Quick and easy Garlic Bread

• 1 loaf Ciabatta bread
• butter
• 5 cloves garlic, finely minced
• paprika for dusting
• 1/4 cup chives

Cut the Ciabatta bread into 2 long halves and liberally spread the butter on both sides. Evenly distribute the garlic and then dust each side with paprika. Bake in a 350 degree oven for about 8 minutes or until the butter has melted and the edges of the bread become crunchy. Sprinkle with chives and serve warm!

Gingerbread

Today’s bread comes to us from the inimitable M. F. K. Fisher, out of her book How To Cook A Wolf, published in 1942.    Mrs. Fisher herself states it is the grandest gingerbread recipe she has ever seen.  Mrs. Fisher, suggests that it be served with  ”unsalted butter, preferably pressed into little pats.


Adapted from How To Cook A Wolf, by M. F. K. Fisher

Makes one 8 x 4 inch loaf

5 1/2 ounces (about 1 1/4 cups) unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup non-hydrogenated shortening
1/4 cup sugar
6 ounces (1/2 cup) molasses
3/4 teaspoon baking soda, divided
3/4 cup boiling water
1 large egg, beaten
2 tablespoons candied ginger, chopped finely
1.  Preheat the oven to 325º F.  Butter an 8 x 4 inch loaf pan, and sprinkle with a spoonful of flour, knocking the pan to remove any excess.  Whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt.
2.  In the bowl of a stand mixer, cream together the shortening and the sugar with the paddle attachment, until thoroughly mixed.  In a separate bowl, beat the molasses and 1/2 teaspoon baking soda with a nonstick spatula until light-colored and fluffy.  Add the molasses to the shortening mixture, and beat until combined, scraping the bowl down as needed.
3.  Add the remaining 1/4 teaspoon baking soda to the boiling water, and stir to dissolve.  Alternate adding the water and the dry ingredients to the molasses mixture, in about three installments, scraping the bowl after each addition.  When thoroughly mixed, fold in the beaten egg and the candied ginger.
4.  Scrape the batter into the prepared pan, and bake at 325º F for about 35 minutes, or until fully baked and the center of the loaf feels firm when pressed gently on top.  Begin checking the bread for doneness after 20 minutes in the oven, so as to not burn.  Let cool briefly in the pan before turning out to cool thoroughly on a wire rack.
Notes:
1.  Gingerbread will keep at room temperature, wrapped tightly, for up to a week.  Frozen, it will keep for a month or so.

Brook Farm Zucchini Bread

3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated zucchini
3 tsp vanilla
3 cups flour
½ tsp salt
1 tsp baking soda
¼ tsp baking powder
1 tsp cinnamon
½ cup chopped nuts, if desired Beat eggs and sugar. Add oil, zucchini, and vanilla. Mix dry ingredients together and add gradually to zucchini mixture.
Bake for one hour in a greased loaf pan, at 325 degrees.

Cocoa-Rye Salad Bread

By: Kev (View Profile)

I call this vegan bread “salad bread” because it’s made with oil and vinegar. It has no sodium in it, but lots of fiber.

Ingredients

• 2 3/4 cups Hodgson Mill Whole Grain Rye Flour
• 1/4 cup  Hodgson Mill Milled Flax Seed 
• 3 tablespoons caraway seeds
• 2/3 cup Nestle Tollhouse Cocoa
• 1/4 cup  yeast
• 1/4 cup  Loriva Extra virgin Cold pressed Sesame Oil
• 1/2 tablespoon red wine (grape) vinegar 
• 1 1/2 cup hot water
• 1/2 cup Demerara cane sugar

Equipment

• Large bowl and spoon for the dry ingredients
• Clear plastic pint measuring cup for the water
• Microwave oven to heat water
• Loaf pan, greased & floured
• Dish towel to cover bowl and loaf pan during risings
• (If possible:) rising oven. I played around with the temp setting on my Black & Decker toaster oven, then made a pencil mark. You have to insure it does not get hot just as much as you have to insure it doesn’t get cold!

