Buttery Soft Pretzels – Perfect For Superbowl!

Buttery Soft Pretzels

Buttery Soft Pretzels

Soft pretzel are one of my favorite go to appetizers. These come together so quickly! They are easy to freeze for later and you can customize them with all your favorite add ins! Bacon cheese pretzel anyone? Today I am sharing my super good buttery soft pretzel recipe. The simplest version perfect for any dips you might be whipping up for Super Bowl!

Buttery Soft Pretzels

Do you ever watch them make pretzels at the mall? I am always memorized by how fast they roll the dough. I know if I trying to make my pretzels that quickly I would end up smacking myself in the fast with dough! While I do not know the exact magic that goes into making those beautiful extra large mall pretzels I do know how to get pretty darn close.

Buttery Soft PretzelsThese are so easy to make then freeze before baking. Then you have all the hard work finished. You can just pop them in the oven before your event … or snack!

 

Buttery Soft Pretzels - Perfect For Superbowl!
Author: 
Recipe type: Appetizer, Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Soft Buttery Pretzels
Ingredients
  • 3 cups of Bread Flour
  • 2 eggs room temp
  • 1 stick of unsalted butter melted, divided
  • 1 tsp of salt
  • 1 packet of dry yeast
  • 1 cup of warm milk
  • 1 tsp of sugar
  • 1 tbsp of kosher salt for sprinkling
  • 1 tsp of baking soda
  • 6 cups of water for boiling
Instructions
  1. In a standing mixer with a dough hook add the yeast, sugar, and warm milk.
  2. Let sit for about 5 minutes until bubbly.
  3. Add in the salt, eggs, and half of the butter.
  4. Stir on the lowest setting.
  5. Add in the flour.
  6. Turn to medium setting until dough forms into a ball.
  7. Cover in the bowl for at least 1 hour while dough rises.
  8. Preheat the oven to 400 degrees.
  9. Cut dough into 6 sections for large pretzels or 8 sections for medium pretzels.
  10. Beginning boiling water over high heat.
  11. Add in the baking soda.
  12. Roll each dough section into a long snake like shape.
  13. Tie into a knot or twist into a pretzel shape.
  14. Pinch the dough in the sections where ends meet or sections are touching so they don't come apart while boiling.
  15. Drop the pretzels into the boiling water for about 30 seconds.
  16. Pat dry and brush with melted butter.
  17. Sprinkle on the salt.
  18. Bake for 15 minutes or until golden brown.
  19. Brush on more butter after baking if you want super rich pretzels.

These would be delish with some cheese dip! We like ours with a little warmed honey mustard.

How do you eat your soft pretzels?

Buttery Soft Pretzels

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Triple Chocolate Chip Cookies

triple chocolate chip cookies

triple chocolate chip cookies

One of the best parts of only giving myself one cheat day a week is having 6 days to brainstorm these concoctions. I’m now heading into my 4th week of eating clean and I am wishing I had thought to remake these cookies. Triple chocolate chip cookies are now a thing in our house. These cookies measure about 4 1/2 inches wide. They are soft, chewy, and oooooh so chocolatey.

triple chocolate chip cookies

I drizzled dark chocolate and white chocolate on alternating cookies. The kids were skeptical at first. They have a hard time believing there is white chocolate. According to them chocolate is brown and anything white is icing. I say that is fair. The white chocolate drizzle does add a really nice vanilla flavor where the dark chocolate adds enough bitterness to break up the triple chocolate inside the cookie.

triple chocolate chip cookies

I scrolled through dozens of chocolate chip cookie recipes online that were quoted as “the best”. I know everyone has a different idea of what “the best” is. Patrick thinks a cookie that is super chewy and close to cake-like with lots of melty chocolate is the best. I personally love something a little closer to the classic Nestle recipe. Slightly crispy on the outside and very soft in the middle.

triple chocolate chip cookies

These cookies have the slightest crunch on the very outside, but the rest of the cookie is so soft and soooo packed with chocolate. Using dark brown sugar helps give almost a toffee like flavor which is definitely my favorite!

triple chocolate chip cookiestriple chocolate chip cookies

 

 

