bread

Name: Homemade Monkey Bread
Prep time: 1 h 20 min
Cook time: 35 min
Total time: 1 h 55 min
Yield: 12
Cuisine: American
Ingredients: 1 package, 2 and 1/4 teaspoons active dry yeast; 1 and 1/2 Cups warm milk , 110F-115F, 2% or whole milk, no lower; 1/3 Cup unsalted butter, melted; 1/4 cup granulated sugar; 2 teaspoons vanilla extract; 2 eggs; 1 teaspoon salt; 5 cups all-purpose flour; 1 Cup granulated sugar; 1 Tablespoon cinnamon; 1 Cup brown sugar; 3/4 Cup butter, melted

Homemade Monkey Bread

January 2, 2017

Homemade Monkey Bread is the breakfast that will have you pulling piece after piece away from this classic treat made popular in the 1950’s. Yum!!

Happy New Year!!!!

I have some exciting news, besides my pregnancy (more on that for another day!), I have picked out the theme for my weekly foodie posts… Monkey Bread Mondays!

I am going to be focusing this year’s challenge theme on sweet and savory monkey breads. As well as, cinnamon rolls and pull apart breads. All that deliciousness right here, every Monday.

Why these sweet treats?

After all, they are down right delicious. Basically, they make you want to lick your fingers clean of the ooey gooey cinnamon sugar filling. You’ll want to sneak an extra piece. The frosting on top is the stuff of daydreams. The inventive way to fill pull apart breads is endlessly fun. Without a doubt, they are all addicting.

Plus, here is just something so irresistible about taking fresh bread out of the oven. It’s all about that yeasty goodness smell. And when that fresh bread is loaded up with cinnamon, sugar, butter, chocolate, and nuts or cheese, herbs, and bacon things get even better, quickly.

So while I am making more than just monkey bread, I am calling it Monkey Bread Mondays. I just like alliteration!

It’s like my Taco Tuesday series, I didn’t just make tacos. I filled you up with tacos, enchiladas, sauces, rice, beans, soup, drinks, and desserts. So, get ready for everything. We’ll see how creative I get. and how fat. HA! At least I have the baby to blame now.

These great breakfast sweet treats are fun for the whole family, young and old. It’s great to all share a big ring of sugary goodness. I recommend these for holidays or weekends with family or friends from near and far away. It’s easy to prep the night before and pop in the oven the next morning to feed a hungry crew.

To kick things off, I made a classic Homemade Monkey Bread from scratch.

I have made plenty of Monkey Breads from the rolls you get from the can, but Homemade Monkey Bread is so, so good. The quick version is good, but the texture and flavors from the homemade ones is incredible. Things just need to get off on the right foot to kick off the year because a great foundation is the best way to learn.

The Homemade Monkey Bread takes just about 15 minutes to prep, then the dough gets to hang out for an hour (or overnight). Then it’s a quick roll out, cutting, coating in cinnamon and sugar, then dumping a bunch of butter all over all of that. Butter is the best.

My tips and tricks for a delicious Homemade Monkey Bread:

Get the milk at the right temperature, since this is what activates the yeast so you want to wake it up gently. Not too hot, not too cold.

Plenty of bench flour (flour on your work surface) because it makes rolling out the dough nice and easy.

Use a pizza cutter or a bench scrapper because it makes cutting the pieces out quick work.

Lastly, a nice large bundt pan or tube pan is key. However, an angel food cake pan will allow the melted butter you pour over the mix just seep out, so don’t use that!

Above all, serve the monkey bread warm from the oven. This will have everyone pulling piece after piece right out of it. Surely, it will disappear in no time.

I hoop you enjoy this Homemade Monkey Bread, and I hope you stay tuned Monkey Bread Monday this year. It’s time to have some fun, loaded up, over the top, delicious breads.

