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East Side Mario’s Garlic Home Loaf Recipe

Ingredients

  • 1 Loaf Italian or French Bread
  • 1/4 Cup Unsalted Butter, softened
  • 2 Cloves Garlic
  • 1 Tablespoon Parsley, chopped fine
  • 1/4 Cup Parmesan cheese

Directions

  1. Preheat oven to 350°F.
  2. Cut the bread in half, horizontally or leave it whole. Personally, I like leaving it whole, as I find the loaf absorbs the flavor of the garlic butter mixture.
  3. Press the garlic (or chop fine if you do not have a press). Mix the butter, garlic, and parsley together in a small bowl. Spread the garlic butter mixture over the top of the bread, or bread halves. Place on a baking sheet and heat in the oven for 10 minutes.
  4. Remove pan from oven. If you want to add some parmesan cheese, now is the perfect time. Sprinkle some parmesan over the bread and return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to brown and the cheese (if added) begins to bubble. Watch carefully while broiling as the bread can easily burn.
  5. Remove from the oven and let the bread cool for a minute. Remove from the pan and serve whole, or make 1-inch thick slices. Serve immediately.

Best Pizza Dough Ever Recipe

Ingredients

  • 4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
  • 1 3/4 (.44 ounce) teaspoons salt
  • 1 teaspoon (.11 ounce) instant yeast
  • 1/4 cup (2 ounces) olive oil (optional)
  • 1 3/4 cups (14 ounces) water, ice cold (40°F)
  • Semolina flour OR cornmeal for dusting

Directions

  1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn’t come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a teaspoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.
  2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.
  3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)
  4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.
  5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
  6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn’t as effective.
  7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other toppings, remembering that the best pizzas are topped with a less-is-more philosophy. The American “kitchen sink” approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient.
  8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.
  9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.

Makes six 6-ounce pizza crusts.

Roti Recipe

Roti is a popular flatbread in the regions of South America that have Indian influences in their cuisine, such as Guyana. Roti is an Indian flatbread — it is a simple dough that is rolled out into a circle and cooked on a hot griddle

Ingredients

  • 2 1/2 cups self-rising flour (or 2 cups self-rising flour plus 1/2 cup whole wheat flour)
  • 2 tablespoons vegetable oil (plus 1 teaspoon and some for pan)
  • 1 cup warm water

Directions

  1. Place flour(s) in a bowl. Mix in the 2 tablespoons of vegetable oil.
  2. Add the water slowly, stirring as you go, until the dough starts to come together. Keep stirring, adding a little more water if the dough is dry, until the dough forms a ball.
  3. Turn the dough out onto the counter and knead, adding a little flour if the dough is too sticky. The dough should be soft, but not sticky enough to adhere to your hands or the counter.
  4. Let dough rest for 10 minutes, covered with a damp cloth.
  5. Roll out the dough into a large circle, about 1/4-inch thick. Spread about 1 teaspoon vegetable oil over the surface of the dough. Roll the dough up into a long roll.
  6. Cut the dough into 8 to 10 pieces. Roll each piece out flat into a 6-inch circle. Let circles rest, covered with damp cloth, for 5 minutes.
  7. Heat a flat heavy griddle or skillet (a cast iron skillet or crepe pan works well) over low to medium heat.
  8. Roll the first circle of dough out as thin as possible (to about an 8- to 9-inch circle).
  9. Add about 1 teaspoon oil to the skillet. Place dough in hot skillet. Cook until bread puffs up and turns light brown on the skillet side, 1 to 2 minutes. Slide bread to the side of the pan with your fingers, and quickly flip to brown the other side, cooking for about 1 to 2 minutes more.
  10. Remove from heat and place roti in a colander to cool. Cover roti with a damp towel while you cook the rest. Add more oil to the skillet as needed.
  11. Brush roti with melted butter before serving, if desired. Roti can be reheated just like tortillas: in a low oven, wrapped in foil, or in the microwave covered with a damp cloth.

Pull-Apart Bannock Bread Recipe

Ingredients

  • 3/4 cup (175 mL) cold butter, divided
  • 3 cloves garlic, minced
  • 1 tsp (5 mL) dried basil
  • 1 tsp (5 mL) dried oregano
  • 2 1/2 cups (625 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 1 tbsp (15 mL) sugar
  • approx. 1 1/4 cup (300 mL) milk
  • 2 tsp (10 mL) vegetable oil
  • 2 tbsp (30 mL) grated Parmesan cheese

Pull-Apart Bannock Bread Recipe

Directions

  1. Preheat grill to 400°F (200°C). Melt 1/4 cup (60 mL) butter; mix with garlic, basil, oregano and 1/4 tsp (1 mL) salt. Set aside. 
  2. In large bowl, mix together flour, baking powder, sugar and remaining 1/2 tsp (2 mL) salt. Cube remaining 1/2 cup (125 mL) butter; cut into flour mixture with pastry-blender or rub in with fingertips until mixture resembles coarse meal. Stirring with fork, gradually add just enough milk to moisten mixture (do not overwork). Gently shape 1 tbsp (15 mL) amounts of dough into balls, using up all the dough.
  3. Brush oil in bottom of 10-in. (25-cm) cast-iron skillet. Arrange half the dough balls in single layer in skillet. Brush with reserved butter mixture. Arrange remaining balls in second layer over top; brush with remaining butter mixture. Sprinkle with Parmesan cheese.
  4. Place on grill over indirect heat. Close barbecue lid; cook 20 min. or until surface of bannock is firm and edges are golden. Serve warm or at room temperature.

