Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
I am really excited to be able to share this recipe for a cheese and olive bread with you. I have had the ingredients at the ready to make it for a few days now, and today was the day!
The original recipe comes from that cookery book I shared with you the other day, The Vintage Church Cookbook. In fact it was one of the first recipes in this delicious book that caught my eye!
Church cookbooks are always filled with the best recipes I think. Most people who share a recipe to be inserted into a church cookbook share only their absolute favorite and best recipes.
Recipes which other people have favorited through the years and which are family favorites. As with a Junior League type of cookbook, or a community cookbook, a church cookbook is filled with real pleasers!
I had some really old church/community cookbooks in my possession when I was in the UK. I had been collecting them for years. Unfortunately I had to leave them all behind when I moved back to Canada last year.
Its okay. I have no doubt that someone picked them up in the charity shop they were taken to and are now enjoying them as much as I did. Or at least I hope that they are!
It would be impossible for me to replace them anyways. Most are no longer available and the cost of doing so is prohibitive. I did find this book however and took a chance on it.
I am glad that I did. It is filled with real gems such as this recipe I am sharing today. Olive Bread makes a great side dish for any kind of a meal as well as a wonderful appetizer for holiday get-togethers!
It reminds me very much of some of the appetizers I used to make for the dinner parties I prepared and cooked for when I was cooking at the Manor.
Albeit for those occasions the olive spread would have been placed onto smaller bite sized squares of bread, in fitting with dinner party appetizer fare!
I used to make a similar one which was very much like this with the exception of there being no garlic, and no olives. You cannot risk garlic breath or black olives between the teeth when millionaires are getting together! The Mrs. used to call those occasions "networking."
WHAT YOU NEED TO MAKE OLIVE BREAD
Not a long list of ingredients is needed to make this delicious party/dinner fare!
- butter (I use regular salted)
- mayonnaise (use full fat, not light)
- garlic powder (do NOT use garlic salt)
- grated Italian 4 cheese blend
- spring onions (also called scallions or green onions)
- black olives (both sliced and chopped)
- a loaf of French bread (I used a whole grain seeded one today, and it was fabulous)
If I was doing this as an appetizer I would cut the bread into much smaller pieces, but cut like this into sixteen it is perfectly suitable to serve either as a side bread to an Italian meal, or even as a snack bread for those game or footie nights!
What I love most about it (other than its deliciousness) is the ease of preparation! This is a truly simple make!
HOW TO MAKE OLIVE BREAD
Nothing could be easier to make than this delicious bread. If you can turn on a stove, stir together and spread, then you can make this!
It really is that simple!
You begin by preheating the oven to a moderate temperature. I used a small baking sheet, but I lined it with some aluminum foil for ease of clean up.
You will need a regular sized loaf of French Bread. Mine was about 12 inches long and 3 inches wide. A full sized baguette as they would call it in the UK. Mine was also a whole grain baguette and it was delicious.
The baguette needs to be sliced horizontally in half through the middle. Place the two halves on your baking sheet.
You can thinly slice the spring onions, or chop it. I cut mine in half lengthwise and then cut them into thin slices across.
I used one small bag of sliced black olives (Unico). Half of the bag I left in slices and the other half was chopped finer.
I also used a ready grated blend of four Italian cheeses.
The recipe does use rather a large amount of butter, which if you don't mind a bit of an indulgence works well. I think personally that you could get away with half the amount and still have a very delicious bread.
Everything simply gets stirred together to combine and then spread onto the French bread halves evenly.
It then gets baked in a moderate oven until the cheese gets all melty and gooey. I did bake mine for slightly longer than the recipe suggested. I wanted crisper edges on mine.
You can also pop it underneath the grill/broiler if you want it to be golden brown.
As with most cheesy things such as this, it is best to let it sit for 8 minutes or so before cutting into it. If you cut it right out of the oven, you risk the topping sliding right off. So do resist for a tiny while.
