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Best of Breads: From Amish and Mennonite Kitchens (Miniature Cookbook Collection)
     

Best of Breads: From Amish and Mennonite Kitchens (Miniature Cookbook Collection)

by Phyllis Good, Rachel Thomas Pellman
 

One in a 12-volume set of miniature cookbooks! Recipes from the top selling cookbook From Amish and Mennonite Kitchens fill these inexpensive treasures. The recipes reflect wonderful food, the heritage of loving the soil and respecting honest labor, and tables laden with bounty. These small impulse items make delightful gifts! A gift envelope available with each

Overview


One in a 12-volume set of miniature cookbooks! Recipes from the top selling cookbook From Amish and Mennonite Kitchens fill these inexpensive treasures. The recipes reflect wonderful food, the heritage of loving the soil and respecting honest labor, and tables laden with bounty. These small impulse items make delightful gifts! A gift envelope available with each miniature cookbook. A warm, moist, pungent smell through the house. A steaming loaf of bread just lifted from the oven! Thoughts of sweet rolls, cinnamon flop, and doughnuts will make any child hungry for home. For these foods are rich in flavor and affection and warm memories of big kitchens full of love.

Product Details

ISBN-13:
9781561481583
Publisher:
Skyhorse Publishing
Publication date:
06/25/1995
Series:
Miniature Cookbook Collection
Pages:
20
Product dimensions:
5.80(w) x 5.80(h) x 0.30(d)

Read an Excerpt

White Bread

Makes 2 loaves

1 pkg. dry yeast
1/2 cup warm water
1/3 cup sugar
2 tsp. salt
2 cups warm water
2 1/2 Tbsp. melted shortening
6-7 cups flour/

1. Dissolve yeast in 1/2 cup warm water.

2. In large bowl combine sugar, salt, water, and shortening. Add yeast mixture. Gradually add flour to form a soft dough. Turn onto floured surface and knead until smooth. Place in greased bowl. Cover and let rise about 2 hours. Punch down. Divide into 2 portions and form loaves. Place in greased bread pans. Prick tops with fork. Let rise until higher than pans (about 2 hours).

3. Bake at 375 degrees for 25-30 minutes. Cool 10 minutes. Butter tops of loaves. Place pans on sides bread loosens. Remove bread and cool completely.

Whole Wheat Bread

Makes 4 loaves

2 pkgs. dry yeast
4 cups warm water
1/2 cup soft margarine or butter
1/4 cup molasses
1/2 cup honey
2 tsp. salt
6 cups whole wheat flour
4 cups white flour/

1. Dissolve yeast in warm water.

2. Combine margarine, molasses, honey, and salt. Mix well. Add yeast mixture. Gradually add flour. Turn onto floured surface and knead until smooth. Place in greased bowl and let rise until double. Punch down. Let dough rest a few minutes. Shape into 4 loaves. Place in greased bread pans. Let rise about 1 hour. Bake at 375 degrees for 35-40 minutes.

Said the tester, "This is the best loaf of brown bread I ever made!"

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