Recipe of the day: Homemade Chocolate Chip Sandwich Bread *National Chocolate Chip Day*

Homemade Chocolate Chip Sandwich Bread

Ingredients
1 envelope (1/4-ounce) dry yeast
2 tablespoons sugar
2 tablespoons plus 2 teaspoons vegetable oil
1 cup warm water (about 110 degree F)
3 1/2 cups bleached all-purpose flour
1 teaspoon salt
2 cups semisweet chocolate chips
1 large egg, beaten

Directions
Combine the yeast, sugar, 2 tablespoons of the oil, and water in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the flour, salt and chocolate chips. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook.

Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with 1 teaspoon of the oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Preheat the oven to 350 degrees F.

Remove the dough from the bowl and place on a lightly floured work surface. Knead the dough a couple of times and form into a 6 inch loaf. Grease a loaf pan with the remaining 1 teaspoon of the oil. Place the dough into the prepared pan. Using a sharp knife, make 3 slits across the top of the dough. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.

Brush the top of the bread with the beaten egg. Place in the oven and bake for 30 to 35 minutes or until slightly brown and hollow with the top is tapped. Remove from the oven and cool on a wire rack.

Recipe found here: Homemade Chocolate Chip Sandwich Bread

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Recipe of the Day: Homemade Bagels

Homemade Bagels

Ingredients
2 cups warm water, about 110 degrees F
2 (1/4-ounce) packets active dry yeast
3 tablespoons granulated sugar, plus 1 tablespoon
5 to 6 cups all-purpose flour
2 teaspoons salt
2 teaspoons vegetable oil
2 tablespoons yellow cornmeal

Optional Toppings:
1/2 cup lightly toasted chopped onions (2 teaspoons each)
2 tablespoons poppy seeds (about 1/2 teaspoon each)
2 tablespoons sesame seeds (about 1/2 teaspoon each)
1 tablespoon kosher salt (about 1/4 teaspoon each)

Directions
Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.

Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)

Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.

Remove from the bowl and punch down the dough. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on a lightly greased surface, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.

Preheat the oven to 400 degrees F.

Grease a baking sheet with the remaining teaspoon of oil. Sprinkle the cornmeal on another baking sheet.

In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Dip the bagel tops in desired toppings. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.

Remove from the oven and let cool on a wire rack.

Recipe found here: Homemade Bagels

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Recipe of the Day: Peaches and Cream Muffins *National Peaches and Cream Day*

Peaches and Cream Muffins

Ingredients
1 egg
1/2 cup milk or sour cream
1/4 cup vegetable oil
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped fresh or frozen peaches, thawed

Directions
In a bowl, beat egg; add milk and oil. Combine flour, sugar, baking powder and salt; stir into the egg mixture just until moistened. Stir in the peaches.

Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick inserted in a muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 10 muffins.

Recipe found here: Peaches and Cream Muffins

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Recipe of the Day: Cheddar Buttermilk Biscuits *National Biscuit Day*

Cheddar Buttermilk Biscuits

Ingredients
2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup cold butter or margarine
1/2 cup shredded sharp Cheddar cheese
3/4 cup buttermilk

Directions
In a bowl, combine the flour, sugar, baking powder, salt and cayenne. Cut in butter until mixture resembles coarse crumbs. Add the cheese and toss. Stir in buttermilk just until moistened.

Turn onto a lightly floured surface; knead 8-10 times. Pat or roll to 1 in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 425 degrees F for 15-18 minutes or until golden brown. Serve warm.

Cheddar Buttermilk Biscuits

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Recipe of the Day: Buttermilk Biscuits *National Buttermilk Biscuits Day*

Buttermilk Biscuits

Ingredients
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup cold shortening
3/4 cup buttermilk

Directions
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir just until the dough clings together.

Turn onto a lightly floured surface; knead gently, about 10-12 times.

Roll to 1/2-in. thickness; cut with a floured 2-in. round biscuit cutter.

Place 1 in. apart on a greased baking sheet.

Bake at 450° for 11-12 minutes or until lightly browned.

Serve warm. Yield: about 1-1/2 dozen.

Recipe found here: Buttermilk Biscuits

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Recipe of the Day: Cinnamon Crescent Rolls *National Cinnamon Crescent Day*

Cinnamon Crescent Rolls

Ingredients
6-1/2 to 7 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
2 tablespoons sugar
1 teaspoon salt
1 cup butter, cubed
1 can (12 ounces) evaporated milk
1/2 cup shortening
1/4 cup water
3 egg yolks

FILLING:
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
1/2 cup butter, softened, divided

GLAZE:
2 cups confectioners’ sugar
3 to 4 tablespoons milk
1/2 teaspoon vanilla extract
2 tablespoons sugar
1/2 teaspoon ground cinnamon

Directions
In a large bowl, combine 3 cups flour, yeast, sugar and salt. In a large saucepan, heat the butter, milk, shortening and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg yolks; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

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. In a small bowl, combine sugar and cinnamon; set aside.

Punch dough down. Turn onto a lightly floured surface; knead about six times. Divide dough into four portions. Roll out one portion into a 12-in. circle; spread with 2 tablespoons butter and sprinkle with 2 tablespoons cinnamon-sugar. Cut into 12 wedges. Roll up each from the wide end and place point side down 3 in. apart on ungreased baking sheets. Curve ends to form crescents.

Repeat with remaining dough, butter and cinnamon-sugar. Cover and let rise until doubled, about 45 minutes.

Bake at 350° for 15-20 minutes or until lightly browned. Remove to wire racks. Combine the confectioners’ sugar, milk and vanilla; drizzle over warm rolls. Combine sugar and cinnamon; sprinkle over rolls. Yield: 4 dozen.

