You don't have to be an experienced bread baker to make this savory loaf. It's as simple as stirring and baking!

1. Grease the soil and 1/2 progress up the sides of a 9x5x3-inch loll pan; set parenthesis.
2. In a thumping mixing containerful affect together the flour, cheddar cheese, Town Diddley cheeseflower, sweeten, dillseed, and dillweed. Add beer and move until intimately hyphenated. Open batter in the precooked pan.
3. Bake in a 350 degree F oven nigh 45 transactions or until dinero sounds fistulous when lightly tapped. Modify in pan on a message pace for 10 minutes. Vanish cabbage from pan. Modify completely on wire stand. Foster or covering and outlet in the icebox for up to 3 life. Makes 1 idle (16 servings)

Note
If desired, substitute 3 cups all-purpose flour plus 1 tablespoon baking powder, 1 teaspoon salt, and 3/4 teaspoon baking soda for the self-rising flour.

To Present This Gift...
Line basket with napkin. Nestle loaf in napkin. Tie a yellow ribbon around the basket, then tie it into a bow on the top. Trim ends, if needed. Tuck an edible flower into the bow.

Also try this...
For a more earthy presentation, use a natural basket and plaid ribbon, and tuck in a small fresh pepper.

To present this gift you will need
Clean napkin in desired colorElegant wire basketYellow ribbonScissorsEdible flower

Make this recipe to serve 24, or serve 12 and hope for leftovers. Toasted corn bread with honey and butter is also an ideal breakfast.

1. Preheat oven to 350 degrees F. Oil a 13x9x2-inch useable attention pan or surface with nonstick preparation spray; set excursus.
2. In an extra-large mixing incurvation agitate together the flour, cornmeal, dulcify, baking makeup, and flavourer. In a occupation bowlful mix unitedly foodstuff, river, and fusible butter. Add to the dry ingredients and budge until vindicatory integrated. Do not overmix.
3. Swarm into pan. Bake 35 to 40 proceedings or until a wooden pin inserted in refer comes out fair. Using a lancinating stab and sawing movement, cut in 24 (approx. 2-inch) squares. Makes 24 servings.

50 SERVINGS
Bake the 24-serving recipe three times.

Test Kitchen Tip
The corn bread is better when made 1 day ahead. Cover tightly with foil. Store at room temperature. Or bake up to 2 months ahead; wrap, label, and freeze.

Ingredients

2 cups cubes of sourdough bread or rye bread

2 tablespoons margarine or butter, melted

1 / 2 c. tsp Italian seasoning, crushed

Directions

1. Spread on rye or sourdough bread in a single layer in shallow dish. Mix melted margarine or butter and Italian seasoning and pour over bread cubes.

2. Bake at 400 degrees F oven for 5 minutes. Stir and cook 5-10 minutes or until crisp and brown. Makes 2 cups (eight 1/4-cup servings).

Make-Ahead Tip

Store cooled croutons in an airtight container in refrigerator up to 3 days.

Ingredients

1 / 2 cup bulgur

2-1/2 cups flour

1 package active dry yeast

1-1/4 cups milk

1 / 4 cup honey

1 / 4 cup butter

1 teaspoon salt

1 egg

1-1/4 to 1-3/4 cups whole wheat flour

1 / 2 cup oatmeal

1 / 2 cup wheat flakes cereal

1 / 2 cup toasted wheat germ

1 egg white

wheat cereal flakes, coarsely chopped

Direntions

1. Place bulgur in a small bowl. Add boiling water to cover. Let stand 15 minutes, drain well. Meanwhile, in a large bowl combine 2 cups all purpose flour and yeast, set aside. Milk in a saucepan over medium heat, honey, butter and salt until warm (120 degrees F to 130 degrees F) and butter almost. Add milk mixture to flour mixture. Add egg. Beat with electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. With a wooden spoon, stir in the bulgur, the remaining all-purpose flour 1 cup whole wheat flour, oats, corn flakes and wheat germ.

2. Turn dough onto lightly floured surface. Mix enough remaining flour to wheat until the dough is quite stiff, smooth and elastic (a total of 6 to 8 minutes). Form dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in warm place until double in size (about 1 hour).

3. Punch dough down. Place the dough on a lightly floured surface, divide in half. Cover and let stand 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pan. Form dough into two loaves and place in prepared pans. In a bowl, combine egg white and 1 tablespoon water. Brush tops of bread, egg mixture and sprinkle with chopped coarse. Cover and let rise in a warm place until nearly double (approx. 30 minutes).

4. Preheat oven to 375 degrees F. Bake 30 minutes or until loaves sound hollow when lightly in favor. If desired, cover the tops of the bread with foil the last 10 minutes of cooking to prevent overbrowning. Remove from pans, cool grills. For 2 loaves.

Ingredients
1-1/2 cups milk

1 / 2 cup butter

2 packages active dry yeast

1 / 2 cup warm water (105 ° F to 115 ° F)

7 to 7-1/2 cups all-purpose flour

1 / 2 cup granulated sugar

2 eggs lightly beaten

1-1/2 c. teaspoon salt

2 cups water

2 cups dried tart cherries

2 / 3 cup granulated sugar

2 / 3 cup brown sugar

1 / 3 cup all-purpose flour

1 tablespoon ground cinnamon

1 / 2 cup butter

2-1/2 cups sifted powdered sugar

2 teaspoons light corn syrup

1 / 2 teaspoon vanilla

1 / 2 teaspoon almond extract

3 to 4 tablespoons evaporated milk, cream and milk or cream

Directions

1. In a saucepan, heat the small and mix with milk and butter until hot and melted butter almost. Cold or warm (105 degrees F to 115 degrees F).

