BREADS, ROLLS, & MUFFINS
              PAGE 7

Brotchen

3       c            Flour
1       t            Sugar
1       t            Salt
1       pk           Active dry yeast
1       T            Oil
1       c            Warm water
1                    Egg white

Pour 2 1/2 cups of flour into a large bowl and make a well. (You may need to add more flour later). Pour yeast, sugar and two tablespoons of  warm water (the water comes from the 1 cup listed above) in the well. Mix yeast, sugar and water carefully within the well. Do not mix with the flour at this time. Cover the bowl with a cloth and set it in a warm place for 15 minutes. Add the remaining water and oil and beat until mixed.

Turn onto the counter top and knead until smooth - add more flour is you need to. Put dough in a bowl, cover and let it rise until double in size. Form 12 rolls and place on baking sheet. Beat egg white and 1 t water with a fork until frothy and brush on rolls. Bake in preheated oven at 450 degrees F for 15 to 20 minutes until golden brown.
Back to INDEX:
**************************************************************
Olive Garden Breadsticks

1    Loaf unfrozen bread -- thaw in bowl at room temp
Pam spray or similar
Garlic powder
Dry oregano leaf -- crushed
 

When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3" apart on Pam-sprayed cookie sheets. Let rise in warm place until doubled - about 1-1/2 hours. Then holding Pam about 8" from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375Fabout 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two.
Back to INDEX:
**************************************************************
Kentucky Spoon Bread

8 ounces canned corn
8 ounces cream-style canned corn
1/2 cup butter or margarine
2 eggs
8 ounces sour cream
1 package Jiffy (or other) corn muffin mix

Mix cooled, melted butter and eggs. Add sour cream, mix. Add corn, then muffin mix. Mix well. Bake in a 350 degree oven for 45 minutes. (NOTE: I usually add double the amounts of corn, but it can add up to 1/2 hour onto the cooking time.)
Back to INDEX:
**************************************************************
Cheesy Corn Bread

1       c            Unbleached Flour
1       c            Corn Meal -- White Or Yellow
2       tb           Sugar
1       tb           Baking Powder
1       t            Salt
1/4   ts           Mustard -- Dry
2       c            Cheddar -- Sharp, Shredded
1       ea           Egg -- Lg, Slightly Beaten
1       c            Milk
1/4   c            Vegetable Oil

Combine the dry ingredients, then stir in the cheddar cheese. Combine the egg with the milk and oil.  Stir into the cheddar mixture, mixing until just moistened. Pour the mixture into a greased 9-inch square baking pan. Bake at 425 degrees F. for 20 minutes. Cool slightly and cut into squares, then serve warm.
Back to INDEX:
**************************************************************
Herb Bread

3      cups          whole wheat flour
5      cups          all-purpose flour -- divided, up to
-- 5-1/2
2      packages      active dry yeast  -- (1/4 ounce each)
3      tablespoons   sugar
1      tablespoon    salt
1      teaspoon      dried sage
1/2  teaspoon      dried thyme
1/2  teaspoon      dried marjoram
1      small         onion -- minced
3      tablespoons   cooking oil
3      cups          warm water  -- (120~13o)
Milk
2      tablespoons   grated Parmesan cheese

In a large mixing bowl, combine whole wheat flour, 1 cup all-purpose flour, yeast, sugar, salt, herbs, onion, oil and water. Beat with an electric mixer on low until moistened, then beat for 3 minutes at medium. By hand, stir in enough of the remaining flour to form a stiff dough. Place in a greased bowl, turning once to grease top.

Cover and allow to rise until doubled, about 1 hour. Punch dough down. Shape into two balls and place in two greased 2-qt. casseroles. Cover and let rise until almost doubled, about 45 minutes. Brush tops with milk and sprinkle with Parmesan cheese. Bake at 350~ for 40-45 minutes. Remove from casseroles to cool on a wire rack.

