Honey Wheat Germ Bread recipe


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Servings: 6
Prep time: None None
Cooking time: None None

Ingredients

4 : c Rhubarb

1 : /4 c Sugar

6 : tb Flour

1/4 : ts Salt

2 : ts Lemon peel, grated

1/3 : c Honey strained

4 : dr Red food colour (up to 5)

2 : tb Butter

Pastry : Pastry for 2 crust pie

2 : lb Lean spare ribs

1 : cn Condensed beef bouillon

1/2 : c Water

2 : tb Maple syrup

2 : tb Honey

3 : tb Worcestershire sauce

2 : tb Barbecue sauce

1/2 : ts Dry mustard

3 : c Rice, cooked

1/2 : c Raisins

2 : 1/ c Milk

1/2 : c Honey

2 : tb Butter

1 : ts Grated Lemon peel

1 : tb Lemon Juice

3 : c Cooked rice

2 : 1/ c Milk

2 : tb Butter

1/2 : c Raisins (if you wish)

1/2 : c Honey

1 : ts Lemon juice (if you want)

2 : 1/4 lb Small carrots, peeled

4 : tb Olive oil

1 : oz Butter

3 : tb Clear honey

Salt : Salt & pepper

Parsley : Parsley to garnish

-JUDI : -JUDI M. PHELPS

2 : c Whole almonds; with

Skins : Skins

1/4 : c Sugar

1/2 : ts Salt

2 : tb Honey

2 : tb ;water

2 : ts Almond or vegetable oil

1/2 : c Honey

2 : tb Butter/margarine

1 : ts Ground cinnamon divided

4 : c Mixed nuts with no peanuts

2 : tb Superfine sugar

3 : c Nuts

2 : tb Margarine

1/2 : ts Cinnamon

1/2 : c Honey

1/2 : ts Grated orange peel

2 : c Peanuts

2 : tb Butter

2 : tb Honey

3 : Eggs

2 : oz (one quarter cup) castor

Directions

0: Makes 2 large loaves or 3 small loaves

1: In a large mixing bowl combine yeast, water, brown sugar, salt and the 1/2 cup of flour

2: Beat until smooth

3: Cover and let stand in warm place 15 minutes

4: Add to this mixture the scalded milk, honey, salt, whole wheat flour and wheat germ

5: Beat 2 minutes with electric mixer and gradually stir in about 3 1/2 cups white flour

6: Form into smooth ball on floured surface

7: Cover with bowl and let rest 10 minutes

8: Knead thoroughly and divide into 2 or 3 balls

9: Cover with bowl and let rest again

10: Shape each ball into a loaf and place in 2 well-greased standard loaf pans or 3 8x4-inch pans

11: Cover and let rise in warm place 45-60 minutes, or until doubled in bulk

12: Bake at 375 F for 35-40 minutes

13: Colorado Cache Cookbook (1978) From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www

14: synapse

15: com/~gemini







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