Breads

Garlic Parmesan Monkey Bread

This wonderful easy bread is my own recipe, and combines the wonderful flavors of an Italian herb blend along with fresh mozeralla cheese and garlic.  Because it is so quick, this pull-apart bread can be made for any occasion and will certainly be sure to please all.  The herbs used can either be fresh or dried (I used dried, but feel free to use fresh for a more dramatic taste!).


Ingredients:
  • 1 can Pillsbury refrigerated biscuits (GRANDS!)
  •  2 tbsp. melted butter or margarine
  • 1/4 tsp. oregano
  • 1/4 tsp. parsley
  • 1/4 tsp. thyme
  • 1/4 tsp. basil   
  • 1/2 tsp. fresh minced garlic (or garlic powder)
  • 1 tbsp. grated Parmesan cheese 
  • 1/2 cup shredded fresh mozeralla cheese    




Begin by cutting your biscuits into fourths.  
In medium bowl, combine melted butter, herbs, garlic, and Parmesan cheese.  Toss until evenly coated.
Spread into a greased 9 in. round [cake] pan, and bake at 350 degrees for 20-25 minutes or until golden brown. 





Let cool 10 minutes before removing from pan to wire rack.  Enjoy with warm spaghetti sauce or your favorite lasagna or spaghetti dinner.


Swirly Pumpkin Spice Bread


Autumn is the time for pumpkin, and our family is certainly happy for it, because it's one of the best times of year for delicious treats and spicy aromas from the kitchen.  I love to get creative--so this is my own recipe.  It combines the awesome flavors of pumpkin pie and fresh baked bread literally all wrapped up in one!  It does require a bread machine, however, which makes it even easier.  Fresh pumpkin puree is the best, and if you're not sure how to do that, you can check out the site below for a funny step-by-step tutorial inspired and created by children.



Ingredients:

DOUGH:
  • 1 cup milk
  • 1 1/2 teaspoons butter, softened
  • 1 teaspoon dry yeast
  • 1/4 cup warm water
  • 3 cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
FILLING:
  • 3/4 cup pumpkin (fresh tastes best, but if you don't have that, canned will work)
  • 1/3 cup brown sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 2 tablespoons butter, softened 
DRIZZLE:
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon pumpkin pie spice



Begin by preparing your dough in the bread machine bowl; put liquid dough ingredients in bread machine first.  Add butter, sugar, salt, flour, and lastly yeast. 


Use dough cycle.  When done, punch down and let rest 10 minutes.
Meanwhile, in medium bowl, combine pumpkin, brown sugar and 1 1/2 teaspoons of the pumpkin pie spice.  Do not refrigerate.


When bread is completed, roll out on floured surface into a 14x8 inch rectangle. 


 With hands, rub softened butter all over dough.


 Next spread pumpkin mixture over dough.



Roll up jelly roll fashion and twist.



Place in greased bread dish; cover and let rise for 20-30 minutes.


When completely risen, bake in a 400 degree oven for 30-35 minutes or until bread sounds hollow when tapped and dough is completely done in center.  (I would suggest putting a  pan of water underneath the bread, so that way if it overflows, it won't burn the bottom of your oven.)


 After bread is removed from pan,


combine the confectioner's sugar, milk, vanilla, and pumpkin pie spice in small bowl; mixture will be thick and smooth.  Drizzle over bread.





 MMMM!!!  Delish!
Cut into slices and enjoy warm.


Some direct quotes:  "OUT OF THIS WORLD!!!" and
"It tastes romantic - with a cup of chai tea - ahh!" and
"That was really good."

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