Cajun Bread Regular Loaf Food

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CAJUN BREAD (REGULAR LOAF)



Cajun Bread (regular loaf) image

Make and share this Cajun Bread (regular loaf) recipe from Food.com.

Provided by Karen From Colorado

Categories     Breads

Time 3h5m

Yield 1 Large Loaf

Number Of Ingredients 11

1 1/8 cups water
3 cups white bread flour
2 tablespoons dry milk
1 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine
1 1/2 tablespoons brown sugar
1 1/2 tablespoons cajun seasoning (if you use a no salt blend, double the above amount of salt)
1 tablespoon tomato paste
1 teaspoon onion paste or 1/8 teaspoon onion powder
1/2 teaspoon parsley flakes
2 teaspoons fast rise yeast or 3 teaspoons active dry yeast

Steps:

  • Place all ingredients in your bread maker in the order given.
  • Set to regular or rapid bake cycle.

Nutrition Facts : Calories 1760, Fat 31.3, SaturatedFat 17.8, Cholesterol 76, Sodium 2698.5, Carbohydrate 318.4, Fiber 12.6, Sugar 28.8, Protein 46.8

CAJUN MUSHROOM LOAF



Cajun Mushroom Loaf image

Provided by The Hearty Boys

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 10

1 stick butter
1 cup diced yellow onion
4 garlic cloves, minced
2 sprigs fresh thyme
1 1/2 pounds sliced mushrooms
4 eggs
1 cup heavy cream
1/4 cup chopped fresh parsley leaves
1 tablespoon Cajun seasoning blend
1/2 cup seasoned bread crumbs

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the butter into a 4-quart pot and place over medium heat. When the butter has melted, add the onion, garlic and thyme sprigs. Saute until translucent, about 10 minutes. Add the mushrooms to the pot, stir, and raise the heat a bit. Cook the mixture until the liquid has cooked off, about 15 to 20 minutes. Remove from the heat and set aside.
  • Meanwhile, crack the eggs into a large bowl and whisk well. Add the cream, parsley and Cajun seasoning and whisk to combine. Add the mushroom mixture 1 serving spoonful at a time to temper the egg mixture, stirring well after each addition. Add the breadcrumbs and stir well.
  • Spray the loaf pan with nonstick spray, line with parchment paper, and pour the mixture into the pan. Set in a large roasting pan and fill the pan with water halfway up the loaf pan. Place into the top half of the oven and bake until the center is set, about 60 to 70 minutes. Remove from the oven and let cool 15 minutes before turning out onto a plate to slice.

CAJUN SPICED GARLIC LOAF



Cajun Spiced Garlic Loaf image

Make and share this Cajun Spiced Garlic Loaf recipe from Food.com.

Provided by Bergy

Categories     Breads

Time 40m

Yield 1 loaf

Number Of Ingredients 9

1/2 lb softened butter
3 cloves garlic
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon oregano
1 teaspoon celery seed
1 1/2 tablespoons hot sauce (Tabasco or peri-peri will do)
1 tablespoon cider vinegar
1 loaf French bread or 1 loaf sourdough bread

Steps:

  • Combine all the ingredients.
  • Slash the bread almost to the bottom in 1" slices.
  • Butter between slices.
  • Wrap the loaf in double foil.
  • BBQ 6" from heat for 25 minutes turning often, serve hot.

CAJUN SAUSAGE BREAD



Cajun Sausage Bread image

I found this fun recipe in a newspaper years ago and always serve it up for special brunches-and for my Super Bowl crowd. The spicy, stick-to-your-ribs loaf really warms folks up, and family and friends just rave about it.

Provided by Taste of Home

Time 55m

Yield 2 loaves.

Number Of Ingredients 8

1 pound bulk spicy pork sausage
2 to 3 garlic cloves, minced
1-1/2 cups finely chopped green onions
1/2 cup finely chopped green pepper
2 jalapeno peppers, seeded and chopped
3 cups shredded cheddar cheese
2 loaves (1 pound each) frozen bread dough, thawed
2 tablespoons butter, melted

Steps:

  • Crumble sausage into a large skillet; add garlic. Cook over medium heat until meat is no longer pink; drain. In a large bowl, combine the onions, green pepper and jalapenos. Stir in the sausage mixture and cheese; set aside. , On a lightly floured surface, roll each loaf of dough into a 13x9-in. rectangle. Top with sausage mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting on greased baking sheets. Brush with butter. , Bake at 350° for 35-40 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 152 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 279mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

CAJUN STYLE MEATLOAF



Cajun Style Meatloaf image

This is meatloaf with some kick! The seasonings really bring out the flavor of the meat.

Provided by Bill Echols

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h20m

Yield 8

Number Of Ingredients 20

2 bay leaves
1 teaspoon salt
1 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
½ teaspoon ground white pepper
½ teaspoon ground cumin
½ teaspoon ground nutmeg
4 tablespoons butter
¾ cup chopped onion
½ cup chopped green bell pepper
¼ cup chopped green onions
4 cloves garlic, minced
1 tablespoon hot pepper sauce
1 tablespoon Worcestershire sauce
½ cup evaporated milk
½ cup ketchup
1 ½ pounds ground beef
½ pound andouille sausage, casings removed
2 eggs, beaten
1 cup dried bread crumbs

Steps:

