EASY TRADITIONAL BREAD SAUCE
This traditional bread sauce recipe shows just how easy it to make one of the classics of British Food. The recipe is quick, the results delicious.
Provided by Elaine Lemm
Categories Sauces
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Place the semi-skimmed milk, double cream onion, and bay leaf into a large saucepan.
- Bring to the boil taking care the mixture does not boil over.
- Turn the heat off and leave the pan and cream to stand for about 10 minutes to cool and for the flavors to gently infuse.
- Remove the onion from the pan and keep to one side (read below why you would want to keep the onion.)
- Add the breadcrumbs, to the pan, stir with a wooden spoon until the mixture thickens and becomes smoother (you do not want the sauce to be completely smooth, it should still have the texture of the bread.)
- Add the butter to the pan and stir, season with salt and black pepper to taste and serve. If not using straight away, then cover the sauce with clingfilm (plastic wrap) until required or leave to one side to cool, then freeze.
- Enjoy.
Nutrition Facts : Calories 297 kcal, Carbohydrate 21 g, Cholesterol 62 mg, Fiber 1 g, Protein 7 g, SaturatedFat 13 g, Sodium 185 mg, Sugar 7 g, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 0 g
BREAD SAUCE
Our traditional bread sauce recipe is the perfect creamy accompaniment to your roast dinner. This easy bread sauce is sure to be a Christmas favourite
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 11
Steps:
- Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan for 20 mins. Strain and return the liquid to the pan. Add the breadcrumbs and simmer for 3-4 mins. Stir in the cream or mascarpone. Add nutmeg, season and serve. Can be made up to 3 days in advance and heated up on the hob or microwave on Medium for 3 mins.
Nutrition Facts : Calories 141 calories, Fat 5 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Protein 4 grams protein, Sodium 0.43 milligram of sodium
BREAD SAUCE
Provided by Moira Hodgson
Categories condiments, sauces and gravies
Time 30m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Put the onion, milk, herb bouquet and salt and pepper to taste in a saucepan. Simmer gently without boiling over for 20 minutes.
- Remove the onion and the herb bouquet. Add the breadcrumbs and nutmeg and cook over very low heat until the sauce is fairly firm. If too thick add more milk, if too thin, add more breadcrumbs. Off heat, stir in the butter and serve the sauce in a heated gravy boat. Sprinkle with Cayenne and parsley.
BASIC HOMEMADE BREAD
If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. -Sandra Anderson, New York, New York
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CHEESY BREAD WITH MARINARA
Soft, pillowy bread stuffed with melty mozzarella and dipped in a marinara sauce makes for an easy, crowd-pleasing appetizer or side dish. Here, store-bought sauce is doctored up with a few pantry staples, including dried oregano, garlic and red-pepper flakes, but you can use homemade sauce, too. Slice the bread or let everyone tear off pieces, like they would a fresh baguette, for a more spontaneous, cheese-pull moment. To round out the spread with something green, roast broccolini, broccoli or kale on a sheet pan in the oven as the bread cooks, then dip alongside. For a crunchier exterior, unwrap the bread and cook uncovered for the last 5 minutes.
Provided by Yasmin Fahr
Categories finger foods, appetizer, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees. Halve the loaf lengthwise almost all the way through, leaving it attached on one side. Open it, lay it flat and brush the insides with 2 to 3 tablespoons olive oil. Tuck in the mozzarella, then sprinkle with salt and ¼ teaspoon oregano. Close, then wrap tightly with foil. Place on a sheet pan, and bake for 20 minutes.
- Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons of oil, garlic, remaining ½ teaspoon oregano and red-pepper flakes over medium-high, stirring occasionally, until fragrant, about 1 minute. Pour in the marinara sauce and adjust the heat to bring it to a gentle boil, then stir in the sherry vinegar, if using. Reduce the heat to maintain a gentle simmer, stirring occasionally, until the bread is ready, about 15 minutes more. Season to taste with salt and pepper.
- Transfer the sauce to a bowl or serve from the pan, and top with grated Parmesan. Slice the bread, or let everyone pull the pieces apart themselves. Keep wrapped until ready to eat.
BEST BREAD PUDDING WITH VANILLA SAUCE
We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.
Provided by Gail Cobile
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
- Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
- For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g
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From easypeasyfoodie.com
5/5 (4)Total Time 30 minsCategory Sauce, Side DishCalories 78 per serving
- Put the milk, onion quarters, cloves, bay leaves, peppercorns and nutmeg into a small saucepan. Place over a low heat and allow to come up to almost boiling (about 10 – 15 minutes).
- Turn the burner off and pop a lid on your pan. Allow the milk to sit there and infuse with the flavours for at least 30 minutes or up to an hour. (The longer you leave it, the stronger the flavour.)
- Next, strain the milk through a sieve into a clean saucepan and add the roughly torn bread and salt.
- Bring the bread sauce back up to the boil, then turn it down to a gentle simmer. Simmer for 15 minutes or until the bread sauce is reduced to your preferred thickness.
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