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Take my Bread Away!
This fantastic bread recipe came with the Electrolux Magic Mill I got from my sister so I really can’t take credit for it. Bummer. I always like to be the inventor of recipes like these. But then again; I also wish I would’ve thought of Harry Potter before J.K Rowling did.
Back to the bread. It’s a cheesy, mildly sweet, amazingly fluffy and incredibly flavorful bread that is real easy to make and only needs an hour to rise. Perfect addition to any cream-based pasta dinner.
It’s a fool-proof recipe and there are no hands involved, which is a good thing because the dough is seriously sticky… the kind of sticky that makes your fingernails feel dirty for days. But that’s not gonna happen to you because you’ll never even touch the dough.
And even if the thought of working with yeast makes you break out in a cold sweat, don’t fear… you really can’t go wrong with this recipe. I got your back!
How’s that for a slice of fried gold?!
Ingredients:
4 1/2 cups all-purpose flour
1 cup milk
3 tbsp sugar
1 tbsp salt
2 oz butter (melted)
1 cup warm water
1 1/2 tbsp instant yeast
6 oz good-quality parmesan
garlic powder
Italian seasoning
Directions:
Grate the Parmesan. Four photos = overkill, right? Oh yeah, she’s back!
I’m sure you can use sharp cheddar for this as well. Just make sure you keep an eye on the fat content of the cheese. Parmesan is a fairly dry cheese, but a real melting cheese will alter the liquid/dry ratio and I cannot guarantee the bread will come out okay then.
Put the flour in your mixing bowl.
Mix it up with the Parmesan.
Combine the yeast with the warm water. Hot water but still very comfortable to touch. Let it sit there for a few minutes.
I gave the milk 2 minutes at full power in my microwave and added the sugar, salt and butter. Let the milk cool off a little.
The milk should be warm enough to dissolve the sugar but not be boiling hot. The warmth will also speed up the rising process.
I wasn’t kidding when I said the beater of my new stand mixer is in the shape of a K. How neat is this?!
Add the milk mix to the flour and let it all combine before adding the yeast water. Mix everything for a minute or two.
Until you end up with this impossibly sticky mess. Don’t worry…
Just throw a towel over the bowl and let the dough rise for an hour until it looks like this.
Lightly butter a roasting tray (9×13). Must say I’ve grown very fond of this butter flavored Pam’s cooking spray.
Pour the dough in there. Pour the dough, man, that sounds strange.
Even out the dough with a spatula and sprinkle with garlic powder and Italian seasoning to taste.
Looks like an impossible project, right. I wasn’t sure what to make of it either the first time I made this bread.
But it’ll turn out just fine. trust me.
Bake the bread at 350F˚ (175C˚) for 30 to 35 minutes, until golden brown. Let it cool off a bit and then remove it from the roasting tray.
Yup, every fanatic home-cook should have an easy, fool-proof, and fast bread recipe in his/her repertoire. Nothing impresses more.
Did I mention just how fluffy this bread was already? Well.. it is.
| Take my Bread Away | |||||||||
| Ingredients |
1 cup milk 3 tbsp sugar 1 tbsp salt 2 oz butter (melted) 1 cup warm water 1 1/2 tbsp instant yeast 6 oz good-quality parmesan garlic powder Italian seasoning Directions |
|
Combine the yeast with water. Warm water but still comfortable to touch. Let it sit there for a few minutes. Heat the milk for 2 minutes in your microwave (or scald it in a sauce pan) and stir the sugar, salt and melted butter in there. Let it cool off a bit. Add the milk mix to the flour and let it all combine before adding the yeast water. Mix everything for a minute or two. The dough will be very sticky, but that’s okay. Throw a towel over the bowl and let the dough rise for an hour, until it has almost doubled in size. Lightly grease a roasting tray (9×13), pour the butter in there and even it out with a spatula. Sprinkle garlic powder and Italian seasoning to taste all over the bread. Bake the bread at 350F˚ (175C˚) for 30 to 35 minutes, until golden brown. Let it cool off a bit and then remove it from the roasting tray. Meal type: |
bread, side dish |
Servings: |
4 |
Copyright: |
© kayotickitchen.com |
|
28 Comments »
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Hello Kay, I’m really keen on bread since my mother-in-law bought us a breadmaker. I now only use it to mix the dough though. As regards the flour I use mostly the yellowy flour which is used here for “proper” village bread. If I use all purpose it is usually mixed at least 50-50 with the yellow flour which has a high gluten content. Do you think this will be ok, or must I definitely use all-purpose?
Peter
I have absolutely no idea, Peter, Sorry. I’m not entirely sure what kind of flour the yellowy flour is you’re talking about. The only way I make it is by using all-purpose flour.
I really need to make this. My mixer doesn’t have a “K” om the beater, just a normal Kitchen Aide mixer but it should work LOL
So happy to see you back posting recipes again
Can you believe that it came with a K beater! We cracked up when we saw it. So appropriate for my blog :)
This recipe looks like I can do it in my brand new Zojirushi BreadMaker that I got for my birthday. I can’t wait to try it. I may have to do a few modifications on the dry ingredients verses the liquid ratio, but not much. I am excited to try it and see if it works! My bread maker makes 2 lb. loaves that looks like normal a fairly normal loaf out of a bread pan. I will let you know how it turns out. Thank you sharing the recipe!
