Turn up the heat by adding in some hot sauce or cayenne

Servings 4

INGREDIENTS:

1 (1-pound) loaf unsliced Italian bread, sliced in half lengthwise

3/4 cup very soft butter

2 tablespoon mayonnaise (do not use salad dressing)

4 garlic cloves, minced

3 tablespoons freshly grated Parmesan cheese (can use more)

1/2 cup finely shredded mozzarella cheese

1/2 cup finely shredded cheddar cheese

INSTRUCTIONS:——————————————

In a bowl combine the soft butter with mayonnaise and garlic until well blended.

Mix in the Parmesan and both shredded cheese.

Spread evenly over the cut side of bread.

Place on baking sheet.

Bake in a preheated 400 degree F oven 10-12 minutes or until cheese is melted.

Slice each half into desired size.

Serve warm.

you will also find this recipe on Recipezazz.com

Taken from my “Favorites” folder!

These are a cross between a baking powder biscuit and a dinner roll, very easy to make and very delicious!

Yield 2 dozen

INGREDIENTS:

1 package dry yeast (about 2 1/4 teaspoons)

1/2 cup warm water (100 degrees F to 110 degrees F, or do the baby bottle wrist test)

5 cups all-purpose flour

1/4 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup Crisco butter flavor vegetable shortening(or can use plain shortening)

2 cups  buttermilk(can use low-fat)

melted butter

INSTRUCTIONS:———————————————-

Dissolve the yeast in 1/2 cup warm water in a small bowl, and let stand for 5 minutes or until foamy.

In a bowl combine the flour with next 4 ingredients .

Cut in shortening with a pastry blender until mixture resembles coarse meal. Add yeast mixture and buttermilk to flour mixture; stir just until moist.

Cover and chill 1 hour.

Preheat oven to 425 degrees F.

Grease a large baking sheet.

Set oven rack to second-lowest position.

Turn the dough out onto a heavily floured surface; knead lightly 5 times.

Roll dough to about 3/4-inch thickness; cut with a 2-1/2-inch biscuit cutter.

Place the biscuits on a baking sheet.

Brush the melted butter over the biscuit tops.

Bake for 12 minutes or until golden.

You will also find this recipe on Recipezazz.com

Taken from my “Favorites” folder!

Dough with egg takes a slightly longer time to rise, this may be made by hand also

Yield 1 loaf/25 slices

INGREDIENTS:

1 package active dry yeast (1/4 ounce/2-1/4 teaspoons)

3/4 cup warm water, divided (110 degrees  to 115 degrees F — or do the baby bottle wrist test)

1 cup 1% or 2% warm milk (110 degrees F  to 115 degrees F — or do the baby bottle wrist test)

1/4 cup soft butter

2 tablespoons plus 1 teaspoon sugar, divided

1 large egg yolk

1-1/2 teaspoons salt

4 to 4-1/2 cups white flour (American residents use white bread flour, Canadian residents can use all-purpose flour or half each)

Toppings:

1 egg white

2 teaspoons water

1 teaspoon kosher salt

1-1/2 tablespoons coarsely crushed dried minced onion

1 teaspoon each sesame, caraway and poppy seeds

INSTRUCTIONS:———————————————

In  heavy-duty mixer bowl dissolve/proof the yeast in 1/2 cup warm water and 1 teaspoon sugar for 8-10 minutes or until foamy (if the yeast does not foam discard and start over).

Add the remaining 1/4 cup water,  milk, butter, sugar, egg yolk, salt and 2 cups flour; using beater blade beat on medium speed for 3 minutes.

Stir in enough remaining flour to form a  firm dough.

Replace the beater blade with kneader blade; knead until smooth and elastic, about 8-10 minutes or until the dough is smooth adjusting flour or water as needed — important! stop the machine about halfway through kneading and allow dough to rest for 10-12 minutes then continue kneading again.

Place in a greased bowl, turning once to grease the top; cover and let rise until doubled about (1 hour or more, dough with egg will take longer to rise and also depends on the temperature of your kitchen).

Punch dough down.

Turn onto a lightly floured surface; divide dough into thirds.

Cover the ropes and allow to rest for about 5-7 minutes.

Shape each into a 20-inch rope

Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under.

Cover and let rise until doubled, about 45 minutes.

Meanwhile in a small bowl or cup combine the kosher salt with dried onion and seeds, then combine egg white and water; set aside while dough is rising.

Just before baking and after rising; brush the egg/water mixture over dough, then immediatly sprinkle the seed mixture on over dough.

