Copycat Recipes – Famous Breads!

So one of the downsides of keeping kosher, is that you do not get to partake in the wide world of non-kosher eating establishments, and some of their notoriously, good and addictive dishes. This week I thought I would track down some famous restaurant recipes and get you as close a copycat recipe as possible so that you could make them at home, kosherizing where needed.

I thought I’d start like you would if you were actually dining in one of these restaurants, and get you some of their delicious bread recipes that for those that keep kosher could only previously dream and drool about. You will notice that several of these recipes are in fact dairy. You can read up about the ins and outs of dairy bread here, or you can make these breads non-dairy, or pareve, by replacing the milk and butter with non-dairy alternatives, such as soy milk and margarine.

For the “Olive Garden” Bread Sticks, if you wish to make them non-dairy, change the butter to margarine and leave out the Parmesan cheese altogether. The only recipe that I would not suggest changing would be the “Red Lobster” Cheddar Bay Biscuits, as the non-dairy cheese alternatives do not tend to melt the same way that regular cheese does, but you can always try!


“Texas Roadhouse” Rolls Texas Roadhouse Rolls

Ingredients:
1 cup warm milk (100°F)
2 ¼ teaspoons active dry yeast
⅓ cup sugar
3 ½ cups all-purpose flour, plus more for the board
1 egg
⅓ cup butter, melted plus ¼ cup butter, melted (optional)
1 teaspoon salt

Honey Cinnamon Butter:
½ cup softened butter (salted butter)
1 teaspoon cinnamon
2 tablespoons honey
2 tablespoons powdered sugar

Directions:
In a cup or small bowl, stir together the warm milk, sugar, and yeast. Allow the yeast to proof and begin to activate while you prepare the other ingredients. Using a stand mixer or food processor, combine the flour, egg, ⅓ cup melted butter, and salt. Add the milk mixture and process until you have a smooth dough; it will be stickier and wetter than regular bread dough. Place the dough in a greased bowl, turn the dough to grease all sides, and cover with a towel. Let rise until it has doubled in size.

When the dough has doubled, punch it down and turn it out on a floured board. Let rest for 10 minutes. Roll out the dough into a large, flat rectangle approximately ½ inch thick. Cut into 16 portions with a sharp knife and place on a greased baking sheet and let rise again, until doubled. Preheat oven to 375°F. Bake the rolls for 10 minutes on the greased baking sheet. They will be light brown when removed from the oven. If desired you can brush the tops of the rolls with the remaining ¼ cup melted butter before serving.

Prepare honey cinnamon butter by combining butter, cinnamon, honey, and powdered sugar until well blended.


Olive Garden Breadsticks“Olive Garden” Bread Sticks

Ingredients:
1 ½ cups warm water
1 tablespoon sugar
1 tablespoon yeast
2 tablespoons vegetable oil
1 ½ teaspoons salt
4 ½ cups flour + extra flour for dusting board

Buttery topping:
4 tablespoons butter melted
1 teaspoon garlic powder
2 tablespoons Parmesan cheese
⅛ teaspoon oregano

Directions:
Combine warm water, sugar, oil, and yeast in a large bowl of a mixer or a food processor. Add 4 ½ cups of flour and salt and process until the dough forms a nice uniform ball. Place dough in a bowl that has been sprayed with non-stick spray. Cover bowl with a towel and allow to rise in a warm place. When the dough has doubled in size (this should take about an hour) place dough on a well-floured board and roll out dough. Roll out dough into a large rectangle. Cut in half horizontally, and then cut vertical strips of dough about 1 ½ inches thick. Roll the strips of dough into sticks. Place dough on a greased baking sheet, and allow them to rise until they have doubled in size (this should take about 45 minutes). You should get between 20 and 24 bread sticks from this recipe.

Melt butter, and stir in Parmesan cheese and oregano. For best results rub the oregano between your fingers as you place it into the butter. This will help release the oils of the oregano and make it taste even better. Preheat oven to 350 degrees. Just before baking bread sticks brush them with the butter. Bake for 12 to 15 minutes or until golden brown. Brush any left-over butter topping on these just before serving.


“KFC” Buttermilk BiscuitsKFC Buttermilk Biscuits

Ingredients:
2 ½ cups self-rising flour
1 cup buttermilk
½ cup chilled butter (you can use shortening)
2 tablespoons of butter melted (to top biscuits with)
2 ½ teaspoons sugar
1 teaspoon cream of tartar

Directions:
Preheat your oven to 425°F. Cut butter into small cubes, if you use shortening chill it so you cut into small pieces. It is important to cut the butter into small pieces so it will make it easier to cut the butter into the flour. In a medium sized bowl combine self-rising flour, sugar, and cream of tartar. Add in cubed butter, and work butter into the flour until it reaches a large sand grained texture. Add buttermilk, and stir long enough to stir buttermilk into the dough.

On a floured surface turn dough out of the bowl, and shape flour into a round shape, use a rolling pin to gently roll out dough to about ¾ of an inch thick. Use a biscuit cutter to cut out biscuits and place on an ungreased cookie sheet. Brush tops of biscuits with the 2 tablespoons of melted butter. Bake biscuits for 12 to 15 minutes.


Red Lobster Cheddar Bay Biscuits“Red Lobster” Cheddar Bay Biscuits

Ingredients:
4 cups all-purpose flour
2 tablespoons baking powder
1 ⅓ tablespoons powdered sugar
1 teaspoon salt
½ teaspoon baking soda
6 tablespoons canola oil
1 cup cold water
1 ½ cups grated sharp cheddar cheese
½ cup (1 stick) butter
2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning

Directions:
Preheat the oven to 350°F. Mix together the flour, baking powder, sugar, salt, and baking soda until combined. Slowly add the oil, until all the lumps are gone and the mixture takes on a uniform texture. To this add the water and the grated cheese. Pat or roll out the dough to ¾ inch thickness. Cut the biscuits with a cutter or drinking glass, and place in a baking pan. Bake for 8-10 minutes, until the tops are golden brown.

