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Bread Recipes

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Jun 6th, 2019
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  1. * Exported from MasterCook *
  2.  
  3. Italian Focaccia Bread
  4.  
  5. Recipe By :
  6. Serving Size : 15 Preparation Time : 0:00
  7. Categories : Bread
  8. Amount Measure Ingredient -- Preparation Method
  9. -------- ------------ --------------------------------
  10. 1 pound frozen bread dough, white or whole-wheat
  11. 2 tablespoons olive oil
  12. HERB TOPPING
  13. 2 cloves garlic -- minced
  14. 2 tablespoons fresh rosemary, sage or other herbs
  15. 3 tablespoons Parmesan cheese
  16. OR
  17.  
  18. TOMATO BASIL TOPPING
  19. 1/2 cup sun-dried tomatoes -- drained and chopped
  20. 2 tablespoons dried basil
  21. OR
  22. 5 leaves fresh cut basil
  23.  
  24. Thaw dough until it begins to rise. Preheat oven to 450 degrees. Roll dough into a 9" X 13" rectangle. Cover and let rise 15 minutes.
  25.  
  26. Punch indentations into dough with fingertips. Brush with oil and cover with topping of your choice.
  27.  
  28. Bake on ungreased pizza or cookie sheet on lowest oven rack for 15 minutes. Remove to cooling rack and cut into 15 pieces.
  29.  
  30. Description:
  31. "A mouth-watering alternative to pizza, focaccia can be served with
  32. any meal but is especially delicious with Italian dinners."
  33. Source:
  34. "Wheat Foods Council"
  35. S(Internet Address):
  36. "http://www.wheatfoods.org/"
  37.  
  38.  
  39.  
  40.  
  41. - - - - - - - - - - - - - - - - - - -
  42.  
  43.  
  44.  
  45.  
  46. Nutr. Assoc. : 0
  47. * Exported from MasterCook *
  48.  
  49. Quick and Easy Herb Rolls
  50.  
  51. Recipe By :
  52. Serving Size : 12 Preparation Time : 0:00
  53. Categories : 7/31-8/6
  54. Amount Measure Ingredient -- Preparation Method
  55. -------- ------------ --------------------------------
  56. 2 cups all-purpose flour
  57. 2 tablespoons sugar
  58. 1 package Fleischmann's. Rapid Rise Yeast
  59. 3/4 teaspoon salt
  60. 1 tablespoon dried parsley
  61. 1 teaspoon dried thyme leaves
  62. 1/2 teaspoon dried rosemary leaves
  63. 1/2 teaspoon ground sage
  64. 3/4 cup evaporated milk
  65. 1/4 cup water
  66. 1/4 cup butter or margarine
  67. 1 egg
  68.  
  69. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt and herbs. Heat milk, water and butter until very warm (125: to 130:); stir into dry ingredients. Stir in egg and remaining 1/2 cup flour to make stiff batter.
  70.  
  71. Spoon batter into 12 greased 2 1/2- W 1 1/2-inch muffin cups. Cover with wax paper; let rise in warm, draft-free place until almost doubled in size, about 30 minutes.
  72.  
  73. Bake in preheated 400:F oven for 14 to 16 minutes or until golden brown. Remove from muffin cups; cool on wire rack.
  74.  
  75. Source:
  76. "Fleischmann's Yeast"
  77. S(Internet address):
  78. "http://www.breadworld.com/index.html"
  79. Yield:
  80. "12 Rolls"
  81.  
  82.  
  83.  
  84.  
  85. - - - - - - - - - - - - - - - - - - -
  86.  
  87.  
  88.  
  89.  
  90. Nutr. Assoc. : 0
  91. * Exported from MasterCook *
  92.  
  93. Braided Easter Bread
  94.  
  95. Recipe By :
  96. Serving Size : 24 Preparation Time : 0:45
  97. Categories : Fleischmann's Yeast Holiday
  98. Amount Measure Ingredient -- Preparation Method
  99. -------- ------------ --------------------------------
  100. 4 3/4 cups all-purpose flour (4 3/4 to 5 1/4 cups)
  101. 3 tablespoons sugar
  102. 2 packages Fleischmann's. Rapid Rise Yeast
  103. 1 1/2 teaspoons salt
  104. 1 cup very warm water (120 to 130:F)
  105. 1/3 cup butter or margarine -- softened
  106. 4 eggs
  107.  
  108. In large bowl, combine 1 1/2 cups flour, 2 tablespoons sugar, undissolved yeast and salt. Add very warm water and butter; blend well. Stir in 3 eggs, 1 egg yolk (reserve egg white) and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
  109.  
  110. Divide dough into two equal pieces. Reserve one piece. Divide remaining dough into three equal pieces; roll to 12-inch ropes. Place ropes on greased baking sheet; braid. Pinch ends to seal. Repeat with remaining dough to make second loaf. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
  111.  
  112. Lightly beat reserved egg white, brush on loaves. Sprinkle with remaining 1 tablespoon sugar. Bake at 400:F for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time. Cover with foil if needed during last 5 minutes to prevent excess browning. Remove from sheets; cool on wire racks.
  113.  
  114. Preparation Time: 45 minutes, excluding rising time.
  115. Cooking Time: 20 to 25 minutes
  116.  
  117. Source:
  118. "Fleischmann's Yeast"
  119. S(Internet address):
  120. "http://www.breadworld.com/index.html"
  121. Yield:
  122. "2 Loaves"
  123.  
  124.  
  125.  
  126.  
  127. - - - - - - - - - - - - - - - - - - -
  128.  
  129.  
  130.  
  131.  
  132. Nutr. Assoc. : 0
  133. * Exported from MasterCook *
  134.  
  135. Bread Basket with Easter Eggs
  136.  
