1/2 ts Salt
1 c Sugar
1 ts Baking powder
1/2 c Shortening
3 Bananas mashed(1 1/4 cups)
1 1/4 c Walnuts
2 c Flour
1 ts Vanilla
1 ts Baking soda
1/2 c Sour or buttermilk
CREAM TOGETHER SUGAR, SHORTENING, EGGS AND FLOUR. ADD SODA AND BUTTERMILK. MIX IN SALT AND BAKING POWDER (ADD 1 DROP LEMON EXTRACT IF DESIRED) ADD MASHED BANANAS AND FOLD IN NUTS AND VANILLA. BAKE ABOUT 35 MINUTES AT 350 DEGREES IN GREASED AND FLOURED OR PAPERED PAN. This recipe won my friend first prize for quickbreads at the L.A. County Fair, in Pomona, Ca.
|2||each||bread, loaves, frozen, slightly defrosted, uncooked|
|1/2||cup||sun-dried tomatoes, marinated, drained, chopped|
|1/2||cup||chives, fresh, finely chopped|
|1/2||cup||mozzarella cheese, cut in small cubes|
|Place the slightly defrosted bread on a lightly floured surface. Cut the loaves in half lengthwise cut each half into 6 pieces. (Each loaf will yield 12 pieces.) Grease a large bundt pan. Dip each piece of bread first in melted butter then in parmesan cheese. Layer the pieces of bread in the bundt pan. Sprinkle bread with sun-dried tomatoes, chives and cheese, making sure that none of the additional ingredients are exposed to the surface of the pan, as they will burn. Continue alternating the bread pieces, sprinkling each layer with sun-dried tomatoes, chives and mozzarella cheese, ending with a layer of bread pieces. Cover with a dry towel and let rise in a warm, draft free area for 1 hour, or until doubled in size.|
Preheat oven to 375 degrees. Bake for 25-30 minutes, or until golden brown. Remove bread from pan immediately.
Makes 1 loaf.
|1/4||cup||milk, dry non-fat|
|1 1/4||cup||water, warm|
|1 1/2||cup||cheddar cheese, sharp grated|
|Place ingredients, in the order listed, into the pan. Select white bread,
and press ‘Start’.
NOTE: Unless otherwise noted all ingredients should be at room
This can be mixed on manual of the bread machine. After Second kneading,
-Marie Frainier *DGCP02C* 1/2 c Water
2 c Bread Flour
1 tb Nonfat Dried Milk
1 tb Sugar
1 ts Salt
1 tb Applesauce
1/4 c Cottage cheese
1/2 tb Dry onion
1/2 tb Dill seed
1/2 tb Dill weed
2 ts Yeast
1 POUND LOAF
4 cups flour
4 teaspoons baking powder
1/2 cup sugar
2 cups raisins
2 tablespoons caraway seed
2 cups buttermilk
Mix all together and pour into greased cast iron frying pan. Bake at 350 degrees for one hour.
Oyster Bread Dip
1 large (24 ounce) round loaf Italian bread
16 ounces softened cream cheese
20 ounces chopped oysters
1/4 cup oyster liquid
3 tablespoons grated onion
2 tablespoons beer
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon Tabasco sauce
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
Raw vegetables for dipping
Preheat oven to 250 degrees F.
With sharp knife cut top from bread set top aside. Hollow loaf, leaving 2-inch shell cut removed bread in cubes and set aside.
In large bowl beat cream cheese until smooth stir in oysters (and liquid), onion, beer, Worcestershire, lemon juice, cayenne, Tabasco and salt until well blended. On baking sheet make a cross with 2 sheets of foil, long enough to cover loaf. Center bread shell on foil. Pour in oyster mixture cover with top. Wrap loaf with foil. Bake for 3 hours.
Toast bread cubes during last 5 minutes of baking. Remove top. Sprinkle with parsley.
Serve on platter with vegetables and bread cubes.
