|Bread Baking: An Artisan's Perspective|
|by Daniel T. DiMuzio|
A guide to making artisan breads practically and profitably, Bread Baking: An Artisan's Perspective includes step-by-step instructions on mixing, ...
Results 1 - 10 of 199 for bulk bread dough
Mix one cup ... until a soft dough forms. Change to ... until doubled in bulk. Punch dough ... Remove to wire rack to cool. Brush lightly with melted butter.
Thaw frozen bread dough in a bowl. Let dough double in bulk. Saute onion ... Note: This can be frozen and defrosted in microwave. Makes a Great Breakfast!
Let bread thaw and rise ... liquid. Roll bread dough flat on floured ... When this bread is baked the center splits slightly to reveal the goodies inside.
Thaw greased bread dough on 2 greased ... point until ready to bake. Bake at 300 degrees for first 10 minutes; at 350 degrees for next 10 to 15 minutes.
Roll out bread dough and brush with ... just enough to cover the bread, 4 ounce or so. This is real good. Is an excellent item for a brunch or any time.
Options: Mozzarella cheese, ... green chilies. Let bread dough thaw overnight in ... prepared, can be frozen and baked at a later date. They freeze well.
Brown beef and sausage; drain well. Unroll bread dough. Spread beef ... bake at 350 degrees for 40 minutes or until golden brown. Slice 1/2 to 1 inch thick.
Defrost and let ... of the frozen bread (3/pacakge). Meanwhile, cook, ... of the bread dough to form a ... spinach for sausage. Add extra cheese if you like.
Place dough in a greased ... length of the bread dough. Roll up, ... the Parmesan cheese. Bake in a 350 degree oven 45 minutes - 1 hour, or until golden.
Defrost dough on floured surface. ... on Pam sprayed cookie sheet. Brush melted butter over loaf. Bake at 400 degrees until golden brown. Slice and serve.
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