cooking zone: Breads

Showing posts with label Breads. Show all posts

Bacon Cheddar Beer Bread

Bacon Cheddar Beer Bread is a simple no-knead recipe that is mixed with a spoon and ready to go in the oven before it is done preheating! Loaded with cheese and bacon this is a winner!

I have been playing with some bread recipes lately and have fallen in love with the simplicity of beer bread. They are a bit more dense, but can be mixed with a spoon, there is no kneading and no rise time. That is a perfect option for times when you don't have 3 hours to make bread.

My first few loaves I made with a more flavorful beer and then used a light beer. I can tell you there was a difference. I would stick with a more flavorful beer. You can't taste the beer, but you get a nice flavor to the bread that could best be described as sourdough-esque. In fact the loaf has that firm textured crust and softer bread like sourdough as well.

After making a few recipes of a basic beer bread, I tried a few variations. The recipe I am sharing with you today is fantastic!!! Bacon and cheese in beer bread... OH MY!!! Munchkin swiped a slice and devoured it. She kept saying "Mmmmm" as she was eating it. It really is so good and so easy. Prep is in no time. Set oven to preheat and by the time it beeps you will be sliding your loaf in the oven. It's that fast!

I have made this recipe dozens of times and it is always a home run. Perfect for sandwiches, grilled cheese, french toast and more. How are you using your beer bread. I would love some more suggestions.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Bacon Cheddar Beer Bread:

If you are sensitive to beer you can substitute lemon-lime soda, or ginger ale. I HIGHLY recommend using the beer though. It gives it an incredible flavor that you will miss out on using the substitutions.

What you will need to make Bacon Cheddar Beer Bread:

9 x 5 Bread Pan -
Mixing Bowl - I like a variety of mixing bowls and prep bowls and this set has them all.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite bacon cheddar recipes:

Bacon Cheddar Ranch Pull Apart Bread
Bacon Cheddar Beer Soup with Chicken in Just 25 Minutes
Bacon Cheddar Hasselback Potatoes

Author: Donna Elick

Bacon Cheddar Beer Bread

Bacon Cheddar Beer Bread is a simple no-knead recipe that is mixed with a spoon and ready to go in the oven before it is done preheating! Loaded with cheese and bacon this is a winner!

Ingredients

3 cups all purpose flour (363 grams)
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons granulated sugar
1 1/4 cup shredded cheese (I used Monterey Jack, Colby and Cheddar mixture)
1 (12 ounce) bottle of beer (I used Blue Moon)
4 slices of bacon, cooked and chopped (or 1/4 cup real bacon bits)
2 tablespoons butter, melted

Instructions

Preheat oven to 350°.
Prepare a 9"x5" bread pan by greasing with butter. Set aside.
In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center. Add bacon, about 3/4 of cheese and full beer into the well.
Stir mixture with a spoon until combined.
Pour mixture into prepared bread pan. Add remaining cheese. Drizzle with 1 tablespoon of butter. Bake for 30 minutes.
Remove from oven and drizzle remaining butter over the top.
Bake for an additional 25-30 minutes or until browned on top and loaf thumps when you tap the top.
Remove to a wire rack and allow to cool for 5 minutes. Remove from pan and allow to cool on wire rack. You can brush with more butter if you choose.
Enjoy!

DONNA'S NOTES

If you are sensitive to beer you can substitute lemon-lime soda, or ginger ale. I HIGHLY recommend using the beer though. It gives it an incredible flavor that you will miss out on using the substitutions.

https://zeromediasystem.blogspot.com//search?q=bacon-cheddar-ranch-pull-apart-bread

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Author musicforlive

Pumpkin Honey Dinner Rolls

Pumpkin Honey Dinner Rolls are perfectly tender with just a hint of pumpkin flavor to warm them up. This is a simple bread recipe that you can make without any fancy equipment. If you could bake the season into a perfect bread roll, this would be it! These rolls are absolutely irresistible. Slather 'em in your favorite condiment right out of the oven. Perfect to prepare the night before and bake the day of your holiday dinner!

