Shirley's Recipes

December 02, 2015, at 05:58 AM by 67.42.222.128 -

Deleted lines 27-33:

[[#comment2]](:nl:)>>messagehead<<
!!!!![[~Roshadi]] — [-01 December 2015, 16:13-]
>>messageitem<<
Making bread isn't all that difficult raelly just time consuming. All you need to make sure you do if have the water warm but not hot, the yeast needs to grown and ferment, body temperature does this but never boiling as this will kill the yeast. Give it a go though, it's cheap to make so if it goes wrong you won't be out of pocket either.
>><<

December 02, 2015, at 12:13 AM by Roshadi - Comment added

Added lines 28-34:

[[#comment2]](:nl:)>>messagehead<<
!!!!![[~Roshadi]] — [-01 December 2015, 16:13-]
>>messageitem<<
Making bread isn't all that difficult raelly just time consuming. All you need to make sure you do if have the water warm but not hot, the yeast needs to grown and ferment, body temperature does this but never boiling as this will kill the yeast. Give it a go though, it's cheap to make so if it goes wrong you won't be out of pocket either.
>><<

May 20, 2014, at 05:05 AM by 217.63.82.248 -

Deleted lines 27-34:

[[#comment2]](:nl:)>>messagehead<<
!!!!![[~Nina]] — [-04 May 2014, 13:25-]
>>messageitem<<
Making bread isn't all that difficult rlealy just time consuming. All you need to make sure you do if have the water warm but not hot, the yeast needs to grown and ferment, body temperature does this but never boiling as this will kill the yeast. Give it a go though, it's cheap to make so if it goes wrong you won't be out of pocket either.
>><<

May 04, 2014, at 08:25 PM by Nina - Comment added

Added lines 29-35:

[[#comment2]](:nl:)>>messagehead<<
!!!!![[~Nina]] — [-04 May 2014, 13:25-]
>>messageitem<<
Making bread isn't all that difficult rlealy just time consuming. All you need to make sure you do if have the water warm but not hot, the yeast needs to grown and ferment, body temperature does this but never boiling as this will kill the yeast. Give it a go though, it's cheap to make so if it goes wrong you won't be out of pocket either.
>><<

June 13, 2011, at 11:04 PM by 208.151.246.21 -

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[[#comment2]](:nl:)>>messagehead<<
!!!!![[~Henrietta]] — [-13 June 2011, 11:32-]
>>messageitem<<
At last! Someone who undresntads! Thanks for posting!
>><<

June 13, 2011, at 06:32 PM by Henrietta - Comment added

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[[#comment2]](:nl:)>>messagehead<<
!!!!![[~Henrietta]] — [-13 June 2011, 11:32-]
>>messageitem<<
At last! Someone who undresntads! Thanks for posting!
>><<

April 28, 2008, at 05:29 AM by 208.151.246.21 -

Changed line 5 from:

Source: John and Caprial Spence\\

to:

Source: John and Caprial Pence\\

December 10, 2007, at 06:34 AM by Peter -

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Serve with John and Caprial's Spinach Dip.

to:

Serve with John and Caprial's [[Appetizers/Spinach Dip]].

December 08, 2007, at 02:51 AM by Shirley - Comment added

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[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Shirley]] — [-07 December 2007, 18:51-]
>>messageitem<<
Serve with John and Caprial's Spinach Dip.
>><<

December 08, 2007, at 02:51 AM by 208.151.246.21 -

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Name: Rosemary Crostini\\
Key Ingredient: baguette\\
Preparation: bake\\
Cuisine: American\\
Source: John and Caprial Spence\\
Food Group: grain\\
Meals: brunch, snack, party, picnic\\
Courses: appetizer\\
Temperature: room\\
Effort: easy\\
Prep. Time: :10\\
Elapsed Time: :22\\
Servings: 12

1 baguette French bread, sliced into 1/4-inch thick slices\\
Extra virgin olive oil\\
2 teaspoons minced rosemary\\
Sea salt

Preheat oven to 375F. Place the cut French bread on a sheet pan and drizzle with olive oil. Sprinkle with rosemary and sea salt and bake in the oven until golden brown about 12 minutes.

Appetizers.RosemaryCrostini History