While the biscuits are baking, in a small saucepan, melt the butter together with the parsley, garlic powder, and Italian seasoning. After you remove the biscuits from the oven, brush the tops with the seasoned butter and serve immediately.


“Outback Steakhouse” Honey Wheat BreadOutback Steakhouse Honey Wheat Bread

Ingredients:
2 ½ cups warm water (100°-110°F)
¼ cup vegetable oil
½ cup honey
3 ½ cups whole-wheat flour
2 tablespoons cocoa
2 tablespoons active dry yeast
2 teaspoons instant coffee
1 teaspoon salt
2-3 cups bread flour
rolled oats (for dusting loaves)

Directions:
In the bowl of a stand mixer fitter with a dough hook, stir together water, oil, and honey until mixed well. Add wheat flour to water mixture. Add the cocoa, yeast, coffee, salt, and stir until blended. Allow mixture sit for 10 minutes.

Stir in bread flour, one cup at a time, until dough clings to hook and almost clears the sides of mixer, about 3-4 minutes. Cover bowl with greased plastic wrap. Allow dough to rise in the bowl until doubled, about 30-60 minutes. Divide into 2 pieces. Cover each piece with greased plastic wrap, and let dough rest for 5 minutes.

Shape pieces into loaves, and sprinkle with oats. Place each loaf in a greased 9 x 5 inch loaf pan. Let dough rise until doubled, about 30-60 minutes. Toward the end of the rising time, preheat oven to 350 F. Bake at for 30-40 minutes.

Tu B’Shevat Treat – Seven Species Muffins

Seven Species MuffinsThis post is taken from Tori Avey, aka The Shiksa in the Kitchen. She has a great site that I encourage you to visit at www.toriavey.com.

Typical foods served on Tu B’Shevat include fruits, nuts, grains, and vegetables. The almond trees bloom at this time of year, so almond-laden foods often make an appearance on the holiday table. Those who partake in a Tu B’Shevat Seder will eat at least 15 different types of fruits and vegetables. Chocolatey carob pods are sometimes included in the meal. It is also customary to include the Seven Species mentioned in the Torah: wheat, barley, grapes, figs, pomegranates, olives, and dates.

Ingredients:

¾ cup golden raisins
½ cup dried figs*
½ cup dates*
1 ¼ cup unsweetened almond milk
¼ cup applesauce
1 teaspoon cinnamon
½ teaspoon allspice
2 eggs
⅓ cup light olive oil
½ cup sugar
½ cup brown sugar
1 ½ teaspoon vanilla extract
1 ½ cups all-purpose flour (¾ cup all-purpose + ¾ cup whole wheat flour will work too)
½ cup barley flour
2 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup pomegranate seeds
½ cup chopped walnuts
Nonstick cooking spray or paper muffin tin liners

Topping Ingredients (optional)

2 tablespoons turbinado sugar
¼ teaspoon cinnamon

* To learn how to properly inspect these fruits, click here.

You will also need:

Blender or food processor, large mixing bowl, medium mixing bowl, standard muffin tin, ice cream scoop or small ladle, cooling rack

Directions:

  • If your raisins are particularly dry, cover them with water and bring to a boil. As soon as the water boils, turn off the heat and let the raisins sit in the water to plump for 10 minutes. Drain and pat dry with a paper towel.
  1. Preheat oven to 400 degrees F.
  2. If your figs have tough stems on them, remove them and discard.
  3. Roughly chop dates and figs. Set aside.
  4. Use a blender or food processor to blend together the following ingredients until very smooth: dates, figs, almond milk, applesauce, cinnamon and allspice.
  5. It may take a couple of minutes to blend all ingredients to a smooth consistency, depending on the power of your blender. The end result should be similar to the texture of apple butter or smooth fruit preserves. Set mixture aside.
  6. In a medium mixing bowl, whisk together eggs, light olive oil, sugar, brown sugar, and vanilla extract.
  7. In a large mixing bowl, sift together flour, barley flour, baking powder, baking soda, and salt.
  8. Gently mix the pomegranate seeds into the dry mixture, making sure the seeds are well coated with flour.
  9. Make a well in the middle of the dry ingredients. Pour the fruit mixture from the blender into the well.
    Add the egg mixture to the well.
  10. Fold the dry ingredients into the wet ingredients until the dry ingredients are just moistened and a lumpy batter forms. Do not over mix – if you do your muffins will turn out heavy and dense.
  11. Fold raisins and chopped walnuts into the muffin batter with a light-handed stir.
  12. Prep your muffin pan by spraying a small amount of non-stick cooking spray into the bottom of each muffin tin (not the sides), or use paper muffin cup liners. Divide batter equally into muffin cups, filling each cup to the top and mounding the surface slightly. I’ve found that it’s easiest to do this using an ice cream scoop.
  13. If you’d like to top the muffins, mix the sugar and cinnamon together in a small bowl using a fork. Sprinkle about a ½ tsp of cinnamon sugar mixture evenly across the surface of each muffin.
  14. Place muffins in the oven and immediately turn heat down to 375 degrees F. That extra heat blast at the beginning of the baking cycle will help to activate the baking powder and baking soda. Bake for 25-27 minutes until the tops of the muffins are golden brown and a toothpick inserted in the centre comes out clean. Let muffins cool for 10 minutes before removing from the tin and cooling on a rack. Do not let the muffins cool completely in the tin, they are quite moist and may stick to the tin if you leave them there too long. Serve warm.