Yield: 2 loaves (40 slices). Diabetic Exchanges: One serving (one slice) equals 1-1/4 starch; also, 99 calories, 63 mg sodium, trace cholesterol, 21 gm carbohydrate, 3 gm protein, trace fat.
Back to INDEX:
**************************************************************
Cheddar/Squash Cloverleaf Rolls

2      tablespoons   sugar
1/4  cup           warm water  -- (110~115)
1      package       active dry yeast  -- (1/4 ounce)
1      cup           warm milk  -- (110~115)
4      tablespoons   butter or margarine -- melted, divided
1      teaspoon      salt
1      cup           mashed cooked winter squash
3/4  cup           shredded cheddar cheese
4      cups          all-purpose flour -- up to 4-1/2
Sesame seeds -- optional

In a large mixing bowl, dissolve sugar in water. Sprinkle the yeast over the water and stir gently. Let stand until light and foamy. Stir in  nilk, 3 tablespoons butter, salt, squash and cheese. Add enough flour to form a soft dough. Turn out onto a lightly floured surface; knead until the dough is no longer sticky, about 5 minutes. Form into a ball and place in a greased bowl, turning once to grease top.

Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, lightly grease 24 muffin cups. Punch down dough. Break off small portions and roll into 1-in. balls. Put three balls into each cup. Cover and let rise in a warm place until doubled, about 30 minutes. Brush tops of rolls with remaining butter; sprinkle with sesame seeds 1f desired. Bake at 375 for 16-18 minutes or until golden. Serve warm. Yield: 2 dozen
Back to INDEX:
**************************************************************
Cherry/Almond Quick Bread

1      cup           sugar
1/2  cup           butter or margarine -- softened
2                    eggs
1      teaspoon      almond extract
2      cups          all-purpose flour
1      teaspoon      baking soda
1/2  teaspoon      salt
1      cup           buttermilk
1      cup           chopped almonds
1      jar           maraschino cherries -- drained & chopped(6 ounces)

In a large mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Blend. in extract. Combine dry ingredients; blend into creamed mixture alternately with the buttermilk. Stir in the almonds and cherries.

Pour into a greased and floured 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees for about 70 minutes or until loaf tests done. Remove from pan and cool on a wire rack. Yield: 1 loaf.
Back to INDEX:
**************************************************************
Orange Bowknots

1      cup           milk
1/2  cup           shortening
1/3  cup           sugar
1      teaspoon      salt
1      package       active dry yeast  -- (1/4 ounce)
1/4  cup           warm water  -- (110~115)
2                    eggs -- beaten
1/4  cup           orange juice
Grated peel of 2 oranges
5      cups          all-purpose flour -- divided, up to 6
***ORANGE GLAZE***
2      tablespoons   orange juice
2      teaspoons     grated orange peel
1      cup           confectioners' sugar

In a saucepan, heat milk shortening, sugar and salt. Cool to lukewarm. Dissolve yeast in water. In a large mixing bowl, combine yeast with milk mixture, eggs, juice, peel and 3 cups flour. Mix until smooth. Stir in enough remaining flour to form a soft dough. knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl: cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down; let rest 15 minutes.

Roll dough into a 16-in. x 10-in. rectangle. Cut into 16 1-in. strips. Tie strips into knots; place on greased baking sheets. Cover and let rise until doubled, about I hour. Bake at 400 for about 10 minutes or until golden brown. Cool on wire rack. Combine all glaze ingredients; spread over rolls. Yield: 16 rolls.
Back to INDEX:
**************************************************************
Adobe Bread

Yield: 2 loaves

1 pk Active dry yeast (1/4 oz)
1/4 c  Lukewarm water
1 ts Salt
3 tb Vegetable shortening, melted
1 c  Cold water
4 1/2 c  All purpose flour

In a large bowl, soften the yeast in the lukewarm water. Mix the salt, 2 tablespoons of the shortening, and the cold water together and add to the yeast mixture. Sift in the flour gradually, beating well after each addition for a smooth consistency. You will probably have to knead in the final cup of flour.

Shape the dough into a ball, brish lightly with the remaining shortening, and cover with a dry cloth. Set the bowl in a warm place until doubled in bulk, anout 1 hour. Punch the dough down and, on a floured board, knead about 5 minutes. Shape into 2 round loaves on a well greased baking sheet. Cover with a dry cloth and set to rise another 45 minutes.

Preheat the oven to 400 degrees F. Bake the loaves on a cookie sheet 50 minutes, until they are light brown and sound hollow when tapped. *****

This is an adaptation of the traditional recipe that is still being used by almost every Native American family.
Back to INDEX:
**************************************************************
QUICK SPOON BISCUITS

All Measures are American Standard and all Temps are in degrees F.

