Christmas Surprise Bread Bundles Recipe 465

Steps:

• Mix the yeast with the warm water and let set for five minutes, heat the butter and the milk and let cool, add to the yeast, add the sugar and salt, beat in the eggs and nutmeg, mix to combine thoroughly. Add the flour until you can not stir with a spoon or mixer. Turn the dough out onto a board and knead in the rest of the flour. Continue kneading for 10 minutes. Place the dough in a greased bowl and set aside in a warm place to rise until doubled, about 1 1/2 hours. Punch down and knead a few times. Wrap airtight and place in refrigerator. The dough needs to be cold in order to roll and form, so refrigerate it overnight. Fillings: Sweet cheese filling: Beat together 2 large packages (8 ounces) cream cheese, at room temperature; 1/2 cup powered sugar; 1 egg; 2 teaspoons grated orange peel; and 1/4 teaspoon almond extract. Stir in 1 cup raisins and 1 cup chopped candied orange peel. Savory cheese filling: Beat together 1 large packages (8 ounce) cream cheese, at room temperature; 8 ounces feta cheese, crumbled; 1 egg; and 1 cup finely chopped green onion. If the filling is not going to be used the day it is made, cover and refrigerated overnight. When you are ready to form the bundles, knead the dough a few times to get the air out. Divide dough into 16 equal pieces, keep the remaining pieces cold while you roll one portion at a time into a 6"to 6 1/2"-inch circle. Place equal portions (2 to 2 1/2 tablespoons) of filling in center. Draw dough up around filling, and pleat; pinch firmly just above filling, letting dough top flare loosely. As you finish each bundle, place 2 inches apart on greased 10 by 15-inch baking sheet. Cover bundles loosely with plastic wrap and place in warm place to rise until puffy, about 30 minutes. Uncover and pinch under pleats to seal. Brush bundles with a mixture of 1 egg beaten with 1 tablespoon of water. Bake at 350 degrees fahrenheit until golden brown, about 25 minutes. Serve warm or at room temperature. To store, cool completely. The finished bread bundles can be refrigerated for a few days or frozen up to six months, if they aren't eaten before that.

Steps:

• In a large skillet, cook bacon until crisp; remove to paper towels. Reserve 2 tablespoons drippings. Saute onion in drippings until tender. Stir in the sauerkraut, sausage, brown sugar, garlic salt, caraway and pepper. Cook and stir for 5 minutes. Remove from the heat; add bacon. Set aside to cool. , In a large bowl, combine contents of the roll mix and its yeast packet. Stir in one egg, water and butter to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover dough with a large bowl; let stand for 5 minutes. , Divide dough into 16 pieces. On a floured surface, roll out each piece into a 4-in. circle. Top each with 1/4 cup filling. Fold dough around filling, forming a ball; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap that has been coated with cooking spray. Let rise in a warm place for 15 minutes. , Beat remaining egg; brush over bundles. Sprinkle with poppy seeds. Bake at 350° for 16-17 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled bundles in a freezer container, separating layers with waxed paper. To use, reheat bundles on a greased baking sheet in a preheated 325° oven until heated through.

Steps:

• Mix 2 1/2 cups all-purpose flour, the bread flour, salt, yeast and 2 1/2 cups lukewarm water (105 degrees F to 110 degrees F) in a large bowl with a wooden spoon to make a wet and sticky dough. Cover loosely with plastic wrap and set aside in a warm place until almost tripled in size, 2 to 3 hours (the top will flatten and begin to sink in the center). Divide the dough in half and transfer one piece to another bowl. Cover both bowls with plastic wrap and refrigerate until cold, about 2 hours.
• Put a pizza stone or inverted rimmed baking sheet on the highest oven rack and put a broiler pan on the lowest rack; preheat the oven to 475 degrees F. Remove the dough from the refrigerator, sprinkle each piece with 1/4 cup flour, then shape each into a smooth, taut ball. Cover the bowls loosely with plastic wrap; refrigerate 30 minutes.
• Put a large piece of parchment paper on a pizza peel or another inverted baking sheet and dust with flour. Using floured hands, pick up a ball of dough and poke your thumbs through the center to make a hole. Place on the parchment, then gently stretch the dough from the center to make a 9-inch-diameter ring with a 5-inch hole in the center. Sprinkle generously with flour. Lay out another sheet of parchment, dust with flour and repeat to shape the other ball of dough into a ring. Let rest, uncovered, 15 minutes.
• Holding kitchen shears at a 45 degrees F angle, make deep cuts at 1-to-1 1/2-inch intervals all the way around both dough rings, pulling the cut sections away from the center as you go to make "leaves." Let rest, uncovered, until plump, about 15 more minutes.
• Slide one dough wreath (on the parchment) directly onto the hot stone. Carefully pour 1 cup water into the broiler pan underneath to create steam; quickly shut the oven door. Bake until the bread is golden brown, 15 to 20 minutes. Transfer to a rack to cool. Repeat with the second dough wreath, adding another cup of water to the broiler pan.

Steps:

• Let bread thaw and rise according to package.
• If in a hurry, just let thaw.
• Preheat oven 375 degrees.
• Brown and drain meat, onions and seasonings.
• Roll 1/2 dough out on a floured surface.
• Spoon meat mixture down the middle.
• Top with cheese and jalepeno peppers.
• Roll in a loaf.
• Repeat with other half of bread dough.
• Place in bread pan and bake for 25 or 30 minutes or until bread is brown.
• Let cool for about 10 minutes, slice and enjoy.