Blue Cheese And Bacon Bread Twist Recipes

Steps:

• In a large bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Add the milk, egg, oil, 1 teaspoon salt and 4 cups flour; beat on low speed until smooth. Beat 3 minutes longer. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 8-10 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Do not punch down. Divide dough into eight pieces. Combine cornmeal and oregano; sprinkle over work surface. Roll each piece of dough in cornmeal mixture and shape into a 15-in.-long rope. Cut each rope into three pieces. Twist each piece and place on greased baking sheets., Bake at 400° for 8-12 minutes. Combine garlic powder and remaining salt. Immediately brush twists with melted butter, then sprinkle with garlic powder mixture. Serve with pizza sauce if desired.

Steps:

• Preheat oven to 300 degrees. Spread each of 4 bread slices with 2 tablespoons onion jam. Top each with a quarter of the cheese, 1 1/2 slices bacon, and 1 slice bread.
• Melt 1 to 2 tablespoons butter on a griddle or in a heavy skillet over medium heat. Add sandwiches in batches, and cook until golden brown on both sides, about 6 minutes total, flipping once and adding more butter as needed. Transfer to a baking sheet, and bake until cheese is melted, about 5 minutes. Cut in halves or quarters, and serve hot.

Steps:

• The day before you want the bread, make a sticky paste by mixing together 1/2 cup of the flour, 1/2 cup of the water and two teaspoons of yeast in a bowl.
• When the ingredients are combined, cover the bowl with cling film and leave in the fridge overnight.
• The next day, the mixture will have bubbles on top and smell fermented.
• Add remaining flour, yeast and salt to the bowl, and start adding the remaining water a bit at a time, until you get a sticky consistency.
• Flop the dough onto a floured work surface, sprinkle more flour on the dough and knead for 3-5 minutes or until smooth.
• Put the dough in a large bowl, cover with cling film and leave to rise until doubled, between 1-2 hours.
• Meanwhile, fry the bacon until crispy and then cut into small pieces.
• Crumble the cheese into a small bowl and mix with bacon.
• Take dough and turn onto a floured work surface again, working bacon and cheese into the dough this time and kneading for another 3-5 minutes until smooth.
• Put back in bowl and leave for another hour to rise by about a third to a half.
• Take dough and split into three equal pieces.
• On a lightly floured surface, roll each piece into a sausage shape, about 20 inches long.
• Take the three "sausages" and lay them out in front of you, each at a slight angle to the other.
• This part is hard to describe, but just imagine you are braiding hair.
• You will need to pinch the three pieces together at one end and then, once they are attached, take the piece on the left side and bring it over the centre piece.
• Then take the right piece and bring it over the centre piece.
• Repeat until all the dough is braided and pinch together at the end.
• Lay bread on a greased and floured baking sheet, cover with cling film and let rise for one final hour.
• Bake for 30-35 minutes in an oven at 200°C or about 350°F.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, drain on paper towels and crumble.
• Place garlic in hot bacon grease. Cook and stir until soft, about 1 minute. Remove from heat.
• Preheat oven to 350 degrees F (175 degrees C). Place cream cheese and half-and-half in a medium bowl. Beat with an electric mixer until blended. Stir in bacon, garlic, blue cheese and chives. Transfer mixture to a medium baking dish.
• Bake covered in the preheated oven 30 minutes, or until lightly browned.