  • In a small bowl, combine the bay leaves, salt, cayenne pepper, ground black pepper, ground white pepper, cumin, and nutmeg; set aside.
  • Melt the butter or margarine in a saucepan over medium heat. Add the onion, bell pepper, green onions, garlic, hot pepper sauce, Worcestershire sauce, and reserved seasoning mix. Saute until mixture starts sticking to the bottom of the pan, about 6 minutes. Stir in the milk and ketchup; continue cooking for 2 more minutes, stirring occasionally.
  • Remove vegetable mixture from heat, and allow to cool to room temperature. Place the beef and sausage in an ungreased 9x13 inch baking dish. Add the eggs, the vegetable mixture, and the bread crumbs. Remove the bay leaves. Mix well by hand, and form into a loaf about 1 1/2 inches high.
  • Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes. Then raise heat to 400 degrees F (200 degrees C) and bake for another 35 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 548.4 calories, Carbohydrate 19.3 g, Cholesterol 158 mg, Fat 40.8 g, Fiber 1.4 g, Protein 25.7 g, SaturatedFat 17.4 g, Sodium 1184.3 mg, Sugar 7.8 g

YEASTED BEER BREAD



Yeasted Beer Bread image

This no-knead loaf is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of the rye.

Provided by Roxana Jullapat

Categories     Breakfast     Bread     Beer     Molasses     Bake     snack     Peanut Free     Soy Free     Dairy Free     Fat Free     Tree Nut Free     Vegetarian     Vegan

Yield Makes 1 round loaf

Number Of Ingredients 9

1⅓ cups (170 g) dark rye flour
1 Tbsp. kosher salt
¾ cup dark beer (such as stout or porter)
2 cups plus 3 Tbsp. (270 g) bread flour, plus more for dusting
1 Tbsp. mild-flavored (light) molasses
½ tsp. instant yeast
2-3 Tbsp. rice flour (optional)
Special equipment
A bench scraper (optional), an 8"-diameter proofing basket, a lame (optional), and a 4½-qt. Dutch oven with lid

Steps:

  • The evening before you want to bake your bread, mix rye flour, salt, beer, 2 cups plus 3 Tbsp. (270 g) bread flour, and ½ cup cold water (65°F-70°F) in the bowl of a stand mixer until a wet, sticky dough forms. Cover with a kitchen towel and let rest 20 minutes. (Resting here allows the flour to hydrate and promotes elasticity and gluten development in the dough.)
  • Fit bowl with dough on stand mixer fitted with dough hook. Add molasses and yeast and mix on low speed to combine, 1-2 minutes. Increase speed to medium and mix 2 minutes to develop the dough. (Alternatively, you can mix by hand in a medium bowl with a sturdy rubber spatula or dough whisk.) If dough seems dry, add 1-2 Tbsps water.
  • Transfer dough to a clean medium bowl and cover with a kitchen towel or plastic wrap. Let sit at room temperature overnight (12 hours).
  • The following day, transfer dough to a lightly floured surface. Gently flatten into a rough square, then bring all 4 corners to the center and pinch together with your fingers. Turn dough over and, using a bench scraper or your hand, push edges of dough under loaf toward the center while rotating to create tension across the top to shape into a ball. Using your hands and dusting with flour as needed, gently rotate ball against surface to tighten further and seal bottom. Generously flour proofing basket with rice or bread flour and invert dough into basket so seam side is up. Cover with a kitchen towel and let sit until dough no longer springs back when poked with your finger, 2-3 hours.
  • About 30 minutes before baking bread, place a rack in middle of oven and set Dutch oven with lid on it. Preheat oven to 450°F.
  • Cut a round of parchment paper a few inches wider in diameter than the ball of dough. Invert proofing basket onto parchment to release dough (dust off excess flour if desired). Using a lame or a sharp paring knife, cut a crosshatch pattern about ½" deep on surface of dough. These cuts will serve as steam-release vents when the bread expands in the oven.
  • Using oven mitts, place preheated (very hot!) Dutch oven on a heat-resistant surface and remove lid. Using parchment paper as handles, carefully place dough inside Dutch oven. Cover and bake 30 minutes. (Covering helps retain enough steam inside the pot to allow the surface of the bread to remain supple and expand.)
  • Remove lid and continue to bake bread until crust is a dark mahogany brown and an instant-read thermometer inserted into center registers 200°F, 15-20 minutes (removing the lid allows the bread's exterior to caramelize and bake into a chewy crust). Using oven mitts, carefully remove pot from oven. Gently invert bread onto a wire rack and let cool before slicing.

CAJUN SPICE BREAD (FOR THE BREAD MACHINE)



Cajun Spice Bread (for the Bread Machine) image

This is not a shy little bread, but one that will send a wake-up call to your taste buds. This recipe makes a 2 pound loaf.

Provided by shelbyrose

Categories     Yeast Breads

Time 3h10m

Yield 1 2pound loaf

Number Of Ingredients 11

1 1/8 cups water
3 cups white bread flour
2 tablespoons dry milk
1 teaspoon salt
2 tablespoons butter, melted
1 1/2 tablespoons brown sugar
1 1/2 tablespoons cajun seasoning
1 tablespoon tomato paste
1/4 teaspoon onion powder
1/2 teaspoon parsley flakes
3 teaspoons active dry yeast

Steps:

  • Put all ingredients into a bread machine with a 2 pound capacity (or larger) in the order suggested by the manufacturer.
  • Set the machine to the regular bake cycle.

Nutrition Facts : Calories 1773.9, Fat 31.4, SaturatedFat 17.8, Cholesterol 76, Sodium 2700.8, Carbohydrate 320.4, Fiber 13.4, Sugar 29, Protein 48.4

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