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Shared Recipes

Speedy Stuffed Supper Bread

(Shared recipe submitted by Terri Lou Kilby.)

Terri writes: "I love to share what I think are good recipes and this is one of my favorites this time of year. It is a recipe that my Mom started using back in the mid to late 1960's. I believe she found it in a newspaper or magazine. I've always loved it, as do my husband and kids, and have modified it over the years with ground turkey, fat free cheeses and a healthy light spread instead of butter. I use fast rising yeast for my bread machine so that's what I use in this. It works very well. I rarely turn it out on a serving platter because I cook it in Pyrex Visions and I can store and reheat it in the same pan. This is great since it's just my husband and me at home now."

Filling

Choose one of the following two fillings:

  Ground Beef Filling
  • 2 tablespoons chopped onion
  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • Pinch of pepper
  • 1 can (8 ounces) tomato sauce
  Ground Beef Pizza Filling
  • Ingredients from ground beef filling above
  • 1/4 teaspoon oregano
  • 1 teaspoon parsley flakes
  • 1 cup shredded mozzarella cheese

Bread

  • 1 package yeast
  • 1-1/2 cups flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • Pinch of thyme, marjoram and oregano
  • 2 large eggs, room temperature
  • Mixture of 1/2 cup hot scalded milk and 1/4 cup butter
Additional Ingredients
  • 1 tablespoon melted butter
  • Grated Parmesan cheese

For the filling, fry the onions and ground beef in 10-inch round skillet. Stir in the salt, sugar, pepper and tomato sauce (add the oregano and parsley if making pizza filling version). Simmer while preparing bread. (If using, add mozzarella cheese just before topping with bread.)

Meanwhile, preheat oven to 350° F. Place the bread ingredients in a mixing bowl in the order listed. Blend, then beat at medium speed for 3 to 5 minutes. Spoon over hot meat mixture. Drizzle with the melted butter. Sprinkle with Parmesan cheese. Let stand in a warm place 30 minutes. Bake for 25 to 30 minutes. Let stand a few minutes, then turn out on serving plate. Serve hot.

About Terri: Terri's email address is btkilby@wvi.com.

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com. Questions can be directed to the email address provided above. The email address may no longer be valid.

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