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I love this bread! It is a dense bread that makes the perfect partner to soups and hearty sandwiches. The flavor is wonderful and it bakes up beautifully!

Sun-Dried Tomato Bread

3 C. Bread Flour
1/2 tsp. Salt
2 Tbsp. Sugar
2 tsp. Baking Powder
2 tsp. active dry yeast
1 C. Sun-Dried Tomatoes
1 C. Milk
1 1/2 Tbsp. Olive Oil
Extra flour for kneading
2 tsp. Dried Basil
One Egg, for Egg Wash
1 Tbsp. Water

1. Combine all of your dry ingredients including your tomatoes.

2. Heat your milk in the microwave on high for about 20-30 seconds. You can also heat your milk in a saucepan over the stove for about one minute. Add milk to your dry ingredients. Add olive oil last. Combine until a ball of dough forms.

3. Knead for about 5 minutes. Form into a ball and place directly on your baking sheet. Normally you would place this in a bowl that is lightly oiled, but we are going to skip this step as we will not knead the dough a second time. Cover your dough, making sure you seal the sides of your pan, yet keeping enough slack for your dough to rise. Let sit in a warm spot until dough rises or doubles in size.

4. Sprinkle your dried basil over the top. Add about 1 Tbsp. of water to your egg and beat. Using a small pastry brush, brush your egg wash all over your dough. This will give your finished bread a beautiful glossy crust. Bake in your oven on 350 degrees until golden brown. One good way to tell if your bread is done is to tap on it. If it makes a hollow sound, then most likely it is ready to be taken out of the oven.

Like I said, this bread makes a really good hearty sandwich. Once your bread cools down enough to handle, cut it in half width wise, buttered each half, and pan toast them both. Then add some baby spinach, sliced roma tomatoes, shredded mozarella and grated parmesean to the bottom half. Top it of with a bit of dried basil and placed it into a 350 degree oven until the cheese melts. Now place the top of your bread on top and cut into desired size. Yum!

These are great rolls to prepare to go with a comfort meal or with anyone of your salad creations! It’s super easy and very good. The texture of them are not too dense but not incredibly yeasty. They are very soft and are great topped with melted butter and honey! Enjoy!

Dinner Rolls

Ingredients
1 Pack of Active Yeast
2 T Sugar
1/2 C. Milk
2 T Butter
2 C. Bread Flour
1 tsp. Salt
1/4 C. Water
1 Egg

Directions: Combine milk, water, and butter, and warm it up in your microwave until butter has melted. Now place 1 Cup of your flour, sugar, salt, egg, and yeast in a large bowl. Add heated liquid and stir until well combined. Now gradually mix in your remaining cup of flour. On a floured surface, gently knead until you get a very soft non-sticky dough. Do not add too much flour.

Divide rolls into 12 or 8 equal pieces. Place onto a lightly greased/non-stick cookie sheet and let rise until rolls have doubled in size. Bake on 350 degrees until golden brown. Top with melted butter and honey(melt butter, add honey, and stir.)

I usually prepare a quick and easy flat bread to go with fresh soups, salads, and curry dishes, but lately the flat bread has become a bit of a bore in our house. So, what to do? Why fry up some bread of course! I love the way that this Native American based bread turned out. It was light, soft, slightly chewy, and flavorful. These are most popularly served as the base for making ,Indian Tacos, which I plan to try as well minus the ground beef. I couldn’t help but think that a dough like this with more sugar and maybe some cinnamon and vanilla would be a hit too, so I think I am going to fry up some Bunuelos soon. Bunuelos is a fried sweet bread that is divine, similar to churros in my opinion. They are especially delightful served with a creamy spicy tea or a really good cup of cocoa! With this recipe the key is to not overwork your dough..your dough should be soft and not flaky. Also, do not fill your pot to the rim with oil. You only need enough to cover the bread, about 2-3 C., depending on the size of your rounds. use your better judgement. You don’t want greasy fry bread. They should not leave any grease on your fingers.

Ingredients:

4 C. All Purpose Flour

1 Tbsp. Baking Powder

1 tsp. Salt

1 tsp. Sugar

1 tsp. Garlic Powder

1 1/2 C. Cold Water

Vegetable or Canola oil for frying

Directions:

Sift together all of your dry ingredients. Gently mix in your water until you have blended all of your ingredients well. Very LIGHTLY knead and work your dough until you get a soft non-sticky ball of dough (you may have to dust your dough with a bit of flour until it does not stick…do not over work your dough, as this will make your bread tough and too chewy), cover with a kitchen towel, and let rest for about 15 minutes.

Separate your dough into 7-8 equal pieces. punch down with your finger tip and stretch each of your balls of dough out into 4″ diameter circles at about 1/4″ thick. Be sure not to stretch your dough out to much or else you will end up with crispy bread. Heat your oil to where it is hot but not smoking. You do not want your bread to fry to quickly or burn.

Poke a SMALL hole in the center of your rounds using a toothpick or skewer(just a quick poke, thats all you need, this helps the heat disperse throughout your dough evenly), and then one at a time, fry them in your oil, about 1 minute on each side or until lightly golden brown. transfer to a paper towel lined tray. Serve warm & Enjoy!