Author: Mike

Black-Eyed Pea Salad

This is it. My absolute favorite black-eyed pea salad. I could eat it all day. I could slurp up the dressing with a straw. And I could dream about it. And I have. It has everything I love in every (big) bite. A bit of heat. Hints of Creole mustard and red wine vinegar. Crunchy fresh vegetables. There’s nothing boring about this black-eyed pea salad.

Black-Eyed Pea Salad

Even Better The Next Day

As with all great pea or bean salads, this one gets even better the next day. And the day after that. So make a double batch because you’ll want to have this salad on hand as long as you possibly can.

If you weren’t raised on black-eyed peas or love them as much as I do, you could substitute kidney beans instead and you’ll be just as happy as I was using black-eyed peas.

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Also try my broccoli cauliflower salad.

Black-Eyed Pea Salad
Print Pin
5 from 1 vote

Black-Eyed Pea Salad

This is it. My absolute favorite black-eyed pea salad. I could eat it all day. I could slurp up the dressing with a straw. And I could dream about it. 
Course Salad
Cuisine American
Keyword peas, salad
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 111kcal

Equipment

Ingredients

For the salad

  • 1 10 ounce black-eyed peas rinsed, drained
  • ½ red bell pepper finely chopped
  • ½ green bell pepper finely chopped
  • ½ medium red onion chopped
  • 1 clove garlic minced
  • ¾ cup parsley chopped
  • 1 medium jalapeno seeded, minced

For the dressing

Instructions

For the salad

  • Place all ingredients in a large bowl.
  • Add the dressing ingredients. Toss to coat.
  • Refrigerate for 1 hour before serving. Toss again before serving.

For the dressing

  • Whisk together all ingredients until smooth.

Notes

Leave out the jalapeno if you don’t want a slight bit of spiciness.

Nutrition

Calories: 111kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 732mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1033IU | Vitamin C: 34mg | Calcium: 25mg | Iron: 1mg

Nutritional values are approximate.

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Cajun Shrimp-Stuffed Poblano Peppers

Wow, talk about amazingly good. The heck with the main dish, just load me up on some of these Cajun shrimp-stuffed poblano peppers. A slight kick of heat, perfect shrimp and creamy melted cheese. What’s not to love?

Cajun Shrimp-Stuffed Poblano Peppers

Substitute Bell Peppers

You could use green bell peppers instead, if you want, in these Cajun Shrimp-Stuffed Poblano Peppers. I love poblanos because they are a little spicier than a bell pepper without just completely drowning out a dish in heat.

Kick ‘Em Up

For extra kick, substitute shredded pepper jack cheese for the feta and mozzarella and add a few diced roasted jalapenos into the shrimp mixture. That’ll definitely liven up the party.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my Cajun stuffed chicken breast and my bacon cheese-stuffed peppers!

Cajun Shrimp-Stuffed Poblano Peppers
Print Pin
5 from 1 vote

Cajun Shrimp-Stuffed Poblano Peppers

Wow, talk about amazingly good. The heck with the main dish, just load me up on some of these Cajun shrimp-stuffed poblano peppers. A slight kick of heat, perfect shrimp and creamy melted cheese. 
Course Side
Cuisine American
Keyword peppers, shrimp, stuffed
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 127kcal
Author Based on a recipe from Chili Pepper Madness

Equipment

Ingredients

  • 2 large poblano peppers
  • ½ pound shrimp raw or pre-cooked, 24-30 count, peeled, deveined
  • 1 teaspoon olive oil if you are using raw shrimp
  • 1 tablespoon Cajun seasoning
  • ¼ cup feta cheese crumbled
  • ¼ cup Mozzarella cheese shredded
  • 2 teaspoons dried basil crumbled
  • 1 tablespoon hot sauce
  • cilantro chopped, for garnish

