Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Artichoke - Artichoke Bread
Famous Authors (View All Authors)
Vegetables - Artichoke -  Artichoke Bread Post by :jtegan Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1425

Click below to download : Vegetables - Artichoke - Artichoke Bread (Format : PDF)

Vegetables - Artichoke - Artichoke Bread

Your favorite recipe for a basic white bread or 1 loaf of frozen bread dough, thawed.

Filling:
1 can artichoke hearts, coarsely chopped
1/2 cup grated Parmesan or Romano cheese
2 cloves garlic, minced
1/4 cup good strong olive oil
1 (8 oz.) Philly cream cheese, room temp.
Optional: 10 oz. box of spinach, thawed and squeezed dry
Egg wash: 1 egg, beaten with 2 tsp water
Optional: Sesame seeds


Roll out dough into a large rectangle.

Combine all filling ingredients. Spread dough with filling to within 1 inch of all edges. Roll up like a jelly roll. Place seam side down onto a cookie sheet lined with parchment paper. Cover and allow to rise 30 min.. Brush with an egg wash and sprinkle with sesame seeds if desired. Bake at 375* until well browned and loaf sounds hollow when thumped. Approx. 30 min. Allow to rest 10 min, Slice in 1/2" slices. Serve hot.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Artichoke -  Artichoke Cheese Dip Vegetables - Artichoke - Artichoke Cheese Dip

Vegetables - Artichoke -  Artichoke Cheese Dip
1 cup mayonnaise (not Miracle Whip!) 1 (14 oz.) can artichoke hearts, drained and chopped 1 1/2 cups fancy shredded cheddar cheese 1 1/2 cups fancy shredded mozzarella cheese dash of salt and pepper Preheat oven to 350 degrees. Combine all ingredients together and mix well. Pour into a 2 quart baking dish. Bake uncovered for 25-30 minutes or until lightly browned. Dip can be served hot, cold, or at room temperature. Serve with tortilla chips, pita wedges, French bread or bagel pieces.
PREVIOUS BOOKS

Vegetables - Artichoke-stuffed Chicken Beast Vegetables - Artichoke-stuffed Chicken Beast

Vegetables - Artichoke-stuffed Chicken Beast
1 1/2 cup frozen or canned artichoke hearts, rinsed and drained 1 Egg yolk 2 tbs. Heavy cream 1 cup fresh bread crumbs Dash nutmeg 1/3 cup chopped fresh parsley divided 1/4 cup chicken broth Paprika Heat the oven to 425 degrees. Grease a baking pan. Salt and pepper the chicken breasts. With a very sharp small knife, cut a pocket horizontally into each breast. Do not cut in half. Set aside while you make the stuffing. In a food processor, place the garlic, artichoke hearts, egg yolk, cream, bread crumbs, nutmeg and about 1/4 cup of parsley. Process to mix,
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT