BREADED VEAL CUTLETS

BREADED VEAL CUTLETS ....a nice wheat free bread recipe to try ! Nice !

INGREDIENTS

• 1 1/2 lbs veal cutlets
• 1/2 cup olive oil
• 1 tablespoon butter (optional)
• 5 cloves garlic
• 1/4 teaspoon paprika
• 1/2 cup dry bread crumbs
• 3 tablespoons Parmesan cheese, freshly grated
• 1/4 cup fresh parsley, finely minced
• 1 egg
• salt and pepper, to taste

Sauce:

• 2-3 cloves garlic, minced
• 1 onion, chopped
• 1 green pepper, choppped (optional)
• a few tablespoons fresh basil and oregano, minced
• 1 quart pasta sauce

INSTRUCTIONS
Purchase slices of veal from the leg which have been cut one-half inch thick. Recently, supermarkets have been slicing veal cutlets more thinly (1/4" thick or less) which is not the traditional method, which gives more substance to the cutlets.
Combine bread crumbs and Parmesan cheese in a shallow bowl (for dredging). If desired, a pinch of oregano, parsley, rosemary, and basil may be added to season the breadcrumbs, but only use a pinch, and be sure that these are finely minced (a food processor can be put to good advantage). Fresh herbs are preferred.

Very finely mince 1 clove garlic and the parsley together; mash together with the side of the knife or cleaver with a pinch of coarse salt. Add this to 1 egg which has been beaten with 1
tablespoon cold water. Sprinkle Parmesan cheese over the egg mixture. Stir to combine in a shallow bowl, for dipping.
In a large skillet, heat the oil, and butter (optional) with the remaining whole cloves of garlic. Turn the garlic cloves so that they take on color evenly, but do not allow to brown. Mash the
cloves into the oil using the tines of a fork when they become toasted, then remove.

Pat the veal dry using a paper towel so that the coatings will stick. Season the veal with salt, pepper, and paprika. Dip each piece of veal into the seasoned bread crumbs coating both sides
well. Dip into the egg mixture. Roll in the bread crumbs a second time.

Pan fry the veal cutlets in the olive oil, carefully turning once, until well browned on both sides.
over and continue cooking over low heat until thoroughly cooked and tenderized, which can take 30-40 minutes.
Sauce:

Halfway through the cooking time (around 20 minutes) add:

• 2-3 cloves of minced garlic
• 1 chopped onion
• 1 green pepper (optional)
• 3-4 sprigs of fresh basil
• 2-3 branches oregano

to the oil; stir in 1 quart of pasta sauce after a few minutes of sautéing the herbs. Simmer over low heat until veal is tender, making sure veal is covered with sauce.
Serve over pasta, sprinkled with freshly grated Parmesan or Romano cheese and garnished with fresh basil. Or place veal in a casserole and sprinkle with slices of fresh mozzarella and Parmesan or Provolone and heat until cheese melts before serving with pasta or in sub sandwiches. The wheat free bread recipe is ready to serve.....enjoy it !

olive-and-rosemary-flat-bread.

FRENCH TOAST BREAD PUDDING BRUNCH

FRENCH TOAST BREAD PUDDING BRUNCH ..a nice wheat free bread recipe to try !

INGREDIENTS

• 5 eggs, beaten
• 3/4 cup milk
• 1 tablespoon McCormick® Pure Vanilla Extract
• 1/4 teaspoon baking powder
• 1 loaf French bread, cut into 8 (1-inch) slices
• 1 cup golden raisins
• 1 tablespoon rum
• 1/2 cup dark brown sugar
• McCormick® Cinnamon Sugar

Combine eggs with milk and baking powder. Add vanilla extract.
Soak bread in mixture for several hours or overnight, turning once so that both sides are covered. Cover and refrigerate until ready to use.
Soak raisins in 1 tablespoon rum for 15 minutes (warm water may be substituted). Discard rum. Sprinkle raisins with enough Cinnamon Sugar to lightly coat. Butter a 13x9 inch baking pan. Sprinkle brown sugar evenly across bottom of pan. Sprinkle raisins on top of brown sugar.

Preheat oven to 450°F. Scoop soaked bread over brown sugar. Sprinkle with Cinnamon Sugar.
Bake for 25 minutes or until golden brown. Allow to cool 15 minutes before serving. Cut into squares and serve with a pat of butter...hmmm ...delicious...great wheat free bread recipe of french toast ....enjoy !
raisin-pumpernickel-bread

PERFECT RICH WHITE BREAD

PERFECT RICH WHITE BREAD ...a great wheat free bread recipe to try

INGREDIENTS

• 4 1/4 cups bread flour
• 1 tablespoon vital wheat gluten (optional)
• 4 tablespoons unsalted butter, softened
• 3 tablespoons lard
• 1/2 cup milk, scalded
• 1 cup water
• 2 teaspoons active dry yeast
• 1 1/4 teaspoons salt
• 1 egg yolk
• 3 1/2 tablespoons sugar or honey

INSTRUCTIONS
This is a good sized loaf for the larger bread machines, but can also be made conventionally.
If you want your bread to rise higher and be lighter, scald the milk. Yes, it does make a difference. There is a protein in milk which also exists in non-fat dry milk solids, that has been proven to retard yeast development. Scalding and skimming the milk removes some of this protein, making for a lighter bread product.