  137. Recipe By :
  138. Serving Size : 12 Preparation Time : 0:00
  139. Categories : Breads Fleischmann's Yeast
  140. Amount Measure Ingredient -- Preparation Method
  141. -------- ------------ --------------------------------
  142. 5 cups all-purpose flour (5 to 5 1/2 cups)
  143. 1/3 cup plus 1 tablespoon sugar
  144. 2 packages Fleischmann's. Rapid Rise Yeast
  145. 4 teaspoons grated lemon peel
  146. 1/2 teaspoon salt
  147. 2/3 cup milk
  148. 1/3 cup water
  149. 1/3 cup butter or margarine
  150. 1 egg white
  151. 2 eggs -- at room temperature
  152. 1 cup chopped or pitted dates -- snipped
  153. 1/2 cup sliced almonds -- lightly toasted
  154.  
  155. Combine 2 cups flour, 1/3 cup sugar, undissolved yeast, lemon peel and salt. Heat milk, water and butter until very warm (120: to 130:F). Stir into dry ingredients. Stir in 2 eggs, dates, 1/4 cup almonds and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
  156.  
  157. Reserve 1/3 of dough. Divide remaining dough into three pieces; roll each to 30-inch rope. Braid ropes. Place on greased baking sheet. Form into ring; pinch ends to seal. Divide remaining dough into 8 pieces; form into oval rolls. Place on separate greased baking sheet. Cover wreath and rolls; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
  158.  
  159. Beat egg white with 1 tablespoon water; brush on wreath. Sprinkle with remaining sugar and almonds. Bake at 350:F for 15 to 20 minutes for rolls and 30 to 35 minutes for wreath, or until done. Switch positions of sheets after 10 minutes for even browning. Remove from sheets; cool on wire racks. Frost and decorate rolls as desired.
  160.  
  161. Makes 1 basket and 8 rolls
  162.  
  163. Source:
  164. "Fleischmann's Yeast"
  165. S(Internet address):
  166. "http://www.breadworld.com/index.html"
  167.  
  168.  
  169.  
  170.  
  171. - - - - - - - - - - - - - - - - - - -
  172.  
  173.  
  174.  
  175.  
  176. Nutr. Assoc. : 0
  177. * Exported from MasterCook *
  178.  
  179. Easter Basket with Decorated Easter Egg Rolls
  180.  
  181. Recipe By :
  182. Serving Size : 6 Preparation Time : 0:00
  183. Categories : Breads Fleischmann's Yeast
  184. Amount Measure Ingredient -- Preparation Method
  185. -------- ------------ --------------------------------
  186. 6 1/2 cups all-purpose flour (6 1/2 to 7 1/2 cups)
  187. 2/3 cup plus 1 tablespoon sugar
  188. 2 packages Fleischmann's. Rapid Rise Yeast
  189. 2 teaspoons grated lemon peel
  190. 3/4 teaspoon salt
  191. 1 cup milk
  192. 1/2 cup water
  193. 1/2 cup butter or margarine
  194. 3 eggs
  195. 1 egg white
  196. 1 cup sliced almonds -- lightly toasted
  197. Frosting (recipe follows)
  198.  
  199. FROSTING
  200. 1 cup powdered sugar
  201. 1 tablespoon milk (1 to 2 tablespoons)
  202.  
  203. Combine 2 1/2 cups flour, 2/3 cup sugar, undissolved yeast, lemon peel and salt. Heat milk, water and butter until very warm (125: to 130:F). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3 eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in 3/4 cup nuts and enough remaining flour to make soft dough.
  204.  
  205. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
  206.  
  207. Reserve 1/4 of dough. Divide remaining dough into two pieces; roll each to 34-inch rope. Loosely twist ropes together. Place on large baking sheet sprayed with cooking spray. Shape into circle; pinch ends to seal. Divide remaining dough into 6 equal pieces; form into oval rolls. Place on separate large baking sheet sprayed with cooking spray. Spray top of wreath and rolls with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
  208.  
  209. Beat egg white with 1 tablespoon water; brush on wreath. Sprinkle with remaining sugar and almonds. Bake at 350:F for 15 to 20 minutes for rolls and 35 to 40 minutes for wreath, or until done. Switch positions of sheets after 8 to 10 minutes for even browning. Remove from sheets; cool on wire racks. Frost rolls and decorate as desired.
  210.  
  211. Makes 1 basket and 6 rolls
  212. ____________________
  213.  
  214. Frosting: Combine 1 cup powdered sugar and 1 to 2 tablespoons milk. Beat until smooth.
  215.  
  216. Source:
  217. "Fleischmann's Yeast"
  218. S(Internet address):
  219. "http://www.breadworld.com/index.html"
  220. Yield:
  221. "6 rolls"
  222.  
  223.  
  224.  
  225.  
  226. - - - - - - - - - - - - - - - - - - -
  227.  
  228.  
  229.  
  230.  
  231. Nutr. Assoc. : 0
  232. * Exported from MasterCook *
  233.  
  234. Easter Chicks
  235.  
  236. Recipe By :
  237. Serving Size : 18 Preparation Time : 0:00
  238. Categories : Breads Fleischmann's Yeast
  239. Amount Measure Ingredient -- Preparation Method
  240. -------- ------------ --------------------------------
  241. DOUGH
  242. 5 cups all-purpose flour (5 to 5 1/2 cups)
  243. 1/2 cup sugar
  244. 2 packages Fleischmann's. Rapid Rise Yeast
  245. 1 tablespoon freshly grated lemon peel
  246. 3/4 teaspoon salt
  247. 3/4 cup evaporated milk (6 ounces)
  248. 1/2 cup water
  249. 1/3 cup butter or margarine (2/3 stick) -- cut up
  250. 2 eggs
  251. Raisins
  252. GLAZE
  253. 1 1/4 cups sifted powdered sugar
  254. 2 tablespoons evaporated milk (2 to 3 tablespoons)
  255. 1/2 teaspoon pure vanilla extract
  256.  
