|Bread: From Ciabatta to Rye|
|by Linda Collister|
A delicious journey around the great breads of the world, from Linda Collister, the author of several of the world's best books on bread and baking.
11 - 20 of 48 for homemade bread 1 loaf
Combine all ingredients except chicken broth, using enough milk as needed to hold the mixture together. Mix well. Form into approximately 15 balls, ...
Fry hamburger and onion; drain. Divide dough into 4-6 pieces. Roll or pat into circle. Evenly distribute meat mixture into each. Salt and pepper ...
In butter, sauté ... Spread on thawed bread dough and roll ... on sheet pan. Bake 30 minutes until brown. When done and still hot, top with butter.
1. Hold fork ... toss again, briefly. Refrigerate for 24 hours, then cube. 2 c. Wesson oil Bake at 200-250 degrees for 1 1/2 hours. Sprinkle with Parmesan.
Mix all ingredients. Put toasted bread in last. Let set until bread is soaked. Do not stir. Bake at 350°F for 45 minutes, turning twice.
Break breads into small pieces ... like it extremely moist, pile the dressing higher in the pan. For drier dressing, spread it 2 inches thick in the pan.
Crumble the bread by hand into ... prevent sticking. NOTE: You may make a rich gravy to serve over the roast by thickening the chicken broth with flour.
Brown crumbs in butter in heavy skillet. Add sugar and cinnamon. Stir frequently as will burn. Brown to a delicate brown toasty color. Place a layer ...
In large bowl tear bread in small pieces. ... over bread and hamburger. Add 1 can cream of chicken soup and mix well. Bake at 350 degrees about 2 hours.
Divide dough to make 2 (12-inch) pizzas on greased pans. Saute onion in oil until soft; stir in zucchini, basil and salt and saute 5 minutes more. ...
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