- 2 cups flour
- 1/2 cup dry milk
- 1 pkg. Fleishman's dry yeast
- 1 Tbs. sugar
- 1 Tbs. oil
- 1 tsp. salt
- 1 whole egg
- 1 cup water
Put all together and beat thoroughly.
Let rise fully (over hot water to speed rising).
Stir down: Put sponge at once into loaf pan.
Let rise to fill pan 7/8's.
Put into 400 degree oven 10 minutes, then 375 degree for 30 minutes.
- 4 skinless, boneless chicken breasts
- 2 tablespoons flour
- 1 teaspoon butter
- 3/4 cup chicken broth
- 2 teaspoons minced fresh ginger
- 2 teaspoons Dijon-style mustard
- 2 teaspoons grainy mustard
- 4 scallions -- minced
- Salt and freshly ground pepper -- to taste
Dust chicken lightly with flour. Melt butter in nonstick fry pan and
saute chicken over medium-high heat until brown on both sides, about
2-3 minutes per side. Remove chicken and keep warm.
Pour broth into skillet, increase heat and deglaze skillet by boiling
and scraping loose browned bits on bottom of pan. Add ginger and
cook, stirring frequently, 2 minutes. Stir in mustards and scallions.
Season with salt and pepper. Spoon sauce over chicken.