Silly Dilly Bread

 

2 packages active dry yeast 2 cups warm water (115 to 120 degrees F) 2 eggs 1 (18.25 ounce) box yellow cake mix 1 cup Grape−Nuts 1 cup shredded Swiss cheese 1/2 cup Parmesan 1 tablespoon dill seed 4 cups all−purpose flour

Dissolve yeast in warm water. Add eggs, beating until blended. Add dry cake mix, cereal, Swiss cheese, Parmesan and dill. Beat well. Stir in flour. Divide batter between 2 well−greased loaf pans. Cover and let rise in warm place 1 to 1 1/4 hours or until nearly double.

Bake loaves in a 350 degree F oven for 55 to 60 minutes or until bread sounds hollow when lightly tapped. Cover with foil last 15 minutes.

Loosen edges with metal spatula; remove to cooling rack. Makes 2 loaves. To make only one loaf, use a one layer (Jiffy) cake mix and cut the remaining ingredients in half.

Sauerkraut Bread

 

1 (1/4 ounce) package dry yeast 3/4 cup warm water (110 to 115 degrees F) 1/2 cup potato flakes 3 tablespoons packed brown sugar 1 teaspoon salt 1/2 teaspoon caraway seed 2 tablespoons vegetable oil 1 (14 ounce) can sauerkraut, drained, and chopped 3 1/2 to 4 cups flour

In large bowl, sprinkle yeast over water. Stir until dissolved. Blend in potato flakes, brown sugar, salt, caraway seed, oil and sauerkraut. Gradually add flour to make a stiff dough. Knead on floured surface for 4 minutes. Cover and let rise in warm spot until doubled in size, about 45 minutes to 1 hour.

Punch down and shape into loaf. Place in oiled 9 x 5−inch baking pan. Cover and let rise in warm place until doubled in size, about 45 minutes to 1 hour.

Preheat oven to 350 degrees F.

Bake for 50 to 60 minutes or until deep golden brown.

Makes 1 loaf.

Sandwich Bread

 

1 cup warm water (105 to 115 degrees F) 1 teaspoon granulated sugar 2 envelopes dry yeast 2 cups warm water (105 to 115 degrees F) 1/2 cup granulated sugar 1/2 cup vegetable oil 1 tablespoon salt 9 cups (about) all−purpose flour

Lightly grease a large bowl and set aside. Combine 1 cup warm water and 1 teaspoon sugar in another large mixing bowl. Sprinkle with yeast and stir until dissolved. Let stand in warm area until foamy — about 10 minutes.

Stir in remaining water and remaining sugar with oil and salt. Beat in flour, 1 cup at a time, until dough begins to hold together but is still sticky. Turn dough out onto a lightly floured surface and knead until smooth and elastic, adding more flour as necessary. Form dough into a ball. Transfer to lightly greased bowl, turning to coat entire surface. Cover bowl with plastic wrap, then with warm damp towel. Let stand in warm area until doubled in bulk, about 1 1/2 hours.

Lightly grease four 8 x 4−inch loaf pans. Punch dough down. Turn out onto lightly floured surface and knead briefly. Divide dough equally into fourths. Shape each into a loaf and transfer to prepared pans. Cover pans with plastic wrap and then with a warm damp towel. Let stand in a warm area until doubled, about 1 1/2 hours.

Preheat oven to 400 degrees F. Bake until loaves are golden brown and sound hollow when tapped on the bottom, about 20 minutes. Turn out onto wire racks and let cool completely.

Sally Lunn

 

1 package dry yeast 1/4 cup lukewarm water 1 teaspoon granulated sugar 6 tablespoons butter 6 tablespoons shortening 1 cup milk 4 cups flour 1/3 cup granulated sugar 2 teaspoons salt 4 eggs Melted butter

Dissolve yeast in warm water; add sugar and set aside.

Warm butter, shortening and milk until all is melted; then let stand until lukewarm (105 to 110 degrees F).

Sift together flour, sugar, salt.

Beat eggs thoroughly and combine with milk and yeast mixtures. Beat well. Add flour and beat well. Set bowl in pan of hot water to rise. Leave a wooden spoon in the batter and cover all with towel. Every 20 minutes beat dough down; then put back in pan of hot water, cover with towel and let rise again. It will rise after every beating. Do this at least 3 hours (the wonderful texture is achieved by this beating).

