Golden Garlic Bread

This was an AMAZING find. This garlic bread is clog-your-arteries-as-you-eat-it good. (Which means that I REALLY need to find ways to make this healthier!)
The only downside (aside from clogging your arteries) is that it has entirely too much butter. It made it have a greasy taste to it. I'll cut down on the butter (maybe 1/2 cup?) for next time, but I will definitely make this again.

(Also, I cut the recipe in half when I made it... one loaf of garlic bread is too much for two of us! We ate some with dinner, and reheated the rest another time. It reheats surprisingly well, if you just broil it for a couple more minutes again!)
Golden Garlic Bread
(TOH)

3/4 Cup butter, softened
1/2 Cup mayonnaise
3 Cup shredded cheddar cheese
1/2 Cup grated parmesan
1/2 Cup onion, chopped
1 Teaspoon italian bread
1-2 Clove garlic, minced
1 Loaf french bread, cut in half lengthwise

Instructions:
In a small mixing bowl, beat butter and mayonnaise until blended. Stir in the cheeses, onions, Italian seasoning, and garlic. Spread over cut sides of bread. Place on an ungreased baking sheet.
Broil 4-6” from heat for 3-5 minutes or until topping is lightly browned and bubbly. Cut into 2” slices.

Yields: 4-6 servings
Prep Time: 15
Cook Time: 5
Total Time: 20 m

Warm Savory Cheese Spread

This was another mildly failed attempt at cooking. It was OK, but not something I could have more than a few bites of.
I am not a fan of mayo, so that may have had something to do with it. Maybe we will try it again, when there are more people to taste test? See if anyone else enjoys it more? It had an interesting taste....
We'll see.

(Note: I used my hearty whole wheat bread recipe for this!)

Warm Savory Cheese Spread (TOH)

2 Cup mayonnaise
2 Cup shredded cheddar cheese
1 Large onion, finely chopped
8 bacon strips, crumbled
1/2 Cup finely chopped sweet red pepper
1/2 Cup finely chopped green pepper
1 Teaspoon dried oregano
1/2 Teaspoon garlic powder
1 round loaf (1 pound) bread

Instructions:
In a large bowl, combine the first eight ingredients. Cut the top fourth off the load of bread; carefully hollow out bottom, leaving a 1" shell. Spoon cheese mixture into bread shell.
Wrap in a piece of heavy-duty foil. Bake at 350 for 1 hour or until heated through. Serve with crackers.

Serving Size: 4 cups
Prep Time: 15 m
Cook Time: 1 hr
Total Time: 1 hr 15 m

French Bread

...AKA "I wish I could make bread look pretty."

I love to make bread. It just never turns out pretty.

Take this french bread, for example. Tastes? AMAZING. Looks? Like a 4-year-old made it. Possibly a blind four year old. With his feet.

Oh well, at least it tastes good.


French Bread
(Better Homes & Gardens)


5 1/2-6 Cup flour
4 1/2 Teaspoon active dry yeast
1 1/2 Teaspoon salt
2 Cup warm water (120-130 degrees)
Cornmeal
1 egg white
1 Tablespoon water

Instructions:
In a large mixing bowl, stir together 2 c flour, the yeast, and salt. Add the 2 c warm water to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8-10 min). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease dough surface. Cover; let rise in a warm place until double in size (about 1 hour).
Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest 10 min. Meanwhile, lightly grease a baking sheet; sprinkle greased basksign sheet with cornmeal.
Roll each dough half into a 15x10 rectangle. Tightly roll up, starting from a long side; seal well. If desired, pinch and slightly pull ends to taper them. Place shaped dough, seam sides down, on prepared baking sheet. In a small bowl, stir together egg white and the 1 T water. Brush some of the egg white mixture over loaf tops. Let rise until nearly double in size (35-45 minutes).
Preheat oven to 375. Using a sharp knife, make 3-4 diagonal cuts about 1/4" deep across each loaf top. Bake for 20 minutes. Brush again with some of the egg white mixture. Continue baking for 15-20 minutes more or until bread sounds hollow when lightly tapped. Immediately remove loaves from baking sheet. Cool on wire rack.

Serves: 28
Serving Size: 1 slice
Yields: 2 loaves (28 slices)
Total Time: 3 hrs


I think my biggest problem this time was that the cuts were not deep enough... so it cracked. :(

Parmesan Herb Loaf, & happy news!

Very exciting news!!! My aunt is out of the hospital, and doing well at home!! Not much else to say about that... other than Thank God!! :)


I tried this when one of Nate's friends was visiting--and both guys liked it! (I did too, of course.) I played with the recipe a little already, but am pretty pleased with it. It's very interesting, and moist. And SUPER easy to make! I came across the recipe, thought it looked interesting, went to the kitchen, and not even 15 minutes later it was in the oven. It helps that all the ingredients are things we always have on hand!

We dipped some in olive oil/parmesan seasoning mix, but not necessary-it was great without it.

Parmesan Herb Loaf
(TOH)


1 1/4 Cup all-Purpose flour
3 Tablespoon grated parmesan
1 Teaspoon grated parmesan
1 1/2 Teaspoon Sugar
1/2 Teaspoon onion powder
1 1/4 Teaspoon Italian seasoning, divided
1/2 Teaspoon baking soda
1/4 Teaspoon Salt
1/2 Cup sour cream
2 1/2 Tablespoon Milk
4 1/2 Teaspoon butter, melted
1 egg white, lightly beaten

Instructions:
In a small bowl, combine the flour, 3 tbsp Parmesan, sugar, onion, 1 tsp Italian seasoning, baking soda, and salt. In another bowl, combine the sour cream, milk, and butter. Stir into dry ingredients just until moistened.
Turn onto a floured surface, adding more flour if needed. Knead for 1 minute. Shape into a round loaf, place on a baking sheet covered with cooking spray. Cut a 1/4" deep cross into the top of the loaf.
Brush with egg white. Sprinkle with remaining cheese and Italian seasoning. Bake at 350 for 30-35 minutes or until golden brown. Serve warm.