  257. To make dough: Combine 2 cups flour, sugar, undissolved yeast, lemon peel and salt. Heat milk, water and butter until very warm (120: to 130:F); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
  258.  
  259. To shape: Divide dough into 18 equal pieces; roll to 10-inch ropes. Tie each into knot, with one end slightly shorter than other. Place knots, short ends up, 2 inches apart on 2 greased baking sheets. Pinch short end of knot to form head and pointed beak.
  260.  
  261. Insert 2 raisins for eyes. With fingers, flatten long end of knot. With sharp knife, make 4 to 5 cuts to form tail. Cover; let rise in warm, draft-free place until almost doubled in size, about 20 to 30 minutes.
  262.  
  263. Bake at 375:F for 12 to 15 minutes or until golden brown, covering with foil after 8 minutes to prevent excess browning. Remove from pans to wire racks. Place racks over jelly roll pans or waxed paper; immediately brush with glaze while warm.
  264. ____________________
  265.  
  266. To make glaze: In small bowl, combine all glaze ingredients; stir until smooth.
  267.  
  268. Source:
  269. "Fleischmann's Yeast"
  270. S(Internet address):
  271. "http://www.breadworld.com/index.html"
  272. Yield:
  273. "18 Chicks"
  274.  
  275.  
  276.  
  277.  
  278. - - - - - - - - - - - - - - - - - - -
  279.  
  280. NOTES : * If desired, cover well with plastic wrap after shaping; refrigerate 2 to 24 hours. When ready to bake, let stand, uncovered, 10 minutes at room temperature. Bake and glaze as directed
  281.  
  282.  
  283.  
  284.  
  285. Nutr. Assoc. : 0
  286. * Exported from MasterCook *
  287.  
  288. Easter Egg Nest
  289.  
  290. Recipe By :
  291. Serving Size : 7 Preparation Time : 0:00
  292. Categories : Breads Fleischmann's Yeast
  293. Amount Measure Ingredient -- Preparation Method
  294. -------- ------------ --------------------------------
  295. 3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
  296. 1/3 cup sugar
  297. 2 packages Fleischmann's. Rapid Rise Yeast
  298. 2 teaspoons grated orange peel
  299. 1 teaspoon salt
  300. 3/4 cup water
  301. 1/3 cup milk
  302. 1/4 cup butter or margarine
  303. 9 eggs
  304. 1/2 cup chopped almonds -- toasted
  305. Food coloring
  306. ORANGE ICING
  307. 1 cup powdered sugar
  308. 2 tablespoons orange juice
  309.  
  310. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, orange peel and salt. Heat water, milk and butter until very warm (120: to 130:F); stir into dry ingredients. Stir in 1 egg, almonds and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
  311.  
  312. Divide dough in half; roll each to 30-inch rope. Loosely twist ropes together. Place twisted rope on large greased baking sheet; shape into circle and pinch ends together to seal. Place 7 clean eggs, evenly spaced, on dough, pressing between ropes in twist. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
  313.  
  314. Beat remaining egg with 1 tablespoon water; brush on dough (not on eggs). Bake at 350:F for 30 to 35 minutes or until done. Remove from sheet; cool on wire rack.
  315.  
  316. Brush eggs with food coloring. Drizzle bread with Orange Icing. Serve promptly. Refrigerate any leftover eggs to preserve freshness.
  317. ____________________
  318.  
  319. ORANGE ICING: In small bowl, combine powdered sugar, sifted and 1 to 2 tablespoons orange juice. Stir until smooth.
  320.  
  321. Source:
  322. "Fleischmann's Yeast"
  323. S(Internet address):
  324. "http://www.breadworld.com/index.html"
  325. Yield:
  326. "1 Coffee cake"
  327.  
  328.  
  329.  
  330.  
  331. - - - - - - - - - - - - - - - - - - -
  332.  
  333.  
  334.  
  335.  
  336. Nutr. Assoc. : 0
  337. * Exported from MasterCook *
  338.  
  339. Italian Easter Dove
  340.  
  341. Recipe By :
  342. Serving Size : 12 Preparation Time : 0:00
  343. Categories : Bread Machine Recipes Fleischmann's Yeast
  344. Amount Measure Ingredient -- Preparation Method
  345. -------- ------------ --------------------------------
  346. DOUGH
  347. 2 large eggs
  348. 1/2 cup milk
  349. 1/4 cup butter or margarine (1/2 stick) -- cut up
  350. 1/4 cup water (70: to 80:F)
  351. 1 teaspoon salt
  352. 3 1/4 cups bread flour
  353. 1/2 cup sugar
  354. 1 tablespoon freshly grated lemon peel
  355. 2 teaspoons Fleischmann's. Bread Machine Yeast
  356. TOPPING
  357. 1/2 cup almond paste (3 1/2 ounces)
  358. 1/4 cup bread flour
  359. 1 large egg -- divided use
  360. 1/4 cup slivered almonds
  361. 1 whole clove
  362.  
  363. To make dough: Measure 2 eggs, milk, butter, water, salt, 3 1/4 cups flour, sugar, lemon peel and yeast into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
  364.  
  365. To make topping: Combine almond paste, 1/4 cup flour and 1 egg yolk (reserve egg white); knead 5 to 6 times or until smooth. Form into 1/2-inch balls; set aside.
  366.  
  367. To shape: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough in half. For wings, roll one half of dough to 10 W 5-inch oval. Arrange in center of greased large baking sheet, curving ends downward. For body, roll remaining half of dough to a triangle, 15 inches high and 6 inches wide (at base); place on center of oval. Fold over top third of triangle from left to right; shape to form dove head. Fold over bottom third of triangle from right to left to form tail. With sharp knife, slash wings and tail at 1-inch intervals to form feathers.
  368.  
