The Bread Baker Bible

White Sage Bread

2009-05-14T11:15:00.001+07:00

2 1/2 cups all−purpose flour 2 teaspoons finely chopped fresh sage leaves 1 teaspoon salt 1/2 teaspoon baking soda 1/4 cup lukewarm water 1 egg 1 cup cottage cheese 2 tablespoons unsalted butter, melted Crushed roasted piñons or coarse kosher salt (optional)

Combine flour, sage, salt and baking soda. Dissolve yeast in the lukewarm water. In a food processor, blend egg and cottage cheese until smooth. Add 1 tablespoon of the butter and the yeast water. Mix again, then transfer to a large bowl. Gradually add flour mixture, kneading vigorously after each addition, until a stiff dough is formed. Cover with a dry cloth and let rest in a warm place until doubled in bulk, about 1 hour.

Punch down the dough and knead it on a lightly floured surface about 4 minutes.

Divide the dough in half and shape each part into a ball. Place the dough balls on a baking sheet, cover with a dry cloth, and let rise 15 minutes more. Preheat the oven to 350 degrees F.

Bake the bread about 40 minutes, until well risen, golden, and hollow−sounding when tapped. Brush the top with remaining butter and sprinkle with crushed roasted piñons (pine nuts) or coarse salt, if desired.

V−8 Bread

2009-05-14T11:14:00.001+07:00

2 cups V−8 2 tablespoons butter 3 tablespoons granulated sugar 1 teaspoon salt Scant 1 teaspoon basil Scant 1 teaspoon oregano 1/2 cup grated Cheddar cheese 1/4 cup ketchup 1/4 cup warm water 1 package dry yeast 7 or more cups flour

Heat V−8 and butter until butter melts. Add sugar, salt, herbs, ketchup, and cheese. Cool to lukewarm.

Add lukewarm tomato mixture to 3 cups flour and yeast. Beat until smooth. Gradually add more flour until you have a soft workable dough. Knead 8 to 10 minutes until smooth and elastic. Place in greased bowl, let rise until doubled (1 1/2 hours).

Punch down and divide in half. Let rest 10 minutes, covered. Shape into loaves and place in well greased bread pans. Cover and let rise until doubled again (1 hour).

Bake at 350 degrees F for 25 to 35 minutes.

Tupperware Fix 'n' Mix Bread

2009-02-11T10:38:00.001+07:00

1 package yeast 1 1/3 cups warm water 2 tablespoons butter or margarine,
melted and cooled 1 egg, beaten 1 1/3 teaspoons salt 3 1/3 cups flour
Dissolve yeast in warm water. Add remaining ingredients, stirring until
blended well; put lid on Fix 'n' Mix bowl. Burp the lid to seal. Place in
warm place for 30 minutes.
Divide dough in 2 parts and place in greased bread pans. Let rise 30
minutes.
Bake at 350 degrees F for 30 minutes.

Hamburger Buns

2009-02-10T08:46:00.001+07:00

1 cup milk 1 teaspoon sea salt 3 tablespoons vegetable oil 2 tablespoons granulated sugar 1 package dry yeast 1 1/3 cups unbleached white flour 2/3 cup whole wheat flour 2 tablespoons wheat germ Melted butter
Scald milk. Add salt, oil and sugar. Cool to lukewarm and pour over yeast. Add flours and wheat germ and mix well. Place on well−floured board and knead in additional white flour until dough is workable. Roll to about 1/2 inch thick on floured board and cut out buns approximately half the desired size. Place on greased cookie sheet. Brush tops with melted butter and let rise about one hour.
Bake 10 minutes at 350 degrees F. Freezes well.
Yields 8 to 10 buns.

Ice Box Potato Rolls

2009-02-10T08:27:00.001+07:00

1 package dry yeast 1/2 cup lukewarm water 1 cup milk 2/3 cup shortening 1/2
cup granulated sugar 1 teaspoon salt 1 cup mashed potatoes Flour 2 eggs,
beaten
Dissolve yeast in lukewarm water. Scald milk and add shortening, sugar, salt
and mashed potatoes. When cooled to lukewarm, add the dissolved yeast. Mix
thoroughly and add just enough flour to make a thin batter. Cover and set in
a warm place until double in bulk.
Add eggs and stir in enough flour to make a stiff dough (dough will leave
sides of bowl when stirred). Turn out on a slightly floured board and knead
thoroughly until smooth and pliable. Place in a greased bowl. Cover with a
cloth and place in the refrigerator.
When ready to make rolls, pinch off dough, shape, place on greased baking
sheet and let rise until doubled in bulk (from 1 1/2 to 2 hours).
Bake at 400 degrees F for 15 to 20 minutes. Dough may be placed in greased
muffin tins. Grease rolls on top and allow to rise. In baking, just as they
begin to brown, brush with butter. Dough will keep about 1 week in
refrigerator.
Makes about 60 rolls.

Tupperware Bread

2009-02-03T16:09:00.001+07:00

9 cups flour 1 1/2 teaspoons salt 4 eggs, beaten 1 1/2 cups cool water 2/3 cup granulated sugar 2 packages yeast 1 1/2 cups milk, scalded 1 cup butter or margarine

Place 9 cups flour in Tupperware bowl. Make well in center of flour for liquid ingredients. In bowl add scalded milk, cool water, salt, sugar, yeast and eggs. Pour into well and DO NOT STIR. Place lid on bowl and burp. Let rise until lid pops off.

Melt butter; pour over flour mixture and stir. Place lid on bowl and burp. Let rise until lid pops off. Roll on floured board. Place in buttered pans. Let rise for about 30 to 45 minutes.

Bake at 350 degrees F for 10 to 12 minutes.

Sweet Grain Bread

2009-01-27T09:57:00.001+07:00

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

2009-01-23T08:26:00.001+07:00

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

2009-01-22T14:01:00.001+07:00

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

2009-01-20T09:41:00.001+07:00

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

2009-01-19T09:49:00.001+07:00

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

2009-01-19T09:48:00.000+07:00

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

2009-01-14T14:06:00.001+07:00

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

2009-01-06T14:30:00.002+07:00

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

2009-01-06T14:30:00.001+07:00

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.