Triple Chocolate Chip Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Triple Chocolate Chip Cookies
Ingredients
  • 3 cups of chocolate chips- milk, semi sweet, and dark
  • 2 eggs at room temp
  • 2 sticks of unsalted butter room temp
  • 1 cup of dark brown sugar
  • ½ cup of granulated sugar
  • 2¼ cups of AP flour
  • ¼ cup of cornstarch
  • 1 tsp of salt
  • 1 tsp of baking soda
  • 2 tbsp of vanilla extract
  • 1 tbsp of water
Instructions
  1. Cream together the butter and sugars until pale and fluffy.
  2. Add the eggs 1 at a time.
  3. Mix in the vanilla.
  4. In a mixing bowl whisk the dry ingredients.
  5. Pour into the butter mixture mixing at low speed.
  6. Mix on low until fully incorporated.
  7. Add the in the tbsp of water.
  8. Fold in the chocolate.
  9. Roll 3 tbsp of dough into uniform size dough balls.
  10. Freeze for 30 minutes.
  11. Preheat oven to 325 degrees.
  12. Line a baking sheet with parchment paper or a silicon baking sheet.
  13. Bake about 5 cookies at a time for 10 minutes or until center has just barely set.

If you are trying to eat healthy- I am so sorry! BUT once you try these triple chocolate chip cookies there is no going back. I know they will be your favorite!

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Banana Bread With Dark Chocolate

Something about this time of year always has me craving banana bread. It probably has something to do with the fact that I always try and increase my fruit and veggie intake at the beginning of the year. This year we are going to try out whole 30. I am excited to really clean up our diets and detox, but I’m not thrilled about giving up dairy.

You can obviously skip the dark chocolate to reduce the sugar in this recipe, but I love the way the chocolate melts into the bread. My favorite way to enjoy this bread is toasted with a little butter. There are not a lot of ingredients. I tried to make it as much about the bananas as possible.

Since this bread is so focused on the bananas you end up with a really moist treat. Nothing is worse then a piece of dry breakfast bread. I think next time I might swap the chocolate out for raisins and pecans.

Banana Bread With Dark Chocolate
Recipe type: Breakfast Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Dark Chocolate Banana Bread
Ingredients
  • 1 cup brown sugar
  • 3-4 bananas
  • ¾ cup of sour cream
  • 2 eggs room temp
  • ½ stick of salted butter room temp
  • 1¼ cup of AP flour
  • ½ tsp of baking soda
  • ½ cup of dark chocolate
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cream together the butter, sugar and eggs.
  3. Add in the sour cream.
  4. Add the flour and baking soda.
  5. Once everything is combined (Do not over mix)
  6. Add in the bananas.
  7. Very lightly mix.
  8. I like chunks of banana in mine.
  9. Fold in dark chocolate.
  10. Bake for 30-40 minutes or until center is set and bread is golden brown.

 

Enjoy!

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Happy New Year Lemon Cake !

2017 cake

With 2016 coming to a close I wanted to make a fresh citrus cake. I have tons of white chocolate left from my holiday baking so I made some whipped white chocolate buttercream. Usually dark chocolate is my go to, but I really wanted to step outside of my comfort zone. This cake is light and sweet. Perfect for bringing in the new year with some champagne or sparkling grape juice!

new years

This year has been so amazing. I had a lot of great new recipe creations and just as many failures, but I learned so much. Sharing recipes and stories with all of you has been so much fun! Patrick got me a new kitchen aid mixer over the holiday and I have been in the kitchen non stop! Next year is going to be packed full with new recipes!

new year cake

Sprinkles and edible glitter will definitely be making a big appearance in the upcoming months. Cake decorating has never been my strength. My plans are to try out a lot of new techniques. I love watching videos on different icings or cupcake fillings. If you ever need to get sucked into the Youtube world try looking at Scranline’s channel. He has the most creative sweets I have ever seen!

