it. Don't give up!
  • Wipe out the mixer bowl and wipe with a paper towel that has been very lightly oiled.
  • Shape the dough into a ball and return to the mixer bowl. Cover with wrap and let rise in a warm place for one half to one hour or until it has doubled in size.
  • Line a baking sheet pan (or two) with parchment paper.
  • Dump the dough onto your lightly floured surface and divide into 4 equally sized pieces.
  • Shape (roll) each dough piece until it is a 9" long loaf that is roughly the same thickness all over. Mine came out about 1 1/2" - 2" thick.
  • Transfer dough to the baking sheet, keeping them 2" apart. I needed two pans.
  • Cover with plastic wrap that has been sprayed lightly with non-stick spray.
  • Place in a warm place and let rise until doubled, about an hour.
  • Meanwhile, preheat your oven to 350 F.
  • When loaves have doubled, remove plastic wrap and bake for 25 minutes.
  • When loaves are done, remove from the oven and immediately rub the tops with the stick of butter. You don't need much, but you do want to rub the entire top of the loaf. This will give the loaves the perfect crust and texture.
  • Cover with a clean towel and let cool for 30 minutes.
  • Slice as desired and enjoy!

Italian Herb Skillet Bread

Rhodes dinner rolls make for a great, easy accompaniment to any meal. This Italian herb skillet bread version kicks them up a bit by topping them with savory herbs.

Italian Herb Skillet BreadYou can substitute any seasonings you prefer on your Italian herb skillet bread. I found these rolls to be quite yummy with a honey-flavored BBQ rub too. If you don’t have an 8″ skillet, you can make these in a high-rimmed metal baking pan (such as a cake pan). Just make sure the roll dough balls are about 2″ apart.

Also try my garlic Parmesan skillet bread and my rapid rolls, also made in the skillet.

Italian Herb Skillet Bread

Course Bread
Cuisine American
Prep Time 5 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 20 minutes
Servings 2 -3

Ingredients

  • 7 Rhodes frozen dinner rolls
  • 1/4 teaspoon dried basil slightly crushed
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried oregano slightly crushed
  • 1/4 teaspoon dried rosemary slightly crushed
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon red pepper flakes
  • 2 tablespoons butter melted

Instructions

  • Lightly grease an 8" cast iron skillet with shortening (or butter).
  • Place rolls in skillet, starting with one in the middle and the rest around it in a circle. The rolls should be about 2" apart.
  • Cover the skillet with a towel and place in a warm place. Let rolls rise until touching, 4-5 hours.
  • Preheat oven to 350 F.
  • Combine the herbs with the butter. Gently brush the mixture onto the tops of the rolls.
  • Bake 15-20 minutes or until golden brown.

Olive Cheese Bread

Looking for a change from the “usual” garlic cheese bread? This olive cheese bread is salty, and cheesy, with just a little onion bite. Anita absolutely loves olives, so this was a major hit with her.

Olive Cheese BreadNext time I make this, I might kick it up even further by using stuffed olives. I can see where jalapeno-stuffed or garlic-stuffed olives would really take this over the top. I’d also use pepper jack cheese instead of Monterrey jack just for a little more heat.

Also try my jalapeno popper garlic cheese bread.

Olive Cheese Bread

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8

Ingredients

  • 6 ounces green olives pimento, jalapeno, or garlic-stuffed, sliced
  • 6 ounces black olives pitted, chopped
  • 2 stalks green onions chopped
  • 1 stick unsalted butter softened
  • 1/2 cup mayonnaise
  • 3/4 pound Monterey Jack cheese shredded
  • 1 loaf French bread split in half horizontally

Instructions

  • Preheat oven to 325 F.
  • Place all but the bread in a bowl and stir gently until combined.
  • Spoon mixture onto bread halves.
  • Bake on a baking sheet for 25-30 minutes or until the cheese is melted and the bread starts to turn golden.

Garlic Parmesan Skillet Bread

This garlic Parmesan skillet bread is a great way to make a big batch of tasty, savory bread for dinner. It looks cool and is just about as no-fuss as you can get. I cooked the bread in a cast iron skillet, which I think gives the bread a bit more of a crust on the bottom, but you can use a saute pan that is able to handle 350 F in the oven (most can).

Garlic Parmesan Skillet BreadI can see making this using cheddar instead of Parmesan, and perhaps a little Cajun seasoning instead of Italian for something a little different. Don’t get me wrong, garlic Parmesan skillet bread is delicious as it is. It’s just fun sometimes to change things up a bit.

Also try my Italian herb skillet bread.

Garlic Parmesan Skillet Bread

Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8

Ingredients

  • 3 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • 1/4 cup freshly grated Parmesan cheese
  • 1 can flaky buttermilk biscuits

Instructions

  • Preheat oven to 350 F.
  • Melt butter in an 8" cast iron skillet (or saute pan).
  • Remove pan from heat.
  • Add the garlic, seasoning, and cheese. Stir, coating the bottom and sides of the pan with the mixture.
  • Tear biscuits into 4ths and toss into pan. Just put them in there in any order you want.
  • Bake in oven for 15-20 minutes or until golden brown.

Pepperoni Pull-Apart Bread

Oh my goodness this pepperoni pull-apart bread is yummy. Perfect as a side for a spaghetti dinner. Or any dish for that matter. It’s like garlic bread but on a whole new level. Nothing but delicious and crazy easy to make.Pepperoni Pull-Apart BreadThis bread is dangerously good. You’ve been warned! You won’t be able to stop eating it. It’s totally irresistible hot-out-of-the-oven.

If you like pull-apart bread, but want a little more kick than pepperoni, try our roasted jalapeno pull-apart bread. Or try our ham-and-cheese sandwich pull-apart. It’s a great way to make big sandwich in no time at all. For breakfast, make a pan of bacon biscuit pull-aparts.

Pepperoni Pull-Apart Bread

Course Bread
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 -6

Ingredients

  • 1 tube Pillsbury Crusty French bread
  • Pepperoni slices
  • 2 tablespoons butter melted
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup cheddar cheese shredded
  • 1/4 cup mozzarella cheese shredded

Instructions

  • Preheat oven per bread package instructions.
  • Open dough. Using a sharp knife, cut vertical incisions into the dough every 3/4". Cut almost through the dough, but not all the ways.
  • Stuff pepperoni slices, to taste, into the slits.
  • Combine the butter and Italian seasoning and brush over the top of the dough and into the slits.
  • Sprinkle cheese over top of dough and into the slits.
  • Bake per package instructions.