BEST TASTING BREAD RECIPE EVER
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Red Star Dry Active Yeast, 2 tsp Water, warm tap (110 F), 1 cup Honey, 1 tbsp Granulated Sugar, 3 tsp =1 TABLESPOON 2 tsp Italian Seasoning, 12 serving = 1/4CUPGold Medal All Purpose Flour, 0.25 cupKraft Shredded 2% Mexican Four Cheese blend, .50 cup Gold Medal All Purpose Flour, 2.5 cupGarlic salt powder, 1 tbsp MEIJER'S BUTTER SPRAYLand O Lakes, Light Butter, Salted, 1 Tbsp, 1 serving
IN LARGE METAL BOWL ADD YEAST,WATER,HONEY,SUGAR & ITALIAN SEASONING STIR 2GETHER W/A WHISK LET SIT 5 MINUTES FOR YEAST TO DEVELOP.
NOW ADD 1/4C. OF THE FLOUR STIR WITH A METAL SPOON THEN ADD CHEESE STIR TOGETHER.NOW SLOWLY ADD 1/4 CUP AT A TIME THE FLOUR & ALSO ADD AT ABOUT 1/2 CUP THE GARLIC SALT THEN ADD THE REST OF THE FLOUR 1/4CUP AT A TIME.I SAY THIS B/C EVERY1'S HOME TEMP IS DIFFERENT SO IT MAY TAKE MORE OR LESS FLOUR.GET IT TO WHERE IT DOESN'T STICK TO YOUR HANDS THAT MUCH.ALSO COAT YOUR HANDS WITH THE BUTTER SPRAY.WHEN THOROUGHLY MIXED & KNEAD FOR ABOUT 5 MINUTES.SPRAY IT & THE BOWL W/BUTTER SPRAY & LET SIT IN A WARM PLACE TO RISE FOR ABOUT AN HOUR.
PREHEAT OVEN TO 350 DEGREES,ABOUT 15 MINUTES BEFORE ADDING THE BREAD TO THE OVEN.
AFTER AN HOUR PLACE THE BREAD IN A LOAF PAN & SPRAY MORE WITH THE BUTTER SPRAY ON TOP.SPRITZ OVEN WITH WATER TO CREATE STEAM OR JUST TAKE WATER IN YOUR HANDS & THROW IN OVEN BEFORE PLACING BREAD IN OVEN.BAKE IN OVEN FOR 30 MINUTES.THEN CUT THE TOP OF BREAD WITH A KNIFE LENGTH WISE THEN PLACE TABLE BUTTER ABOUT 1 TABLESPOON OR SO IN THE SLIT OF THE BREAD TO COVER THE SLIT & PLACE BACK IN OVEN.ALSO SPRAY WITH THE BUTTER SPRAY AGAIN ALL OVER.
TURN DOWN TO 325 DEGREES & BAKE AN EXTRA 25-30 MINUTES.WHEN DONE TAKE OUT OF OVEN & LET SIT IN PAN TIL COOLS (I WAITED 5 MINUTES TO TRY MINE TASTES SO GOOD). THEN TRANSPORT TO THE CONTAINER YOU CHOOSE TO STORE IT IN.
YOU SHOULD GET ABOUT 16 THINLY SLICED PIECES ABOUT 1/2" THICK.SO GOOD WITH BUTTER.
Serving Size: 16
NOW ADD 1/4C. OF THE FLOUR STIR WITH A METAL SPOON THEN ADD CHEESE STIR TOGETHER.NOW SLOWLY ADD 1/4 CUP AT A TIME THE FLOUR & ALSO ADD AT ABOUT 1/2 CUP THE GARLIC SALT THEN ADD THE REST OF THE FLOUR 1/4CUP AT A TIME.I SAY THIS B/C EVERY1'S HOME TEMP IS DIFFERENT SO IT MAY TAKE MORE OR LESS FLOUR.GET IT TO WHERE IT DOESN'T STICK TO YOUR HANDS THAT MUCH.ALSO COAT YOUR HANDS WITH THE BUTTER SPRAY.WHEN THOROUGHLY MIXED & KNEAD FOR ABOUT 5 MINUTES.SPRAY IT & THE BOWL W/BUTTER SPRAY & LET SIT IN A WARM PLACE TO RISE FOR ABOUT AN HOUR.
PREHEAT OVEN TO 350 DEGREES,ABOUT 15 MINUTES BEFORE ADDING THE BREAD TO THE OVEN.
AFTER AN HOUR PLACE THE BREAD IN A LOAF PAN & SPRAY MORE WITH THE BUTTER SPRAY ON TOP.SPRITZ OVEN WITH WATER TO CREATE STEAM OR JUST TAKE WATER IN YOUR HANDS & THROW IN OVEN BEFORE PLACING BREAD IN OVEN.BAKE IN OVEN FOR 30 MINUTES.THEN CUT THE TOP OF BREAD WITH A KNIFE LENGTH WISE THEN PLACE TABLE BUTTER ABOUT 1 TABLESPOON OR SO IN THE SLIT OF THE BREAD TO COVER THE SLIT & PLACE BACK IN OVEN.ALSO SPRAY WITH THE BUTTER SPRAY AGAIN ALL OVER.
TURN DOWN TO 325 DEGREES & BAKE AN EXTRA 25-30 MINUTES.WHEN DONE TAKE OUT OF OVEN & LET SIT IN PAN TIL COOLS (I WAITED 5 MINUTES TO TRY MINE TASTES SO GOOD). THEN TRANSPORT TO THE CONTAINER YOU CHOOSE TO STORE IT IN.
YOU SHOULD GET ABOUT 16 THINLY SLICED PIECES ABOUT 1/2" THICK.SO GOOD WITH BUTTER.
Serving Size: 16
Nutritional Info Amount Per Serving
- Calories: 88.9
- Total Fat: 1.0 g
- Cholesterol: 3.1 mg
- Sodium: 35.7 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.0 g
- Protein: 0.9 g
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