20 bread recipes

Herbed Flat Bread

This is a rich, flat bread that you break apart with your hands when the dish is passed to you, buttery with garlic and herbs and kinda sweet. IT GOES FAST!

6 tablespoons granulated sugar
1 cup milk, scalded and cooled to room temperature
2 packages dry yeast
3 cups unbleached all-purpose flour
1/2 teaspoon salt
8 tablespoons butter, chilled and cut into small chunks
3 large egg yolks
4 tablespoons butter, room temperature
1 tablespoon olive oil
3 to 4 tablespoons finely chopped fresh herbs; rosemary, basil,
savory and parsley (or 1 1/2 to 2 teaspoons dried basil,
thyme and oregano)
5 cloves garlic, peeled and put through a garlic press
or finely chopped
Pam cooking spray or additional oil
1 large egg white, lightly beaten (optional)

In a small bowl, stir 2 teaspoons sugar into the warm milk and sprinkle yeast over the top; let stand until foamy (5 to 10 minutes).

In a food processor, put remaining 1/4 cup sugar, flour, salt and butter and pulse until combined. Add the yeast mixture and egg yolks; process until mixed well, 20 to 30 seconds. Put dough into a large bowl and cover tightly with plastic wrap; put in refrigerator for at least 4 hours.

Roll the dough into a this, large irregular circle (or 3 to 3 smaller circles). Spread the soft butter over the dough and sprinkle with herbs and garlic. Fold the dough in half and roll up the edges to seal. Spray a large cookie sheet with cooking spray (of lightly with oil) and place dough on it. Cover with a clean cloth and let rise until not quite doubled (about 45 to 55 minutes – preheating oven to 350 degrees F after 30 minutes).

Brush bread with beaten egg white for a shiny top and bake until golden (40 minutes for large, 25 to 30 for smaller) and serve warm.

A rich, lightly sweetened egg and milk yeast dough, rolled out and covered with herbs and garlic, and folded over into and irregular half-moon shape, this primitive bread is PURE HEAVEN!

Italian Herb Focaccia with Three Cheeses and Caramelized Onions

2 cups water, at 70 degrees F
2 teaspoons RapidRise yeast
4 to 4 1/2 cups bread or all-purpose flour
1 tablespoon sea salt
1/4 cup olive oil, plus additional for coating dough

Place water and dry yeast in a 5-quart Kitchen Aid mixer bowl. Let sit 5 minutes.

Scoop in bread flour, and add salt and 1/4 cup olive oil. Mix 6-7 minutes. Dough will be sticky but manageable. Cover dough well with olive oil and a damp cloth.

When the dough has risen, take it out of the bowl and place on a 15-inch-by-10-inch baking sheet that has been coated with olive oil. Push the dough outward with your hands. Let the dough rest and repeat until the dough totally covers the baking sheet and doesn’t spring back.

Let the dough rest on the baking sheet until it reaches double its size. While waiting, gather the following ingredients:

2 onions, sliced and caramelized (see note)
3/4 cup shredded Asiago cheese
3/4 cup shredded sharp Cheddar cheese
3/4 cup shredded Gruy?re cheese
2 tablespoons Italian herb seasoning

When dough has doubled in size, use your fingertips to dimple the dough. Spread caramelized onions, cheeses and herb seasoning on top of dough, and push into the dough. Let the dough rise again until it comes up and over all the ingredients on top. Brush olive oil on top, and bake in a 375 degree F oven for 20 to 25 minutes or until golden brown. Let cool. Slice and serve.

NOTE: To caramelize onions, heat 2 tablespoons olive oil in a medium saut? pan over medium heat. Add onions and cook, stirring until onions are translucent. Sprinkle onions with 1 tablespoon sugar, salt and pepper to taste. Continue to cook until onions are very soft and well caramelized.

Lefse (Norwegian)

3 cups mashed potatoes
1/2 cup lard
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups all-purpose flour

After mashed potatoes are cooled, cut in lard and mix; add remaining ingredients and knead. Roll out very thin and bake on lefse grill.

