Sweet Grain Bread

 

1 cup milk 1/3 cup maple syrup 2 tablespoons butter or margarine 1 tablespoon molasses 1 1/2 teaspoons salt 1 package active dry yeast 1/4 cup lukewarm water 2 cups all−purpose flour 1/3 cup millet or sesame seeds 1/4 cup bran flakes 1 1/2 to 2 cups whole wheat flour

Heat milk to boiling; remove from heat and add syrup, butter, molasses and salt.

Soften yeast in lukewarm water in mixing bowl; let stand until bubbly. Add first mixture. Beat in all−purpose flour, millet and bran. Stir in 1 cup whole wheat flour. Turn onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding whole wheat flour as needed. Butter a large bowl; place dough in it, turning to butter top. Cover and let rise until double, about 1 1/2 hours.

Punch down. Shape into 1 loaf; place in a greased 8 1/2−inch loaf pan. Let rise until double, about 45 minutes. Bake in a 350 degree F oven for 40 minutes.

Makes 1 loaf.

Sweet Focaccia

 

2 1/2 cups warm water 1 envelope yeast 1/4 cup vegetable oil 1 egg 5 cups all−purpose flour 3/4 cup granulated sugar Pinch of salt 1/2 cup raisins Sugar/cinnamon

Dissolve yeast in warm water. Add oil and egg. Add to dry ingredients and mix well. Add raisins and knead well. Allow to rise until double in bulk.

Punch down and press out or roll out to fit a greased jellyroll or baking pan. Sprinkle with sugar and cinnamon. Bake at 375 degrees F for 25 to 30 minutes.

Buttermilk Pan Rolls

2 1/2 to 3 cups all−purpose flour
1 package Red Star® Quick−Rise Yeast
2 tablespoons granulated sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup water
1/4 cup shortening

Preheat oven to 400 degrees F.

In large mixer bowl, combine 1 cup flour, yeast, sugar, salt and baking soda; mix well. In saucepan,
heat buttermilk, water and shortening until warm (120 to 130 degrees F); shortening does not need to
melt). Add to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By
hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until
smooth, about 2 minutes. Press dough evenly into greased 9−inch square cake pan. Sprinkle top of
dough lightly with flour. With table knife, cut dough into 12 rolls, cutting almost to bottom of pan.
Cover; let rise in warm place about 20 minutes.

Bake at 400 degrees F for 15 to 20 minutes until golden brown. Remove from pan. Break apart into
rolls; serve warm.
Makes 12 rolls.

Swedish Limpa Bread

 

2 packages active dry yeast 1 1/2 cups warm water (105 to 115 degrees F) 1/2 cup molasses 1/3 cup granulated sugar 2 teaspoons salt 1 tablespoon shortening 1 1/2 teaspoons aniseed 2 tablespoons grated orange peel 2 1/2 cups medium rye flour 2 1/2 cups all−purpose flour Cornmeal

Dissolve yeast in warm water in mixing bowl. Stir in molasses, sugar, salt, shortening, aniseed, orange peel and rye flour. Beat until smooth. Stir in enough all−purpose flour to make dough easy to handle (dough will be sticky). Turn dough onto slightly floured surface. Cover; let rest 10 to 15 minutes.

Knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover, let rise in warm place until double, about 1 hour. Dough is ready if an indentation remains when touched.

Punch down dough; round up and let rise until double, about 40 minutes.

Grease baking sheet; sprinkle with cornmeal. Punch down dough; divide in half. Shape each half into a round, slightly flat loaf. Place loaves in opposite corners of baking sheet. Let rise 1 hour.

Preheat oven to 375 degrees F. Bake until loaves sound hollow when tapped, 30 to 35 minutes. Remove from baking sheet; cool on wire racks.

Sugar Lump Cinnamon Bread

 

1 cup milk 1/2 cup butter or margarine 1/2 cup granulated sugar 1 teaspoon salt 2 packages yeast 1/3 cup warm water 1 tablespoon vanilla extract 1 egg 5 1/2 to 6 cups all−purpose flour

Filling 1/4 cup soft butter or margarine 1 tablespoon cinnamon 50 sugar cubes

Combine milk and butter and heat to scalding. Add sugar and salt and cool to lukewarm.