Several years ago I started noticing that my daughter would get very bloated after eating dairy (mind you she is my daughter so dairy is her favorite food group - can you say 'cheese'). She loves it and eats a lot of it, so I decided to cut back a little where I could and started replacing her cow's milk with Silk products instead. She loves Silk Almond Milk and I used it in everything from cereal and coffee to french toast and dairy-free mac and cheese.

Fast forward a few years and we were able to control the stomach bloat and she eventually became able to tolerate dairy, but it made me more open to milk alternatives and more sensitive to people with dairy sensitivities and also a lover of Silk.

My relatively picky 5 year old also has struggled textural issues with some food. Meat was one of these foods. Unless meat was fine ground and hidden in something else she did not eat it. I am sure I could have pursued the issue even more, but I came up with meat-free alternatives.

For those of you that love Meatless Monday, here are some great ideas for you!

Some of our favorites are Power House Veggie Burgers, Power Packed Vegetarian Chili and Broccoli and Cheese Quinoa Power Bites. They are all loaded with nutrition and tons of protein and Munchkin loves them. My favorite moment was sitting in a burger restaurant with her (after she started eating burgers) and having her beg me for the Veggie Burger. Yes, it is that good!

With the holidays upon us and lots of family gatherings that will include a lot of loved ones with food sensitivities keep Silk in mind as your dairy free alternative. We will be bringing these Pumpkin Honey Dinner Rolls for our dairy-free family to enjoy and honestly they are so good I will be enjoying them myself.

My 5 year old (Munchkin) put it best when she said "It's great, they smell like pumpkin but they don't taste like pumpkin." I said well, what do they taste like Munchkin? She said "they taste like fall". Well there you have it from a 5-year-old.

You are going to love them!

Enjoy!

With love from our simple kitchen to yours.

RECIPE AT THE BOTTOM

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Pumpkin Honey Dinner Rolls
MAKES 24 Large Rolls | ACTIVE TIME 20 Min | TOTAL TIME 2 Hours 40 Minutes4 1/2 teaspoons active dry yeast (2 packets)
1 cup warm almond milk (110° to 115°)
1/2 cup honey
1 cup pumpkin puree (not pumpkin pie)
2 large eggs
8 tablespoons butter or butter substitute, melted (divided)
1 tablespoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
7 cups all-purpose flour

In the bowl of a stand mixer, fitted with a dough hook, add yeast, warm milk and honey. Swirl with your fingers or a spoon to dissolve the yeast. Allow to sit until the yeast starts to bubble and becomes aromatic, about 5 minutes.

Add pumpkin, eggs and 6 tablespoons melted butter. Mix on medium speed until mostly combined. Add salt, cinnamon, nutmeg and 4 cups of flour. Mix on low speed until smooth. Add enough remaining flour to form a soft
dough (mine takes the whole 3 additional cups) so that it cleans the sides and bottom of the bowl. You should have a ball of tacky (not sticky) dough at this point. When you touch the dough and pull your fingers away there should not be any dough on your fingers. If it is sticky, add a little more flour 1 tablespoon at a time until it becomes tacky (does not leave dough on your fingers when you touch it). Allow to knead for about 5 minutes.

Turn dough out onto a floured board; knead about 10 turns. Form into a loose ball. Place dough into stand mixer bowl(which should have been mostly cleaned out from the dough being kneaded in it). Cover with plastic wrap and a cloth. Let rise in a warm place until doubled, about 1 hour.

Punch dough down and we will form into 24 balls. Place dough on counter top and form dough into a loose ball. We are going to cut this ball into 24 (somewhat) even pieces. First quarter the ball of dough. Roll each quarter into a log. Cut that into 3 equal pieces. Then cut each piece into 2 equal pieces. I used a bench scraper but a butter knife will work fine. When you are done you will have 24 pieces.

Place rolls on a greased 13"x19" jelly roll pan (or 2-9x13 pans). *At this point you can refrigerate to continue tomorrow, see notes.

Cover and let rise until doubled, about 45-60 minutes. Preheat oven to 350°F. Bake at 350° for 15-20 minutes or until golden brown.

