No-Knead Bread

Easiest No-Knead Bread Recipe

Ingredients:
3 C all-purpose flour
1/4 tsp. instant yeast
1 1/4 tsp. salt
1 5/8 C water

Found here: https://thriftyjinxy.com/easiest-no-knead-bread-recipe/
How to Make No-Knead Bread:
Combine dry ingredients in a large bowl and stir in water until well blended. Cover bowl with plastic wrap and leave in a warm place to rise for at least 12 hours (16-18 hours is better). To make this easy and to avoid having to use a new piece of plastic wrap each time, I cover the bowl with a plastic shower cap.

Next, place the dough on a generously floured work surface, sprinkle with flour, and fold it in on top of itself two to three times. Turn the bowl you were using at first upside down over the dough and let it rest for 15 minutes. After 15 minutes, shape the dough into a ball. Coat a smooth cotton towel with flour and put the ball seam side down, dusting the top with more flour. Fold sides of towel over top of ball and let rise for 2 hours.

The dough should double in size. (I admit I have occasionally skipped the towel and just continued to let rise under the bowl on the counter and it still worked, but it has to be a BIG bowl.) 30 minutes before the dough is ready, heat oven to 450 degrees and put a 6 to 8 quart heavy pot with a cover (pyrex, cast iron, enamel or ceramic work best) in to heat.

Remove the pot from the oven and dump the dough ball seam side up into the pan. Cover the pot and bake for 30 minutes. Then remove the lid and bake another 15 to 30 minutes or until the loaf is nicely browned. Remove from oven and cool on rack.

 For another variation, you can also make my Garlic Cheese No-Knead Bread Recipe. How can I make no-knead bread without a dutch oven? I was asked by a reader how to make no-knead bread if you don’t have a dutch oven. The reason a dutch oven works so well is because it can withstand the high heat and the tight lid creates steam, which makes for the crusty loaf. If you don’t have a dutch oven, however, you can try one of the following: Use a heavy, deep pot with a tight-fitting lid. Use a heavy, deep pot with a cookie sheet placed upside down on top of it. Place your dough on a pizza stone and add a small casserole dish filled with hot water to your oven to help create the steam effect.

Easy Microwave Cheddar Biscuit In A Mug Recipe (like Red Lobster!)

Found https://www.instrupix.com/2-minute-cheddar-bay-biscuit-in-a-mug/
The easiest comfort food you will ever make.
 Servings: 1

Ingredients
5 tbsp all purpose flour
1/2 tsp baking powder
1 tbsp cold butter
4 tbsp milk (I use 2%)
1/2 tsp parsley flakes
1/4 tsp garlic salt (double if you don't have Old Bay seasoning on hand)
1/4 tsp old bay seasoning (very small tsp)
3-4 tbsp grated cheddar cheese

Instructions
In a small mug or bowl, mix together the flour, baking powder, parsley, garlic salt, and old bay seasoning. Next, chop the butter into small pieces and mash it into the flour mixture with a fork. This will make the flour look crumbly.

Once the butter is mixed in well, add the milk and stir until a batter forms. Gently mix in the grated cheddar cheese. Add a few extra pieces to the top of the batter if you'd like. Microwave for up to 2 minutes. My microwave is 1200 watts and cooks this perfectly in 1:40 seconds. Start with less time, and cook for longer if needed.

 Enjoy immediately! 🙂 Recipe Notes Feel free to season to your own liking, and if you don't have Old Bay seasoning on hand, this microwave biscuit is just as good with a little extra garlic salt in it's place. You can also add black pepper, cayenne or herbs to suite your taste.

Irish Soda Bread

 Recipe
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins

Next time you are in the mood for Irish Soda bread make sure you try this easy and delicious irish soda bread recipe.
Servings: 12
Calories: 356 kcal
Author: Eating on a Dime

 Ingredients
1/2 Cup white sugar
4 Cup all-purpose flour (divided)
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
3 Cup raisins
1 Tbsp caraway seeds (optional)
2 eggs (lightly beaten)
1 1/4 Cup buttermilk
1 Cup sour cream

Instructions
Preheat oven to 350 degrees F.
Grease a 9 inch round baking pan or a baking sheet.
 In a mixing bowl, combine flour (reserve 1 tablespoon in your measuring cup), sugar, baking powder, baking soda and salt. If you're using raisins and caraway seeds, add them in. -

In a smaller bowl, blend eggs, buttermilk, and sour cream. Stir the buttermilk egg mixture into the flour mixture just until the flour is moistened. Knead the dough in a large bowl or on a lightly floured surface for about 10 to 12 strokes. The more you knead the bread the denser your bread will come out.