After last beating, put dough in well−greased Bundt or other tube pan, cover with towel and let rise again (about 1 1/2 hours).

Bake at 325 degrees F for 45 to 60 minutes. Baste with melted butter during the last 10 minutes of baking.

If not serve immediately, it freezes beautifully wrapped in foil. Remove from freezer 1 hour before serving; heat in 350 degree F oven for 20 to 30 minutes in the foil. Serves 15.

Round Herb Loaf

 

1 package active dry yeast 1/4 cup warm water 1 1/4 cups warm milk 2 tablespoons vegetable oil 1 egg 2 tablespoons granulated sugar 1 1/2 teaspoons salt 3 cups flour 1/3 cup melted butter 2 tablespoons grated Parmesan cheese 1 tablespoon sesame seed 1/2 teaspoon garlic salt 1/2 teaspoon paprika

Grease a 2−quart casserole. Dissolve yeast in warm water. Let stand a few minutes. Add milk, oil, egg, sugar and salt, mixing well. Gradually add flour. Knead briefly on a lightly floured board. Let rise until doubled in bulk.

Punch down dough. Pinch off walnut−size balls of dough; dip in melted butter. Place in 1 layer in casserole.

Mix cheese, sesame seed, garlic salt and paprika. Sprinkle one−half of this mixture over the layer of dough. Proceed in the same manner with the remaining dough; pour remaining butter over dough; sprinkle with the remaining herb mixture. Let rise until almost doubled.

Bake at 400 degrees F for 25 to 30 minutes in an ovenproof glass casserole with a rounded bottom.

Cool in casserole for 5 to 10 minutes. Serve warm.

Rice Flour Bread

 

Yield: 14 servings

2 teaspoons granulated sugar 1/2 cup warm water 1 package active dry yeast 1 1/4 cups water 1/4 cup vegetable shortening 1 cup brown rice flour 2 cups white rice flour 1/4 cup granulated sugar 4 teaspoons xanthan gum or 1 tablespoon dry pectin 2/3 cup non−instant dry milk or 1/3 cup soy powder 1 1/2 teaspoons salt 2 eggs

Dissolve the 2 teaspoons sugar and 1/2 cup water in a 2−cup bowl. Sprinkle on yeast. Set aside for 10 minutes or until froth nearly reaches top.

Combine water and shortening in saucepan. Heat until shortening melts. Cool to lukewarm.

Combine dry ingredients in mixer bowl. Add yeast mix to flours. Blend well. Add shortening mix. Blend well. Add eggs.

Knead for a few minutes. Let dough rise in a warm place until doubled, about an hour. Pour dough into greased, small bread pans 3/4 full or into cans for round breads. Let rise again.

Bake at 400 degrees F for 10 minutes. Place foil over breads and bake for 50 minutes. Remove from pans immediately, cool on rack.

NOTES: Recipe may be doubled. Dough may be shaped for hot dog or hamburger buns after first rising. For herb bread, add 2 tablespoons fennel seeds or dried herbs of choice to dry flour.

Rice Bread

 

1 1/2 cups well−cooked rice 1 egg 2 tablespoons butter 1 tablespoon granulated sugar 1 cup very warm water or milk 1 package dry yeast 4 cups or more all−purpose flour 2 teaspoons salt

Beat rice, egg, butter, sugar, water and yeast together briefly. Set aside to proof well, 30 or 40 minutes, until barmy. Pour into a sieve and rub the rice through. Unlike most sieving operations, this one goes quickly. Beat in the flour and salt until smooth. The dough should be quite soft, but not liquid. Add a little more flour if necessary and let rise in the bowl, covered, until doubled, about one hour.

Beat down vigorously. Shape in one large loaf and place in a buttered 9 x 5−inch bread pan or make two loaves for 5 x 3−inch bread pans. Or you can shape the dough into egg−size rolls. Let the loaves or rolls rise, covered loosely, until double in volume, about 1 hour.

Slash and loaves or rolls deeply just before baking. Place the bread into a preheated 450 degree F oven and immediately decrease the heat to 400 degrees F. Bake until light brown, about 40 minutes for loaves, 20 minutes for rolls.

