b>BREAD:
5 Easy Steps:
1. In a
rab a bite, use a bread knife and cut across the
ey don't jinx your bread\", or just put it
Cut the slices of bread into cubes (set aside.
ut clean.) Cool until the bread loosens from the pan easily
re-heating it.
Turn bread dough out onto a lightly
aking pan.
Take Panettone bread that has been cut in
nd add ingredients to YOUR bread maker according to YOUR instructions
o 350\u00b0F.
Break bread into small pieces into an
n the refrigerator.
Set bread machine to dough cycle. Place
Combine sugar, salt, vanilla, butter, cinnamon and egg. Slowly add scalded milk while stirring.
Add bread and raisins. Pour into a well buttered baking dish.
Set into a pan of warm water and bake about an hour at 350\u00b0.
Cool before serving.
Preheat oven to 400\u00b0. Lay 1/2 slice Swiss cheese between each slice of bread. Mix mustard, butter and chives; spread on top of bread. Sprinkle chopped onions next. Then add the 8 slices of chopped raw bacon. Sprinkle with poppy seeds and bake 20 minutes. (Bake on baking sheet with sides.)
br>Measure out the remaining bread flour and place on top
Boil celery and onion in water then add margarine.
Let cool. Combine corn bread, light bread, broth, celery, onion, sage, salt and pepper.
Add beaten eggs last with flour mixing lightly, but thoroughly.
Spread mixture in baking dish or large pan with non-stick vegetable spray.
Bake at 350\u00b0 for 30 minutes.
Yield:
8 to 12 servings.
Dressing is sufficient to stuff a 12 pound turkey.
Stretch French bread into large rectangle.
Place pieces of pepperoni on bread covering it, but leaving a border.
Place Provolone on top of pepperoni the same way.
Fold edges of bread to make a border, then fold lengthwise each side to center and fold once more to overlap.
Bake at 325\u00b0 for 10 to 15 minutes until golden brown.
Preheat the oven to 350 degrees.
Put the bread cubes and raisins in a buttered 3 quart oven dish.
Then in a large mixing bowl, start with the eggs, and beat them, then add the remaining ingredients.
Mix well and pour egg mixture evenly over bread.
Stir around a bit to make sure all the bread is coated.
Bake for 50 minutes or until the pudding is puffy and a knife inserted near the center comes out clean.
Cool slightly before serving.
(Yes, it will fall in the center. The eggs cause this to happen)
amp cloth and let the bread rise in a draft-free
Thaw bread dough until soft.
Beat
Place 1/2 cubed bread in a greased 9 x 13-inch pan.
Cover with cream cheese.
Top with rest of cubed bread.
Pour eggs, milk and syrup over mixture.
Cover with plastic and refrigerate. Leave overnight.
Bake at 375\u00b0 for 45 minutes.
Serves 8 to 12. Lovely for a brunch.