Combine flour and salt; mix well.
Preheat oven to 450\u00b0.
Cut shortening into flour until mixture resembles coarse crumbs.
Add milk and stir with a fork only until dough leaves sides of bowl.
Turn dough out onto lightly floured board or pastry cloth and knead just until smooth. Roll dough to 1/2-inch thickness and cut with floured 2-inch cutter.
Place biscuits, lightly touching, on ungreased baking sheet.
Bake for 10 to 12 minutes or until brown.
Makes 12 to 14.
o-stick cooking spray. Place flour in large bowl. Cut in
n 7 1/2 cups flour (white or wholewheat) until smooth.
Combine 2 1/4 cups white flour, sugar, salt and yeast.
Make the same as my white bread recipe, but substitute 6 cups whole wheat flour for 6 cups of the white flour.
In large bowl thoroughly mix 2 1/4 cups white flour, sugar, salt and undissolved yeast.
Add margarine.
Gradually add warm water to ingredients and beat 2 minutes at medium speed, scraping bowl occasionally.
Add 1 cup white flour.
Beat at high speed 2 minutes, scraping occasionally.
Portion equal amounts of batter into 3 bowls.
To the first add 2 tablespoons molasses and whole wheat flour, to make a soft dough.
Turn out onto lightly floured board and knead until smooth and elastic, about 5 minutes.
Cover and set aside.
et aside.
Mix wheat flour into remaining mixture.
Add
Mix thorougly and keep in a covered container, preferably in the refrigerator.
Use in place of whole wheat flour in any recipe calling for whole wheat flour.
Or try substituting for a portion of white flour in your favorite bread, muffin, roll, etc. recipe.
Place ingredients in bread pan in order specified by your manual.
Use the white bread and light crust setting.
Press start.
Your dough should be slightly tacky to the touch and soft when you press down on it, like playdoe when you first open it. If too dry add warm milk 1 teaspoon at a time. If too wet add white flour 1 Tablespoon at a time.
helf).
Place 4 cups white flour and 3 tablespoons shortening (or
Sift the flour and then again with baking powder and salt. Cut in the margarine and slowly add water to make a pliable dough. Make 12 balls.
Cover with wax paper and let stand for 15 to 20 minutes.
Roll out into circles on a floured surface.
Fry in an ungreased hot griddle.
ix well.
Add white flour until dough is stiff enough
Swirls of apple-filled pastry make this cobbler an all-time Martha White favorite.
Heat oven to 450 degrees.
Grease 9-inch ovenproof skillet or 9-inch square pan; place in oven to heat.
In large bowl, combine all ingredients; mix well.
Pour batter into greased pan.
Bake at 450 degrees for 20 to 25 minutes, or until golden brown.
Note: 1 1/3 cup milk can be substituted for buttermilk. Also, recipe can be baked in muffin cups or cornsticks pan. Grease 12 muffin cup or cornsticks pan. Fill muffin cups or cornsticks pan 2/3 full. Bake at 450 degrees for 15 to 20 minutes or until golden brown.
Variation: ...
ounds, dust the pans with flour, and invert pans and rap
Bake 2 iron skillets of cornbread as per directions on back of Martha White package.
Bake at 450\u00b0 for 20 to 25 minutes.
ccording to package directions on Martha White cornmeal.
Cool, crumble and
Preheat oven at 375\u00b0. Cut butter and cheese into sifted flour and baking powder as pie crust. Add cold water and mix well. Fill cookie press plate No. 13. Press snow flakes onto ungreased cookie sheet. Bake until light brown. Remove to cooling rack.
inutes.
Mix rye and white flour together to equal 6 cups