Parmesan Herb Bread Pizza Bread Food

PARMESAN HERB PIZZA BREAD NO KNEAD RECIPE

Steps:

• Sprinkle yeast over warm water in large mixing bowl. Let stand a few minutes: stir to dissolve. If you are using instant yeast skip this step and just put the warm water in the mixing bowl.
• Add sugar, salt, butter, 1/2 cup cheese, your choice of seasoning, 3 cups flour ( and instant yeast if you didn't use active dry). Beat, at low speed, until blended. At medium speed, beat until smooth -- 2 minutes. Gradually add in the rest of the flour. Scrape down bowl and beaters.
• Put dough into greased bowl. Cover with plastic wrap.
• Let rise in warm place (85F), free from drafts, about 45 minutes, or until quite light and bubbly and more than double in bulk.
• Preheat the oven to 375F. Lightly spray a 2-quart casserole with nonstick oil; set aside.
• With wooden spoon, stir down batter. Beat vigorously 1/2 minute, or about 25 strokes. Turn into casserole. Sprinkle top of batter evenly with 1 tablespoon grated Parmesan cheese.
• Bake 55 minutes, or until nicely browned. Turn out onto wire rack. Let cool, or serve slightly warm, in wedges.

SOFT GARLIC PARMESAN BREADSTICKS

Steps:

• Fit your food processor with a steel blade. Place the bread flour, yeast, sugar, salt, Italian seasoning, garlic, 1/4 cup grated Parmesan and softened butter in the processor; pulse to blend. Stir together hot water, milk and egg. Start the processor and slowly pour in the milk mixture into the feed tube until a ball forms around the blade. Run for 30 seconds to knead. Remove dough from processor and knead briefly by hand. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Roll the dough into a 10x12 inch rectangle. Use a knife or pizza cutter to slice the dough lengthwise into ten strips, and then cut these strips in half. Brush tops of strips with 2 tablespoons melted butter, and sprinkle with 1/4 cup Parmesan cheese. Cover, and let rise until nearly double, about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 18 to 23 minutes, or until golden brown. Turn broiler on, and brush breadsticks with remaining melted butter and Parmesan cheese. Broil just until the cheese starts to turn light brown, about 2 to 3 minutes. Serve warm.

HERB & PARMESAN PIZZA DOUGH (BREAD MAKER)

Steps:

• Place all ingredients in bread machine in the order listed.
• Select dough cycle on machine and press start.
• When dough is finished remove with floured hands and shape into size and thickness of desired pizza and place on greased cookie sheet or pizza tray.
• Top with favorite sauces and ingredients.
• (Baking time is generally 18-20 minutes at 400°F).

PARMESAN & HERB BREAD

Steps:

• Arrange slices of bread on a foil lined baking tray.
• Mix remaining ingredients together.
• Spread mixture liberally over each piece of bread.
• Bake in a moderate oven, 180 C, for 10-15 mins or until crisp & golden.

PARMESAN OREGANO BREAD (AKA PIZZA BREAD)

Steps:

• Dissolve the yeast in the milk; Add salt, 1/4 cup olive oil, 1 tablespoon oregano, and 1/4 cup parmesan cheese.
• Add flour a little at a time; When dough is manageable, turn out dough onto lightly floured surface and knead until smooth.
• Place in bowl lightly oiled with olive oil; Rise for 1 hour in dark, warm place until dough has doubled.
• Knead dough for 2-4 minutes; Divide dough into 20 equal pieces, roll each piece into a ball; Butter large loaf pan and place 14 of the balls on the bottom in 2 rows, 7 in each row; Brush with olive oil; Place remaining 6 balls down the middle on top of the other 14; Brush with olive oil and sprinkle with 1 tablespoon oregano and 2 tablespoons parmesan.
• Cover and let rise for 45 minutes.
• Bake for 35-40 minutes at 400 degrees.
• The balls will produce a beautiful,"mountainous" surface on the bread- a real conversation piece!

PARMESAN HERB BREAD

Steps:

• In a large bowl, combine 3 cups flour, yeast, sugar and salt. In a small saucepan, heat the water and 1/4 cup butter to 120°-130°. Add to dry ingredients; beat until smooth. 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 the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each piece into a 18x15-in. rectangle. Spread remaining butter over dough to within 1/2 in. of edges. In a small bowl, combine first six filling ingredients; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under., Place seam side down on two ungreased baking sheet sprinkled with cornmeal. With a sharp knife, make four or five slashes across top of each loaf; sprinkle with cornmeal. Cover and let rise until doubled, about 1 hour., Bake at 375° for 15 minutes. Reduce heat to 350°; bake 20 to 25 minutes longer or until bread sounds hollow when tapped. Remove from pans to wire racks. Serve warm or cold.

PARMESAN GARLIC HERB BREAD

Steps:

• In a bowl or large measuring cup combine the water, sugar and yeast. Stir to mix. Set aside for about 10 minutes.
• In a large mixing bowl, combine the flour, sugar, herbs, salt, pepper and Parmesan. Stir to mix.
• Add the oil and the garlic to the yeast-water mix. Stir to mix.
• Add the liquids to the dry ingredients. Stir to mix thoroughly. A dough ball will form.
• Knead dough in bowl or lightly floured surface for about 8 minutes.
• When finished kneading, coat all sides of the ball of dough with the 1T extra olive oil. Let rest in a draft free place (inside the oven will work) for about 1 1/2 to 2 hours -- until the dough has doubled in volume.
• After that, 'punch down' the dough and knead briefly.
• Form into loaf, place in baking pan (I line the pan with parchment paper so it doesn't stick to the pan) and let rest again for about 40 - 50 minutes.
• Pre-heat oven to 350 degrees Fahrenheit.
• Combine egg and water by whisking with fork. This is your 'egg wash'.
• Using a soft basting brush or pastry brush, paint loaf with egg wash. If you are using the sesame seeds, sprinkle them on top now. Make 1 long superficial slice down the middle of the loaf or 4 diagonal slices.
• Bake for about 33 - 35 minutes. Bread is done when it sounds hollow when tapped.
• Enjoy with Italian foods, as toast or later on, dry and use as croutons.

