Pepperoni, cheesy dipping bread

My oldest son at home is in Classical Conversations Challenge III classes, and today is their end of semester Christmas lunch.   His class was to do “bread.”    Well who doesn’t love bread?  I remembered seeing some pepperoni pizza bread made out of frozen bread or pizza dough, but once again we were home.   We live out, so I needed to make something from our stock.    I had a delicious pepperoni bread recipe from year’s back that I decided to tweak to the pepperoni, cheesy wreath bread that I made for today.   Throw in some marinara in the middle for dipping, and voila!  It’s yummy.   It takes little over an hour start to finish for this bread if you let the dough rise in a warm oven.    I doubled the recipe so that we could have a trial batch for dinner last night.  Winner, winner, pepperoni for dinner!

Ingredients for bread:

• 1 cup warm water
• 1 T. active dry yeast
• 1 T.  honey
• 4 T. olive oil
• sprinkle a bit of Italian Seasoning (parsley, oregano, basil if I’m out)
• 1 t. salt
• 2 1/2 cups all-purpose flour  (I used to make this with freshly ground wheat, but I haven’t got back into the habit of that yet.)
• 1 cup pepperoni
• 1/2 cup Parmesan cheese
• 1 1/2 cups of shredded mozzarella or cheddar (I had cheddar on hand.)

I proofed the yeast in my large 4 cup measuring cup by mixing the water, yeast and honey.  Let it sit for a few minutes.

While that is proofing, I mix the dry ingredients (flour, salt & Italian seasoning) in my Kitchen aid bowl (any large bowl would do.)  Then I added the yeast mixture into the large bowl after it’s nice and active looking.  Next add the olive oil.

I mixed in my Kitchen Aid with dough mixer.  You could use a large spoon.   Just be sure it’s mixed well, then knead (by hand or machine).  Next place it in a large bowl that’s been greased with olive oil.

Let it nicely rise for about 20 minutes. I used the “bread proof” option in my oven.  Most of my baking life, I didn’t have that ability, and just let rise on top of the stove while the oven is preheating.

While it was rising I cut up probably a cup’s worth of pepperoni.   I added the cheeses to the pepperoni.    Next I punched down the dough, then mixed in probably about 3/4 of the pepperoni and cheese mixture.

Preheat the oven to 400 degrees.  Next, I greased a bundt pan and shaped the dough in the pan evenly to rise.   I used my kitchen scissors to cut some slits on top to make it easy to grab pieces off of later.  I let it rest about 10-15 minutes then placed in the oven.   Bake for 15 minutes, then add the rest of the cheesy pepperoni goodness to the top of the bread.   Bake another 15 minutes.

Pull out of oven, and in about 5-10 minutes turn over your bundt pan onto a plate.  Place a small bowl with marina in the center.   We ate it like an appetizer, but with a salad it would make a nice meal.  Tear off bread, and dip into the bowl.   Sooooo good!    Enjoy the dish and the holidays!

 

Peach Muffins

We went peach picking so I have an abundance of peaches at the moment. I have peaches in the crock pot making peach butter and for breakfast I decided to tweak our favorite pumpkin muffin recipe into peach muffins. It is delicious.

Here ya go:

3 cups whole wheat flour (or unbleached white)

2 t baking soda

2 t baking powder

1 t cinnamon

1 t salt

3 eggs

1 cup honey (or sugar)

Pureed peaches (I put peaches in the vitamix – no cores – and blended until it had the consistency of thick apple sauce and used 24 ounces)

1/2 cup butter

1/2- 1 cup chocolate chips

I mixed all the above together thoroughly together and baked for 20 minutes at 400 degrees. Enjoy!!

 

Rolls

I signed up to make dinner rolls for a family dinner prior to a funeral service this afternoon.   I was going to make my normal 60 minute rolls that are so delish, but some neighbors dogs kept me up most the night last night.   So I slept in until nearly 9:00 after falling asleep at 7:00!   So I was in desperate hurry mode to find rolls for a 30 minute recipe.  Here is what I found and they are really yummy!  I tripled this recipe.

