BREAD

Chocolate Chip-Banana Bread with Coconut Streusel
Makes 1 loaf
Prep time: 15 minutes
Bake at 350 F for 1 hour, 10
minutes
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
2 eggs
¾ cup sugar
½ cup vegetable oil
¼ cup buttermilk
1 cup mashed banana (about 2 average bananas)
1 teaspoon vanilla
2/3 cup shredded sweetened flake coconut
½ cup pecan halves
½ cup semi-sweet chocolate chips
Heat oven to 350 F. Coat a 9- by 5-inch loaf pan with cooking spray.
Spoon a little white sugar into the pans, and shake to distribute around
the bottom and lower half of the sides of the pan. This will give a lovely
crystalled crust to the finished bread.
Mix flour, baking powder, cinnamon, soda, and salt in a large bowl. Beat
eggs and sugar in medium-sized bowl. Beat in oil, buttermilk, bananas,
and vanilla. Make a well in center of flour mixture. Add egg mixture. Stir
just until flour mixture is moistened and batter comes together. Fold in
1/3 cup coconut, nuts, and chocolate. Pour into prepared pan. Sprinkle
with remaining coconut. Bake in 350 F oven 1 hour, 10 minutes, until
wooden pick inserted in center comes out almost clean. Let cool in pan
on rack for 10 minutes. Turn loaf out on rack to cool.
If you are a truly dedicated chocolate-lover, or have nut allergies in your
family, you can substitute an additional 1/2 cup of chocolate chips for
the pecan halves.
I added some rum and coconut to my recipe. I tested out adding some
macadamia nuts too. I think that I should add white chocolate chips and call it the
"island banana bread".
Use 1 cup of walnuts and then also put in 1 cup of the dried cranberries
~~~
Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread
http://www.recipezaar.com/Our-Daily-Bread-in-a-Crock-Weekly-Make-and-Bake-
Rustic-Bread-340621
Make up a large batch of rustic artesian bread dough, store it and then bake a loaf
each day you need fresh bread, amazing but true! This is a hodge podge of old
fashioned English and French rustic bread recipes; the bread dough is made up
ahead of time and stored (in the old days) in an earthenware crock or bowl, with a
lid. You tear a piece of the dough off as and when you want to bake a loaf of bread.
Easy! I use this style of bread dough regularly in the B and B, so I can always have
fresh bread or bread rolls on hand for breakfast. You can add other types of flour to
the basic white batch, as long as the ratio remains the same - you can mix rye or
whole-wheat flour with the white, or add herbs, onions, seeds, fruit and other
flavorings. The dough can be used as soon as the initial proving has finished, but it
will keep in a cool place or a fridge for a week or two - I do not recommend longer
than 2 weeks however. The dough can be used for free form bread loaves, in bread
tins, as rolls or other shapes. I have kept this technique and recipe to myself for a
while, but I have decided to share it on Zaar now, mainly as my daughter keeps
asking for the basic dough recipe! I notice that this type of long-term or long-life
bread dough has made a revival in a new book called “Artisan Bread in Five Minutes
a Day”; this recipe however, is a very old technique and method, dough was always
made up for the week and then kept in the cold room or pantry for daily baking. My
grandmother who lived in a 600 year old cottage in Northern England, used to have
a stone slab in the Pantry where she kept her crock and dough, I remember sticking
my finger in it!! This amount makes about 4 to 5 loaves of bread, depending on the
weight and shape of the bread that you bake. French Tart
14 days | 14 days prep 4 -5 Loaves of Bread
• 24 fluid ounces hand warm water 12 oz
• 1 1/2 teaspoons dried fast rising yeast (Or, 1 oz fresh yeast, added to a little
warm water with 1 teaspoon sugar.) ¾
• 2 1/2 teaspoons sea salt 1 ¼ t.
• 1 3/4 lbs unbleached white bread flour (6 1/2 US Cups) 20 oz, 3 ¼ c
1. Pour the warm water into a large mixing bowl - the water should be tepid or hand warm -
NOT too hot, as it will kill the yeast.
2. Add the yeast to the water and then the salt, mix well.
3. Add ALL the flour and mix thoroughly with a wooden spoon or a dough hook until all the
ingredients are amalgamated - NO need to over knead.
4. Leave the bread dough in the mixing bowl and cover loosely - I use a shower cap to
cover my dough! (That is NOT used as a shower cap anymore, I hasten to add!).
5. Allow to prove for 2 hours, or until doubled in size.

6. The dough can now be stored in the fridge or you can use the dough to make a loaf of
bread immediately.
7. If baking a loaf of bread now, pre-heat the oven and place a baking sheet or pizza tray in
there. Tear off a large ball, about the size of a small melon, and knead it for about 1
minute with floured hands and on a floured board, Shape it as desired (Rolls, Boule,
Baguette or Bannette) or place it in a greased and floured loaf tin. Allow to prove and rise
for a further 20 to 30 minutes. Slash the surface with a sharp serrated knife if you wish,
see photos. You can add a glaze or special finish at this point.
8. Bake at 225C/450F for 30 minutes or until well risen, brown and the loaf sounds hollow
when it is tapped on the underside. (If you wish, you can add a bowl of boiling water as
soon as you put the bread into the oven – this steams and bakes the loaf to give a good
chewy texture and keeps the inside moist.).
9. Remove the bread when baked and cool on a cooling rack. Serve warm with butter,
cheese, jam, hams and cold cuts, or slice when cool for sandwiches. Also wonderful
when toasted the next day.
10. Store the excess dough in the mixing bowl, loosely covered, in the fridge or somewhere
cool until needed – this will keep for 2 weeks, but I find it has all gone by 7 to 10 days!
This amount of dough will make between 4 and 5 loaves of bread, depending on the
shape and amount of dough you use.
I have realized though that it really doesn't need to be kneaded, that seems to knock the air out of
it too much. Just use plenty of flour while stretching and folding it onto itself into the shape you
want. I do this on a well floured board, then plop it on parchment liberally sprinkled with cornmeal.
Then I slide the parchment onto a board that fits in my microwave.
I heat a cup of water to steaming hot in the micro, then quickly open the door and stick the dough
in there- I leave the cup on the board if there is room. This way you don't need to cover the dough
and it rises very nicely.
After 20 min or so, I slash the top, and slide the parchment onto a preheated baking stone, then
dump the cup of hot water carefully into a metal baking pan(also preheated) on the shelf below
the stone, then shut the door quickly to keep the steam in.
I used 4 and a half cups of white bread flour and 2 cups of whole wheat flour. I opted for kosher
salt instead of sea salt and it worked fine. The initial kneading was done effortlessly by using my
stand mixer with the dough hook and it didn't take long.
the texture and flavor of English Muffins... then as it cools it takes on the flavor of a "Good
Sourdough"! I have added, tonight , some crumbled bacon and fine grated cheddar cheese... The
possibilities are endless to what you can add to this bread... I see ham, blue cheese, different
herbs
Baking a loaf with brown sugar and cinnamon. I've made rolls, breadsticks and baguettes and all
have been fantastic!.
I used 1/2 whole wheat and 1/2 unbleached white. It was easy! I have just baked the one loaf so
far, and I agree with Chef Shadows, it does resemble the texture of english muffins.
melted butter/minced garlic mix on top. I put a tray of ice cubes in a 9x13 pan underneath the
rack with the bread to create a steam effect.
Yes, I used lots of flour when shaping the loaves. I tinkered a lot with this first attempt and added:
1/2 c 6-grain cereal blend; 1 cup rolled oats, ground into a flour; 1/2 cup wheat bran; 1/4 cup
wheat germ; and unbleached flour to make up 1 5/8 lbs total weight. I think the 6-grain cereal
blend may have made the dough too heavy and it didn't rise the way I hoped it would during the
second rise prior to baking. I formed the dough into 2 large loaves in loaf pans, let it rise for
approximately 40 minutes, and baked with a pan of water in the lower portion of the oven. I also
poured 1/2 cup of hot water directly into the bottom of my oven, and immediately closed the door,
in order to get that initial burst of steam.
~~~
Flax Seed Bread http://www.recipezaar.com/Flax-Seed-Bread-47210 I got this recipe
from the flax seed website and it has become my favorite multigrain bread machine recipe.
Ellen-42 EXCELLENT Used all wheat
3¼ hours | 5 min prep
16 slices
• 1 1/4 cups water
• 2 tablespoons oil
• 2 tablespoons honey
• 1 1/2 teaspoons salt
• 1 tablespoon poppy seed
• 1/3 cup flax seed, ground
• 2 cups whole wheat bread machine flour
• 1 cup white bread machine flour (or you can use all whole wheat flour if you
prefer)
• 2 teaspoons bread machine yeast
• 2 tablespoons sunflower seeds Used pumpkin
1. Place ingredients in bread machine pan in the order given.

2. If you use all whole wheat flour the bread will have a slightly denser texture, but it is still
very nice.
I used caraway seeds (we love 'em). Then, I ran this on the dough cycle and made it
into 8 hamburger rolls (which we had with my better-for-you burgers).
I ground the flax seeds and poppy seeds a bit to make it more digestible. I used all
whole wheat flour and the dough enhancer.
~~~
Gotta-Have-It Garlic Bread http://www.recipezaar.com/gotta-have-it-garlic-bread-389232
~~~
40 Minute Hamburger Buns http://www.recipezaar.com/40-Minute-Hamburger-Buns-183081