Procedure
1. Mix together the flour, flax seed, caraway seeds, cocoa, and yeast.
2. “Pebble” the oil in, and then mix in the vinegar.
3. Nuke the water 2 minutes, dissolve the sugar in it, and mix that into the dry ingredients bowl.
4. Cover the bowl and let rise for 2 hours. Transfer the dough into the loaf pan.
5. Cover the loaf pan; let rise 1 1/2 hours.
6. (If it’s in the oven rising, take it out.) Preheat the oven to 350 degrees F. Bake 35 minutes.
7. Let it sit in the oven 5 minutes (after oven has been turned off), and let it cool outside of the oven at least 15 minutes.

Blitz Bread - No Fuss Focaccia Bread from King Arthur

http://www.kingarthurflour.com/recipes/blitz-bread-no-fuss-focaccia-recipe


1 1/2 cups warm water


3 tablespoons olive oil (plus additional for drizzling)

1 1/4 teaspoons salt

3 1/2 cups King Arthur Unbleached All-Purpose Flour

1 tablespoon instant yeast

4 teaspoons Pizza Dough Flavor, optional

1/4 cup Vermont cheese powder, optional

Pizza Seasoning, optional

12 ounces warm water1 1/4 ounces olive oil (plus additional for drizzling)1 1/4 teaspoons salt14 3/4 ounces King Arthur Unbleached All-Purpose Flour1 tablespoon instant yeast4 teaspoons Pizza Dough Flavor, optional1 ounce Vermont cheese powder, optionalPizza Seasoning, optional

Directions

1) Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.



2) Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.



3) Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.



4) While the dough is rising, preheat the oven to 375°F.



5) Gently poke the dough all over with your index finger.



6) Drizzle it lightly with olive oil, and sprinkle with pizza seasoning, and/or the dried herbs of your choice, if desired.



7) Bake the bread till it's golden brown, 35 to 40 minutes.



8) Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

Gruyere-Stuffed Crusty Loaves

Hmmmmm... what could be more wonderful on a cold fall day than warm cheese bread right out of the oven?

This recipe is from King Arthur Flour so you know it's GOT to be GOOD!!!

Gruyere-stuffed Crusty Cheese Loaves

Gorilla Bread - Paula Dean

1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts

Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray.

Mix the granulated sugar and cinnamon.

In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.

Cut the cream cheese into 20 equal cubes.

Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar.

Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.

Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan.

Place half of the prepared biscuits in the pan.

Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.

Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.

Bake for 30 minutes.

Remove from the oven and cool for 5 minutes.

Place a plate on top and invert.

No Knead Raisin Walnut Bread

This recipe can be found on the very beautiful cooking blog, Shutterbean......http://www.shutterbean.com/knead-walnut-raisin-loaf/ spend time there, she has many wonderful recipes and lots of detailed photos. She is one of my "heroes".

Jan's Beer Bread with Options

Who doesn't love options? To me, it's a large part of what makes cooking fun!  This recipe has a lot of options.... and is wonderful as it is... makes a great gift as a mix or the finished bread. Enjoy!

3 cups unbleached flour – sifted (if you absolutely will not sift at least fluff your flour and spoon it into the measuring cup)

3 tsp baking POWDER

1 tsp. salt

¼ cup sugar

1 12 oz bottle beer ( flavor is different with each type of beer)  I like Rolling Rock, Millers or Heiniken

Mix together until blended well… turn mixture into a greased loaf pan

Melt ¼ cup butter and pour over batter in pan  -(can do as little as 2 TBSP but I prefer ¼ cup)

Bake at 350 degrees for 50 – 60 minutes depending on your oven.

Remove from pan and cool on a wire rack.

Beer Bread Variations

• For a “lighter” bread… mix and put in the pan and let it sit about 30 minutes or until it forms a crown before adding the butter – then add butter and bake

• Can divide this dough into 2 small loaf pans –adjust baking time

• Use 1/3 cup sugar instead of ¼ cup

• For a sweeter bread, substitute brown sugar for white sugar
• Add a handful of Mexican blend cheeses ( cheddar and jack) before adding the beer
• Can sprinkle garlic salt on top of the bread half-way through baking – after removing from the oven, brush top lightly with butter and sprinkle with garlic salt.