Note: That having been said, you may opt to skip the scalding process if you're in a hurry, and you will still have a flavorful loaf of bread, albeit a somewhat heavier one than if you had taken
the extra step.
In a small saucepan, bring milk nearly to a boil, (little bubbles will begin to form around the edges of pan). Remove immediately from heat and allow to sit without stirring or moving for about 20 minutes. A film will form on the surface of the milk. Skim this protein layer off carefully with an upside-down spoon, removing as much as possible.

Add butter, lard, salt, and allow to cool to lukewarm before adding to remaining ingredients in bread machine. This makes a 2 lb. loaf for bread machines like the Zojirushi.
This makes a rich, tasty white bread with a nice crust that keeps well. Bake at medium crust setting. The wheat free bread recipe is ready...enjoy !
raisin-pumpernickel-bread

RAISIN PUMPERNICKEL BREAD

RAISIN PUMPERNICKEL BREAD ...a great wheat free bread recipes to try !

INGREDIENTS

• 1 cup water
• 1 egg
• 2 1/2 cups bread flour
• 1 cup rye flour
• 1 teaspoon salt
• 2 tablespoons butter
• 3 tablespoons unsulphured molasses
• 2 1/2 teaspoons unsweetened cocoa powder
• 1 tablespoon caraway seed
• 1/2 teaspoon instant coffee (optional)
• 1/3 cup raisins
• 2 3/4 teaspoons active dry yeast
• 3 tablespoons instant potato flakes

INSTRUCTIONS
In a small saucepan, combine water, raisins, potato flakes, caraway seeds, butter, molasses. Bring to a boil and remove from heat. Allow to sit for 30 minutes or until lukewarm.
Add remaining ingredients to bread machine and pour in liquids and raisin mixture when cooled.
Select medium crust setting on bread machine and press start. Do not use a rapid-rise or quick setting.

To bake conventionally:
If you use the dough setting and bake this in a conventional oven, coat the bottom of the pan with a light dusting of cornmeal.Shape into a round oblong loaf. Coat with a light egg wash (1
tablespoon water mixed with 1 egg white).
Bake at 350°F degrees until loaf sounds hollow when tapped on bottom, but be careful not to overbake as this will dry it out. The wheatfree bread recipe is ready ....enjoy !
french-toast-bread-pudding-brunch

SOURDOUGH PUMPKIN BREAD

SOURDOUGH PUMPKIN BREAD RECIPE

INGREDIENTS

• 2 1/4 teaspoons active dry yeast
• 2 1/2 cups bread flour
• 1 cup pumpkin pie mix (with spices added)
• 1 cup sour dough starter
• 1/2 teaspoon salt
• 2 tablespoons vital wheat gluten (optional)
• 2 tablespoons butter or oil

INSTRUCTIONS
Put all ingredients into bread machine or follow your user's manual.
Select correct bread cycle and medium crust color, then press start.
Substitution Notes: If you're using fresh pumpkin instead of canned, be sure it is well drained. You can add 1 teaspoon pumpkin pie spice OR 1/2 teaspoon cinnamon and 1/2 teaspoon ground ginger. The wheatfree bread recipe is ready to serve.....
french-toast-bread-pudding-brunch

SOUR CREAM RYE BREAD

SOUR CREAM RYE BREAD

INGREDIENTS

• 1 1/2 teaspoons yeast
• 1 cup wheat free bread flour
• 1 cup rye flour
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons caraway seeds
• 2 1/2 tablespoons vital wheat gluten
• 1 teaspoon salt
• 1/3 cup sour cream
• 3/4 cup water

INSTRUCTIONS
Add ingredients to bread pan in order recommended by manufacturer. Recipe recommends using whole wheat setting or use the sweet bread setting. The wheat free bread recipe of rye is ready to serve...nice !
sourdough-pumpkin-bread.

BANANA BREAD PUDDING

BANANA BREAD PUDDING..a nice wheatfree bread recipe to try !

INGREDIENTS

• 1 loaf day old Italian or wheatfree French bread
• 3 eggs
• 1 scant cup sugar
• 1 quart milk or half and half
• 1 1/2 tablespoons vanilla
• 4 large ripe bananas, mashed
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon cinnamon, divided in half
• 1 cup raisins
• 1/2 teaspoon fresh, finely grated ginger root
• 2 tablespoons dark rum or banana liqueur

INSTRUCTIONS
Put the raisins in the rum or liqueur, and warm briefly in the microwave (20-30 seconds). Allow to sit at least 30 minutes. Stir in 1/2 teaspoon cinnamon and mix well.
Cube the loaf of bread, put it in a bowl with the milk and allow to stand for an hour.
Meanwhile, in a separate bowl, beat together the eggs, sugar, vanilla, and remaining spices. Mash the bananas and combine all ingredients together.
Turn out into a lightly greased 10X12 or 9X13 inch baking dish and bake at 325 degrees for 70-75 minutes or until edges are golden and toothpick inserted in center comes out nearly clean (same test as for cakes).
Cool and serve with whipped cream or banana sauce below.
Optional Banana Liqueur Sauce:

• 1 banana sliced
• 1 tablespoon butter
• 1 tablespoon banana liquor
• 1 tablespoon sugar

Saute sliced banana in butter over high heat for 2 minutes, add sugar and liqueur and remove from heat. Stir well and serve over banana pudding. Top with whipped cream. The wheatfree bread recipe of banana is ready to serve...enjoy it ! Nice !

breaded-veal-cutlets