Tuesday, October 28, 2008

Sweet Bread Poppy Seed Filling

2 cans poppy seed filling
1 egg, beaten
1 teaspoon cinnamon
2/3 cup walnuts, chopped
2/3 cup candied lemon peel

Combine poppy seed filling, egg, cinnamon and walnuts in a saucepan over medium heat. Stir
constantly to prevent sticking. Heat until mixture is thickened. Remove from heat. Add candied peel
and set aside to cool.

Six−Stranded Braid

Take 1/3 of dough and divide it in 6 pieces. Roll out each piece until it becomes a "rope". Preheat oven
to 375 degrees F. Place on a greased baking sheet, cover with plastic wrap and a clean towel and let rise
in a warm place for 30 minutes, or until doubled. Brush the top of the braid with the egg wash. Bake at
375 degrees F for 25 to 30 minutes, or until done. Remove from pan and cool on wire racks.

Holiday Sweet Bread

You will need some Poppy Seed Filling. Roll dough into a rough rectangle approximately 12−inches x
16−inches. Spread each with poppy−seed filling, leaving 1 inch of clear space on all sides. Starting at a
long side, roll up jellyroll style. Pinch ends and tuck under. Starting 1 inch from an end, slice down and
completely through the rolled dough lengthwise. Turn the two resulting strands so that the filling faces
up, and cross them over each other two to three times. Cover with plastic wrap and a clean towel, and
let rise in a warm place until doubled in bulk. Preheat oven to 375 degrees F. Brush tops of loaves with
an egg beaten with 1 tablespoon of water. Bake loaves for 30 to 40 minutes, or until a rich, golden
brown. Cool on wire racks.

Monday, October 27, 2008

Jalapeno Breadsticks


1 tablespoon unsalted butter 1/2 medium onion, chopped medium fine Cornmeal 2 teaspoons active dry yeast 1/4 cup warm water 1 1/2 teaspoons granulated sugar 1 1/2 teaspoons salt 6 jalapeno chiles, seeded and chopped 1 cup buttermilk 3 1/2 cups bread flour

Sauté onion in butter over medium heat until lightly browned. Remove from heat and set aside.

Lightly grease three large baking sheets and sprinkle them with cornmeal.

Sprinkle yeast over warm water in a mixing bowl. Let stand until yeast is dissolved, then stir in sugar, salt, chopped jalapenos, sautéed onion, buttermilk and 2 cups of the flour. Beat mixture well. Stir in enough of the remaining flour to make dough easy to handle. Turn dough out onto a lightly floured surface; knead about 5 minutes. Place in a large greased bowl, cover, and let rise in a warm place until double, about 1 1/2 to 2 hours.

Punch down dough and divide into 4 equal parts. On a floured surface, roll out one part dough to form an 8−inch square. Using a knife or pizza cutter, cut the square into 8 equal strips. Place the strips onto prepared baking sheet. Repeat with remaining portions of dough. Let rise uncovered (1 hour or more for light, airy breadsticks; 30 minutes for a denser, chewier texture). Bake in a preheated 400 degree F oven for 10 to 12 minutes, or until golden brown.

One Hour Rolls


1 teaspoon salt 3 tablespoons vegetable oil 2 tablespoons granulated sugar 1 cup milk 1 package dry yeast 2 cups flour Melted butter

Add salt, oil and sugar to milk and heat to 120 to 130 degrees F. Pour mixture over yeast. Add flour and mix well. Scrape dough onto a heavily floured surface (dough will be sticky). Liberally sprinkle top of dough with more flour. Roll out, cut out rounds with biscuit cutter and brush with butter. Fold over and allow to rise on cookie sheet for 1 hour in warm place. Bake at 350 degrees F for 12 to 15 minutes.

Makes 2 1/2 dozen rolls.

To make onion rolls, add to the dough 1/3 cup chopped onion, which has been sautéed in a little butter.

No Knead Rolls


3 1/2 cups all−purpose flour 1 package active dry yeast 1 1/4 cups milk 1/4 cup granulated sugar 1/4 cup shortening 1 teaspoon salt 1 egg

In large bowl, combine 1 1/2 cups of thee flour and yeast. In saucepan, heat milk, sugar, shortening and salt just until warm, stirring to melt the margarine. Add warm mixture to dry ingredients. Add egg. Beat at low speed with electric mixer for 30 seconds. Beat 3 minutes at high speed. By hand, stir in remainder of flour to make a soft dough. Cover and refrigerate at least 2 hours.

