Focaccia Bread

 As many of you know, I am NOT a baker.  I've had disaster have disaster happen when I decide to bake- especially with yeast.  But every once in a while, I decide to give it another try.   I actually saw Anne Burrell make this focaccia on her Food Network show, Secrets of a Restaurant Chef.  I felt like everything she did I could do, and Michael has been bugging me to try this ever since. 

The case:
Focaccia Bread by Anne Burrell 

Ingredients:

• 1 3/4 cups warm water
• 1 package active dry yeast
• 1 tablespoon sugar
• 5 cups all-purpose flour, plus additional for kneading
• 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
• 1 cup extra-virgin olive oil, divided

Directions:

1. Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
2. In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
3. Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
4. Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
5. Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
6. Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
7. Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
8. Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

The ruling:
This was very good.  Very similar to a focaccia bread we get at one of our favorite Italian restaurants.  I can't tell you how much pride I get into making a bread that comes out the way it's supposed to come out.  When she says use the olive oil and salt liberally, use it liberally!  If I can do this anyone can! 
The rating: 4.5
Make again? Yes

Cheesy Pepperoni Pizza Bread

Garlic Breadsticks (FROM SCRATCH)

Trying this yeast thing again.  It's from Our Best Bites, and since I've loved most of the recipes I've tried from there, I figured I'd give it a try.  The description claims it's a great starter baking recipe.  

The case:
Recipe from OurBestBites.com

Ingredients:

• 1 1/2 c. warm (105-115 degrees) water
• 1 Tbsp. sugar
• 1 Tbsp. yeast
• 1/2 tsp. salt
• 3-4 1/2 c. flour

Instructions:

1. In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
2. Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
3. Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.
4. Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.
5. Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close; pulling apart hot bread is one of life's greatest pleasures!
6. Cover pan and allow dough to rise for another 30 minutes. When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt. Or you could sprinkle them with cinnamon sugar.

Garlic Seasonings
Recipe from OurBestBites.com
Ingredients:

• 1/2 c. powdered Parmesan cheese 
• 2 tsp. Kosher salt 
• 2 Tbsp. garlic powder 
• 2 tsp. oregano 
• 2 tsp. basil 
• 2 tsp. marjoram 
• 2 tsp. parsley

Instructions:

1. Combine ingredients in a jar (preferably one with a sprinkle top) and shake.  Sprinkle on top of breadsticks or combine 1 1/2 Tbsp. seasoning with 1/2 c. of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter's melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.

The ruling:
I can't believe I made homemade bread and it actually turned out well!  This bread was good, but I'm not too big of a fan of the garlic seasoning.  I can't wait to use this dough for pizza. 

7-Up Biscuits #33

I love, love, love the food blog Plain Chicken.  I bet I could print off at least 50 recipes I would like to try.  If you haven't visited yet, you should give it a look.  I have tried making a couple of made-from-scratch biscuits to horrible results.  Yes that's right- horrible! When I saw the simple list of ingredients and easy directions, I knew I had to try these, especially since Plain Chicken said these just might be the best she has ever made.

The case:
Ingredients:

2 cups Bisquick

1/2 cup sour cream

1/2 cup 7-up

1/4 cup melted butter

Directions:

Preheat oven to 450.

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan.  Use a biscuit cutter to cut 9 biscuits.  Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

 

The ruling:

I've found it!  This is a biscuit recipe I love.  I still want to learn to make a classic, southern buttermilk type, but I would still make these either way!  I can't believe there are only 4 ingredients in these.  We're trying to eat more all natural/less processed foods, but Bisquick is one thing that I just can't give up.  These biscuits are light and fluffy and the sour cream gives them a surprising tang. 

Cheese Muffins #99

This is the 2nd Trisha Yearwood recipe I've made.  Usually you see garlic and cheese in biscuits, so I'm very intrigued by a muffin recipe.  The original recipe leaves out the cheese and garlic, but who would do that knowing that its an option?