Brush tops and sides with remaining 2 tablespoons melted butter. Allow to cool before serving.

DONNA'S NOTES: You can mix the dough by hand if you do not have a stand mixer. Add milk, yeast and honey to a bowl. Once the yeast blooms mix in the pumpkin, eggs, cinnamon, nutmeg and 6 tablespoons butter. Once it comes together, add in the salt and the flour. Mix with a spoon. Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky. Proceed with remaining instructions.

You can substitute regular milk for almond milk if you do not need dairy free.

OVERNIGHT METHOD: Once the dough is formed into balls and placed on the baking sheet you can place them in the refrigerator covered with aluminum foil to bake tomorrow. To continue this recipe from the refrigerator, you will need to remove from refrigerator and remove aluminum foil. Allow dough to come to room temperature and rise. This can take longer than the 45-60 minutes as the dough has to warm up before it begins to rise. Proceed with recipe as written.

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Recipe developed by Donna Elick -
Copyright ©2015 – All rights reserved.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

Sumber https://www.theslowroasteditalian.com

Author musicforlive

Copycat Cinnabon Cinnamon Stix

Copycat Cinnabon Cinnamon Stix are the perfect brunch item. Utterly cinnamon-sugar coated heaven! Served with homemade Cinnabon's rich cream cheese frosting. It doesn't get much better than that!

We are heading to Florida for a blogger conference before long. Do you know what I am looking forward to while sitting in the terminal for 2 hours waiting for my flight? Cinnabon and Starbucks. I am pretty lucky and usually end up at a terminal with my 2 favorite airport treats.

I also enjoy Cinnabon when I go to the mall, I mean how can you miss it? Head in the front door and you get hit in the face by the Makara cinnamon and sugar wafting down the mall. Oh, how I love Cinnabon.

It seems unfair to have to wait to go to the mall or leave on a trip to enjoy Cinnabon's delicacies. So, we don't wait anymore. I am pretty proud to have conquered the Copycat Cinnabon Cinnamon Roll recipe. My family goes nuts over them. But, when you are in a dipping mood, Cinnabon Cinnamon Stix really call your name.

With that in mind I started working on the Stix. The Cinnabon Cinnamon Stix are made from a Danish pastry dough, brushed with vanilla and butter and then coated in cinnamon and sugar and served with Cinnabon's rich cream cheese frosting. Not a detail was missed here.

Let's just say we went NUTS over this recipe. It is absolutely amazing! Let me tell you that they are soooo good that I actually gave a batch of these as a birthday gift. Ok, maybe a little less than a batch, see... I couldn't keep my hand off of them.

If you are pressed for time, check out the shortcut method and if you don't have a stand mixer, I have included a method for mixing by hand. No matter how you make them, you are going to love 'em!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Copycat Cinnabon Stix :

SHORTCUT METHOD: If the wish to shortcut these for a quick treat, you can substitute puff pastry found in your grocer’s freezer. Simply dust your counter top with flour, place puff pastry on top. Continue with recipe.

What you will need to make Copycat Cinnabon Stix :

Stand Mixer-
Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite copycat recipes:

Cinnabon Cinnamon Rolls Copycat Recipe
Red Lobster Copycat Cheddar Bay Biscuits
Copycat Texas Roadhouse Rolls

Yield: makes 24 stixAuthor: Donna Elick

Copycat Cinnabon Stix

Copycat Cinnabon Cinnamon Stix are the perfect brunch item. Utterly cinnamon-sugar coated heaven! Served with homemade Cinnabon's rich cream cheese frosting. It doesn't get much better than that!