Silly Dilly Bread

2008-12-28T07:15:00.001+07:00

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

2008-12-22T08:50:00.002+07:00

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

2008-12-22T08:50:00.001+07:00

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

2008-12-19T08:49:00.001+07:00

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

2008-12-19T08:48:00.001+07:00

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

2008-12-17T09:28:00.001+07:00

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

2008-12-11T09:55:00.002+07:00

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

2008-12-11T09:55:00.001+07:00

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

2008-12-10T09:04:00.000+07:00

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

2008-12-09T11:50:00.002+07:00

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

2008-12-09T11:50:00.001+07:00

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

2008-12-05T09:51:00.003+07:00

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

2008-12-05T09:51:00.001+07:00

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

2008-12-04T11:46:00.001+07:00

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

2008-12-03T08:21:00.001+07:00

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

2008-12-01T08:14:00.001+07:00

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

2008-11-27T07:59:00.001+07:00

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

2008-11-27T07:58:00.001+07:00

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

2008-11-24T10:22:00.001+07:00

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

2008-11-24T10:21:00.000+07:00

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

2008-11-20T08:50:00.001+07:00

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

2008-11-19T10:13:00.000+07:00

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

2008-11-18T12:14:00.001+07:00

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

2008-11-17T09:08:00.000+07:00

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

2008-11-15T22:07:00.001+07:00

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

2008-11-14T08:02:00.002+07:00

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.

Milwaukee Rye Bread

2008-11-14T08:02:00.001+07:00

1 1/2 packages active dry yeast 2 cups hot potato water 1 tablespoon salt 4 cups rye flour 2 cups wheat flour 1 cup riced potatoes, solidly packed 1 teaspoon caraway seed

Dissolve yeast in 1/4 cup of the warm liquid. Add remaining liquid. Stir in remaining ingredients. Knead until smooth and elastic. Let rise in warm place until doubled. Form into loaves. Place in loaf pans. Let rise.

When doubled in bulk, brush top with water; bake at 375 degrees F for 1 hour or longer.

Makes 2 loaves.

Jalapeño Bread

2008-11-13T09:30:00.001+07:00

2 envelopes active dry yeast 1 teaspoon granulated sugar 1/2 cup warm water, (110°F) 8 3/4 cups all−purpose flour 3 cups shredded extra−sharp Cheddar cheese 1/4 cup minced jalapeno peppers 1 tablespoon salt 2 teaspoons Tabasco pepper sauce 2 cups milk 4 large eggs

In a small bowl stir yeast, sugar, and warm water. Let stand 5 minutes until foamy.

Meanwhile, in a large bowl combine 8 cups flour, Cheddar cheese, jalapeno pepper, salt and Tabasco pepper sauce.

In a small saucepan over low heat, heat the milk until warm (120 to 130 degrees F). Stir milk into flour mixture.

In a medium bowl lightly beat eggs. Set aside 1 tablespoon beaten egg to brush on dough later. Add remaining eggs to flour mixture; stir until the mixture makes a soft dough.

On a lightly floured surface, knead the dough 5 minutes or until smooth and elastic, kneading in the remaining 3/4 cup flour.

Shape the dough into a ball and place in a large, greased bowl, turning dough over to grease the top. Cover with a towel and let rise in a warm place until doubled, about 1 1/2 hours.

Grease two large cookie sheets. Punch down dough and divide it in half. Shape each half of dough into a ball and place the balls on the cookie sheets. Cover with a towel and let rise in a warm place until doubled, about 1 1/2 hours.

Preheat the oven to 375°F. Brush the loaves with the reserved beaten egg. Bake loaves about 45 minutes or until loaves sound hollow when lightly tapped. Remove to wire racks to cool.

Jalapeño Bagels

2008-11-13T09:29:00.001+07:00

1 3/4 cups lukewarm water 1/2 teaspoon dry yeast 2 teaspoons salt 1 1/2 tablespoons granulated sugar 5 to 6 cups flour 1/3 cup jalapeños, chopped 1/4 cup dried red peppers

Mix water, yeast, salt and sugar. Add flour and jalapeños and mix into a ball. Knead for 10 to 12 minutes, adding more flour if necessary, until dough is stiff. Add red peppers and knead for 3 minutes. Let dough rest 10 minutes, then cut into 12 pieces with a knife.

Roll each piece of dough on a table to form long cigar−like shapes. Then, for each of the twelve pieces, connect the two ends by overlapping them about 3/4 of an inch and rolling the ends together to make a ring shape. Make sure each joint is secure or it will come apart while boiling.

Cover with a damp towel and let rise 1 to 1 1/2 hours in a warm spot. In a large pot, bring 1 to 2 gallons of water to a rolling boil. Place bagels in boiling water and boil until they float (15 to 30 seconds). Remove with a slotted spoon and place on a lightly greased cookie sheet. Bake at 400 degrees F for 10 to 15 minutes or until golden brown.

Italian Herb Focaccia with Three Cheese and Caramelized Onions

2008-11-12T08:47:00.000+07:00

2 cups water, at 70 degrees F 2 teaspoons RapidRise yeast 4 to 4 1/2 cups bread or all−purpose flour 1 tablespoon sea salt 1/4 cup olive oil, plus additional for coating dough

Place water and dry yeast in a 5−quart Kitchen Aid mixer bowl. Let sit 5 minutes.

Scoop in bread flour, and add salt and 1/4 cup olive oil. Mix 6−7 minutes. Dough will be sticky but manageable. Cover dough well with olive oil and a damp cloth.

When the dough has risen, take it out of the bowl and place on a 15−inch−by−10−inch baking sheet that has been coated with olive oil. Push the dough outward with your hands. Let the dough rest and repeat until the dough totally covers the baking sheet and doesn't spring back.

Let the dough rest on the baking sheet until it reaches double its size. While waiting, gather the following ingredients:

2 onions, sliced and caramelized (see note) 3/4 cup shredded Asiago cheese 3/4 cup shredded sharp Cheddar cheese 3/4 cup shredded Gruyère cheese 2 tablespoons Italian herb seasoning

When dough has doubled in size, use your fingertips to dimple the dough. Spread caramelized onions, cheeses and herb seasoning on top of dough, and push into the dough. Let the dough rise again until it comes up and over all the ingredients on top. Brush olive oil on top, and bake in a 375 degree F oven for 20 to 25 minutes or until golden brown. Let cool. Slice and serve.