• Add ½ - 1 cup cup cheddar and ¼ cup chopped chilies

• Add ½ cup shredded cheese and ¼ cup sliced green olives
• If you are salt sensitive – use Unsalted butter on top of the bread mixture
• Use Brown Sugar instead of white and add ½ tsp Onion Powder and 1 tsp Italian seasoning
Add 1 cup finely shredded cheddar, 1 tsp. Italian Seasoning and 1/2 tsp garlic powder

She Loves Wine’s Drunken Cranberry Sauce Nut Bread

Have I mentioned I'm crazy about my homemade Cranberry Vodka? Yum! Good stuff! Well, after you bottle your "recipe" you have the left over chopped cranberry "stuff". It tastes delish and it's too good to throw away. After searching the web to see what others did with their vodka infused cranberry mixture, I found nothing and thought, what the heck, I’ll make bread…. Not finding what I thought the bread recipe should look like, I decided to do my own… a little of this and that….it was FABULOUS!

Now, unfortunately you will not get the same delightful flavor without the cranberry puree (which means you have to make the Cranberry Vodka to get it) but you can come close... I'll get you there!

2 cups unbleached flour
3/4 cup sugar
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 egg, beaten
2/3 cup milk
1/4 cup butter, melted – (Note to my boys -cool so you don’t cook the egg)
1 cup left of the chopped cranberries left over from making Cranberry Vodka -
( or 1 heaping cup of whole cranberry sauce - or even apple sauce )
Orange peel - from one orange
1 cup chopped pecans

Preheat oven to 350 degrees

Mix dry ingredients together. Add remaining ingredients except nuts - only to moisten.
Fold in nuts.
Bake in a greased loaf pan for 50 - 60 minutes at 350 degrees.
Remove from pan and cool on a wire rack.

Honey I'm Home Bread

I've been on a bread kick lately.... this is a very easy and tasty bread - great for toast, sandwiches...
Time -2¼ hours

 1 cup milk

 4 tablespoons honey

 1 large egg

 3 1/4 cups bread flour (if desired substitute 1 cup of flour with whole wheat flour)

 4 tablespoons butter or margarine

 1 1/2 teaspoons salt

 1 1/2 teaspoons instant yeast

Combine all ingredients in your Kitchen Aid Mixer (or bread machine & let the machine mix it) Cover bowl and let rise

Let this rise once - take out of the pan and knead it a little on the cutting board

Place in a greased loaf pan until it rises again.

When raised as much as you want, it's time to put your beautiful loaf in 325 degree oven for 30 to 35 minutes

Let Cool.

Virginia Sweet Plum Bread

2 (4 ounce) jars plum baby food
2 cups sugar

3 large eggs, beaten
1 cup vegetable oil
2 cups self-rising flour 

1 teaspoon cinnamon
1 teaspoon ground cloves

1 cup coarsely chopped nuts (optional) 

Confectioner's sugar (to garnish) 

 

Preheat oven to 350º.
In a large bowl, combine all ingredients except confectioner's sugar.
Pour into a greased Bundt pan.
Bake 1 hour or until a toothpick comes out clean.
After cooling, invert onto serving plate and sprinkle with confectioner's sugar.

Dipping Sauce Infused with Garlic

½ Cup of Extra Virgin Olive Oil
(Masserie diSanteramo Organic Recommended!)
4 Cloves of Garlic, Thinly Sliced
Balsamic Vinegar
Pinch of Salt
Pinch of Crushed Red Pepper Flakes (optional)
Freshly Ground Black Pepper
Freshly Grated Romano or Parmesan Cheese
FRESH, Crusty Italian or French Bread, Hunks … Slices … Whatever…

Gently heat the olive oil in a small saucepan over a medium heat.
Add the garlic and cook until just fragrant and not colored.
Remove from the heat and allow it to cool to room temperature.
Strain out the garlic and place the oil in a shallow bowl.
Drizzle the balsamic vinegar decoratively into the center.
Sprinkle the salt, red pepper flakes and grated black pepper over the oil.
Then, top with a light coating of cheese.

Parmesan Bread

The topping on this delicious bread gives a subtle, savory taste to the whole loaf.

