| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bread | 12 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 2 | tb | Sugar |
| 1 | tb | Baking powder |
| 1 | ts | Salt |
| 1/4 | ts | Baking soda |
| 1 | c | Raisins or currants |
| 1/2 | c | Sour cream |
| 1/4 | c | Oil |
| 1 | Egg; slightly beaten | |
| 3 | tb | Milk |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Tue, 27 Jul 93 13:13:42 +0200 From: jamie.wernitznig@his.com (Jamie Wernitznig) Source: More Baking with Schmecks Appeal 1. Sift together dry ingredients and stir in the raisins. 2. Blend the remaining ingredients and stir in the flour mixture until the dough is all together. 3. Toss on a lightly floured surface until no longer sticky. Knead a few times. Divide the dough in half then pat each ball of dough into a 6" circle with the top slightly rounded. Brush the tops with milk and sprinkle with sugar. 4. Cut each circle into 6 wedges. Place 2 inches apart on a cookie sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hot with butter and jam or flavoured butter or honey. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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