White Sage Bread

 

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

 

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

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

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

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.