Best Bayou Bread Sallye Recipes

BLEND OF THE BAYOU

Steps:

• Preheat oven: 350°F.
• Melt cream cheese and butter in a double boiler or microwave.
• In a large skiller, saute onion, bell pepper, celery and shrimp in 2 tablespoons butter.
• In a large mixing bowl add all other ingredients.
• Pour into a 13 x 9 inch glass casserole dish.
• Top with sharp grated cheese and then cracker crumbs (if you would like, you can freeze the dish at this point to serve at a later date).
• Bake at 350F for 15 to 20 minutes (or until bubbly).
• Serve warm.

BLEND OF THE BAYOU

Steps:

• Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.

BRUNCH ON THE BAYOU

Steps:

• Place sausage in a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain grease, and set aside.
• Spread bread pieces in the bottom of a 9x13 inch baking dish. Drizzle melted butter over the bread pieces, then sprinkle in the cooked sausage. Cover with shredded cheese. In a medium bowl, whisk together the eggs, milk, white wine, Dijon mustard, and green onions. Season with black and red pepper. Pour the egg mixture over everything in the baking dish. Cover, and refrigerate 8 hours to overnight.
• Remove the dish from the refrigerator 30 minutes prior to baking to allow it to come to room temperature. Preheat the oven to 325 degrees F (165 degrees C).
• Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Then uncover, and bake for an additional 30 minutes. Remove from the oven, and spread sour cream over the top. Sprinkle with Parmesan cheese. Return to the oven for an additional 10 minutes, or until cheese is starting to brown slightly.

SALLY LUNN BATTER BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Stir the dough down. Spoon into a greased and floured 10-in. tube pan. Cover and let rise until doubled, about 1 hour. , Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool., Combine the honey butter ingredients until smooth. Serve with bread.

BOLILLOS (SALLYE)

Steps:

• 1. Place all ingredients except egg whites in bread machine pan in the order listed. Make sure liquid is completely covered by the dry ingredients.
• 2. Select Basic Dough and begin cycle
• 3. Machine will ding when dough is ready
• 4. Remove dough from bread machine and place in a lightly greased glass bowl. Cover bowl and let rise in a warm dry place until approximately double in volume (about an hour)
• 5. Turn dough out onto lightly floured clean flat surface and gently knead for 5-10 minutes until dough is smooth and elastic
• 6. Divide dough into 10 equal balls. Roll the balls between your palms for about 5 seconds to make a cylindrical shape. Place each roll on a parchment lined baking sheet. NOTE: LEAVE SPACE BETWEEN EACH ROLL TO ALLOW FOR RISING.
• 7. Allow to rise for about 30 minutes. While waiting, preheat oven to 375º
• 8. Brush each roll with whisked egg white, and cut a slit horizontally along the top of each roll about 1/4" deep.
• 9. Place in preheated oven and bake for about 30 minutes until golden brown. Remove to wire rack for cooling.

HELEN'S SAUSAGE STUFFED FRENCH BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Using a serrated knife, trim the upper quarter off the length of the top of each loaf. Hollow out the center of the loaves, leaving a 1/2-inch-thick shell. Set aside.
• Brown the sausage in a large skillet over medium-high heat for about 5 minutes, stirring to break up any clumps. Add the jalapenos, bell peppers, and green onions. Cook, stirring, until the vegetables are soft, 3 to 4 minutes. Add the cream cheese, sour cream, and Cheddar and stir until completely melted, about 2 minutes. Add the Essence and remove from the heat.
• Fill the hollowed-out bread loaves with equal amounts of the sausage-cheese mixture and wrap each loaf in aluminum foil. Place the loaves on a baking sheet and bake for 1 hour. Remove from the oven, unwrap, and sprinkle with parsley.
• Serve warm with chips for dipping, if desired, or cut the bread crosswise into 2-inch slices.
• Combine all ingredients thoroughly.

BAYOU BREAD (SALLYE)

Steps:

• 1. Warm milk in microwave for10-15 seconds until just lukewarm (105º). CAUTION: IF MILK IS TOO HOT, IT WILL KILL YOU YEAST ACTION. If you don't have a thermometer, sprinkle a little on the inside of your wrist; it should just be lukewarm. Stir tomato paste and melted butter or oil into milk and whisk until well blended Pour into bread machine baking pan
• 2. In separate bowl, with wooden spoon mix flour, brown sugar, salt, creole seasoning and parsley flakes just until blended. ***Or you can use Zatarain's Creole seasoning Pour mixture over milk and oil mixture. Make sure flour entirely covers all the liquid.
• 3. Make a depression in the center of the flour mixture, add the yeast into the depression. Turn bread machine on to basic (white bread) setting with medium or dark crust. When bread is done, you may brush melted butter over the crust if you wish. Enjoy!!!