Red Belly Bread Recipes

RED BELLY BREAD

Steps:

• On the stove cook the first four ingredients until the water has evaporated (lets call this combination "(A*)".
• With the next four ingredients in a clean sauce pan: Scald milk (not boil).
• Add sugar and shortening and salt. (Lets call this combination "(B*)").
• For the next 3 ingredients: Put in a glass bowl and let sit 15 minutes. (Lets call this combination (C*) .
• Combine (B*) and (C*) and add 5 cups of flour with about 1-2 cups of water (I use about 1 1/2 cups) Mix with spoon very fast.
• Roll onto a floured board for 8-10 minutes adding about 1 cup of flour as necessary for rolling purposes to stop it from sticking to the board.
• Shape into one ball and cover with a clean tea towel and let it rise for about one hour.
• Divide into 4-5 balls, and roll each ball out about 1/4 inch thin.
• Spread coconut mixture (A*) onto it, roll up, tucking the ends under.
• Place on a cookie sheet sprayed with non-stick spray (or on a greased cookie sheet), seam side down, leaving a little gap between loaves.
• Bake at 350 for 45 minutes.

ROASTED RED PEPPER BREAD

Steps:

• Place red peppers in a food processor; cover and process until pureed. In a large bowl, dissolve yeast in warm water. Add the red peppers, 1 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into an 18-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., In a small bowl, combine egg and water; brush over braids. Sprinkle with pepper and remaining cheese. Bake at 350° for 18-22 minutes or until golden brown.