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181106
100% Whole Wheat Bread (Non-Dense/Heavy)
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Avanti's Bread http://www.recipezaar.com/22811 sugar
A-to-Z Bread http://www.recipezaar.com/A-to-Z-Bread-3748
Banana Nut Bread for the Bread Machine http://www.recipezaar.com/96521
Banana Orange Nutmeg Bread http://www.recipezaar.com/236320 walnut
Banana Sour Cream Bread http://allrecipes.com/Recipe/Banana-Sour-Cream-
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Bob's High Fiber Bread http://www.recipezaar.com/Bobs-High-Fiber-Bread-
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Bread Machine Cracked Wheat & Flax Seed Bread
http://www.recipezaar.com/Bread-Machine-Cracked-Wheat-Flax-Seed-Bread-265862
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Bread Maker Hamburger Buns Recipe #89932
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Chocolate Banana Cream Bread http://www.recipezaar.com/Chocolate-Banana-
Cream-Bread-116951 s cr, cr ch
Chocolate Chocolate Chip Sour Cream Banana Bread
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Ciabatta (Italian Slipper Bread) http://www.recipezaar.com/29100

http://www.recipezaar.com/Ciabatta-Bread-29253
Closest Thing to Subway's Italian Herbs & Cheese Bread
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Cocochoconananut Bread http://www.recipezaar.com/302294 rum, chip, nuts
Coconut Bread http://www.recipezaar.com/302172 c.flav
Copy Cat Cinnabon' for the Bread Machine http://www.recipezaar.com/51408
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Cream Biscuits http://www.recipezaar.com/286093
Cream Cheese-Banana-Nut Bread http://www.recipezaar.com/286686
Crescent Roll Dough (Bread Machine) http://www.recipezaar.com/223508
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Dark and Soft Restaurant Dinner Rolls http://www.recipezaar.com/Dark-and-
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Delicious Cowboy Biscuits http://www.recipezaar.com/103701
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Double Chocolate Swirl Bread (Pampered Chef)
http://www.recipezaar.com/Double-Chocolate-Swirl-BreadPered-Chef-336424
Easy Banana Bread - Chocolate Nut http://www.recipezaar.com/73947
Easy Cheesy Biscuits http://www.recipezaar.com/Easy-Cheesy-Biscuits-289629
Easy Yeast Bread with Variations http://www.recipezaar.com/158120
Extra Cheesy Garlic Bread http://www.recipezaar.com/227756
Extra-Flaky Southern Buttermilk Biscuits http://www.recipezaar.com/103524
Ezekiel Bread http://www.recipezaar.com/626
Flax and Sunflower Seed Bread – Abm http://www.recipezaar.com/Flax-and-
Sunflower-Seed-Bread-Abm-333128
Flax Bread Without Yeast, Gluten, Sugar or Dairy
http://www.recipezaar.com/Flax-Bread-Without-Yeast-Gluten-Sugar-or-Dairy-
344520
Flax Seed Bread http://www.recipezaar.com/18223

Flax Seed Raisin Bread in Bread Maker http://www.recipezaar.com/42400
sunflower
Foccacia for the Love of It - Longmeadow Farm
Food Processor Loaf Bread http://www.recipezaar.com/Food-Processor-Loaf-
Bread-17903
French Bread Rolls to Die For http://www.recipezaar.com/60382
Fried Bread Dough http://www.recipezaar.com/Fried-Bread-Dough-149326 frozen
dough
Fruit Filled Cream Cheese Coffee Cake http://www.recipezaar.com/153394
Garlic and Sun-Dried Tomato Cheese Bread http://www.recipezaar.com/Garlic-
and-Sun-Dried-Tomato-Cheese-Bread-331136 use as appetizer, French baguette
Garlic Cheese Rolls for Bread Machine http://www.recipezaar.com/115809

parme dry milk
Gluten-Free Flax Bread http://www.recipezaar.com/190906 I used a combination
of brown rice, white rice and sorghum flours for the gluten-free flou, water for the
liquid.
Gluten Free French Bread http://www.recipezaar.com/Gluten-Free-French-Bread-
180306 rice, tapioca
Golden Garlic Bread http://www.recipezaar.com/291008 mayo
Grandma's Mini Lemon Breads http://www.recipezaar.com/204930
Green Chile 'n Cheese Biscuit Bread! http://www.recipezaar.com/Green-Chile-n-
Cheese-Biscuit-Bread-184937 Use on homemade biscuits
Grinder, Hoagie and Philly Cheesesteak Rolls
Gwen's Butter Rich Dinner Rolls http://www.recipezaar.com/Gwens-Butter-Rich-
Dinner-Rolls-104703
Ham and Sharp Cheddar Biscuits http://www.recipezaar.com/215375
Hawaiian Banana Nut Bread http://www.recipezaar.com/Hawaiian-Banana-Nut-
Bread-113608 pine, doesn’t taste like banana
Healthy Banana Orange Flax Bread http://www.recipezaar.com/292302 yog
Healthy Multigrain Bread (Bread Machine)
http://www.recipezaar.com/Healthy-Multigrain-Bread-Bread-Machine-
226680 yogurt oats,bran
Hearty Nut Bread--Bread Machine http://www.recipezaar.com/Hearty-Nut-Bread-

Bread-Machine-36354 walnuts
Homemade Hamburger Buns (Bread Machine)
Honey Wheat Oatmeal Bread - All Wholegrain Version

How to Make Whole Wheat Hamburger Buns! #318534
http://www.recipezaar.com/bb/viewtopic.zsp?t=273711 DEMO
Italian Herb Bread http://www.recipezaar.com/Italian-Herb-Bread-18200 fresh
herb
Kittencal's Cheesy Parmesan Garlic Bread http://www.recipezaar.com/105726
Kittencal's Jalapeño Cheddar Cheese Bread
http://www.recipezaar.com/Kittencals-Jalapentildeo-Cheddar-Cheese-Bread-137007
1.5 c ch, 2 lg jal
Kittencal's Hamburger/Burger Buns http://www.recipezaar.com/Kittencals-Soft-Tender-Burger-
Buns-117281
Kittencal's Soft Tender Burger Buns http://www.recipezaar.com/117281
sesame, Crisco
Kittencal's Tender Buttery Crescent Rolls http://www.recipezaar.com/136121
Homemade Hamburger Buns (Bread Machine)
Island Style Banana Bread http://www.recipezaar.com/88108 coco
Italian Peasant Bread for Bread Machine #62058 rosemary
Icebox Butterhorns (Overnight Dinner Rolls)

Individual Cream Cheese Danish http://www.recipezaar.com/73488
Jalapeno Cheese Bread for Bread Machine http://www.recipezaar.com/Jalapeno-
Cheese-Bread-for-Bread-Machine-184710
Jane's Totally Wheat Bread (Using Food Processor)
Kona Inn Banana Bread http://www.recipezaar.com/126982
Laurel's Kitchen Whole Wheat Quick Bread http://www.recipezaar.com/117314
Lemon Buns http://www.recipezaar.com/36946
Liisa's Dinner Rolls (ABM) http://www.recipezaar.com/69753
Lion House Dinner Rolls http://www.recipezaar.com/Lion-House-Dinner-Rolls-
103547 dry milk
Low Carb Basic Flax Meal Focaccia Bread Recipe #160607
Low-Fat, High-Fiber Yummy Banana Bread http://www.recipezaar.com/Low-Fat-
High-Fiber-Yummy-Banana-Bread-267766
Maddog's Mango Coconut Bread http://www.recipezaar.com/Maddogs-Mango-
Coconut-Bread-144845
Make Ahead Pita Bread http://www.recipezaar.com/266672 ww
Mango Macadamia Nut Bread http://www.recipezaar.com/mango-macadamia-nut-bread-370701
coconut
Maple Walnut Sourdough Bread http://www.recipezaar.com/37334
Marie Callender's Cornbread http://www.recipezaar.com/Marie-Callenders-
Cornbread-239601 bisquit
Melt in Your Mouth Banana Bread http://www.recipezaar.com/20289
Mock Sourdough French Bread http://www.recipezaar.com/Mock-Sourdough-
French-Bread-109078 yog
Mom's Best Banana Bread http://www.recipezaar.com/185753 flax, nutmeg
Monti's Roman Bread http://www.recipezaar.com/262613
Mr. Food's Date Nut Bread http://www.recipezaar.com/Mr-Foods-Date-Nut-Bread-325954 honey
Mrs Allen's Date Loaf http://www.recipezaar.com/Mrs-Allens-Date-Loaf-35475 1 c,
nuts
Muffuletta Bread http://www.recipezaar.com/Muffuletta-Bread-269636 see other rec to make
Multi-Grain Bread http://www.recipezaar.com/Multi-Grain-Bread-208267 multi gr
cereal
Multi-Grain Bread (Gluten, Dairy and Egg-Free) http://www.recipezaar.com/Multi-
Grain-Bread-Gluten-Dairy-and-Egg-Free-122235
Multigrain Onion Rolls or Bread (Bread Machine)
http://www.recipezaar.com/Multigrain-Onion-Rolls-or-Bread-Bread-Machine-149196
Multigrain Yeast Bread http://www.recipezaar.com/Multigrain-Yeast-Bread-
107864 mol
My Favorite High Protein Bread http://www.recipezaar.com/My-Favorite-High-Protein-Bread-
334053
My Grandmother's Fat Free English Tea Loaf – Bread
http://www.recipezaar.com/My-Grandmothers-Fat-Free-English-Tea-Loaf-Bread-
242779 earl grey, cherries, orange zest
Neil's Harbour White Bread http://www.recipezaar.com/Neils-Harbour-White-Bread-
212000
Norma's Quick Rolls http://www.recipezaar.com/237823 I cut the recipe in half and
used my bread machine for the kneading and 1st rising.
Oatmeal Knots http://www.recipezaar.com/Oatmeal-Knots-280307 poppy, flax
'Ohana Breakfast Bread http://www.recipezaar.com/133328 cr pine, coco
Onion Rolls, Bread Machine http://www.recipezaar.com/296559

Orange Oat and Flax Bran Muffins http://www.recipezaar.com/252666
Orange Walnut Bread http://www.recipezaar.com/Orange-Walnut-Bread-32178
Original No Knead Bread http://www.recipezaar.com/Original-No-Kneed-Bread-352798
Pan De Sal - Filipino Bread Rolls #122174

Panettone http://www.recipezaar.com/Panettone-48789 candied, nuts
Panettone Christmas Bread for the Bread Machine

http://www.recipezaar.com/47087 dried fruit
Parmesan Butter Pan Biscuits http://www.recipezaar.com/265273 like
breadsticks
Parmesan Popovers http://www.recipezaar.com/178831 herbes de province or
basil, parm
Peppery Cheddar Crisps http://www.recipezaar.com/Peppery-Cheddar-Crisps-301267 cracker
Pesto Bread http://www.recipezaar.com/291443
Pesto Sourdough Loaf http://www.recipezaar.com/37278
Piadina - Italian Flat Bread for Everything! http://www.recipezaar.com/Piadina-
Italian-Flat-Bread-for-Everything-320392
Pilgrim Bread http://www.recipezaar.com/Pilgrim-Bread-354840
Pineapple Upside Down Biscuits http://www.recipezaar.com/101893 refrig bisc
Pizza Butter http://www.recipezaar.com/239332 salami, oregano
Pumpernickel Bread http://www.recipezaar.com/5335
Pumpkin Bread http://www.recipezaar.com/261247 1c
Quick and Easy Puff Pastry or Bladerdeeg http://www.recipezaar.com/31504
Quick Hot Rolls http://www.recipezaar.com/Quick-Hot-Rolls-11456
Ranch and Cheddar Bread http://www.recipezaar.com/Ranch-and-Cheddar-Bread-90171
Raspberry Lemon Muffins http://www.recipezaar.com/42765 yogurt
Rich Bread Machine Dinner Rolls 49765
Roasted Garlic Compound Butter http://www.recipezaar.com/195791 unsalted
butter
Raisin Bread http://www.recipezaar.com/Raisin-Bread-215312
Rustic Rye Bread http://www.recipezaar.com/307330
Salt-Rising Bread http://www.recipezaar.com/288052

