Breads, Rolls, Muffins

Frozen Bread Dough Focaccia

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Focaccia is a flat oven-baked Italian bread similar in style and texture to pizza dough. It may be topped with herbs or other ingredients.  No two Italians will make it the same!  This is an easy starting point.  You just use commercially made Ready-Dough packaged by Bridgeford.  Go for it!

Ingredients:  

  • 1 loaf (3 1 pound loves come in a package) frozen bread dough, thawed in the refrigerator 12 to 24 hours or at room temperature 6 to 8 hour
  • 2 to 4 tablespoons olive oil
  • Topping of choice (see below – let your imagination run wild!)

Directions:

  1. Defrost the dough on the kitchen counter in the package, about 7 hours (too long and it will over rise), or overnight in the refrigerator. Be sure to leave it in the bag or else the dough will dry out and develop a thick skin. If you can’t prepare the focaccia  right away, leave the package of dough in the refrigerator for a few hours until you are ready.
  2. Preheat the oven to 350º.
  3. Use a baking stone if you have one, but it is not essential.
  4. Use a rectangular baking sheet with a shallow 1/2-inch edge.
  5. Coat the pan with oil.
  6. Place the soft dough on the pan.
  7. Using floured fingers, press and push to make an evenly flat loaf about about 1/2 inch thick.  Sort of rectangular, but not perfect.
  8. Let rest 10 minutes, then press again to stretch the dough a bit further.
  9. Cover dough with a clean dish towel and let rest 10 to 15 minutes at room temperature (double the time if your dough was refrigerated and still cold).
  10. Assemble the topping ingredients.
  11. Using your floured fingertips, press into the dough to make impressions that dimple the puffy dough.
  12. Drizzle with oil.
  13. Arrange the topping of choice.
  14. Sprinkle with cheese, if using.
  15. Immediately place in the center of the preheated oven and bake for 30 minutes, until puffed and dark golden brown.
  16. Serve warm or room temperature.

You can use any combination of ingredients that you want. First the dough is moistened with some oil. It is okay that the oil pools into the indentations. Then a bit of vegetables or nuts for flavor and color, then cheese. It is a balance of layering the ingredients. More is not always better.  It is even good with just oil and sprinkled with some coarse salt.

Cheese and Herb Focaccia
Drizzle the dough with olive oil. Sprinkle the dough with about 3 ounces fresh mozzarella, cut into small cubes. Sprinkle lightly with some dried marjoram or basil leaves, and some garlic powder.
Focaccia with Goat Cheese and Walnuts
Spread the dough with 2 tablespoons of soft butter, sprinkle with 1/3 cup of walnut pieces, and dot with 2 ounces of fresh goat cheese. Drizzle with a tablespoon of walnut oil.
Olive Focaccia
Knead 1/3 cup pitted and sliced kalamata black olives and 1/3 cup pitted and sliced green olives into the bread dough. Let rest 10 minutes. Press into a flat shape. Drizzle with olive oil, letting it pool in the indentations. Or just press the whole olives into the dough.
Tomato Focaccia
Sprinkle the dough with 3/4 cup salsa fresca, fresh chopped tomatoes, or drained canned chopped tomatoes. Sprinkle with 2 ounces grated plain or smoked Monterey jack cheese.  Drizzle lightly with olive oil.
Fire Roasted Tomatoes and Basil Focaccia
Brush with olive oil.  Top with pieces of (canned) fire roasted tomatoes.  Sprinkle with whole basil leaves.  Top with Parmesan cheese
Garlic Focaccia
Brush the dough with some olive oil. Sprinkle with 3 to 4 cloves of chopped garlic or pierce with slivered garlic. Drizzle liberally with more olive oil.
Herb Focaccia
Drizzle the dough with some walnut, hazelnut, or pecan oil, letting the oil pool in the indentations. Sprinkle lightly with a tablespoon of a dried or fresh herb, such as rosemary, oregano, basil, or marjoram. Sprinkle with coarse kosher or sea salt.
Roasted Red Pepper Focaccia
Brush the dough with some olive oil. Lay four 1/2-inch strips of teleme cheese over the dough and some strips of roasted red peppers crisscrossing over the cheese. Drizzle with some more olive oil and sprinkle with some finely chopped garlic.
Serves:  about 6 to 8

Source:  Not Your Mother’s Cookbooks

Cannelle de Grille Panes

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These are really rich – lots of sugar and butter!  Messy to eat too.  You can top them with chopped nuts if you insist on gilding the lily.

