Amaranth Rye Sticks
Beer Biscuits
Batter Rolls
* Exported from MasterCook *
Amaranth Rye Sticks
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Bread Bakers Mailing List Breads
Fatfree Hand Made
Amount Measure Ingredient -- Preparation Method
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1 Package Active dry yeast
1 1/2 Cups Warm water
1 Tablespoon Nonfat dry milk
1 Tablespoon Molasses
1/2 Teaspoon Sea Salt -- Optional
3 1/4 Cups Rye Flour
1/2 Cup Amaranth Flour
1 Teaspoon Caraway seed
Sesame Seeds -- Optional
Dissolve yeast in warm water; stir in milk, molasses, and salt. Stir in
flour and caraway seeds. Knead dough about five minutes. Cut into 36
pieces and roll into sticks approximately five inches long. Roll in sesame
seeds. Place on an oiled baking sheet, spray with water, then bake at
425F. for 18-20 minutes, or until lightly browned.
Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission
of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
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Nutr. Assoc. : 0 0 0 0 0 0 19 0 0
* Exported from MasterCook *
Beer Biscuits
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Bread Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
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2 C Unbleached Flour
3 Tsp Baking Powder
1 Tsp Salt
1/4 C Shortening
3/4 C Beer
Preheat Oven to 450F.
Sift dry ingredients together.
Cut in shortening until it has cornmeal consistency.
Stir in beer, knead lightly, roll out to 1/2-inch thickness.
Bake 10 - 12 minutes or until golden brown.
Makes 12 to 15 biscuits.
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Nutr. Assoc. : 14 0 0 0 0
* Exported from MasterCook *
Batter Rolls
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Bread Bakers Mailing List
Hand Made Low Fat
Amount Measure Ingredient -- Preparation Method
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1 Tsp Granulated sugar
1/2 C Warm water
1 Pkg Dry yeast
1 1/2 C Milk
1/4 C Granulated sugar
1/4 C Shortening
2 Tsp Salt
2 Ea Egg
3 3/4 C Flour
Dissolve 1 tsp sugar in warm water in large bowl. Sprinkle in yeast.
let stand 10 minutes, then stir well. Combine milk, 1/4 cup sugar,
shortening and salt in saucepan. Heat until lukewarm and shortening is
melted. Stir well. Add to yeast mixture. Add 2 3/4 cups flour and beat
vigorously with wooden spoon or electric mixer until smooth.
Gradually stir in remaining 1 c flour. Batter will be soft. Cover with
tea towel. Let rise in warm place until doubled about 1 hour.
Stir down dough and let stand 10 minutes. Fill greased muffin cups 1/2
full. Let rise until doubled 45 minutes. Bake at 375F for 20-25 minutes
or until golden. Turn out of pans immediately. Serve warm and cool.
Makes about 18 rolls.
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