SWISS-ONION BREAD RING
My pull-apart bread recipe is crisp and golden on the outside, rich and buttery on the inside. Thanks to store-bought dough, this cheesy bread is a cinch to make. -Judi Messina, Coeur d'Alene, Idaho
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 loaf (12 servings).
Number Of Ingredients 5
Steps:
- Sprinkle 1/2 teaspoon poppy seeds in a greased 10-in. fluted tube pan. Cut the dough into forty 1-in. pieces; place half in prepared pan. Sprinkle with half of the cheese and onions. Top with 1 teaspoon poppy seeds; drizzle with half of the butter. Repeat layers. , Bake at 375° for 30-35 minutes or until golden brown. Immediately invert onto a wire rack. Serve warm.
Nutrition Facts : Calories 152 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 246mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
BUNDT PAN MEAT LOAF RECIPE RECIPE - (3.6/5)
Provided by á-896
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Coat a 10" You will need a bundt or tube pan with nonstick cooking spray. In a large bowl, combine the ground beef, onion, bread crumbs, ketchup, eggs, salt, and pepper; mix well. Then place the meat in the prepared pan. Bake for about 1 hour, or until the juices run clear; drain off any liquid and allow to sit for 5 minutes then invert onto a serving platter.
FABULOUS BUNDT PAN BANANA BREAD
Throw away all your old banana bread recipes. Once you make this, it will be your favorite. Tastes even better the day after baking.
Provided by Marie
Categories Quick Breads
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300°.
- Mix all ingredients together in large mixer bowl and blend well, but do not overmix.
- Pour into greased and floured Bundt pan.
- Bake for 60 minutes or until bread tests done.
- Place on wire rack and let stand in pan until almost cool.
- Loosen bread from sides with a knife and invert onto wire rack to cool completely.
- Dust with powdered sugar before serving.
Nutrition Facts : Calories 453.7, Fat 24, SaturatedFat 11.1, Cholesterol 118.5, Sodium 383.4, Carbohydrate 55.4, Fiber 1.7, Sugar 36.3, Protein 6.9
BUNDT PAN BURGER
Your Bundt pan is no longer just for cakes! We used it to create this giant, lovely hamburger bun and filled it to the brim with juicy patties and all your favorite burger toppings. It's great for a summertime party or any large get-together where America's favorite food will be met with glee.
Provided by Food Network Kitchen
Time 3h20m
Yield 12 to 14 servings
Number Of Ingredients 21
Steps:
- For the bread: Combine the flour, sugar, 4 tablespoons of the butter, the eggs, yeast, salt and 2 cups lukewarm water in the bowl of a stand mixer fitted with a dough hook. Mix on medium speed until the dough is smooth and silky, about 4 minutes. Transfer to a large bowl, cover with plastic wrap and place in a warm spot until doubled in bulk, about 2 hours.
- Meanwhile, coat the inside of a 10- to 12-cup Bundt pan with the remaining 2 tablespoons butter and sprinkle evenly with the sesame seeds. Once the dough has risen, gently press it down to deflate it and divide it into 4 pieces roughly even in size. Put the pieces in the Bundt pan and cover with plastic wrap. Let sit until the dough has risen about 1/2 inch over the top of the pan, 30 to 45 minutes.
- Meanwhile, preheat the oven to 350 degrees F. When the dough has risen, remove the plastic wrap. Bake until the bread is golden and an instant-read thermometer inserted into the center registers 185 degrees F, about 40 minutes.
- Remove the bread from the oven and immediately invert it onto a wire cooling rack. Once cool, cut the bread horizontally in even thirds. Take the middle piece of bread and split that in half again horizontally; this will help for serving later.
- Increase the oven temperature to 500 degrees F. Set a wire cooling rack over a rimmed baking sheet.
- For the sauce: Combine the mayonnaise, mustard, ketchup, garlic powder, onion powder and paprika in a medium bowl and whisk until blended; set aside.
- For the burger: Line an 8-inch round cake pan with aluminum foil. Sprinkle with 2 teaspoons of salt and several grinds of black pepper. Press half of the ground beef into the cake pan and sprinkle with another 2 teaspoons salt and several grinds of black pepper Lift the burger patty out of the cake pan using the foil and flatten it with your hands to about 9 inches in diameter. Flip the patty onto one side of the wire rack. Repeat with the remaining beef.
- Transfer the patties to the oven and cook until brown around the edges and an instant-read thermometer inserted into the centers registers about 150 degrees F, 15 to 20 minutes. Top evenly with the cheese and cook until melted, 2 to 3 minutes more. Remove the patties from the oven and let rest while you get the bun ready.
- Spread half the sauce on the bottom piece of bread. Top with half the onions, tomatoes and pickles. Transfer one patty to the bread and top with half the lettuce. Top with the middle pieces of bread and spread with the remaining sauce. Top with the remaining onions, tomatoes and pickles. Transfer the remaining patty to the bread and top with the rest of the lettuce. Cover with the top third of the bread and serve with french fries. (To make the burger easier to serve, separate the bread in the middle so you have two single-patty burgers.)