 Note that the dough will be sticky, that is okay! -

Place the dough in the prepared pan and pat down. Using a sharp knife, cut a 4 x 3/4 inch deep slit in the top of the bread. Dust the top of the bread with 1 Tbsp flour. -

Bake in preheated oven for 65 to 75 minutes. Let cool to room temperature (about 30 minutes) and turn the bread out onto a wire rack.

 Recipe Notes Your kids will love to take part in making this recipe!

 Nutrition Facts Irish Soda Bread Recipe Amount Per Serving
Calories 356
Calories from Fat 45 % Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 39mg13%
Sodium 314mg14%
Potassium 506mg14%
Carbohydrates 71g24%
Fiber 3g13%
Sugar 10g11%
Protein 7g14%
Vitamin A 200IU4%
Vitamin C 2.2mg3%
Calcium 110mg11%
Iron 3.2mg18% *
Percent Daily Values are based on a 2000 calorie diet.

Ultimate Cornmeal Muffins

Found here: https://www.chatelaine.com/recipe/dinner/ultimate-cornmeal-muffins/

Ultimate cornmeal muffins
PREP 10 MIN
TOTAL 40 MIN 
MAKES 12 MUFFINS

Ingredients
1 1/2 cups all-purpose flour
1 1/4 cups cornmeal
1 tbsp baking powder
1 1/2 tsp salt
3 eggs
1 1/4 cups milk
3/4 cup granulated sugar
1/2 cup unsalted butter, melted

Instructions
PREHEAT oven to 375F and spray a 12-cup muffin pan with oil.

WHISK flour, cornmeal, baking powder and salt in a large bowl. Using a hand mixer, beat eggs, milk, sugar and butter in a medium bowl until smooth. Stir into flour mixture until just combined (it’s okay to see lumps).

DIVIDE among prepared cups and bake until a tester inserted into centre of muffin comes out clean, 18 to 20 min. Cool in pan for 10 min. Remove from pan and serve warm.


Nutrition
Calories 269, Protein 6 g, Carbohydrates 39 g, Fat 10 g, Fibre 1 g, Sodium 393 mg. Good source of vitamin B12
  

Streusel-crunch Spiced Carrot Cake Muffins

Found here https://www.chatelaine.com/recipe/desserts/streusel-crunch-carrot-cake-muffins/

Streusel-crunch spiced carrot cake muffins

PREP 20 MIN
TOTAL 50 MIN 
MAKES 12 MUFFINS

Ingredients
2 tbsp all-purpose flour
1 tbsp packed dark brown sugar
1 1/2 tsp melted butter

BATTER
1 3/4 cups all-pupose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp ground ginger
1/4 tsp allspice
1/4 tsp salt
2 eggs
2/3 cup canola oil
1/2 cup buttermilk
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
2 tsp vanilla
2 cups grated carrots
2 tbsp pepitas

Instructions
PREHEAT oven to 375F and line a 12-cup muffin pan with paper liners.

STREUSEL: Combine flour and brown sugar in a small bowl. Add butter and mix with hands until crumbly. Set aside.

BATTER: Whisk flour, baking powder, baking soda, cinnamon, ginger, allspice and salt in a large bowl. Beat eggs, oil, buttermilk, both sugars and vanilla in a medium bowl, then stir into flour mixture until just combined. Stir in carrots.

DIVIDE among cups, then sprinkle tops with pepitas and streusel. Bake until a tester inserted into centre of muffin comes out clean, 18 to 20 min. Cool in pan 10 min. Remove and serve warm. Kitchen note: You can also bake this recipe as a carrot cake loaf.