Servings: 6

1 loaf Rhodes™ Bread Dough
1/4 cup shredded Parmesan cheese
2 teaspoons dried parsley flakes
2 teaspoons dried oregano
1/4 teaspoon garlic salt
1 tablespoon butter or margarine, melted

Place dough in an 8 x 4 x 2-inch sprayed loaf pan. Thaw according to package directions. In a small bowl mix cheese, parsley, oregano and salt. Brush loaf with butter and sprinkle with cheese mixture. Cover with sprayed plastic wrap and let rise until 1-inch above pan. Remove wrap and bake at 350 degrees F for 20-25 minutes or until golden brown.

Recipe provided courtesy of Rhodes Bake-N-Serv

Williams Sonoma Brown Sugar Raisin Bread

1 Tablespoon active dry yeast
3 Tablespoons granulated sugar
1-1/4 cups warm water (105-115 degrees)
1 cup warm milk (105-115 degrees)
3 Tablespoons unsalted butter, melted
1 Tablespoon salt
1 egg, lightly beaten
6 to 6-1/4 cups bread flour, plus more as needed
3/4 cup golden raisins
3/4 cup dark raisins

For the filling:
2/3 cup packed light brown sugar
mixed with 4-1/2 teaspoons ground cinnamon

Directions:
In a bowl, sprinkle the yeast and a pinch of the granulated sugar over 1/2 cup of the water and stir to dissolve. Let stand until foamy, about 10 minutes.

In the bowl of an electric mixer fitted with the flat beater, combine the remainig 3/4 cup water, the milk, butter, the remaining granulated sugar, salt, egg and 2 cups of the flour. Beat on medium speed until creamy, about 1 minute. Add the yeast mixture and 1/2 cup of the flour and beat for 1 minute. Add the raisins, then beat in the remaining flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.

Switch to the dough hook. Knead on medium-low speed, adding 1 Tablespoon at a time if the dough sticks, until smooth and elastic, about 4 minutes. Transfer the dough to a greased deep bowl and turn to coat it. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 to 1-1/2 hours.

Lightly grease two 9-by-5-inch loaf pans.

Turn the dough out onto a lightly floured board. Divide the dough in half and roll or pat each half into an 8-by-12-inch rectangle. Lightly sprinkle each rectangle with half of the filling, leaving a 1-inch border on all sides. Beginning at a narrow end, tightly roll up each rectangle into a compact log. Pinch the ends and the long seam to seal in the filling. Place each log, seam side down, in a prepared pan. Cover loosely with plastic wrap and let rise at room temperature until the dough is about 1 inch above the rim of each pan, 1 to 1-1/2 hours.

Preheat an oven to 350. Bake until the loaves are golden brown and pull away from the sides of the pan, 35 to 40 minutes. Turn the loaves out onto wire racks and let cool completely. Makes two 9-by-5-inch loaves.

Rosemary Potato Bread

In a word, this bread is spectacular. Utterly spectacular. Probably in the Top 5, maybe even the Top 3, of breads I have ever made. The potatoes give it a soft and tender texture, and all of the ingredients combine for a sensational flavor. Roasted garlic is optional in the recipe, but I highly recommend including it – it adds even more depth and flavor to the bread. If you’ve never roasted your own garlic, it’s super easy and I’ll be posting a tutorial tomorrow with pictures so stay tuned! Now back to the bread – it may sound weird, but I couldn’t stop smelling the bread. It made the house smell fantastic while it was baking, and once baked and cut into, it may have been even better.

If you have some leftover mashed potatoes to use up, you should definitely use them to make this bread. And if you don’t have leftovers… well, everyone loves mashed potatoes! Whip up a batch and use some for this bread. Bottom line: this bread is a MUST to add to your to-bake list. You and everyone you share it with will be glad you made it.

Potato Rosemary Bread

Yield: Two 1-pound loaves or 18 dinner rolls

Days to Make: 2

For the Bread:
1¼ cups (7 ounces) biga (recipe follows)
3 cups plus 2 Tablespoons (14 ounces) unbleached high-gluten or bread flour
1½ teaspoons (.38 ounce) salt
¼ teaspoon (.03 ounce) black pepper, coarsely ground (optional)
1¼ teaspoons (.14 ounce) instant yeast
1 cup (6 ounces) mashed potatoes
1 Tablespoon (.5 ounce) olive oil
2 Tablespoons (.25 ounce) coarsely chopped fresh rosemary
¾ cup plus 2 Tablespoons to 1 cup (7 to 8 ounces) water, at room temperature (or warm if the potatoes are cold)
4 Tablespoons (1 ounce) coarsely chopped roasted garlic (optional)
Semolina flour or cornmeal for dusting
Olive oil for brushing on top

