2 : c Flour
1 : ts Salt
4 : ts Baking powder
1/4 : ts Pepper
1 : Egg
3 : tb Butter, melted
Milk : Milk
1 : /2 c All-purpose flour
2 : ts Baking powder
3/4 : ts Salt
3 : tb Margarine
3/4 : c Milk
1/4 : c Flour
1 : /2 ts Baking powder
1/2 : ts Salt
2 : tb Butter; chilled and cut
Into : Into small bits
1/2 : c Milk
2 : tb Chopped parsley
6 : c Self-rising flour
1 : c Fresh bread crumbs
1 : tb Mixed herbs
1/4 : c Solid shortening
1 : Egg; beaten
Broth : Broth or water
Salt : Salt and pepper to taste
2 : c Flour
4 : ts Baking-powder
2 : tb Shortening
1 : ts Salt
Milk : Milk
2 : 1/ c Flour
3 : ts Baking powder
1 : ts Salt
3 : tb Crisco
2 : tb Chopped parsley
1 : /4 c Milk
1 : c Baking mix
1/3 : c Milk
9 : lb BISCUIT MIX #10
9 : lb BISCUIT MIX #10
1 : tb Soft butter
1 : Egg plus
1 : Additional egg yolk
1/2 : c Heavy cream
1 : pn Nutmeg
4 : c Chicken stock used for soup
-broth : -broth
1 : /3 c Flour
1 : ts Salt
2 : ts Baking powder
1 : Egg
1/2 : c Milk
0: Mix 2C flour with 1 t salt (I use 1/2 whole wheat flour and adjust water) Scald 1/2 C milk
1: Add in 1 1/2 C boiling water and let cool to lukewarm
2: Dissolve 1 package yeast in 1/4 C lukewarm water
3: Add the dissolved yeast to the milk/water and add to the dry ingredients, along with 1 T sugar and 1 1/2 T oil
4: Mix well but don't knead
5: Cover and let rise until almost doubled in bulk
6: Punch down
7: Form into two sort of flat shapes
8: Roll each (sort of jellyroll like) into two loaves
9: They'll be a little longer and thinner than average bread
10: Cover and let rise again until almost doubled in bulk, or until a finger indentation doesn't disappear after a few minutes
11: Place on oiled cookie sheet
12: Place a pie pan with 1/2 " of boiling water on the bottom of the oven
13: Bake 15 minutes at 400 and 30 minutes at 350
14: You know it's done when it sounds hollow when tapped on crust
15: From Gemini's MASSIVE MealMaster collection at www
16: synapse
17: com/~gemini