Nutrition
Calories 271, Protein 4 g, Carbohydrates 31 g, Fat 15 g, Fibre 1 g, Sodium 173 mg. Excellent source of vitamin A

Morning Glory Muffin in a Mug

Found in Mug Meals by Dina Cheney

Ingredients for 1 serving

Nonstick cooking spray

1/4 c plus 1 T AP flour

1/2 baking powder

1/4 teaspoon cinnamon

1/8 teaspoon kosher salt

3 tablespoon maple syrup

2 T packed finely grated carrots (about  2/3 medium carrot)

2 T packed canned crushed pineapple in juice, drained

2 T vegetable oil

1 large egg

1 T finely chopped raisins

1 T shredded sweetened coconut

1 T finely chopped pecans (about 5)


Preparation

Spray inside of 16 oz mug

Combine dry ingredients in a bowl with a fork.In a small to medium bowl whisk together wet ingredients. Add dry to wet ingredients, mix till just incorporated. (Do not overmix.) Pour into the mug.

Cover and microwave until cooked through in the center, about 2-1/2 minutes. Sprinkle with the nuts or invert on a plate first and then sprinkle with the nuts.

Enjoy!

Slow-Cooker Cinnamon Crunch French Toast

Found here https://www.todaysparent.com/recipe/slow-cooker/slow-cooker-cinnamon-crunch-french-toast-recipe/
Slow-Cooker Cinnamon Crunch French Toast
PREPARATION TIME: 20 MIN  TOTAL TIME: 6 HOURS 20 MIN  MAKES: 8 SERVINGS


A decadent French toast breakfast that's basically effortless? This slow-cooker recipe is your new best friend.

Ingredients
6 eggs
1 1/2 cup milk
2/3 cup brown sugar , divided
1 tsp cinnamon
1 tsp vanilla
1/4 tsp salt
1 450-g store-bought egg bread, preferably challah , sliced 1 in. thick
Topping
2 cups cornflake cereal
1 tbsp butter , melted
1 tbsp brown sugar
1 tsp ground cinnamon

Optional toppings
maple syrup , optional
sliced bananas , optional
berries , optional

Directions

Line bottom and sides of slow cooker with 1 large piece of parchment. Spray with oil.

Beat eggs with milk, 1/3 cup sugar, cinnamon, vanilla and salt in a large bowl. Dip both sides of bread slices in egg mixture. Arrange a layer of dipped bread on the bottom of the insert, then sprinkle evenly with 3 tbsp sugar. Repeat with remaining bread and sugar. Pour any remaining egg mixture overtop. Cover and cook on low for 6 hours.

Use oven mitts to lift parchment holding French toast out of the slow cooker. Transfer to a platter or cutting board.

Place cereal in a medium bowl. Stir melted butter with 1 tbsp brown sugar and 1 tsp cinnamon in a small bowl, then drizzle over cereal and toss to coat. Sprinkle over French toast. Cut into 8 portions.

Serve with maple syrup and fruit, if desired.

Nutrition (per serving)
CALORIES 360 PROTEIN 12 G CARBOHYDRATES 56 G FAT 10 G FIBRE 2 G SODIUM 486 MG

Bacon Cheddar Popovers

Found https://www.picknsave.com/r/bacon-cheddar-popovers-recipe/5b155e6c84aeb83e5f74f501

Ingredients

1 cup milk
2 eggs
1 tablespoon canola oil
1 cup all-purpose flour
1/4 teaspoon salt
3/4 cup shredded cheddar cheese
6 pieces bacon, cooked


Directions

Step 1
Preheat oven to 400°.

Step 2
Spray the cups of a popover pan with non-stick cooking spray.

Step 3
In a large mixing bowl, whisk together milk, eggs and oil. Add flour and salt; whisk until smooth.

Step 4
Stir in shredded cheese and cooked, crumbled bacon.

Step 5
Fill popover cups half full.

Step 6
Bake at 400° for 35-40 minutes, until popovers are firm.

