Dilly Parmesan Bread Food

PULL-APART PARMESAN DILL BREAD

Steps:

• Preheat oven to 400°F
• Lightly grease 8-inch round cake pan.
• In small bowl, stir Parmesan cheese and dill weed until combined.
• Cut biscuits into quarters. Add a few biscuits at a time to melted butter or margarine, separating pieces with fingers.
• Add cheese mixture and toss with fingers until all pieces are coated.
• Arrange in one layer in prepared pan.
• Bake 12-14 minutes, or until golden brown.
• Turn upside down on serving plate.
• Pull apart to serve.

DILL DIP IN A BREAD BOWL

Steps:

• Mix all of the ingredients together in a medium bowl. Cut out the center of 1 bread round and mound dill dip into the interior cavity of the bread bowl. Cut up other bread round into 2-inch squares and dip bread into bowl.

CRUSTY PARMESAN BREAD

Steps:

• Preheat the broiler to low. In a small bowl, mix the butter, mayonnaise and cheese, then season with salt and pepper.
• Cut the baguette in half both crossways and horizontally. Evenly spread cheese mixture on the bread. Place on a baking sheet and broil until golden, about 3 minutes.

DILLY BREAD

Steps:

• Spray counter lightly with non-stick cooking spray. Combine 4 rolls and roll into a 10-12 inch rope. Repeat with remaining rolls to make 3 total ropes. If using bread, cut loaf in 3 equal pieces and roll each piece into a rope. Combine garlic salt, dill and cheese and sprinkle onto countertop. Roll ropes in the mixture to cover.
• Press one end of the ropes together firmly and braid the ropes. Press remaining ends firmly together. Place braid on sprayed baking sheet. Sprinkle any remaining mixture over the braid. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 20-25 minutes or until nicely browned.

CRUSTLESS QUICHE MASTER RECIPE

Steps:

• Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
• Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.
• Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

DILLY CASSEROLE BREAD

Steps:

• Soften yeast in water; set aside. In bowl combine cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg. Mix until blended. Stir in yeast. Gradually add flour to form stiff dough. Cover and let rise in warm place for about 1 hour. , Stir down dough. Turn into well-greased 8-in. round baking dish, about 1- to 1-1/2-qt. size. Let rise for 30-40 minutes. Bake at 350° for 35-45 minutes. Brush with additional butter. Cut in wedges.

DILLY CHEESE BREAD

Steps:

• In large mixing bowl, dissolve yeast in warm water.
• Add eggs beating until well blended.
• Add dry cake mix, grape nuts, swiss cheese, parmesan and dill seed.
• Beat well.
• Gradually add flour until well blended.
• Divide batter between 2 well greased 8x4x2 inch loaf pans.
• Cover and let rise in a warm place for 1-1 1/4 hours or until nearly double in size.
• Bake@ 350 degree oven for 55-60 minutes or until bread sounds hollow when lightly tapped.
• Cover bread with aluminum foil for the last 15 minutes to prevent overbrowning.
• Loosen edges of bread with a spatula and remove to wire rack.

SOUR CREAM DILL BREAD

Steps:

• Dissolve yeast in warm water.
• In large mixing bowl,combine sour cream,egg,butter,salt,sugar,dill(5 and 1 cup flour.
• Stir in yeast mixture.
• Beat for 1 minute on medium,scraping sides of bowl often.
• Stir in remaining flour,cheese and enough rye flour to make stiff dough.
• Turn onto lightly floured surface and knead til smooth and elastic,about 5 minutes.
• Place in buttered bowl,turn to butter top.
• Cover and let rise in warm place until doubled (about 1 and 1/2 hours) Punch dough down.
• Shape in ball.
• Place in buttered 8 inch round cake pan.
• Brush with melted butter.
• Cover and let rise,til doubled (about 1 hour) Beat egg white and water and brush over top of bread.
• Bake at 375 degrees,35 to 40 minutes or until loaf sounds hollow when tapped.
• Remove from pan and allow to cool on wire rack.

DILL AND ONION BREAD

Steps:

• Dissolve the yeast in warm water; let sit till foamy.
• Combine yeast, melted butter, sugar, cottage cheese, onion, dill, soda, salt and 2 eggs in a large mixing bowl.
• Add 2 cups flour.
• With a dough hook or by hand, knead in remaining flour. Only add the last 1/2 cup flour if the dough will not pull away from sides of pan after kneading for about 10 minutes.
• Cover and let rise until double.
• Punch dough down and let rise again.
• Finally, knead the dough by hand until it is smooth and elastic.
• Shape into 2 round loaves and place on cookie sheets sprinkled with cornmeal.
• Let rise until double, then brush with egg yolk beaten with 2 tablespoons water.
• Bake at 350 degrees F for 45-50 minutes until golden.
• The bottoms of loaves will sound hollow when tapped.