Little Bit Of Everything Swirl Bread Recipes

LITTLE BIT OF EVERYTHING SWIRL BREAD

Steps:

• In large bowl, dissolve the sugar in the warm water. Stir in the yeast. Let yeast proof until becomes creamy foam (about 10 minutes).
• Mix in 1 t. salt, 2 T. oil, and Italian seasoning. Mix in flour, one cup at a time. Knead dough on lightly floured surface until smooth. Place in well-oiled bowl, and turn dough to coat. Cover with cloth and allow to rise until doubled in size, about 1 hour.
• While dough is rising, put 1 T. olive oil in medium frying pan and heat on medium. Add in shallots and garlic cloves and cook until soft. Add in spinach and tomatoes; stir. Remove from heat and allow to cool.
• Lightly grease 9x5 loaf pan.
• After dough has risen, punch down and allow to rest for 10 minutes.
• Put dough on lightly floured counter and roll into 14x9 inch rectangle. Spread with spinach mixture.
• Starting with short end, roll up jelly roll style tightly or you will have big gaps in the circles. Pinch ends together and place rolled side down in pan. Cover with towel and allow to rise again until doubled (1 hour). Sprinkle Asiago on top before placing in oven.
• Bake in 350 degree oven for 45 minutes or until hollow when tapped. At 30 minutes cover top with aluminum foil to prevent excessive browning.
• Melt butter in microwave for 20-30 seconds. Stir in garlic powder and 1/8 tsp salt. When bread comes out of oven, brush with garlic butter mixture. Allow to cool for 10 minutes before removing from pan to wire rack.

CINNAMON SWIRL BREAD RECIPE

Steps:

• Mix the yeast with water in one cup measuring cup and stir until it bubbles. Set aside for 5 minutes.
• In large mixing bowl mix together the milk, oil, sugar, salt, eggs, oats, and 2 cups of the flour (mix by hand or with a bread mixer). Then add in the yeast/water mixture to it and stir. Add the remaining 5-6 cups of flour and stir.
• Turn it out onto a floured surface and knead for 10 minutes until smooth. Form into a ball and set in a greased bowl. Turn dough to coat.
• Cover with plastic wrap and let rise in a warm place for 1 hour.
• Punch down and take the dough out of the bowl and lay it on your kneading surface.
• Place the bowl over the dough and let it rest 10 minutes. Divide the dough in half and roll it out (we rolled the dough out to be the length and 2-3 times the width of the bread pans we were using).
• Brush the dough with melted butter.
• Mix together the sugar and cinnamon and sprinkle half of the cinnamon/sugar mixture on top (the kids loved helping with this part).
• Roll up the dough tightly and place it in your greased loaf pan (we used 2 large 5" x 10" pans). Repeat those steps with the second half of the dough. Let them rise, covered with plastic wrap or towel for 45 minutes.
• Bake for 35-40 minutes (more or less depending on your oven) at 375 degrees. When the bread comes out of the oven, brush it with a little milk or melted butter and cool on a wire rack.
• Wait for it to cool a little before slicing.

A LITTLE BIT OF EVERYTHING

Steps:

• In a tall glass combine barbeque sauce, steak sauce, vinegar, garlic powder, hot sauce and beer. Mix well.
• Place the meat of choice in a container and rub the diced garlic firmly into it.
• Pour the marinade over the meat until fully covered, and marinate for about 5 hours; cover and refrigerate while marinating. Cook as desired.

OLIVE BREAD SWIRLS

Steps:

• In a large bowl, mix the flour, salt, yeast, 1 tbsp olive oil and 300ml warm water, to make a soft dough. Knead by hand for 10 mins or with the dough hook in a food processor or mixer for 5 mins. Put the dough back in the cleaned out mixing bowl, then cover the bowl with oiled cling film. Leave to rise for an hr in a warm place until doubled in size.
• Meanwhile, make the filling. Discard any tough basil stalks (leave tender ones on) and put in a mini food processor or hand blender beaker with the black olives. Add 4 tbsp olive oil, the garlic and the anchovies, if using. Whizz to a rough paste.
• Heat oven to 220C/200C fan/gas 7. Line a shallow baking tin about 30 x 20cm with non-stick paper. On a floured worktop, roll out the dough to a rectangle roughly 30 x 40cm. Spread the olive paste all over and arrange the whole green olives in a line down one of the short edges. Roll up the dough like a Swiss roll, starting at the short olive-encrusted end to make a sausage shape.
• Cut the dough into 12 slices, then carefully lift each one into the tin, to make 4 rows of 3 swirl shapes. Lightly brush all over with the remaining olive oil. Loosely cover with cling film, then leave to rise for 20 mins or so, until slightly puffed up and filling the tin. Cook for 20-25 mins until golden, then leave to cool in the tin.