side dish

Bready or Not Original: Portuguese Sweet Bread Rolls in the Bread Machine

Posted by on Oct 11, 2023 in Blog, Bready or Not, side dish, yeast bread | Comments Off on Bready or Not Original: Portuguese Sweet Bread Rolls in the Bread Machine

These Portuguese Sweet Rolls come together fast thanks to a bread machine. The resulting bread is sweet, flaky, and perfect to go with any meal–though as a born Central Californian, I have to recommend serving alongside tri-tip!

Bready or Not Original: Portuguese Sweet Bread Rolls in the Bread Machine

I grew up surrounded by a vibrant Portuguese community. That meant a lot of awesome food, like linguica on Me-N-Eds pizza, and rounds of sweet bread on the counter at Boston Pizza. We didn’t have a lot of money, so when we could grab that bread loaf, it was a real treat!

Bready or Not Original: Portuguese Sweet Bread Rolls in the Bread Machine

As with most any bread, these rolls are great to freeze and eat later. The fresher they are when you freeze them, the fresher they’ll still taste when you warm them up later!

Bready or Not Original: Portuguese Sweet Bread Rolls in the Bread Machine

Bready or Not Original: Portuguese Sweet Bread Rolls in the Bread Machine

The convenient sweet rolls are the perfect accompaniment for many meals!
Course: Bread, Side Dish
Keyword: yeast bread
Servings: 23 rolls
Author: Beth Cato

Equipment

  • bread machine
  • 2 1/2-inch cutter
  • rimmed baking sheet
  • plastic wrap

Ingredients

  • 1 cup half & half
  • 1/2 cup water
  • 1/3 cup melted butter 80 ml
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 1/2 teaspoons sea salt
  • 4 cups white bread flour plus more
  • 2 teaspoons instant dry yeast or bread machine yeast

Instructions

  • Place the half & half and water in a liquid measuring cup and gently warm in a microwave-safe cup in microwave to reach 100-110 degrees.
  • Follow bread machine directions for loading ingredients into the bucket; for most, that means liquids first. Stir together the half & half, water, butter, and sugar. That should lower the temperature enough to make it safe to add the eggs (you don’t want them scrambled!); stir those in to break the yolks. Add the salt, flour, and yeast. Start the machine on the DOUGH cycle.
  • Check on it once it starts mixing. If the mixture looks runny, add spoonfuls of flour until it comes together; if it’s too thick, add a touch of warm water. Let the cycle finish.
  • Grease a rimmed baking sheet with nonstick spray or butter.
  • Lightly flour a flat surface. Pat out the dough to be about 1/2-inch thick. Use cutter to slice dough into rounds; place rounds spaced out just a touch on the greased pan. Press dough scraps together as much as possible, and bring together into more rounds. Loosely cover baking sheet with plastic wrap and set in a warm place to rise for about 45 minutes.
  • Near the end of the second rise, as the rolls begin to look puffy, preheat oven at 350-degrees. Discard plastic wrap.
  • Bake rolls for 17 to 20 minutes, until they are golden across the top. Let cool a few minutes before pulling apart to enjoy.
  • Rolls may be eaten fresh, or will keep in a sealed bag at room temperature for a day or two. They can also be frozen right after initially cooling, and thawed later for later enjoyment. They can be eaten at room temperature but are even better warmed up.

OM NOM NOM!

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    Bready or Not Original: Paprika Cheddar Crackers

    Posted by on Jul 19, 2023 in Blog, Bready or Not, cheese galore, cracker, side dish | Comments Off on Bready or Not Original: Paprika Cheddar Crackers

    These Paprika Cheddar Crackers are a perfect snack or appetizer, and they even keep well for travel!

    Bready or Not Original: Paprika Cheddar Crackers

    Use a good aged cheese here–or one labeled extra sharp. The cheese should be the main thing here, with the paprika and salt serving to heighten that flavor. Of course, you can mix in some other spices as well–or even use chipotle pepper for a zing.

    Bready or Not Original: Paprika Cheddar Crackers

    I split up this batch and baked them months apart. One of the nice things about these tubes of dough is that they don’t take up much room in the freezer–or in the fridge when it’s time to thaw them.