Quick French Bread

 

1 package yeast 2 cups lukewarm water 1 1/4 tablespoons salt 1 tablespoon granulated sugar 5 or 6 cups flour

Add yeast to water, then add salt and sugar. Stir until the yeast dissolves. Beat the flour into the yeast water, a cup at a time, using a wooden spoon to stir. Add as much flour as you need to make a smooth dough. Knead until smooth. Brush top and sides with oil and cover the dough with a towel. Let stand in a warm place to rise until double in bulk.

Turn the dough onto a floured bread board and shape into long French loaves. Place the loaves on a baking sheet sprinkled with cornmeal and let stand to rise for 5 minutes.

Slash the tops of the loaves in several places, brush them with water and place in a cold oven.

Preheat the oven to 400 degrees F. Place a pan of boiling water in the oven with the loaves and bake them for 45 minutes, or until crusty done.

Pita

 

1 package yeast 1 1/3 cups warm water 1 tablespoon vegetable oil 1 teaspoon granulated sugar 1 teaspoon salt 3 to 4 cups flour

Dissolve yeast in warm water. Stir in oil, sugar and salt, then stir in 2 cups of the flour. Beat until smooth. Stir in remaining flour until the dough is easy to handle. Knead for 10 minutes. Cover and let rise in a greased bowl until double in size — about 1 hour.

Punch down. Separate into 6 equal parts. Shape into balls. Cover; let rise 30 minutes.

Roll each ball into a 6− or 7−inch circle 1/8−inch thick. Place 2 circles in opposite corners of each of 3 ungreased cookie sheets. Cover and let rise for 30 minutes.

Bake for 10 minutes at 450 degrees F until puffed and brown.

Pesto Chicken Bruschetta

 

2 tablespoons olive oil 1 teaspoon garlic, coarsely chopped 8 (1/4−inch) diagonal slices sourdough bread 1/2 cup Asiago cheese, grated 2 tablespoons prepared pesto 1/4 teaspoon pepper 4 boneless, skinless chicken breast halves 12 slices mozzarella cheese 2 tomatoes, sliced

In a 10−inch skillet, heat 1 tablespoon olive oil and 1/2 teaspoon garlic. Add 4 slices bread. Cook over medium−high heat, turning once, 5 to 7 minutes or until toasted. Remove from pan. Add remaining oil and garlic; repeat with remaining bread slices. Sprinkle 1/4 cup Asiago on bread.

In same skillet, combine pesto and pepper. Add chicken, coating with pesto. Cook over medium−high heat, turning once, 8 to 10 minutes or until chicken is brown.

Place 3 slices of mozzarella on each bread slice; top with tomato slice. Slice chicken pieces in half horizontally. Place on tomato; sprinkle with remaining Asiago cheese.

Makes 4 servings.

Pepper Cheese Bread

 

1 1/2 cups finely diced green peppers 3 tablespoons olive oil, divided 2 tablespoons active dry yeast 1/2 cup warm water (115 degrees F) 1 teaspoon granulated sugar 1 cup milk 2 tablespoons honey 1 1/2 teaspoons salt 1 1/2 cups (6 ounces) shredded Cheddar Cheese 3 eggs 4 1/2 cups all−purpose flour 1 tablespoon water

In a skillet, sauté peppers in 1 tablespoon of the olive oil for 15 minutes, or until tender. Set aside. Dissolve the yeast in warm water. Stir in the sugar; let stand for five minutes.

Heat milk, honey, salt and remaining 2 tablespoons olive oil to approximately 115 degrees F. Remove from heat and stir in cheese. Stir in 2 eggs and reserved peppers; add to yeast mixture.

Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead.

Cover and let rise in a warm place until doubled, about one hour.

Punch dough down; spoon into two greased 8 x 4 x 2−inch loaf pans. Cover and let rise until doubled in size.

Beat water and remaining egg; brush over loaves. Bake at 375 degrees F for 25 − 30 minutes or until golden brown.

Makes 2 loaves.

