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Results 71 - 80 of 169 for puree bread
71. RYE BREAD
Combine 1 c. scalded milk, ... 2 c unsifted pure rye flour, 4 1/2 c. ... bulk. Bake at 375°F for 45 minutes. For glass, bake at 350°F.
Sift all ingredients together. Add ... at medium speed. Puree should circulate slowly and smoothly. Use ... as it will thicken after it cools.
73. PERSIMMON BREAD
Preheat oven to 350 degrees. Cream together sugars, oil and persimmon pulp. Add dry ingredients, mixing thoroughly. Stir in nuts, if ...
Mix all ingredients together, beat well, pour into 2 well greased loaf pans. Bake at 325 degrees for 55-60 minutes.
Cream: Add: Pour batter into ... loaf pans (8 1/2 x 4 1/2). Bake 350 degrees 50-60 minutes. Can use apricot puree instead of peach if desired.
76. CORN BREAD PIZZA
Brown meat, pour off fat. ... pepper. Prepare corn bread mix using proportions in muffin ... minutes and until cheese is bubbly and crust is browned.
Crush the bread into the milk and mix ... stir rapidly so the egg doesn't curdle. When well mixed, allow to cool. Add whiskey to taste. Serves 10.
Combine all ingredients and let stand in refrigerator overnight. Butter and flour 10 1/2 x 14 1/2 x 2 inch pan. Pour ingredients into pan. ...
Sift together flour, salt, sugar ... Pour into greased bread pan, bake at 350 degrees ... to cool and store in containers and keep refrigerated.
Heat oven to 350 degrees. In a large bowl combine oil and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in salt, ...
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