Pretzel Bites

Oh my are these things delicious. You could dip them in anything. I make a very simple pizza sauce for them. Matt has had me make these two days in a row. They are really easy and a fun snack, dinner, or whatever. Enjoy!

Pretzel Bites

Artisian Bread

This bread is so yummy for so many different things. It is really good for panini sandwiches and is super easy to make. Enjoy!

Artisian Bread

Michelle's Thanksgiving Rolls

Michelle makes these every year for Thanksgiving. They are Devin's favorite part. This year I was brave and tried to make them all on my own. They actually turned out pretty good. I like how she cuts, butters, and folds them before cooking. Super cool!

INGREDIENTS:

2 Tbs yeast

1/2 Cup warm water

1/4 Cup sugar

1/2 Cup powdered milk

1 Tbsp salt

2 beaten eggs

2 Cups warm water

6 Cups flour

1/4 Cup canola oil

DIRECTIONS:

Combine (stir) yeast, warm water, and sugar. Allow to stand until yeast dissolves. Mix flour, powdered milk, and salt together. Pour in remaining water, yeast mixture, eggs, and canola oil. Stir until well mixed. Cover and allow to rise 1 hour in warm place. Knead once or twice. Roll out on floured surface until flat. Cut into circles. Baste melted butter on tops of circles. Fold in half and place on cookie sheet close together. Baste more butter on tops of all the rolls. Let rise until light. Bake at 425 degrees until done. (Not sure how long. Probably how long you would cook regular rolls.)

Christmas Morning French Toast Bundt

This is Devin's family's tradition and I am all for it. It tastes so good to have this hot sticky french toast for breakfast. Yum! You'll have to try it and maybe it can become a tradition of your own.

24 Rhodes dinner rolls or 15 TX rolls - thawed but still cold
2 egg whites
1/3 C. hazelnut coffee creamer
3 Tbsp melted butter
2 Tbsp sugar
1/4 tsp nutmeg
1/2 Tbsp cinnamon
1/4 tsp ginger
1/2 Tbsp vanilla

Cut rolls into 1/4's. Mix all other ingredients together in a bowl. Dip rolls in mix and place in large bundt pan with non-stick spray. Cover bundt and leftover mix with plastic wrap and chill overnight. The next morning, remove wrap and slowly pour the leftover mix over rolls. Cover again with wrap and rise at room temperature until rolls reach the top of pan. 2.5-3 hours. Remove wrap and bake 350 degrees for 35 minutes. To prevent bundt from falling over sides of pan, carefully press rolls inward with fingers during baking cycle. Remove pan immediately and invert onto serving platter. Wait 5 minutes. Drizzle with syrup and sprinkle with powdered sugar. Slice and serve. Add more syrup if desired.

Poppy Seed Bread

I found this bread the other day and tried it. Oh my, sooo yummy. It is pretty much a dessert. Anyways here is the link to it. I did have to cook mine a lot longer than was called for. Probably about 15 minutes. Just watch it close.

Poppy Seed Bread

French Bread

This french bread turned out so yummy! It was soft and light. I swapped out 2 cups of flour for whole wheat. Make sure you add 1 cup of flour at a time the second time you add the flour. I only used 5 cups all together. Anyways, it is so yummy and makes two long loaves. I got the recipe from this site.

2 1/4 c warm water
2 Tbls. sugar
1 Tbls. yeast
1 Tbls. salt
2 Tbls. oil
5 1/2 - 6 c. flour (I used 2 cups wheat and 3 cups white)

Dissolve sugar and yeast in warm water. Let proof or site until bubbles start to form. Then add salt, oil and three cups of flour (this is where I put in the two cups of wheat and 1 cup white). Mix well. Add in the remainder of flour. You don't want it to be to sticky or too dry. The dough should clean the sides of the bowl (I only used 5 cups of flour and it was perfect). Knead for a few minutes.

Let rest for 10 minutes. Knead for 10 seconds. Let rest for 10 minutes (do these steps five times). After it has rested the last 10 minutes divide in half. Roll on lightly floured surface in a rectangle of 9x13. Start rolling up like you would cinnamon rolls. Pinch the seam closed. Place seam side down on sprayed cookie sheet lightly dusted with corn meal. Repeat with other half of dough. You will have both breads on one cookie sheet. Cut three diagonal slashes on top of dough. Let rise 30 minutes or longer. Brush with egg wash (1 egg and 1 Tbls water). Bake at 375* for 30 minutes or until golden.

Yummy!

I cut mine up and spread softened butter onto it that I had mixed with 1/2 Tbls or so of parsley and 1 tsp. or so of garlic powder. Then I sprinkled Parmesan cheese on top and cooked it on a griddle but you could broil it.

Honey-Wheat Oatmeal Bread

This is my new favorite bread. I brought this to the reunion.

1 1/4 c hot water (I do the hottest tap water and then cook it in the microwave for 30 sec or so)
1/2 c honey
2 Tbls canola oil
1 1/2 tsp salt
1 cup quick cooking oats
1 1/2 c flour (preferably bread flour)
1 1/2 c wheat flour (you may need a little more flour if it isn't forming a ball. I leave mine real soft though so it isn't as dense in the end)
1 pkg yeast

Combine all ingredients in the order listed. Turn the mixture to low and let it knead for at least 30 min (I put a towel over the top of the mixer to cover the bowl so that it is nice and moist in there while it kneads). Place the dough into a greased bread pan and put into a 200* oven for about 30-40 minutes. When bread has raised 1-1 1/2 inches above the pan bake at 325* for 30-35 minutes till it is golden brown on top. Remove from pan and cool on a cooling rack or cutting board.

French Bread Idea

While in Utah, I got this idea of how to make french bread from my SIL Melissa. I tried it and it was so yummy!

-Take your french bread and cut it in half lengthwise, like you were going to turn it into a sandwich. Then cut it into big 3" slices.
-Lay all the pieces bottom side down and butter them. (FYI: real better is much better than the tubbed butter.)
-Then top with garlic salt, parmasean cheese, and shredded mozarella cheese.
-Broil in your oven until done.

Simple and easy. But the melted cheese just makes them extra good. Try it!