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*** A WORD FROM THE KITCHEN ***
Come rain or come shine...this recipe will be in the next
picnic of mine! Filled with ham and cheese and other flavors,
this one is a keeper. Hope you're gearing up for a fun
holiday weekend...means that extra day for me and I plan
to take full advantage.
Enjoy!
Marzee
mailto:mz@gophercentral.com
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RECIPE: STUFFED PICNIC BREAD
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INGREDIENTS:
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F)
3 cups all-purpose flour
1 egg
1 tablespoon butter
1 tablespoon white sugar
1 teaspoon salt
1 cup cooked ham, diced
1 cup shredded mozzarella cheese
1/2 cup chopped pimento
1/4 cup pitted olives, chopped
DIRECTIONS:
In a small mixing bowl, dissolve yeast in warm water. Let
stand until creamy, about 10 minutes. In a large mixing
bowl, combine the yeast mixture with the flour, egg, butter,
sugar and salt; mix well. When the dough has pulled together,
turn it out onto a lightly floured surface and knead until
smooth, about 8 minutes. Lightly oil a large mixing, place
the dough in the bowl and turn to coat with oil. Cover with
a damp cloth and let rise in a warm place until doubled in
volume, about 1 hour. Preheat oven to 400 degrees. Combine
the ham, cheese, pimento and olive in a medium mixing bowl;
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 from
the two sides across the filling so that the strips overlap
diagonally.Transfer the loaf to a lightly greased baking
sheet, cover with a damp cloth and let rise until doubled
in volume, about 40 minutes. Bake at 400 degrees for 20 to
30 minutes or until golden brown.
Yield: 1 loaf
Category: Breads
http://www.thedailyrecipe.com
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MARZEE's CORNER
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HELPFUL PICNIC TIPS:
Use two small coolers -- one for fruit and beverages, which
will be opened frequently, and one for such perishables as
meats, poultry, salads, sandwiches, and cheese.
Chill food thoroughly in the refrigerator or freezer before
placing in cooler -- the cooler cannot chill foods that
aren't already cold.
Use store-bought ice packs, or make your own: Freeze juice
boxes, or fill milk cartons or plastic bottles with water
(leave 1-inch headroom at top to prevent bursting; fold
carton over to close, or place cap on bottle before
freezing). Pack perishables right next to ice packs. Keep
fruits and delicate veggies like lettuce away from ice to
prevent bruising and "freezer burn."
Fill cooler to the top (if necessary, add ice cubes or
other cold nonperishables to fill space) -- a full cooler
keeps food cold longer than a partially filled one.
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