About 2 hours before serving, shape into walnut−size balls and place in muffin pans. Allow to rise until double (1 to 1 1/4 hours). Bake at 400 degrees F for 9 to 10 minutes. These will keep in the refrigerator for 3 to 4 days.

Thursday, October 23, 2008

Onion Hamburger Rolls


2 eggs 1 medium onion very finely chopped 1/4 cup sweet butter 3/4 cup warm water 105 to 115 degrees F 1 tablespoon dry yeast 1 teaspoon granulated sugar 3 cups (or more) bread flour 2 tablespoons instant nonfat dry milk powder 1 1/4 teaspoons salt

Preheat oven to 375 degrees F.

Melt butter, add onion and cook over medium heat until soft, but not browned.

Add yeast and sugar to hot water and let sit until foamy about 10 minutes.

In a food processor, combine 3 cups flour, 1 egg, milk powder, salt and all but 1/4 cup of the sautéed onion.

With the processor running, pour yeast mixture through the feed tube and mix until dough is uniformly moist and cleans sides of work bowl, about 40 seconds. ( if dough is too sticky add more flour 1 teaspoon at a time, until mixed in).

Transfer dough to greased bowl, cover with plastic wrap, let double in size about 1 hour.

Grease a baking sheet and set aside.

Punch down dough and turn onto lightly floured surface and divide into 10 pieces. Shape each piece into a ball, then flatten to a circle about 3/4−inch thick.

Arrange 1 1/2 to 2 inches apart on prepared baking sheet. Mix 1 egg with 1/2 teaspoon salt. Brush rolls with glaze. Gently press 1 teaspoon of reserved onion onto tops of each roll. Cover loosely with oiled plastic wrap. Let stand until almost doubled in size about 45 minutes.

Bake rolls on center rack about 20 minutes or until golden. Transfer to wire rack to cool.

Mashed Potato Dinner Rolls


1/2 cup shortening 2 cups lukewarm milk 1 cup hot mashed potatoes 1 package dry yeast 1 teaspoon salt 2 eggs 2/3 cup granulated sugar About 6 cups all−purpose flour

Mix shortening, potatoes, salt and sugar.

Dissolve yeast in milk. Add to potatoes.

Beat eggs in a large bowl. Pour in potato mixture and stir well with a spoon. Add enough flour to make a soft dough. Rub surface with a little oil. Cover with dish towel and leave in a warm place until doubled in bulk.

Use hands to form rolls about the size of a large egg. Place in large greased muffin tins. Let rise again and bake at 450 degrees F for 10 minutes.

Makes 5 dozen rolls.

Wednesday, October 22, 2008

Homemade Bread


1 package dry yeast 1/2 cup warm water 1/2 cup shortening 1/2 cup granulated sugar 1 egg 3 teaspoons salt 8 cups flour 1 1/2 cups water

Dissolve yeast in warm water. Cream shortening and sugar; combine with yeast. Add egg. Mix salt and flour together. Add flour mixture and water alternately to yeast mixture until the dough is not sticky. Cover with towel, put in warm place and let rise until doubled (3 to 4 hours).

Punch down and knead; then form dough into small loaves on floured board. Place in buttered loaf pans. Let rise again until doubled. Bake at 350 degrees F until brown (20 to 30 minutes). Brush with melted butter. Makes 5 small or 3 medium loaves.

Herbed Flat Bread

6 tablespoons granulated sugar 1 cup milk, scalded and cooled to room temperature 2 packages dry yeast 3 cups unbleached all−purpose flour 1/2 teaspoon salt 8 tablespoons butter, chilled and cut into small chunks 3 large egg yolks 4 tablespoons butter, room temperature 1 tablespoon olive oil 3 to 4 tablespoons finely chopped fresh herbs; rosemary, basil, savory and parsley (or 1 1/2 to 2 teaspoons dried basil, thyme and oregano) 5 cloves garlic, peeled and put through a garlic press

 or finely chopped Pam cooking spray or additional oil 1 large egg white, lightly beaten (optional)

In a small bowl, stir 2 teaspoons sugar into the warm milk and sprinkle yeast over the top; let stand until foamy (5 to 10 minutes).

