Feather Beds Recipes

Steps:

• Grease a pan and place bread in a single layer covering the entire pan.
• Sprinkle vegetables over the bread and top it with cheese.
• Beat milk, eggs, and spices to taste and pour over the bread.
• Cover and refrigerate overnight or bake immediately.
• Bake at 400 for 30-40 minutes until puffy.

Steps:

• In a shallow baking dish arrange the slices of bread in a single layer.
• Sprinkle lightly with salt and pepper.
• Sprinkle the cheese over the bread.
• Combine the milk and eggs in a bowl, stir until blended and pour over the bread and cheese.
• Cover and put in the fridge for 6 hours.
• Do not preheat the oven.
• Place the chilled baking dish in oven and set at 350°F
• Turn on the oven and bake for about 1 hour or until the custard is puffy and lightly golden.
• Variation: Omit the cheese and substitute thinly sliced ham and apple slices.

Steps:

• Preheat oven to 375 degrees.
• Grease a couple of 12-count muffin tins.
• Combine yeast and water in a large mixing bowl and let it sit a few minutes to dissolve.
• Add sugar, salt and egg.
• Add flour gradually and beat well.
• Add butter.
• Fill greased muffin tins half full.
• Let rise in a warm place uncovered until level with the top of the pans (although I admit to having loosely covered mine sometimes).
• Bake for 20 minutes.
• The last time I made these I think I got 18 roll/muffins.
• Your yield will, of course, vary depending on how much batter you put in each section of the muffin pan.

Steps:

• Stir together sugar, salt, hot potato water, and margarine. Let cool. Add the rest of the ingredients and knead well. Let rise until double in bulk. Then roll out and cut into circles. Put close together on a baking sheet. Let rise again until double. Bake at 350° for 30 minutes until golden. Note: These may also be made into crescent rolls and clover rolls. They are very light and most delicious.

Steps:

• In a large bowl, combine the baking mix, sugar and yeast. Cut in shortening until mixture resembles coarse crumbs. Stir in enough warm water to form a soft and slightly sticky dough. Turn onto a floured surface; knead gently 3-4 times. , Roll dough to 3/4-in. thickness; cut with a 2-1/2-in. round biscuit cutter. Place on ungreased baking sheets. Brush tops with melted butter. Bake at 400° until lightly browned, 10-12 minutes.

Steps:

• Be sure to whisk that flour before measuring - I soften the margarine in the micro wave.
• Place ingredients in order listed with the flour and yeast going in last.
• Choose your cycle.During the first mixing check to assure your dough has the right amount of flour and water - dough should look nice and shiny.Flours differ so you may need to add lukewarm water a teaspoon at a time if it is too dry- a sprinkling of flour if too sticky. Never add more then 3 tablespoons of either the flour or the water. In my breadmaker the whisked flour and the carefully measured ingredients are right on. Makes a large loaf.
• FOR DOUGH use dough cycle - when cycle complete shape into bread, buns or rolls. I often make braided loaves topping with sesame seeds.
• Brush tops with softened butter or margarine.Rise 20 to 30 minutes or until double in size.
• Bake in a 350 oven until nicely golden brown brushing with softened butter or margarine just before they are done - I brush them again when I take them out - makes for nice tops.
• Time varies - check your machine. Cooking time is machine and baking time.