Breads – Recipes Sovereigns

Pita Bread: How to Make Pita Bread at Home, Grilled Flatbread! If you like let us your HELLO and give me your liked LOOK…

receitas — Wed, 16 May 2018 11:26:20 +0000

Pita Bread – What’s in Your Pocket?

There are many baked products that you could make at home, but because of time, effort, and quality issues, probably shouldn’t. Fortunately, pita bread is not on that list. The dough is easy to make, and much like the flour tortillas we did, the taste and texture of the freshly made product is far superior to anything that comes with a twist tie.

The method is very straightforward, but I wanted to take a moment to talk about production. As you’ll see in the clip, after you roll the pita dough out, you’ll need to let it rest for 5 minutes before grilling. Since each one takes about 5-6 minutes in the pan, while one is cooking, you’ll want to roll the next, so it’s rested and ready to puff.

Speaking of “puff,” don’t be too upset if yours don’t go full balloon. Sometimes they all puff, sometimes some, and sometimes none. This is the way of the pita. But the good news is, even if they don’t fully puff, you should still get some sort of internal pocket with which to stuff. Even if you don’t, it’s okay…you’ll just call them “flatbread” instead! I hope you give these a try soon. Enjoy!

Ingredients for 8 pita breads:

For the sponge mix:

1 pkg dry active yeast (2 1/4 tsp)

1 cup warm water (about 90-100 degrees F.)

1 cup (4.5 oz by weight) all-purpose flour

Then:

1 1/2 tablespoons olive oil

1 3/4 teaspoons salt

1 3/4 to 2 cups all-purpose flour, or until a soft, slightly sticky dough forms (about 8-9 oz by weight)

*Let rise about 2 hours, or until doubled in size. Form 8 small, round loaves, let rise 30 minutes. Roll out and let rest 5 minutes before grilling.

Instructions VIDEO:

credits: Food Wishes

SLOW COOKER ITALIAN BEEF SANDWICHES, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 20:28:44 +0000

HOW TO MAKE SLOW COOKER ITALIAN BEEF SANDWICHES, IF YOU LIKED IT SAY HELLO

Ingredients

4 lb boneless beef chuck pot roast
2 tsp salt
1 tsp pepper
1 tsp garlic powder
2 tsp Italian seasoning
15 oz tomato sauce
2 green bell peppers, sliced
2 yellow onions, sliced
12 oz jar sliced pepperoncini (plus more for serving)
10 crusty sandwich rolls, split and toasted
20 slices Provolone cheese

Instructions

Spray the insert of a 6 or 7 qt slow cooker with cooking spray.
Drain the pepperoncinis reserving three tablespoons of the liquid.
Combine the salt, pepper, garlic powder, and Italian seasoning in small bowl.
Trim the fat from the roast and season each side with roughly one-third of the seasonings.
Place the roast in the slow cooker.
Pour the tomato sauce over the roast.
Top with the green bell peppers, onions, and pepperoncinis.
Sprinkle the remaining third of the seasonings on top as well as the reserved pepperoncini liquid.
Place the lid on the slow cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
Preheat oven to 250F.
Use two forks to shred the meat. It should be so tender that it basically just falls apart.
Using a pair of tongs or a slotted spoon, place the shredded beef mixture along with onions and peppers on the bottom half of the rolls. Make sure you let most of the liquid drain away so your sandwiches don’t get soggy.
Top the shredded beef mixture with additional pepperoncinis if desired, and two (or more) slices of Provolone cheese. Place in oven just until cheese melts. Serve immediately.

Notes

Rolls not included in nutritional information.

Nutrition

S’MORES CINNAMON ROLLS WITH MARSHMALLOW FROSTING, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 19:33:28 +0000

HOW TO MAKE S’MORES CINNAMON ROLLS WITH MARSHMALLOW FROSTING, IF YOU LIKED IT SAY HELLO

Ingredients

For rolls:

4 1/2 tsp active dry yeast or 2 packages
1/2 cup warm milk
3 eggs
2 tsp sugar divided
1/2 cup sugar
1 1/2 tsp salt
4 1/2 cups AP flour
1/2 cup unsalted butter melted

Filling:

1/3 cup brown sugar
3/4 cup graham cracker crumbs
1/4 cup sugar
1/2 tbsp ground cinnamon
3/4 cup Nutella
1 cup miniature marshmallows
1/2 cup butter melted