2  C     flour
1/2 C     Miracle Whip or mayonnaise
1/2 C     Milk

Stir all ingredients together well. Drop by the spoonful into greased Dutch Oven -or- greased cookie sheet. Bake until they're golden brown
Back to INDEX:
**************************************************************
Mayonnaise Biscuits

2      cups          self-rising flour
1      cup           milk
1/4  cup           mayonnaise -- * see note

* Use only real mayonnaise, not salad dressing type. Combine all the ingredients, mix well. Divide the dough among 12 greased muffin tins. Bake in preheated 400-degree oven for 12-15 minutes. This recipe can be doubled. Keep leftovers in refrigerator and reheat slowly.
Back to INDEX:
**************************************************************
Anadama Bread

7 1/2  cups          all-purpose flour (up to 8 1/2 c) -- or
unbleached white flour -- unsifted
1 1/4  cups          yellow cornmeal
2 3/4  teaspoons     salt
2      packages      active dry yeast
1/2  cup           margarine -- room temperature
2 1/4  cups          warm water (about 130 degrees F)
3/4  cup           molasses -- room temperature

makes 2 loaves

This early American bread made with cornmeal and molasses is high and handsome. According to legend, it was invented by a fisherman who had a laze wife, and consequently had to do his own cooking and baking. He named the bread after his wife, "Anna, damn her." Polite society modified this to Anadama bread.

Combine 2 1/2 cups of the flour with the cornmeal, salt, and yeast in a large bowl and mix thoroughly. Stir in the margarine. Add the water and molasses, a little at a time, blending well. Beat this mixture with an electric mixter at medium speed for 2 minutes, scraping the bowl occasionally. Stir in 1/2 cup flour and beat at high speed for 2 minutes more, scraping the bowl occasionally. Stir in enough additional flour to form a stiff dough. Turn out onto a lightly floured board. Knead the dough until it is smooth and elastic (about 8 to 10 minutes).

Place the dough in a large greased bowl, turning over once to gease the top. Cover the bowl with a dishtowel, and allow the dough to rise in a warm, draft-free place until it doubles in bulk (approximately 1 to 1 1/4 hours).

Punch the dough down and divide in tow equal parts. To shape the dough, roll each piece into a 14x9-inch rectangle. Roll the dough up from its short upper end and seal the sides with the fingers, folding the sealed inds under. Place the loaves, with seam sides down, in two greased 1 1/2-pound loaf pans. Cover the pans with a dish towel, and allow the dough to rise again in a war, draft-free place until double in bulk (about 45 minutes). Preheat oven to 375 degrees F. and bake the bread about 45 minutes. Remove from pans and cool on a wire rack.
Back to INDEX:
**************************************************************
Butterscotch Bread

3      tablespoons   butter -- melted
2                    eggs
2      cu            brown sugar
4      cups          flour -- sifted
1 3/4  teaspoons     baking powder
1      teaspoon      baking soda
1/2  teaspoon      salt
2      cups          sour milk
2      cups          chopped pecans
1/4  cup           ground pecans
(or very finely chopped)
1/4  cup           sugar
1/4  teaspoon      nutmeg
1/4  teaspoon      cinnamon

Makes 2 loaves

Melt the butter over hot water. Break the eggs into a large bowl and beat them until frothy. Add the brown sugar to the egs, a little at a time, stirring well after each additiona. Blend the melted butter into the egg mixute. Combien the sifted flour with the baking powder, baking soda, and salt, and sift again. add these dryingredients, alternately with the sour milk, to the egg mixture, stirring well after each addition. Stir in the chopped pecans.

Put the batter into two greased loaf pans. Mix the ground pecans, sugar, nutmeg, and cinnamon, and sprinkle over each loaf. Bake in an oven preheated to 350 degrees F. for 45 to 50 minutes.
Back to INDEX:
**************************************************************
Crackling Bread

1 1/2  pounds        cold beef suet or salt pork
1      cup           white cornmeal
2      teaspoons     salt
6      teaspoons     baking powder
1      cup           water
1      cup           skim milk
2                    eggs

serves 8

To make cracklings:

Chop beef suet or salt pork coarsely until no single piece is larger than a pea. Heat a large heavy skillet, add the chopped fat, cover, and fry, stirring occasionlally until the cracklings are brown and very crisp. Drain off the fat and reserve. Remove the cracklings and drain them on paper towels. Lightly grease two heavy skillets with the reserved fat. Discard the remaining fat.