Golden Honey Rolls

 

1 cup milk 1/2 cup cooking oil 2 tablespoons honey 3 1/4 cups flour 1 package active dry yeast 1 tsp salt 2 eggs (reserve white for topping)

Topping 1/3 cup granulated sugar or powdered sugar 2 tablespoons margarine, softened 1 tablespoon honey 1 reserved egg white

In a small saucepan, heat milk. oil and honey until 120−130 degrees F.

In a large bowl, blend 1 1/2 cups flour, yeast, salt, eggs and warm liquid until moistened. Beat 3 minutes at medium speed. Stir in remaining 1 3/4 cups flour (dough will be soft and sticky). Cover, let rise in warm place until double in size, 45−60 minutes.

Generously grease (not oil) two 8− or 9−inch round cake or pie pans. Stir dough down, beating 30 seconds. Drop tablespoon of dough side by side in single layer in prepared pans, making about 10 rolls per pan. Combine topping ingredients and drizzle half over rolls. Cover, let rise again until doubled in size, 20−30 minutes.

Preheat oven to 350 degrees F. Drizzle remaining topping over rolls before baking. Bake 25 minutes until golden brown. Immediately remove from pans.

Yield: 20 rolls

Frosted Cinnamon Rolls

 

1 cup milk 1/4 cup water 1/4 cup butter, softened 1 egg 1 teaspoon salt 4 cups bread flour 1/4 cup instant vanilla pudding mix 1 tablespoon granulated sugar 1 tablespoon active dry yeast 1/4 cup butter, softened 1 cup packed brown sugar 2 teaspoons ground cinnamon

Place first 9 ingredients into a bread machine in the order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing, adding 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto lightly floured surface. Roll into a 17 x 10−inch rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up jellyroll style, starting from a long side; pinch seam to seal. Cut into 21 slices. Place 12 slices, cut side down, in a greased 13 x 9−inch baking pan and 9 rolls in a 9−inch square baking pan. Cover; let rise in a warm place until doubled, about 45 minutes.

Bake at 350 degrees F for 20 to 25 minutes or until golden brown. Cool on wire racks for 5 minutes. Frost while warm.

Frosting 4 ounces cream cheese, softened 1/4 cup butter, softened 1 1/2 cups confectioners' sugar 1 1/2 teaspoons milk 1/2 teaspoon vanilla extract

In a mixing bowl, beat frosting ingredients. Frost warm rolls. Store in refrigerator.

Yields 21 rolls.

Bread Sponge

 

The sponge can be refrigerated for one week or frozen for up to three months.

1 1/2 cups warm water (about 110 degrees F) 1/2 teaspoon active dry yeast 3 1/2 cups bread flour

In electric mixer, combine 1/4 cup water and yeast. Let stand until yeast is creamy, about 10 minutes. Add remaining water and flour, mixing on low speed 2 minutes. It will be the consistency of a wet dough.

Place in a lightly oiled bowl. Cover and let stand at room temperature for 24 hours. (If refrigerated or frozen, bring to room temperature before using).

Makes about 3 1/2 cups.

Peasant Bread 2 cups plus 1 tablespoon warm water (about 110 degrees F) 1 1/4 teaspoons active dry yeast 1 cup sponge, pulled into small pieces (recipe above) 6 cups bread flour 1/2 cup white, light or medium rye flour 1 tablespoon salt

Preheat oven to 450 degrees F.

In electric mixer, combine 1/4 cup water and yeast. Let stand until yeast is creamy, about 10 minutes. Add 1/2 cup more water and sponge. Mix on low speed using paddle attachment about 2 minutes.

Add flours, salt and remaining water. Mix 1 minute longer.

Using dough hook, mix on medium low speed, pulling dough from hook two or three times, until dough is soft and sticks to fingers when squeezed, about 8 minutes Or knead by hand, 15 to 20 minutes.

On a floured work surface, knead dough into a ball by hand, four or five turns. Place smooth side up in a lightly oiled bowl. Cover with plastic wrap. Let rise in a warm place until tripled in bulk, about 3 hours.

Turn dough onto floured surface. Flour top and cut in half. Roll up one piece of dough lengthwise, flatten slightly and roll lengthwise again.

On an unfloured surface, cup your hands around the sides of the dough and move it in small, circular motions, until top of dough is rounded and bottom is smooth.

