Jalapeño Cheese Bread ABM

 

The Saturday before last, I spent all of the morning and a part of the afternoon making a sandwich. I often wonder where the time goes; this pretty much explains it. As I mentioned last week, I had succumbed to a lobster tail sale at the local market, buying three of them, deciding to turn one into a lobster grilled cheese sandwich that I had seen on Instagram. Essentially, I just watched and put it together, not listening to the sound, so I didn’t realize that the suggested bread for the sandwich was jalapeño cheese. That involved an online search for a recipe (that I found on food.com) that I ultimately adapted, because rather than bake the bread in the bread maker and end up with a giant bread cube, I decided to use the dough cycle and bake it in a loaf pan. I altered the recipe a bit using pickled jalapeños because they have more flavor, as well as adding a little bit of Old Bay. This bread is wonderful for sandwiches, and it makes excellent toast at breakfast.

Jalapeño Cheese Bread

 1 T. olive oil

10 oz. warm water

2 Melissa’s pickled jalapeños, seeded and chopped

1 c. shredded sharp cheddar cheese

3 c. bread flour

¾ t. salt

1/8 t. Old Bay seasoning

1 T. sugar

2½ t. Bread Machine yeast

 Place ingredients into the work bowl of your bread machine (I have this one.) in the order suggested by the manufacturer. (I have listed the ingredients in the order suggested by mine.) Set machine on “dough” setting and press “start.”  When machine has completed the dough making process (usually 90 minutes), place dough in greased 9” x 5” loaf pan; let rise until doubled, 45-60 minutes. Bake at 350°F for 25-30 minutes.

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Outback Steakhouse Bread ABM Copycat

The recipe for Outback Steakhouse Bread seems to be going around. I found it on friend, Linda’s, blog, My Sew Called Quilts. There are a variety of adaptations of this delicious bread, so I decided to add my own by coming up with an ABM (Automatic Bread Machine) variety. If you don’t own a bread machine, get one! I suggest this one, that is a dream to use and economically priced. It is so much easier to just dump ingredients into the bread machine and walk away, than it is to get out the heavy stand mixer, switch attachments midway through, and then have to deal with cleanup.

I had made this bread the week before dad passed away, hoping to take a loaf to him. He would have loved it. Make some for yourself, and share with the ones you love.

Outback Steakhouse Bread ABM Copycat
Adapted from My Sew Called Quilts

1 cup warm water

2 tablespoons butter, room temperature
3 tablespoons molasses
3 tablespoons honey
1 large egg
2 cups whole wheat flour
2 cups bread flour
1 heaping tablespoon cocoa
1 teaspoon salt

1 teaspoon espresso powder

1 tablespoon yeast

Place ingredients into the work bowl of your bread machine (I have this one.) in the order suggested by the manufacturer. (I have listed the ingredients in the order suggested by mine.) Set machine on “dough” setting and press “start.”  When machine has completed the dough making process (usually 90 minutes), Place dough in greased bowl and cover; let rise until doubled, an hour or more. Shape into rounds or rolls and let rise until doubled, 45 minutes or more. Bake at 350°F for 25-30 minutes for loaves or 20 minutes for rolls.

Makes about 3 medium-size rounds or 16 rolls.

I made three loaves. You can make loaves, one big loaf, or a pan of rolls.

I decided to make cuts in the top of two of the loaves as an experiment.

I loved the way the cut loaves looked.

PRINT RECIPE

Another fabulous (and fabulously easy) bread for the bread machine is this Holiday Bread.

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Almond-Filled Breakfast Rolls

 

As I mentioned to you in this post, I have been going through the pantry with reckless abandon.  For the most part, I have a pretty good handle on what I have and where it is located, but when I came across a can of Almond Cake and Pastry Filling it gave me pause.  I have no idea when I bought this, or why.  None.  Whatsoever.  My best guess is that I thought I was buying marzipan.  I have been known to use that in the past, but not pastry filling.  I was a bit puzzled as to what to do with this, so removed the label, as directed, and took a gander at the recipes on the back.  One was for a tasty, though labor intensive, shaped cookie, the other was for a similarly tasty sounding cake, baked in a tube pan.  I do not own a tube pan.  I just never saw much of a need to make something in a tube-like shape.  So, remembering the recipe for Cinnamon Rolls that I had printed out from Food.com, I decided to adapt it and use almond filling instead of cinnamon, and top them with an Amaretto glaze.  Oh, boy, are these good!  If you like almond as much as I do, you will love these.  Made in the bread machine, they are easy to prepare, but, as with all ABM recipes, they can be made by hand as well.

Almond-Filled Breakfast Rolls

Rolls

1/4 cup butter, melted

1/4 cup water

2 1/2 tablespoons vanilla instant pudding mix (save the rest and come back tomorrow!)

1 cup milk

1 egg, beaten

1 tablespoon sugar

1/2 teaspoon salt

4 cups bread flour

2 1/2 teaspoons yeast

Filling

1 12.5 ounce can Solo Almond Cake and Pastry Filling

Glaze

1 cup confectioners' sugar

1 1/2 tablespoons Amaretto (or other Almond-Flavored liqueur)

Place ingredients into the bread machine following manufacturer's instructions and set for dough cycle.  After completion of cycle, remove from machine and roll out to a17x10-inch rectangle on a floured pastry board.

Spread almond filling over dough to the edges. Roll tightly from long end, pinching edges closed when finished. Slice into 1-1/2” pieces and arrange in a greased 9” x 9” pan.  Allow to rise until doubled.