Homemade Monkey Bread

Yield: 12 people

Prep Time: 1 hour 20 minutes

Cook Time: 35 minutes

Total Time: 1 hour 55 minutes

Homemade Monkey Bread is the breakfast that will have you pulling piece after piece away from this classic treat made popular in the 1950's. Yum!!

Ingredients

1 package, 2 and 1/4 teaspoons active dry yeast
1 and 1/2 Cups warm milk , 110F-115F, 2% or whole milk, no lower
1/3 Cup unsalted butter, melted
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
1 teaspoon salt
5 cups all-purpose flour
1 Cup granulated sugar
1 Tablespoon cinnamon
1 Cup brown sugar
3/4 Cup butter, melted

Instructions

Proof the yeast in the milk until the yeast is fragrant and bubbly, this takes a few minutes.
In the bowl of a stand mixer, mix the melted butter, sugar, vanilla extract, and eggs together. Add the milk to the bowl and mix again.
Add 4 Cups of flour to the bowl and mix well. Scrape down the bowl, and add the remaining flour. Mix well to combine all the ingredients, about 4-5 minutes
Remove the dough to a well greased bowl. Cover with plastic wrap and let raise for at least 1 hour.
When ready to assemble the monkey bread, preheat the oven to 350 degrees.
Butter a large Bundt pan or tube pan.
Combine the granulated sugar and cinnamon together in a bowl.
Roll out the dough on a well-floured, clean, level work surface. The dough should be 1/2" thick. Cut into 1" x 1" pieces.
Roll the pieces into the cinnamon and sugar mixture. Place a layer of pieces into the buttered pan. Sprinkle with brown sugar. Repeat with another layer of pieces, then sprinkle with more sugar. Repeat until the pieces and sugar are gone.
Pour the melted butter over the pieces. Run a knife around the sides and central tube of the pan to help the butter get around the pieces.
Bake for 33-37 minutes, until the top the golden brown.
Run a knife around the sides and center tube. Flip out onto a large serving dish. Enjoy!

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Apricot and Sausage Stuffing

December 23, 2016

Christmas is almost here!!!!!!!!

I don’t love Christmas. I just don’t. But now that we have Autumn, I am trying not to be so sucky at it and enjoy it.

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Chocolate Walnut Babka – SRC

April 25, 2016

This past weekend has been awesome!!!

On Saturday we went out to lunch with a friend who was on vacation in Florida. It was good to see him, his wife, and adorable 1 year old daughter.

And then the offer we put on the house we have been loving for a year was accepted. Oh my goodness. We are still in shock! It’s so exciting. We stopped by the sales office today but some changes to the plan needed to be coded so we are going back to sign the contract tomorrow night. Holy Smokes!

But more on the house stuff later!

Today is Secret Recipe Club Reveal Day!!!!

When I had previously had Karen’s blog, Karen’s Kitchen Stories, for a Secret Recipe Club blog post swap I was so enticed by her many recipes, especially bread recipes. I was so really excited that her blog came up in rotation again for me so that I could make one of her many awesome recipes.

I realized that I wouldn’t be able to put making my SRC off until the last minute (like usual!) since I would be doing Whole30 again when the SRC post would go live, so I planned on making my recipe in advance so I decided that my recipe had to be pretty epic before diving into Whole30. So what would be epic?

Chocolate Walnut Babka!!!!!!

This was the best way to kick off Whole30! Ha! I made this for us and we enjoyed most of a loaf for dinner. I mean, what’s a better way to welcome a month of no grain, no butter, no chocolate, than a loaf of bread filled with it. But let me tell you, that treat was incredible!

The babka bread is so flavorful with all the spice in the dough and chocolatey, nutty filling. The dough is soft and tender so it’s a nice light bread, but it still has substance from the filling. It’s a bread that you will keep cutting off slices of again and again. It’s so delicious.

