Bacon Jalapeno Cheddar Bread

This is based on a muffin recipe on the Wildtree website.  You can see it here.

Bacon Jalapeno Cheddar Bread

Toasted with some cream cheese

1 package Wildtree Quick and Easy Beer Bread
1 cup milk
1/2 cup shredded fiesta cheese (or cheddar)
4 oz can diced chilies, drained (use 1/2 can if you don't want it so spicy)
2 slices bacon, cooked and crumbled

Preheat oven to 350.   Mix together all of the ingredients.  Coat loaf pan with spray oil.  Transfer the batter to the loaf pan.  Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.  Let sit for 5-10 minutes before removing from the pan and cooling completely.

Tube French Bread

Tube French Bread

I used 2 tube pans I bought from Pampered Chef many years ago and do not believe they are still available. I did search for 'Pampered Chef bread tubes' and other sources are available if you want to purchase.

1 3/8 cup warm water
olive oil
sugar
salt
4 cups flour
2 tsp bread machine yeast

Place ingredients in bread machine according to manufacturer's instructions.  For mine, the liquid ingredients go in first, Then the dry ingredients except the yeast,  A well is made in the flour to add the yeast.

Spray the tube pans and end covers well with oil. Place one end on each tube.
Process on the dough cycle.  Once completed remove the dough and divide in half.  Place one portion in each of the tube pans.  Place other end on the open end and allow to stand for 20 minutes.  Open the top end cover and remove dough to allow about 2 inches of empty space at the top of the tube.  You can shape the removed dough into some rolls and bake with the tubes.
Replace end cover on the tube pan.

Place tube pans vertically in the oven.  (Standing tall).  Bake about 1 hour.  If baking extra dough as rolls, they will only require about 20 minutes.

Once baked, take pans out of oven and remove the end caps.  Allow the bread to cool 10 minutes in the tubes before removing.   Allow loaves to cool completely on a wire rack before cutting.  The bread will be very crusty and a serrated bread knife works best for slicing without distorting the shapes.

French Bread - bread machine

French Bread
(I have used this recipe to make breadsticks, long narrow loaves or knots like in the photo.  Works well for all)

1 3/8 cup water
1 1/2 Tbsp olive oil
1 1/2 tsp salt
4 cups flour
1 Tbsp sugar
2 tsp bread machine yeast

Place all in bread machine and process on dough setting.
When completed remove from the machine and shape as desired. Let rise 45-60 minutes.  You can brush the tops with some beaten egg if you like.  This adds a nice gloss to the crust.  Bake at 350 for 20-25 minutes or until lightly browned. If desired, brush with butter while still warm.

Breadsticks and loaves - I divide the dough into 3 equal parts.   Two of these I shape into long slender loaves and bake in a French loaf pan.   I spray the pan with olive oil and sprinkle on a little corn meal. 
The third piece I divide into 12 equal pieces and roll each between my hands to make a rope about 6-8 inches long.  Spray a baking sheet and sprinkle with corn meal.  Place the ropes side by side, not touching, on the baking sheet.

Knots. -  Divide dough into 24 equal pieces.  Spray a baking sheet.  Roll each piece between hands to make a rope about 6-8 inches long.  Loop into a circle and push one end through the center making a knot.  Place these on the baking sheet, leaving some space between them.  I can get all 24 on my baking sheet (4 x 6) and they will rise and touch as they bake. 

Ciabatta

I used the Buttery Rolls  recipe to make some buns and came out like Ciabatta.  We loved it!

I made the dough according to the recipe then divided into 12 pieces.  I shaped each into a circle about 3 inches in diameter and 1/2 inch thick.  Place the rolls on a baking sheet and let rise for about 20 minutes. 
Bake at 350 for 20 -25 minutes, until golden brown.  Brush with margarine while still warm.

Slice in half by making a horizontal slice. 

Pepper Jack Scones

Pepper Jack Scones
(Original recipes was sharp cheddar and chive but the only cheese I had to use was some pepper jack.  It was a good substitute)

2 cups flour
1 tsp salt
1 tbsp baking powder
2 tsp sugar
4 Tbsp cold margarine or butter
1 cup shredded pepper jack cheese
3/4 cup milk (plus 2 Tbsp if needed)

Preheat oven to 425.  Line a baking sheet with parchment.

Mix together the flour, salt, baking powder and sugar in a large mixing bowl.  Using a pastry blender, add the margarine and blend to a cornmeal consistency - although some of the margarine may still be in larger lumps.If you don't have a pastry blender you can use a fork.  Stir in the cheese.
Add the 3/4 cup milk and stir to make a dough.  The dough should form a ball and not be sticky.  If it is too dry and there is still flour in the bottom of the bowl, add the 2 additional Tbsp of milk.
Divide dough into 2 balls.  Place each ball on the baking sheet and flatten with a rolling pin or your hands to a 6 inch circle.  Cut each into 6 triangular sections.
Bake 22 to 24 minutes until golden brown.  Serve warm or at room temperature.