Schlotsky's Deli Bread http://www.recipezaar.com/20736 with
Sesame-Sunflower-Poppy-Flax Seed Buttermilk Bread!
http://www.recipezaar.com/53336 wh germ
Skillet Onion Bread http://www.recipezaar.com/299923 jalepno
Soft Italian Bread Sticks (Abm) http://www.recipezaar.com/104628
Softest Ever Bread Machine Bread #107868
Sour Cream Chive Bread (Bread Machine) http://www.recipezaar.com/Sour-Cream-
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Sour Cream Banana Bread #9351
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Sourdough Angel Biscuits http://www.recipezaar.com/35992
Steve's Panettone for Bread Machine http://www.recipezaar.com/Steves-
Panettone-for-Bread-Machine-106369
I had no citrus peel so added lemon essence to the loaf still had a wonderful tasting
loaf.
I used 1 tsp of almond extract as suggested by other reviewers.
I threw in some dried cranberries for color
I used candied lemon peel, dried apricots, dried cranberries, raisins and dried
cherries but omitted the almonds, so added 1/2 tsp more almond extract.
I made mine with a half a cup of raisins(soaked briefly in hot water to make them
juicy) and about 1/2 the grated rinds each from a lemon and a orange.
I also will substitute all or some of the oil for butter
Sourdough Three Grain Bread (ABM) http://www.recipezaar.com/Sourdough-

Three-Grain-Bread-ABM-108382
South African Seed Bread http://www.recipezaar.com/South-African-Seed-Bread-
353692
Sweet Butter Bread (Bread Machine) http://www.recipezaar.com/218193
Swiss Onion Spiral Bread http://www.recipezaar.com/Swiss-Onion-Spiral-Bread-335845 make
dough, use rolls
Sylvia's Kolache Dough http://www.recipezaar.com/238688
"The Best" Banana Bread (or Muffins!) http://www.recipezaar.com/39363 choc
chips
The Best Garlic Butter http://www.recipezaar.com/65423
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parm, mozz
Three Mushrooms Crostini http://www.recipezaar.com/301745
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Whole Grain Bread Recipe #171593 molasses gluten
Whole Grain Health Muffins http://www.recipezaar.com/81900 flax,apple
Whole Wheat Banana Nut Bread http://www.recipezaar.com/88715
Whole Wheat & Flax Muffins http://www.recipezaar.com/195194
Whole Wheat Flax'n Apple Muffins http://www.recipezaar.com/106809
World's Best Cinnamon Raisin Bread (Not Bread Machine)
Yeast Free Bread http://www.recipezaar.com/Yeast-Free-Bread-67405 ww
"You Like Cheese??" Garlic Bread Spread http://www.recipezaar.com/96727
Very Lemon Bread http://www.recipezaar.com/168013 24 wait
Very Vanilla Muffins http://www.recipezaar.com/129042 yogurt
Zaugg Family Favorite Bread http://www.recipezaar.com/Zaugg-Family-Favorite-
Bread-286867 gluten
Zucchini-Pecan Flax Seed Bread http://www.recipezaar.com/Zucchini-Pecan-Flax-
Seed-Bread-314013 2c
Zurie's Overnight No-Knead Bread http://www.recipezaar.com/196201

~~~
Incredibly Delicious Cheese Garlic Bread Spread
http://www.recipezaar.com/18914 parm, ched
Lithuanian Baltic Rye Bread http://www.recipezaar.com/210497
http://www.tnhomeandfarm.com/recipes/index.html
http://www.tnhomeandfarm.com/
~~~
Miriam's Whole Wheat Bread 3 loaves
a.. 8-12 cups whole wheat flour, freshly ground

b.. 1/2 - 1 cup sugar (I use honey)
c.. 2 heaping tsp. salt
d.. 2 Tbsp yeast
e.. 1/2 cup oil
f.. 3 Tbsp dough enhancer (found in health food stores)
g.. 5 cups warm water (around 110-115 degrees)
Put the yeast in the water in a large bowl & let set for 10 minutes.
Add the sugar/honey, salt, oil, and dough enhancer. Stir well with a
whisk or fork.
Begin adding flour while stirring and continue to add until the mixture
begins to form a ball.
At this point I flour my hand and begin kneading while I am adding

flour.
Add only the amount of flour that you need to keep the dough from
sticking to the bowl and your hands. Too much flour is bad.
Once you have the right amount of flour continue to knead for at least
5 min. More is better,since the amount of kneading is what develops the
gluten (the stringy looking part that holds the dough up when it
rises).
Let rise for 1 hour.
preheat my oven to the lowest temperature it will go and then turn it

off while I'm kneading.
Then I let the bread rise in the oven with a towel over the bowl.
After 1 hour, take the dough out, punch it down and separate into 3-4
loaves or more if you are doing mini-loaves.
Place into greased loaf pans and put back into the oven to rise for
another 45 min to an hour.
Remove from oven, and preheat oven to 400 degrees.
Bake for about 45 minutes (less for mini loaves??), watching to make
sure it doesn't get too brown.
This is the best bread I have ever made, by hand or by machine. It is

very sweet if you use the entire cup of sugar or honey, so if I am
making it as a sandwich bread I usually use the 1/2 cup. So far I
haven't had any trouble with it rising with less sweetener. Let me know
if you try it how it turns out! Mary Ann
~~~~
Moomie's Beautiful Burger Buns http://www.recipezaar.com/219357
1 cup water use milk

2 Tbls butter or margarine
1 egg
3 1/4 cups flour*
1/4 cup sugar
1 tsp salt
1 Tbls instant yeast
1. Place all ingredients in your bread machine. Select dough. Allow to run cycle.
2. Dump out onto lightly floured surface. Divide into 8 pieces. With each piece, slap
into a bun shape. Usually four or five slaps will do it. Place on greased cookie sheets
or your bun pans, cover; rise about 30 to 40 minutes.
3. Bake in preheated 375°F oven for 12 to 15 minutes till golden. Cool on wire racks.
4. When I do these for burgers, I split the bun, butter, and fry in a skillet till brown.
Yummy! They make great sandwich buns too! Nice and soft! You can’t go wrong with
this recipe!
I like to add a teaspoon of onion powder and about 1/2 teaspoon dried onion to the
dough in the bread machine. It makes a light onion-y flavor that is wonderful!
the buns turned out HUGE, so next time, I will shape them into 12 buns instead of 8.
*2 heaping TBLS of soy flour

2 heaping TBLS of oat flour
2 TBLS of ground flax seed
2 heaping TBLS of whole wheat flour
Then I measure out the rest in Bread Flour and follow the original recipe.
~~~~
EZEKIEL FASTING BREAD
http://www.breadbeckers.com/recipes/ezekiel_bread.htm
Combine the following whole grains:
• 2-1/2 cups hard red wheat

• 1-1/2 cups spelt or rye (Biblically spelt was used, Ezekiel 4:9)
• 1/2 cup barley (hulled barley)
• 1/4 cup millet
• 1/4 cup lentils (green preferred)
• 2 Tbs. great northern beans
• 2 Tbs. red kidney beans
• 2 Tbs. pinto beans
Stir the above ingredients very well. Grind in flour mill.

(NOTE: all of these grains and beans can be ground in the GrainMaster Whisper Mill
with no problems).
Measure into large bowl or DLX:
• 4 cups lukewarm water

