Southern Sauce Ingredients: 7 eggs (at room temperature) 2 tablespoons water Directions: Juice of 3 lemons Beat egg whites with water until stiff. Blend in egg yolks, then add l...
Rustic Granny White Ingredients: 2 lbs flour 3/4 ounce dry yeast 3 cups luke warm water 3 tsp salt Directions: Dissolve the yeast in the 1/8 of the water and mix. In a different...
Hearty Granny White Ingredients: 4 teaspoons dried yeast 1 teaspoon caster sugar 600 ml warm water 25 g butter or vegetable fat 625 g wholemeal flour 175 g wheatgerm 2 teaspoons...
Traditional Granny White Ingredients: 2 cakes yeast 1 tsp salt 1/2 c warm milk 3 tbs sugar 6 c flour, sifted 3 eggs, beaten 1/2 lb butter 1 c sour cream, room temperature 2 lbs....
Stewed Chili Granny White Ingredients: 1/4 cup warm water 1 package dry yeast 1 can (14.5 oz.) whole or stewed tomatoes 1/4 cup margarine 1 1/2 tsp. salt 1/4 cup brown sugar 2 T...
Sachet Granny White Ingredients: 12 oz wholemeal flour 1 sachet dried yeast 3 tsp golden syrup 7 fl oz warm water 1/4 tsp salt 3 tsp sunflower oil 2 oz peeled sunflower seeds 1...
Savory Granny White Ingredients: 1/4 c warm water 1 tablespoon yeast 3/4 c warm milk 1/4 c sugar 1 tsp salt 1 egg 1/4 c shortening 3 1/2 c flour Directions: Dissolve yeast in wa...
Zesty Granny White Ingredients: 0.6 oz dry yeast or 50g cake yeast 3 1/2 cup rye flour (0.9 liters) 0.6 cup dark corn syrup (0.15 liters) 1 tsp salt (5 ml) 1 1/2 cup lukewarm wa...
Bulgar Tumeric Granny White Ingredients: 1/2 cup raw unsalted sunflower seeds 5 cups unbleached white bread flour 1/4 cup bulgar wheat, coarsely ground, soaked in 1/4 cup water...
Old-Fashioned Granny White Ingredients: 12 Sticky Buns 3 cups flour 1/4 c sugar 1 tablespoon or 1 envelope rapid rise type yeast 1 1/4 c warm milk 1/4 c very soft unsalted butte...
Wesson Granny White Ingredients: 2 c lukewarm water 1 pkg. yeast 1/3 c wesson oil 4 T sugar 1 egg 4 c self−rising flour Directions: Mix by hand in order. Batter should be like p...
Hearty Granny White Ingredients: 1 oup starter 2 cups warm water 2 1/2 cups flour Directions: Allow to proof overnight, 8−15 hours. Return one cup of the starter.