You can freeze the cut but unbaked scones on the baking sheet and move to a freezer bag once frozen.  Bakes frozen ones at 425 for 30-35 minutes.

Buttery Dinner Rolls

Buttery Dinner Rolls

1 cup skim milk
1/2 cup (1 stick) margarine or butter
2 eggs
1/4 cup sugar
1 1/2 tsp salt
4 cups all purpose flour
2 1/4 tsp bread machine yeast

Place ingredients in the bread machine in the order listed.  Make a well in the flour to put in the yeast.
Select dough setting and start.  Check after 5 minutes or so to make sure it has incorporated all the flour.  If not, drizzle in a little water.
When cycle has completed, remove dough and place on a floured surface.  I use a baking sheet with raised edges.  That keeps the flour from spreading and makes cleanup easier.
Divide dough into 24 equal pieces by cutting in half and then cutting those halves in half (4) and again cutting those in half (8).  Take each of the 8 pieces and cut into 3, making 24 total.  The more uniform the pieces are the more uniform your rolls will be.  Uniform rolls bake more evenly.
Spray a 9 x 13 cake pan with cooking spray. Preheat the oven to 375.
Shape each piece into a ball.  I take the piece and roll the edges to the back and tuck them in.  You do not want to roll them around in your hand a lot as that will make them tough. Place in the prepared pan with the tucked seam side down. 
Cover with a clean kitchen towel and set in a warm place for at least 15 minutes or until the rolls have doubled in size. 
Bake in the 375 oven for 15 minutes or until golden brown.

Sweet corn muffins

1 1/4 cup all purpose flour
3/4 cup corn meal
2 tsp baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup skim milk
1/4 cup oil
1/4 cup egg substitute

Mix dry ingredients. Add milk, oil and egg substitute. Stir just until we'll mixed.
Divide into lined muffin tins. I usually make 24 muffins with about 1/8 cup if batter in each. Bake at 400 for 15 minutes.
You can also make into 12 muffins if you want larger ones and bake 20 - 25 minutes
And you can pour the batter into a greased 8 x 8 baking pan and bake for 20 - 25 minutes.

Bunny Bread

I found this recipe many years ago in Quick Cooking magazine. My whole family loves it!


2 1-lb loaves of frozen bread dough, thawed (or your homemade bread dough for 2 1-lb loaves)
dried cherries or raisins
slivered almonds
1 egg

From 1 loaf, take 1/4 and make a pear shape for the head. Place on a greased cooking sheet. Using a sharp knife, make several diagonal cuts on each side of the head for the whiskers.
With remaining 3/4 loaf, shape a rectangle for the body, place below the head.

Divide the second loaf into 4 equal portions. Take 2 of the portions and make ropes, fold over and place ends next to head for the ears.
Take a third portion and divide into half, making 2 balls, place at the bottom sides of the body for the hind legs. Make 2 slits using a sharp knife on the outer edges.
Take the remaining portion and divide in half. From one half, make 3 small balls (one should be slightly smaller than the other two) and place on face for cheeks and nose.
From the other half, make 2 balls and place near the top of the body for front legs, using a sharp knife make two slits on the outer edges.
Place raisins or cherries for eyes and almonds for teeth.
Brush with beaten egg.


Let rise in a warm place for about 30 minutes.

Bake at 350 for 25-30 minutes. Let cool.


Once cool cut out the tummy to create a bowl for serving dip. (I used a cream cheese container as a pattern for the circle)


I inserted the cream cheese container in the tummy to hold the dip but you can just put the dip into the tummy if you like. I just prefer to not have the soggy bread around the dip.

Place bunny on a serving tray and surround with lettuce and fresh vegetables. Everyone will love it!

I served Fiesta Dip in the tummy- it is a Ranch dressing recipe. Take 2 cups sour cream, stir in one package of Ranch Fiesta dip mix and 1/2 cup shredded cheddar cheese. Serve with carrots, celery, radishes and green pepper slices.

Herb Seasoned Bread Cubes (Large batch)

Herb Seasoned Bread Cubes
30 slices firm-textured bread, cut in 1/2 inch cubes
1/3 cup cooking oil
3 Tbsp instant minced onion
3 Tbsp parsley flakes
2 tsp garlic salt
3/4 tsp ground sage
1/2 tsp seasoned pepper

Preheat oven to 350 F. Put bread cubes in two 13 x 9 inch baking pans (I use larger sheet cake pans which makes it easier to toss). Toast bread cubes in oven for 45 minutes, stirring occasionally. Remove from over and cool slightly. Stir in oil, onion, parsley flakes, garlic salt, sage and seasoned pepper. Lightly toss bread cubes with seasonings to coat cubes. Put in a large airtight container (I use Ziplock bags). Label and store in a cool, dry place. Use within 3 to 4 months.
This is good as croutons in a salad or soup and can be used to make Stuffing or Casseroles.