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BREADS.1
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1992-08-16
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BREADS
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The following are some of "Grandma's" favorite bread recipes.
Remember the euphoric aroma of baking bread coming from Grandma's
oven? Remember how you waited anxiously, butter and knife ready,
for that first batch to come out of the oven? These recipes are
sure to please!
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An * beside any of the ingredients in the recipes means; that item
can be obtained from the CATALOG at the Main Menu. Why pay high
prices for a couple of teaspoons of Yeast when you can pay 4 times
less and get 4 times more! You also get it delivered right to
your door! This bulk yeast is also much fresher than that which
sets on the shelf for, who knows how long! All of the bulk items
sold in the CATALOG are the freshest you can get! That's the way
Grandma used to buy things.
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For those with the true pioneer spirit, here is Great Grandmother's
Yeast Starter Mix, in her own words. No `store bought' yeast is
required!
YEAST STARTER MIX
In a quart jar, mix 1\4 C. sweet milk and 1\4 C. cold water, add
1\2 C. sugar and 1\2 C. flour. Put in warm place and stir once in
awhile. In two days add 1 T. flour. Let stand nine days. Before
using to bake the next day, add a little cold water and stir well.
At bedtime, pour into a crock or pan. Use only a quart of water the
first time. Mix to make a batter, cover and let stand until morning.
Take out 3 or 4 tablespoons, place in a jar and add about 1 C. sugar,
more if you want sweeter bread. Set this away for the next time,
keeping in a cool place. To the rest of the sponge, add salt. Be
sure you take the starter out before adding the salt! Now proceed as
with any bread. If this is used at least twice a week, to keep the
starter fresh and alive, this works fine.
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VERSATILE ALL-SEASONS QUICK BREAD
3 C. Flour 1 t. Salt
1 t. Baking Soda 1 1\2 C. Sugar
2 t. ground Cinnamon* 1 C. chopped Walnuts
3 Eggs 1\2 C. Vegetable Oil*
1 t. Vanilla Extract* 2 Fruit or Vegetables (below)
1\2 t. Baking Powder
Stir together flour, salt, baking soda, baking powder, cinnamon and
walnuts. Beat eggs, sugar and oil until well blended. Stir in
vanilla and your choice of fruit or vegetables (see directions below)
Add flour mixture and stir until just moist. Pour into greased and
floured bread loaf pan. Bake 50-60 minutes in a preheated 350 degree
oven. Let stand 10 minutes; turn out on rack to cool. Makes 2 loaves
TOMATO BREAD: 3-4 finely chopped, seeded and peeled tomatoes to
equal 2 cups.
ZUCCHINI BREAD: 2 zucchini coarsely shredded to make 2 cups.
APPLE BREAD: 3-4 tart apples, peeled and shredded to make 2 cups.
Mix with 1 t. lemon juice to keep from discoloring.
ORANGE BANANA BREAD: Grate 1 T. orange peel and combine with 1 cup
mashed banana and 1 finely chopped orange to equal 2 cups.
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To get more of Grandma's fresh Bread recipes, you must send in your
Registration fee. To Register, return to the Main Menu and choose
HOW TO REGISTER/FORM.
When you Register you will get all of the following great recipes:
(1) GRANDMA'S AUTHENTIC TORTILLAS
(2) LIGHT & FLUFFY CINNAMON ROLLS
(3) REFRIGERATOR BISCUITS
(4) ENGLISH MUFFIN BREAD
(5) BUTTERY DINNER ROLLS
(6) INSTANT BISCUIT MIX
(7) GRANDMA'S BUTTERHORN ROLLS
(8) SOFT PRETZELS
(9) FEATHER DUMPLINGS
(10) GRANDMA'S BLUE RIBBON STATE FAIR PIE CRUST
(11) AND MUCH, MUCH MORE!!!!!!!!!!!!
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