  • 3/4 c butter, melted (1 and 1/2 sticks)
  • 1 can (16.3 oz.) refrigerated buttermilk biscuits
  • 1/4 c sugar
  • 1 Tab. ground cinnamon
  • 1 pkg. (8 oz.)  cream cheese, cut into 12 cubes
  • 1 c packed brown sugar
  • paper muffin cups

Directions:

  1. Heat oven to 350°.
  2. Place paper muffin cups in muffin tin.
  3. Separate dough into 12 biscuits.
  4. Press or roll each to 1/4-inch thickness.
  5. Mix sugar and cinnamon in shallow dish.
  6. Dip cream cheese cubes in melted butter.
  7. Roll in cinnamon sugar.
  8. Place 1 cheese cube in center of each dough circle.
  9. Gather up sides of dough to enclose filling.
  10. Press edges of dough together to seal.
  11. Place, seam sides down , in muffin pan.
  12. Mix brown sugar  and any remaining butter.
  13. Spoon over biscuits.
  14. Sprinkle biscuits with any remaining cinnamon sugar.
  15. Pour over biscuit.
  16. Bake 15 min. or until golden brown.
  17. Serve warm.

Serves:   Makes 12

Source:  Kraft and  Pillsbury – a mash-up

Mini Pumpkin Chocolate Chip Loaves

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These loaves freeze beautifully. Place wrapped loaves in resealable freezer plastic bags and freeze up to 3 months.  If you don’t have mini loaf pans, look for disposable foil mini loaf pans at the grocery store or craft stores. They’re also handy for giving loaves as a gift, wrapped in plastic wrap and ribbon.

Ingredients:

  • 4 c flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 c brown sugar
  • 3/4 c butter, softened
  • 4 eggs
  • 1/2 c water
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 c miniature semisweet chocolate chips

Directions:

  1. Heat oven to 350°.
  2. Grease bottom only of two 8×4-inch loaf pans with shortening and lightly flour (or spray bottoms of pans with cooking spray; do not flour).
  3. In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.
  4. In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Beat in water and pumpkin on low speed.
  7. Add flour mixture; beat on low speed about 1 minute or until moistened.
  8. Stir in the chocolate chips.
  9. Spread evenly in pans.
  10. Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean.
  11. Cool in pans 10 minutes.
  12. Remove from pans to cooling rack.
  13. Cool completely, about 1 1/2 hours.
  14. Wrap loaves tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
  15. To serve, cut each loaf into 6 to 8 slices.

Make pumpkin nut bread by substituting chopped walnuts or pecans for the chocolate chips.

Serves:  Makes 2 loaves

Source:  Betty Crocker

 

Coconut Pecan Coffee Cake

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This is made with regular pancake mix, not Bisquick, although you might try it.  It might change the texture a little.

Ingredients: 

  • 2 Tab butter
  • 1/3 c pancake syrup
  • 1/3 c firmly packed brown sugar
  • 1/3 c pecans
  • 1/3 c coconut
  • 1/3 c milk
  • 2 Tab oil
  • 1 tsp vanilla
  • 2 c pancake mix
  • 1/2 c firmly packed brown sugar
  • 1 tsp cinnamon

Directions:

  1. Preheat oven 400°.
  2. Melt butter in 9 inch square pan.
  3. Stir in syrup, the 1/3 cup brown sugar, pecans and coconut.
  4. Spread evenly in pan.
  5. Beat eggs, stir in remaining ingredients, beat vigorously 1/2 minute.
  6. Spread evenly over topping in pan.
  7. Bake at 400° for 25 minutes.
  8. Cool 5 minutes.
  9. Invert on serving plate.
  10. Remove pan carefully.
  11. Serve warm.

