|Beth's Basic Bread Book|
|by Beth Hensperger|
Now baking bread can be as simple and comforting as a homemade loaf fresh from the oven with Beth's Basic Bread Book.
Results 1 - 10 of 16 for peasant bread
Result Page: 1
Sprinkle yeast and sugar over 1/2 cup warm water in small bowl; stir to dissolve. Let stand until foamy, about 8 minutes. Combine all purpose flour, ...
Dissolve yeast in ... Mix as any bread - knead 15 ... Bake 40 minutes at 350 degrees. Use round cake pans or make into Finnish Flat bread or regular loaves.
Sprinkle yeast over ... and continue to bake for about 20 minutes, or until bread is lightly browned and sounds hollow when the bottom or sides are tapped.
Scald milk, salt and Crisco together until tiny bubbles form around edge. Cool. Stir water, yeast and sugar. Will foam. Stir two mixtures together. ...
Pour the hot ... molasses. Add the bread crumbs and mix. ... cold water and brush the loaf with this mixture. Bake about 40 to 45 minutes at 400 degrees.
Thoroughly mix rye flour, cocoa, sugar, caraway, yeast, coffee, and salt in a large mixing bowl. Stir in water, vinegar, molasses, and oil; beat ...
In a large ... 15 minutes. The bread needs a lot ... and use what you need, bottling the rest for the next batch of dark bread. It will keep indefinitely.
Fry dry crusts of bread in boiling hot ... boil. Beat 3 eggs and add gradually to the boiling soup, stirring all the time. This soup tastes like meat soup.
Combine butter, thyme, ... each side. Brush bread slices on 1 ... with onion and tomatoes on side to be added as desired. Serve ketchup only on request.
Preheat oven to ... from top of bread. Set aside. ... and served in shallow 1 quart baking pan. Bake, covered, reducing baking time to about 30 minutes.
Result Page: 1
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