Best Bread - HANDS DOWN!

BEST bread ever! 

Ingredients: 

1 1/4 cup warm milk (microwave for 1 minute)

2 T sugar

2 tsp yeast

2 T softened butter

1 tsp salt

1 egg

3 cups flour (my favorite gluten free flour substitute is King Authur Multi-purpose flour)  

Microwave the milk for one minute.

Dump all the ingredients into the bread machine. 

Set your bread machine to dough and let it do all the work. 

After an hour and a half...sprinkle out some flour and dump dough on top. 

Roll dough into a rectangle, about an inch thick. 

Use your handy dandy pizza cutter and cut into three equal pieces.  

Braid!  Fold ends under. 

Place on greased cookie sheet.  Set oven to 350 degrees F - let dough rise while oven is preheating.  Bake for 20-22 minutes, until golden brown. 

This bread is great for about 2-3 days.  It is good as toast or french toast.  Our entire family loves this bread.

Gluten Free Pumpkin Roll

Serves 6 to 8

3/4 cup Brown Rice Flour Mix*
3/4 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 teaspoon salt
3 large eggs, room temperature
1 cup granulated sugar
2/3 cup pumpkin puree
1 teaspoon pure vanilla extract
Confectioners’ sugar
Cream Cheese Filling (recipe follows)
1 cup chopped walnuts or pecans (optional)

Preheat oven to 350ºF. Position rack in center of oven. Line a 15 1/2-inch x 10 1/2 inch baking pan with parchment paper. Lightly spray parchment paper and sides of pan with cooking spray. Spread a clean, thin cotton dishtowel on a flat surface and sprinkle with about 1/3 cup confectioners’ sugar (the sugar will help to keep cake from sticking to the towel; you will use the towel to roll up the cake after it is finished baking).

Place flour, baking powder, cinnamon, ginger, nutmeg, baking soda, xanthan gum, and salt in a small bowl; whisk until thoroughly combined.

Beat eggs and sugar in large bowl of electric mixer at high speed for 5 minutes until pale yellow and thick. Add pumpkin puree and vanilla and mix until well combined. Turn mixer speed to low and slowly add the flour mixture; mix until just combined.

Spread batter in prepared pan and bake in center of oven about 18 minutes until puffed and cooked through (toothpick inserted into center should come out clean and cake will spring back when pressed lightly; color will turn a darker golden brown).

Remove cake from oven and immediately invert onto the prepared dishtowel. Peel off parchment paper. With a light touch, roll cake and towel together into a roll (starting at the narrow end) and place on a rack to cool completely.

Gently unroll cake and spread Cream Cheese Filling over the entire surface. If using, sprinkle nuts over Filling and gently pat them into place. Reroll the cake and transfer it to a large cake plate or serving platter. Cover with plastic wrap or foil and refrigerate at least six hours (this will make it easier to slice). Dust with confectioners’ sugar just before serving. Cut cake into slices with a long thin knife.

Serve chilled or at room temperature (I like it better not too “chilled” because the filling is softer that way). Can be made a day ahead. Store in refrigerator for up to four days.

CREAM CHEESE FILLING

8 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 cup confectioners’ sugar, sifted if lumpy
1 1/2 teaspoons pure vanilla extract

Beat butter and cream cheese in large bowl of electric mixer until light and fluffy.

Add confectioners’ sugar and vanilla and beat at low speed until well blended.

Dripping Roast Beef Sandwiches with Melted Provolone

1 can Condensed French Onion Soup
1 Tbsp Worcestershire sauce
3/4 lb thinly sliced deli roast beef
4 Hoagie rolls
4 slices deli provolone cheese cut in half
1/4 c drained mild or pickled banana pepper rings

Heat oven to 400'. Heat soup and Worcestershire in 2-quart saucepan over medium-high heat to a boil. Add beef and heat through, stirring occasionally. Divide beef among rolls. Top beef with cheese slices and place sandwiches onto baking sheet. Bake 3 minutes or until sandwiches are toasted and cheese is melted. Spoon soup mixture onto sandwiches. Top each sandwich with 1 Tbsp. pepper rings.

French Dip Sandwich

Take 1 Chuck Roast and fill crock-pot with water along with the Roast till it is overflowing the Roast. Take 1/2 Chopped Onion and place in Crock-Pot or use onion soup mix. Add Beef Bullion Cubes. Cook on High for 1 hour then cook an additional 6-8 hours on low. Always make sure the Water is above the meat. Take Fork and the Roast should fall apart.

Sauce:
Use Kroger Brand (or any other) with Au Jus Mix - follow directions and add water. One packet will be plenty.

Bread/Rolls:
Buy Steak Rolls at Sam's or Rolls at Bowman's are some great ones. Place Provolone cheese on Rolls in Oven with Lid for 1-2 Minutes till melted.

Enjoy!!!

Stuffed Monkey Bread Recipe

Take a bar of cream cheese and frozen rolls to thaw. The bread will need a couple hours to rise in Bundt pan.

1 8-oz pkg cream cheese softened
4 Tbsp. cinnamon sugar divided
1 lb. brown sugar divided
1/2 C pecans divided (Optional)
2 C. (1 lb. or 4 sticks) butter
20 frozen rolls, thawed (Rhodes frozen rolls)

Coat Bundt pan with cooking spray. In mixing bowl, combine softened cream cheese with 1/4 C. brown sugar. Melt butter in a saucepan, then add remaining brown sugar and stir well. Bring to a light boil, remove from heat. Pour 1/3 of the mixture in the bottom of the Bundt pan. Take one roll at a time and stretch out so you can place about 1 Tbsp. cream cheese mixture into the middle of the roll. Fold dough around the mixture and pinch it closed. Roll into a ball. Place 8 balls on the bottom of the Bundt pan; sprinkle with 2 Tbsp. cinnamon sugar and 1/4 C. pecans. Pour 1/3 of the brown sugar and butter mixture on top. Repeat this process with the remaining 12 dough balls. Let rise, then bake 45-60 minutes at 350 degrees or until Golden Brown. When done, turn upside down on a platter and serve warm (place a plate or platter on top of Bundt pan, then turn over). Serves 1-8.