Serves:  12 (2 x 3 inches)

Source:   This is not a family recipe, it is a recipe off of a pancake box!

 Coffee Cake with Pancake Mix

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This is one of those recipes that is so easy to play with – add about 1/2 cup fresh or dried apples, apricots, blueberries, cranberries, cherries – whatever to the streusel.  It all works.  Never the same twice.

Ingredients:

Streusel:

  • 1/4 c  flour
  • 1/4 c sugar
  • 1/4 c packed brown sugar
  • 1/2 tsp cinnamon
  • 2 Tab butter, softened

Batter:

  • 2 c pancake mix
  • 3/4 c sour cream
  • 2/3 c sugar
  • 1 egg
  • 2 Tab butter, softened

Directions:

Preheat oven to 350°.

For Streusel:

  1. In small bowl, stir together flour, sugars, nuts and cinnamon.
  2. Cut in butter or margarine with fork or pastry blender until mixture is crumbly.

For Batter:

  1. Place mix, milk and sugar in medium bowl.
  2. Using an electric mixer, mix on low speed until blended.
  3. Add egg and butter.
  4. Continue to mix on low speed until mixture is blended.
  5. Spoon half of batter into a lightly greased 8x8x2-inch pan and spread evenly.
  6. Sprinkle half of streusel topping evenly over batter.
  7. Spoon remaining batter over streusel layer.
  8. Sprinkle remaining streusel over batter.

Bake 32-36 minutes or until toothpick inserted into center comes out clean.

Serve warm.
Serves: 9

Source:   A variation on Krusteaz Cinnamon Streusel Coffee Cake

Garlic Bread Loaf aka Aunt Sarah’s to Die for Bread

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You can make this ahead, broil at party or wrap in foil (non stick) and heat on a grill.  Because there is no standard French bread/baguette loaf, plan on two inches per person.  

Ingredients:

  • 6 Tab butter, softened
  • 1 env. (0.7 oz.) Italian salad dressing mix
  • 1/2 c jack cheese
  • 1/4 c Parmesan Cheese
  • 1 French bread baguette (16 oz.), cut in half lengthwise

Directions:

  1. Heat broiler.
  2. Mix butter, dressing mix and cheeses until blended.
  3. Spread onto cut surfaces of both halves of the bread.
  4. Place on baking sheet.
  5. Broil 3 to 5 min. or until cheese mixture is bubbly.
  6. Cut into 24 slices.

Serves:  12

Source:  Kraft – Good Seasons

Garlic Sticks

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Frozen bread sticks have many possibilities for enhancement.  This will get you started.  Think of all the herbs and cheeses you could use.  If you can find the uncooked ones they work best.  You also can roll the sticks out of frozen bread dough.

Ingredients:

  • frozen bread sticks
  • garlic – chopped
  • butter

Directions:

  1. If using frozen dough bread sticks, let rise according to the directions on the package.  Otherwise, just brush pre-cooked ones with seasoned butter.
  2. Preheat oven to 350°.
  3. Melt some butter in a small pan.
  4. Add the garlic (how much depends on your taste and the chance of meeting a vampire).
  5. Simmer for a couple of minutes.
  6. Brush the butter on the bread sticks. (To really dress them up, sprinkle with grated cheese.)
  7. Bake as directed on the package.

Serves:  Plan on 2 per person

Source:    Packaged food usually needs something done to it.

 

Spiced Pumpkin Bread with Chocolate Chips

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You don’t have to wait until October to eat things pumpkin.   Good to keep in the freezer for a breakfast bread or dessert.

