Patio Bread Recipes

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HOMEMADE BREAD



Homemade Bread image

Look no further for the BEST and simplest homemade Bread recipe made with just six simple pantry ingredients! It's the perfect white bread for sandwiches and it freezes well too!

Provided by Lauren Allen

Categories     Appetizer     side course

Time 2h45m

Number Of Ingredients 6

2 cups warm water (105-115 degrees)
1 Tablespoons active dry yeast*
1/4 cup honey or sugar
2 teaspoons salt
2 Tablespoons oil (canola or vegetable)
4 - 5 1/2 cups all-purpose or bread flour*

Steps:

  • Prepare the dough: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called "proofing" the yeast, to make sure it is active. If it doesn't foam, the yeast is no good, and you need to start over with fresh yeast).
  • Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.
  • Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.
  • Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes).
  • First Rise: Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size, about 1 1/2 hours.
  • Spray two 9x5'' bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment or wax paper, but this is optional.)
  • Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.
  • Second rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans. Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently removing covering.
  • Bake: Preheat oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.
  • Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
  • Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.

Nutrition Facts : Calories 202 kcal, Carbohydrate 41 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 196 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

GRILLED BREAD WITH PROSCIUTTO



Grilled Bread with Prosciutto image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 slices

Number Of Ingredients 7

6 slices good Tuscan round bread, sliced 3/4 inch thick
1 large garlic clove, cut in half
Good olive oil
2 ounces thinly sliced prosciutto (torn in pieces, if desired)
2 ounces fresh smoked mozzarella, grated
3 tablespoons minced fresh parsley
Kosher salt and freshly ground black pepper

Steps:

  • Prepare a charcoal grill with medium-hot coals or turn a gas grill to medium-high heat.
  • Grill the bread for 2 minutes, until golden on one side. Place the bread grilled side up on a platter and immediately rub the cut side of the garlic clove over the surface of the bread. For really garlicky fettunta, rub hard. Drizzle a tablespoon of olive oil over each slice of bread.
  • Place the torn prosciutto over the grilled side of the bread and top with the grated mozzarella. Return the bread to the hot grill, cover the grill, and cook for 1 to 2 minutes-just long enough to melt the cheese and rewarm the toast. (Be sure the vent is open so the fire doesn't go out!) Drizzle with a little more olive oil, sprinkle with parsley, salt, and pepper, and serve hot.

BEST POTATO BREAD



Best Potato Bread image

This bread's firm crust is reminiscent of the old-fashioned potato bread recipes my grandmother used to make. I let my stand mixer (with a dough hook) do most of the work for me.-Martha Clayton, Utopia, Texas

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

1 medium potato, peeled and diced
1-1/2 cups water
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
2 tablespoons butter, softened
2 tablespoons sugar
2 teaspoons salt
6-1/2 to 7-1/2 cups all-purpose flour
Additional all-purpose flour

Steps:

  • Place potato and 1-1/2 cups water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until very tender. Drain, reserving 1/2 cup liquid. Mash potatoes (without added milk or butter); set aside. , In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, 4 cups flour, potatoes and reserved cooking liquid; beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Sprinkle lightly with additional flour. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 111 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 159mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

BASIC HOMEMADE BREAD



Basic Homemade Bread image

If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. -Sandra Anderson, New York, New York

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 6

1 package (1/4 ounce) active dry yeast
3 tablespoons sugar plus 1/2 teaspoon sugar
2-1/4 cups warm water (110° to 115°)
1 tablespoon salt
6-1/4 to 6-3/4 cups bread flour
2 tablespoons canola oil

Steps:

  • In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

PATIO BREAD



Patio Bread image

Make and share this Patio Bread recipe from Food.com.

Provided by Lexie

Categories     Breads

Time 22m

Yield 10-12 serving(s)

Number Of Ingredients 9

1/2 cup grated mozzarella cheese
1/2 cup butter, softened
1/2 cup mayonnaise
1/4 teaspoon dill weed
1/2 teaspoon garlic salt
1/4 cup black olives, chopped
1/4 cup green olives, chopped
1/4 cup onion, finely chopped
1 loaf French bread, sliced horizontally

Steps:

  • Preheat oven to 350.
  • Combine all ingredients except bread, mixing well.
  • Spread evenly on bread halves.
  • Place bread on baking sheet and bake 17-20 minutes, until bubbly.
  • Remove from oven, slice, enjoy!

WORLD'S EASIEST YEAST BREAD RECIPE - ARTISAN, NO KNEAD



World's Easiest Yeast Bread recipe - Artisan, NO KNEAD image

Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world's easiest yeast bread that's just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don't fret if things don't go perfectly, it will be salvageable. SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days!

Provided by Nagi

Categories     Bread     Sides

Number Of Ingredients 5

3 cups (450g) flour (, bread or plain/all purpose (Note 1))
2 tsp instant or rapid rise yeast ((Note 2 for normal / active dry yeast))
2 tsp cooking / kosher salt (, NOT table salt (Note 3))
1 1/2 cups (375 ml) very warm tap water (, NOT boiling or super hot (ie up to 55°C/130°F) (Note 4))
1 1/2 tbsp flour (, for dusting)

Steps:

  • Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy - not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
  • Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it's wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn't seem to be rising, move it somewhere warmer (Note 6).
  • Optional - refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
  • Take chill out of refrigerated dough - if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.
  • Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
  • Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
  • Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don't be too meticulous here - you're about to deform it, it's more about deflating the bubbles in the dough and forming a shape you can move.
  • Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
  • Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
  • Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
  • Cool on rack for 10 minutes before slicing.

Nutrition Facts : Calories 155 kcal, Carbohydrate 32 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 469 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

PATIO BREAD



Patio Bread image

Number Of Ingredients 10

1/2 cup grated mozzarella cheese
1/2 cup margarine
1/2 cup mayonnaise
1/4 teaspoon dill weed
1/4 cup black olives
1/4 cup green olives
1/4 cup pimiento
1/2 teaspoon garlic salt
1/4 cup onion
French bread

Steps:

  • Spread mixture on French bread sliced to desired thickness. Can top with pepperoni. Bake uncovered 20 minutes at 350°.

Nutrition Facts : Nutritional Facts Serves

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