Bake In Oozy Bread Recipes

Steps:

• Preheat oven to 375°F.
• Place a medium skillet over medium-high heat and add bacon.
• Cook until crisp, about 8-10 minutes and reserve.
• Place a small saucepot over medium heat and add the maple syrup and the butter -- do not bring up to a boil.
• Cook until butter is melted, then turn the heat off and reserve.
• Butter or spray a 3x9-inch loaf pan.
• Pour a couple tablespoons of the maple/butter sauce in the bottom.
• Layer 3 of the biscuits in the bottom of the pan.
• Tear up one of the biscuits and fill in any open spaces with the pieces. Don't worry if any still remain, the ooze will fill those inches.
• Sprinkle half of the reserved bacon onto of the biscuits and top with about a 1/2 cup of the butter syrup mixture.
• Place the remaining biscuits on top, sprinkle the rest of the bacon over them and top with the remaining maple sauce.
• Transfer to oven and bake for 25-30 minutes.
• Remove and immediately turn over onto a serving dish.

Steps:

• Tip the flour into a bowl and mix in the yeast with the salt. Stir in the water, oil and honey. Now bring together to make a soft dough - I use my hands, but a wooden spoon or knife from the cutlery drawer is fine. Tip onto a lightly floured surface and knead for 10 mins. It is worth putting in the time to do this as it will pay off later with lovely airy bread.
• Don't keep adding flour, a wet dough is better than a dry one, which will bake to a tough texture, so if you don't like the dough sticking to your hands, lightly oil them. If you are adding flavourings, knead them in gently now.
• Turn the dough into an oiled 1kg bread tin and cover with oiled cling film (or better still, a free unused shower cap from your last hotel stay!). Put in a warm place until the bread fills the tin, it should take between 1-2 hrs.
• Uncover and bake your bread at 200C/180C fan/gas 6 for 30-35 mins until golden. Tip out of the tin and tap the base of the loaf. It should sound hollow when fully cooked. If not cooked, put loaf back in the oven out of the tin and test again after 10 mins. Cool.

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.