|The Cuisine of California|
|by Diane Rossen Worthington|
Long considered the bible of California cuisine, Diane Rossen Worthington's classic cookbook is now reissued with an eye-catching new cover.
Results 1 - 10 of 118 for rye rolls
Combine shortening, rye flour, molasses, salt ... minutes. Makes into rolls and place on ... rise one more hour. Bake at 350 degrees for 25 to 30 minutes.
In large mixer bowl, combine 3 cups rye flour, yeast and ... Sprinkle with coarse salt and caraway seeds, if desired. Bake at 350 for 15-20 minutes. Makes 24.
In a large ... cups of the rye flour and the ... Shape into oval rolls. Place on ... minutes). Brush with water. Bake at 375 degrees for 15 to 20 minutes.
Mix ingredients. Mix: ... in bulk. Form into rolls, put on greased cake pans and let rise again. Bake at 375 degrees for 30 minutes or until medium brown.
Sauté onion in ... with peppers. Add water to 1 inch depth. Simmer until water is cooked away. Serve on rolls or bread. Can be reheated to serve.
Combine the boiling ... Sift in the rye and whole wheat ... crust, and the Postum will add a dark color and flavor. Bake for about 45 minutes at 375 degrees.
1. Dissolve yeast in warm stock (or water). Add the starter, oats, salt, oil and molasses. Let stand 5 to 10 minutes until oats are softened. 2. Stir ...
If using sour dough French rolls cut each into ... NOTE: These appetizers may be prepared up to the final browning and stored in freezer for future use.
Grease 1 large sheet pan or roaster. Mix all ingredients. Put in pan. Bake at 250 degrees for 60 minutes. Mix every 10 minutes for first half hour; ...
Rustic and rich ... bread, stir the rye flour, wheat berries, ... very hard to slice.) Cut into slices for serving. Makes two 9-inch loaves (24 slices).
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