Notes from our test kitchen; for a crispier bread place the slices under the broiler and toast before topping with the spread, you could divide the spread between 2 loaves if desired or use 1-1/2 loaves of bread

Yield one 1-pound loaf

Instructions:

1 cup mayonnaise (do not use salad dressing)

1 cup very soft butter

1/2 teaspoon garlic powder (or can use 1 large garlic clove, minced)

4 cups shredded mozzarella cheese

6 green onions, finely chopped

1 (8-ounce) can mushroom stems and pieces, well drained (hand-squeeze out any excess moisture)

1 (4-1/4 ounce) can sliced black or green olives, well drained and finely chopped (hand-squeeze out any excess moisture)

1 (1-pound) loaf unsliced French bread

Instructions:————————————

Preheat oven to 350 degrees F.

Prepare an ungreased 15 x 10-inch baking sheet.

In a large bowl combine the mayonnaise with butter and garlic.

Mix in the next 4 ingredients.

Slice the bread in half lengthwise.

Place both halves on the baking sheet.

Spread with cheese mixture onto the cut sides of the bread.

Bake for 10-15 minutes or until the cheese has melted.

Yield two (5 x 3-inch) mini loaves

Ingredients:

1 cup all-purpose flour

1/2 teaspoon baking soda

1/8 teaspoon baking powder

1/2 teaspoon salt

1/4 to 1/2  teaspoon ground cinnamon

1 large egg

1/3 cup vegetable oil

1 teaspoon vanilla

2/3 cup sugar

1 medium ripe banana, mashed

1 (8-ounce) can crushed pineapple, well drained

1/3 cup chopped toasted walnuts, optional

Instructions:————————————-

Preheat oven to 350 degrees F.

Grease two 5 x 3-inch mini loaf pans.

In a large bowl combine the flour with next 4 dry ingredients.

In another bowl whisk egg with oil, vanilla and sugar until smooth and combined, then mix in the mashed banana; using a wooden spoon mix into the dry ingredients just until combined (do not over mix treat the batter like mixing a muffin)

Fold in the crushed pineapple and nuts.

Divide the batter evenly between the two loaf pans.

Bake for 40 minutes or until the loaves test done.

Cool for 5 minutes before removing to wire racks.

Using bacon bits in a jar makes this a snap to put together, this is best served right away or warm

Servings 8-10

Ingredients:

12 to 14 bacon slices, diced

2 (12 ounce) tubes Pillsbury refrigerated buttermilk biscuits

2-1/2 cups shredded mozzarella cheese (or can use half each mozzarella and cheddar cheese, can use a little more)

1 tablespoon dry Italian salad dressing mix

1 tablespoon vegetable oil

Instructions:————————————–

Preheat oven to 375 degrees F.

Grease a 10-inch fluted tube pan.

In a large skillet over medium heat cook the diced bacon (do not cook until very crisp) remove to a paper towel soak up the fat (discard the fat from the skillet, although I always keep my bacon fat in the fridge).

Separate the biscuits then cut each biscuit into quarters.

In a large bowl combine the shredded cheese with the dry dressing mix, oil and cooked bacon.

Place half of the biscuit pieces into the fluted tube pan; sprinkle with half of the cheese mixture.

Top with remaining half of the biscuits pieces then remaining cheese mixture on top.

Bake for 25-30 minutes or until golden brown.

Cool for 5-10 minutes then invert to a plate.

Serve immediately.

You don’t have to bother shaping the dough to fit into bread pans just shape in a ball and bake, the instructions are for a heavy-duty stand mixer but may also be made by hand

Notes from our test kitchen; US residents use white bread flour, Canadian residents can use white all-purpose flour

Yield one large loaf/ or 2 small loaves

Ingredients:

* 1 1/4 cups warm water
* 1 tablespoons plus 1 teaspoon sugar, divided
* 1 tablespoon dry yeast
* 2 tablespoons melted butter or shortening
* 1 teaspoon salt
* 3-1/2 cups all-purpose flour
* 1 egg white
* 1 teaspoon cold water
* sesame seed, optional

Instructions:—————————————

1. Prepare one large cookie sheet lined with foil and sprayed with non-stick cooking spray or sprinkled with yellow cornmeal.
2. Attach the kneader blade to a heavy-duty stand mixer.
3. In the stainless steel bowl, dump 3-1/2 cups flour, 1 teaspoon salt and 1 tablespoon sugar.
4. Melt the butter or shortening in the microwave for about 22 seconds then dump into the bowl with the flour, sugar and salt.
5. In a small cup mix 1 teaspoon sugar in 1-1/4 cups warm water, then mix in the yeast; cover with small clean cloth and proof for about10 minutes stirring just once with a small spoon or whisk (if the yeast doesn’t foam discard and start again).
6. After the yeast has proofed add to the the bowl and start kneading adding in more flour if needed to create a soft semi-sticky dough (careful not to add in too much flour, as this will create a heavy bread, important — stop the kneading about halfway through for 5 minutes to allow the dough to rest).
7. Knead for about 10 minutes or until dough is smooth.
8. Remove dough from the bowl and let sit on a very lightly floured surface covered with a clean tea towel for 10 minutes (this is important!).
9. After the dough has allowed to rest on the counter knead very gently (dough will come together nicely).
10. Form into a ball, then place into a lightly oiled large glass bowl (I just use the same stainless steel bowl that I made the dough in).
12. Cover with a clean tea towel and set in a warm place to rise about 45 minutes to 1 hour.
13. Punch down dough and remove to a lightly floured surface.
14. At this point you may cut the dough in half to make two small long breads or keep into one piece for one large loaf.
15. Using hands shape into a rectangle (no need to use a rolling pin this dough will shape very easy).
16. Roll up tightly then seal all edges.
17. Cover the shaped loaf/s with a clean dry tea towel, and let rise for about 30 minutes in a warm place.
18. Preheat oven to 375 degrees F.
19. In a small cup whisk/mix together 1 egg white with 1 teaspoon cold water.
20. Lightly brush the egg white mixture over the dough, then sprinkle with sesame seeds if desired.
21. Bake for 25-33 minutes or until bread is golden brown and sounds hollow when tapped.