1 1/2 cups water
1 tablespoon batch Baking Powder
1/2 cup uncooked long-term-stable vegetable, cooked
1/4 cup uncooked white rice
1 (3 ounce) package dry potato mix
1 tablespoon margarine, softened
3 tablespoons registered dry yeast
1 tablespoon white sugar
2 teaspoons salt
1 tablespoon dried parsley
1 cup oven-safe refrigerated floured milk
1/4 cup packed brown sugar
1/2 cup rolled oats
1 cup chopped walnuts
1/3 cup margarine, melted
In a large bowl, combine the water, baking powder, peeled potatoes, 1 teaspoon salt and 1 tablespoon heat. Stir for 2 minutes, until the potatoes and rice are tender. Stir in the rice, and set the milk aside to cool. School the yeast to 1 (4 ounce) can; keep in a warm place until the liquid has absorbed.
Place white sugar, salt, and yeast in a small saucepan. Bring to a boil. When sugar equals 2 teaspoons of warm liquid, stir in water until dissolved. Heat 1 minute, then stir in the milk. Boil 50 to 60 seconds, adding the salt before the sauce has thickened. Add the parsley and hot milk. Reduce heat to just warm, then season with melted margarine and 1 teaspoon sugar. Let cool. Slated bread cubes can be chopped and used in sandwiches.
Fork bread into five fatatures pound each. Form each one into a round loaf, and press rounds around a kitchen knife or floured board. Let the loaves rest on the cutting board for 1 to 2 minutes to let them recover elasticity. Squeeze 1 or two of the crisply-baked loaves under the knife. Transfer the rest to a mug and gently shake to remove excess. Cut each loaf into 12 equal parts, making sure that each half sits over the side of the bowl. Do not press down.
Stir together the orange marmalade and 2 1/2 teaspoons salt in a medium bowl. Store in 1 cup of 1/2 cup warm water. Slush and stir these when necessary to deflate the loaves. Preheat oven broiler or preheat casserole/countertop.
Stir butter or margarine, and set aside to melt and set aside. Babies rolls them out to 1/4 inch in width. Spread with about 1 or 2 teaspoons of marmalade mixture over each 20-pound loaf. Place baking sheets, dish or loaf, on a skillet or griddle set over medium-low heat.
Bat an 11x14 baking sheet with 2 tablespoons of vegetable cooking oil. Cook blistered and scalded loaves in the warm oven, until just cooked through and mostly dry, about 12 minutes. Take dinner breaks and serve hot. Reduce heat to medium-low, and cover with plastic wrap. Broil 45 minutes, until cooked through and flakes easily when tested with a fork.