Ingredients:

  • 3 c sugar
  • 1 c vegetable oil
  • 3 large eggs
  • 1 16-ounce can solid pack pumpkin
  • 3 c all purpose flour
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 c chocolate chips

Directions: 

  1. Preheat oven to 350°F.
  2. Butter and flour two 9 x 5 x 3-inch loaf pans.
  3. Beat sugar and oil in large bowl to blend.
  4. Mix in eggs and pumpkin.
  5. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.
  6. Stir into pumpkin mixture in 2 additions.
  7. Mix in walnuts, if desired.
  8. Divide batter equally between prepared pans.
  9. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes.
  10. Transfer to racks and cool 10 minutes.
  11. Using sharp knife, cut around edge of loaves.
  12. Turn loaves out onto racks and cool completely.

Serves:    2 loaves

Source:  Vern Bertagna –  Bon Appetit November 1995

Donna’s Caramel-Pecan Sticky Buns

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Donna got up at six in the  morning to make these for us.  Tooo Yummy!
Ingredients:
  • 2 package (1/4 ounce) active dry yeast
  • 3/4 c warm water (110° to 115°)
  • 3/4 c warm milk (110° to 115°)
  • 1/4 c sugar
  • 3 Tabs oil
  • 2 tsp salt
  • 3-3/4 to 4-1/4 c all-purpose flour

Filling:

  • 3/4 c butter, softened
  • 3/4 c sugar
  • 2 Tab ground cinnamon
  • 3/4 c packed brown sugar
  • 1/2 c heavy whipping cream
  • 1 c coarsely chopped pecans

Directions:

  1. In a large bowl, dissolve yeast in warm water.
  2. Add the milk, sugar, oil, salt and 1-1/4 cups flour.
  3. Beat on medium speed for 2-3 minutes or until smooth.
  4. Stir in enough remaining flour to form a soft dough.
  5. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  6. Place in a greased bowl, turning once to grease top.
  7. Cover and let rise in a warm place until doubled, about 1 hour.
  8. Punch dough down.
  9. Turn onto a lightly floured surface.
  10. Roll into an 18 x 12-in. rectangle.
  11. Spread butter to within 1/2 in. of edges.
  12. Combine sugar and cinnamon
  13. Sprinkle over butter.
  14. Roll up jelly-roll style, starting with a long side
  15. Pinch seam to seal.
  16. Cut into 12 slices.
  17. Combine brown sugar and cream
  18. Pour into a greased 13 x 9-in. baking pan.
  19. Sprinkle with pecans.
  20. Place rolls cut side down over pecans.
  21. Cover and let rise until doubled, about 1 hour.
  22. Bake at 350° for 30-35 minutes or until well browned.
  23. Cool for 1 minute before inverting onto a serving platter. 

Serves:  12 buns

Source:  Donna Wolfgang

Biscuits Enhansed

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Depending on the meal, other seasonings and a variety of cheeses could be used.  I don’t know why it would not work on refrigerated biscuits too.

  • 1 oz Pillsbury Frozen Biscuits
  • sugar
  • cinnamon
  • finely grated cheese
Oven Directions: No thawing required.
1. Heat oven to 375° (350° for dark or nonstick pan).
2. Place frozen biscuits, sides touching, on ungreased cookie sheet or cake pan. Biscuit sides should touch for higher rising.
3. Sprinkle with cinnamon and sugar or cheese.
3. Bake as directed or until golden brown. For 1 to 6 biscuits, bake 20 to 24 minutes. For 7 to 12 biscuits, bake 22 to 28 minutes.
Faster Bake Method:
Place frozen biscuits 2 inches apart on ungreased cookie sheet.
Bake 16 to 22 minutes or until golden brown. (Biscuits will not rise as high.)
Toaster Oven Directions: Preheat toaster oven to 375°. Bake 15 to 20 minutes or until golden brown.High Altitude (3500-6500 ft.): Increase oven temperature to 400°. Bake 18 to 25 minutes.Keep frozen until ready to use.  If they do defrost – watch the oven.

Source:  Pillsbury