nd yeast. Add enough flour to make the mixture look like thick
Preheat oven to 350\u00b0F to make croutons.
Cut the bread into 3/4
and salt.
Place dry bread cubes in a large mixing
, but since the original recipe called for a 6 pound
rom pan and shape according to recipe directions. Cover dough, let
ntil dough is stiff enough to be turned onto floured board
1. To Make Sponge: In a small
To make glaze: Using a food processor,
ou're kneading bread. You may want to use a dough
unter top at room temperature
ith flour and make a quick transfer to stone at baking time (or
personal matter; I happen to like a pronounced flavour of
Put flour in bottom of dish pan to cover.
Put water, yeast mixture, lard (substitute crisco), and sugar.
Add flour one cup at a time to make dough soft.
let rise.
Place in loaf pans and bake at 350 degrees until golden brown.
Makes six loaves.
t worked in and ready to pinch off into rolls.
copy of this recipe to three friends.
To the balance (a
b>recipe has been tested at high altitude (3440 ft.). You may need to
Beat eggs.
Add buttermilk.
Add sugar.
Grease bottom of black skillet and sprinkle some corn meal in bottom of skillet.
Bake 20 to 25 minutes at 350\u00b0.
Butter bottom and sides of BIG roaster container.
Saut celery and onions.
Dump this in the roaster container.
Crumble corn bread in roaster.
Salt and pepper.
Add poultry seasoning.
Add soup.
Add broth.
It should look moist and soupy.
Bake for 1 hour at 350\u00b0.
dd the food coloring according to your desired intensity of color
Wash and soak the chicken in cold water with lemon squeezed into it for 30 minutes. (This removes any bacteria and tenderizes the meat.).
Caramelize the red onions on low heat in a large pot for 1 hour. Add the berbere, Niter Kibbeh, garlic and ginger and cook for 30 minutes on medium-low heat. Add the marinated chicken and cook on medium-low heat, 30 to 45 minutes. Add in the hard-boiled eggs and salt to taste. Simmer on low heat for an additional 10 minutes and serve on the Injera.
cup of hot water to make a soft, smooth dough.