Bread Recipes

[Margies3]

Originally Posted by Esther

Red Lobster’s Cheese Garlic Biscuits


2 Cups Bisquick
2/3 Cup Sweet Milk
½ Cup Shredded Cheddar Cheese
¼ Cup Melted Butter
¼ Teaspoon Garlic Powder

Preheat Oven To 450. Mix Bisquick Mix, Milk, And Cheese Until Soft Dough Forms. Beat Vigorously 30 Seconds. Drop By Teaspoonfuls Onto An Ungreased Bread Sheet. Bake 8 To 10 Minutes, Until Golden Brown.

Mix Butter And Garlic Powder, Brush This Over Warm Biscuits Before Removing From Baking Sheet. Serve Warm. Makes 10-12 Biscuits.

Mmmmmm. I made these last night for supper. I was amazed at how they tasted EXACTLY like Red Lobster's biscuits!!! Absolutely delicious!!!!!!!!!!!!!!!!!!!!

[Esther]

Originally Posted by Margies3

Mmmmmm. I made these last night for supper. I was amazed at how they tasted EXACTLY like Red Lobster's biscuits!!! Absolutely delicious!!!!!!!!!!!!!!!!!!!!

Glad you enjoyed.

Your one of our faithful taste tester.

[rgcraig]

Originally Posted by Stephen Hoover

From KRISTIN'S KITCHEN at http://thehooverhouse.net/

Windmiller Homemade Rolls (croissants)
1 tablespoon yeast
1 tablespoon sugar
3 tablespoon warm water
Let rise separate while fixing second part

Cream:
½ cup sugar
½ cup shortening
1tsp salt
Add:
Warm 1 cup of milk (skim off top film)
2 eggs
Combine in above yeast mixture
Add 4 cups flour (or more until dough is not tacky)

Place in warm place for 2 hours and make into rolls (cut into triangle pizza shape, start at wide angle and roll up into croissants) coat lightly with melted butter and place in warm area to rise 2 more hours.
Bake 10-15 min at 350 degrees

Thanks for posting this!

I'm making them now for dinner tonight!!!!

[Hoovie]

Originally Posted by rgcraig

Thanks for posting this!

I'm making them now for dinner tonight!!!!

Hey, I just saw this. Glad you tried them.

When I made them (during Wife Swap) I tried to duplicate my wife's method for quick rise on the hearth... That stuff spilled all over the place before I caught it! They really do taste great though.

The only thing that we have'nt figured out is how to make them fit into a South Beach lifestyle! (thats all that prevents trhem from being a daily staple in our house)

Steve

[rgcraig]

Originally Posted by Stephen Hoover

Hey, I just saw this. Glad you tried them.

When I made them (during Wife Swap) I tried to duplicate my wife's method for quick rise on the hearth... That stuff spilled all over the place before I caught it! They really do taste great though.

The only thing that we have'nt figured out is how to make them fit into a South Beach lifestyle! (thats all that prevents trhem from being a daily staple in our house)

Steve

LOL....yea, don't think they would fit the bill for that at all.

I kept the extras in a ziplock and they are just as good a couple days later too!

[Esther]

Cinnabon's for the Bread Machine

Ingredients
At a glance
Course
Breads
Difficulty
Beginner
Source
Copykat RecipeThis recipe uses a bread machine.
Dough 2 pound ingredient

1 c. milk
1 egg, beaten
4 Tbsp. melted butter
4 Tbsp. water
1/2 box instant vanilla pudding (3.4 oz. box)
4 c. bread flour
1 T. sugar
1/2 t. salt
2-1/2 t. bread machine yeast


