Parmesan, Cracked Pepper and Herbed Bread is full of flavor. Lots of fresh cracked pepper, garlic, basil and other herbs make every bite a treat. It slices beautifully and is great for sandwiches or buttered and served with soup or salad. The dough is easily made in a bread maker and can be shaped as desired. Allow to rise after shaping, bake and enjoy!
Who can resist soft, sweet sticky buns? You are sure to receive smiles and maybe hugs when you serve up swirls of tender yeast bread filled with cinnamon and topped with nuts and raisins with a sweet caramelized topping. Make Pecan Sticky Buns easily using a bread machine for the dough. And then, wait patiently as the house fills with an amazing aroma. Savor warm from the oven.
Bake a festive loaf of rich holiday brioche from this easy recipe using a bread machine. Frost with a simple white glaze and top with colorful sprinkles. The brioche looks so festive on the table and is a lovely food gift idea.Continue Reading
Deli sandwiches are extra special when served on soft yeast Dijon thyme yeast buns. With a hint of Dijon and thyme in the background, these buns are super soft and light with just a wee bit sweetness. They are a cinch to make because most of the work is done using a bread machine.
The rolls freeze well and are delicious sliced and toasted.
(sometimes the glaze drips to the bottom of my toaster oven but it’s worth the mess)
Peach Sweet Rolls
1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
1 teaspoon finely grated lemon zest
1/2 teaspoon fine sea salt (I used Kosher)
4 1/4 cups all-purpose flour, (I needed an additional 1/4 cup)
One 10-ounce package Frozen peaches, slightly thawed and cut into chunks
1/4 cup plus 2 tablespoons sugar
1 teaspoon cornstarch
3/4 cup confectioners’ sugar
3 tablespoons unsalted butter, melted
1 1/2 tablespoons heavy cream
In a small saucepan, warm the milk over moderately low heat until it’s 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.
In a medium bowl, toss the peaches with the sugar and cornstarch. Spread the peach filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan,
cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours. (Mine rose in 1 hour)
Preheat the oven to 400°. (I baked at 375 degrees) Bake the rolls for about 25-30 minutes, until they are golden. Transfer the pan to a rack to cool for 30 minutes.
In a small bowl, whisk the confectioners’ sugar with the butter and heavy cream until the glaze is thick and spreadable.
Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.
*I roll the dough right on a silicone pad. After filling, cutting and braiding, I then lift the pad onto a baking sheet. I find it easier than transferring the filled dough onto a greased baking sheet. When using the silicone pad I do not need to flour the surface.
*If bread is browning too quickly, tent with foil.
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Here is my recipe
1 large egg plus enough water to equal 1 cup 2 Tablespoons
1/4 cup butter at room temp.
1 1/2 tsp. salt
3 cups Bread flour (add a little more if dough seems too wet)
3 tbsp. nonfat Dry milk
3-5 tbsp. sugar
2 tsp. bread machine yeast
If Desired: 5-6 raw eggs, dyed and brought to room temperature (I have found if the eggs are cold, they will not cook completely during the baking time for the bread)
- Place dough ingredients in bread pan in order listed above
- Set on Basic Dough
- When cycle is completed, remove dough from bread pan onto a lightly floured board.
- Cover with inverted bowl and allow to rest 15 minutes.
- Divide dough in half.
- Roll each piece into a log about 24-inches long.
- Pinch top edges together and begin braiding each piece over the other.
- Form into a circle and pinch ends together.
- Transfer to a baking sheet sprayed with PAM.
- Gently snuggle each egg into the dough. It helps to make an indentation with your fingers so the egg sits deep enough.
- Cover; let rise in a warm, draft-free place 1 hour or until double in size.
Bake at 350 degrees for about 25-30 minutes or until golden brown.
In addition, you may want to drizzle on a glaze made of 1/2 cup confectioners sugar, 1/2 tsp. melted butter, splash of almond extract and a few grains of salt stirred with a bit of milk, water or orange juice to desired consistency.
* I have made two smaller breads by cutting the dough from the bread machine in half and then proceeding by cutting each of those in half to begin braiding. You will probably want to reduce the baking time to about 18-20 minutes.