In a food processor, put remaining 1/4 cup sugar, flour, salt and butter and pulse until combined. Add the yeast mixture and egg yolks; process until mixed well, 20 to 30 seconds. Put dough into a large bowl and cover tightly with plastic wrap; put in refrigerator for at least 4 hours.

Roll the dough into a this, large irregular circle (or 3 to 3 smaller circles). Spread the soft butter over the dough and sprinkle with herbs and garlic. Fold the dough in half and roll up the edges to seal. Spray a large cookie sheet with cooking spray (of lightly with oil) and place dough on it. Cover with a clean cloth and let rise until not quite doubled (about 45 to 55 minutes − preheating oven to 350 degrees F after 30 minutes).

Brush bread with beaten egg white for a shiny top and bake until golden (40 minutes for large, 25 to 30 for smaller) and serve warm.

A rich, lightly sweetened egg and milk yeast dough, rolled out and covered with herbs and garlic, and folded over into and irregular half−moon shape, this primitive bread is PURE HEAVEN!

Hawaiian Sweet Bread


1 cup warm water 5 tablespoons granulated sugar 3 cups all−purpose flour 3/4 teaspoon salt 2 tablespoons powdered milk 2 tablespoons instant potato flakes 3 teaspoons yeast 1/4 teaspoon vanilla extract 1/4 teaspoon lemon extract 2 eggs 4 tablespoons butter or margarine

Preheat oven to 350 degrees F.

Measure ingredients into the bread machine in the order suggested by the machine's manufacturer. Set machine for dough.

Place dough in a 9− x 5−inch loaf pan. Bake for 30 minutes. Crust should be golden and bread should sound hollow when thumped.

This recipe yields a 2 pound loaf.

Comments: Flavorful, light sweet bread that is great by itself, or for French toast and summer sandwiches.

Monday, October 20, 2008

Fried Bread


1 1/4 cups scalded milk 3 tablespoons shortening 1/2 cup granulated sugar 1 teaspoon salt 2 eggs 1 or 2 packages yeast 3/4 cup lukewarm water About 4 cups flour

Dissolve shortening in milk; add sugar and salt. Let cool. Dissolve yeast in water. Beat eggs and add milk−sugar mixture; stir. Pour yeast into mixture, add flour and knead. Cover. When raised, knead again. When ready to fry, pull off pieces, shape in flat, oblong pieces and fry in hot shortening until brown. Serve with pinto beans or honey and butter.

Goooood Bread


1/4 cup lukewarm water 1 teaspoon granulated sugar 4 teaspoons dry yeast 2 cups buttermilk, scalded 1/4 cup butter 3 tablespoons molasses, honey or sugar 1/8 teaspoon baking soda 2 teaspoons salt 1/2 cup tofu, crumbled, optional 1 egg, slightly beaten 1/3 cup pepitas (Mexican pumpkin seeds) chopped 1/3 cup sunflower seeds, whole or chopped 1/4 cup sesame seeds 2 tablespoons poppy seeds 2 tablespoons wheat germ 1/4 cup natural bran 1/4 cup rolled oats 1 cup dark rye flour 1 cup whole wheat flour 3 to 4 cups white all−purpose flour

Mix water and sugar together. Sprinkle yeast on top and let stand in a warm place for 20 minutes.

Meanwhile, scald milk and stir in butter, molasses, soda and salt. Allow to cool to lukewarm, then stir in tofu, egg and yeast mixture.

Add seeds, wheat germ, bran, oats, rye flour and whole wheat flour. Add enough white flour to form a dough which can be handled.

Turn out onto a floured board and knead 200 times. Form into a ball and place into a greased mixing bowl. Grease top of ball. Cover with a dry towel and allow to rise in a warm place until almost double in volume. Punch down. Let rest for 10 minutes.

Preheat oven to 375 degrees F.

Form dough into 2 large loaves and place in greased 9 x 5 inch loaf pans. Cover and allow to rise until almost double in volume.

