Salad Starter Bread Recipe

1/4 cup
1 teaspoon
1/3 cup
1/4 cup
3 1/2 cups
2 packages
1 teaspoon
2 large
1 clove
1 cup
3 tablespoons
1 tablespoon
1 1/2 teaspoon

warm water
sugar
shortening
milk
flour
dry yeast
salt
eggs
garlic, minced
sharp cheddar cheese, shredded
green pepper, chopped
onion, chopped
pimento, chopped

Oven Temp: 325°
Recipe Cooking Time: 20 – 25 minutes
Pan Type: baking sheet

Salad Bread Directions

Preheat Oven.

Measure 2 cups of the flour into a large mixing bowl. Stir in the yeast and salt. In a small saucepan combine the water, sugar, shortening and milk. Heat until mixture registers 120° on a candy thermometer. Pour into mixing bowl with the flour and mix until smooth, use an electric mixer. Add the eggs and beat for about 1 minute. Knead the remaining flour on a floured board until dough is easy to handle and no longer elastic. Oil a bowl; add the dough and turn once to coat both sides. Cover and let rise until salad bread dough doubles in size. Roll dough out on a lightly floured surface to about 1/4 “thick. Sprinkle the dough with the garlic, cheese, green pepper, onion and the pimento’s. Roll dough up and cut into two pieces. Place salad starter bread onto oiled pans. Cover with a clean towel and let rise until bread doubles in bulk. Bake the salad bread in a hot oven for the allotted time or until nicely brown.

Recipe Yields: 2 loaves

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Salad Starter Bread Recipe

Salad Bread Directions

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