Individualized Breads For Kids And Adults
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Individualized Breads For Kids And Adults
  Kids  
Last updated 6/12/2012 12:58:58 AM. Recipe ID 21839. Report a problem with this recipe.
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      Title: Individualized breads for kids and adults
 Categories: 
      Yield: 4 Servings
 
MMMMM----------------COOKING MONDAY TO FRIDAY #MF---------------------
      1 lb "commercial" bread dough,
           Divided into four 4ounce
           Pieces
           Olive oil
 
  Stuffing possibilities for each bread: 2 ounces of a melting cheese
  mozzarella for kids, goat's or fontina for adults plus 1 ounce of
  sliced prosciutto or smoked ham Seasonings for cheese: hot peppers,
  sliced pimentos, anchovy fillets; capers, scallions, or cooked
  onions; garlic, sliced black olives; snipped fresh basil, or parsley,
  dab of pesto or black olive paste, sundried tomatoes or anything you
  can think of.
  
  As best you can, coax each piece of bread into a diameter which is
  1/2inch thick. Cut or grate the cheese of choice into manageable
  pieces and scatter them on half of the dough, leaving an inch of the
  outside edge blank. Top with ham and/or seasonings of choice and
  drizzle 1 teaspoon of olive oil on the filling. Fold unfilled half of
  the bread over to cover the filling and press all around the edges to
  seal. Sprinkle some drops of olive oil on dough and, with your
  fingers, spread the oil over the entire top surface of the dough. Set
  individual stuffed breads on a lightly oiled or nonstick baking pan.
  Let the breads rise, uncovered, for 45 minutes or until doubled.
  
  Preheat the oven to 425 degrees and bake for about 20 minutes (if
  fillings ooze out a bit, don't worry). Cool the breads on a wire rack
  until lukewarm or room temperature. Serve with a crisp green salad.
  
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,




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Recipe ID 21839 (Apr 03, 2005)

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