    Bready or Not Original: Paprika Cheddar Crackers

    I got 16 crackers out of each batch (so 32 total), and mind you, these are pretty thick, hearty crackers. These aren’t the kind you grab a handful of, maybe just a few at a time. They would be great at a fancier function, served with wine or champagne, but are good with pretty much any drink. Cheese is versatile like that.

    Bready or Not Original: Paprika Cheddar Crackers

    This is a great make-ahead recipe. Split the dough in half and freeze it! The full recipe makes about 32 hearty crackers, and they keep well for up to 3 days once baked.
    Course: Side Dish
    Keyword: cheese, cracker
    Servings: 32 crackers
    Author: Beth Cato

    Equipment

    • food scale
    • plastic wrap
    • parchment paper
    • baking sheet
    • knife

    Ingredients

    • 1/2 cup unsalted butter (1 stick) room temperature
    • 8 ounces aged cheddar shredded
    • 1 cup plus 2 Tablespoons all-purpose flour
    • 1/2 teaspoon paprika
    • 1 1/2 Tablespoons water
    • 1 teaspoon kosher salt
    • flaked sea salt

    Instructions

    • Mix together the butter, cheddar, flour, paprika, and salt. Add the water. Continue to mix together until it forms a cohesive dough; add a touch more flour if it’s too wet, or a dribble of water if it’s dry.
    • Use a food scale to weigh the dough and divide it in half. Roll out the plastic wrap to about 10 inches. Place half the dough on the plastic and shape into a thick tube, then wrap it in plastic to compress it and make it into an even log about an inch in diameter. Completely seal in plastic wrap. Repeat with other half of dough.
    • The dough can be kept in the fridge for up to 4 days, or frozen for several months.
    • When ready to bake, preheat the oven at 350-degrees. Place parchment paper on baking sheet. Place a chilled (thawed) dough tube on a cutting board and slice about 1/4-inch thick. Place with minimal spacing on the parchment. Add a pinch of flaked sea salt onto each cracker and gently press it into the surface.
    • Bake for 17 to 20 minutes, until edges are just starting to turn golden. Let set to cool on cookie sheet. Store in a sealed container. They are best eaten within 3 days.

    OM NOM NOM!

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      Bready or Not: Cheesy Fantail Rolls

      Posted by on Mar 22, 2023 in Blog, Bready or Not, cheese galore, side dish, yeast bread | Comments Off on Bready or Not: Cheesy Fantail Rolls

      If you know anything about me, you know I’m all about cheese. These Cheesy Fantail Rolls deliver all that good stuff with cheese in the dough and oozing from between the layers of dough.

      Bready or Not: Cheesy Fantail Rolls

      I based this on a Bake from Scratch recipe for Parmesan-Gouda Fantails. I’m more flexible about the cheese. Just go with a good melter, or a combination of melters. I did a whole block of Roth Dill Havarti. Another firm cheese with herbs would be great. If you like spice? Go with a spicy blend. Have fun with it.

      Bready or Not: Cheesy Fantail Rolls

      My other big recommendation is that you don’t use pre-shredded cheese, as it’s coated with preservatives and won’t melt as well. But if that’s all you have, well, it won’t end the world.

      Bready or Not: Cheesy Fantail Rolls

      Do reserve a block of time for this recipe. Shaping the rolls isn’t hard, but it is fiddly, and it will make a mess on your counter or table. However, that effort is well worth it, because these rolls are gorgeous and delicious.

      Bready or Not: Cheesy Fantail Rolls

      These rolls are a bit fiddly to form, but wow, the end result is both gorgeous and delicious. Have fun trying this with different cheeses. Modified from Bake from Scratch Bread 2018.
      Course: Appetizer, Side Dish
      Keyword: cheese, yeast bread
      Servings: 12
      Author: Beth Cato

      Equipment

      • stand mixer
      • microwave
      • 12-cup muffin pan
      • pastry brush

      Ingredients

      • 1 cup light beer room temperature
      • 1 Tablespoon white sugar
      • 2 1/4 teaspoons active dry yeast
      • 8 Tablespoons unsalted butter melted and divided
      • 3 cups all-purpose flour
      • 2 cloves garlic minced
      • 1 1/2 teaspoons dried parsley divided
      • 1 teaspoon kosher salt
      • 8 ounces cheese such as cheddar, havarti, or other good melter; shredded