Flour a piece of parchment and place dough on it and cover loosely with oiled plastic wrap, then cover

Pan Dulce

 

Dough 2/3 cup milk 2 tablespoons shortening 2 tablespoons butter 2 eggs, beaten 1/3 cup milk 1 package dry yeast 1/2 teaspoon granulated sugar 4 1/2 cups flour 1/2 cup granulated sugar 2 tablespoons brown sugar 1/2 teaspoon cinnamon 1/2 tablespoon salt

Combine the 2/3 cup milk, shortening and butter in a saucepan. Heat just enough to melt the shortening and butter, then allow the mixture to cool to room temperature. At this point stir in the beaten eggs. Heat the 1/3 cup milk until it is just room temperature and stir in the yeast and 1/2 teaspoon sugar. Allow the mixture to sit until bubbles form on the surface, about 10 minutes, then stir it into the milk and egg mixture.

Meanwhile, mix together the flour, 1/2 cup sugar, 2 tablespoons brown sugar, cinnamon and salt. Next, stir in the yeast and milk and egg mixture to make a medium dough, one that is not too damp or too dry, adding flour or water as needed. Knead the dough for 5 to 10 minutes or process it in a food processor for 40 seconds. Lightly grease the dough, place it in a dish, cover it with a damp towel, and allow it to rise until doubled in size, about 1 to 1 1/2 hours.

While the dough is rising cream together the topping ingredients.

After the dough has risen, divide it into 16 balls, then roll balls into circles about 3 inches in diameter and place them on baking sheets. Brush each dough circle with a mixture of 1 egg white and 2 tablespoons water, then cover them with a thin layer of the topping. At this point you may leave the topping as is or cut designs such as parallel lines into it with a thin knife. Next, drape a damp towel over the rolls and allow them to rise until doubled in size, 30 to 40 minutes. Bake about 20 minutes in an oven preheated to 375 degrees F.

Topping 3/4 cup flour 3 tablespoons brown sugar 3 tablespoons granulated sugar 1/2 teaspoon cinnamon 1/4 cup butter 2 egg yolks 3/4 teaspoon vanilla extract

Tomato Bread

 

2 cups tomato juice 1/2 cup tomato sauce 2 tablespoons butter 6 to 6 1/2 cups all−purpose flour 2 packages (2 tablespoons) dry yeast 3 tablespoons granulated sugar 1 teaspoon salt 1/2 teaspoon dried basil 3/4 teaspoon dried oregano 1/4 teaspoon ground rosemary 1/4 teaspoon ground fennel 1 garlic clove, crushed

Heat tomato juice, sauce and butter to 120 degrees F.

In a large bowl, combine 3 cups flour with yeast, sugar, salt, basil, oregano, rosemary, and fennel; add warmed tomato mixture and garlic. Mix with dough hook (or by hand) 3 minutes or 300 strokes, scraping bowl frequently.

Add 3 to 31/2 cups additional flour, until firm enough to handle; turn out onto floured board. Add enough flour that dough is not sticky; knead until smooth and elastic.

Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.

Punch down; let rest 15 minutes. Shape into two loaves; place in greased 9−inch bread pans. Cover loosely; let rise until nearly doubled, about 45 minutes.

Bake at 375 degrees F for 10 minutes; reduce heat to 350 degrees F and bake 30 minutes longer, until loaves sound hollow when tapped. Remove from pans; cool on a rack.

Onion Bread

 

1 cup milk, scalded 3 tablespoons granulated sugar 1 tablespoon salt 1 1/2 tablespoons oil 2 tablespoons active dry yeast 1/4 cup warm water 1/2 cup chopped onion 6 cups unbleached flour

Combine milk, sugar, salt and oil in a large bowl and cool until lukewarm. Dissolve yeast in warm water and stir into the milk mixture. Add the onion. Beat vigorously for 10 minutes, gradually adding about 4 cups of the flour, until the dough begins to pull away from the sides of the bowl. Turn out on a lightly floured surface. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness. Lightly oil a large bowl. Place dough in a bowl and turn to coat on all sides. Cover with plastic wrap and let rise in a warm, draft−free place until doubled in bulk — about 45 minutes.

Grease two loaf pans. Punch down the dough. Divide in half, shape into loaves, and place in the pans. Cover with a tea towel and let rise until doubled in bulk — about 20 minutes. Preheat the oven to 350 degrees F. Bake for 1 hour. Transfer to a wire rack to cool.

