t go on with the bread-making until the starter responds
e 1/2 teaspoon sugar, salt, and baking soda. Stir
ornmeal, sugar, and salt until sugar and salt are dissolved. Set bowl
Method For the Khobz (bread):
Put the semolina
o lukewarm.
Add cornmeal, salt and sugar.
Pour into
Place water and seeds in the bread machine basket.
Add the flour.
Make a well in the center and put the sugar and yeast in it.
Sprinkle the salt around the edges of the basket so it isn't mixed with the yeast and sugar.
Select a setting for 1 1/2 pound loaf.
Try this recipe for making delicious bread sticks too.
Just stop the machine at the end of kneading and shape the dough into thick long rolls, brushing with oil.
Allow them to rise until double in size and bake at 375.
for 25-30 minutes.
ukewarm.
Add sugar, shortening, salt and corn meal.
Place
up of warm water for each loaf of bread that you want
he flour, baking powder, cayenne, salt, and pepper to combine. Using
1/3 cup sugar and salt.
Put in nest of
Peel and slice potatoes. Add remaining ingredients. Let stand overnight in a warm place. In the morning, when it has foam on top, remove the potatoes and discard. Add 1/4 teaspoon of soda and thicken with flour. Let rise. Add 1/2
gallon (8 cups) flour to make a sponge.
Add risen mixture and let rise again. Make out into 4 loaves. Grease pans well. Bake in moderate 350\u00b0 oven for 45 minutes or more.
t, then to this add salt, brown sugar and coarse flour
up boiling water, 1 tablespoon salt and pinch of soda.
We remember our mother, Mrs. Charlie Ayers, making Salt Risen Bread from a recipe that we never saw written down but heard it from her and observed her making the bread many, many times.
It was such a favorite with the family that some of the Ayers grandchildren still ask if anybody in the family remembers how to make it.
That Salt Risen Bread, just out of the oven, dripping with real butter, was indeed delectable to the Ayers family and who ever happened to be visiting at the time.
To 1 pint warm water, stir in flour to make a good batter.
Add salt.
Set in warm place for 6 to 8 hours.
Add flour and warm water or milk, and knead.
Rise and bake immediately.
Follow directions for Rich Egg Bread.
After kneading until smooth, divide dough into 2 parts.
Roll out one-half and spread dough with margarine.
Sprinkle with 1/2 cup sugar and sprinkle on 1 teaspoon of cinnamon.
Add raisins or nuts.
Roll up longwise. Cut to desired size and place in slightly greased baking dish.
Do the same with second half of dough.
Allow to rise for a few minutes.
Bake at 350\u00b0 for 15 minutes.
Drizzle on powdered sugar glaze made of milk, sugar and a little vanilla.
weet milk and let boil for 1 minute.
Add 1
Cream 1/2 cup sugar, shortening, egg and salt.
Put yeast, 1/2 tablespoon sugar and warm water in big bowl and let stand for 20 minutes.
To yeast mixture, add 2 cups warm water and mix well. Then add first mixture.
Mix together and add 6 to 8 cups flour. Knead well.
Put in greased bowl.
Let rise until double in bulk. Knead again and put into loaf or 6 coffee cans.
Let rise.
Pour cans 1/3 full.
Grease cans or loaf pans.
Bake at 375\u00b0.
Night before, place potato, corn meal, soda, salt and sugar in a Pyrex dish. Pour boiling water over first 5 ingredients. Stir. Cover and put in oven with light on for 10 to 12 hours, until light and foamy.
Let stand uncovered in a warm place (80-85 degrees) overnight or for 12 hours.