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BREAD500.TXT
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1/2 ts Salt
. In a large mixer bowl, combine the flour and yeast.
2
(
. In a saucepan, heat the 2 c milk, brown sugar, oil and salt until warm
120-130 degrees), stirring constantly. Add to the flour mixture. Add the
eggs and the caraway seed. 3. Beat the batter with electric mixer on low
speed for 30 seconds, scraping sides of bowl. Beat the batter on high speed
for 3 minutes. Return to low speed and beat in rye flour. 4. Fill the
greased muffin pans half full. cover and let the dough rise until double,
about 25 minutes. 5. Bake in 400 degree oven for 10 minutes. Brush the buns
with milk. Sprinkle the tops with caraway seed, if desired. Bake for 5 to
1
0 minutes more or until done. Remove the buns from the pans; cool. Makes
about 24. Judy Lausch.-DGSV43A,from *Prodigy's Food and Wine Bulletin
Board.
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--------- Recipe via Meal-Master (tm) v7.05
Title: ANGEL ROLLS
Categories: Breads, Rolls
Servings: 18
2
pk Yeast;dry active
/2 c Oil
tb Sugar
1/2 c Buttermilk
4 c Flour
1 ts Salt
1/2 ts Soda
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Sift dry ingredients together into a mixing bowl. Add the softened yeast.
milk and oil. Beat well. let rise punch down shape into rolls let rise till
doubled and bake 350 for 15 to 20 minutes from Diane Lewis-VGWN37A, from
*
Prodigy's Food and Wine Bulletin Board
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--------- Recipe via Meal-Master (tm) v7.05
Title: KAVRINGS
Categories: Breads, Ethnic
Servings: 24
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Diana Lewis-VGWN37A
c Butter
/2 c Sugar
c Milk:whole
Egg
4 ts Baking soda
5 3/4 c Flour
10 Cardamon;seeds crushed
1/2 ts Salt
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Method; Cream butter and sugar; add slightly beaten egg, then the milk and
lastly the dry ingreidents, which have been sifted together. stir as little
as possible. turn the dough out onto a floured board, shape into small buns
and bake 10 minutes in hot oven (425) when done cut each roll in half and
return to oven. bake in a slow oven(200) till light browned. these rusks
are delicious served with hot fruit soup. This is a recipe from grandma
cookbook published in
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920
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--------- Recipe via Meal-Master (tm) v7.05
Title: SWEDISH SCONES
Categories: Breads, Ethnic
Servings: 12
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Diana Lewis-VGWN37A
pk Yeast
c Milk
4 c Flour
5 tb Butter
1 ts Salt
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Page 131
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