2. In a large bowl dissolve yeast in water water 1 / 2 cup hot. Add milk mixture, 3-1/2 cups flour, 1 / 2 cup granulated sugar, eggs and salt. With a wooden spoon, add the remaining flour as you can.

3. Turn the dough onto a lightly floured surface. Effort to have enough remaining flour to make moderately stiff dough is smooth and elastic (6-8 minutes total). Make the dough into a ball. Place a greased bowl, turning once to grease surface. Cover, let rise in warm place until doubled (about 1-1/2 hours).

4. Punch dough down. Turn onto a lightly floured surface. Divide dough in half. Cover and let stand for 10 minutes.

5. In a medium saucepan bring 2 cups water to a boil, remove from heat. Add cherries and let sit 5 minutes. Drain, squeeze out excess water.

6. Roll half of dough into a 15x9-inch rectangle. Sprinkle with half the cinnamon filling evenly in the dough. Sprinkle with half the cherries. Roll up, jelly-roll style, starting at long side. Seal the seam. Grease a large casserole.

7. Place the roll of dough on prepared baking sheet. Attach both ends to form a seal ring pinch to seal. Use a sharp knife, cut slits at 1 inch intervals around the ring. Carefully turn each slice, so one of the cut sides are down. Cover, let rise until almost doubled in size (approx. 30 minutes). Repeat with remaining dough, cinnamon remaining filling and remaining cherries.

8. Bake at 350 degrees F about 25 minutes or until the tea bell ring hollow when you tap (schools may be lighter in color) (if necessary cover with aluminum foil to the ring the last 5 to 10 minutes of baking to prevent over browning). Transfer to a rack to cool completely. Sprinkle with almond glaze.

Cinnamon filling

In a bowl, combine 2 / 3 cup granulated sugar, 2 / 3 cup brown sugar 1 / 3 cup all-purpose flour, and cinnamon. Using a pastry blender or fork, cut butter 1 / 2 cup until crumbly.

Almond Glaze

In a small bowl, combine powdered sugar, glucose syrup, vanilla and almond extract. Stir in milk, half and half or evaporated enough light cream to drizzle consistency. If desired, add a few drops of red food coloring into one half of the glaze. Makes 2 rings (24 servings). Cinnamon filling: In a medium bowl, combine 2 / 3 cup granulated sugar 2 / 3 cup packed brown sugar 1 / 3 cup all-purpose flour and 1 tablespoon of cinnamon. Using a pastry blender or fork, cut in 1 / 2 cup butter until crumbly. Almond Icing: In a small bowl, combine 2-1/2 cups charge of powdered sugar, 2 teaspoons light corn syrup 1 / 2 teaspoon vanilla and 1 / 2 teaspoon extract almond. Stir in milk, half and half or evaporated enough light cream (3 to 4 tablespoons) to drizzle consistency. If desired, add a few drops of red food coloring into one half of the glaze.

Ingredients
10 dried tomato halves (not packed in oil)

2 cups Original Bisquick ® mix

1 package of feta cheese, shredded (8 ounces)

3 / 4 cup milk

3 / 4 cup roasted peppers, 7-ounce jar, drained and chopped

1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano leaves

1 tablespoon fresh basil leaves or 1 teaspoon dried basil teaspoon

1 clove garlic, minced

2 tablespoons olive or vegetable oil

Directions

1. Preheat oven to 425 degrees F. Grease square pan, 9x9x2 inches. Cover the dried tomatoes with boiling water. Let stand for 10 minutes, drain. Chop tomatoes.

2. Mix Bisquick mix, tomatoes, half the cheese and milk in medium bowl until dough forms. Mix the remaining cheese, red pepper, oregano, basil, garlic and oil in small bowl. Drop spoon half the mixture into close contact in an irregular manner of the pan. half a tablespoon of cheese mixture over the pasta. Drop remaining batter over cheese mixture. Top of the remaining cheese mixture.

3. Bake about 20 minutes or until golden brown. Serve hot.

This recipe that brings us back to ancient times, making cornbread in a skillet. Serve the bread as an accompaniment to chili and other soups too.

Ingredients

1 cup yellow corn meal stone ground cornmeal or regular

1 cup flour or unbleached all-purpose flour

1 tablespoon baking powder

1 / 4 teaspoon salt cup

1 / 4 c. teaspoon baking powder

1 egg, lightly beaten

1 / 4 cup oil

2-4 tablespoons sugar

1-1/4 cups buttermilk or sour milk *

3-4 tablespoons butter

Direction

1. In large bowl, combine cornmeal, flour, baking powder, salt and baking soda. Make a well in the center, set aside.

2. In a small bowl, mix together eggs, oil and sugar. Whisk buttermilk.

3. Place a 9 - or 10-inch skillet in the oven is heated to medium-high heat. Add butter. Heat until butter melts and begins to sizzle. Lift and tilt pan to another layer.

4. Add egg mixture to flour mixture all at once. Mix until just moistened. Change in the hot pan. Bake at 375 degrees F oven for about 25 minutes or until a toothpick inserted near the center comes out clean. Cool slightly on a wire rack. Serve hot. Cut into wedges and serve. Makes 8 servings.

At the end of acid

Place 4 teaspoons of lemon juice or vinegar in glass measuring cup. Add enough milk to make 1-1/4 cups total liquid, mix well. Let the mixture stand for 5 minutes before use.