Marshmallow Cream Cheese Frosting

7 oz marshmallow creme 1 jar
8 oz cream cheese room temperature
1/2 tsp vanilla extract

Topping

1/4 cup graham cracker crumbs
1/2 cup mini semi-sweet chocolate chips

Instructions

For the rolls:
Mix together 2 tsp sugar, warm milk, and yeast in a mixer bowl. Let stand for five minutes.
Beat eggs, sugar, and salt until well combined.
Add egg mixture to yeast mixture and whisk to combine.
Add 1 cup of flour and continue mixing until smooth.
Pour in the melted butter and mix well.
Continue adding the remaining 3 1/2 cups of flour, 1/2 cup at a time until dough is stiff.
Move the dough to a greased bowl and cover with a towel or plastic wrap. Place in a warm area and let rise until doubled in size. Approximately 1 hour.
Meanwhile, combine the brown sugar, graham cracker crumbs, sugar, and cinnamon.
Once dough has risen, lightly flour a large cutting board. Punch down down and roll out to approximately 12 x 16 inches.
Spread on Nutella.
Sprinkle on graham cracker/sugar mixture.
Sprinkle on marshmallows and drizzle melted butter over the top.
Starting on a long side, roll up the dough up into a cylinder and pinch the edge to close. Cut the cylinder in half and then cut each half into five rolls for a total of ten rolls.
Butter a 9 x 13 baking dish and place rolls in dish leaving a little room around each roll to allow for rising. Let the rolls rise for another hour.
Preheat oven to 375 degrees. Bake rolls for 20-25 minutes until golden brown in color
While rolls are baking, prepare the marshmallow cream cheese frosting.
Beat cream cheese until light and fluffy. Beat in marshmallow creme and vanilla.
Let rolls cool slightly before frosting.
Sprinkle with graham cracker crumbs and mini chocolate chips.

Nutrition

CARAMEL APPLE MONKEY BREAD, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 16:27:17 +0000

HOW TO MAKE CARAMEL APPLE MONKEY BREAD, IF YOU LIKED IT SAY HELLO

Ingredients

Monkey Bread

2 cans refrigerated biscuits total of 32 oz
2 cups Granny Smith apples chopped into 1/2″ pieces, divided
2 tbsp brown sugar
2 tbsp sugar
1/2 tsp cinnamon

Caramel Sauce

2/3 cup brown sugar packed
1/4 cup butter
1/4 cup heavy whipping cream

Coating

4 tbsp butter melted
1 cup brown sugar

Instructions

Preheat oven to 350 degrees.
Grease bundt pan.
Combine 2 tablespoons brown sugar, 2 tablespoons sugar, and 1/2 tsp cinnamon in medium bowl. Toss apples to coat. Reserve half a cup of apples.
Open the biscuits and cut each biscuit into quarters. Press flat and place one apple piece in the center of each.
Fold the dough around the apple and pinch the edges to close. Repeat for all 64 quarters and set aside.

Caramel Sauce

Bring butter, brown sugar, and cream to a boil in a small saucepan, stirring occasionally.
Continue cooking for three minutes, stirring frequently.
Pour one third of the caramel sauce into the greased bundt
Sprinkle the half cup of reserved apples on top of the caramel sauce.

Coating

Roll each biscuit ball in melted butter and then the brown sugar and place in bundt pan. Use only a couple tablespoons of brown sugar at a time so it doesn’t get clumpy.
Place about 20 balls in the pan and then pour another third of the caramel sauce over the top.
Repeat. Top with remaining balls.
Place bundt pan on a foil lined baking sheet to keep your oven clean in case it bubbles over.
Bake for 40 minutes, or until cooked through,checking at 30 minutes to see if it’s too brown. If it’s getting dark, tent foil over the top of the bread to keep it from browning further.
Let cool for 20-30 minutes, then invert pan over a serving dish or cake plate before serving.

