Montereyranchbread Recipes

CONCHAS (MEXICAN SWEET BREAD)

Steps:

• In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.
• Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.
• Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.
• When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes, or until lightly golden brown.

RANCH BREAD

Steps:

• Slice bread almost whole way through being careful to still leave it connected at bottom of loaf.
• Put bread on a sheet of aluminun foil large enough to fold up around the loaf.
• Melt butter, add the remaining ingredients to the melted butter and mix.
• Spread this mix in the slices in the bread.
• I use a tablespoon and put one spoonful between each slice.
• There will be a little of the butter mix left, I usually pour this over the top of the bread.
• Wrap aluminun foil up around sides of loaf, leaving the top exposed.
• Cook for 10 minute on 350, this is just long enough to make the top and bottom crispy and warm the bread up.
• Enjoy!

MONTEREY RANCH BREAD

Steps:

• 1. In a bowl, combine the cheese and salad dressing; set aside,
• 2. Cut bread in half lengthwise; brush with butter. Place on baking sheet. Broil 4 inches from heat until golen brown.
• 3. Spread with cheese mixture. Bake at 350 for 10-15 minutes or until cheese is melted. Sprinkle with parsley. Cut into 1-1/2 inch slices. 6-8 servings.

MONTEREY RANCH BREAD

Steps:

• In a small bowl, mix together the cheese and salad dressing.
• Slice the bread in half lengthwise; brush cut sides with butter.
• Place slices of bread, cut side up, on a baking sheet.
• Broil until golden brown.
• Spread with cheese mixture.
• Bake at 350 degrees for 10-15 minutes or until cheese melts.
• Sprinkle with chopped parsley.
• Cut into slices and serve warm.