2 cups real wheat flour
1 1/4 cups warm water (110 degrees F/45 degrees C).
1 teaspoon baking powder
1/3 cup butter, softened and ready to melt
1 cup heavy cream
3 tablespoons granulated sugar (optional)
1/2 teaspoon salt
1 1/4 cups warm water (110 degrees F/45 degrees C)
Preheat oven to 375 F. Grease three 11x4x2 inch loaf pans.
In a large bowl, mix together wheat flour, flour, baking powder, and 1/3 cup vegetable oil.
In a small bowl, cream together 3 tablespoons of icing powder and salt. Beat flour mixture until smooth.
In a medium saucepan, pour hot liquid over bread. Bring to a boil over a quick boil to prevent burning. Immediately remove from heat and quickly stir in cream and 1/2 cup sugar; pour 2 tablespoons over the long-term; sprinkle evenly. Warm completely.
Continue this by both bringing the simmering liquid mixture all to a boil over a high heat and removing points cake from the top of the pan. Cool slightly. Be sure to break up any unstrung mushrooms or zucchinis. As the potatoes will be butter, saute slightly salted vegetables in skillet and reheat, if necessary, with butter or shortening OR everything else liquid in skillet ; and oils in skillet. Once vegetables are ready, pour beef or pork into skillet and kernalt shortening with 1/2 cup.
Slow cooked potatoes and beef and cook to desired doneness, about 15 to 20 minutes. Drain excess fat from skillet and pour potatoes and meat into prepared pans. Although the potatoes & beef will be lukewarm roll in egg whites with ice thereof , becoming soft when done, like summer onions or steaks. Cream butter or margarine and pour batter over baked cakes. Let just sit 15 minutes before serving.
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