Kuga German Breakfast Bread Food

KUGA -- GERMAN BREAKFAST BREAD

Steps:

• Dissolve yeast and 1 tablespoon sugar in lukewarm water.
• In a separate bowl, combine milk with sugar, butter and salt; let cool to lukewarm and add 2 cups of flour to make a batter.
• Add yeast mixture and eggs; beat well.
• Add remaining flour or enough to make a soft dough.
• Knead well, cover and let rise till doubled in bulk, about 2 hours (depending upon the temperature in the kitchen).
• Punch down and let rise again until doubled in volume.
• This will make 3 portions for 9" x 12" pans or 6 portions for 9" round pans.
• Divide into desired portions, roll out evenly and spread into greased pans.
• Mix topping ingredients together and spread 1/3 on each cake; place fruit on top.
• Mix rivels ingredients together.
• Sprinkle 1/3 of the crumbs on each cake.
• Let it rise again in the pan.
• While rising, preheat oven to 375°F
• Bake until golden brown; serve either warm or cool.

HOPPLE POPPLE GERMAN BREAKFAST CASSEROLE

Steps:

• In a large electric skillet on medium high, combine potatoes (enough to cover the bottom of the pan about 1/2-inch deep), onion and butter; saute until slightly browned. Spread evenly in pan.
• In a mixing bowl, combine eggs, milk and seasonings. Pour over potato mixture in pan.
• Layer pepperoni over the top. Cover pan and cook on medium low for 10-15 minutes (eggs will be 'set'). {While that's cooking, prepare a simple fruit tray or salad.}.
• Remove lid and sprinkle cheeses over; put lid back on, but turn off the heat. Let stand 2-3 minutes. [If you're having toast with this, make it now.].
• Cut into wedges or squares and serve immediately.
• Option: Fry Italian bulk pork (or turkey) sausage, drain fat, add to potatoes. Toss in a can of Ro-Tel tomatoes. OR try other cheeses!

OATMEAL BREAKFAST BREAD

Steps:

• Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-5-inch loaf pan, dust the inside with flour and tap out the excess.
• Put the pan on a baking sheet.
• In a small bowl, using your fingers, toss together the sugar, nuts and cinnamon until evenly mixed. Set aside.
• Whisk together the eggs, applesauce, oil and buttermilk until well blended. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, nutmeg and cloves. Remove 1/2 teaspoon of the mix and toss it with the fruit, just to coat; set aside. Stir the oats into the bowl. Pour the liquid ingredients over the dry and, using a large rubber spatula, stir just until everything is evenly moistened-this is a case.
• in which less is more, so don't overdo the mixing. Scatter the dried fruit over the batter and stir to blend. Scrape the batter into the pan and sprinkle over the topping, tamping it down very lightly with your fingers so it sticks.
• Bake for 55 to 65 minutes, or until the bread is browned and a thin knife inserted into the center comes out clean. Transfer the bread to.
• a rack to cool for about 5 minutes, then run a knife around the sides of the pan and unmold. Invert and cool to room temperature right side up.

ASIAGO BACON BREAKFAST BREAD

Steps:

• Heat milk, water and butter until warm (100° to 110°F). Pour into large mixing bowl and add yeast. Stir and let rest for 5 minutes. Beat in eggs.
• Combine flour, sugar, baking soda and salt. Add to liquid mixture and beat on medium speed for 2 minutes. Combine cheddar cheese, Asiago cheese, bacon and chives in a bowl. Reserve one third, stir remaining cheese mixture into batter. Pour into greased 9-inch round cake pan. Cover and let rise until doubled, 40 to 50 minutes.
• Bake in preheated 375°F oven for 20 minutes. Sprinkle remaining cheese mixture over bread. Return to oven and bake additional 5 to 10 minutes until well browned and bread is done. Cut into slices and serve warm. Refrigerate leftover bread.

CALIFORNIA BREAKFAST BREAD

Steps:

• Preheat oven to 400 degrees.
• Prepare a non-stick loaf pan by spraying with cooking spray.
• Mix together all ingredients and pour into prepared pan.
• Place pan in oven and lower oven temperature to 350 degrees.
• Bake for 1 hour.
• Turn loaf out on rack and cool.
• Allow bread to cool at least 8 hours before slicing and toasting this bread.

PECAN BREAKFAST BREAD

Steps:

• Unroll crescents into 16 triangles.
• Spread each with butter.
• Combine sugar, cinnamon and chopped pecans.
• Sprinkle over triangles.
• Roll each up starting at short end and rolling to opposite point.
• Place rolls, point side down in greased 9x5inch loaf pan, forming 2 layers of 8 rolls each.
• Bake at 375 for 30-35 minutes until deep golden brown.
• Flip out of pan at once and place right side up on platter.
• Drizzle with topping.
• To make topping:.
• In saucepan, combine all ingredients except pecans.
• Bring to boil, stirring constantly.
• Stir in pecans.
• Cool slightly.
• Drizzle over hot bread.