      Instructions

      • In a microwave-safe bowl, microwave 1/4 cup beer until it is 105-110-degrees Fahrenheit. (If it overheats, cool it for a few minutes.) Add sugar and yeast, stirring to combine. Let it sit about 5 minutes; it should become foamy. Stir in 6 Tablespoons of melted butter and the remaining 3/4 cup beer.
      • In a stand mixer with a paddle attachment, mix 2 cups flour, a healthy pinch of shredded cheese, 1 minced garlic clove, 1 teaspoon of dried parsley, and the kosher salt. Add yeast mixture and stir for a minute. Gradually add the remaining 1 cup flour, beating until the dough begins to pull away from the sides of the bowl. That will be after 3 to 4 minutes. Cover the bowl with plastic wrap or a towel, and let it stand in a warm place for about 45 minutes.
      • Apply nonstick spray to the wells in a 12-cup muffin pan.
      • Punch down dough and divide it in half. On a lightly floured surface, roll a half into a 12-inch square. Sprinkle half of the grated cheese over the dough. Use a bench knife or pizza cutter to slice dough into 6 equal strips. Stack strips, cheese side up, and cut crosswise into 6 equal pieces. Place each segment of 6 stacked mini strips into a muffin cup. Repeat with remaining dough.
      • Slightly separate and stretch each piece of dough in the cups. Cover with plastic wrap or a towel to rise in a warm spot for 30 to 45 minutes.
      • Preheat oven at 375-degrees, then bake fantails for 20 to 24 minutes, until browned with visible melted cheese.
      • In a microwave-safe bowl, melt the remaining 2 Tablespoons butter. Add 1 minced garlic clove and 1/2 teaspoon dried parsley, stirring to distribute. Use a pastry brush to coat each fantail with buttery goodness. Let cool for at least 10 minutes before serving.
      • Leftovers should be refrigerated and will reheat beautifully in the coming days. Use an oven or toasted oven, and wrap up the rolls in foil. Add a touch of butter, if desired, to keep them from becoming extra crisp. Heat until warmed.

      OM NOM NOM!

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        Bready or Not Original: Comte Pull-Apart Rolls

        Posted by on Feb 9, 2022 in Blog, Bready or Not, cheese galore, side dish, yeast bread | Comments Off on Bready or Not Original: Comte Pull-Apart Rolls

        Bread is awesome. Cheese is awesome. Combine them to achieve a special kind of awesome, especially in the case of these Comte Pull-Apart Rolls.

        Bready or Not Original: Comte Pull-Apart Rolls

        These rolls are tender, soft, and inherently savory. They are perfect to go along with roasts.

        Bready or Not Original: Comte Pull-Apart Rolls

        First of all, the cheese. If you live in a cheese-deprived area as I do, Comte may not be available (or is only available at Christmas, sigh) or is prohibitively expensive. Really, you can use any cheese you like here, but I advise using one with a savory note. Another alpine cheese or a bandage-wrapped cheddar would do the trick.

        Bready or Not Original: Comte Pull-Apart Rolls

        My recipe is based on one featured in the Nov/Dec 2018 issue of Bake from Scratch. I made significant modifications, the foremost being that I halved the recipe so that it would only produce 12 rolls.

        Bready or Not Original: Comte Pull-Apart Rolls

        This recipe isn’t as fussy as some homemade rolls, but it still takes some time and effort. I was very worried because my first rise was so low, but my rolls rose beautifully once they were formed. That’s the rise that really matters!

        Bready or Not Original: Comte Pull-Apart Rolls

        If you want to give your second rise a boost, use this trick: preheat your oven at 200-degrees. Shape your rolls or bread. Stick the dough in the oven without any plastic wrap or cover. Immediately turn the oven OFF. Set a timer for 30 to 40 minutes or longer; this will depend on the oven, so experiment. Once the bread has nicely puffed from the heat, remove it from the oven, then preheat it again for the full bake.

        Bready or Not Original: Comte Pull-Apart Rolls

        These rolls can be eaten at room temperature or warm, but for me, they really are far better hot. I want them to melt butter!

