Neapolitan Swirl Bread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
• In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
• Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Divide batter into three equal portions. , Pour one portion into a greased and floured 10-in. fluted tube pan. Stir red food coloring into another portion; carefully spoon into pan. Stir chocolate syrup and cocoa into remaining batter; carefully spoon into pan. Do not swirl., Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar.

Steps:

• Combine flour, lemon zest, orange zest, baking powder, and salt together in a food processor; pulse to combine. Mix eggs and sugar together in a separate bowl; add 1/3 cup olive oil and vanilla extract and beat again. Mix together with flour mixture using hands to knead.
• Line a baking sheet with parchment paper. Heat frying oil in a deep saucepan over medium heat until the temperature reaches 375 degrees F (190 degrees C), about 5 minutes.
• Transfer dough to a floured work surface; continue to knead sticky dough with floured hands. Flatten dough into a thin loaf about 10 inches long. Cut long ropes from the loaf, then slice ropes into 1/2-inch pieces and transfer to the prepared baking sheet.
• Fry dough pieces in batches in the hot oil until golden brown, about 2 minutes. Transfer to a plate lined with paper towels.
• Heat honey in a saucepan until warm and fluid, about 1 minute. Pour hot honey over struffoli and toss to coat. Sprinkle with multi-colored sprinkles.

Steps:

• Sprinkle yeast and sugar into 4 cups of warm water.
• Pour 5 lbs of flour into a 12-14 quart pot.
• When yeast bubbles up, add to flour with 3 additional cups of water, mixing in flour with a kneading motion.
• If a little sticky, add additional flour, 1/2 cup at a time.
• After completely kneaded into a dough, rub entire dough with 1-2 tablespoons olive oil.
• Set in a warm place to rise, covered, for 2- 2 1/2 hours, until doubled in bulk.
• After dough has risen, place on a floured surface and divide into four loaves.
• If dough is sticky, sprinkle some flour on your hands.
• Do not handle dough too much.
• Shape dough into 4 round loaves and cover.
• Let rise until doubled in size, about 45 minutes.
• Bake on either bread stones or cookie sheets that have been greased and sprinkled with cornmeal in a preheated 400° oven till a golden brown, about 30-35 minutes.
• The loaf should have a hollow sound when tapped on the bottom with your knuckles.

Steps:

• Pour the strawberry liqueur into the bottom of a martini glass. Shake the bottle of white-chocolate liqueur; measure 1/2 ounce and pour it over the back of a spoon on top of the strawberry liqueur to make a separate layer.
• Shake the creme de cacao, heavy cream and chocolate syrup in a cocktail shaker with ice until frothy. Slowly strain into the glass over the back of a spoon to make another layer.

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat the water and oil to 120°-130°. Add to dry ingredients; beat until well blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a small bowl, combine the butter, parsley, chives, garlic powder and seasoned salt. Punch dough down; turn onto a lightly floured surface. Roll into a 15x12-in. rectangle. Spread filling to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal., Grease a baking sheet and sprinkle with cornmeal. Place loaf seam side down on prepared pan. With a sharp knife, make several shallow diagonal slashes across top of loaf. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.

Steps:

• Preheat oven to 350° (325° for coloured fluted tube pan).
• Using solid shortening or margarine (not oil), grease and flour 12-cup fluted tube pan (non-stick finish pan, too).
• In large bowl, blend cream cheese and eggs until smooth.
• Blend in cake mix and milk.
• Beat 2 minutes at highest speed.
• Add strawberry milk drink mix to 2 cups batter; pour into prepared pan.
• Stir vanilla into 2 cups batter; pour over strawberry batter.
• Add chocolate milk drink mix to remaining batter; pour over vanilla batter.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.
• Cool upright in pan 45 minutes.
• Loosen edges; remove from pan.
• Cool completely.
• If desired, sprinkle with powdered sugar or serve with ice cream and chocolate sauce.

Steps:

• Make the roux: In a small saucepan, whisk together the bread flour and milk. Cook over medium-low heat, stirring constantly with a wooden spoon to prevent the mixture from burning, until it begins to thicken into a paste and creates streaks across the bottom of the pot, about 5 minutes. Transfer the roux to a medium bowl and cover with plastic wrap, pressing directly against the surface. Let cool to room temperature, about 30 minutes.
• Make the dough: In a medium bowl, whisk together the flour, sugar, kosher salt, and yeast.
• In a large bowl, whisk together the milk, milk powder, 1 egg, and the roux.
• Using a wooden spoon, stir the dry ingredients into the wet ingredients until the dough begins to come together in shaggy mass. Add the butter and knead with your hands until the dough is smooth and elastic, about 10 minutes.
• Shape the dough into a ball. Place in a large bowl greased with nonstick spray and cover loosely with plastic wrap. Let proof until doubled in size, about 1 hour.
• Preheat the oven to 350°F (180°C). Grease a 9x5-inch loaf pan with nonstick spray.
• Punch down the dough, then turn out onto a floured surface. Roll the dough into a 9x9-inch square.
• Sprinkle the Cabot Vermont Sharp Cheddar Cheese and Cabot New York Extra Sharp Cheddar Cheese evenly across the dough. Starting from a long end, roll the dough up, and place seam-side down on the surface. Using a sharp knife, slice the roll in half lengthwise to expose the filling. Twist the halves together into a braid.
• Place the loaf in the prepared pan and cover loosely with plastic wrap. Let proof until doubled in size, about 1 hour.
• Beat the remaining egg, then brush over the loaf. Sprinkle the sea salt on top.
• Bake the bread until the cheese is bubbly and the top is deep golden brown, about 30 minutes. Let cool slightly, about 15 minutes, then slice.
• Enjoy!