The Everything Potluck Cookbook
Page 7
3. Cover and let rise in warm place for 45–50 minutes. Preheat oven to 375°F. Bake bread for 35–45 minutes until golden brown. Immediately remove from pans; cool on rack for 10 minutes, then serve.
Party Fun
These little breads are so fun to serve. Place one between each place serving, along with some softened butter and a sharp little knife. Two people share one loaf, cutting it into slices and spreading with butter. You can sprinkle the breads with more shredded cheese before serving for a crisp crust.
Dinner-Size Herbed Popovers
Most popovers are really large, about 5–6 inches tall, really too big for a dinner roll. These are just the right size.
LAST MINUTE
INGREDIENTS | YIELDS 20 POPOVERS
2 cups all-purpose flour
½ teaspoon salt
1 tablespoon chopped flat-leaf parsley
½ teaspoon dried thyme leaves
1 teaspoon dried basil leaves
½ teaspoon dried oregano leaves
1 cup skim milk
1 cup whole milk
5 large eggs
3 tablespoons butter, melted
4 tablespoons unsalted butter, melted
1. In large bowl, combine flour, salt, and herbs and mix together. In medium bowl, combine milks, eggs, and 3 tablespoons melted butter and beat well. Add to flour mixture and whisk until thoroughly combined.
2. Cover tightly and refrigerate for at last 24 hours. Batter can be made ahead up to three days. You can also bake the popovers immediately.
3. Preheat oven to 425°F. Grease 24 muffin cups with unsalted butter. Fill each cup half full of batter. Bake for 20 minutes, then reduce heat to 350°F and bake for 15–25 minutes longer until popovers are puffed and deep golden brown. Remove from cups and serve immediately.
Thick Whole Wheat Pizza Crust
Your own pizza crust has a depth of flavor you can’t get from frozen or canned.
EASILY DOUBLES
INGREDIENTS | YIELDS 2 CRUSTS; SERVES 16
1 (0.25-ounce) package active dry yeast
1¼ cups warm water
1 teaspoon honey
¼ cup orange juice
1 teaspoon salt
2 tablespoons olive oil
1½ cups whole wheat flour
1½-2 cups bread flour
1. In large bowl, combine yeast, water, and honey; stir well and let stand for 5 minutes. Add orange juice, salt, and olive oil. Add the whole wheat flour and beat for 2 minutes.
2. Gradually stir in enough bread flour to make a soft dough. Turn dough out onto floured surface and knead for 9–10 minutes until smooth and elastic. Place in greased bowl, turning to grease top. Cover and let rise for 1 hour.
3. Punch dough down and divide into two parts. Let rest for 5 minutes. Roll out each half to a 12-inch circle.
4. Grease two round pizza pans with shortening and sprinkle with cornmeal. Top with crusts. Let rise for 30 minutes. Preheat oven to 400°F. Top crusts and bake for 20–25 minutes until crust is golden and cheese is melted and browning.
Make-Ahead Hints
This type of pizza crust is baked with the toppings on it, so the insides are fairly soft. You can’t prebake this type of crust, as you can with Classic Pizza Crust (page 70). But you can make the dough ahead of time and refrigerate it until it’s time to make and bake the pizzas. Just let it stand at room temperature for 30 minutes, and go ahead.
Best Ever Garlic Bread
Garlic bread is the perfect accompaniment to Ham Tetrazzini (page 75) or Italian Chicken Medallions (page 121).
LAST MINUTE
INGREDIENTS | YIELDS 12
12 slices Whole Wheat Sourdough Bread (page 52)
2 tablespoons mayonnaise
⅓ cup butter, softened
¼ cup grated Parmesan cheese
½ teaspoon grated lemon zest
¼ teaspoon garlic powder
3 cloves garlic, minced
½ teaspoon dried thyme leaves
¼ teaspoon dried oregano leaves
¼ teaspoon garlic pepper
1. Preheat oven to broil. Place Bread slices on broiler pan; broil on one side until golden brown. Turn over.
2. In small bowl, combine all remaining ingredients and mix well. Spread over the bread. Broil until topping bubbles and begins to brown. Serve immediately.
Orange Cashew Pear Bread
This tender bread is rich, with brown sugar, orange juice, and cashews. It’s perfect for a brunch or even for breakfast on the run.
HEALTHY
INGREDIENTS | YIELDS 2 LOAVES; SERVES 16
1 (16-ounce) can pears
⅔ cup orange juice, divided
½ cup butter, softened
¼ cup vegetable oil
½ cup brown sugar
¾ cup sugar
3 eggs
2¼ cups all-purpose flour
¾ cup whole wheat flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
⅛ teaspoon nutmeg
¾ cup ground cashews
⅓ cup sugar
1. Preheat oven to 350°F. Spray two 8″ × 4″ loaf pans with nonstick baking spray containing flour; set aside. Drain pears, discarding juice; puree pears until smooth. Add ⅓ cup orange juice and set aside.
2. In large bowl, combine butter, oil, brown sugar, and ¾ cup sugar and beat until smooth. Add eggs, one at a time, beating well after each addition.
