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Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts

Wednesday, May 5, 2021







 250mL (1 cup) milk, room temp

 60g (5 tbsp) sugar

 10g instant dry yeast (make sure it’s instant! Otherwise you need to let the yeast bloom in warmed milk)

 500g (3-3 / 4 cup) bread flour

 6g (1 tsp) salt

 2 eggs

 40g (3 tbsp) unsalted butter, softened to room temp

 Egg wash (1 egg + 1 tbsp water), optional


 452g (2 cup, 2 pkgs) cream cheese, softened to room temp

 60g (5 tbsp) sugar

 60mL (1/4 cup) heavy cream


 3 sticks (24 tbsp) unsalted butter

 2 bulbs of garlic (16-20 cloves), minced or crushed into paste (I prefer this for a cleaner look)

 4 tbsp (1/4 cup) condensed milk

 2 eggs

 2 tbsp honey

 3 tbsp parsley or cilantro



 In the bowl of your mixer (or large mixing bowl if you’re kneading by hand), add bread flour, salt, eggs, sugar, instant yeast, and milk. Mix until it’s all combined

 Switch to your dough hook (or using your hands), and add softened butter.

 Knead (on HIGH) for about 12-20 minutes (It depends on how long and powerful your kneading is! I crank my speed up to 8 in the beginning so the mixer doesn't over-exert itself for too long. Mine took about 15 minutes). Check to see if it passes the window-pane test – when you stretch out a small piece of dough, it doesn’t break easily, it’s very stretchy, and light can shine through it.

 Roll and tuck dough under to form a smooth ball. Place in a lightly-oiled bowl and cover with a moist towel or plastic wrap.

 Let it rise for 1 hour in a warm place

 Poke the dough and the indent should stay. Punch down the dough to get rid of all the air. Knead with your hands for another 3-5 minutes.

 Divide in 8 equal pieces. Roll and tuck dough under each piece to form a smooth ball for each one.

 On a parchment-lined baking sheet, cover them loosely with plastic wrap or a towel and let them rise for 30 minutes.

 Optionally, brush with egg wash. Bake at 350F for 18-20 minutes until golden brown.


 In a large bowl, smooth out the cream cheese. Add the sugar and thoroughly mix.

 Add the heavy cream and whisk until smooth. Put the finished product in a piping bag and set aside.


 Melt the butter in a medium bowl. Add in the garlic, condensed milk, and honey.

 Add in the eggs and parsley. Whisk thoroughly until combined. Set aside.


 Slice each bread roll into 6 or 8 sections depending on how you like them (I like 8 for more cream cheese surface area hehe). Make sure not to cut all the way for each cut, but still close to the bottom. We want these sections to still be attached (think blooming onion!).

 Pipe in the cream cheese mixture in-between each bread section (I like to go in with a stripe of cream each section for every roll and THEN go back and double up on the cream to make sure I don't run out before I get to all the rolls.)

 Spoon the garlic butter all over each bread roll, until it’s evenly coated – get the insides, corners, and bottom as well. I also just use my hands to dunk it all in, don’t be afraid to get dirty! Turn bread roll upside down and drain excess back into your garlic butter bowl so you have less chance of running out.

 When you’re done with all the rolls, pour the excess garlic butter over all of them. Sprinkle the tops with panko if you’d like!

 Place each bread roll on a parchment-lined baking sheet. Bake for 15 minutes at 340F or until you feel the tops are crisped and firm to your liking.

 Serve fresh and enjoy!. 

Sunday, April 11, 2021





  • 1/2 C melted shortening or oil
  • 1/2 C white sugar
  • 2 eggs
  • 2 C  warm water
  • 2 packages dry yeast
  • 6 1/2 C all-purpose white flour
  • 1 tsp salt


1 ) Lightly grease a large mixing bowl, and dissolve 2 packages of yeast in 2 cups warm water in it.

2 ) Add 2 cups of flour, 1/2 C sugar, and 1 tsp salt. Beat with a mixer for 2 minutes or so.

3 ) Add melted shortening and eggs, and beat again. Slowly add 4 1/2 cups of flour and mix until well mixed. Let it rise in a warm place, and until the dough is doubled in size.

4 ) Punch it down and make it into rolls. Let them rise for about one hour in a warm place.

5 ) Bake for about 30 minutes or until golden brown in a 350-degree oven. Gently rub tops of your hillbilly hot rolls with butter. Serve warm and enjoy!

Wednesday, April 7, 2021

Italian Sausage Peppers and Onions



  • 1/4 cup extra-virgin olive oil
  • 1 pound sweet Italian sausage
  • 2 bell peppers, sliced
  • 2 yellow onions, sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon Italian seasoning
  • 1/4 cup chopped fresh basil leaves
  • 4 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 cup Marsala wine (or chicken broth)
  • 1 (15-ounce) can diced tomatoes
  • Salt to taste
  • 1/4 teaspoon red pepper flakes, optional


  1. Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
  2. Keeping the pan over medium heat,  Add the Italian seasoning, basil, and garlic and cook 2 more minutes.
  3. Add the Marsala wine, tomatoes, tomato paste and stir, add chili flakes, if using.
  4. Add the peppers, onions, salt, and pepper and bring to a simmer.
  5. Return sausage to skillet with the vegetables. Reduce heat to low, and simmer 15 minutes, or until the sauce has thickened.
  6. Serve over mashed potatoes, noodles, polenta, cauliflower rice or, if serving as a sandwich, split the hoagie rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture.


Look no further for the BEST and simplest homemade Bread recipe made with just six simple pantry ingredients! It’s the perfect white bread for sandwiches and it freezes well too!
Our favorite way to eat fresh bread is our homemade strawberry, raspberry, or peach jam.  It is simply heaven.


  • Warm water: (105-115 degrees)- to activate the yeast.
  • Active Dry yeast
  • Granulated sugar or honey: the sugar is used to “feed” the yeast and tenderize the bread.
  • Salt: to enhance flavor
  • Oil: Vegetable or canola oil, or melted butter could be substituted
  • Flour: Bread Flour or All-Purpose Flour can both be used with no changes to the recipe. The exact amount of flour used will vary depending on different factors (altitude/humidity etc.). What matters is the texture of the dough. It should be smooth and pull away from the sides of the bowl. It’s important not to add too much flour or your bread will be dense. The dough should be just slightly sticky when touched with a clean finger.


  1. Proof the yeast: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).
  2. Prepare the dough: Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine. Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl.
  3. Knead the dough: Mix the dough for 5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes). The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky.
  4. First Rise: Grease a large bowl with oil or cooking spray and place the dough inside. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size (about 1 1/2 hours).

5.Punch the dough down really well to remove air bubbles.

6. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.

7. Second rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans. Allow dough to rise again for about 45 minutes to one hour, or until risen 1 inch above the loaf pans.

8.Bake: Adjust oven racks to lower/middle position. Preheat the oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.

Invert the baked loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 15 minutes before slicing

Storing: Once cool, store bread in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.

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