Ingredients

8 ounces (1 cup) warm milk (110° to 120°)
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast (1 packet)
1 large egg
1 1/2 teaspoons kosher salt
3 cups all-purpose flour
1 cup (2 sticks) unsalted butter, frozen

Toppings

1 stick (1/2 cup) unsalted butter, melted
1 tablespoons vanilla bean paste (or vanilla extract)
1/2 cup granulated sugar
1 tablespoon good cinnamon
Pinch kosher salt

Dipping Sauce

4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cups powdered sugar
1/2 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon kosher salt

Instructions

In the bowl of a stand mixer* fitted with a dough hook add sugar and milk. Sprinkle yeast over top and swirl with spoon or fingers to combine. Allow mixture to sit for about 5-10 minutes while the yeast blooms and becomes aromatic.
While the yeast blooms; place a cheese grater on a cool plate (run it under cold water and dry it if it is warm) and shred butter on the side with the largest holes. Place shredded butter into refrigerator until needed.
With the stand mixer on low add egg, salt and 2 cups of flour. Once flour is mostly absorbed add 1 cup flour. Turn mixer to medium and knead for 2-3 minutes.
With stand mixer on medium begin adding the butter, a handful at a time as the mixer kneads it in. (be quick as you do not want the butter to melt, chunks of butter help with the flakey dough). Once you are done adding butter, remove dough hook and allow dough to rest. It will be a sticky heap of dough at this point.
Prepare a clean countertop with plenty of flour to prevent your dough from sticking. (Don’t worry, it will all get worked in). Place dough onto floured countertop and sprinkle flour over top. Flip dough and quickly form into a floured ball of dough. Try to touch the dough as little as possible to keep the butter from melting. Wrap dough in plastic wrap and place in the freezer for 1 hour (or refrigerator for 4 hours to overnight).
Place bread on a clean floured countertop and smack down a bit with your rolling pin. Roll dough out to a 3:1 rectangle. The length should be about 3 times the height. Throughout the preparation process, if the butter peeks through, lightly dust the spot and continue.
Fold dough into 1/3’s like a letter. Fold left side over, then right side. You should have 3 layers of dough. We are creating the flaky layers of the pastry by repeating this step.
Dust the top of dough with flour and flip over.
Roll dough out into a 3:1 rectangle again. Fold dough into 1/3’s like a letter. Fold left side over, then right side. You should have 3 layers of dough again. Repeat again so you have done this 3 times total (note if you used the ‘by hand’ method in the cook’s notes, this will only be done 1 time after it comes out of the freezer).
Preheat oven to 400°F. Prepare 2 baking sheets with parchment paper.
Allow the dough to rest in the refrigerator while you prepare the topping ingredients.
In a small bowl combine cooled melted butter and vanilla. Whisk to combine well. Set aside. In another small bowl, combine cinnamon, sugar and salt. Set aside.
Remove dough from fridge and place on a lightly dusted countertop. Roll out to a 10”x12” rectangle. Lightly dust with flour and flip dough.
Brush 1/2 of butter mixture over the top of the dough, sprinkle 1/2 of the cinnamon sugar over the top of the dough. Spread cinnamon sugar over the tops using finger tips. Flip dough and brush the second side with remaining butter mixture and sprinkle the remaining cinnamon sugar over top. Using a pastry cutter, bench scraper or butter knife cut dough into strips.
Cut dough in half long ways to make two 5”x12” pieces, then cut each piece into twelve 1”x5” strips.
Place strips onto a baking sheet giving them 3 twists as you place them on the sheet. Chill in the refrigerator for 30 minutes for best results, but if you can’t wait… Pop them in the oven.
Bake for 15-20 minutes until the dough is flaky and golden brown.
In the meantime prepare frosting; add cream cheese and butter in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add sugar, lemon juice, vanilla and salt. Beat until mixture is light and fluffy, about 5 minutes. Set aside.
Serve and enjoy!

DONNA'S NOTES

SHORTCUT METHOD: If the wish to shortcut these for a quick treat, you can substitute puff pastry found in your grocer’s freezer. Simply dust your counter top with flour, place puff pastry on top. Continue with recipe.