        Bready or Not Original: Comte Pull-Apart Rolls

        This recipe makes 12 hearty, soft rolls that are perfect to go along with a special meal! If you can’t find Comte, substitute with another alpine cheese or bandage-wrapped cheddar to achieve that same kind of savory depth.
        Course: Bread, Side Dish
        Keyword: cheese, yeast bread
        Servings: 12 rolls
        Author: Beth Cato

        Equipment

        • 9×9 pan
        • parchment paper
        • kitchen scale
        • pastry brush

        Ingredients

        • 1/2 cup warm milk (105-110 degrees F), can substitute half & half
        • 1/2 cup warm water (105-110 degrees F)
        • 1/2 Tablespoon active dry yeast
        • 1 large egg room temperature
        • 2 Tablespoons white sugar
        • 1/4 cup unsalted butter melted and divided
        • 1/2 Tablespoon kosher salt
        • 2 3/4 cup bread flour
        • 2 Tablespoons dried parsley or other dried herbs
        • 4 ounces grated Comte cheese 100 grams
        • flaked salt for garnish, optional

        Instructions

        • In a stand mixer, place the warm liquids and yeast. Let stand for about 10 minutes, until the yeast is nice and foamy. Add the eggs, sugar, 2 Tablespoons of melted butter, and salt. Gradually beat in the flour, cheese, and parsley, until everything is well combined.
        • Cover the bowl to let the dough rise for about an hour.
        • Line a 9×9 pan with parchment paper cut to crisscross and extend up all four sides. Apply nonstick spray.
        • Lightly flour a surface. Turn out the dough onto it. Use the kitchen scale to weigh the dough. Divide it into 12 equal portions, forming each into a tidy ball. Place in rows within the prepared pan, each roll touching. Cover the pan to let rolls rise for another 40 minutes to an hour.
        • Preheat oven at 375-degrees. Brush rolls with remaining 2 Tablespoons butter and add a sprinkle of flaked salt, if desired.
        • Bake rolls for 13 minutes. Check them. If they are getting quite brown, cover the pan with foil. Bake for another 13 to 15 minutes.
        • Serve rolls at room temperature or warm.

        OM NOM NOM!

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          Bready or Not: Cheddar Bay Biscuits

          Posted by on Jan 19, 2022 in Blog, Bready or Not, cheese galore, quick bread, side dish | Comments Off on Bready or Not: Cheddar Bay Biscuits

          Let’s state a truth up front: a visit to Red Lobster isn’t about the seafood. It’s about those Cheddar Bay Biscuits they bring out as an appetizer.

          Bready or Not: Cheddar Bay Biscuits

          I’ve used this recipe for about 10 years now. I posted it on my LiveJournal in the earlier iteration of Bready or Not, but now it’s time to share again with new photos and an easy-to-print format.

          Bready or Not: Cheddar Bay Biscuits

          These biscuits are incredible. Cheesy, crisp, tender. Buttery. I mean, you baste them in butter and seasonings for the final step. You know they will be good.

          Bready or Not: Cheddar Bay Biscuits

          Plus, these keep well in the fridge for days! In a pinch, you can heat them in the microwave, but they are far better warmed in an oven or toaster oven. That way the outside stays crisp and the interior texture stays just right.

          Bready or Not: Cheddar Bay Biscuits

          I bet if you give these a try, they’ll be a reliable side dish bread in your recipe repertoire, too!

          Bready or Not: Cheddar Bay Biscuits

          These biscuits are a copycat of the famous biscuits served at Red Lobster restaurants! Makes 9 big biscuits using a 1/3 measuring cup.
          Course: Side Dish
          Cuisine: American
          Keyword: cheese, quick bread
          Servings: 9 biscuits
          Author: Beth Cato

          Equipment

          • parchment paper
          • pastry brush

          Ingredients

          Biscuits

          • 2 cups all-purpose flour
          • 2 teaspoons baking powder
          • 1/2 teaspoon baking soda
          • 1 teaspoon white sugar
          • 1/2 teaspoon garlic powder
          • 1/4 teaspoon cayenne pepper
          • 6 ounces sharp cheddar cheese shredded
          • 1 cup buttermilk or soured milk*
          • 1/2 cup unsalted butter 1 stick, melted and cooled

          Topping

          • 3 Tablespoons unsalted butter melted
          • 1/2 teaspoon garlic powder
          • 1/4 teaspoon dried parsley

