-Robbie : -Robbie Shelton
1 : /4 c -Water
3 : c White Bread Flour
2 : tb Dry Milk
3 : tb Sugar
1 : ts Salt
3 : tb Butter
2 : ts Fast Rise Yeast -OR-
3 : ts Active Dry Yeast
***STICKY : ***STICKY SAUCE***
1/4 : c Butter
1/2 : c Brown Sugar
1/4 : c Corn Syrup (light)
1/2 : c Pecans (broken)
0: 2 packages active dry yeast 6 c unsifted flour 1 tb sugar 2 ts salt 1/4 ts baking soda 2 c milk 1/2 c water : Cornmeal Combine 3 cups flour, yeast, sugar, salt, and soda
1: Heat liquids until very warm (120-130 degrees); add to dry mixture
2: Beat well
3: Stir in rest of flour to make a stiff batter
4: Spoon into two 8-1/2x4-1/2-inch pans that have been greased and sprinkled with cornmeal
5: Sprinkle tops with cornmeal
6: Cover; let rise in a warm place for 45 minutes Bake at 400 degrees for 25 minutes
7: Remove from pans immediately and cool
8: Walt MM Especially good toasted!! Variation: Onion-Herb Bread (good with soups & stews or for sandwiches): Soak 1 tablespoon dried onion and 1 tablespoon dried herbs (dill/parsley/oregano
9:
10:
11: ) in the 1/2 cup hot water, for 5 minutes or so before adding with warm milk to the dry ingredients
12: Posted to MM-Recipes Digest V3 #250 Date: Thu, 12 Sep 1996 21:20:14 -0400 From: Walt Gray <waltgray@mnsinc
13: com>