Best Twice Baked Picnic Bread Recipes

TWICE-BAKED ROLLS

Steps:

• Scald milk and cool to lukewarm.
• Dissolve yeast in warm water.
• Stir in milk, sugar, salt, shortening, and 2 1/2 cup flour.
• Beat until smooth.
• Stir in remaining flour until it makes a soft dough that leaves the sides of the bowl.
• Knead 4 minutes.
• Put in greased bowl and turn greased side of dough up; cover and let rise until doubled, about 1 1/2 hours.
• Punch down and divide into 24 pieces of equal size.
• Shape into rolls.
• Place about 3 inches apart on greased baking sheet or in greased muffin tins.
• Cover and let rise until doubled, about 45 minutes.
• Bake in a very slow oven (275°F) 20 to 30 minutes.
• DO NOT LET ROLLS BROWN.
• Remove from baking sheet and cool at room temperature.
• Wrap rolls in plastic wrap or aluminum foil and store in refrigerator for several days or in freezer for 2-3 months.
• To serve: Brown rolls in hot oven (400°F) 7 to 10 minutes.

TWICE-BAKED BREAD WITH TOMATO TOPPING

Steps:

• Do this step the night before if your bread isn't hard all the way through. Preheat the oven to its lowest setting. If your oven has a pilot light, you needn't turn it on. Place the bread slices on a baking sheet and place in the oven for 8 to 10 hours, until the bread is hard all the way through. Allow to cool.
• Sprinkle the rusks with cold water until softened but not soggy. Tap off the water and set on a platter.
• Place the chopped onions in a bowl and cover with cold water. Let sit for a few minutes, then drain and rinse. Drain on paper towels. Toss with the tomatoes, vinegar, 2 tablespoons of the olive oil, capers, garlic, onion, chopped olives, dill, and salt to taste. Spoon onto the rusks. Sprinkle on the feta and oregano, and drizzle on the remaining olive oil. Arrange on a platter or plates and serve.

PICNIC BASKET BREAD

Steps:

• Preheat oven to 375°.
• Mix cheese, spinach, chicken, onion, and 1/4 teaspoon salt for filling.
• Set aside.
• Dissolve yeast in 1 cup warm water.
• Mix yeast mixture, sugar, 1 teaspoon salt, and 1 cup flour in a mixing bowl.
• Gradually add 1 1/2 cups flour to dough.
• Knead dough until smooth, using other 1/2 cup flour if dough is sticky.
• Roll dough into a 16 x 10-inch rectangle.
• Spread filling down the middle of dough.
• Bring dough edges together and seal.
• Place seam-side down on lightly greased cookie sheet.
• Brush bread with egg white and sprinkle with sesame seeds.
• Bake at 375° for 40 minutes.
• Serve warm, or cool and refrigerate.