Pumpkin bread with salted Carmel swirl

I hate pumpkin......with that being said I will eat this whole loaf by myself!!! It's soooo good. Ok I need to go back to eating, Enjoy!!

Ingredients

• 
  
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup canned pumpkin
• 1/2 cup butter, softened
• 2 eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1cup salted Carmel 

Parchment paper 

Instructions

1. 
   
2. Heat oven to 350°F. 

Line loaf pan with parchment for easy clean up.

1. 
   
2. Combine all ingredients except Salted Carmel in a mixer. Beat at medium speed, scraping bowl often, until well mixed. 
3. 
   
4. Spoon half of pumpkin batter into prepared pans. Spoon half of Carmel over pumpkin mixture. Swirl gently with a knife. Spoon remaining pumpkin batter over top. Repeat with Carmel swirling gently. Bake 50-60 minutes. A toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Garlic knots

I love bread.....and more importantly I love fresh bread that I made. It makes me feel accomplished and wifey. So here is now my kids absolute favorite....garlic knots!! 

1 cup of water

2 tbsp of butter, softened

1 egg (room temperature)

3 1/4 cup of flour

1/4 cup of sugar

1 tsp salt

3 tsp regular active dry yeast

Place all dough ingredients in the bread machine in the order listed. Select the DOUGH CYCLE and press start. This next part you use maybe your table or a large surface area to work on. Sprinkle with flour so it won't stick. Once dough is done flatten the dough onto the well floured surface then using a pizza cutter, cut into strips.

Take each strip and tie into a knot, making sure to keep it well floured so it doesn’t stick together. 

Place each knot onto the baking sheet. Once you have tied all the strips into knots, cover them with a cloth and set in a warm place to rise for 30 minutes.

Preheat oven to 400 degrees and bake 9-12 minutes or until golden brown.

Topping:

1-2 tbsp of butter, melted

1-2 cloves of garlic, minced

3-4 fresh basil leaves, chopped finely

Add butter and minced garlic together and cook in the microwave until melted. Add the fresh chopped basil and stir. Once the knots are out of the oven, brush the top of each knot with the garlic basil butter. Serve immediately. Enjoy.

Copycat Outback rolls(manual)

Ok we love Outback bread......so here's two recipes. The first is a by hand recipe and 2nd one is a bread machine recipe.

1 1/4 cups warm black coffee
1/4 cup honey
2 Tbsp brown sugar or dark brown sugar
2 Tbsp butter, softened or melted
1 Tbsp unsweetened cocoa powder
1 tsp table salt
2 cups All purpose Flour
1 1/2 to 1 3/4 cups Whole Wheat Flour
2 1/4 tsp Instant Yeast


Mix sugar with warm black coffee in a mixing bowl.Dissolve the yeast in the warm coffee and sugar. Allow yeast a few minutes to bloom. Mix honey into the liquid.Mix the flours, cocoa, and salt in a large bowl. Mix butter into the dry mixture with your hands. Make an impression in the middle of the dry mixture. Add the liquid and into the well. Stir from the middle bringing the dry mixture into the wet stuff, slowly at first, then quickly as you incorporate all the ingredients.
Knead the dough for 10 minutes on a lightly floured surface, (add more flour or water, as required to make a non-sticky dough that you can knead). If kneading using a stand mixer, knead with hook attachment for 10 minutes at speed 2 (medium low speed). Roll the dough into a ball and place it into a covered bowl in a warm place for 1 to 1 1/2 hours or until it has doubled in size. When the dough has doubled, separate it into 6 even portions for small loaves. Roll each dough portion into logs 6 inches long by 2 inches wide.

Sprinkle cornmeal onto rolling surface. Moisten your hands then rub water onto each dough log and roll it in the cornmeal. Arrange the rolled dough on a baking sheet and cover it with plastic wrap. Place dough in warm spot to rise until dough has doubled in size (approximately 1 hour).

Preheat the oven to 350 degrees. Uncover the dough and bake it for 35 to 40 minutes in the hot oven. When the bread is done, take it out of the oven and let it cool for 10 to 15 minutes.

Yield: "6 Small Loaves"