418198 vandecamps salt rising bread Recipes

white cornmeal, sweet milk, salt, sugar, crisco or 5 tbsp other shortening, bread flour , sifted

baking potatoes, not degerminated yellow cornmeal, sugar, salt, boiling water, warm milk, warm water, baking soda, salt, vegetable oil, bread flour

potatoes, peeled and sliced, white cornmeal or 3 1/2 tbsp yellow cornmeal, sugar, baking soda, baking powder, salt, boiling water, flour, divided, lukewarm milk, butter, melted, salt, sugar

potatoes, boiling-hot water, stone-ground cornmeal, sugar, salt, warm milk (105-115 f), baking soda, all-purpose flour, all-purpose flour , plus additional for kneading, salt, vegetable shortening (preferably trans-fat free)

bread flour, white sugar, salt, vegetable oil, active dry yeast, warm water (110 degrees f/45 degrees cup)

bread machine yeast or 2 1/2 tsp fast rising yeast, bread flour, poppy seeds (plus 1 tsp for topping , if desired), sesame seeds (plus 1 tsp for topping , if desired), old-fashioned oatmeal (large flake, plus 1 tsp for topping , if desired), sunflower seeds (plus 1 tsp for topping , if desired), salt, sugar, oil, warm water, cheddar cheese , sharp, cubed or 1 cup , sharp, shredded, jalapeno peppers, drained (use 1/2 to 1 full jar, based on your heat preference), cheddar cheese , sharp, shredded

water, sugar, instant mashed potatoes, salt, margarine, bread flour, fast rising yeast

water, sweetened condensed milk, salt, butter, bread flour, yeast

milk, beaten egg yolks, butter, bread flour, brown sugar, salt, mace, bread machine yeast, strawberry preserves or 1/3 cup apricot preserves, butter, softened, chopped almonds

md or large potatoes, tb yellow cornmeal, ts sugar, ts salt, boiling water, warm milk, warm water, ts baking soda, ts salt, tb melted shortening or oil, flour , bread is best

milk, cornmeal , medium grind, sugar, water (120 to 130 degrees f), sea salt, baking soda, unbleached white flour, shortening (lard preferred, room temperature), vegetable oil or 2 tbsp melted butter, bread, pans

milk, cooled, scalded, salt, sugar, cornmeal (white preferred ), butter, flour

vegetable oil, all-purpose flour, salt, potato-yeast starter

milk, scalded, cornmeal, baking soda, divided, sugar, divided, salt, divided, all-purpose flour, divided, warm water (105o to 115o), divided, shortening, melted butter or margarine

water, butter, softened, honey, dry milk, salt, white bread flour, whole wheat flour, vital wheat gluten, rolled oats, bread yeast

rogue hazelnut brown nectar ale, bread flour, dry yeast, sugar, salt, dried, spent grain (optional), spent grain can be acquired from you local microbrewery or homebrewer, often free of charge. it is simply the left over husks of the malted barley used in brewing. it is not necessary for this bread to be delicious, but it lends a very nice character and consistency to the final product. note that before using you will need to dry it out over low heat in an oven until all of the moisture is removed.

warm water (110 degrees f.), champagne, warmed, olive oil, salt, sugar, bread flour, instant yeast, cornmeal (optional for dusting pan ), poppy seeds (optional for top of loaf)

bread flour, whole-wheat flour, basic sponge (at room temperature ), rye flour, oats, water, salt, currants, bread flour, dried rosemary