{Soft and Buttery Crescent Rolls} New Favorite!

I am a huge sucker for homemade rolls. These are TO. DIE. FOR.

• 2 c warm water
• 2/3 c nonfat dry milk powder
• 2 Tbsp dry yeast
• 1/4 c sugar
• 2 tsp salt
• 1/2 c butter
• 1 egg
• 4 1/2- 5 c all purpose flour

1. In a Kitchen-aid mixing bowl, stir in warm water and nonfat dry milk powder until it dissolves.
2. Add yeast, then sugar, salt, butter, egg, and 2 cups of flour.
3. Mix on low speed until ingredients are wet, then 2 minutes at medium speed.
4. Add 2 more cups of flour, mix on low speed until ingredients are wet, then 2 minutes at medium speed.  (You can switch your attachment to the dough hook at this point for easier mixing.)
5. Add 1/2 cup flour again, mixing on low speed until wet, then 2 minutes at medium speed.  You can add an additional 1/2 c if your dough is still too wet but I usually stop at 4 1/2 cups of flour total.
6. Dough should be soft, not overly sticky, and not stiff.
7. Scrape the dough off the sides of the bowl and pour about 1 tablespoon of vegetable oil around the sides of the bowl so that the bowl is coated.  
8. Spray some plastic wrap with non-stick coating and place the plastic over the bowl. Allow it to rise in a warm place until the dough doubles in size and rises to the top of the bowl.     
9.  Once the dough has risen, place your dough on a flat floured surface, then divide the dough in half.   
10.   Roll out 1/2 the dough into a circle     
11.   Using a pizza cutter, cut the dough into 16 even slices 
12. Begin to roll the slice of dough in, starting from the wide end and tuck the small point
13. Place rolls on parchment-lined baking sheet.underneath. 
14.  Repeat steps 10-13 for the 2nd half of the dough and let them rise for 1- 1 1/2 hours, until double in size.              
15.   Bake at 375 F for 15-20 minutes or until golden-brown.
16.  Brush with melted butter while hot.

Recipe Source: Homemade 

{Homemade Pita Pocket Bread}

I was so excited to find this. I made Chicken gyros and the homemade pitas where what made them so delicious. Remember not to let the dough dry out while they are resting and waiting to be put in the oven, otherwise they will not have that puff you want when you bake them.

• 1 Tbs instant yeast
• 1 1/4 cups warm water
• 1 tsp salt
• 3 to 3 1/2 cups all-purpose flour

DIRECTIONS

1. In the bowl of a stand mixer or in a large bowl (if mixing by hand), combine the water, yeast, salt and 1 1/2 cups flour. Beat to form a soft batter-like consistency. Add additional flour until the dough starts to come together.  Add enough flour to form a soft dough that clears the sides of the bowl (but is still slightly tacky to the touch) and knead for 4-5 minutes with an electric mixer or 8-9 minutes by hand until the dough is smooth and elastic.
2. Turn the dough onto a lightly floured countertop and divide the dough into six equal pieces. Roll the dough pieces into a ball shape. Lightly cover the balls of dough and let them rest for 10-15 minutes. Roll each dough ball into a thin disc, about 1/4-inch thick. Do your best to keep an even thickness throughout the entire disc of dough since this helps the dough puff in the oven. Let the pita rounds rest, lightly covered, for 30-40 minutes until they are slightly puffed.
3. While the pita rounds are resting, preheat the oven to 425 degrees F. When the pitas are done resting, gently flip two of them onto a large, rimmed baking sheet lined with parchment paper. Make sure you flip them so the side that was resting on the counter is now facing up. Spritz with water, if needed.
4. Bake the pitas for 10 minutes, until they are starting to brown very lightly on top and they have puffed several inches high. Keep in mind, though, that it won't be unusual to have some pitas that just refuse to puff. Still take them out after 10 minutes - they will make great flatbreads and will still taste delicious even if they don't have the magical pocket inside. The trick to great pita puffing is to roll the pita evenly and to make sure the dough isn't dry on top when it goes in the oven (hence the reason for flipping the pita onto the baking stone or baking sheet). Don't get discouraged if your pitas don't all puff. The baked and cooled pitas can be frozen or stored covered at room temperature for 1-2 days.

