As I have totally been ignoring the season, in boredom of summer foods, we have been having hearty, heartwarming dishes like soup. And what do you serve with soup? Bread, always bread, preferable homemade, but anything really will do. Corn bread, or toast. Pillsbury Crescents, or garlic, so many options to choose from. We have added a new recipe to the rotation, thanks to Ashlee Marie. Although mine certainly aren’t as pretty as her’s, seriously click the link and check them out, they were delicious. The family loved them and they were the perfect size to swirl in a bowl and get the last remnants of homemade soup into your mouth.
- 1 Tbsp. yeast
- 1 1/2 cups warm water, make sure it’s not too hot or it will kill the yeast
- 2 Tbsp. sugar
- 1/2 tsp. salt
- 3 cups flour
- 1/2 cup butter
- parmesan cheese
- garlic salt
1. Place yeast and water in the bowl of your stand mixer. Let sit for 5 minutes.
2. Set up the stand mixer with your dough hook. Add sugar and salt, with half the flour. Add remaining flour 1/2 cup at a time. Set stand mixer to knead for 3 minutes.
3. Place a cloth over dough and set in a warm place to rise. 10 minutes.
4. Flour a large work surface. Place dough on flour and roll into a large rectangle. Cut horizontally down the middle. Then vertically into 1-inch strips. You will get about 18.
5. Melt butter in shallow bowl. Dip each breadstick in butter, then lay out on a cookie sheet. Cover with same dish towel you used previously and set to rise in warm spot for another 10 minutes.
6. Sprinkle with parmesan cheese and garlic salt and bake for 18 minutes at 375 degrees. Serve warm.
7. Eat and enjoy!
So after clocking about 20 hours with airport and airplane time we arrived in Italy pretty tired. Only to discover that the hotel we had booked had a big ole’ broken air conditioner. They put us up in a lovely villa, so essentially we got a free upgrade. Much in need of a nap, we headed straight to bed, set our alarms and preceded to spend the next two hours in blissful sleep. Then we woke up. We were thinking of heading out to Venice, but the taxi cost was 45 euros, and as we would be spending three full days there later in the trip decided to just relax. However, dinner was in order. We decided to walk to the closest village of Zerman, about 15 minutes away, and find some grub. Harder than expected, as no one, not even our waiter spoke English. We finally found what is possibly the only restaurant in this little hamlet, in the golf club. Luckily, a lot of words are familiar, Spaghetti , Fettuccine, and pastas of the like. So we basically pointed to the menus and the waiter brought us out food. He was great. We actually had a lot of fun with him, and this ended up being the best food we ate in Italy the whole trip! He brought us bread, cheese, balsamic vinegar to start. Then the pastas and wine we ordered arrived. I got a spicy olive oil spaghetti dish which I loved. Clarke got a pasta dish with a meat sauce which was also very tasty. I was stuffed. Clarke wanted dessert. He meant to order one tiramisu to share, the waiter brought us one each. Ah, well, one small mistake with the language barrier. No big deal. I could not eat mine, so salty it was wasted, but we still had an amazing night with on our little Italian adventure.
Dill Pickle bread you say. I know, not the usual bread side dish. But man did it ever have a lot of flavour, delicious flavour. Why did I decide to make this epic bread you ask, well it is for this month’s round of…..drum roll please….Secret Recipe Club. A fun way to discover new blogs, or find a recipe and make one from an old favourite. This month I was assigned Melissa’s Cuisine, a blog I am very familiar with as we have been in the club together for years. In fact, long ago, she has me for one of her assignments and chose to make my Cinnabon recipe. Yum, good choice! Melissa is always baking up something delectable in her kitchen, Scotcheroos, Toffee Brownie Cake, Peanut Butter Honey Fudge, just to name a few, but this Dill Pickle Bread intrigued me the most. I have never heard of anyone using the juice from dill pickles to make bread. I love dill pickles. Then I decided I needed a bread side dish one night, so I headed to the kitchen. It was moist, it was easy and it was a tangy bite of bread heaven.
- 1 1/4 cups dill pickle juice
- 2 tsp. yeast
- 2 Tbsp. granulated sugar
- 1 egg
- 2 Tbsp. Olive Oil
- 1 tsp. dill weed
- 3 cups flour
1. Warm dill pickle juice. Place in bowl of stand mixer. Stir in yeast and sugar. Let it for 5 minutes so yeast can start to foam. Add remaining ingredients. Use dough hook and “knead” for 5 minutes.
2. Remove bowl from stand mixer, cover dough with clean cloth and place in a warm spot to rise for 1 hour.
3. Generously grease a loaf pan. Pour in dough. It was quite runny. Cover with same cloth, and let rise for another hour in warm spot.
4. Bake for 30 minutes at 350 degrees. Let bread cool, then slice and serve with butter.
5. Eat and enjoy!
My daughter can often be found sitting at the table with the huge Costco sized jar of Mayonnaise sitting beside her. She loves Mayo! She dips her french fries in it, almost anything in potato form for that matter. Her sandwiches are slathered with it, she likes to put it on some bread with some shredded cheese and microwave for a few seconds for an ooey, gooey cheesy bread treat. It was one day that she was sitting with her beloved mayonnaise, reading the jar on the table beside her that she spotted this recipe. Chicken, mayo and parmesan cheese, possibly three of her most favourite things to eat. She was sold, and decided that we absolutely must try it! So we did. It was so easy, and what you end up with is a delightfully moist chicken breast with loads of flavour.
Recipe from Hellman’s
- 4 boneless, skinless chicken breasts
- 1/2 cup mayonnaise
- 1/4 cup grated parmesan cheese
- 4 tsp. Italian seasoned bread crumbs
1. Place chicken in greased casserole dish. Combine mayo and cheese. Spread on top of chicken. Sprinkle with bread crumbs.
2. Bake for 20 minutes at 425 degrees.
3. Eat and enjoy!