Best 5 Shred Head Butter And Bread Recipes

SHRED, HEAD, BUTTER AND BREAD

Steps:

• Fill your largest pot 3/4 full with water and bring to a boil over high heat.
• Melt the butter in a skillet and add the croutons. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove the skillet from the heat, but leave dressing in the pan.
• Add the salt and sugar to the boiling water and cook until dissolved. Add the cabbage to the boiling water and cook for 2 minutes exactly.
• Drain the cabbage in the bowl of the salad spinner. Spin the cabbage to remove any excess water, then add the cabbage to the butter-crumb dressing and toss to coat thoroughly. Serve immediately.

SHREDDED WHEAT BREAD

Steps:

• In a large bowl, pour boiling water over cereal. Add the molasses, shortening and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a bowl, dissolve yeast in warm water. Add cereal mixture and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter if desired. Cool.

SHREDDED CABBAGE WITH BUTTER AND BREAD

Steps:

• Melt the butter and add croutons. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove from heat.
• Place the cabbage in water and cook for 2 minutes, exactly. I prefer to steam the cabbage instead of boiling it.
• Add the cabbage to the butter crumb dressing and toss to coat thoroughly. Serve immediately.

SHREDDED CEREAL BREAD

Steps:

• In a large bowl, pour the boiling water over the biscuits Stir in salt, shortening and molasses. Cool to lukewarm.
• In a small bowl, dissolve yeast in warm water. Add this to the lukewarm biscuit mixture. Stir in the flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, 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 2 hours.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Brush tops of loaves with 1 tablespoon vegetable oil. Cover the loaves with a damp cloth and let rise until doubled in volume, about 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 45 minutes, until bottom of loaves sound hollow when tapped.

SHREAD, HEAD, BUTTER AND BREAD

Steps:

• Fill your largest pot 3/4 full with water and bring to a boil on high heat.
• Melt the butter and croutons in a skillet. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove the skillet from the heat, but leave dressing in the pan.
• Add the salt and sugar to the boiling water and cook until dissolved. Place the cabbage in the boiling water and cook for 2 minutes exactly.
• Drain the cabbage in the bowl of the salad spinner or colander. Spin the cabbage to remove any excess water. Add the cabbage to the butter-crumb dressing and toss to coat thoroughly.