SSanf
December 31st, 2004, 11:36 AM
Ever walk past those bags of self rising flour in the grocery store and think what the heck is that for?
OK, me too. Well I bought a bag and started playing around just for fun.
Here is what I have discovered. It is the greatest kitchen helper since the match!
You can make a mash out of almost any kind of veggie or fruit product and turn it into unique bread products that are surprisingly good and fool proof. Squash, carrots, beans fruits, treat them the same. Puree them like baby food and add liquid until it is about like apple sauce. Add a dollop of oil and an egg. Add about twice as much self-rising flour as the mash. When it looks like cake or muffin batter, that is about right.
Now, you season the mess depending on what you started with. You know what flavors go with what. You can add sugar, cheese, bacon bits, herbs or whatever seems right. Smaller batches will taste of the egg. Larger batches won't. Let your preference be the guide.
Put it in a greased and floured bread pan or paper muffin liners and you are set. Bake at 350 degrees until done. If anyone asks you the recipe, you won't remember what the heck you did so just tell them it is a family secret, OK?
Disclaimer: Don't think this will work too well with citrus or high acid things, though. It would probably explode like the casserole that ate East Syracuse.
OK, me too. Well I bought a bag and started playing around just for fun.
Here is what I have discovered. It is the greatest kitchen helper since the match!
You can make a mash out of almost any kind of veggie or fruit product and turn it into unique bread products that are surprisingly good and fool proof. Squash, carrots, beans fruits, treat them the same. Puree them like baby food and add liquid until it is about like apple sauce. Add a dollop of oil and an egg. Add about twice as much self-rising flour as the mash. When it looks like cake or muffin batter, that is about right.
Now, you season the mess depending on what you started with. You know what flavors go with what. You can add sugar, cheese, bacon bits, herbs or whatever seems right. Smaller batches will taste of the egg. Larger batches won't. Let your preference be the guide.
Put it in a greased and floured bread pan or paper muffin liners and you are set. Bake at 350 degrees until done. If anyone asks you the recipe, you won't remember what the heck you did so just tell them it is a family secret, OK?
Disclaimer: Don't think this will work too well with citrus or high acid things, though. It would probably explode like the casserole that ate East Syracuse.