  369. Lightly beat reserved egg white; brush on dough. Arrange almond paste balls, 1/2 inch apart, on body, tail and wings. Press one slivered almond into each ball. Press clove into head for eye. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
  370.  
  371. Bake at 325:F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.
  372.  
  373. Description:
  374. "Italians celebrate holidays with specially flavored breads baked in
  375. unique shapes. This rich and tender loaf is formed into a dove and
  376. decorated with balls of sweet almond paste. It graces Italian tables
  377. again at Christmas as a dove of peace."
  378. Cuisine:
  379. "Italian"
  380. Source:
  381. "Fleischmann's Yeast"
  382. S(Internet address):
  383. "http://www.breadworld.com/index.html"
  384. Yield:
  385. "1 Dove"
  386.  
  387.  
  388.  
  389.  
  390. - - - - - - - - - - - - - - - - - - -
  391.  
  392. NOTES : Dough can be prepared in 1 1/2 and 2-pound bread machines
  393.  
  394.  
  395.  
  396.  
  397. Nutr. Assoc. : 0
  398. * Exported from MasterCook *
  399.  
  400. Paasiaisleipa (Finnish Easter Bread)
  401.  
  402. Recipe By :
  403. Serving Size : 16 Preparation Time : 0:00
  404. Categories : Fleischmann's Yeast Mixer
  405. Amount Measure Ingredient -- Preparation Method
  406. -------- ------------ --------------------------------
  407. 6 cups all-purpose flour (6 to 6 1/2 cups)
  408. 3/4 cup sugar
  409. 2 packages Fleischmann's. Active Dry or Rapid Rise Ye
  410. 2 tablespoons orange peel
  411. 2 teaspoons lemon peel
  412. 1 teaspoon ground cardamom
  413. 1/2 teaspoon salt
  414. 3/4 cup milk
  415. 1/2 cup water
  416. 1/2 cup butter or margarine
  417. 2 eggs -- at room temperature
  418. 1 cup chopped dates or pitted dates -- snipped
  419. 1/2 cup chopped slivered almonds -- toasted
  420. Confectioners' sugar frosting -- optional
  421.  
  422. In large bowl combine 1 1/2 cups flour, sugar, undissolved yeast, orange peel, lemon peel, cardamom and salt. Heat milk, water, and butter until very warm (120: to 130:F). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make soft dough.
  423.  
  424. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)
  425.  
  426. Punch dough down; turn out onto lightly floured surface. Knead in dates and almonds. Divide dough in half; shape into 2 balls. Place in 2 greased 8-inch round cake pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  427.  
  428. Bake at 350:F for 35 to 40 minutes, or until done. Remove from pans; cool on wire racks. Top with confectioners' sugar frosting, if desired.
  429.  
  430. Description:
  431. "Ground cardamom combined with grated orange and lemon peels gives
  432. this Finnish loaf an exotic taste, while dates and slivered almonds
  433. give it a rich, hearty texture. When spread with cream cheese, this
  434. bread makes a delightful breakfast or snack."
  435. Cuisine:
  436. "Finnish"
  437. Source:
  438. "Fleischmann's Yeast"
  439. S(Internet address):
  440. "http://www.breadworld.com/index.html"
  441. Yield:
  442. "2 Loaves"
  443.  
  444.  
  445.  
  446.  
  447. - - - - - - - - - - - - - - - - - - -
  448.  
  449.  
  450.  
  451.  
  452. Nutr. Assoc. : 0
  453. * Exported from MasterCook *
  454.  
  455. Adobe Cornbread
  456.  
  457. Recipe By :
  458. Serving Size : 12 Preparation Time : 0:00
  459. Categories : Breads Cooking Light 1993
  460. Amount Measure Ingredient -- Preparation Method
  461. -------- ------------ --------------------------------
  462. 2 1/2 tablespoons vegetable oil
  463. 3/4 cup all-purpose flour
  464. 3/4 cup yellow cornmeal
  465. 1 teaspoon chili powder
  466. 3/4 teaspoon baking powder
  467. 1/2 teaspoon baking soda
  468. 1/2 teaspoon salt
  469. 1 cup plain nonfat yogurt
  470. 1 (8.75 ounce) no-salt-added whole kernel corn -- drained
  471. 1 (4 ounce) ca chopped green chile peppers -- drained
  472. 1 egg -- lightly beaten
  473. 1 egg white -- lightly beaten
  474.  
  475. Pour oil in a 9-inch cast-iron skillet, tilting to coat sides of skillet. Place in a 400 deg oven for 5 minutes; set aside.
  476.  
  477. Combine flour and next 5 ingredients in a bowl; stir well. Make a well in center of mixture. Combine yogurt and next 4 ingredients; add to dry ingredients, stirring until dry ingredients are moistened. Add hot oil to batter; stir until well combined. Pour batter into skillet.
  478.  
  479. Bake at 400 deg for 25 minutes or until wooden pick inserted in center comes out clean.
  480.  
  481. (serving size: 1 wedge)
  482.  
  483. Source:
  484. "Cooking Light, Nov/Dec 1993, page 100"
  485. Copyright:
  486. ") Cooking Light"
  487.  
  488.  
  489.  
  490.  
  491. - - - - - - - - - - - - - - - - - - -
  492.  
  493.  
  494.  
  495.  
  496. Nutr. Assoc. : 0
  497. * Exported from MasterCook *
  498.  
  499. 100% Whole Wheat Bread
  500.  
  501. Recipe By :
  502. Serving Size : 6 Preparation Time : 0:00
  503. Categories : Breads
  504. Amount Measure Ingredient -- Preparation Method
  505. -------- ------------ --------------------------------
  506. 2/3 cup Water
  507. 3 packages Yeast
  508. 1 tablespoon Sugar
  509. 8 cups Scalded Milk
  510. 2/3 cup Shortening
  511. 1 cup Sugar
  512. 1/2 cup Molasses
  513. 2 tablespoons Salt
  514. 12 cups Whole Wheat Flour
  515.  
