This was so good. We ate it all the first night I made it and wanted more. If you are a bread family, double this and enjoy.
1 pkg yeast
1 cup warm water
2 Tbsb Olive Oil, divided
1 1/2 tsp. salt
1 tsp. sugar
1 tsp. garlic powder
1 tsp. each oregano, thyme, and Rosemary crushed.
1/2 tsp. dried basil
dash pepper
2 to 2 1/2 c. mozzarella cheese
1 Tbsp. Parmesans cheese.
Dissolve yeast, water, 1 part 0il salt and sugar. Let sit 5 mins. Add seasoning and 1 1/2 c. flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Knead on floured surface for 6-8 mins. Return to bowl, cover and let rise till doubled in size, about 1 hour. Punch down, cover and let rest 10 mins. Shape into a 9 x 13 pan. Cover and let rise 30 mins. With finger tips make several dimples.
Brush with remaining oil. Arrange tomatoes over bread. Cover with cheese. I used more Parmesan as I love it. Bake at 400 degrees for 20-25 mins or until golden brown.
Monday, February 7, 2011
Friday, February 4, 2011
Buttery Herbed Dinner Rolls
I don't have a bread machine. I just did it the old fashion way, by hand. Turned out great. I used a little less flour, probably due to doing it by had.
1 cup water (70° to 80°)
2 tablespoons butter, softened
1 egg
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon each dried basil, oregano, thyme and rosemary, crushed
3-1/4 cups bread flour
2-1/4 teaspoons active dry yeast
Additional butter, melted
Coarse salt, optional
Directions
In a bread machine pan, place the water, butter, egg, sugar, salt, seasonings, flour and yeast in order suggested by manufacturer. Select dough setting(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
(After I mixed it by hand, I let is rise for 1 hour. Then I made them into rolls, dipped them into melted butter, placed on cookie sheet, and let rise again. Then I baked as below.)
When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 16 portions; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 12-15 minutes or until golden brown. Brush with butter and sprinkle with coarse salt if desired. Remove from pans to wire racks. Yield: 16 rolls.
1 cup water (70° to 80°)
2 tablespoons butter, softened
1 egg
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon each dried basil, oregano, thyme and rosemary, crushed
3-1/4 cups bread flour
2-1/4 teaspoons active dry yeast
Additional butter, melted
Coarse salt, optional
Directions
In a bread machine pan, place the water, butter, egg, sugar, salt, seasonings, flour and yeast in order suggested by manufacturer. Select dough setting(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
(After I mixed it by hand, I let is rise for 1 hour. Then I made them into rolls, dipped them into melted butter, placed on cookie sheet, and let rise again. Then I baked as below.)
When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 16 portions; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 12-15 minutes or until golden brown. Brush with butter and sprinkle with coarse salt if desired. Remove from pans to wire racks. Yield: 16 rolls.
Honey Glazed Chicken
I found this on Taste of Home. I used chicken breasts in place of a whole chicken. It was wonderful. I served it with Butter Herbed Rolls.
Ingredients
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 broiler/fryer chicken (about 3 pounds), cut up
1/2 cup butter, melted, divided
1/4 cup packed brown sugar
1/4 cup honey
1/4 cup lemon juice
1 tablespoon soy sauce
1-1/2 teaspoons curry powder
Directions
In a bowl or bag, combine flour, salt and cayenne pepper; add chicken pieces and dredge or shake to coat. Pour 4 tablespoons butter into a 13-in. x 9-in. baking pan; place chicken in pan, turning pieces once to coat. Bake, uncovered at 350° for 30 minutes. Combine brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake 45 minutes more or until chicken is tender, basting several times with pan drippings. Yield: 4-6 servings.
Ingredients
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 broiler/fryer chicken (about 3 pounds), cut up
1/2 cup butter, melted, divided
1/4 cup packed brown sugar
1/4 cup honey
1/4 cup lemon juice
1 tablespoon soy sauce
1-1/2 teaspoons curry powder
Directions
In a bowl or bag, combine flour, salt and cayenne pepper; add chicken pieces and dredge or shake to coat. Pour 4 tablespoons butter into a 13-in. x 9-in. baking pan; place chicken in pan, turning pieces once to coat. Bake, uncovered at 350° for 30 minutes. Combine brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake 45 minutes more or until chicken is tender, basting several times with pan drippings. Yield: 4-6 servings.
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