Dutch ovens distribute heat all around and the bread is securely snuggled in the middle. It allows the bread to bake evenly, and beautifully.
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You really don’t need a season change to enjoy garlic bread. It’s buttery, garlicky, cozy and delicious… and your house is going to pick up the aroma of the Italian restaurant. These are toasty and a bit crunchy on the outside and so soft on the inside. Perfection!
You can eat it with your favorite Italian pasta, or just slice it into long strips and dip in the marinara sauce. It’s perfect for sports parties such as basketball or football gatherings with your family and friends or perhaps makes it for your Sunday dinner.
My family loves these so much, that I cannot even express it, but what’s not to love, right?! It’s comfort food, a kick-ass side that you just have to love.
I hope you make these, and if you do, make sure to tag me on Instagram @sandraseasycooking #sandraseasycooking or Twitter @secooking #secooking
SKILLET TOASTED GARLIC BREAD
Super Easy and delicious Skillet Toasted Garlic Bread
- 1 stick unsalted butter softened/room temperature
- 2 tsp. Dried parsley
- 1 Tbsp. Garlic powder
- 1/2 tsp. Kosher salt
- 1/2 tsp. Chili Flakes
- 1 loaf of Texas Toast
- If the bread is not sliced, then slice it into about 1 inch thick slices. You want a bread to have a nice bite to it.
- In a small mixing bowl, mix together the softened butter, parsley, garlic, salt and chili flakes until smooth.
- Lightly spread the butter mixture on one side of all the bread.
- Heat a well-seasoned cast-iron skillet over medium heat and add toast.
- While it is toasting on one side, lightly spread the butter mixture on the other side.
- Flip the toast after about 2 minutes or until it is golden brown, and then toast the other side.
- You may serve it with parmesan cheese and marinara sauce, with pasta or salad.
Bake them in the oven:
- Preheat oven to 375 F. Butter both sides and place on a baking pan. Bake 10 minutes or until golden brown. Turn the broiler on high and bake for 30-40 seconds more to get ultimate crunch.
I garnished these with some Za'atar, and I loved it. If you have any just sprinkle on top before serving, but you can sprinkle with parmesan cheese too. If you going to use cheese, skip on the salt. Cheese is salty enough, or just use a small pinch if you like it more savory.
Simple, easy and a perfect bread for entertaining… Don’t you just love cheesy loaves of bread? I love em’ all. I could dive into the cheese and bread bowl and be a happy camper for the rest of my life. These days, I am […]
Last week, I had an enormous craving for banana bread, and since I had more than half of the jar of Nutella in my pantry, I thought that this would be an amazing idea. I think banana bread should be made by weekly. The bread […]
Whether you might want to serve the bread over the holidays or every day much as I do, this recipe is going to stay with you.
You can make different shapes. Perhaps makeÂ a small braided roll
Just like me, you can make the dough with your hands, or use Stand mixer with kneading attachment. It takes quite a bit of kneading, but it truly isn’t hard in any way.
If you watch my video, you will understand how simple this bread is, and oh so delectable when you slice into it
Easy Braided Bread
- 1 envelope Active Dry Yeast 2 teaspoons/1/4oz/7g
- 1 teaspoon 4g sugar
- 1 1/2 cups 12Â flÂ Oz/375 ml Lukewarm milk
- 4 cups All-purpose flour + more for dusting 500g / all-purpose flour without sodium; for cakes, cookies, etc., work well.
- 2 teaspoons Salt 11g (table salt)
- 2 large eggs beaten
- 2 1/2 tablespoons 35.44g unsalted butter OR Crisco all vegetable shortening, melted
- 1 teaspoon olive oil
- 1 beaten egg for brushing
- In a small mixing bowl, combine Yeast, Sugar, and milk. Allow the yeast to activate, for about 5 minutes. Milk should be warm to the touch.
- In a large mixing bowl, combine flour, salt -mix, then add beaten eggs, and activated yeast -mix. Add melted unsalted butter or Crisco all vegetable shortening. Mix all together, and then flour the working surface.
- Knead the dough on the floured surface for 10 minutes. The dough should be soft, elastic and just a bit sticky.Â Kneading of the dough is necessary to achieve the final results of the bread. You may use Stand mixer, with kneading attachment.
- Place the dough back in the mixing bowl, and drizzle oil, knead just to coat the dough with the oil, cover and allow the dough to rise for at least one hour and up to 2 hours. You can place it in the fridge for up to 24 hours after has been rising at the room temperature.
- After the dough doubles in size, make 6 equal dough balls. Keep dusting your surface and your hands as needed.
- Roll out each ball into a thin crust, then roll it with your fingers (watch a video). After doing that, roll it with your hand, pressing light pressure to stretch it into a long stick.
- Now, connect 4 long dough sticks at the very top, then go from out in and over, until you reach the bottom. Flour the braid, and push it a bit together, then make a circle and connect the ends of the braid.