• 1 cup honey
• 1/2 cup oil
Add to liquids:
freshly milled flour from the above mixture of grains
• 2 tsp. salt
• 2 Tbs. yeast
Stir or knead until well kneaded about 10 minutes. This is a batter type bread and will
not form a smooth ball.
Pour dough into greased pans. You may use 2 large loaf pans (10x5x3) or 3 med. loaf
pans or 2-9x13 brownie pans. Let rise in a warm place for one hour or until the dough
is almost to the top of the pan. If it rises too much it will over flow the pan while
baking. Bake at 350o for 45-50 minutes for loaf pans and 35-40 minutes for brownie
pans.
*For fasting divide bread into 8 equal parts weighing 1/2 pound each. Eat a 1/2 pound
cake and drink a quart of water every day. For fasting I do not alter the recipe.
This is a very sweet, moist, cake-like bread. For a more traditional bread texture I have
used this combination of grains in The Beckers Bread and Roll recipe. Replacing the 7
cups of flour with the 9 cups of flour from the milled grains in this recipe. You may
also add fruits and nuts or use the flour made from this mixture in other favorite
recipes. This healthy combination of grains and beans is worth experimenting with.
Combining grains and beans makes a complete protein.
~~~~
Panera Bread Cookbook
CINNAMON RAISIN WHITE BREAD
Starter
1 C warm water (95-105F)
2 tsp fresh yeast
1 C all-purpose flour
Dough
3/4 C warm water (95-105F)
3 Tbsp honey
4 tsp fresh yeast
1/4 C + 1 tsp veg. shortening
4 3/4 C all-purpose flour
1 Tbsp salt
Starter
1 1/4 C golden raisins
1 C cinnamon chips
To create the Starter: Combine the water and the yeast in a med mixing bowl. Stir to
dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are
fully incorporated. Cover with a cloth and ferment the starter at room temperature
for 30 min.
For the Dough: Combine the water, honey, and yeast in the bowl of a stand mixer.
Stir to dissolve the yeast fully. Add the shortening, flour, salt, starter and raisins. Mix
the dough on low speed for 3 minutes. Add the cinnamon chips and mix on low
speed until the dough is fully developed. Remove the dough from the mixing bowl.
Divide the dough into 2 pieces weighing about 22 oz each. Set aside any remaining
dough and freeze for future use. Roll each piece of dough into a smooth ball. Place
the dough on the counter or in a proofing basket and cover with a warm, damp cloth
to rest at room temp for 30 min.
Preheat oven to 400F
Form the dough into loaves, cover with a warm, damp cloth and proof for 30 min. at
room temp.
Score the loaves with a sharp knife, spray with water and bake for 30-40 min., until
the crusts are a deep golden brown and the middle of the loaves is 190-200F
Remove the bread from the oven and place on a cooling rack for 30 min. If the bread
was baked in loaf pans, remove the bread from the pans before cooling.
**I make a bread using a very similar recipe...but without the extra 2 tsps of
yeast....and before shaping it for bread pans, I roll the dough out flat as for
cinnamon rolls and sprinkle the dough withw hite sugar and cinnamon...yes, I use
Penzy's.
~~~
Spinach Topped French Bread 8 servings America's Best Recipes
1 10 oz pkg chopped spinach, thawed and squeezed dry
1/2 tsp garlic powder
2c shredded Cheddar Cheese
2c shredded` Mozzarella cheese
1/2c butter, melted
1 loaf French Bread cut in half lengthwise
Combine first 5 ingredients in a large bowl; stir well. Spread mixture evenly on bread
halves. Place on ungreased baking sheet and bake uncovered at 350° for15 minutes
or until cheese melts.
~~~
There is a great deal of difference in flours. Soft wheat flour brands like "White Lily"
flour produces bread, biscuits and cakes of much lighter consistancy than say "Gold
Medal" which is a hard wheat flour. Biscuits show the greatest difference and all
yeast breads. But soft wheat flours aren't marked , you just have to figure out which
is hard and which is soft by using.
Substitutions: 1 cup + 2 tbsp sifted cake flour = 1 cup sifted all-purpose flour; 1
cup minus 2 tbsp unsifted flour = 1 cup sifted all-purpose flour; 1 1/2 cups
breadcrumbs = 1 cup sifted all-purpose flour; 3/4 cup whole wheat flour or bran
flour + 1/2 cup all purpose flour; 1 cup rye or rice flour; 1/4 cup soybean flour + 3/4
cup all-purpose flour
Whole-wheat flour usually can be substituted for part or all of the all-purpose flour in
most recipes. If a recipe calls for two cups flour, try one cup all-purpose and one cup
whole-wheat. When completely substituting whole-wheat for white, use 7/8 cup
whole-wheat for one cup of white flour.
~~~
Onion Rye Bread Makes 3 loaves Ann GW
2 cups milk
¼ cup sugar
4 tsp salt
¼ cup salad oil
1 pkg active dry yeast
1 cup lukewarm water
6 cups sifted all-purpose flour
3 T caraway seeds
1 cup chopped onions
2-1/2 cups unsifted rye flour, approximately
¼ cup cornmeal
2 T cream
Scald milk and add sugar, salt & oil. Cool mixture to lukewarm. Soften yeast in water
& add to the milk mixture. Add white flour & mix well. Stir in caraway seeds, onion &
2 cups rye flour & mix. Turn onto surface sprinkled with remaining ½ cup of rye flour
& knead until smooth & elastic, adding enough rye flour to give a fairly stiff dough.
Place in a greased bowl, grease top, cover with a towel & let stand in a warm place
until double in bulk - 1 hour.
Punch down, cover & let rise again until double in bulk. Grease three 9 x 5" loaf pans
& sprinkle with cornmeal. Divide the dough into 1/3’s-shaped loaves and place in
pans. Brush tops with cream & sprinkle with salt. Cover with a towel & let rise in
warm place until double in bulk, about one hour.
Bake at 350 deg for 1 hour or until loaves have a hollow sound when tapped Turn
out on rack to cool.
~~~
Pumpkin Spice Bread DG Donna
3 c. sugar
1 c. vegetable oil
4 eggs, lightly beaten
1- 16 oz can solid pack pumpkin (not pie mix)
3 1/2 c. plain flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
3 tsp pumpkin spice
1/2 c. water
1 c. pecan chips (optional)
1 c. raisins (optional)
1 c. flaked coconut (optional)
(I use all 3 in mine)
In lg. bowl combine oil, sugar, and eggs. Add pumpkin and spice, mix well. Combine
the rest of the dry ingredients and add to pumpkin mix alternating flour and water.
Starting and ending with flour. Pour into 2 greased loaf pans. Bake 350 for 60 to 70
minutes or until it test done. Cool in pans 10 minutes then turn out onto wire wrack
to finish cooling.
Both of these freeze very well wrapped in heavy foil. Just thaw and eat
~~~
Sour Cream Banana Nut Bread Terry Lea, Dave's Garden administrator
1 stick butter (or margarine) softened

1 1/2 cups sugar
2 eggs
1/2 cup sour cream (you can substitute plain or vanilla yogurt)
1 teaspoon vanilla extract
1 teaspoon baking soda
2 cups flour
2 large ripe bananas, mashed
1/2 cup chopped walnuts (black walnuts are my personal fave for this recipe)
Preheat oven to 350 F. Cream butter and sugar in mixer bowl. Beat in eggs, sour
cream, vanilla and soda until creamy. Add flour gradually, mixing well after each
addition. Fold in bananas and nuts. Pour into greased 9- by 5-inch loaf pan. Bake 45
minutes to an hour, or until toothpick inserted comes out clean. (You may need to
cover the top during the last 15 or 20 minutes to prevent overbrowning.)
~~~
Chocolate Chip-Banana Bread with Coconut Streusel
DG
Makes 1 loaf
Prep time: 15 minutes
Bake at 350 F for 1 hour, 10 minutes

1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
2 eggs
¾ cup sugar
½ cup vegetable oil
¼ cup buttermilk
1 cup mashed banana (about 2 average bananas)
1 teaspoon vanilla
2/3 cup shredded sweetened flake coconut
½ cup pecan halves
½ cup semi-sweet chocolate chips
Heat oven to 350 F. Coat a 9- by 5-inch loaf pan with cooking spray. Spoon a little
white sugar into the pans, and shake to distribute around the bottom and lower half
of the sides of the pan. This will give a lovely crystalled crust to the finished bread.
Mix flour, baking powder, cinnamon, soda, and salt in a large bowl. Beat eggs and
sugar in medium-sized bowl. Beat in oil, buttermilk, bananas, and vanilla. Make a
well in center of flour mixture. Add egg mixture. Stir just until flour mixture is
moistened and batter comes together. Fold in 1/3 cup coconut, nuts, and chocolate.
Pour into prepared pan. Sprinkle with remaining coconut. Bake in 350 F oven 1 hour,
10 minutes, until wooden pick inserted in center comes out almost clean. Let cool in
pan on rack for 10 minutes. Turn loaf out on rack to cool.
~~~
CRESCENT ROLLS lizzynola DG
1 package of yeast
1 t. salt
4 cups AP flour (I use White Lily)
1/2 cup Crisco (butter flavored is good)
2 large eggs
1/2 cup sugar
Softened butter
Dissolve the yeast in 3 T. warm water.

Place the Crisco & salt in 1 cup BOILING water
Allow to cool to lukewarm
Beat the eggs and add the sugar.
Add the lukewarm Crisco mixture and the yeast.
Stir in 2 cups of the flour and mix well.
Add more flour up to the remaining 2 cups so you have a good texture, and mix well.
Knead the dough for a few minutes until it is smooth.

Place dough in a greased bowl, cover and place in refrigerate overnight or 8 hours
When ready to bake PREHEAT oven to 400
Punch dough down and cut into 3 pieces.

Roll dough into rounds about 1/4 thick on a well floured board.
Spread the round with softened butter
Cut into pie shape (I use my pizza cutter) wedges, and roll each into a crescent
shape starting at the wide side.
Place on lightly greased baking sheets, or use parchment paper.
Allow to rise until doubled in size.
BAKE for approx. 6-8 minutes or until golden brown.
You may brush butter on tops when they come out of the oven if you like.
Dough will be soft and you can add more flour if need to.
~~~
Cheddar Sage Bread gw gardenlad
1/2 tsp dry mustard

3 tbls fresh sage, minced
3-3 1/2 cups flour
1 1/2 tsp salt
1 tsp coarse black pepper
1 cup milk
3 oz shredded sharp cheddar
1 pkg active dry yeast
1 tbls sugar
1 tbls oil
1 egg
2 tbls butter
Dissolve mustard in 1 tsp warm water. Combine 3 cups flour with salt, pepper and
sage. Warm the milk.
In a large mixing bowl combine the milk, yeast, sugar and oil. Stir or process to
combine. Add egg and mix well. Add mustard and flour mixtures, adding flour as
necessary so mixture forms a stiff dough and comes together in a ball. Incorporate
cheese into dough.
Turn dough out onto floured work survace and knead until smooth and elastic,
adding more flour as necessary, about 10 minutes.
Put dough in lightly oiled bowl and turn to coat top. Cover and let rise until doubled,
about an hour. PLunch down, shape in a loaf, and put in buttered loaf pan. Cover
with plastic wrap and let rise until doubled, another hour.
Heat oven to 375. Melt butter. Brush loaf with melted butter and bake until loaf is
golden brown, rebuttering once or twice if needed, about 50 minutes. Cool on a rack.
~~~
Grandma Wongstrom's Rye Bread Dax
Serving Size: 1 Preparation Time : 4:00
Categories Breads
10 ounces water
1 tablespoon butter
1 teaspoon salt
2 tablespoons white sugar
1/4 cup Brer Rabbit light molasses
1/2 cup rye flour, 100% rye
2 3/4 cups white bread flour
1 1/2 teaspoons bread yeast
Place butter, salt, white sugar, and molasses in a glass bowl and microwave for 90
seconds. Remove, stir ingredients, and place in bread maker pan.
Place rye and white bread flour on top of liquids. Make a hole in center of flour and
place the bread yeast in it. This part I don't understand because I was over and
made a loaf and all we did was mix the rest of the ingredients together and toss
them in the bread machine.
Set your controls for 1 1/2 pound loaf and medium crust (or whatever you prefer).
She had to order the rye flour from Hodgson Mills in Effingham, IL she says. She also
references that, "it is difficult... to find in (our) local grocery stores."
It's really fantastic, so give it a try. She also waits two hours for it to cool.
Enjoy Please! You'll never want to eat anything else. Mom had a chunk with her
homemade vegetable soup and said the experience was super!
~~~
ggd
Sidney, BC
(Zone 8b)
May 13, 2007
3:53 PM
Post #3493585
Lemon Zucchini Loaf

Combine: 4 cups flour
1 tablespoon baking powder
1 ½ cups sugar
1½ teaspoons baking soda
1 teaspoon salt
1 package lemon instant pudding.
Mix and add to dry ingredients:

4 eggs
1 cup oil
1 1/4 cup milk
1 teaspoon lemon extract
juice of 1 lemon
grated rind of 1 lemon
Add 2 cups grated zucchini, unpeeled.
Makes 2 loaves or 1 Bundt cake. Bake at 325 for 1 hour and 15 minutes. Watch so it
doesn't dry too much while cooking.
I usually make a bit of a glaze for the top with icing sugar combined with lemon
juice.
~~~
whole wheat apricot hazelnut bread
I use the food processor and put into it
4 cups of flour..about 3 1/4 cups white bread flour and 3/4 cup whole wheat.
Add 1 tsp salt and 3/4 tsp cinnamon and mix.
Then chop 1/2 cup of dried aprocots....add some of the measured flour as you chop.
set aside.
Then chop 2/3 cup of hazelnuts (almonds are good too...as are pecans!) add to the
apricots.
Put 1/3 cup of warm water into a measuring cup, add 2 envelopes active dry yeast
(or equivalent) and 1/2 tsp sugar and allow to foam.
So...you have the flours and salt in the processor, and the fruit and nuts in a bowl
and the yeast and water in a measuring cup.
Add 1/2 cup honey to the flour in the processor and turn on to mix.
Add cold water to the yeast mix to make a total of 1 1/4 cups. Turn on the processor
and with it running slowly pour the water into the feed tube. When it forms a ball,
allow to process another 15 to 20 seconds and turn out onto a lightly floured
board...it will be a sticky dough!
With floured hands, pat out to 1/2 inch thick, sprinkle with the nuts and fruit, roll up
the dough and knead a few times and put into an oiled bowl, cover and let rise until
double.....punch down and allow to rise again.
Then turn out onto that floured board and shape into 2 free form loaves, cover with
oiled saran and allow to double, brush tops with beaten egg and bake at 350 for
about 40 minutes until done.
Makes awesome toast!
~~~
This is my basic recipe for the bread machine, I use 1/2 white and 1/2 whole wheat
but you could use all white. Prickle DG
http://davesgarden.com/community/forums/fp.php?pid=5263335
I do it in this order.
1 c warm water, almost but not quite hot

1 Tbls molasses*
2 Tbls brown sugar*
2 tsp bread machine yeast
1/4 cup oil
1 1/2 c white flour
1 1/2 c ww flour
1 tsp salt
*if making white bread leave out the molasses use 2 Tbls white sugar.
Set bread machine to Whole Wheat/Dough/Small Loaf.
After first rising I take it out and put it in a bread pan coated with cooking spray to
rise a second time, about one hour or until it's as a high as I like it to be, I often
increase the rising time to get it where I want it.
After the second rise I bake in a 350* oven for 35 mins. When it's done coat the
crust with butter or margerine, wrap in plastic wrap and let rest for 30 mins. This
tenderizes the crust. Slice and eat.
~~~
Here is our "current" favorite bread, it's a bit more work, but making the sponge
ahead adds to the flavor. I do not baking in the bread machine, but it makes a great
dough machine
Ciabatta (Italian Slipper Bread) edens_gardener DG Yield: "2 small loaves"
For Sponge
1/4 teaspoon active dry yeast
1/2 cup room-temp water
1 cup bread flour
For Bread
1 1/2 teaspoons active dry yeast
2 tablespoons warm milk (105-115 F)
2/3 cup room-temp water
1 tablespoon olive oil
1 tablespoon honey
2 1/2 cups bread flour
1 teaspoon salt
Make sponge: Stir together, warm water and yeast.

