I usually make this bread during the late spring and summer months when fresh herbs are abundant and ready to be trimmed. There’s no point in making this bread unless you have fresh herbs to incorporate into the batter and snip over the finished product. As the bread toasts in the oven, the irresistible aroma of freshly cut basil and rosemary, garlic, and olive oil is like no other. The combination of herbs and spices help to make this summer staple undeniably scrumptious! Often served with pasta and red sauce, cheese and grapes, or a lite summer salad… It’s crazy delicious!
Rosemary and Basil Herbed Flat Bread
1-3/4 cups all-purpose flour
1 tablespoon fresh rosemary, minced
1 tablespoon fresh basil, minced
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/2 cup olive oil
Sea salt, garlic powder, Italian seasoning mix, and fresh herbs (to sprinkle over the top of bread after baking)
Preheat oven to 450 degrees. Lightly spray two baking sheets with cooking spray or line each sheet with parchment paper. In a large bowl, combine the flour, herbs, baking powder and salt. Stir in water and 1/3 cup oil until mixture forms a soft dough. Turn onto a floured surface; knead for about 1 minute.
Divide dough in half; shape into two balls. Roll each ball into a thin oblong shape to fit on prepared baking sheet. Carefully transfer dough to prepared baking sheets.
Bake for 8-10 minutes or until golden brown. Remove from pan to a wire rack and lightly brush each with remaining oil; sprinkle with salt and garlic powder, seasoning mix and fresh herbs. Slice for serving.
We recently had a substantial amount of local beef delivered to our home. One of my colleagues owns a beef ranch and I decided to try the product that so many often rave about. The delivery came with a selection of cuts including various roasts, steaks, and ground beef. As I looked at all of the individually wrapped beef packages, I was reminded of a recipe that I first spotted in a community cookbook that I’m fond of. It’s an ole’ time recipe for homemade beef salami and the ingredients are few and common. I substituted Lawry’s seasoning salt for the “tender quick salt” just because I didn’t have any on hand. The beef salami turned out just fine.
As the holiday weekend approaches, I thought this might be a fun recipe to try as I’m often assembling plates of appetizers when friends stop by and the kids open the fridge constantly looking for something to munch on.
I often visit a local discount bread store during my lunch hour. The outlet carries nearly expired items that I use for stuffing, meatloaf, and bread pudding recipes.
Recently, I spied a few loaves of Pumpkin Cobbler bread on the “reduced shelf” and quickly loaded the loaves into my cart. After arriving home, I promptly froze the bread to have on hand for a quick Saturday morning bread pudding bake made with scrumptious cubes of pumpkin spiced loaves. The crunchy streusel-like topping puts this breakfast treat over the top. I drizzle a teaspoon of our delicious homemade maple syrup over the top of a warm slice for a bit of added sweetness.
Pumpkin Cobbler Spiced Bread Pudding
5 eggs, beaten
1 1/2 cups sugar
2 cups milk
2 teaspoons vanilla extract
3 cups pumpkin cobbler or cinnamon swirl bread, cubed
1/2 cup brown sugar, packed
1/4 cup cold butter, sliced into small cubes
1 cup pecans or walnuts, chopped
Preheat oven to 350 degrees. Grease or spray with cooking spray, a 13 X 9″ pan.
In a medium bowl, mix together eggs, sugar, milk, and vanilla. Place cubed bread in a large bowl and pour egg mixture over the top; gently mix and let sit for 10 minutes. Pour bread mixture into prepared pan. Sprinkle brown sugar and pecans over the top; dot with butter. Bake for 35 to 45 minutes, or until set.
If desired, drizzle with maple or vanilla syrup. Serve warm.