BY HAND METHOD

If you do not have a stand mixer you can: Add sugar and milk to a large bowl. Sprinkle yeast over top and swirl with spoon or fingers to combine. Allow to sit for about 5-10 minutes while the yeast bloom and become aromatic.
While the yeast blooms; place a cheese grater on a plate and shred butter with the largest holes. Place shredded butter into refrigerator until needed.
Add whisked egg and salt to yeast mixture. Mix with a wooden spoon. Add flour 1 cup at a time until you are no longer able to mix with a spoon. Total of 3 cups will need to be added.
Roll dough out to a 3:1 rectangle. The length should be about 3 times the height. Sprinkle the shredded butter over dough, gently press butter into dough and fold dough into 1/3’s like a letter. Fold left side over, then right side. You should have 3 layers of dough.
Dust the top of dough with flour and flip over. Roll dough out into a 3:1 rectangle again. Fold dough into 1/3’s like a letter. Fold left side over, then right side. You should have 3 layers of dough again. Wrap in plastic wrap and allow dough to chill in the freezer for 1 hour. Continue with the remaining recipe.

https://zeromediasystem.blogspot.com//search?q=cinnabon-cinnamon-rolls-copycat-recipe

Author musicforlive

Cinnamon Pecan Pull-Apart Bread

Cinnamon Pecan Pull-Apart Bread is a fusion of your favorite pecan sticky buns and the most tender cinnamon rolls, rolled together to create an undeniably addictively pull-apartable breakfast!

This simple recipe features a thick and gooey pecan cinnamon roll filling that flows throughout the pull-aparts and is topped with pecans and a cream cheese frosting. With a make-ahead option, this is the perfect holiday breakfast.

We are so excited to be partnering with International Delight® to bring you another fabulous recipe. I don't know about you, but I love my coffee so I always have creamer in the house. I have found this to be an amazing convenient ingredient in cooking and baking sweets. So, of course, when I started thinking about this cinnamon pecan pull-apart bread I thought of International Delight.

RECIPE AT THE BOTTOM

We absolutely love cinnamon rolls. As a matter of fact they tie for 1st place in our holiday breakfast preference. We also love our French Toast Casseroles! This year I really want a make ahead recipe that will blow our minds.

Pecan sticky buns and cinnamon rolls come together to create this Cinnamon Pecan Pull-Apart Bread. It is a simple recipe that combines the best parts of your favorite sweet breakfasts in a perfectly snackable dish that can be made ahead. Ooey gooey, soft and buttery sweet cinnamon roll morsels that you pull apart in little bite-sized pieces. Pure heaven!

By now, you know how much we love their coffee creamers and have for some time (check out our 50+ International Delight recipes).

Head on over to International Delight to sign up to receive new offers, recipes and delightful surprises in your email all year long.

Enjoy!

With love from our Simple Kitchen to yours.

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Cinnamon Pecan Pull-Apart Bread
SERVES 8 | ACTIVE TIME 15 Min | TOTAL TIME 1 Hours 15 Min

16 frozen yeast dinner rolls
1 (2 sticks) cup unsalted butter
1 1/2 cups light brown sugar, packed
1 cup chopped pecans, divided
2 tablespoons ground cinnamon
1 teaspoon cornstarch
1/2 teaspoon salt

Cream Cheese Frosting
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup powdered sugar
2 tablespoons International Delight French Vanilla Creamer
1/4 teaspoon salt

Place frozen dinner rolls on a microwave safe plate and microwave on defrost for about 2 minutes (or until dough is no longer frozen, but not cooked).

Meanwhile: melt butter in medium bowl and prepare cinnamon sugar. To prepare cinnamon sugar, combine brown sugar, 1/2 cup chopped pecans, cinnamon, cornstarch and salt in a 1-gallon resealable plastic bag. Seal and shake to combine. Set aside.

Add two tablespoons of melted butter to the bottom of a 1.75-quart casserole dish (an 8"x8" pan works too), brush butter up the sides or swirl dish to make sure the bottom and sides are buttered. Set aside.

Using clean kitchen shears, cut dinner rolls into 1/4's. Place a handful of the cut rolls into the butter. Toss to coat. Remove from butter and toss in cinnamon sugar mixture. I do about half of the rolls into the cinnamon sugar mixture then I toss to coat well.

