|The Complete Book of Breads|
|by Jr. Bernard Clayton|
Bernard Clayton, Jr.'s, The Complete Book of Breads was published in 1973 and immediately became a modern American classic.
1 - 10 of 80 for southern egg bread
Result Page: 1
An Old Southern Recipe - Here is an old-fashioned soft spoon bread that Southerners like. ... 5 minutes. Beat eggs well and add ... large spoon. Serves 4.
Mix all dry ... another bowl, place eggs; beat at ... 425 degrees. Often times I put 6 eggs in this bread, and put lots of butter on top after it is done.
Set the oven ... milk, oil, and egg and stir until ... to look at! The hardboiled eggs are a requirement for dressing where I grew up in Mississippi.****
In a large bowl, beat eggs on high speed ... Gently fold in bread cubes, raisins and ... squares. Serve warm with ice cream or whipping cream if desired.
Cook celery and ... minutes. Cool. Mix eggs, seasonings, salt, ... broth and corn bread. Use to ... casserole dish. Bake at 325 degrees for 30-35 minutes.
Stir cornmeal into ... the well beaten eggs, salt, baking ... minutes, until the bread is well browned. ... Process until smooth and bake the batter as needed.
Stir dry ingredients ... the buttermilk and egg and stir until ... greased, heated cornstick pans and bake in a 475 degree oven about 15 minutes or until done.
Combine first 3 ingredients. In separate bowl combine remaining ingredients. Add wet and dry ingredients, beating until smooth. Pour into hot ...
Put all ingredients ... Add bacon drippings, egg, and milk; ... For a fancier bread, bake in ... corn stick pan. Yields 16 servings, about 2 inches square.
Stir meal in ... of milk, well-beaten eggs, salt, baking ... in 350 degree oven for 30 minutes or until brown. Serve in dish in which it has been baked.
Result Page: 1
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