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BREADS

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SKILLET ROLLS

8-10" Non-Stick Skillet
1 tube Refrigerator Grands rolls, cut in half lengthwise then in half again
2-3 Tbsp butter, melt in skillet on stove
2 tsp seaoning, sprinkle into butter
2 cloves garlic, mince into butter

Take butter off stove. Add rolls to butter mixture, coat with butter with the pastry brush.
Bake in 400° oven for 18 minutes.
Turn upside down on plate. Enjoy

For the 11" Skillet, use 2 tubes of rolls and double the ingredients.


NO KNEAD ARTISAN BREAD

3 cups flour
1/2 tbsp yeast
1/2 tbsp kosher salt
1 tsp sugar
1 1/2 warm water


Blend flour, yeast, salt, and sugar together in Stainless Mixing Bowl.  Add water and mix together with Mix n' Scraper.  Put lid on bowl and let set overnight.

Lay out Pastry Mat with a little flour.  Pour bread on mat.  You don't knead this bread.  Just roll it to the point of not being sticky.

*Put bread in the Deep Covered Baker and let rise for a couple hours.  Bake at 425° for 30 minutes, take off lid and bake 15 more minutes until top is golden brown.  The bread should come right out of the Baker.

*I use parchment in my Baker when I make bread.