For the Biga:
2½ cups (11.25 ounces) unbleached bread flour
½ teaspoon (.055 ounce) instant yeast
¾ cup plus 2 Tablespoons to 1 cup (7 to 8 ounces) water, at room temperature)

1. Make the biga: Stir together the flour and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Add ¾ cup plus 2 Tablespoons of water, stirring until everything comes together and makes a coarse ball (or mix on low speed for 1 minute with the paddle attachment). Adjust the flour or water, according to need, so that the dough is neither too sticky nor too stiff. (It is better to err on the sticky side, as you can adjust easier during kneading. It is harder to add water once the dough firms up.)

Sprinkle some flour on the counter and transfer the dough to the counter. Knead for 4 to 6 minutes (or mix on medium speed with the dough hook for 4 minutes), or until the dough is soft and pliable, tacky but not sticky. The internal temperature should be 77° to 81°F.

Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap and ferment at room temperature for 2 to 4 hours, or until it nearly doubles in size.

Remove the dough from the bowl, knead it lightly to degas, and return it to the bowl, covering the bowl with plastic wrap. Place the bowl in the refrigerator overnight. You can keep this in the refrigerator for up to 3 days, or freeze it in an airtight plastic bag for up to 3 months.

2. Remove the biga from the refrigerator 1 hour before you plan to make the bread. Cut it into about 10 small pieces with a pastry scraper or serrated knife. Cover with a towel or plastic wrap and let sit for 1 hour to take off the chill.

3. Stir together the flour, salt, black pepper, and yeast into a 4-quart mixing bowl (or in the bowl of an electric mixer). Add the biga pieces, mashed potatoes, oil, rosemary, and ¾ cup plus 2 Tablespoons water. Stir with a large spoon (or mix on low speed with the paddle attachment) for 1 minute, or until the ingredients form a ball. Add more water, if necessary, or more flour, if the dough is too sticky.

4. Sprinkle flour on the counter, transfer the dough to the counter, and begin to knead (or mix on medium speed with the dough hook). Knead for approximately 10 minutes (or 6 minutes by machine), adding more flour if needed, until the dough is soft and supple, tacky but not sticky. It should pass the windowpane test and register 77° to 81°F. Flatten the dough and spread the roasted garlic over the top. Gather the dough into a ball and knead it by hand for 1 minute (you will probably have to dust it with flour first to absorb the moisture from the garlic). Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

5. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

6. Remove the dough from the bowl and divide it into 2 equal pieces for loaves, or 18 equal pieces (about 2 ounces each) for dinner rolls. Shape each of the larger pieces into a boule, or shape the smaller pieces into rolls. Line a sheet pan with baking parchment (use 2 pans for rolls) and dust lightly with semolina flour or cornmeal. Place the dough on the parchment, separating the pieces so that they will not touch, even after they rise. Mist the dough with spray oil and cover loosely with plastic wrap.

7. Proof at room temperature for 1 to 2 hours (depending on the size of the pieces), or until the dough doubles in size.

8. Preheat the oven to 400°F with the oven rack on the middle shelf. Remove the plastic from the dough and lightly brush the breads or rolls with olive oil. You do not need to score these breads, but you can if you prefer.

9. Place the pan(s) in the oven. Bake the loaves for 20 minutes, then rotate the pan 180 degrees for even baking. The loaves will take 35 to 45 minutes total to bake. Bake the rolls for 10 minutes, rotate the pans, and then bake for 10 minutes longer. The loaves and rolls will be a rich golden brown all around, and the internal temperature should register at least 195°F. The loaves should make a hollow sound when thumped on the bottom. If the loaves or rolls are fully colored but seem too soft, turn off the oven and let them bake for an additional 5 to 10 minutes to firm up.

10. Remove the finished loaves or rolls from the oven and cool on a rack for at least 1 hour for loaves and 20 minutes for rolls before serving.