Bake in a preheated 375 degree F oven for 22-28 minutes or until golden brown.

Remove from pan to a wire rack to cool.

You will also find this recipe on www.recipezazz.com

A tried and true recipe I developed for the Zojirushi bread maker, this bread is delicious and I sometimes add in jalapenos also

INGREDIENTS:

1 cup warm water combined with 1/2 cup cottage cheese, then warmed slightly in the microwave just to take off the chill

1 tablespoon butter

1-1/2 teaspoons salt

3 cups white bread flour (Canadian residents can use all-purpose)

1/4 cup Parmesan cheese

1/2 cup shredded Swiss cheese (or can use cheddar cheese)

2 tablespoons sugar

2 teaspoons active dry yeast

INSTRUCTIONS:—————————————-

Place everything in the bread pan in order listed (starting with the water/cottage cheese mixture, ending with yeast on top).

Select Basic/Medium Crust setting.

Press Start.

You will also find this recipe on www.recipezazz.com

For those of you that are lucky enough to own a Zojirushi bread machine this is a recipe that I developed for that machine, I have the older model, I imagine that this would be great for both newer and older, I also own a Sunbeam bread machine, I have not yet tested this on that machine I do know that this makes a fantastic pizza crust on the Zo

If you are using the Quick Dough cycle use 2 teaspoons quick-rise yeast in place of the active dry yeast, if you are planning to refrigerate the dough for up to 24 hours do not use the quick rise yeast/Quick Dough cycle

This will yield enough dough for up to a 15-inch pizza

For a Garlic-Herb crust add in 1-1/2 teaspoons garlic powder and 2 teaspoons dried Italian seasoning

INGREDIENTS:

1-1/2 cups luke warm water (not hot)

1-1/2 tablespoons olive oil

1-1/2 teaspoons salt

3-3/4 cups white bread flour (Canadian residents can use all-purpose flour or half each)

2 teaspoons sugar

2 tablespoons yellow cornmeal (can omit)

1-1/2 teaspoon active dry yeast (or 1 teaspoon bread machine yeast)

INSTRUCTIONS:—————————————–

Place all ingredients in bread pan in order listed (starting with water and ending with the yeast on top of the flour, make a small indent in the top of the flour to place the yeast in).

Set to Dough cycle (or Quick Dough cycle, remember 2 teaspoons quick-rise yeast in place of active dry yeast for the quick dough cycle)

After a few minutes of kneading check the dough, depending on the humidity in your house you may need to add in some water or flour to achieve the right dough consistency,  humidity will create moisture in the flour).

When cycle is done remove to a flat lightly floured surface, cover with a clean tea towel and allow to rest for 15 minutes (or if you are not using right away skip the 15 minutes resting time and place the dough into an oiled bowl, cover and refrigerate for up to 24 hours before using, this is only for the active dry yeast/regular dough cycle).

Roll out to desired size.

Tip; you can pre-bake the crust for 12 minutes (400 degrees F bottom oven rack) this will stop the rising of the dough, then you can add on toppings and finish baking the pizza later

Yield 14 slices

INGREDIENTS:

1 large garlic clove, sliced in half

14 slices French bread (about 3/4-inch thick)

4 medium tomatoes, seeded and diced

1 tablespoons balsamic vinegar

1/4 cup chopped red onion

2 tablespoons olive oil

1 tablespoon minced fresh basil

salt and fresh ground black pepper, to taste

14 fresh basil leaves

INSTRUCTIONS:—————————————————

Preheat oven to 350 degrees F.

Set oven rack rack to lowest position.

Prepare an ungreased baking sheet.

If desired you can lightly brush some olive oil over both sides of the bread before rubbing with garlic, this is only optional.

Rub cut side of garlic over one side of each slice of bread.

After rubbing on the bread mince the garlic clove.

Place bread slices garlic side down on baking sheet.

Bake for 5 minutes on each side or until lightly browned.

In a bowl combine the minced garlic with tomatoes, balsamic vinegar, onion, oil and minced fresh basil.

Season with salt and black pepper to taste.

Spoon about 2 tablespoons onto each piece of toast.

Top each with one whole basil leaf.

Yield 1 loaf

INGREDIENTS:

1/2 cup salted butter, melted (if using unsalted butter mix in 1/8 teaspoon salt)

1-1/2 tablespoons dried parsley flakes

1 teaspoon garlic powder

1 (1 pound) loaf frozen white bread dough, thawed according to package instructions (such as Rhodes frozen bread dough)