BUNDT® PAN ONION BREAD
My mom used to make this Bundt® bread for special occasions. She found her recipe and handed it down to me.
Provided by Andysmom
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h20m
Yield 12
Number Of Ingredients 16
Steps:
- Spray a cookie sheet with cooking spray.
- Dissolve yeast in warm water in a large mixing bowl. Add 2 cups flour, hot water, milk, butter, sugar, egg, and salt. Blend on low speed until moist, then beat on medium speed for 2 minutes. Stir in remaining flour by hand until a soft dough forms. Place on the prepared cookie sheet, cover, and let rise until doubled in size, 45 to 60 minutes.
- Melt butter for filling in a small saucepan. Remove from heat and add onion, Parmesan cheese, sesame seeds, paprika, and garlic salt; mix well.
- Spray a fluted tube pan (such as Bundt® with cooking spray.
- Divide dough into golf ball-sized pieces. Place 1 layer of dough pieces in the prepared pan and top with some filling. Continue to later dough and filling until you've used them up. Cover with a piece of plastic wrap that's been sprayed with cooking spray. Let rise in a warm place until light and doubled in size, 45 to 60 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, 30 to 35 minutes. Serve warm or cool.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 38 g, Cholesterol 37 mg, Fat 9.3 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 5.3 g, Sodium 514.5 mg, Sugar 5.3 g
PAN BREAD (TIGANOPSOMA)
From the 222 Recipes-The Greek Cookery Book. A gift from NurseJaney. This bread is the bread I ate in Santorini when I visitied my family. I love Greece and loved visiting this unique island. This is a fast and easy delightful bread to make and has a lovely flavor. The colors from the ingredients stand out. It brings a little bit of old world flavor with it and to your home. It is very quick to make. Enjoy a little bit of Greece. The picture on the book cover is a place we walked and stayed near. ********* this contains no eggs, milk, dairy, meat
Provided by Chef1MOM-Connie
Categories Quick Breads
Time 12m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix flour with water and add crushed tomatoes, onion, salt, and pepper. Combine the mixture well with a wooden spoon to form a smooth cream.
- Put oil into a frying pan and heat it well.
- Spoon a large tablespoon of mixture into oil, frying until 1 side is browned. Flip over to brown other side.
Nutrition Facts : Calories 120.5, Fat 0.4, SaturatedFat 0.1, Sodium 3.6, Carbohydrate 25.3, Fiber 1.3, Sugar 1, Protein 3.6
BUNDT PAN MEGA MUFFULETTA SANDWICH
Pull out the Bundt pan to make this monster New Orleans-style sandwich perfect for a game day, casual dinner, or multiple weekday lunches. The flavors from the olive salad infuse into the bread and meat over time so this is a great make-ahead recipe. To avoid soggy bread, be sure to thoroughly drain the olive salad before adding it to the sandwich. The recipe is a Yummly original created by [Ashley Strickland Freeman](https://www.yummly.com/dish/author/Ashley-Strickland-Freeman).
Provided by Yummly
Time 3h
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Coat a 9 ½- to 10-inch Bundt pan (at least 10-cup capacity) with cooking spray. Place both rolls of dough in pan to create a ring around the center hole. Pinch ends of rolls to connect them. Do not slash dough.
- Bake until bread is browned and a toothpick inserted in center comes out clean, 30-35 minutes. (When bread is done, the center should also reach about 200°F on an instant-read thermometer.) Turn bread out of pan onto a cooling rack and let cool completely, about 1 ¾ hours. Meanwhile, make olive salad.
- Stir together both kinds of olives, the roasted red peppers, chopped artichoke hearts, pepperoncini, capers, and garlic in a medium bowl. Add olive oil, vinegar, parsley, and oregano and stir to blend. Refrigerate at least 1 hour or longer until bread is thoroughly cool.
- With a long serrated knife, cut bread loaf in half crosswise. Using clean kitchen scissors or your fingers, hollow out bread about ½ inch deep from each bread loaf half, leaving 1/3 to ½ inch on the sides. (Save the scooped-out pieces of bread to make fresh breadcrumbs, if you like.)
- Drain olive salad in a fine strainer set over a small bowl. (Save olive oil mixture for dressing green salads.) Scoop olive salad into the hollowed-out bread halves and press it firmly into the bread. Top bottom bread half evenly with cheese and meats, folding as necessary to fit. Cover with arugula. Carefully invert top bread half onto the bottom half, pressing gently. Serve immediately, or wrap sandwich tightly in plastic wrap and refrigerate up to 3 days. (The flavors get better over time.) Cut into wedges to serve.
