Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

Artichoke bread




Source of Recipe


?


List of Ingredients






Makes 2 loaves, or enough for 12 people

114-ounce can artichoke hearts, well drained

5ounces grated parmesan (about 2 cups coarsely grated)

2cloves garlic, crushed

1 ½teaspoons dried Italian seasoning

Slightly less than ½ cup extra-virgin olive oil

11-pound loaf frozen bread dough (such as Bridgford "Ready Dough")


Preferably a day ahead, make filling (or prepare while dough is defrosting on baking day). In a medium-size mixing bowl, chop artichoke hearts into fine bits with a wire pastry cutter, discarding any tough outer leaves (or coarsely puree, a little at a time, in a blender with some of the olive oil). Add parmesan, garlic, Italian seasoning and olive oil, mixing well; cover and refrigerate.

About four hours before baking bread, place frozen dough on a non-stick or greased cookie sheet; let thaw at room temperature until soft and no longer cold to the touch, about one and one-half to two hours. Cut dough crosswise into two equal pieces; let rise at warm room temperature for two hours or until puffy.

Preheat oven to 350 degrees. On a lightly floured surface, roll out one portion of dough to be 10 to 12 inches long, about four inches wide, and one-fourth to one-half inch thick. Spread half the filling over dough to within one-half inch of edge. Pull long edges of dough toward one another to meet in the center. With fingertips moistened with water, seal edges by folding over a narrow "seam" of dough along length and ends of loaf, and lightly pinch closed. Repeat procedure to make a second loaf.

Bake loaves just until bread is cooked through and top turns very light golden, 15 to 25 minutes. ( don't let the loaves brown too much or the bread may end up tasting bitter.) Let cool 30 minutes before cutting each loaf crosswise into about 12 pieces and serving. Or, if serving within three days, wrap cooled loaves with foil, plastic wrap or white freezer paper and refrigerate. If making for freezing, wrap in freezer paper. Serve lightly warmed (don't cook), allowing two slices per person.


Recipe