Category Archives: Bread

Beyond the Yum Orange Cranberry Tea Ring

Do you love yummy breakfast breads for those special mornings, brunch menus or just for a perfect treat?  You will love this freshly baked from scratch recipe from Jacy’s Beyond the Yum Cookbook.  Watch for it upcoming on the blog soon!

Everyone Loves A YUM Sandwich Loaf

Manchego, Broccoli, Chicken Sandwich Loaf

The Sandwich Loaves from Beautiful Breads and Fabulous Fillings: The Best Sandwiches in America by Margaux Sky is one of my favorite all-time cookbooks for sandwiches to really WOW your family and guests.  Whether it’s a casual lunch, dinner, picnic, cookout, tailgate party or brunch, these are just perfect and “not your usual kinda sandwiches” by any stretch but like the mega-bread wraps or Stromboli, they are yummy and a hit with all.  You can be as creative, spicy, diet, sweet, etc. as you wish and use your imagination to the hilt and you will soar with great sandwich ideas.  I have created them with various types of bread dough and like most stuffed breads, you can use fresh or bread machine dough and even store-bought loaves. My favorite is the fresh sweet dough recipe in the book.  So try this recipe, check out the book (at a very reasonable price) and wow your family and guests.

Manchego, Broccoli, Chicken Sandwich Loaf*

Ingredients

2 plus 2 tablespoons butter
4 cups diced chicken tenders
1 tablespoon Lawry’s lemon pepper (or to taste)
1 teaspoon salt (or to taste)
3 cups broccoli florets

1 batch Sweet Dough


2 tablespoons olive oil
1 tablespoon sweet dried basil
2 cups plus 1 cup Manchego cheese
Juice of 1 lemon

Directions:

>  In a large skillet, melt 2 tablespoons of the butter over medium-low heat.

>  Add the chicken tenders, lemon pepper and salt.  Mix well and cover.  Cook, stirring occasionally, for about 15 minutes, or until cooked through.

>  In another large skillet, melt the remaining 2 tablespoons butter over low heat.  Add the broccoli and more lemon pepper and salt to taste.  Mix well and cover.

>  Roll out the Sweet Dough so that the long side is perpendicular to your body.  The dough should only be slightly thicker than paper thin.  Spread the olive oil over the dough.

>  Sprinkle more lemon pepper and salt, as well as the basil, onto the dough.

>  Spread 2 cups of the cheese over the basil.

>  Add the chicken to the pan with the broccoli and mix well.

>  Spread the mixture over the dough and add the remaining cheese.

>  Sprinkle the lemon juice over the cheese.

>  Preheat the oven to 375 degrees.

>  Generously butter a large baking sheet.

>  With your hands, tightly roll the dough into a loaf, with the rolling action going away from your body.  To hold in most of the fillings fold the outer edges of the dough as you roll.  Place the loaf onto the prepared baking sheet seam side down.

>  Bake for 40 to 45 minutes.

>  Remove the loaf from the oven and let is cool 30 minutes before slicing.

>  To serve, arrange a mound of Mesclun greens and a thick slice of sandwich loaf on a plate; garnish with slice of watermelon.

Yield: 10 to 12 servings.

Sweet Dough*

Note:  This is a large batch recipe.  Yield:  2 melon-size batches (8 or 9 pastries per batch) You will use 1 batch per sandwich loaf

Ingredients:

1 tablespoon yeast
2 cups warm water
1 cup warm milk
1 cup heavy cream
1 cup (2 sticks) butter, melted
1/2 cup sugar
4 eggs, beaten
1 teaspoon vanilla extract
12 cups of all-purpose flour (approx)
1/8 teaspoon salt

Directions:

> In a large bowl, dissolve the yeast in the water and milk.  Add the cream. Let stand for 5 minutes, or until the yeast is foamy.

> Generously grease a large bowl

> Add the butter, sugar, eggs, and vanilla to the yeast mixture.

> Slowly add the flour and salt to the wet ingredients and mix well.

> Place the dough on a floured countertop or board and knead for 4 minutes.

> Place the dough in the prepared bowl.  Place the bowl in a warm, dry place and let the dough rise for 60 minutes.  Punch down the dough with your fist and separate into two portions.  You can use the dough immediately or refrigerate for later use.

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*Asiago or white cheddar are other favorites for this recipe.   For a quick easy version, substitute your sweet dough with bread machine dough recipe or fresh dough from store.  Use pre-cooked Chicken Tenders (Cajun or BBQ are good choices) and frozen broccoli (heated in microwave).  Use your imagination and really create some YUM sandwiches.

Yummy Pumpkin Almond Sweet Rolls

Pumpkin Almond Sweet Rolls

Ingredients

3/4 cup milk
1/3 cup packed brown sugar
1/4 cup sugar
5 tablespoons butter, divided
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 to 2-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Directions for Rolls

In a small saucepan, heat the milk, brown sugar, sugar, 4 tablespoons butter and salt to 110°-115°; set aside.
In a large bowl, dissolve yeast in warm water. Stir in the milk mixture. Add 1-1/2 cups all-purpose flour, wheat flour, pumpkin, cinnamon, ginger and nutmeg. Beat until smooth. Add enough remaining all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into 10 to 20 pieces (for small or large rolls); shape into balls. Place on large greased cookie sheet. Cover and let rise for 30 minutes or until doubled.

Melt remaining butter; brush over dough. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack and set aside for glazing.

Almond Glaze

Ingredients
3 tablespoons hot water
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
1/4 teaspoon salt
2 3/4 cups (about) powdered sugar
Sliced Almonds

Preparation
Mix water, extracts and salt in small bowl. Whisk in enough powdered sugar to form icing thick enough to pipe over rolls. Sprinkle with sliced almonds. Serve warm. Yield: 10-20 rolls.

These are totally yum and you can glaze, sprinkle with powdered sugar or eat plain. Anyway you have them, they are truly yummy, tender, sweet and will become a staple roll recipe in your kitchen. It is also delish as a plain dinner roll and a holiday favorite. At our house, we like them big and dripping with lots of glaze for breakfast!

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