Let stand 5 minutes, until creamy.
Add flour and stir until fairly smooth
Cover bowl with plastic wrap.
Let stand at cool room temp at least 12 hours and up to 1 day.
To make bread,
place sponge mixture in bowl of bread machine, add remaining ingredients and run
dough cycle.
When finished ( Note: Dough will be VERY sticky and full of bubbles.)
Cut two pieces of parchment paper, approx 12 inches by 6 inches.
Turn dough out onto a well-floured surface and cut in half.
Place on floured wax paper.
Knead lightly, removing the largest of air pockets,
Transfer each half to lightly floured parchment paper and form irregular ovals approx
9 inches long.
Dust tops with flour.
Cover with dampened kitchen towel and let rise until almost doubled.
At least 10 minutes before baking bread, pre-heat pizza stone on lowest oven rack
position at 425°F.
Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or
until pale golden.
Remove to cooling racks and repeat with second loaf.
~~~~
Gruyère-Stuffed Crusty Loaves http://lindseysluscious.blogspot.com/
(Source: King Arthur Flour)
Starter:
1 1/4 cups (5 1/4 ounces) King Arthur Unbleached Bread Flour (I used Sir Lancelot)
1 teaspoon salt
1/2 teaspoon instant yeast
1/2 cup (4 ounces) cool water
Dough:
all of the starter
1 cup + 2 tablespoons (9 ounces) to 1 1/4 cups (10 ounces) lukewarm water*
1 teaspoon salt
3 1/2 cups (14 3/4 ounces) King Arthur Unbleached Bread Flour
1/2 teaspoon instant yeast
*Use the greater amount of water in winter, when conditions are dry; and the lesser
amount in summer, when the weather is humid. (It was humid as all get out
yesterday when I made this, and I needed all the water, and perhaps two or three
tablespoons more--that darn Sir Lancelot was thirsty!)
Filling:
2 1/2 cups (10 ounces) grated Gruyère cheese, or the grated/shredded cheese of
your choice (I used closer to three cups--two of baby swiss and one of aged
provolone)
To make the starter: Mix the 1 1/4 cups flour, salt, yeast, and 1/2 cup water in a
medium-sized bowl. Mix till well combined. Cover and let rest overnight at room
temperature.
To make the dough: Combine the risen starter with the water, salt, flour, and yeast.
Knead—by hand, mixer, or bread machine set on the dough cycle—to make a
smooth dough. Place it in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2
hours, until it’s nearly doubled in bulk.
Gently deflate the dough, and pat and stretch it into a 3/4"-thick rectangle, about 9"
x 12". Spritz with water, and sprinkle with the grated cheese. Starting with a long
side, roll it into a log, pinching the seam to seal. Place the log, seam-side down, on a
lightly floured or lightly oiled surface. Cover it and let it rise for 1 to 1 1/2 hours,
until it’s puffy though not doubled in bulk. Towards the end of the rising time,
preheat the oven to 425°F.
Gently cut the log into four crosswise slices, for mini-breads; or simply cut the dough
in half for two normal-sized loaves. Place them on one (for two loaves) or two (for
four mini-loaves) lightly greased or parchment-lined baking sheets, cut side up.
Spread them open a bit, if necessary, to more fully expose the cheese. Spritz with
warm water, and immediately place them in the preheated oven. Bake for 20
minutes (for the mini-loaves), or 35 minutes (for the full-sized loaves), or until the
cheese is melted and the loaves are a very deep golden brown. Remove them from
the oven, and cool on a rack.
Yield: four mini-loaves or two standard-size loaves (I made the "minis" though they
were still a good size. We ate one straight away, we'll have another soon, and I froze
the other two for the near future--a good option when there are just two of you.)
~~~~
Williams-Sonoma's Parmesan-Black Pepper No Knead Bread
1/4 tsp. active dry yeast
1 3/4 tsp. salt
2 tsp. coarsely ground black pepper
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup Parmigiano-Reggiano cheese chunks (1/4-inch chunks)
Cornmeal as needed
In a large bowl, combine the flour, yeast, salt, black pepper, grated cheese and
cheese chunks. Add 1 1/2 cups plus 2 Tbs. water and stir until blended; the dough
will be shaggy and very sticky. Cover the bowl with plastic wrap. Let the dough rest
at warm room temperature (about 70°F) until the surface is dotted with bubbles, 12
to 18 hours.
Place the dough on a lightly floured work surface. Sprinkle the dough with a little
flour and fold the dough over onto itself once or twice. Cover loosely with plastic
wrap and let rest for 15 minutes.
Using just enough flour to keep the dough from sticking to the work surface or your
fingers, gently and quickly shape the dough into a ball. Generously coat a cotton
towel, preferably a flour sack towel (not terry cloth), with cornmeal. Put the dough,
seam side down, on the towel and dust with more flour or cornmeal. Cover with
another cotton towel and let rise until the dough is more than double in size and
does not readily spring back when poked with a finger, about 2 hours.
At least 30 minutes before the dough is ready, put a 2 3/4-quart cast-iron pot in the
oven and preheat the oven to 450°F.
Carefully remove the pot from the oven. Slide your hand under the towel and turn
the dough over, seam side up, into the pot; it may look like a mess, but that is OK.
Shake the pan once or twice if the dough is unevenly distributed; it will straighten
out as it bakes. Cover with the lid and bake for 30 minutes. Uncover and continue
baking until the loaf is browned, 15 to 30 minutes more.
Transfer the pot to a wire rack and let cool for 10 minutes. Using oven mitts, turn
the pot on its side and gently turn the bread; it will release easily. Makes one 1 1/2-
lb. loaf.
Variations:
Walnut Bread: Use 1 cup coarsely chopped walnuts in place of the cheese and black
pepper.
Olive Bread: Use 1/3 cup pitted niçoise olives, 1/3 cup pitted dry-cured olives and
1/3 cup pitted picholine olives, all coarsely chopped, in place of the cheese and black
pepper.
~~~
Whole Wheat Tassajara Bread I use about half ww flour all together.
3 cups lukewarm water (85º-105ºF)

1-1/2 Tbs. dry yeast (2 pkg’s)
1/4 cup sweetening (honey, molasses or brown sugar)
1 cup dry milk, optional
4 cups ww flour (substitute 1 or more cups unbleached white flour if desired)
Dissolve yeast in the lukewarm water, stir in sweetening and dry milk.
Stir in flour, beat 100 strokes with a spoon. Let rise 45 mins.
4 tsp. salt
1/3 cup oil OR melted butter
3 cups additional flour
1 cup ww flour for kneading
Fold in salt and oil. Fold in additional flour until dough comes away from sides
of the bowl. Knead on floured surface, about 10 minutes, until dough is smooth.
Let rise 50-60 minutes until doubled in size. Punch down. Let rise another 40-50
minutes until again doubled in size. Shape into 2 loaves and place in pans. Let
rise 20-25 minutes. Brush tops with egg wash. Bake in preheated 350ºF oven for
1 hour, or until golden brown. Remove from pans and let cool, or eat right away!
For a lighter bread (and quicker rise) use an additional packet of yeast.
This is basically the same one I used in my sandwich shop some 30 years ago.
However I mixed non-instant dry milk with the first addition of dry ingredients. I
used honey and Crisco for their respective purposes.
~~~
Make you own diastatic malt
You can make your own: sprout a cup of wheat berries by covering them with
water in a jar for 12 or so hours, dump out the water & rinse with clean water, and
place the jar in a darkish, warmish, place. Rinse the berries every day with clean
water and return to their place.
In 2-3 days they will begin to sprout. When the sprout is as long as the berries
themselves, dump them out on paper towels, dry them off, and set on a cookie
sheet in the sun for a day or so to dry out. Then put the cookie sheet in a 100F
oven for an hour or three. Do not let the temp get above 130F or the enzymes will
be destroyed.
Then grind the dried malted berries into flour, and use it in your favorite recipe at a
rate of approx. 1t. per loaf.
I sprout 1/4 cup of wheat berry instead of 1 cup and grounded it and store in the
freezer. Siuflower
I made 1/4 cup of wheat berry two months ago and I only used 2 tsp and still have
plenty left for the future.
There are two kinds of malt, wheat and barley. The barley mostly for making beer
and the wheat malt is I used for baking. I think you can use either one for baking. I
think you can make barley malt following the recipe.
~~~~
Country Ham and Cheese Biscuits
2 cups unbleached self-rising flour

1/4 cup shortening
1 cup finely chopped cooked country ham
1 cup shredded Swiss cheese
1/4 cup milk or buttermilk
2 1/2 tablespoons butter or margarine, melted
1 cup sour cream
Preheat oven to 450 degrees. Measure flour into medium to large bowl. Cut in
shortening until mixture resembles coarse crumbs. Add ham, cheese, milk or
buttermilk, and sour cream. Mix until well blended. Knead gently on lightly floured
surface 2-3 strokes. Roll dough about 1/2 inch thick. Cut without twisting cutter.
Bake on ungreased baking sheet for 8-10 minutes. Brush tops with melted butter or
margarine. Serve warm. Makes 12 biscuits.
~~~
SWEET YEAST ROLLS
1 cup milk
1/4 cup sugar
2 teaspoons yeast
2 eggs
1/4 cup canola oil
3 cups flour (can go up to 3 1/2 if needed but keep soft/sticky)
add all ingredients to bread maker & set on sweet bread setting.
~~~
I saw a recipe for No-Knead Bread in last month's Cooks Illustrated magazine. I
didn't care much for the recipe but the technique is great for any bread where you
want a fluffy interior and crunchy crust. First you need a medium to large Dutch
Oven. We have cast iron and Pyrex and they both seem to work well. Put one Dutch
Oven with lid in regular oven for each loaf you want to bake (ours fits two Dutch
Ovens). Heat oven to about 500° and let the Dutch Ovens get really hot.
For last rise of bread dough, place a sheet of parchment in a skillet and set dough on
parchment. When dough is ready and Dutch Oven is are hot, remove lid and place
dough and parchment in Dutch Oven. It's easy to lift the dough by the corners of the
parchment. Then put the lids back on and close the oven. Turn down temp to 425°.
Bake for 20-25 min. Remove Dutch Oven lids and continue to bake until bread is
done. Lift out bread by parchment corners and cool.
The reason this works so well is that the Dutch Oven with the lid creates and steamy
environment with heat radiating evenly from all directions. The steam reacts with
starches on the outside of the crust making a thin crunchy layer. The even heat from
the Dutch Oven also encourages the bread to rise nicely, making very pretty loaves.
I have tried this with several sourdough and 'rustic' bread recipes and think it's
wonderful. It only makes round loaves but you might be able to make long loaves in
a large covered roasting pan.
This probably won't work for the yummy looking quick bread recipes listed above,
but it works great with yeast breads.
~~~~~
Extra Moist Jalapeno Cornbread http://www.recipezaar.com/184564
I got this recipe from a friend who is a caterer. This is the best cornbread you will
ever have! It makes a 13x9 pan----extra moist! Use the jalapeños in the jar and
chop (about 1/2 cup chopped). Use whatever your favorite unseasoned cornbread kit
is. If you use Jiffy Mix, omit the sugar.
by yaya78006 12-15 servings 50 min 5 min prep
3 (7 ounce) packages cornbread mix

