No Knead Cheesy Bread

Crusty on the outside, soft and cheesy on the inside! I can think of a few people like that, but I'm talking about this bread! And with no kneading this bread comes together in no time!

Ingredients:

3 cups flour + 1/4 cup for dusting

1 tsp salt

1 tsp onion powder

1/2 tsp yeast

1 1/2 cups warm water (95-105°F)

1 1/2 - 2 cups shredded cheddar (orange or marble to give it the lovely colour!)

3 tbsps fresh thyme

Whisk 3 cups flour, salt, onion powder and yeast together in a large bowl. Pour in the warm water and mix with a spoon until sticky.  Cover the bowl with plastic wrap for 3-18 hours until it doubles and makes bubbles.

Put a Dutch oven in a 450°F oven and preheat it for 30 minutes with the lid on. Toss the cheese and thyme together. Flour the counter and your hands and turn the dough out of the bowl. Fold the dough and layer cheese 4 times then fold over and tuck in the ends at the bottom to form a ball.

Place dough ball in a parchment lined bowl and cover with a dish towel for 20 minutes. Take the Dutch oven out of the oven. Lift the parchment and dough from the bowl and sit it gently in the hot Dutch oven. Give it a nice slice with a sharp blade through the top to expose some cheese.

 

Cover and bake for 30 minutes, then remove the lid and return the bread to the oven for another 15 minutes.

Cool 10 minutes before slicing.

Say Cheese 😁📸

Adapted from theeastcoastkitchen.com

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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

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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

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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

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Blueberry Orange Babka

This not-too-sweet brioche bread is easy to make and can even be partially made ahead of time. Perfect for breakfast with a schmear of butter or cream cheese!  

Ingredients:

2 1/4 tsps instant yeast

1 cup milk, 105-110°F

1/3 cup sugar

1 egg, at room temperature

1 egg yolk, also at room temperature (reserve white for crumb top)

2 tsps fresh squeezed orange juice

3 tsps orange zest

3 - 3 1/2 cups flour

1 tsp salt

1/2 cup butter, at room temperature

Blueberry Filling:

1 cup fresh or frozen blueberries

1 1/2 tsps orange juice

1 1/2 tsps cornstarch

3 tbsps sugar

pinch of salt

Orange Crumb Topping:

1/2 cup flour

1/3 cup icing sugar

1/8 tsp salt

2 tsps orange zest

1/2 tsp orange juice

2 tbsps butter, melted

reserved egg white, at room temperature

Start with the blueberry filling. It can even be made a day or two ahead of time and kept in the fridge. Add blueberries and orange juice to a small saucepan. Combine the sugar, cornstarch and salt and add to the berries. Stir on medium heat until the juices start to release from the berries, then lower heat and keep simmering about 3 minutes until starting to thicken. Remove from heat and cool. It will thicken a little more once cooled.

For the dough...In a large bowl combine the warmed milk with 1 tsp sugar and yeast. Use a fork to mix then let sit 3-5 minutes to become foamy. 

Add egg, egg yolk, orange juice, orange zest and the rest of the 1/3 cup sugar. Using dough hook and on low speed, add flour 1 cup at a time, until you have added 3 cups. Then run on medium speed 3 minutes. The dough should come away from the sides of the bowl. If it doesn't start adding flour, 1 tablespoon at a time, until it does. You may only need 1 or 2 tablespoons, not the whole remaining 1/2 cup flour.

Sprinkle in the salt and run for 3 minutes.

Again on medium speed, add the butter in 4 or 5 additions, only adding more when the last addition is combined. This will only take about 5 minutes. There may be some that is not fully incorporated and that's ok.

Oil a large bowl. Take the dough (it will be soft), form a ball, oil it and place in the bowl. Cover bowl with plastic wrap and put in a warm place for about 1 hour or until doubled. OR at this point you can put it in the fridge overnight. It won't double in the fridge, but after shaping the loaves the rise will take 1 1/2 - 2 hours instead of 1 hour.

Oil 2 - 9 X 5" loaf pans, line with parchment (leave overhangs) and spray oil on the parchment too.

Turn the dough out onto a floured surface. Fold it over on itself 2 or 3 times, then knead by hand a few times. Cut in half and roll each half out to approximately 12 X 16" and 1/8" thick. Spread 1/2 the filling on each leaving a 1/2" border all around.

Roll up from the 12" side and pinch seams. Slice in half lengthwise and cross pieces over each other exposing the filling. Keep crossing to the end and carefully lift and place dough in pans.

Cover loosely with plastic wrap until doubled, about 1 hour. (Or if the dough had been in the fridge, 1 1/2 - 2 hours).

Make the crumb topping. Mix the flour, sugar, salt and zest together, rubbing the zest in with your fingers to release the oils. Add the orange juice and melted butter. Place in the fridge until ready to use.

When the babkas have doubled in size brush them with the reserved room temperature egg white. (This is the "glue" that helps keep the crumbs on!) Sprinkle the crumb topping on and gently press to adhere.

Bake at 350°F for 45-50 minutes or until an internal temperature of between 190 and 205°F is reached.

Cool on rack in pans for 15 minutes. Then, using the parchment overhangs, lift out of the pans remove paper and cool completely on rack before slicing.

Makes 2 loaves

And they freeze beautifully!

