Hot Italian Bread Dippampered Chef Recipes

Steps:

• In measuring cup, combine warm water, sugar, and yeast.
• Let stand 5 minutes stirring occasionally until mixture is foamy.
• In large bowl, combine milk, butter, and salt.
• Add yeast mixture to bowl and stir to combine.
• Add 2 1/2 cups flour and stir.
• Stir in as much of remaining flour as necessary to form soft dough.
• Turn onto lightly floured board and knead for 7 minutes.
• Shape dough into smooth ball.
• Put into greased bowl, turning once to grease top.
• Cover with plastic wrap.
• Place bowl in warm, draft-free place to rise until double in bulk.
• Punch dough down.
• Divide dough in half, roll into log 3 to 4 inches shorter than the Valtrompia Bread Tube, and insert in tube.
• Cap and bake in a preheated 400 degree F.
• oven for 60 to 70 minutes.
• Remove from tube to cool.

Steps:

• Combine all the ingredients in a deep plate and serve with fresh bread.

Steps:

• Mix all ingredients, except the bread slices, together in a bowl.
• Generously grease shallow casserole dish with olive oil and place mayonnaise mixture inches.
• Bake at 350*F. for 30-35 minutes, until the dip is hot and bubbly.
• Serve with bread slices and enjoy!

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, shortening, salt, egg, remaining water and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place seam side down on greased baking sheets., With a sharp knife, make four shallow diagonal slashes across the top of each loaf. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 37-42 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.

Steps:

• Preheat oven to 375*F.
• For bread:.
• Lightly spray 4 mini loaf pans with nonstick cooking spray. Coarsely chop almonds and white chocolate chips; place in a bowl.
• Unroll one package of the bread dough on a lightly floured surfaace. Do Not Stretch.
• Lightly beat the egg white and water in a small bowl. Brush the dough with a portion of the egg white mixture.
• Grate half of the chocoate chips evenly over the dough(I chop them in the food processor). Sprinkle with half of the almond and white chocolate mixture: roll lightly with a rolling pin, pressing mixture into the dough.
• Unroll the remaining package of bread dough directly over the first dough layer, matching edges and rolling lightly to seal.
• Brush dough lightly with a portion of the egg white mixture.
• Grate the remaining chocolate chips over dough. Sprinkle with remaining white chocolate and almond mixture; roll lightly with rolling pin.
• Starting at narrow edge, roll dough up tightly; pinch edge to seal. Slice roll into four equal portions; place seam side down in mini pan. Make a deep cut down the length of each loaf without cutting through ends. Brush loaves with remaining egg white mixture.
• Bake 25-30 minutes or until golden brown. Remove from oven; cool in pan 5 minutes. Remove loaves from pan. Cool completely.
• For chocolate drizzle, place chocolate chips and oil in a small microwave proof bowl. Place in microwave, uncovered on high 30-40 seconds or until chocolate is melted and smooth. Do not overheat. Drizzle over loaves; sprinkle with additional almonds or chocolate chips, if desired. Enjoy!

Steps:

• Pour Olive Oil onto salad sized plate.
• Place pressed garlic all around the edges of the plate to form a ring of garlic.
• Drizzle balsamic vinegar over garlic& olive oil.
• Sprinkle parmesan cheese, oregano,& black pepper over entire plate.
• Dip Italian Bread or French Baguette until your garlic loving heart contents.