Bread Recipe

Gorilla Bread

Ingredients1/2 cup granulated sugar3 teaspoons cinnamon1/2 cup (1 stick) butter1 cup packed brown sugar1 (8-ounce) package cream cheese2 (12-ounce) cans refrigerated biscuits (10 count)1 1/2 cups coarsely chopped walnuts

DirectionsPreheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

Overnight Cinnamon Rolls

IngredientsDough:4 large egg yolks, room temperature1 large whole egg, room temperature2 ounces sugar, approximately 1/4 cup3 ounces unsalted butter, melted, approximately 6 tablespoons6 ounces buttermilk, room temperature20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting1 package instant dry yeast, approximately 2 1/4 teaspoons

1 1/4 teaspoons kosher saltVegetable oil or cooking sprayFilling:8 ounces light brown sugar, approximately 1 cup packed1 tablespoon ground cinnamonPinch salt3/4 -ounce unsalted butter, melted, approximately 1 1/2 tablespoonsIcing:2 1/2 ounces cream cheese, softened, approximately 1/4 cup3 tablespoons milk5 1/2 ounces powdered sugar, approximately 1 1/2 cups

DirectionsWatch how to make this recipeFor the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Cinnamon-Sugar Monkey Bread

Ingredients1 1/2 sticks (12 tablespoons) unsalted butter, meltedTwo 16-ounce tubes refrigerated biscuit dough2 cups sugar1 tablespoon ground cinnamon

Watch how to make this recipeSpecial equipment: a 10-inch nonstick Bundt pan

Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat.

Cut the biscuits into quarters. Combine the sugar and cinnamon in a large bowl and stir together.

Working in batches, toss the biscuits in the melted butter, roll them in the sugar mixture to lightly coat and add them to the Bundt pan.

Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.

Pumpkin Bread

Ingredients

2 cups all-purpose flour2 teaspoons cinnamon1 teaspoon baking soda1/4 teaspoon baking powder1/2 teaspoon salt1 1/2 cups sugar3/4 cup vegetable oil3 large eggs1 teaspoon vanilla extract3 cups shredded fresh pumpkin

1 cup toasted pumpkin seeds

DirectionsWatch how to make this recipePreheat the oven to 325 degrees F.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a nonstick 9 by 5 by 3-inch loaf pan. If your pan is not nonstick coat it with butter and flour.

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Parker House RollsIngredients1 1/2 cups milk1 stick unsalted butter, cut into pieces, plus more for brushing1/2 cup sugar1 package active dry yeast1/2 cup warm water3 large eggs, lightly beaten1 1/2 teaspoons salt6 cups all-purpose flour

DirectionsWatch how to make this recipePlace milk in a small saucepan and bring to a

simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.

Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.

Preheat the oven 350 degrees F.

Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

Ashley's Banana Bread with Chocolate Chip Sauce

IngredientsBanana Bread:Cooking spray3/4 cup (1 1/2 sticks) butter1 1/2 cups sugar2 large eggs4 ripe bananas, mashed1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt1/2 cup buttermilk, well shaken

1 cup chopped pecans

For the banana bread: Preheat the oven to 350 degrees F. Grease two 9-by-5-inch loaf pans with cooking spray.

With an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the bananas and vanilla. Sift the flour together with the baking soda and salt. Add the flour and buttermilk to the banana mixture, working in stages, and beginning and ending with the flour. Fold in the pecans.

Pour the batter into the prepared loaf pans and bake for 55 minutes. Cool slightly in the pan before turning the loaves out onto wire racks to cool completely.

For the chocolate chip sauce: Add the chocolate chips to a heat-proof bowl. Heat the heavy cream in a small saucepan until hot but not boiling. Pour the hot cream over the chocolate and stir until

chocolate is fully melted. Serve over slices of banana bread.

Olive Cheese BreadIngredientsOne 6-ounce can black olives, drainedOne 6-ounce jar pimiento-stuffed green olives, drained2 stalks green onions1 stick butter, at room temperature1/2 cup mayonnaise12 ounces Monterey Jack cheese, grated1 loaf crusty French bread, sliced lengthwise


Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.

Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.

Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.