To make batter:

Sift the dry ingredients together. Beat the water, skim milk, and eggs lightly. Stir this into the dry ingredients and beat until smooth. Stir in the cracklings. Divide the batter between the two skillets. BAke for 30 to 35 minutes in an oven preheated to 400 degrees F. Serve hot.
Back to INDEX:
**************************************************************
Fresh Cornbread Southern Style

2                    eggs
1      cup           corn, grated from the cob
1/2  cup           vegetable oil (not olive oil)
3/4  cup           sour cream
1      cup           cornmeal
3      teaspoons     baking powder
1      teaspoon      salt

serves 8

Beat the eggs.  Mix the grated corn, oil, and sour cream, and stir into the eggs.  Sift together the cornmeal, baking powder, and salt.  Stir the sifted fry ingredients into the egg-corn mixture. Mix well.  Pour the batter into a 9x9-inch pan and bake for about 35 minutes, or until done, in an oven preheated to 375 degrees F.
Back to INDEX:
**************************************************************
Herb Bread 2

1/2  cup           milk
3      tablespoons   sugar
2      teaspoons     salt
3      tablespoons   butter
1      package       active dry yeast
1 1/2  cups          warm water (105-115 degrees F)
5 1/2  cups          all-purpose flour (up to 6 1/2 c) -- or
unbleached white flour -- unsifted
1      cup           chopped fresh chives
1      cup           chopped fresh parsley
1/2  cup           minced fresh dill weed
3      tablespoons   minced fresh chervil

makes 5 small loaves

Scald the milk. Stir in the sugar, salt, and butter, and cool to lukewarm. Dissolve the yeast in the warm water in a large warm bowl. Stir in the lukewarm milk mixture and 3 cups of the flour. Beat until smooth. Add enough additional flour to make a stiff dough. Place the dough on a lightly floured board and knead until smooth and elastic (about 8 - 10 minutes). Place the dough in a greased bowl, turning once to grease the top. Cover the bowl with a dish towel. Allow the dough to rise in a warm, draft-free place until double in bulk (about 1 to 1 1/2 hours).

Punch the dough down and turn out onto a floured board. Cover, and allow to rest 15 minutes. Divide the dough into five equal parts. Roll each part into a 12x8-inch rectangle and bursh with melted butter. Combine the chives, parsley, dill, and chervil in a bowl. Sprinkle this mixture evenly over each rectangle. Roll up tightly lengthwise, pinching the seams to seal. Place the rolls 2 inches apart on greased cookies sheets and cover. Allow to rise in a warm, draft-free place until double in bulk (about 1 hour). Bake 20 to 30 minutes at 375 degrees F.
Back to INDEX:
**************************************************************
Old South Persimmon Bread

3/4  cup           ripe persimmon pulp
1/2  cup           shortening
1      cup           sugar
2                    eggs
1 2/3  cups          all-purpose flour -- or
unbleached white flour -- sifted
1      teaspoon      baking powder
1      teaspoon      baking soda
1/2  teaspoon      salt
3/4  cup           finely chopped pecans

serves 8

Peel the persimmons and discard the pits. Rub through a sieve. Beat the shortening until slightly softened. Gradually add the sugar, eggs, and persimmon pulp in that order. Beat for 4 or 5 minutes. Combine the sifted flour, the baking powder, soda, and salt, and sift again. Beat into the persimmon mixture. Stir in the chopped pecans and pour into an 8x11-inch pan. Bake for 45 minutes in an oven preheated to 250 degrees F
Back to INDEX:
**************************************************************
Onion Bread

1      package       active dry yeast
1/4  cup           warm water
1      envelope      onion soup mix
2      cups          water
7      teaspoons     sugar
1 1/4  teaspoons     salt
2      tablespoons   shortening
3      tablespoons   grated Parmesan cheese
5 1/2  cups          all-purpose flour (up to 6 1/2 c) sifted cornmeal
1                    egg white
1      tablespoon    water

makes 2 loaves

Sprinkle the yeaast over 1/4 cup warm water and allow to soften for 5 minutes. Stir the onion soup mix into 2 cups water and simmer, covered, for 12 minutes. Mix in the sugar, salt, and shortening, stirr, and cool to room temperature. Stir 2 cups of sifted flour into the onion soup mixture. Add the softened yeast, stir, and add enough flour to make a moderately stiff dough.

