Easy Spicy Garlic Bread in a Pot

This looks so delicious!  Definitely trying this next time I make something Italian!

kjohnson19:

gastrogirl:

baked egg boats.

KRISTIIIIIIII

Indian Naan Bread

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Enjoy naan bread with any Indian food!!

Italian Bread

• 2 1/2 cups warm water
• 2 tablespoons active dry yeast
• 8 cups all-purpsose flour, stir before measuring
• butter
• yellow corn meal
• 1 tablespoon water
• 1 egg white
• 1 tablespoon salt

Pour warm water into a warm mixing bowl; sprinkle with the yeast. Let stand for 5 minutes, then stir in about 2 cups of the flour. Beat well; add salt and gradually beat in all but about 2 cups of the flour. Turn out onto a lightly floured surface and cover with a clean dish towel; let rest 10 minutes. Knead by hand for 20 minutes or until dough is very elastic, kneading in as much of the remaining flour as necessary for smooth dough. Place dough in a lightly buttered bowl, turning to grease all of the dough surface.

Cover bowl with foil then cover with a dish cloth and let rise in a warm place for about 1 1/2 hours or until doubled in bulk. Punch dough down and let rise to double again, about 1 hour longer. Turn out onto a lightly floured surface. Divide in half and form each portion into a ball. Cover with dish cloth and let rest for 10 minutes. Roll each half of the dough into a 15x8-inch rectangle about 1/2-inch thick. Roll up tightly, starting with short side, sealing as you roll. Taper ends by rolling out with hands until loaf is 10 to 11 inches long. Place loaves seam side down on buttered baking dishes which have been sprinkled with yellow cornmeal. Add 1 tablespoon of water to egg white in a bowl and beat lightly; brush over and along sides of loaves. Cover the loaves with a damp cloth without touching dough — place glasses or cups around loaves and place towels on them. Place pans in in a warm place to rise for about 1 hour, until doubled in bulk. Place a shallow pan on bottom rack of oven; fill with boiling water. Bake loaves in center of oven preheated to 375° for 20 minutes. Brush with egg white mixture again and continue baking for 20 minutes longer, or until well-browned and done.

Cheese Pinwheel Rolls

Garlic Bread

Ingredients

1 16-ounce loaf of Italian bread or French bread
1/2 cup (1 stick) unsalted butter, softened
2 large cloves of garlic, smashed and minced
1 heaping tablespoon of freshly chopped parsley
1/4 cup freshly grated Parmesan cheese (optional)

Method

Method 1 - Toasted

1 Preheat oven to 350°F.

2 Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes.

3 Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.

4 Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.

Method 2 - Soft

Preheat oven to 350°F. Make the butter, garlic, parsley mixture as above. Make 1-inch thick slices into the bread, but do not go all the way through, just to the bottom crust. Put a teaspoon or two of the butter mixture between each slice. Wrap the bread in aluminum foil and heat for 15 minutes in the oven.

(via simply-recipes)

Cooking this tonight with someone special <3.  Yay!

Peanut Butter Sushi

• Your favorite bread
• Peanut butter
• Sliced fruits and veggies
• Jam (optional)
• Mini marshmallows and crispy rice (also optional)
• Honey (again, optional)

1. Trim the crust off your favorite bread and gently use a rolling pin to flatten it

2. Spread peanut butter over one side of the bread

3. Add sliced fruit and veggies. Long this slices laid down horizontally create the best-looking maki as they show up nicely when the rolls are cut.

4. Pipe an additional soft spread (like jam) over the fruit and veggies. (Optional)

5. Add any additional yummy elements, like mini marshmallows or crispy rice. (Also optional)

6. Gently roll the bread forward, making a large cigar-like tube.

7. Use a chef’s knife to cut into slices and arrange on a plate.

8. Drizzle honey or flavored syrup on top of maki rolls. (Again, optional)

(via seriouseats)

looks gross to me, but that’s because I hate peanut butter.