Twice Baked Picnic Bread Food

GRANDMA'S ZWIEBACK ROLLS

Steps:

• In a small bowl, dissolve yeast and sugar in water; set aside. In a large bowl, combine 3 cups flour, salt, shortening, milk and yeast mixture. Beat well. Add enough of the remaining flour to form a soft dough. , Turn out onto a lightly floured surface; knead until smooth and elastic about 6-8 minutes. Dough will be soft. Place dough in a lightly greased bowl; cover and allow to rise in a warm place until doubled, about 1 hour. , Punch dough down and divide into four pieces. Divide three of the pieces into eight pieces each; shape into smooth balls and place on greased baking sheets. Divide remaining dough into 24 balls. Press 1 small ball atop each larger ball. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 375°. Bake until golden, 28-32 minutes. Remove from pans to wire racks. Serve warm.

PICNIC BASKET BREAD

Steps:

• Preheat oven to 375°.
• Mix cheese, spinach, chicken, onion, and 1/4 teaspoon salt for filling.
• Set aside.
• Dissolve yeast in 1 cup warm water.
• Mix yeast mixture, sugar, 1 teaspoon salt, and 1 cup flour in a mixing bowl.
• Gradually add 1 1/2 cups flour to dough.
• Knead dough until smooth, using other 1/2 cup flour if dough is sticky.
• Roll dough into a 16 x 10-inch rectangle.
• Spread filling down the middle of dough.
• Bring dough edges together and seal.
• Place seam-side down on lightly greased cookie sheet.
• Brush bread with egg white and sprinkle with sesame seeds.
• Bake at 375° for 40 minutes.
• Serve warm, or cool and refrigerate.

TWICE BAKED PICNIC BREAD

Steps:

• Preheat oven to 350°.
• Cook mushrooms quickly in a skillet in hot butter until slightly soft, about 2-3 minutes.
• Drain in a colander.
• Slice top off bread with a serrated knife and reserve.
• Hollow out inside of loaf, leaving about 1/2" of bread inside the crust.
• Reserve crumbs for another use.
• Cover bottom and sides of hollowed loaf with half the cheese.
• Arrange ham slices over cheese layer on bottom of loaf.
• Top with drained mushrooms, then the tomato slices.
• Season with a little basil, if desired.
• Sprinkle onions over tomato layer.
• Season to taste with pepper.
• Cover with remaining cheese.
• Pack filling down well and fill loaf to overflowing, as there will be some shrinkage during cooking.
• Cover with top of bread.
• Place loaf on a baking sheet.
• Brush surface with melted butter.
• Cover loosely with foil and bake for 25 minutes.
• Remove from oven.
• Wrap in foil to take to picnic site or simply serve.
• Cut into wedges to serve.

PIZZA PICNIC BREAD

Steps:

• Make up the bread dough following pack instructions. Roll out on a lightly floured surface to a rectangle approximately 20 x 45cm.
• Scatter the cheese, ham and onion over, then fold up the edges so the filling is enclosed. Roll into a long sausage so it looks like a baguette. Transfer to a lightly oiled tray and leave in a warm place, loosely covered with oiled cling film to puff up a little. It will take about 30 mins.
• Heat oven to 200C/180C fan/gas 6. Brush with some oil and cook for 20-30 mins, until puffed up and golden. Allow to cool a little. Heat the pasta sauce in a small pan until hot. Slice the picnic bread. Eat warm or cold, with the tomato sauce for dipping.

TWICE-BAKED ROLLS

Steps:

• Scald milk and cool to lukewarm.
• Dissolve yeast in warm water.
• Stir in milk, sugar, salt, shortening, and 2 1/2 cup flour.
• Beat until smooth.
• Stir in remaining flour until it makes a soft dough that leaves the sides of the bowl.
• Knead 4 minutes.
• Put in greased bowl and turn greased side of dough up; cover and let rise until doubled, about 1 1/2 hours.
• Punch down and divide into 24 pieces of equal size.
• Shape into rolls.
• Place about 3 inches apart on greased baking sheet or in greased muffin tins.
• Cover and let rise until doubled, about 45 minutes.
• Bake in a very slow oven (275°F) 20 to 30 minutes.
• DO NOT LET ROLLS BROWN.
• Remove from baking sheet and cool at room temperature.
• Wrap rolls in plastic wrap or aluminum foil and store in refrigerator for several days or in freezer for 2-3 months.
• To serve: Brown rolls in hot oven (400°F) 7 to 10 minutes.

ENGLISH STILTON AND TWICE BAKED POTATO PICNIC PIES - PASTIES

Steps:

• Pre-heat the oven to 200C/400F/Gas 6.
• Grease and line a sturdy oven proof biscuit (cookie) sheet.
• Cut out 8 pastry circles - about 3" to 4" in diameter - a cup is a great template!
• Place the sliced potatoes on 4 of the pastry circles - leaving a 1/2" border.
• Season well with black pepper, and salt if you wish - remembering that Stilton is quite salty itself.
• Place a slice of Stilton cheese on top of the potatoes.
• Place the remaining 4 circles of pastry over the top - bringing up the bottom pastry circle and pinching them together to make a crust - the bottom pastry circle should sit over the top of the top pastry circle as a seal.
• Press the crust with the back of a fork to make a pattern and seal the pastry circles together.
• Cut two 1" slits in the top of each pie - to let the steam escape.
• Glaze the tops with the beaten egg and milk mixture.
• Place onto the lined and greased oven tray and bake for about 15-20 minutes, or until the pastry is golden brown and crisp.
• Allow to cool slightly before eating, as the cheese will be very hot!

ZWEIBACK BREAD

Steps:

• In sm bowl, combine yeast,1/2 tsp sugar, warm water. Set in warm place until mixture foams, 5/10 minutes. In small saucepan, mix milk, remaining 1/4 cup sugar. Add 4 Tbs butter, heat until butter has melted. Transfer mixture to bowl and cool to lukewarm. In large bowl or in food processor, combine cooled milk mixture with yeast mixture, stir in vanilla. Add mace, cinnamon, nutmeg and mix well. Beat in egg. Slowly add flour, adding just enough to make a smooth dough that is not sticky. If mixing by hand, dough will become too stiff to stir, knead in the last of flour with fingers. Knead well for at least 5 minutes, forming the dough into a ball. If using a food processor, pulse until the dough comes together in a ball. Place the dough in large, lighly oiled bowl and turn it over to coat all sides. Cover with a damp towel and set dough in a warm place until doubled in bulk, about 1-1/2 to 2 hours. Punch dough down and knead a few strokes. Cover and allow dough to double in size again, 30 to 45 minutes. Punch dough down and turn it out onto a lightly floured surface. Knead about 30 seconds to remove air. Divide dough into 3 equal portions. With your hands, roll each into a smooth cylinder or loafs about 2" thick and 9" long. Place loaves on a lighly greased leaving at least 3" between the loaves. Brush all exposed surfaces with melted butter. Place baking sheet in a warm place, let loaves rise until doubled in bulk, about 30 minutes. Preheat oven to 375F. Bake risen loaves for 25 to 30 minutes or until bottoms are reddish brown and make a hollow sound when thumped. Allow to cool on racks. Preheat oven to 200F. Cut the colled loaves into 1/2" slices. Places slices flat on baking sheet and allow them to dry out in oven for 45/60 minutes or until dry. Check occasionally, turn slices over when dry on one side. When dry, raise oven temp to 300F for 10 to 20 minutes to brown slightly.