10 filled loaves Recipes

active dry yeast, warm water (110o to 115o), sour cream, butter, cubed, sugar, eggs, king arthur unbleached all-purpose flour, one 3 ounces) cream cheese, softened, sugar, egg, almond extract, cherry pie filling, sugar, milk, almond extract

active dry yeast, lukewarm water (120f), buttermilk, olive oil, fresh rosemary or 1/4 cup fresh lavender blossoms, finely chopped, salt, salt, all-purpose flour (approximately ), yellow cornmeal , as needed, coarse salt, for sprinkling on loaves (optional), spray bottle filled with cold water, for spritzing loaves

stalks celery, onions, butter, loaves bread, cut in to small squares, parsley, garlic powder

hardboiled egg, coarsely chopped, bacon, cooked and crumbled, mayonnaise, fresh parsley, salt, white pepper, cream cheese, room temperature, shredded mild cheddar cheese, shredded sharp cheddar cheese, mayonnaise, chopped red bell pepper, worcestershire sauce, garlic powder, whole stuffed green olives, drained, almonds, chopped celery, mayonnaise, chopped onions, loaves unsliced white bread (16 oz. each), cream cheese, softened, prepared ranch dressing, butter, softened, prepared mustard

yeast, egg, nature valley oats n honey cereal, crushed, salt, cinnamon, flour, milk, water, butter, honey, raisins, coarsely chopped, cornstarch, brown sugar, orange juice, grated lemon peel

lean ground beef, italian sausage, italian seasoned breadcrumbs, pizza sauce, pepper, egg, cheese, cut into 18 cubes, pizza sauce, heated

grated parmesan cheese, chopped walnuts, cream cheese, softened, fresh minced jalapeno peppers, garlic clove, minced, pillsbury grands refrigerated buttermilk biscuits, butter or 1/2 cup margarine, melted

bake quick breads on the center oven rack for best heat circulation., quick breads from the pan after about 10 minutes cooling for easier pan removal., cool quick breads completely before slicing. use a sharp thin-bladed knife and a light sawing motion to cut cleanly through the loaf., after cooling , wrap loaves tightly and store in refrigerator for up to 1 week or in the freezer for up to 3 months., muffin batter should be lumpy after stirring the dry ingredients into the wet ingredients. stir just until moistened for muffins that are tender and nicely rounded., use a spring-handled #20 or #24 ice cream scoop to fill muffins cups or a melon ball-size scoop for mini-muffins., fill empty , greased muffin cups with water to prevent burning the grease during baking.