Edible Bread Spoons Recipe 385 Food

SPOON BREAD

Steps:

• Preheat the oven to 350 degrees. Lightly butter a 1 1/2-quart souffle dish.
• Combine the cornmeal, salt, and sugar and stir slowly into scalded milk in saucepan. Over low heat, blend in butter. Remove saucepan from heat and beat in egg yolks and baking powder. Let cool.
• Beat egg whites with a pinch of salt until stiff. Gently fold into cornmeal mixture. Pour batter into prepared mold and bake until puffed and golden, 30 to 35 minutes. Serve immediately.

SPOON BREAD

Steps:

• Put yeast in 1/2 cup warm water to which 1 teaspoons sugar is added. leave 10 minutes.
• Pour 1 1/2 cups boiling water over oatmeal. Add 3 tablespoons butter, 2 tablespoons brown sugar, 1/2 cup molasses and 1 teaspoons salt. Mix and leave until lukewarm.
• Add yeast mixture. Put some flour in before yeast and 1/4 cup warm water. Add remainder of flour; mix with a spoon.
• Spoon into cans. Let rise 1 1/2 hours or until double in bulk.
• Bake at 350F for 50-6- minutes.

EDIBLE BREAD SPOONS RECIPE - (3.8/5)

Steps:

• Use your rolling pin to flatten the bread a little. Use your cookie cutter mold and cut out. I did 6 at a time on a baking sheet. These are easy....Just choose any bread, roll out the bread a little and use a cookie cutter and plop them into your chinese spoons. I baked them in the oven for about 7 minutes or crispy. I set the oven to 375°. I mix up some tomatoes, basil for Bruschetta. I also made some bacon and eggs spoons.