Everything Bagel Croissants

Everything Bagel Croissants


SERVINGS: 1 2 C r o i s s a n t s

INGREDIENTS
6 sheets puff pastry dough, thawed
2 cups cream cheese, softened at room temperature
1/2 cup chopped scallions
1/4 cup chives
1/2 teaspoon salt
1 tablespoon lemon juice
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 tablespoon large flake salt
2 teaspoons dried onion flakes
2 teaspoons dried garlic flakes
1 large egg, beaten

INSTRUCTIONS
1. Make the filling: In a large bowl, combine cream cheese, scallions, chives, salt, and
lemon juice. Set in the fridge while you prepare the croissants.
2. In a small bowl, mix sesame seeds, poppy seeds, salt, onion and garlic flakes. Set
aside for the top of the croissants.
3. Assemble the croissants: Preheat the oven to 400 degrees. Divide each of the puff
pastry sheets into two pieces lengthwise. Fold each strip in half lengthwise and roll
on top of the square to create extra flaky layers. Place 3 tablespoons of cream
cheese filling in the center and roll up. Brush with egg and top with seed mixture.
Cover with a kitchen towel and allow to proof up to one hour.
4. Place croissants in the oven and bake for 15 to 20 minutes until golden and crispy.
Enjoy.

Herbed Crock Pot Bread Recipe

Found https://livingsweetmoments.com/herbed-crock-pot-bread-recipe/

Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins

This soft Crock Pot Bread Recipe is super easy to make and does not require any rising time. Perfect for toast, sandwiches, a side for dinner and more.


Ingredients
2 1/2 cups bread flour or all-purpose flour more may be needed
1 cup warm water
1 packet instant yeast 2¼ teaspoons
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon sugar
1 tablespoon fresh thyme or rosemary

Instructions
In the mixer using the dough hook, place the warm water, 1 teaspoon sugar, and the yeast. Mix lightly and cover for 5 minutes for yeast to activate
When the mixture starts to bubble add the rest of the ingredients
Mix on medium speed for 5-6 minutes or until dough becomes soft and elastic
Shape into a loaf and sprinkle salt on top (optional if you like a salty taste)

Line slow cooker with parchment paper
Place dough inside and cover
Cook on HIGH for 1 hour to 1 hour and a half
Check the bottom to see if the bread is completely cooked (bottom should be browned)
Place the loaf of bread under the broiler for 2-3 minutes to brown (optional)
Enjoy!

Monkey Bread

Found https://recipepatch.com/5-ingredient-recipes/6/

Ingredients
3 (8 oz.) packages of buttermilk biscuit tubes
1 cup sugar
2 tsp cinnamon
1 cup butter (2 sticks)
1/2 cup packed brown sugar



Instructions:

Preheat oven to 350 F. Heavily grease a bundt pan with butter.

Cut each biscuit into four equal sized pieces.

Combine 1 cup sugar and 2 tsp cinnamon in a plastic bag. Drop roll the pieces of dough in the sugar cinnamon mixture and gently arrange them into the prepared bundt pan.

In a small sauce pan, combine 1/2 cup of the remaining sugar cinnamon mixture with 1/2 cup brown sugar and 1 cup butter. Bring to a boil, then immediately remove from heat. Carefully drizzle over the rolled dough balls in the bundt pan.

Bake in the preheated oven for 30 minutes.

Allow pan to rest for about 5 minutes, then cover with a large plate and invert bread.

Chocolate Chip Cranberry Muffins

Chocolate Chip Cranberry Muffins
Published on Jan. 2, 2018
Found http://www.leadertelegram.com/Features/Food/2018/01/02/div-Chocolate-Chip-Cranberry-Muffins-div.html

2 C flour

2 tsp baking powder

¼ tsp salt

1 C sugar

2 eggs

¾ C milk

½ C oil

1 tsp orange zest

1 tsp vanilla

½ C mini chocolate chips or chopped semi sweet chocolate

1 C cranberries, coarsely chopped

Whisk together flour, baking powder, and salt in a small bowl. Scoop out about a tablespoon of the dry mixture and set it aside. In a large bowl, whisk together the sugar, eggs, milk, oil, orange zest and vanilla.

Stir in flour mixture just until combined. Add the reserved dry mixture to the chopped cranberries and stir to coat. Gently fold into the batter with the chocolate chips. Scoop into well-greased or paper-lined muffin pan.

Bake at 350 derees for 20 minutes or until a tester comes out clean. Let cool in pan for 5 minutes. Remove from pan and let cool completely on a cooling rack.

