Category: Bread

Wonderful Cheesy Garlic Bread! So simply done and yet soooo good! Crusty and melts in your mouth at the same time. Do I have to say it’s my favorite bread when serving lasagna.

This smells so good while it’s baking that normal people turn into bottomless pits while they wait for it to be ready.

Crisp on the outside and soft and bursting with flavor on the inside! Absolutely Delicious!!!

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Cheesy Garlic Bread

Ingredients

• 1 loaf French or Italian bread unsliced
• 1/2 cup butter
• 2 garlic cloves halved
• 1 teaspoon dried parsley
• 1/3 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375F degrees.
2. Cut slices down the length of bread loaf at 1 inch intervals, without cutting all the way through.
3. Rub the slices and top of loaf with cut sides of garlic.
4. Mince the garlic.
5. Combine the butter, garlic, parsley and Parmesan. Spread the butter mixture between the bread slices and on top of loaf.
6. Wrap the bread in foil leaving the top partially uncovered. Bake until heated through, about 15 minutes.

Enjoy!

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Recipe based on one by stephanie
Photo by NcMysteryShopper

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These Easy Make-Ahead Cloverleaf Dinner Rolls are excellent! The taste is wonderful and they look absolutely beautiful. The dough is so easy to work with and they rise just fine.

Even if it’s your first time baking people will think you’ve been doing it for years.

These rolls are truly the EASIEST things you will ever bake and they are deeeelicious!

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Easy Make Ahead Cloverleaf Dinner Rolls

Prep Time

30 mins

Cook Time

20 mins

Resting Time

2 hrs

Total Time

2 hrs 50 mins

 

These Easy Make Ahead Cloverleaf Rolls are truly the EASIEST things you will ever bake and they are deeeelicious!

Course: Bread

Cuisine: American

Keyword: Easy Make Ahead Cloverleaf Rolls

Servings: 6

Calories: 225 kcal

Ingredients

• 1 cup warm water 110F
• 2 1/2 ounce envelopes active dry yeast
• 1/2 cup unsalted butter melted and cooled
• 1/2 cup sugar
• 3 eggs lightly beaten, at room temperature
• 1 teaspoon salt
• 5 1/2 cups all-purpose flour

Instructions

1. In your stand mixer, place warm water to heat the bowl. When the temperature of the water reaches 110F, drain off all but one cup. Sprinkle yeast over the water and let it soften.
2. Add room temperature melted butter, sugar, room temperature eggs, and salt.
3. Add dough hook and run mixer on low, adding flour 1/2 cup at a time until dough comes together, adjusting flour amount if necessary, then run mixer until dough is fairly smooth.
4. Turn dough out into an oiled bowl, cover with plastic wrap, and refrigerate for 2 hours.
5. Turn dough out onto a lightly floured surface. Divide dough in half, then each half into 4 pieces, then each piece into thirds. Roll each piece into a log and cut into three more pieces, and roll in between lightly oiled hands into smooth balls.
6. Place dough balls on waxed paper on a baking sheet and freeze until firm, about an hour or so. Place balls in a freezer bag, and keep frozen until needed.
7. To prepare, grease a muffin tin and place three balls into each cup. Cover loosely with plastic wrap and let sit in a warm, draft-free place for several hours or until doubled in size.
8. Bake at 375F for 12-15 minutes, or until golden brown.

Enjoy!

Up Next: 

Easy Home Made Dinner Rolls From Scratch

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Recipe based on one by Sue Lau
Photo by Sue Lau

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Beer bread recipes are common but this has to be the very best one in the world! It’s very simple and yet very tasty plus you can even mix it in the baking pan. It can’t get easier than that.

This recipe makes a very hearty bread with a crunchy, buttery crust. Great with soup, makes a great sandwich or just eat it by itself!

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Beer Bread

Prep Time

15 mins

Cook Time

1 hr

Cooling

15 mins

 

Beer Bread is quick and easy to make and requires no yeast!

Course: Bread

Cuisine: American

Keyword: Lazy Irish Beer Bread

Servings: 6

Calories: 325 kcal

Ingredients

• 3 cups plain flour sifted
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 1 12 ounce can beer
• 1/2 cup melted butter 1/4 cup will do just fine

Instructions

1. Preheat oven to 375 degrees.
2. Mix the dry ingredients and beer. Pour into a greased loaf pan. Pour melted butter over mixture. Bake 1 hour, remove from pan and cool for at least 15 minutes.
3. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
4. Be sure to use a sheet pan on the shelf below the pan to catch any excess butter that may drip during cooking.

Enjoy!

Up Next:

Slow Cooker Bread – Couldn’t Be Easier

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Recipe based on one by Gerald Norman
Photo by Wildflour

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Even if you’re a novice cook you can make this Spiced Apple Loaf. It’s not only a deliciously moist cake, but it’s also full of flavor. I challenge anyone not to love this recipe.

It’s best when eaten the day after it is baked.

Honestly, try this cake!! Even if you’ve always been a bit scared of baking this recipe will inspire you to try more recipes!

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Spiced Apple Loaf

Ingredients

• 9 ounces plain flour
• 6 ounces sugar
• 5 ounces soft butter
• 3 ounces raisins
• 1 egg
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 -2 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 2 -3 granny smith cooking apples

Instructions

1. Pre-heat oven to 350 degrees. Line a 2 lb loaf tin with greaseproof paper or spray with cooking spray.
2. Peel and core the apples, cut into chunks, place in a pan and cover with water, bring to the boil and simmer until the apples are just starting to soften. Drain and add a little sugar to taste (I prefer the apples to be quite tart). Leave to one side to cool.
3. Put all the dry ingredients into a large bowl together and mix roughly. Next add all wet ingredients at same time, mix until all of the flour mixture is taken up.
4. Pour into the loaf tin and cook for 1 1/4 - 1 1/2 hours until browned.
5. When the cake is cooked, Leave it in the pan until it's cool. Then you can remove it and wrap in foil.

Recipe Notes

This cake is best left until the next day to eat (if you can wait that long!)

Enjoy!

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Recipe based on one by Janet #6
Photo by buttercreambarbie

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This Carb-Free Cloud Bread is a delicious home-made bread replacement that is practically carb free and very high in protein. They are just like heaven so they are called clouds.

I was very skeptical when I first read this recipe, but it came out well and tasted great.

With some imagination, you can do a lot with these little clouds and feel like you are enjoying your favorite sandwich.

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Carb-Free Cloud Bread

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

 

This Carb-Free Cloud Bread is perfect as a bread substitute for anyone watching their carb intake! 

Course: Sandwiches

Cuisine: American

Keyword: Carb-Free Cloud Bread

Servings: 4

Calories: 185 kcal

Ingredients

• 3 eggs separated
• 3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
• 1/4 teaspoon cream of tartar
• 1 1 g packet artificial sweetener

Instructions

1. Preheat oven to 300 degrees.
2. Separate the eggs very carefully, there must be no yolk in the white.
3. In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
4. In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
5. Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
6. Spray two cookie sheets with Pam or other fat-free cooking spray.
7. With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
8. Bake on the middle rack. Here is when you have to watch them, because the cooking time is not the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun).
9. Remove from the pans and cool on a rack or cutting board.
10. While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
11. Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!

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Recipe by Gillian Spence
Photo by Chef 0

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