TENDER GARLIC CHEESE BREADSTICKS
Garlic breadsticks complement so many dishes. These tender ones pair well with Italian dishes, salads and soups. -Ann Volner, Maryville, Missouri
Provided by Taste of Home
Time 55m
Yield 32 breadsticks.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water and milk. Add the sugar, butter, salt, baking soda and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Turn onto a lightly floured surface; cover and let rest for 10 minutes. Divide into 32 pieces. Shape each into a 4-1/2-in. rope., Place melted butter in a shallow bowl. Place cheese in a second shallow bowl. Dip ropes in butter, then coat with cheese. Place 3 in. apart on lightly greased baking sheets. Combine Italian seasoning and garlic powder; sprinkle over breadsticks. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 10-15 minutes or until golden brown. Remove to wire racks. Serve warm.
Nutrition Facts : Calories 117 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 199mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
GARLIC ROSEMARY PULL-APART BREAD
This recipe is a different type of pull-apart bread. Eat it by itself, dipped in marinara, or as part of a meal. For a different flavor, add sun-dried tomatoes, pesto, or an onion soup mix packet instead of the rosemary-garlic combo. -Christina Trikoris, Clarksville, Tennessee
Provided by Taste of Home
Time 1h20m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, mix yeast, salt and 2 cups flour. In a small saucepan, heat water, cubed butter and milk to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into 1-1/2-in. balls. Combine melted butter, garlic, rosemary and salt. Dip 10 dough balls into butter mixture. Place in a greased 10-in. fluted tube pan; sprinkle with a scant 1/4 cup Parmesan cheese. Repeat with remaining balls and Parmesan cheese. Drizzle with any remaining butter mixture. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown, 55-70 minutes or until a thermometer inserted into bread reads 200°. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 341 calories, Fat 20g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 536mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
MAKEOVER SEVEN-GRAIN CEREAL BREAD
No longer is baking bread an all-day affair. Quick-rise yeast helps these tender, mildly sweet loaves come together in half the time. -Laura Reese, Flagstaff, Arizona
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large microwave-safe bowl, combine cereal and water. Cover and cook on high for 4 minutes (mixture will be liquidy). Stir in molasses and butter. Let stand until mixture cools to 120°-130°, stirring occasionally., In a large bowl, combine 4 cups all-purpose flour, whole wheat flour, brown sugar, salt and yeast. Add cereal mixture to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes. Divide dough in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 145 calories, Fat 2g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 240mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
SOUR CREAM & CHEDDAR BISCUITS
Here's my go-to recipe for biscuits. Brushing them with the garlic-butter topping before baking seals the deal! -Amy Martin, Vancouver, WA
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 450°. In a large bowl, whisk the first 7 ingredients. Cut in cold butter until mixture resembles coarse crumbs; stir in cheese. Add milk and sour cream; stir just until moistened., Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Mix topping ingredients; brush over tops. Bake 12-15 minutes or until light brown. Serve warm.
Nutrition Facts : Calories 206 calories, Fat 14g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 256mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
HERB & ROMANO CHEESE WREATH
After the wreath is baked and cooled, it can be wrapped in foil, placed in an airtight plastic bag and frozen until you are ready to use it or give it away. Add some whipped butter on the side and it's the perfect gift. -Linda Padia, Wauna, Washington
Provided by Taste of Home
Time 1h
Yield 1 loaf (24 slices).
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve yeast and honey in warm water; stir in milk powder. In a large bowl, combine eggs, softened butter, 2 tablespoons cheese, rosemary, thyme, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 30-in. rope. Place ropes on a greased baking sheet and braid. Shape into a wreath and pinch ends to seal., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375°., Brush braid with melted butter; sprinkle with remaining cheese. Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 174 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 215mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
CORNMEAL CHEDDAR BISCUITS
Unlike traditional biscuits, this cheesy version lets you drop them from a spoon...so there's no mess and no fuss...and no precious time wasted! Serve them fresh-from-the-oven with chili or your favorite soup or stew. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, cornmeal, baking powder, sugar and salt. Cut in butter until mixture crumbly. Stir in cheese and milk just until moistened. , Drop by 1/4 cupfuls 2 in. apart onto a ungreased baking sheet. Bake at 450° for 12-15 minutes or until light golden brown. Serve warm.
Nutrition Facts : Calories 177 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 265mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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