Amandas Pizza Bread Recipes

AMANDA'S PIZZA BREAD

Steps:

• Preheat oven to 350 F.
• Place bread dough on a greased baking sheet and gently press to cover bottom of pan. Let rest.
• In large skillet over medium heat, crumble and cook sausage until browned. Add mushrooms and cook about 2 minutes. Remove from heat, drain, and cool 20 minutes.
• Spoon pizza sauce down the center of the bread dough. Then spread sausage and mushroom mixture on top. Cover with cheese.
• On long side of rectangle, make 10 cuts at an angle and 1 inch apart almost to edge of sausage. For braided appearance, fold strips of dough at an angle across sausage mixture with ends of strips slightly overlapping, alternating from side to side; press ends to seal. Brush top with egg. OR Gently pull up both sides of dough to enclose the sausage and pinch to seal edges shut. Brush top with egg.
• Bake for 30 to 35 minutes or until bread is browned. Cut into 2 inch slices to serve.

ANADAMA BREAD

Steps:

• In a small saucepan, bring water and cornmeal to a boil. Reduce heat; cook for 2 minutes or until mixture thickens, stirring constantly. Remove from the heat; stir in molasses and butter. Cool to 110°-115°., In a large bowl, dissolve yeast in warm water. Add the cornmeal mixture, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour., Bake at 375° for 25-30 minutes or until browned (cover loosely with foil if top browns too quickly). Remove from pan to a wire rack to cool.

ANADAMA BREAD

Steps:

• Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
• In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
• In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.