|The Handmade Loaf|
|by Dan Lepard|
"The Handmade Loaf" is a collection of recipes, personal stories and photographs that capture the breads and home bakers of Europe.
1 - 10 of 13 for picnic loaf
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Heat oven to ... top of bread loaf. Remove center ... Wrap in foil. Bake 45 minutes. Cool 10 minutes. Cut into wedges. Serve hot or cold. 6 to 8 servings.
Combine beef, pork, veal, bread crumbs, garlic, thyme, salt, pepper, egg and onion. Blend with hands until mixture is smooth. Press mixture into ...
A homemade bread ... If desired, brush loaf with egg white; ... 30 minutes or until done. Remove to cool on wire rack. Serve warm or at room temperature.
Remove top 1/3 of loaf; hollow out ... cheese. Place on top, wrap in foil and bake at 350 degrees for 45 minutes. To serve, slice into sandwich-sized pieces.
In medium fry ... x 5 inch loaf pan. Level top. ... chili sauce or mustard. Serve cold also, thinly sliced on sandwich or salad plate. Makes 8 servings.
Mix all ingredients ... into 2 small loaf pans (9x5x2 3/4 ... degrees for about 1 hour. Mix 2/3 cup sugar and juice of 2 lemons. Put on top of hot loaves.
Heat oven to ... served either hot or cold and can be made several days in advance, ready to bake. It is a very good recipe for picnics and tailgate parties.
Cut bread in half horizontally; hollow out center of each half, leaving 1/4 inch shell. Spread 1/3 cup dressing into each shell; line bottom shell ...
In medium skillet, ... oregano. Place each loaf half, crust side ... coals 15 minutes, or until heated through. Or heat in 350 degree oven for 25-30 minutes.
Cook ground beef ... pimento. Spread over French bread loaf cut lengthwise. Top with cheese and sliced olives. Wrap in foil. Heat over coals or in oven.
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