Bake for 35−45 minutes or until loaves sound hollow when tapped. Turn out of pans and cool on a rack.

Makes 2 large loaves.

German Dark Rye Bread


3 cups sifted all−purpose flour 2 envelopes active dry yeast 1/4 cup cocoa powder 1 tablespoon caraway seed 2 cups water 1/3 cup molasses 2 tablespoons butter or margarine 1 tablespoon granulated sugar 1 tablespoon salt 3 to 3 1/2 cups flour

In large mixer bowl, combine all−purpose flour, yeast, cocoa and caraway seed until well blended.

In a saucepan, combine water, molasses, butter, sugar and salt. Heat until just warm, stirring occasionally. Add to dry mixture. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough rye flour to make a soft dough. Turn onto floured surface. Knead until smooth, about 5 minutes. Cover. Let sit 20 minutes.

Punch down and divide dough in half. Shape each half into a round loaf. Place in greased 8−inch pie plates. Brush surface of loaves with a little cooking oil. Slash tops of loaves with sharp knife. Let rise until double, 45 to 60 minutes.

Bake in a 400 degree F oven for 25 to 30 minutes. Remove from pans to wire racks to cool.

Makes 2 loaves.

Garlic−Cumin Bread


Bake 4 cloves garlic for 60 seconds in the microwave. Peel and put into a food processor. Add:

1 package rapid−rise yeast 1 teaspoon salt 1 1/2 tablespoons granulated sugar 2 teaspoons ground cumin 3 cups bread flour

Heat to 125 degrees F: 4 tablespoons butter and 1 cup milk

Add butter−milk mixture to food processor. Process, adding more flour until dough forms a ball. Let rise in an oiled plastic bag.

Shape into a round and place in a greased, round−bottom oven−safe casserole. Score a spoke design on the top. Brush with egg wash of 1 egg and 1 tablespoon water combined. Sprinkle with caraway seeds. Bake at 375 degrees F for 30 minutes.

Friday, October 17, 2008

French Onion Bread


1 package active dry yeast or 1 cake compressed yeast 1/4 cup warm water 1 envelope onion soup mix 2 cups water 2 tablespoons granulated sugar 1 teaspoon salt 2 tablespoons grated Parmesan cheese 2 tablespoons shortening or vegetable oil 6 to 6 1/2 cups sifted enriched flour Cornmeal

Soften dry yeast in the 1/4 cup warm water or compressed yeast in lukewarm water.

Combine soup mix and the 2 cups water; simmer covered 10 minutes.

Add sugar, salt cheese and shortening. Stir. Cool to lukewarm.

Stir in 2 cups of the flour and beat well. Stir in yeast. Add enough of the remaining flour to make a moderately stiff dough. Turn out on lightly floured surface. Cover and let rest 10 minutes.

Knead until smooth and elastic (8 to 10 minutes).

Place in a lightly greased bowl, turning once to grease surface. Cover and let double in warm place (1 1/4 to 1 1/2 hours).

Punch down; divide in half. Cover and let rest ten minutes.

Shape into 2 long loaves, tapering ends. Place on greased baking sheet sprinkled with cornmeal. Slash tops diagonally, 1/8 to 1/4 inch deep. Cover and let almost double (about 1 hour).

Bake at 375 degrees F for 20 minutes.

Brush with mixture of one egg white and one tablespoon water. Bake 10 to 12 minutes longer or until done.



1 package dry yeast 1 cup warm water 2 teaspoons granulated sugar 3/4 teaspoon salt 1/4 cup olive oil 2 2/3 to 3 cups flour 4 garlic cloves, minced 1/4 cup Parmesan cheese Fresh or dried rosemary leaves

Dissolve yeast in water. Let stand until bubbly. Stir in sugar, salt and olive oil. Add 2 cups flour and beat until elastic. Stir in 2/3 cup more flour. Knead for 10 to 15 minutes. Put into a greased bowl. Turn over to coat well. Cover and let rise for 1 hour. Heat 1/4 cup oil. Add garlic and cook until soft and yellow. Set aside.

Punch dough down and knead briefly. Roll with a rolling pin and stretch to fit a greased 15 x 10−inch cookie sheet (with sides). Pierce dough with the end of a wooden spoon at 1−inch intervals. Drizzle garlic and oil all over. Sprinkle with Parmesan cheese and rosemary. Let rise, covered, for 10 to 15 minutes. Bake at 400 degrees F for 15 to 18 minutes.

Alternate Toppings Rosemary: Just before baking, dimple the top of the dough and drizzle with 1 1/2 tablespoons olive oil, sprinkle on 1 teaspoon sea salt or kosher salt and a sprinkling of fresh or dried rosemary leaves

Provençale: After the dough is stretched into the pan, stir together 1 can plum tomatoes (drained and chopped) and 1 tablespoon chopped fresh basil. Spread the mixture over the dough. Cover with a towel and let rise until puffy, about 45 minutes.

Dimple the dough again and top with 2 thinly sliced garlic cloves, 1 can sliced black olives, 4 teaspoons dried oregano, 2 tablespoons olive oil and 1 teaspoon sea salt or kosher salt.

Flower Pot Herb Loaves


1 pound all−purpose flour 1 ounce fresh yeast 2/3 cup lukewarm milk Pinch of granulated sugar 2 onions, chopped finely 1 clove garlic, crushed 2 ounces butter 2 large eggs, beaten 1/2 teaspoon salt Pinch of grated nutmeg 2 teaspoons dried dill 1/2 teaspoon ground rosemary 2 new (4−inch) clay flower pots*

Note: Purchase only clay pots made in the United States. If made outside the United States, lead is mixed in with the clay.

Grease the flower pots.

Sift the flour into a bowl and form a well in the center. Combine yeast, milk and sugar in a bowl and leave for a few minutes, then pour into well. Sprinkle a little flour over, cover and leave in a warm place for 15 to 20 minutes.

Melt butter and mix with eggs, salt, nutmeg, dill and rosemary. Add onion. Mix everything with the flour and yeast liquid and knead well, until smooth and elastic. Cover and leave to stand until doubled in size.

Knead again lightly and put half the dough in each flower pot. Let rise for 20 minutes or so.

Preheat oven to 400 degrees F. Brush surface of dough with water and sprinkle lightly with aniseed or fennel, if desired. Bake for 35 to 40 minutes.

Tuesday, October 14, 2008

French Bread


2 packages dry yeast 2 tablespoons granulated sugar 1 1/2 tablespoons salt 2 cups warm water 6 to 7 cups all−purpose flour 2 tablespoons olive oil

Put yeast and sugar in 1/2 cup very warm water and stir to dissolve and allow to "proof."

Meanwhile, measure salt and 2 cups of flour into mixing bowl. After yeast has "proofed," add enough very warm water to bring level to 2 cups. Add to flour and salt and mix with a spoon. As dough begins to form, add 2 more cups flour and 2 tablespoons oil. Using dough hook on electric mixer (or mix by hand), add 1 or 1 1/2 cups more flour, mixing by machine or by hand to get a stiff but pliable dough. Knead vigorously 10 minutes, finishing by kneading by hand on floured board, working up to 1/2 to 1 more cups flour into dough until it is smooth and elastic. Scrape out mixing bowl, wash and dry, and coat inside of bowl with oil or liquid margarine. Turn dough around in bowl several times to coat entire surface with oil or margarine. Cover with towel dampened in warm water, and place in draft−free place to rise until double in bulk, about 1 to 1 1/2 hours.

Return dough to lightly floured board and punch down to remove as much trapped air and gas as possible. This should not take more than a minute or so. Using a knife, cut dough into 4 equal pieces. Shape each into an elongated loaf about 15 inches long and 1 inch wide, rolling back and forth to smooth out the loaf. Place loaves on a lightly greased cornmeal−dusted baking sheet. Using a very sharp knife or razor blade, make slashes in loaves diagonally about 4 inches apart. Place baking sheets in cold oven and allow to rise again until doubled or more in size, about 30 to 45 minutes.

Turn on oven to 400 degrees F, but do not remove bread from oven. After 5 minutes brush bread with mixture of egg white mixed with 2 tablespoons water and, while damp, sprinkle with sesame seeds and coarse or kosher salt. Turn heat to 350 degrees F and continue baking 40 minutes. Test loaves by tapping on bottom . If sound is hollow, bread is done.

