Bread
This is a dish that I made a couple weeks ago when we were in the motorhome. This bread is so, so good. It’s ooey and gooey, cheesy and chewy all in the same bite. the hot honey took it over the top for us. The hot honey added a little sweet with a little heat. Let’s not forget that crispy pancetta, that added the crispy salty element!
I did have to adapt this recipe slightly as my grocery store did not have ANY round breads or French/Italian boule’s! Not a single one! So I ended up getting an oval shaped sourdough loaf that worked just fine! So no matter what your grocery store has you can make this work.
INGREDIENTS
1 sourdough round or French/Italian boule.
12 ounce double cream Brie round-remove top rind and cut into cubes
2 ounces cubed pancetta-I browned and crisped in advance
1 garlic cloves minced
Drizzle of olive oil
Hot honey for drizzle
OVEN DIRECTIONS
Pre heat oven to 450 degrees. Line a baking sheet with foil and set aside.
Crisp pancetta in a small pan on the stovetop, once crisp remove from heat and set aside.
Cut the top off of your bread and hollow out the inside of the bread making a round in the center of the bread. Reserve the bread pieces and slice the top of the bread you removed into bite size pieces for Serving and set aside.
Place the bread round on the baking sheet and drizzle with olive oil, about a tablespoon.
Add your cut Brie, garlic into the round of the bread top with crispy pancetta. Bake for 15 minutes or until the cheese is melted and the bread is slightly toasted.
Remove from the oven and drizzle with hot honey. Serve warm with the reserved bread and crackers if desired.
GRILL DIRECTIONS
I cook this over a 350 degree grill. I inverted a pie plate over the grill grates as I did not want the bread directly on the grate. I followed the instructions above except I covered the bread completely in foil and placed the bread on the inverted pie plate. This cooked for 20-25 minutes but this could vary depending on your grill, the weather and or wind. I checked this a number of times and kept an eye on the bottom as to not burn it. It’s definitely a little more tricky on the grill but it was worth the effort as it was delicious!
Enjoy!
Anne
We have had our bread machine for a very long time and it never disappoints. Jim is the bread maker in the family as he makes our pizza dough, cinnamon rolls, apple bread and other recipes. He recently made these breadsticks and they were so good! Think Olive Garden type breadsticks warm out of the oven! We had them with a small side dish of roasted garlic Alfredo sauce. So good. Comfort on a plate!
INGREDIENTS
1 cup plus 2 Tablespoons of water
3 Tablespoon butter, softened
3 cups “00” flour OR all purpose flour
2 Tablespoons sugar
1 1/2 teaspoons salt
2 1/4 teaspoons regular active dry yeast OR 2 1/4 teaspoons bread machine yeast or quick acting active dry yeast
FOR THE TOP
1 Tablespoon water
1 egg white
Sprinkle of sea salt
Alfredo or marinara sauce for serving if desired.
DIRECTIONS
Place all of the dough ingredients in the bread pan in the order listed. Select white dough cycle.
Grease cookie sheets. Divide dough into ten pieces, roll each piece into a rope. Place the rolled dough on the cookies sheets 1 inch apart. Cover and let rise in a warm spot for 20-25 minutes or until puffy.
Heat oven to 350 degrees. Beat 1 Tablespoon of water with the egg white and brush over the top of the dough.
Sprinkle with salt and bake for 15-20 minutes of until breadsticks are golden brown and cooked through.
Serve warm with a side of garlic Alfredo sauce or marinara sauce if desired.
Enjoy!
Anne
I made this particular dish for Robby even though we all tried it and loved it. I made this gluten free and dairy free. This is great warm from the oven or at room temperature. Great with your morning coffee!
INGREDIENTS
2 cups plus 1 Tablespoon (separated) gluten free flour, I used Bob’s 1 for 1.
2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup butter, softened. I used Earth Balance
2 eggs
1 1/2 teaspoons vanilla
1/2 cup milk, I used fairlife
2 teaspoons apple cider vinegar
2 cups fresh blueberries
FOR THE STREUSEL
1/2 cup gluten free flour
1/3 cup sugar
4 Tablespoons butter, I used Earth Balance
1 teaspoon cinnamon
Pinch of salt
INSTRUCTIONS
Pre heat oven to 375 degrees.
Spray a 9×9 baking dish with non stick cooking spray and set aside.
Mix together the milk and apple cider vinegar stir and set aside.
In a medium size bowl whisk together 2 cups of gluten free flour, baking powder and salt. Set aside.
To make the streusel topping add all of the streusel ingredients to a medium size bowl and using 2 forks or a pastry cutter combine all of the topping ingredients until mixed and crumbly. Set aside.
In a large mixing bowl cream together the butter and sugar using a stand mixer or hand mixer. Mix in eggs and vanilla. Then alternate adding the milk and flour mixture.
Next mix 1 Tablespoon of the gluten free flour with the blueberries stirring to coat the berries. Gently fold the blueberries into the batter mixture. Spread the batter mixture evenly into your prepared pan.
Sprinkle the streusel topping evenly over the batter mixture.
Bake for 45 minutes then cover with foil and bake an additional 15 minutes, it’s done when a toothpick inserted in the middle comes out clean.
Let cool for 15 minutes before cutting.
Serve warm or at room temperature.
Enjoy!
Anne
I pinned this recipe ages ago but just made them for the first time a few weeks ago and have made them weekly since! These got RAVE reviews not only from my family but from Jim’s Army National Guard unit along with my Dad’s gun club. Both places I sent them into there was not a crumb to be found! These are great as a morning bite with a cup of coffee or a simple dessert to share!
INGREDIENTS
2 cups all purpose flour
2 cups firmly packed brown sugar
1/2 cup butter, softened
1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon baking soda
Pinch of salt
8 ounces sour cream
1 teaspoon vanilla
1 large egg
2 cups peeled chopped apples, I used honey crisp.
DIRECTIONS
Heat oven to 350 degrees. In a large bowl combine flour, brown sugar and butter. Beat at low speed until crumbly. Stir in nuts. Press 2 3/4 cups of this mixture into the bottom of an un greased 13×9 pan.
Add the following ingredients into the remaining crumb mixture, cinnamon, baking soda, salt, sour cream, vanilla and egg. Mix well to combine. Stir in the apples and spoon evenly over the crumb mixture.
Bake at 350 for 30-35 minutes. Mine were done in 30 minutes. When an inserted toothpick comes out clean they are done. Can be served warm or cold. May I suggest some vanilla ice cream?
Enjoy,
Anne
This Cranberry Brie pull apart bread is simply amazing! The first time I made this we were camping with friends, Since then I have made it a couple more times as it’s always a huge hit with everyone that tries it. The first time I made this I made it on the grill, most recently when we had some friends and neighbors over for Halloween I baked it in the oven.
This pull apart bread is perfect for the upcoming Holidays, your friends and family will love this cheesy, tart bite!
INGREDIENTS
1 Large round sourdough bread
1 stick of butter
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 (16 ounce) wheel of Brie, cubed
1 1/2 cups whole berry cranberry sauce
Pinch of salt
DIRECTIONS
Pre heat oven to 350 degrees.
Slice bread horizontally and vertically without cutting all the way through. You are creating one inch cubes.
Melt the butter and herbs. Place the bread on a tin foil lined baking sheet and butter the inside of the bread squares.
Put a piece of Brie cheese inside each space you created in the bread. Add the cranberry sauce into the squares as well.
Cover the bread with foil and bake for 20 minutes or until the cheese is melted.
Serve warm.
Enjoy!
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