- Take remaining two dough balls, and do the same. After rolling into long dough sticks, twist two of them.
- With the twisted dough stretch and wrap around the first braid. Connect it and set aside to rise for 30 minutes.
Preheat the oven to 375F/190C
Brush the risen bread with the beaten egg, and bake for about 30 to 40 minutes.
- Allow to cool down for at least 30 minutes before cutting into it.
If you are making the braid for Easter, then color the egg and place in the center before letting it rise for the second time, then bake with the egg in the oven.
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What do we have here today? Cheese stuffed bread… OH! YEAH! #BoursinParty When it comes to cheese Boursin knows how to make me happy. Very Happy, I must add it twice with capital letters. I thought hard how to create recipes with a dip and […]
Could we be tired of bread recipes, or pasta recipes, oh, or potato recipes? No, I don’t think so. So, today I am sharing the best “Garlic and Herbs Flatbread”. Can I get a “Whoop-Whoop”? See, every meal in my house is served with different bread. We LOVE bread. Obviously, this flat-delicious-bread is served with Italian dinners, such as skillet lasagna or baked tortellini.
Usually, I bake it about 20-30 minutes before a dinner is served, otherwise, my family CANNOT resist it. As soon as it is out of the oven, they start to rip it apart and spreading cream cheese on it, or butter. Trust me, if you make it, I can bet that you will be tempted to take at least the little part just to taste it. The aroma is amazing, and when it bakes you’ll have a feeling like your house is a small Italian family restaurant -especially if you have pasta cooking on the other side.
It simply wrapped, not only your kitchen but your whole house with flatbread aroma -and let’s get something straight, there is nothing more tempting than hot bread fresh out of the oven.
It is a fairly simple recipe. I think the only complicated thing is to knead between 10-12 minutes until the dough is formed into an almost non-sticky ball. BUT, if you have, for example, KitchenAid with kneading attachment, you got yourself a job done without even putting pressure on your hands, although, seriously it’s not that hard to knead it with your hands either.
I am aware that not everyone has KitchenAid or similar, so this is an old-fashioned way without hardly any equipment (deep bowl, measuring cup, wooden spoon, baking pan, parchment paper -if your pan is not non-stick baking pan).
Garlic and Herbs Flatbread
Simple and delicious focaccia
- 4 cups All-Purpose Flour + for dusting
- 1 tsp. Garlic-Parsley Powder
- 2 tsp. Salt
- 1 pack 2 tsp. fast rise dry Yeast
- 2 tsp. Honey + 1/2 tsp. Sugar + splash of warm water.
- 1 3/4 cup Luke Warm Water
- 1/4 cup Olive Oil + 1 tbsp.
- Italian Herb Mix
- Dry Basil
- Garlic-Parsley powder
- Grated Parmesan Cheese
- In a large bowl, add 4 cups of all-purpose flour. Add garlic-parsley (without sodium) and salt to the flour. Mix, then make a well.
- In a small measuring bowl, add
- In a small cup, add 2 teaspoons of Honey and 1/2 teaspoon of Sugar, Add a splash to Luke warm water to dissolve a bit.
- Add 1 pack (2 teaspoons/1/4 OZ) of fast rise dry yeast to the all-purpose flour, then pour dissolved honey-sugar mixture on top of the dry yeast. Wait for 15-20 seconds, then add splashes of LUKE warm water. Add water gradually. Mix with the wooden spoon, then start kneading. In the mid of the kneading process add half of the olive oil.
- Knead for 10 more minutes or until the dough is formed and it is NOT as sticky as before.
- Pour the rest of the olive oil. Cover it with plastic foil (film/plastic wrap), or with the lid, then lay on the clean kitchen towel to keep warm. Let it rise for approximately 1 hour, or until it is double in size.
- After about an hour take it out the bowl. Prepare all the herbs and cheese.
- Then, line the parchment paper in your baking pan. If the pan is flat like mine (watch a video), you can dust a bit of flour and roll out the dough on your baking tin, however, if you pan have sides, roll it out on your working surface/board -of course, dust with the flour, when it rolled transfer it to your baking pan. Poke the dough with a fork or similar tool, and sprinkle lightly with herbs, garlic-parsley powder, Parmesan cheese and a few drizzles of olive oil. This is also fantastic as a pizza crust.
- Preheat your oven at 425F (220C/gas: mark#7). Allow your dough to rise just until your oven is preheated. Bake for about 35 minutes, or until the crust is a light golden color.
- Let it cool down for at least 10 minutes before cutting. Cover i
- with a large kitchen towel. Serve it with your meal, or simply dip in the marinara sauce.
When the cornbread is baking, it warms my heart and soul. I love savory, soft, hot and delicious cornbread! The idea of making cornbread video popped into my head. I’ll be honest with Y’all, I want to make easy video recipes in the beginning to […]