Garlic And Chive Bread – 1 1/2 lb Recipe

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5 cloves Garlic
1 tablespoon Butter
1 1/4 cup Milk
3 cups Bread Flour
1/3 cup Parmesan Cheese — Grated
2 tablespoons Fresh Chives — Snipped
1 tablespoon Sugar
3/4 teaspoon Salt
1 teaspoon Bread Machine Yeast

DIRECTIONS:

Saute garlic in butter for 1 minute. Cool. Add all ingredients to machine according to manufacturer’s directions.

This recipe for Garlic And Chive Bread – 1 1/2 lb serves/makes 1.5 lb loaf.
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Creamy Banana Bread

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1/2 cup margarine, softened
1 (8 ounce) package cream cheese, softened
1 1/4 cups white sugar
2 eggs
1 cup mashed bananas
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup chopped pecans
2 tablespoons brown sugar
2 teaspoons ground cinnamon

DIRECTIONS:

Cream the butter or margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and soda; mix until batter is just moist.
In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon.
Divide 1/2 batter into two greased and floured 8×4 inch loaf pans. Sprinkle pecan mixture over batter in pans, and top with remaining batter.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until an inserted toothpick comes out clean.

Submitted by: Pam Hall
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Garlic And Artichoke Bread Recipe

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all purpose flour
1 loaf (1 lb. size) frozen white bread dough, thawed
1 jar (6 oz. size) marinated artichoke hearts, drained and chopped; save marinade
1 1/4 cup grated parmesan cheese
4 cloves garlic, minced or pressed
1 1/2 teaspoon dried basil
1 1/2 teaspoon dried oregano

DIRECTIONS:

On a floured board, roll dough into a 12″ x 18″ rectangle (let rest 5 minutes if springy). Brush half the reserved marinade over the dough; sprinkle with the artichokes, 1 Cup cheese, garlic, basil, and oregano. Roll dough tightly, starting from the long edge, into a snug log. Pinch seam to seal.

On a greased 12″ x 15″ baking sheet, or a silpat lined sheet, shape the log into a ring; pinch ends together to seal. Brush ring with the remaining marinade. Cover lightly with plastic wrap; let stand in a warm place until puffy, about 30 minutes.

Bake, uncovered in a preheated 375F oven for 15 minutes; sprinkle top with remaining grated cheese. Bake until bread is golden brown, 10 – 15 minutes longer; transfer to a rack.

Serve hot or cool. When cool, store airtight up to 2 days; Freeze to store longer.

This recipe for Garlic And Artichoke Bread serves/makes 10.

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