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Daily Bread Recipe |
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I tried this recipe for my son’s birthday party. The kids enjoyed it and they even kept coming back for more.
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INGREDIENTS
Nonstick cooking spray
2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
4 Tbsp. cold unsalted butter, cut in small pieces
3 Tbsp. cold shortening, cut in small pieces
3 Tbsp. finely chopped green onion
3/4 cup cold buttermilk
12 small yellow pear or grape tomatoes
Olive oil
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DIRECTIONS
- Coat a 12 2-1/2 inch muffin cups with nonstick cooking spray.
- Mix flour, baking powder, salt and baking soda. Cut in butter using a pastry blender and combine with the flour mixture until coarse crumb-like in consistency. Mix in the green onions. Form a well at the center and add the buttermilk in one addition. Toss until all the ingredients are moistened.
- Invert dough on a lightly floured surface. Knead for 12 times until dough becomes smooth. Shape into 36 walnut sized pieces and pat into balls. Place 3 balls into the muffin cups and press a tomato at the center of each, brushing each one with oil.
- Bate in a 450 degrees preheated oven for about 12 minutes. Cool on wire rack and cool slightly before serving.
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The best biscuits ever!
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INGREDIENTS
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon cream of tartar
3/4 cup butter or 1/2 cup butter and 1/4 cup shortening
1 cup milk
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DIRECTIONS
- Mix flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry blender, combining mixture to a coarse crumbs like texture. Form a well at the center of the flour. Add all the milk at the same time and stir using a fork just until moistened.
- Invert dough on a lightly floured surface and knead 6 times. Pat dough and roll into 3/4-inch thick.
- Use a 2-1/2 inch floured biscuit cutter to cut dough and knead the scraps, if needed.
- Arrange the biscuits onto an ungreased baking sheet at an inch interval. Bake at 450 degrees F preheated oven for about 14 minutes. Remove from baking sheet and let it cool slightly. Serve warm.
- Makes 12 biscuits
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Sweet tooth cravings? Better try this delicious and healthy breakfast recipe to soothen your craze.
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INGREDIENTS
Nonstick cooking spray
1 cup dried cherries
1/4 cup brandy or apple juice
3 cups half-and-half or light cream
1/2 cup sugar
2 eggs
2 egg yolks
1 tsp. vanilla
5 cups soft white bread cubes (about 6 to 7 slices of bread)
4 oz. bittersweet chocolate, coarsely chopped
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DIRECTIONS
- Prepare oven to 350 degrees F preheat settings. Prepare 8 pieces of 6-oz custard cups, coating with nonstick cooking spray. Arrange the cups in a large roasting pan.
- Mix dried cherries and brandy or juice in a small bowl.
- Blend half-and-half and sugar in a medium saucepan and cook over medium heat until sugar dissolves. Stir often.
- Beat eggs and egg yolks in a mixing bowl. Gradually add half-and-half mixture and beat well. Blend in vanilla and then the bread cubes. Let it rest for 15 minutes before stirring in the dried cherry-brandy mixture.
- Pour mixture onto the prepared custard cups. Distribute the chopped chocolates evenly.
- Prepare roasting pan over an oven rack. Add boiling water, filling halfway to the sides of the custard cups. Place it into the oven and bake for 30 minutes. Remove cups off the water and serve when warm.
- Makes 8 servings.
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Breakfast will always be extra special when served with this delicious recipe.
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INGREDIENTS
7 to 8 slices cinnamon swirl bread cut in 1/2-inch cubes (about 5 cups)
1/3 cup butter, melted
5 eggs
1-1/2 cups milk
1-1/2 cups finely shredded Gruyére cheese (6 oz.)
2 tsp. all-purpose flour
3/4 cup chopped cooked ham
1/2 cup chopped green onions
2 cups assorted fresh berries
4 slices bacon, crisp-cooked, drained, and broken in large pieces
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DIRECTIONS
- Scatter bread cubes in a large ungreased baking sheet. Bake in a 350 degrees F preheated oven for about 15 minutes. Reserve a cup of the cubes for other use.
- Put the rest of the bread cubes in a food processor to process into fine crumbs. Add melted butter and combine well.
- Adjust oven heat to 375 degrees F. Press the crumb mixture into an ungreased 9-inch springform pan or a 10-inch quiche dish. Bake for about 5 minutes and cool when done.
- Bring oven to 325 degrees F.
- Stir eggs with milk. In a separate bowl, combine cheese, flour and 1/4 teaspoon each salt and pepper.
- Combine both mixtures and add the reserved bread cubes along with ham and green onions. Pour into the prepared crust.
- Bake for about an hour. If needed, tent with foil after 30 minutes to prevent over browning. Place onto a wire rack to cool for 15 minutes. Loosen the sides with a knife and remove from the pan.
- Add assorted mixed berries and bacon pieces on top and serve.
- Makes 8 servings.
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A special way to make your usual banana bread into a real treat.
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INGREDIENTS
1 1- pound loaf banana bread (purchased or homemade)
4 egg yolks, beaten
2 cups half-and-half or light cream
1/4 cup sugar
16 milk chocolate kisses or chocolate truffle
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DIRECTIONS
- Slice the banana bread into inch sized cubes. Put them in an ungreased 2-qt square baking dish.
- Beat egg yolks with half-and-half and sugar. Pour over the bread and press latter using the back of a large spoon.
