Breadsticks, Pizza Hut Style

Growing up in Michigan, Pizza Hut was my favorite pizza place. Since moving away to the great city of Chicago, stuffed with their own legendary pizzerias, Pizza Huts are hard to come buy. Not to say that Chicago pizzeria's don't have their own great breadsticks but 1) we don't usually order breadsticks and 2) there is something nostalgic about Pizza Hut that warms my heart.

Our first three years here, we were a one income household while Brad was studying to get his Doctor of Physical Therapy. And since our one income household at the time didn't cater to ordering out, I decided to try my own hand at it. Now by the time I decided that I was going to attempt to make pizza hut type breadsticks, I had already tried and loved America's Test Kitchen's Personal Pepperoni Pizza. I wasn't willing to sacrifice yeast to discover yet another recipe that wasn't as good as ATK's so I decided to create the breadsticks from the dough and just focus on the seasonings, hoping that I would come with something close enough to Pizza Hut.

That's when I came across AllRecipes by ChefDee. Of course I didn't use as much Parmesean Cheese as the recipe calls for because, well, I just don't care for cheese all that much. And let me say, that though it's not a perfect match on all accounts, it's so close that it curbs my cravings and "dresses" up our pizza nights. Now I have been making these periodically for the past 3.5 years and have since changed my dipping sauce. At first, I was using the same sauce I would make for the Personal Pan Pizza but just this past year used the tomato sauce that I've used with our grilled pizzas. It's really up to you and your taste preference...or even whatever you have in your cupboard. :o)


Pizza Hut Style Breadsticks
(mash up recipe from America's Test Kitchen and All Recipe's ChefDee)

Dough

• 1/2 cup olive oil
• 3/4 cup skim milk plus 2 additional tablespoons, warmed to 110 degrees
• 2 teaspoons sugar
• 2 1/3 cup all purpose flour, plus extra for counter
• 1 package instant yeast
• 1/2 teaspoon table salt

Topping

• 2 tablespoons dry parmesan cheese
• 1 tablespoon garlic powder
• 1 tablespoon garlic salt
• 1 tablespoon onion powder
• 1 tablespoon oregano
• olive oil

Directions
 1. To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with cooking spray. Coat 9x9 pan with 3 tablespoons oil. (note: I have also divided the dough and prepared 2 9x9, the breadsticks just weren't as thick however if I remember correctly, using just one pan creates a slightly more dense breadstick so it's entirely up to you. If you do use two pans, coat both with 3 tablespoons each of oil).

2. Mix milk, sugar, and remaining 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.

3. To shape and top the dough: Transfer dough to lightly floured counter, (note: this is where you can decide to make one pan or two; following is how to make two...) divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9x9 square and press into oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.

4. While dough rises, Combine topping ingredients and set aside

5. Remove plastic wrap from dough. Brush the dough with olive oil and sprinkle with topping. Bake until golden brown, approx 15 minutes(watch it though because this is an estimated time! I usually check on it after about 10 minutes and check it periodically going from there). Remove from oven; let rest in pans for 1 minute. Using spatula, transfer breadsticks to cutting board and cut each into strips. Serve with warmed sauce.

Possible Sauces:

Pizza Sauce
from AllRecipes

• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 tablespoon ground oregano
• 1 1/2 teaspoons dried minced garlic
• 1 teaspoon ground paprika
• 1/2 tablespoon basil (I used 1 Tbsp of fresh minced basil)
• 1/2 tsp sugar (I added a tsp more of sugar)
• 1.2 tsp onion powder
• 1 Tbsp Pizza Seasoning (optional)

DIRECTIONS 

In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in oregano, garlic and paprika, basil, sugar, and onion powder.

California Pizza Kitchen Marinara Sauce

By Larry Flax and Rick Rosenfield

1 tablespoon olive oil

2 teaspoons minced garlic

2 large (1/2 pound) Roma tomatoes

1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried oregano

1 teaspoon chopped fresh basil, or 1/2 teaspoon dried basil

1/2 teaspoon kosher salt

pinch of ground black pepper

1 tablespoon tomato paste

Directions

1. Heat the olive oil in a small nonstick frying pan over medium heat.  Do not allow it to smoke.  Add the garlic and cook, stirring constantly, until it just begins to turn light brown, 1 to 2 minutes.  Do not allow the garlic to burn, as it will make the sauce bitter.

2. Add the remaining sauce ingredients except the tomato paste, and stir well.  Reduce the heat and simmer the sauce until all the liquid evaporates, about 10 minutes.  Stir int he tomato paste and cook for an additional 2 minutes.  Remove from the heat and cool completely before using.  Store covered in the refrigerator for up to 1 week.

