Bayou Bread Sallye Food

EASY CHEESY FLAT BREAD(SALLYE)

Steps:

• 1. Preheat oven to 450º Mix Bisquick and hot water until stiff dough forms Let stand for 10 minutes
• 2. Turn dough onto surface generously dusted with Bisquick Gently roll dough in Bisquick to coat Shape into ball Knead 60 times
• 3. Pat dough into approximately 12" square on ungreased cookie sheet Spread melted butter over dough Sprinkle cheese and spices over top of dough
• 4. Bake in preheated oven 10-12 minutes until edges are light golden brown

BOLILLOS (SALLYE)

Steps:

• 1. Place all ingredients except egg whites in bread machine pan in the order listed. Make sure liquid is completely covered by the dry ingredients.
• 2. Select Basic Dough and begin cycle
• 3. Machine will ding when dough is ready
• 4. Remove dough from bread machine and place in a lightly greased glass bowl. Cover bowl and let rise in a warm dry place until approximately double in volume (about an hour)
• 5. Turn dough out onto lightly floured clean flat surface and gently knead for 5-10 minutes until dough is smooth and elastic
• 6. Divide dough into 10 equal balls. Roll the balls between your palms for about 5 seconds to make a cylindrical shape. Place each roll on a parchment lined baking sheet. NOTE: LEAVE SPACE BETWEEN EACH ROLL TO ALLOW FOR RISING.
• 7. Allow to rise for about 30 minutes. While waiting, preheat oven to 375º
• 8. Brush each roll with whisked egg white, and cut a slit horizontally along the top of each roll about 1/4" deep.
• 9. Place in preheated oven and bake for about 30 minutes until golden brown. Remove to wire rack for cooling.

BRUNCH ON THE BAYOU

Steps:

• Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
• Spread bread pieces in the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate 8 hours to overnight.
• Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
• Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.

BAYOU BEND BRUNCH CASSEROLE

Steps:

• In a well greased 9x13-inch casserole dish, spread bread pieces over bottom and drizzle with butter. Sprinkle with Montery jack cheese and salami pieces.
• Beat together eggs,milk,wine,green onions,mustard and black and red pepper until mixture is frothy. Pour mixture over bread mixture. Cover casserole with foil and refrigerate overnight.
• Remove from refrigerator 30 minutes before baking. Bake covered, at 325 degrees for 1 hour.
• Uncover, spread with sour cream and sprinkle with parmesan cheese. Bake uncovered an additional 10 minutes, until lightly browned.