NOTE: To caramelize onions, heat 2 tablespoons olive oil in a medium sauté pan over medium heat. Add onions and cook, stirring until onions are translucent. Sprinkle onions with 1 tablespoon sugar, salt and pepper to taste. Continue to cook until onions are very soft and well caramelized.

King's Hawaiian Bread

2008-11-11T10:24:00.001+07:00

6 cups flour, divided 3 eggs 1 cup pineapple juice 1 cup water 3/4 cup granulated sugar 1/2 teaspoon ginger 1 teaspoon vanilla extract 2 packages yeast 1/2 cup (1 stick) butter or margarine 1/2 cup flour

Beat eggs; add pineapple juice, water, sugar, ginger, vanilla extract and melted butter or margarine. Put 3 cups of the flour in large mixing bowl. Add egg mixture and stir until well mixed. Sprinkle in yeast, 1 package at a time, mixing well. Gradually add remaining 3 cups of flour. Batter will be hard to mix with spoon. You may have to use your hands. Make sure it is mixed well. Leave batter in bowl and cover with cloth and place in warm place. Let rise for 1 hour.

Remove from bowl and knead in the 1/2 cup flour. Knead about 10 times. Divide into 3 equal parts and place in well−greased round cake pans. Cover and place in warm place and let rise again, for l hour.

Bake at 350 degrees F for 25 to 30 minutes.

Italian Easter Bread

2008-11-11T10:23:00.001+07:00

1 package dry yeast 1/4 cup warm water (105 to 110 degrees F) 3/4 cup butter, softened 3/4 cup granulated sugar 1/3 cup milk 1/2 teaspoon salt 1 tablespoon grated orange rind 1 tablespoon crushed aniseed 4 eggs 1 egg yolk About 4 3/4 cups flour 1 cup raisins

Blend yeast with warm water and allow 5 minutes for it to dissolve. Add butter, sugar, milk, salt, orange rind, aniseed, eggs and egg yolk. Add 2 cups of the flour and beat at medium speed of electric mixer for 10 minutes. Add 1 cup flour at low speed. Add 1 3/4 cups flour, stirring until well blended. Cover bowl tightly with plastic wrap and let rise 1 1/2 to 2 hours.

Punch dough down, turn out onto floured surface and knead 10 minutes. Gently knead in raisins. Divide dough into 2 balls. Form two (9 inch) flattened rounds on a greased baking sheet. Cover lightly with greased plastic wrap and allow to rise until "puffy" (40 to 45 minutes). Make topping.

Topping 1/2 cup granulated sugar 1/4 cup flour 1/4 cup butter, softened 1/3 cup almond paste 1 egg white beaten with 1 tablespoon water 3/4 to 1 cup sliced almonds Confectioners’ sugar

Blend sugar, flour, butter and almond paste with electric mixer until mixture resembles coarse crumbs. Brush top of rounds with egg white and water mixture. Place topping over loaves; then sprinkle with almonds. Press lightly. Bake in preheated 350 degree F oven about 30 minutes. Serve warm dusted with confectioners' sugar.

Italian Bread Sticks

2008-11-07T10:13:00.001+07:00

2 cups sifted flour 1 teaspoon dry yeast dissolved in 3 tablespoons warm water 3 tablespoons melted butter 1 teaspoon granulated sugar 1 teaspoon salt 1/4 cup lukewarm milk Sesame seeds

Place 1 cup flour in mixing bowl. Blend in yeast mixture. Knead until smooth. Put in floured bowl and cover with damp cloth. Leave in a warm place until double in bulk.

Mix remaining ingredients into a smooth paste. Place on floured board and add risen dough; knead until smooth and satiny. Put dough into a large floured bowl, cover and let rise to double in bulk. Turn and knead until it doesn't stick to un−floured board.

Divide into 14 parts. Shape each by rolling between hands into a rope six to seven inches long. Place on buttered baking sheet one inch apart. Brush with milk and sprinkle with sesame seeds. Bake at 425 degrees F for 6 to 7 minutes.

Honey Whole Wheat Bread

2008-11-05T11:53:00.001+07:00

1 package dry yeast 1/4 cup lukewarm water 1 1/4 cups hot water 1/4 cup honey 2 tablespoons shortening 1 1/2 teaspoons salt 2 1/2 cups whole wheat flour, divided 2 cups sifted flour, divided

Sprinkle yeast over lukewarm water to soften. In a large bowl, combine hot water with honey, shortening and salt. Stir mixture until honey and shortening are melted. Let cool to lukewarm. Add yeast; sift in 1 1/2 cups of the whole wheat flour and 1 cup of the sifted white flour, and beat mixture until well combined. Add 1 cup each of white flour and whole wheat flour or enough to make a moderately stiff dough. Turn dough out onto a well−floured board and knead for about 10 minutes or until very smooth and elastic.

Transfer dough to a well−greased bowl, turn once, and let stand, covered, in a warm place away from drafts for about 1 1/2 hours, or until doubled in bulk.

Punch dough down, turn out onto a floured board, and form into a ball. Let dough stand covered for 10 minutes.

Shape dough into a loaf and put into a well−greased loaf pan. Let dough stand, covered, until doubled in bulk (about 45 minutes). Bake loaf at 375 degrees F for 40 to 45 minutes, or until golden brown and sounds hollow when tapped.

Turn loaf out onto a wire rack and let it cool. Makes 1 loaf.

Poppy Stollen

2008-11-05T11:46:00.001+07:00

Sweet Bread Cranberry Filling
1 bag fresh cranberries (12 ounces or 3 3/4 cup)
1/2 cup water (or orange or other juice)
1 1/2 to 2 cups brown sugar, depending on how tart you like your cranberries 1/2 teaspoon cinnamon

Pick over the cranberries and put them in a medium−size saucepan. Add the other ingredients, bring to a boil, turn down to a simmer and cook until the cranberries have all popped and released their tiny, crunchy seeds (you may have to help some of them). Let cool to room temperature without covering. If you give it an occasional stir, that will speed up the process.