Happy New Year Lemon Cake !
Recipe type: cakes, desserts
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Sweet lemon cake with a light whipped white chocolate frosting.
Ingredients
  • 2 cups of AP flour
  • 1½ cup of sugar
  • ½ tsp of baking soda
  • 1 tsp of baking powder
  • ½ tsp of salt
  • 1 tbsp of vanilla extract
  • 1 tbsp of lemon extract
  • 1 cup of sour cream
  • ¾ cup of canola oil
  • ½ cup of orange juice
  • 2 eggs
  • For the frosting:
  • 3 cups of powdered sugar
  • 1 stick of unsalted butter
  • 1 tsp of vanilla extract
  • ½ cup of heavy cream
  • 1 cup of melted white chocolate
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl add all the dry ingredients.
  3. Whisk lightly.
  4. Add the eggs, oil, extracts, and sour cream.
  5. Mix until combined then add juice.
  6. Mix lightly.
  7. Grease two 6 inch pans for thicker layers or two 8 inch pans for a thinner cake.
  8. Bake for 35 minutes or until center is set.
  9. Cool and cut into 4 layers (2 each cake)
  10. For the frosting:
  11. Mix together the butter, sugar, vanilla and cream.
  12. Add the melted white chocolate and whip on high until light and airy.
  13. Spread over the cake and let chill slightly before serving.

We are about to sit down to a bowl of shrimp scampi and count down to 2017 which is also our anniversary 🙂

I hope you all have a safe and happy new year! See you in 2017!

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Royal Icing For Cut Out Cookies

royal icing

There is a little story about this royal icing. I decided I wanted to make little cut out cookies for all my friend’s children this Christmas. I started with my gingerbread recipe then my go to sugar cookies. I tried a chocolate chip shortbread and some chocolate shortbread.

Now the night before I knew I wanted to ice these I made sure I had all my cookies ready to go. All separated into little freezer bags waiting to be iced. I woke up extra early and drove over to Michael’s to pick up a few extra food colorings and a few more piping tips. Who knew the craft store would be poppin at 9am. I stood in line with my handful of items for 30 minutes then drove back home. After setting up my sugars and food coloring I realized something… I forgot to buy meringue powder.

royal icing

There was no way  I was getting back into that line so I started browsing the internet. There are a lot of ways to pasteurize your own eggs so I made a very basic icing recipe, but I heated the eggs over a pot of boiling water to help kill off any bacteria.

royal icing

If I learned anything this weekend it is definitely to plan ahead when making an iced cut out cookie. There is so much time in drying each layer. A few times I tried to rush and my icing would just melt into another color. Do one batch at a time. Have all your piping bags ready. Icing colored and covered with plastic wrap until you are ready to use it. It takes forever for each layer to dry, but some how they dry so fast when you need to sprinkle. So definitely have all your accents ready to go.

You can see with my gingerbread men there is a slight variance between some of them. I made the icing way to thick my first go and the next morning I made another batch thinning out my flood icing. The hard part is finding that perfect consistency that can make a border then still have enough liquid to very quickly fill the border. Practice and patience are huge here. At one point a was working on the very last color in my icing layers and Patrick watches me and says “hmm it looks so easy in all the videos.” That is so true. All the research I did before trying these out and that is definitely what I took away from it all – it is not easy. Once I got the hang of it I really was on the finally touches. The little red scarves. I had the perfect consistency on that red and the red sugar held it together so nicely.

Patrick and I did go to a friend’s birthday party while all my little cookies were drying. We had a great time and it was really nice to have a reason to dress up a little. By the time we got back all my cookies were dry and ready to be packed away.

Royal Icing For Cut Out Cookies
Recipe type: Baking, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 cookies
 
A royal icing recipe you can make from items you probably already have at home!
Ingredients
  • 3 cups of powdered sugar, with more for thickening up
  • 2 egg whites
  • ½ tsp of cream of tartar
  • 3 tbsp of cream
  • clear vanilla flavor
  • food coloring
  • sprinkles (optional)
Instructions
  1. Create a double boiler by boiling water in a small pot.
  2. Top with a mixing bowl that rests just on top of the pot.
  3. Add the egg whites, vanilla, and 2 cups of sugar to the bowl.
  4. Whisk very quickly until the mix is hot to the touch.
  5. To be EXTRA safe you can heat to 150 degrees, but I just eye balled mine.
  6. Pull off the heat and add 1 tbsp of cream.
  7. Whisk quickly.
  8. You should be able to cut with a butter knife and it takes 10-15 seconds to seal back over.
  9. Use the cream and sugar to thicken and loose the mix.
  10. Add your food color. ( I prefer gel)
  11. Use separate bowls for individual colors and keep the main mix to the side in case you need a thickener.
  12. I used Wilton tips 3 and 4.
  13. Make sure you leave at least 15 minutes dry time between ever color. Best to let cookies dry on the counter over night once complete.
  14. The icing will keep a lot of moisture in the cookie itself.

