1 - 10 of 20 for 1600s colonial bread

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Put first four ingredients in bowl and pour 2 cups hot water over and stir. Cool to lukewarm. Add whole wheat and rye flour, then the yeast softened ...

In small mixing bowl stir together cornmeal, brown sugar, and salt. In medium bowl gradually stir cornmeal mixture into boiling water; stir in oil. ...

Oven temperature: 350 degrees. Combine all ingredients and mix well with wooden spoon. Pour into greased 9 x 5 x 3 inch loaf pan. Bake 45 to 50 ...

Dissolve yeast in ... in 2 greased bread pans. Let rise ... Bake at 375 degrees for 45 minutes. Remove from pans immediately. Place on wire rack to cool.

Preheat oven to 350 degrees. Grease two 9 x 5 inch loaf pans. Mix first five ingredients in large bowl. Slowly add buttermilk until well blended. ...

Combine above ingredients ... white flour Knead, let rise until doubled in bulk, punch down again, let rise and make into 2 loaves. Bake like any bread.

Mix all ingredients ... 350 degrees. Serve bread warm. May be ... refrigerator. For special diets: Note that this recipe is high fiber with no eggs or fat added.

Mix all ingredients well. Pour into greased pan and bake at 400 degrees 20 minutes or until brown.

Dissolve yeast in warm water. Add 1 teaspoon sugar and set aside to proof. Mix together boiling water, oil, molasses and salt. Combine cornmeal and ...

Heat oven to ... 1 hour. Serve bread warm or cold. ... reheated; store leftover bread in the refrigerator. Is delicious served with flavored cream cheese.

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