| 123 Easy Beer Bread Karen Savick / Jacksonville, Fl. 1 � 12 ounce can of beer 2 � cups self-rising flour 3 � tablespoons sugar Mix lightly and pour into greased loaf pan. Bake at 375�F (metal pan) or 350�F (glass pan) for 30 minutes. Remove from oven and drizzle with melted butter. |
| Cinnamon Bread 1 cup milk � cup water 1/3 cup butter or margarine 6 � - 7 � cups flour 6 tablespoons sugar 1 tablespoon salt 1 package yeast 3 eggs at room temperature � cup sugar 2 teaspoons cinnamon 2 tablespoons butter or margarine melted 1 egg white Combine milk, water and 1/3 cup butter in a small sauce pan. Heat over low heat until liquids are very warm. Butter does not need to melt. Place 4 cups of flour in a bowl with 6 tablespoons sugar, salt and yeast. Mix well. Add eggs and warm liquids, mix and knead. Knead in remaining flour, place in a well greased bowl and roll to grease top. Let rest covered until dough doubles in size. Punch dough down and divide in half. Shape halves into loaves and place in well grease pans. Let rise until doubled in size. Bake at 375�F for 35 minutes. Remove from pans and brush all surfaces will with shortening or cooking oil. |
| Buttermilk Biscuits 2 cups all-purpose flour 1 tablespoon baking powder � teaspoon salt � teaspoon baking soda 5 tablespoons chilled solid vegetable shortening 1 cup buttermilk Preheat the oven to 425�F. In a large bowl, sift together flour, baking powder, salt, and baking soda. Using a pastry blender or 2 knives cut the shortening into the flour mixture until coarse crumbs forms. 2. Add the buttermilk, tossing with a fork until a dough forms. 3. Turn dough out onto a lightly floured surface. Gather into a disk. Knead lightly a few times just until smooth. (The dough can be made up to 2 hours ahead, wrapped in plastic wrap, and refrigerated until ready to use.) 4. Pat the dough to �-inch thick. Using a biscuit cutter or a glass dipped in flour, cut out biscuits. Place the biscuits, 2 inches apart, on an un-greased baking sheet. Gather dough trimmings, pat to �-inch thick, and cut out more biscuits. 5. Bake the biscuits until golden, 12 to 15 minutes. Serve hot. |
| Sixty Minute Rolls Judy Robertson This is an old tried-and-true recipe. You can have these rolls done in one hour flat, and they have a delicious flavor all their own. Measurements need to be exact. Notice there�s no salt in this recipe to �check� the yeast. 1 cup milk � cup water 2 packages active dry yeast � cup butter or margarine 3 tablespoons sugar 3 1/2 cups all-purpose flour 1. Combine milk, water and butter, and bring to a baby-bottle warm. To start the yeast fast, dissolve the sugar and the yeast in the milk mixture. Add the flour a little at a time until you get your desired consistency. 2. Knead, place in oiled covered container, and let rise in a warm place 15 minutes. 3. Punch down, and shape into about 24 small rolls in a shallow greased baking pan. Sides should just touch�don�t pack. You have to work quickly, because this dough rises fast! 4. Let the shaped rolls rise 15 minutes. Bake in a preheated 450�F oven 12 minutes, or until nicely browned. |
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