Dutch Oven Bread

So, Jordan got me a dutch oven for Christmas (he knows me so well!!), and I've been on the hunt for some new recipes for a dutch oven. This artisan-type bread is great for breakfast, sandwiches, dipping, everything! Added bonus, it only takes about an hour and a half from start to finish!

4-4 1/2 cups bread flour
2 Tablespoons yeast
2 Tablespoons sugar
2 cups warm water
1 1/2 Tablespoons salt

Proof yeast by combining the yeast and the sugar in the bottom of the bowl of a stand mixer and then pour the warm water over it. Whisk it by hand lightly. Let is rest for 10 minutes until it is foamy.

In a separate bowl mix 3 cups of the flour with the salt.

Add the flour mixture one cup at a time to the yeast mixture in the stand mixer attached with the dough hook. The dough will start to come together, but still be sticky. Add in the rest of the flour in 1/2 cup increments until the dough completely comes together in a ball. Let the mixer knead the dough for a few minutes. Then dump the dough onto the counter and continue to knead for about five minutes, or until the dough is smooth.

Place the dough in a greased bowl and cover the top with a lightly damp kitchen towel. Let is rise for 20-30 minutes.

Preheat the oven to 400 degrees with the Dutch oven inside.

Do not punch down the dough.

Simply take out the ball of dough, that should have risen. Lightly coat both the bottom and the top of the loaf with flour. Carefully remove the Dutch oven from the oven and just as carefully drop the dough in the center of the Dutch oven. Cut three slits in the top of the loaf. That will give it that artisan top.

Cook for 30 minutes covered. Then take off the lid and cook for another 7-10 minutes, until the top is golden and crunchy looking.

Remove from the Dutch oven onto a cutting board. Let it cool slightly.

Then slice into its artisan bread glory.

Double Chocolate Muffins

1/2 cup unsalted butter, softened
1 cup sugar
2 teaspoons vanilla
2 teaspoons baking powder
2/3 cup unsweetened cocoa powder
1/2 teaspoon salt
2 eggs
1 cup milk (skim, 1%, 2%, whatever you have works)
1/3 cup sour cream
2 cups all-purpose flour
1 1/2 cups chocolate chips (I used mini chips)

1) Preheat oven to 350 degrees F. Line a muffin pan with paper liners to make 12 muffins.

2) Cream together the butter, sugar, sour cream, and vanilla until light and fluffy - about 3 minutes. Add the eggs, one at a time, beating until incorporated between each addition.

3) Stir together the flour, baking powder, cocoa powder, and salt. Add flour mixture to butter mixture alternately with the milk, in 2-3 additions each (so add a third of the flour, half of the milk, another third of the flour, etc.). Stir in chocolate chips.

4) Divide batter between 12 muffin cups and bake 25-27 minutes, until toothpick comes out clean (a little melted chocolate is fine - the toothpick may hit a melty chocolate chip). 

Honey Oat Bread

3 c. flour
3/4 c. oats
2 1/4 tsp. yeast
1 1/2 tsp. salt
1 c. milk
1/4 c. warm water
2 T. butter
1/4 c. honey
2 T. honey
2 T. oats

Warm milk until warm but not boiling. Add butter, stirring until melted, then stir in water and honey. Pour milk mixture into the rest of the ingredients (flour, oats, salt, and yeast), mixing with dough hook until it forms a dough Knead with hook 10 minutes until smooth and elastic, adding flour or water if necessary. Place dough in a lightly oiled bowl, turning once to grease top. Cover and allow to rise until doubled, about 1 - 1 1/2 hours. Once doubled, roll out into 2 loaves. Place in parchment lined loaf pans and let raise 1 - 1 1/2 hours. Brush top with additional honey and sprinkle oats over all. Preheat oven to 350 degrees. Place an extra loaf pan with 2 c. boiling water on the bottom rack of the oven. Bake 40-50 minutes or until golden brown and loaves sound hollow when tapped Cool completely.