HERBED OATMEAL PAN BREAD

Steps:

• In a small bowl, combine boiling water and oats; cool to 110°-115°. In a large bowl, dissolve yeast in warm water. Add sugar, butter, salt, egg, oat mixture and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down and press evenly into a greased 13x9-in. baking pan. With very sharp knife, cut diagonal lines 1-1/2 in. apart completely through dough. Repeat in opposite direction, creating a diamond pattern. Cover and let rise in a warm place until doubled, about 1 hour. , Redefine pattern by gently poking along cut lines with a knife tip. Brush with 2 tablespoons melted butter. Bake at 375° for 15 minutes. Meanwhile, combine Parmesan cheese, basil, oregano and garlic powder. Brush bread with remaining butter; sprinkle with cheese mixture. Bake for 5 minutes. Loosely cover with foil and bake 5 minutes longer. Serve warm. Freeze option: After placing dough in pan and cutting diamond pattern, cover tightly and freeze. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 11/2 hours. Bake as directed.

HERBED PARMESAN BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine biscuit mix, 1 cup cheese, Italian seasoning and salt. In a small bowl, whisk egg, milk and water. Stir into dry ingredients just until moistened. Transfer to a greased 8x4-in. loaf pan. Sprinkle with remaining cheese., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before removing from pan to a wire rack.

PARMESAN-HERB BREADSTICKS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line baking pans with parchment paper.
• Dissolve yeast and honey in warm water in the bowl of a stand mixer. Let sit until creamy, about 10 minutes.
• Stir flour, Parmesan cheese, olive oil, 1 teaspoon Italian seasoning, and salt into the yeast mixture. Beat until smooth and the dough pulls away from the sides of the bowl. Let rest, about 5 minutes.
• Turn dough onto a lightly floured surface and pinch off about 3 tablespoons. Roll into a log shape. Place on the prepared baking sheet. Repeat with remaining dough.
• Bake in the preheated oven until just golden brown, 13 to 15 minutes.
• While breadsticks are baking, mix butter, garlic salt, and remaining Italian seasoning together.
• Brush butter mixture onto the breadsticks and continue to bake until golden brown, about 3 minutes more.

HERBED GARLIC BREAD

Steps:

• Slice bread, but not all the way through, leaving slices attached at the bottom. In a small bowl, cream butter. Add the Parmesan cheese, parsley, garlic, oregano and garlic salt; mix well. Spread between slices. Wrap loaf in a large piece of heavy-duty foil (about 28 in. x 18 in.). Bake at 325° for 15-20 minutes or until heated through.

HERB BREAD OR PIZZA DOUGH

Steps:

• Stir together: 2 teaspoons dry yeast, 1/2 cup lukewarm water.
• Add and mix well: 1/4 cup unbleached white flour, 1/4 cup rye flour.
• Allow this mixture to sit until quite bubbly, about 30 minutes.
• Mix together in another bowl: 3 1/4 cups unbleached white flour, 1 teaspoon salt.
• Stir this into the yeast and flour mixture with: 3/4 cup cold water, 1/4 cup olive oil.
• Mix thoroughly by hand or in an electric stand mixer. If working by hand, turn the dough out onto a lightly floured board and knead until the dough is soft and elastic, about 5 minutes. If the dough is too wet and sticky, add more flour, but only enough to form a soft, slightly sticky dough. Or use the mixer, fitted with the dough hook, and knead for about 5 minutes. The dough is the right texture when it pulls away from the sides of the bowl of the mixer, but still adheres to the bottom. A very soft, slightly moist dough will make the best focaccia.
• Put the dough in a large bowl, cover, and let rise in a warm place until doubled in size, about 2 hours. For an even better-tasting and more supple dough, let the dough rise slowly overnight in the refrigerator. (Remove from the refrigerator 2 hours before shaping.)
• Generously oil a 10-inch by 15 1/2-inch rimmed baking or sheet pan. Gently remove the dough from the bowl and flatten it on the baking pan, shaping it to fit the pan by gently pressing down from the center out towards the edges. If the dough starts to resist and spring back, let it rest for 10 minutes, then continue shaping. Try not to deflate or smash all of the air out of the dough as you are shaping it. Dimple the surface of the dough by lightly poking it with your fingertips.
• Drizzle with: 2 tablespoons olive oil.
• Cover and let rise until doubled in height, about 2 hours.
• While the dough is rising, preheat the oven to 450°F. If you have one, place a baking stone on the lower rack and let it heat for 30 minutes before baking the bread. Sprinkle the dough with: 1 teaspoon coarse sea salt and put the baking pan directly on the stone. Bake the focaccia until golden and crisp on the top and bottom, about 20 to 25 minutes. Invert the pan to remove the bread and place on a rack to cool.
• variation
• Sprinkle 1 tablespoon chopped fresh rosemary or sage leaves over the dough before baking.
• Chop about 1 tablespoon fresh tender herbs and add to the dough with the oil.
• Divide the dough in two before shaping and press into two 1/2-inch-thick disks. Put the disks into oiled 8-inch pie plates. Dimple, oil, let rise as above, and bake, checking after 10 minutes.
• Top with sautéed onions, cheese, tomato slices, or sautéed greens before baking.