Instructions

  • Note: You can use pre-cooked shrimp if you desire. Just toss the shrimp with the Cajun seasoning and do not cook.
  • Preheat oven to 375 F.
  • Cut the peppers in half lengthwise. Remove any stems or seeds.
  • If using cooked shrimp, toss the shrimp with the Cajun seasoning in a large bowl.
  • If using raw shrimp, heat the oil over medium-high heat in a skillet. Add the shrimp, sprinkle with the seasoning, and cook, turning, until done, about 5 minutes. Remove from heat.
  • Add the cheeses, basil and hot sauce to the shrimp Stir.
  • Transfer shrimp mixture to the poblanos and place on a baking sheet.
  • Place in oven and bake 30 minutes or until the cheese is melted and the peppers are softened.
  • Serve garnished with chopped cilantro.

Notes

Substitute jalapenos for the poblanos for an appetizer-sized kicked-up version!

Nutrition

Calories: 127kcal | Carbohydrates: 6g | Protein: 16g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 157mg | Sodium: 698mg | Potassium: 258mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1266IU | Vitamin C: 71mg | Calcium: 188mg | Iron: 2mg

Nutritional values are approximate.

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Stromboli Sandwich

The meat sauce in this stromboli sandwich is absolutely fantastic. It will be my go-to meat sauce from this day forward. I’ll use it for everything from lasagna, to spaghetti, and of course, more stromboli sandwiches. Nice and thick, but not too thick, it is packed with tremendous Italian-inspired flavors. Man, oh man, am I ever having flashbacks to the last stromboli I made with it. I just could not get enough! Each and every bite was oooooooh so very good!

Stromboli Sandwich

The Perfect Sauce

Next time I make a batch of the sauce, I’ll probably quadruple it and store the leftovers in the freezer. A quick defrost, some cooked pasta, and I have a great main dish done in no time. You can also make this meatless and you’ll have the perfect sauce for grilled sausage sandwiches. Or you can serve it up with warmed meatballs over pasta or on French bread for a meatball sandwich. Or just make it like the recipe says and have the best stromboli sandwich!

The Messier The Better

This sandwich meats my requirement that it has to be messy to be the best. That applies to more than just sandwiches, too. Burgers are a great example. You gotta have stuff dripping down the front of your arms when you take a bite. You need a pile of napkins at least two inches deep. After you’re done with that last bite, you need to go wash your hands. And your face. Heck, yeah, that’s a good sandwich, just like this one!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff. It’s what makes a really good sandwich a great one.

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Also try my stromboli and easy sausage stromboli recipes.

Stromboli Sandwich
Print Pin
5 from 1 vote

Stromboli Sandwich

The meat sauce in this stromboli sandwich is absolutely fantastic. It will be my go-to meat sauce from this day forward, for everything from lasagna, to spaghetti, and of course, more stromboli sandwiches.
Course Main
Cuisine American
Keyword stromboli
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 351kcal

Equipment

Ingredients

Instructions

  • Preheat oven to 375 F.
  • In a large skillet, crumble the beef and brown along with the onion. Drain any excess fat.
  • Add the mushrooms and bell pepper and cook for 3-5 minutes or until they are just starting to get soft.
  • Add the tomato sauce, tomato soup, garlic powder, dried oregano, chili powder, tomato paste and black pepper.
  • Stir and reduce heat to a simmer and simmer for at least 10 minutes, the longer the more the flavors will meld. If the sauce gets too thick add a bit of water.
  • Cut bread in half lengthwise and scoop out as much of the bread as you can.
  • Transfer bread to a sheet of aluminum foil.
  • Fill insides with the meat mixture.
  • Top with cheese and cover in foil.
  • Place on a baking sheet and bake for 10 minutes until the cheese is melted.

Notes

Serve with lots of napkins.

Nutrition

Calories: 351kcal | Carbohydrates: 13g | Protein: 23g | Fat: 23g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 257mg | Potassium: 845mg | Fiber: 3g | Sugar: 6g | Vitamin A: 871IU | Vitamin C: 32mg | Calcium: 60mg | Iron: 4mg

Nutritional values are approximate.

