strongServings: Melted margarine/butter if /strong  

This bread makes wonderful toast. For a refreshing hint of citrus, add 1 teaspoon finely shredded lemon or orange peel with the flour. Use the 1 pound recipe if your machine pan holds 10 cups or less of water. Add ingredients to bread machine pan in the order suggested by ma

Yeast flour Mixture: In large bowl of mixer stir together 2 c flour, the sugar, salt and dry yeast; set aside. Liquid Mixture: Heat milk, water and butter until very warm (120 to 130 degrees F). Add gradually to yeast flour mixture and beat at medium speed 2 minutes. Ad

Mix all ingredients thoroughly. Bake in loaf pan in 350 degree oven until firm, about 30 minutes. From DEEANNE s recipe files     strongServings: 6/strong  

Stir mix before measuring. gradually add water until a soft dough forms. turn out onto a floured board. Knead ten times. Roll or pat to a thickness of about 1/2 inch. Cut out with a floured biscuit cutter. Bake on a baking sheet in a 450 deg f oven for 8 to 10 minutes or unt

Stir baking powder, dry milk and salt into the sifted flour. Sift all dry ingredients together until well mixed. Cut or mix fat into flour mixture utnil all particles are thouroughly coated and mixture esembels coarse cornmeal. Sotre mix in a jar or can with a tight lid. It

IN A LARGE MIXING BOWL STIR TOGETHER THE FLOUW, SUGAR, BAKING POWDER AND SALT. MAKE A WELL IN THE CENTER. COMBINE EGG, MILK AND OIL. ADD EGG MIXTURE ALL AT ONCE TO FLOUR MIXTURE. STIR JUST TILL MOISTENED; BATTER SHOULD BE LUMPY. GREASE MUFFIN CUPS OR LINE WITH PAPER BAKE CUP

Combine wet ingredients. Fold dry and wet ingredients together, until just moistened. Spoon into lightly oiled or non stick muffin tins. Bake at 350 degrees for 30 minutes. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 Preparation Time: McDoub

Combine wet ingredients. Fold dry and wet ingredients together, until just moistened. Spoon into lightly oiled or non stick muffin tins. Bake at 350 degrees for 30 minutes. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 Preparation Time: McDoub

Combine wet ingredients. Fold dry and wet ingredients together, until just moistened. Spoon into lightly oiled or non stick muffin tins. Bake at 350 degrees for 30 minutes. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 Preparation Time: McDoub

Combine wet ingredients. Fold dry and wet ingredients together, until just moistened. Spoon into lightly oiled or non stick muffin tins. Bake at 350 degrees for 30 minutes. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 Preparation Time: McDoub

Combine wet ingredients. Fold dry and wet ingredients together, until just moistened. Spoon into lightly oiled or non stick muffin tins. Bake at 350 degrees for 30 minutes. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 Preparation Time: McDou

Pour water into a large bowl & add yeast. Stir & add the sugar & salt. Gradually add the flour, stirring constantly until the mixture is smooth. Work in another 1/2 cup of flour with your hands, kneading as you go, until the dough is no longer sticky. Knead on a boar

Fat grams per serving: Approx. Cook Time: :40 Bring water to a boil in a large heavy pot. Add salt and reduce heat until water is simmering. Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers. To avoid lumps,

Combine dry ingredients in a large mixing bowl. Divide flour mixture and shortening in half. Cut 1 cup shortening into half of flour mixture with a pastry blender until mixture resembles coarse meal. Repeat with remaining shortening and flour mixture. Combine mixtures. S

Butter, preserves & clotted cream (recipe follows) or whipped cream for accompaniment. Preheat oven to 400 degrees. Butter and flour a baking sheet or line with baking parchment. Mix flour, baking powder, soda, salt & sugar; sift into a medium bowl. With a past

Melt butter over moderate heat add the milk to the butter and warm. add the salt, sugar and stir until disolved. add this mixture to the starter and mix well add a cup of flour at a time mixing. spoon batter into a 4 1/2 X 8 1/2 inch loaf pan let rise 1 to 2 hours or till do

Cold water Mix 1 st 3 ingreds. in 3 qt. glass bowl with wooden spoon until smooth. Cover; let stand in warm, draft free place for 8 hours. Add 3 3/4 C flour, sugar, salt, baking soda and oil to the mixture in bowl. Stir with wooden spoon until smooth and flour is comple

Dissolve yeast in warm water in 3 qt glass bowl. Stir in milk. Stir in flour gradually. Beat until smooht. Cover with towel; let stand in warm, draft free place until starter begins to ferment, about 24 hrs. (bubbles will appear on surface of starter) If starter has not begun b

In a large sifter, combine flour, sugar, cornstarch ,baking powder and salt. Sift, in batches, into a large bowl. Use a pastry blender to a heavy duty mixer to blend in shortening until mixture resembles cornmeal in texture. Spoon into a 20 cup container with a tight fitting

