Almond Apricot Logs

I found this in a holiday cookbook.  I plan to try it for the holidays and I am guessing it will either be the centerpiece of my holiday spread this year or it will make me completely insane.  I always make such grandiose plan and then life gets in the way and I get in a time crunch.  I wonder if I should try these beforehand and see what I am getting myself into.

Truth be told, this recipe jumped out at me because of my love of apricots and almonds.  When your mouth starts to water by simply reading a recipe you know you have to try it!

2 pkgs. (1/4oz. each) active dry yeast
1/3 C. warm water
1 1/2 C. warm milk
1/3 C. vegetable oil
1/2 C. sugar
2 eggs
2 tsp. salt
2 tsp. ground nutmeg
5 to 5 1/2 C. all purpose flour
1 1/2 C. coarsely chopped dried apricots
1 C. chopped almonds

Glaze:
1 1/2 C. confectioner's sugar
1/2 tsp. vanilla
2 to 3 tbsp. milk

In a large mixing bowl, dissolve yeast in water.  Add milk, oil, sugar, eggs, salt, nutmeg, and 2 C. flour.  Beat until smooth.  Add apricots and almonds.  Stir in enough remaining flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled; 1 1/2 hours.

Punch dough down; let rest 10 minutes.  Turn onto a lightly floured surface.  Roll into a 15x12 inch rectangle.  Cut into 3 inch by 1 inch strips.  Place 1 inch apart on greased baking sheets.  Cover and let rise until doubled, about 30 minutes.  Bake at 375 for 15 minutes or until light golden brown.  Remove to wire racks.

For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency.  Brush over warm logs.

Makes 5 dozen.

Multi Grain Cinnamon Rolls

OK, who hasn't gone to Cinnabon and indulged in what can be coma inducing cinnamon rolls.  That used to be a Saturday treat back when I worked at the mall.  Is it no wonder that I gained a ton of weight back in the day.  This recipe came from Healthy Cooking Magazine so while it isn't dripping in some sort of buttery creamy topping like a Cinnabon...the photo says it tastes GOOD and the nutritional info says you won't blow your diet the day you try this!

1 pkg. active dry yeast (1/4oz.)
3/4 C. warm water (between 110 and 115 degrees)
1/2 C. quick cooking oats
1/2 C. whole wheat flour
1/4 C. packed brown sugar
2 tbsp. butter, melted
1 egg
1 tsp. salt
1 3/4 to 2 1/4 C. all purpose flour

Filling
3 tbsp. butter, softened
1/3 C. sugar
2 tsp. ground cinnamon

Glaze
1 C. confectioner's sugar
6 1/2 tsp. half and half
4 1/2 tsp. butter, softened

In a large bowl, dissolve yeast in warm water.  Add the oats, whole wheat flour, brown sugar, butter, egg, salt and 1 C. flour.  Beat on medium speed until smooth.  Stir in enough remaining flour to for a soft, sticky dough.

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning to coat the top.  Cover and let rise in a warm until doubled, about 1 hour.

Punch dough down.  Roll into an 18x12 inch rectangle; spread with butter.  Combine sugar and cinnamon; sprinkle over dough to withing 1/2 inch of the edges.

Roll up jelly roll style, staring with a short side; pinch seams to seal.

Cut into 12 slices.  Place cut sides down in a greased 13x9 inch baking pan.  Cover and let rise until doubled, about 45 minutes.

Bake at 375 degrees for 15 to 20 minutes or until golden brown.  For icing, in a small bowl, beat the confectioners sugar, cream and butter until smooth.  Drizzle over warm rolls.

For a twisted cinnamon ring, follow the steps for cinnamon rolls through step 3.  Roll up jelly roll styly, starting with the LONG side.  Cut roll in half lengthwise.  Place dough side by side on a greased baking sheet.  Twist together; cut side up; shape into a ring.  Pinch ends together.  Cover and let rise until doubled; about 45 minutes.  Bake at 375 degrees for 20-25 minutes or until golden brown.  Remove from pan to a wire rack.  Make the glaze; drizzle over warm bread.

For cinnamon pull apart loaf, follow the steps for cinnamon rolls through step 3.  Cut into 36 3x2 inch rectangles. Make two stacks of 18 rectangles.  Place, cut sides up, in a greased 9x5 inch loaf pan.  Cover and let rise until doubled; about 45 minutes.  Bake at 375 degrees for 25-30 minutes or until golden brown.  Cool for 10 minutes before removing from pan.  Make glaze; drizzle over warm bread.

