Garbage Bread Stromboli Or Whatever Recipes

GARBAGE STROMBOLI AND DOUGH

Steps:

• 1. Prepare the dough my fluffing together the yeast and flower with a fork. Mix well.
• 2. Slowly introduce the warm water, careful not to make soupy.
• 3. Knead for about 7-10 minutes until the dough becomes elastic-y in texture.
• 4. Put kneaded dough into a little greased bowl and let stand for 30 minutes.
• 5. Set oven to 300* and begin to knead the dough a couple more turns. Roll out the dough and form it into a rectangle.
• 6. Lay down your cheese and then the rest of your toppings. Take your garlic powder and put a nice dusting over your toppings.
• 7. Now, to roll the Stromboli, make sure it's tight but don't thin out the dough as you go otherwise it will tear while baking. You want to get as many rolls into it as you can, you want the layers. I find it better to tuck in the ends on the left and right as you're rolling. Hopefully the picture is helpful.
• 8. Seal the Stromboli edges together by pinching them shut. Place it on parchment paper with the seam facing down, and onto your baking pan. Cook for 30 minutes.
• 9. When the 30 minutes are over, take the melted butter and the other wash ingredients and mix them. Pull out the Stromboli and spoon the mixture on. Shut off your oven and put the Stromboli in for another 10 minutes. (Sometimes I leave mine there until I'm ready to eat it.)
• 10. Take out and enjoy with a side of marinara.

BREAKFAST GARBAGE BREAD

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment and spread the potato tots on the sheet. Bake until golden brown and crisp, about 25 minutes. Transfer the baking sheet to a wire rack and let cool. Lower the oven to 400 degrees F.
• Meanwhile, heat the sausage in a large nonstick skillet over medium heat and cook, stirring to break up the sausage, until browned and no longer pink, about 8 minutes. Transfer the sausage to paper towels with a slotted spoon to drain; discard any remaining fat. Let the sausage cool, then crumble into 1/2-inch pieces.
• Heat the bacon in the skillet over medium heat and cook, flipping once, until browned, about 8 minutes. Using tongs, transfer the bacon to paper towels to drain; discard any remaining fat. Let the bacon cool, then crumble into 1/2-inch pieces.
• Prepare a bowl of ice water and set aside. Cover 4 eggs by 1 inch with water in a small saucepan and bring to a boil. Cover the pan, remove from the heat and let the eggs stand for 6 minutes. Uncover and drain the eggs, then transfer to the bowl of ice water and let stand for 3 minutes. Drain and peel the eggs, then quarter each egg lengthwise.
• Toss the American cheese and Cheddar together in a small bowl until evenly combined.
• Roll the dough into a 20-by-14-inch rectangle on a lightly floured work surface. Starting from the shorter end, spread the cheese mixture evenly over half of the dough, leaving a 1-inch border on the sides. Scatter the sausage, bacon and potato tots evenly over the cheese. Arrange all the egg quarters, yolk up, along the short side of the rectangle. Working from this short side, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
• Beat the remaining egg. Transfer the log to the prepared baking sheet and brush with the egg wash. Bake until the bread is golden brown all over, about 40 minutes.
• Let the bread cool for 10 minutes. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm with ketchup or hot sauce.