Mozzarella Bruschetta

1 loaf Italian bread
1/3 cup olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup green onions, thinly sliced
3/4 cup chopped tomato
1 1/2 cups mozzarella cheese

Cut bread in half lengthwise. Place cut side up on foil.

Combine oil, garlic, salt and pepper. Drizzle over bread. Sprinkle with green onions and tomato. Top with mozzarella cheese and bake at 500 degrees F for 5 to 7 minutes or until cheese is melted and edge is browned.

Cherry-Almond Focaccia

1 (30 ounce) package (12 rolls) frozen
cinnamon roll dough (with icing)
1 cup frozen unsweetened pitted tart
cherries, thawed and drained
1/2 cup sifted powdered sugar
2 tablespoons toasted, sliced almonds
1/4 cup granola (no dates or raisins)
1 teaspoon milk
1/4 teaspoon almond extract

Thaw dough according to package directions. Cut each roll into 4 pieces. Arrange pieces about 1/2 inch apart on a greased 12-inch pizza pan or in a 15 x 10 x 1-inch baking pan. Gently press pieces together to form a crust.

Toss cherries with 1/4 cup powdered sugar; spoon over crust. Top with almonds and granola. Cover; let rise in a warm place 1 hour.

Bake in a 375 degrees F oven 20 to 25 minutes or till center is done, covering with foil the last 10 minutes, if necessary. Cool on a rack 10 minutes.

Combine icing packets, remaining 1/4 cup powdered sugar, milk, and extract; drizzle over bread.

Okra Fry Bread

1 cup cornmeal
1 cup self-rising flour
2 teaspoons salt
2 1/2 cups water
1 (16 ounce) bag whole okra, sliced into 1/2-inch rounds
1/2 cup chopped Vidalia onions
1 tablespoon clarified butter, plus more as needed

In a large bowl, whisk together cornmeal, flour and salt. Whisk in water to make a thin batter. Stir in okra and onions.

Over medium heat, add clarified butter to a cast iron skillet. Use a small ladle to pour batter onto skillet. Pan should be hot enough to make batter sizzle. Cook until underside is browned, about 3 to 4 minutes, then flip and brown on the other side. Repeat with additional batter, adding more butter as necessary.

Olive and Rosemary Focaccia

1 loaf frozen bread dough, thawed
1 to 2 tablespoons olive oil
1 tablespoon fresh rosemary
1/2 cup pimento-stuffed green olives
1/2 cup kalamata (Greek) olives or ripe olives, pitted

Fifteen minutes before baking, preheat oven to 400 degrees F. Lightly grease 12-inch round pizza pan or large flat baking sheet.

On lightly floured surface, roll dough into 12-inch circle. Spread dough to rim of pizza pan or place on greased baking sheet. Brush dough with olive oil. Prick entire surface of dough with fork. Sprinkle with rosemary. Top evenly with olives, if using. Let dough rise in warm area until puffy.

Press olives back into dough and bake in preheated oven 12-15 minutes or until golden brown.

Remove from oven and cool on wire rack.

To use for sandwich, cut into 6 to 8 wedges. Using sharp serrated knife, cut each wedge in half horizontally.

Yield: 6 to 8 large wedges

Pesto Chicken Bruschetta

2 tablespoons olive oil
1 teaspoon garlic, coarsely chopped
8 (1/4-inch) diagonal slices sourdough bread
1/2 cup Asiago cheese, grated
2 tablespoons prepared pesto
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves
12 slices mozzarella cheese
2 tomatoes, sliced

In a 10-inch skillet, heat 1 tablespoon olive oil and 1/2 teaspoon garlic. Add 4 slices bread. Cook over medium-high heat, turning once, 5 to 7 minutes or until toasted. Remove from pan. Add remaining oil and garlic; repeat with remaining bread slices. Sprinkle 1/4 cup Asiago on bread.

In same skillet, combine pesto and pepper. Add chicken, coating with pesto. Cook over medium-high heat, turning once, 8 to 10 minutes or until chicken is brown.

Place 3 slices of mozzarella on each bread slice; top with tomato slice. Slice chicken pieces in half horizontally. Place on tomato; sprinkle with remaining Asiago cheese.

