|Bread: From Sourdough to Rye|
|by Linda Collister|
"Bread" begins in The Americas, from the original tortilla to bagels. France, Italy, and Spain offer Pain de Campagne, Focaccia, Pizza and more.
1 - 10 of 51 for hobo bread
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Combine water, raisins ... minutes. Cool on rack. Remove bread when cold. Wash cans thoroughly. Put back into cans and store for a week in refrigerator.
Pour 2 cups boiling water over 2 cups raisins and baking soda and let stand overnight. Add remaining ingredients, mix thoroughly. Bake in three 1 ...
Put the apples and baking soda in a bowl. Pour the boiling water over them; stir and cover. Let cool, about 20 to 30 minutes. Stir in the butter, ...
Bring coffee to a boil. Remove from heat. Add baking soda and raisins. Cover and let stand overnight. In the morning, preheat oven to 325 degrees. ...
Grease the inside of 3 tin cans (the size from canned vegetables or beans). Pour boiling water over raisins, soda and nuts. Allow to cool. Combine ...
Mix together yeast, ... stand in warm place until lids pop off. Bake at 350 degrees for 45 minutes. Brush lightly with butter. NOTE: Bread will slide out!
Mix baking soda ... excess browning. Test breads with long cake tester. Remove from oven. Lay cans on their sides and turn occasionally to loosen bread.
Soak raisins, hot water and soda overnight. Then add sugar, salt, oil and flour. Bake in 1-pound coffee can. Fill 1/2 full. Be sure can has been ...
Mix together and let stand overnight or at least 8 hours. After standing time, add: 4 c. flour 1/2 tsp. salt 1 tsp. cinnamon (opt.) Mix well. Grease ...
Make a thin paste with all but raisins. Add raisins. Drop a blob in a seasoned, hot skillet and cook until done. Bring coffee to broil. Remove from ...
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