Bev's Savory Bread Strips
Source of Recipe
Bev Kennedy
Recipe Introduction
This is another recipe I received from Bev while up at the CEF office. I hope you like it as much as I did. The only problem with this recipe... you have to leave some on the plate for other's to have! :)
List of Ingredients
Bev say's that when she doubles this recipes; she double's everything except the spice mix.
1 pkg. 1/4 ounce active dry yeast
6 1/2 tsps. sugar, DIVIDED
1/2 cup warm water (110º to 115º)
3 tbsp. oilive oil
2 tbsp. dried minced onion
2 tsp. dried basil
1 tsp. rubbed sage
1 tsp. garlic powder
1/2 cup cold water
3 cups All-Purpose flour
Topping:
1 1/2 cups chopped, fully cooked ham
1 cup (4 ounces) Parmesan cheese
1/2 cup chopped ripe olives
1/2 cup onion
1/2 cup minced fresh parsley
1/4 cup olive oil
2 garlic cloves, minced
Recipe
Dissolve yeast and 1/2 tsp. sugar in warm water; set aside.
In a saucepan, combine oil, onion, basil, oregano, sage and garlic powder; cook over medium heat for 1 minute. Remove from the heat; stir in cold water. In a mixing bowl, combine flour and remaining sugar. Stir in oil and yeast mixtures. Turn onto a lightly floured surface; knead for 3 minutes. Place dough on a greased 15"x10" baking pan. Cover and let stand for 15 minutes. Pat dough evenly into pan. Combine topping ingredients; sprinkle over dough. Bake at 375º for 25-30 minutes or until well browned.
Cut into 2"x1" strips.
Yield: 6 dozen
|
Â
Â
Â
|
member logon
