Yummy Chili Cheese Bundles

Ingredients:

12 Rhodes Texas rolls, thawed but still cold
1/2 cup chopped onion
2 garlic cloves, minced
2 Tbs. oil
2 1/2 cups cooked diced chicken
1/2 cup chili sauce
1 8 oz package cream cheese
1 cup grated cheddar cheese
flour

Directions:

In skillet saute onion and garlic in oil until onion is tender. Then drain. In a bowl, combine onion and garlic, chicken, chili sauce, cream cheese and cheddar cheese. Flatten each roll into a 6-inch circle and dust with flour. Turn flour side down. Spoon about 1/3 cup mixture onto the center of each roll. Pull opposite edges up, pinch together and tuck under forming a center seam. Pinch side edges and tuck underneath. Place filled bundles in jumbo muffin tins or on a large baking sheet, sprayed with non-stick cooking spray. Cover with sprayed plastic wrap. Let rise 15-20 minutes. Remove wrap and bake at 350 degrees for 25 minutes or until golden brown. Remove from pan and serve warm.

BBQ Chicken Braid

From the blog My Kitchen Cafe
*makes 2 large braids
Ingredients:

1 recipe French Bread Rolls
2 cups shredded, cooked chicken
1 red onion, sliced into thin half moons
1 1/2 cups barbecue sauce
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese

Directions:
see http://www.melskitchencafe.com/2010/03/bbq-chicken-braid.html

Amazingly Easy Irish Soda Bread

I made this for St. Patrick's day. I found it on allrecipes.com
I doubled the recipe.

Ingredients

• 4 cups all-purpose flour
• 4 tablespoons white sugar
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup margarine, softened
• 1 cup buttermilk
• 1 egg
• 1/4 cup butter, melted
• 1/4 cup buttermilk

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Yummy Honey Butter

I could eat good bread/rolls and honey butter all day long. Seriously. There's enough nutrients in that, right? If I could only pick one dessert to have for the rest of my life, I'm pretty sure that would be it. PS: This is a Natalie original. Although, I'm sure there's someone out there who has made a similar version. TIPS: Prepare ahead. The butter has to come to room temperature in order to mix it; DON'T melt it in the microwave. If you soften it that way, be REALLY careful. It's much better to just let it sit out for an hour or two. Also, you can spray the measuring cup with Pam before putting the honey in so it slides out a lot easier. You could probably make a bunch and freeze some, if desired.

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter
1/4 cup (1/2 stick) salted butter
1/4 cup honey
1/2 tea. vanilla

Directions:
1. Put all butter, honey, and vanilla in a bowl.
2. Mix with electric beaters for 2 to 3 minutes, until well mixed.
3. Put in desired container/s or on parchment paper (to roll or make into blocks).
4. Refrigerate at least 30 minutes.
5. Keep refrigerated when not in use.

Cheese Rolls with Buttery Parmesan Crust

Originally from King Arthur Flour Baker's Companion. FYI - I used part whole-wheat flour on these.

Ingredients:
Dough -
4 1/2 teaspoons instant yeast
1/2 cup warm water
1 cup lukewarm milk
1 large egg, lightly beaten
1/4 cup butter, softened
1/3 cup sugar
1 teaspoon salt
5-6 cups unbleached all-purpose flour

Filling -
8 ounces cheddar or pepperjack cheese, cut into 15 cubes

Topping -
2 tablespoons butter
1/4 cup Italian-flavored bread crumbs
1/4 cup grated parmesan cheese
1 egg yolk beaten with 1 tablespoon water