Tip: Make this in 375F (190C) oven by covering skillet with foil and baking 15 min., then uncovering to bake an additional 20 min.

Imitation Olive Garden Bread Sticks Recipe

This is another one of those recipes that is much loved at Olive Garden but is really easy to make at home.

Ingredients

For the Dough:

  • 1 package active dry yeast
  • 4 1/4 cups all-purpose flour,plus more for dusting
  • 2 tablespoons unsalted butter,softened
  • 2 tablespoons sugar
  • 1 tablespoon fine salt

For the Topping:

  • 3 tablespoons unsalted butter,melted
  • 1/2 teaspoon kosher salt
  • 1/8 to 1/4 teaspoon garlic powder
  • Pinch of dried oregano

Directions

  1. Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
  2. Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
  3. Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

Refrigerator Rolls Recipe

Ingredients

  • 1 cup boiling water
  • 1/4 cup sugar
  • 1 1/2 teaspoons salt
  • 1 large tablespoon shortening
  • 1 tablespoon active dry yeast
  • 1/4 cup warm water
  • 1 large egg
  • 3 1/2 – 3 3/4 cups all-purpose white flour or use half multigrain flour and half white flour

Directions

  1. Mix the boiling water, sugar, salt and shortening together in a large bowl and allow to cool.
  2. Soften yeast in the lukewarm water.
  3. Combine the yeast and the cooled shortening water mixture.
  4. Add the beaten egg.
  5. Add the flour all at once and stir well.   The dough should be stiff. 
  6. Scrape into a large greased bowl and cover the dough with plastic wrap and refrigerate for two hours or until doubled in bulk.
  7. Punch the dough down and refrigerate again or make into rolls.  
  8. Punch the dough down once a day and use the dough within a few days.  
  9. If you are unsure how to form your dough into buns, make the dough into a long roll about 1 1/2 thick. Cut into slices and roll in the palm of your hand as shown in the picture. Roll quickly to make a nice smooth ball.  
  10. Put the rolls onto a greased cookie sheet or a parchment lined sheet.  Cover with clean teatowels. 
  11. Allow to rise until they have doubled in size, up to 1 1/2 hours and then bake in a preheated 400 º oven, about 15 minutes.

Makes about 18 rolls

Banana Bread Recipe

Ingredients

  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • 1 1/2 cups mashed bananas, this will be about 3-4 small bananas
  • 3/4 cups white sugar
  • 1/2 cup vegetable oil
  • 2 tablespoons milk
  • 1/4 teaspoon vinegar
  • 1 egg

Directions

  1. Measure first 4 dry ingredients into a bowl and stir to combine.
  2. Measure milk into small cup and add vinegar. Let sit for 2-3 minutes.
  3. In a separate bowl mash bananas and add to them the remaining ingredients.
  4. Stir the milk and vinegar mixture with a fork (it will have turned a bit thick) and add to the banana mixture. Beat until combined.
  5. Add dry ingredients to wet and mix until all the dry ingredients are mixed in well.
  6. Grease one loaf pan. Pour batter into pan.
  7. Bake in 325ºF oven for 60-70 minutes. If toothpick inserted into the middle comes out clean it it done.

Yield: 1 loaf

Freezes well

Bread Machine Bread Recipe

This bread machine recipe is probably different than the one that came with your machine but it will be better.

Ingredients

  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 tablespoons white sugar
  • 1 (.25 ounce) package bread machine yeast
  • 1/4 cup vegetable oil
  • 3 cups bread flour
  • 1 teaspoon salt

Directions

  1. Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

Naan Bread Recipe

Naan Bread RecipeIngredients

  • 1 tsp active dry yeast (5 ml)
  • 1 cup warm water (250 ml)
  • 2 Tbsp sugar (30 ml)
  • 1 tsp salt (5 ml)
  • 2 ½ cup flour (625 ml)
  • ½ cup butter, clarified or melted (125 ml)

Directions

  1. In a large bowl, dissolve yeast with salt and sugar in warm water. Let stand about 10 minutes, until frothy.
  2. Stir in enough flour to make soft dough, about 2 ½ cups. Knead for about 5 minutes on a lightly floured surface, or until smooth. Place dough in an oiled bowl, cover with a plastic wrap, and set aside to rise. Let it rise for 1 hour, until the dough has doubled in volume.
  3. Flatten dough with your hands and pinch off 8 small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a plastic wrap, and allow to rise until doubled in size, about 30 minutes.
  4. Roll one ball of dough out into a thin circle. Lightly oil a cast iron pan. Place dough on pan, and cook for 2 to 3 minutes, or until puffy and lightly browned. Turn over and brush cooked side with butter. Continue cooking until browned, another 2 minutes.
  5. Remove from pan, and continue the process until all the naan has been prepared. Keep warm.

Garlic Bread Recipe

Ingredients

  • ½ cup cup (1 stick) unsalted butter
  • ¼ cup cup extra-virgin olive oil
  • 2 cloves garlic cloves, peeled, crushed
  • Large handful of fresh flat-leaf parsley leaves, finely chopped
  • 1 baguette
  • Kosher salt
  • Finely grated Parmesan

Directions

  1. Preheat oven to 450°. Heat butter and oil in a small saucepan over medium heat. Add garlic and parsley and cook, stirring occasionally, until butter is completely melted.
  2. Slice bread in half lengthwise, then place on a baking sheet and brush cut sides with butter mixture.
  3. Slice crosswise 1″ thick, without cutting all the way through; season with salt and top with Parmesan. Bake until golden, 10–15 minutes.