          Instructions

          • Preheat oven at 475-degrees. Line a big baking sheet with parchment.
          • In a big bowl, combine the flour, baking powder, baking soda, sugar, salt, garlic powder, and cayenne. Fold in the cheddar cheese.
          • Fold the buttermilk into the dry ingredients, followed by the melted butter, scraping the bottom of the bowl well to make sure everything is mixed in. Grease a 1/3 cup and use that to scoop up portions of dough to place spaced out on the baking sheet.
          • As the biscuits bake for 11 to 13 minutes, until golden brown, prepare the topping. Melt the butter and stir in the garlic powder and parsley. As soon as the biscuits are out of the oven, brush on the topping to cover the nooks and crannies of every biscuit on the pan.
          • Eat right away. Leftovers will keep in a sealed container in the fridge for days. They can be microwaved, but are best warmed in an oven or toaster oven.

          OM NOM NOM!

            Notes

            *To make soured milk, place a few teaspoons of lemon juice or white vinegar in a cup, and pour in dairy milk or half & half to reach the 1 cup amount. Let sit for about 10 minutes at room temperature so that the mixture curdles, then use in recipe.
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            Bready or Not Original: Prosciutto-Parmesan Palmiers

            Posted by on Nov 3, 2021 in Blog, Bready or Not, cheese galore, pork, quick bread, side dish | Comments Off on Bready or Not Original: Prosciutto-Parmesan Palmiers

            The holiday season is nigh, and these Prosciutto-Parmesan Palmiers are the perfect appetizer for a couple or an entire gang!

            Bready or Not Original: Prosciutto-Parmesan Palmiers

            These really have three ingredients, plus some flour for dusting a counter. They take minutes to assemble. Stash them in the freezer for hours or days. They bake up fast. They make bellies happy.

            Bready or Not Original: Prosciutto-Parmesan Palmiers

            Plus, I daresay, they are downright pretty. I love the layers in puff pastry! Here, those crisp buttery layers are fantastic along with shredded cheese and thin slices of prosciutto.

            Bready or Not Original: Prosciutto-Parmesan Palmiers

            Honestly, these are dangerous. It’s hard to eat just one.

            Bready or Not Original: Prosciutto-Parmesan Palmiers

            However, if you can exercise restraint, the leftovers are delicious. They can be eaten cold (the prosciutto is the prominent flavor then), but are better with a brief warm-up in the oven.

            Bready or Not Original: Prosciutto-Parmesan Palmiers

            Make these your go-to game day, holiday event, or date night treat!

            Bready or Not Original: Prosciutto-Parmesan Palmiers

            This three-ingredient convenient and tasty appetizer can be prepared hours in advance and bakes up fast once company arrives. Plus, if there are any leftovers, they are still delicious!
            Course: Appetizer
            Keyword: cheese, pork, puff pastry
            Author: Beth Cato

            Equipment

            • parchment paper
            • knife

            Ingredients

            • flour to dust surface
            • 1 sheet puff pastry (half a box) thawed in fridge
            • 1/2 cup shredded Parmesan packed
            • 2 to 3 ounces sliced prosciutto

            Instructions

            • Hours or days before baking day: Sprinkle flour on a flat, clean surface. Roll out the puff pastry to make a 12-inch square. Cut in half. Sprinkle cheese over both halves. Place prosciutto slices to completely cover cheese; if there is extra meat, layer on the additional pieces. Roll the short sides of each piece of pastry together to meet in the middle–from the end, it will look rather like a number 3. Repeat this with the other half.
            • Encase both logs in plastic wrap and freeze until firm, at least an hour, but as long as several days.
            • Preheat oven at 400-degrees. Prepare a large baking sheet with parchment paper.
            • Pull out frozen logs to thaw for just a few minutes. While it is still mostly frozen, slice into 1/4-inch pieces and place spaced out on parchment. (Note that the end pieces may be sparse on filling and not presentable for company, but still worth baking up for private enjoyment.)
            • Bake for 12 to 15 minutes until palmiers are golden brown and puffed. They are best eaten fresh, but leftovers can be refrigerated. They are okay cold, but better toasted briefly again in the oven.

            OM NOM NOM!

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