Serves: 4
Serving Size: 1/4 loaf
Yields: 1 loaf
Prep Time: 15
Cook Time: 30
Total Time: 45

Calories: 257
Cholesterol: 26 mg
Fat: 9 g
Saturated Fat: 6 g
Protein: 9 g
Carbohydrates: 35 g
Sodium: 446 mg
Fiber: 1 g

(Again, very few pictures, this was when the camera battery was dying.)

Hearty Whole Wheat Bread...and couscous

I LOVE bread. A lot. Nathan is a whole grain bread type of guy, whereas I am more of a white bread girl. But, I am slowly trying to switch over... due the healthiness, and wanting to make my hubby happy. :) This bread is going to make that MUCH easier. It's good for you, but tastes yummy!

Hearty Whole Wheat Bread
(Better Homes & Gardens Cookbook)


3-3 1/2 Cup all-Purpose flour
2 1/4 Teaspoon active dry yeast
1 3/4 Cup Water
1/3 Cup packed brown sugar
3 Tablespoon butter, margarine, or shortening
1 1/4 Teaspoon Salt
1 1/2 Cup whole wheat flour
1/2 Cup toasted wheat germ

Instructions: In a large mixing bowl combine 2 cups of the all-purpose flour and the yeast; set aside. In a medium saucepan heat and stir water, brown sugar, butter, and salt just until warm (120F-130F) and butter almost melts. Add water mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole-wheat flour and wheat germ, and as much of the remaining all-purpose flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until double in size (1 to 1 1/2 hours).
Punch dough down. Turnout onto a lightly floured surface; divide in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 8x4x2 loaf pans.
Shape dough halves into loaves by patting or rolling. To shape by patting, gently pat and pinch, tucking edges underneath. To shape by rolling, on a lightly floured surface roll each dough half into a 12x8 rectangle. Roll up each rectangle, starting from a short side. Seal seams with your fingertips.
Place shaped dough halves in prepared pans. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes).
Bake in a 375 oven for 35-40 minutes or until bread sounds hollow when lightly tapped. If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning. Immediately remove bread from pans. Cool on wire racks.

(Because I got this from my Better Homes & Gardens Cookbook, it has all the following information. Another reason I adore that cookbook.)

Serves: 24
Yields: 2 loaves
Prep Time: 2 hrs
Cook Time: 35 min
Total Time: 2 h 35 m

Calories: 102
Cholesterol: 3 mg
Fat: 1 g
Saturated Fat: 1 g
Calories From Fat:
Protein: 4 g
Carbohydrates: 19 g
Sodium: 122 mg
Fiber: 2 g

The loaf that is cut is the one I rolled... I patted the other one into shape, so I could compare the two. I much preferred the rolling. It looked nicer, and for some reason, seemed to be less dry on the top. That may be a coincidence though.

I LOVE this recipe. Need I say anymore? :)



...on a totally unrelated topic, I'm curious if there is anyone in the world who actually likes couscous. Somehow I got it into my head that I SHOULD, so we've tried it. Multiple times. I made the following recipe, CERTAIN that this would make me like couscous.

I was wrong.

But, if YOU like couscous (one, tell me, because I am wondering what you have to do to make it taste yummy), but you might like the following recipe. :)


Cranberry Couscous
(TOH)


1 can (14.5 oz) chicken broth
1 Tablespoon Butter
1 1/2 Cup uncooked couscous
1/4 Cake dried cranberries
3 Tablespoon chopped green onions

Instructions:
In a large saucepan, bring broth and butter to a boil. Stir in the couscous, cranberries, and onions. Remove from the heat. Cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork.

I think it's the grainy-ness, but I just don't like it. Oh well. I tried very hard. :)

Failed dinner... but Cheesy Bread Delights

Well, dinner tonight was a confirmed failure. No, I didn't burn anything, spill anything, etc. It just tasted like stuffing. Soggy stuffing.

I hate stuffing. Really, really hate it. Largely because I've had some very soggy stuffing before... not a good experience.
So to have this dinner, which I have really been looking forward to, taste like soggy stuffing, made me pretty sad. I followed the recipe word for word, so maybe it is supposed to taste like this. Needless to say, I was disappointed.

Oh well, we ate the non-soggy-stuffing parts, and had the Cheesy Bread Delights. :)

Cheesy Bread Delights


(Note: I never actually measure anything when I make these, so everything is approximate!)
1/2 loaf french bread, sliced (approximately 1 1/2" thick)
3 tablespoons olive oil
1 teaspoon dried herb/seasoning of your choice (today was something meant for dipping with olive oil... not sure what is in it)
1 cup shredded colby jack cheese (or any other cheese)

Preheat oven to 350.
Place sliced bread on an ungreased baking sheet. Combine the olive oil and herbs in a bowl; spread lightly over bread. Sprinkle with cheese. Bake at 350 for 3-4 minutes, or until cheese is melted.



Obviously, this isn't a hard recipe. I don't know where I got the original recipe, but I play with it every time I make it. Nate & I both love it, it's fun trying different seasonings and cheeses!
Sometime, I will try to actually measure how much of everything I use. We'll see if I ever remember... :)