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BREAD500.TXT
well-greased tins and when light (about 1-1/4 hours) brush melted butter
over top. Strew with "rivels" made by combining 1/2 cup sugar, 1/2 cup
flour, and 2 Tbsp butter. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
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--------- Recipe via Meal-Master (tm) v7.05
Title: German Bread
Categories: Penndutch, Breads
Servings: 1
1
/2 c Butter
c Yeast
/4 c Water, lukewarm
Egg, well beaten
to:
1/4 c Bread crumbs, soft
3/4 c Sugar
*dissolved in:
1 c Milk, scalded
2 1/2 c Flour, bread
3 c Flour, bread
1
1
2
*
1
3 tb Brown sugar, light
1/4 ts Salt
1
2
ts Cinnamon
tb Butter, melted
Cream together the butter and sugar, add the scalded milk and mix
thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour
(
using more flour if necessary to make a stiff batter). Beat mixture
thoroughly, cover and let rise in a warm place about 1-1/2 hours or until
double in bulk. When light, beat again thoroughly. Grease deep pie pan and
sprinkle lightly with flour. With a spoon, fill the pie pans with the
dough. Sprinkle top of cakes with the following mixture: combine the soft
bread crumbs with the melted butter, sugar, salt and cinnamon and mix well.
Let cakes rise about 20 minutes and bake at 400-F about 20 minutes. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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--------- Recipe via Meal-Master (tm) v7.05
Title: German Strickle Sheets
Categories: Penndutch, Breads
Servings: 1
2
4
c Sugar
tb Butter
4
Egg, well beaten
1 c Yeast
*
dissolved in:
1/2 c Water, lukewarm
1 ts Salt
4
c Milk
Flour
Scald milk and add the eggs and butter. When cool, add the dissolved yeast,
salt, sugar and enough flour to form a thin batter. Beat all together about
7
minutes, cover well and set bowl containing mixture in warm place for 7
or 8 hours. After time has elapsed, add enough flour to make a soft dough,
knead lightly and set to rise again. When well-raised, roll dough to one
inch thickness and cut in biscuit shapes. Allow to rise a second time.
Before placing in oven, spread with the following mixture: Mix 2 cups sugar
with 4 Tbsp flour and add 1/2 cup butter and cream well; add 4 Tbsp boiling
water and beat mixture into a sauce. Bake at 400-F about 20 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
Press, 1936.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Moravian Christmas Loaf
Categories: Penndutch, Breads
Servings: 1
3
c Milk
1 c Butter
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