If you do, your reward will be lovely, indulgent, cheesy, rich, and crispy slices of gooey deliciousness! Very moreish and slightly salty from those meaty black olives. Oh my, but this was some good.
I think it would be excellent served with soups or salads as well as next to pasta dishes or stews. And of course, it would make a great snack for game nights, or (cut into smaller pieces) a perfectly delicious appetizer for all occasions!
Olive Bread
Yield: 16 slices
Prep time: 5 MinCook time: 18 Mininactive time: 8 MinTotal time: 31 Min
A fabulously delicious bread that is just as comfortable as a side dish for a special meal as it is cut into thinnish slices/cubes and served as an appetizer. Perfect for the holidays!
Ingredients
- 8 TBS (115g) butter, softened
- 1/4 cup (60g) full fat mayonnaise
- 1 tsp garlic powder (not salt)
- 2 spring onions, trimmed and thinly sliced
- 2 cups (170g) grated Italian four cheese blend
- 1/4 cup (45g)sliced black olives
- 1/4 cup (45g) chopped black olives
- 1 loaf of French bread, halved lengthwise
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Have ready a medium sized baking sheet.
- Whip together the butter and mayonnaise until smooth and creamy.
- Mix in the garlic powder, cheese, onions and olives.
- Place the halves of the French bread on the baking sheet. Spread half of the cheese mixture over each piece of bread evenly.
- Bake for 12 to 15 minutes until the cheese has melted and set.
- Leave to sit for 5 to 8 minutes and then cut into slices to serve.
Notes:
If you want you can pop it under the broiler for a minute or two to get a crisper golden brown top.
Back in the winter of 2009 I was lucky enough to have been able to fly over to Salt Lake City for a week. My oldest daughter was competing in the International Winter Special Olympics in Idaho, representing Canada.
I was so chuffed to be able to go and watch her compete. As a member of the Church of Jesus Christ I was also very pleased to be able to spend some time in Salt Lake City. My daughter was competing in Idaho for only a few days.
My friend Lura and her husband John, and their family hosted me for that time and they made sure I got to see everything any Latter Day Saint visiting the city would want to see!
We went to all of the historical sights and it was pretty amazing. We also got to eat some pretty amazing food. I tasted my first sweet potato fries and fried pickles in the Roof Top Restaurant at the top of the Joseph Smith Building. (Delicious!)
I also got to eat in my first ever Brazilian grill, Tucanos. That was also pretty amazing. I still dream about their Cod Fish with Mango Sauce.
Another day we had lunch in The Lion House Pantry Restaurant, which is next to the Beehive House in SLC. The Lion House was originally the home of President Brigham Young.
Of course I came home with the cookbook. I did have to leave it behind in the UK when I moved back to Canada last autumn, but was able to buy a copy on my kindle.
I am not a person who is really fond of recipes on the Kindle, but one has to do what one has to do. I think in recent years they have become a lot easier to follow.
In any case the recipe for Lion House Rolls is in the book and that is the recipe I am sharing with you today, with a couple of changes. One I half batched the recipe. I simply did not need that many rolls.
Two, I made my Lion House Rolls recipe without powdered milk. I don't have any powdered milk in the house. It was very easily done by cutting back on the water needed and adding milk in it's place.
As you can see I ended up with some very delicious, soft, light as air, fluffy rolls. Roll perfection.
I inhaled one as soon as they came out of the oven and my sister happened by at that time and she inhaled one also. All of this before I took any photos!
At that point we were in danger of not having any to take photos of so we had to restrain ourselves. Yes, they ARE that good! I found myself thinking maybe I should have baked the full batch! (But then where would I have put them?)
WHAT DO YOU NEED TO MAKE LION HOUSE ROLLS
Simple ordinary things. This is a simple ordinary recipe.