1 large sweet onion, diced
2 cups shredded Colby Monterey jack cheese
2 large eggs, beaten
2 1/2 cups whole milk or buttermilk
1/2 cup vegetable oil
3 teaspoons sugar
1 (15 ounce) can creamed corn
6 ounces chopped jalapenos
Mix and pour into greased 9x13-inch pan.

Bake 45 minutes at 375° until golden brown and a toothpick comes out clean.
~~~
DEAR LITTLE ROLLS Elizabeth Force Carson
Combine and cool:
1 cup milk, scalded
1/2 cup margarine
1/2 cup sugar
1 teaspoon salt
Add:
1 package dry yeast
3 beaten eggs
Add the above ingredients to 4 1/2 cups flour. Mix until ingredients form a smooth,
soft dough. Knead lightly on floured surface for several minutes. Place dough in
greased bowl. Cover. Let rise until at least double in bulk.
Divide dough in thirds; roll each third out on floured surface to 9-inch circle. Brush
with melted butter. Cut each circle in 12 to 16 wedges. Roll each wedge starting with
wide end. Arrange on greased baking sheet and brush with melted butter. Cover and
let rise until almost double in size.
Bake at 400°F for 10 to 15 minutes. Remove rolls from pan and brush with butter
and cool on racks.
~~~
Zucchini bread
2 cups of cut up zucchini or more if you choose

4 well beaten eggs
1/2 cup grated cheese
1 tsp parsley and pepper
1 clove of garlic, chopped
1 cup Bisquick
1/2 cup oil
8 oz. small mozzarella cubed
mix all ingredients and pour into a loaf pan.

Put into a preheated 350 degree oven for about 55 minutes
~~~
Kentucky Round-Up ~ Found this in the DG Cookbook:
SoCal's Banana Chocolate Chip Bread Donna (SoCal)
1 1/2 cup flour

1 tea. Baking soda
4 T. Sour Cream
1 1l4 cup sugar
1/2 C. soft butter
2 eggs
1 cup mashed bananas (2-3 very ripe)
1 large bag Semi sweet choc. Chips
1 t. Vanilla
1 cup walnuts (optional)
Sift flour 3 times and set aside.
Mix together sour cream and soda, set aside.
Cream butter with sugar until light & fluffy.
Add eggs one at a time, beat well between each egg.
Add flour and sour cream mixture.
Stir in bananas, choc. chips, vanilla and walnuts.
350 deg.
Bake in a greased loaf pan - 50-60 min.
May be baked in 3 mini size loaf pans - 40 min.
Check with toothpick
~~~~
Parmesan Focaccia omitting the Parmesan cheese and black pepper [or not!]
(Makes about 2 pounds; serves 8)
2 cups whole milk

1 envelope (2 1/2 teaspoons) active dried yeast
1/2 cup wheat bran or wheat germ
1 tablespoon salt
2 teaspoons sugar
2 eggs
1/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
1. Warm the milk in a small saucepan set over low heat to about 110 degrees F. (it
should feel just warm to the touch). Stir in the yeastand set aside to proof for 10
minutes.
2. Combine the flour, wheat bran, salt and sugar in the bowl of an electric mixer
fitted with a dough hook if you have one, or standard beaters. Add the yeast mixture
and the eggs. Mix on low speed to
combine. Continue mixing until the dough comes together and pulls away from the
sides of the bowl. Knead on low speed until the dough is smooth and elastic, 6 to 8
minutes. If working by hand, knead the dough on a floured surface until smooth and
elastic, about 15 minutes.
3. Place the dough in a large, well-oiled bowl and cover with a dish towel or plastic
wrap. Set the dough in a warm, draft-free spot to rise until doubled in bulk, 1 to 2
hours.
4. Generously oil a jelly roll pan. Punch down the dough. Spread the dough into the
pan to a uniform 1-inch thickness. Cover with a dish towel. Set aside to rise in a
warm draft-free spot until doubled in
bulk, about 1 hour.
5. About 30 minutes before baking, preheat the oven to 400 degrees F.
6. Make a dozen evenly spaced shallow indentations in the dough with the handle of
a wooden spoon or your index finger. Drizzle the dough with the olive oil. Sprinkle on
the Parmesan and pepper. Bake until golden brown, 20 to 25 minutes. Serve warm.
The White Dog Cafe Cookbook: Recipes and Tales of Adventure from Philadelphia's
Revolutionary Restaurant by Judy Wicks and Kevin von Klause, 1998, Running Press
~~~~
This is a very easy and tasty "quick" bread.. I got this recipe off the web years ago..
Bacon and Cheese Beer Batter Bread
4 slices bacon, baked crisply and crumbled

3/4 cup Cheddar cheese grated
3 cups self-rising flour
2 tablespoons granulated sugar
1 can beer
Preheat oven to 350 degrees F. Spray loaf pan with vegetable oil spray. I also bake
in a round loaf on a baking stone.
Mix the flour, sugar, bacon and cheese in a bowl.. Add the can of beer - stir with
wooden spoon. Spoon into the loaf pan.
Place top rack at upper part of the middle section in oven. Bake the bread on the
rack for approximately 50 minutes - Remove from oven - let cool in the pan on a
rack for at least 10 minutes - then remove from pan and continue to let cool. Larkie
~~~
Addictive Pumpkin Muffins www.allrecipes.com
1½ cups raisins
4 3/4 cups flour
4 cups sugar(I used half that amount and it was fine!)
1½ teaspoons baking powder
1½ teaspoons baking soda
1½ teaspoons salt
1½ teaspoons nutmeg
1½ teaspoons cinnamon
1 ½ teaspoons cloves
6 eggs
1 (29) ounce can of pumpkin
1 cup unsweetened applesauce
1 cup chopped walnuts
Preheat oven to 350. Soak raisins in hot water for ten minutes, then drain.
Combine flour, sugar, baking powder, baking soda, salt, and spices. In a separate
bowl, mix the eggs, pumpkin, and applesauce until smooth. Add the mixture to the
dry ingredients and stir thoroughly. Stir raisins and walnuts into the batter. Spoon
batter into muffin pans. Bake for 30-35 minutes or until toothpick comes out clean.
~~~
I found this great recipe for 1 hour dinner rolls (prep +cooking time) and it is so
wonderful that I make them every Sunday for our family dinner. It makes two 8"
pans, or one 12" pan full of rolls. I haven't tried halving the recipe since we seem to
either eat them all immediately, or have the few leftovers as sandwiches.
ONE HOUR DINNER ROLLS

Microwave for 90 seconds:
1 cup milk (canned or fresh)
1/2 cup water
1/4 cup butter (doesn't have to melt)
Mix together in a mixing bowl:

1-1/2 cups flour
3 Tbsp sugar
1 tsp salt
2 Tbsp yeast (yes, Tablespoons)
1 tsp lecithin (optional)
1 Tbsp wheat gluten (optional)
Add milk mixture to dry ingredients; beat 2 minutes with dough hook at medium
speed (level 2 on a Kitchenaide), scraping sides of bowl.
Add 1/2 cup flour; mix at low to blend, then increase speed to high.
Add another 2 cups flour and mix at medium speed for 5 minutes. Batter should form
a soft dough, cleaning the sides and bottom of bowl. If necessary, add more flour, a
tablespoon at a time, only until dough cleans bowl.
Place dough in a greased bowl, turning once to coat (or spray with Pam). Cover and
let rise 15 minutes. (in cold weather, put bowl in pan of warm water)
Punch dough down, and pinch of goose-egg size pieces (or Extra Large chicken
eggs!) and place in greased pan/s. Let rise in warm place (or preheated 200 oven
which has been turned OFF) for 15 minutes.
Bake at 425 for 10-12 minutes or until lightly brown.