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Multiple Bunk Bed Baskets on the Char-Broil Big Easy

I’m always on a search for ways to add more cooking capacity to my Char-Broil Big Easy. I started with my homemade Wingin’ator 3000, which works great but you do have to make it yourself. Then Char-Broil came out with a cooking rack that gave you 5 cooking levels. Sadly, the rack wasn’t available for sale for long. A reader of Life’s A Tomato mentioned something to me the other day that should’ve occurred to me long ago: you can use two of the Char-Broil Bunk Bed Baskets at once, giving you 3 cooking levels! Doh!

Multiple Bunk Bed Baskets on the Char-Broil Big Easy

It’s Easy, Really

Multiple Bunk Bed Baskets on the Char-Broil Big Easy is as easy as it looks. Grab the basket that comes with your Big Easy and just lower two bunk bed baskets down into it, securing it with the handles on the sides. You’ll need to offset the two baskets by 90 degrees, otherwise the handles from the lower basket will interfere with the top basket. You can kind of see that in the picture on the right, above.

You’ll get about 3″ of cooking room on each level, plenty for wings or drumsticks. You can fit up to 6 chicken breasts on too, if they aren’t too huge. All in all, it’s a win-win!

The nice thing about this approach is that all of the baskets are dishwasher-safe, readily available, and easy to use. You don’t get quite as much cooking room as with a Wingin’ator 3000 or the (now unavailable) cooking rack, but 3 levels is plenty for a good cookout!

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Did you know you can also use a wok on the Big Easy? Check out my post on how to stir-fry on the oil-less fryer.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

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Giardiniera Meatball Sandwich

Maybe it’s because I don’t get out enough, but I’d never heard of putting Giardiniera on a meatball sandwich before. Whomever came up with the idea should be knighted (if we knighted folks in the US). Add a bit of roasted red bell pepper and you have a super-easy-to-make incredibly yummy sandwich. Perfect any time, but also great because I almost always have the ingredients to make Giardiniera meatball sandwiches on hand.

Giardiniera Meatball Sandwich

You Can Make Them Hot, Too!

I used mild Giardiniera when making these meatball sandwiches, but hot would be fantastic too. Just chop it up a bit before spooning it on top.

I did ‘cheat’ and use frozen meatballs. If I’d had more time to throw dinner together, I would’ve made a batch of my Italian meatballs. I try to keep some on hand at all times, but truth is, they are just so good that there’s just never any leftovers.

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For a different twist, substitute my okra giardiniera for the ‘normal’ stuff.

Giardiniera Meatball Sandwich
Print Pin
4 from 1 vote

Giardiniera Meatball Sandwich

Maybe it’s because I don’t get out enough, but I’d never heard of putting Giardiniera on a meatball sandwich before. Whomever came up with the idea should be knighted.
Course Main
Cuisine American
Keyword meatballs, sandwich
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 936kcal
Author Mike

Equipment

Ingredients

  • 1 loaf French bread sliced horizontally
  • 12 meatballs cooked, warmed (if using frozen store-bought, bake per package instructions first)
  • 4 slices Provolone cheese
  • Giardiniera chopped
  • 1 roasted red bell pepper sliced thin

Instructions

  • Hollow out as much of the bread as you can to make room for the meatballs and toppings.
  • Place on a sheet pan under the broiler for a minute or two until the bread starts to get crunchy.
  • Add cheese and meatballs.
  • Place under the broiler for another minute or two until the cheese melts.
  • Add Giardiniera and bell pepper strips.
  • Slice into two 6″ sandwiches and serve.

Notes

Swiss cheese is also great!

Nutrition

Calories: 936kcal | Carbohydrates: 114g | Protein: 48g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 87mg | Sodium: 1659mg | Potassium: 577mg | Fiber: 5g | Sugar: 5g | Vitamin A: 436IU | Vitamin C: 10mg | Calcium: 395mg | Iron: 8mg

Nutritional values are approximate.

