Easy Rustic Yeast Bread Recipe

Easy Rustic Yeast Bread Recipe

Easy Rustic Yeast Bread Recipe

Ingredients
  • 1 package (1/4 ounce) active dry yeast orinstant yeast (this is 2 1/4 tsp if measuring from bulk yeast)
  • 1 1/3 cup warm water (water temp should be about 105-110F. Warm but not hot)
  • 4 1/3 cup all-purpose flour (18.4 ounces or 520 grams)
  • 1 TBSP kosher salt
  • 1 TBSP chopped fresh rosemary (optional)
  • 2-3 cloves minced garlic (optional)
  • oil for greasing the bowl
Instructions
  1. In a large bowl, add your dry yeast and stir in your warm water. Let sit for about 2 minutes.
  2. Add in all of the flour and then the salt. If using, also add in the rosemary and garlic. Stir together until it forms a ball.
  3. Remove the dough from the bowl and knead on a clean work surface for about 5 minutes until smooth and elastic.
  4. In a clean bowl, add about 1 TBSP of oil of your choice (canola, vegetable, olive, etc…) or spray the bowl with cooking spray. Put your dough into the bowl and turn it over to coat both sides with oil.
  5. Cover the bowl with a towel and put in a warm place to rise. I like to put mine in my oven that is off. Allow to rise for about 1 hour, or until double in size.
  6. Gently push the air out of the dough with your fist. Lightly oil a cast iron skillet (I use a 10″ skillet, but an 8″ or 12″ will also work. See notes) or other oven proof skillet. Place the bread dough into the oiled skillet and dust the top of the dough lightly with flour. Cover with a towel again and let rise for another hour or until doubled in size.
  7. Preheat your oven to 425F.
  8. Once the dough is doubled in size, slash the top of the dough a few times with a sharp knife.
  9. Bake for 35-40 minutes until the bread is a deep golden brown and sounds hollow if you thumb the top.

Valentine’s Style Eggs

Valentine's Style Eggs

Valentine’s Style Eggs

  1. Assemble your sandwich, then butter one side of the bread. Separate the egg white and yolk into two bowls. Place the sandwich, buttered-side-down, in a pan over medium heat and grill until golden brown, then remove.
  2. Butter the uncooked side of the sandwich. Using a cookie cutter or a sharp knife, cut out the center. Lower the heat slightly, then return both pieces of the sandwich to the pan, uncooked-side-down. Add just enough egg white to fill the bottom of the empty sandwich center, then carefully slip the egg yolk into the center.
  3. Cover the pan (this will help the egg cook quicker) and let everything cook for a couple minutes, checking regularly after one minute to make sure nothing is burning. Once the egg appears to be cooked, immediately remove the sandwich and serve!

Sprinkled Monkey Bread Muffins Recipe

Sprinkled Monkey Bread Muffins Recipe

Sprinkled Monkey Bread Muffins Recipe

Ingredients:

For the Muffins:

  • 1 can Pillsbury® Grands!® Homestyle refrigerated biscuits
  • 1/2 cup butter, melted
  • 1/2 cup packed brown sugar
  • 1/3 cup vanilla cake mix (dry)
  • 2 tablespoons cinnamon sugar
  • Sprinkles

For the Cake Batter Icing:

  • 1/4 cup butter
  • 1/3 cup milk
  • 1/2 cup vanilla cake mix (dry)
  • 1/3 cup granulated sugar

Instructions

  1. Preheat oven to 375F degrees. Spray 6 regular size muffins tins with cooking spray.
  2. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Roll into balls. Place melted butter in small bowl. In another small bowl, mix brown sugar, vanilla cake mix, the cinnamon sugar and sprinkles. Dip each ball of dough into melted butter, then roll in sugar mixture. Place 8 balls in each muffin tin.
  3. Bake for 9 to 11 minutes or until puffed up and browning on edges.

For the icing:

  1. Meanwhile in 2-quart saucepan, melt butter over medium heat. Add milk, vanilla cake mix and the granulated sugar. Mix with whisk to form thick glaze. Remove from heat. Cool 5 minutes. Drizzle on each muffin. Top with sprinkles.

Breakfast Bubble Biscuits Recipe

Breakfast Bubble Biscuits Recipe

Breakfast Bubble Biscuits Recipe

Ingredients

  • Pillsbury Buttermilk Biscuits
  • Shredded Cheese
  • Frozen Shredded Hash Browns
  • 1 package of Cooked Bacon
  • 6 Scrambles Eggs
  • One Egg for top of Biscuits

Instructions

  1. Cook your bacon until crisp so it will break easily into pieces. Cook your Hash Browns.
  2. Cook the eggs and have the shredded cheese ready.
  3. Stretch out one of the biscuits, don’t be afraid. Make them flatter and bigger about 2 1/2 to 3 inches side to side.
  4. Put a little bit of Hash Browns, Bacon, Scrambled Eggs and Cheese on top.
  5. Grab the sides and start pulling them to the top and then pinch to close. Don’t be afraid to pull out those sides and up.
  6. Turn pinched side down on a greased pan. Beat one egg and add a Tablespoon of water. Brush tops of Biscuits with egg to give it a nice brown to it. Season with salt and pepper.
  7. Cook at 425 degrees for 8 to 10 minutes. Every oven varies so I would check at 8 and if they aren’t brown yet wait and check again until they are done.