 

Waffles

On this week’s menu, I was going to do the sourdough waffles.   Well, I had planned to start the sourdough Friday and never got around to it so instead I made my yogurt waffles.    This recipe was for 6 waffles so I tripled so I could have enough for 2 days.  Ate half and froze half.

• 2 eggs
• 2 cups all-purpose flour  (I usually use wheat)
• 3/4 cups of milk
• 1 cup yogurt (I usually make my own or use Stonyfield organic vanilla or plain)
• 1/2 cup coconut oil
• 1 tablespoon white sugar or honey
• 4 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon maple extract or butter extract (optional but sometimes I put all 3 to be wild and crazy with flavors)

And that’s it.   Now my guys like to make their “own” waffles.   So Nicholas pulled out his batter and added coconut flakes, white chocolate chips, and a bit of instant coffee granules that we bought to make homemade cappuccinos with.  He thought they were great.   Others kept theirs plain and some added mini chocolate chips.   We used either pure maple syrup or homemade syrup.   Click on my syrup link and it will direct you to our homemade syrup.   Have a great autumn day.   I think we will be reading our literature assignments outside today :D.

 

Homemade Buns for Sloppy Joes

A few nights ago we made sloppy joes with venison.   However, I did not have any buns.   We decided not to make a trip to the store but create some.   They turned out great!

Here’s the recipe for Whole Wheat Hamburger Buns:

• 1 cup warm water
• 3 T warm milk
• 2 t yeast
• 2 T honey or 4 T sugar
• 1 large egg
• 2 cups whole wheat flour
• 1-1/3 c plus 4 T whole wheat pastry flour
• 2 t salt
• 3 T  butter

Stir together first four ingredients.  Let sit 5 minutes.   Should be foamy.  Beat egg separately.  In a large bowl, whisk flours and salt.   Add butter and mix in until “crumbly”.  Add yeast mix and beaten egg into flour mixture.   Transfer to a mixer with dough hook and knead for 5 minutes.  (Or you can hand knead for about 10 minutes.)  Dough should be a bit sticky.   Cover in a lightly oiled bowl to rise for 2 hours.    Then divide into 8-10 balls.   Place on baking sheet a few inches apart and let rise again for another hour.   Bake at 400 for 14 minutes until lightly brown.   I butter the tops when they come out to keep them soft.   Another delish recipe.   Hope you enjoy.

 

Country White Bread

Place the following in mixer with dough hook:

• 2 c very warm water (110-120 degree)
• 1/2 c sugar or 1/4 c honey
• 2-1/2 c unbleached bread flour
• T sea salt
• 2 eggs, beaten
• 1/8 c oil
• 1-1/2T yeast

Unbleached all purpose flour is used in the next step.

Mix until all combined thoroughly.  With mixer running add unbleached flour 1 cup at a time until the dough is soft and the sides begin to clean.   Add slowly you don’t want a tough dough.   It should be soft but not sticky.   Knead for 5 minutes on medium speed.  Let sit for 30 minutes.  Turn back on and off quickly to deflate dough.  Turn onto a clean, lightly oiled surface and divide into loaf size portions.   Place in 2 greased loaf pans.   Or you could do one loaf and soft rolls with the rest.  Let rise for 30-45 minutes or until nice and puffy.   Bake 375 for 30-35 minutes.   Tops of loaves will be golden brown when done.   Leave in pan for 10 minutes after removing from the oven.    Remove from pans carefully & let cool completely on wire racks.  I package mine in bread bags from Bread Beckers but if I run out I put into gallon size zip lock type bags.   I also like to butter mine when they are still hot from the oven.    I don’t usually cut into mine the next day because they seem to firm up better.   Of course, the rolls go into our mouths the next meal.  However, if my kiddos really want bread that day, we go ahead and break into the bread with butter.   This week it’s been with our homemade pear butter.   Enjoy!!