Cook's Note: The mixture can also be refrigerated (up to 2 days) and used as a dip. Great with crackers!

Flour TortillasIngredients9 ounces all-purpose flour, plus 1/4 cup for kneading and rolling1 teaspoon kosher salt1/3 cup lard1/2 cup cool water

DirectionsWatch how to make this recipeCombine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.

Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles

coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.

Sprinkle the remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.

Evenly divide the dough into 8 pieces and form them into round balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel.

Heat an electric nonstick griddle to 375 degrees F.

Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat.

Foolproof PopoversIngredients3 tablespoons melted butter, divided2 eggs1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)1 cup all-purpose flour1 teaspoon kosher salt

DirectionsWatch how to make this recipeSpecial equipment: muffin tin


Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and

put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.

Beer Bread

IngredientsNonstick spray8 ounces all-purpose flour4 ounces whole-wheat flour1 tablespoon baking powder1 1/2 teaspoons kosher salt1 teaspoon sugar1 teaspoon chopped fresh dill4 1/2 ounces sharp Cheddar, grated12 ounces cold beer, ale or stout1 to 2 tablespoons sunflower seeds, optional

DirectionsWatch how to make this recipeHeat the oven to 375 degrees F. Coat the inside of a 9 by 5-inch loaf pan with the nonstick spray and set aside.

Whisk together the all-purpose flour, wheat flour, baking powder, salt, sugar, and dill in a large mixing bowl. Add in the cheese and stir in the beer just to combine. Spread the batter evenly in the prepared pan. Sprinkle with the sunflower seeds, if using.

Bake on the middle rack of the oven until the bread reaches an internal temperature of 210 degrees F on an instant-read thermometer, about 45 to 55 minutes.

Remove from the oven and cool in the pan for 10 minutes. Transfer the loaf to a cooling rack for 10 to 15 minutes before slicing and serving.

Pumpkin Cinnamon RollsIngredientsDough:1 1/2 cups whole milk1/2 cup vegetable oil1/2 cup granulated sugar1 package (2 1/4 teaspoons) active dry yeast1 cup pumpkin puree4 1/2 cups all-purpose flour, plus more for flouring, sprinkling and rolling1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground nutmeg1/2 teaspoon (heaping) baking powder1/2 teaspoon baking soda

1/2 teaspoon saltMelted butter, for buttering pansFilling:1 stick (1/2 cup) butter, melted1/2 cup brown sugar1/2 cup granulated sugar1/2 teaspoon cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground nutmeg1 cup finely chopped pecansFrosting:8 ounces cream cheese, softened1 3/4 cups to 2 cups powdered sugar1/4 cup whole milk, plus more if needed2 tablespoons butter, melted

DirectionsWatch how to make this recipeFor the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.

Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.

After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.

Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.

Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.

For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.

Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.

Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.

Crusty Garlic and Herb BreadIngredients

1/2 cup softened unsalted butter6 garlic cloves, peeled and minced1 tablespoon freshly grated Parmesan1 teaspoon fresh rosemary leaves1 teaspoon fresh thyme leaves1 teaspoon fresh oregano leaves1 loaf sourdough country white bread

DirectionsWatch how to make this recipePreheat oven to 450 degrees F.

Oil the inside of the bowl of a mini food processor. Add the softened

butter, garlic, cheese and herbs. Pulse until well combined.

Slice the bread into 1-inch thick slices. You will need 12 to 16 slices.

Spread the butter mixture onto 1 side of each bread slice. Arrange slices, butter side up and bake in the oven until lightly toasted, about 5 to 8 minutes.

Spoon Rolls

Ingredients1/4 ounce (1 packet) dry active yeast2 cups warm (100 degrees F) water1 1/2 sticks (3/4 cup) butter, melted, plus more to grease pans1/4 cup sugar1 large egg4 cups self-rising flourSpecial equipment: mini muffin tins

DirectionsWatch how to make this recipeDissolve the yeast in the warm water. Mix the butter and sugar with an electric mixer. Beat in the egg. Add the yeast and mix well. Gradually stir in the flour until smooth. Pour into a 2-quart, greased, airtight bowl. Store tightly covered in the refrigerator overnight.

The next day, preheat the oven to 350 degrees F. Grease miniature muffin tins.