Variation: Spicy Marinara Sauce

Double the amount of garlic and add 1/4 teaspoon crushed red pepper flakes along with it.  roughly chop 2 fresh basil leaves and stir into the sauce after adding the tomato paste.

homemade hamburger buns

I was starting to think that it wasn't possible. I mean, homemade hamburger buns that have similar taste but most of all texture of store bought buns? and without a bread maker? I had tried various recipes before but then decided I would try it one more time for a barbecue that we were having with some friends. We didn't have time to stop at Aldi and I wasn't ready to spend extra money on buns from a higher end grocery store. So the night before I searched blogs and recipe sites and finally decided on two recipes. Thankfully we were going to have enough friends over to warrant making two different batches. And let me tell you, I was very much impressed as were our guests. However, in all of our "excitement" of just hanging out and having fun I didn't get too many pictures in. Nor did I do a thorough taste test. So one of these days I will have to do it "right". In the mean time, feel free to try it for yourself.

Please note that both recipes make a soft dough which means that they can be and are sticky. Try to refrain yourself from adding too much flour else it will become heavy and not as airy. When it comes time to form the buns, I just cover my hands in flour and work quickly with "light" hands.


King Arthur's Flour Hamburger Buns
adapted by Rosa @ Rosa's Yummy Yums
(note from Jessica: For those of you who do not know what Castor Sugar is, it is a more refined type of sugar with smaller crystals thus making it easier/faster to disolve in liquids. I, of course, do not always like to buy too many specialized ingredients as it costs extra money. Let me assure you though that regular granulated sugar will work just fine. I also used dry active yeast rather than instant and the final product was still pretty much amazing)

Ingredients:

• 1 Cup (240g/ml - 250g/ml) Water, lukewarm
• 2 Tbs (30g) Unsalted butter, at room temperature and creamed
• 1 Egg (~63g)
  
• 3 1/4 Cups (433g) Plain white flour
• 1/4 Cup (53g) Castor sugar
• 1 Tsp Salt
• 1 Tbs Instant yeast
  

Egg wash for buns

• 1 Egg yolk (+ 1 Tsp water)
• Sesame seeds

Method:
1. Sprinkle the yeast into the water and leave for 5 to 10 minutes, until frothy. Stir to dissolve.
2. In a big bowl, combine all the ingredients and mix well.
3. Turn the dough out on to a lightly floured working surface and knead for about 10 minutes until you've made a soft, smooth dough.
4. Place the dough in a clean and lightly greased bowl.
5. Cover it with a towel and let rise for about 1 (or1-1/2) hour, until doubled in size.
6. Divide the dough into 8 pieces and shape each piece into a flattened ball.
7. Place the buns on greased baking sheets, cover with a towel and let rise 30 to 40 minutes, until they're quite puffy and doubled in size.
8. Preheat the oven to 190°C (375°F).
9, Glaze the buns with the egg yolk and water mixture, then sprinkle with sesame seeds.
10. Bake the buns for 12 to 15 minutes, until they are golden brown.
11. Remove them from the oven and cool them on a wire rack.


40 Minute Hamburger Buns
from Taste of Home
(note from Jessica: To give it that nice shiny glaze on top, I covered these with an egg wash made of one egg and a splash of milk. Feel free to do the same)

Ingredients:

• 2 tablespoons active dry yeast
• 1 cup plus 2 tablespoons warm water (110° to 115°)
• 1/3 cup vegetable oil
• 1/4 cup sugar
• 1 egg
• 1 teaspoon salt
• 3 to 3-1/2 cups all-purpose flour

Directions:

• In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes.
• Add the egg, salt and enough flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.
• Cover and let rest for 10 minutes.
  
• Bake at 425° for 8-12 minutes or until golden brown.
  
• Remove from pans to wire racks to cool. Yield: 1 dozen.

Coconut Blueberry Banana Bread

I have to admit, the first time I saw this recipe, it didn't really catch my eye all that much. I'm thinking I was preoccupied at the moment because I found it while searching for Valentine's Day dinner/treat ideas. However, last Friday I was really craving something sweet (I've given up sweets for our church's fasting season during lent) and wanted to find something that I could make without "cheating". It was then that I came across this recipe once again, and this time I could not stop thinking about it! Unfortunately, I did not have time to whip up a batch before work and then Brad and I left for Michigan right when I got out. And then every house we visited there was a bunch of bananas sitting on the counters, slowly aging, begging to be made into bread. But I refrained. The day we were leaving, my mom called to let me know that she had left her bananas on her counter for us to take so we could make our bread. Rejoice! Well when I stopped by her apt, my cute little mother had left me a surprise on our bananas...

loved it! Anyway, the banana bread was pretty good and would have probably been better if I hadn't been stingy with the blueberries (my stash from last year's picking was running very very low), I ran out of coconut and had just under enough vanilla.

A couple notes before I start.