Recipe found here: Cinnamon Crescent Rolls Recipe

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Recipe of the Day: Basic Sourdough Bread *National Sourdough Bread Day*

Basic Sourdough Bread

Ingredients
2 cups bread flour
1 1/2 cups sourdough starter, Basic Sourdough Starter recipe
3/4 teaspoon salt
Directions
In an electric mixer with the dough hook, combine the flour, starter and salt, and knead until it no longer sticks to the sides or bottom of the mixing bowl.

Place a lightly oiled bowl, turning to coat. Cover with plastic wrap and let dough rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours. Turn out onto a lightly floured surface. Sprinkle lightly with flour and knead gently, removing any large air bubbles. Knead into a small circle, then shape into a tight ball, pinching the seams together underneath. Place on a well-floured board or baking peel, seam-side down. Cover with a kitchen towels and let rest until doubled in size, about 1 hour.

Preheat a baking stone, if available, on the bottom rack of an oven at 400 degrees F. With a sharp, serrated knife, cut a large “X” or cross-hatch pattern into the top of the dough.

Spray lightly with a mister and transfer to the baking stone (or place on a heavy baking sheet lightly dusted with cornmeal) and bake until golden brown and the bread sounds hollow when thumped on the bottom, about 60 minutes. (Sourdough should have a darker crust than other breads, so leave in the oven 5 minutes after you think it is done.)

Remove the loaf from the oven and let cool on a wire rack for at least 30 minutes before serving.

Recipe found here: Basic Sourdough Bread

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Basic Sourdough Starter

Basic Sourdough Starter:
3 cups warm water (110 degrees F)
1 1/2 tablespoons active dry yeast
1 teaspoon sugar
3 cups all-purpose flour
In a large bowl, combine the water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes. (If the yeast does not foam, discard the mixture and begin again with a new yeast.)

Add the flour and stir vigorously to work air into the mixture. Cover with a towel let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to12 hours. (The mixture should become very bubbly.) Use immediately or cover loosely with plastic wrap and store in the refrigerator.

Preserving the Starter: Each time you remove a portion of the starter for a recipe, reserve at least 1/4 cup and replace the amount you have taken out with equal amounts of flour and water.

For example, if you remove 1 cup of starter, you must replace it with 1 cup of flour and 1 cup of warm water. Whisk these ingredients into the starter until blended but not completely smooth, cover loosely, and return to the refrigerator.

Also, the starter must be maintained by feeding it every few days. Refresh by removing 1 cup of the starter (give to a friend or discard it) and adding 1 cup of flour and 1 cup of warm water. Whisk until blended but not smooth. Cover loosely and return to the refrigerator.

If you plan to be away longer than a week, freeze the starter in a sterilized, airtight freezer container. Thaw the starter 2 days before you plan to bake with it. Refresh as indicated above with 1 cup each of flour and warm water. Cover and leave at room temperature 12 hours or overnight before using.

CAUTION: Never keep your starter tightly closed! The gasses expelled by the yeast will build up pressure and may cause the container (such as a glass jar) to burst!

Yield: 5 to 6 cups Prep time: 10 minutes Inactive prep time: 12 hours

Recipe found here: Basic Sourdough Starter

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Recipe of the Day: Crusty French Bread *National French Bread Day*

Crusty French Bread

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees to 115 degrees)
2 tablespoons sugar
2 tablespoons vegetable oil
1 1/2 teaspoons salt
3 cups all-purpose flour
Cornmeal
1 egg white
1 teaspoon cold water
Directions

In a large mixing bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff 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; return to bowl. Cover and let rise for 30 minutes.

Punch dough down. Turn onto a lightly floured surface. Shape into a loaf 16 in. long x 2-1/2 in. wide with tapered ends. Sprinkle a greased baking sheet with cornmeal; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes.

Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake at 375 degrees F for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.

Recipe found here: Crusty French Bread

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Recipe of the Day: Olive Garden Breadsticks

Olive Garden Breadsticks

Ingredients
2 tablespoons granulated sugar
3/4 teaspoon active dry yeast
1 cup plus 1 tablespoon warm
water (105 to 115 degrees F)
16 ounces bread flour (3 cups)
1 1/2 teaspoons salt
1/4 cup (1/2 stick) butter, softened

On top:
2 tablespoons butter, melted
1/2 teaspoon garlic salt

Cooking Directions
Dissolve the sugar and yeast in the warm water in a small bowl or measuring cup and let the mixture sit for 5 minutes, or until it becomes foamy on top.

Combine the flour and salt in a large bowl. Use the paddle attachment on a stand mixer to mix the softened butter into the flour. If you don’t have a stand mixer, use a mixing spoon to combine the butter with the flour. When the yeast mixture is foamy, pour it into the flour mixture and use a dough hook on your mixture to combine the ingredients and knead the dough for approximately 10 minutes. If you don’t have a stand mixer, combine the ingredients and then knead the dough by hand on a countertop for 10 minutes.

Place the dough in a covered container and let it sit for 1 to 1 1/2 hours, until it doubles in size. When the dough has doubled, measure out 2-ounce portions and roll the dough between your hands or on a countertop to form sticks that are 7 inches long. Place the dough on parchment paper-lined baking sheets, cover and set aside for 1 to 1 1/2 hours, or until the dough doubles in size once again.

Preheat the oven to 400 degrees F.

Bake the breadsticks for 12 minutes, or until golden brown.

When the breadsticks come out of the oven, immediately brush each one with melted butter and sprinkle with a little
garlic salt.

Makes 12-13 breadsticks

Recipe found here: Olive Garden Breadsticks

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