HERBED BREAD TWISTS
A blend of herbs and a special shape dress up ordinary frozen bread dough in my unbelievably easy recipe. -Deb Stapert, Comstock Park, Michigan
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine butter and seasonings. On a lightly floured surface, roll dough into a 12-in. square. Spread with butter mixture to within 1/2 in. of edges; sprinkle with cheese. , Fold dough into thirds. Cut widthwise into 24 strips. Twist each strip twice; pinch ends to seal. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 40 minutes. , Beat egg and water; brush over dough. Sprinkle with sesame seeds. Bake at 375° until light golden brown, 10-12 minutes. Remove from pans to wire racks.
Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 140mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
FROZEN BREAD DOUGH HERB BREAD
It doesn't get any easier than this. You start out with frozen bread dough, make slices in the dough, brush with herb butter, let raise, and then bake. I received this recipe in a qualityhealth.com newsletter. It is nutritionist recommended for low calories, low cholesterol and low sodium.
Provided by Crafty Lady 13
Categories Breads
Time 35m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 4 ingredients in a bowl. With a knife, cut loaf into 12 1/2 -inch slices, not quite cutting all the way through. Brush butter mixture on both sides of each slice. Place in loaf pan sprayed with nonstick cooking spray. Cover with plastic wrap. Let rise until 1 inch over top of pan. Preheat oven to 350°F Remove wrap and bake 25 minutes. Remove from pan immediately. Enjoy! :).
Nutrition Facts : Calories 38.1, Fat 4.1, SaturatedFat 2.6, Cholesterol 10.9, Sodium 13.6, Carbohydrate 0.2, Protein 0.4
FROZEN BREAD DOUGH
Make and share this Frozen Bread Dough recipe from Food.com.
Provided by Shannon Weber
Categories Breads
Time 1h40m
Yield 4 loaves
Number Of Ingredients 7
Steps:
- I sprinkle the yeast on the 4 cups water and add the 1/2 cup sugar and let the yeast work.
- In a large bowl or bread mixer mix powdered milk, 4 cups flour, salt and butter.
- Add the yeast water and mix (you can use an electric mixer) as you keep adding flour you will need to knead by hand (or use a bread mixer) Add flour until you get a stiff dough (you might not need all of flour, it depends on the moisture content of your flour) Knead for 15 minutes and then cover with a towel and let rest for 15 minutes.
- Divide dough into 4 equal balls.
- Smooth balls and place on a cookie sheet and cover with plastic wrap.
- Freeze balls until firm and then transfer to freezer bags and store in freezer.
- Recommended storage time 1 month.
- To Bake: remove frozen dough from freezer, open freezer bag and leave dough in bag to thaw or place on a cookie sheet and cover with plastic wrap to thaw.
- It is very important to have a plastic covering over dough to thaw (dough really dries out without the plastic covering).
- (It usually takes about 4 hours to thaw) Shape into loaves or leave round or make pizza crust or rolls or whatever you do with freezer dough.
- Let rise until doubled (1 1/2 hours) Bake regular bread loaves at 350 for 35 minutes.
- I like to brush the bread loaf with 1 beaten egg and return it to the oven for 5 minutes.
SOME USES FOR FROZEN BREAD DOUGH
These are a few of the many uses for that frozen bread dough you can get in the frozen foods isle
Provided by Stormy Stewart
Categories Other Breads
Number Of Ingredients 2
Steps:
- 1. Herb garlic bread 1 loaf defrosted bread 1 tbls garlic powder, 1 tablespoon Italian herbs Mix half of the herbs and garliic into the bread and reshape. Butter top of bread and add the rest of the spices over top. Then you can bake as bread or rolls let raise and bake as usual. Sometimes I add parmesan cheese to this also. You can make rolls by flatening it out in a 8x8 or 9x11 pan and score into rolls or bread sticks and let rise then bake.
- 2. Molded breads you can shape into almost any figure or put in molds to aquire shapes, and bake as usual. These bears were made to top soup.
- 3. Cinnamon Rolls place bread dough on a floured surface and roll out. butter the top and add cinnamon sugar/brown sugar mixed on top of that. add nuts or raisins if desired. Roll into a log and slice in 1 inch pieces and place in a 9x12 greased and floured pan, allow to rise and bake until golden brown at 350 degrees. Frost when almost cool. Frosting 1 stick butter, 2 cups powdered sugar, 1 tablespoon cinnamon sugar, and 1 teaspoon almond extract. mix well and frost.
- 4. Pizza crusts Roll out into the size pizza you want, great for deep dish pizzas. Allow to rise add toppings and bake in preheated 400 degree oven. I like to make mine a garlic, herb crust.
