Baking bread this morning. This post and recipe were originally posted August, 2013. There are a ton of bread recipes floating around Big Food. Check out the ‘bread tag.’ This is a particularly good whole wheat bread. Sorry about the formatting. Left over from blogger dot com. Stay well & enjoy! ♩♪♫♬ Served with Lentil
This looks like something that would be fun to make with… oh, I don’t know… a little boy, doesn’t it? 😉 From The Best of Bon Appetit (1979) brought to you courtesy of Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. (More info here; similar recipe here.) “This bread may be frozen and decorated
From The Best of Bon Appetit (1979) Be creative! Make this in the shape of a bunny instead of a duck! More info here; similar recipe here.) “Each slice of this festive bread will show a swirl of raspberry, chocolate and nuts.” —The Best of Bon Appetit (1979) “Duck may be prepared a day ahead.
This recipe was first posted January 6, 2015. I’ve made it several times since, it’s that good! This bread is delicious! HONEY WHEAT BREAD Makes 2 loaves 1 package active dry yeast 1 C warm water ¼ C honey 1 Tbsp salt 2 Tbsp shortening 1 C scalded milk 3 C whole wheat flour 2-3
We made half recipe, i.e., only one layer, so only one tube of flaky biscuits.
There were a number of things Mr Big Food and I wanted to accomplish over the Christmas Break: Traveling 1700+ miles without a collision incident; Helping Miss M move; Hanging out with Grandson ‘Phen; passing Kat & Tony’s ship in the night; Not getting in the way of Daughter C and The J-Man’s Move as
Reposted from December 20, 2015. This year Mr. Big Food added cherries. Delicious. Also delicious lightly toasted and complimented by a scrambled egg and coffee. I am certain I’ve posted the recipe for Mr. Big Food’s vanočka before but it’s worth repeating. This year he substituted chopped dried apricots for the chopped nuts, and added
Several substitutions were made; the photograph is not representative of a slice of Creative Cooking Spiced Rye Bread made according to the recipe. I don’t know how any of this happened because this is just not the way we do things. Ran out of molasses and had no dark Karo so I used light Karo.
Faithful commenter SueK and I are having a conversation about refrigerators, including the relative merits of top vs. bottom freezers. Her reply to my comment that one drawer of our bottom freezer contains almost nothing but stale bread and bread crumbs, was this recipe about which she says, “Not a company dish…just not all that
We are quite sure that when the Romans invaded Greece they had their eating habits changed drastically. The Greeks were better bakers, for one thing, and the Greek slaves who were taken back to Rome taught the Romans to use several different flours in a single loaf instead of the one common flour that was
Sometime this week I will finish my very brief survey of Greek Literature and move onto ancient Roman lit. Marica cooks Monday reflects that ambition. We’ll be having Ancient Roman Bread courtesy of The Frug and Lemony Meat Sauce with Spaghetti from The Culinary Arts Institute. I do not think this family favorite is especially
beneath the bough A Flask of Wine, a Book of Verse– and Thou Beside me singing in the wilderness– And Wilderness is Paradise enow. The Rubáiyát of Omar Khayyám (11th quatrain) I was reminded of this verse the other day when Mr. Big Food explained to me how to make Danish Easter Duck Bread with
As I mentioned, we call this Redneck Health Food. It’s good for you! But a word of caution: if for your entire life you have eaten only white Wonder Bread (R), please approach this bread with caution. The oats are not quick oats! I used Bob’s Red Mill steel cut oats, 2 1/2 cups whole
Oatmeal Bread. Shh. Don’t tell but I slipped 1/4 C of wheat germ in there. Right on.
Why anyone would name a recipe after the Tennessee Valley Authority is beyond me, but these are truly excellent potato rolls. Note: If you have refrigerator space, the rolls may be prepared for baking the day before, then removed from refrigerator about 2½ hours before baking.” —Celia Marks and the Editors of Southern Living Magazine,
One of the delights of collecting crappy old books– especially old cook books– is discovering the slips of paper tucked between the pages. Here’s a recipe Mr. Big Food found in an old cook book he was working on during the heat of the Summer. He saved it away to make as a snack later
Damned *fine* if you ask me. This is a keeper of a bread recipe! (In my oven it only needed about 40 minutes, rather than the 50 the recipe indicates.) “Freezes beautifully.” —Celia Marks and the Editors of Southern Living Magazine, Southern Living Party Cookbook (1972) FINE WHITE BREAD Yield: 4 loaves 1 cake compressed
or Shut Up! I don’t mean to go all belligerent on you. I just thought “put up or shut up” was funny in light of the post about all of the puttin’ up we did this weekend. These are three of four loaves of ‘Fine White Bread’ I baked today. I froze two. One went into
This recipe makes three loaves. It’s moist and dense and freezes very well. It is nice to have a couple loaves of pumpkin bread stashed away, isn’t it? “From the Monastery of the Angels in Hollywood, CA” MONASTERY PUMPKIN BREAD Makes 3 loaves 3 ½ C flour 3 C sugar 2 tsp baking soda 1
Buns for BBQ! And Czechburgers!! ICE BOX (POTATO) ROLLS Makes 2 dozen 1 6 oz baking potato 2/3 C shortening, plus 1 Tbsp melted ½ C sugar, plus 1 tsp 2 eggs, at room temperature 2 tsp salt 1 package active dry yeast ½ C lukewarm water 1 C milk, scalded and cooled 6-8 C