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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Pheasant Bread Recipe

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This recipe for Pheasant Bread is from Dianne's 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:  
4 C.All purpose flour (do not use bleached all purpose) or 1 C. all purpose & 3 C. bread flour or 3 C. of wheat & 1 C. all purpose flour flour
2 tsp. kosher salt
2 C. lukewarm water
2 - 3 tsp. sugar
2 tsp. active dry yeast
2 T. butter room temp.
Directions:
Directions:
1. If you are using active - dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. Let it stand for 10 to 15 min. or until it is foamy & or bubbling just a bit. This step will ensure that the yeast is active. Meanwhile, in a large bowl, whisk together the flour & salt.When the yeast-water-sugar mixture is foamy, stir it up, & add it to the flour bowl. Mix til the flour is absorbed.

* If you are using instant yeast: In a large bowl , whisk together the flour, salt, sugar, & instant yeast. Add the water. Mix til flour is absorbed.

2. Cover bowl with a tea towel or plastic wrap & set aside in a warm spot to rise for at least an hour. If you are letting it rise in a cool place it could take up to 2 hours.

3. Preheat oven to 425 º , grease 2 oven safe bowls with about 2 T. butter.using 2 forks, punch down dough , scraping it from sides of bowl.you want to loosen the dough entirely from sides, & make sure you punch it down.

Then with the 2 forks divide the dough in half. put each half into prepared bowls.Dough will be wet and sticky.

4. Let dough rise 20 to 30 min. in warm place til about doubled.

5. Bake 15 min. Reduce the heat to 375 º & bake 15 to 17 min. longer. Remove from oven & turn loaves onto cooling racks.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
about 2hr
Personal Notes:
Personal Notes:
Got this recipe from Jamie Warner.

 

 

 

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