Parmesan Casserole Bread

1 (1/4 ounce) package dry yeast
1/4 cup warm (110 to 115 degrees F) water
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup plus 2 tablespoons butter, divided use
1 large egg, lightly beaten
1/2 cup milk, at room temperature
1/2 cup grated parmesan cheese
2 tablespoons fresh-chopped parsley

Directions:

Grease an 8 x 1 1/2-inch round baking pan. Set aside.

In a measuring cup, mix yeast with warm water and let sit until softened.

Meanwhile, in a mixing bowl, whisk together flour, sugar and salt. With a pastry blender cut 1/3 of butter into dry ingredients until it resembles coarse meal. Add egg, softened yeast and milk; beat well with an electric mixer on medium speed. Stir in cheese and parsley. Turn into prepared baking pan and cover with oiled plastic wrap. Let rise about 40 minutes or until about doubled in bulk.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F.

Dot top of bread with the remaining 2 tablespoons butter cut into pieces and bake in center of oven 20 to 25 minutes, or until nicely browned. Cut into wedges while still warm.

Makes 8 servings

Source: Better Homes and Gardens Bread Cook Book

Potluck Pepperoni Bread

This recipe originally came from Allrecipes.com but I've tweaked it a lot - so it more like Stromboli.  If you want to see the original recipe, search for it by title. Pepperoni slices and plenty of mozzarella cheese make this bread perfect for a potluck dinner....and picky eaters.


Prep Time: 10 Minutes

Cook Time: 15 Minutes Ready In: 1 Hour

Servings: 6

1 pound refrigerated bread dough

1 (8 ounce) package sliced pepperoni

1 (16 ounce) package shredded mozzarella cheese

1 large onion, chopped
Chopped peppers and/or fresh spinach  (optional)

Pizza Sauce (optional - I use a thin layer)

Garlic salt

Parmesan cheese, grated

2 tablespoons olive oil



Directions:

1. Preheat an oven to 425 degrees F (220 degrees C).

2. Roll the dough into an 10-inch square on a well-floured surface. Arrange half of the pepperoni over top, and sprinkle evenly with half of the mozzarella cheese. Add onions and any other toppings you want at this time. Arrange the remaining pepperoni over the cheese, and sprinkle with remaining cheese. Fold the left third of the dough over the middle third, then fold the right third on top of that. Fold the top and bottom ends over the bread so the edges meet in the center. Drizzle the bread with olive oil, sprinkle lightly with garlic salt and parmesan cheese and place seam-side-down onto a nonstick baking sheet.

3. Bake in the preheated oven until the bread is golden brown and crusty, 15 to 20 minutes. Cool before slicing

Gruyere-Stuffed Crusty Loaves

Hmmmmm... what could be more wonderful on a cold fall day than warm cheese bread right out of the oven?

This recipe is from King Arthur Flour so you know it's GOT to be GOOD!!!

Gruyere-stuffed Crusty Cheese Loaves

Spinach bread or Cows in the Garden

1 envelope active dry yeast

1/4 c very warm water

1/3 c butter

1/4 c sugar

1 T salt

2 1/4 c scalded milk

1 egg, beaten

1/4c shredded cheddar cheese

1/4 c shredded onion

1/4c finely chopped spinach

7 to 8 c flour

Sprinkle yeast into very warm water in a small bowl. Stir until yeast dissolves. Put butter, sugar and salt in a large mixing bowl; add scalded milk and stir until fat melts and sugar and salt dissolve. Let mixture cool until lukewarm.

Stir yeast mixture into lukewarm milk mixture; add egg and beat utnil well mixed. Add cheese, spinach and onion. mix well. Add about half the flour and beat vigourously until smooth; beat in enough of the remaining flour, about 1/2 cup at a time, to make a soft dough. Turn dough out onto a lightly floured board; invert the bowl over it and let rest for ten minutes; knead dough, adding enough flour to keep it from sticking, about ten minutes or until it becomes smooth and elastic in your hands. Shape dough into a ball and place in a greased mixing bowl, turning to coat all over with shortening; cover with a clean towel and let rise in a warm place, away from draft, about an hour or until doubled. Punch dough down, then shape into rolls or loaves. Place on greased baking sheets; cover with towels; let rise again in warm place about thirty minutes or until doubled. preheat oven to 400 degrees.

Bake in preheated oven until done....

Parmesan Herb Knots

Easy and delish!

1/2  cup melted butter
1/4 cup grated parmesan
1 1/2 tsp. parsley flakes
1 1/2 tsp. chopped dill
1 TBSP garlic powder
dash of pepper
1 can refrigerated buttermilk biscuits

Preheat oven to 400 degrees.

Mix melted butter, parmesan, parsley, dill, garlic powder and pepper together, set aside.

Cut each biscuit into fourths, roll into a rope and tie in a loose knot.
Place on a greased baking sheet and bake 5 - 7 minutes or until golden brown
Remove from oven and immediately brush with butter mixture. Serve warm
Makes 32 knots.

Austin Banana Bread

This is a different twist on banana bread, more "southern".

1 cup butter

1 ½ cups sugar

2 eggs

4 ripe bananas, mashed

1 tsp vanilla extract

4 TBSP buttermilk (or milk with vinegar added)

2 cups flour

1 ½ tsp baking soda

1 tsp salt

TOPPING

6 TBSP butter

10 TBSP Brown sugar

5 TBSP Milk

Chopped Pecans, optional

Preheat oven to 350°.

Cream butter and sugar. Beat eggs and add to sugar mixture. Add bananas, vanilla and buttermilk.

Sift together flour, soda and salt. Add to banana mixture. Beat well.

Pour into 2 greased and floured 9 by 5 by 3-inch loaf pans.

Bake 45 to 50 minutes or until bread pulls away from sides of pan. Cool.

To prepare topping, melt butter in saucepan. Add sugar and milk. Cook until syrupy.

Remove from heat and add chopped pecans.

Pour over bread and place under broiler 5 minutes.

Aunt Den's Banana Bread

This is one of those recipes that goes wayyyyy back to my childhood.

2 cups sifted all-purpose flour
2 eggs
1/2 cup shortening
1 cup sugar
1 tsp baking soda
1 tsp salt
1 cup sugar
1 cup mashed bananas ( 2 or 3)
1 TBSP vinegar + milk to equal - 1/2 cup

Sift together - flour, baking soda and salt

Cream shortening, blending sugar - add eggs one at a time and beat until light and fluff
Add flour mixture alternating with bananas and milk mixture. Beat well after each addition.

Bake in a greased loaf pan at 350 degrees for 60 -70 minutes or until done. Cool several hours before slicing.

Cranberry Walnut Tea Bread

Makes 2 large loaves or 24 muffin sized loaves

1/2 pound light brown sugar
1/2 pound granulated sugar
4 1/2 cups all purpose flour
2 tablespoons baking powder
1 tablespoon salt
2 cups milk
4 eggs
1/2 pound melted butter
1 1/2 cups dried cranberries
1 1/2 cups walnut pieces

Mix brown sugar, granulated sugar, flour, baking powder and salt together in a mixing bowl. Mix milk, eggs and melted butter together in a separate bowl.

Make a well in the middle of the dry ingredients and add the wet ingredients and mix until combined thoroughly.

Stir in dried cranberries and walnuts (different flavorings may be substituted to make different breads).














































































































































































































































































































































































































































































































































































































































































































































































Bake in a pan coated with cooking spray at 350 degrees for about 25 minutes or until cake tester or toothpick comes out clean.