3. In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and nutmeg. Add to butter mixture alternately with pear mixture. Fold in cashews.
4. Divide batter among prepared pans. Bake for 40–50 minutes or until breads are golden brown and firm. In small bowl, combine remaining ⅓ cup orange juice with ⅓ cup sugar. Pour over breads. Remove breads from pans and let cool on wire rack.
Cranberry Almond Rolls
These little rolls can be served with breakfast or brunch, or as an accompaniment to Thanksgiving or Christmas dinner.
EASY
INGREDIENTS | SERVES 12–14
24 frozen dinner rolls
¼ cup butter, melted
1 cup whole berry cranberry sauce
1 tablespoon brown sugar
⅓ cup chopped toasted almonds
1. Thaw dinner rolls as directed on package. Grease two cookie sheets or line with Silpat liners. Preheat oven to 350°F.
2. Place 12 rolls on each cookie sheet. Flatten with palm until the dough is about 3 inches in diameter. Brush with melted butter.
3. In small bowl, combine cranberry sauce, brown sugar, and almonds and mix to blend. Make a deep depression in the center of each roll and fill with a generous tablespoon of the cranberry mixture. Let rolls rise for 30–40 minutes.
4. Bake rolls for 20–30 minutes or until golden brown. Remove from cookie sheets and let cool on wire racks.
Party Fun
To dress up these little rolls for breakfast or brunch, drizzle frosting on them. Combine 2 tablespoons melted butter with 1½ cups powdered sugar and 1 tablespoon cranberry juice. Using the tip of a spoon, drizzle the frosting back and forth over the completely cooled rolls, then let stand until set.
Italian-Herbed Bread
If you can’t find fresh rosemary, don’t use dried because it’s too intense. Substitute ½ teaspoon dried thyme leaves, ½ teaspoon dried basil leaves, and ½ teaspoon dried oregano leaves.
EASILY DOUBLES
INGREDIENTS | YIELDS 1 LOAF; SERVES 8–10
1 (0.25-ounce) package active dry yeast
½ cup warm water
1 teaspoon sugar
½ cup milk
1 tablespoon olive oil
2 tablespoons butter, melted
1 teaspoon salt
2 tablespoons chopped fresh rosemary
½ teaspoon dried Italian seasoning
2¼-2¾ cups bread flour
3 tablespoons butter, melted
⅓ cup grated Romano cheese
1. In large bowl, combine yeast, warm water, and sugar; mix and let stand for 5 minutes. Add milk, olive oil, 2 tablespoons melted butter, salt, rosemary, and Italian seasoning and mix well.
2. Gradually beat in enough flour to make a soft dough. Knead on floured surface for 8–9 minutes until smooth and elastic. Place in greased bowl, turning to grease top. Cover and let rise for 1 hour.
3. Spray a 9″ × 5″ loaf pan with nonstick baking spray containing flour. Punch down dough and let rest for 5 minutes. Roll out to 7″ × 12″ rectangle. Brush with 3 tablespoons melted butter and sprinkle with cheese. Roll up tightly, sealing ends.
4. Place in prepared pan, cover, and let rise for 30–40 minutes. Preheat oven to 375°F. Bake bread for 35–45 minutes or until bread is golden brown and sounds hollow when tapped. Remove from pan and let cool on wire rack.
Grilled Herb Cheese Breadsticks
These flavorful breadsticks have the ingredients of pesto, just deconstructed!
LAST MINUTE
INGREDIENTS | SERVES 10–12
1 loaf French bread
½ cup butter, melted
½ cup olive oil
2 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
¼ teaspoon garlic powder
¾ cup grated Parmesan cheese
1. Cut bread into three equal sections, then cut each section into six breadsticks, making eighteen in all.
2. In shallow bowl, combine butter, olive oil, basil, oregano, and garlic powder and mix well. Brush over all sides of breadsticks, then sprinkle breadsticks with cheese. Use all of the butter mixture and all of the cheese.
3. Grill over direct medium heat for 4–6 minutes, turning frequently, until golden brown. Serve immediately.
Party Fun
When you’re serving a main dish cooked on the grill, make these breadsticks too. You can cut the bread into the sticks ahead of time; just keep in an airtight container. Make the butter mixture, then have one or two of the guests coat the sticks. The grill master can be in charge of grilling the flavorful sticks until crisp.
Caramelized Onion Scones
Scones are a quick bread with a tender texture similar to biscuits, but a bit heavier. This well-flavored version is perfect for any dinner party.
INEXPENSIVE
INGREDIENTS | SERVES 12
1 cup butter
2 onions, chopped
3 cloves garlic, minced
3 cups all-purpose flour
1 cup whole wheat flour
¼ cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1½ teaspoons dried thyme leaves
⅛ teaspoon white pepper
1 cup sour cream
⅓ cup buttermilk
1 egg, beaten
2 tablespoons butter, melted
1. In large skillet, melt butter over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Lower heat to low and continue to cook onions and garlic, stirring frequently, until onions are light golden brown, about 15–20 minutes longer. Remove from heat and place in small bowl.
