Since this bread has no fat added it is best if used the same day it is make or you could add in 2 tablespoons butter or shortening

For Pesto Cheddar Bread option —  omit the jalapenos and add in 3 tablespoons prepared sun-dried tomato pesto (I use Classico brand Sun-Dried Tomato  Pesto

For Parmesan Pesto Bread —-  use the prepared pesto and substitute 1/4 cup freshly grated Parmesan cheese for the cheddar cheese

INGREDIENTS:

1-1/2 tablespoons active dry yeast

1 teaspoon sugar

1 cup warm water

4 cups white bread flour flour ( more as needed)

2 large jalapeno peppers, coarsely chopped, and seeds removed (can use more or less or can use canned)

1-3/4 teaspoons salt

1 tablespoon sugar

1 large egg (room temperature, let egg sit in hot water for about 5-7 minutes to warm)

2 teaspoons hot pepper sauce (optional)

3/4 cup milk, warmed in microwave for about 50 seconds (if you are adding in 2 tablespoons shortening or butter add it to the milk and then microwave)

2-1/2 cups cheddar cheese ( chopped into about 1/2-inch cubes or a little larger if desired)

INSTRUCTIONS:—————————————————–

Prepare a heavy-duty stand mixer with a kneader blade.

Proof yeast in water with 1 teaspoon sugar for 8-10 minutes, or until foamy (if the yeast does not foam discard and start over).

Heat milk in the microwave for about 50 seconds on HIGH

In the stainless steel bowl add in 4 cups flour, chopped jalepenos, salt, sugar, egg, hot pepper sauce (if using) and warmed milk.

After the yeast has proofed, add to the bowl and start kneading, adding in more flour as needed to create a soft smooth semi-sticky dough, keep kneading for about 5 minutes (stopping the machine after about 5 minutes of kneading and allow the dough to rest for 15 minutes, then continue kneading process)..

Towards the end of the kneading add in the cubed cheddar cheese, and mix until combined (the dough can be removed from the bowl and you can add/mix in the cheese by hand if desired).

After the kneading, let the dough sit out on a board or counter top to rest covered with a clean tea towel for 8-10 minutes.

Gather up dough and knead gently for 30 seconds.

Then place the dough in a well greased bowl, and let rise until doubled (about 1-1/2 hours or could take a little longer).

Punch down dough and slice into two even pieces.

Shape into two large balls, and place on a cookie/baking sheet that has been sprayed with cooking spray.

Cover with a clean tea towel and rise again for another 1 hour or more until doubled.

Brush tops with an egg white that has been mixed with 1 teaspoon cold water.

Bake in a preheated 375 degree F oven for 25-30 minutes or until golden brown.

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

Purchase the long thin French baguette bread for this

There is a reason why garlic powder is used in place of fresh garlic, since the butter/garlic mixture is brushed on the baking sheet fresh garlic tends to burn on the pan

INGREDIENTS:

1 loaf French baguette bread (the long narrow kind)

3/4 cup butter (not substitutes)

2 teaspoons garlic powder ( or to taste)

1 to 2 tablespoon dried parsley

1/4 teaspoon salt (optional)

freshly grated parmesan cheese (use as much as you like)

shredded mozzarella cheese (optional,  use as much as you like)

INSTRUCTIONS:—————————————-

Slice the baguette into thin slices diagonally.

Microwave the butter and garlic powder and salt until melted.

Preheat oven to 350 degrees F.

Using a pastry brush coat he bottom of a large baking sheet with butter/garlic mixture.

To remaining melted butter mixture mix in the dried parsley.

Using a pastry brush, coat each side of the bread slices with the melted butter mixture.

Place slices on baking sheet.

Sprinkle the top side with grated Parmesan cheese.

Bake for about 5-6 minutes then turn over the slices sprinkle top with Parmesan cheese and bake about 4-5 minutes more, depending on how crispy you like them.

Optional; sprinkle the baked crostini with shredded mozzarella cheese and return to oven to melt under broiler heat.

Best served warm.

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

Yield 24 small rolls

INGREDIENTS:

1 tablespoon active dry yeast

1/2 cup warm water

1 teaspoon sugar

1 large egg (place the egg in very warm water for about 12-15  minutes to bring down to room temperature)

1 cup milk

1/3 cup butter, cut into pieces (more butter to brush on rolls after baking)

1-1/2 teaspoons salt

3 tablespoons white sugar ( if you prefer a sweeter roll then increase the sugar)

4 cups white bread white flour, or as needed (Canadian residents can use all-purpose flour)

Taken from my “Favorites” folder!