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Atomic BBQ Sauce

I’ve made mustard-based BBQ sauces before, but nothing even comes close to this Atomic BBQ sauce. It takes mustardy sauces to a whole new place, thanks mostly to the addition of pickled banana peppers. Of course, there’s a pretty good kick to the sauce. It is called Atomic BBQ sauce for a reason. Perfect on a rack of smoked St. Louis-style ribs, and outstanding on a pulled pork sandwich.

Atomic BBQ Sauce

A Totally Different, Totally Delicious Sauce

For a little extra kick, substitute spicy banana peppers. Don’t want the heat? Substitute jalapenos for the habaneros. You’ll still get a bit of a spicy kick, but it’ll be tame enough for just about anyone. Or just leave out the pepper completely.

This sauce is a great thing. Definitely my new favorite when it comes to non-ketchup-based BBQ sauces.

I like to keep any leftover sauce in these squeeze bottles. That way I can squirt it back out in cool patterns! This sauce is a bit ‘chunky’. For the thicker sauces like it, I end up cutting a bit off the tip of a squeeze bottle so that the sauce comes out nice and easy!

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For even less of a kick (but still some) try my hot pepper jelly BBQ sauce too.

Atomic BBQ Sauce
Print Pin
5 from 1 vote

Atomic BBQ Sauce

I’ve made mustard-based BBQ sauces before, but nothing even comes close to this Atomic BBQ sauce. It takes mustardy sauces to a whole new place.
Course Sauce
Cuisine American
Keyword barbecue, BBQ, sauce, spicy
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Calories 799kcal
Author Mike

Equipment

Ingredients

Instructions

  • Whisk all ingredients except salt and pepper together in a bowl.
  • Season with salt and pepper to taste.
  • For a less chunky sauce process in a blender until smooth before using.

Notes

Substitute jalapenos for the habaneros for a little less heat.

Nutrition

Calories: 799kcal | Carbohydrates: 53g | Protein: 12g | Fat: 65g | Saturated Fat: 45g | Trans Fat: 1g | Sodium: 1133mg | Potassium: 759mg | Fiber: 9g | Sugar: 33g | Vitamin A: 1034IU | Vitamin C: 97mg | Calcium: 180mg | Iron: 5mg

Nutritional values are approximate.

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Italian Herb Bread from the Bread Machine

I’ve been using my bread machine more and more lately. I’ve had it for years, and probably like a lot of people’s bread makers, mine spends a lot of time in the back of the pantry sitting quietly. That’s kind of sad, because it makes great stuff, like this Italian herb bread from the bread machine. Now my loaves don’t always turn out perfect like the perfect loaves I can get at the locally-owned bakery shop. But they’re mighty darned good and they leave the house smelling delicious.

Italian Herb Bread from the Bread Machine

Perfect. And Oh, The Aroma!

This Italian herb bread has a tremendous aroma and taste. It made for the perfect sandwich bread. A nice light crust and soft insides, but not so soft that it can’t hold up to a mound of sandwich meat and cheese.

Any leftover ends or less-than-perfect pieces of this Italian herb bread from the bread machine got turned into fantastic croutons. Great croutons. So good in fact that I wouldn’t hesitate to make a loaf just for croutons.

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Also try my bread machine jalapeno cheese bread and my garlic herb pepperoni bread.

Italian Herb Bread from the Bread Machine
Print Pin
5 from 1 vote

Italian Herb Bread from the Bread Machine

This Italian herb bread has a tremendous aroma and taste. It made for the perfect sandwich bread. A nice light crust and soft insides, but not so soft that it can’t hold up to a mound of sandwich meat and cheese.
Course Bread
Cuisine American
Keyword bread, homemade
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 1 loaf
Calories 1996kcal

Equipment

Ingredients

Instructions

  • Add ingredients to your bread machine in the order listed (check with your bread machine maker if it requires a different order for the dry and wet ingredients).
  • Select the French bread setting and start the bread cycle.
  • Let cool slightly after baking before slicing.