Nutrition Facts : Calories 420 calories, Carbohydrate 6 grams, Cholesterol 55 milligrams, Fat 36 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 13 grams, Sodium 1310 milligrams, Sugar 1 grams
BUNDT PAN MEAT LOAF RECIPE
Provided by Shotgunangel
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Coat a 10" Bundt or tube pan with nonstick cooking spray. In a large bowl, combine the ground beef, onion, bread crumbs, ketchup, eggs, salt, and pepper; mix well. Place in the prepared pan. Bake for 1 to 1 1/4 hours, or until the juices run clear; drain off any liquid and allow to sit for 5 minutes then invert onto a serving platter. "Frost" the meat loaf with the mashed potatoes and garnish the bottom edge with the cherry tomato halves. *** Ground turkey may substituted for the ground beef. You might want to drizzle beef gravy over the mashed potato frosting to look like chocolate glaze. Feel free to decorate this "cake" any way you like!
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- Cold Cut Bundt Sandwich. Hosting a party? Make this giant sandwich using bread made in a bundt pan. Just buy some pre-made bread dough, place it in the pan, pinch the ends together and then cook in your oven.
- Bundt Cake Breakfast. There’s no actual cake in this one, but it’ll make you happy nonetheless. Instead, it’s made with ham, eggs, garlic, cream, frozen and shredded hash browns, sweet Hawaiian bread and cheddar and Colby Jack cheese for a decadent and savory breakfast that can last all week.
BUNDT PANS AREN’T JUST MEANT FOR CAKES. TRY MAKING THESE ...
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- Baked Mac and Cheese. Didn’t think you could cook pasta in a bundt pan, did you? Not only can you cook pasta in a bundt pan, you can make the Queen Bee of all pastas in a bundt pan – gooey baked mac and cheese.
- Banana Bread with Chocolate Glaze. We are re-imagining the banana bread. Gone are the days of plain banana bread in boring rectangles. Try baking your bread with a cool bundt shape, instead!
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- Make a well in the center of the dry ingredients. Add the warm milk, fresh cream, one tablespoon of canola oil and the yeast mixture. Mix well
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3.4/5 (11)Total Time 1 hr 15 minsServings 8
- Preheat oven to 350°F. Spray a Bundt pan with non-stick cooking spray, and spread evenly around pan with a paper towel.
- Mix flour, baking soda, baking powder, salt, garlic powder, and onion powder in large bowl until combined.
- Whisk together eggs, sour cream, and Greek yogurt. Pour mixture into dry ingredients. Add melted butter and stir to combine.
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CHEESY ONION MONKEY BREAD - THE MIDNIGHT BAKER
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Cuisine AmericanTotal Time 45 minsCategory BreadsCalories 811 per serving
- Preheat oven to 350 degrees F. Spray or lightly grease a 10-cup tube or Bundt pan. This isn't necessary for a non-stick pan.
- Separate biscuits. Cut each biscuit into quarters. Place in a large bowl. Add cheeses and onions. Stir to distribute evenly.
COLD CUT BUNDT PAN SUB SANDWICH - 4 SONS 'R' US
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5/5 (1)Category SandwichCuisine AmericanEstimated Reading Time 4 mins
- Spray a metal bundt pan with non-stick cooking spray. Put both of the unrolled rolls of bread dough into the pan, pinching the ends together to seal the two halves into one whole.
- Bake at 350 degrees for 30-35 minutes, or until golden brown. Let the bread rest for 3-5 minutes, before turning out onto a cooling rack to finish cooling completely.
- Use a serrated knife to, carefully, cut the bread in half. Use a spatula to spread some mayo on the inside of the top piece. Use another to spread mustard on the inside of the bottom piece. Place the bottom half on a cutting board and top it with the meats, then the cheeses. Add lettuce, onion, and tomato in the desired amount. Top with the remaining half of the loaf.
BUTTERY PULL APART BUNDT BREAD - MEL'S KITCHEN CAFE
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4.7/5 (303)Total Time 2 hrs 50 minsServings 10Calories 291 per serving
- In the bowl of an electric stand mixer fitted with the dough hook (you can make this by hand, too) add the warm water, sugar, yeast, egg, oil, salt, and 2 cups of flour.
- Mix until combined - it's ok if it is a little lumpy. With the mixer running, continue to gradually add flour until the dough clears the sides of the bowl and forms a ball that is soft but not overly sticky. Knead for 2-3 minutes. Cover the top of the bowl, and let the dough rest for 10-15 minutes. It should puff slightly.
- Pour half (4 tablespoons) of the melted butter evenly in the bottom of a bundt pan (if you don't have a bundt pan, you can use loaf pans).
- On a lightly floured or greased countertop, press or roll the dough into a 1/2-inch thick rectangle, about 12X10 inches. Using a pizza cutter or sharp knife, cut the dough into 24 semi-equal squares.
PULL-APART CHEESY ONION BREAD RECIPE | MYRECIPES
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- Preheat the oven to 425°. Butter a 9-by-4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.
- Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.
- Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2-by-24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.
- Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.
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