Recipe Source: Mel's Kitchen Cafe

{Coconut Zucchini Bread}

I was so excited to pick my first zucchini of the year from my garden. The first thing that I thought was to make this yummy bread that my friend Janeal brought to us when we moved into our house. It is so delicious! I didn't have any pistachio pudding mix on hand so I used vanilla and it tasted amazing, so either flavor works great. I also made 8 mini loaves so I ended up only having to bake them for about 30 minutes or so.

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  3 Eggs
  3/4 cups Oil
  1 ½ cups Sugar

  
  

  1 tsp. Vanilla extract
  2 cups Grated zucchini

  
  

  2 1/3 cups Flour
  1/4 tsp. Soda
  1/4 tsp. Baking powder
  1 tsp. Salt
  1 sm. Pkg. Vanilla or pistachio pudding
  1 cups Coconut (optional)

  Beat together eggs, oil, and sugar. Add the vanilla extract and zucchini. Mix all dry ingredients together and add to the other mixture. Pour into 2 greased bread pans.
  Bake at 350° for 50 minutes.

  Coconut Glaze

  1/2 cups Sugar
  1/4 cups Water
  1 Tsp Butter 

  1/2 tsp. Coconut extract

  Bring sugar, water, and butter to a boil for 1 minute. Remove from heat and add extract. Pour over warm bread and let it cool completely before removing from pans.

  
  Recipe Source: Janeal Hackbarth 

{Buttermilk Biscuits}

I don't make biscuits very often but these went great with our Sunday dinner and didn't take long to prepare at all.

3 cups flour
1 1/2 tsp salt
1 Tbs sugar
1 1/2tsp baking Powder
1 stick butter
3/4 cup buttermilk
1 egg
1/4 cup water

Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder, and butter until crumbly. Mix in the buttermilk, egg and just enough water to make a workable dough. Mix the dough until it is just barely combined (don't over mix) Roll the dough onto a floured cutting board about 1 inch thick.  Cut with a 2 inch biscuit cutter, or a 2 inch round cup. Place on a greased baking sheet and bake for 12-15 minutes.                                                                    

{Starbucks Lemon Loaf}

Have any of you tried the Lemon loaf at starbucks? Its amazing and what I have to get every time I go there. But paying $2.50 a slice adds up. I am so glad I found this recipe. I made it the other day and was in awe of how much it tasted like starbucks. I would even say its better, because you get to eat it while its fresh. It was so moist and yummy.

1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 eggs
1 cup sugar
2 Tbs butter, softened
1 tsp vanilla extract
2 tsp lemon extract
1/3 cup fresh squeezed lemon juice
1/2 cup oil
zest of one lemon

Glaze

1 cup powdered sugar
2 Tbs whole milk
1/2 tsp lemon extract


Preheat oven to 350 degrees. Grease and flour a 9x5 loaf pan.
In a large bowl, combine flour, baking soda, baking powder and salt.
in another bowl combine eggs, sugar, butter, vanilla, lemon extract and lemon juice with a mixer until blended.
pour wet ingredients into the dry and blend until smooth. add oil and lemon zest and mix well.
pour into loaf pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and pour glaze over the top. Let cool

For the Galze: whisk all the ingredients together until smooth

Recipe Source: Pinterest

{Easy Soft Buttery Rolls}

There is nothing in the world like homemade bread right out of the oven, especially your oven, that you made! My kids gobbled these up. They were so yummy and simple to make.

7/8 cup warm milk
1/4 cup warm water
2 teaspoons active dry yeast
2 tablespoons sugar
1 egg
2 3/4 cups - 3 cups flour
1/4 cup butter, softened and cut into two pieces
1 teaspoon salt

In the bowl of your electric mixer, combine the milk, water, yeast, and sugar and let sit for five minutes until foamy. Using the paddle, mix in the egg. Add in 2 3/4 cups bread flour and mix on low until combined. Let sit for 5 minutes. Add in the softened butter and salt and mix until incorporated. Switch to the dough hook and mix on low speed for about five minutes or until smooth. If the dough is really sticky, you can add up to 1/4 cup more of bread flour so it can form a ball while mixing and pull away from the sides of the bowl. When the dough is smooth, place it into a large greased bowl and cover. Let rise for about an hour until doubled in size. 

