Omlette Bread

Tube of refridgerated dough (rolls, crecents)
eggs (about 3-4)
cheese- shredded or cubed
breakfast meat of your choice (ham, sausage, -I used deli turkey)-cubed or chopped

*Butter a bread pan.
*Crack the eggs and put them into a small bowl. Add a sprinkle of salt and pepper.
*Cut the rolls into quarters and dip them in the eggs then place them in the bread pan with some of the meat and cheese mixed throughout. When all of the dough is dipped and layered in the pan, dump the remainder of the eggs in the pan and top witht the rest of the meat, then top with cheese.
*Bake at 350 for about 20-30 min or until egg is completely cooked.

* I just made this recipe up but it was really yummy. Next time I plan to add some more ingredients like mushrooms, onions, green peppers,...

Hope you enjoy:)

Soft Yogurt Sandwich Rolls

3 1/2 – 4 1/2 cups all purpose flour
1 tbsp active dry yeast
3 tbsp honey
1 cup water, warm (100-110F)
1 cup yogurt (nonfat/lowfat is fine; I used Greek-style)
1 tbsp vegetable oil
1 1/2 tsp salt

In a large mixing bowl, combine 1/2 cup flour, the active dry yeast, the honey and the warm water. Stir well and let sit for 10 minutes, until slightly foamy.
Stir in yogurt, vegetable oil, salt and 2 cups of the remaining flour. Gradually stir in more flour until you have a soft dough that sticks together pulls away from the sides of the bowl (This can all be done in a stand mixer with the dough-hook attached, as well).
Turn out dough onto a lightly floured surface and knead, adding additional flour if necessary to prevent sticking, until dough is smooth and elastic, or about 5 minutes. Place in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour or until doubled in size.
Preheat oven to 375F. Line a baking sheet with parchment paper.
Turn risen dough out of bowl and onto a lightly floured surface. Gently deflate, pressing into a rectangle. Divide dough into 10 even pieces with a board scraper or a pizza cutter. Shape each piece into a round roll. To do this, take all the corners of one of the squarish pieces you just cut and pull them together, pinching them to create a seal. This will pull the rest of the dough “tight” across the top of your roll, giving you a smooth top. Place on prepared baking sheet. Repeat with remaining dough.
Once all rolls have been formed, press down firmly on each one to flatten. Cover with a clean dish towel and let rise for 25 minutes.
Bake for about 20 minutes, until rolls are deep golden on the top and the bottom.
Cool on a wire rack.
Store in an airtight container.

Makes 10 rolls.

*I used plain Greek yogurt like suggested. I didn't shape them very well, but they stayed completely soft and moist for 3 days*

No Knead Whole Wheat Honey Sandwich Bread

2 1/3 cups whole wheat flour
2 cups bread flour (or all purpose)
1 3/4 cups water, warmed (100-110F)
5 tsp active dry yeast (2 packages/ .5-oz)
2 tbsp honey
1/4 cup vegetable oil
1 1/2 tsp salt

In a large, microwave-safe bowl, whisk together whole wheat flour and bread flour. Microwave for 30-40 seconds, until flour is very warm to the touch.
In a large bowl, or the bowl of a stand mixer, combine 1 cup of the water with the yeast and honey. Stir and let stand for 5-10 minutes, until yeast is foamy. Add in the remaining water, vegetable oil, salt and about half of the warm flour mixture and stir well with a wooden spoon to combine.
If using a stand mixer, attach a dough hook and continue adding flour with the mixer on medium. Add flour gradually until dough comes together into a smooth ball and pulls away from the sides. A small amount of flour might be left over. Turn speed up to medium and mix for 1 minute.
If mixing by hand, gradually add in the remaining flour, mixing vigorously with a wooden spoon with each addition. Mix until until dough comes together into a smooth ball and pulls away from the sides. A small amount of flour might be left over. Continue to push dough around with the wooden spoon for 1 additional minute after dough comes together smoothly.
Lightly grease a 9×5-inch loaf pan. Turn dough into the loaf pan and cover with a piece of plastic wrap. Allow to rise for 30-35 minutes, until dough rises 1-inch above the sides of the pan.
Preheat oven to 400F.
Once bread has risen, remove plastic wrap and place loaf pan in the oven.
Bake for 30-35 minutes, until bread is dark golden brown.
Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Makes 1 loaf.

*This turned out perfect - especially with homemade strawberry freezer jam. It also stayed the exact same consistancy for over 3 days when I made it. It did not dry out AT ALL!*

FROM BAKINGBITES.COM

EASIEST HONEY WHEAT BREAD EVER!!!

THIS IS FOR YOU CARLIE :)

No Knead Whole Wheat Honey Sandwich Bread
2 1/3 cups whole wheat flour
2 cups bread flour (or all purpose)
1 3/4 cups water, warmed (100-110F)
5 tsp active dry yeast (2 packages/ .5-oz)
2 tbsp honey
1/4 cup vegetable oil
1 1/2 tsp salt

In a large, microwave-safe bowl, whisk together whole wheat flour and bread flour. Microwave for 30-40 seconds, until flour is very warm to the touch.
In a large bowl, or the bowl of a stand mixer, combine 1 cup of the water with the yeast and honey. Stir and let stand for 5-10 minutes, until yeast is foamy. Add in the remaining water, vegetable oil, salt and about half of the warm flour mixture and stir well with a wooden spoon to combine.
If using a stand mixer, attach a dough hook and continue adding flour with the mixer on medium. Add flour gradually until dough comes together into a smooth ball and pulls away from the sides. A small amount of flour might be left over. Turn speed up to medium and mix for 1 minute.
If mixing by hand, gradually add in the remaining flour, mixing vigorously with a wooden spoon with each addition. Mix until until dough comes together into a smooth ball and pulls away from the sides. A small amount of flour might be left over. Continue to push dough around with the wooden spoon for 1 additional minute after dough comes together smoothly.
Lightly grease a 9×5-inch loaf pan. Turn dough into the loaf pan and cover with a piece of plastic wrap. Allow to rise for 30-35 minutes, until dough rises 1-inch above the sides of the pan.
Preheat oven to 400F.
Once bread has risen, remove plastic wrap and place loaf pan in the oven.
Bake for 30-35 minutes, until bread is dark golden brown.
Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Makes 1 loaf.

thank you bakingbites.com