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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pop-Up Bread Recipe

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This recipe for Pop-Up Bread is from International Vegetarian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. unsifted flour
1 pkg. active dry yeast
1 1/2 cup milk
1 1/2 cup water
1 1/2 cup salad oil
1 fourth cup sugar
1 tsp. salt
2 c. unsifted flour additional to make batter stiff.
Directions:
Directions:
Measure two cups of unsifted flour into large bowl, stir in active dry yeast.
In saucepan, place milk water, salad oil, sugar and salt. Heat just until warm. Add to flour and yeast in bowl and beat until smooth. Blend in eggs.
Add additional flour to stiffen batter, beating until smooth and elastic.
Spoon batter into two well-greased one-pound coffee cans. Cover with plastic snap-on lids and place in warm spot for dough to rise.
When dough has almost reached top of cans, remove lids and bake @ 375 for 35-40 minutes or until bread is high and well-browned. Let cool in cans for 10 minutes, before turning out on rack to cool completely.
Personal Notes:
Personal Notes:
Makes 2 loaves

 

 

 

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