HERBED BREAD TWISTS
A blend of herbs and a special shape dress up ordinary frozen bread dough in my unbelievably easy recipe. -Deb Stapert, Comstock Park, Michigan
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine butter and seasonings. On a lightly floured surface, roll dough into a 12-in. square. Spread with butter mixture to within 1/2 in. of edges; sprinkle with cheese. , Fold dough into thirds. Cut widthwise into 24 strips. Twist each strip twice; pinch ends to seal. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 40 minutes. , Beat egg and water; brush over dough. Sprinkle with sesame seeds. Bake at 375° until light golden brown, 10-12 minutes. Remove from pans to wire racks.
Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 140mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SOME USES FOR FROZEN BREAD DOUGH
These are a few of the many uses for that frozen bread dough you can get in the frozen foods isle
Provided by Stormy Stewart
Categories Other Breads
Number Of Ingredients 2
Steps:
- 1. Herb garlic bread 1 loaf defrosted bread 1 tbls garlic powder, 1 tablespoon Italian herbs Mix half of the herbs and garliic into the bread and reshape. Butter top of bread and add the rest of the spices over top. Then you can bake as bread or rolls let raise and bake as usual. Sometimes I add parmesan cheese to this also. You can make rolls by flatening it out in a 8x8 or 9x11 pan and score into rolls or bread sticks and let rise then bake.
- 2. Molded breads you can shape into almost any figure or put in molds to aquire shapes, and bake as usual. These bears were made to top soup.
- 3. Cinnamon Rolls place bread dough on a floured surface and roll out. butter the top and add cinnamon sugar/brown sugar mixed on top of that. add nuts or raisins if desired. Roll into a log and slice in 1 inch pieces and place in a 9x12 greased and floured pan, allow to rise and bake until golden brown at 350 degrees. Frost when almost cool. Frosting 1 stick butter, 2 cups powdered sugar, 1 tablespoon cinnamon sugar, and 1 teaspoon almond extract. mix well and frost.
- 4. Pizza crusts Roll out into the size pizza you want, great for deep dish pizzas. Allow to rise add toppings and bake in preheated 400 degree oven. I like to make mine a garlic, herb crust.
- 5. make into animal rolls. just shape, allow to rise and brush with egg wash before baking as usual
- 6. Pecan rolls place bread dough on a floured surface and roll out. butter the top and add cinnamon sugar/brown sugar mixed on top of that. Roll into a log and slice in 1 inch pieces In a 9x12 greased and floured pan, place 1 cup brown sugar, 1/2 stick melted butter and mix together then distribute over the pan. Sprinkle 3/4 cup chopped pecans over that add rolls and allow to rise and bake until golden brown at 350 degrees. Frost when almost cool. Frosting 1 stick butter, 2 cups powdered sugar, 2 tablespoon brown sugar, and 1 teaspoon butterscotch extract. mix well and frost.
- 7. Cheesey onion bread Mix into defrosted bread 1/3 cup sauted browned onions, cooled and 1/2 cup shredded cheddar cheese. allow to rise and bake as usuall, when done add 2 tablespoons cheese to top of bread and return for 5 minutes to melt it on top
- 8. Stuffed breads https://www.justapinch.com/recipes/main-course/italian/pizza-stuffed-bread.html
GARLIC AND HERB PULL APART BREAD
Provided by Katie Lee Biegel
Categories appetizer
Time 6h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a small bowl, mix the warm water, yeast and 1 teaspoon of the sugar. Set aside for about 5 minutes until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
- In the bowl of a stand mixer fitted with the paddle attachment, stir together the egg, oil, salt and remaining 1/2 cup sugar until well combined. Mix in the cold water followed by the boiling water. Add the yeast mixture to the mixing bowl and stir until well blended. Add the flour and stir until it comes together into a shaggy dough, about 1 minute. Replace the paddle attachment with the dough hook and continue to knead until mostly smooth, about 3 minutes.
- Add the garlic, 2 tablespoons of the parsley and 1 tablespoon of the chives to the dough. Continue to knead until the dough is smooth and elastic, another 3 minutes, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 3 hours.
- Line an 8-inch round cake pan or baking dish with a sheet of parchment, allowing the excess paper to hang over the edges of the pan. Place a 2-to-3-inch biscuit cutter, sharp side down, in the center of the pan or dish and set aside.
- Mix the melted butter with the remaining 2 tablespoons parsley and 1 tablespoon chives in a large bowl. Cut the dough into strips and then cut each strip into 1-inch pieces. Roll a piece into a ball and transfer it to the bowl with the butter, turning to coat completely. Transfer it to the cake pan. Repeat with the remaining dough and butter mixture, surrounding the biscuit cutter completely with the balls. Drizzle any remaining butter from the bowl over the top. Cover and let rise for 1 1/2 hours at room temperature.
- Preheat the oven to 350 degrees F. Sprinkle the balls with the Parmesan. Place the pan of dough onto a baking sheet and bake until the top is golden brown and crisp, 35 to 40 minutes. Remove from the oven and let rest for 5 minutes.
- While the bread is resting, in a small saucepan, heat the marinara and half-and-half until it is warm. Transfer to a bowl for dipping. Transfer the bread to a serving platter with the side sprinkled with Parmesan facing up. Remove the biscuit cutter. Serve immediately with the creamy tomato dipping sauce.
FROZEN BREAD DOUGH HERB BREAD
It doesn't get any easier than this. You start out with frozen bread dough, make slices in the dough, brush with herb butter, let raise, and then bake. I received this recipe in a qualityhealth.com newsletter. It is nutritionist recommended for low calories, low cholesterol and low sodium.