Filling
1/2 c. butter, softened
1 c. brown sugar
2 t. cinnamon
1/4 c. chopped walnuts, opt
1/4 c. raisins opt.
Methods/steps
Place all ingredients in your machine in order recommended by your machine's manufacturer. Place the pan in your machine. Select the dough cycle and press start. When cycle is finished, remove the dough, knead enough to punch down and roll to 17X10. Combine first three filling ingredients and mix well. Heat in microwave 10 sec. to make it spread able. Spread over rolled out dough with rubber spatula. Get as close to the edges as possible. Sprinkle nuts or raisins over dough. Starting with widest end, roll the dough into tight log. Cut into 1/2-1ö slices. Place in a lightly greased baking dish with sides. Put in warm draft free place and allow them to raise until double. (I turn my oven on warm and place them inside. When the temperature light goes off, turn off the oven. I let them rise 20-30 minutes this way. Take out to heat oven to baking temp.) Bake at 350 for 15-20 minutes. When the rolls are done top with frosting of your choice. Note: For a real treat replace raisins in the filling with chopped dried cherries, blueberries or strawberries.
Yield: A full 9x13 pan.

[Esther]

Cinnabons - Buns from Heaven

Description This recipe was sent in by a fellow viewer, originally published in the Portland newspaper as their best shot at Cinnabons, I think you will find this pretty darn close. Please reference the Cinnabon Frosting recipe for the icing. Thanks to Judy Hilman.

Ingredients
At a glance
Course
Breads
Difficulty
Beginner
Source
Copykat RecipeDough:
2 pkg. active dry yeast
1 C. warm water (105-115 degree)
2/3 C. plus 1 tsp. granulated sugar, divided
1 C. warmed milk
2/3 C. butter
2 tsp salt
2 eggs, slightly beaten
7-8 C. all-purpose flour, or more if needed

Filling:
1 C. melted butter, divided (2 sticks)
1 3/4 C. granulated sugar, divided
3 Tbsp. ground cinnamon
1 1/2 C. chopped walnuts, optional
1 1/2 C. raisins, optional
Creamy glaze:
2/3 C. melted butter (1 stick plus 2 Tbsp.)
4 C. powdered sugar
2 tsp vanilla
4-8 Tbsp. hot water
Methods/steps
In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).

Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.

When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.

To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.

Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.

Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.

To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.

CopyKat Version of the Icing


*Please note another viewer has suggested that you use margarine for these, it will make a gooey caramel.

**I use to work at a cinnabon when I was a kid. They use cream cheese frosting and they also blend brown sugar and cinnamon

In spite of the fact that this has no sugar in the dough it is a big hit every time it's served.


Almond Puff Coffee Cake


1/2 c. soft butter
1 c flour
2 Tbsp water
1/2 c. butter
1 c. water
1 Tbsp Almond extract
1 c. flour
3 eggs
Cut softened butter into 1 cup of flour, sprinkle 2 T. water over mixture, mix with fork. Divide dough in half. Pat each half into a 12" X3" strip on ungreased cookie sheet. Set aside. Heat 1/2 c. butter and 1 c. water in saucepan to a boil. Remove from heat. Add extract and flour. Stir over low heat till mixture forms a ball. Remove from heat and beat in eggs all at once till satiny smooth. Spread mixture over each prepared half of dough, covering completely.
Bake at 350º for 60 mins. or till crisp and browned.
Cool and frost with:1-1/2 c. Confectioner's sugar and 2 T. butter, 1 teasp. almond extract, 1-2 teasp. warm water. Sprinkle with sliced, toasted almonds. Slice diagonally.

mimi

[Esther]

Sounds good Bev, thanks for posting!

[jaxfam6]

Focaccia

2 cups warm water (105°F; to 115°F
2 teaspoons dry yeast
4 1/2 cups bread flour
2 teaspoons salt
3 tablespoons extra virgin olive oil
24 (or as many as you like we like lots) black or green brine-cured olives pitted (we like to use Mezzetta brand Napa Valley Bistro, Italian Olive Antipasto, kinda spicy but really good flavor and we also add the red pepper pieces and garlic cloves as well as the olives)
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried

Place 2 cups warm water in large bowl, add dry yeast; stir well.
Let stand until yeast dissolves, about 10 minutes.

Add 4 1/4 cups flour and salt to yeast mixture and mix well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour (by tablespoonfuls) if dough is to sticky, about 10 minutes. Form dough into ball. Place dough into a well oiled bowl turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less

Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.

Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.

This is probaby my most favorite bread EVER.