Make your own copycat Panera Bread Cobblestone Muffins
Stir 6 ingredients together including flour, yeast, salt, cheddar cheese, chopped jalapeño, and water. Don't even break out your mixer. Shape into a ball and leave it alone for a day. Score an X on top of the dough, let it rest, and then bake it in a dutch oven to obtain a super crisp crust. Eat it.
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To wrap up, this cobblestone bread recipe is a delightful choice for any baking enthusiast. Its simple yet flavorful ingredients and unique preparation method guarantee a delicious outcome that will satisfy any bread lover's cravings. By following the step-by-step instructions provided, you can effortlessly create a homemade loaf that rivals.
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Do not process more than 60 seconds. If dough seems sticky to the touch, add a little of the remaining flour; process with 1 or 2 on/off turns. Place ball of dough in a lightly greased bowl; turn once to grease surface. Cover. Let rise until double (45 to 60 minutes). Punch dough down. Place dough in food processor bowl, add butter and egg.
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Cool in pan 15 minutes and loosen bread from edges of pan to remove to a cooling rack. For glaze, combine powdered sugar, almond extract and milk in a small bowl. Drizzle over warm loaf.
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NOTES: 1. For Panasonic/National machines, use 3 tsp. of yeast. 2. For DAK/Welbilt machines, use 2 additional tablespoons of warm. water for the 1 1/2-pound loaf. Follow manufacturers directions for loading and baking bread. ~ 2206 mg, total fibre - 7 gm, % calories from fat - 26%. 4 gm, % calories from fat - 27%. The best delicious.
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Makes 2 loaves. Place the grated cheese, tightly wrapped, in the freezer for 1 hour before beginning to make the bread. In a 2-quart saucepan, heat the water and the milk over medium-low heat to 105 to 115 degrees. In the large bowl of an electric mixer, place the milk mixture, flour, sugar, butter, yeast, and salt.
Dried Cranberry Cobblestone Rolls little balls of yeast dough rolled
Cranberry Cobblestone Bread. Bread 1/2 cup dried cranberries or dried cherries 2 teaspoons orange zest 1/3 cup granulated sugar 4 teaspoons ground cinnamon 2 (11 ounce) packages refrigerated dinner rolls 4 tablespoons butter, melted. Glaze 1/2 cup confectioners' sugar 2 to 3 tablespoons milk. Preheat oven to 375 degrees F.
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Directions: In the bowl of a stand mixer, add the yeast. Whisk the milk and heavy cream together and microwave for about 45 seconds, or until warm. Add to the yeast and let bubble for about 10.
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Instructions. For the dough: Combine the warm milk and sugar in a large bowl or the bowl of the stand mixer and sprinkle the yeast over the top. Stir to blend well. Let the mixture stand for 5 to 10 minutes, until the yeast is activated and foamy or bubbling. Add the egg and yolk and whisk by hand until well blended.
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Preheat oven to 375° Fahrenheit. Line jumbo muffin tin with tulip muffin cups or parchment paper. Pulse pie filling in food processor to chop apple slices into "salsa-sized" pieces. Set aside. In a medium mixing bowl, mix together cream cheese, sugar, egg yolk and vanilla until creamed. Set aside.
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Roll biscuits in mixture and place in greased muffin tins, up to the top of the tin, layering the apples with the biscuits. Bake at 375* for 12-15 minutes or until lightly browned and baked. Remove from pan immediately and place on cooling rack. Let cool. Mix frosting ingredients and drizzle over top of muffins.
Gluten Free Cranberry Orange Cobblestone Bread Healthy Aperture
Cobblestone Cheese Bread. Place the grated cheese in a ziplock bag and place in the refrigerator for 1 hour. Lightly grease two 8 1/2-inch by 4 1/2-inch loaf pans. In a 2-quart saucepan, combine the water and milk over medium-low heat. In an electric mixer with a dough hook, combine the milk mixture, flour, sugar, butter, sugar, butter, yeast.
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Mix the ingredients together and knead for several minutes until dough is soft and elastic. Form the dough into a round shape. Place the dough in a greased loaf pan. Allow the dough to rise until double in size. Once the dough is ready, bake for about 40 minutes in a preheated oven at 350°F. After baking, allow the bread to cool before serving.
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DIRECTIONS: Mix water, yeast, and sugar together. Let sit for 5 minutes. Add milk, egg, and butter once the yeast is bubbly. Attach the dough hook and knead for five minutes. Transfer the dough to a greased bowl. Let it rise for 90 minutes. Punch down the dough and place on a lightly floured surface.
Glazed Cinnamon Raisin Cobblestone Bread
Allow to rise in warm place, covered, for about an hour or until risen again. Preheat a griddle or frying pan with small amount of butter (add a little olive oil to keep from smoking). If using muffin rings, preheat them on the grill. Using a low flame or heat setting, bake one side for 4-5 minutes and turn.
Apple Raisin Cobblestone Muffins Shugary Sweets
1. Preheat oven to 350°F. Grease 15 cupcake molds (one pan of a dozen molds and then three molds on another pan). 2. Start the filling by melting butter in a pan over medium heat. 3. To complete the filling, add the apples, brown sugar, salt, pumpkin pie spice and lemon juice to the pan.