If you're using a bread machine, add all the ingredients into the pan according to your manufacturer's instructions and select the dough setting. Let it do its thing but check on it after a couple of minutes. If it's sticking to the sides of the pan, add up to 1/4 cup more bread flour. 

When the dough has finished rising in the bowl or in the bread machine, divide it into 12 pieces. Roll each piece into a ball and place the balls in a greased 9-inch cake pan or pie plate or a 9x13 pan. Let rise for 30 minutes and then bake it in a 350 degree oven for 12-15 minutes. Brush about 1 tablespoon of butter on top of the rolls. Serve immediately and store leftovers in an airtight bag. 

Recipe Source: She Makes and Bakes

{Naan Bread with Herbs}

My family loves Indian food. Our favorite recipe is Chicken Tikka Masala This bread goes perfect with it or any other favorite Indian dish. Yum.

Ingredients:

2¾ cups hot water, 110-115˚F
1½ tablespoons granulated yeast
1 tablespoon sea salt
2 tablespoons sugar
¼ cup extra virgin olive oil
6½ cups unbleached all-purpose flour

Ingredients for the naan:
⅓ cup extra virgin olive oil
¼ cup finely chopped fresh herbs, I like to use 1/2 cilantro and 1/2 Italian parsley, but other herbs would also be good
sea salt

Directions for the dough
1. Mix the water, yeast and sugar in a 5-quart bowl, or a lidded (not airtight) food container. Stir and let sit till yeast is bubbly. Stir in olive oil and sea salt.

2. Mix in the flour with a large wooden spoon or a heavy duty large whisk till all flour is incorporated.

3. Cover (not airtight), and allow to rest at room temperature until dough rises, approximately 2 hours.

4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 3-4 days.

Directions for the naan:
1. Combine oil and herbs in a small bowl.

2. When you're ready to make the naans, remove dough from refrigerator. Liberally sprinkle flour on a work surface. With a large spoon, scoop up 10 lumps of dough about the size of a small apple. Refrigerate remaining dough for another use 

3. Roll dough balls in flour to coat all surfaces, then flatten each with the palm of your hand. With a rolling pin, roll dough into circles (don't worry, they don't have to be precise circles, real naans aren't supposed to be perfectly round) about 8 inches in diameter. Keep work surface well dusted with flour to prevent sticking. Stack rolled dough circles on a platter, separating them with parchment or waxed paper.

4. Heat a large sauté pan over medium-high heat. Coat surface lightly with olive oil. Place one dough circle in heat pan. Brush top surface with herb/oil mixture. If bubbles begin to form in dough just flatten them with your brush. This will give your finished naan lots of interesting texture. Continue cooking until bottom side is a light golden brown.

5. Flip naan to other side and brush top side lightly with herb/oil mixture. Continue to cook until second side is light golden brown, then flip one more time and cook for another 20 to 30 seconds. Remove naan to a plate and sprinkle with sea salt. Repeat process with other dough circles, stacking them on a plate, separating each one with paper towels.

Recipe Source: The Cafe Sucre Farine

{Almond Poppyseed Bread}

My favorite muffin of all time is Almond Poppyseed. So when I saw this recipe on Pinterest for bread, I had to make it. It was everything I hoped it would be. It made two loaves that didn't last long. My whole family loved it. The glaze is the best part, it makes the outside crusty and full of flavor while the inside is extremely moist.

For the Bread:

3 cups flour

1/2 tsp salt

1 1/2 tsp baking powder

3 eggs

1 1/8 cups cooking oil

2 1/4 cups sugar

1 1/2 cups milk

1 1/2 T. poppy seeds

1 1/2 tsp almond extract

1 1/2 tsp vanilla

1 1/2 tsp  melted butter

Glaze:

1/4 cup fresh orange juice

3/4 cup sugar

1/2 tsp almond extract

1/2 tsp vanilla

1 1/2 tsp melted butter 

Instructions:
For the bread: Preheat oven to 350 degrees. Mix all of the ingredients together. Pour into greased and floured baking pans. Makes 6 small loaves or 2 large loaves. Bake at 350 for 50-60 minutes (sometimes longer depending on your oven). I like the disposable foil bread pans the best.