- water (blood warm)
- milk (I used whole milk)
- yeast (If you need to you can use instant yeast, you will need approximately 3/4 TBS)
- sugar (just plain granulated sugar)
- salt
- butter (I used unsalted)
- flour (you can use bread flour or all purpose flour)
- egg (For the half batch you will not need it all)
- oil to oil the rising bowl
HOW TO MAKE LION HOUSE ROLLS
The dough itself was very easy to make, especially if you have a stand mixer. I do (thanks so much Jen, my friend in Milton, Ont. and her pups too.) You can of course do it by hand, but it will take a lot more effort in mixing and kneading.
You want to begin by proofing your yeast. This is easily done by sprinkling it over the milk and water. If your milk and water are warm, the yeast will start to activate and bubble. You know then that it is good and you can continue.
You then need to stir the sugar, salt, butter, egg and some of the flour into the mix, mixing it all in well at first on low and then on medium for a couple minutes. Then you add the remaining flour in increments, mixing it well in and kneading on medium for a few minutes each time.
The dough is ready when you have a soft, non-sticky, evenly textured dough which pulls away from the sides of the pan.
Tip it into an oiled bowl, turning it to coat the dough in some oil, cover with cling film and leave to rise until doubled in size.
HOW TO SHAPE LION HOUSE ROLLS
1. Knock the dough down and then roll the dough out to make a long horizontal shape, similar to the picture above.
2. Divide the dough in half horizontally.
Make vertical cuts down the dough from one end to the other. This should make about 12 individual strips of dough that are 2 to 2 1/2 inches wide.
3. Shape each roll individually by taking the dough strip with both hands and rolling it up like a cinnamon or jelly roll.
4. Place the dough rolls, seam side down, onto a buttered baking sheet, leaving plenty of space in between for them to rise.
Once your shaped rolls have risen to twice the size they are ready to bake. Pop them into a preheated oven and bake for the required time.
They are done with they are golden brown all over, tops and bottoms, and they sound hollow when you pick one up and tap it on the bottom. These are very soft rolls, which is all a part of their charm.
CAN YOU FREEZE THE SHAPED ROLLS BEFORE BAKING?
YES, you can absolutely freeze the shaped rolls prior to baking for future use. This makes them the perfect roll to make ahead for the holidays and your holiday meals!
Simply double the amount of yeast when making the dough. After the first rise, shape rolls but do not allow them to rise again.
Place the rolls on a baking sheet and immediately place them into the freezer. When the rolls have frozen solid, remove from the pan and place them into a zip lock baggie, squeezing out any excess air.
They may then be frozen for up to 3 weeks without baking.
When you are ready to bake the rolls, place the frozen rolls onto greased or parchment lined baking sheet (s), all facing in the same direction.
Cover lightly with some plastic cling film and leave to thaw and rise until doubled in size. This will take 4 to 5 hours.
Bake as per the recipe. Easy peasy lemon squeezy.
Once baked, these rolls will keep at room temperature in an airtight container or storage bag for two to three days.
You may also freeze the baked rolls. To freeze, wrap them individually with foil and place into an airtight zip-lock bag in the freezer.
They are best if reheated and eaten within about a month.
When you are ready to re-heat the rolls, simply pop them (still in the foil) into a 350*F/180*F/gas mark 4 oven for about 15 minutes, undoing the foil for the last five minutes to crisp up the tops.
Brush with melted butter to serve. Delicious!
As you can see these rolls have a beautiful texture. Light as air and oh-so-fluffy! They are quite simply my favorite dinner roll.
I guarantee that if you make them, they will become your favorite rolls also! Absolutely!! These truly are the BEST!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Lion House Rolls (Half Batch)
Yield: 12 rolls
Prep time: 20 MinCook time: 15 Mininactive time: 1 H & 44 MTotal time: 2 H & 19 M
These are undoubtedly the lightest, fluffiest, tastiest rolls you could ever want to eat. Very easy to make as well. If you are looking for a great holiday roll, look no further!