Notes: Cranberries are easier to chop if they are slightly frozen. Makes 12 muffins.

Recipe courtesy of creationsbykara.com.

Garlic Knots

Garlic Knots
Make the freshest garlic knots and top them with Pecorino and parsley.

FRANK PINELLO
MAR 14 2016, 10:31AM


Ingredients

pizza dough
10 large cloves of garlic (about 3 tablespoons), grated on a microplane
1/4 cup olive oil
1/2 cup Pecorino cheese, grated on a microplane
1/4 cup roughly chopped parsley

Directions

1. Preheat your oven to 400 degrees F. Stretch out the dough to the size of a 1/2 sheet tray (18 by 13 inches).

2. Use a pizza cutter to cut the dough into 1-inch strips, then cut those strips in half width-wise one more time.

3. Roll each strip up into a knot (either by actually rolling the dough and tucking the "tail" in, or by tying into a knot - dealer's choice). Place the rolled knots on two baking sheets lined with parchment paper, cover lightly with plastic wrap, and let proof for 15 minutes at room temperature.

4. Bake your knots for 12-15 minutes or so, until lightly golden. While they bake, mix together your olive oil and garlic in a large bowl. When the knots are done and still hot, toss them in the olive oil and garlic, adding a little more olive oil if needed. Garnish with a sprinkle of grated Pecorino and chopped parsley. Serve warm.

Monkey Bread Minis

Monkey Bread Minis by Pillsbury™
Prep 20 MIN
Total 35 MIN

12 Servings

Now you can enjoy monkey bread in a cute, individual serving. Big flavor in a small size!

Ingredients

1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
2 cans (7.5 oz each) Pillsbury™ refrigerated biscuits

Steps
1 Grease or spray 12 regular-size muffin cups. Mix butter and brown sugar; spoon 1 tablespoon mixture into each muffin cup.
2 Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into 20 biscuits; cut each in 6 pieces. Shake pieces in bag to coat. Place 10 pieces in each muffin cup.
3 Bake at 350°F for 12 to 15 minutes or until golden brown. Cool 1 minute; turn upside down. Serve warm.
****************************************************************
Easy version
Servings 8

Monkey around without all the fuss. These mini monkey breads are made from just one ingredient--Pillsbury™ cinnamon rolls!

Ingredients

1 can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing

Steps
1 Heat oven to 400°F. Grease 8 regular-size muffin cups with shortening or cooking spray. Set icing aside.
2 Separate dough into 8 rolls. Cut each roll into 6 pieces; place 6 pieces in each muffin cup.

3 Bake 10 minutes; cool in pan 2 minutes. Transfer to serving tray.
4 Meanwhile, transfer icing to small microwavable measuring cup. Microwave uncovered on High 6 to 8 seconds or until melted. Drizzle over monkey breads.

SLOW COOKER MONKEY BREAD

SLOW COOKER MONKEY BREAD

6 10 MINUTES  2 HOURS 2 HOURS 15 MINUTES
1 can ready-made biscuits
1 cup light brown sugar
1 tablespoon cinnamon
2 tablespoons butter
Using your fingers, grease the bottom and sides of a 6-quart slow cooker with butter.
In a large bowl, mix sugar and cinnamon together.
Cut each biscuit into quarters. Toss them with sugar mixture, making sure that each biscuit is thoroughly coated.
Place biscuits into greased slow cooker. Cover the top with a few paper towels. Put on lid and cook for 2 hours on high.
Remove paper towels and lid. Allow to cool down for 3 minutes before serving.
As a guide to quantity, do a quick headcount of how many people you're catering for when it comes to demolishing these sugar-glazed wonders; double it and then add a few more to be on the safe side.  Experience tells us that when faced with something this good, everyone can manage 'just another one.'
Note: All slow cookers are a little bit different in temperature and calibration

PARMESAN SHORTBREAD BISCUITS

PARMESAN SHORTBREAD BISCUITS

PREP TIME 10 mins
COOK TIME 15 mins
TOTAL TIME 25 mins

Serves: 25-30

INGREDIENTS
3.5 oz / 100g salted butter, chopped (Note 1)
3.5 oz / 100g parmesan cheese, grated (Note 2)
3.3 oz / 95g plain flour
For rosemary flavoured biscuits
1 tbsp rosemary leaves, roughly chopped (or 2½ tsp dried rosemary)