Olive−Dill Casserole Bread

 

2 packages dry yeast 2 cups warm water (105 to 115 degrees F) 1/4 cup minced fresh dill weed or

 1 1/2 tablespoons dried dill weed 2 tablespoons granulated sugar 3 tablespoons chopped pimento−stuffed olives 2 tablespoons butter or margarine, melted 2 teaspoons salt 4 1/2 cups all−purpose flour, divided 1 teaspoon dill seed

Dissolve yeast in warm water in a large bowl, and let stand 5 minutes. Stir in dill weed, sugar, olives, butter, salt and 2 cups of the flour. Beat at medium speed with electric mixer until mixture is smooth. Gradually stir in enough remaining flour to make a soft dough. Place dough in a well−greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F), free from drafts, 45 minutes or until doubled in bulk. Dough may be light and bubbly.

Punch dough down and vigorously stir with a wooden spoon 30 seconds. Turn out into a lightly greased 2−quart round casserole. Sprinkle top of dough with 1 teaspoon dill seed. Bake at 375 degrees F for 55 to 60 minutes, covering top of bread with aluminum foil to prevent overbrowning, if necessary.

Remove bread from casserole and let cool on wire rack. Baked bread may be frozen for up to 3 months, if desired.

Old−Fashioned Oatmeal Bread

 

1 3/4 cups boiling water 1 cup rolled (quick−cooking) oats 5 1/3 tablespoons (2/3 stick) butter 1/2 cup table molasses (golden, barrel) 1 tablespoon salt 2 packages dry yeast 1/4 cup lukewarm water Pinch of granulated sugar 2 large eggs, lightly beaten 6 cups sifted all−purpose flour

Combine boiling water, rolled oats, butter, molasses and salt in a large mixing bowl. Cool to lukewarm. While cooling, proof the yeast by adding it to the lukewarm water with the sugar. If it foams, it is active. Add to the lukewarm oat mixture and blend well. Gradually stir in the eggs and flour. The dough will be stickier than regular bread dough. Pour into a greased bowl, cover with a damp cloth and place in the refrigerator for at least 2 hours or until needed.

Remove the chilled dough and knead about 2 minutes to remove air bubbles. Divide into two and shape into loaves on a well−floured surface. Generously grease two loaf pans and sprinkle extra rolled oats around their bottoms and sides. Place the loaves into the greased pans. Cover with a damp cloth and let rise in a warm, draft−free place until double in bulk, approximately 2 hours.

Bake in a preheated 375 degree F oven for 45 to 50 minutes or until done. The bread should pull away from the sides of the pan. Remove from pans at once and serve warm.

Oatmeal Batter Bread

 

3/4 cup boiling water 1/2 cup old−fashioned rolled oats 3 tablespoons shortening 1/4 cup honey 1 teaspoon salt 1/4 teaspoon apple pie spice 1 package dry yeast 1/2 teaspoon granulated sugar 1/4 cup warm water 1 egg, slightly beaten 1 1/4 cups flour 1 1/2 cups flour

In medium bowl, stir together boiling water, oats, shortening, honey, salt and apple pie spice until well mixed. Cool.

Mix yeast, sugar and warm water, stirring until dissolved. Add yeast mixture, egg and 1 1/4 cups flour to oatmeal mixture. Beat well. Gradually add the 1 1/2 cups flour. Beat until batter is smooth. Spread batter into greased 9 x 5−inch loaf pan. Cover with towel and let rise 45 minutes.

Bake at 375 degrees F for 1 hour.

Miracle Bread

 

Part 1
1/2 cup lukewarm water
2 packages dry yeast
1 tablespoon granulated sugar

Mix together until dissolved.

Part 2
2 cups boiling water
2 tablespoons shortening
2 tablespoons granulated sugar
2 teaspoons salt

Mix and cool to lukewarm temperature.

Mix Parts 1 and 2 together, then add about 6 1/4 cups flour; blend well. Turn dough upside down every
10 minutes for approximately 4 or 5 times to avoid getting a crust on the dough. Divide dough in half
and roll as you would pie dough. Roll back up into a jellyroll. Make several diagonal cuts across top.
Put in bread pan and let rise until double, about 1 hour.

