Twice Baked Picnic Bread Recipes

PICNIC SAUSAGE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir sausage in a skillet over medium heat until crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease.
• Spread pizza dough evenly onto a 9x13-inch baking sheet; sprinkle with sausage and mozzarella cheese. Roll the dough around the sausage and mozzarella, using the method similar to rolling a cinnamon roll. Crimp the roll closed; place seam side down on baking sheet. Brush the roll with olive oil.
• Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.

HAM AND CHEESE PICNIC BREAD

Steps:

• In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large mixing bowl, combine the yeast mixture with the flour, egg, butter, sugar and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth, about 8 minutes.
• Lightly oil a large mixing, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Combine the ham, cheese, pimento, and olive in a medium mixing bowl; set aside.
• Deflate the dough, and turn it out onto a lightly floured surface. Roll or pat the dough into a 10x14 inch rectangle. Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle. Evenly spread the filling mixture over the center of the rectangle. Fold the short ends of the rectangle over the filling. Starting from one of these ends, alternately stretch strips from the two sides across the filling so that the strips overlap diagonally. Transfer the loaf to a lightly greased baking sheet, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes.
• Bake at 400 degrees F (200 degrees C) for 20 to 30 minutes, or until golden brown.

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.

TWICE BAKED PICNIC BREAD

Steps:

• Preheat oven to 350°.
• Cook mushrooms quickly in a skillet in hot butter until slightly soft, about 2-3 minutes.
• Drain in a colander.
• Slice top off bread with a serrated knife and reserve.
• Hollow out inside of loaf, leaving about 1/2" of bread inside the crust.
• Reserve crumbs for another use.
• Cover bottom and sides of hollowed loaf with half the cheese.
• Arrange ham slices over cheese layer on bottom of loaf.
• Top with drained mushrooms, then the tomato slices.
• Season with a little basil, if desired.
• Sprinkle onions over tomato layer.
• Season to taste with pepper.
• Cover with remaining cheese.
• Pack filling down well and fill loaf to overflowing, as there will be some shrinkage during cooking.
• Cover with top of bread.
• Place loaf on a baking sheet.
• Brush surface with melted butter.
• Cover loosely with foil and bake for 25 minutes.
• Remove from oven.
• Wrap in foil to take to picnic site or simply serve.
• Cut into wedges to serve.

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.

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.

TWICE BAKED COOKIES

Steps:

• preheat oven to 180C. Snap Chocolate into a bowl over a pan of simmering water. Melt chocolate, do not stir. Once melted turn the heat off
• In a mixing bowl cream the butter and sugar until smooth. Break the eggs into a another bowl and break up using a fork. Add vanilla extract to the eggs and combine. Then add egg mixture to the butter cream stirring gently.
• Add the melted chocolate to the mixture and continue to mix. Now fold in half of the flour measurement gradually until well combined. You should get a very thick mixture. If still quite smooth and runny and more flour. The mixture has to be thick enough to pick up with your hands but not doughy.
• Line a tray with baking paper. Place large spoonfuls of the mixture onto the tray. Don't be tempted to flatten the mixture as they will do so in the oven.
• Bake the cookies for 10-12 minutes until they start to harden on top but still gooey in the middle. Take out, and leave to cool slightly, around 5 minutes. It is important to keep an eye on your cookies at this stage. They need to be still gooey in the middle so you can re-mould them in the next stage.
• Once slightly cooled, with your hands re-mould the cookies into patties. This part is quite messy but cookies will form new tidy patties!
• Place the cookies back into the oven, and bake for another 5-10 minutes. Until the cookies start to split on top, but still soft in the middle.
• Leave to cool for 5-10 minutes or so. Remove from the tray and place on a wire rack. Serve and enjoy with a nice cup of tea :)

TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
• Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
• Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
• Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
• Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

ENGLISH STILTON AND TWICE BAKED POTATO PICNIC PIES - PASTIES

Steps:

• Pre-heat the oven to 200C/400F/Gas 6.
• Grease and line a sturdy oven proof biscuit (cookie) sheet.
• Cut out 8 pastry circles - about 3" to 4" in diameter - a cup is a great template!
• Place the sliced potatoes on 4 of the pastry circles - leaving a 1/2" border.
• Season well with black pepper, and salt if you wish - remembering that Stilton is quite salty itself.
• Place a slice of Stilton cheese on top of the potatoes.
• Place the remaining 4 circles of pastry over the top - bringing up the bottom pastry circle and pinching them together to make a crust - the bottom pastry circle should sit over the top of the top pastry circle as a seal.
• Press the crust with the back of a fork to make a pattern and seal the pastry circles together.
• Cut two 1" slits in the top of each pie - to let the steam escape.
• Glaze the tops with the beaten egg and milk mixture.
• Place onto the lined and greased oven tray and bake for about 15-20 minutes, or until the pastry is golden brown and crisp.
• Allow to cool slightly before eating, as the cheese will be very hot!

TWICE-BAKED SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a half-sheet pan with foil or parchment paper; spray lightly with nonstick cooking spray.
• Pierce sweet potatoes well and place on the prepared baking sheet.
• Bake in the preheated oven until tender, about 90 minutes. Remove from heat and cool until potatoes are cool enough to handle. Remove skins. Leave the oven on.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Mix bread crumbs and melted butter in a small bowl and set aside.
• Mash potatoes well in a large bowl with a potato masher. Stir in chopped bacon, sour cream, onions, and softened butter. Stir to combine well. Spread mixture in a greased baking dish. Sprinkle crumb mixture evenly over the top of potatoes.
• Bake in the preheated oven until thoroughly heated and bread crumbs are just turning golden, about 30 minutes.

SPICY BAKED PICNIC CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a broiler pan with cooking spray.
• Whisk buttermilk, 1 teaspoon taco seasoning, and cayenne pepper together in a bowl.
• Mix remaining taco seasoning, bread crumbs, Parmesan cheese, flour, onion powder, salt, and black pepper together in a separate bowl.
• Dip chicken in buttermilk mixture; coat with bread crumbs mixture. Place coated chicken in broiler pan.
• Bake in the preheated oven until chicken is longer pink in the center and coating is crispy, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).