A Hole In One Breakfast A La Midwest Living Recipes

A HOLE-IN-ONE BREAKFAST A LA MIDWEST LIVING

Steps:

• In a 12" nonstick skillet, cook sausage, mushrooms, sweet peppers, green onions & pinch or two, of crushed red peppers, until meat is brown and vegetables are tender, stirring to break up sausage as it cooks.
• Remove sausage mixture from skillet; drain.
• In a small bowl, combine sausage mixture and cheese & set aside.
• Carefully wipe skillet clean with paper towels; set aside.
• With a 2" round cookie cutter or a small juice glass, cut out the center of each slice of bread.(Use bread centers in another recipe for breadcrumbs).
• Spread both sides of the bread slices with the butter or margarine.
• In same 12" skillet, toast bread on one side over medium heat about 2 minutes,or until golden brown.
• Reduce heat to medium-low; turn the bread slices over.
• Break one of the eggs into a 1-cup glass measuring cup with a handle.
• Holding lip of cup as close to the bread as possible, carefully slide the egg into the hole.
• Repeat this step with the remaining 3 eggs and bread slices.
• Spoon sausage mixture over bread slices; avoiding the egg as much as possible.
• Cooke, covered, for 10-15 minutes, or until eggs are firm.
• Using a wide spatula, carefully lift out bread-&-egg slices and transfer to 4 dinner plates.
• Sprinkle eggs with salt, pepper & crushed red pepper, if using, to taste.

CLASSIC SANDWICH BREAD

Steps:

• Mixing:
• In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
• You may need up to 2/3 cup of hot water to make a soft, smooth dough.
• Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle).
• Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
• Shaping:
• Don't punch down the dough. Transfer it to a lightly oiled work surface, and gently shape it into an 8-inch log.
• Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1 inch above the edge of the pan.
• A finger pressed into the dough should leave a mark that rebounds slowly.
• Baking:
• Bake the bread in a preheated 350°F oven for about 35 minutes, until it's light golden brown.
• Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf).
• Remove the bread from the oven, and cool it on a wire rack before slicing.
• Store the bread in a plastic bag at room temperature.