(Source: The Bread Baker’s Apprentice by Peter Reinhart)

Oatmeal-Raisin Bread

(recipe from InnCuisine.com, adapted from Williams-Sonoma Muffins & Quick Breads)

• 1 & 1/4 cup buttermilk
• 1/2 cup regular (old-fashioned) uncooked oatmeal
• 1 & 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup packed light brown sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup mixed jumbo raisins (or golden raisins)

In a large mixing bowl, combine buttermilk and uncooked oatmeal; stir thoroughly and allow mixture to stand for at least 30 minutes, stirring occasionally. When time has elapsed, preheat oven to 350 degrees F; grease and flour a standard-size loaf pan. In smaller bowl, combine flour, cinnamon, ginger, baking soda, baking powder and salt; set aside. Add brown sugar, butter, eggs and raisins to the buttermilk/oatmeal mixture and beat using an electric mixer until thoroughly combined. Next, add the dry ingredients to the wet, stirring by hand until blended. Pour batter into prepared loaf pan and bake at 350 degrees F for approximately 55-65 minutes, or until a toothpick inserted in the center of loaf comes out clean. When bread is done, remove pan from oven and allow loaf to cool in pan for about 10 minutes, then turn out onto a wire rack to cool completely.

Serve at room temperature plain or with sweet orange marmalade, berry jam, butter, softened cream cheese or honey. Store leftovers airtight to enjoy later.

Yield: 1 loaf.

Easy Grilled Bruschetta Loaf

I like nice and easy side dishes, and grilled bread is something so easy and a dish that everyone just seems to inhale like it is going out of style. They do the same thing with bruschetta…but it takes so long to make each bruschetta that it isn't practical when serving a crowd when you are short on time. This recipe is, and tastes marvelous. The key is to use your favorite good quality Italian dressing for great results.

1 long loaf French or Italian bread, halved lengthwise
1 cup Italian dressing
4 sliced plum tomatoes
1 cup shredded Mozzarella cheese
1/2 cup shredded Parmesan cheese
1/3 cup minced fresh basil

Brush the cut side of the bread with the Italian dressing. Grill cut side down for 3 minutes. Layer the tomatoes over the bread and top with the cheeses. Return to the grill and grill cheese side up for another 2-3 minutes or until the cheese melts. Sprinkle with the fresh basil and serve hot.

Makes 6 servings.

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 5 minutes

Finger Lakes Grape Bread

3 large eggs, beaten
2 cups sugar
2 teaspoons vanilla
1 cup vegetable oil
2 cups flour
¾ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
¾ to 1 cup chopped walnuts
3 cups Concord grape skins

Temperature- 325 degrees

In large bowl, combine all ingredients, except grape skins.
When well-blended, gently fold in grape skins.
Pour batter into 2 well-oiled 5 x 9-inch loaf pans.
Bake 1 hour or until tester comes out clean.
Let stand 5 minutes before removing from pans.

Time: 1 hour - 2 loaves

Hint: If Concord grapes are not available, substitute a sweet blue grape used for juice making.


From For Goodness Taste, Junior League of Rochester, Inc., Rochester, NY, 1991.

Provence Twist Bread

½ loaf frozen bread dough, thawed
1 tablespoon olive oil
1 tablespoon herbes de Provence
¼ teaspoon sesame seeds
¼ cup grated fresh parmesan-reggiano

Preheat oven to 350 degrees. Thaw loaf until able to work with the dough. Cut bread dough in half. Spray jelly roll pan with nonstick cooking spray. Press half of the dough as flat as you can into a rectangle on the jelly roll pan. Lightly brush dough with 1 tablespoon olive oil. Evenly sprinkle herbes de Provence and cheese within 1 inch of all the edges. Roll up tightly, jelly roll style, starting with a long side.

With a serrated knife, cut down the length of the roll to expose the herbs and cheese. Keeping the cut side turned up, fold the dough in half to begin twisting. Carefully twist the two sides together, keeping the cut side visible. Pinch ends together. Brush top with a drizzle of olive oil and sprinkle with sesame seeds. Place on greased cookie sheet. Cover with plastic wrap. Repeat with other half of the thawed bread dough. Allow dough to rise until slightly less than double in size. Bake for 20 to 25 minutes or until golden brown.