Streusel-Topped Blueberry Muffins

3/4 c. milk
1/4 c. oil
1 egg
2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. blueberries (I always use frozen, but canned works too)  
Topping: 1/4 c. flour 1/4 c. brown sugar 1/4 tsp. cinnamon 2 T. butter

Heat oven to 400 degrees. Line muffin tin with papers. In a large bowl, beat milk, oil, and egg until blended. Add flour sugar, baking powder, and salt all at once stir just until four is moistened. Batter will be lumpy. Gently stir in blueberries. Divide batter among muffin cups and top with 1 T. streusel each.
For streusel topping: Mix flour, sugar and cinnamon, then cut in butter until mixture resembles fine crumbs. Bake muffins 20-25 minutes or until golden brown. Immediately remove from pan to wire rack.

Macaroni Grill's Rosemary Bread

1 tablespoon yeast

1 tablespoon sugar

1 cup warm water

2 1/2 cups flour

1 teaspoon salt

2 tablespoons rosemary

2 tablespoons butter

 

1. Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
2. Mix in 1 T butter, salt, and 2 cups of flour.
3. Add one tablespoon of the fresh chopped rosemary.
4. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
5. Add more flour if necessary.
6. Oil a bowl, put dough in it and cover with a towel.
7. Let dough rise in a warm place for one hour until doubled.
8. Punch down dough and divide in half.
9. Let dough rest about 5 minutes.
10. Spray baking pan or cookie sheet with cooking spray.
11. Shape the dough into 2 small rounded oval loaves.
12. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
13. Let loaves rise again until doubled, about 45 minutes.
14. Preheat oven to 375°F.
15. Bake for 15 to 20 minutes, until lightly browned.
16. Carefully remove from oven, brush with remaining butter (and salt if desired.)

Bread Machine Pumpkin Bread

3 T. vegetable oil
3/4 c. canned pumpkin
2 large eggs, room temperature
3/4 c. light brown sugar, firmly packed
1 2/3 c. flour
3/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
3/4 tsp. salt
3/4 tsp. baking powder
1/3 c. walnuts (optional)
1/3 c. dried cranberries (optional)

     Place all ingredients in bread machine pan in order suggested by manufacturer. Select Cake/Quick Bread Program from menu. Coat the inside of the bread pan with nonstick cooking spray (above the dough). Press Start button to mix and bake. While the batter is mixing, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is complete, remove from bread pan and place on wire rack to cool completely for best slicing results.

Sticky Buns

1 package active dry yeast
3/4 c. warm water
3/4 c. warm milk
1/4 c. sugar
3 T. vegetable oil
2 tsp. salt
3 3/4 - 4 1/4 all-purpose flour

FILLING:
1/4 c. butter or margarine, melted
1/4 c. sugar
3 tsp cinnamon
3/4 c. packed brown sugar
1/2 c. heavy whipping cream
1 c. coarsely chopped pecans

     In a mixing bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1 1/4 c. flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once togrease the top. Cover and let raise in a warm place until doubled (about 1 hour).
     Punch dough down. Turn onto a lightly floured surface. Roll into a 18 x 12" rectangle. Spread butter to within 1/2" of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style starting with the long side; pinch ends to seal. Cut into 12 slices.
     Combine brown sugar and cream, pour into a greased 9 x 13" pan. Sprinkle with pecans. Place rolls, cut side down, over pecans. Cover and let rise until doubled, about 1 hour.
     Bake at 350 degrees for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter.
 

   

Banana Chocolate Chip Muffins

1/2 c. margarine or butter, softened
1 c. sugar
2 large eggs
2 ripe bananas, smashed
2 c. flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 c. buttermilk (1 T. lemon juice in 1 c. whole milk)
1 tsp. vanilla
1/2 c. mini chocolate chips

     Beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in bananas until smooth. In a separate bowl, mix flour, salt, baking powder, and baking soda. Alternately stir in flour mixture and buttermilk into egg mixture until dry ingredients are moistened. Stir in vanilla, chocolate chips (and 1/2 c. chopped nuts if desired). Spoon into greased muffin pan or paper liners. Bake at 400 degrees for 15-18 minutes.