Sweet Bread Almond Filling 4 egg whites 1 1/4 pounds ground almonds 1 3/4 cups granulated sugar 2 tablespoons King Arthur Unbleached All−Purpose Flour 2 tablespoons butter, melted Few drops vanilla extract 2 tablespoons milk

Beat egg whites until thick. Slowly add the rest of the filling ingredients except the milk. Add only enough milk to adjust the consistency. Chill in the refrigerator as the dough is being made. This recipe makes enough filling for at least four braids.

The Bread Baker Bible

Sweet Bread Apricot Filling 2 cups boiling water 2 boxes (16 ounces) dried apricots 2/3 cup granulated sugar 2 teaspoons vanilla extract

Pour the boiling water over the apricots and cover with plastic wrap so that they can steam. When the apricots have softened, drain them. You can reserve the flavored sugar, and extract in a food processor and pulse until you have a thick purée.

Yield: Filling for two loaves

Holiday Sweet Bread

2008-11-03T09:01:00.001+07:00

4 1/2 teaspoons or 2 packets active dry yeast 1/2 cup warm water (95 degrees F) 1 teaspoon granulated sugar 1/2 cup King Arthur Unbleached All−Purpose Flour 1 cup milk, scalded 1/4 cup butter 1 teaspoon salt 1/2 cup granulated sugar 2 teaspoons vanilla extract 2 eggs, lightly beaten 4 1/2 to 5 1/2 cups King Arthur Unbleached All−Purpose Flour Egg wash: 1 egg yolk, beaten with 1 tablespoon water Confectioners' sugar icing, optional

In a small bowl or 2−cup measure combine the yeast, warm water, 1 teaspoon sugar and 1/2 cup flour. Cover with plastic wrap and a clean towel and set aside until bubbly and very active, about 10 to 15 minutes. Meanwhile, scald the milk. Pour immediately into a large bowl and add the butter, salt, sugar, vanilla and beaten eggs. Stir to melt the butter. When the mixture is lukewarm, add the yeast mixture and mix together. Add flour, one cup at a time, until the dough comes cleanly away from the sides of the bowl. Turn the dough out onto a lightly floured surface and scrape out the bowl. Lightly oil the bowl and set aside. Knead the dough, using only enough flour to keep the dough from sticking to your hands and the board. The dough should be soft and pliable, but not sticky. (The secret to a soft, tender bread is a soft dough.) Place the dough into the oiled bowl, turn to oil all surfaces and cover with plastic wrap and a clean towel. Let sit in a warm place for about 45 minutes, or until doubled.

Preheat oven to 375 degrees F. Punch down and round into a ball. Divide in half, cover with plastic wrap and let rest 10 to 15 minutes. Form into desired shapes, such as the Swedish Almond Braid, Poppy Stollen or Six−Stranded Braid.

Swedish Almond Braid Lightly fold down dough. Divide dough in 3 pieces. Put plastic wrap over the top and set aside. Take one piece and roll it out into a rectangle approximately 16−inches x 9−inches to form

Swedish Almond Braid Spread almond filling down center section, leaving 1 inch of clear space at either end. Cut 1−inch−wide strips from edge of filling to outer edge of dough. Fold ends over, and bring dough strips across the filling on a diagonal, alternating from side to side, like a two−stranded braid. Cover dough 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 the egg wash. Bake loaves 25 to 35 minutes, or until a rich, golden brown. Cool on wire racks. To decorate: Drizzle with thick Confectioners' Sugar Glaze (below), and top with sliced almonds.

Confectioners' Sugar Glaze: Mix 1 cup confectioners' sugar with 2 tablespoons liquid (water, milk, a few drops of flavor extract, rum, brandy, grated lemon or orange peel, etc.) If you drizzle glaze on right after pastries come out of the oven, it will spread and create a clear, shiny glaze over the whole surface. For more crunch, sprinkle nuts over this before it hardens.

Sweet Bread Poppy Seed Filling

2008-10-28T13:26:00.004+07:00

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

2008-10-28T13:26:00.003+07:00

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

2008-10-28T13:26:00.001+07:00

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.

Jalapeno Breadsticks

2008-10-27T09:36:00.003+07:00

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

2008-10-27T09:36:00.001+07:00

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

2008-10-27T09:35:00.001+07:00

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.

Onion Hamburger Rolls

2008-10-23T16:32:00.003+07:00

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

2008-10-23T16:32:00.001+07:00

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.

Homemade Bread

2008-10-22T10:28:00.001+07:00

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

2008-10-22T10:27:00.000+07:00

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

2008-10-22T10:26:00.001+07:00

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.

Fried Bread

2008-10-20T15:09:00.000+07:00

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

2008-10-20T10:57:00.001+07:00

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

2008-10-20T10:56:00.003+07:00

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

2008-10-20T10:56:00.001+07:00

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.

French Onion Bread

2008-10-17T10:01:00.003+07:00

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.

Foccacia

2008-10-17T10:01:00.001+07:00

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

2008-10-17T10:00:00.000+07:00

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.

French Bread

2008-10-14T13:35:00.003+07:00

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

2008-10-14T13:35:00.001+07:00

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

Flower Pot Walnut Bread

2008-10-13T10:40:00.001+07:00

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

2008-10-13T10:39:00.003+07:00

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

2008-10-13T10:39:00.001+07:00

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.

Dilly Casserole Bread

2008-10-10T10:28:00.002+07:00

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

2008-10-10T10:28:00.001+07:00

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.

Crusty Home Style Bread Bowls

2008-09-25T09:08:00.004+07:00

1 cup water 2 3/4 cups Gold Medal Better for Bread Flour 1 tablespoon granulated sugar 1 teaspoon salt 1 1/2 teaspoons Fleischmann's Bread Machine Yeast 1 egg yolk 1 tablespoon water

Measure carefully, placing all ingredients EXCEPT egg yolk and 1 tablespoon of water into the bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle.

Grease the OUTSIDES of six 10−ounce Pyrex custard cups. Place the cups upside down on an ungreased cookie sheet. Divide the dough into 6 equal pieces. Pat or roll each piece into a 7−inch circle on a lightly floured surface. Shape the dough circles over the outsides of the prepared custard cups. Do not allow the dough to curl under the edges of the custard cups.

Cover and let rise in a warm place for 15−20 minutes or until slightly puffy.

