"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches
Thread Tools Display Modes
Old 06-09-2004, 10:07 AM   #1
Senior Cook
chefwannabe's Avatar
Join Date: Jun 2004
Location: Hueytown, Alabama
Posts: 107
Send a message via MSN to chefwannabe Send a message via Yahoo to chefwannabe
Spiral Bread

Makes 2 loaves

1 cup scalded milk
2 tablespoons sugar
2 1/2 teaspoons salt
1/4 cup shortening
1 cup lukewarm water
2 packages yeast
7 cups sifted flour
Melted butter or salad oil
Filling (recipe below)

To the scalded milk add the sugar, salt and shortening. Stir and cool to lukewarm. Pour water into a large bowl, add yeast and stir until dissolved. Add milk to mixture. Add four cups of flour, stir; then beat well. Add remaining flour and stir until dampened. Let stand ten minutes. Turn dough onto a floured surface and knead until smooth, about ten minutes. Place in a greased bowl, grease surface, cover and let rise in a warm place (80 to 85 degrees F) until doubled in bulk, about 45 minutes. Punch dough down, turn out ona smooth surface and let rest 10 minutes. Grease two 9x5x3-inch bread pans. Cut dough in half and shape each half into a ball. Roll each into a rectangle about 1/4-inch thick and almost 9 inches wide. Brush with lightly beaten egg reserved from the selected filling recipe and then spread the filling over it to about one inch from the edges. Roll jelly-roll fashion and pinch edges to seal. Place in greased pans with seam side down. Brush tops with melted butter or salad oil, cover with wax paper and let rise in a warm place until slightly higher in the middle than the edge. 50-60 minutes. Meanwhile, preheat oven to 400 degrees F. Cut gashes in top of loaves if desired. Place in oven and bake one hour. Turn out and cool on rack.

Herb filling:
2 cups finely chopped parsley
2 cups finely chopped scallions
1 large clove garlic, minced
2 tablespoons butter
2 eggs, lightly beaten
3/4 teaspoon salt
Freshly ground black pepper to taste
Tabasco sauce to taste

Cook parsley, scallions and garlic in butter over moderate heat, stirring often, until thoroughly wilted but not browned. Mixture should be reduced to about half the original volume. Cool. Reserve about two tablespoons of the beaten eggs for later use in brushing over the dough. Add balance to vegetables and season with salt, pepper and Tabasco.

Lori H.

"Life is like a box of chocolates. All your friends get the good stuff and you get the leftovers."
chefwannabe is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Bread Making Invite 4 All - a Collaborative Bread Thread subfuscpersona Breads, Pizza & Sandwiches 115 10-27-2007 12:56 AM
Pita Bread masteraznchefjr Unleavened Breads 3 01-31-2005 05:35 AM
Breadman bread machine recipe buckytom Breads, Pizza & Sandwiches 1 11-14-2004 06:38 AM
4 Cranberry Bread Recipes Filus59602 Breads, Pizza & Sandwiches 0 11-06-2002 08:53 PM
Bread Machine Caramel Apple and Pecan Bread....LF + EXc Filus59602 Breads, Pizza & Sandwiches 0 10-21-2002 10:21 PM

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:48 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.