Remove from oven and place on racks to cool. Loaves may be frozen if well wrapped when completely cool.

Foolproof French Bread


1 package dry yeast 2 cups lukewarm water 4 cups all−purpose flour 1 tablespoon salt 2 tablespoons granulated sugar

In large bowl, mix flour, salt and sugar together.

In small bowl, dissolve yeast in water. Pour yeast mixture over other ingredients. Stir and mix. Cover bowl with plastic wrap and let rise 4 hours.

Punch down, but do not knead. Place in greased soufflé dish. Cover and let rise 1 hour. Bake at 400 degrees F for 1 hour. Bread may need to be covered during the last 15 minutes if it browns too quickly. If you do not want a hard crust, brush loaf with butter after removing from oven

Monday, October 13, 2008

Flower Pot Walnut Bread


2 ounces fresh yeast 3 cups lukewarm water 1 tablespoon granulated sugar 1 tablespoon salt 3 tablespoons butter, softened 1/2 cup chopped walnuts 1 egg 6 to 7 cups all−purpose flour 4 new (5−6 inch diameter) clay pots*

* Purchase only clay pots made in the United States. Those manufactured outside the United States mix lead with the clay.

Pour water into a bowl and add yeast and a pinch of sugar. Let stand for a few minutes. Add remaining sugar, salt, butter and flour as needed. Knead well. Put into an oiled bowl, cover and let rise for about 2 hours.

Knead the dough again, adding walnuts. Grease the flower pots. Divide dough into 4 equal parts, roll each into a ball and place them in flower pots. Let rise for about 30 minutes.

Preheat oven to 450 degrees F.

Make a cut across the surface of the dough. Whisk the egg lightly and brush the dough. Bake for about 40 minutes.

Fiesta Focaccia


2 loaves frozen bread dough, thawed 1 tablespoon olive oil 1 teaspoon ground cumin 1/2 teaspoon red pepper flakes 1/2 teaspoon Mexican oregano 1 large tomatoes, diced and drained or

 1 cup canned tomatoes, drained 1/2 yellow or green bell pepper, thinly sliced 1/2 red onion, thinly sliced 1/2 to 1 cup ripe olives, pitted and drained 2 tablespoons chopped canned jalapeños

Let dough completely thaw (to thaw in microwave, cook at 30% power for 3 to 4 minutes, based on a 900 watt microwave).

Combine both loaves of dough together. Grease a 17 x 11−inch baking sheet. Roll out thawed dough on a lightly floured surface to a 17 x 11−inch rectangle. If dough shrinks back after rolling, let rest 5 minutes, then continue rolling. Place dough in pan, pressing dough to corners. Brush dough with olive oil, evenly top with spices, sprinkle with tomato, bell peppers, onion, olives and chiles. Let dough rise until puffy (30 minutes in a warm area).

Bake in a preheated 375 degree F oven for 12 to 15 minutes or until light golden brown.

Remove from the oven and pan to cool on a wire rack.

Eggnog Bread


2 tablespoons granulated sugar 1 package active dry yeast 2 1/2 cups all−purpose flour 2 tablespoons butter 1 teaspoon salt 1/4 teaspoon nutmeg 3/4 cup eggnog (at room temperature)

Place ingredients in the pan according to your manufacturer's directions. Use a light crust setting.

This recipe yields 1 loaf (1 1/2 pound).


 English Muffin Bread

5 cups all−purpose flour, unsifted 1 1/2 teaspoons active dry yeast 1 1/2 teaspoons salt 1 tablespoon granulated sugar 1 1/2 tablespoons vegetable oil 2 cups very warm water Butter and corn meal for pans

In a large bowl mix dry ingredients and corn oil. Pour in 2 cups water and mix thoroughly. Cover the bowl with plastic wrap and a towel. Let stand at room temperature overnight or at least 6 hours. The dough will more than double and then may fall again somewhat, which is normal.

Generously butter 2 (7 1/2 x 3 1/2−inch) bread pans and sprinkle with corn meal. Divide dough, without kneading, into 2 portions and place in pans. Preheat oven to 350 degrees F. Cover and let rise for 1 1/2 to 2 hours or until double in bulk.

