oll or 1 slice of bread at a time into a
nd milk.
Stir in soft bread crumbs and onion.
Add
bout 1/3 of the bread cubes. Turn into a deep
r bags along with the bread recipe for gift giving.
To
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.
b>bread knife, slice the loaf of bread lenghtwise and scoop out the soft
Pour 7 tablespoons butter or margarine into a 9 x 13-inch pan. Swirl around to coat bottom and sides.
Pour excess butter or magarine and additional 1/4 cup butter or margarine into a small bowl; set aside.
Place bread crumbs in buttered baking dish; set aside.
minutes/50 degrees/speed soft.
Add all remaining ingredients
egrees C).
Combine soft bread crumbs, dry bread crumbs, and milk in
works best if using soft or semi soft bread and let the spice
Place all bread dough ingredients in bread machine and select dough cycle.<
stir in 3 cups of bread flour. Remove the dough from
and salt.
Place dry bread cubes in a large mixing
Combine meat, onions,
celery
and
garlic.
Add
bread crumbs, salt, pepper, slightly
beaten
eggs
and
stock.
Mix well but do not over-handle.
Mold\tinto
loaves
the width of baking pans, 3-inches high and 4-inches wide.
Brush tops with bacon fat.\tBake, uncovered,
and
without water, in 325\u00b0 oven for 1 1/2 hours or until
desired doneness is reached.\tDo not overcook.
Strained pan juices may be made into gravy with any favorite recipe.
Yields 50 servings, 5 ounces each.
Prepare cornbread according to package directions (or use your own favorite corn bread recipe).
Crumble cornbread into a large bowl; mix in the toasted bread pieces.
In 3-quart pot, mix soups, water and broth together; heat to boiling. Pour hot soup/broth mixture over cornbread, stirring lightly and mixing well.
Stir in shredded chicken and sliced eggs.
Pour dressing into a 13x9x2 baking dish and bake at 325 degrees for about 45 minutes.
Roll out bread into oblong, 24 x 6-inches.
Spread with soft butter.
Sprinkle half of dough with mixture of brown sugar and cinnamon.
Fold other half over.
Cut into 24 strips, 1-inch wide. Hold strip at one end and twist in opposite directions.
Place on greased baking sheet, 2 inches apart.
Press both ends of twist to baking sheet.
(For buttery taste, grease sheet with butter flavor shortening.)
Bake at 375\u00b0 for 12 to 14 minutes.
ombine pork sausage, 1 egg, bread crumbs, garlic, and onion powder
BASIC BREAD:
Mix the flours, salt
Cut the loaf in half lengthwise and scoop out all the soft bread - DO NOT use the crust.
Tear the bread into 1/2\" to 3/4\" chunks.
Whisk or blend together the oil, salt, pepper, garlic and mixed spices.
Toss the bread chunks in the oil mixture, making sure that they are all coated.
Preheat the oven to 300 degrees.
Place them on a large baking sheet and place in a 300-degree oven for 15- 20 minutes, turning them ever 5 minutes, until they are golden brown.
Whisk together the yeast, 1/4 cup warm water and sugar.
Allow to sit for 15 minutes.
Add ingredients in the order suggested by your manufacturer, including the yeast mixture.
Select the basic and light crust setting.
A white bread recipe without a strong yeast flavor.
Proofing the yeast first eliminates some of the yeast taste from the final product.
Makes 2 lb loaf.