Breadsticks/Pizza Dough/Hoagie Buns/Soup Bowls

This is what I use to make breadsticks and also pizza crusts. This is a super easy recipe. You can mix it by hand if you don't have a mixer. It will make 2 pizza crusts, 6 soup bowls, 8-10 hoagie buns, french bread, or breadsticks.




2.5 cups warm water

2 T yeast

3 T sugar



Let that stand until yeast rises unless you use yeast that doesn't need that.



Add:



5 Tablespoons oil

1 Tablespoon salt

6 cups flour



Mix well. Let rest. Mix every 10-15 minutes for a total of one hour. I have a boshe, and with that, I don't need to mix it again ever. I just let it rise.



Once it is raised, form into whatever you are making. For breadsticks, roll out a little less than .5 inch thick, then I cut it into strips with a pizza cutter. You can spread with egg whites to help brown. I just put melted butter on along with garlilc powder, a little garlic salt, parmesean cheese, and italian seasoning or basil. Then I raise it again.



Cook all items at 375 except pizza crust. That is 425.



Cooking times:



Soup bowls: 23-25 minutes

Breadsticks: 15 minutes or until brown

Hoagie Buns: 23-25 minutes

French bread: 23-25 minutes


[from Valerie]

Dinner Rolls

Here is my recipe for rolls. This is my favorite roll recipe I have tried:




Mix:
2 cups warm water

1/2 cup sugar

2 T yeast



Add:

1 cube melted butter (yes, that might be why this is so good)

2 tsp salt

2 eggs



Mix. Then add 6 cups of flour. Knead.



Raise to top of bowl (double original size). Shape. Put on cookie sheet. Then raise again.



Bake at 350 until golden brown (it seems to take about 20-30 minutes).



There are lots of ways to shape. Here is what I do. To shape, roll out to about a half inch thick and then I use a cup to cut it out in a circle. Then I fold it in half and cut the back side so it stays shut. I also put a little butter in the middle...another reason why it is good. But then you don't need to butter the rolls at all.



I have heard to not roll bread dough out more than twice. So roll, cut out, roll again, cut out. Then don't roll again. Take the left over dough and roll it into a snake (or hotdog) shape, then tie a knot.



You can put egg whites or melted butter on the rolls to help them brown better.



I give myself about 4 hours from start to finish to make rolls. You aren't making them that whole time, but that gives you plenty of time to let them raise. Raising is a big part of good bread.

[from Valerie]

Baked Blueberry French Toast

12 slices day old bread, crust removed
16 oz cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup



Sauce:

1 cup sugar
1 cup water
2 tbs cornstarch
1 cup fresh/frozen blueberries
1 tbs butter


*Cut bread into 1 inch cubes and place half in a greased13 x 9 inch baking dish. Cut cream cheese into 1 inch cubes, place over bread. Top with blueberries and remaining bread.

*In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill for 8 hours or overnight.

*Remove from frig. 30 minutes before baking. Cover; bake at 350 for 30 minutes. Uncover; bake for 25-30 minutes longer or until center is set.

*In a small saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 3 minutes. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve with French Toast.



Serves 6 - 8

[from Doodiebug30]

French Toast Casserole

· 1 pound loaf Italian Bread or other hard bread
· 8 ounces cream cheese or light cream cheese
· ½ c brown sugar, divided
· ½ tsp. vanilla or almond extract
· ½ c. chopped pecans or no nuts
· 4 eggs

· 2 c. Milk

· 1 tsp. cinnamon

· 2 TBSP. butter, melted

· Cut bread into cubes. Place half of bread cubes into greased 9x13 baking dish.


· Microwave the cream cheese until melted, stirring midway. Stir 1/4 c. of the sugar and the extract into the melted cream cheese. Pour this mixture over the bread cubes (will not completely cover the bread). Sprinkle nuts over the cream cheese layer. Top with remaining bread cubes.


· In a bowl, beat the remaining sugar, eggs, milk, cinnamon and melted butter together. Pour over bread cubes.


· Freeze at this point or let sit in refrigerator overnight.


· Bake at 350 deg. F for 35 minutes. Serve with warm syrup or fruit toppings

[from Lauren]

Scrambled Eggs & Cheese Toast

Breakfast: Scrambled egg and cheese on toast. So easy and DELICIOUS!!! :) Litterally scramble an egg with cheese, and put it on toast..viola! Its a whole house pleaser!!!

[from Ada]

Manda's French Toast

I just made french toast for dinner tonight :) It's the only thing I know how to make really well honestly because it's the only thing my mom ever showed me how to make. Here's how my family does it:



Take maple syrup out of fridge and allow it to warm on counter as you cook or microwave in a bowl.

Mix 4 eggs and milk (I have no exact measurement but I basically pour it so that it just winds around 2-3 of the egg yolks, it's probably about 1/4 cup)

Add a bit of vanilla extract to the mixture

dip each side of the bread into the egg/milk mixture, being careful not to let it soak through, just lightly dip it.

Put on hot pan (greased already) at about medium-high heat and sprinkle ground cinnamon on top. Cook, flip when golden brown, and remove when the second side is golden brown.

Repeat :)



This makes about 8 pieces of french toast so enough for 3-5 people.


*I always use the extra egg mixture which is too eggy for french toast to make some quick scrambled eggs and feed that to the dog, eggs about once a week make dogs coats really glossy and shiny.

[from Manda]

White Pizza Dip

1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix

1 container (16 oz) sour cream

1 cup ricotta cheese (8 oz)

1 cup shredded mozzarella cheese, divided

1/4 cup chopped pepperoni (optional)

1 loaf Italian or French bread (I use good crackers)



1. Preheat oven to 350. In shallow, 1 quart casserole. combine soup mix, sour cream, ricotta, 3/4 cup mozzarella, and pepperoni.


2. Sprinkle with remaining 1/4 cup mozzarella


3. Bake uncovered, 30 min. serve with bread.

[from Molly]

Bacon-Tomato Cheese Toast

Ingredients

•2 ripe tomato

•kosher salt

•8 strips bacon

•4 slices Texas toast or other thick sandwich bread

•3/4 cup grated cheddar cheese

•3/4 cup grated part-skim mozzarella cheese

•3/4 cup mayonnaise

•5 scallions, finely chopped

•1/4 cup chopped fresh parsley

•1/2 small zucchini, very thinly sliced

•Freshly ground pepper

Directions

Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.



Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.



Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.



Per serving: Calories 680; Fat 55 g (Saturated 15 g); Cholesterol 65 mg; Sodium 1,181 mg; Carbohydrate 28 g; Fiber 2 g; Protein 19 g

[from Molly]