Bake at 350°F for 15-20 minutes, until golden.  Drizzle glaze over the top while warm, and again after the rolls have cooled.

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Tutorials Tips and Tidbits

Tomato Basil Bread

Summer is the absolute BEST time to bake bread.  It’s also probably the last thing on your mind, and admittedly, heating up the kitchen by turning on the oven for an hour or so doesn’t sound all that appealing, but the weather is ideal for yeast dough.  The heat and humidity will cause even the heaviest loaf to rise and crown beautifully.

Having recently gone through the pantry at my dad’s house, tossing out items long past their due date (Just in case you’re wondering, after EIGHT years – you read that right – canned crab claw meat turns black.), I started to eye my own pantry.  A jar of sun dried tomato pesto jumped out at me.  After the great success I had with the pesto rolls, it seemed only natural to give this a try in a similar manner, pairing it with basil in loaf form.  Brace yourself for a house that smells so good that you’ll want to swoon, and prepare to indulge in a bread so delicious that you will have to hide it away to keep from devouring the entire loaf.  As you can see from the picture, I didn’t roll mine quite as tightly as I should have, resulting in spacing between the dough and pesto, but it had no effect on the taste or my enjoyment. 

This recipe is designed for the ABM (Automatic Bread Machine), but it can be easily made using traditional methods.

Tomato Basil Bread

½ cup warm water
½ cup whole milk

2 large eggs
6 tablespoons shortening
3 cups all-purpose flour
1½ cups wheat flour
½ cup granulated sugar
1½ pkgs. Red Star Bread Machine Yeast  (3-1/2 teaspoons)

1 tablespoon baking powder 

1 tablespoon dried basil

¼ teaspoon kosher salt

½ cup Melissa’s Sun Dried Tomato Pesto 

1 tablespoon butter, melted

Place first 11 ingredients into the work bowl of your bread machine in the order suggested by the manufacturer. Set machine on “dough” setting and press “start.”  When machine has completed the dough making process (usually 90 minutes), remove dough to a lightly floured surface and roll into a large rectangle. 

Using an offset spatula, spread with pesto, covering to the edge.  Beginning at the short end, roll up as tightly as possible (obviously, I cannot stress this enough), pinching the seam to seal.  Tuck ends under and place in a greased loaf pan.

Cover loosely with a kitchen towel, place in a warm spot and allow to raise until doubled in size, 50-60 minutes.  

Preheat oven to 350 degrees. Brush top of loaf with melted butter. Bake for 30-45 minutes until golden. Remove from oven and leave in pan for 5-10 minutes before carefully removing to a wire rack to cool completely. 

This post is linked to:

Wow Us Wednesdays

Full Plate Thursday

Foodie Friday

Pesto Rolls for the ABM

Is this a thing or beauty, or what?  I’ll tell you, these rolls were so good that I think I could have sold them on the street.  Truly I have become Baroness of the Bread Machine, because here is yet another easy recipe with a fabulous end result.  My son happened by to assemble a TV stand, got one whiff of them, and stayed for the entire process, bagging up half a dozen before taking his leave.

Pesto Rolls for the ABM

1/2 cup warm water
¼ cup milk

¼ cup half ‘n half
6 tablespoons shortening
3 cups all-purpose flour
1½ cups wheat flour
½ cup granulated sugar
1½ pkgs. Red Star Bread Machine Yeast (3-1/2 teaspoons)

1 tablespoon baking powder 

¼ teaspoon kosher salt
2 large eggs

½ cup Melissa’s Basil Pesto (or your own homemade)
½ cup grated Parmesan cheese

1 egg, beaten

Coarse salt

Place first 11 ingredients into the work bowl of your bread machine in the order suggested by the manufacturer. Set machine on “dough” setting and press “start.”  When machine has completed the dough making process (usually 90 minutes), remove dough to a lightly floured surface and roll into a large rectangle. 

Using an offset spatula, spread with pesto, covering to the edge.  Sprinkle cheese evenly over the pesto.  Beginning at the long end, roll up as tightly as possible, pinching the seam to seal.  Slice into 1½" thick pieces.

Grease well (or spray with Pam) two 6-well muffin tins.  Put one1½" piece into each well, squeezing outer edge slightly so that the middle of the roll “pops” up.

Cover lightly with plastic wrap that has been sprayed with Pam. Place in a warm spot and allow to raise until doubled in size, 50-60 minutes.  

Preheat oven to 350 degrees. Brush tops of rolls with beaten egg, and sprinkle generously with coarse salt. Bake for 18-20 minutes until golden. Remove from oven and leave in pan for 5-10 minutes before carefully removing to a wire rack to cool completely. 

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On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Crusty French Rolls

As I mentioned yesterday, I tried two new recipes for my Boxing Day dinner, one for bread and the other for these Crusty French Rolls.  The reason I made these recipes was because I’d forgotten to buy both bread and rolls, and reasoned that it would take me less time to make these two than it would to shower, dress, and run out for them.  As it turned out, I was right.  I also found myself two excellent recipes that I am sure to make again and again.

Happy New Year, everybody!

Crusty French Rolls

1-1/2 cups warm water

1 tablespoon bread machine yeast

1 tablespoons granulated sugar

2 tablespoons canola oil

1 teaspoon Kosher salt

4 cups all-purpose flour

Place ingredients into the bread machine in the order suggested by the manufacturer.  Select the “dough” setting and allow to run its course.  When dough is finished, turn out onto a lightly floured surface.  Deflate the dough and divide into 16 equal pieces, and form each into a ball. Place rolls on lightly greased baking sheets, spacing at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400°F.

Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

This post is linked to:

Foodie Friday

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