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BREAD500.TXT
Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in
the center and add water, a small amount at a time, to form a dough. Knead
dough in bowl until smooth and elastic. Cover and wet aside for ten
minutes. Form dough into egg-sized balls and flatter between palms. With
rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick.
Cook on preheated ungreased skillet over medium high heat, apprx. two min.
per side, until tortilla looks slightly speckled. Cover with a clean towel
to keep warm and soft until served. The tortillas may be cooled and stored
in plastic bags in the freezer for later use.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Golden Raisin Loaves
Categories: Breads, Fruits, Yeast
Servings: 10
2
2
1
/4 c Water
/2 c Buttermilk
c Whole wheat flour; stirred
pk Active dry yeast; or
ts Salt
1/4 c Sugar
2 ts Active dry yeast; bulk
2 ts Cinnamon; ground
1/3 c Butter or regular margarine
3
1
2
Eggs; lg
1
2
1/2 c Raisins; golden
Vegetable oil
2 c Confectioners' sugar
1/2 ts Milk
2 1/2 c Unbleached flour; sifted
------vanilla frosting------
1/4 ts Vanilla
NOTE: The amount of flour can vary from 2 1/4 to 2 3/4 cups depending on
Stir 1 3/4 cups of the whole wheat flour, sugar, undissolved yeast, salt
and cinnamon together in a large mixing bowl. Heat the water and butter in
a saucepan over low heat to very warm (120-130 degrees F.). Remove from the
heat and stir in the buttermilk. Add to the flour-yeast mixture and beat,
with an electric mixer on medium speed, until smooth, about 2 minutes. Add
the eggs and beat an additional 2 minutes, then stir in the raisins.
Gradually add the remaining 1/4 cup of whole wheat flour and enough white
flour to make a stiff but light dough. (Heaviness indicates too much flour
and the bread will not rise correctly.) Let rest for 5 minutes. Turn the
dough out onto a lightly floured surface and knead until smooth, about 5 to
8
minutes. Cover with the mixing bowl and let rest for 30 minutes. Punch
the dough down and divide in half. Let rest 10 minutes, then roll each
half to a 12 X 7-inch rectangle. Beginning at the 7-inch side, roll up
tightly like a jelly roll and seal the edges. Tuck the ends under to form
rounded edges, (the loaf should be about 7 X 3-inches in size). Place on a
greased baking sheet. Brush with oil and repeat for the second batch of
dough. Cover and let rise in a warm place until almost doubled, about 30
minutes. Bake in a preheated 375 degree F. oven for 25 minutes or until
the loaves sound hollow when tapped. Remove from the baking sheet and cool
on wire racks for 20 minutes. Frost with the vanilla icing if desired.
VANILLA ICING: Combine the sugar, vanilla, and milk in a bowl and beat
until smooth.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Grand Champion Pumpkin Bread
Categories: Breads, Fruits, Vegetables
Servings: 10
3
1
1/3 c Unbleached flour; sifted
ts Baking soda
1/2 ts Salt
4 ts Pumpkin pie spice
1 ts Baking powder
2 2/3 c Sugar
Eggs; lg
2/3 c Water
2
2
/3 c Cooking oil
c Pumpkin; mashed, canned, 1cn
/3 c Chopped dates
4
2
2
Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt
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