Notes

Add a pinch or two of dried pepper flake for a hint of heat.

Nutrition

Calories: 1996kcal | Carbohydrates: 337g | Protein: 63g | Fat: 42g | Saturated Fat: 28g | Cholesterol: 17mg | Sodium: 2747mg | Potassium: 706mg | Fiber: 12g | Sugar: 13g | Vitamin A: 248IU | Vitamin C: 10mg | Calcium: 424mg | Iron: 5mg

Nutritional values are approximate.

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Quick Fix Tex-Mex Corn Chip Chili

This may well be my wife’s favorite chili. And that’s saying something because she’s pretty picky about chili. There aren’t many that she even sorta likes. And I have to admit, it’s mighty darned good. This quick fix Tex-Mex corn chip chili is definitely quick fix. The only way you could make a chili any quicker is if the entire dish came out of a single can. Served over crunchy corn chips, it has all you need in a no-time-to-waste chili. Beans, beef, tomatoes, chiles, and cilantro. Oh and a bit of cheese.

Quick Fix Tex-Mex Corn Chip Chili

Great Flavor In No Time

I prefer fire-roasted green chiles any time a recipe calls for green chiles. The roasting adds a nice caramelized flavor and texture. Same goes for canned tomatoes, I prefer fire-roasted. Both make this quick fix Tex-Mex corn chip chili fantastic.

For a little kick use spicy pinto beans instead, substitute pepper jack cheese, and add in a minced roasted jalapeno.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my Tex-Mex bacon cheeseburgers.

Quick Fix Tex-Mex Corn Chip Chili
Print Pin
4 from 1 vote

Quick Fix Tex-Mex Corn Chip Chili

This may well be my wife's favorite chili. I have to admit, it’s mighty good. This quick fix Tex-Mex corn chip chili is definitely quick fix. The only way you could make a chili any quicker is if the entire dish came out of a single can.
Course Main
Cuisine American
Keyword chili, corn chips
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 624kcal
Author Based on a recipe from Rachael Ray Magazine

Equipment

Ingredients

Instructions

  • Crumble the beef into a large pot or Dutch oven over medium-high heat and cook until browned.
  • Add the onion, garlic, chili powder and cumin and cook, stirring, for 5 minutes.
  • Add the undrained beans, tomatoes and chiles.
  • Stir and bring to a simmer, cooking for 15 minutes.
  • Season and then stir in the cilantro and cheese.
  • Reduce heat to low and stir until the cheese is melted.
  • Serve over corn chips topped with more cheese and cilantro.

Notes

Add a dollop of sour cream for a nice cool finish!

Nutrition

Calories: 624kcal | Carbohydrates: 4g | Protein: 41g | Fat: 49g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 567mg | Potassium: 477mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1396IU | Vitamin C: 2mg | Calcium: 678mg | Iron: 4mg

Nutritional values are approximate.

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Hash Brown Patties on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

I used to grill (or bake) my frozen hash brown patties. But now I make hash brown patties on the Char-Broil Big Easy, I can make them even more easily than before. Just toss a few little cakes-of-potato-goodness into the cooker and in no time you have crispy golden brown hash browns. My wife likes hers plain so she can top them with ketchup. Me, I like a little cheddar and chopped chives.

Hash Brown Patties on the Char-Broil Big Easy

Load ‘Em Up!

Bacon. Sour cream. Butter. Green onions. BBQ sauce. Roasted red bell peppers. You name it, anything goes great on hash brown patties cooked hot and quick on the Char-Broil Big Easy.

To make these hash browns on the Char-Broil Big Easy I used a bunk bed basket. It lets me double or even triple the amount of cooking space I have.

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You can also cook potato skins and French fries on the Big Easy.