Place half of the coated cinnamon bites into the casserole dish in an even layer. Sprinkle them with 1/4 cup of the remaining pecans. Repeat to make 2 even layers. Pour the remaining cinnamon sugar into the bowl with the remaining butter. Mix to combine. Pour over top of pull apart bread. Sprinkle with the remaining 1/4 cup pecans. Cover with plastic wrap and let rise until doubled, about 30 minutes.

Meanwhile: Preheat oven to 350°F.

Remove plastic wrap and bake 30-35 minutes or until the pull-aparts are no longer doughy. If the top starts to brown before the center is cooked, tent loosely with aluminum foil.

Meanwhile, prepare the cream cheese frosting. In a tall bowl beat cream cheese and butter with an electric mixer until smooth and creamy. Add powdered sugar and continue to mix until incorporated. Add creamer and salt. Mix until light and fluffy.

Drizzle frosting over the entire batch of pull apart bread or serve on the side.

Enjoy!

DONNA'S NOTES: To prevent plastic wrap from sticking to your pull-aparts, first lay out your cut piece of plastic wrap on the counter and spray it with non-stick cooking spray. Then, place it sprayed side down on the pull apart bread.

MAKE AHEAD DIRECTIONS: Once you cover the pan with plastic wrap, place it in the refrigerator overnight. In the morning and place in your preheated oven to bake for 35-40 minutes, until the center is no longer doughy.

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Recipe developed by Donna Elick -
Copyright ©2016 – All rights reserved.

Can't get enough International Delight? Check them out on Facebook, Pinterest and Instagram. And sign up to get their newsletter for access to an instant coupon, giveaways and more!

PRINT RECIPE

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Sumber https://www.theslowroasteditalian.com

Author musicforlive

No-Knead Roasted Garlic Skillet Bread + VIDEO

Easy Roasted Garlic No-Knead Skillet Bread is artisan style, bakery fresh bread at home with no special equipment or fussy kneading! Just mix, let rise, and bake for the most delicious bread you've ever made!

Baked bread is something that has always intimidated me - from rising, kneading, proofing, and all of the calculations that you need to work through to get perfect, bakery-style bread at home - it is just too much for the way I like to cook.

I love rustic, easy, and delicious recipes - ones that are adaptable to what you have on hand, can be changed up easily, and don't follow too many fussy rules. I have never been good with following rules!

This bread is super simple, great for a party, and can be prepped ahead of time if you're in a pinch when party planning. It's a great touch on a holiday table as an alternative to traditional rolls!

This easy roasted garlic bread bakes right in a heavy skillet, but is based off my Easy No Knead Bread recipe on Sweet C's - which is loaded with rosemary and other savory herbs! There is also a cheesy jalapeno no knead bread recipe that is one of my personal favorites, especially with sliced turkey or chicken for a spicy kick at lunch!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

HELPFUL TIPS TO MAKE EASY ROASTED GARLIC NO-KNEAD SKILLET BREAD:

Weigh your flour. While I do have the amount of flour listed in cups below if you don't have a kitchen scale, you will get absolutely perfect results with a scale. Flour's weight can vary wildly depending on so many different factors (altitude, brand, humidity in the air, bleaching, your measuring cups...) so I find it is best to weigh my ingredients.
Let the dough rise fully. Don't rush your rise - that is what is getting us light, chewy, and delicious bread, without all the work! (Unless you're at altitude, in which case, see the section below.)
Don't skip preheating the skillet! This helps the bread's crust crisp, and will help your bread rise quickly.

WHAT YOU WILL NEED TO MAKE EASY ROASTED GARLIC NO-KNEAD SKILLET BREAD:

Active Dry Yeast - This is my favorite. It is really important to have a really good yeast and it should be fresh. I keep mine in the freezer in a mason jar for optimum freshness.
Cast Iron Skillet - There are a ton of brands out there, but this is my trusty inexpensive go-to.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite bread recipes:

The Best Ever Challah Bread
Red Lobster Copycat Cheddar Bay Biscuits
Copycat Texas Roadhouse Rolls

See how easy this No-Knead Roasted Garlic Skillet Bread is to make. Watch the video!!!