No Knead Refrigerator Rolls

2/3 c. canola oil
1 T. salt
2 c. warm water
2 packages dry yeast (dissolved in 1/4 c. warm water
1/4 c. sugar
1/2 c. wheat germ
2 eggs
6 c. all-purpose flour

     Mix oil, salt, water, yeast, sugar, wheat germ and eggs in a large bowl. Add flour 1 cup at a time, stirring after each addition. Cover with plastic wrap, and place in refrigerator for at least two hours before using.
     Make 2" balls from the dough. Place them in a large greased cake pan, about an inch apart, and cover with a damp cloth until they double in size. Preheat the oven to 375 degrees. Bake for about 20 minutes or until golden. Invert pan to remove rolls and serve warm.

Oatmeal Rolls

1 c. oatmeal (1/2 c. each quick and old-fashioned)
3 T. soft margarine
2 c. boiling water
2 packages yeast, dissolved in 1/3 c. warm water with 1 tsp. sugar
2/3 c. brown sugar, packed
1 T. white sugar
1 1/2 tsp. salt
5 c. flour

     In a large bowl, pour the boiling water over the oats and margarine. Stir and cool to lukewarm. Add sugars, salt, and dissolved yeast to oatmeal mixutre. Knead in the flour, a cup at a time. Allow dough to rise in a warm place for one hour. Punch down. Form into rolls and place in a greased 9x13" baking pan. Allow to rise again for 20-30 minutes. Bake in a 350 degree oven for 20 to 25 minutes, until golden brown.

Bethany's Orange-Pecan Scones

2 c. self-rising flour
1/2 c. sugar
2 tsp. orange zest
1/3 c. butter or margarine
1/2 c. buttermilk
1/4 c. fresh orange juice
1/2 c. chopped pecans
1 tsp. vanilla
Sugar

     Combine first three ingredients. Cut butter into flour with a pastry blender until crumbly; add buttermilk and next three ingredients, stirring just until dry ingredients are moist.
     Turn dough onto a lightly floured surface; knead three or four times. Divide dough in half, pat each portion into a seven-inch circle, and place on a lightly greased baking sheet.
     Cut each circle into eight wedges; sprinkle evenly with sugar. Bake at 425 degrees for 12-14 minutes or until golden brown.

Monkey Bread

1/2 c. melted shortening
1/2 c. sugar
1/2 c. boiling water
3/4 tsp. salt
1 pkg (2 1/4 tsp.) yeast
1/3 c. lukewarm water
1 egg, room temperature
3 c. flour
1/2 c. butter, melted
1/2 c. sugar
1 T. cinnamon

     Combine shortening, sugar, boiling water, and salt. Let cool. Dissolve yeast in lukewarm water. Add beaten egg to yeast mixture. Mix with shortening mixture. Gradually add flour mixing thoroughly. Cover and let rise 1 hour. Punch down dough, knead, roll out and cut into pieces. Dip in melted butter, then in cinnamon-sugar mixture. Throw in bundt or tube pan and let rise 1 hour. Bake at 350 degrees for 30-35 minutes. Let cool 5 minutes then turn out on plate.

Pizza Crust

1 T. dry yeast
3 c. flour
1 T. sugar
1/2 tsp. salt
2 T. oil
1 c. warm water

     Dissolve yeast in warm water, if using regular dry yeast. If using quick rising yeast, add to flour, sugar, salt, until well blended. Add oil and water; mix well. Knead on a floured surface for 5 minutes. Add enough flour to keep dough from sticking. Let dough rest for 5 minutes. Pat or roll dough out on a lightly greased pizza pan. Prebake at 425 degrees for 5 minutes until crust is puffed but not brown. After baking, spread dough with sauce, toppings, and cheese. Bake for 10-12 minutes at 425 degrees until cheese has melted.

