Shread Head Butter And Bread Food

BEER BREAD

Steps:

• Heat the oven to 375 degrees F. Coat the inside of a 9 by 5-inch loaf pan with the nonstick spray and set aside.
• Whisk together the all-purpose flour, wheat flour, baking powder, salt, sugar, and dill in a large mixing bowl. Add in the cheese and stir in the beer just to combine. Spread the batter evenly in the prepared pan. Sprinkle with the sunflower seeds, if using.
• Bake on the middle rack of the oven until the bread reaches an internal temperature of 210 degrees F on an instant-read thermometer, about 45 to 55 minutes.
• Remove from the oven and cool in the pan for 10 minutes. Transfer the loaf to a cooling rack for 10 to 15 minutes before slicing and serving.

SARDINES ON BUTTERED BROWN BREAD

Steps:

• Lightly toast the bread, then cool to room temperature. Spread each toast generously with butter.
• Distribute the sardines among the toasts. (Cut large sardines in half lengthwise; leave small sardines whole.)
• Sprinkle each toast lightly with salt and grind pepper directly over the sandwiches. Garnish with chopped dill and slivered scallions.
• Serve sandwiches open-faced, with arugula, cornichons and a lemon wedge.

SHREDDED CABBAGE WITH BUTTER AND BREAD

Steps:

• Melt the butter and add croutons. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove from heat.
• Place the cabbage in water and cook for 2 minutes, exactly. I prefer to steam the cabbage instead of boiling it.
• Add the cabbage to the butter crumb dressing and toss to coat thoroughly. Serve immediately.

SHREDDED WHEAT BREAD

Steps:

• In a large bowl, pour boiling water over cereal. Add the molasses, shortening and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a bowl, dissolve yeast in warm water. Add cereal mixture and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter if desired. Cool.

RADISH SANDWICHES WITH BUTTER AND SALT

Steps:

• Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly.
• Serve as is, cut into small sandwiches for hors d'oeuvres, or wrap for lunch.