|Biscuits and Breads|
|by Lynn Bedford Hall|
A guide to making breads and biscuits. These range from traditional favourites such as croissants, French loaves and shortbreads, to the ever popu...
Results 1 - 10 of 48 for buttermilk rye bread
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Dissolve yeast in ... from heat. Add buttermilk and soda. Add rye flour. Beat well. ... pan and let rise again. Makes 5 loaves. Bake 1 hour at 375 degrees.
This is a bread to strengthen the heart. Heat buttermilk to lukewarm stirring ... caraway seed, and rye flour. Beat and ... minutes longer (makes 1 loaf).
In large bowl ... saucepan, add water, buttermilk and butter. Heat ... additional 10 to 15 minutes or until done. Remove from oven and cool before slicing.
Preheat oven to ... lukewarm slowly add buttermilk and eggs slightly ... mixture. Gradually add rye flour, mixing thoroughly, ... into lightly greased bread pan (approximately 4 ... and allow to cool.
Cream butter; add ... mixture alternately with buttermilk. Stir in ... inserted near center comes out clean. Cool 10 minutes before removing. Makes 2 loaves.
Take at least 3 hours to cook, so start early. Grease and dust with cornmeal or flour, 1 (2 lb.) coffee can or 3 (20 oz.) cans or 5 (12 oz.) cans.
Mix well together and roll small amounts at a time to very thin. Cut with pizza cutter in pieces and bake on cookie sheets, 325 - 350 degree oven, ...
Grease four 4 ... in center of bread comes out clean, ... Serve warm with butter. If using self-rising flour, reduce baking soda to 1 teaspoon and omit salt.
In a large ... Pour in the buttermilk and mix well. ... covers. Place the bread in COLD oven. ... If using a convection oven, reduce the heat 50 degrees.
Dissolve yeast in ... Add soda to buttermilk, then add ... is lukewarm. Add rye flour and beat ... Grated rind of 1 1/2 oranges may be added for flavor.
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