Spoon the dough into the muffin tins and bake the rolls until browned, 18 to 20 minutes.

Mexican Chocolate Bread Pudding

Ingredients1 tablespoon unsalted butter, for greasing5 cups (1-inch) bread cubes, preferably 1 day old (from about 3 bolillo rolls or 3/4 of a loaf of French bread)2 3/4 cups whole milk2 (3.1-ounce) discs Mexican chocolate,* chopped (recommended: Ibarra)1 cup granulated sugar2 whole eggs3 large egg yolks1/3 cup raisins1 tablespoon ground cinnamon

Powdered sugar, for dusting* can be found in Hispanic or gourmet grocery stores

DirectionsWatch how to make this recipeButter an 8 by 8 by 2-inch glass baking dish. Set aside.

Place the bread cubes in the prepared baking dish. Bring the milk to a simmer in a large heavy saucepan. Remove from the heat. Add the chocolate and whisk until melted and smooth.

Using an electric hand mixer, beat the sugar, eggs, and egg yolks in a medium bowl until blended. Gradually whisk the chocolate mixture into the egg mixture. Add the raisins and cinnamon. Pour the custard over the bread. Let the mixture stand for 1 hour (some custard will not be absorbed). Can be prepared and refrigerated for up to 2 hours ahead.


Bake until just set and the center moves slightly when the dish is shaken, about 45 minutes. Dust with powdered sugar and serve warm or at room temperature.

Cheesy PopoversIngredients2 eggs1 cup whole milk2 tablespoons butter, melted1 cup all-purpose flour1 teaspoon salt1/4 cup finely grated Cheddar1/4 cup finely grated Parmesan2 tablespoons minced chives1 teaspoon cayenne pepper

DirectionsWatch how to make this recipeSpecial Equipment: 24-cup mini muffin tin


In a medium bowl, whisk together the eggs, milk and melted butter. Whisk in the flour and salt and fold in the cheeses and chives until evenly incorporated. Cover batter and refrigerate for 30 minutes.

Put a mini muffin pan on the middle rack in the oven to warm for 10 minutes.

Remove muffin tin from oven (careful, hot!) and pour the batter into the cups of the hot tin, filling almost to the top. Lightly sprinkle with cayenne. Bake the popovers until crisp and golden, about 18 to 20 minutes. Remove from the oven and serve immediately.

Mini Pecan Sticky Buns

IngredientsTopping:2 sticks unsalted butter2 cups finely chopped pecans1 cup light corn syrup4 teaspoons vanilla extractRolls:1 pack store-bought bread dough (3 loaves per pack)1 stick unsalted butter, melted3/4 cup sugar2 tablespoons cinnamon


For the topping: In a pan, melt the butter and add the pecans, corn syrup and vanilla. Let the mixture bubble up for a minute, then remove from the heat. Spoon 1 teaspoon of the mixture into each cup of three 24-hole mini-muffin tins.

For the rolls: Roll out each piece of dough into a rectangle 6 inches wide and 24 inches long (should roll out very thin!). Pour a third of the melted butter on each piece, then sprinkle a third of the sugar and a third of the cinnamon evenly over each surface.

Starting at the far end of 1 piece, roll the dough into a long roll, rolling toward you. You'll end up with a 24-inch-long roll of dough. With a sharp knife, cut into very thin slices, about 1/4 inch thick. Repeat with the remaining pieces of dough.

Lay the sliced rolls into the muffin tins on top of the pecan mixture, tucking the tails under and patting them firmly on top of the topping. Bake until golden brown, 12 to 13 minutes.

Turn out the rolls from the pans immediately. Invert carefully, so that the rolls turn out and the pecans stay stuck to the bottoms (which are now the tops!). If a little of the pecans stick in the tins, just dig them out with a spoon and reapply them to the rolls.

Homemade Flat BreadIngredients1 package active yeast1/2 teaspoon sugar1 3/4 cup all-purpose flour1 teaspoon coarse salt1 tablespoon fresh thyme leaves3/4 cup water (might need more)1 teaspoon oil

DirectionsWatch how to make this recipeIn the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add

the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.

Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.

When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.

Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.

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Bread Recipe