BETTY CROCKER COOKBOOK 1969 EDITION

Betty crocker cookbook 1969 edition - Seven layer cookie bars recipe - Line cook job duties

DO IT YOURSELF COOKBOOK - DO IT


DO IT YOURSELF COOKBOOK - CAPTAIN JAMES COOK IN AUSTRALIA - WHITE CHOCOLATE CHIP MACADAMIA NUT COOKIE.



Do It Yourself Cookbook





do it yourself cookbook














Haitian Bread (w/recipe)




Haitian Bread (w/recipe)





One of my favorite bread recipes so far. This has just a hint of sweetness, but not much. The nutmeg adds a nice flavor. It's also really good subbing maple syrup for the honey. That's what I normally do and I actually like it better that way. =) You can also sub cinnamon for the nutmeg if you'd prefer. The recipe calls for bread flour, but I nearly always use regular nonbleached white flour or a mix of that and whole wheat pastry flour with great results. Use whatever you have on hand.

Haitian Bread

1 cup warm water
1 1/2 Tbsp vegetable oil
3 Tbsp honey or 100% maple syrup
1/3 tsp salt
1/2 tsp nutmeg or cinnamon
3 cups bread flour
2 tsp yeast

If you're using a bread machine, layer the ingredients in the order above and bake on the white/sweet bread setting with a light/med crust.

If making yourself... Activate the yeast by placing into a bowl/measuring cup with the warm water and honey/syrup. While that bubbles, combine all dry ingredients in large bowl, add yeast mixture and oil and mix until it forms a ball (may need to add a bit of flour or water for correct consistancy). Turn onto floured surface and knead. Form ball and place into large greased bowl and cover, allowing to rise until double in size (an hour or so depending on the temp). Punch down and form into desired shape (loaf, rolls, breadsticks). Place into greased pan and allow to rise until doubled again.

Preheat oven to 350 degrees. Bake 20-35 minutes until golden brown. Time will vary depending on your oven and the size/shape of your dough.

* recipe from The Bread Machine Cookbook III by Donna Rathmell German











Haitian Bread (w/recipe)




Haitian Bread (w/recipe)





One of my favorite bread recipes so far. This has just a hint of sweetness, but not too much. The nutmeg adds a nice flavor. It's also really good subbing maple syrup for the honey. That's what I normally do and I actually like it better that way. =) You can also sub cinnamon for the nutmeg if you'd prefer. The recipe calls for bread flour, but I nearly always use regular nonbleached white flour or a mix of that and whole wheat pastry flour with great results. Use whatever you have on hand.

Haitian Bread

1 cup warm water
1 1/2 Tbsp vegetable oil
3 Tbsp honey or 100% maple syrup
1/3 tsp salt
1/2 tsp nutmeg or cinnamon
3 cups bread flour
2 tsp yeast

If you're using a bread machine, layer the ingredients in the order above and bake on the white/sweet bread setting with a light/med crust.

If making yourself... Activate the yeast by placing into a bowl/measuring cup with the warm water and honey/syrup. While that bubbles, combine all dry ingredients in large bowl, add yeast mixture and oil and mix until it forms a ball (may need to add a bit of flour or water for correct consistancy). Turn onto floured surface and knead. Form ball and place into large greased bowl and cover, allowing to rise until double in size (an hour or so depending on the temp). Punch down and form into desired shape (loaf, rolls, breadsticks). Place into greased pan and allow to rise until doubled again.

Preheat oven to 350 degrees. Bake 20-35 minutes until golden brown. Time will vary depending on your oven and the size/shape of your dough.

* recipe from The Bread Machine Cookbook III by Donna Rathmell German









do it yourself cookbook







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