I changed some of the proportions of the filling to just make it a bit more chocolately and, generally, pack more of a punch. I just treated it like how I treat making cinnamon rolls. The more butter, cinnamon, and sugar… the better! So I just tweaked the filling a bit.

Karen did mention how different the loaf would look if you scored the top vs pricking it with a tooth pick. I tried different ways with each loaf and I have to agree with Karen that the loaf that is pricked is much prettier. But you can’t go wrong either way.

I broke down the steps into many simple steps. It might seem cray and intimidating to see a lot of steps but I like to think of them as simple steps, not 5 steps that have several parts to it. So, don’t freak out, take a breath, and just start with #1 and the rest will be easy.

Get our your yeast, grab some walnuts, and chop up some chocolate. Get started on this awesome Chocolate Walnut Bread!

Chocolate Walnut Babka

Makes 2 loaves

Ingredients

For the Bread

2 large room temperature eggs
1 pound, 10 1/5 ounces all purpose flour (unbleached)
1 1/8 ounces nonfat dry milk
3 1/2 ounces sugar
5 ounces unsalted butter, at room temperature butter
2 T instant yeast
2 1/2 teaspoon salt
3/4 teaspoon ground cinnamon
8 to 10 ounces of 95 to 100 degree F water depending on the humidity
1 Tablespoon vanilla extract

For the Filling

4 ounces sugar
1 ounce cocoa powder, preferably Dutch process
1 Teaspoon ground cinnamon
1/2 Teaspoon expresso powder
2 ounces butter, melted
8 ounces semisweet chocolate, chopped into fine pieces and small chunks
4 ounces chopped walnuts

For the Egg Wash

1 large beaten egg
a pinch of salt

Process

In the bowl of a stand mixer, combine all of the ingredients together and mix with the hook attachment until everything is just combined. If the dough is too dry, add more water a Tablespoon at a time.
Cover the bowl and let the dough rest for 20 minutes.
Mix the dough again for about 7 minutes.
Let the dough rise until doubled, about 1 to 1 1/2 hours.
Combine all of the filling in a large bowl.
Grease two 9 by 5 inch loaf pans.
Remove the dough and place onto a well floured surface. Deflate the dough and divide it in half. Roll out the dough halves into 9″ by 18″ rectangles.
Evenly spread 1/2 of the filling on each piece of dough.
Roll each rectangle along the long edge. Seal the seam and the ends of the loaves by pressing the dough ends under the loaf. Place the loaves into the pans with the seam side down.
Spray the top of the loaves with spray oil and cover with plastic wrap. Let the loaves rise for 1 to 2 1/2 hours, or until the top is 1 inch above the pan.
Preheat the oven to 350 degrees F.
Brush the loaves with the egg wash, poke the top of the loaves with a skewer or a toothpick several times, and place them in the oven.
Immediately lower the temperature to 300 degrees F.
Bake the loaves for 50 to 60 minutes, until they reach about 180 degrees. If the loaves begin to get too brown, tent with foil.
Remove the loaves from the oven and run a knife along the sides. Let the loaves cool in the pan for ten minutes, the remove them from the pans, place them on a cooling rack, and let them cool completely.

Adapted from Karen’s Kitchen Stories

Check out all the other great Secret Recipe Club posts HERE this month!

And be sure to check out my 4+ years of Secret Recipe Club posts!!!!

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Waffled French Toast

January 28, 2015

Oh, here we go with me waffling things.

Sure, sure, waffling already is a verb but I’m changing it up and I’m adding a new definition to it.

It was only a matter of time before I took the waffle iron to make something other than waffles in there. I feel like Kathy of Panini Happy with her Panini centric blog. She uses just a Panini to make all these awesome recipes. Or like Allie from Inspralized who makes delicious healthy recipes using a spiralizer. Only Allie is famous and now has a cookbook in the works and I just fiddle away with my waffle iron.

Anyway, I slapped some French Toast in the waffle iron and, as expected, it was great.

