| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bread |
48 |
Servings |
INGREDIENTS
| 1 |
pt |
Buttermilk |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Soda |
| 1/2 |
c |
Melted butter |
| 1 |
c |
Cornmeal |
| 1/2 |
ts |
Salt |
| 3 |
c |
White flour |
| 1 |
c |
Rye flour |
|
|
Extra white flour for kneading; and rolling out |
INSTRUCTIONS
Date: Tue, 12 Mar 96 6:01:52 EST
submitted by: whayes@snark.wizard.com (Bill)
There are many kinds and types of flatbrod, but this is one of the best. It
can be used as a cracker with dips, or as a substitute for bread, and
flatbrod can be enjoyed plain. This recipe makes a lot of flatbrod, and is
Carolyn Cypher's of Lead SD, taken from "Black Hills Rosemalers Recipes"
1990.
Combine ingredients and knead in enough flour till dough can be handled,
but dough is still slightly sticky. Cut off small ball of dough, roll very
thin. Cut into wedges, (or if you like, fancy shapes.) Place on ungreased
cookie sheet, and poke all over with a fork. Bake in 325 F oven for approx.
20 min. Keep close eye on them, you want them to be crisp, and you may want
to turn them over halfway through cooking. Makes a large batch, and you can
store in airtight container for a few weeks.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 12 MARCH 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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