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Full Online Book HomeLearning KitchenBread - Monkey Bread - Spicy Mushroom Monkey Bread
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Bread - Monkey Bread -  Spicy Mushroom Monkey Bread Post by :56060 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3340

Click below to download : Bread - Monkey Bread - Spicy Mushroom Monkey Bread (Format : PDF)

Bread - Monkey Bread - Spicy Mushroom Monkey Bread

3/4 cup lukewarm water
1 egg -- lightly beaten
3 tbsp. unsalted butter -- softened
1 1/2 tsp. salt
2 tbsp. sugar
3 tbsp. dried milk
3 cups bread flour
1 1/2 tsp. instant yeast

3/4 lb. fresh mushrooms -- cleaned and chopped
1/2 oz. dried mushrooms (to 1 oz)*
2 shallots -- minced
2 cloves garlic -- minced
1/2 red bell pepper -- chopped
2 habanero peppers -- chopped finely
1 1/2 tbsp. unsalted butter
1 1/2 tbsp. olive oil
2 tbsp. unbleached all-purpose flour
1 tbsp. sweet paprika
1/3 cup fat-free sour cream
1 tsp. salt
1/4 cup vegetable broth

Set ABM for dough setting. Place ingredients in machine according to manufacturer directions. When dough is done, place in a greased bowl and let sit for 30 minutes, covered, until doubled in bulk. Remove
from bowl. Break into small pieces, about the size of a large walnut.

Preheat oven to 350°F.

While dough is in machine, make filling: Melt the butter in skillet, then add oil. Heat medium. Add mushrooms to the skillet, stirring frequently. Add reconstituted dried mushrooms. Saute for a moment. Saute together for 6 minutes. Add shallots, garlic, bell peppers and habanero peppers. Cook for 2 minutes more.

Meanwhile, mix the flour and paprika into the sour cream until smooth and set aside. Add the reserved mushroom liquid and broth to the pan, and bring to a boil; reduce the heat to simmer, and add the sour cream mixture stirring well. Do not let this mixture boil. Adjust seasonings. Place in a bowl to
let it cool.

When filling is done, place it at the bottom of a 13x9" baking pan. Place dough balls in melted butter and then place them on top of the mushroom mixture. When finished, place pan in preheated 350°F oven for 40-50 minutes until browned on top.

Serve as an appetizer by scooping each piece of bread out of the pan with some mushroom mixture on top and placing each one (2-3 on a plate) on plate, mushroom mixture atop. Sprinkle with a touch of paprika or chili powder and serve.

Notes: * To reconstitute mushrooms, place them in a small bowl. Cover with boiling water. Let sit for 30 minutes, covered. When soft, drain well, reserving soaking liquid. Press on mushrooms to extract all the liquid.

Served at October 2000 Hot Luck, Bound Brook, NJ FOR PERSONAL USE ONLY! RIGHTS RESERVED.
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Bread - Muffins -  Almond Peach Muffins Bread - Muffins - Almond Peach Muffins

Bread - Muffins -  Almond Peach Muffins
1 1/2 cups flour 1 cup sugar 3/4 teaspoon salt 1/2 teaspoon baking soda 2 eggs 1/2 cup oil 1/2 teaspoon vanilla 1/8 teaspoon almond extract 1 1/4 cups chopped peeled fresh peaches or 16 oz can peaches, drain and chop 1/2 cup chopped almonds In a large bowl combine flour, sugar, salt and baking soda. In another bowl beat eggs, oil and extracts; stir in dry ingredients just until moistened. Fold in peaches and almonds. Fill greased or paper-lined muffin cups 3/4 full. Bake at 375¼F for 20-25 minutes. Yields about 12 standard size muffins.

Bread - Overnight Cinnamon Monkey Bread Bread - Overnight Cinnamon Monkey Bread

Bread - Overnight Cinnamon Monkey Bread
1/2 cup butter -- divided chopped nuts 24 frozen rolls 3 ounces pkg. Cook and Serve butterscotch pudding 2 teaspoons cinnamon 3/4 cup brown sugar -- packed Butter bottom and sides of bundt or tube pan. Reserve remaining butter. Sprinkle pan with chopped nuts. In a bowl mix dry pudding, cinnamon, and brown sugar. Place frozen rolls in pan, while layering pudding mixture throughout. Cut remaining butter in small pieces and dot on top of rolls. Put towel over rolls and let set overnight (about 8 hours). Remove towel and bake in a preheated 350