Here is the biggest tip I have for you…

Don’t use thick bread!! I used a pretty thick slice at first- I’d say about a 1/2″- and it didn’t work at all! Well it did but I had to hold the waffle iron closed the whole time. The slice puffed right up and popped my waffle iron open and wouldn’t stay closed since the eggy coating expands as it cooks. Duh!

So I reworked it and used thinner slices and huzzah! We have a winner!

The Waffled French Toast is just like regular French Toast but cooler as it has all the awesome peaks and valleys that waffles have.

I used homemade sandwich bread but you can use store-bought bread, just make sure the slices aren’t too thick. 1/4″ Max! Or just expect that your waffle iron might pop open.

Other than that, soak you bread in that egg mixture and get that waffle iron ready!!

Waffled French Toast

Makes 8 slices

Ingredients

4 eggs
2 Cups milk
1 1/2 teaspoon cinnamon
1 Tablespoon brown sugar
8 slices of thinly sliced bread (I used homemade sandwich bread)

Process

Combine the eggs, milk, cinnamon, and brown sugar in a shallow bowl.
Preheat your waffle iron.
Dip 2 slices of bread in the egg mixture until completely coated.
Right before you put the slices on, spray the waffle iron with not stick cooking spray, or wipe with melted butter.
Cook the french toast slices until your waffle iron timer goes off and they slices are golden brown. Repeat with all the slices.
Serve with your favorite toppings like butter, maple syrup, whipped cream, nuts, and fruit.

The Best Homemade Sandwich Bread

January 15, 2015

I wanted to call this “The Best Fool Proof Sandwich Bread”.

But I thought that would be wordy and my luck someone’s yeast would be bad and their bread would flop and they would feel like a fool. And I’m not in the position to make anyone feel bad. Especially over sandwich bread.

Plus, I’ve had bad yeast before and it’s so depressing when your hard work is a big dud.

Anyway, this bread is freaking fantastic.

We haven’t purchased sandwich bread in over 9 months. Even then I bought it purposefully to make a recipe and prior to that it had been months since our last sandwich bread purchase.

There were a few reasons fro this. One- we weren’t using it enough. Two- as we weren’t using it enough we would then freeze it & forget about it and then it would get all freezer burned and gross. Lastly- it started to bug me that something so simple had so many damn ingredients to it. Most of which I couldn’t pronounce. No Bueno.

So, in an effort to skip all those fun things that allow bread to hang out on the shelf for weeks on end. I began searching for the best sandwich bread I could make. It had to be easy and delicious… and this bread is a winner!! Check & check!

I used to be so afraid to work with yeast, but I’ve, thankfully, gotten over it. I used to be afraid that I would use water that was too hot or too cold (even with a thermometer!) or I’d store it incorrectly and kill it. Or I’d use the wrong kind of yeast. Actually, I’m still really afraid of that which is why I google it 10x before I start a recipe.

But this sandwich bread is perfect for the first time bread baker or for master. It produces a great light texture that is sturdy for thin (1/4″ slices) and thick slices. We’ve enjoyed it toasted with some butter and raspberry jam, Autumn has had plenty with lots of peanut butter, it was great as French Toast, and great lightly toasted for BLT’s.

Ditch the bagged bread and make your own!!

The Best Homemade Sandwich Bread

Makes 2 9″x 5″ loaves

Ingredients

2 cups warm water
2 Tablespoons sugar
1 Tablespoon dry active yeast (I use Red Star Active Dry Yeast)
1 teaspoon salt
5 1/2 Cups all purpose flour
3 Tablespoons butter, softened & cut into small pieces.

