Preheat oven to 350 degrees. Grease and line with parchment paper one 9 inch loaf pan and set aside.
In a small bowl combine
1-1/2 cups flour
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
In a medium bowl whisk together
1 cup veggie oil
1-1/2 cups brown sugar, packed
1/4 cup molasses
3 eggs, room temperature
Add dry ingredients to wet ingredients and stir until combined well.
1/2 cup chopped walnuts
1/2 cup golden raisins
1/2 cup raisins
1 cup shredded carrots
Stir until combined well, Pour into already prepared loaf pan and bake at 350 degrees for 60-70 minutes. Remove from oven and let cool in pan on a wire rack for 10 minutes. Remove from pan and let cool completely. ENJOY!! 🙂
1 package active dry yeast (2-1/4 tsp)
1 cup warm water
1-1/2 tsp salt
1-1/2 Tbsp olive oil
2-1/2 cups flour
In bowl of mixer with dough hook attachment…
Place yeast and warm, set timer for 5 minutes and then add salt and olive oil to yeast and water. After your timer beeps add flour to your bowl and on speed 2 mix until dough forms a ball. Turn dough out into a lightly oiled bowl, flip dough once cover with a damp tea towel and let rise at least 2 hours.
CHEESY BREAD STICKS
Place a cookie sheet upside down and place in oven, preheat oven to 500 degrees with cookie sheet in oven.
2 Tbsp butter, melt
1 clove of garlic, minced
1/2 cup mozzarella cheese, shredded
1/4 cup shredded parmesan cheese
Roll out dough and place on a piece of parchment paper that has been sprayed lightly with nonstick spray. melt butter in a small bowl and add garlic. Brush butter garlic mixture on your rolled out dough. Top with mozzarella cheese and then Parmesan cheese. Carefully place your dough on top of preheated cookie sheet in the oven (keep on parchment paper while baking) Bake at 500 degrees 9-12 minutes. ENJOY!!
Preheat Oven to 350 degrees. Spray one loaf pan with nonstick spray.
4 rolls of Refrigerator Cinnamon Rolls (8 count in each roll)
Open the cans of cinnamon rolls and set aside the icing you will use it to top your bread . Layer the cinnamon rolls in your loaf pan (2 rows of eight on the bottom and then 2 more rolls of eight on top)
Place in your preheated oven and bake at 350 degrees for 60-65 minutes. After your bread has been in the oven for about 40 minutes, cover loosely with foil so that the top of your bread doesn’t get burnt and continue to bake the rest of your time left.
Remove from oven and let cool about 20 minutes. While cooling place icing in a ziplock bag or a piping bag whatever you prefer. Turn bread out of loaf pan onto a cooling rack and then set cooling rack over a baking sheet that has been lined with parchment paper. Cut Corner off of ziplock bag or tip off of pastry bag and frost the top of your loaf. Slice and enjoy!! 🙂
This recipe has been adapted from http://www.ohbiteit.com
1 loaf crusty Italian bread
4 large tomatoes. cut in chunks
1 red onion, thinly sliced
1/4 cup olive oil
3 Tbsp red wine vinegar
2 tsp minced garlic
1 tsp salt
1/2 tsp pepper
3 yellow bell peppers, cut in chunks
1 lrg English cucumber
1/4 cup chopped flat leaf Italian parsley
1/4 cup shredded Parmesan cheese
Preheat oven to 400 degrees, line a baking sheet with parchment paper, Cut your crusty bread into chunks and place on your lined baking sheet.Toast your bread for about 12 minutes, turning one till toasty brown. let cool on counter.
In a bowl place tomatoes, onion, olive oil, vinegar, garlic, salt and pepper, toss to coat and let sit on your counter for about 30 minutes. Add yellow pepper and cucumber, toss and then let sit for another 15 minutes or so. Right before serving add crusty toasted bread, parsley and Parmesan cheese. Toss and ENJOY!! 🙂
Preheat oven to Broil. Line on baking pan with foil
1 loaf crusty Italian bread, sliced down the center
1/4 cup of butter
1 Tbsp chopped garlic
12 artichoke hearts that have been packed in water, chopped
1-1/2 cups shredded mozzarella cheese
1/2 cup shaved parmesan cheese
1/2 cup sour cream
1/2 cup shaved parmesan for top of bread
In a skillet melt butter, add garlic and cook just until garlic gets toasty. Add artichoke hearts, mozzarella, 1/2 cup parmesan and sour cream. Stir until combined well, once combined remove from heat.
Place cut bread on your prepared baking sheet. Slather your artichoke mixture on top of your bread and then top with other 1/2 cup of shaved parmesan. Broil 3-5 minutes watching very closely as you do not want to burn your bread but you do want to melt your cheese. Slice and serve warm. ENJOY;)
Recipe Adapted from The Girl Who Ate Everything
1 Package Active dry yeast (2-1/4tsp)
1 cup warm water
1 Tbsp white sugar
1/8 cup olive oil
1/2 Tbsp salt
1/2 Tbsp dried Basil
1/2 Tbsp dried oregano
1 tsp fresh chopped garlic
1/2 tsp onion powder
1/4 cup fresh grated Parmesan cheese
3 cups flour
Place yeast and sugar in a large bowl, add water and set aside for 5 minutes.
Stir olive oil,salt, herbs, garlic, onion powder, cheese and flour into the yeast mixture, Dough will be stiff. Knead dough for 5 minutes or until it is smooth and rubbery. Place dough into oiled bowl and turn to cover the surface of the dough with oil. Cover with a damp linen tea towel. Allow to rise for at least an hour or until doubled in size.
Punch dough down once risen and then shape and place into a loaf pan. Allow to rise again till doubled in size about 30 minutes.
Preheat oven to 400 degrees.
Bake at 400 degrees for 25-30 minutes. Remove from oven place on rack and let cool. ENJOY!! 🙂
Preheat oven to 350 degrees. Grease 1 loaf pan and set aside
In bowl of mixer add
1 cup mashed banana
2 cups flour
1 cup sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup butter, softened
Beat on medium speed until well combined.
1 cup cinnamon chips
Stir in by hand. Place in prepared loaf pan and bake at 350 degrees 60-65 minutes or until toothpick inserted in center removes clean. ENJOY!!:)