Fried Egg Bread

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Servings: 3 cups Difficulty: Advanced
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American-style hearty and homemade bread that brings home-style flavor to your table
Fried Egg Bread recipe image
Fried Egg Bread recipe image
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Fried Egg Bread

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 3 cups Calories: 72.9

Description

This American bread features Of a cup of yellow Indian meal (fine) 3 cups of water, Cups of Indian meal 3 pints of cold water. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Put the water into a granite or iron saucepan, add salt.
  2. When it begins to boil add the Indian meal, little by little.
  3. Keep stirring constantly as you pour it in, to prevent lumps.
  4. Boil for one&# 226;ÂÂhalf hour, stirring constantly over a moderate fire.
  5. If desired, a little more water may be added if preferred not so thick.
  6. Add grated cheese Put one pinch of salt and one tablespoon of sugar into a cup of milk, and put it on to
  7. boil .
  8. As soon as it boils
  9. pour in, little by little, oneâÂÂhalf scant cup of fine Indian meal, stirring constantly with a wooden spoon.
  10. Allow it to boil gently for twenty minutes.
  11. Take it off the stove,
  12. add one level tablespoon of butter and the yolk of one egg and a little grated lemonâÂÂ
  13. peel .
  14. Beat up well to mix the egg and butter.
  15. Then turn the mixture onto the breadâÂÂboard, which has been dampened;
  16. spread it out to the thickness of a finger.
  17. Allow it to
  18. cool , then
  19. cut into squares or diamonds or little rounds,
  20. dip these into egg and then into the bread crumbs, and
  21. fry them in boiling lard, a few at a time.
  22. Sprinkle with sugar, and serve hot.
  23. POLENTA "ALLA TOSCANA" Put the water on, and when it boils add salt.
  24. Then add the Indian meal, little by little, stirring all the time.
  25. Allow it to boil over a moderate fire for oneâÂÂhalf hour, stirring constantly.
  26. When the meal has become quite stiff, take a wooden spoon and
  27. dip it into hot water, and with it detach the Indian meal from the side of the saucepan, then hold the saucepan for a moment over the hottest part of the fire, until the Indian meal has Simple Italian Cookery become detached from the bottom.
  28. Then turn it out onto the breadâÂÂboard; it should come out whole in a mold.
  29. Let it stand a few moments to cool.
  30. Then with a wire cut it into slices about the thickness of a finger.
  31. Place these slices on a hot platter in a
  32. layer ;
  33. pour over them a good meat gravy and grated cheese; then put on another
  34. layer of the polenta, and
  35. add more gravy and cheese, and so on, until your polenta is used up.
  36. POLENTA WITH CHOPPED SAUSAGES Prepare the Indian meal as in the preceding receipt.
  37. Take four Deerfoot sausages (or two, if a larger variety of sausage),
  38. remove the skins,
  39. chop fine, then
  40. fry in butter.
  41. When they are a nice brown
  42. add one tablespoon of stock, and two tablespoons of tomato paste thinned with hot water (or a corresponding amount of the tomato sauce).
  43. Cook for fifteen minutes more.
  44. cut the polenta in slices as in preceding receipt and
  45. add the chopped sausages with their sauce and grated cheese, in layers as before

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 72.9kcal
% Daily Value *
Total Fat 1.3g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 0.4mg1%
Total Carbohydrate 12.4g5%
Dietary Fiber 2.0g8%
Sugars 0.0g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, boiling, bread, cold, cup, cups, egg, fine, fried, frying, indian, meal, pints, title, vegan, water, yellow
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