Get creative with your designs! I found so many ideas on Pinterest and tons of inspiration at the craft store. Happy Holidays!

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Classic Tiramisu (Non Alcoholic!)

classic tiramisu

Tiramisu is one of my all time favorite desserts. It is not too sweet. So light and fluffy. And flavors that are out of this world. Think layers of cocoa, dainty sponge cake dipped in a dark roasted coffee, and whipped mascarpone cream. This dish always makes me think of Christmas. The original recipe calls for wine and coffee liquor, but I was having a game night with children present so I wanted mine to be alcohol free. I may do another version later on with a mint chocolate baileys. Pardon me as I drool all over my keyboard thinking about it… 

tiramisu

You can make this in a casserole dish, but I love it in a trifle dish so everyone can see the layers. I started with my whipped cream and marscarpone mixture, a cup of cocoa powder, 4 cups of dark roast coffee brewed and cooled, and 2 boxes of lady fingers. If you cannot find lady fingers you can use cookies, pound cake, anything that will soak up the coffee. Make sure your coffee cools a bit. You are going to be dipping these cakes into the dish and it is so much easier when you aren’t burning your fingers throughout the process.

tiramisu

Starting off the layers I sprinkled a hefty tablespoon of cocoa over the bottom of my dish. This makes it a lot easier to scoop out later on.

tiramisu

Then I dip my lady fingers one at a time into the coffee mixture. Be careful not to completely submerge the cake. Just the bottom should be soaked. Then I layer the bottom of the dish. This part does not have to look perfect. Once everything sits you will never see the difference in the layers.

tiramisu

Then take your marscarpone cream and cover the cakes. Repeat until your dish is full or you run out of cakes! The last layers should be the cream topped with more cocoa powder. You can decorate with chocolate curls or little gingerbread men. Anything festive!

Classic Tiramisu (Non Alcoholic!)
Recipe type: Dessert
 
Classic tiramisu minus the alcohol.
Ingredients
  • 2 packs of lady fingers or 1 pound cake
  • 1 cup of cocoa powder
  • 1 pint of heavy whipping cream
  • 8 oz of marscarpone cheese
  • 4 cups of dark roast coffee brewed and cooled
  • ½ cup of sugar
  • Chocolate, sprinkles or cookies for decorating
Instructions
  1. Whip the cream with the sugar until stiff peaks form.
  2. Fold in the marscarpone (if it does not mix all the way through you can whip together on low)
  3. Sprinkle 1 tbsp of cocoa on the bottom of the dish.
  4. Dip each lady finger in the coffee and line the dish.
  5. Cover with a thin layer of the cream.
  6. Repeat steps.
  7. Once you get to the last layer of cream decorate the top with remaining cocoa powder.
  8. Cover with plastic wrap and place in the fridge overnight or at least 6 hours before the event.
  9. Stays for 3 days.

image6-13

Serve in front of a Christmas tree to be extra fancy.

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Easy Sugar Cookie Cut Outs

christmas cookies

christmas cookies

Every year without fail I hear the first Christmas song and I find myself in the kitchen mixing together this sugar cookie dough. Something about sugar cookies just screams Christmas to me. These cookies have a lot of vanilla and a hint of almond. This dough makes a great cut out cookie because it does not spread.

christmas cookies

I remember the first few times I made sugar cookies with cut outs and I didn’t know you had to chill the dough… They pretty much all spread into one huge sheet cookie. After many mistakes and lots of practice I believe I have it down to a science.

Soft buttery centers with a lightly crisp corner. I actually prefer them the next day. If you let them sit in a air tight container or bag they have a much nicer crumb. They taste delicious either way.

christmas cookies

You definitely cannot forget the sprinkles! Christmas sprinkles are my all time favorite. I cannot wait until this time of year when I get to break out all my favorites in my sprinkle collection! These little white snow flakes are adorable and go with everything. I am also a sucker for all colored jimmie sprinkles.