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

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Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

Hash Brown Patties on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Hash Brown Patties on the Char-Broil Big Easy

Just toss a few little cakes-of-potato-goodness into the cooker and in no time you have crispy golden brown hash browns.
Course Side
Cuisine American
Keyword Big Easy, Char-Broil, hashbrowns
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 1kcal
Author Mike

Equipment

Ingredients

  • 4 hash brown patties frozen
  • Your favorite toppings ketchup, shredded cheddar, chopped chives, chopped cooked bacon, etc

Instructions

  • Fire up your Big Easy.
  • Place the frozen hash brown patties into the Big Easy basket. Use a bunk bed basket to cook even more patties on the Big Easy at once.
  • Lower the basket into the Big Easy and cook for 25 minutes or until golden brown and crunchy. Note that some patties may get done sooner than others, so start checking them after 20 minutes.
  • Enjoy with your favorite toppings.

Notes

I prefer to season the patties with salt and pepper immediately after removing from the Big Easy.

Nutrition

Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 3mg | Fiber: 1g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

Nutritional values are approximate.

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Bread Machine Brioche

I woke up one morning and said “That’s it. I am not ignoring my bread machine any longer”. Like a lot of folks, I keep my bread machine at the back of the pantry. Way in the back. Well, no more. I’ve been using it to make fantastic po boy bread dough and since my wife requested French toast, I also made a great loaf of bread machine brioche bread. My first time. And yeah, though it’s not like I worked the dough by hand, it still feels homemade and boy, was the French toast out of this world!

Bread Machine Brioche

The Perfect Bread For French Toast

This bread machine brioche is so soft and eggy inside. The crust is thin but a little crunchy. It holds up well for making French toast.

The key to this bread is determining when to add the butter. You’ll be adding 8 tablespoons (a stick), one tablespoon at a time at 1 minute intervals, during the last kneading cycle. For our bread maker the second (last) kneed cycle ends 35 minutes after starting the machine. That means I add the first tablespoon of butter after 27 minutes. You’ll want to consult your bread machine manual to know when the kneading cycle ends.

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Also try my bread machine hamburger buns.

Bread Machine Brioche
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5 from 1 vote

Bread Machine Brioche

I made a great loaf of bread machine brioche bread. My first time and boy, was the French toast I made from it out of this world!
Course Bread
Cuisine American
Keyword bread, homemade
Prep Time 5 minutes
Cook Time 2 hours 50 minutes
Total Time 2 hours 55 minutes
Servings 1 loaf
Calories 1926kcal
Author Mike

Equipment

Ingredients

  • ¼ cup lukewarm water plus 2 tablespoons
  • 2 eggs plus 1 egg yolk, lightly whisked
  • ¾ teaspoon kosher salt
  • 1 ¾ cups bread flour plus 2 tablespoons
  • 3 tablespoons sugar
  • 1 ¾ teaspoons active dry yeast
  • 8 tablespoons unsalted butter cut into tablespoon-sized pats, softened

Instructions

  • Add all ingredients except for the softened butter to the bread machine in the order specified by your bread machine maker. I have listed the ingredients in the order for my older model Regal bread maker.
  • Set your bread machine to ‘sweet’ or ‘regular’ if yours doesn’t have a ‘sweet’ setting and begin processing.
  • minutes before the second kneed cycle is completed start adding the butter, 1 tablespoon at a time, 1 minute between adding each one. NOTE: My bread machine book has a chart showing the various cycle times. For mine, making sweet bread, the 2nd kneed begins after 15 minutes and last 20 minutes. So, I began adding the butter 27 minutes (15 minutes + 20 minutes – 8 minutes) after starting the bread.
  • Let machine finish and then open the top. Let the bread cool 20 minutes before removing to slice.

Notes

Follow the measurement amounts exactly to get the proper texture.

Nutrition

Calories: 1926kcal | Carbohydrates: 204g | Protein: 47g | Fat: 104g | Saturated Fat: 61g | Trans Fat: 4g | Cholesterol: 568mg | Sodium: 1897mg | Potassium: 569mg | Fiber: 11g | Sugar: 37g | Vitamin A: 3278IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 4mg

Nutritional values are approximate.

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