Process

In a bowl or measuring cup, combine the water and the sugar. Mix until dissolved. Add the yeast. Again, mix until dissolved. Set it aside for 10 minutes to allow the yeast to ‘wake up’ and create bubbles on the top the water.
In a large mixing bowl or in the bowl of a stand mixer, combine the flour, salt, and butter pieces.
Add the water mixture to the bowl and then knead together for about 10 minutes by hand, or about 5 minutes with a mixer. At this point it will feel slightly elastic, smooth, and it is no longer sticking to the bowl or your hands/hook.
Smooth the dough into a ball and place in an oiled bowl. Cover the bowl with plastic wrap that has been rubbed with oil or sprayed with non-stick cooking spray. Place in a warm spot to allow the dough to rise for 1 hour. (If your kitchen is cool, then cover the bowl with 2 kitchen towels.)
At this point the dough should be poofy and have roughly doubled in size. Remove the plastic wrap and punch the dough down once or twice to knock the air out.
Knead the dough in the bowl for about a minute to form it into a ball.
Sprinkle some flour onto your work surface. Put the ball in the middle of the work surface and cut in half to create two equal pieces. Set one dough ball aside.
Knead the dough a bit by gently folding it over and over again, rotating it every few folds. Work the dough into an ovalish shape. Place it into your lightly greased 9″ x 5″ metal loaf pan. Repeat everything with the second portion of dough.
Set both pans aside where the dough rose the first time, but leave them uncovered, for 1 hour.
When the dough as risen and doubled in size, preheat oven to 350 degrees.
Bake for 20 minutes and then rotate in the oven, and bake for another 15-20 minutes (for a total of 35-40 minutes), or until the top of the loaves is golden.
Remove from the oven and let sit for 5 minutes prior to removing from the pans to completely cool on a cooling rack and allow them to cool the rest of the way. (if you cut it when it’s too warm it will be crumbly). Once cooled, wrap, and store at room temperature or in the refrigerator for up to 4 days. Slice at desired thickness as needed.

Slightly adapted from Daily Dish Recipes

Classic Banana Bread

June 3, 2014

This is my favorite banana bread.

Hands down FAVORITE.

Plus it’s simple to make. So simple that I made this one handed. Yep, one handed.

The morning I was making this Autumn wanted to be held but also play with her toys on her mat so about every other minute she would yell from her mat at the top of her lungs and then I’d pick her up, she would stop and be happy to watch me make the banana bread. But then she would yell at the top of her lungs to be put back down. And then, after about a minute of playing around the yelling would begin again…

So with her in my left arm I made this pretty much one handed. Thankfully I was at the point of cracking eggs when she was on the mat since I’m not great at doing that 1 handed.

Let’s get back to the banana bread.

It’s perfectly predictable. You know, banana-y and bread-y. It’s just that it has the best texture and flavor.

I love the chunks of banana that are mixed into the creamy light batter. I often put chopped pecans in but I didn’t this time because I wanted to use the bread later on for french toast and I didn’t want the pecans in that. But I highly encourage you to put pecans in because they add such great flavor and texture.

Classic Banana Bread

Ingredients

2 cups whole wheat flour, but all-purpose works as well
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped (optional)

Process

Preheat oven to 350 degrees.
Prepare a 9 by 5-inch loaf pan by lightly greasing the surfaces.
In a large bowl, combine the flour, baking soda, and salt; set aside.
Put 2 bananas and the sugar in the bowl of a stand mixer. Mix together for 3 minutes; you want a light and fluffy banana cream.
Add the melted butter, eggs, and vanilla extract; beat well and scrape down the sides of the bowl.
Mix in the dry ingredients until about 50% incorporated.
Add in the 2 remaining bananas and chopped pecans. Mix together until the bananas are broken up but still in large chunks and the dry ingredients are more incorporated.
Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Rotate the pan periodically to ensure even browning.
Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners’ sugar, and serve.

Adapted from Food Network

Bacon, Mushroom, Onion, and Cheese Stuffed Bread

October 29, 2012

It’s been a year since I’ve started to participate in Secret Recipe Club and I have really enjoyed this past year.It’s been so much fun getting to interact with other bloggers and to make some really fun recipes. I can’t wait for the next year with this great group!

