Mamas Southern Sweet Bread Recipes

Steps:

• Heat milk and water to 105-110 degrees.
• Add yeast, with sugar, yogurt or sour cream, in Bowl of Kitchen Aide.
• Mix in butter, Crisco, (I use butter-flavored) and oil.
• Add eggs, salt and two cups flour and mix in KitchenAid mixer with dough hook.
• Add black seeds.
• Add flour one cup at a time until incorporated and dough comes together on hook. Dough should be soft and slightly sticky. Knead in mixer for 10 minutes, until dough is shiny and smooth.
• Remove dough from bowl.
• Place 1 tbl. of oil in bowl and swirl ball of dough and turn dough so that all sides of dough are oiled well.
• Cover bowl with plastic wrap and a towel and place in warm draft free location for first rising. Warm (not hot) oven is a good place to raise dough.
• Raise until double in bulk, about 2 hours.
• Punch down and divide into 6 balls. Cover with plastic and a towel. Rise again until double.
• Roll out ball of dough on floured surface until as thin as you can make it. about 24 by 12 inches.
• Spread dough with soft butter.
• With long side facing you, roll dough jelly roll style, as you would for cinnamon buns. Place two hands in center of rope and roll back and forth, bringing hands to the ends as you roll. Stretch out gently making a long rope, about 32-36 inches, and coil into a round loaf, with seam side on the inside. Tuck end under.
• Place on sheet pans lined with parchment paper.
• Roll all balls in the same manner.
• Place on parchment lined sheet pans, with a few inches between. They shouldn't touch after rising, if possible. Three loaves per pan.
• Brush loaves with beaten egg and sprinkle with sesame seeds.
• Allow loaves to rise until double in size, about 1 hour.
• Bake at 350 degrees in a pre heated oven, for approximately 30 minutes, until golden brown. Rotate pans, halfway through baking.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
• Combine cornbread and stale bread cubes in a large bowl. Set aside.
• Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
• Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
• Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.