Rosemary, Chive and Garlic Bread

This soft, rustic bread is packed with herbs to give you a very flavourful loaf. Golden roasted garlic gives it this lovely brown colour.

Ingredients:

1 1/2 tsps rapid rise yeast

1 cup warm water (110-115°F)

2 tsps sugar

2 tsps salt

3 tbsps olive oil

2 1/2 cups bread flour

2 tsps fresh chopped rosemary

3 tbsps fresh chopped chives

1/4 tsp pepper

1 head roasted garlic (see the easy how-to below)

1 tbsp milk

sea salt to sprinkle

To roast garlic, peel papery outer layer away, cut about 1/4" off top (save the bits for another use) Lightly press down on the bulb to slightly crush. Pour some olive oil over top of cut bulb and wrap in foil. Stand in a muffin tin and roast in a 400°F oven for 30-35 minutes.

Or for microwave "roasted" garlic check out this recipe 🠇

https://hotandcoldrunningmom.blogspot.com/2017/11/roasted-garlic-in-microwave.html

To start the bread, sprinkle yeast on top of the water in a large mixer bowl. Stir in the sugar and salt and cover with a dish towel for 10 minutes until the yeast gets foamy, then add the olive oil.

Add the flour and knead with the dough hook or by hand for 10 minutes. Add rosemary, chives and pepper and knead an additional 5 minutes. Finally, squeeze out the roasted garlic bulbs from their skins and mash. Knead into the dough for 1 minute and form into a ball. Oil a large bowl and coat the dough ball with oil too. Let it sit, covered in plastic wrap and in a draft-free area, for 1-2 hours or until doubled in size.

Gently punch down and shape into a ball again. Place on a greased sheet and with a sharp blade make a cut or two across the top. Cover with an inverted large bowl for another hour or until doubled. 

Bake at 375°F for 25-30 minutes. Remove from oven, brush with a little milk and sprinkle with sea salt if you like. Raise the temp to 425°F and return the bread to the oven for another 3-4 minutes.

Rest 10 minutes before slicing (and devouring!)

Adapted from: chewoutloud.com

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

No Knead Cheese Bread

Super easy no knead bread that's soft on the inside and crisp on the outside, with molten cheese ribboned throughout. 

Ingredients:

3 cups flour, plus more for dusting

1/2 tsp rapid rise yeast

1 tsp salt

1 1/2 cups lukewarm water, 105°F

1 1/2 cups shredded cheese (cheddar, Monterey Jack or colby are good)

4 tbsps or up to 1 cup chopped chives (in this one I used 4 tbsps)

some dry oregano

Preheat your oven to 450°F and place your Dutch oven or other oven save pot in for 30 minutes.

Combine the flour, yeast, salt and water in a bowl and mix until shaggy with no dry spots. It should be sticky, not kneadable. Place in an oiled bowl, cover with plastic wrap and let rise in a warm spot for 3 - 5 hours.

Then flour your work surface and turn the dough out.

Pull it out a bit to roughly an 8" round and layer about 1/3 of the cheese, chives and oregano, then fold it over on itself using floured hands or a large spatula. Layer more cheese, etc and fold it over again, do it again with the remaining cheese then one last fold over with no cheese for a total of 4 times then form into a ball. (You can just divide the cheese, etc in 1/2 instead of 1/3's if you like but still fold over 4 times)

Place the dough ball, seam side down, on a square of parchment paper and score the top.

Remove the preheated pot from the oven and carefully lift the dough with the parchment and sit it in the pot. Cover and bake for 30 minutes. Next, remove the cover and return to the oven for another 15 minutes or until the internal temperature is 190°F. That scoring you did before baking allows some of the cheese to pop out and be beautiful!

Cool at least 20 minutes, then lift the bread out of the pot using the parchment as handles. Remove the parchment and cool the bread on a rack for at least 1 1/2 hours before slicing.

Cooling before slicing is important because even if it's fully baked, slicing too early will give you slices with doughiness even though it's fully cooked. Patience is definitely a virtue!

Recipe from: andyseastcoastkitchen

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Cranberry Pull Apart Bread

Tart and bright cranberries are balanced with sweet glaze for the perfect breakfast, brunch or dessert bread. Each pull-apart slice is filled with cranberry goodness!

Ingredients:

2 cups fresh or frozen cranberries

1/2 cup butter, melted

2 tbsps sugar

1 tsp lemon or orange zest

Bread:

2 1/2 cups + 2 tbsps flour (divided)

3 tbsps sugar

1 1/2 tsps quick rise yeast

1 1/4 tsps salt

1/4 cup butter

1/4 cup water

1/4 cup milk

1/2 tsp vanilla

1 egg, at room temperature

Glaze:

1 cup icing sugar

1-2 tsps lemon or orange zest

1 or 2 tbsps milk

First you want to start with making the cranberry filling. Toss the cranberries, melted butter, sugar and zest together and spread out in a single layer on a parchment lined baking sheet. Roast at 400°F for 10-15 minutes. Remove from oven and pour into a bowl with all the juices. Cool completely. I made this a day ahead of time and refrigerated until needed.

For the bread, mix 1 cup flour, sugar, yeast and salt together in a large bowl. Set aside. In a saucepan, heat the butter, water, milk and vanilla on low heat to 120°F. Then add this to the flour mixture mixing just until combined. Add the egg and combine. Now, using the dough hook, add 1 1/2 cups flour and knead on low until you have a smooth, sticky ball. Only add the remaining 2 tbsps of flour if needed. Take the ball of dough and coat with oil. Place in a bowl and cover with plastic wrap. Place in a warm area for 1 - 1 1/2 hours or until doubled.

Once doubled, turn out onto a floured surface or use the plastic wrap it had been covered with, and roll out to 8 X 6". Again wrap in plastic and refrigerate for 1 - 18 hours.

Here's the fun part: Take the dough and roll it out to 13 X 10". Mix then spread the cooled roasted cranberry filling leaving a 1/2" border around. Cut the dough into 4 rectangles 10 X 3 1/4" and stack the strips on top of each other. Cut them into 4 even rectangles.

Line an 8 X 4" loaf pan with parchment paper and spray it with oil. Turn the pan on it's end and stack the rectangles until the pan is filled. Turn right side up and cover with plastic wrap. Rise in a warm spot (like the oven with a pot of hot water) until doubled in size again, 1-2 hours.

Bake at 350°F for 15 minutes, then loosely tent with foil and continue baking for 30 minutes or until internal temperature reads 190°F. Uncover for the last 5 minutes.

Cool on rack for 15 minutes, then carefully remove from pan to rack and mix the glaze ingredients together.

Spoon glaze over the top while still slightly warm.

Let set then pull apart and enjoy!

Adapted from: karenskitchenstories.com

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Easy Crusty Buns

Crusty on the outside, chewy inside, ridiculously easy to make. And no knead! No way you say? Way, check it out!!

Ingredients:

2 1/2 cups flour

1/4 tsp instant yeast

1 tsp salt

1 1/4 cups warm water (110°F)

1 tbsp butter, melted (optional)

Combine the flour, yeast and salt then add the water. The dough will be sticky. Cover the bowl with plastic wrap and leave on the counter for 4 hours for the dough to puff up.

After 4 hours turn the dough out onto a well-floured counter. Using a scraper, fold the dough over on itself 12 times. Using only as much as 2 tbsp flour to keep the dough from sticking. Note: you can add a little dry basil and parmesan to the flour while folding. 

Cut the dough into 6 pieces. Pull and fold each piece over to form a ball. Tucking the seam underneath, place ball doughs on a parchment lined baking sheet. Cover with a dish towel on the counter for 40 minutes. The dough will not double this time.

Bake in a preheated 450°F oven for 25-30 minutes.

Melt butter and brush on the warm rolls as soon as they come out of the oven.

Then enjoy six beautiful crusty rolls!

Adapted from jennycancook.com

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