Savory Breads

Broccoli Bread:

1 box Jiffy Corn Muffin Mix, 4 eggs, 4 oz. Velveeta cheese
1/4 lb margarine, One (7-1/2 oz) box frozen chopped broccoli, thawed.

Melt margarine and cheese together. Mix cornbread mix and eggs in a bowl. Add broccoli and mix well. Add
melted butter and cheese to mixture. Mix well. Bake in well greased 9 x 12 inch pan. Bake at 425F for 15
minutes or until lightly browned. Cut in squares, serve hot.


Cheater's Garlic Bread:

3 pieces white bread, 4 Tbs. butter, 1 tsp. garlic powder, 2 tsp. italian seasoning, salt (if you used salted
butter leave this out).

Preheat oven (or broiler) to 350 degrees.
Lay out each piece of white bread and cut off crusts (I like to cut off the vertical crusts and leave the
horizontal pieces of crust on but it really doesn't matter.) Cut each peice of bread in half vertically
(longways). Set bread aside and discard crusts. In a small bowl mix together butter, garlic powder, Italian
Seasoning and salt to taste(if needed). Spread butter mixture thinly over one side of each slice of bread.
Place bread buttered side up on a small baking sheet and place in the broiler.
Let bread toast for about 3 or 4 minutes or until golden brown (be careful not to burn the bread!).
Remove from broiler and serve.


Cheddar Cheese Scones:

2 1/2 cups bisquick baking mix, 1 cup sharp cheddar cheese finely grated, 3/4 cup whole milk, 2 Tbs. melted
butter, 1/8 tsp. garlic powder, 1/4 cup melted butter, 1/2 tsp. garlic powder, 1/2 tsp. parsley flakes dried.

Preheat your oven to 400 degrees. Combine Bisquick with cheddar cheese, milk, 2 tablespoons of butter
that has been melted in the microwave, and 1/8 teaspoon garlic powder in a medium bowl.
Mix until well-combined. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie
sheet. Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley flakes and salt. Brush this mixture
over the tops of each unbaked biscuit. Bake for 14 to 16 minutes or until the tops of the biscuits begin to
turn light brown. Serve Warm.


Cheese Stuffed French Bread:

1 tsp. olive oil, 1/2 red onion thinly sliced, 1 large loaf french bread, 1/2 cup softened butter, 1 Tbs. fresh
thyme chopped, 1/2 tsp. hot sauce, 2 cups sharp cheddar cheese shredded.

Heat oven to 400 degrees. Saute onions in oil until soft. Cut bread in half lengthwise. Cream the butter,
thyme and Tabasco. Spread on both halves of bread. Lay onion on the bottom half and sprinkle with cheese.
Top with other bread half. Wrap with foil. Bake for 25 minutes in pre-heated oven. Slice and serve.


Chili Cheese Bread:

3 cup monterey jack cheese, 4 ounces diced green chilis drained, 1 cup mayo, 1 loaf french bread.
Combine cheese, chilies and mayonaise.

Cut bread into thick slices and spread with cheese mixture. Place on cookie sheet and broil until cheese is
bubbly and lightly browned.


Corn and Cheese Bread:

1 (8 1/2 ounce) package corn muffin mix mixed to package instructions, 2 Tbs. softened butter to grease
dish, 1/3 pound monterey jack cheese shredded, 1/2 cup frozen corn kernels, 1 scallion thinly sliced.

Preheat oven to 400. Grease an 8” square baking dish with butter. In a mixing bowl, stir cheese, corn and
scallions into corn muffin batter. Pour batter into baking dish and bake until golden, 15 to 18 minutes.


Corn Bread:

1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 4 tsp. baking powder, 1/2 tsp. salt, 1 cup milk, 1 egg beaten, 1/4
cup vegetable oil.

Preheat oven to 425 degrees. Combine corn meal, flour, sugar, baking powder, and salt. Add milk, egg, and
oil. Beat for 1 minute. Pour into an 8 inch square pan, or spoon into 12 prepared muffin cups. Bake for 20
minutes.


Farmhouse Bread:

2 (14 ounce) packages yeast, 1 cup warm water, 2 Tbs. salt, 1/4 cup sugar, 6 Tbs. shortening, 3 1/3 cups
warm water, 10-12 cups flour.

Dissolve yeast and 1 cup warm water in a large mixing bowl. Let rest 10-15 minutes. Add salt, sugar,
shortening and 3 1/3 cups warm water. Gradually mix in 10 cups of flour. Add up to 2 more cups until dough
is no longer sticky. Knead for 10 minutes. Cover the bowl and let rise for 1 hour until dough doubles in size.
Punch down dough, form into 4 loaves, place into loaf pans and let rise again until double in size(about an
hour). Place in preheated oven at 375 degrees and bake until golden brown (about 35 Minutes).
This recipe also works well halfed. For whole wheat bread, substitute 4 cups of whole wheat flour mixed
with 6 to 8 cups of white flour. I cool slice and freeze the extra laoves for later.


Mini Garlic Breads:


2 crusty french rolls halved horizontally, 1-2 small minced garlic cloves, 1/4 tsp. salt, 1/4 cup butter
softened, grated parmesan cheese (optional).

Set oven to 350 degrees (second-lowest rack). In a small bowl, mix together garlic, salt and softened butter.
Spread onto both sides of the cut sides of the rolls. Sprinkle with Parmesan cheese (if using). Put the rolls
back together, and wrap in foil separately. Bake for 10 minutes, then open the foil. Arrange the halves (cut-
side up) on the foil. Bake for another 10 minutes (or more depending on how crispy you like them).


Pepperoni Breadsticks:

2 cups Original Bisquick® mix, 1/2 cup cold water, 1/2 cup chopped pepperoni (2 ounces) , 1/4 cup butter or
margarine, melted, 1 tablespoon grated Parmesan cheese, 1 cup pizza sauce.

1 . Heat oven to 425ºF. Mix Bisquick, cold water and pepperoni until dough forms; beat 20 strokes. Turn
dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 5 times.
2 . Roll dough into 10-inch square. Cut in half. Cut each half crosswise into 14 strips. Twist ends of strips in
opposite directions. Place on ungreased cookie sheet, pressing ends onto cookie sheet to fasten securely.
Brush generously with butter. Sprinkle with cheese.
3 . Bake 10 to 12 minutes or until light golden brown. Heat pizza sauce until hot. Serve breadsticks warm
with sauce for dipping.