Bread: Master Mix
Source of Recipe
4 on 4
List of Ingredients
9 c. sifted all-purpose flour
1/3 c. baking powder
1 Tbsp. salt
2 tsp. cream of tartar
4 Tbsp. sugar
1 c. nonfat dry milk
2 c. shortening which does not
require refrigeration
Recipe
Sift together 3 times the flour, baking powder, salt,
cream of tartar, sugar and dry milk. Cut in shortening with
pastry blender or 2 knives until mixture looks like coarse
corn
meal. Store in covered container at room temperature.
Note: To measure the Master Mix, pile it lightly into
cup and level off with spatula.
How to use the Biscuit Mix:
For 15 to 20 biscuits, use 3 cups of Master Mix, 4
tablespoons sugar and 2/3 to 1 cup water. Mix until well
blended and knead 10 times. Bake at 400 degrees for 10
minutes.
For 12 muffins, use 3 cups of mix, 2 tablespoons sugar,
1 cup water and 1 egg. Mix until ingredients are just mois-
tened. Bake at 400 degrees for 20 minutes.
For coffee cake, use 3 cups of mix, 1/2 cup sugar, 2/3
cup water and 1 egg and mix until well blended. For topping,
use 1/2 cup brown sugar, 3 tablespoons butter and 1/2
teaspoon
cinnamon. Bake at 400 degrees for 25 minutes.
For gingerbread (8 x 8-inch), use 2 cups mix, 4 table-
spoons sugar, 1/2 cup water, 1 egg, 1/2 cup molasses, 1/2
teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon cloves
and
1/2 teaspoon ginger. To blend, add half of liquid and beat 2
minutes. Add rest of liquid and beat 1 minute. Bake at 350
degrees
for 40 minutes.
For oatmeal cookies (4 dozen), use 3 cups mix, 1 cup
sugar, 1/3 cup water, 1 egg, 1 teaspoon cinnamon and 1 cup
quick rolled oats and mix until blended. Bake at 350 degrees
for
10
to 12 minutes.
Makes 13 cups
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