Try our pull-apart garlic cheesy bread recipe! - CherylStyle. It’s mouthwatering, it’s savory, and the cheese is off the charts. There is no lack of love for this garlic cheesy bread recipe. You will have to put some time and elbow grease into preparing this dish, but once that melty, cheesy loaf springs fourth from the oven, your snack-happy compatriots will reinforce that the effort was worth it! The best part about this recipe is that the bread easily pulls apart—unlike typical ‘pull-apart’ recipes, the carefully trimmed layers of dough provide the perfect cheesy ratio in every bite.
If your loaf pan is a different size than what is called for in this recipe—don’t sweat it! Garlic cheesy bread recipe 1 envelope active dry yeast ¼ cup lukewarm water 2 tsp granulated sugar 2½ cups all-purpose flour 1 tsp salt ⅓ cup whole milk, room temperature 6 Tbsp (¾ stick) unsalted butter, melted 2 large eggs, beaten 3 Tbsp unsalted butter, melted garlic salt to taste ½ cup grated Parmesan cheese 2 cups shredded sharp cheddar cheese. Joy the Baker Brown Butter Banana Bread with Coconut and Rum. I’d like to tell you I’m working on my tan, but that’s a dang lie.
I’m working on my sitting-at-my-desk-and-eating-banana-bread-and-drinking-too-much-coffee. It’s a tough job but someone has got to hold up this end of the banana bread bargain. While we’re here sharing all sorts of things, I should also tell you that ‘banana’ was the word I spelled incorrectly in Mrs. Saxon’s sixth grade Spelling Bee. To be fair, you should know that I was dealing daily with frizzy bangs, I was standing in front of a class full of weirdos that included my mega-crush Hayden, I was trying to speak in a British accent because I had watched Charlie and the Chocolate Factory too many times, and there are way too many ‘n’ and ‘a’ situations in the word banana.
I’m glad I could finally explain that one. Hey pretties! We’re working with all-purpose flour, brown sugar, smashed bananas, ground cinnamon, coconut we’re toasting, rum like whoa, and browned butter. Did I just say mess? Give it all a good stir. Coconut! Joy the Baker Homemade Hot Dog Buns. We are officially in ‘Last Meal’ territory. You know that weird question people ask you… ‘What would you choose to eat as your last meal?’. Geeeez what a daunting question! People ask it so frivolously. When asked this question (and I’m asked this question with weird frequency) this dialogue runs through my head: You know that’s actually going to happen right!? It’s complicated in this brain. Aaaaaaannnyyway. Hot dogs would totally be my last meal. All-natural. I’ve been meaning to make Homemade Hot Dog Buns for exactly one year. Let’s get this show on the road! Hot dog buns are made from a yeasted dough. This dough comes together in a large bowl with a wooden spoon. That also means that we have no excuses.
This dough is brought together a little at a time. It’s soupy but we’re on our way. Flour is added a half cup at a time. We’re getting there. This is cup six of six and one half. Hashtag: math. My dough was shaggy and lax. A moist dough will result in tender buns. Big body dough. Baked! Joy the Baker Savory Cheddar and Cranberry Soda Bread - Joy the Baker. I usually enter the colder months with a hint of bitterness. It has everything to do with wearing uncomfortable tights and missing fresh strawberries in the market.
And I live in California so surely a real winter would send me into a tailspin. Thank goodness for cranberries. I’m so thankful for these little ruby-red gems! They’re tart. They’ve got gumption. Don’t even get me started on how many sweet cranberry scented candles I sold when I worked at The Body Shop. Original photography shot with the Canon EOS 5D Mark III digital SLR. I usually pair fresh cranberries with sweets. Last year I made this Cranberry Orange and Pecan Coffee Cake and I can honestly say it’s one of the best things the cold months have to offer. This year I’ve swapped orange fruit for sharp orange cheddar cheese. Now… can I sell you a candle? This bread incorporates cheddar in two ways. We grate a generous two cups of cheddar and fold it right into the batter.