 

Tasty Tuesday – May 23rd- Country White Bread

Since I’ve had cancer surgery, I’ve had to have a temporary ostomy.    One of the many adjustments is to go from whole grain breads to white bread.  This is a yummy white bread recipe that I made this past weekend.

Put the following ingredients in your mixer with a dough hook:

4 c very warm water

1 c sugar

5 c unbleached bread flour

1- 1/2 T alt

4 beaten eggs

1/ 4 c oil

3 T yeast

Mix until all ingredients are combined thoroughly.   While on low speed, begin adding unbleached all purpose flour 1 cup at a time.   You add just enough to make a soft dough and the sides of the bowl begin to lean.   Dough should be soft but not sticky.  Knead for 5 minutes on med speed.    Let sit for 30 minutes.   Punch down.   Turn dough out and shape into loaf size portions.  Place in greased pans and let rise for 30-45 minutes or until puffy.   Bake at 375 for 30-35 minutes.  Let stand in pans 10 minutes after removing from oven.   Remove from pans carefully.   Cool on wire racks.   Yummy stuff.

Yields:  3-4 nice size loaves

 

January 19

Breakfast

Pumpkin Chocolate Chip Muffins

This is one of my family’s favorites (especially Nicholas!)

• 3 c whole wheat flour
• 2 t baking soda
• 2 t baking powder
• 1 t cinnamon
• 1 t salt
• 3 eggs
• 1 c honey
• 1 15 oz can pumpkin
• 1/2 c butter
• 1/2 c applesauce (I’m using pear sauce I made at home)
• 1/2 c chocolate chips

Sift flour, soda, powder, cinnamon and salt.  In a separate bowl mix eggs, honey, pumpkin, butter and applesauce.  Combine wet and dry ingredients.  Stir in chocolate chips.  Put in muffin tins.  Bake 400 for 15-20 minutes.

Lunch

Tuna Salad Wraps

Dinner

Mixed bean soup with jalapeno cheese corn bread and sliced cucumbers and carrots.

 

January 2 – Biscuits and Tuna Burgers

Biscuits

Tonight, I am making biscuits and freezing them.  This may sound crazy but here’s the reasoning for the madness.  I work 2-3 mornings a week for a few hours.  In order to home school and have home life running smoothly and not eat junk cereals, I am going to make a few batches of biscuits.  After I cut them with the really cute biscuit cutters my mother gave me for Christmas (thanks Mom :D), I’m going to put them on a baking sheet in the freezer.   Once they are frozen solid, I’ll transfer them to freezer bags.  I have homemade jelly, homemade pear honey, honey, agave nectar or just good ole’ butter they can throw on them and get busy with our day.  Just an idea for other busy families out there.

Tuna Burgers

Tonight’s meal is tuna burgers.  I first had this at my friend Brenda’s house many years ago.  We make them by making tuna the way we like.  We add shredded cheese and then bake on buns until the cheese melts.  Voila dinner.  We’ll have a sliced carrots on the side.

We make tuna for our burgers with the following ingredients:  mayonnaise, pickle relish, tuna, boiled eggs (diced), and sneaky tiny celery pieces.

We also made our buns.  This was the first time I made this recipe.   I’ll let you know if it was yummy.

Homemade Buns

• 1 cup water
• 2 T butter
• 1 egg
• 3-1/4 c bread flour (I would also use our wheat)
• 1/8 c honey
• 1 t salt
• 1 T yeast
• 1 t onion powder

This takes nearly 2 hours so you’ll need to plan ahead.

First I combined all my ingredients in my kitchen aid and kneaded but you could also do by hand, until you have a soft, smooth dough.  I then let it rise in my bowl, covered, for about an hour.  Then divide the dough into 8 pieces and shape each one into a ball, then flatten and place on a greased cookie sheet.  (Sprayed mine with olive oil spray).  Cover again and let rise for 30-40 minutes or until puffy looking.  Preheat the oven to 375.  Bake 12-15 minutes.  Transfer to cooling rack.  Cut into halves and scoop your tuna with shredded cheese mixed in on your bun.  Bake again just until cheese melts.