Yield: 8

Author: Courtney O'Dell

Easy Roasted Garlic No Knead Skillet Bread

Easy Roasted Garlic No-Knead Skillet Bread is artisan style, bakery fresh bread at home with no special equipment or fussy kneading! Just mix, let rise, and bake for the most delicious bread you've ever made! Perfect for Thanksgiving!

Prep time: 3 hourCook time: 45 MTotal time: 3 H & 45 M

Ingredients

600 grams all-purpose flour (about 4 cups, lightly packed and leveled off)
2 cups (473.18mL) lukewarm water
1 1/2 tablespoons salt
1 envelope dry active yeast (7g, about 2¼ teaspoons)
1/4 cup lightly roasted garlic - whole or diced, depending on preference (pat dry if using jarred or deli-style pre roasted garlic)
1 tablespoon celtic sea salt (optional, but great sprinkled on top for extra crunch).
2 teaspoons Italian herb seasoning blend (rosemary, oregano, thyme), optional for topping

Instructions

In a small bowl, add water and stir yeast packet in (make sure water is warm, but not too hot - if it is too cold or too hot it will not bloom properly).
Let yeast bloom for about 5 minutes - it will have a light foam on it. In a large bowl, mix flour and salt with a spoon.Make a small well in the middle of the dry ingredients, and when yeast is proofed, slowly pour into flour.
Mix by hand (either with your hands, or a spoon). The dough will turn begin to come together and pull away from the bowl.
If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 teaspoon at a time. (Be sure to reference high altitude directions for water above if you live over 4,000 feet.) Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours).
Uncover the dough and give it a few pokes with your finger. If the dough has risen correctly, it should indent under the pressure of your fingers and slowly deflate.Add roasted garlic to dough, mix well.
Gently scoop up the dough and make sure to remove it from the sides of the bowl (you want it to fully rise again, if it is still stuck to the sides of the bowl in parts, it won't). Place back in bowl, cover, and allow the dough to continue to rise for another 1.5-2 hours.
Preheat oven to 450 degrees (230 degrees C, gas mark 8) and add skillet to it, (you want it to be incredibly hot). Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, shape into a ball.
Place dough on parchment paper and sprinkle top lightly with flour. Top with any extra herbs or a sprinkle of celtic sea salt. Top with a sheet of plastic wrap and let rest 30 minutes. Remove skillet from oven.
Uncover dough and carefully transfer to skillet, with or without parchment paper beneath (if bottom of skillet is not coated with enamel, keep parchment paper beneath dough- I always use parchment paper because it is just the easiest and I never have to worry about anything sticking).
Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.

How To Make and Store Bread Dough For Cooking Later

If you want to make this bread for a party, a big dinner, or to have on hand without all of the prep work, you can pre-make the dough and save it in the refrigerator or freezer until you need it!
To have the best bread from pre-prepped dough, I like to make the bread all the way through the first rise.
When you would ready your bread for a second rise, tightly wrap the dough ball in plastic wrap (take care to get rid of any extra air bubbles), and place into a fridge immediately if you will be baking the bread in the next 2 days.
If freezing, wrap the dough tightly in plastic wrap (be extra sure to have a tight seal on the dough for the freezer - air pockets could cause freezer burn), and then pop that plastic wrap into a gallon sized plastic bag. I like to have it in plastic wrap inside a plastic bag because it helps stave off ice crystals even more - just like how placing ice cream container into a gallon sized plastic bag helps prevent ice crystals from forming, and makes it easily scoop-able!
When it is time to make your bread, remove from fridge or freezer, and place on a lightly floured sheet of parchment paper in a warm, dry place. Let dough come to temperature, and fully rise a second time (rise should be 1.5 - 2 hours, defrosting time will be anywhere from 1 hour - 3 hours, depending on numerous factors).
After the secondary rise, complete final dough resting period and baking instructions as listed in recipe below.

