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INGREDIENTS:

4-5 c. bread flour
2 tbsp. wheat germ
1 tbsp. sugar
2 tsp. salt
1/2 tsp. ginger
2 pkg. fast acting yeast
1 c. warm water (120 degrees)
1 c. sour cream (room temperature)
2 tbsp. vinegar
1 egg white
1 tbsp. water
2 tbsp. poppy seeds or sesame seeds

DIRECTIONS:

In large bowl combine 1 1/2 cups flour with next 5 ingredients; add water and sour cream, vinegar to flour mixture; beat 3 minutes. Stir in 2 to 2 1/2 cups flour; mix until it cleans side of bowl, 5 minutes.
On flour surface knead in remaining 1/2 to 1 cup flour until smooth 5 minutes. Cover let rise in warm place 25-35 minutes until double. Punch down. Divide in half; make into 2 loaves. Place on greased cookie sheet. Slash top diagonally. Let rise until double, 15-20 minutes.

Baking - Oven 375 degrees. Bake for 25 minutes. Remove from oven - brush with egg white mixture. Sprinkle with seed. Bake 5-10 minutes longer. Cool on rack.

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INGREDIENTS:

1 c. grits
4 c. milk
1/3 stick butter
Salt to taste
1 c. corn meal
2-4 tsp. baking powder
2 eggs, slightly beaten
2 c. milk

DIRECTIONS:

Cook grits and milk slowly for about 10 minutes until thick like cream of wheat. Add to butter and salt hot grits; stir until melted. Add last 4 ingredients. Pour into a greased casserole; sprinkle with corn meal. Bake at 350 degrees for 45 minutes or 375 degree oven for 30 minutes.
This is very good served with pot roast, using some of the juice over the serving of hot spoon bread.

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INGREDIENTS:

1 fryer
1 (8 oz.) pkg. Pepperidge Farm’s herb seasoned stuffing

DIRECTIONS:

Cook chicken and season salty water (not much salt). Save chicken broth. Chop chicken making 3 cups. Spread evenly over prepared bread stuffing. Stuffing prepared according to package.

CUSTARD:

1/2 c. butter
1/4 tsp. salt
3 c. broth
Dash pepper
3/4 c. flour
6 eggs, slightly beaten
1 c. milk

Add butter, flour, salt, pepper, broth and milk. Cook until thick. Add eggs last. Pour over chicken and stuffing. Bake 45 minutes at 325 degrees.

SAUCE:

1 (10 oz.) can mushroom soup
1/4 c. chopped pimento
1 c. sour cream
1 sm. can mushrooms

Heat. Pour over spoon bread before serving.