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Upper Crust Home Bakery Cookbook |
| Breads: a sample |
| Beer Bread |
3 c. self rising flour Mix flour, sugar, and beer together. Pour into greased and floured loaf pan. Bake at 350° for 45 minutes. Cool, slice and toast with butter. |
| Rolls: a sample |
| Oatmeal Dinner Roll |
2 c. water In a saucepan, bring water to a boil; add oats and butter. Cook and stir for 1 minute. Remove from heat; cool to luke warm. In a mixing bowl, dissolve yeast in warm water. Add to oat mixture, sugars, salt and 4 cups of flour, beat until smooth. Add enough remining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; allow to rest for 10 minutes. Shape into 18 balls. Place in two greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to wire racks. Brush with butter. Makes 18 dinner rolls. |
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downstairs guest room. The cost of the book is $15.00 each, and that includes shipping and handling. Contact Rose through e-mail or by phone to arrange purchase. |
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