Tupperware Bread

 

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

 

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

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

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

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

Makes 1 loaf.

Sweet Focaccia

 

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

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

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

Buttermilk Pan Rolls

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

Preheat oven to 400 degrees F.

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

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

Swedish Limpa Bread

 

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

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

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

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

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

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