~~~
Addictive Pumpkin Muffins MidniteJasmine 35 Minutes 36 servings
http://allrecipes.com/Recipe/Addictive-Pumpkin-Muffins/Detail.aspx
"A low-fat version of a pumpkin bread recipe using no oil. Try using a heat stable
sugar substitute for half of the sugar for an even healthier treat."
1 1/2 cups raisins

4 3/4 cups all-purpose flour
4 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
6 eggs
1 (29 ounce) can pumpkin
1 cup unsweetened applesauce
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line
with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then
drain.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg,
cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and
applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly
to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter
into the prepared muffin cups.
Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into
the center comes out clean.
~~~
BUTTER TART MUFFINS
1-1/2 cups raisins
3/4 cup sugar
1/2 cup butter
2 eggs, beaten
1/2 cup milk
1 tsp. vanilla
1-1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
pinch salt
1/2 cup walnuts (optional)
1/4 cup pure maple syrup (more is better)
Place raisins, sugar, butter, eggs, milk and vanilla in double boiler and stir over
medium heat until thickened (5-10 min.). Cool. Mix dry ingredients in a separate
bowl. Make a well in the centre. Pour in raisin mixture and blend. Grease muffin tins
(or use muffin papers). Bake at 350F for 15-17 minutes. Drizzle maple syrup over
each muffin while still warm.
~~~
BUTTERMILK BLUEBERRY MUFFINS
1 egg
1/4 cup oil
1/2 cup buttermilk
1 1/2 cup self-rising flour
1/2 cup sugar
1 cup blueberries
Mix and bake at 400 degrees for 20 minutes. Makes 12 large muffins.
~~~~
SKILLET BREAD
Into a bowl, sift

2 cups sifted flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda.
In a heavy 12-inch skillet, heat 1 tablespoon each of butter and peanut oil or 2
tablespoons bacon fat. Quickly stir 1 1/2 cups buttermilk into the dry ingredients and
spread the dough over the fat in the skillet. Cook the bread, covered, over low heat
for 10 to 12 minutes.
Turn the bread, adding about 1 tablespoon more fat to the skillet and cook it for 10
to 12 minutes more. Cut the bread into wedges. Serves 4 to 6.
~~~
BREAD MACHINE
Honey Wheat Bread small medium Large
water/milk 3/4 cup 1 1/8 cups 1 1/2 cups
honey 1/4 cup 1/3 cup 1/2 cup
salt 1/4 tsp. 1/3 tsp. 1/2 tsp.
vital gluten, opt 1 to 2 tbs. 1 1/2 to 3 tbs. 2 to 4 tbs.
whole wheat flour 2 cups 3 cups 4 cups
yeast 1 1/2 tsp. 2 tsp. 2 1/2 tsp.
setting: medium
No fat or fat substitutes are used and honey serves as a natural preservative.
soft white bread
1 cup water (room temp.)

1 teaspoon salt
3 tablespoons margarine
1 tablespoon honey
1/4 cup powdered milk (not skim)
2 teaspoons sugar
1 1/2 teaspoons bread machine yeast
Add ingredients in order given (this is for my machine, yours maybe different).
Select dough cycle.
When done, take out dough and on a floured surface, shape into loaf and place in
loaf pan. (I try to work it as little as possible).
Let rise in a warm place for approximately 40 minutes until doubled in size. ( I set
mine on a heating pad set on medium)
Bake on center rack of preheated 350 degree oven for 25-30 minutes.
Cool on wire rack before slicing.
~~~
BANANA BREAD pegzhere
1/2 cup butter, melted (can reduce to 1/4 cup if desired)
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour (or all purpose if desired)
1/4 cup wheat germ (optional)
1/2 teaspoon salt
1/2 cup sour cream (vanilla yogurt works also)
2-3 medium overripe bananas, mashed
Preheat oven to 350. Grease or spray a 9x5 inch loaf pan.

In a large bowl, stir together the melted butter and sugars. Add the eggs and vanilla,
mix well. Combine the flour, wheat germ, baking soda and salt, stir into the butter
mixture until smooth. Finally, fold in the sour cream or yogurt and bananas. Spread
evenly into the prepared pan.
Bake at 350 for 50 - 60 minutes, or until a toothpick inserted into the center of the
loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire
rack to cool completely.
You can also make 2 mini loaves or muffins. Adjust bake time down.
~~~~
Potato Rolls http://www.tasteofhome.com/RD.asp?
ID=4463&pmcode=MS2007041&e=92805
I found this recipe in a magazine 40 years ago. These rolls are well received at
fellowship dinners and are also popular at home. They are the lightest and tastiest
rolls I make. --Beatrice McGrath, Norridgewock, Maine
Yield: 2 dozen
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/4 cup shortening
1/2 cup warm mashed potatoes
1 egg
1/4 cup sugar
1-1/4 teaspoons salt
In a mixing bowl, dissolve yeast in water. Add milk, shortening, potatoes, egg,
sugar, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form
a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8
minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a
warm place until doubled, about 1 hour.
Punch dough down and divide in half. Divide each half into 36 pieces; shape into
balls. Place three balls each into greased muffin cups. Cover and let rise in a warm
place until doubled, about 30 minutes.
Bake at 400° for 12-15 minutes or until golden. Remove to wire racks. Serve warm.
Nutrition Facts: One roll (prepared with fat-free milk) equals 115 calories, 3 g fat (0
saturated fat), 9 mg cholesterol, 142 mg sodium, 19 g carbohydrate, 0 fiber, 3 g
protein. Diabetic Exchanges: 1 starch, 1 fat.
~~~
WW BREAD
there is no kneading and you can keep leftovers in the fridge to make a few at a
time. This recipe calls for honey and cinnamon as the filling. I go with a more
traditional...not-as good for you sugar filling.
1 1/2 tsp yeast

1 cup warm water
11/2 tsp salt
2 tbls honey
1/2 cup nonfat dry milk powder
3 cups whole wheat flour
Sprinkle yeast over 1/4 cup of water. When dissolved, add oil, salt, honey and egg.
Beat smooth with a wooden spoon. Beat in dry milk and 2 cups of the flour.
Gradually add last cup of flour. Dough will be sticky.
Cover and let rest for 15 minutes...shape for whatever variation you would like
( cinnamon roll, cloverleaf roll).
This recipe calls for making them individually in muffin cups. I used to bake mine in
one big pan...like a giant roll. It was to sticky to roll out for me. For muffin
cups...bake 400 for12- 15 minutes.
filling and topping..

6 tbls honey and 1/2 teaspoon cinnamon
warm honey till thin...incorporate cinnamon
place piece of flattened dough in muffin cup. spoon on 1/2 tsp honey mixture.
place another piece of dough on top to completely cover honey filling.
Muffin tins should only be about half full at this point if you flattened your little
dough balls. cover and let rise about an hour.
~~~~
here are a few hints...replace only 1/2 of the white with ww flour and double the
yeast. Also, if you have some 'vital gluten' or some potato water, the added gluten
will help your ww dough rise. Allow more time for the rise-possibly as long as 2x as
long, and you may need another T of water or milk. Oatmeal is a great way to add
some whole grain, too, and makes the ww dough softer-up to about 1/5 of the total
amount of flour. Sometimes I even start my dough the night before by mixing the
ww flour, about 1/2 the liquid, a tiny amount of sugar and 1/4 t yeast-stir well and
cover. Let it sit on the counter over night. You'll have a nice sponge (or biga) of
active yeast culture by morning and the ww flour has had a chance to absorb its'
moisture and soften up. If the ww taste is not accepted right at first, add a T or two
of OJ-the citrus/acid really helps the flavor without overpowering the cinnamon.
~~~
TWO-HOUR FLAX BUNS Yields 4 dozen buns Source: Flax Council of Canada
2 tablespoons fast rising instant yeast 1T.

8 cups all-purpose flour 4 C.
3/4 cup ground flaxseed 3/8 C.
1/2 cup granulated sugar 1/4
2 eggs 1
1 teaspoon salt 1/2
3 cups lukewarm water 1.5
Grind flaxseed in a coffee grinder.
Combine yeast, 4 cups flour and ground flax in a bowl.
In a second large bowl, beat sugar, eggs and salt. Add water and stir. Add flour
mixture to the liquid and beat until well blended. Add remaining flour and knead. Let
rise 15 minutes.
Punch down and let rise another 15 minutes.
Shape into 48 buns. Place on greased baking sheets allowing 2 inches between buns.
Let rise one hour.
Preheat oven to 350 degrees F.
Bake 20 minutes. Remove and cool on a rack.
~~~~
Here is a variation of the same rolls my MIL made. The major difference being that
several days a week she would bake fresh bread in the morning, so she kept back 2
cups of the bread dough to use as a starter, giving these a slightly yeasty flavor that
we always enjoyed.
April, my MIL never heard of buying bread flour, she bought whatever bleached
white flour was the least expensive and her bread and rolls were always great.
(Personally, I buy bread flour for my breads, but when I add flour to this at 4 or 5
pm I use unbleached for the remainder probably more out of habit)
Mom's Overnight Rolls
Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------
2 cups sponge (bread dough)
2 cups warm water
1/2 cup sugar (original recipe was 1 cup sugar)
1 teas. salt
1/4 cup lard (or butter)
4 cups flour (or enough to make dough a fairly soft dough)
Assuming bread dough was mixed in the morning, at 4:00 pm mix the ingredients
into a battery sort of dough (a food processor makes this much, much easier). Let
stand until 9 pm, then make out into buns. Place on cookie sheet and let rise until
following morning. Bake at 350 degrees 12 - 15 minutes, or until lightly browned.
(leave ample space between them as they seem to spread out unless you get the
dough pretty stiff)
In the time that homes did not have central heat, the rolls were placed in the oven
with the door ajar to keep them warm during the winter months) I normally just set
them on the countertop with a light tea towel over them.
~~~
These are the absolute best! They are so light, and just have a hint of sweetness to
them. I got this recipe from an elderly lady in the community. She always made
these for occasions, and everyone raved about them. She took me under her wing
and taught me how to make them. Before that, we would buy them from her, and
she always asked us if we wanted the 2 egg recipe, the 4 egg recipe, the 6 egg
recipe, or the 8 egg recipe. LOL Even the tip at the bottom is from what she wrote
for me when she taught me how to make these. I used to send them to Nana when
she was a member and she loved them.
Martha's Bun Recipe JoanJ
Small Recipe
1 cup milk, scalded

½ cup sugar
2 tsp. salt
½ stick margarine (4 TBSP) Martha uses 5 TBSP (melt it in the hot milk)
2 extra large eggs, very well beaten
2 pkg yeast, or two level TBSP
½ cup lukewarm water to soak the yeast in. Add a rounded tsp. sugar over the
yeast.
5 cups sifted bread flour (use no more than that)
Medium Recipe
2 cups milk, scalded

1 cup sugar
4 tsp. salt
1 ½ sticks margarine (Melt in the hot milk)
4 TBSP yeast
2/3 cup lukewarm water to soak the yeast in. Add a rounded tsp. sugar over the
yeast.
10 cups sifted bread flour (use no more than that)
Large Recipe

1 ½ cups sugar
2 ½ sticks margarine (Melt it in the hot milk)
6 tsp. salt
4 ½ TBSP yeast
3/4 cup lukewarm water to soak the yeast in. Add a rounded tsp. sugar over the
yeast.
14 cups sifted bread flour, (use no more than that)
Extra-Large Recipe

3 sticks margarine
2 cups sugar
8 tsp salt
6 TBSP yeast
1 cup lukewarm water to soak the yeast in. Add a rounded tsp. sugar over the yeast.
18 cups sifted bread flour, (use no more than that)
Scald the milk, add the margarine.

When the margarine has melted add the sugar and salt.
Cool to lukewarm and then add the eggs. Mix.
Add the yeast that has been dissolved in the lukewarm water with the rounded tsp.
sugar. After you have stirred in the yeast, let it set for 5 minutes.
Then add 3 cups flour and stir until there are no more lumps.
Let the stuff rise to the top of the kettle or saucepan, stir down.
Sprinkle a cup of flour on the surface where you will do the kneading.
Remember never to use all the flour the recipe calls for.
For the small recipe, use 4 or 4 ½ cups.
Knead the dough with the palms of your hands and work toward the center.
When kneaded enough the dough should be smooth – not floury – and have many
little blisters. Also, the dough should spring back when you punch it lightly with your
finger. Grease the bowl lightly before putting it in to rise. Then turn it over and give
it a few punches.
Let rise until double.
Ideal room temp is 85 degrees.
Cover with a dish towel.
Let rise until dough doubles in size.
At that point punch it down and let rise again until doubled in size again.
At this point shape the buns without punching it down.
Grease your hands slightly when shaping the buns.
Bake at 375 degrees for approximately 8 minutes.
Tip from Reader’s Digest ‘Household Hints and Handy Tips’
“One of the secrets of making good yeast bread is to use as little flour as possible
and still be able to handle the dough. The dough should be quite moist. Adding flour
beyond this point will make the dough heavy and tough.”
Edited because I remembered something else. When she said "As little flour as
possible", that is exactly what she meant. Sometimes that dough is so runny that I
have to work in a little more when kneading it just to keep it from running all over
the table. When I *literally* pour it out of the bowl onto the table, it runs. I build a
little flour bowl on the table and pour it into that, and try not to have to knead in any
more flour than necessary. Just a bit at a time until it holds a shape when kneaded.
It's messy, but, that's the trick to light fluffy rolls.
~~~
I make a "cheater's" cornbread pudding which is similar to spoonbread ;o)
1 package of frozen cream corn, thawed (you know the ones that look like a roll of
sausage?)
1 package jiffy cornbread mix
1/2 cup sour cream
2 eggs
2 tablespoons melted butter.
Mix it up, throw it in a greased pan, and bake until a knife inserted in the center
comes out clean (but don't overbake - you want it "just set", not dry.)
~~~~
My Grandma used to listen to a radio program called Open Line. 1974
Overnight Rolls
At 5:00 pm start mixing them up
1 packet of yeast
3 cups warm water
1 cup sugar
2 eggs
1/2 cup butter or lard
1 teaspoon salt
8 cups of flour or more.
Mix all ingredients, adding flour till it isn't sticky any more.
Put it back in the bowl you mixed it up in, no greasing.
Every hour until 10:00 pm, punch it down.
Then shape into 4 pans of rolls and let set overnight, grease the pans
Bake in the morning at 375* for 20 to 25 minutes, brush with butter
These are light sweet rolls and could be made into cinnamon rolls or loaves
It will take some practice to know how early to bake them. They can raise a lot
overnight. I would check after baking 15 minutes in case oven temps are different
I mixed up a batch the other night. They were formed into rolls by 11:15 pm. I got
up at 6:00 am, to bake them and they had risen almost too much. I should have
baked them at 5:00 am or earlier. The house was really warm. I let them raise in the
oven overnight, covered with a tea towel.
~~~~
Salli’s Corn Light Bread Makes 1 loaf
Martha’s friend Salli LaGrone thoroughly preheats the shortening-coated loaf pan to
ensure a crisp, crunchy crust on this dense Southern bread.
2 tablespoons vegetable shortening

