ease a small (1Lb) loaf tin or lightly flour (or oil
n the refrigerator.
Set bread machine to dough cycle. Place
ecipe makes a very hearty bread with a crunchy, buttery crust
alt, and then add the bread flour one cup at a
nd add ingredients to YOUR bread maker according to YOUR instructions
Dissolve yeast\tin water.
Blend in ginger
nd sour cream, optional. You can also add some taco seasoning
Stir together all except croutons.
Put into greased quart casserole.
Top with croutons.
Shredded cheese can be added. Bake at 350\u00b0 for 20 to 30 minutes.
Grease cookie sheet.
Place bread sticks on cookie sheet, twisted. Baste with melted butter. Sprinkle with garlic salt and cheese. Bake as directed on bread stick can. Do not overbake!
Mix the first 4 ingredients; let stand for 15 minutes.
Add remaining ingredients.
Divide dough into two coffee cans. Replace plastic lids.
Grease these!
After about 2 hours, when lids lift off, remove lids and bake bread 45 minutes at 350\u00b0. Loaves can be twisted out of the cans easily after a few minutes. Cool on rack in upright position.
Crust will be brown.
Place yeast and 1 tablespoon sugar in dish and cover with saucer.
Let stand for 15 minutes until it bubbles.
Grease the insides of 2 (1 pound) coffee cans.
Add yeast mixture to dry ingredients.
Add liquids and mix.
Drop in greased coffee cans (half in each).
Cover with plastic lids that come with the cans. When the lids pop off, you are ready to bake the bread in the cans without the lids.
Bake at 350\u00b0 for 45 to 50 minutes.
Rub some cooking oil on counter. Roll out bread dough.
Layer ingredients, Italian sausages, cheese, seasonings.
Roll up like jelly roll and seal.
Bake until golden brown in a 325\u00b0 oven, uncovered, for 45 to 60 minutes.
This appetizer goes well.
I make 2 loaves.
ir.
Place greased coffee can lids on cans.
Let
ith knife.
Remove from can and cool upright on rack
Dissolve yeast in warm water.
Mix yeast mixture with sugar, salt, evaporated milk and oil.
Then add flour.
Stir until smooth.
Put half the batter into each greased can with lid.
Let rise 1 hour.
Remove lids.
Bake 45 minutes at 350\u00b0.
Cool 10 minutes in can.
In large bowl dissolve yeast in water.
Blend in ginger and 1 tablespoon sugar.
Let stand in warm place until mixture is bubbly, about 16 minutes.
Stir in remaining 2 tablespoons sugar, milk, salt and oil.
With beater on low, beat in flour, 1 cup at a time, beating very well after each addition.
Beat in last cup with a heavy spoon.
Add flour until dough is very heavy and stiff, but too sticky to knead.
Place dough in a well-buttered 2-pound coffee can, or two 1-pound cans, with well-greased plastic lid.
>tin foil during last 10 minutes of baking.).
WHOLE WHEAT BREAD
ver knead.
Leave the bread dough in the mixing bowl
cup Parmesan and the bread crumps. Sprinkle the mixture evenly
nd set aside.
2.\tIn a large bowl, whisk together