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BREAD500.TXT
handle. Knead 5-8 minutes on floured work surface until elastic and not
sticky. Place in greased bowl, cover and let rise 1-1 1/2 hours. Punch
down, divide in two and place on floured surface. Shape each piece into
long narrow loaf, about 14 inches long and 1 1/2 inch diameter. Lightly
grease inside of French Bread pan. Sprinkle cornmeal in each section. Shake
pan to distribute. Place loaves in pan. Make sure loaves do no come any
closer than 1 1/2 inch to ends of pan. With sharp knife, make 3-4 diagonal
1
/4" deep slashes on the top of each loaf. Brush with egg white, and
sprinkle with let over caraway seed. DO NOT COVER! Let rise 30 minutes to
double. Bake in preheated 350 F oven for 30-35 minutes. Remove from pan AT
ONCE
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--------- Recipe via Meal-Master (tm) v7.05
Title: CINNAMON SWIRL BREAD
Categories: Breads
Servings: 2
1
pk Active dry yeast
/2 c Warm water
c Scalded milk,cooled
/3 c Sugar
ts Salt
1/4 c Shortening
6 1/4 c Sifted flour
1/2 c Sugar
1 tb Cinnamon
1 1/2 ts Water
1
1
2
2
Soften yeast in water. Combine milk, sugar, salt and shortening. Cool to
lukewarm. Stir in 2 cups flour. Beat well. Add yeast, mix. Add enough flour
to make moderately stiff dough. Turn out onto floured work surface, knead
8
-10 minutesuntil smooth and satiny. Shape into ball, place in greased
bowl, turn once to grease top. Cover, let rise until doubled in bulk, 1 1/4
hours. Punch down. Cut dough into 2 portions, roll dough to two 15x7 inch
rectangles. Combine 1/2 sugar, cinnamon, spread half over each bread. Roll
into loaves. Place in greased and floured 9x5x3 inch loaf pans. Cover and
let rise until doubled in bulk (60 minutes) Bake in preheated 375 F oven
for 30 minutes
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--------- Recipe via Meal-Master (tm) v7.05
Title: REFRIGERATOR ROLLS
Categories: Breads, Rolls
Servings: 12
1
pk Active dry yeast
/4 c Warm water
c Scalded milk
/4 c Sugar
1/4 c Shortening
1 ts Salt
3 1/2 c Sifted flour
Egg
1
1
1
Soften yeast in water. Combine milk,sugar,shortening and salt cool to
lukewarm. Add 1 1/2 cups flour, beat well. Beat in yeast and egg. Gradually
add remaining flour, beating well. Place in greased bowl, turning once to
grease surface. Cover, chill at least 2 hours, or up to 4-5 days. About 2
hours before serving, shape dough as desired on floured work surface.
Cover, let rise until doubled in bulk.(1 1/4 hours) Bake on greased baking
sheet or muffin pans in 400 F oven for 12-15 minutes
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--------- Recipe via Meal-Master (tm) v7.05
Title: TOMATO BREAD
Categories: Breads, Vegetables
Servings: 2
2
/2 c Tomato sauce
c Tomato juice
1 ts Salt
3/4 ts Oregano
1
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