Just before baking, spread a mixture of 1 egg plus 2 tablespoons milk on top. Sprinkle with sesame
seeds, poppy seeds, etc. For a hard crust, use water with the egg instead of the milk. Bake at 425
degrees F for 15 to 25 minutes.

Makes 2 loaves or 3 long Italian loaves.

Jamaican Cherry Ginger Bread

 

1 cup milk
3 tablespoons butter
2 1/2 teaspoons active dry yeast
1/4 cup firmly packed brown sugar
1/4 cup lime juice
1 teaspoon salt
3 1/4 cups bread flour, divided
2/3 cup toasted coconut
1/2 cup dried tart cherries
1 tablespoon grated lime peel
2 teaspoons minced fresh ginger (or 3/4 teaspoon ground ginger)
Put milk and butter in a medium saucepan; heat until warm (105 to 115 degrees F). Pour milk mixture
into a large mixing bowl. Add yeast; stir until dissolved. Add brown sugar, lime juice and salt; mix
well. Add 2 cups bread flour. Beat on low speed with an electric mixer until flour is moistened; beat 3
minutes at medium speed. Stir in remaining 1 1/4 cups bread flour, coconut, dried cherries, lime peel
and ginger; mix until dough pulls cleanly away from sides of bowl.

Knead dough on a lightly floured surface until smooth and elastic, adding more bread flour, if needed.
Place dough in a greased mixing bowl; cover loosely with plastic wrap and a cloth. Let rise in a warm
place (80 to 85 degrees F) about 1 hour, or until double in size.
Punch down dough several times to remove all air bubbles. Let rest 15 minutes. Shape into a loaf. Place
in a greased 8 1/2 x 4 1/2−inch loaf pan. Cover; let rise in a warm place 45 to 60 minutes, or until
double in size.

Bake in a preheated 350 degree F oven 40 to 50 minutes, or until golden and loaf sounds hollow when
lightly tapped. Remove from pan immediately. Let cool on a wire rack. Serve warm or at room
temperature.
Makes 1 loaf, about 16 slices.

To toast coconut: Spread coconut in an ungreased pan. Bake in a preheated 350 degree F oven 5 to 7
minutes, stirring occasionally, or until golden brown

No−Knead Dill Bread

 

1 tablespoon active dry yeast 2 1/2 cups flour 1/4 cup lukewarm water 105 to 115 degrees F 1 cup cottage cheese room temperature 2 tablespoons granulated sugar 1 tablespoon dried minced onion 1 tablespoon butter room temperature 2 teaspoons dill seed 1 teaspoon salt 1/4 teaspoon baking soda 1 egg at room temperature Melted butter Salt

Preheat oven to 350 degrees F.

Combine yeast and flour and set aside.

Place water in a food processor, add cottage cheese, sugar, onion, butter, dill seed, salt, baking soda, egg and flour mixture, processing until thoroughly mixed.

Lightly grease and 8−inch round casserole dish. Place dough in dish. Cover with a light lint free towel. Let rise in a warm place until doubled in size, about an hour.

Bake 40 to 50 minutes. After removing bread from oven, brush top with melted butter, sprinkle with salt.

No−Knead Bread

 

5 cups biscuit mix 4 tablespoons granulated sugar 1/2 teaspoon salt 2 packages dry yeast 2 cups warm milk (105 to 110 degrees F) 4 eggs 1/4 teaspoon cream of tartar

Sift into a large bowl the biscuit mix, sugar and salt. Soften yeast in milk. Beat eggs with cream of tartar until thoroughly mixed. Combine milk mixture with eggs and pour into dry ingredients. Stir until well mixed. This makes a heavy, sticky mixture. Set aside in a warm place covered with a damp cloth (a yeast mixture rises best at about 80 degrees F).

When doubled in bulk, stir down and fill two loaf pans, which have been greased, about half way. Again, allow mixture to double its size before baking at 350 degrees F about 20 minutes.

Serve very hot. This bread freezes well, but must be allowed to thaw completely before re−heating.

Makes 2 loaves.

LuAnn's Seedtime and Harvest Loaves

 

Makes two 2 1/4 pound loaves. About 32 slices.