- 5. make into animal rolls. just shape, allow to rise and brush with egg wash before baking as usual
- 6. Pecan rolls place bread dough on a floured surface and roll out. butter the top and add cinnamon sugar/brown sugar mixed on top of that. Roll into a log and slice in 1 inch pieces In a 9x12 greased and floured pan, place 1 cup brown sugar, 1/2 stick melted butter and mix together then distribute over the pan. Sprinkle 3/4 cup chopped pecans over that add rolls and allow to rise and bake until golden brown at 350 degrees. Frost when almost cool. Frosting 1 stick butter, 2 cups powdered sugar, 2 tablespoon brown sugar, and 1 teaspoon butterscotch extract. mix well and frost.
- 7. Cheesey onion bread Mix into defrosted bread 1/3 cup sauted browned onions, cooled and 1/2 cup shredded cheddar cheese. allow to rise and bake as usuall, when done add 2 tablespoons cheese to top of bread and return for 5 minutes to melt it on top
- 8. Stuffed breads https://www.justapinch.com/recipes/main-course/italian/pizza-stuffed-bread.html
HERB PULL-APART BREAD
Use frozen dinner rolls to fashion an impressive bread loaf loaded with great herb flavor.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h45m
Yield 12
Number Of Ingredients 6
Steps:
- Spray 12-cup fluted tube cake pan (do not use 10-cup) with cooking spray. In 1-quart saucepan, heat all ingredients except roll dough over low heat, stirring occasionally, until butter is melted.
- Place half of the frozen dough balls in pan. Generously brush butter mixture over dough in pan. Layer remaining dough balls in pan. Brush with remaining butter mixture. Cover and let stand in warm place about 4 hours or until double in size.
- Heat oven to 350°F. Bake 22 to 27 minutes or until bread sounds hollow when tapped and top is deep golden brown. Cool 5 minutes; turn upside down onto serving plate.
Nutrition Facts : Calories 220, Carbohydrate 27 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 8 g, TransFat 3 g
MOZZARELLA-STUFFED GARLIC-AND-HERB BREAD
For this surefire crowd-pleaser, we singled out the best part of a stuffed-crust pizza: the crust, of course. Load an easy dough up with thinly sliced low-moisture mozzarella, then give it a generous flurry of garlic, Italian seasoning, fresh parsley, sesame seeds, and grated Parmigiano. After baking, seal the deal with a side of marinara sauce.
Provided by Greg Lofts
Time 1h40m
Number Of Ingredients 13
Steps:
- In a bowl, whisk together flour, yeast, and salt. Make a well in center of mixture; add warm water and 2 tablespoons oil to well. Gradually stir flour mixture into wet mixture to form a ragged dough. Transfer to a floured work surface.
- Knead with floured hands until dough is tacky but no longer sticky and springs back when pressed with a finger, about 5 minutes. Transfer to a bowl drizzled with oil, turning dough to evenly coat. Cover and let proof at room temperature until doubled in volume, 1 to 1 1/2 hours.
- Preheat oven to 450°F with a rack in lowest position. Punch down dough, transfer to a lightly floured work surface, and cut in half. Stretch one piece of dough, working outward from center, into an oval, approximately 9 by 13 inches. Brush 2 tablespoons oil onto a rimmed baking sheet. Place dough on sheet; top evenly with mozzarella, leaving a 1-inch border of dough around edges.
- Stretch second piece of dough on floured work surface to roughly same oval shape. Place over mozzarella, gently pressing to remove excess air from between doughs. Fold edge of bottom dough up and over edge of top dough, pinching to seal edges together. Sprinkle top evenly with Parmigiano; drizzle with remaining 2 tablespoons oil.
- Stir together garlic, Italian seasoning, parsley, red-pepper flakes, and sesame seeds; sprinkle evenly over dough. Cut several steam vents in top of dough at 2-inch intervals.
- Bake until dough is golden brown in places and just cooked through, 18 to 20 minutes. (If dough puffs in places while baking, pierce with the tip of a knife to release steam.) Transfer bread from baking sheet to a wire rack and let cool a few minutes. Slice and serve hot, with marinara alongside for dipping.
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RUSTIC GARLIC PARMESAN HERB BREAD - THE STAY AT HOME CHEF
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Ratings 81Calories 215 per servingCategory Bread
- In a large mixing bowl, add yeast, sugar, and water. Stir in salt, rosemary, basil, oregano, and garlic.
- Add in 2 cups of flour and the parmesan cheese and stir until combined. Gradually add in the remaining 1/2 cup flour (if needed) until you have a smooth and elastic dough that is tacky, but doesn't stick to your hands.
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