2. In large bowl, combine flours, brown sugar, baking powder, baking soda, salt, thyme, and pepper and mix well. Add sour cream, buttermilk, and egg to onion mixture and beat well.
3. Preheat oven to 400°F. Stir onion mixture into flour mixture just until combined. Divide into two balls and place on ungreased cookie sheet. Flatten balls with hand to ½-inch thick. Cut each ball into 6 wedges and separate slightly.
4. Bake scones for 14–18 minutes until golden brown. Remove to wire rack and brush with melted butter. Serve warm.
Pesto Focaccia
Focaccia can be topped with everything from sautéed onions to red bell peppers to olives; take your pick!
HEALTHY
INGREDIENTS | SERVES 12–14
2 (0.25-ounce) packages active dry yeast
2 cups warm water
1 tablespoon sugar
1½ teaspoons salt
1 teaspoon dried basil leaves
½ cup purchased basil pesto
2 cups all-purpose flour
2½-3½ cups bread flour
3 tablespoons olive oil
½ cup grated Parmesan cheese
3 cloves garlic, minced
1 teaspoon dried thyme leaves
1. In large bowl, combine yeast with water and sugar; stir and let stand for 10 minutes. Add salt, basil, and pesto and stir to combine. Add all-purpose flour and beat for 2 minutes.
2. Add enough bread flour to make a soft and slightly sticky dough. Knead on floured surface until smooth and elastic, about 8–9 minutes. Place in greased bowl, turning to grease top. Cover and let rise for 1 hour.
3. Punch down dough. Spray a large baking sheet with nonstick baking spray containing flour. Sprinkle with cornmeal. Punch down dough and place on baking sheet; let rest for 10 minutes. Roll and press dough to cover sheet.
4. Using your fingers, push into the dough to dimple it. Drizzle with the olive oil, then the cheese, garlic, and thyme leaves. Let rise for 30 minutes. Preheat oven to 400°F.
5. Bake bread for 18–23 minutes or until golden brown. Remove from baking sheet and let cool on wire rack for 10 minutes, then serve.
Party Fun
Focaccia is definitely a party bread. You can make two smaller focaccia breads if you’d like; just divide the dough in half. This bread is made for sharing; cut into large pieces and place in baskets, then let people just tear off what they want with their hands. Keep the dough soft; that’s what gives the bread its characteristic texture.
Thyme Cream Scones
The cream replaces the butter or shortening used in these scones, so don’t be afraid of using it. There is no substitute for the real thing.
EASY
INGREDIENTS | YIELDS 12 SCONES
3 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup grated Romano cheese
2 teaspoons dried thyme leaves
1½ cups heavy whipping cream
½ cup buttermilk
2 tablespoons milk
¼ cup grated Parmesan cheese
1. Preheat oven to 400°F. In large bowl, combine the flour, baking powder, baking soda, salt, cheese, and thyme leaves; mix with wire whisk.
2. Add cream and buttermilk all at once; stir until a soft dough forms. Gather dough together on lightly floured surface and gather into a large ball. Cut into two balls.
3. Place dough on greased cookie sheet and form into two 8-inch circles. Cut each circle into six wedges and separate slightly. Brush with milk and sprinkle with Parmesan cheese. Bake for 16–19 minutes or until scones are golden. Remove to wire rack to cool for 5 minutes before serving.
Banana Almond Muffins
Banana muffins are delicious and easy to make. The fragrant nut topping makes them special.
HEALTHY
INGREDIENTS | YIELDS 12 MUFFINS
1 cup brown sugar, divided
2 tablespoons flour
1½ teaspoons cinnamon, divided
½ cup chopped almonds
3 tablespoons butter, melted
1¾ cups all-purpose flour
⅓ cup ground oatmeal
1 teaspoon baking soda
1 teaspoon baking powder
⅛ teaspoon cardamom
½ teaspoon salt
3 ripe bananas, mashed
¼ cup buttermilk
⅓ cup oil
½ cup sugar
1 egg, beaten
1 teaspoon vanilla
1. Preheat oven to 375°F. Spray 12 muffin cups with nonstick baking spray containing flour and set aside.
2. In small bowl, combine ½ cup brown sugar, 2 tablespoons flour, teaspoon cinnamon, and almonds and mix well. Stir in 3 tablespoons melted butter un
til crumbly; set aside.
3. In large bowl, combine 1¾ cups flour, ground oatmeal, baking soda, baking powder, teaspoon cinnamon, cardamom, and salt. In medium bowl combine ½ cup brown sugar, mashed bananas, buttermilk, oil, sugar, egg, and vanilla and beat.
4. Add banana mixture to dry ingredients and mix just until moistened. Divide among muffin cups and top with nut mixture.
5. Bake for 18–23 minutes or until muffins spring back when lightly touched. Remove to wire rack to cool.
Make-Ahead Tip
Muffins are great quick breads to make ahead of time. Like all quick breads, their flavor and texture get better a day after baking. They’re easy to warm up too. Just place muffins on a microwave-safe serving tray, cover with paper towel, and microwave on high for 6–7 seconds per muffin. Let stand for 3 minutes, then serve.