Monday, January 27, 2014

Baked Italian Cheese Dip & Bread Dippers

Round two of the countdown to the Super Bowl and today there's two recipes to serve for the big game.  This was an opportunity to use my new brie baker.  Darn Etsy and all their cute stuff that I fall in love with and have to order for my already overcrowded cupboards.







Baked Italian Cheese Dip


8 oz Fontina cheese, cut into small pieces
1 tsp extra virgin olive oil
1/4 tsp crushed red pepper flakes
1/4 tsp oregano
1/4 tsp garlic powder

Place the Fontina cheese pieces in a dish that is safe for the oven.  Sprinkle the olive oil and spices over the top.  Bake for 30 minutes at 325°.  Serve with bread dippers (recipe below)


Bread Dippers

2 1/2 cups bread flour
1 package dry active yeast
3/4 cup warm water
1/2 tsp salt
2 tbsp extra virgin olive oil
1 1/2 tsp honey
1 tbsp Italian Seasonings

Combine warm water and yeast and allow to sit for 15 minutes.  In a large bowl, pour in yeast water and stir in oil, honey, Italian Seasonings and salt.  Fold in flour  gradually.  When it's all combined, knead for 10 minutes and then return to the bowl and pour a little more olive oil on top, turn and make sure it's all coated, cover with a clean dish towel and let sit in a warm place for 2 hours. Turn out on a lightly floured board or countertop and divide into 24 equal pieces.  Place in a greased pan and brush with 2 tbsp melted butter. Bake for 15 minutes at 350°.