Judys Volcano Bread Recipes

Steps:

• Preheat oven to 350.
• Combine mayonnaise, parmesan cheese, minced garlic, artichoke hearts in a bowl and blend together using an electric mixer.
• Blend well.
• Slice top off of round loaf of bread, and hollow out the centre of the bread.
• There should be enough room for the amount of dip you have made.
• Try not to make any holes in the bottom of the bread bowl.
• Keep the bread pieces for dipping.
• Fill the bread with the dip mixture.
• Place on a small flat cookie pan and bake in oven for 1 hour.
• Take the loaf of French bread and cut it into bite size pieces.
• When done, place the hot dip in the round loaf on a serving tray, and surround with all of the bite size bread pieces.
• Serve.

Steps:

• Cut the top of the bread off and hollow out to resemble a bowl.
• Reserve the bread chunks for dipping, and keep the top slice of bread which will be a "lid".
• Mix the remaining ingredients until well combined.
• Place the mixture into the bread bowl and place the "lid" back on.
• Wrap in heavy duty foil and place on baking sheet.
• Bake at 325F for about 2 hours.
• Serve with bread cubes, crunchy bread stix or pita chips.

Steps:

• Mix water, yeast, and 1 tablespoon sugar together in a small bowl until yeast is raised and bubbly, 5 to 10 minutes.
• Cream butter and 1 cup sugar together in the bowl of an electric stand mixer. Pour in warm milk and add yeast mixture, eggs, and salt; mix together. Mix in flour until just incorporated; do not knead dough.
• Move dough to a large bowl and cover with a towel. Let rise until doubled in size, about 1 1/2 hours. Punch dough down and let rise for another 45 minutes.
• While dough is rising, heat milk for pastry filling in a medium saucepan until warm, 2 to 3 minutes. Whisk in 3 tablespoons flour gradually. Beat egg yolk in a separate bowl and add a little of the warm milk mixture to temper it; whisk yolk mixture into milk mixture. Mix in sugar and salt. Cook until thickened, stirring constantly, about 5 minutes.
• Let cool to room temperature, about 5 minutes. Cover the top with plastic wrap, touching the filling, to prevent skin from forming. Refrigerate until cool, 20 to 30 minutes.
• Meanwhile, make almond filling by mixing butter, sugar, and almond extract together in a bowl until blended. Set aside.
• Make nut crumb filling by crumbling flour, sugar, walnuts, and butter together in a bowl. Set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 half sheet pans with parchment paper or silicone mats.
• Divide the dough and fillings in 1/2 for 2 loaves. Set aside a small amount of nut filling to sprinkle on top of loaves.
• Roll out 1/2 of the dough onto 1 of the prepared pans into a rectangle that fills the pan. Spread cream filling lengthwise down the middle 1/3 of the dough, leaving about 1 inch free on each short end. Sprinkle almond filling on top of cream, followed by nut crumb filling.
• Make diagonal cuts into the dough on either side of the filling down each side, about 2 inches apart; don't cut too close to filling or it will leak out. Fold dough strips across the top of the filling, alternating each side, to make a braid. Tuck the 2 short ends into the braid to prevent leaking. Brush with reserved egg white and sprinkle with 1/2 of the reserved nut crumb filling. Repeat for second loaf.
• Bake loaves in the preheated oven until golden, 20 to 30 minutes.
• Remove from the oven and let cool for at least 20 minutes. Slice and serve.

Steps:

• Cook macaroni according to package directions. Drain macaroni; rinse with cold water and drain well., In a large bowl, combine mayonnaise, pickle juice, salt and pepper. Stir in cheese, eggs and pickles. Add macaroni; toss gently to coat. Refrigerate, covered, until chilled, at least 2 hours.