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Reply
| | From:  Genie· (Original Message) | Sent: 1/27/2008 2:34 AM |
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Reply
| | | From: Genie· | Sent: 6/8/2008 8:47 PM |
Bacon and Onion Bread recipe
5 or 6 strips bacon
1 small onion, chopped
2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne
2 large eggs
1 cup sour cream
1/4 cup butter, melted
Preheat oven to 350 degrees F. grease a 9-inch loaf pan.
Cook bacon in skilled until crisp. Drain on towels, then dice coarsely. Remove all but 2 tablespoons of fat. Add onion and cook for 2 minutes or until tender.
Mix flour, baking powder sugar, salt, pepper and cayenne in large bowl.
Whisk eggs, sour cream and butter until blended; stir in bacon and onion. Pour liquid mix over dry ingredients and fold in just until combined. Do Not overmix.
Spoon into prepared loaf pan and bake for 50 minutes or until it tests done. Cool in pan for 10 to 15 minutes, then remove to rack to cool completely.
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Reply
| | | From: Genie· | Sent: 6/8/2008 8:51 PM |
Sausage and Cheese Bread
From Chef and author Emeril Lagasse
1 envelope, 1/4 ounce dry yeast
2 tablespoons granulated sugar
2 tablespoons plus 1 teaspoon vegetable oil
2 cups warm water, about 110 degrees F
6 cups bleached all purpose flour
1/4 cup yellow cornmeal
2 teaspoons salt
1/2 pound hot or sweet Italian sausage chopped, about 1 cup
1 cup chopped onions
1/2 pound cheddar cheese, grated, about 1 cup
vegetable oil for deep frying
Combine the yeast, sugar and 2 tablespoons of the oil in the bowl of an electric mixer fitted with a dough hook. Add the water. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. If the yeast mixture doesn't begin to foam after a few minutes , it means it's not active and will have to be replaced. In a separate large mixing bowl, combine the flour, 1/2 cup plus 2 tablespoons of the cornmeal and the salt. Add this mixture to the yeast mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball and climbs slightly up the dough hook. Remove the dough from the bowl. Coat the bowl with the remaining teaspoon vegetable oil. Return the dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, draft free place and let rise until doubled in size, about 2 hours. Meanwhile, brown the sausage and onions in a medium sized skillet over medium heat for about 4 minutes. Drain well on paper towels. Set aside to cool to room temperature. Remove the dough from the bowl and turn it onto a lightly floured surface. Using your hands, gently roll and form it into a narrow loaf about 24 inches long. Cut the dough into 18 equal portions; each about 2 1/2 ounces. With the palm of your hand, roll the portions on a lightly floured surface to form small round rolls. Line a baking sheet pan with parchment or waxed paper and sprinkle it with the remaining 2 tablespoons cornmeal. Place the rolls about 1 inch apart on the paper. Using a pointed knife, make a slit in the top of each roll. With your thumb and forefinger, spread the dough open to make a small cavity about 1 inch deep and 2 inches wide. Spoon 1 tablespoon of the cheese into each cavity, then top with 1 tablespoon of the sausage and onions, pressing the mixture gently into the cavity. Pinch the dough together to close the cavity. Cover the rolls with the plastic wrap and let rise in a warm, draft free place until doubled in size, about 30 minutes. Heat 4 inches of oil, or enough to submerge the breads, in a deep pot or electric fryer to 360F. Deep fry the stuffed breads, two to three at a time, in the hot oil for about 3 minutes, turning them with a metal spoon or spatula to brown them evenly. Drain on paper towels. Serve warm. Makes 18
Recipe copyright©1999 Emeril Lagasse
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Reply
| | | From: Genie· | Sent: 6/8/2008 9:17 PM |
Ham Bread Ingredients -
1 Loaf of Rhoades frozen bread dough -
1 cup of white flour -
1/4 lb of thinly sliced prosciutto -
3/4 cups of pimento stuffed green olives sliced -
1/4 cup of raisins -
2 egg whites
Directions -
Raise dough per package instructions. -
Flour surface and roll out dough using rolling pin to 1/4 " thickness. -
Place one layer of prosciutto to cover rolled out dough. -
Sprinkle sliced olives and raisins evenly over ham. -
Hand roll dough to form loaf. Pinch edge and ends of loaf to seal. -
Glaze loaf with egg whites using a brush. -
Bake per dough package instructions. (Usually 250 degrees for 20 minutes). -
Let cool and slice. |
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Reply
| | | From: Genie· | Sent: 6/8/2008 9:36 PM |
Pepperoni Bread 1 (1 pound) loaf frozen bread dough, thawed
1 egg, beaten
4 ounces sliced pepperoni sausage
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 1/2 teaspoons Italian seasoning Preheat oven to 375 degrees F. Lightly grease a baking sheet. Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jellyroll and pinch seam to seal; place, seam side down, on prepared baking sheet. Bake for 40 minutes, or until golden. | |
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Reply
| | | From: Genie· | Sent: 6/8/2008 9:37 PM |
Pepperoni Cheese Bread 7 1/2 cups shredded mozzarella cheese
