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BREAD500.TXT
Title: SHREDDED-WHEAT BREAD
Categories: Breadmaker, Pam vkbb14a, Breads, Bmm
Servings: 1
1
pound loaf
Large shredded-wheat biscuit
/8 c Water
1 tb Applesauce
1 1/2 tb Brown sugar
1 1/2 tb Honey
1
7
2
1
c Whole wheat flour
ts Salt
2 ts Yeast
Crust light. Bake.
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--------- Recipe via Meal-Master (tm) v7.05
Title: MOM'S BREAD ROLLS FOR THE BM
Categories: Breads, Breadmaker
Servings: 24
*
/3 c Milk
/3 c Water
JAN CARGILL ** VHPK03A
1/2 tb Salt
1 tb Shortening
1 pk Yeast or 1 env. dry yeast
3 c Flour
2
2
1
1/3 tb Sugar
Dissolve yeast in a 1/4 cup of lukewarm water. Combine milk,water,sugar
salt and shortening. Stir until dissolved and lukewarm. Add yeast
dissolved in water). Sift flower (about 6 cups) only enough so you can
,
(
knead it-(so it wont stick to fingers) for 10 Min.. Place in greased bowl
and let rise (warm room) 1 1/2 hrs. (or until doubled in bulk) Punch down
with knife and let rise again 1/2 hr. .Cut up in small pieces and roll
around in hands and place in tin . (To form a small ball). Let rise for 1
1
4
/4 hrs. (Put dough on floured board to work with). Bake in oven for 30 to
0 min at 350 degrees. Recipe from Marion Cargill of Island Pond, Vermont
The ingredient amounts have been adjusted for the BREAD MACHINE. You will
need to follow your bread machine directions for making the bread. The
above directions are for BY HAND bread making only.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Herman Starter
Categories: Breads, Breadmaker
Servings: 1
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------------------------------I.E.S.JJGF65A-------------------------------
2
tb Or 2 envelopes active dry
Yeast
/4 c Warm water
1 c Sugar
2 c All purpose white flour
2 c Milk (see note)
1
DAY,1: Sprinkle yeast over warm water. Add 1 tablespoon of the sugar and
let stand a few minutes until yeast is active and swelling. Combine
remaining sugar,flour and milk in a 4 t0 6 quart glass,plastic or pottery
bowl or container.(Do not use metal bowls or utensils as these may retard
starter growth). With a wooden spoon, stir in active yeast mixture. Cover
loosely with a towel so Herman can breathe. Let stand in a warm draft free
place overnight.
DAYS,2, 3,and 4: Stir daily with a wooden spoon. Keep covered. Keep cool.
DAY,5: Stir in 1/2 cup sugar,1 cup milk and 1 cup flour. Let stand 24
hours.
DAYS,6, 7, 8, and 9: Stir daily with a wooden spoon.
DAY,10: Repeat DAY 5, stirring in 1/2 cup sugar,1 cup milk and 1 cup
flour.
THIS gives you enough starter to use freely in recipes and/or give away.
Herman may be replenished as needed but can go no more than 5 days at room
temperature between feedings. After feeding, wait 24 hours before using
the renewed starter.
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