- Bake in a 350 degrees F preheated oven for 45 minutes and cut into 25 squares. Top with chocolate kiss over each bread pudding square. Allow half hour for cooling prior to serving.
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This recipe is a comlete meal in itself. Yummy!
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INGREDIENTS
1/2 of a 13.5-ounce package (12) frozen, cooked breaded chicken breast chunks
1 4.5-ounce package (6) refrigerated buttermilk or country biscuits
1 medium zucchini and/or yellow summer squash, cut into 3×3/4-inch strips
1/3 cup butter, melted
3 tablespoons honey
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DIRECTIONS
- Layer an oven-safe platter with chicken chunks. Microwave at high heat setting for a minute.
- Cut or snip the biscuits in half. Thread this alternately with chicken pieces and squash onto 4 metal or wooden skewers. Leave 1/4-inch of space in between.
- Arrange the skewers on an ungreased baking sheet and bake in a 400 degrees F preheated oven for about 10 minutes.
- Stir melted butter and honey. Drizzle mixture over the kabobs and use the rest as dipping.
- Makes 4 kabobs.
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Easter special recipe that the kids would surely love!
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INGREDIENTS
1 cup milk
1 egg
1/4 cup margarine or butter, cut up
4 cups bread flour
1/3 cup sugar
1 teaspoon salt
1/4 teaspoon ground nutmeg
1-1/2 teaspoons active dry yeast or bread machine yeast
1 slightly beaten egg white
1 tablespoon water
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DIRECTIONS
- Put the first set of ingredients into a bread machine pan in the order recommended in the manual.
- Choose the Dough cycle.
- Invert dough on a clean surface and deflate. Cover and let it sit for 10 minutes.
- Roll dough on a lightly floured surface. Shape it into a 14 x 12-inch rectangle. Cut lengthwise into 23 pieces of 14-inch long strips with half inch wide. Set aside 2 strips to use as tails. Roll the rest of the strips into smooth ropes.
- Work on lightly greased baking sheets. Cross an end of one rope to another, forming a loop. Let it overlap by 2 inches at the end. Twist each ends where the dough overlaps. Point the ends for the ears.
- Take the small portions of the remaining strips and shape into smooth balls, forming the tails. Top this over the dough, placing them at the bottom of each loop.
- Cover and let it double in a warm place, resting for about 45 minutes.
- Meanwhile, whisk egg white with water. Brush this over the rabbit dough pieces.Place them into the oven and bake at 375 degrees F for about 10 minutes. Set aside over wire racks and serve warm.
- Makes 21 pieces.
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Enjoy this with a delicious fruit juice for breakfast or even as a brunch serving.
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INGREDIENTS
2-1/2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter or margarine, cut into pieces
3/4 cup whipping cream
2 beaten eggs
1/2 cup dried currants or snipped raisins
Milk
Sugar
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DIRECTIONS
- Combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter or margarine and combine until it appears coarse crumbs-like in texture. Form a well at the middle of the dry mixture. Put the whipping cream, eggs and currants or raisins into the well, stirring until mixture is moistened.
- Invert dough on a lightly floured surface. Knead, fold and press dough gently until almost smooth.
- Roll dough lightly in an 8-inch square and cut into 16 squares.
- Arrange the scones on an ungreased baking sheet at an inch interval. Brush top of scones with milk and drizzle with sugar.
- Bake at 400 degrees F for about 14 minutes. Cool scones over a rack and serve.
- Makes 16 scones.
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Healthy and delicious salad recipe that the whole family would surely love.
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INGREDIENTS
3 cups Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
1-1/2 cups coarsely chopped seeded tomato (3 medium)
1/2 of a medium red onion, cut into thin wedges and separated
1/4 cup snipped fresh basil or fresh Italian (flat-leaf) parsley
2 tablespoons red wine vinegar or white wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups torn or chopped romaine lettuce
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DIRECTIONS
- Toss dried bread pieces, tomato, onion and basil in a large bowl.
- Prepare dressing, mixing vinegar, olive oil, garlic, salt and pepper in a screw-top jar. Cover and shake thoroughly. Add dressing over the bread mixture and toss until coated. Leave it for 15 minutes, blending the flavors well.
- Arrange the romaine over 4 salad plates. Ladle the bread mixture over the romaine and serve.
- Makes 4 servings.
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Great appetizer for any special occasions or serve as a great treat as snacks.
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INGREDIENTS
Nonstick spray coating
1-3/4 cups all-purpose flour
1 cup rolled oats
1/4 cup sugar
1 tablespoon baking powder
1 tablespoon finely shredded orange peel
1-1/2 teaspoons dried rosemary, crushed
1/4 teaspoon salt
1/2 cup evaporated fat-free milk
3 tablespoons cooking oil
3 tablespoons refrigerated or frozen egg product, thawed
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DIRECTIONS
- Mix flour, oats, sugar, baking powder, orange peel, rosemary and salt. In a separate bowl, combine milk, oil and egg product. Combine both mixtures enough to make a moistened dough.
- Invert dough on a lightly floured surface. Knead for 10 times and roll into an 8-inch circle with 3/4-inch thick. Cut into 12 wedges and move the pieces into a nonstick sprayed baking sheet.
- Bake at 400 degrees F for about 18 minutes. Transfer wedges over a wire rack and cool for 5 minutes before serving.
- Makes 12 scones.
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