Heat the oven to 375 degrees F. Mix the egg yolk and 1 tablespoon of water; brush gently over the bread bowls.

Bake for 18 − 22 minutes, or until the bread bowls are golden brown.

Carefully lift the bread bowls off the custard cups. Be VERY careful − both the bread and the custard cups will be very hot. Cool the bread bowls upright on a wire rack. Fill with beef stew, chicken a la king, chili or other thick soup or stew.

Serving size: 6

Cream Cheese Bread

2008-09-25T09:08:00.003+07:00

1/2 cup water 1/2 cup softened cream cheese 2 tablespoons melted butter 1 beaten egg 4 tablespoons granulated sugar 1 teaspoon salt 3 cups bread flour 1 1/2 teaspoons active dry yeast

Place the ingredients in the bread pan in the order recommended by your machine's manufacturer. Process on the Basic cycle, Light Crust setting.

Alternately, let dough to rise once in the machine, then form a loaf, place it in a nonstick sprayed 9 x 5−inch loaf pan. Let it rise to double.

Bake in a preheated 350 degree F oven for approximately 35 minutes.

This recipe yields a 1 1/2 pound loaf.

Cottage Cheese−Dill Bread

2008-09-25T09:08:00.001+07:00

2 packages dry yeast 2 teaspoons granulated sugar 1/2 cup warm water (105 to 115 degrees F) 2 cups small−curd cottage cheese 2 eggs, beaten 2 tablespoons granulated sugar 2 tablespoons dried whole dill weed 2 tablespoons finely chopped onion 1 teaspoon baking powder 1 teaspoon salt 4 1/2 cups all−purpose flour Butter or margarine, melted

Dissolve yeast and 2 teaspoons sugar in warm water; let stand 5 minutes. Combine cottage cheese and next 6 ingredients in a large mixing bowl; stir well. Gradually stir in enough flour to make a soft dough.

Turn dough out onto a well−floured surface, and knead 8 to 10 minutes or until smooth and elastic (dough will be sticky). Place in a well−greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F) free from drafts, one hour or until doubled in bulk.

Punch dough down, and divide in half. Shape each portion into a loaf. Place in two well−greased 9 x 5−inch loaf pans. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Bake at 350 degrees F for 30 to 35 minutes or until loaves sound hollow when tapped.

Remove loaves from pans; brush with melted butter. Cool completely on wire racks.

Coffee Can Bread

2008-09-22T14:18:00.001+07:00

1 cup milk (heated to 110 degrees F) 1 package yeast 2 tablespoons granulated sugar 2 teaspoons salt 4 cups flour 1/4 cup vegetable oil 2 eggs

Dissolve yeast in milk. Put 2 cups flour in a bowl and blend in the yeast mixture. Mix in oil, eggs, sugar and salt. Add enough flour so that dough is not sticky. Knead until elastic, but light — about 10 minutes. Press into a greased one−pound coffee can. Put plastic lid on coffee can and let rise for 1 hour (or until lid pops off can). Bake, uncovered, at 375 degrees F for 20 to 25 minutes.

Let stand a few minutes, then unmold.

Cobblestone Bread

2008-09-22T14:17:00.004+07:00

1 package dry yeast 1 cup warm water (105 to 115 degrees F) 3 1/4 cups all−purpose flour 1 tablespoon granulated sugar 2 tablespoons vegetable oil 1/3 cup butter, softened 1 large slightly beaten egg 1 teaspoon salt

Soften yeast in warm water; set aside.

Place steel blade in work bowl of food processor, add 2 cups flour, the sugar and 1 teaspoon salt. Add half the yeast mixture; process with 4 on/off turns. Add the remaining yeast mixture and the oil; process 4 more on/off turns. Add 1 cup of the remaining flour; process 4 more on/off turns. Turn the machine on again and process about 15 seconds or until ball of dough forms. Do not process more than 60 seconds. If dough seems sticky to the touch, add a little of the remaining flour; process with 1 or 2 on/off turns. Place ball of dough in a lightly greased bowl; turn once to grease surface. Cover. Let rise until double (45 to 60 minutes).

Punch dough down. Place dough in food processor bowl, add butter and egg. Process with 3 or 4 on/off turns. Mixture will not be completely blended and will look lumpy. Do not overmix. Turn into greased bread pan. Bake at 400 degrees F for 30 to 35 minutes or until done. Remove from pan and cool on wire rack.

Serves 10.

Cinnamon Oatmeal Bread with Icing

2008-09-22T14:17:00.003+07:00

1 package active dry yeast 3/4 cup warm water (110º) 1/4 cup shortening 1/4 cup granulated sugar 1 egg 2 tablespoons cocoa 1 teaspoon salt 2 1/4 cups flour 1/4 cup oatmeal 2 tablespoons melted butter 1 1/2 teaspoons cinnamon 3 tablespoons sugar

Brown Butter Glaze 1 1/2 tablespoons butter 3/4 cup sifted powdered sugar 1 tablespoon cream 1/2 teaspoon vanilla extract

Dissolve yeast in water. Add shortening, sugar, egg, cocoa, salt and 1 cup of the flour. Beat 2 minutes at medium speed of mixer, scraping bowl frequently. Stir in remaining flour and oats and blend until smooth. Scrape batter from sides of bowl and cover bowl. Let rise until double in bulk, about 1 hour.

Stir down batter by beating about 25 strokes. Turn out on floured board (dough will be soft) and divide into 8 equal parts. Shape each into a ball, roll in butter and then in cinnamon and sugar which have been blended together. Place balls of dough next to each other in a greased 9 x 5−inch loaf pan. Cover. Let rise until double in bulk (about 40 minutes).

Bake at 375 degrees F for 35 minutes.

Remove from pan immediately. Cool.

Prepare glaze by browning butter in a saucepan over medium heat until a delicate brown. Blend in remaining ingredients until smooth. Drizzle over cooled loaf.

Cheesy Potato Casserole Bread

2008-09-22T14:17:00.001+07:00

1 envelope active dry yeast 1 cup warm milk 1/3 cup vegetable shorting, at room temperature 1 large egg 1 teaspoon salt 1/2 teaspoon black pepper 3 cups all−purpose flour 1 cup mashed potatoes, at room temperature 1/2 cup extra−sharp shredded Cheddar cheese 1/2 cup freshly grated Parmesan cheese

Grease a deep round or oval 2−quart casserole and set aside.