We’re also using a cheddar powder! Print this Recipe! Joy the Baker Brown Butter Banana Bread. I’ve unpacked the moving boxes of the essentials: sock slippers, gin, loaf pan, spatula, and mixing bowl. I’ve managed to find the fancy candles I love, a few pictures of my family, and the face wash. The cookbooks are lined up on the book shelf, color-coded just like Shutterbean taught me. I’m just far enough in the whole moving process to miss home. Strange because I am home. It’s just that I have to build up a familiarity to this new space. What I do know is that I’m mostly responsible for feeling at home where I’m home. We’re not looking to reinvent the wheel here. I love that banana bread comes together rather effortlessly. Good news for all of us, right?
Mashed bananas are stirred together with granulated sugar and molasses. Butter is melted until it’s golden brown and smells juuuuust nutty. Oh! Eggs and butter into the banana mash. No nuts. The smell that fills the kitchen is home exactly. I thought about sharing this loaf with my neighbors, but there’s plenty of future for that. Chocolate Breakfast Rolls (A Morning Hack) I don't believe in breakfasts that take more than 20 minutes to make. When I wake up in the morning, I am HANGRY. I need a tall glass of water and some calories ASAP, or the rest of my day goes to hell.
Which is why these chocolate rolls are absolutely perfect. Nope, I didn't spend the morning folding croissant dough together, no, no, no. Instead, all I needed was all-butter puff pastry, dark chocolate chips, and a sprinkle of sea salt. Twenty minutes in the oven and voila! Frozen puff pastry is a wonderful, wonderful product. Feel free to experiment with different flavors and combinations. Personally, I'm not that creative in the mornings. Chocolate Breakfast Rolls (A Morning Hack in 30 Minutes or Less) Ingredients Makes 6 rolls: 1 (14 oz.) package frozen all-butter puff pastry, defrosted overnight in the fridge 1/4 cup dark chocolate chips (at least 60 or 70% -- I used Ghirardelli's)1 egg1 tablespoon watera sprinkle of sea salt Recipe.
Pretzel Rolls Recipe. Hot Buttered Soft Baked Pretzels. Have you ever waited in one of those really long lines at the mall for a soft pretzel? You know…the ones for Auntie Anne’s, or Wetzel’s Pretzels? You just can’t help it, right? You can smell that darned cinnamon sugar and butter wafting over from like 100 feet away. Well try these at home, and you’ll never buy those mall pretzels ever again.
Start by making a simple yeasted dough, and shape it into a ball. Let the yeast work its magic and create these gorgeous bubbles. Sometimes I just stare at the dough because it’s sooooo prettyyyyyy… Divide up the dough into pieces, and roll each into a long rope. Shape into pretzels by looping the rope through. Sprinkle each pretzel with coarse sea salt and send them into the oven. Bake until golden and puffed, then brush with butter.
Enjoy while they are hot! UPDATE: I have posted a 100% Whole Wheat Version of these pretzels (cinnamon sugar ones!) Click here to check it out. Copyright Notice: Fifteen Spatulas images and content are copyright protected. Notes. The Vanilla Tulip: Candy Cane Bread/ Cherry Almond Coffee Cake/ whatever you want it to be! :) My mom has made this bread/coffee cake during Christmas time for as long as I can remember. She would spend a day making quite a few of these Candy Canes and then we would go around the neighborhood delivering them to our neighbors. I don't know what the real name of this bread/coffee cake is... but we just call it the Candy Cane Coffee Cake. Although it's more of a bread than a coffee cake. So call it what you want :) 2 packages of yeast (or 5 tsp.) 1/2 C. 1 1/4 Cup buttermilk 1/2 Cup Sugar 1/2 Cup of butter, softened 2 eggs 2 tsp. baking powder 2 tsp. salt 5-6 Cups Flour 2 jars of merischino cherries, chopped 2 packages of cream cheese (8 oz packages) 1 Cup chopped or slivered almonds 2/3 Cup sugar 1 tsp. almond extract Powdered Sugar Milk Preheat oven to 375 degrees.
