Tuesday, December 18, 2007

Franksbrod and Babylonian Bread


Babylonian Bread was a recipe from Calvert School's 4th grade course, which my boys love for peanut butter and jam sandwiches; it makes great cinnamon toast or french toast, too! Here's the recipe:

3/4 cup water
3 tsp yeast
2 tbsp butter
1 cup wheat flour
1 cup white flour
2 tbsp brown sugar
3/4 tsp salt

Put the ingredients in the bread machine, and let it go through the first knead. Let it rise 10 minutes, then take it out and put into a greased & floured loaf pan. Let rise until doubled in size, the bake at 375 for about 25 minutes. Great with beef.


This recipe is adapted from Beth Hensperger's Bread Machine Bible. Franksbrod is a Scandinavian version of French bread; it contains an egg. This recipe makes 2 large or 3 medium loaves:

1-3/8 cups warm water
6 tsp yeast
4 cups flour
1-1/2 tbsp sugar
1-1/2 tsp salt
1 egg

Mix the ingredients together; let rise for 10 to 15 minutes, then form into classic french bread loaves. Let rise on the baking sheet, then bake 16 to 19 minutes at 375.

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