Directions:
1. For the dough, combine all the ingredients and mix and knead until you have a soft, elastic dough (don't add too much flour - the key to soft dinner rolls is a soft dough!).
2. Place the dough in a lightly greased bowl and cover, letting rise in a warm place for 20-30 minutes.
3. Prepare a 9X13-inch pan by lightly greasing the bottom and sides with butter or nonstick cooking spray.
4. Deflate the dough and divide into 15 pieces.
5. Shape the pieces of dough into rounds and punch a cube of cheese from the bottom up into the center of each piece.
6. Pinch the dough tightly together to close the bottom.
7. Place the rolls, pinched side down, in the prepared baking pan.
8. Cover and let rise again for another 15 to 20 minutes, or until nearly doubled.
9. While the rolls are rising, melt the butter and stir in bread crumbs and parmesan cheese. Set aside.
10. Preheat the oven to 375 degrees.
11. When the rolls have risen, brush the tops with the egg yolk beaten with water.
12. Sprinkle tops of rolls liberally with the bread crumb mixture.
13. Bake for 15 to 18 minutes, until the tops of the rolls are nicely browned.
14. Remove from the pan immediately and cool on a rack. Serve warm.

Italian Bread Bowls

Originally from allrecipes.com

Ingredients:
1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal (optional)
1 egg white
1 tablespoon water

Directions:
1. In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil and 4 cups flour to the yeast mixture; beat well.
3. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).
4. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer).
5. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
6. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
7. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball.
8. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper).
9. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
10. Preheat oven to 400 degrees.
11. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
12. Bake in preheated oven for 15 minutes.
13. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden.
14. Cool on wire racks.

Bread Machine Ciabatta Bread

Ingredients:
For sponge -
1/8 teaspoon active dry yeast
2 T. warm water (100 degrees)
1/3 cup warm water
1 cup bread flour

For bread -
1/2 T. active dry yeast
2 T. warm milk
2/3 cup warm water
1 T. olive oil
2 cups bread flour
1 1/2 tea. salt

Directions:
To make sponge -
1. In a small bowl, stir together 1/8 tea. of the yeast and the 2 T. warm water; let stand 5 minutes or until creamy.
2. In a bowl, stir together yeast mixture, 1/3 cup of warm water, and 1 cup of bread flour; stir 4 minutes.
3. Cover with plastic wrap and let stand at room temperature for 12 hours or overnight.

To make bread (in a bread machine) -
1. In a small bowl, stir together 1/2 T. yeast and 2 T. warm milk; let stand 5 minutes or until creamy.
2. Put ingredients in bread machine in the following order (or that recommended by manufacturer): 2/3 cup warm water, oil, yeast mixture, sponge, bread flour, salt.
3. Select "dough cycle" and start bread machine.
4. When the dough cycle is complete, turn dough out on well-flour work surface and lightly make into 6 to 8 squares, rectangles, tear-drops, whatever and place on a cookie sheet lined with parchment paper.
5. Cover loaves with dampened kitchen towel and let raise 1 1/2 to 2 hours, until almost doubled in bulk.
6. Preheat oven to 425 degrees.
7. Cook mini loaves in preheated oven for 15-20 minutes, until light brown.
8. Cool loaves on wire rack.

(Can also make 2 larger loaves by just cutting the dough in half, if desired.)

Macaroni Grill Rosemary Bread

1 Tbsp yeast

1 Tbsp sugar

1 cup warm water

2 1/2 cups flour

1 tsp salt

2 Tbsp rosemary

2 Tbsp butter

1. Place yeast, sugar, and water in large bowl or food processor and allow mixture to become bubbly.

2. Mix in 1 T butter, salt, and 2 cups of flour.

3. Add one tablespoon of the fresh chopped rosemary.

4. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.

5. Add more flour if necessary.

6. Oil a bowl, put dough in it and cover with a towel.

7. Let dough rise in a warm place for one hour until doubled.

8. Punch down dough and divide in half.

9. Let dough rest about 5 minutes.

10. Spray baking pan or cookie sheet with cooking spray.

11. Shape the dough into 2 small rounded oval loaves.

12. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.

13. Let loaves rise again until doubled, about 45 minutes.

14. Preheat oven to 327 degrees

15. Bake for 15 to 20 minutes, until lightly browned.

16. Carefully remove from oven, brush with remaining butter (and salt if desired). 

Yields: 2 loves

Time: 2 hours 33 minutes