In a large mixing bowl, sprinkle the yeast over the milk and let dissolve. Add the shortening, egg, salt, pepper and 1 cup of the flour and beat until smooth, about 2 minutes. Stir in the remaining 2 cups flour, the potatoes and Cheddar until well blended. Scrape the dough in the prepared casserole, cover with plastic wrap, and let rise in a warm are until doubled in bulk, ,about 40 minutes.

Preheat the oven to 375 degrees F.

Sprinkle the Parmesan evenly over the top of the dough and bake until golden brown, about 45 minutes. Transfer the bread to a wire rack to cool, then cut into slices.

Makes 1 loaf; 6 servings.

Cheese Pepper Bread

2008-09-19T14:59:00.004+07:00

1 package dry yeast
1/4 cup hot water
2 1/3 cups flour, divided
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon baking soda
1 cup sour cream
1 egg
1 cup grated Cheddar cheese
1/2 teaspoon pepper

Grease 2 (1 pound) coffee cans. In large mixing bowl, dissolve yeast in hot water. Add 1 1/3 cups of the
flour. Add salt, sugar, baking soda, sour cream and egg. Blend 1/2 minute on low speed, scraping bowl
constantly. Beat 2 minutes on high speed, scraping bowl occasionally. Stir in remaining flour, cheese
and pepper. Divide batter between cans. Let rise in warm place for 50 minutes. Bake at 350 degrees F
for 40 minutes (or until golden brown). Immediately remove from cans.

Cool slightly before slicing. Makes 2 loaves.

Variation
Add 1 tablespoon dehydrated minced onion to batter.

Cheese Bread

2008-09-19T14:59:00.003+07:00

1 package active dry yeast 1/4 cup warm water 1 3/4 cups warm milk or water 2 tablespoons granulated sugar 1 tablespoon salt 5 1/2 to 6 cups flour 1 1/2 cups sharp Cheddar 1/4 cup grated Parmesan cheese

Dissolve yeast in 1/4 cup warm water. Add liquid, sugar, salt and gradually mix in flour. Knead dough thoroughly. Let rise until doubled in bulk. Punch down dough; knead in cheeses. Shape into 2 loaves. Grease loaf pans well. Bake at 350 degrees F for 45 minutes.

Buttered Popcorn Bread

2008-09-19T14:59:00.001+07:00

1 package yeast
1 1/2 cups warm water
1/4 teaspoon ginger
1/4 teaspoon granulated sugar
2 1/2 cups flour
2 teaspoons wheat germ
1 tablespoon butter flavoring
1 1/4 teaspoons salt
1 tablespoon oil
5 cups popcorn, crushed

Dissolve yeast in warm water; set aside.
In a bowl, combine ginger, sugar, flour, wheat germ, butter flavoring, salt and oil. Add the yeast
mixture and knead until smooth and satiny, about 10 minutes. Knead in crushed popcorn (reduces to
about 2 1/2 cups). Allow to rise, covered, in a warm place for 2 hours.

Punch down; place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour.

Bake at 350 degrees F for 20 to 30 minutes, or until golden brown.
Serving size: 8

Brioche

2008-09-19T14:58:00.001+07:00

1/2 cup lukewarm milk 1 package dry yeast 1/2 cup butter, melted 2 eggs 1/4 cup granulated sugar 1/4 teaspoon salt 2 1/2 cups flour, divided Melted butter

Place milk and yeast in mixing bowl. Let stand 5 minutes.

Stir well. Add butter, eggs, sugar, salt and 1 cup of the flour. Beat well. Add remaining flour to make a soft dough. Beat until smooth. Cover and let rise until doubled.

Punch down. Let rise again. Punch down. Knead lightly to form smooth ball. (If dough is a little hard to handle, refrigerate for several hours rather than adding more flour.) Reserve a piece of dough the size of an egg. Place remainder in a large well−greased mold. Make an indentation in the top of dough. Place the egg−size piece in the indentation. Let rise until double in size.

Baste top with melted butter. Sprinkle with extra sugar. Bake about 45 minutes at 375 degrees F or until browned. Re−heats well.

Serves 12.

Bread Bowls

2008-09-16T10:05:00.004+07:00

2 1/2 cups warm water (105 to 115 degrees F) 2 packages active dry yeast 1 tablespoon salt 1 tablespoon granulated sugar 2 tablespoons oil 6 1/2 to 7 1/2 cups bread flour 1 egg, beaten 1 tablespoon milk

Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add salt, sugar, oil and 3 cups flour; beat until smooth. Add enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 10 to 12 minutes. Place dough in bowl that has been lightly coated with nonstick spray, turning to grease top. Cover; let rise in warm place until doubled, about 1 hour.

Grease outside of 12, 10 ounce custard cups or oven−proof bowls of similar size.

Punch dough down; divide into 12 pieces. Cover and let rest 10 minutes. Spread each piece into a circle about 6 inches in diameter. Place over outside of bowl, working dough with hands until it fits. Set bowls, dough side up, on baking sheet that has been coated with nonstick spray. Cover with plastic wrap; let rise in warm place until doubled, about 30 minutes.

Combine egg and milk; gently brush mixture on dough. Bake at 400 degrees F for 15 minutes until golden brown. Using potholders, carefully remove the bowls. Set bread bowls open side up on baking pan; bake 5 minutes.

Makes 12 servings.

For larger bowls, use oven−proof bowls that are approximately 6 inches in diameter. Divide dough into 6 portions. Frozen bread dough also can be used.

A 1 pound loaf will make 2 large or 4 small bowls.

Bread of the Dead (Pan de Muerte)

2008-09-16T10:05:00.003+07:00

1 package dry yeast 1/2 cup lukewarm water 5 cups flour 1 teaspoon salt 3/4 cup granulated sugar 1 cup butter, melted and cooled 6 eggs, lightly beaten 2 tablespoons anise water 2 tablespoons orange blossom water 1 tablespoon grated orange rind 1 1/2 cups confectioners' sugar 1 teaspoon vanilla extract Milk Pink sugar crystals

Dissolve yeast in water, then add 1 cup of the flour. Stir to make a soft sponge, cover with a cloth, and let rise in a warm place until doubled in bulk.