High Altitude No Knead Bread Adjustments

Since I live in Colorado, I am aware of the effect altitude has on my baking. While there are a lot of complicated answers to the how to cook bread at high altitude question, this bread is pretty easy to get right, from sea level to the mountains.
Add extra water. Add teaspoons full of water, 1 at a time, and mix into dough until it is slightly sticky to the touch (could be up to two tablespoons, but to prevent needing to add more flour, add teaspoons one by one.)
Reduce the rising time. Let the bread rise fully (1.5-2 hours for the first rise), and then only 1 hour for the second rise. If you are at very high altitude, you can skip the final resting period as well, and pop the bread into the oven after the second rise.
In the video for this recipe, you will notice my hands are slightly sticky from the dough - that is because I live at 5,000+ feet, and have found it works the best!

https://zeromediasystem.blogspot.com//search?q=easy-roasted-garlic-no-knead-skillet

Sumber https://www.theslowroasteditalian.com

Author musicforlive

Soft Pretzel Bites

Soft Pretzel Bites are a soft and tender pretzel with the most subtle sweetness. It is the recipe you have been dreaming of. Even better, they are ready in just 30 minutes. Quick and easy you can make these Best Ever Soft Pretzel Bites with or without a mixer!

Last time we were at the mall we treated Munchkin to some pretzel bites. They were soft tender, chewy and delicious.

I knew right then I needed to come up with a homemade version. I sure did! I honestly didn't realize they would be THIS good.

But, they were and we ate them for dinner. True story. No, not with dinner. FOR dinner. Yes, they are that good.

Munchkin went nuts over these with the cheese sauce and Chad and I may have eaten our weight in pretzel bites, but it is well worth it!

We are a pretzel loving family and this is one of our favorite treats. You are going to love them too.

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Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

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Helpful Tips to make Soft Pretzel Bites:

You can mix the dough by hand if you do not have a stand mixer. Add milk, yeast and honey to a bowl. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky. Proceed with remaining instructions.

What you will need to make Soft Pretzel Bites:

Baking Sheet-
Stand Mixer-

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite stuffed pretzel recipes:

Jalapeño Popper Cheesy Pretzel Bombs
Outrageously Cheesy Stuffed Pretzel Bombs
Meat Lover's Pizza Pretzel Roll

Yield: 64 BitesAuthor: Donna Elick

Soft Pretzel Bites

A soft and tender pretzel with the most subtle sweetness is the recipe you have been dreaming of. Even better, they are ready in just 30 minutes. Quick and easy you can make these with or without a mixer!

prep time: 22 MINScook time: 8 MINStotal time: 30 mins

Ingredients

2¼ teaspoons active dry yeast
1¼ cups warm milk (110°-120°F)
2 tablespoons honey
3¼ cups all purpose flour
1 teaspoon kosher salt
½ cup baking soda
1 large egg
coarse salt (or pretzel salt)

Instructions

Preheat oven to 450°F. Line a baking sheet with parchment paper or spray with cooking spray.
Pour milk into the bowl of a stand mixer (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add honey and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready.
Fill an 8 quart pot with water and bring to a boil over medium high heat. In a small bowl beat egg and 2 tablespoons water with a fork. Set aside. Wash a section of counter top for rolling out dough. Do not flour it or it will be harder to roll out the dough.
Add flour and salt to mixer. Knead for about 3 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. Dough should be tacky when you pull it out of the mixer, not sticky.
Place dough on counter top and form dough into a ball. We are going to cut this ball into 64 (somewhat) even pieces. First quarter the ball of dough. Roll each quarter into an 18-22” strand. Cut that into 4 equal pieces. Then cut each piece into 4 equal pieces. I used a bench scraper but a butter knife will work fine. When you are done you will have 64 pieces.
Carefully, add baking soda to boiling water. USE CAUTION: IT WILL BUBBLE UP. Place dough bites into boiling water about 10 at a time. Remove with a slotted spoon after 30 seconds. Place on parchment paper to cool and repeat until all bites have been boiled.
Arrange all pretzel bites on parchment so they are not touching. Brush egg wash onto each one and sprinkle with coarse salt.
Bake for 7-9 minutes until the tops are browned.
Enjoy!

DONNA'S NOTES

You can mix the dough by hand if you do not have a stand mixer. Add milk, yeast and honey to a bowl. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky. Proceed with remaining instructions.

Author musicforlive