  516. Dissolve yeast in 2/3 cup water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes.
  517. Let rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can.
  518.  
  519.  
  520.  
  521.  
  522.  
  523. - - - - - - - - - - - - - - - - - - -
  524.  
  525. NOTES : Raisins and/or walnuts can be added for a change. Also this bread freezes well
  526.  
  527.  
  528.  
  529.  
  530. Nutr. Assoc. : 0
  531. * Exported from MasterCook *
  532.  
  533. Classic Dinner Rolls
  534.  
  535. Recipe By :
  536. Serving Size : 24 Preparation Time : 0:00
  537. Categories :
  538. Amount Measure Ingredient -- Preparation Method
  539. -------- ------------ --------------------------------
  540. 4 cups all-purpose flour (4 to 4 1/2 cups)
  541. 1/4 cup sugar
  542. 2 packages Fleischmann's. Active Dry or Rapid Rise
  543. Yeast
  544. 1 1/2 teaspoons salt
  545. 3/4 cup warm milk (105: to 115:F)
  546. 1/2 cup warm water (105: to 115:F)
  547. 1/3 cup butter or margarine -- softened
  548. 2 eggs
  549. Poppy or sesame seeds -- optional
  550.  
  551. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and
  552. salt. Gradually add warm milk, warm water and butter to dry ingredients;
  553. beat 2 minutes at medium speed of electric mixer, scraping bowl
  554. occasionally. Add 1 egg and 1/2 cup flour; beat 2 minutes at high speed,
  555. scraping bowl occasionally. With spoon, stir in enough remaining flour to
  556. make soft dough. Grease top; cover tightly with plastic wrap and
  557. refrigerate 2 to 24 hours.
  558.  
  559. Remove from refrigerator; punch dough down. Remove dough to lightly
  560. floured surface. Shape as desired (directions follow).
  561.  
  562. Place rolls, about 2 inches apart, on greased baking sheets (or other pans
  563. as directed below). Cover; let rise in warm, draft-free place until
  564. doubled in size, about 20 to 40 minutes.
  565.  
  566. Beat remaining egg; brush on rolls. If desired, sprinkle with poppy or
  567. sesame seed. Bake at 375:F for 15 to 20 minutes or until golden brown.
  568. Remove from sheets or pans; cool on wire racks.
  569.  
  570. Makes 1 1/2 to 2 dozen rolls.
  571.  
  572.  
  573.  
  574.  
  575.  
  576.  
  577. - - - - - - - - - - - - - - - - - - -
  578.  
  579.  
  580.  
  581.  
  582. Nutr. Assoc. : 0
  583. * Exported from MasterCook *
  584.  
  585. Panhandle Cornbread
  586.  
  587. Recipe By :
  588. Serving Size : 4 Preparation Time : 0:00
  589. Categories : Breads
  590. Amount Measure Ingredient -- Preparation Method
  591. -------- ------------ --------------------------------
  592. 1 cup Yellow Cornmeal
  593. 1 tablespoon Baking Powder
  594. 1 cup Sharp Cheddar Cheese -- shredded
  595. 2 large Eggs -- beaten
  596. 1/2 cup Vegetable Oil
  597. 1 cup Dairy Sour Cream
  598. 1 8 ounce Cream Style Corn
  599. 4 ounces Green Chile Peppers -- chopped
  600.  
  601. Preheat the oven to 400 degrees F and generously grease a 12 cup bundt or 9-inch tube pan; set aside.
  602. In a large bowl, combine the cornmeal and baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together. Add to the cornmeal mixture. Stir until just moistened and then spoon the batter into the prepared pan. Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes then invert over a serving plate.
  603.  
  604.  
  605.  
  606.  
  607.  
  608. - - - - - - - - - - - - - - - - - - -
  609.  
  610.  
  611.  
  612.  
  613. Nutr. Assoc. : 0
  614. * Exported from MasterCook *
  615.  
  616. Banana-Oatmeal Bread
  617.  
  618. Recipe By :
  619. Serving Size : 18 Preparation Time : 0:00
  620. Categories : Breads June '99
  621. Amount Measure Ingredient -- Preparation Method
  622. -------- ------------ --------------------------------
  623. 1 cup packed brown sugar
  624. 7 tablespoons vegetable oil
  625. 2 large egg whites
  626. 1 large egg
  627. 1 1/3 cups ripe banana -- (about 2 large)
  628. mashed
  629. 1 cup regular oats
  630. 1/2 cup fat-free milk
  631. 2 cups all-purpose flour
  632. 1 tablespoon baking powder
  633. 1/2 teaspoon baking soda
  634. 1/2 teaspoon salt
  635. 1/2 teaspoon ground cinnamon
  636. Cooking spray
  637.  
  638. Preheat oven to 350:.
  639.  
  640. Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350: for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
  641.  
  642. Source:
  643. "Cooking Light, June 1999, p.140"
  644. Copyright:
  645. ") Cooking Light"
  646.  
  647.  
  648.  
  649.  
  650. - - - - - - - - - - - - - - - - - - -
  651.  
  652.  
  653.  
  654.  
  655. Nutr. Assoc. : 0
  656. * Exported from MasterCook *
  657.  
  658. Banana Cinnamon French Toast
  659.  
  660. Recipe By :
  661. Serving Size : 2 Preparation Time : 0:00
  662. Categories :
  663. Amount Measure Ingredient -- Preparation Method
  664. -------- ------------ --------------------------------
  665. 1 Large Banana -- Ripe
  666. 2 Large Eggs
  667. 1/2 Cup Skim milk
  668. 1/2 Teaspoon Cinnamon
  669. 4 Slices Bread
  670. 3 Tablespoons Margarine
  671. 1/2 Cup Maple syrup -- Warmed
  672.  
