Bacon Onion And Walnut Mini Breads Food

BACON WALNUT BREAD WITH HONEY BUTTER

Steps:

• Preheat oven to 325°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk cream, salad dressing, eggs and honey until blended. Add to flour mixture; stir just until moistened. Fold in walnuts and bacon bits. , Transfer to a greased and floured 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to wire rack to cool completely., In a small bowl, beat honey butter ingredients. Serve with bread.

BACON BUNS

Steps:

• In a skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender; drain on paper towels., Prepare roll mix according to package directions. Turn the dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes., Divide dough into 18 pieces. On a floured surface, roll out each piece into a 5-in. circle. Top each with 1 tablespoon of bacon filling. Fold dough around filling, shaping each piece into a small loaf; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap coated with cooking spray. Let rise in a warm place for 20-30 minutes., Brush egg over buns. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Refrigerate leftovers.

BACON AND ONION BISCUITS

Steps:

• Preheat the oven to 450 degrees F.
• In a small skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Remove and drain on paper towels until cool, then chop into small pieces. Add the onion to the skillet with the bacon grease and cook over medium-low heat until light golden, about 5 minutes. Drain on paper towels.
• Stir together the flour, powdered milk, baking powder, sugar, cream of tartar and salt in a medium bowl. Using a pastry cutter, cut the chilled butter bits and shortening into the dry mixture until blended thoroughly. Stir in the bacon and onion. Fold in the buttermilk until the dough comes together.
• On a lightly floured surface, turn out the dough and use your hands to press into a circle 1 to 1 1/2 inches thick. Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter. Bake until golden brown, about 15 minutes.

CARAMELIZED ONION AND BACON PULL-APART BREAD

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Heat a large skillet with a lid over medium-high heat and add the bacon. Cook, stirring occasionally, until the bacon is golden brown, about 9 minutes. Transfer the bacon to a plate using a slotted spoon. Add the onions to the skillet and cook, covered, stirring occasionally and scraping up the stuck bits on the bottom of the pan as needed, until the onions release their juices and are caramelized, golden and soft, about 30 minutes. (If the onions begin to brown before they soften, stir in a tablespoon water, lower the heat and return to cooking.)
• Combine the butter, thyme, 1 teaspoon salt and some pepper in a medium bowl. Stir in the onions until the butter melts and becomes saucy.
• Meanwhile, with a large serrated knife, shave 1/4 inch off the bottom crust of the bread.. Make 1-inch wide crosshatch cuts on the top of the bread, three-quarters of the way through to the bottom. Put the bread on the prepared baking sheet.
• Spoon 3/4 of the onion mixture into all of the slits. Mix together the Gouda and mozzarella in a small bowl, then stuff three-quarters of the cheese inside all of the slits. Spoon the remaining onion mixture on top, followed by the remaining cheese. (The bread will be very stuffed and messy.) Cover the bread loosely with foil and bake until the filling is warm and the cheese is melted, about 25 minutes. Transfer to a platter or cutting board and top with the bacon and parsley. Serve immediately.

BACON ONION SANDWICHES

Steps:

• Mix together the first three ingredients: refrigerate at least 8 hours.
• Spread mayonaisse mixture on bread, trim crusts if desired* cut bread in forths diagonally.
• *hint*when trimming crust from bread; use electric knife.
• Do the same for mutiple sandwiches.
• Stack, and let knife glide down.
• No more ragged or torn bread.

WALNUT BREAD

Steps:

• Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 5 minutes. Let cool.
• Combine milk and sugar in large bowl. Sprinkle yeast over; stir to blend. Let stand until foamy, about 10 minutes. Transfer to processor. Mix in onion mixture, salt and 1 cup flour. Blend in enough remaining flour, 1 cup at a time, to form smooth ball. Transfer dough to floured work surface and knead until smooth and elastic, about 3 minutes. Shape dough into ball.
• Butter large bowl. Place dough in bowl; turn to coat. Cover bowl with clean kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 45 minutes.
• Butter heavy large baking sheet. Punch down dough. Turn out onto floured work surface. Sprinkle walnuts over; knead to incorporate. Divide dough in half. Shape each half into 6-inch round loaf. Place dough rounds on prepared baking sheet, spacing 4 inches apart. Flatten slightly. Cover with dry towel. Let rise in warm draft-free area until almost doubled in volume, about 45 minutes. Preheat oven to 400°F. Bake until loaves are golden brown and sound hollow when tapped on bottom, about 25 minutes. Transfer to racks; cool. Serve at room temperature.

BACON-ONION BREAD

Steps:

• Adjust oven rack to top third position, and pre-heat oven to 350°F.
• Coat 9"x5"x3" loaf pan with cooking spray.
• In a skillet, cook the bacon just until crisp.
• Using a slotted spoon, transfer bacon to paper towels to drain; then coarsely dice.
• Discard all but 2 tablespoons of the bacon grease.
• Add onion, and saute over medium-low heat until tranlucent (2-3 minutes).
• In a large bowl, thoroughly mix the flour, baking powder, sugar, salt, black pepper, and cayenne pepper.
• Blend together the eggs, cottage cheese, and butter until smooth; then stir in the bacon and onion.
• Pour the wet ingredients over the dry ingredients and mix together just until combined (Do NOT over mix).
• Spoon batter into the prepared loaf pan, smoothing it on top.
• Bake in pre-heated oven for 50 minutes or until tester comes out clean when inserted.
• Turn out onto a wire rack to cool before slicing.

BACON, ONION AND WALNUT MINI-BREADS

Steps:

• To make sponge, in a bowl, dissolve the yeast in the milk, stir in flour, cover with plastic wrap and set in a warm place until foamy, about 10 minutes.
• To make dough, in a small nonstick fry pan over medium heat, cook bacon, stirring often, until evenly browned, about 3 minutes; using a slotted spoon, transfer the bacon to a plate, leaving the drippings in the pan; add onion to the pan and cook, stirring often, until soft and translucent, about 3 minutes; transfer the onion to the plate with the bacon, set aside.
• In a bowl of an electric mixer fitted with dough hook, combine the flour, sugar and salt and beat on low speed until well blended, about 1 minute; with the mixer running, add the egg and milk; increase the speed to medium and knead for 5 minutes;Add the 3 tablespoons butter and knead for 3 minutes.
• Stop the the mixer and ADD the SPONGE; increase speed to medium-high and knead until dough is smooth and elastic, 7 to 10 minutes; Add the bacon, onion, ham, walnuts, thyme and parsley and knead until well incorporated about 2 minutes; add more flour if dough is to sticky; Cover the bowl with a clean kitchen towel, set in a warm place and let rise until doubled in volume, about 1 1/2 hours.
• Preheat Oven to 400°F; butter a 6-well silicone or 6-Large Muffin pan and place on baking sheet; Punch down dough; divide into 6-equal-size balls and place in cups.
• Let dough rise in a warm place for 30 minutes; Brush the tops with egg mixture and bake until golden brown 20 to 25 minutes, Immediately invert cups onto a wire rack and remove breads, using a toothpick to gently loosen them, if needed; let cool slightly, serve warm or at room temperature, Enjoy.