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Breads
Dilly Casserole Bread
RuthTurnock
Soften 1 pkg. DryYeast in 1/4 cup warm water
Combine in mixing bowl:
2
1
1
1
1
1
2
1
Tbsp. Sugar
Tbsp. Butter
Tsp. Salt
/4 Tsp. Soda
Cup Creamed Cottage Cheese, heated until lukewarm
Tbsp. Instant Minced Onion
Tsp. Dill Seed
Egg (unbeaten) andYeast (softened)
Add 2-1/4 to 2-1/2 cups flour to form stiff dough, beating well after
each addition. Cover, let rise in warm place until light and double
in size, 50-60 minutes. Stir down dough.Turn into well greased 8
inch casserole. Let rise until light - 30-40 minutes. Bake until
golden brown at 350° for 40-50 minutes. Brush with soft butter,
sprinkle with salt.
Irish Brown BreadJoan Moran (Oran Islands)
Bundt or tube pan
1
2
1
1
1
1
1
2
3
cup White Flour
cups Whole Wheat Flour
tsp Baking Powder
tsp Baking Soda
tsp Salt
cup Sugar
stick Margarine
Eggs
cups Buttermilk
Preheat oven to 325°. Mix all dry ingredients and rub in marga-
rine. Add eggs and buttermilk to make a soft dough. Stir well
with wooden spoon. Pour into greased pan. Bake for 35 to 45
minutes or til brown. Cool on rack.
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