|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...
1 - 10 of 274 for layered breads
Combine dry ingredients. ... springy when gently touched. The corn meal settles, the bran rises, and in the middle is a layer of egg custard. Serves 4-6.
Cream butter, add sugar gradually, beating until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift flour, salt ...
Combine dry ingredients. ... batter makes 3 layers. The cornmeal ... room temperature or cold the next morning.) Yield: 1 (9 x 9 inch or 8 x 10 inch) loaf.
Combine all ingredients, ... into 2 greased bread pans, sprinkling half ... mixture over batter. Bake at 350 degrees for 35-40 minutes. Mix all together.
Combine all ingredients in mixer bowl. Blend, then beat at medium speed of electric mixer for 4 minutes. Pour into 2 greased and floured 9 x 5 inch ...
In mixing bowl ... minutes or until bread tests done. Cool ... Invert onto wire rack. Cool completely. Use Coconut Cream Cheese Spread for an extra treat.
Bake at 350 degrees for 45 minutes
In a large ... x 2 1/2") bread pans (or one ... minutes in pan on a rack. Turn out loaves onto rack and cool completely. Makes 2 loaves or 1 bundt loaf.
In a large ... 2 1/2 inch) bread pans (or one ... minutes in pans on a rack. Turn out loaves onto rack and cool completely. Makes 2 loaves or 1 bundt loaf.
Combine these ingredients ... pan. Press on top of first layer. Mix together until smooth. Spread on top of pecan layer. Bake at 350 degrees for 40 minutes.
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