Soften yeast in the 1/3 cup warm water.

Add vanilla extract and egg to milk mixture. Add softened yeast. Add flour gradually as needed. Knead dough on floured surface until smooth. Let rise until double.

Punch dough down and divide in half. Roll each half to a 12 x 15−inch rectangle.

Filling: Mix together butter, cinnamon and sugar cubes. Use half on each rectangle, spreading as evenly as possible. Roll up and pinch edges to seal. Place in greased bread pans and let rise until double for 30 to 35 minutes.

Bake for 30 to 40 minutes at 375 degrees F.

Soft Baked Pretzels

 

1 package dry yeast 1 1/2 cups warm water 1 tablespoon granulated sugar 4 cups flour (maybe more) 1 beaten egg Coarse salt (optional)

Preheat oven to 425 degrees F.

In a large bowl, dissolve yeast in water. Add sugar and flour, and mix. Dough should be soft but not sticky. Add a little more flour if it is too sticky. Let dough rise for 30 minutes.

Cut dough into 12 pieces. Roll pieces of dough into 16−inch ropes. To make pretzels, curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay down over bottom of circle. Spray cookie sheet with baking spray. Arrange pretzels on sheet. Brush on egg and sprinkle with coarse salt. Bake for 12 to 15 minutes, or until golden.

St. Joseph's Bread

 

2 to 3 cups unbleached flour 1/2 tablespoon active dry yeast 1 tablespoon honey 2/3 cup hot water 1/2 teaspoon salt 2 tablespoons butter 3 tablespoons aniseed 1/3 cup golden raisins Corn meal

Combine 1 1/2 cups of the flour, yeast, honey, water, salt, butter and aniseed in a large bowl. Mix thoroughly. Add raisins. Beat for another 10 minutes, adding 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 bowl and turn to coat on all sides. Cover with plastic wrap and place in a warm, draft−free place until doubled in bulk — about 1 hour.

Grease a baking sheet and sprinkle with corn meal or line one with kitchen parchment. Punch down the dough. Shape into a long loaf. Place the loaf on the baking sheet and make three or four 1/2−inch diagonal slashes on the top. Cover with a tea towel and let rise until doubled in bulk — about 30 minutes.

Preheat the oven to 350 degrees F. Mist loaves with water or vinegar before baking and twice during baking. Bake about 40 minutes. Transfer to a wire rack to cool.

NOTE: Traditionally, you shape the bread to look like a patriarch's beard by making five torpedo loaves of graduated lengths, 1 long, 2 medium and 2 short. Place them close together on a baking sheet in the following order: 1 short, 1 medium, 1 long, 1 medium, 1 short. They will rise together and you'll have Pane di San Guiseppe.

Butterhorn Rolls

 

1 package yeast 1/3 cup water 1/2 cup milk, scalded 1 teaspoon salt 1/4 cup granulated sugar 1 egg 2 1/4 cups flour

Dissolve yeast in water. Cool milk and add it with eggs, salt, sugar, then flour. Mix and knead. Let rise until double in size. Roll out in circles and brush with melted butter or margarine. Cut in pie−shape wedges; roll up. Brush with oleo again. Let rise.

Bake for 15 minutes at 400 degrees F or until golden brown.

NOTE: recipe may be doubled.

Butterflake Rolls

 

1/4 cup room temperature water 2 packages dry yeast 1/2 cup granulated sugar 1/2 cup shortening, melted 1 cup warm water 3 beaten eggs 4 1/2 cups flour 2 teaspoons salt

Mix all ingredients with spoon. Cover. Place in refrigerator overnight.

Next morning roll out dough and spread with butter. Fold over and roll three times spreading with butter each time.

Cut into 1 1/2 inch squares and dip in butter. Place rolls into muffin tins and let rise 2 hours. Bake 10 minutes at 400 degrees F.

NOTE: Dough may be kept covered in refrigerator for 2−3 weeks.