Nutrition

THE BEST SWEET POTATO BISCUITS, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 16:05:25 +0000

HOW TO MAKE THE BEST SWEET POTATO BISCUITS, IF YOU LIKED IT SAY HELLO

Ingredients

1 1/2 cups baked sweet potatoes cooled and mashed well
6 tbsp unsalted butter melted
1 cup buttermilk
3 1/4 cups all purpose flour
5 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 tbsp sugar

Instructions

Preheat oven to 400F and line a baking sheet with parchment paper or a silicon mat. Set aside.
In a large bowl, combine mashed sweet potatoes, melted butter and buttermilk. Whisk to combine.
Add flour, baking powder, baking soda, sugar, and salt. Stir just until combined.
Turn out dough onto a lightly floured surface. The dough will be sticky so sprinkle flour on top of the dough as well.
Knead the dough 10 times, sprinkling with additional flour as necessary.
Roll the dough out to about 3/4-inch thick and cut with round cutters.
Place on prepared baking sheet and bake for 15 to 20 minutes or until golden brown and cooked through.
Serve immediately.

Notes

Serve with this delicious brown sugar cinnamon butter!

Tools Needed

Stand Mixer | Mixing Bowls | Baking Sheet Silicone Baking Mat | Biscuit Cutters or this set | Rolling Pin

Nutrition

EASY LEMON BREAD, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 15:10:14 +0000

HOW TO MAKE EASY LEMON BREAD, IF YOU LIKED IT SAY HELLO

Ingredients

1 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup buttermilk
1/4 cup coconut oil
1 egg
2 tbsp lemon juice
2 to 3 tbsp lemon zest more zest = more lemon flavor
3/4 cup sugar

Glaze

1/2 cup powdered sugar
1 to 2 tbsp lemon juice
1 tbsp lemon zest to sprinkle on top optional

Instructions

Preheat oven to 350 degrees.
Whisk together flour, baking powder and salt. Set aside.
Beat together buttermilk, coconut oil, egg, lemon juice and lemon zest.
Stir in sugar.
Stir in flour mixture until well combined.
Grease an 8×4 bread pan.
Pour batter into pan and bake for 45-55 minutes or until an inserted toothpick comes out clean.
Cool in pan for 10 minutes before removing to a wire rack.
Combine powdered sugar and lemon juice adding more powdered sugar if too thin or more lemon juice if too thick. Pour glaze over bread. Sprinkle additional zest on top if desired. Let set up before slicing.

Nutrition

EASY HOMEMADE CINNAMON BREAD, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 14:49:54 +0000

HOW TO MAKE EASY HOMEMADE CINNAMON BREAD, IF YOU LIKED IT SAY HELLO

Ingredients

3/4 cup warm water 110F
2 1/4 tsp active dry yeast (one packet)
1/2 cup milk warmed to 110F
1/3 cups sugar
3 tbsp butter melted
1 egg room temperature
4 – 4 1/2 cups bread flour all purpose flour can also be used
1 1/4 tsp cinnamon
1 tsp salt

Filling:

1/4 cup sugar
1 tbsp cinnamon

Instructions

Place water in mixing bowl and sprinkle yeast over the top. Stir gently to combine. Let stand for about five to 10 minutes or until yeast has dissolved.
Beat in milk, sugar, butter, and egg.
Beat in 2 cups of flour until mixture is nice and smooth.
Continue adding remaining flour, salt, and cinnamon a little at a time, mixing until dough is nice and smooth. You may not need all of the flour.
Switch to a dough hook and continue mixing for another five minutes OR simply knead by hand for five minutes.
Shape dough into a smooth ball and place in a lightly buttered bowl. Cover loosely with plastic wrap and let rise for 1 to 2 hours or until doubled in size.
Punch dough down and knead a few times on a lightly floured cutting board.
Roll dough out to a 9 x 20 inch rectangle – the longer the better! (The narrow end should be as wide as your loaf pan.)
Combine sugar and cinnamon in a small bowl and sprinkle over the top.
Start with the narrow end and roll up tightly. Pinch edges well to seal.
Tuck ends under slightly and place in buttered 9 x 5 x 3 inch loaf pan.
Cover and let rise for another hour or until the dough has risen an inch over the top of the pan.
Preheat oven to 350F. Bake for 30 to 40 minutes or until loaf is golden brown and sounds hollow when tapped. Thirty five minutes is perfect for me.
Let cool in pan for 5 to 10 minutes before inverting onto a cooling rack. You can slice and serve right away or let the bread cool completely. Store in an airtight container for up to 3 days.