This month I had Anne’s blog called Anne Jisca’s Healthy Pursuits. Wouldn’t you know I think the pick the 1 indulgent thing on the blog. She has great soups, breads, so many other great fresh homemade recipes on her blog. Of course I pick one with bacon and cheese. It’s just that once I saw her Bacon Cheese Stuffed Bread I knew I needed to have it. It would just work out perfectly to enjoy on a leisurely Sunday with some NASCAR and Football on. Plus, some Frankenstorm updates watching didn’t hurt! Oh, Hurricane Sandy, please be nice!

I made some changes to the original recipe in that I don’t have bacon bits at home so I used regular bacon and then I added mushroom and onion to the mix. I just figured adding some mushroom and onion would add to the overall flavor. Plus knowing it would basically be lunch it should have a veggie in there. ha! This was really simple to prepare and was so good. I highly suggest making this or a few different kinds, maybe with sun-dried tomatoes, artichokes, or some sauteed chopped broccoli. It’s the perfect game day treat!

Bacon, Mushroom, Onion, and Cheese Stuffed Bread

Serves 4

Ingredients

1 boule loaf of bread (8oz)
4 slices of bacon
8 oz o mushrooms, chopped
1 small white onion, chopped
1 tablespoon butter
1 pinch red pepper flake
2 oz of freshly grated cheese, such as cheddar or Gruyere

Process

Prepare the bread but cutting a cross hatch in the loaf almost all the way through. Place the bread onto a baking sheet lined with a large piece of tin foil.
Cut the bacon into small pieces. In a medium sized skillet, cook on medium low until completely cooked. Drain on a paper towel. Discard all but 1 tablespoon bacon drippings.
Over medium heat, cook the mushrooms and onion in the same skillet with the bacon drippings as well as the butter. season with red pepper flake, salt and pepper. Once the mushroom and onion are cooked down add the bacon back into the skillet.
Add the bacon, mushroom, and onion mixture into the crevices of the bread. Freshly grate the cheese over the entire bread. Gently, wrap the foil over the bread to tent it over the cheese.
In a preheated 350 degree oven, bake the bread for 15 minutes. Open the foil to expose the top and broil for 1-2 minutes to get a golden brown top.

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Check out my previous Secret Recipe Club Posts:

September: Spiced Black Bean, Grilled Avocado, and Goat Cheese Tacos

August: Birthday Cake Oreo Truffles

July: Tropical Pork Pineapple Kebabs

June: Cheesy Garlic Knots

May: Berry Brownie Torte

April: Peanut Butter Cup Ice Cream

March: Sauteed Green Beans with Lemon and Almonds

February: Fried Pickles

Jan: No SRC postings

December: Shrimp Sriracha Stir Fry

November: Vegetable Enchiladas

October: Pumpkin Cheesecake Bars

Check out the rest of the reveal day posts!

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Cheesy Garlic Knots- SRC

June 25, 2012

For this month’s Secret Recipe Club I was given Suma Rowjee’s blog called Cakes and More. As usual I forwarded this info on to Price for him to pick out the recipe that I should make. I was happy that he went through her extensive recipe index consisting of breads, cakes, cookies, and many, many vegetarian dishes and picked out the garlic knots. We love garlic bread so I think that is made him pick out the garlic knots.

I’m glad he picked out that recipe since it was so easy. Which was great since I waited ’till the last minute, as usual, & started the dough last night! Ha! I made the knots this morning… Yummy breakfast! (I made Price some scrambled egg whites to go with it!) really, no matter when you eat these you will love them. Light, fluffy rolls with tons of garlic flavor. I added cheese to them before baking, because I just couldn’t resist!

I’m quite intimidated when it comes to making bread. I know I shouldn’t be but I don’t work with yeast often so I get a little nervous about it. But Suma had great instructions & a quick tweet to Amanda helped make things painless!