Provided by Crafty Lady 13
Categories Breads
Time 35m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 4 ingredients in a bowl. With a knife, cut loaf into 12 1/2 -inch slices, not quite cutting all the way through. Brush butter mixture on both sides of each slice. Place in loaf pan sprayed with nonstick cooking spray. Cover with plastic wrap. Let rise until 1 inch over top of pan. Preheat oven to 350°F Remove wrap and bake 25 minutes. Remove from pan immediately. Enjoy! :).
Nutrition Facts : Calories 38.1, Fat 4.1, SaturatedFat 2.6, Cholesterol 10.9, Sodium 13.6, Carbohydrate 0.2, Protein 0.4
HERB PULL-APART BREAD
Use frozen dinner rolls to fashion an impressive bread loaf loaded with great herb flavor.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h45m
Yield 12
Number Of Ingredients 6
Steps:
- Spray 12-cup fluted tube cake pan (do not use 10-cup) with cooking spray. In 1-quart saucepan, heat all ingredients except roll dough over low heat, stirring occasionally, until butter is melted.
- Place half of the frozen dough balls in pan. Generously brush butter mixture over dough in pan. Layer remaining dough balls in pan. Brush with remaining butter mixture. Cover and let stand in warm place about 4 hours or until double in size.
- Heat oven to 350°F. Bake 22 to 27 minutes or until bread sounds hollow when tapped and top is deep golden brown. Cool 5 minutes; turn upside down onto serving plate.
Nutrition Facts : Calories 220, Carbohydrate 27 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 8 g, TransFat 3 g
FROZEN BREAD DOUGH
Make and share this Frozen Bread Dough recipe from Food.com.
Provided by Shannon Weber
Categories Breads
Time 1h40m
Yield 4 loaves
Number Of Ingredients 7
Steps:
- I sprinkle the yeast on the 4 cups water and add the 1/2 cup sugar and let the yeast work.
- In a large bowl or bread mixer mix powdered milk, 4 cups flour, salt and butter.
- Add the yeast water and mix (you can use an electric mixer) as you keep adding flour you will need to knead by hand (or use a bread mixer) Add flour until you get a stiff dough (you might not need all of flour, it depends on the moisture content of your flour) Knead for 15 minutes and then cover with a towel and let rest for 15 minutes.
- Divide dough into 4 equal balls.
- Smooth balls and place on a cookie sheet and cover with plastic wrap.
- Freeze balls until firm and then transfer to freezer bags and store in freezer.
- Recommended storage time 1 month.
- To Bake: remove frozen dough from freezer, open freezer bag and leave dough in bag to thaw or place on a cookie sheet and cover with plastic wrap to thaw.
- It is very important to have a plastic covering over dough to thaw (dough really dries out without the plastic covering).
- (It usually takes about 4 hours to thaw) Shape into loaves or leave round or make pizza crust or rolls or whatever you do with freezer dough.
- Let rise until doubled (1 1/2 hours) Bake regular bread loaves at 350 for 35 minutes.
- I like to brush the bread loaf with 1 beaten egg and return it to the oven for 5 minutes.
HERB BUBBLE BREAD
"This bread is an absolute must! I never have leftovers. Fun to eat and delicious to enjoy, this recipe will be hit with any crowd. Joan Anderson - West Covina, California
Provided by Taste of Home
Time 45m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine cheese and seasonings. In another bowl, combine butter and garlic; set aside., Divide dough into 16 pieces. Roll into balls. Coat balls in butter mixture, then dip in cheese mixture. Place in a greased 9x5-in. loaf pan., Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 22-26 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts :
QUICK FOCACCIA BREAD
Green olives complement this quick focaccia recipe for an easy pizza-like bread. With very few ingredients, it's still packed with flavor. Serve the focaccia as an appetizer or alongside pasta, soup or salad for a mouthwatering meal.-Ivy J Laffoon, Ceres, California
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- On an ungreased baking sheet, pat dough into a 12x6-in. rectangle. Build up edges slightly. Top with olives, cheeses and Italian seasoning; press gently into dough. Drizzle with oil. , Bake at 350° until cheese is melted and golden brown, 15-20 minutes. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 249 calories, Fat 11g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 623mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
HOW TO MAKE BREAD FROM FROZEN BREAD DOUGH
Make and share this How to Make Bread from Frozen Bread Dough recipe from Food.com.
Provided by tuttifrutti1
Categories Breads
Time 5h25m
Yield 1 loaf
Number Of Ingredients 2
Steps:
- Regular method:.
- 1. Coat loaf pan with non stick coating cooking spray, Place frozen bread loaf in pan and cover with plastic wrap coated sprayed with non stick cooking spray.
- 2. Let rise until double until loaf is 1" above pan approximately 4-7 hours . Carefully remove wrap.
- 3. Preheat oven to 350 degrees. Bake 20-25 minutes until bread is golden brown.
- 4 Remove from oven and place on wire rack to cool.
- 5. Brush top of loaf with melted butter or oleo, optional.
- 6. Let bread cool. Place bread on side for easier slicing.
- Easy overnight method:.
- 1. See #1 above.
- 2. Place in refrigerator 6-12 hours. Remove from refrigerator and let rise 2-3 hours, wrapped in plastic wrap that has been sprayed with non stick cooking spray until 1 " above pan and let rise 2-3 hrs until 1 " above pan. Remove wrap carefully.
- 3. See #3 through #6.
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RUSTIC GARLIC PARMESAN HERB BREAD - THE STAY AT HOME CHEF
From thestayathomechef.com
Ratings 81Calories 215 per servingCategory Bread
- In a large mixing bowl, add yeast, sugar, and water. Stir in salt, rosemary, basil, oregano, and garlic.
- Add in 2 cups of flour and the parmesan cheese and stir until combined. Gradually add in the remaining 1/2 cup flour (if needed) until you have a smooth and elastic dough that is tacky, but doesn't stick to your hands.
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