ne cup and a copy of this recipe to three friends
Preheat oven to 350.
Spread pesto on the cut sides of both loaves of bread.
Arrange red peppers on the bottom two halves, and sprinkle cheese over peppers.
Replace the top halves of bread.
Wrap each loaf in aluminum foil.
Bake for 20 minutes, or until cheese melts.
Cut into 2 inch pieces.
With a serrated knife, cut a circle from the center of one of the loaves of bread, keeping sides intact, trim inside of bread to form bowl.
Set bread bowl aside and cut all remaining bread, including the second loaf of bread, into large bite sized pieces.
Combine remaining ingredients, mix well.
Just before serving, fill hollow portion of bread bowl with sour cream mixture.
Place bread bowl on serving platter and surround it with the cut bread pieces, use the bread pieces as dippers.
rawfish tails, diced tomatoes, cream of shrimp soup, parsley, green onions
Prepare the loaves of bread by slicing off the top and scooping out the insides of the loaves.
Chop the onion and pepper; saute in the butter until tender.
Stir in the corn, chopped potato, cream and chicken broth; heat to a simmer.
Season with salt and pepper to taste.
Add the hot pepper to taste. Simmer for 15 minutes.
Place the hollowed loaves on large serving platters.
Pour the soup into the \"bread bowls.\"
Garnish with parsley sprigs.
Save the bread tops for dipping.
Place frozen loaves of bread in Pam-sprayed regular-size bread pan; let rise about half way to top of pan. Melt butter and spread evenly over loaves. Spread brown sugar and nuts over loaves. Finish letting bread rise to top of pan. Place in 350\u00b0 oven for 45 minutes or until light golden crust. Remove and cool. Enjoy.
Prepare 24 hours before.
Cut large round ring in bread (not all the way through bread, leaving bottom of bread).
Mix all ingredients together.
Chill overnight.
Let stand 1 hour before serving.
Pour bread dip in center of cut out bread.
Use 2 loaves of bread to dip into; cut bread into cubes.
Thaw, but do not permit to rise, 2 loaves of bread.
Break 1 loaf up in chunks. Place in bottom of greased 9 x 13-inch pan. Melt butter.
Add brown sugar, pudding mix, milk and cinnamon. Mix all together, then pour 1/2 of mixture over broken bread in pan. Break second loaf on top and pour remaining caramel mixture over broken bread.
Let rise 2 1/2 to 3 hours. Bake 30 minutes at 350\u00b0.
Turn out of pan on tinfoil.
Nuts and raisins may also be added.
Thaw loaves of bread.
Place in greased pan (9 x 13-inch) in small chunks.
Mix remaining ingredients.
Pour over bread.
Let rise for 30 minutes.
Bake 30 minutes at 350\u00b0.
Turn out on wax paper while hot.
Brown and drain beef and sausage.
In large bowl, mix ground beef, sausage, onion, chilli peppers, picante sauce, cheese and beans.
Take your loaves of bread and scoop out the middle.
Fill with meat mixture.
Wrap in foil.
Bake for 30 minutes at 350\u00b0. Makes two loaves.
Slice when cool.
Bake mini-loaves as directed on bag.
he center of the mini loaves to create a bowl. Remove additional bread from
ver knead.
Leave the bread dough in the mixing bowl
ut little pieces of the soft bread inside (not all of it!) from
nch) mini loaf pans or aluminum foil pans.
FOR BREAD:
Soak breadcrumbs in milk.
Add beaten egg and soup mix.
Stir well. add ground beef, salt and pepper to taste. shape into mini loaves.
Combine rest of ingredients.
Simmer 5 minutes.
Pour over meat loaves.
Bake at 350\u00b0 until meat is done, 45 to 50 minutes. Serves 6.
yrex pan and line the loaves of bread across the length.
Carefully
Thaw the 3 loaves of bread.
Brown ground beef and
Combine yolks, cheese and sugar.
Roll bread thin (remove crusts).
Put 1 tablespoon filling in the center of each slice of bread.
Melt butter.
Make mixture of cinnamon and sugar.
Dip in butter, then in cinnamon/sugar.
Drain on paper towels.
Bake until crispy (lightly toasted) and warm.
ized bowl, add 2 cups of warm water to the mixture