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The Quilt Inn Country Cookbook
Aliske Webb
4
2
4
4
1
1
cups graham flour
cups all purpose flour
tsp. baking soda
cups buttermilk
cup sugar
tsp. salt
Preheat oven to 350F and lightly grease 2 loaf pans.
Mix buttermilk and soda until frothy. Combine dry ingredients and add to
buttermilk mixture. Pour into loaf pan and bake for 1 hour or until golden brown. Cool
on wire rack before storing.
Egg Bread
6
2
1
1
1
1
3
1
cups all purpose flour
packages dry yeast
1/2 cups milk
/3 cup butter
/2 cup sugar
tsp. salt
eggs
egg yolk, beaten lightly
sesame seeds
Lightly grease baking sheet to hold three loaves.
Sift together 2 cups of flour with yeast. In a saucepan heat milk, butter, sugar
and salt until warm. Mix 3 eggs into dry ingredients and beat at low speed for 1 minute,
then at high speed for 3 minutes. Beat in milk mixture. Stir in as much flour by hand as
possible.
Turn onto floured surface and knead in enough flour to make a smooth and
elastic dough. Shape into 3 balls and place in a greased bowl. Cover and let rise for
1½ hours or until dough has doubled in size. Punch down, cover and let rest for 15
minutes. Divide dough into three portions. Divide each portion into 3 ropes. Pinch
together ends of 3 ropes and braid, pinching other ends together. Place each loaf on
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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