Medieval Parsley Bread recipe


5/5 - 0 Total votes

Servings: 1
Prep time: None None
Cooking time: None None

Ingredients

3/4 : lb Beef round steak, cut 1/2"

Thick : Thick and trimmed of fat

1 : tb Cooking oil

2 : c Sliced fresh mushrooms

1/2 : c Dry sherry

1/2 : c Water

1/2 : ts Instant beef bouillon

Granules : Granules

1 : 8 ounce carton plain low

Fat : Fat yogurt

1 : tb All purpose flour

1 : ts Sugar

1/2 : ts Salt

Dash : Dash pepper

2 : c Hot cooked rice

Snipped : Snipped parsley (opt)

-Dorothy : -Dorothy Cross TMPJ72B

3 : Large carrots;

-(about : -(about 3/4 lb. total)

-peeled : -peeled and chopped

1 : Large onion; coarsely choppe

-(about : -(about 1/2 lb.)

1 : cn (28 oz.) tomatoes

1 : cn (about lb.) each black

-beans, : -beans, pinto beans, and kid

-beans : -beans (or 3 cans of 1 kind)

3 : tb Chili powder

1/2 : c Sour cream; (about) or

Directions

0: Sprinkle yeast on 1/2 cup of warm water

1: Stir in honey, let sit for 5 minutes

2: Add remaining water, beat in about 2 1/2 to 3 cups flour

3: Beat with a wooden spoon for about 200 strokes

4: Cover with damp towel, put in a warm place, & allow to rise for 30-45 minutes, or until doubled

5: Stir down, beat in salt, melted butter, 3 whole eggs, + extra yolk

6: Crush dried herbs & add 1/2 cup parsley

7: Mix with cinnamon & add to batter, stirring well

8: Beat in remaining flour with spoon, then with hands work until dough comes away from sides of bowl

9: Turn out onto a lightly floured board & knead until smooth, shiny & elastic, about 10-20 minutes, adding small amounts of flour if necessary

10: Place in a buttered bowl, cover with damp towel, let rise in a warm place until doubled, about 50 minutes

11: Punch down, cover & let rise again until doubled, about 30 minutes

12: Punch down

13: Turn out onto a floured surface

14: Let dough rest 5 minutes

15: Shape into three free form curls or twists

16: Place on buttered cookie sheet

17: Cover lightly with damp towel & let rise until doubled, about 25 minutes

18: Preheat oven to 375F

19: Brush loaves with beaten egg yolk

20: Bake about 50 minutes or until browned & loaf sounds hollow when rapped on top & bottom

21: Cool on rack

22: File ftp://ftp

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26: zip







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