Supreme Recipes

NGREDIENTS

1/8 cups warm water
3 cups bread flour
2 tablespoons dry milk powder
2 tablespoons white sugar
1 1/2 teaspoons salt
2 tablespoons margarine
2 teaspoons active dry yeast
2 teaspoons garlic powder
3 tablespoons dried minced onion
1 cup shredded sharp Cheddar cheese

Method

Add water, flour, powdered milk, sugar, salt, butter or margarine and yeast into bread machine in the order suggested by your manufacturer. Set for basic cycle with the light crust.
When alert sound or when indicated by your manufacturer add the garlic powder, 2 tablespoons of the onion flakes and all of the shredded cheese. After the last knead sprinkle the remaining tablespoon of onion flakes over dough.
Enjoy hot and fresh bread.

INGREDIENTS

6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
235 ml buttermilk
4 g garlic powder
125 g all-purpose flour
120 g seasoned bread crumbs
salt to taste
5 g baking powder
oil for frying

Method

Place chicken strips into a large, resealable plastic bag.
In a small bowl, mix the egg, buttermilk and garlic powder.
Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder.
Remove chicken from refrigerator, and drain, discarding buttermilk mixture.
Place chicken in flour mixture bag. Seal, and shake to coat.
Heat oil. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.