The case:
Ingredients:
- 1 cup (2 sticks) butter, softened
- 1 cup sour cream
- 2 cups self-rising flour
- 1/2 cup grated cheddar
- 1/4 teaspoon garlic

Directions:
1.  Preheat oven to 400.
2.  With an electric mixer, mix butter and sour cream.  Add flour and mix well.
3.  Drop with large spoonfuls of dough into muffin pan that has been sprayed with cooking spray or lined with muffin cups.
4.  Bake 25 minutes.  (Or 15 minutes in mini-muffin pan)

The results:
Yummy!!!  I loved these!  Both the flavor and the texture were perfect!  I may even like these better than my normal cheese garlic biscuit copycat recipe- which says a lot!

Garlic Herb Parmesan Bread #87

The only thing that can make a good pasta dish better is good garlic bread to go with it.  This recipe came from The Dragon's Kitchen, another food blog that I like to check up on. 

The case:
Ingredients:
1 large Baguette or French Loaf
1/2 cup butter, softened
1 tablespoon garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 teaspoon thyme, chopped
2 teaspoons rosemary, chopped
1/2 cup grated parmesan
Salt and Pepper to taste

Directions:
1. Preheat oven to 350 F. Slice baguette in half lengthwise. Prick to top of each slice with a fork.
2. Combine butter, garlic and herbs. Season the butter with some salt and pepper. Generously spread the butter mixture on each slice.
3. Sprinkle the parmesan cheese evenly on top of the butter.
4. Place the bread on a foil lined baking sheet. Place the bread in oven for about 10-15 minutes or until the top is toasted to your liking.

The ruling:
This recipe has officially moved up to my #1 favorite garlic bread recipe.  It's amazing what a difference fresh herbs make!

Olive (Pepperoni) Cheese Bread #81

This is my mom's favorite Pioneer Woman recipe.  The only problem is that I don't like olives.  My mom suggested I try it with pepperoni instead.  So where this recipe calls for olives, I used pepperoni instead!

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

Directions:
1.  Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
2.  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.

 The ruling:
I accidentally turned the oven up to 425, so this got a little brown, but this bread is amazing.  Besides switching the olives for pepperonis, I also omitted the green onions.  I could make this as a french bread pizza and eat it alone any day.

Buttered Rosemary Rolls #76

It's officially 1/2 way through the year and I'm 3/4 of the way to my goal! YAY!! I guess my new goal is to see how many new recipes I can try in 2010!

Here is another promising Pioneer Woman recipe.   We have rosemary in our garden, and I've been wanting to try this recipe for awhile, so now is the time!

The case:
Ingredients

• Frozen, Unbaked Dinner Rolls
• Melted Butter, Regular, Salted
• Fresh Rosemary, Coarsely Chopped
• Coarse Sea Salt

Directions:
1.  Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.

2.  After rising, brush rolls with melted butter.

3.  Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.

4.  Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.
5.  Serve skillet on the table.

The ruling:
These were so simple and very good.  They look and taste like something that's a lot fancier than frozen rolls with butter and rosemary.  I will be putting this in my keeper file!

Better than Jim N Nick's Cheese Biscuits #71

Saw this last night on one of my favorite cooking blogs, Plain Chicken.  I love any kind of cheese bread or biscuits.  These especially intrigued me with the ingredients sugar and vanilla.

The case:

Ingredients:

1 1/2 cups Bisquick

3/4 cup buttermilk

3 Tbps sugar

1/4 tsp vanilla

1 cup cheddar cheese, shredded

Directions:

Preheat oven to 425.  Stir together all ingredients just until combined.  Scoop into a mini muffin pan coated with cooking spray.  Bake 12-15 minutes, until golden.  

The ruling:

I made them into regular sized biscuits and got about 10 medium sized biscuits.  I LOVE LOVE LOVE these biscuits. They are savory with just a hit of sweetness.  These ingredients come together perfectly!

Garlic Bread Fantastique

This is my favorite garlic bread recipe!  It is an explosion of flavors!

Printable Version

Ingredients
* 1/2 cup butter, softened
* 2 tablespoons mayonnaise
* 1/4 teaspoon sage
* 3 cloves garlic, chopped
* 2 teaspoons dried oregano
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1 French baguette, halved lengthwise
* 2 tablespoons grated Parmesan cheese, or to taste

Directions
1. Preheat oven to broil.
2. In a medium bowl combine butter, mayonnaise, sage, garlic, oregano, salt and pepper. Spread mixture evenly on bread and sprinkle with Parmesan cheese.
3. Place bread under broil for 5 minutes, or until lightly toasted.

