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Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Sandra Soderquist wrote to us back in November looking for a lost recipe for Bog Hollow Bread. Unfortunately, Alley Kats were not able to help find the recipe. But this tale does have a happy ending. Soderquist sent an email to let us know she had found her lost copy — and was kind enough to pass the recipe along.

"It is stock full of wonderful, healthy ingredients, and I have adapted it to use a bread machine to do most of the work," Soderquist writes.

"This bread is delicious for stuffing, French bread, or mainly, just on its own."

Bog Hollow Bread

1 tablespoon yeast

2 cups unbleached bread flour

1 ½ cups whole wheat flour (a tad more if needed)

¼ cup rye flour

¼ cup wheat germ

⅛ cup unprocessed bran

1 ½ teaspoons salt

1 ½ cups milk, warmed slightly

1 ½ tablespoons butter, melted

⅓ cup honey

1 tablespoon molasses

Place yeast at the bottom of bread machine pan canister. Put dry ingredients on top. Carefully add wet ingredients on top of dry. Run machine on "dough" setting. Once risen, transfer dough to a greased loaf pan. To bake later, cover the dough with plastic wrap and refrigerate overnight. Remove plastic and let dough come to room temperature before baking. To bake now, let dough rise at room temperature, then bake at 350 degrees for about 40 minutes or until done.

A Kat wishing to be identified as Little Rock Cook also shares a bread recipe, but one that makes a smaller quantity.

"Yes, I found this recipe on Facebook. It's easy and small enough to make some quick rolls for one or two people. I always use my old muffin pan-for-six," Little Rock Cook writes.

Facebook Rolls

1 cup flour

1 teaspoon baking powder

½ teaspoon salt

½ cup milk

2 tablespoons mayonnaise

Combine all ingredients. Spoon into a greased muffin tin (makes 5). Bake at 375 degrees about 15 minutes.

Little Rock Cook also included this meatloaf recipe, which is also baked in a muffin tin.

"This recipe came from a magazine article long ago. I like it because it's 'healthy,' but still has that meatloaf flavor. Also, I always freeze the leftovers and take out just the amount I want later.

Turkey Meatloaf

1 cup salsa, divided use

1 pound ground turkey

1 egg

¾ cup dry bread crumbs

2 tablespoons finely chopped onion

Salt and ground black pepper to taste

Grease a 12-cup muffin tin. Combine 3/4 cup salsa with other ingredients. Place large spoonful mixture in each muffin cup. Score tops with fork. Bake at 350 degrees for 20 minutes. Remove from oven and spoon remaining salsa over tops. Bake 5 minutes more.

REQUEST

■ Bisquick casserole for Jennifer Christman. "In the '80s, my mom made a casserole that featured meatballs, biscuits, potatoes and carrots (carbs, carbs and carbs) in a cream sauce. Knowing the era and my mom, who favored convenience cooking, I'm positive the recipe involved Bisquick — and might have even come from the box itself — and likely contained a can of cream-of-something soup. Quick, does anyone have this Bisquick recipe?"

Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

kbrant@arkansasonline.com

Please include a daytime phone number.

Food on 02/06/2019

Print Headline: Bread, meatloaf and dinner rolls

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