  673. Blend first 4 ingredients in processor til smooth. Transfer to 13x9 inch pan.
  674.  
  675. Place bread in milk mixture and soak til all liquid is absorbed, turning bread occasionally, about 20 minutes.
  676.  
  677. Melt butter in large, heavy skillet over medium heat. Add bread and cook til golden brown, about 3 minutes per side.
  678.  
  679.  
  680.  
  681.  
  682.  
  683. - - - - - - - - - - - - - - - - - - -
  684.  
  685. Serving Ideas: Pass warmed syrup separately.
  686.  
  687.  
  688.  
  689.  
  690. Nutr. Assoc. : 0
  691. * Exported from MasterCook *
  692.  
  693. Zesty Corn Muffins
  694.  
  695. Recipe By :
  696. Serving Size : 0 Preparation Time : 0:00
  697. Categories : Breakfast & Brunch
  698. Amount Measure Ingredient -- Preparation Method
  699. -------- ------------ --------------------------------
  700. 3/4 cup flour
  701. 1/4 cup soy flour
  702. 1 cup yellow cornmeal
  703. 2 tablespoons sugar
  704. 4 teaspoons baking powder
  705. 1 teaspoon salt
  706. 1 cup buttermilk
  707. 1/4 cup soyoil
  708. 2 eggs -- slightly beaten
  709. 1/2 cup shredded cheddar cheese
  710. 1/4 cup chopped green chiles
  711.  
  712. Preheat oven to 425 F. Spray muffin pans with non-stick spray.
  713.  
  714. In medium bowl, combine first five ingredients. Stir together buttermilk, soyoil and eggs, and add to dry ingredients. Gently stir in cheese and green chilies. Pour into muffin pan. Bake for 22 to 25 minutes.
  715.  
  716. Source:
  717. "Indiana Soybean Board"
  718. S(Internet Address):
  719. "http://www.soyfoods.com/index.html"
  720. Yield:
  721. "12 muffins"
  722.  
  723.  
  724.  
  725.  
  726. - - - - - - - - - - - - - - - - - - -
  727.  
  728.  
  729.  
  730.  
  731. Nutr. Assoc. : 0
  732. * Exported from MasterCook *
  733.  
  734. Tiny Raisin Apple Loaves
  735.  
  736. Recipe By :
  737. Serving Size : 0 Preparation Time : 0:00
  738. Categories : Bread Dessert
  739. Amount Measure Ingredient -- Preparation Method
  740. -------- ------------ --------------------------------
  741. 1/3 cup butter or margarine -- softened
  742. 2/3 cup sugar
  743. 2 eggs
  744. 3 tablespoons milk
  745. 1 teaspoon lemon juice
  746. 2 cups flour
  747. 1 teaspoon baking powder
  748. 1 teaspoon salt
  749. 1/2 teaspoon soda
  750. 1 1/2 cups peeled grated apple
  751. 1 cup chopped raisins
  752. 1/2 cup chopped nuts
  753.  
  754. Cream together butter, sugar and eggs until light and fluffy. Beat in milk and lemon juice.
  755.  
  756. Sift together dry ingredients; stir into creamed mixture just until moistened.
  757.  
  758. Stir in apple, raisins and nuts. Spoon batter into 3 greased 6 x 3-inch loaf pans.
  759.  
  760. Bake at 350 degrees 40 to 45 minutes or until toothpick inserted in center comes out clean.
  761.  
  762. Description:
  763. "Bake these fruity little loaves ... give as a gift in the loaf pans
  764. you baked them in."
  765. Source:
  766. "California Raisin Marketing Association"
  767. S(Internet Address):
  768. "http://www.calraisins.org/"
  769. Yield:
  770. "3 loaves"
  771.  
  772.  
  773.  
  774.  
  775. - - - - - - - - - - - - - - - - - - -
  776.  
  777. NOTES : Batter may be baked in 1 (9 x 5-inch) loaf pan. Increase baking time to 1 hour
  778.  
  779.  
  780.  
  781.  
  782. Nutr. Assoc. : 0
  783. * Exported from MasterCook *
  784.  
  785. Chapati
  786.  
  787. Recipe By :
  788. Serving Size : 4 Preparation Time : 0:00
  789. Categories :
  790. Amount Measure Ingredient -- Preparation Method
  791. -------- ------------ --------------------------------
  792. 1 cup Whole wheat flour
  793. -- (or 1/3 white + 2/3
  794. whole wheat)
  795. 1/2 cup Water
  796.  
  797. Put flour in a large bowl with half the water.
  798. Blend the two together until it holds.
  799. Beat and knead well until it forms a compact ball.
  800. Knead dough until it is smooth and elastic.
  801. Set aside for 30 minutes.
  802. Knead and divide dough into 4 to 6 parts.
  803. Roll each ball into a tortilla like flat, about 1/8 inch thick.
  804. Heat an ungreased skillet.
  805. Put phulka on it, and let it cook for about 1 minute (The top should just
  806. start to look dry and small bubbles should just start to form).
  807. Turn and cook the second side for 2/3 minutes until small bubbles form.
  808. Turn again and cook the first side pressed lightly with a towel. It should
  809. puff. Serve warm (may be slightly buttered).
  810.  
  811.  
  812.  
  813.  
  814. - - - - - - - - - - - - - - - - - - -
  815.  
  816. Per serving: 102 Calories (kcal); 1g Total Fat; (4% calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 2mg Sodium
  817. Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
  818.  
  819.  
  820.  
  821. Nutr. Assoc. : 0 0 0 0
  822. * Exported from MasterCook *
  823.  
  824. Bean and Tomato Bruschetta
  825.  
