Dago Bread Recipes

NANNIE RUBY'S DAGO BREAD

Steps:

• Mix flour, yeast and salt.
• Dissolve honey in one cup warm water.
• Add two cups warm water and olive oil to honey mixture.
• Add liquid to dry ingredients and mix by hand or KitchenAid mixer using dough hook.
• Knead dough about 5 minutes. Place in bowl with a little olive oil in the bottom. Turn dough to coat with oil. Place in warm, draft free area to rise(about 50 min).
• Take dough out of bowl and knead a second time about 2 min on a floured surface. Place back in bowl, turning dough to coat with oil. Let rise a second time(about 30 min).
• Knead third time - gently about 2 minute
• Divide dough into four parts. Smear butter on work surface. Knead each dough ball with fingertips on buttered surface. Each ball of dough should be rolled up like a jellyroll. I add butter to the work surface as needed.
• Place dough into greased pans. We use PAM to grease the pans.
• Let dough rise again about 30 minutes. I always cover the loaves with a dish cloth while they rise.
• Bake at 350 degrees for 20 minute Lower to 300 degrees and bake 10 minute longer.
• Brush tops of loaves with slightly beaten egg whites.

DAGO BREAD

Steps:

• 1. Let frozen bread thaw and double in size.Pat each loaf out in 9x13 pyrex dishes. Spread 1/2 jar mexican cheese whiz on each loaf.[you may have to heat cheese so it will spread easily] Brown ground beef,onions,and chopped green pepper. Drain, Put meat mixture 1/2 on each loaf. Top with pepperoni and mozarella cheese. Fold bread dough over the filled side and press edeges to seal. Bake til brown 400 degrees 15 to 20 minutes