Makes 4 servings.

Pita (Middle Eastern Bible or Pocket Bread)

1 package yeast
1 1/3 cups warm water
1 tablespoon vegetable oil
1 teaspoon granulated sugar
1 teaspoon salt
3 to 4 cups all-purpose flour

Dissolve yeast in warm water. Stir in oil, sugar and salt, then stir in 2 cups of the flour. Beat until smooth. Stir in remaining flour until the dough is easy to handle. Knead for 10 minutes. Cover and let rise in a greased bowl until double in size ? about 1 hour.

Punch down. Separate into 6 equal parts. Shape into balls. Cover; let rise 30 minutes.

Roll each ball into a 6- or 7-inch circle 1/8-inch thick. Place 2 circles in opposite corners of each of 3 ungreased cookie sheets. Cover and let rise for 30 minutes.

Bake for 10 minutes at 450 degrees F until puffed and brown.

Rosemary Tomato Focaccia

1 (10 ounce) tube refrigerated pizza crust
1/4 cup olive oil
2 garlic cloves, minced
Salt and pepper to taste
2 tablespoons fresh rosemary, crushed
2 fresh tomatoes, sliced
1/4 cup Parmesan cheese, grated
1/4 cup minced fresh parsley

Roll out pizza crust and place on a greased baking sheet. Poke indentations with fingertip about 1 inch apart all over the crust.

Combine olive oil, garlic, salt and pepper and 1 tablespoon of rosemary and spread over pizza crust. Top with remaining rosemary, tomatoes, Parmesan cheese and parsley and bake for 10 – 15 minutes at 425 degrees F.

Sweet Focaccia

2 1/2 cups warm water
1 envelope yeast
1/4 cup vegetable oil
1 egg
5 cups all-purpose flour
3/4 cup granulated sugar
Pinch of salt
1/2 cup raisins
Sugar/cinnamon

Dissolve yeast in warm water. Add oil and egg. Add to dry ingredients and mix well. Add raisins and knead well. Allow to rise until double in bulk.

Punch down and press out or roll out to fit a greased jellyroll or baking pan. Sprinkle with sugar and cinnamon. Bake at 375 degrees F for 25 to 30 minutes.

Sweet Potato Fry Bread or Pumpkin Fry Bread

1 cup self-rising flour
1 cup pur?ed sweet potatoes or pumpkin,
fresh or canned
1/4 cup granulated sugar, or to taste
Vegetable oil (for frying)

Put the flour and sugar in a large bowl and add pur?ed sweet potatoes or pumpkin a little at a time. Blend together well and knead until the dough is soft and elastic, not sticky. Cut the dough into 4 to 6 pieces and flatten on your palms until 1/4 to 1/2 inch thick and approximately 4 inches in diameter.

Heat 2 inches of oil in a heavy skillet, add the dough pieces, and fry until puffed and golden brown on each side, turning once.

Drain on absorbent paper and serve hot with butter and syrup. Or, make smaller sizes, dust with confectioners’ sugar and serve for dessert or snacks.

Corn Tortillas

2 cup Masa Harina?
1 to 1 1/4 cups warm water

Mix Masa Harina? and 1 cup water in a bowl. Add remaining water, 1 tablespoon at a time, until a smooth stiff dough is formed. Scoop a lump of dough the size of an egg into the palm of one hand. Pat it round and thin to 5 inches in diameter. Or use a rolling pin, putting dough between two pieces of plastic wrap. The best option is to use a tortilla press. Have the griddle hot and cook one minute per side until evenly light brown. Keep warm in a napkin if not using at once. Wrap securely to freeze as they dry easily.

Yields 12 (6-inch) corn tortillas.

Easy Focaccia

1 (10 1/2 ounce) package refrigerated
unbaked pizza dough
1 tablespoon extra-virgin olive oil
1/4 cup shredded Parmesan cheese

Preheat oven to 400 degrees F.

Unroll dough onto a baking sheet, stretching it to fit over entire surface. Push your fingertips lightly into the dough, creating depressions all over the surface. Place dough in preheated oven for 7 minutes.

