Pesto Bread: When you are shaping the loaves, spread pesto onto the flattened dough, roll up and then bake. (Pesto recipe is simply olive oil, fresh basil and garlic. Puree until it is a nice, smooth, dark green paste)
Wheat Bread: Replace up to 4 cups of the all-purpose flour with whole wheat flour.
You can also mix herbs into the dry ingreadients before adding the water.
For cinnamon rolls, roll out the dough, spread with 1/2 cup melted butter, sprinkle heavily with cinnamon and brown sugar. Roll up tightly and slice off rolls. Lay them in a pan cut side up and bake at 350F for 30-35 minutes, until golden brown. Spread with icing (I like cream cheese icing made of 1lb cream cheese beaten with 1/2 cup sugar and just enough milk to make it easy to spread). You could, I guess, put nuts in there, too, if you like. Pecans would be a good choice.
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rosecarmine
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Date: 2006-12-12 07:48 pm (UTC)Pesto Bread: When you are shaping the loaves, spread pesto onto the flattened dough, roll up and then bake. (Pesto recipe is simply olive oil, fresh basil and garlic. Puree until it is a nice, smooth, dark green paste)
Wheat Bread: Replace up to 4 cups of the all-purpose flour with whole wheat flour.
You can also mix herbs into the dry ingreadients before adding the water.
For cinnamon rolls, roll out the dough, spread with 1/2 cup melted butter, sprinkle heavily with cinnamon and brown sugar. Roll up tightly and slice off rolls. Lay them in a pan cut side up and bake at 350F for 30-35 minutes, until golden brown. Spread with icing (I like cream cheese icing made of 1lb cream cheese beaten with 1/2 cup sugar and just enough milk to make it easy to spread). You could, I guess, put nuts in there, too, if you like. Pecans would be a good choice.