FONDUE FOR CRUSTY FRENCH BREAD
Make and share this Fondue for Crusty French Bread recipe from Food.com.
Provided by Aroostook
Categories Lunch/Snacks
Time 15m
Yield 25 serving(s)
Number Of Ingredients 4
Steps:
- Place cheese, soup and garlic spread in heavy pan and heat till melted.
- Add sour cream till mixed and hot.
- Transfer to fondue pot and serve with French/ sourdough bread cubes.
- Fills fondue pot.
Nutrition Facts : Calories 130.1, Fat 10.9, SaturatedFat 6.9, Cholesterol 30.3, Sodium 312.3, Carbohydrate 2.6, Fiber 0.1, Sugar 0.1, Protein 5.6
CRAB AND CHEDDAR FONDUE
That savory cheddar cheese fondue with flakes of juicy crab and just a few flakes of red pepper. Dip a cube of crusty french bread in the fondue. Mmmm... crabby cheese flakey gooey goodness..... Enjoy!
Provided by College Girl
Categories Crab
Time 12m
Yield 1 pot of fondue, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- in a douple boiler over simmering water, heat the cider or beer, lemon juice and sugar.
- In a seperate bowl, toss cheasse with the flour.
- When liquid is hot reduce heat, gradually stirl in cheese, and let i melt slowly. about 5 minutes.
- MEeanwhile, heat crabmeat in am icrowave on medium high until warm, about 30 seconds. (this helps cheese from curdling later!).
- Add crabmeat, caraway seed, salt, and cayenne to the melted cheese. Sprinkle with red pepper flakes for color. Transfer to a warm fondue pot and serve with the bread cubes alongside.
HOMEMADE FRENCH BREAD (ABM)
Make and share this Homemade French Bread (abm) recipe from Food.com.
Provided by Marie
Categories Yeast Breads
Time 40m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Place all bread dough ingredients in bread machine and select dough cycle.
- When cycle is complete, remove dough and roll into a 12"x15" rectangle on a lightly floured board.
- Roll up from long side and pinch seam to seal.
- Fold ends under.
- Place seam side down on greased baking sheet that has been dusted with cornmeal.
- Cover loosely with plastic wrap and let rise for 45 minutes.
- Make 4 diagonal cuts with a sharp knife across top of bread.
- Bake at 375° for 25 minutes.
- Beat egg white and water; remove bread from oven and brush with egg wash.
- Return to oven and bake an additional 5 minutes.
Nutrition Facts : Calories 1758.1, Fat 13.1, SaturatedFat 5.7, Cholesterol 20.1, Sodium 2476.2, Carbohydrate 349.1, Fiber 15.1, Sugar 1.5, Protein 53.3
CRUSTY FRENCH BREAD
I adore this recipe for it's simplicity and versitility! I have added everything from cinnamon sugar to garlic and cheese to this bread, and it still turns out beautifully every single time! If you have the time, this bread really benefits if allowed one single, overnight rise covered in the fridge. The yeast flavors develop perfectly, and the texture is much nicer.
Provided by Wildflower5656
Categories Yeast Breads
Time 2h10m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 5
Steps:
- Proof the yeast in the water and sugar.
- Knead in salt and flour until dough is well-developed.
- Let rise until double in size.
- Knead down gently, and allow to rise again.
- Form dough into two loaves and drop into greased bread pans. Allow to rise again.
- Bake at 400* until the loaves pull away from the pan edges, and sound hollow when tapped.
- *For really beautiful loaves, egg wash each toward the end of baking time with 1 well-beaten egg plus 1 TB of water.*.
Nutrition Facts : Calories 86, Fat 0.2, Sodium 117.4, Carbohydrate 18.1, Fiber 0.7, Sugar 1.3, Protein 2.4
CRUSTY FRENCH BREAD
This is my favorite bread. I always have a hard time finding French bread in my grocery store so I am happy to have found this one a long time ago in Taste of Home. Preparation time does not include rising time.
Provided by CookingONTheSide
Categories Low Cholesterol
Time 1h10m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 7
Steps:
- In mixing bowl, dissolve yeast in 1/2 cup water.
- Add sugar, salt, shortening and remaining water; stir until dissolved.
- Add flour and stir until smooth (do not knead). Cover and let rise in a warm place for 1 hour or until doubled.
- Turn on to a floured surface. Divide in half; let rest for 10 minutes.
- Roll each half into 10-inch by 8-inch rectangle. Roll up from a long side; pinch to seal.
- Place seam side down on greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes.
- With a very sharp knife, make five diagonal cuts across the top of each loaf. Bake at 400 degrees for 20-30 minutes or until lightly browned. Cool on wire racks.
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