Easy Sugar Cookie Cut Outs
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12 cookies
 
Buttery vanilla sugar cookies with a hint of almond.
Ingredients
  • 1 and ½ sticks of room temp salted butter
  • 1 cup of sugar
  • 1 egg
  • 1 tsp of water
  • 1 tbsp of vanilla extract
  • ⅓ tbsp of almond extract
  • 2½ cups of flour
  • ½ tsp of baking powder
  • For the icing:
  • ¼ cup of light corn syrup
  • 3 cups of powdered sugar
  • ½ tsp of almond extract
  • 1 tbsp of whipping cream
Instructions
  1. In a large mixing bowl beat the butter and sugar until pale and fluffy.
  2. Add the egg.
  3. Beat until incorporated and very fluffy.
  4. Add the extracts and water.
  5. Mix in the flour and baking powder at a low setting.
  6. Flour your hands and shape the dough into a ball.
  7. On a lightly floured surface roll out the dough to about ¼ inch thick.
  8. Refrigerate for 30 minutes to set the butter.
  9. Preheat the oven to 325 degrees.
  10. Use different cookie cutters to cut out the dough.
  11. Line a baking sheet with parchment paper or a silicon sheet.
  12. Lay out the cookie cut outs and refrigerate again for 15 minutes.
  13. Bake for 8-10 minutes.
  14. The edges should just barely start to turn golden.
  15. Let rest on the baking sheet until cool.
  16. For the icing:
  17. Mix together all the ingredients.
  18. Icing should be thick, but easy to spread.
  19. Use food coloring if desired.
  20. Decorate with sprinkles!
  21. Let sit on the counter for an hour to set the icing.

christmas cookies

Don’t forget lots and lots of colored sugars! They remind me of my grandmothers spritz cookies. Light little butter cookies covered in sanding sugar. Perfect for serving Santa himself! 😉

snowflake cookies

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Winning Fried Apple Muffins

Fried Apple Muffins

These fried apple muffins are the perfect start to your morning. Sweet fried apples are folded into a spicy muffin batter. This recipe is just as easy as a regular apple muffin, but packs a huge flavor punch!

fried apple muffins

I used a brownie bar pan instead of a traditional muffin tin because I am a rebel like that. I received this recipe from the company Baker’s Cousin. They host baking championships each month with a featured ingredient. The community can enter their favorite recipes and/or vote for their favorites. The recipes are posted for the four winning dishes!

fried apple muffins

One of the coolest parts of the company is if you have friends or family that are not confident in the baking department or if you are just too short on time you can order the winning box and they will send you the winning treats of that month.  This post is not sponsored. Baker’s Cousin was nice enough to send me my first box, but this is the first company I am posting about because I really do like the concept.

bakers cousin fried apples

I honestly was not expecting too much, but I was pleasantly surprised. You get 4 full sized treats wrapped in a gorgeous box with all the recipe index cards. Plus if you are already a great baker you can just check out the website and see the recipes for free. I personally will be entering some of my recipes in future monthly contests.

You check out the fried apple recipe here -> http://www.bakerscousin.com/recipes/rustic-fried-apple-muffins

If you try any recipe at least try this one because it is our favorite!

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Chocolate Pecan Pie

chocolate pecan pie

When the holidays come around there is nothing I want more then a huge slice of pecan pie. This year I wanted to change it up a little and add chocolate. If I am making something for the first time I usually go to the NYTimes recipe section online. They always have incredible recipes with very detailed reviews. I saw a recipe that had the chocolate melted into the butter then baked. They reviews were all over the place so I decided to just wing it and try creating my own recipe.

chocolate pecan pie

I know a lot of my recipes have millions of ingredients and are half a page long, but one thing  I am way too lazy to do is make my own pie crust. I usually have rolls of premade crust in my freezer. Perfect for those pie cravings. These giant dark chocolate chips are an absolutely perfect for this pie. I don’t think I would like it as much if the chocolate was melted in. I really enjoyed how you could taste that classic pecan pie filling with big bites of melty dark chocolate.

chocolate-pecan-pie

Pecan pie has always been my Dad’s favorite dessert. When I was a child a did not appreciate pecans the way I do now and I used to pick them all out of my pie. I would be left with that perfect sugary filling and crunchy crust. My mom always made us homemade whipped cream so that is a habit I carried with me. If you are in a kid free household this whipped cream is perfect to spike with a little bourbon.

image4-46

Chocolate Pecan Pie
Recipe type: Baking, Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
 
