COWBOY BREAD
Similar to pita breads, this is a round fried bread which supposedly traces its origins back to the great American West.
Provided by Kasienko
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 1h40m
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the water, milk, and sugar. Sprinkle the yeast over the top, and let stand for 5 minutes to dissolve.
- Stir the egg and butter into the yeast mixture, then stir in the salt, nutmeg, and 2 cups of the flour. Mix until everything is well blended. Mix in remaining flour, 1/2 cup at a time until the dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead for 10 minutes (no cheating!). Place dough into a greased bowl, and let rise until doubled in size.
- Divide the dough into 8 balls, and let rest for another 20 minutes. Roll each ball out to 8 to 10 inches in diameter.
- Heat a cast-iron skillet over medium-high heat. Fry each of the pieces of bread fro 30 to 60 seconds on each side, or until light to medium brown spots appear. Keep covered with a damp cloth, or store in a plastic bag until serving.
Nutrition Facts : Calories 278 calories, Carbohydrate 49.7 g, Cholesterol 32.7 mg, Fat 4.6 g, Fiber 1.9 g, Protein 8.3 g, SaturatedFat 2.4 g, Sodium 112.9 mg, Sugar 1.8 g
ALMOST-FAMOUS STUFFED CHEESY BREAD
Provided by Food Network Kitchen
Time 2h30m
Yield 2 loaves (8 breadsticks each)
Number Of Ingredients 12
Steps:
- Make the dough: Whisk the sugar and 3/4 cup warm water (about 105 degrees F) in a bowl. Sprinkle the yeast on top and set aside until foamy, about 10 minutes. Stir in the vegetable oil. Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir with a wooden spoon to make a shaggy dough. Turn out onto a generously floured surface and knead until smooth and elastic, about 5 minutes, dusting with more flour as needed. Form into a ball. Brush a large bowl with vegetable oil; add the dough, turning to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes.
- Make the filling and topping: Toss 1/2 cup mozzarella, the cheddar, pecorino, garlic salt, granulated garlic and dried parsley in a bowl. Preheat the oven to 450 degrees F. Put an inverted baking sheet in the oven; preheat for 10 minutes. Line another inverted baking sheet with parchment paper and sprinkle with the cornmeal. Cut the dough in half; transfer 1 piece to the parchment-lined baking sheet and stretch into an 8-inch square (keep the other piece of dough covered). Sprinkle 1 side of the square with 1/2 cup of the remaining mozzarella, then fold the dough in half to enclose the cheese, pressing to seal. Slice the dough crosswise at 1-inch intervals, stopping just before the folded edge. Sprinkle with half of the cheese-garlic mixture. Move the dough to 1 side of the baking sheet. Repeat with the remaining dough, mozzarella and cheese-garlic mixture on the other side of the baking sheet. Slide the bread on the parchment onto the hot baking sheet in the oven. Bake until the dough is cooked through and the cheese is golden brown, 12 to 14 minutes. Let cool slightly, then pull apart into breadsticks.
BACON RANCH CHEESY BREAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Put the Monterey Jack, Cheddar, parsley, bacon and onion whites in a bowl and mix well.
- Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction to create small squares across the top of the loaf. Move slowly and use caution. Place the bread on a large sheet of aluminum foil.
- Stuff the cheese mixture in between the rows of squares. Mix the melted butter and ranch dressing, then drizzle over the top. Wrap the loaf in the foil and bake for 25 minutes. Open the foil and continue to bake until heated through and the cheese is melted and bubbly, another 10 minutes. Sprinkle with the onion greens and serve immediately.
COWBOY BREAD
The recipe is super simple to make and it feeds a crowd. It uses ingredients right out of the pantry. This bread was so good as a kid, I can still taste it.
Provided by Jody Wood
Categories Other Desserts
Time 30m
Number Of Ingredients 10
Steps:
- 1. preheat oven to: 350
- 2. Combine flour, salt, sugar, and shortening. Mix until crumbly. Reserve 1/2 cup crumbs. Add remaining ingredients and mix.
- 3. Put in a 9x13 inch greased and floured pan. Sprinkle with crumbs.
- 4. Bake at 350ºF for 30 minutes.
COWBOY BREAD
This recipe comes from the public schools in my hometown. It was a favorite both at school and home. My own kids love it too.
Provided by KAS in MN
Categories Breads
Time 50m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Combine shortening, flour, salt, and sugar.
- Mix until crumbly.
- Reserve 1/2 cup to sprinkle over batter.
- Combine leavening and spices and add to larger amount of crumbly mixture.
- Add eggs and buttermilk and mix well.
- Pour batter into greased 9x13 inch oblong pan.
- Sprinkle with reserved crumbly mixture and additional cinnamon.
- Bake in 375 degree oven 25-30 minutes.
STUFFED BREAD
Make and share this Stuffed Bread recipe from Food.com.
Provided by Annette1
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Roll out pizza dough, layer with salami, ham, pepperoni,and cheese.
- Roll from top to bottom.
- Brush on beaten egg and sprinkle with garlic powder.
- Bake in oven at 375 degrees for 20 to 25 minutes or until top is golden.
Nutrition Facts : Calories 295.3, Fat 22.7, SaturatedFat 10.2, Cholesterol 103.8, Sodium 1060.4, Carbohydrate 1.4, Sugar 0.7, Protein 20.3
COWBOY BREAD
After a long search for a cowboy bread recipe that tasted exactly like the one I used to eat in elementary school I found this one. It came from cooks.com and I absolutely loved it!
Provided by amandah7311
Categories Breads
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Blend flour, sugar, salt, baking powder, soda, spices and butter. Set aside 1 cup of the mixture for crumb topping.
- Add buttermilk and eggs and blend until smooth. (Do this by hand.)
- Pour into greased 9 1/2" x 13" x 2" pan. Sprinkle with reserved crumbs.
- Bake at 375 degrees for 35 to 40 minutes. Serve warm or cooled.
Nutrition Facts : Calories 415.5, Fat 17.1, SaturatedFat 10.3, Cholesterol 94.4, Sodium 403, Carbohydrate 61, Fiber 0.9, Sugar 36.5, Protein 5.7
More about "school cowboy bread recipe recipe for stuffed food"
HOW TO MAKE THE COWBOY BREAD RECIPE FROM YOUR SCHOOL CAFETERIA
From flipboard.com
KITCHEN TO KITCHEN: COWBOY BREAD - CHRON
From chron.com
KITCHEN TO KITCHEN: COWBOY BREAD | BANANA COFFEE CAKES, COFFEE …
From pinterest.ca
COWBOY BREAD | ALLRECIPES
COWBOY BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
COWBOY BREAD | CAFETERIA FOOD, COWBOY BREAD RECIPE, RECIPES
From pinterest.ca
STUFFING PULL-APART BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
20 SINFUL STUFFED BREAD RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
COWBOY BREAD…FROM MY ELEMENTARY SCHOOL DAYS! | SCHOOL LUNCH …
From pinterest.co.uk
50 COWBOY RECIPES TO MAKE FOR YOUR RANCH HANDS | TASTE OF HOME
COWBOY BREAD...FROM MY ELEMENTARY SCHOOL DAYS! | COWBOY …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love