The dough was so easy to work with, in fact I did not knead the dough at all. I just worked the dough with an oiled rubber spoon for a while & it came together easily. With that I didn’t have to get my hands & counter super dirty then. I only worked the dough when I was forming the knots & that was easy with a bit of flour on the counter & my hands. Forming the knots was quick work and became intuitive quickly. The result was a garlicky knot that I would serve with dinner without a lot of fuss!

Cheesy Garlic Knots

makes 12 knots

Ingredients

For the dough:

1 cup plus 2 tbsp. lukewarm water (110-115 degrees)
1 tbsp. sugar
1 package of instant yeast
2 tbsp. olive oil
¼ cup milk, lukewarm
3 cups all purpose flour
1¼ tsp. salt

For the garlic glaze:

4 tbsp. melted butter
2 cloves garlic, minced
1 pinch of black pepper
1 pinch of red pepper flake
1 pinch of oregano
grated Parmesan cheese

Process

Combine the water and sugar in a large bowl, add the yeast to proof.
Once the yeast has proofed add the oil, milk, flour, and salt to the bowl. Using a large spoon to mix all the ingredients together. Mix with the spoon or knead for 10 minutes. Oil the bowl thoroughly, return the dough to bowl with a kitchen towel and let double in size. The first rise will take approximately 1 hour.
Divide the dough into 12 balls by dividing the dough in half, then half again. Take each of those 4 sections and divide it into 3, resulting in 12 equally sized balls.
To create the knot, take one dough ball and roll it out to 10″ long strip on a floured surface. At 40% through the strip bend the strip so the 60% portion is looped over the point where your started to bend the strip. Loop the loose end through the newly created center, then tuck that end under the outer loop. The remaining tail gets flipped over the loop and tucked into the center hole. Place on a greased baking sheet. Repeat for all knots.
Cover the knots on the baking sheets with a kitchen towel to let them rise again for another hour.
When you are ready to bake the knots, preheat the oven to 350 degrees. Also prepare the glaze by combining all of the glaze ingredients, except the cheese. Brush the glaze on each knot, sprinkle a little bit of cheese on the glazed knots.
Bake the knots for 11-13 minutes, or until they cheese is golden brown.

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Check out my previous Secret Recipe Club Posts:

May: Berry Brownie Torte

April: Peanut Butter Cup Ice Cream

March: Sauteed Green Beans with Lemon and Almonds

February: Fried Pickles

Jan: No SRC postings

December: Shrimp Sriracha Stir Fry

November: Vegetable Enchiladas

October: Pumpkin Cheesecake Bars

Check out the rest of the reveal day posts!

____________________

Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Summertime Zucchini Bread with Honey Butter

September 7, 2010

Zucchini Bread with Honey Butter is going to be a summertime staple that you will love to make for yourself and for everyone you met. Spread the love! And the Honey Butter!

Post Contains Affiliate Links. Read my full disclosure HERE

Yesterday was the unofficial end of summer and it makes me so sad!

Summer is my favorite season, because I love the long days, hot afternoon sun, and fresh summer product. So I am bummed, but at least I have a ton of zucchinis now.

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Easy Irish Soda Bread

March 15, 2010

This Irish Soda Bread is an easy way to enjoy a crusty, tender hand kneaded bread. Enjoy it with raisins or currants. And loads of Irish butter!

This is an easy Traditional Irish Soda Bread that is just like how grandma makes. It’s a simple recipe that requires very little kneading so anyone can make it with confidence.

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bread

Ingredients

Instructions

Did you make this recipe?

Suggest Products

Chocolate Walnut Babka

Waffled French Toast

The Best Homemade Sandwich Bread

Classic Banana Bread

Bacon, Mushroom, Onion, and Cheese Stuffed Bread

Check out my previous Secret Recipe Club Posts:

Cheesy Garlic Knots

Check out my previous Secret Recipe Club Posts: