Rosemary Focaccia Loaves

Recipe by Our Best Bites

Ingredients:

1 c. warm (105-115 degrees Fahrenheit) water

1 Tbsp. yeast

1 Tbsp. white sugar

1 tsp. Kosher salt, plus more for sprinkling

2 Tbsp. olive oil, divided

2 Tbsp rosemary (dried or fresh), divided
1/4 tsp dried oregano leaves
1/4 tsp garlic powder

2 1/4-2 1/2 c. all-purpose flour

Instructions:

In a large mixing bowl, combine warm water, yeast, and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 C of the flour, salt, 1 1/2 Tbsp. rosemary, oregano and garlic powder.

Add flour mixture to yeast mixture along with 1 Tbsp. olive oil. Mix well. (I put it in my stand mixer with the dough hook on). Slowly add remaining flour to make a very soft dough–try and resist the urge to add too much flour.  You want a soft, wet dough.

Cover and allow to rise 45 min- 1 hour or until double in size.

Lightly flour your work surface and transfer dough onto this surface. Divide in half. Shape each half into a rounded loaf and place on a greased cookie sheet or pizza stone. Cover and allow to rise another 45 minutes.

Heat oven to 375 degrees. Use remaining tablespoon of olive oil to brush over tops of loaves, discarding excess if you have any.  Sprinkle with remaining rosemary and some Kosher salt.

Bake for 15-20 minutes or until very lightly golden-brown. Serve immediately (if you can) with olive oil and balsamic vinegar (if you want).

Bishop and Blake's Resurrected Garlic Bread

Do you ever have an idea that you think everyone already knows and does therefore you don't share it because you think people will say, "Well, duh? We all do that!"  And no one likes that reaction so you just keep it to yourself and don't realize what a simple, yet gem of a recipe it really is.  Well this recipe is just such a tale.
So first the back story- because I ALWAYS have a back story!  I was raised in a very frugal household.  My dad was a manager of a bishop's storehouse (the use of bishop in the title of this recipe is twofold, so read on.)  I'm assuming that most people reading this know what a bishop's storehouse is but in case you don't-this is a place where people who are struggling financially can come and receive food assistance in exchange for some kind of service- determined by the bishop- the leaders of my church's local congregations.  My dad would sometimes bring home the food that couldn't be distributed in the bishop's storehouse for one reason or another.  He hated to see the food go to waste but it couldn't be given out because it had been opened or dented or had mold growing on it- etc,- so we got to have it.  We often were cutting off the mold growing on cheese before we ate it.  In fact my sister was in college before she knew why we cut the cheese before we ate it.  She was cutting the end off a brand new block of cheese before she sliced it for a sandwich when her roommate asked her why she was doing that.  She replied, "Well it is what my mom always did." True story!  And anyone who might look down their nose at this-know this- I have an amazing immune system!
At this point you may be wondering what all this has to do with the recipe.  Well I am currently in the Young Women in my ward and last month we had a fundraiser where we served hot dogs.  We ended up with about 100 extra hot dog buns.  We didn't want to waste them so we froze them for later- not having a specific purpose in mind for them.  Then this month we had an etiquette dinner for our YM/YW and the girls wanted to make fettucine alfredo.  I suggested we use the frozen hot dog buns to make garlic bread.  I had assumed everyone made garlic bread out of their superfluous hot dog and hamburger buns cause that is what my family always does because as mentioned above- we waste nothing even if it means we risk our digestive health.  But apparently not everyone does this because the youth were a bit skeptical.  Now I don't mean to toot my own horn, but my repurposed garlic bread was a big hit at the etiquette dinner.
One of the 17 year old boys in our ward- Blake- asked his mom to get the recipe from me.  His dad, our Bishop called requesting the recipe for the "resurrected" garlic bread.  And thus a recipe- inspired by the frugalness of a bishop storehouse manager's daughter, perfectly named by our bishop, requested by Blake- was born.
Now if you do this already- just indulge me and don't leave any comments saying "Well, duh! We all do that!" because this recipe just couldn't be simpler!

Bishop and Blake's Resurrected Garlic Bread
Leftover hot dog or hamburger buns, hoagie rolls or any kind of leftover bread
softened butter
(All the following herbs are dried)
oregano
parsley
basil
garlic powder
parmesan cheese- no need to be fancy here- just the stuff in the green can.
Lay out the bread on a broiling pan or even a cookie sheet.  Spread each piece with the softened butter then sprinkle the seasonings over the bread.  I don't even have any specific measurements- I just sprinkle a little of each over each piece like this:

Broil on high for 1 to 2 minutes.  The most difficult part of this whole recipe is making sure your bread doesn't burn so don't walk to far away from the oven when you are making this recipe!  But if you do happen to burn it- just scrape off the burnt parts and feed it to your complaining family and remind them that it could be worse- they could be eating moldy cheese! 

Ryan Halverson Dutch Oven Bread

Simple and substantial.

That is how I would describe both this bread and Ryan Halverson. Ryan was one of my very best friends in college. When I was a homesick freshman, he was one of the first friends I made that made me laugh and forget how much I missed everything familiar. We remained close all throughout college and even though we never "officially" dated, we did hang out a lot and went out on a few dates. I think at different times we both wanted more than a friendship, but we just couldn't get past the friendship. But Ryan is one of those salt of the earth people who makes you feel comfortable, doesn't take himself too seriously and won't let you down. And this bread definitely won't let you down either. It is so simple and easy to make. Plus it has that "artisan" flair that you pay out the nose for. But seriously I think this bread costs about 50 cents to make- if that. It just takes a little forethought and a dutch oven.

Ryan Halverson Dutch Oven Bread

1/4 tsp. yeast

1 1/2 c. warm water

1 1/2 tsp. salt

3 c. flour, plus more for dusting

In a large bowl, dissolve yeast in warm water. Add the flour and salt. Stir until blended. The dough will be shaggy and sticky. Cover the bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at room temperature. The dough is ready when the surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle more flour on the dough and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for 15 minutes. (Honestly, I have forgotten this step before and the bread has turned out fine!) Using just enough flour to keep the dough from sticking to the work surface or your fingers. Gently shape it into a ball. Generously coat a dish towel with flour. Put the dough seam side down on the towel and dust with flour again. Cover with another towel and let rise for another 1 to 2 hours. When its ready the dough will not readily spring back when poked with a finger. At least 20 minutes before the dough is ready, heat the oven to 475. Place the dutch oven in the oven as it heats. When the dough is ready, carefully remove the pot and take off the lid. Slide your hand under the dough and place it in the pot with the seam side up. The dough will lose its shape in the process but that is ok. Just give the pot a shake or two to distribute the dough evenly. Don't worry if its not perfect, it will straighten out as it bakes. Cover and bake for 30 minutes. Remove the lid and bake for another 5 minutes until the top is beautifully browned. Remove from the dutch oven and let it cool for one hour before slicing. (Although there have been many times when we haven't waited that long!)

I know this sounds a bit complicated but it really isn't. Once you make it one or two times, it is pretty easy. Then you will be asked to make it over and over again by your family.

Olive Cheese Bread

Olive Cheese Bread
Prep Time 10 Minutes
Cook Time 25 Minutes Servings 12

Ingredients
1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterey Jack Cheese, Grated
I added parsley sprinkles
basil bunch chopped up
I added 1 cup of mushrooms minced
Preparation Instructions
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

French Bread Rolls

*Makes about one dozen rolls
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 12-13 minutes in the preheated oven, or until golden brown.
*Can freeze the rolls after baking – microwave on high for 2 minutes before serving.
From www.melskitchencafe.com

Best Bread Ever!

Haha. Well, since I didn't cook for cooking club this year, I guess I will post my favorite recipes from the last two years of hosting cuz I want a prize from Lisa. ;)


Jo's Rosemary Bread
1 c water
3 Tbs olive oil
1 1/2 tsp white sugar
1 1/2 tsp salt
1/4 tsp Italian seasoning
1/4 tsp ground black pepper
1 Tbs dried rosemary
2 1/2 c bread flour
1 1/2 tsp active dry yeast

Place ingredients in the pan of a bread machine in the order recommended by the manufacturer. (mine just likes wet ingredients on the bottom) Select white bread cycle, press start. You can also mix it in a mixer or machine, shape, let rise, and bake at 375 for 30 minutes (or more, depending on how you shape it) Another review of the recipe listed....
(1. yeast + 1/4 c. warm water, wait 10 min. 2. Add flour, salt, sugar, oil knead like heck. 3. Add the herbs & pepper [I used oregano instead of an Italian blend, and rosemary from my own garden] and knead some more. 4. Let rise an hour or so in an oiled, covered bowl in a warm place. 5. Punch down, let rise another hour. 6. Bake at 375 until browned. 7. Remove from oven, brush with olive oil and sprinkle with coarse salt.)Serve with olive oil and fresh cracked pepper. YUMMY!

Pita Bread

Pita Bread

3 cups flour, plus ½ to ¾ cup more as needed
1 ½ teaspoons kosher salt
1 tablespoon sugar
2 ¼ teaspoons yeast
1 ¼ cups water, warm
2 tablespoons olive oil

Dissolve yeast and sugar in warm water. Mix yeast mixture, salt, oil and 2 cups flour until smooth. Add remaining cup of flour. Mix at low speed for 10 minutes. As the dough is mixing, continue to add flour, a tablespoon or two at a time, until the dough clears the sides of the bowl and is tacky but not sticky. After you are done kneading the dough, place it in a bowl that has been lightly coated with oil and allow to rise until double in size.
When it has doubled in size, punch dough down and divide into eight equal pieces. Roll each piece into a ball and allow to rest for 20 minutes. (Cover the dough while it is resting so it doesn’t dry out.) After the dough has rested, roll each ball so that it is about 6 inches in diameter. Let rolled discs rise again until doubled in thickness.
Heat oven to 450. If you have a baking stone, put it in the oven to preheat as well. If you don’t have a baking stone, turn a cookie sheet upside down and use it as your baking surface. Once discs have doubled in size, place on baking stone and bake 3-4 minutes, until cooked through.

Romano's Macaroni Grill Rosemary Bread

This is a copycat recipe of the bread served at Macaroni grill. It's really yummy dipped in olive oil & balsamic vinegar.

1 Tbsp yeast
1 Tbsp sugar
1 cup warm water
2 1/2 cups flour
1 tsp salt
2 Tbsp rosemary (fresh is best)
2 Tbsp butter

Directions:

Place yeast, sugar, and water in a large bowl or food processor & allow mixture to become bubbly.
Mix in 1 T butter, salt, and 2 cups of flour.
Add one T of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
Add more flour if necessary.
Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled in size.
Punch down dough and divide in half. Let dough rest about 5 minutes.
Spray baking pan or cooking sheet with cooking spray. (Or, I like to put a little olive oil, & then sprinkle some corn meal on it to give the bottom a nice texture.)
Shape the dough into 2 small round oval loaves.
Sprinkle remaining 1 T of rosemary over the loaves and press lightly into the surface.
Let loaves rise again until doubled, about 45 minutes.
Preheat oven to 375 degrees F.
Bake for 15-20 min., until lightly browned.

Britta-Free Lion House Rolls

Amber made these incredibly yummy rolls for Cooking Club in January and I misnamed them when I typed up the recipes. I put Brianna-Free instead of Britta-Free and I apologize immensely for that. I mean if you're going to dis an old girlfriend- ya gotta do it right! If you want to knwo why Amber says these are "Britta-Free" read here. And if you want to watch a video on how to make these beautifully sculpted rolls, go here. It is worth watching if you want your rolls to look at nice as Amber's.

Britta-Free Lion House Rolls

2 cups warm water (110-115 degrees)

2/3 cup nonfat dry milk (instant)

2 TBSP. yeast

1/4 cup sugar

2 tsp. salt

1/3 cup shortening (butter or margarine)

1 egg

5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)

In a large bowl of an electric mixer, combine the water and milk powder and stir so the milk dissolves. Add the yeast to this mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer.) The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.) Scrape the dough off the sides of the bowl and pour approximately one tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls. Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approx. 1-1/2 hours). Bake at 375 for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hot. Yields 2 to 2 1/2 dozen rolls.

Healthy Blueberry Muffins

1 large egg
1/3 cup oil1 cup water
3/4 cup quick oats
1 1/2 cup whole grain flour
1/3 cup honey
1 T. baking powder
4 T. dry milk powder
3/4 tsp. salt
1 cup frozen blueberries, DO NOT THAW

Preheat oven to 400 degrees. Whisk egg, oil, hooney, and water until frothy' set aside. In a separate bowl combine dry ingredients and frozen berries. Add liquids to the dry all at once. Stir only until moistened. Fill greased or paper lined tins. Bake 20-25 minutes, until muffins are golden brown and bounce back when touched.

I experimented with my flour. I ground mostly soft wheat with rye, barley, millet. Other times I have used all wheat or even 1/3 wheat 2/3 white and 1/2 cup sugar instead of honey. It all works.

Bran Muffins

Now here's a recipe that really gets thing moooooving..... I'm serious, if you EVER have constipation problems, this one's for you (currently my 3 year old). And if not, try it anyway- these are amazing. My kids gobbled them up. They didn't even wait for them to cool off.

Refrigerator Bran Muffins

1 cup sugar

1/2 cup butter-flavored Crisco (or 1/4 cup crisco and 1/4 cup butter)

2 eggs

2 1/2 cups flour

2 1/2 tsp baking soda

2 cups buttermilk (2 Tbsp vinegar with 2 cups milk)

1/2 tsp salt

1 cup boiling water

1 cup Bran Flakes cereal

2 cups Kellogg's All Bran cereal

Mix together sugar, shortening, eggs, soda, flour, buttermilk and salt until smooth. Meanwhile, pour boiling water over Bran Flakes and All Bran. Let stand until absorbed. Fold cereal mixture into batter and DO NOT stir. Pour into greased muffin pan (don't use liners), filling 3/4 full. Bake at 400 deegrees for 15 minutes. You can also cover and store these in the fridge. They will keep for up to 5 weeks. When ready to use, dip batter from container WITHOUT stirring.

These really are amazing. I make a ton, and keep the batter in my fridge. Warm muffins every morning, yuuuum! Remember to keep some air freshner close by!

Coconut Bread

This is sooooo yummy. You'll want to try it out before Christmas, because there's a good chance you'll want it Christmas morning! I could eat both loaves by myself.

Coconut Bread
1 cup oil
4 eggs
2 cups sugar
1 cup buttermilk
2 tsp coconut extract
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
3 cups flour
1 cup coconut

Mix all ingredients together and pour into 2 greased and floured loaf pans. Bake at 325 degrees for 1 hour and 15 minutes. Remove from oven and pour glaze over top while still hot in pans. Let cool for 20 minutes in pan and then sit on a wire rack for several hours before slicing.
*There is a lot of glaze. Pour on one loaf then the other, let the glaze soak in and all around the bread then pour again. Keep doing this until all the glaze is gone.

Glaze
1 cup sugar
2 Tbsp butter
1/2 cup water
1 tsp coconut extract

Combine sugar, butter and water and bring to a boil. Remove from heat and stir in coconut flavoring.

Corn Bread and Honey Butter

This really is the best corn bread I have ever had. You'll want to try it out for sure. You'll be glad you did!

Corn Bread- The Best Ever
1 cube margarine
¾ cup sugar
4 eggs
1 15 oz can cream corn
¼ tsp salt
1 cup flour
4 tsp baking powder
1 cup yellow cornmeal
1 cup grated cheese (½ jack and ½ cheddar or whatever combination you want to use)

Cream butter and sugar.
Blend in rest of ingredients, folding in cheese last.
Bake in ungreased 8x12 inch pan at 300 degrees for 40 minutes.

Honey Butter
whip together 1/2 cup butter spread and 1/2 cup honey until fluffy

Zucchini Bread

Bowl #1
6 eggs
4 c. sugar
4 + cups grated zucchini
2 c. oil
2 T. Vanilla

Bowl #2
6 c. flour
2 t. baking powder
2 t. baking soda
2 t. salt
2 T. cinnamon
1 t. nutmeg

Mix bowls together, then add Semi Sweet Chocolate Chips.
Makes 4 loaves
Bake 350 for 60-62 min.

Everyone Poops! BRAN MUFFINS

Or at least they should, multiple times a day! This has been the colon cleans season in my neighborhood. And although this recipe isn't ok while doing the cleans, its great for afterward when you want to stay regular and clean!! They have 2 cups of bran cereal and 2 cups of all bran. Totalling like 15 grams of fiber!! I got this recipe from Kari...who should be posting it herself but hasn't yet. My whole family LOVE's these Bran Muffins, so here it is. This recipe makes a ton and you can save the batter for up to a week or two. Your choice!!

Bran Muffins
Kari Christensen

2 c. whole bran cereal
2 c. boiling water
Mix together and let stand
While standing mix..
1 c. oil
2-3 c. sugar
4 eggs
1qt. Buttermilk
Mix everything then add
5 c. flour
2 t. salt
4 t. baking soda
4 c. bran flakes
Bake on 350 for 20-25 min

breads

note: before raising rolls are about the side of big fat jumbo crayons

let double in size before baking....
Lynda's Breadsticks

2 T. dry yeast
mixed with 1/4 c water
2 C. warm water, mixed with :

after yeast is dissolved add:

2/3 C. powder Milk,
1/2 C Sugar
3/4 T. salt
1 egg

1T shortning or oil or margerine--(any of 3 work)
4-5 cups flour (give or tak a little )
to soft dough
shape --rise --bake 350 degrees approx. 12 min. brush with butter or shortning.
upon removal from oven

a yummy various for the topping of bread sticks:
after shaping--and before rising top with a mixture of:
1/4 C mayonaise
1/4 C parmesan Cheese
1/4 magarine
1/4 tsp garlic
1 tsp parsley (approx).

Julie's Breadsticks

Breadsticks

2 c. warm water
1 T. yeast
1 T. sugar
1 t. salt
4+ c. flour

Combine water, yeast and sugar first and let sit for 2 min. Add salt and flour. Mix well. Preheat oven to 375. Let dough stand for 10-15 min. Roll out to size of large cookie sheet. Melt ¼ c. butter in cookie sheet in preheating oven. Lay down prepared dough onto cookie sheet. Spread ¼ c. melted butter on top and sprinkle generously with breadstick seasoning(below). Cut dough into breadsticks with pizza cutter.

Breadstick seasoning
½ c. parsley
1/8 c. seasoning salt or snyders seasoning
½ c. Parmesan cheese
¼ c. sesame seeds
¼ c. dried onion

***New***sprinkle some Italian seasoning on top too.
Mix together. I store mine in the fridge in a parmesan cheese container.

Bake on 380 for 15-20 min. until golden edges.

Chili & Cornbread

Chili
½ Onion
1-2 Green Pepper
1-2 c. Carrots
1 can Kidney beans, rinsed
2 cans Black beans, drained
2 cans Chili beans and juices
3 cans Diced tomatoes
¼ c. chili powder
Garlic or garlic powder
½ t. Oregano
1+ T. Cumin
Simmer until veggies are done. Add Polish Sausages and cook 10 min.
Top with sour cream and cheese.
Serve with cornbread

Cornbread
1 c. yellow corn meal
1 c. sugar
2 c. flour
1 t. salt
2 T. baking powder
Mix then add
2 eggs
2 c. milk
2 T. melted butter
Put in greased 9x13 pan.
Bake 20 min at 400
Optional: Can add 1 can corn for rougher texture.