| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
8 |
Servings |
INGREDIENTS
|
|
Zemont; (hnng48b) |
| 1 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Baking powder |
| 1/4 |
c |
Butter |
| 1/2 |
c |
Milk |
INSTRUCTIONS
Sift flour, salt and baking powder into bowl Add softened butter and rub in
well. Add enough milk to make a soft dough... not sticky. Turn to a floured
board and knead until smooth. Pat into 1/2" height round shape. Place on
buttered baking sheet and shore into 8 pie-shaped sections. Brush with a
little milk. Bake @ 450 until risen and golden brown (15 min). For a rich
variation, add to the basic dough: 1/4 cup grated cheese (Havarti or
Provolone is nice), crushed garlic, rosemary, marjoram or basil. For a
sweet version, add to the basic dough: 2 tbsp. sugar 1-2 tsp. cinnamon
pinch nutmeg chopped almonds & raisins and after brushing the dough with
the milk, dust generously with cinnamon sugar. (wrv)
MC formatted/busted by Martha Hicks 4/98
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Apr 7, 1998
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