Herby Cheese Bread

I have to try this recipe while I still have fresh herbs growing outside.  I realize this will keep me from using my Penzeys spices but there will be plenty of time for that during the long cold winter. :(

3 1/2 C. flour, divided
2 pkgs. regular or quick rise yeast
2 tbsp. sugar
1/2 tsp. rubbed sage
1/2 tsp. cracked rosemary
1/4 tsp. thyme
1/4 C. butter or margarine, melted
1 1/4 C. warm water
1 egg
1 tsp. salt
1 C. small cheddar cheese chunks

Preheat oven to 375 degrees.  In a large bowl,  combine 1 1/2 C of the flour, the yeast, sugar and herbs.  Mix well.  Add the warm water, melted butter, and egg.  Make sure the water and butter are warm but not boiling hot.  Blend at low speed until moistened and then beat at medium speed for 3 minutes until well combined.  Stir in the salt and remaining flour by hand to make a stiff dough.  Add the cheese.  Spoon into a greased casserole dish (2 1/2 quart glass or ceramic).  Cover the dish and let the dough rise in a warm spot until doubled in size; about 35 minutes-1 hour, depending on the yeast.  Do not let the dough rise over the rim of the dish as it will flop over the sides while baking.  Bake at 375 for 30 to 40 minutes, until the crust feels firm  and the loaf is nicely browned.

Sage Fontina Focaccia

This recipe came out of my Healthy Cooking Magazine.  I plan to have sage in my herb garden again this year.  I actually still have some dried from last year's crop.  We made great focaccia in the breads class I took last year and I think this will be really delicious with a salad over the summer.  They have fontina cheese for a great price at the Poot.  I am also guessing that I could swap out the sage for basil, chives, marjoram, etc.

1 1/4 tsp. active dry yeast
1/2 C. warm water (between 110 and 115 degrees)
1/2 tsp honey
3/4 to 1 C. all purpose flour
1/4 C. whole wheat flour
1 tbsp. olive oil
2 tsp. minced fresh sage
1/4 tsp. salt

Topping
1 1/2 tsp. olive oil, divided
8 fresh sage leaves
1/2 C. fontina cheese

In a bowl, dissolve yeast in warm water.  Stir in honey, let stand for 5 minutes.  Add 3/4 C. all purpose flour, whole wheat flour, oil, minced sage and salt.  Beat on medium for 3 minutes or until smooth.  Stir in enough remaining flour to form a soft sticky dough.

Turn onto a floured surface, knead until smooth and elastic, about 6 to 8 minutes.  Place in a bowl coated with cooking spray, turning once to coat the top.  Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down.  Cover and let rest 5 minutes.  Shape into an 8 inch circle; place on baking sheet coated with cooking spray.  Cover and let rise until doubled; about 30 minutes.  Using the end of a wooden spoon handle, make several 1/4 inch indentations in loaf.

Brush dough with 1 tsp. oil.  Top with sage leaves; brush leaves with remaining oil.  Sprinkle with cheese.  Bake at 400 degrees for 8 to 10 minutes or until golden brown.  Remove to a wire rack.

Pretzel Rolls

If you've been following along, you've read about my Sunday Breakfast Sandwiches.  On some Sundays, Caputos has fresh, HOT pretzel rolls in the bakery section.  They taste great with a fried egg, bacon and cheddar cheese, or a scrambled egg, chorizo and chihuahua cheese...I could go on and on.  I suppose I could try making my own pretzel rolls...of course that would mean breakfast might be an afternoon meal on Sundays.                                

1 tbsp. active dry yeast
2 3/4 C. all purpose flour plus more for dusting
1 tbsp. sugar
1 tsp. kosher salt plus more for sprinkling
vegetable oil for the bowl
cooking spray
1/3 C. baking soda

Put 1 C. warm water in the bowl of a stand mixer and sprinkle the yeast on top.  Set aside to bloom, 5 minutes.  Meanwhile, combine the flour, sugar and salt in a large bowl. 

Add the flour mixture to the yeast mixture and mix with the dough hooks on the lowest setting until the dough comes together.  Increase the speed to medium and contine to mix until the dough is elastic and smooth, about 8 minutes.

Form the dough into a ball, place in a large bowl and turn the dough to coat it with oil.  Cover with a damp kitchen cloth and let rest in a warm place until doubled in size; 30 to 35 minutes.  Line a baking sheet with foil or a silicone baking mat, coat generously with cooking spray and set aside.

