427 edith bristows knead Recipes

  • Edith Bristows No Knead Raised Twists
    shortening, sugar, teas of salt, vanilla, scalded milk and
    6 More
    shortening, sugar, teas of salt, vanilla, scalded milk, dry yeast in 1/4 cup of warm water, flour, divided, eggs, chopped nuts, sugar, generous tsp of cinnamon
    12 min, 11 ingredients
  • Edith Bristows Baked Onions
    sized onions , i prefer vidalia, butter, brown sugar, salt
    4 ingredients
  • Edith Breakfast
    eggs, onions (diced ), potatoes (cubed ), ground beef and
    8 More
    eggs, onions (diced ), potatoes (cubed ), ground beef, italian sausages (sliced ), cheddar cheese, bacon, tabasco sauce, crushed red pepper flakes, garlic powder, salt, pepper
    40 min, 12 ingredients
  • Homemade Baguettes
    you will need : makes 2 large baguettes or 4-5 smaller lo... and
    30 More
    you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .
    30 min, 31 ingredients
  • Aunt Edith's Baked Pancake
    eggs, salt, all-purpose flour, milk, butter, softened and
    2 More
    eggs, salt, all-purpose flour, milk, butter, softened, sugar, lemon wedges
    35 min, 7 ingredients
  • Aunt Edith's Baked Pancake
    eggs, salt, king arthur unbleached all-purpose flour, milk and
    3 More
    eggs, salt, king arthur unbleached all-purpose flour, milk, butter, softened, sugar, lemon wedges
    35 min, 7 ingredients
  • Daikon Radish Stuffed Flatbread/Mooli Paratha
    wheat flour , add to this, salt, chili powder and
    12 More
    wheat flour , add to this, salt, chili powder, jeera powder (cuminseed), oil, water , from the grated radish,for kneading the dough (will be explained below), diakon radish, grated (after grating squeeze out the water/juice, use it for kneading dough), ajwain (available from indian stores) (optional), turmeric powder, jeera powder, onion, grated ,juice squeezed out discard this, salt, chili powder, cilantro leaves, finely chopped, oil (for frying )
    55 min, 15 ingredients
  • Kandhe Ki Roti - Mummy's Favourite Onion Paratha
    onions, finely chopped, big green chilies, finely chopped and
    8 More
    onions, finely chopped, big green chilies, finely chopped, gram flour, whole wheat flour, oil, fresh coriander leaves, washed and chopped, salt, oil , for kneading, water , as required, for kneading the dough, oil , for cooking the parathas on either side
    40 min, 10 ingredients
  • Perfect Pie Crust-edith Bristow Perfect Pie Crust-edith Bristow
    cake flour, plain flour, salt, sugar, shortening and
    1 More
    cake flour, plain flour, salt, sugar, shortening, egg plus enough milk to make 1/2 cup
    20 min, 6 ingredients
  • Edith's Low-Salt Spaghetti Sauce for One Edith's Low-Salt Spaghetti Sauce for One
    olive oil, ground beef, yellow onion, chopped and
    6 More
    olive oil, ground beef, yellow onion, chopped, fresh mushrooms, chopped, garlic clove, minced, canned no-salt-added diced tomatoes, italian herb seasoning (check label to make sure no salt), red wine vinegar, parmesan cheese (optional)
    10 min, 9 ingredients
  • Edith's Pea Salad Edith's Pea Salad
    corn oil, wine vinegar, sugar, salt, pepper, tiny peas and
    5 More
    corn oil, wine vinegar, sugar, salt, pepper, tiny peas, french style green bean, shoe peg corn, pimiento , chpd., celery , chpd., onion
    15 min, 11 ingredients
  • Edith's Chili Soup Edith's Chili Soup
    ground chuck, whole white onion , coursely chopped and
    5 More
    ground chuck, whole white onion , coursely chopped, chili seasoning mix (original recipe), tomato sauce, joan of arc spicy chili beans, water, dry elbow macaroni
    30 min, 7 ingredients
  • Edith Bunker's Potted Chicken Edith Bunker's Potted Chicken
    flour, salt , for flour, pepper , for flour, thyme, butter and
    7 More
    flour, salt , for flour, pepper , for flour, thyme, butter, onion, sliced, tomatoes, chopped, chopped parsley, sugar, salt, garlic powder, chicken, cut up
    1 hour , 12 ingredients
  • Edith's Red Tomato Chow-Chow Edith's Red Tomato Chow-Chow
    tomatoes, ripe (or 5 28-fl oz. cans, diced ) and
    7 More
    tomatoes, ripe (or 5 28-fl oz. cans, diced ), head celery, fine dice, sweet peppers, fine dice (red or green or orange), onions, fine dice, white sugar (more , if necessary), salt, vinegar (preferably pickling ), pickling spices (tied in cheesecloth)
    1 hour 45 min, 8 ingredients
  • Knead Not Sourdough Knead Not Sourdough
    bread flour, plus extra for shaping, active-dry yeast and
    3 More
    bread flour, plus extra for shaping, active-dry yeast, kosher salt, filtered water, cornmeal
    55 min, 5 ingredients
  • Beginner's Bread - a Pantry Recipe Beginner's Bread - a Pantry Recipe
    white flour (plus a little extra flour for kneading) or 3... and
    5 More
    white flour (plus a little extra flour for kneading) or 3 cups whole wheat flour (plus a little extra flour for kneading), salt, yeast (1 standard packet), sugar, oil or 2 tbsp shortening, melted, warm water (not hot, just warm )
    4 hour 20 min, 6 ingredients
  • Nana Edith's Peach Dumplings Nana Edith's Peach Dumplings
    ripe peaches, all-purpose flour, eggs, beaten and
    7 More
    ripe peaches, all-purpose flour, eggs, beaten, cream or 4 -5 tbsp half-and-half, salt, sugar, butter, melted, butter, melted,browned & clarified, sugar, mixed with, cinnamon
    1 hour 5 min, 10 ingredients
  • Grandma Edith's Onion Noodle Kugel Grandma Edith's Onion Noodle Kugel
    egg noodles , cooked per instructions on package and
    6 More
    egg noodles , cooked per instructions on package, butter , can use margarine, melted (1 stick), cottage cheese, low-fat, small curd, eggs, onion, grated, salt, pepper
    1 hour 20 min, 7 ingredients




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