Herb Pull-Apart Bread

I found this yummy recipe in a Betty Crocker holiday cookbook and finally got around to trying it.

It's quick to put together, but the rising takes some time. I turned my oven on to the lowest setting and once it was heated, turned it off and put the pan in. It helped the dough rise much quicker - but a word of warning: Watch the dough carefully! I put the pan in the oven and forgot all about it until I heard my husband call out, "Um...Amber? What's going on with this bread?" Believe it or not, I took the dough that was spilling over the sides, shoved it right back into the pan and baked it. Say what you will, but I wasn't about to waste all that dough!

I know - this blog should really be called, 'This Chic's Kitchen Adventures', but then I'd have to change my blog header and everything so...it's staying as it is. Despite my lack of bread baking knowledge, this actually turned out quite tasty. I invite you to give it a try :)

Ingredients:

3	tablespoons butter or margarine
1	teaspoon dried basil leaves
1	teaspoon parsley flakes
1/2	teaspoon dried thyme leaves
2	cloves garlic, finely chopped
24	balls frozen white dinner roll dough (from 3-lb package)

Directions:

Spray 12-cup fluted tube cake pan (do not use 10-cup) with cooking spray. In 1-quart saucepan, heat all ingredients except roll dough over low heat, stirring occasionally, until butter is melted.

Place half of the frozen dough balls in pan. Generously brush butter mixture over dough in pan. Layer remaining dough balls in pan. Brush with remaining butter mixture. Cover and let stand in warm place about 4 hours or until double in size.

Heat oven to 350°F. Bake 22 to 27 minutes or until bread sounds hollow when tapped and top is deep golden brown. Cool 5 minutes; turn upside down onto serving plate.

Pizza Dough

My BFF Camille has a Pizza and Movie night with her family every Friday and she makes her own dough! That's impressive.

A few months ago, I decided to start this fun tradition with our own family, but I since I was scared to death of making my own dough, I started out buying the canned stuff from Pillsbury. It tastes fine, but it's ridiculously expensive - even with a coupon. I switched to the dry pizza mix - I thought it was great, but Chris wasn't a fan.

So...I decided to be brave and make my own. I found a recipe on KitchenDaily.com and gave it a try. I was scared of ruining the dough, but it really was pretty easy.

Ingredients:

1 cup warm water (between 100 and 110 degrees so you don't kill, or chill, the yeast)
2 Tbsp active dry yeast
1 tsp sugar
1 tsp salt
2 Tbsp olive oil
2-3 cups all-purpose or whole-wheat flour
toppings of choice



Directions:

Preheat oven to 400 degrees.

Measure warm water into a large bowl. Add the yeast to the water and stir until dissolved. Add sugar, salt, and oil and stir well.

Add the flour in small amounts and stir well after each addition. Add just enough flour so the dough is not sticking in clumps to your hands or the bowl, winding up with a well-formed ball.

Transfer dough to a lightly floured surface, and, using your hands, knead for 2-3 minutes. Let the dough rest 5 to 10 minutes to rise roughly double in size before using.

Once the dough is ready, spread it on an oiled pizza pan. Apply toppings of choice. Bake in oven for 20 minutes.


*I took my pizza out after 15 minutes because it was really getting done around the edges, but the crust wasn't completely done in the middle. Next time I'lll use either a cookie sheet or a bigger pizza pan - I don't think my Pampered Chef stone was big enough and the dough may have been too thick. I'll report back and let you know how it went :)


**Ok - quick update:  I tried this again last night and put the dough onto a cookie sheet rather than my round stone.  I made sure to roll the dough out fairly thin - I'm guessing it was about 1/4" thick.  I still only baked it for about 15 minutes.  I thought the dough would be thin and crispy, but it turned out nice and thick and it cooked all the way through.  It was so yummy I could have eaten half the pan, but I forced myself to stop after 2 pieces.  Ok...2 1/2 pieces.  :)