Remove dough from the oven, brush the top with olive oil, and sprinkle cheese evenly over the surface. Place dough back in the oven for about 6 more minutes, or until cheese is melted and starting to brown lightly.

Remove from oven and cut or break into 12 pieces.

Easy Rosemary Focaccia

1 (16 ounce) ball pizza dough
3 tablespoons extra virgin olive oil
1/2 cup grated extra sharp white Cheddar or mozzarella cheese
2 tablespoons fresh rosemary
1 teaspoon coarse salt

Preheat oven to 400 degrees F.

Lightly flour a work surface. Roll the pizza dough to about 1/2 inch thick. Place the dough on a baking sheet. Brush liberally with olive oil. Scatter the grated Cheddar, rosemary and salt on top. Puncture the dough with a fork to keep it from bubbling. Place it in the oven for 20 to 25 minutes, until golden. Cut into serving pieces.

Serve warm or at room temperature.

Eggplant Bruschetta

2 tablespoons salt
1 pound eggplant
6 tablespoons olive oil
8 slices Italian bread
1 medium red onion, cut into 1/4-inch dice
2 garlic cloves, peeled and thinly sliced
Salt and pepper to taste
1/2 cup finely chopped Italian parsley

Peel and slice eggplant into 1/4-inch rounds. Cut each round in half and sprinkle with salt. Place slices in a colander over a bowl or in a sink. Let eggplant sit until it begins to weep, about 1 hour. Using paper towels, press eggplant to release moisture. Wipe off moisture and salt from slices.

In a 10-inch saut? pan, heat olive oil until smoking (1 to 2 minutes) over medium-high heat. Add onion and cook until lightly browned and softened (5 to 6 minutes). Add garlic and cook until soft, about 2 minutes. Add eggplant and cook, stirring frequently, until golden brown and soft (about 20 minutes) and resembles saut?ed mushrooms. Remove from heat, season to taste with salt and pepper and allow to cool to room temperature. Stir in parsley.

Place bread slices on a baking sheet and toast under the broiler until golden, about 2 minutes per side. Divide the eggplant mixture among the bread slices and serve.

Faccia de Vecchia (Old Woman’s Face)

1 (16 ounce) box Pillsbury hot roll mix or your
favorite one-pound bread machine roll recipe
1 cup hot water
2 tablespoons butter or margarine
1 egg
1 pound raw Italian sausage (mild or hot), casing removed
1 large, sweet onion, chopped
5 ounces shredded Asiago cheese or any hard, sharp grating cheese
Black pepper

Preheat oven to 350 degrees F.

If using roll mix, prepare as directed with water, butter and egg but skip over the dough rising step. Roll the dough into a large rectangle, about the size of a jellyroll pan. Dough will be quite thin, but be sure there are no holes.

Cover the rectangle with very small pieces of the sausage, flattening the pieces and dotting them all over the dough until you have used all of the meat. Sprinkle the raw onion and then the cheese over the sausage in an even layer. Sprinkle the top with black pepper to taste.

Starting along the long side of the rectangle, roll the dough, jellyroll style. As you roll, gently squeeze and stretch the dough until you have a log about 1 1/2 times as long as what you started with.

Slice the roll in 1/2-inch pieces and place on air-bake cookie sheet that has been coated with cooking spray. Bake 20-25 minutes, or until golden brown and the sausage appears cooked.

Serves 12 to 14.

Nutrition values per serving: 269 calories, 14 g fat, 24 g carbohydrates, 1 g fiber, 11 g protein, 34 mg cholesterol, 487 mg sodium

Dill Pickle Bread

Makes one 1 1/2-pound loaf.

1 cup lukewarm dill pickle juice (110 degrees F)*
1 large dill pickle, finely chopped
1 tablespoon extra-virgin olive oil
1 tablespoon dried dill weed
1 tablespoon granulated sugar
1/4 teaspoon salt
3 cups bread flour or unbleached all-purpose flour
3 teaspoons instant active dry yeast

* NOTE: Can use 1/2 cup dill pickle juice and 1/2 cup warm water (110 degrees F.)

Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start. NOTE: Depending on how big your pickle is and how much juice is in the pickle, you might need to add additional flour. Check the dough (don’t be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover and let rest for 10 minutes.

After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.

Place on a jelly roll pan dusted with cornmeal; cover and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F.

After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned. (A good check is to use an instant digital thermometer to test your bread. The internal temperature should be between 200 and 210 degrees F.)

Blue Corn Tortillas

1 cup Masa Harina?
1 cup harina de maiz azul (blue corn meal)
1/4 teaspoon salt
1 cup minus 2 tablespoons warm water

Mix all ingredients with a wooden spoon in a bowl until dough is formed, about 2 minutes. Let stand, covered tightly with plastic wrap, for 2 minutes.

Divide the dough into 12 parts. Roll each part into a ball, keeping the balls you are not using in a plastic bag so that they don’t dry out. (If the dough does get too dry, add a little extra water.) Place a ball on a sheet of plastic wrap and cover it with another sheet. Flatten slightly with the palm of your hand, then finish rolling with a rolling pin, working quickly and lightly. Flip the package over and repeat until an approximately 6-inch circle is formed. Peel away the top layer of plastic wrap, flip the package over gently, and peel away the other piece of plastic wrap. Cut out a perfectly round tortilla with a sharp knife and carefully transfer it to a flat, hot griddle. Bake on the first side for about 30 seconds. Flip over and bake on the second side for about 30 seconds. Flip once again. Press down on the tortilla firmly with a folded dish towel and quickly lift it away again. This will cause the tortilla to puff.

Flour Tortillas

6 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons salt
1 heaping cup shortening or lard
2 cups warm water, or more

Sift flour and salt. Mix in bowl with lard or shortening and add water gradually. Usually it takes up to 3 cups. Knead well to make a smooth dough. Let it stand for 20 minutes in an oiled plastic bag. (Keep dough covered while making each tortilla.)

Make into small 2-inch balls and roll with a rolling pin on a floured board into a round disk. Cook on a hot, dry flat cast iron skillet, turning over once, until cooked on both sides to your liking.

Makes about 2 1/2 dozen, approximately 9 inches in diameter.

Focaccia (Italian Garlic-Cheese Bread)

1 package dry yeast
1 cup warm water
2 teaspoons granulated sugar
3/4 teaspoon salt
1/4 cup olive oil
2 2/3 to 3 cups flour
4 garlic cloves, minced
1/4 cup Parmesan cheese
Fresh or dried rosemary leaves

Dissolve yeast in water. Let stand until bubbly. Stir in sugar, salt and olive oil. Add 2 cups flour and beat until elastic. Stir in 2/3 cup more flour. Knead for 10 to 15 minutes. Put into a greased bowl. Turn over to coat well. Cover and let rise for 1 hour. Heat 1/4 cup oil. Add garlic and cook until soft and yellow. Set aside.

Punch dough down and knead briefly. Roll with a rolling pin and stretch to fit a greased 15 x 10-inch cookie sheet (with sides). Pierce dough with the end of a wooden spoon at 1-inch intervals. Drizzle garlic and oil all over. Sprinkle with Parmesan cheese and rosemary. Let rise, covered, for 10 to 15 minutes. Bake at 400 degrees F for 15 to 18 minutes.

Alternate Toppings
Rosemary: Just before baking, dimple the top of the dough and drizzle with 1 1/2 tablespoons olive oil, sprinkle on 1 teaspoon sea salt or kosher salt and a sprinkling of fresh or dried rosemary leaves

Proven?ale: After the dough is stretched into the pan, stir together 1 can plum tomatoes (drained and chopped) and 1 tablespoon chopped fresh basil. Spread the mixture over the dough. Cover with a towel and let rise until puffy, about 45 minutes.

Dimple the dough again and top with 2 thinly sliced garlic cloves, 1 can sliced black olives, 4 teaspoons dried oregano, 2 tablespoons olive oil and 1 teaspoon sea salt or kosher salt.