Set aside 1/2 cup flour. To the yeast mixture add the remaining flour mixed with salt, sugar and the cooled butter that has been mixed with eggs, anise water, orange blossom water and orange rind. Mix well and turn out on a board floured with the remaining 1/2 cup flour. Dough will be soft, so keep hands floured and knead lightly. Pat into a greased bowl and set in a warm place for about 1 1/2 hours to rise.

Shape into a round loaf in a 9−inch diameter pan. Bake in a preheated 350 degrees F oven for about 30 minutes. Cool and frost with confectioners' sugar mixed with vanilla extract and only enough milk to make a glaze of frosting consistency. Glaze only the top. Sprinkle with pink sugar crystals.

Black Bread

2008-09-16T10:05:00.001+07:00

1 envelope dry yeast 1 teaspoon granulated sugar 1/4 cup warm water (105 to 115 degrees F) 1/2 ounces unsweetened chocolate 1 tablespoon margarine 1 1/4 cups water 1/4 cup dark molasses 2 tablespoons apple cider vinegar 1 tablespoon salt 1/2 cup All−Bran cereal 2 to 2 3/4 cups unbleached flour 1 1/2 cups rye flour

Sprinkle yeast and sugar over 1/4 cup warm water. Stir to dissolve. Let stand until foamy, about 10 minutes.

Melt chocolate and margarine with 1 1/4 cups water in a large bowl set over gently simmering water. Stir until smooth. Remove from over water. Blend in molasses, vinegar and salt. Mix in cereal. Let cool.

Grease a large bowl. Blend yeast into cereal mixture. Gradually stir in 2 cups unbleached flour and rye flour. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes, kneading in up to 3/4 cup more unbleached flour if needed to form a workable dough. Add dough to prepared bowl, turning to coat entire surface. Cover and let rise in warm area until doubled in volume, about 2 hours.

Grease two loaf pans. Punch dough down. Turn out onto lightly floured surface and let rest 3 minutes. Knead 3 minutes. Divide dough in half. Roll each into an 8 x 7−inch rectangle. Starting with long side, roll dough up into a cylinder. Tuck ends under and pinch seam to seal. Place seam side down in prepared pans. Cover and let rise in a warm place until doubled, about 1 1/2 hours.

Preheat oven to 375 degrees F. Bake until loaves sound hollow when tapped on the bottom, about 45 minutes.

Remove bread from pans. Let cool completely on a rack before serving.

Basque Sheepherder's Bread

2008-09-15T15:47:00.001+07:00

1/2 cup butter 1/2 cup granulated sugar 1 tablespoon salt 3 cups hot water 2 packages dry yeast 7 to 7 1/2 cups unbleached flour

In a very large bowl combine butter, sugar, salt and hot water. Stir only until butter is melted. Set aside so ingredients can cool until they are warm. Stir in yeast. Cover and set aside in a warm place until it bubbles, about 10 minutes.

Add 5 cups flour and beat vigorously with a large wooden spoon until batter is smooth. Add more flour (about 2 cups) to form a stiff dough. Knead, with long strokes, for about 10 minutes on a floured board. Add only enough flour to prevent sticking. Place dough in a large greased bowl; cover with a damp dish towel, and let rise in a warm place until doubled — about 1 1/2 hours.

Punch down and knead about 10 minutes. Form a smooth ball. Using a solid shortening, generously grease sides and inside lid of a cast iron Dutch oven. Cut a round of foil and place in the bottom of Dutch oven. Dust it lightly with flour. Place dough in Dutch oven and cover. Let rise in a warm place until dough pushes up lid.

Preheat oven to 375 degrees F. Place Dutch oven in middle of oven. Bake 12 minutes. Carefully loosen any raw edges with knife, then lift off lid. The lid's circled print should be on top of the loaf. Bake bread, uncovered, for 45 to 50 minutes more or until golden. Cover loosely with foil the last 20 minutes to prevent overbrowning. Remove from oven. Loosen loaf from Dutch oven with a flat table knife, and place on a wire rack to cool.

Banana Yeast Bread

2008-09-15T15:46:00.001+07:00

3/4 cup milk 1/2 cup butter or margarine 1/2 cup granulated sugar 5 1/4 to 6 cups all−purpose flour 1 package active dry yeast 1 teaspoon salt 3 eggs 3 medium ripe bananas, mashed 1 teaspoon water

In a saucepan, cook and stir milk, butter and sugar over medium heat until butter is melted; cool to 120 to 130 degrees F.

In a mixing bowl, combine 2 cups of flour, yeast, salt, 2 eggs, bananas and milk mixture; beat on low speed until combined. Beat on medium speed for 3 minutes. Stir in enough of the remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 4 to 6 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

Divide dough in half; shape each into a round loaf. Place on a greased baking sheet; cut slits in tops. Cover and let rise until doubled, about 45 minutes.

Beat remaining egg with water; brush over the loaves. Bake at 375 degrees F for 30 to 35 minutes or until golden brown.

Yields 2 loaves.

Anadama Bread

2008-09-15T15:45:00.002+07:00

1 package active dry yeast 1/4 cup lukewarm water 1/2 cup cornmeal 3/4 cup cold water 1 1/2 cups boiling water or milk 3 tablespoons butter 1/2 cup dark molasses 2 tablespoons salt 3 cups whole wheat flour 3 cups unbleached white flour, unsifted

Dissolve yeast in warm water for 5 minutes. Meanwhile, put cornmeal into the 3/4 cup cold water and soak. Pour this mixture into the boiling water and stir over low heat until mixture comes to a boil again. Remove from heat; add butter, molasses and salt. Cool to 95 degrees F to 105 degrees F. Be sure it is cooled at least to body temperature. You can place it in the refrigerator, stirring occasionally, to speed up the cooling process.

Combine yeast and liquid cornmeal mixture. Put the whole wheat flour into a large mixing bowl, add liquid all at once, and mix into a smooth batter for 3 to 5 minutes.

Gradually add white flour and beat and knead until smooth, elastic and non−sticky. Cover dough and let rest for 2 minutes. Gently knead and form into a ball.

