|The New Family Bread Book|
|by Ursula Ferrigno|
We all know that to get good flavour and texture in a bread we must allow time for kneading and rising.
11 - 20 of 48 for homemade bread 1 loaf
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. ...
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.
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.
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.
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.
Combine all ingredients except chicken broth, using enough milk as needed to hold the mixture together. Mix well. Form into approximately 15 balls, ...
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 ...
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.
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