Each slice contains about 150 Calories; 3g Fat; 7g Protein; 4g Dietary Fiber; 0mg Cholesterol; 206mg Sodium. Each slice also contains about 1/3 of the RDA for Vitamin A as well as significant amounts of several of the B vitamins!

2 cups water

1 cup canned pumpkin puree (not pie mix)

1/3 cup honey or brown rice syrup

2 tablespoons olive oil

2 tablespoons flax seeds (ground preferred)

1/2 cup uncooked millet

1 tablespoon salt

6 1/2 cups whole wheat flour, divided use

4 teaspoons bread machine yeast

1/2 cup soy flour

4 tablespoons gluten, wheat (also known as "vital gluten", available in large supermarkets on the baking aisles, or in health food stores)

1/2 cup roasted sunflower seeds

1/2 cup roasted pumpkin seeds

1                     In the mixing bowl of a duty electric mixer, combine the water, pumpkin, honey or brown rice syrup, olive oil, ground flax seeds, millet, salt, 2 CUPS of the whole wheat flour, bread machine yeast, soy flour, wheat gluten, and sunflower and pumpkin seeds. Using a dough hook attachment, beat the mixture on medium−high speed for about 2 minutes to begin developing gluten. Stop the mixer and add 2 more cups of the flour; with mixer on low speed, gradually mix in 2 more cups of the flour. Continue kneading the dough in the mixer for about 5 minutes; adding as much of the remaining flour as is necessary for dough to cling together in a ball and leave the sides of the mixing bowl clean.

2                     Lift the dough out of the bowl momentarily, brush the inside of the mixing bowl with olive oil or spray with no−stick cooking spray. Return the dough to the bowl; turn to coat all sides lightly with oil. Cover the top of the bowl with plastic wrap. Set the bowl in a warm place; allow to stand for about 1 to 1 1/2 hours or until the dough is doubled in bulk. Punch down.

3                     Spray a large baking sheet with no−stick cooking spray; set aside. Divide the dough into two equal pieces, about 2 1/4 pounds each. On a lightly floured work surface, shape each half into an oval loaf. Carefully transfer the loaves to the prepared pan, allowing several inches between them to allow for rising. Using a sharp, serrated knife, cut 3 shallow slashes diagonally (going about 1/4−inch deep) at equal intervals, across the top of the loaves. Cover the loaves with a clean, lightweight towel; allow to rise for about 45 minutes, or until the loaves have approximately doubled in bulk. When nearly ready to bake, preheat the oven to 350 degrees F.

 Bake the loaves in the preheated 350 degree F oven for about 40 minutes or until they are nicely browned and sound "hollow" when tapped. (If necessary, cover lightly with foil during the last few minutes of baking time to prevent overbrowning). Remove from the oven. Brush the loaves lightly with olive or flax seed oil. Remove to a wire rack. Cover loosely with the clean, lightweight towel until the loaves have cooled completely. Store in airtight bags or container. Bread will stay flavorful and moist for several days. Extra delicious toasted!

No Fail Yeast Bread

 

5 cups warm water 1/4 cup oil 1 1/2 tablespoon salt 1 cup honey or 3/4 cup sugar 3 tablespoon yeast 3 tablespoon dough enhancer, (optional) 11 1/4 cups flour

This recipe is easiest if a large mixer is used. If a mixer is unavailable, dough may be kneaded by hand.

Combine water, oil, salt, sugar (or honey) and dough enhancer. Add yeast, mix. Stir in enough flour to make a soft dough. Knead for 8 − 10 minutes. Flour hands and remove from mixer.

Divide into 4 parts. Shape each part into a loaf and place into greased loaf pans. Cover and allow to rise until dough is 1 inch above pan. Preheat oven to 350 degrees. Bake 30 min.

NOTE: A nice variation is to make sweet rolls. Take 1 or 2 of the pieces of bread dough divided to make a loaf. Roll each portion of dough out into a 14 x 8 inch rectangle on a lightly floured surface. Brush with 1−2 tablespoons softened butter, then sprinkle with cinnamon and sugar. Roll up dough. Cut into 1 inch slices and place on greased baking pan. Allow to rise until double in bulk. Bake as above.