Classic pecan pie with a dark chocolate twist.
Ingredients
  • 1 Prepared sheet of pie dough
  • 2 tbsp of melted salted butter cooled
  • 2 cups of pecans (toasted)
  • 1 cup of sugar
  • 1 cup of light corn syrup
  • ½ cup of dark chocolate chips
  • 2 tbsp of pure vanilla extract
  • 2 tbsp of bourbon (optional)
  • 1 cup of heavy whipping cream
  • ½ cup of powdered sugar
  • 1 tsp of bourbon
Instructions
  1. Preheat the oven to 350 degrees.
  2. Mix together the butter, eggs, corn syrup, vanilla and sugar.
  3. Add bourbon if desired.
  4. Mix in the pecans and chocolate.
  5. Place pie dough into a pie dish and pour the filling over the top.
  6. Tap the dish on the counter to help the pecans rise to the top.
  7. Bake for 45-50 minutes or until the middle sets.
  8. I covered the pie with foil before baking and removed 15 minutes before finishing so the crust would not burn.
  9. Let the pie cool before serving.
  10. For the whip cream:
  11. In a large clean dry bowl add the cold heavy cream, sugar and bourbon (vanilla if you don't want bourbon).
  12. Mix with a hand mixer on high until soft peaks form.

image2-99

Doesn’t that look like the best bite ever?

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Salty Olive and Cheddar Bread

cheddar olive bread

Something about fresh baked bread just gives my house such a homey feel. We do not eat a lot of bread believe it or not which is really hard on my Italian roots. My mother makes some of the greatest bread I have ever had. Growing up we always had home made yeast rolls with any special meal. While my family is not a fan of olives, I am obsessed! I love all kinds. The saltier the better. These olives I picked up from a local farmers market. Marinated in garlic, pepper, olive oil and thyme. I added the cheddar for a little creaminess and one more kick of salt.

cheddar olive bread

Since I have so much salt added to the bread I added a little extra sugar. It created the perfect balance of flavor in this yeast dough. I let the dough rise on the pan at room temperature then cut my slits into the dough. Then I allowed it to cold rise in the fridge for 30 minutes. I find that allowing the dough to rise in a colder environment gives you a much flakier crust.

cheddar olive bread

Salty Olive and Cheddar Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12 slices
 
Sweet yeast bread packed with cheddar and olives.
Ingredients
  • 1 packet of dry active yeast
  • 1 cup of warm water (more hot then cold but not too hot to the touch)
  • 1 egg
  • 3 tbsp of sugar
  • 1 tbsp of salt
  • 3½ cups of AP flour
  • ½ cup of chopped marinated olives
  • 1 tbsp of chopped garlic
  • 1 cup of shredded cheddar
Instructions
  1. I used a bread maker to form my dough. You are welcome to use your hands or a standing mixture with dough hook.
  2. In the bread maker bowl I add my yeast, sugar and water. Then I let it sit for about 10 minutes until fragrant and bubbly.
  3. Add the egg.
  4. cups of flour.
  5. Adding salt last.
  6. (I don't like my salt touching the yeast because it can start to kill the rise)
  7. I set the bread maker to the dough setting. It kneads for 10 minutes rises for 30 minutes kneads for 10 minutes then rises for 1 hour.
  8. After the dough rises for the full 1.5 hours I lay it on a floured surface and lightly flatten.
  9. Add the cheese, olives, and garlic to the center.
  10. Then fold back up into a ball.
  11. I very lightly knead the ingredients into the dough.
  12. Then form an oval loaf.
  13. Pinch and tuck the ends of the dough to prevent spreading.
  14. Let rise on the counter for 15-20 minutes.
  15. Score the top with your choice of design.
  16. I like doing 3 even cuts down the center about ½ inch down.
  17. Let rise in the refrigerator for 15-20 minutes (this is optional but I really love the texture it gives the crust)
  18. Preheat the oven to 400 degrees.
  19. Bake for 30 minutes or until golden brown.

This dough is a great starter for any kind of yeast loaf you want to make. You can add different cheese, herbs, chocolate, really anything you can think of!

We had this bread with soup the first night then Patrick sliced it up with fried eggs for the rest of the week.

I really hope you try this recipe! Don’t forget to tag me #kelliericecakes if you do!

cheddar olive bread

 

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