Ingredients
- 2/3 cup (160ml) warm water
- 1/3 cup (80ml) milk
- 1 TBS dry yeast
- 2 TBS sugar
- 1 tsp salt
- 2 1/2 TBS butter, softened
- 1 1/2 TBS beaten egg
- 2 1/2 to 3 cups (350g - 420g) bread or all purpose flour (note in the UK, only use strong flour as plain flour will not have sufficient gluten in it to create rolls successfully)
You will also need (optional):
- melted butter for spreading on the dough and on the finished rolls
Instructions
- Combine the milk and water in the bowl of a stand mixer Sprinkle the yeast over top, stir and then let stand for five minutes, or until the yeast has started to proof.
- Add the sugar, salt, egg, butter and 1 to 1 1/2 cups (140g to 210 g) of the flour. Mix on low with a dough hook to combine and then increase speed to medium and mix for 2 minutes.
- Add 1 more cup (140g) of the flour and mix on low until everything is more or less mixed and then increase the speed to medium again and mix for a further 2 minutes. Add the remaining 1/4 cup (35g) of flour and mix until the dough is soft and beginning to pull away from the sides of the bowl. Scrape the bowl every so often. The dough should not be sticky or wet. It should be soft. If it is stick mix in a bit more flour.
- Oil a largish bowl. Tip in the bread dough, turning to coat the dough in the oil. Cover the bowl tightly with some plastic wrap, and then set aside to rise in a warm place until double in size. (about 1 hour.)
- Have ready a large baking tray which you have buttered.
- Knock down the dough and tip out onto a lightly floured countertop. Roll out to a largish rectangle about 12 by 14 inches in size. Brush with melted butter if desired and then cut into 12 evenly sized rectangles.
- Roll each rectangle up into a roll and place onto the baking sheet with the tail end down on the sheet (see photo).
- Cover lightly and leave to rise in a warm place until the rolls have doubled in size (about 45 minutes.)
- Preheat the oven to 350*F/ 180*C/ gas mark 4.
- Bake the rolls in the preheated oven for 12 to 15 minutes until golden brown on the tops and bottoms. (They will sound hollow when tapped on the underside if done.) Brush with melted butter. (optional)
- Serve warm or at room temperature.
These Easy 7-Up Biscuits are a recipe which I have wanted to try for a very long time. I think maybe even years. I just never got around to it until now.
Boy, have I ever been missing out! These are the BEST biscuits! So easy to make and quick to make as well. Light and fluffy!
They use only four ingredients, a baking mix, some sour cream, 7-up soda pop and butter. That's it. Easy peasy.
You can use a store bought baking mix such as Bisquick, or make your own biscuit mix. I do that and keep it in the freezer, ready to use as and when.
With there only being me in the house now, that only makes sense. I simply would not get a traditional box of baking mix used up in time before it expired.
I make a batch of my homemade baking mix, pop it into a tightly sealed container and then I can use as much or as little as I wish to whenever I need it. It also really easy to make.
You can access my homemade mix recipe here. Just scroll down the page and you will find a printable recipe.
It comes in handy for all sorts. Other than making your own, you can use Bisquick or any other commercially produced baking mix.
And really, don't worry about using it all up. I have plenty of recipes on here that are delicious and that you can use it in:
You really don't want to miss out on making and baking these delicious biscuits. Seriously they are one of the most delicious biscuits I have ever made, and are so convenient and quick to make as well.
I have heard them also called Popeye's biscuits, after the biscuits that are found at that popular fast food eatery in the US. It is said they closely resemble those.
I cannot say for sure as I have never been to a Popeye's. I can only assure you that they are very delicious!
WHAT DO YOU NEED TO MAKE EASY 7-UP BISCUITS
Only 4 ingredients if you count the butter that is melted in the baking tin. Easy peasy.
- Baking mix (such as Bisquick)
- 7-up soft drink (not the diet version)
- Dairy sour cream (not low fat)
- Butter
That's it!
