|Art of Quick Breads|
|by Beth Hensperger|
Fresh, welcoming and phenomenally easy to prepare, quick breads offer a flexible way for busy cooks to serve homemade bread with every meal.
1 - 5 of 5 for holy bread
Mix dry ingredients. Cut in shortening. Add honey, then water. Mix by hand. Knead for a bit. Divide and roll into 4 balls and flatten. Cut a shallow ...
In a large bowl mix water, molasses, oil, wheat germ, wheat bran, oatmeal, and yeast. Let stand 15 minutes; then add 3 cups whole wheat flour. Let ...
Dissolve yeast in warm water. Add pinch of sugar. Stir well and set aside until it foams. Combine flour, sugar and oil. Rub dough mix with your hands ...
Cook cabbage 10 ... mix well. Put the mixture in a casserole dish; sprinkle with bread crumbs. Bake uncovered at 300 degrees for 30 minutes. Serves 6 to 8.
Prepare spinach, drain ... in egg and bread crumbs. Saute lightly ... spinach bed and top with a can of onion rings. Bake at 300 degrees for 5-8 minutes.
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