For the Glaze:

Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on.

Adapted from: The Girl Who Ate Everything

{Quick and Easy Biscuit Breadsticks}

I love breadsticks. THESE are by far my favorite, because well...they are seriously amazing and nothing really compares. But sometimes I don't have the time to make them. So last night I made these, and they were great. Best of all they took like 5 minutes to prepare. :)

1/2 cup grated parmesan cheese
2 tsp. minced garlic
1 tube refrigerated buttermilk biscuits
2 Tbs olive oil
1 tsp garlic powder

In a bowl, mix the cheese, garlic and garlic powder. Roll each biscuit into a 6 inch rope. Brush lightly with oil; roll in cheese mixture. Place on a greased backing sheet. Bake at 400 degrees for 8-10 minutes or until lightly brown.


Recipe Source: Taste of Home Magazine

{Easy & Delicious Garlic Bread}

If you are in a rush and need to serve a quick side. This is seriously super easy and amazing. Sorry for the bad picture. It was going fast so I had to snap it quickly :)

12 tablespoons butter, softened
4 garlic cloves, very finely minced
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
12 (1-inch) slices Italian or French bread

Using a fork, beat butter, garlic, sugar, salt and pepper in small bowl until combined. Spread butter mixture evenly over both sides of bread.

Bake buttered bread on rimmed baking sheet at 425 degrees for 8 minutes then flip and bake 5 more minutes on the second side.

*You can also freeze this bread for up to a month. To serve, Preheat oven to 425 degrees. Arrange bread on rimmed baking sheet and bake until golden brown, about 10 minutes on one side, and 7 more minutes on the other side.


Recipe Source: Mel's Kitchen Cafe

{Best Pumpkin Bread}

This bread is so yummy, and makes a lot. It's perfect to give as a gift during the holidays. Next time I think I'll add chocolate chips :)

1 (15oz) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger

Preheat oven to 350 degrees. Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in the center comes out clean.

Recipe Source: All Recipes 

{Zucchini Bread}

This comes out super moist. So YUMMY!

3 cups flour
1 tsp salt
 1 tsp baking soda
1 tsp baking powder
 3 tsp cinnamon
3 eggs
1 cup vegetable oil
 2 1/4 cups sugar
 3 tsp vanilla
 2 cups grated zucchini

 Grease and flour 2 bread pans. Preheat oven to 325 degrees Sift flour, salt, baking powder, baking soda and cinnamon in a bowl. Beat eggs, oil, vanilla, sugar together. Add in the flour mix a combine. Stir in zucchini. Pour in pans. Bake for 50-60 minutes

{French Toast}

Wow it has been a little while since I have posted anything on here. We have recently moved out of state and are in transition for a bit. I will try to post more frequently from now on.
This is just a basic french toast recipe but I love it because it can work with so many bread types and still taste amazing. I usually make extra egg mixture and store it in my fridge for up to a week so that we can make a quick breakfast.

6 thick slices of bread
2 eggs
2/3 cup milk
1/2 tsp cinnamon
1 tsp vanilla extract

Beat together, egg, milk, cinnamon, and vanilla. Heat a lightly oiled griddle or skillet over med-high heat.
Dunk each slice of bread in the egg mixture, soaking both sides. Place in the pan and cook on both sides until golden. Serve hot.

{Baked French Toast}

Every once and awhile we get to have a "special" breakfast that doesn't consist of just cereal or toast. This was really easy because I prepared it the night before and just popped it the oven the next morning and we had a fabulous breakfast 35 minutes later. If you like french toast, you will love this!

For the French Toast:

4 large eggs
1 cup half and half, or milk
1/4 pure maple syrup
1 Tbs vanilla
1 vanilla bean, split lengthwise (optional)
1 tsp cinnamon
dash of nutmeg
1 small french baguette, cut into 1 inch cubes (about 5-6 cups)


Add the eggs to a large mixing bow. Whisk briefly. Add half and half, maple syrup and vanilla to the bowl. Scrape in the seeds of the vanilla beans if using. Add in the cinnamon and nutmeg. Whisk well until the mixture is evenly combined. Stir in the cubes of bread unil evenly coated.

