Twice Baked Picnic Bread Recipes

TWICE BAKED PICNIC BREAD

Steps:

• Preheat oven to 350°.
• Cook mushrooms quickly in a skillet in hot butter until slightly soft, about 2-3 minutes.
• Drain in a colander.
• Slice top off bread with a serrated knife and reserve.
• Hollow out inside of loaf, leaving about 1/2" of bread inside the crust.
• Reserve crumbs for another use.
• Cover bottom and sides of hollowed loaf with half the cheese.
• Arrange ham slices over cheese layer on bottom of loaf.
• Top with drained mushrooms, then the tomato slices.
• Season with a little basil, if desired.
• Sprinkle onions over tomato layer.
• Season to taste with pepper.
• Cover with remaining cheese.
• Pack filling down well and fill loaf to overflowing, as there will be some shrinkage during cooking.
• Cover with top of bread.
• Place loaf on a baking sheet.
• Brush surface with melted butter.
• Cover loosely with foil and bake for 25 minutes.
• Remove from oven.
• Wrap in foil to take to picnic site or simply serve.
• Cut into wedges to serve.

ENGLISH STILTON AND TWICE BAKED POTATO PICNIC PIES - PASTIES

Steps:

• Pre-heat the oven to 200C/400F/Gas 6.
• Grease and line a sturdy oven proof biscuit (cookie) sheet.
• Cut out 8 pastry circles - about 3" to 4" in diameter - a cup is a great template!
• Place the sliced potatoes on 4 of the pastry circles - leaving a 1/2" border.
• Season well with black pepper, and salt if you wish - remembering that Stilton is quite salty itself.
• Place a slice of Stilton cheese on top of the potatoes.
• Place the remaining 4 circles of pastry over the top - bringing up the bottom pastry circle and pinching them together to make a crust - the bottom pastry circle should sit over the top of the top pastry circle as a seal.
• Press the crust with the back of a fork to make a pattern and seal the pastry circles together.
• Cut two 1" slits in the top of each pie - to let the steam escape.
• Glaze the tops with the beaten egg and milk mixture.
• Place onto the lined and greased oven tray and bake for about 15-20 minutes, or until the pastry is golden brown and crisp.
• Allow to cool slightly before eating, as the cheese will be very hot!

ONION DILL PICNIC BREAD

Steps:

• In small saucepan, combine sugar, milk, 1/2 cup butter and salt.
• Cook on medium heat until butter is melted.
• Cool to warm (105-115F).
• Meanwhile, in large bowl, dissolve yeast in 1/2 cup warm water.
• Stir in minced onion and only 2 1/2 tsp dillweed.
• Add milk mixture, 2 beaten eggs and enough flour to make dough easy to handle.
• Turn dough onto lightly floured surface and knead until smooth, about 8 minutes.
• Place dough into a greased bowl; turn greased side up.
• Cover and let rise in a warm place until double in size, approx.
• 1 1/2 hours.
• Punch down dough and divide in half.
• Roll half of the dough into a 24 by 8 inch rectangle.
• Spread with 2 tbsp butter.
• Cut crosswise (not lengthwise) into 6 equal pieces.
• Stack on top of each other, buttered side up.
• Cut stack again, crosswise, into 5 equal pieces.
• Place cut edge down, in a greased 9 by 5 inch loaf pan.
• Repeat with remaining dough and butter.
• Cover, and let rise until double in bulk (about 1 hour).
• Preheat oven to 350F degrees.
• Bake loaves for 25-30 minutes or until lightly browned.
• Meanwhile, in small bowl, stir together egg yolk and 1 tbsp water.
• Brush each loaf with egg mixture and sprinkle with remaining 1/2 tsp dillweed (1/4 tsp each loaf).
• Continue baking for 4-5 minutes or until golden brown.
• Remove from pan immediately.

TWICE-BAKED ROLLS

Steps:

• Scald milk and cool to lukewarm.
• Dissolve yeast in warm water.
• Stir in milk, sugar, salt, shortening, and 2 1/2 cup flour.
• Beat until smooth.
• Stir in remaining flour until it makes a soft dough that leaves the sides of the bowl.
• Knead 4 minutes.
• Put in greased bowl and turn greased side of dough up; cover and let rise until doubled, about 1 1/2 hours.
• Punch down and divide into 24 pieces of equal size.
• Shape into rolls.
• Place about 3 inches apart on greased baking sheet or in greased muffin tins.
• Cover and let rise until doubled, about 45 minutes.
• Bake in a very slow oven (275°F) 20 to 30 minutes.
• DO NOT LET ROLLS BROWN.
• Remove from baking sheet and cool at room temperature.
• Wrap rolls in plastic wrap or aluminum foil and store in refrigerator for several days or in freezer for 2-3 months.
• To serve: Brown rolls in hot oven (400°F) 7 to 10 minutes.

HAM'N CHEESE PICNIC BREAD

Steps:

• In a small bowl, dissolve yeast in warm water and let stand until fully dissolved and creamy (this will take close to 10 minutes).
• In a large mixing bowl, combine the dissolved yeast mixture, with the flour, butter, egg, sugar and salt and mix this well.
• When the dough has come (pulled) together, turn it out onto a lightly floured surface and knead until nice and smooth.
• This will take around 7-8 minutes.
• Lightly oil a large mixing bowl, place the dough in this bowl and turn to coat the dough with oil.
• Cover with a damp cloth and set aside to rise in a warm place until it has doubled in volume.
• This will take approximately 1 hour.
• Preheat your oven to 400 degrees F (200 degrees C).
• Combine ham, cheese, pimento, and olives in a medium bowl, and set aside.
• Deflate the dough and turn it out onto a lightly floured surface.
• ROll or pat the dough into a 10x14 inch rectangle.
• Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle.
• Evenly spread the filling mixture over the center of the rectangle.
• Fold the short ends of the rectangle over the filling.
• Starting from one of these ends-- alternately stretch strips so that they overlap diagnally.
• Transfer the loaf to a lightly greased baking sheet, cover with damp cloth and set aside to rise until doubled in volume.
• This will take around 40 minutes or so.
• Bake for 20 to 30 minutes or until golden brown.

PICNIC BASKET BREAD

Steps:

• Preheat oven to 375°.
• Mix cheese, spinach, chicken, onion, and 1/4 teaspoon salt for filling.
• Set aside.
• Dissolve yeast in 1 cup warm water.
• Mix yeast mixture, sugar, 1 teaspoon salt, and 1 cup flour in a mixing bowl.
• Gradually add 1 1/2 cups flour to dough.
• Knead dough until smooth, using other 1/2 cup flour if dough is sticky.
• Roll dough into a 16 x 10-inch rectangle.
• Spread filling down the middle of dough.
• Bring dough edges together and seal.
• Place seam-side down on lightly greased cookie sheet.
• Brush bread with egg white and sprinkle with sesame seeds.
• Bake at 375° for 40 minutes.
• Serve warm, or cool and refrigerate.