KILLER BREAD
People love this bread and can't imagine what smells so good in the kitchen. I got the recipe from the cook at a fancy hotel by buying him a drink.
Provided by carolle simmers
Categories Breads
Time 10m
Yield 1 loaf
Number Of Ingredients 4
Steps:
- Mix mayonnaise, cheese and garlic together and spread on sliced bread.
- Broil until brown and bubbly.
- Serve immediately.
Nutrition Facts : Calories 3151, Fat 30.3, SaturatedFat 12.4, Cholesterol 44.3, Sodium 5767.4, Carbohydrate 585.4, Fiber 24.9, Sugar 26.7, Protein 135
STEVE'S KILLER BREAD PUDDING
Provided by Food Network
Categories dessert
Time 5h20m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Place raisins in a small bowl with rum and soak for a couple of hours. Drain raisins and reserve soaking liquid.
- Place bread pieces in a 9 by 12-inch baking dish. Add raisins to dish. In a large bowl, combine the milk, eggs, butter, cinnamon, vanilla, heavy cream, sugar, brown sugar, molasses, lemon zest, and salt, and mix well to ensure the sugar has been dissolved. Add the reserved raisin soaking liquid to the milk mixture and pour over bread. Let sit until bread has soaked up all of the milk mixture for at least 1 to 2 hours.
- Preheat oven to 350 degrees F.
- Place baking dish in another large pan and add water about halfway up the sides of the baking dish. Bake for 1 hour or until bread pudding has set. Remove bread pudding from oven and let cool to just warm.
- While bread pudding is cooling, make Rum Sauce:
- Combine sugar, evaporated milk, margarine, egg and yolks in the top of a double boiler and cook, stirring well, until thick. Do not let sauce boil. Keep warm until serving time. Whisk in rum just before serving. Serve bread pudding with sauce.
DAVE'S KILLER BREAD SIN-DAWG
A killer recipe from Dave himself! He shared the recipe at http://www.everydaydish.tv/recipe/daves-killer-bread-sin-dawg If you've never tried these things before, they are AMAZING! A wholesome seeded wheat "dawg" with a cinnamon filling. The recipe is best made with a stand mixer, and be sure that your oven is calibrated for best results. This recipe comes directly from the blog, and all credit to Dave Dahl and everydaydish.tv for publishing it.
Provided by BThomson
Categories Yeast Breads
Time 2h15m
Yield 3 loaves, 24 serving(s)
Number Of Ingredients 33
Steps:
- Sponge:.
- In bowl of stand mixer fitted with the paddle attachment, combine the flour, sugar, flax, sunflower seeds and oats and yeast, mixing well. Add the oil, molasses and water, mixing well. With machine on low, beat mixture until well mixed. Cover and set aside for 30 to 60 minutes.
- Dough:.
- In a bowl, combine raisins and walnuts. Add lukewarm water to cover and let soak for 10 minutes while you finish making the dough.
- Add the remaining flour, gluten, salt, 2/3 cup water and cinnamon to your sponge. With the machine on low, slowly mix until the dry ingredients are incorporated. Then mix on a medium-high speed until the dough is silky looking and separates from dough hook, about 10 minutes or so. You should be able to stretch the dough out thinly at this point and get a window pane. It should be a really nice, dark, stretchy dough. Now you can add the soaked raisins and walnuts, beating again (on low to medium speed) for several minutes, until dough forms the window pane again.
- Place the dough on a lightly floured surface and divide the dough into 3 equal portions and shape into balls. Let dough sit while you prepare the filling.
- Filling:.
- In bowl of a stand mixer fitted with the whisk attachment, whisk together the ground flax and water. Add the remaining ingredients and beat until smooth and flowing.
- Shaping:.
- Roll each ball out with a rolling pin to about 1/4-inch thick. Place a large scoop of filling in the center and spread over dough to edges. Repeat with remaining dough and filling. Roll dough up into a cylinder and place on a parchment-lined baking sheet. Repeat with remaining dough. You don't have to seal the edges.
- Topping:.
- In a shallow dish, combine the sunflower seeds, sesame seeds, oats, pumpkin seeds and ground flax, stirring well. Lightly brush or spray each Sin Dawg with water and gently roll in seed mix.
- Cover dough with a cloth and let rise briefly for 30 min or so. Preheat oven to 350°F.
- Bake loaves in preheated oven for about 35 to 40 minutes until it's nicely brown and firm to the touch (be careful as the oozing filling is very hot at this point). You don't want to bake it for less than 35 minutes, or it will have a doughy middle. Let Sin Dawgs partially cool on baking sheet for 15 to 20 minutes, before removing to a rack to completely cool.
KILLER BREAD
This is not for calorie counters, but is oh so good. Use a round loaf of bread for this. This is another recipe from Carole Rock on Prodigy.
Provided by bayousong
Categories Sourdough Breads
Time 40m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- NOTE: This is a lot of Cajun seasoning and you may want to use less.
- Slice bread in half horizontally and butter both cut sides.
- Toast under broiler until lightly browned.
- Mix remaining ingredients and spread over both halves, using the entire mixture.
- Bake at 400 degrees for 15-20 minutes or until top is brown and puffed.
- Cut into wedges and serve hot.
MAX'S KILLER GARLIC BREAD
This bread gets rave reviews when I make it at Summer cookouts. I get requests for it all the time. It's not difficult but the addition of my "secret" ingredient really makes a difference over the standard garlic, butter and Parmesan cheese.
Provided by Max Thames
Categories Breads
Time 12m
Yield 2 half loaves, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Split bread lengthwise.
- Mix softened butter, garlic, ranch dressing, and 1/2 the cheese together.
- Spread butter mixture on bread and sprinkle Italian seasoning and remaining cheese evenly over split loaf.
- Place on broiler pan or cookie sheet and broil 5-6 inches from heat for 2-3 minutes until nicely browned. Watch carefully to avoid burning.
Nutrition Facts : Calories 721.2, Fat 19.6, SaturatedFat 10.6, Cholesterol 42.1, Sodium 1298.1, Carbohydrate 109.4, Fiber 4.6, Sugar 5.1, Protein 27.6
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