← All recipes

FareShare Gazette -- April 2006 Recipes

A home-style FareShare Gazette -- April 2006 Recipes made with Whole Wheat Flour, Bread Flour, Baking Soda, Salt, and Buttermilk. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4 cup
• 1 cup
• 1 tsp
• 1 tsp
• 2 1/2 cup
• 2 tbsp
• 1/2 cup

Method (preview)

1. 1

   1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets.

2. 2

   In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt.

3. 3

   Gently mix in the buttermilk until a soft dough is formed.

4. 4

   Knead very lightly.

5. 5

   Divide dough into 4 pieces; form into rounded flat loaves.

6. 6

   Mark each loaf with an 'X' and place on prepared baking sheets.

7. 7

   3. Bake in preheated oven until golden brown, about 30 to 45 minutes.

8. 8

   Cut each of the potatoes into 8 equal wedges.

9. 9

   Parboil in a pan of water for 15 minutes.

10. 10

    Drain well and place in a shallow ovenproof dish.

11. 11

    Chop the tomatoes and add to the potatoes. Mix together the vegetable bouillon and tomato paste; pour the mixture over the potatoes and tomatoes.

12. 12

    Add the yellow bell pepper strips, the quartered mushrooms and the basil.

13. 13

    Season well with salt and pepper. Sprinkle the grated cheese over the top.

14. 14

    Cook in the oven for 15 to 20 minutes until the topping is golden brown.