On another note! I am glad to hear your ankle is healing nicely. Keep propping it up to keep the swelling down.
MMMM that would be good with some garlic butter :)
It’s like a cross between a quick bread and a traditional yeast bread. I’m intrigued, seems like the perfect bread for me (I don’t plan very well for homemade bread).
Dear!!!..I’ve been missing you a lot….Good to know that your recovering is going so well that you are taking your excellent pics back.
Kay, Could you,please, tell us what kind of italian herbs those are?
May be Basil, Rosmary and thyme? and those little red ones dots? Dry tomatoes?
My questions are because I couldn’t find anything like that little pack in my country…Thanks in advance!
My Italian seasoning is just a basic mix of thyme, basil, oregano and summer savory. The little orange flecks you’re seeing is probably just pieces of the Parmesan that turned golden brown during baking.
My this looks so good. Sure want to try it. Can you tell me the size of your roasting pan. Looks like a 9×13, but I want to be sure before trying this bread. Thank you in advance and glad to hear you are mending so well.
Thought I added the info… you’re right, it’s a 9×13!
Hmmm delicious, I will try this bread today for the pasta meal I have.
Will this work in a Cuisinart with the dough blade!? I’ve yet to try any breads mainly because I don’t have a mixer (and yes, I confess, I have yeastfobia).
Never tried it in a food processor, but don’t see why that wouldn’t work.
It will also work when you grab a huge bowl and mix it all with a spoon, it’ll be more work is all :)
Hi Kay,
Nice to read that you are heeling properly :).
Question, my boyfriend isn’t too fond of parmesan cheese, and with that any cheese at all! And I’ve never made a bread in my life. Would you suggest to leave out the cheese or to just try another bread recipe.
Thanks!
Ps, my last year Christmas cooking was a huge succes thanks to 8 of your recipes!!
I would probably try a different bread recipe then. The recipe is based on a certain amount of dry ingredients with the Parmesan included.
OK, I have to be home tomorrow morning for the fireplace cleaner guy, so I am going to attempt this in my Cuisinart with the dough blade. I will wear some armor and grab a shield for my battle with YeastFobia!
So glad you’re back! This looks great… Thanks!
Looks delectable! Glad to see you are on the mend and glad to see you back.:) Will be making this one in the next week or so. Thanks for a great recipe!
I made this bread yesterday and it was so delicious. Even my son who normayly doesnt like bread was verry happy with this bread.
KAY!! I DID IT! I overcame my YeastFobia! While I think mine came out a wee bit denser than supposed to be, I loved it!
I had two problems I hope you can help with: 1) More on the ‘densely fluffy’ side? I mixed by hand, because I couldn’t find the dough blade on my aforementioned food processor. Could I have mixed too much or too little? 2) The goodies on top did not bake into my dough, it just sorta laid on top and brushed right off when touched. Thanks for your help!!
You just made me laugh out loud :)
Did you use instant yeast or active dry yeast? There’s a difference between those two. Instant yeast requires only one rise where active dry yeast requires 2 rises.
Also, when you mix bread dough by hand it needs a lot of hard labor, you need to knead for quite a few minutes to help the gluten develop.
This is an incredibly sticky dough, so it’s impossible to actually knead by hand without using a lot of flour. If you used a spoon to stir it, while it can be done, it would have taken you at least 10 minutes of heavy stirring to get it real fluffy.
Being the wimp I am, I definitely did not work that dough for 10 minutes, I can tell ya that right off! Hmm, flouring my hands certainly would have helped; what a sight I was!
My yeast was active dry yeast, so that’s another reason. There is instant yeast? Who knew! I have to do more yeast research it seems…and find that dough blade!
Regardless, it was still a hit, so I can only imagine the hoopla it’s going to cause when it’s done properly!
Thanks again for your help!
Yup! Instant yeast is pretty much fool-proof, doesn’t need proofing or anything, you just toss it straight into the flour and it works like a charm. I let it sit in warm water for a few minutes not because I need to, but mainly because Im’ used to it and old habits die hard.
Only needs one rise. I seldom to never use active dry… always instant.
Omg. I so would have wanted to see that. This dough is one seriously sticky mess and it’s near impossible to do this with your hands, so that you managed to make it like this… wow. Oh man, you’re totally rocking this bread making stuff! :)
We made this in a regular loaf pan. Had to cook for 70 minutes, but it’s pretty good. A bit crumbly, but makes a great fork-fed grilled cheese sandwich… :)
I want to make this saturday for some people coming over to eat. I wonder with what you serve the bread. Just on its own or with butter or tapenade/pesto. I don’t know how cheesy the flavour is?
I will be trying this recipe soon!! Fresh bread and soup will taste great this winter.
What about sprinkling the dough with some red chilli flakes along with dried herbs before it hits the oven.
And some sugar to boot. Sprinkle some sugar additionally or save from the milk. Just thinking loud.