Bread Recipes

[Esther]

Margie3

Paula Dean's Baked French Toast
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.


Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

[Esther]

Sherri

BERRY BAKED FRENCH TOAST
1 loaf French bread, cubed
1 - 8 oz. Cream Cheese
1 & 3/4 c. blackberries (can use strawberries or blueberries instead)
8 eggs
1/4 c. maple syrup
1 c. milk
1 c. sugar
1 c. water
2 T. cornstarch
1 c. blackberries

Line bottom of 9 X 13 dish with half of the cubed bread. Cut small pieces of cream cheese on top of bread. Sprinkle 1 & 3/4 c. of the berries on top and spread the remaining bread cubes. Beat eggs with the maple syrup and milk, and pour over bread. Cover with foil that has been sprayed with cooking oil spray, and refrierate overnight. Remove and bring to room temperature before baking. Bake at 350 for 30 minutes covered, and 30 minutes uncovered. Let cool for 10 minutes before cutting into squares. Serve with Berry Sauce:

BERRY SAUCE
Mix sugar, water, and Cornstarch well and bring to a boil, stirring constantly. Add the 1 c. berries and stir until berries pop. Serve hot over French Toast.

[Sis Santos]

I am looking for some recipes for tortillas and the process that you go through to make them. I am in Brazil, so I cant go and buy them at the grocery store, although my husband took a liking to them while we were in the States. Any help out there?

[Monkeyman]

Originally Posted by Sis Santos

I am looking for some recipes for tortillas and the process that you go through to make them. I am in Brazil, so I cant go and buy them at the grocery store, although my husband took a liking to them while we were in the States. Any help out there?

I will PM you later, I think that Brazil is far away enough to give out our family's secret recipe!!

[ReformedDave]

Don't know how to make them but I sure know how to eat them........

I usually buy the kind you cook at home. Not the kind already cooked, but they're missing the last step.

I haven't tried to make my own yet. Now you've given me ideas...

My wife will send you the bill for cleaning up after me since it's all your fault.

Here's one:
http://www.dianaskitchen.com/page/bread/tortilla.htm

Flour Tortillas


Serving Size : 12
4 cups Unbleached all purpose flour
2 teaspoons Salt
4 teaspoons Baking powder
2 tablespoons Vegetable shortening
1 1/2 cups Warm water or more if needed

In a large bowl, stir together the flour, salt and baking powder. With a pastry blender, a fork or your hands, gradually work in the lard or shortening until it is all incorporated. Add enough warm water to make a soft but not sticky dough. Turn out onto a lightly floured board and knead for 5 minutes.

Divide the dough into 1/4 cup (3 oz) portions and form them into balls.
Roll each ball into a flat round about 6 inches in diameter and 1/8 inches thick.

Heat a large heavy skillet over medium high heat. Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side.

Remove from the skillet and keep warm in cloth towel.

Source: Southwest cookbook

Here's one for Corn Tortillas

http://www.dianaskitchen.com/page/bread/corntort.htm


Corn Tortillas and Tortilla Chips


Serving Size : 12
1 1/2 cups Masa harina *
2 teaspoons Salt
2 teaspoons Vegetable shortening
1 1/4 cups Water

* Masa harina - A flour made from dried corn, which is combined with liquid and used to make corn tortillas and tamales. Masa harina is available in many grocery stores and may be stored in an airtight containers or in a freezer.

In a medium bowl, stir together the masa harina and salt. In a small saucepan over high heat, bring the lard of shortening and water to a boil and stir until melted. Pour this liquid into the masa harina and blend well with a fork or pastry blender. Knead on a lightly floured board until smooth, about 5 minutes.

Divide the dough into 12 pieces and roll each into a ball about 1 inch in diameter. Roll out the dough between pieces of parchment or waxed paper until the dough is paper thin and about 6 inches in diameter.
Heat a large cast iron or other heavy skillet over high heat until very hot. Remove a circle of dough from the paper and place it in the hot skillet. Cook until brown on one side, about 30 seconds, turn and brown the other side. Keep warm in a cloth towel. Repeat until all the tortillas are made.





TORTILLA CHIPS

Cut tortilla into 8 wedges; set aside. Pour oil into a heavy saucepan or skillet to a depth of 1 inch Over medium high heat, heat to a temperature of 375 degrees F, or until a tortilla chips browns in 60 seconds.
Drop the tortilla wedges into the hot oil in batches and cook for 1 to 2 minutes, or until they turn golden. Drain on paper towels. Let cool and store in airtight containers.
Source: Southwest Cookbook

[Esther]

Would this be considered a bread?

[Sis Santos]

Originally Posted by Monkeyman

I will PM you later, I think that Brazil is far away enough to give out our family's secret recipe!!

Monk,
Please do! send me your recipe!