INSTRUCTIONS
Two Ways To Make The Dough
Process the butter, flour and parmesan in a food processor until a wet crumbly dough; OR
Alternative method: Place the flour and butter into a bowl and use your fingers to rub the butter into the flour until a crumble dough forms. Then add the parmesan cheese and use your fingers to rub it into the mixture.
If you are making rosemary biscuits, add the rosemary at the same time as the parmesan cheese.
Make the biscuits
Lightly flour a surface and turn the dough out onto it. Knead to bring together, then shape into two logs with a diameter of around 3 cm / 1.2" and about 15cm/6" in length.
Wrap with cling wrap and refrigerate for 1 hour or until firm. (Note 2)
Preheat oven to 180°C/350F. Line 1 large baking tray or 2 ordinary baking trays with baking paper (parchment paper).
Remove the log from the fridge and use a sharp knife to cut the log into 7mm/ ⅓" thick rounds.
Place the biscuits onto the baking tray at least 2cm / 1" apart.
Bake biscuits for 12 minutes or until light golden.
Stand on trays for 5 minutes then transfer to a wire rack to cool.

NOTES
1. If you don't use SALTED butter, please add ½ tsp salt.

2. To make this super easy, I use store bought grated parmesan cheese. The fresh kind from the refrigerator section (I get mine from Harris Farm Markets), not the fake parmesan in the pasta aisle!

100g/3.5oz parmesan cheese is approximately ¾ cup BUT it is important to weight it rather than measure it by cup because the weight by volume of grated parmesan cheese varies greatly between brands, freshly grated vs store bought grated.

3. Sometimes, you will end up with a small ridge around the rim of the biscuit. You can see it a bit in the photos but sometimes they are even more prominent. If you want a perfect, evenly golden surface with no ridge, use a flat bottom glass and lightly press on the surface of each biscuit on the baking tray.

4. Adapted from this recipe from Taste.com.au

Parmesan Biscuits

Parmesan Shortbread Biscuit - Butter, flour and Parmesan (rosemary optional) is all you need to make these perfectly buttery, crumbly shortbread biscuits.

INGREDIENTS
4 oz / 100g / 1 stick salted butter, chopped (Note 1)
3.5 oz / 100g Parmesan cheese, grated (Note 2)
¾ cup plain flour
For rosemary flavored biscuits
1 tbsp rosemary leaves, roughly chopped (or 2½ tsp dried rosemary)

INSTRUCTIONS
Two Ways To Make The Dough
Process the butter, flour and Parmesan in a food processor until a wet crumbly dough; OR
Place the flour and butter into a bowl and use your fingers to rub the butter into the flour until a crumble dough forms. Then add the Parmesan cheese and use your fingers to rub it into the mixture.
If you are making rosemary biscuits, add the rosemary at the same time as the parmesan cheese.

Make the biscuits
Lightly flour a surface and turn the dough out onto it. Knead to bring together, then shape into two logs with a diameter of around 3 cm / 1.2" and about 15cm/6" in length.
Wrap with cling wrap and refrigerate for 1 hour or until firm. (Note 2)

Preheat oven to 180°C/350F. Line 1 large baking tray or 2 ordinary baking trays with baking paper (parchment paper).
Remove the log from the fridge and use a sharp knife to cut the log into 7mm/ ⅓" thick rounds.
Place the biscuits onto the baking tray at least 2cm / 1" apart.
Bake biscuits for 12 minutes or until light golden.
Stand on trays for 5 minutes then transfer to a wire rack to cool.

NOTES
1. A US stick of butter = 4 oz = 113 grams. However, I've made this using 113g of butter and 100g of butter and noticed no difference at all. I also tested this using US cups as well as AUS and also noticed no difference.

If you don't use SALTED butter, please add ½ tsp salt.

2. To make this super easy, I use store bought grated Parmesan cheese. The fresh kind from the refrigerator section (I get mine from Harris Farm Markets), not the fake Parmesan in the pasta aisle!