Easter Cinnamon Rolls

4 1/2 tsp. active dry yeast
1/2 c. warm water (110-115 degrees)
8 c. all-purpose flour
1 package (3.4 oz.) instant vanilla pudding mix
2 c. warm milk (110-115 degrees)
2 eggs, slightly beaten
1/2 c. sugar
1/2 c. vegetable oil
2 tsp. salt
1/4 c. butter, melted

Filling:
1 c. packed brown sugar
2 tsp. ground cinnamon
1 c. chopped pecans

Glaze:
1/3 c. sifted powdered sugar
2 T. butter, softened
2 T. honey

     In a mixing bowl, dissolve yeast in water. Add next seven ingredients; mix well, do not knead. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Turn onto a lightly floured board; divide in half. Roll each half into a 12 x 8" rectangle; brush with melted butter.
     Combine filling ingredients; spread over dough. Roll up from long side; seal seam. Slice each roll in 12 rolls; place cut side down into two greased 13 x 9" baking pans. Cover and let rise until nearly doubled, 45 minutes. Bake at 350 degrees for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool.

Makes 2 dozen.

Herb Garlic Bread

2 tsp. active dry yeast
3 1/2 c. bread flour
3/4 tsp. salt
1 T. sugar
1/2 tsp garlic powder
2 T. grated Parmesan cheese
1/2 tsp. Italian seasoning
1 1/2 c. warm water (70-80 degrees)
Cornmeal
Vegetable oil
1 egg white
1 T. water

     In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough/manual setting. When cycle is complete, remove dough to lightly floured surface. Knead in enough flour to make dough easy to handle. Divide dough in half and roll each half into a 10 x 8" rectangle. Beginning at long end, roll up tightly. Pinch seams and ends to seal, taper ends. Place each loaf, seam side down, on a greased baking sheet sprinkles with cornmeal. Lightly brush each loaf wth oil. Cover and let rise until almost double. Slash diagonal lines 1/4" deep on top of each loaf. Lightly beat egg white with 1 T. water; brush egg mixture over top of each loaf. Bake at 375 degrees for 20 minutes. Brush again with egg mixture. Bake 5-10 minutes more. Remove from sheet to cool on wire rack.

Blueberry White-Morsels Biscotti

1 package blueberry muffin mix
1 can of blueberries (or equal amount of frozen blueberries)
3/4 c. all-purpose flour
1/2 c. butter, melted and cooled slightly
2 eggs, lightly beaten
2 c. white morsels, divided

     In a large bowl, combine muffin mix, flour, butter and eggs just until combined. Fold in 1 1/2 c. morsels and drained blueberries with floured hands. Shape half of the dough into a 12" log (dough may be sticky). Place on greased baking sheet; flatten slightly until about 2" wide. Repeat with remaining dough.
     Bake at 350 degrees for about 25 minutes or until a toothpick comes out clean. Cool on baking sheets on wire rack for one hour.
     Cut each log diagonally into 3/4 inch slices with serrated knife. Place slices, cut side down, on ungreased baking sheets.
     Bake at 350 degrees for 10 minutes. Turn slices over and bake for 6-8 more minutes. Transfer to wire racks and let cool.
     Melt remaining morsels and drizzle over biscotti. Let stand until set and serve.

Dinner Rolls

2 c. warm water
1 1/2 T. yeast
1 T. salt
1/4 - 1/2 c. sugar
2 1/2 c. flour
2 eggs
1/4 c. oil
2-3 c. more flour

     Put water in mixing bowl, and then add yeast. When the yeast is dissolved, add salt and sugar, turn the mixer on low and mix together. Add flour, then eggs and oil, mix. Stop the mixer and exchange the beaters for bread hooks. continue mixing, adding additional flour until the dough doesn't stick to the sides of the bowl. Let the dough raise one hour. Grease a pan with cooking spray. When the dough is done rising, punch it down. Grease hands with shortening and squeeze rolls into a small ball. Place on pan and let raise for 30 minutes. Bake each pan for 20-24 minutes at 350 degrees. When done, place on a wire cooling rack, or eat warm.