Knead on a board sprinkled with flour and the cheese until the dough is smooth and elastic (about 10 minutes). Place in a grease bowl, turning once to grease the top. Cover with a dish towel and set in a warm, draft-free place until double in bulk (about 1 1/2 to 2 hours).

Punch the dough down and divide into two parts. Palce on a lightly floured board, cover, and let rest for 15 minutes. With your hands, roll and shpae each piece of dough into a long loaf, tapered at the ends. Grease a baking sheet, sprinkle it with cornmeal, and arrange the loaves so that they do not touch. Make 1/4-inch-deep diagonal slashes in the tops at 3-inch intervals. Cover and set in a warm, draft-free place until double in bulk (approximately 1 hour). Preheat oven to 375 degrees F., and bake the bread for 20 minutes. Brush the loaves with a mixture of egg white and water continue to bake for 15 minutes. Remove from oven and place on wire racks to cool.
Back to INDEX:
**************************************************************
Pinwheel Bread

2      cups          milk
1/2  cup           shortening
1/2  cup           sugar
2      tablespoons   salt
1      cup           cold water
2      packages      active dry yeast
1      cup           water -- lukewarm
4      cups          all-purpose flour -- or
unbleached white flour -- sifted
3 1/2  cups          additional flour (up to 4 c)
1/4  cup           molasses
2 1/2  cups          whole wheat flour -- unsifted
2      cups          additional white flour (up to 2 1/2 c)

makes 3 loaves

Scald the milk in a saucepan. Mix together the shortening, sugar, and salt, and blend in the milk. Add 1 cup of cold water and cool the mixture to lukewarm. Dissolve the yeast in 1 cup of lukewarm water and add to the milk mixture. Blend the mixture well. Add 4 cups of sifted flour and beat until smooth (with electric mixter, 1 minute at medium speedd). Cover the dough with a dishtowel and allow it to rise in a warm, draft-free place until light and double in bulk (approximately 1 hour).

Divide the dough into two equal portions. Place each in a separate bowl. Blend 3 1/2 to 4 cups flour into one portion to form a stiff dough.Stir the molasses into the second portion, add the whole wheat flour and as much of the 2 to 2 1/2 cups of white flour as is necessary to form a dough that doesn't stick to your fingers.

Knead the light and dark doughs separately on a floured board until smooth and elastic (approximately 5 to 7 minutes each). Place the doughs in large greased bowls, turning over once to grease the tops. Cover with a dishtowel and allow to rise in a warm, draft-free place for 1 1/2 hours, or until double in bulk. If the whole wheat dough has not risen sufficiently at the end of this time, allow it to rise a little longer, and proceed to shape the white dough.

Divide each dough into three parts. Roll out each part on a lightly floured board to a 12x8-inch rectangle. Place one dark rectangle on top of one light rectangle and roll up tightly, beginning with the 8-inch end. Press both doughs together firmely and tuck the ends under. Repeat the process two more times. Place each loaf in a well-greased 1-pound loaf pan. Cover with a dishtowel and let rise in a warm place until doubled in bulk (approximately 1 hour). Bake in preheated 375 degrees F. oven for 45 to 60 minutes.
Back to INDEX:
**************************************************************
Spice Apple Bread

2      cups          all-purpose flour -- or unbleached white flour -- sifted
1      teaspoon      baking soda
1      teaspoon      salt
1/2  teaspoon      nutmeg
1      teaspoon      cinnamon
1/4  teaspoon      cloves
1/4  cup           whole wheat flour
1/2  cup           shortening
3/4  cup           firmly packed light brown sugar
2                    eggs
1      teaspoon      vanilla
1      cup           grated raw apples
1/2  cup           buttermilk
3/4  cup           chopped pecans

makes 1 loaf

Combine the sifted flour, the baking soda, salt, nutmeg, cinnamon, cloves, and sift together. Add the whole wheat flour. cream the shortening and brown sugar, and beat in the eggs. Add the vanilla to the egg mixture. grate the apples. Add the dry ingredients        makes 3 loaves