PLACE 4c FLOUR AND YEAST IN A LARGE MIXING BOWL. PLACE MILK, BUTTER, SUGAR AND SALT IN SAUCE PAN HEAT TO 115 DEGREES F. POUR INTO FLOUR MIX AND MIX ON LOW SPEED FOR 1 MIN. ADD EGGS MIX 1 MIN. MORE. ADD 1/2 CUP FLOUR AT A TIME TO MAKE FIRM ELASTIC DOUGH. LET RISE IN A GRE

Stir together 1 3/4 cups flour, yeast, and salt in a large mixer bowl. Heat milk, water, butter, and sugar until very warm (120 to 130 F). Add liquid ingredients to flour mixture; beat until smooth, about 2 minutes on electnc mixer. Add egg and 1/2 cup more flour and beat an

Cook potato in water to cover until tender. Pour off liquid to measure 1 c, saving potato for other use. Let potato water cook to lukewarm. In a glass or ceramic bowl that has been scalded, place flour, yeast and sugar; add lukewarm potato water and stir in well. Cover with

Combine the water, yeast, and sugar in a large mixing bowl. Let stand for 2 minutes. Add the dry milk, eggs, butter, salt, and 2 1/2 cups of the flour. Mix until smooth, then beat for 2 minutes. Stir in enough of the remaining flour to make a soft dough. Turn t

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.     strongServings: 1/strong  

QUICK MIX METHOD Combine 2 cups flour, yeast, sugar, and salt in a large mixing bowl. Heat milk, water, and 2 tablespoons oil in a saucepan over low heat until very warm (120 to 130F). Add liquid to flour mixture; beat on high speed of elec tric mixer until smooth, abo

*If Fleishmans yeast, add 2 tsp yeast. Add flour, milk, salt, butter , sugar then the water. Best when cooked on Basic; light crust cycle. Make 1 lb. loaf in the Panasonic. **From Panasonic Manual SD BT65P     strongServings: 2/strongbr

*I use 1 1/2 to 2 teaspoons of the yeast from Sam s. Combine all ingredients in pan. Set timer for Quick Baking (2 hours) and light crust. Makes a 2 pound size loaf. NOTE: This is a basic white bread that you can use as a base for other flavored breads. This bread

Automatic Bread Program: Press SELECT for Normal Press START. Bread will be ready in 3 hours. After baking, press STOP/RESET. Remove bread from machine. Cool.     strongServings: 1/strong  

James Beard s Basic White Bread Makes 1 large loaf or 2 small loaves * Making basic white bread dough * In a small bowl mix the yeast and the 1/4 cup warm water; add the sugar, stir well, and set aside until proofed. It is proofed when fermentation is apparent: the mixture

Add ingredients according to manufacturer s suggestion. Makes one 1 lb. loaf     strongServings: 1/strong  

Press SELECT for Yeast Bread. Press BAKING CONTROL for Medium. Press START. Bread will be ready in 4 hours and 4 minutes. from Easy Baking by Claudia Burns and Tom Lacalamita (came with the Welbilt) typed by Tiffany Hall Graham    br

Measure milk, butter, sugar, salt and flour into baking pan. Spreinkle yeast in center of flour. Insert pan securely into baking unit and close lid. Select BASIC WHITE BREAD setting if using active dry yeast, or QUICK BAKING setting if using fast rise yeast. Select MEDIUM ba

Preheat the oven to 325~ F. 325~ F 20 to 25 minutes In a large bowl or in the food processor, combine the flour and salt. Cut the butter into the flour until the mixture resembles coarse meal. Slowly mix in enough of the milk to form a dough that will hold together in a cohe

Use Whole Wheat cycle. From: [email protected]. Fatfree Digest [Volume 10 Issue 33], Sept. 13, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV     strongServings: 1/strong  

Crust light Bake.     strongServings: 1/strong  

Basics for new cooks: [Kasha: aka Buckwheat Groats] In saucepan, combine kaska, egg, salt and pepper; cook over medium low heat, stirring, for 3 minutes or until dry and kernels separate. Stir in water and butter; cover and cook, without stirring, for 10 12 min

Basics for new cooks: In large saucepan, bring water and salt to boil over high heat; reduce heat to medium. Gradually whisk in cornmeal; cook, stirring constantly, for 20 25 minutes or until thick enough to mound. Makes 3 1/2 cups, or 4 servings. Source: Canad

Melt butter or margarine in a small skillet. Add chives or green onion and basil. Cook, Stirring constantly, until herbs soften. Remove skillet from heat. Stir in cottrage cheese; set aside. Sift together flour, salt and baking powder into a medium bowl. Add cottage cheese m

(Makes 2 baguettes.) Sprinkle yeast over 1 cup water in bowl of heavy duty electric mixer; stir to dissolve. Let stand 5 minutes. Thoroughly mix in 1 1/2 cups flour. Sprinkle 1/2 cup flour over dough. Cover with towel. Let rise in warm draft free area until doubled, about 1