Parmesan Garlic Bread #56

My favorite side dish and/or starter in the whole world has to be bread- especially garlic, cheesy bread.  I love trying new recipes for garlic bread.  No matter what, it's always good!

The case:
Ingredients
1/2 cup butter, melted
1 teaspoon garlic salt
1/4 teaspoon dried rosemary
1/8 teaspoon dried basil
1/8 teaspoon dried thyme
1/8 teaspoon garlic powder
1 tablespoon grated Parmesan cheese
1 (1 pound) loaf French bread, halved lengthwise

Directions
1.  Preheat oven to 300 degrees F (150 degrees C).
2.  In a small bowl, mix butter, garlic salt, rosemary, basil, thyme, garlic powder and Parmesan cheese.
3.  Spread each half of the French bread with equal portions of the butter mixture. Sprinkle with additional Parmesan cheese, if desired.
4.  Place bread halves, crusts down, on a medium baking sheet. Bake in the preheated oven 10 to 12 minutes, or until the edges are very lightly browned.

The ruling:
This bread is pretty salty, but I like salty (unfortunately)  so I really liked it.  It isn't quite the best I've ever had, but good enough to make again.

Pioneer Woman's Garlic Bread #47

I made this awhile ago.  For those of you who don't know, about three weeks ago I broke my 6 month old computer and had to get a new one.  So that is why I didn't get on here for awhile.  Plus, I was trying to diet.  I haven't exactly kept up my goal of watching weight watchers recipes.... Anyways, here is a yummy looking bread recipe.

The case:
Ingredients:
-3-½ cups Grated Cheddar Cheese
-¾ cups Monterey Jack Cheese, Grated
-½ cups Grated Parmesan Cheese
-½ cups (real) Mayonnaise
-4 whole Green Onions, White And Light Green Parts Minced
-1 dash Salt
-1 loaf Crusty French Bread
-1 stick Butter
-4 cloves Garlic, Finely Minced

Preparation Instructions
1. Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.
2. Cut loaf of bread in half, then each half into half again.
3. Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic.
4. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.
5. Repeat with remaining butter, garlic, and bread.
6. Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.
7. Slice and serve.

The ruling:
I never thought I would say this, but this is a little to creamy and cheesy for me.  That's bad.  All I tasted was cheese and mayo.  I have a wonderful bread recipe.  I'll try to share soon!

Buttermilk Cheddar Biscuits #45

I love, love, LOVE cheese biscuits.  And I love Ina Garten.  I'm not very talented when it comes to baked goods, but what can I say, I keep trying.

The case:

Ingredients
- 2 cups all-purpose flour, plus more as needed
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- 1/2 cup cold buttermilk, shaken
- 1 cold extra-large egg
- 1 cup grated extra-sharp Cheddar
- 1 egg, beaten with 1 tablespoon water or milk
-Maldon sea salt, optional

Directions
1. Preheat the oven to 425 degrees F.
2. Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
3. Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened.
4. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
5. Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches.
6. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles.
7. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

The ruling:
These are really good.  I think I mixed them up too much- that's what I feel like I always do.  I think I would like something cheesier and softer.  I have a hunch these would be really good with a little heavy added.  Still I will probably make these again.  I have this idea in my head that these would be really good with country ham!

Cheesy Garlic Bread #21

Needed some kind of bread to go with my pasta. This looked good!

The case:
Ingredients
* 1 loaf French bread, unsliced
* 1/2 cup butter
* 2 garlic cloves, halved
* 1 teaspoon dried parsley
* 1/3 cup grated Parmesan cheese

Directions
1. Preheat oven to 375F degrees.
2. Cut slices down the length of bread loaf at 1 inch intervals, without cutting all the way through.
3. Rub slices and top of loaf with cut sides of garlic.
4. Mince garlic.
5. Combine butter, garlic, parsley and Parmesan.
6. Spread butter mixture between bread slices and on top of loaf.
7. Wrap bread in foil leaving top partially uncovered.
8. Bake until heated through, about 15 minutes.

The ruling:
Okay even though I wasn't a fan of the pasta, I would have never made this bread without it, so it was all worth it. This bread was absolutely delicious! I Loved, Loved, Loved it- couldn't stop eating. This is going in my favorite's book.