Lightly grease a oven safe casserole dish, pour in the bread mixture, cover and refrigerate at least 2 hours or up to overnight.

When you are ready to bake, preheat the oven to 375 degrees. Uncover the dish and bake for 35-40 minutes or until puffed up and light golden brown. Remove from the oven and let cool for a few minutes. Serve as desired with powdered sugar, maple syrup and fresh berries.

Adapted from: Annie's Eats

{Garlic and Herb Bread}

By far the best I've had!

1 stick of softened butter
6 garlic cloves
1 Tbs grated parmesan cheese
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp dried oregano
Bread of choice ( I like specialty breads, that have a hard crust but a soft center)

Preheat oven to 450 degrees. Oil inside of a food processor, add butter, garlic, cheese and herbs. Pulse until well combined. Spread the butter mixture onto each slice of bread. Bake for about 7 minutes.

Adapted from: Giada De Laurentiis

{Fluffy Corn Bread}

I used to not be a big fan of corn bread until I tried this recipe. It is so moist and fluffy. And has the perfect amount of sweetness.

1 cup cornmeal
3  cups flour
1 1/3 cups sugar
2 tablespoon baking powder
1 teaspoon salt
2/3 cups oil
6 tablespoons butter, melted
4 eggs, beaten
1 1/2 cups milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed. Bake in a 9x13 inch pan at 350 degrees for 35 minutes. 

{Olive Garden Breadsticks}

Oh man, I loved these! These would just complete any meal really. Pasta, soup, salad...you name it. Make these when you get a chance. Make sure you serve them hot out of the oven.

*These are a little more dense then Olive Garden's. But the flavor is incredible and pretty right on with the garlic butter. I also updated the picture, because the other one was too dark. Enjoy :)

Dough:
1 1/2 cups warm water
2 Tbs sugar
1 Tbs yeast
1 Tbs salt (yes, the recipe calls for 1 Tablespoon, which I use every time and they turn out great.)
2 Tbs butter, softened
4-5 Cups flour


Topping:
3 Tbs butter melted
sea salt
1 tsp garlic powder



For the dough, pour the water into a stand mixer with the sugar and yeast, let that sit and froth for about 10 minutes. Add salt, butter, and 2 cups of flour. Mix the dough on low. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until its soft and easy to work with.
Let the dough rest in the bowl until doubled in size, about 1 hour and then roll it out. Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll those pieces into about 6 inch long snakes. Spray 2 large cookie sheets with cooking spray, ( I usually only use one) and lay the breadsticks out leaving about 2 inches between each one.
Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size.( I have also let them sit at room temp until they are doubled in size and then bake them in the oven)
Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt. Now preheat the oven to 400 degrees and bake them for 12-14 minutes or until golden brown. While they are baking combine the rest of the melted butter with 1 tsp garlic powder. When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.

{Whole Wheat Brown Sugar Muffins}

These are really yummy Muffins. The recipe is really simple and my kids absolutely loved them! You can also add nuts and they would still be great.













1/2 cup butter, softened
1 egg
1 cup light brown sugar
1/4 tsp salt
1 tsp vanilla
2 cups whole wheat flour
1 tsp baking soda
1 cup milk

Cream the butter, sugar and egg together until light and fluffy. Add in all the other ingredients and mix until well combined. Fill each muffin tin to the top (makes 12 muffins) Bake at 375 degrees for 15 minutes.

{French Bread}

We just had a delicious spaghetti dinner and what really added to the deliciousness was this bread...So yummy and soft on the inside with some crunch on the outside. It was fantastic and super easy.















2 ¼ c. warm water
2 Tbsp. sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour

Dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too stick – but be careful not to add too much flour. Knead for a few minutes.

Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9×13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 or 4 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds. Bake for 30 minutes at 375 degrees.


*Adapted from Mel's Kitchen Cafe

{Super Moist Banana Bread}

This is a great recipe that makes 1 loaf of delicious bread. We loved it! The buttermilk adds a lot of moisture that makes it wonderful.



















1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup mashed bananas (about 3 bananas)
4 tablespoons buttermilk
1/2 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda

Grease and flour 1 large loaf pan

In a large bowl, cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla until the batter is well mixed. Add in the flour, baking powder, salt and soda. Mix until well combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.