Place dough in a well−buttered 6−quart bowl and cover with plastic wrap and a towel. Let rise slowly for 3 hours, or until doubled in bulk. Punch down, place on a lightly floured surface, cut in half, cover, and let rest for 1 minute.

Flatten dough into 2 3/4−inch thick rectangles. Fold each in thirds, turn and flatten again in the opposite direction. Roll into tight cylinders, pinching seam and ends. Roll back and forth until cylinders are the length of the bread pans.

Place dough in 2 well−buttered loaf pans, seam down, and cover. Let rise slowly at 75 degrees F room temperature for 1 1/2 hours or until dough has filled pans and curves above the edges. Preheat oven to 400 degrees F.

Bake for 15 minutes, checking to see that crust isn't browning too much. If it is, cover with foil. Reduce heat to 350 degrees F and bake for 45 minutes more. Bread is done when it pulls from the edges of pans, the crusts are firm, and a finger tapped on the bottom of a pan makes a hollow thump.

Remove from pans, place on a rack and return to a turned−off oven, door ajar, for 15 minutes, to set the crust.

Cool on a rack. When cool, place in plastic bags and store or freeze immediately.

Almond Raspberry Braid

2008-09-15T15:45:00.001+07:00

4 tablespoons butter 1/3 cup milk 1 packet active dry yeast 1/4 cup warm water 1 teaspoon plus 1/2 cup granulated sugar 2 eggs 1/2 teaspoon salt 2 teaspoons grated lemon peel (just the outer yellow part) 1 teaspoon ground cardamom (optional) 3 cups bread flour (we recommend King Arthur brand) 2/3 cup raspberry preserves 1 (7 ounce) box Odense Almond Paste 1 egg white, room temperature

Equipment Food processor fitted with the plastic dough blade Pastry brush for applying egg white (any small, clean brush works fine)

Put the butter and milk in a small dish and melt in the microwave.

Sprinkle the yeast and one teaspoon of sugar into the warm water (between 100°F and 110°F) and whisk until dissolved. Let stand for 10 minutes or until the mixture is bubbly and has close to doubled in volume (water that is too warm will kill the yeast, and it won't double/bubble).

In the food processor fitted with the plastic dough blade, add butter/milk mixture, 1/2 cup sugar, eggs, salt, lemon peel and cardamom. Pulse a few times to mix well.

Add the flour and the yeast mixture a bit at a time, pulsing. The dough is mixed when it pulls away from the side of the bowl and forms a ball. If the dough is too sticky and refuses to form a ball, add a tablespoon of flour at a time until it cooperates.

Turn the dough onto a floured work surface. Knead about 4 minutes or until dough feels soft and elastic.

Oil a bowl big enough to allow the dough to double in size. Form the dough into a ball and place in the bowl, turning the dough once so that the top also is coated with oil.

Cover the bowl with wax paper and a towel and let rise in a warm spot for one hour or until doubled in size.

Line a cookie sheet with parchment paper, or lightly grease it.

Punch down the dough. Flour your work surface and roll the dough into about a 10 x 14−inch rectangle. Transfer to the cookie sheet.

With the back of a knife, mark the dough into three long lanes of equal size.

To make the strips that will be braided, cut the two outer lanes into angled strips a little more than an

Adobe Bread

2008-09-08T13:51:00.003+07:00

2 cups whole wheat flour 1/4 cup granulated sugar 1/4 cup lard or shortening 2 teaspoons salt 2 packages active dry yeast 2 cups very warm water (120 to 130 degrees F) 3 to 4 cups all−purpose flour 2 teaspoons all−purpose flour

Mix whole wheat flour, sugar, shortening, salt and yeast in a large bowl; stir in warm water. Beat on low speed of electric mixer for 1 minute, scraping the bowl frequently. Beat on medium speed for 1 minute, scraping bowl frequently. Stir in enough all−purpose flour, 1 cup at a time, to make dough easy to handle. Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes. Place in a greased bowl. Turn the greased side up. Cover and let rise in a warm place until double, 40 to 60 minutes. The dough is ready when an indentation remains when dough is touched.

Punch dough down, divide into halves, and let rest for 5 minutes. Shape into 2 round, slightly flat, loaves. Place loaves on opposite corners of a large greased cookie sheet. Cover with a dry cloth and set to rise another 45 minutes.

Preheat the oven to 375 degrees F. Make 1/2−inch deep slashes across the top of each loaf in a lattice, bear paw or squash blossom design. Sprinkle each loaf with 1 teaspoon all−purpose flour. Bake loaves for 35 to 40 minutes, until they are light brown and sound hollow when tapped.

90 Minute Bread

2008-09-08T13:51:00.001+07:00

4 cups warm water 4 packages yeast 4 teaspoons salt 8 tablespoons granulated sugar 4 tablespoons vegetable oil 7 to 8 cups flour

Dissolve yeast in 1 cup of warm water. Mix in remaining ingredients until dough is soft, but not sticky. Use all whole wheat flour, all white, or mixture as desired. Whole−wheat pastry flour is the most silky and desirable for all baking purposes. When dough is soft and leaves sides of bowl, cut into 4 pieces. Let stand 15 minutes.

Pound each piece of dough for 1 minute with rolling pin on a lightly floured board. Form into loaves and put into 4 greased loaf pans. Let stand 30 minutes or until doubled in size.

Bake for 20 to 30 minutes at 350 degrees F. Cool rack before removing loaves from pans.

Walnut Scones

2008-09-08T13:50:00.002+07:00

2 cups all−purpose flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/3 cup butter 2/3 to 3/4 cup buttermilk 1/2 cup walnuts, chopped

Heat oven to 375 degrees F. Grease cookie sheets.

In large bowl, combine flour, sugar, baking powder, salt and baking soda; blend well. Using fork or pastry blender, cut in margarine until mixture resembles coarse crumbs. Add buttermilk and walnuts; stir just until dry ingredients are moistened.

Drop by heaping teaspoonsful 2 inches apart onto greased cookie sheets. Bake for 9 to 12 minutes or until light golden brown. Immediately remove from cookie sheets. Serve warm.

Yield: 30 scones

High Altitude...Above 3500 feet: Decrease baking powder to 1 1/2 teaspoons; increase buttermilk to 3/4 cup plus 1 to 2 tablespoons. Bake as directed above.