Notes

Special Tools (affiliate links):
- Stand Mixer
- Loaf Pan
- Rolling Pin
Flour
- All purpose flour can be used in place of the bread flour but there will be some gaps between the cinnamon swirl layers.
Did you make this recipe?
- Tag @momontimeout on Instagram!
- Leave a comment below!

Nutrition

NO KNEAD ROSEMARY BREAD, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 14:43:40 +0000

HOW TO MAKE NO KNEAD ROSEMARY BREAD, IF YOU LIKED IT SAY HELLO

INGREDIENTS:

3 cups all-purpose flour
3 large garlic cloves, minced
1 tablespoon finely chopped fresh rosemary, or more, to taste
1 1/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon instant yeast
1 1/2 cups water, at room temperature
2 tablespoons cornmeal

DIRECTIONS:

1. In a large bowl, combine flour, garlic, rosemary, salt, pepper and yeast.
2. Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.
3. Cover bowl tightly with plastic wrap and let stand at room temperature until surface is dotted with bubbles, about 18 to 24 hours.
4. Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.
5. Working on a lightly floured surface, gently shape dough into a round.
6. Place dough into the prepared skillet. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
7. Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.
8. Serve warm.

BREAD MACHINE PIZZA DOUGH RECIPE, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 13:36:00 +0000

HOW TO MAKE BREAD MACHINE PIZZA DOUGH RECIPE, IF YOU LIKED IT SAY HELLO

Ingredients

2 cup flour I like to use bread flour but all purpose and even a combination of AP and wheat flour works
1 tbsp butter softened
1 tbsp sugar
1 tsp yeast
1 tsp salt
1/2 cup water 105-110 degrees
2 tbsp water additional

Doubled for 2 pizzas:

4 cups flour
2 tbsp butter softened
2 tbsp sugar
2 tsp yeast
2 tsp salt
1 1/3 cups water 105-110 degrees

Instructions

Add all ingredients into your bread machine in the order recommended by the manufacturer. Make sure that the water is warm enough to proof the yeast (about 105-110 degrees).
Turn your bread machine to the dough setting and let ‘er go! After a couple minutes check on your dough. Make sure that the ingredients are thoroughly combined and that the dough is not too wet or too dry. Depending on where you live and the flour you use there can be some variances in the dough. If it’s too dry, add 1 tsp of water at a time. If the dough is too sticky, add 1 tsp of flour at a time.
The dough will raise nicely during the dough cycle. Isn’t it pretty? It never ceases to amaze me what a little yeast can do ?
After the bread machine is done (mine takes about 90 minutes on the dough cycle) – dump the dough out onto a lightly floured surface and work it until you achieve your desired shape.
Depending on the size of pizza pan or pizza stone you are using, you may not need all of the dough.
I like to lightly grease my pizza pan and dust with cornmeal. Make up your pizza and bake at 400-425 degrees for 18-25 minutes. You are looking for bubbly cheese and lightly browned crust. If you like a crunchier crust, brush some olive oil on the crust before baking.

Nutrition

CARROT ZUCCHINI APPLE BREAD, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 12:41:47 +0000

HOW TO MAKE CARROT ZUCCHINI APPLE BREAD, IF YOU LIKED IT SAY HELLO

Ingredients

1 cup unsalted butter melted
2 cups granulated sugar
3 eggs room temperature
1/4 cup fresh orange juice
1 tbsp vanilla extract
3 1/4 cups all-purpose flour
1/2 tsp salt
2 1/2 tsp baking powder
3/4 tsp baking soda
1 tbsp cinnamon
pinch ground cloves
pinch ground nutmeg
2 cups shredded carrots
1 cup shredded zucchini unpeeled
1 cup apple peeled/diced
1/2 cup pecans chopped (optional)

Frosting

1/2 cup cream cheese softened (I use light)
1/4 cup unsalted butter softened
2 – 3 cups powdered sugar
1-3 tbsp orange juice as needed

Instructions

Preheat oven to 350 degrees.
Grease and flour two 8×4 inch loaf pans.
Blend butter, sugar, egg, orange juice, and vanilla together.
Combine flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together.
Fold dry ingredients into wet along with carrots, zucchini, apples, and pecans.
Pour into prepared pans.
Bake until golden brown, approximately 1 hour, or until loaves spring back when gently pressed with fingers.
Let cool before icing.

Frosting

Cream together cream cheese and butter. Add in powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
Frost bread and enjoy!

Nutrition