"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Bingo Bread Recipe

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This recipe for Bingo Bread, by , is from The Lyle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Great Grandma Lyle
Added: Tuesday, March 15, 2005


3 1/2 to 4 c. all-purpose flour
2 c. whole wheat flour
1/2 c. instant nonfat dry milk powder
1/4 c. sugar
1 (1/4 oz.) pkg. active dry yeast
2 c. water
2 Tbsp. vegetable oil
2 Tbsp. butter or margarine
2 eggs, beaten
1/2 c. sliced green onions
3 Tbsp. minced fresh parsley or 1 Tbsp. dried parsley flakes
2 tsp. dried oregano
1 1/2 tsp. salt

In a mixing bowl, combine 1 cup all-purpose flour, whole wheat flour, milk powder, sugar, and yeast. In a saucepan, heat water, oil, and butter to 120 to 130 degrees F.; add to dry ingredients. Stir in eggs, onions, parsley, oregano, salt, and enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch dough down; divide in half. Shape into loaves; place in greased 9x5x3 inch loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F. for 30 to 35 minutes. Remove from pans to wire racks.


Number Of Servings:
Number Of Servings:
Yield: 2 loaves




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