5 cups pepperoni, sliced thin
5 loaves frozen bread dough, thawed Preheat oven to 350 degrees F. Roll dough to a 12 x 16-inch triangle. If dough springs back, allow it to relax for a few minutes before continuing. Spread cheese over dough to within a 1/2 inch of the edge of the dough. Place pepperoni slices over cheese. From the long side, roll the dough, tucking edges in as you go. Pinch seam together. Spray cookie sheet lightly. Place bread seam side down, and bake for about 20 to 25 minutes until golden brown. Makes 5 loaves; can be frozen. NOTE: You may brush dough with slightly beaten egg before baking. | |
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Reply
| | | From: Genie· | Sent: 6/8/2008 9:38 PM |
Pepperoni-Cheese Monkey Bread 2 loaves frozen bread
1/2 pound pepperoni
1/3 cup margarine, melted
1 pound mozzarella cheese, cubed Defrost bread (not necessary to let bread rise, but it doesn't matter if you let it). Cut each loaf into 60 pieces. Cut cheese and pepperoni into 120 pieces each. Spread out dough with your fingers and place 1 piece of cheese and 1 piece of pepperoni inside. Close dough tightly so cheese will not melt out. Dip in bowl of melted margarine and drop into a Bundt or angel food pan. Bake at 350 degrees F for 35 to 45 minutes or until dough looks golden brown. | |
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Reply
| | | From: Genie· | Sent: 6/8/2008 9:45 PM |
Bacon Cheese Bread
1-1/2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (4 ounces) shredded sharp Cheddar cheese
3/4 cup quick-cooking oats
6 slices bacon, cooked and crumbled
2 eggs, beaten
1/2 cup milk
1/4 cup vegetable oil
Combine the flour, sugar, baking powder, baking soda, salt, cheese,
oats and
bacon in a large bowl. Set aside. Combine the eggs, milk and oil in
another
bowl and add to the first mixture, stirring just enough to moisten the dry
ingredients. Spoon the batter into a greased and floured 8-1/2" x 4-1/2" x
3" loaf pan. Bake at 350°F for 35 to 40 minutes or until a wooden pick
inserted in the center comes out clean. Let cool for 10 minutes. Makes 1
loaf.
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Reply
| | | From: Genie· | Sent: 6/8/2008 9:49 PM |
Italian Cheese Bread
2 1/4 oz pkgs dry yeast
1 cup margarine
6 large eggs
4 1/2 cups all-purpose flour -- sifted
1 teaspoon salt
2 teaspoons sugar
1/4 pound swiss cheese
1/4 pound sharp cheddar cheese
1/2 cup parmesan cheese -- grated
Dissolve yeast in 1 cup of warm water. In a large mixing bowl, beat margarine until fluffy. Beat eggs in another bowl until light. Add eggs to margarine, blending well. Stir in dissolved yeast water. Sift flour, salt and sugar together. Gradually add to egg mixture, continue to beat until satiny. Cut Swiss and cheddar cheese into 1/4 inch cubes.
Stir cubed cheese and Parmesan cheese into mixture. Place dough in a 4 quart greased glass mixing bowl. Cover and let rise until doubled in volume. (see shortcut rising method, at bottom) With spoon, gently stir (do not punch). Cover bowl and let rise until doubled, again. Grease a 10-inch tube pan. Gently stir dough down. Pour or drop by spoonfuls into pan. Let rise again until doubled. (see shortcut rising method at bottom) Bake in a preheated 400F oven 35 - 40 minutes. Use cake tester to test for doneness. Cool 10 minutes out of oven. Lift bread out by tube and cool 20 more minutes. Eat while warm or cool.
Shortcut rising method from Tout de Suite a la Microwave II:
1. Bring 3 1/2 cups water to boil in a 1-quart glass bowl on high, 7-8 minutes. Place glass mixing bowl containing dough in microwave on top of bowl of boiling water (make sure both bowls fit in microwave before you begin). Microwave on warm (10%) 5 minutes, or defrost setting for 2 minutes.
2. Let dough rise in warm place 20 to 30 minutes until doubled in bulk.
3. With spoon, gently stir (follow recipe instructions).
4. Again, bring 3 1/2 cups water to boil in bowl. Repeat steps 1 and 2.
5. Follow recipe instructions for baking in a tube pan. Later if you want to warm just one slice of bread, wrap it in wax paper and microwave on high (100%) 20 seconds.
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Reply
| | | From: Genie· | Sent: 6/18/2008 2:44 AM |
| Dill Cottage Cheese Bread
3 tablespoons active dry yeast
1 cup lukewarm water
pinch sugar
2 cups creamy cottage cheese
1 cup chopped fresh dill
3/4 cup chopped onion
1/4 cup sugar
2 eggs
3 tablespoons butter, softened
1 teaspoon baking powder
6 cups flour
Combine the yeast, water, and sugar in a mixing bowl
and let stand for about 10 minutes or until foamy.
Combine the cottage cheese, dill, onion, sugar, eggs,
butter, and baking powder with the yeast mixture. Add
the flour and mix to make a dough.
Turn out onto a floured board and knead until smooth,
about 12 to 15 minutes. Place the dough in a large
greased bowl, cover, and let rise in a warm place for
1 hour.
Divide the dough into 3 loaves and place in 3 loaf
pans. Cover the pans and set them in a warm place to
rise until doubled.
Bake in a 350 degrees F oven for 50 minutes. Turn the
oven off, remove the loaves from the pans, and return
them to the oven for 5 minutes to firm. Cool on wire
racks.
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