ey don't jinx your bread\", or just put it
Cube the bread in about 5/8 inch cubes.
In a large bowl, beat together eggs, cream, milk, half and half, cinnamon, nutmeg, sugars, and vanilla. Mix well.
Pour over cubed bread and let soak at least an hour.
Add raisins with bourbon
Pour mixture into 7 x 11 inch casserole dish.
Bake in 350 degree oven for about 1 hour or until puffed and golden brown. Top with whiskey sauce. Recipe follows.
nd add ingredients to YOUR bread maker according to YOUR instructions
n the refrigerator.
Set bread machine to dough cycle. Place
alt, and then add the bread flour one cup at a
ablespoon sugar, 1/4 cup bread flour, and yeast. Let grow
Place in bread machine and prepare according to manufactures suggestion. (I like to use the dough cycle so that I can cook the bread in the oven ay 350\u00b0F for about 30-35 minutes). Homemade Bread -- Yum!
hisk in 4 teaspoons of bread flour, the yeast, and the
t it can only handle bread dough made with a
ater to pan.
Add bread flour, dry milk, sugar and
separate bowl, combine the bread flour and the whole wheat
Roll out the dough and put in a jelly roll pan. Melt oleo; spread on dough. Mix together the spices and sprinkle over dough. Sprinkle Cheddar cheese on top. Put in the refrigerator until the oleo is set. Cut into serving pieces. Bake at 425\u00b0 for 10 minutes. Can make early in the day and refrigerate until baking time. Can freeze baked bread sticks, warm in microwave.
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
Bake in the preheated oven until golden and hot, about 1 hour.
t a time.
Knead bread for about 5-10 minutes
Tear the bread into chunks.
Add enough milk to the eggs to make 2 cups liquid.
Add the vanilla to the milk mixture.
Add bread to milk mixture; soak well.
Place in greased casserole. Add fruit.
(Frances likes to use 2 or 3 fruits at a time; one favorite mixture is pears, raisins and apples.)
Dot with butter; sprinkle well with nutmeg.
Bake at 350\u00b0 for at least 30 minutes.
he dough.
Let the bread rise again until doubles in
Cook onion and celery in butter in skillet until tender.
Add mixture to bread in large bowl.
Sprinkle with seasonings, which have been combined.
Add broth and egg.
Mix well.
Stuff bird immediately and roast.
Makes 9 cups, enough to stuff a 12 pound bird.
(Add more broth if not moist enough.)
Beat eggs & milk, add sugar, nutmeg and cinnamon.
Place this in an 8 inch square glass cake dish.
Add vanilla.\tAdd your bread pieces, coconut, raisins and salt. Do not put too much bread in that it takes up all the milk. Do use your crust. On top add more coconut and sprinkle nutmeg only.
Bake at 350\u00b0 for 1 hour.
Combine in a saucepan brown sugar, spices and 4 cups water. Bring to a boil, then simmer while stirring 20 minutes.
Discard spices.
Combine in a large bowl apples, raisins, almonds and cheese.
Butter a 3-quart baking dish and layer half of the bread crumbs.
Spoon half the apples over them, then layer rest of bread crumbs and apple mixture.
Pour the syrup with butter over mixture and bake in a 350\u00b0 oven for 40 to 45 minutes or until golden brown.
Use a food processor or blender to crumb the bread evenly.
Crumbs should not be like sand.
Leave some texture-don't overprocess.
Melt butter in a large pan and add crumbs and salt and pepper.
Stir until evenly coated.
Continue stirring over medium heat until the crumbs sound like sand when they hit the bottom of the pan.
Cool thoroughly.
Then store in heavy duty plastic bags with zipper seals.
Don't put them in the refrigerator-they won't keep.
Store them in a cabinet for up to six months.