|Modern Practical Bread Baker|
|by Robert Wells|
Published in the early 1900s, Robert Wells's "Modern Practical Bread Baker" is a complete reference to all aspects of bread baking, providing usef...
Results 1 - 10 of 66 for bread ends
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Thaw bread dough just enough ... pan. Allow to rise. Bake 25 minutes at 350 degrees. (Dough could also be cut into cubes instead of slices.) Makes 1 loaf.
Tip: Pour several ... rising of the bread). Into the ... three of the ends tightly together and ... too thick until you achieve the correct consistency.
1. Scald milk; ... 2. Cut French bread into slices one ... a knife inserted in the center comes out clean, about one hour. Serve warm. About 8 servings.
Cube the bread. Mix in ... chill overnight. Mix: Mix with mayonnaise (not Miracle Whip) until moist, 2 to 3 tablespoons. Keep chilled until ready to serve.
You may add ... of hollowed out bread. Hollow out ... is baked. Mix all ingredients and pour into hollow loaf. Replace lid and bake 1 hour at 350 degrees.
Preheat oven to 350 degrees. In large bowl mix whole wheat and all purpose flours, baking powder, baking soda, cinnamon and nutmeg. In smaller bowl ...
Place sliced bread on foil big ... well. Spread on one side; keep going until loaf is all together. Wrap in foil. Bake at 325-350 degrees for about 1/2 hour.
Soak bread in milk until ... casserole dish, then pour in mixture. Bake until very firm, about 45 minutes to 1 hour at 350 degrees. Serve with Lemon Sauce.
If dough is ... cheesy. Fold short ends in first then ... with grated cheese mix. Continue baking until golden brown. NOTE: WITH OIL IT WILL BROWN FAST!
Preheat oven to ... long loaf. Press ends together to seal. ... 20-25 minutes until golden. Cool for 10 minutes. Great as an appetizer to any pasta dish.
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