Featured Cookbook

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1. Braided Bread

2. Butterscotch Pudding

3. Fruit Leather

Book Description

This attractive spiral bound book is packed full of creative ideas that will inspire readers to make terrific bag lunches that are inexpensive, appealing and nutritious. The first half of the book offers tips for picky eaters, organizing your life, money and time saving tips and last minute shortcuts.

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Super Easy Bag Lunches: Recipes & Hundreds of Other Happy Baggin' It Ideas

Authors: Maxine Sprague

Date: April 1999

ISBN: 0969166524

Publisher: Learning Centre Press

Paperback

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This dough is easy to handle and cooks into a soft delicious bread. This recipe came from my sister-in-law, Norma. I taught at a school near George and Norma's farm and spent many weekends as a guest at their house. Norma is a terrific cook and she taught me a lot about cooking and being a good hostess. Their 'the coffeepot is always on' reputation meant baking never lasts more than a day. It was an ideal place to practice my skills and try new recipes.

• 3 cups warm milk

• 1 cup warm water

• 1/2 cup sugar

• 4 teaspoons salt

• 1/2 cup butter

• 4 eggs

• 2 tablespoons quick rising yeast

• 8-10 cups flour

1. Greased Baking Sheet, Bake at 350 degrees F for 25-30 minutes

2. Mix above ingredients, adding enough flour to make soft dough. Place in a lightly greased bowl to rise until doubled. Punch down and divide into 4 equal pieces. Cover and let rest for 10 minutes. Divide each of the pieces into 3 equal pieces and form into long rope shapes. Braid the dough ropes. Tuck ends under and place on a greased baking sheet. Repeat with remaining pieces of dough. Rise until doubled. Bake

Variation: Brush loaves with egg yolk beaten with 2 tablespoons water and sprinkle with sesame or poppy seeds. You can also substitute 3 cups oatmeal for some of the flour.

More From This Book:

1. Braided Bread

2. Butterscotch Pudding

3. Fruit Leather

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