You will also need a bowl, a pastry blender, measuring cups, a biscuit cutter and an 8 or 9-inch square baking tin. You will also need some plain flour to dust the surface you pat out and cut your biscuits on.
HOW TO MAKE EASY 7-UP BISCUITS
These biscuits are super easy to make. You begin by putting some melted butter into a square baking tin. You can either melt the butter first, or pop the butter into the tin and pop the tin into the preheating oven.
Just don't forget its in the oven or your butter will burn. It doesn't take long at that high a temperature. So you really only need to have it in there for a few minutes.
To make the biscuits themselves you will need to mix together the baking mix, sour cream, and 7up. Measure the baking mix into a bowl. Drop in the sour cream.
You need to cut the sour cream into the baking mix. I used a pastry blender. When it is mixed properly you will have a mixture that closely resembles coarse bread crumbs.
Finally you stir in the 7-up. This is what makes your dough all nice and puffy. I use a fork to mix it in.
The dough will be quite soft and sticky. Don't worry that is the way it is supposed to look.
Sprinkle some extra baking mix or plain flour onto the counter or cutting board and tip the dough onto the top of it. Flour your hands and pat the dough out into a square that is roughly 1/2 inch thick.
Cut out the biscuits using a 3-inch sharp cutter, pulling together the scraps and re-cutting the dough as needed. It find it helps to flour the edges of the cutter in between the cuts. Its a simple thing.
Place the biscuits into the buttered pan and bake as per the recipe. Have a small knob of butter ready to brush over the top of the baked biscuits when they come out of the oven.
This isn't totally necessary, but its awfully nice. There no need to melt it or anything, the heat from the biscuits will do that.
Just pop the butter onto a fork and brush it over the hot biscuits, where it sill melt and glaze them nicely.
And that's all there is to it! Easy peasy and quick as a wink. No fuss, no muss.
Look at the beautiful texture of those biscuits. They come out all crisp and buttery edged from the butter in the bottom of the pan. Oh so tasty!
They don't rise up real high, or at least mine didn't, but they do rise a bit and are nice and light.
I loved the crisp edges and that buttery exterior. I also loved the flaky, light interior. These are just perfect. I enjoyed one fresh out of the oven with some butter and strawberry jelly. Oh so good.
Delicious on their own with butter and jam, these also go very well with soups or stews, cold cuts, bacon, cheese, eggs . . .
In short these go well with just about anything! I hope that you will give these a go the next time you are looking for a quick and easy bread recipe.
I guarantee you will not be disappointed! These are perfect in every way!
7-Up Biscuits
Yield: 9 Biscuits
Prep time: 10 MinCook time: 12 MinTotal time: 22 Min
This recipe makes 9 beautiful light and flaky biscuits and uses only 4 simple ingredients if you count the butter in the pan.
Ingredients
- 2 cups (240g) baking mix such as Bisquick
- 1/2 cup (95g) sour cream
- 1/2 cup (120ml) 7-up soda (not the diet one)
- 1/4 cup (60g) butter, melted, plus additional butter to rub on top of the warm biscuits (optional)
Instructions
- Preheat the oven to 450*F/230(C/ gas mark 6. Put the butter into an 8 or 9-inch square baking dish. Set aside.
- Measure the baking mix into a bowl. Cut in the sour cream until the mixture resembles coarse crumbs. Stir in the 7-up. It will be a very damp mixture.
- Sprinkle a cutting board or your counter-top with some flour. Tip the dough out onto this and pat it out into a 1/2 inch thick square using floured fingers. Using a floured sharp 3-inch round cutter, cut the dough into 9 rounds, re-patting the scraps as needed.
- Pop the rounds into the butter coated baking tin.
- Bake in the pre-heated oven for 12 to fifteen minutes, at which time they should be golden brown.
- Rub the tops with some cold butter if desired. Delicious!
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