Adapted from: cinnamonshtick.com

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Chocolate Cinnamon Babka

Buttery chocolate filled braided yeast loaf with a hint of cinnamon. Well actually one is twisted and one is braided, but I like the braided one better. I have lots of pictures since this is my very 1st attempt at babka so you can see the difference between the two.

Ingredients:

3 1/2 cups flour

2 tsps instant yeast

2 tsps salt (or 1 tsp if using salted butter)

1 tbsp sugar

2 tbsps butter, cold

2 eggs

1 1/2 cups warm milk (105-110°F)

Filling:

8 oz (1 cup) roughly chopped semi-sweet chocolate

a scant 2/3 cup butter (1/3 cup for each loaf)

2 tsps cinnamon

Syrup:

1/4 cup water

1/4 cup sugar

Add flour, yeast, salt, sugar and cold butter to a food processor and pulse until the butter is incorporated but specks can still be seen. Place this into a large mixer bowl and add eggs one at a time using a dough hook. Add 3/4 cup of the warm milk and when dough starts to form a ball add more milk, a little at a time, until a soft dough forms. You may not need the full 1 1/2 cups milk or you may need to add a little more flour. Knead with dough hook for 10 minutes then form into a ball. Oil a large bowl and place the ball in the bowl, covering with plastic wrap. Sit the bowl in a warm place (I turn my oven on for 1 minute any temp then off before putting the bowl in, to create the warm place) and let rise for 2-4 hours or until doubled in size.

Punch down dough and divide into 2 balls. Roll each ball out on a floured board to about a 1/4" thick rectangle 9 X 14". Spread 1/3 cup butter on each, leaving a 1" border, and divided the chocolate on each also leaving a 1" border. Sprinkle 1 tsp cinnamon on each. 

Roll up from the long side, like cinnamon rolls, and pinch the seams. Place on a baking sheet in the fridge for 10 minutes.

I will try to roll the dough thinner next time I make a babka so there'll be even more layers. (And there will definitely be a next time!!)

Remove the rolls from the fridge. This is the twisted roll. It was cut down the middle and one side was brought over the other repeatedly to form the twist.

For this one I cut the roll in three and braided it. Then I curled it around to form a "U" before sitting it in the pan.

Line loaf tins with parchment making it easier to remove the babkas once baked. Lift dough and gently sit each babka in loaf pans tucking the ends in underneath. Cover again with plastic wrap for 30-60 minutes. 

And here they both are after a one hour rise.

Remove the plastic wrap and bake at 350°F for 35-40 minutes. They are done when a tap on them sounds hollow. A couple of minutes before the baking is done heat the water and sugar in a small saucepan until the sugar melts. Then as soon as the babkas come out of the oven brush them with the syrup.

Cool on racks for 10 minutes.

I used the parchment overhangs to lift the bread out of the pans then used my big spatula to lift the loaves from the parchment to the cooling racks. Cool completely befor slicing.

Here's a slice of the twisted babka. (Remember to wipe your knife clean after each slice.)

And here is the beauty of the braided babka slice!

Makes 2 loaves

Adapted from: yellowthyme.com

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Orange Currant Scones

Scones are typically served with strawberry jam and clotted cream, but these Irish Orange Currant scones have a lovely schmear of Marmalade Butter and I'm here for it! 

Ingredients:

3/4 cup currants

1 orange, zested and juiced

2 1/4 cups flour

2 tsps baking powder 

1/2 tsp baking soda 

1/2 tsp salt

1/4 cup sugar

1/2 cup cold butter

3/4 cup buttermilk (or milk with 2 tsps vinegar added)

1 egg

Marmalade Butter:

8 tbsps soft butter

2 tbsps orange marmalade

2 tsps liquid honey 

Zest the orange into a bowl with the currants. Juice the orange and add water enough to measure 1 cup with the juice. Bring the juice/water to a boil in a small saucepan then pour over the currants and orange zest. Let soak for 30 minutes. Strain and set in fridge to cool. 

In a large bowl, mix the flour, baking powder, baking soda, salt and sugar together. Grate the cold butter over the dry mixture and stir to thoroughly coat all the butter. Fold in the cooled and drained currants.

Whisk milk and egg together. Make a well in the center of the dry ingredients and pour the milk/egg in. Using a wooden spoon, mix to combine to a shaggy ball.

On a floured surface knead just until it comes together. Don't over-handle or the butter will start to melt and you don't want that. The bits of butter are what will give you the flaky scone layers.

Press, using your hands, to make a rectangle that's about 2/3" thick. Flour counter and hands and fold the dough in half, make a quarter turn and press out to 2/3" thick again, repeating the fold and turn 2 or 3 times. Flour a 2" round cutter. Press straight down, don't twist, again to preserve those precious flaky layers.

Lift the cut scones and place then nearly touching each other on a parchment lined baking sheet. Gather the cuttings, press together and form the rest of the scones. You should end up with 10-12 scones. Chill in fridge for 15 minutes.

Brush tops with milk and bake at 400°F for 18-20 minutes. 

Let cool 5 minutes.

While waiting for them to cool combine the marmalade butter ingredients so you'll be ready to slather it on!

Of course you can stick with tradition and have them with strawberry jam but....

Adapted from: Irish Soda Bread Scones thelemonapron.com

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