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Crusty Hot Breads

March 17, 2011

Hickory-Cheese Loaf

Ingredients

1 loaf (1 pound) French Bread
1/2 cup soft butter or margarine
1 cup shredded natural sharp Cheddar cheese (4 ounces)
1 tablespoon snipped parsley
1/2 teaspoon hickory smoked salt
2 teaspoons Worcestershire sauce

Directions

Cut bread diagonally into 1-inch slices. Mix remaining ingredients; spread on slices. Reassemble loaf; wrap securely in 28 x 18-inch piece of heavy-duty aluminium foil. Place on grill 4 inches from medium coals. Heat loaf 15 to 20 minutes, turning once.

Makes 6 to 8 Servings.

Savory Buttered Loaf

Directions

Cut 1 pound loaf French bread into 1-inch slices or 1-pound loaf Vienna bread into 1/2 inch slices or split 8 large individual club rolls. Spread generously with one of the Butter Spreads (below).

Reassemble loaf or rolls; wrap securely in 28 x 18-inch piece of heavy-duty aluminium foil. Place on grill 4 inches from medium coals. Heat loaf 15 to 20 minutes, rolls 10 to 12 minutes, turning once.

Makes 24 to 28 slices or 8 rolls.

Butter Spreads: Cream 1/2 cup soft butter or margarine with one of the following:
Garlic – 1 medium clove garlic, crushed
Onion – 2 tablespoons minced onion or snipped chives
Seeded – 1 to 2 teaspoons celery, poppy or dill seed


©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

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2 Comments leave one →
  1. March 17, 2011 4:48 am

    Who knew Betty Crocker was sexist? Men’s favorites? Seriously?

  2. Sharon S, permalink
    January 10, 2014 5:17 pm

    That Hickory loaf is really good, I used to make it. Go light on the hickory salt though.

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