|Beth's Basic Bread Book|
|by Beth Hensperger|
Now baking bread can be as simple and comforting as a homemade loaf fresh from the oven with Beth's Basic Bread Book.
31 - 40 of 63 for cornmeal rye bread
Put first four ... whole wheat and rye flour, then the ... Let rise until doubled. Form in loaves and put in greased loaf pans. Bake in 350 degree oven.
Mix like any other bread. Makes 2 large loaves or four smaller ones. Bake at 375 degrees for 25 minutes, then at 350 degrees for 20 minutes.
Sift soda onto cornmeal and flour. Mix ... 3-inches of water. Cover and steam 1 hour. Four times this recipe makes 1 1/2 pound loaves in 10 coffee cans.
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 ...
Heat together and let cool: Add: In a separate bowl, mix together: Mix liquid ingredients into dry ingredients. Pour into 9x9 inch greased baking ...
Grease and flour ... or a Rival Bread 'N Cake Bake Pan. Combine flours, cornmeal, baking soda ... to cake rack. Serve hot with baked beans. Yield: 1 loaf
Combine whole wheat ... put in greased bread pans. Brush with ... crushed oats, wheat germ or cornmeal. Let rise. Bake at 375 degrees for 30 to 40 minutes.
1. Dissolve yeast ... water, the barley, rye or whole wheat, ... lightly sprinkled with cornmeal. Set aside ... bake for 30 minutes longer. Cool on rack.
Put in a bowl. Let set. Add: Put in 3 greased coffee cans. Cover with foil. Steam for 3 hours in large pot with cover. Place old face cloth under ...
Yield: 4 loaves. ... oat flour, bran, cornmeal, rye and 3 cups ... dough for 10 minutes on low speed. Put in loaves. Bake at 350 degrees for 40 minutes.
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