In a bowl combine your yeast and water. Add your buttermilk, sugar, softened butter, eggs, baking powder and salt. Place it back in the bowl. Take a portion of your dough and roll it out to create a long rectangle. The Vanilla Tulip: Pumpkin Chocolate Chip Bread. I can promise you that this is the best Pumpkin Bread recipe you will find! The bread is moist and full of flavor! The chocolate chips give it more of a dessert type taste.Leave them out and it still is delish! Pumpkin Chocolate Chip Bread Ingredients 3 Cups Sugar 1 (15 ounce) Can Pumpkin Puree 1 Cup Vegetable Oil 2/3 Cup Water 4 Eggs 3 1/2 Cups Flour 1 Tablspoon Ground Cinnamon 1 Tablespoon Ground Nutmeg 2 Teaspoons Baking Soda 1 1/2 Teaspoons Salt 1 Cup Mini Chocolate Chips Directions Preheat your oven to 350 degrees. This recipe filled two regular bread loaf pans plus one mini loaf pan. Grease your pans. Combine your sugar, pumpkin, oil, water and eggs.
Beat until smooth. Blend in your flour, cinnamon, nutmeg, baking soda and salt. Fold in your chocolate chips. Pour the batter into your bread pans. Bake one hour or until an inserted knife comes out clean. Monday Morning Mmmm: Snickerdoodle Bread — Giving Up on Perfect. Artisan Bread in Five Minutes a Day. And I’m not even kidding! Easiest. Recipe. Ever! Thanks to my sweet brother, Ramon, who recently came for a visit, I’ve finally learned to make this delicious recipe for homemade Artisan Bread in 5 Minutes a Day by Jeff Hertzberg and Zoë François.
If you’ve been intimidated to make homemade bread, your store bought days are over. I cannot tell you how easy it is to make this bread… so I’ll show you! Yeast is one ingredient I still don’t quite understand and this recipe allows for you to just dump it in with the rest of the ingredients. Recipe for Homemade Artisan Bread makes 3 loaves 3 cups lukewarm water1 1/2 tablespoons granulated yeast1 1/2 tablespoons kosher or other course salt6 1/2 cups unbleached all purpose flourcornmeal for pizza peel (optional) 1. 2. 3. 4. 5. 6. 7. 8. Now slice and add lots of butter or strawberry jam. Thanks to my brother, Ramon, for taking the time to teach me.
Mango Chocolate Chip Bread. Mangoes were on sale and I went a little crazy. I have a hard time passing up a good deal. I used the mangoes to make my usual smoothies and salads, but I still had ripe mangoes to use. I decided to mix things up and make Mango Chocolate Chip Bread. You might think the mango/chocolate combination sounds weird, but don’t be scared, this quick bread is divine. My husband was scared to try it, but he fell in love with this bread after one bite.
The sweet juicy mango chunks add a nice pop of color and flavor to the bread. Mango Chocolate Chip Bread 3 large eggs3/4 cup canola oil2 1/2 cups all-purpose flour1 cup granulated sugar1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon ground cinnamon1/4 teaspoon salt1/2 cup light brown sugar2 cups diced mango3/4 cups chocolate chips Directions Preheat the oven to 350 degrees and place a rack in the center of the oven.
Recipe adapted from Dorie Greenspan’s Baking From My Home to Yours Written by Maria Lichty. How to Make Bagels: A User's Manual at Epicurious. While making bagels may seem challenging to home cooks, it's actually not as complicated as you might think. But before we get into the specific recipe and bagel-making process, let's explore a few urban myths: Do You Need a Special Type of Flour to Make Bagels? No. Bagel shops often use a type of high-gluten flour to achieve that distinctively chewy texture and to stand up to the rigors of mass production, but you can opt for more readily available unbleached bread flour and still achieve fantastic results.