  826. Recipe By :
  827. Serving Size : 12 Preparation Time : 0:00
  828. Categories : Appetizer
  829. Amount Measure Ingredient -- Preparation Method
  830. -------- ------------ --------------------------------
  831. 3 tablespoons olive oil
  832. 1 cooking onion -- diced
  833. 2 cloves garlic -- minced
  834. 2 tablespoons fresh sage -- finely chopped
  835. 2 cups well-cooked white pea beans -- mashed with fork
  836. 2 plum tomatoes -- seeded and diced
  837. 1 tablespoon red wine vinegar
  838. Salt and pepper
  839.  
  840. In a small skillet, heat the olive oil over medium heat. Cook the onion and garlic until softened.
  841. Add the sage and stir to combine. Let come to room temperature. In a medium bowl, combine the mashed white pea beans, onion mixture, tomatoes and red wine vinegar.
  842. Season with salt and pepper to taste. Spoon mixture over grilled pieces of bread.
  843.  
  844. Description:
  845. "A good source of Folate."
  846. Source:
  847. "Ontario White Bean Producers"
  848. S(Internet Address):
  849. "http://users.imag.net/~lon.whitepeabeans/"
  850.  
  851.  
  852.  
  853.  
  854. - - - - - - - - - - - - - - - - - - -
  855.  
  856.  
  857.  
  858.  
  859. Nutr. Assoc. : 0
  860. * Exported from MasterCook *
  861.  
  862. Cheddar Dill Scones
  863.  
  864. Recipe By :
  865. Serving Size : 16 Preparation Time : 0:00
  866. Categories :
  867. Amount Measure Ingredient -- Preparation Method
  868. -------- ------------ --------------------------------
  869. 2 1/2 cups all purpose flour
  870. 1 cup Cheddar cheese -- shredded
  871. 1/4 cup fresh parsley -- chopped
  872. 1 tablespoon baking powder
  873. 2 teaspoons dill weed
  874. 1/2 teaspoon salt
  875. 3/4 cup butter or margarine
  876. 2 eggs -- slightly beaten
  877. 1/2 cup half and half
  878.  
  879. Preheat oven to 400.
  880. In medium bowl, combine all ingredients except butter, eggs and half and half.
  881. Cut in butter until crumbly. Stir in eggs and half and half just until moistened. Turn dough onto a lightly floured surface; knead until smooth (1 minute).
  882. Divide dough in half; roll each into an 8" circle. Cut each into 8 wedges. Place 1" apart on cookie sheets and bake 15 to 20 minutes until lightly browned.
  883.  
  884.  
  885.  
  886.  
  887.  
  888. - - - - - - - - - - - - - - - - - - -
  889.  
  890.  
  891.  
  892.  
  893. Nutr. Assoc. : 0
  894. * Exported from MasterCook *
  895.  
  896. Honey Zucchini Bread
  897.  
  898. Recipe By :
  899. Serving Size : 12 Preparation Time : 0:00
  900. Categories : Breakfast/ Brunch Sweet Breads and Coffee Cakes
  901. Amount Measure Ingredient -- Preparation Method
  902. -------- ------------ --------------------------------
  903. 1 egg
  904. 3/4 cup honey
  905. 3 tablespoons vegetable oil
  906. 1 teaspoon vanilla
  907. 2 1/2 cups all-purpose flour
  908. 1 1/2 teaspoons baking powder
  909. 1 teaspoon grated orange peel
  910. 1/2 teaspoon baking soda
  911. 1/2 teaspoon ground ginger
  912. 1/4 teaspoon salt
  913. 1 1/2 cups grated zucchini
  914. 1/2 cup sunflower seeds
  915.  
  916. Beat egg slightly in large bowl. Add honey, oil and vanilla; mix well. Combine flour, baking powder, orange peel, baking soda, ginger and salt in medium bowl. Add flour mixture, zucchini and sunflower seeds to honey mixture; mix until well blended. Spoon batter into well greased 9 W 5 W 3-inch loaf pan. Bake at 325:F about 1 hour or until wooden pick inserted near center comes out clean. Cool 10 minutes in pan; remove from pan and cool completely.
  917.  
  918. Source:
  919. "The National Honey Board"
  920. S(Internet address):
  921. "http://www.honey.com/"
  922. Yield:
  923. "1 loaf"
  924.  
  925.  
  926.  
  927.  
  928. - - - - - - - - - - - - - - - - - - -
  929.  
  930.  
  931.  
  932.  
  933. Nutr. Assoc. : 0
  934. * Exported from MasterCook *
  935.  
  936. Cinnamon Cocoa Breakfast Buns
  937.  
  938. Recipe By :
  939. Serving Size : 12 Preparation Time : 0:00
  940. Categories : Bread Machine Recipes Breakfast/ Brunch
  941. Amount Measure Ingredient -- Preparation Method
  942. -------- ------------ --------------------------------
  943. DOUGH
  944. 1/2 cup butter or margarine (1 stick) -- cut up
  945. 2 large eggs
  946. 1/2 cup cooked mashed potatoes
  947. 1/4 cup milk
  948. 1/4 cup water (70: to 80:F)
  949. 1 teaspoon salt
  950. 3 1/4 cups bread flour
  951. 1/2 cup sugar
  952. 2 teaspoons Fleischmann's. Bread Machine Yeast
  953. FILLING
  954. 1 tablespoon butter or margarine -- melted
  955. 1/4 cup sugar
  956. 1 tablespoon unsweetened cocoa
  957. 1/2 teaspoon ground cinnamon
  958. TOPPING
  959. Powdered sugar
  960.  
  961. To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer, adding potatoes with liquid ingredients. Process on dough/manual cycle.
  962.  
  963. To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll to 15 W 9-inch rectangle; brush with 1 tablespoon melted butter. In small bowl, combine 1/4 cup sugar, cocoa and cinnamon; sprinkle evenly on dough to within 1/2 inch of edges.
  964.  
  965. Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut roll into 12 equal pieces. Place, cut sides up, into 12 greased (2 1/2-inch) muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
  966.  
  967. Bake at 375:F for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops.
  968.  
