| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Quickbreads | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Flour, plain, sifted. |
| 1 | c | Water, lukewarm, adding |
| 1/4 | c | Water more if necesssary for the correct consistency. |
| 6 | tb | Oil, Olive |
| 1 | pn | Salt |
| 3 | Egg whites, -OR- 4 whites. whipped to soft peaks. |
INSTRUCTIONS
At least 2 hours before time, combine in a mixing bowl, the flour, warm water, oil and salt. Mix, and leave to stand for 2 hours or more. Before using, fold in the egg whites. Batter should remain usable for 2-3 hours. from THE TERRACE TIMES -BICENTENNIAL COOKBOOK- by HELEN ARBIB typed by KEVIN JCJD SYMONS From: Joan Macdiarmid Date: 26 Mar 99 Posted to MM-Recipes Digest V4 #12 by maintech@ne.infi.net on Jun 08, 99
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