Bake for 1 hour, then cool on rack in pans.

Friday, October 10, 2008

Dilly Casserole Bread


1 package dry yeast 1/4 cup warm water 1 cup creamed cottage cheese 1 tablespoon instant minced onion 2 tablespoons granulated sugar 1 tablespoon butter 2 teaspoons dill seed 2 1/4 to 2 1/2 cups flour 1 teaspoon salt 1/4 teaspoon baking soda 1 egg

Sprinkle dry yeast over warm (110 degrees F) water. Heat cottage cheese to lukewarm in saucepan; add sugar, onion, butter, dill, salt, baking soda, egg and yeast mixture. Add flour to form a stiff dough, beating well after each addition. Cover; let rise in a warm place, 85 to 90 degrees F, until double, 50 to 60 minutes.

Stir dough down. Turn into a well−greased 1 1/2−quart round−bottom casserole. Let rise in a warm place until light, about 30 to 40 minutes.

Bake until golden brown, 40 to 45 minutes. Brush with butter; sprinkle with Kosher salt.


 Easy Rosemary Focaccia

1 (16 ounce) ball pizza dough 3 tablespoons extra virgin olive oil 1/2 cup grated extra sharp white Cheddar or mozzarella cheese 2 tablespoons fresh rosemary 1 teaspoon coarse salt

Preheat oven to 400 degrees F.

Lightly flour a work surface. Roll the pizza dough to about 1/2 inch thick. Place the dough on a baking sheet. Brush liberally with olive oil. Scatter the grated Cheddar, rosemary and salt on top. Puncture the dough with a fork to keep it from bubbling. Place it in the oven for 20 to 25 minutes, until golden. Cut into serving pieces.

Serve warm or at room temperature.

Dark Pumpernickel Bread


Dough 4 packages active dry yeast 3/4 cup blackstrap molasses 1 1/2 tablespoons dry powdered coffee 1 1/2 tablespoons dry cocoa 3 tablespoons granulated sugar 5 tablespoons brown sugar 3/4 cup dry powdered milk 2 cups hot water 1/2 cup canola or peanut oil

Mix all above ingredients thoroughly in a mixing bowl, then add:

1 1/2 cups dark rye flour 1 1/2 cups whole wheat flour 1 1/2 cups cracked wheat flour 1 cup wheat germ 1 1/4 cups buckwheat flour 1 1/4 cups gluten flour 2 1/2 tablespoons caraway seed

Mix thoroughly in a large mixing bowl. Place dough ball on kneading board with 1 cup white unbleached flour and knead vigorously 12 to 15 minutes, adding more white flour as necessary. If using an electric mixer with dough hook, knead while adding white flour little by little. Dough will be slightly sticky and moist, but will begin to take on an elasticity and glossy appearance. Oil mixing bowl and roll dough in bowl until all of surface is coated with a thin cover of oil. Cover with a warm damp towel and place in a warm draft−free place for 1st rise, which may take from 1 1/2 to 2 hours as this dough is a slow riser.

When dough has doubled in size, remove to floured kneading board and punch down to remove as much gas as possible. Divide dough into 3 to 6 loaves and place on greased baking sheet sprinkled with yellow cornmeal. If using Teflon baking sheets, no greasing is necessary, but cornmeal should be used. Space loaves far enough apart to allow for expansion. Brush each loaf with glaze.

Glaze 1 egg white 2 teaspoons water 1/2 teaspoon instant coffee

Mix well. Use a soft pastry brush to apply glaze so as not to depress loaves. Sprinkle with caraway seed and coarse salt. Place again in draft−free warm place and allow for 2nd rise until loaves are about double in size, which will take about 1/2 the time of the 1st rise. Bake in a moderate oven (350 to 375 degrees F) for about 50 minutes to one hour. If loaves seem close to scorching after 50 minutes, but loaves are not done, turn off oven, leaving door closed for last 10 minutes. To test for doneness, pick up a loaf with a hot−pot mitten and thump bottom. If the sound is "hollow," the loaves are done.

Cool on a wire rack or eat warm. May be frozen and kept for several months or more.