The buns may be completely prepared in advance and refrigerated until ready to bake if you are making them 24 hours in advance cover with plastic wrap… I most always make these ahead  and I have even made them on the grill many times

Yield 8

INGREDIENTS:

1 tablespoon dry ranch salad dressing mix (Hidden Valley dry mix is the best)

1 cup mayonnaise (do not use salad dressing)

1/2 cup butter, very soft

3 large garlic cloves (or 1 to 1-1/2 teaspoons garlic powder)

3/4 cup sliced black olives, drained and hand-squeezed dry

2 green onions, finely chopped

cayenne pepper (optional and to taste, I like to add it in)

3 cups shredded mozzarella cheese, divided

4 crusty Italian panini buns, sliced in half

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Grease a large baking sheet with cooking spray

Set aside 2 cups of mozzarella  cheese for topping (can use more cheese if you like).

In a bowl mix together the dry Ranch salad dressing mix with mayonnaise,  soft butter and garlic powder until smooth, then mix in the cayenne pepper starting with 1/4 teaspoon and adding in more until you have your desired heat level.

Mix in black olives, green onions and 1 cup mozzarella cheese

Spread mixture on top of each half.

Top with the remaining 2 cup of mozzarella cheese (can use more cheese).

Place the bread halves on baking sheet

Bake for 10 minutes or until the cheese is melted and buns are lightly browned.

Best served right away.

You will also find this recipe on Recipezazz.com

I make this in my Sunbeam bread machine, follow directions for a perfect loaf everytime!

Don’t even think about using anything but real butter!

Yield one 2-pound loaf

INGREDIENTS:

1-1/3 cups water (in my machine I most always have to add in a few more tablespoons of water, check your dough after about a minute of kneading)

1-1/2 teaspoons salt

2 tablespoons sugar

2-1/2 tablespoons butter for a more buttery flavor bread more won’t hurt)

1 large egg

4 cups bread flour (or can use bread machine flour)

1 teaspoon quick-rise yeast (do not substitute)

INSTRUCTIONS:——————————————-

Warm the egg in a bowl of warm water for about 5 minutes to bring down to room temperature.

In a microwave-safe bowl heat the water with salt and sugar and cold butter to lukewarm or a just little warmer (about 25-30 seconds, do not have the water very hot)  stir to dissolve the granules, the butter does not have to be completely melted.

To the bread pan add in the water mixture, flour then the egg (crack the egg into a corner of the bread pan)

Using your finger make a small hole in the flour and pour the yeast into that hole.

Choose basic setting, medium crust then press Start

** Note** after about 1 minute of kneading add in more water or flour a small amount at a time if needed for the right dough consistancy.

Garlic Pizza Dough for bread machine will work great also for this

For an extra kick sprinkle some crushed chili flakes on top before baking

Servings 4-6

INGREDIENTS:

1 recipe for Kitten’s Pizza Dough

1/3 cup prepared Italian salad dressing (if your using bottled dressing I suggest to mix it with some olive oil)

1/2 to 1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon dried oregano (rubbed between fingers to release the flavor, do the same with the thyme)

1/4 teaspoon dried thyme

1/2 teaspoon fresh ground black pepper

1-1/2 cups shredded mozzarella cheese (can use more)

1/3 cup grated Parmesan cheese (can use more)

INSTRUCTIONS:———————————–

Prepare the dough recipe as stated (up until the 9th paragraph)

Punch dough down.

Turn onto a lightly floured surface, then pat the dough flat.

Let rest for 5 minutes, then press into a greased 14-inch pizza pan.

Lightly brush the dough with Italian salad dressing.

In a small bowl or cup combine the garlic powder with salt, oregano, thyme and pepper; sprinkle over dough.

Top with mozzarella cheese then Parmesan cheese.

Bake at 450 degrees F for 15-20 minutes or until golden brown.

Serve warm.

Posted on www.recipezazz.com

Yield 1 large braided loaf

INGREDIENTS:

1 teaspoon whole allspice

1 cinnamon stick (about 3-inches)

1 cup plus 2 tablespoons warm water (100° to 110°)

1/8 teaspoon salt

1 teaspoon sugar

2 packages active dry yeast (1 tablespoon plus 1/2 teaspoon yeast)

4 to 5 cups white bread flour, or as needed (Canadian residents can use white all-purpose flour)

1/2  cup sugar

3 tablespoons room temperature butter

3 large eggs

1 teaspoon salt

1 tablespoon water

1 large egg yolk

Butter Flavor Pam cooking spray

INSTRUCTIONS:————————————————