Breakfast Bread

Breakfast BreadEating at my sister Sandy’s house is always a culinary treat.  I think I could gain 5 pounds just thinking about what she might be making!

Our recent visit was no exception. My amazing nephew put together a to-die-for breakfast bread that is still making me drool.

I won’t even tell you how many pieces I ate – but let’s just say it’s a good thing he made three loaves so that everybody else got some, too!

He made it with bacon (yum!) but I think he should definitely make some with ham or sausage, or even pepperoni!  I’d be happy to taste test them!

I also don’t think this bread should just be for breakfast – I would eat it any time. Like right now.

I was quite impressed with the fact that he made it ahead, froze it, and baked it up fresh for us in the morning – making it a perfect meal for overnight guests!

And – the best news of all – he shared his recipe!

Breakfast Bread

1 batch of White Bread Dough
1 [0.7 oz. or 19 grams] packet of dry Italian dressing mix
2 cups of cheddar cheese
2/3 cup of real bacon bits

Mix the envelope of Italian dressing mix into the bread dough, put it into a greased bowl, cover with a clean towel and let rise till doubled.

On a floured surface, roll out into a large rectangle. Evenly spread the cheese and bacon bits over the surface.

Starting on the longest side, roll up the dough as you would cinnamon rolls. Place the roll on a greased jelly roll pan to rise.

Once risen, bake at 350 degrees for about 30 minutes.

Freezing directions:

Once the roll has been made, do not let it rise. Cover the dough in plastic wrap and freeze for one hour.

After one hour, remove the roll from the freezer ad completely wrap in plastic wrap and aluminum foil and freeze up to 1 month.

When you are ready to bake, remove from the freezer and unwrap it. Set it on a greased jelly roll sheet and cover with a clean dish towel. Let thaw and rise overnight.

Then bake at 350 degrees for 30 minutes.

Note: This makes one loaf, but would be very easy to double or triple!  You could use frozen bread dough, but could not freeze the unbaked roll.

Enjoy!

Mock Smoked Turkey

TurkeyI seriously had no time to plan my meal for our recent family gathering.

When my mom emailed me asking what I wanted to bring – I told her it would be something on a bun.

A “surprise sandwich” if you will.

Trust me – it was a surprise for me, too. 🙂

When I finally got around to thinking about it – just 2 days before we left – I found 1 big turkey in the freezer.

It was too big to fit in the smoker – so I knew I couldn’t smoke it. So what could I do to make it a little different than just roast turkey sandwiches?

My exhausted, muddle-headed brain decided to try brining the bird putting some liquid smoke right in the brine.

Would you believe it worked? The family gobbled up that bird (excuse the pun) so fast I was amazed.

The smoked flavor was light – but the brine keep it really moist and yummy! And the best thing of all – anybody can make it – you don’t need a smoker!

Sometimes creating while half-asleep is a good thing. 🙂

Mock Smoked Turkey

Take your thawed bird (either a chicken or a turkey) and put it in a large container to brine. This will need to fit in your fridge overnight – so you might need to be creative. (Hint: Alton Brown suggests using a large ice chest for brining your birds so that it can sit out overnight.)

Then make enough brine to completely cover your bird. I do this one batch at a time until the whole thing is drowning.

Brine:

1/2 cup non-iodized salt
1/2 sugar (I’ve used both white and brown)
2 tablespoons liquid smoke
1 quart water

Just mix them together till dissolved and pour over your bird.

Then let the whole thing sit for at least 6 hours – but I prefer overnight – in the fridge (or ice chest).

When your ready – take it out of the brine and place in a roaster with a little water on the bottom. Shake a little salt and pepper on the bird and bake at 350 degrees until that little popper thingee pops up.

You could slice it and serve it hot from the oven – or you could pull it from the bone and freeze it with the broth until you need it.

I pulled the meat off  and froze it overnight with the broth. (I wanted it good and cold for the 4 hour car ride the next day.) To serve – I threw it in the crock pot to warm it up and served it hot over my dad’s fresh buttermilk bread. Yum!

Enjoy!

I’ve linked this post up with Tempt My Tummy Tuesday at Blessed with Grace and Tasty Tuesday at Balancing Beauty and Bedlam.

Make Ahead Butterhorns

Croissant Rolls My family got together for an early Thanksgiving meal last weekend – and like all of our family meals – we divided and conquered.

Mom did the turkey, mashed potatoes and gravy, one sister brought stuffing and corn, another brought desserts, another made sweet potato casserole – and I brought the buns.

Dagmar and I wanted to try something different – and since we were meeting for the first time at my youngest sister’s new house  with 2 ovens – we made these fabulous Make Ahead Butterhorns.

We really loved the fact that we could make them up ahead of time – but not bake them. Instead we froze them and baked them fresh that morning at my sister’s.

Fresh hot rolls! Oh my.

I will have to admit that these are just about the best rolls I have ever eaten in my lifetime.

I take no credit for their wonderfulness – I got the recipe from Crystal Paine over at Money Saving Mom.  She has the recipe and a step-by-step pictorial that was very helpful.

Make-Ahead Butterhorns (makes 32 rolls)
Recipe from Crystal Paine

2 Tablespoons dry yeast, heaping
1/3 cup warm water (110-115 degrees)
9 cups flour, divided (you can use any mixture of white or whole-wheat flour you’d like)
2 cups warm milk (110-115 degrees)
1 cup butter, melted
1 cup sugar
6 eggs
2 teaspoons salt
3-4 Tablespoons butter, melted

In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, butter, sugar, eggs and salt. Beat 2 minutes or until smooth.

Add enough remaining flour to form a soft dough. Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)

Place in a greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled (1-3 hours).

Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted butter.

Cut each circle into pie- shaped wedges.  (We actually cut them into 12 and thought the rolls were huge!)

Roll up each wedge for wide edge to tip of dough and pinch to seal. Place rolls, top down, on baking sheets and freeze. When frozen, place in freezer bags and keep frozen until needed.

To bake: Take out as many frozen rolls as you’ll need and place them on a greased baking sheet. Thaw for five hours or until doubled in size. Bake at 375 degrees until lightly browned (about 8-10 minutes). Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.

I would recommend baking extra – or be prepared to slap some hands – cause when these babies come hot out of the oven they are irresistible!

Enjoy!

I’ve linked this post up with Foodie Friday over at Designs by Gollum.