3/4 cup sugar
1/2 cup all-purpose flour
2 cups white cornmeal
1/4 teaspoon salt
2 cups buttermilk
1. Preheat oven to 350°. Place shortening in an 8 1/2-by-4 1/2-by-2 3/4-inch

nonstick loaf pan. Transfer to oven until melted.
2. Sift together sugar, flour, cornmeal, and salt. Combine buttermilk and baking soda
in a glass measuring cup, then stir into dry ingredients until combined. Add melted
shortening from the loaf pan; stir to combine. Pour batter into the hot loaf pan, and
bake until golden brown, 50 to 60 minutes. Transfer to a rack to cool before slicing.
~~~~
Parker House Rolls Makes 3 dozen
1/2 cup (1 stick) melted unsalted butter, plus more melted butter for brushing bowl
1 1/2 cups warm milk (115°)2
(1/4-ounce) packages active dry yeas
t6 tablespoons sugar
2 teaspoons salt
2 large eggs, lightly beaten
6 to 6 1/2 cups all-purpose flour, plus more for work surface
1. Brush a large bowl with butter; set aside. In a small bowl, sprinkle yeast over 1/4
cup milk. Let stand until soft, about 5 minutes. In another large bowl, combine
butter, sugar, salt, remaining 1 1/4 cups milk, and egg. Whisk to combine. Whisk in
yeast mixture.
2. Using a wooden spoon, stir in flour, 1 cup at a time, until you have a soft dough.
Turn dough out onto a floured work surface, and knead until smooth and elastic, 5 to
10 minutes. Place in prepared bowl, turning to coat with butter. Cover with plastic
wrap. Let stand in a warm spot until doubled in bulk, about 1 hour and 15 minutes.
3. Punch down dough. Cut into 2 pieces. Invert bowl over dough, and let rest for 10
minutes. Working with one piece at a time, on a lightly floured surface, roll into a 12-
inch square, about 1/3-inch thick. Cut into six 2-by-12-inch strips. Cut each strip into
three 4-by-2-inch rectangles.
4. Brush rectangles with butter. Using the handle of a butter knife, crease rectangles
slightly off center. Fold at crease. Arrange in rows, slightly overlapping, on buttered
baking sheet, with shorter side facing down. Allow at least 1/4-inch of space between
rows. Cover and let stand until doubled in bulk, 20 to 30 minutes.
5. Preheat oven to 375°. Brush rolls with melted butter. Transfer to oven and bake
until golden, about 17 minutes, if baking a single strip, about 25 minutes if baking 3
strips at a time (1/4 sheet pan). Remove from oven and brush once more with
melted butter.
6. For freezing: shape rolls; arrange in same manner on parchment lined baking
sheet. Transfer to freezer until frozen. Transfer to freezer bags. When ready to bake
remove from freezer, arrange on buttered baking sheets. Cover with plastic wrap,
and let stand in a warm place until defrosted, and doubled in bulk about 2 1/2 hours.
Cook according to step 5, above.
~~~~~~~~

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BREAD

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Chocolate Chip-Banana Bread with Coconut Streusel

14 days | 14 days prep 4 -5 Loaves of Bread

• 24 fluid ounces hand warm water 12 oz

• 2 1/2 teaspoons sea salt 1 ¼ t.

• 1 3/4 lbs unbleached white bread flour (6 1/2 US Cups) 20 oz, 3 ¼ c

5. Allow to prove for 2 hours, or until doubled in size.

3¼ hours | 5 min prep

• 1 1/4 cups water

• 1 1/2 teaspoons salt

• 1 tablespoon poppy seed

• 1/3 cup flax seed, ground

• 2 cups whole wheat bread machine flour

• 2 teaspoons bread machine yeast

• 2 tablespoons sunflower seeds Used pumpkin

1. Place ingredients in bread machine pan in the order given.

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a.. 8-12 cups whole wheat flour, freshly ground

At this point I flour my hand and begin kneading while I am adding

preheat my oven to the lowest temperature it will go and then turn it

Remove from oven, and preheat oven to 400 degrees.

This is the best bread I have ever made, by hand or by machine. It is

1 cup water use milk

*2 heaping TBLS of soy flour

Combine the following whole grains:

• 2-1/2 cups hard red wheat

Stir the above ingredients very well. Grind in flour mill.

Measure into large bowl or DLX:

• 4 cups lukewarm water

freshly milled flour from the above mixture of grains

1 stick butter (or margarine) softened

2 cups all-purpose flour

Dissolve the yeast in 3 T. warm water.

Knead the dough for a few minutes until it is smooth.

When ready to bake PREHEAT oven to 400

Punch dough down and cut into 3 pieces.

1/2 tsp dry mustard

Lemon Zucchini Loaf

Mix and add to dry ingredients:

Add 2 cups grated zucchini, unpeeled.

1 c warm water, almost but not quite hot

Set bread machine to Whole Wheat/Dough/Small Loaf.

Ciabatta (Italian Slipper Bread) edens_gardener DG Yield: "2 small loaves"

Make sponge: Stir together, warm water and yeast.

3 cups all-purpose flour

1/4 tsp. active dry yeast

1 3/4 tsp. salt

2 tsp. coarsely ground black pepper

1/2 cup grated Parmigiano-Reggiano cheese

1/2 cup Parmigiano-Reggiano cheese chunks (1/4-inch chunks)

3 cups lukewarm water (85º-105ºF)

Make you own diastatic malt