Punch down dough, then turn out onto a floured surface.  Knead just until the dough is smooth and springs back when poked, about 1 minute.  Divide into 4 pieces and form into 5X3 inch oblong rolls.  Place the rolls on prepared baking sheet and cut four 2 inch diagonal slashes across the top of each.  Cover with a damp towel or cover loosely with plastic wrap and let rise in a warm place until almost doubled in size, 15 to 20 minutes.  Meanwhile, preheat oven to 425 degrees and bring 8 C. water to a boil in a large saucepan over high heat. 

Stir the baking soda into the boiling water (it will foam up slightly).  Add 2 rolls and poach 2 minutes per side.  Using a slotted spoon, remove the rolls, drain and place  on the baking sheet, cut side up.  Sprinkle with salt.  Repeat with remaining rolls.

Bake the rolls until golden, 12 to 15 minutes.  Let cool slightly on the baking sheet.

Herbed Flatbread Crackers

This is a recipe that will make good use of my herb garden. I feel that after the stormy couple of weeks we've had, I need to use lots of my herbs because they have survived pounding after pounding from Mother Nature.

1 C. warm water (100-110 degrees)
1 tsp. active dry yeast
3 C. all purpose flour plus extra for surface and hands
3 tbsp. extra virgin olive oil, plus more for bowl
1 tsp. sugar
Coarse salt
1 large egg whisked with 1 tbsp. water for egg wash
sea salt for sprinkling
1/4 C. fresh rosemary or thyme; or a combination

Place water in a medium bowl, sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 tsp. coarse salt and the sugar. Stir until dough forms.

Turn our dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm draft free place until it doubles in volume, about 1 hour.

Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4X10 inches on a lightly floured surface; transfer to a parchment-lined backing sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.

Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.

Rosemary Focaccia

This is a recipe I got at my Pizza and Bread class the other night. It came out really savory with the crushed rosemary, I cannot wait for summer when I have my rosemary bush growing on the deck. This recipe looks complicated but it is tons easier than it looks...give it a try. I made it today with roasted garlic and sun dried tomatoes...delish!

1 1/4oz. package active dry yeast (2 1/4 tsp.)
1 1/2 tsp. honey
1 1/2 C. warm water (110 degrees)
1/2 C. semolina
4 C. all purpose flour, plus extra as needed
1 tsp. fine salt
1/4 C. extra virgin olive oil, plus extra as needed
2 cloves garlic, minced
4 to 6 sprigs fresh rosemary, minced, plus extra for garnish
vegetable oil cooking spray
2 tsp. coarse sea salt
Freshly ground black pepper to taste

Combine the yeast, honey and water in the bowl of a stand mixer fitted with the dough hook attachment; mix for 30 seconds. Set aside until foamy and creamy, about 5 to 10 minutes.

With the mixer on low speed, add the semolina, flour, fine salt, oline oil, garlic, and mince rosemary, and mix until just incorporated. Increase the speed to medium high and mix until shiny and smooth, about 4 minutes more. The dough should register approximately 80 degrees F. on and instant read thermometer. (Note: Add a bit more flour if the dough is not cleaning the sides of the bowl.)

Place the dough in a lightly oiled bowl; turn the dough over to oil all sides. Cover with oiled plastic wrap, and allow to rise in a warm draft-free placed until almost doubled in size, about two hours.

Punch down the dough and return to the bowl; cover with oiled plastic wrap, and set aside for a second time, about 1 hour more. (Note: This second rising can be eliminated, resulting in a coarser textured bread.)

Preheat the oven to 400 degrees. Lightly spray a deep dish pizza pan or 10X15 jelly roll pan with cooking spray. Without kneading, gently place the dough in the pan, spreading it out to fit the pan. Cover with oiled plastic wrap and set aside to rise for about 15 minutes.

Just before baking, make dimples in the bread by pressing with your fingertips. Drizzle olive oil over the surface, and spread lightly with your fingers. Sprinkle with coarse sea salt and pepper and garnish with a few sprigs of rosemary.
Bake in the center of the oven until lightly browned,a bout 20 minutes. Rotate the pan halfway through the baking time. Remove from the pan and cool on a wire rack. Serve warm or at room temperature.

Other popular toppings for focaccia include olives, sundried tomatoes, roasted garlic, carmelized onions, and other assorted Italian cheeses and herbs.