1. I did not use walnuts because 1) we didn't have any and 2) Brad and I both prefer our breads without them.
2. Also, I did not have any buttermilk on hand (I know, by now you're probably thinking why I even tried since I was running out of everything..but I'm telling you, it was tempting me that much). However, I don't really find it necessary to buy buttermilk all the time for baking since I most likely wouldn't use it all before it expired. Instead, I also make my own so to speak. For every one cup of milk, add 1 Tbsp of white vanilla and let stand for about 5 minutes. It has never let me down.
3. Lastly, I did not have two small bread pans as Leslie suggested. So I had to use one large one. And sure enough, this lengthened the cooking time. Just be prepared for that. I don't remember how long it took all together, I just know I hit 5-10 mins longer quite a bit. Thankfully it didn't burn.
   

Either way, I would definitely consider this a repeat recipe for later on this summer when I have another fridge and freezer full of blueberries.

Coconut Blueberry Banana Bread (with toasted walnuts)
from The Hungry Housewife

Ingredients

• 1/2 cup softened butter
• 1 cup sugar
• 2 cups all purpose flour
• 1 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 eggs
• 4 large nasty looking ripe bananas. smooshed up real good
• 1/3 cup buttermilk
• 3/4 to 1 cup toasted walnuts
• 1 Tbsp vanilla
• 1 cup coconut
• 1 cup blueberries + a handful for sprinkling on top

Directions

1. Preheat oven to 350 and use middle rack
2. Cream together butter and sugar with hand mixer or stand mixer. Add egg one at a time, mixing well in between each addition.
3. In a separate bowl whisk together flour, salt, baking pwdr and baking soda.
4. Slowly add the dry ingredients to the butter mixture, alternating with the buttermilk..(always start and end with the flour..why? I don't know, just cause that's what my mom told me to do!)
5. Add bananas, vanilla, nuts and coconut and stir until combined. Fold in blueberries.
6. Lightly grease TWO 8in x 3 3/4in x 2 1/2in pans( I use the Hefty EZ elegance pans)
7. Pour the batter into both pans evenly. Sprinkle some blueberries on top for a garnish.
8. Bake for 45-55 minutes or until toothpick comes out of the center with only slight crumbs on it.
9. Try to let it cool before cutting into it..but I can never wait that long before digging in and slathering some butter on it!

Tips***

To toast the walnuts, just place in large skillet over medium heat and cook until fragrant and lightly browned, stirring occasionally. Usually around 5 to 8 minutes.

I use the two smaller pans because I found that if you make one large loaf the bottom tends to burn before the middle is done. And besides 2 loafs is better than one.

Valentine's Dinner- Rosemary Bread

So once upon a time, say around October/November, I went out to eat with my husband, my mother-in-law, and her mom at Macaroni Grill. It was my first time eating there and I absolutely fell in love with their bread (and really the rest of their food). As I was eating it, I was writing down any and all ingredients that I could taste in hopes of making it one day on my own. Well fortunately for me, I did not have to try too hard because I soon found a copycat recipe on recipezaar. My dad and I made it for Christmas dinner and then I made it again last Saturday for Valentine's day. It was absolutely delicious. I will mention though that when you make it, try your very hardest to use fresh rosemary. The first time I made it, I used fresh since my dad still had some in his snow covered garden. Just this last time I made it, here at our apartment I was going to try and save money and just use the dried stuff we had. It made a big difference taste wise. Not saying that our second attempt tasted bad, it just tasted a whole lot better with the fresh rosemary.

Romano's Macaroni Grill Rosemary Bread
found at Recipezaar

Ingredients

• 1 tablespoon yeast
• 1 tablespoon sugar
• 1 cup warm water
• 2 1/2 cups flour
• 1 teaspoon salt
• 2 tablespoons rosemary
• 2 tablespoons butter

Directions

1. Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.

2. Mix in 1 T butter, salt, and 2 cups of flour.

3. Add one tablespoon of the fresh chopped rosemary.

4. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
   

   

5. Add more flour if necessary. (I have always had to add more flour)

6. Oil a bowl, put dough in it and cover with a towel.

7. Let dough rise in a warm place for one hour until doubled.

8. Punch down dough and divide in half.
   

   

9. Let dough rest about 5 minutes.
   

10. Spray baking pan or cookie sheet with cooking spray.

11. Shape the dough into 2 small rounded oval loaves.

12. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.(We also put some garlic powder and kosher salt on at this point as well as sprinkled corn meal on the bottom of our pan/stone to keep the bread from sticking)
    

1. Let loaves rise again until doubled, about 45 minutes.

2. Preheat oven to 375°F.

3. Bake for 15 to 20 minutes, until lightly browned.
   

4. Carefully remove from oven, brush with remaining butter and salt if desired