Have all ingredients at room temperature. Combine the yeast, honey, and water in a large mixing bowl. Let rest for 5 minutes. Add the oil, 5 cups of the flour, and the sea salt, and beat 100 strokes. Do not shirk on this process, or your bread will not be light and crunchy. Stir in the remaining 2 1/2 cups of flour or enough to make a stiff dough. Sprinkle the coconut, sunflower seeds, and 2 tablespoons of flour on a bread board or pastry cloty. Turn the dough onto this and knead 100 times, using more flour if necessary to keep the dough from sticking. (This is the best exercise the author can think of to firm the upper arms and pectoral muscles, so go at it energetically.) Oil a large bowl and place the dough in it smooth side down. Turn the greased side up, cover, and place in a warm, draft-free place. Oet rise 1 hour or until double in bulk.

When the dough has doubled, punch it down to its original size, cover, and let it rise again until double in bulk. Punch it down, divide it into three equal parts, and shape into loaves. Place in generously oiled loaf pans. Cover the dough and let rise once again until it reaches the tops of the pans. Bake in an oven preheated to 350 degrees F. for 50 minutes, or until golden brown on top. Brush lightlywith butter, remove from pans, and cool on wire racks.
Back to INDEX:
**************************************************************
Spicy Pineapple Zucchini Bread

Servings:  6

3    Eggs
3 c  All-purpose flour
1 c  Oil
2 ts Baking soda
2 c  Granulated sugar
1 ts Salt
2 ts Vanilla
1/2 ts Baking powder
2 c  Coarsely grated, unpeeled
1 1/2 ts Cinnamon
1 cn Crushed pineapple, drained
3/4 ts Nutmeg
1 c  Finely chopped nuts
1 c  Currants

In large bowl of electric mixer, beat eggs. Add oil, sugar and vanilla. Continue to beat until thick and foamy. With a spoon, stir in zucchini and pineapple. In large bowl, combine flour, baking soda, salt, baking powder, cinnamon and nutmeg. Stir into zucchini mixture until blended.

Add nuts and currants. Stir until blended. Divide batter evenly between 2 greased and floured 9" x 5" x 3 " loaf pans. Bake at 350 degrees F for 60 minutes or until loaves test done. Cool in pans for 10 minutes. Turn out on wire cake racks to cool completely. Yields: 2 loaves
Back to INDEX:
**************************************************************
Zucchini Loaf

2 c  Granulated sugar
1 c  Canola oil
3    Eggs
2 c  Zucchini, grated
3 1/2 c  Flour
1/2 ts Salt
2 ts Baking soda
1/2 ts Nutmeg
1/2 ts Cinnamon
1/2 c  Raisins or dates
1/2 c  Walnuts
1 ts Vanilla

Combine sugar and oil, add beaten eggs, zucchini which has been grated or shredded, salt, flour and spices. Mix well then add raisins or dates and nuts. The dates make a very moist loaf. Put in oiled loaf pans (2) and bake at 350F (180C) for 75 to 90 minutes. This can be frozen for future use.
Back to INDEX:
**************************************************************
Harvest Bread ABM

For 1 1/2 pound loaf:

1 cup milk
1 egg
2 tablespoons margarine or butter, cut up
2 1/2 cups bread flour
3/4 cup whole wheat flour
1/2 cup toasted wheat germ
3 tablespoons packed brown sugar
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast

For 2-pound loaf:
(22 slices)
1 1/3 cups milk
2 eggs
3 tablespoons margarine or butter, cut up
3 1/3 cups bread flour
1 cup whole wheat flour
2/3 cup toasted wheat germ
1/4 cup packed brown sugar
1 teaspoon salt
1 1/4 active dry yeast or bread machine yeast

Select the loaf size. Add the ingredients to the machine according to the manufacturer's directions.
If available, select the whole grain cycle, or select the basic white bread cycle.
Back to INDEX:
**************************************************************
"Pizza" Bread

1 1/4  Cups          water
3      Cups          bread flour
1 1/2  Teaspoons     salt
2      Teaspoons     dry yeast

Place into the bread machine in the order given. Place on dough or pizza cycle. Both work well. Remove when finished and shape into a round in a pie pan which is oiled. Let rise approximately 30 minutes. For pizza bread...put finger holes in top. Rub with olive oil, salt and pepper.