100g/3.5oz Parmesan cheese is approximately ¾ cup BUT it is important to weight it rather than measure it by cup because the weight by volume of grated parmesan cheese varies greatly between brands, freshly grated vs store bought grated.

3. Sometimes, you will end up with a small ridge around the rim of the biscuit. You can see it a bit in the photos but sometimes they are even more prominent. If you want a perfect, evenly golden surface with no ridge, use a flat bottom glass and lightly press on the surface of each biscuit on the baking tray.

4. Adapted from this recipe from Taste.com.au

No-Knead Bread

November 8, 2006

Recipe: No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons sal
tCornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

Pineapple Spice Loaf

Pineapple Spice Loaf

• 2 cups flour -- sifted
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/3 cup brown sugar
• 1/3 cup vegetable oil
• 1 teaspoon vanilla
• 2 eggs
• 1 can crushed pineapple in juice -- 8 ounce

Into large bowl, sift together first 6 ingredients.
Stir in brown sugar, set aside.
In small bowl, mix oil, vanilla and eggs until well blended.
Stir in undrained pineapple.
Add to dry ingredients; stir just until moistened.
Pour batter into greased 9x5x3 loaf pan.
Bake in 350 degree oven 55 to 60 minutes, or until loaf is
golden brown and a toothpick inserted in center comes out clean .
Cool in pan 10 minutes. Remove; cool on rack.

Makes 1 loaf.

Recipe from "Farm Journal's Homemade Breads"

Got-a-Hunch Brunch Rolls - Goldy Schulz

Got-a-Hunch Brunch Rolls
From "Double Shot" by Diane Mott Davidson

1 teaspoon sugar
1/4 cup warm water
1 package active dry yeast
1/4 pound (1 stick) unsalted butter, softened to room temperature
1/2 cup honey
1 tablespoon grated lemon zest, finely minced
1 tablespoon grated orange zest, finely minced
2 teaspoons orange extract
1/2 teaspoon salt
1 tablespoon lemon juice
6 large eggs (3 whole eggs and 3 eggs separated)
1/2 cup milk, warmed to 110°
1 tablespoon vital wheat gluten
5 to 6 cups bread flour
1/2 cup plus 2 tablespoons best-quality bittersweet
orange marmalade

In a large bowl, stir together the sugar, water, and yeast.
Allow to proof for ten minutes.

In another large bowl, beat the butter until creamy, about
5 minutes.
Blend in the honey and beat until thoroughly combined.
Add the zests, extract, salt, and juice.
Beat until well combined. (Mixture will look curdled.)
Refrigerate the egg whites, covered, until you are ready to
bake the rolls.

Add the egg yolks and whole eggs one at a time to the butter
mixture, and beat in thoroughly.

Add the yeast mixture and the milk and beat on low speed
until thoroughly combined. Set aside.

Mix the gluten into the flour. Add the flour mixture one cup
at a time, beating thoroughly after each addition. Switch to a
wooden spoon or dough hook when the dough becomes too
stiff to beat.

When the dough is pliable and only slightly sticky, turn it out
onto a floured surface and knead vigorously for 10 minutes.
(Or knead using the dough hook for 10 min)

Place the dough into a large, oiled bowl, cover with a clean
dish towel, and set it in a warm, draft-free place to rise until
doubled in bulk, 1 to 1 1/2 hours. Punch the dough down,
turn it out onto a board, and allow it to rest for 10 minutes.
Divide it into 24 equal-size pieces. Butter two 12-cup muffin
tins. Keep the rolls you are not working with covered with a
dish towel.

Take each piece of dough, flatten it into a 4-inch circle, and
spread with 1 teaspoon marmalade in the center, leaving
1/2 inch of space around the edge. Carefully roll the dough
into a cylinder, pinch the ends, and pull the ends under to
make a round roll. Carefully place each roll into a muffin cup.

When you have filled all the rolls, cover them with a dish
towel and allow to rise until doubled, about one hour.

Preheat the oven to 350°. Remove the egg whites from the
refrigerator and whisk them until frothy. Using a pastry
brush, paint the top of each roll. You will have egg white left
over. Bake a dozen at a time, until they are puffed and golden
brown, and sound hollow when tapped, about 15 minutes.
Cool on racks.

MAKES 2 DOZEN