Plus, even though bread flour contains slightly less protein—12.5 percent compared with 14 percent for high-gluten flour—it actually tastes better. Is Barley Malt Syrup Essential to That Distinctive Bagel Taste? Yes and no. Barley malt syrup is available at most supermarkets, but if you can't find it, use brown rice syrup, honey, or agave. Can You Make Good Bagels in One Day? While not a difficult or labor-intensive process, bagel making is a two-day affair. Soft White Bread. (Adapted from a recipe by Bernard Clayton.) I've posted a couple of bread recipes lately - one post was entitled "Gooder than Sushi" Bread and the other was a simple French bread recipe, or Pain Ordinaire. Both are made from rather lean doughs, with little or no fats included in the ingredients. This tends to produce a chewy bread that is best eaten the same day it's baked.
The "gooder than sushi" description came from my 6-year-old son, who absolutely LOVES sushi, but (that day) liked the bread even more. I got an email about the "Gooder than Sushi" bread from Susan, who had made a batch of the bread but wasn't as impressed by it as Alex was. She mentioned that it was just dry and chewy, and asked if maybe she had done something wrong when she made it. I told her no, that's the way some breads are, but it got me thinking that I should probably find and post a nice, easy recipe for a softer bread. So here it is. Ready? Printable Recipe Now get out your ingredients...You will need: 2 T sugar. Mango Bread Recipe. Dorie Greenspan’sBaking: From My Home to Yours has been a tremendous source of baking inspiration for me recently.
This Fresh Mango Bread is the third recipe of hers that I’ve prepared in the span of two and a half weeks—my oven and measuring spoons have been getting quite a workout. This quick bread sets itself apart from the banana and zucchini breads of the world with its deliciously caramelized crust. When I took the bread out of the oven after an hour-and-a-half of baking, I was afraid that I had burned the exterior to an unpleasant crisp. At first bite, I realized this wasn’t the case at all. Whew! Another winner from Dorie. Center a rack in the oven and preheat the oven to 350 degrees F. Begin by dicing the mangoes. Whisk the eggs and oil together. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt. Stir in the mango, raisins and zest.
Storing: Wrapped in plastic, the cake will keep for about 4 days at room temperature. Southington.patch. The end of summer always means an abundance of garden vegetables. Zucchini is a popular garden fresh vegetable that grows extremely well. One way to use up your ripened zucchini is to make this delicious Zucchini Bread. What better way to enjoy your vegetable than in a subtly sweet and satisfying dessert bread! This Zucchini Bread is easy to make and takes minimal time to prepare. Only minutes to assemble and an hour to bake. With Hurricane Irene approaching, this Zucchini bread is a great item to bake ahead of the storm to salvage your ripe zucchini's and enjoy if you're without power. Zucchini BreadFamily RecipeMakes: 1 loafPrep Time: 20 minutesBake Time: 60-70 minutes Ingredients1 cup brown sugar, firmly packed1/2 cup (1 stick) butter, softened1 cup shredded zucchini8-oz. can crushed pinapple in its own juice, undrained2 eggs2 cups flour1 teaspoon baking soda1 teaspoon cinnamon1/4 teaspoon salt1/4 teaspoon allspice1/2 cup chopped nuts (optional)
Pumpkin Bread. Homemade Garlic Buns. Homemade Artison Bread (No Kneading Required!) Garlic Bread. Cinnamon Raisin Bread. Banana Bread Topped With Banana Glaze. Homemade Auntie Annes Pretzels. Pumpkin Monkey Bread. MINI MONKEY BREAD. Veg Bowl: Nutella Bread Rolls. Serious Sweets: Thai Coffee Bread Pudding. Peanut Butter Banana Bread. Snickerdoodle Bread.