7 c Whole wheat flour/divided
To 8 cups 2 pk Dry yeast
1 tb Salt
1 1/2 c Milk
1 1/2 c Water
1/4 c Plus
2 tb Butter or margarine
1/4 c Honey
Butter or margarine melted Recipe by: Southern Living
Combine 3 cups flour, yeast, and salt in a mixing bowl stir and set aside. Combine milk, water, butter, and honey in a medium saucepan place over low heat, stirring constantly, until mixture reaches 120 degrees to 130 degrees. Stir milk mixture into flour mixture, and beat at medium speed of an electric mixer 2 minutes or until smooth. Stir in enough remaining flour to make a stiff dough. Turn dough out onto a lightly floured surface let dough rest 10 minutes. Knead dough until smooth and elastic (about 3 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, for 50 minutes or until dough has doubled in bulk. Punch dough down, and divide in half shape each portion into a loaf. Place in 2 well-greased 9- x 5- x 3-inch loafpans. Cover and let rise in a warm place, free from drafts, 50 minutes or until doubled in bulk. Bake at 375 degrees for 35 to 45 minutes or until loaves sound hollow when tapped. Brush loaves with melted butter remove from Recipe continues on Whole Wheat Bread-part 2 —–
1 c Oil-free italian dressing
1 t Paprika
5 Cl Garlic — or more to taste
1 Whole-wheat french bread
Parsley flakes — optional
Time: 0:15 Preheat the broiler. Place the dressing, paprika, and garlic in a blender and process until well blended. Brush this mixture on the bread and sprinkle with parsley, if desired. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
Filling 1 pkgs cream cheese — (2 oz) (2 to 3)
2 Tbls sugar
1/2 cup chopped peeled apples
Bread 1 pkg Apple Cinnamon or Cranberry bread mix
1/2 cup chopped peeled apples
3/4 cup water
3 Tbls oil
1 tsp almond or vanilla
Topping 1/4 cup sliced almonds
Grease and flour 8 x 4 or 9 x 5 loaf pan. Blend all filling ingredients except apples. Beat until smooth. Stir in apple. Set aside. Combine all bread ingredie nts. Stir by hand until moistened. Pour 1/2 of batter into prepared pan. Spoon filling over batter. Spoon remaining batter on top of filling. Sprinkle with al monds. AFTER BREAD IS COOLED COMPLETELY brush with melted apple jelly. Store in refrigerator.
8 x 4 pan (70-85 min) 9x 5 pan (65-75 min) at 350 degrees.
Domino’s Cinnatwists and Garlic Twisty Bread
Posted by Rudy2 at recipegoldmine.com
Source: Posted by Chef Chad (Houston, Texas)
I haven’t had their Cinnatwists yet (and I probably won’t to be truthful… I won’t give them any more of my money again… besides, there’s a heck of a lot better pizza places out there besides Domino’s). But when I worked there several years ago, any kind of the "twisty" side items that Domino’s served (i.e. their garlic twisty bread) was made out of their regular hand tossed pizza dough.
Here’s what we did (for example) to make the Garlic Twisty Bread… we took a medium sized pizza dough ball and "slapped" it out into a round like we would to make a pizza… but instead of saucing it and making a pizza, we took each dough prep and cut it into 1-inch strips using a pizza cutter. Each strip was then held at one end, while the other end was twisted by three one-half turns (or easier, three "flips" of the dough strip). The twisted strips were then placed on a baking rack and run through the oven one time. When baked, the twisted bread strips were coated or basted with butter and then sprinkled with a garlic/herb seasoning… voila!… Domino’s Twisty Bread.
Now, I’m guessing that they are doing the exact same thing with these Cinnatwist things, except they are sprinkling some kind of cinnamon/sugar topping on them instead of using a garlic/herb seasoning. Try this… go to the store and get a roll of unbaked pizza crust (i.e. Pillsbury). Roll it out and cut it into the strips like I described above. Make the twists in each one and then bake until golden brown according to package direction. When they get out of the oven, immediately brush with a generous amount of melted butter. Prepare a desired amount of Cinnamon/Sugar mixture (probably 4 parts sugar to 1 part ground cinnamon) and shake well to combine. Roll the buttered twisty breads in the Cinnamon/Sugar mixture and serve warm. The end product will probably be very similar to Domino’s Cinnatwists. Enjoy!