Bake at 400F for 20-25 minutes.

(This produces a flatten bread which I believe ended up being named Foccaccio! with some additional toppings.)

For a loaf of bread, I do the same thing, except that I do not punch holes in the top. I lightly rub the top with olive oil...not necessary and bake at 400F. For pizza....this will yield two pans of thin crust. Top and bake this at 425F.
Back to INDEX:
**************************************************************
American Garlic And Parsley Bread ABM

1  1/2  teaspoon         Active dry yeast
3       cups             Bread flour
3       tablespoons      Wheat germ
3       tablespoons      Wheat bran
1  3/4  teaspoons        Salt
2       tablespoons      Sugar
2       tablespoons      Vegetable oil
2                        Garlic cloves, minced
3       tablespoons      Chopped fresh parsley
OR 3       teaspoons        dried
1  1/4  cups             Water

Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions.

For DAK/Welbilt, use White bread setting. Let the loaf cool before slicing. Serve plain or toasted. "This is good bread for a steak sandwich, French dip roast beef, or a grilled mozzarella cheese and tomato sandwich.

Baking the garlic right in the bread lightens the garlic flavor. If this is not a strong enough garlic statement for you,
add another clove."
Back to INDEX:
**************************************************************
Roquefort Biscuits

Yield: 36 Servings

1 c  Self-raising flour
1/2 c  Butter; well-chilled
2 oz Roquefort
-OR other blue-veined cheese
2 oz Cheddar cheese; shredded
1/2 c  Sesame seeds
Cucumber slices
Cherries

Sift flour into a bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Crumble in Roquefort cheese; sprinkle in Cheddar cheese. With your fingers, thoroughly mix ingredients to form a dough. Cover and refrigerate. Place sesame seeds in a dry skillet, stir over medium heat until golden. Remove from heat; cool. Preheat oven to 400 F (200 C).

Grease 2 baking sheets. Shape chilled dough into 36 equal balls. Toss each ball in toasted sesame seeds, pressing balls flat to coat well with seeds. Arrange balls on greased baking sheets and press lightly with a fork. Bake 10 minutes or until golden around edges. Cool on racks and store in an airtight container. To serve, arrange on a plate and garnish with cucumber and cherries. Makes 36.
Back to INDEX:
**************************************************************
Cheese Biscuits

2      cups          sifted flour
4      teaspoons     baking powder
1/2  teaspoon      salt
1      cup           grated cheese
1/4  cup           butter
2/3  cup           milk

Sift flour, baking powder and salt together and mix with grated cheese. cut butter into dry ingredients, add milk and mix quickly but thoroughly. The dough should be soft. Turn onto floured board, knead lightly for a few seconds, pat to 3/8-inch thickness and cut. Bake on baking sheet in hot oven (450 degrees F) 12 to 15 minutes. Makes 12 to 18 biscuits.
Back to INDEX:
**************************************************************
Cheese Pinwheels

2      cups          sifted flour
1/2  teaspoon      salt
1      tablespoon    baking powder
1/4  cup           butter
2/3  cup           milk
1      cup           grated aged cheese

Sift flour, salt and baking powder together into a mixing bowl; cut in butter, add milk and stir together quickly. Turn out on a floured board, knead for 30 seconds and roll out to 1/8-inch thickness. Spread with grated cheese and roll up tightly like cinnamon rolls. Cut into 3/4-inch slices, transfer to baking sheets and bake in moderate oven (375 degrees F) for 20 minutes or until delicately browned. Makes 18 pinwheels.
Back to INDEX:
**************************************************************
Cheese Toast

2                    eggs -- beaten
3      tablespoons   cream
2      cups          grated American cheese
1/2  teaspoon      salt
dash          pepper
8      slices        bread

Beat first 6 ingredients together. Spread on sliced of bread cut 1 1/2 inches thick. Fry in hot deep fat (375 degrees F) until browned, placing the cheese side down first; then turn over. 20 Serves 8 Parmesan Variation:  Use 1 cu grated Parmesan cheese and 1 cup American instead of 2 cups American.

