Irish Brown Soda Bread

1 1/2 cups all-purpose flour, plus more for dusting 

1 1/2 cups whole-wheat flour

2 tsps. sugar

1 1/2 tsps. kosher salt

1 tsp. baking soda

2 tbs cold unsalted butter, cut into small cubes

1 1/2 cups cold buttermilk, plus more for brushing

Rolled oats, for topping

Preheat the oven to 400˚ F. Sift the all-purpose flour, whole-wheat flour, sugar, salt and baking soda into a large bowl. Add the butter and rub it into the flour mixture with your fingers until there are no visible pieces. Make a well in the center and add the buttermilk. Stir the buttermilk into the flour mixture with a large spoon until just combined (it will be shaggy and a little sticky). Scrape out the dough onto a floured surface. Lightly flour the top of the dough, then use floured hands to gently pat and smooth the top and sides of the dough into a flat 6-inch round, about 1 1/2 inches tall. Be careful not to overwork the dough. Sprinkle an 8-inch cast-iron skillet or round cake pan with flour. Transfer the dough round to the skillet or pan. Using a knife, score a 1/2-inch-deep cross on top of the dough, edge to edge. Brush the top with buttermilk and sprinkle with oats and sunflower seeds. Bake until the bread is puffed and golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Loosen the sides with a paring knife; immediately remove the bread to a rack and let cool to room temperature, about 1 hour. Slice and serve.

 Creamsicle Pull Apart Bread

Cut rolls in half and dip in dry pudding mix then place in prepared bundt pan. Sprinkle any remaining pudding mix over the top. Combine softened cream cheese with the melted butter. Add sugar, orange zest, orange juice, and vanilla extract. Whisk well to create a syrup. Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove wrap. Bake at 350 degrees F for 35-40 minutes with a sheet pan underneath to catch any drippings. Cover with foil after 25 minutes if browning too quickly. Let rest for a couple minutes and then loosen from sides of the pan with a knife and invert onto a serving plate. 

Cinnamon Swirl Bread

Cinnamon Mix

1/2 cup granulated sugar

1 Tablespoon ground cinnamon

Bread 

2 cups all purpose flour 

1 teaspoon baking soda

1/2 teaspoon salt

1 large egg, at room temperature

3/4 cup granulated sugar

1/3 cup (vegetable oil

1/3 cup sour cream (or plain yogurt/Greek yogurt)

2/3 cup whole milk

1  1/2 teaspoons pure vanilla extract

vanilla glaze, optional 

Glaze 

1 cup confectioners’ sugar, sifted (sift after measuring)*

2–3 Tablespoons milk or heavy cream

1/2 teaspoon pure vanilla extract

optional: pinch of salt

(Instructions for glaze- Whisk the confectioners’ sugar, milk or heavy cream, and vanilla extract. Taste, then add a pinch of salt if desired.)

Preheat oven to 350°F. Spray a 9×5 inch loaf pan with nonstick spray. In a small bowl mix the sugar and cinnamon together. Set aside. In a large bowl whisk together the flour, baking soda, and salt. In a medium bowl, whisk the egg and 3/4 cup (150g) granulated sugar together until combined. Whisk in the oil, sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter. Pour/spread half of the batter into prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 Tablespoons for topping). Carefully pour/spread remaining batter evenly on top. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan. Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to prevent the top from over-browning. Bread is done when a toothpick inserted in the center comes out clean. Poke the center of the bread with a toothpick. Cool bread completely in the pan set on a wire rack. Drizzle with icing, if using. 

Pull Apart Garlic Bread

1/4 cup butter, melted

1 tablespoon dried parsley flakes

1 teaspoon garlic powder

1/4 teaspoon garlic salt

1 loaf (1 pound) frozen white bread dough, thawed

In a small bowl, combine the butter, parsley, garlic powder and garlic salt. Cut dough into 1-in. pieces; dip into butter mixture. Layer in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 1 hour. Bake at 350° for 30 minutes or until golden brown.

Cheddar Bacon Ranch Pull Apart Bread