|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...
Tip: Try raisin bread for more results.
Results 1 - 8 of 8 for sourdough raisin bread
1. Lightly grease ... Then tear the bread products into small ... ingredients except the raisins and almonds and ... serving time. Makes about 15 portions.
In large bowl ... then stir in raisins and pecans. Place bread cubes in a ... from lemon rinds. Makes about 3/4 cup. Serve warm over bread pudding slice.
Feed starter every ... starter and make bread or give to ... refrigerator seems to be a very good, warm place for the bread to rise, in the bowl and in the pans.
Dissolve yeast in ... oil, eggs and sourdough. Stir only ... mixture and cooled melted chocolate. Mix until just blended. Bake 30 minutes or until well done.
Mix all ingredients together in large bowl. (Do not use a metal bowl or spoon.) It is also best to stir after each 2 cups flour. Cover the bowl ...
Mix well; cover ... putting in pans, brush with butter, spread with mixture of brown sugar, cinnamon, and raisins. Roll up and place in pans. Bake as directed.
Place raisins in a coffee ... Combine flour, Herman Sourdough Starter, baking powder, ... pan for cinnamon bread. Bread is ... Bread Starter in this recipe.
Dissolve yeast in ... starter to make bread. Return remaining ... bread and cinnamon raisin bread by rolling ... raisins, if desired and rolling up to rise.
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