Pimiento Variation:  Add 1/4 cup minced pimiento with first ingredients.
Back to INDEX:
**************************************************************
Cheese-leaf Rolls

2      cups          sifted flour
1/2  teaspoon      salt
1      tablespoon    baking powder
1/4  cup           butter
2/3  cup           milk
1      cup           grated aged cheese

Sift flour, salt and baking powder together into a mixing bowl; cut in butter, add milk and stir together quickly. Turn out on a floured board, knead for 30 seconds and roll out 1/4-inch thick. Sprinkle with cheese. Cut into 1 1/2 inch strips and pile 5 slices together. Cut into 1-inch slices and turn edge up in buttered muffin pans. Bake in moderate oven (375 degrees F) 20 to 25 minutes.
Back to INDEX:
**************************************************************
Honey Corn Bread

1      cup           cornmeal
1      cup           sifted flour
2      teaspoons     baking powder
1      teaspoon      salt
2      tablespoons   honey
2      tablespoons   butter
2                    eggs -- beaten
1      cup           milk

Sift cornmeal, flour, baking powder and salt together. Mix honeyand butter. Add beaten eggs and milk. Add sifted dry ingredients and mix well.

Bake in buttered pan in moderated oven (375 degrees F) 20 to 30 minutes. 20 Makes 1 (9-inch) square.
Back to INDEX:
**************************************************************
Brioche

1      cup           milk -- scalded
1      cup           butter
2      teaspoons     salt
1/2  cup           sugar
2                    yeast cakes
1/4  cup           lukewarm water
4                    eggs -- well beaten
4 1/2  cups          sifted flour

Scald milk and add butter, salt and sugar, stir until butter is melted. When lukewarm, add yeast softened in lukewarm water then beaten eggs. Sift flour before measuring; beat into mixture. Let rise in warm place 6  hours. Refrigerate overnight or until ready to use. Form quickly into small balls 1/3 size of muffin pans. Brush tops with melted butter and let rise until doubled in bulk. Bake in hot oven (400 degrees F) for 20 minutes.

For Braids: Dust a breadboard lightly with flour and roll brioche dough gently into a sheet about 1/2 inch thick. Cut the dough in strips 1/2 inch wide, leaving one end uncut. Place on greased baking sheet and brush the cut edges with melted fat. Fold 3 str4ips over each other to form a brail. Pinch both ends of brain together, blatten and press down on pan to prevent strips separating and losing shape. Let rise and bake as above.

To Make Bowknots:
Twist strips of brioche dough lightly and tie into a bowknot. Bring the ends down and press to the pan. Let rise and bake as above.
Back to INDEX:
**************************************************************
Buttermilk Biscuits

2      cups          sifted flour
2 1/2  teaspoons     baking powder
1      teaspoon      salt
1/4  teaspoon      baking soda
6      tablespoons   butter
3/4  cup           buttermilk

Sift flour, baking powder, salt and soda together. Cut in butter with 2 knives or pastry blender. Add buttermilk and mix quickly but thoroughly. turn onto floured board, knead lightly for a few seconds, roll out to about 1/2-inch thickness and cut. Place on buttered baking sheet and brush with milk. Bake in very hot oven (450 degrees F) for 12 to 15 minutes or until brown. Makes 20 small biscuits.
Back to INDEX:
**************************************************************
Buttermilk Nut Bread

1 1/4  cups          sifted flour
3/4  teaspoon      salt
3/4  teaspoon      baking soda
1 1/2  teaspoons     baking powder
1      cup           whole wheat flour
1      cup           chopped walnuts
2                    eggs
1/2  cu            sugar
2      tablespoons   butter -- melted
1/3  cup           molasses
1      cup           buttermilk

Sift flour, salt, soda and baking powder together. Add whole wheat flour and walnuts and mix well. Beat eggs thoroughly and stir in sugar, melted butter, molasses and buttermilk. Add to dry ingredients and beat until  smooth. Pour into buttered loaf pan and bak in moderate oven (350
degrees F) about 50 to 60 minutes. Makes 1 (9x4 inch) loaf.
Back to INDEX:
**************************************************************