looking for your favorite bread recipes...

Rhonda - posted on 08/28/2009

Chocolate Walnut Bread

Ingredients:

1 loaf (1 pound) frozen bread dough, thawed

4 ounces semi-sweet chocolate, coarsely chopped

1/2 cup walnuts, chopped

2-3 tablespoons honey



Directions:

1. Preheat oven to 375°F. Let dough rise until twice its original size. Punch down and roll dough out to 6 X 12-inch rectangle. Sprinkle chocolate and walnuts down center of dough to within 1 inch of each edge.



2. Pull long sides up toward center; press to seal seams. Place dough, seam side down, into lightly greased Stoneware Loaf Pan. Evenly spread honey over top.



3. Bake 50-60 minutes or until crust is golden brown. Cool slightly in pan. Remove from pan and cool and additional 10-15 minutes before slicing.







Mushroom Bread

Ingredients:

1 package (8 ounces) refrigerated crescent rolls

2 tablespoons butter or margarine, melted

2 cups sliced fresh mushrooms

1 ounce fresh Parmesan cheese, grated (about 1/4 cup)

1/4 teaspoon Italian seasoning



Directions:

1. Preheat oven to 375®F. Unroll crescent dough; separate into 8 triangles. On Classic Round Stone, arrange triangles in a circle with points in the center and wide ends toward the outside. Using lightly floured Baker's Roller™ roll out dough to a 12-inch circle, pressing seams together to seal.



2. Toss sliced mushrooms in melted butter to coat. Arrange mushrooms evenly over top of dough. Sprinkle grated cheese and seasoning over mushrooms. Bake 20-25 minutes or until golden brown. Cut into squares with Pizza Cutter; serve warm



Sticky New Year's Bread

Ingredients:

6 tablespoons melted butter, divided

1/2 cup chopped dried fruit

1/3 cup packed light brown sugar

1/4 cup granulated sugar

1 teaspoon Korintje Cinnamon or your brand of Cinnamon

2 cans (12 ounces each) refrigerated flaky buttermilk biscuits (10 biscuits per can)

1 ounce semi-sweet chocolate, cut into 6 pieces



Directions:

1. Preheat oven to 400°F. Evenly brush bottom of Pan with 2 tablespoons of the melted butter using Basting Brush. Combine dried fruit and brown sugar in Small Batter Bowl; sprinkle evenly over bottom of pan and set aside.



2. Mix granulated sugar and cinnamon in Coating Tray. Press 1 side of each of the 20 biscuits into cinnamon mixture; set 6 biscuits aside. (Reserve any remaining cinnamon mixture for later use.) Gather up sides of 14 remaining biscuits with cinnamon mixture inside; pinch edges to seal and roll into balls. Place 1 piece of chocolate into centers of remaining 6 biscuits. Gather up sides of biscuits with chocolate and cinnamon mixture inside; pinch edges to seal and roll into balls.



3. Lightly brush balls with remaining butter using Basting Brush; roll in remaining cinnamon mixture. Arrange 12 biscuits over dried fruit mixture in pan; top with remaining 8 biscuits. (Chocolate-filled biscuits should be randomly placed in pan.)



4. Bake 30-33 minutes or until golden brown. Remove from oven to Cooling Rack; cool 5 minutes. Invert bread onto Large Round Platter; pull apart to serve.



I found these at www.pamperedchef.com