  969. Source:
  970. "Fleischmann's Yeast"
  971. S(Internet address):
  972. "http://www.breadworld.com/index.html"
  973. Yield:
  974. "12 Buns"
  975.  
  976.  
  977.  
  978.  
  979. - - - - - - - - - - - - - - - - - - -
  980.  
  981. NOTES : * One teaspoon unsweetened cocoa can be sifted over powdered sugar, if desired
  982.  
  983.  
  984.  
  985.  
  986. Nutr. Assoc. : 0
  987. * Exported from MasterCook *
  988.  
  989. Hearthside Cheddar Bread
  990.  
  991. Recipe By :
  992. Serving Size : 4 Preparation Time : 0:00
  993. Categories : Breads Cheese/eggs
  994. Amount Measure Ingredient -- Preparation Method
  995. -------- ------------ --------------------------------
  996. 2 1/2 cups Unbleached Flour
  997. 1/2 cup Sugar
  998. 2 teaspoons Baking Powder
  999. 1 teaspoon Salt
  1000. 1/2 teaspoon Ground Cinnamon
  1001. 3/4 cup Milk
  1002. 1/4 cup Vegetable Oil
  1003. 2 large Eggs
  1004. 1 1/2 cups Cooking Apples
  1005. 2 cups Sharp Cheddar -- shredded
  1006. 3/4 cup Walnuts OR Pecans -- chopped
  1007.  
  1008. Preheat the oven to 350 degrees F and grease and flour a 9 X 5-inch loaf pan.
  1009. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry ingredients and add the milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes in the preheated oven until loaf is browned and sounds hollow when tapped on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool to room temperature, on a wire rack, before slicing.
  1010.  
  1011.  
  1012.  
  1013.  
  1014.  
  1015. - - - - - - - - - - - - - - - - - - -
  1016.  
  1017.  
  1018.  
  1019.  
  1020. Nutr. Assoc. : 0
  1021. * Exported from MasterCook *
  1022.  
  1023. Cranberry Raisin Bread
  1024.  
  1025. Recipe By :
  1026. Serving Size : 0 Preparation Time : 0:00
  1027. Categories : Bread
  1028. Amount Measure Ingredient -- Preparation Method
  1029. -------- ------------ --------------------------------
  1030. 2 2/3 cups all-purpose flour
  1031. 1 tablespoon baking powder
  1032. 1 teaspoon baking soda
  1033. 1 teaspoon salt
  1034. 1/4 tablespoon pumpkin pie spice
  1035. 1/2 cup margarine
  1036. 1/2 cup brown sugar
  1037. 1/2 cup orange marmalade
  1038. 3/4 cup reduced-fat cottage cheese, small curd
  1039. 2 eggs -- slightly beaten
  1040. Grated rind of 1 lemon
  1041. Grated rind or 1 orange
  1042. 1/4 cup orange juice
  1043. 1/2 cup golden raisins
  1044. 1 cup cranberries -- coarsely chopped
  1045.  
  1046. In a medium-sized bowl, cream together margarine and brown sugar. Add marmalade, cottage cheese, eggs, lemon rind, orange rind and orange juice; mix thoroughly.
  1047.  
  1048. Add flour mixture and stir until just moistened. Fold in raisins and cranberries.
  1049.  
  1050. Pour into a 9"x 5"x 3" pan that has been coated with non-stick spray. Bake at 325 degrees for 1 hour and 15 minutes.
  1051.  
  1052. Cool in pan 10 minutes; remove from pan and cool on a rack.
  1053.  
  1054. Description:
  1055. "Mmmmmm . the aroma of bread wafting from the oven often evokes
  1056. comforting thoughts of the holiday season. Home-baked breads are
  1057. treasured gifts to give during the holiday season, as well as to enjoy
  1058. at home. Try Cranberry Raisin Bread to enjoy anytime."
  1059. Source:
  1060. "Wheat Foods Council"
  1061. S(Internet Address):
  1062. "http://www.wheatfoods.org/"
  1063. Yield:
  1064. "16 slices"
  1065.  
  1066.  
  1067.  
  1068.  
  1069. - - - - - - - - - - - - - - - - - - -
  1070.  
  1071.  
  1072.  
  1073.  
  1074. Nutr. Assoc. : 0
  1075. * Exported from MasterCook *
  1076.  
  1077. Crusty Cheddar Bread
  1078.  
  1079. Recipe By :
  1080. Serving Size : 4 Preparation Time : 0:00
  1081. Categories : Breads Cheese/eggs
  1082. Amount Measure Ingredient -- Preparation Method
  1083. -------- ------------ --------------------------------
  1084. 1 package Active Dry Yeast
  1085. OR
  1086. 1 tablespoon Bulk Active Dry Yeast
  1087. 1/4 cup Water -- warm: 110-115 Deg F
  1088. 2 1/4 cups Unbleached Flour -- unsifted
  1089. 1 tablespoon Butter -- at roomtemperature
  1090. 1 cup Sharp Cheddar -- grated
  1091. 1 1/4 teaspoons Salt
  1092. 1 large Egg
  1093. 1 cup Cottage Cheese (the small curd kind) -- at room temperature
  1094. 1 tablespoon Sugar
  1095.  
  1096. Sprinkle the yeast over the warm water and let stand 5 minutes. Gently stir to completely dissolve.
  1097. With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese. Turn into the buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in size.
  1098. Preheat the oven to 350 degrees F and bake for 40 to 50 minutes or until golden brown. Brush the top with butter.
  1099.  
  1100.  
  1101.  
  1102.  
  1103.  
  1104. - - - - - - - - - - - - - - - - - - -
  1105.  
  1106. NOTES : You can use up to an extra 1/4 cup of flour in this recipe depending on the weather
  1107.  
  1108.  
  1109.  
  1110.  
  1111. Nutr. Assoc. : 0
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