BREADS, ROLLS & MUFFINS
        Page 8

Cheese Biscuit Ring

1      recipe        Buttermilk Biscuit dough -- see recipe
grated American cheese

Roll biscuit dough to an oblong sheet about 1/2 inch thick. Sprinkle dough very generously with grated American cheese. Carefully roll it up, like a jelly roll, and bring the 2 ends together to form a ring. Place on a baking sheet. With sharp scissors, cut through the roll about 2 inches apart from the outside of the ring, about 2/3 of the way toward the inside. Turn each of the sections over so that the cut side is placed on the baking sheet, resembling a Swedish tea ring. Bake in hot oven (400 degrees F) about 30 minutes or until lightly browned and serve at once. Serves 8
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Pineapple Apple Pinwheels

1 1/2  cups          sifted flour
2      teaspoons     baking powder
1/4  teaspoon      salt
3      tablespoons   butter
1/2  cup           milk
1/2  cup           chopped pared apple
1/2  cup           drained crushed pineapple
1/2  cup           sugar
1/2  teaspoon      cinnamon

Sift flour, baking powder and salt together. Cut in 2 tablespoons butter. Add milk and stir quickly. Roll 1/4 inch thick, spread with apple and pineapple, sprinkle with sugar and cinnamon and dot with remaining butter. Roll like jelly roll and cut into 1-inch slices. Bake in hot oven (425 degrees F) for about 15 minutes. Serve with butter or as dessert with whipped cream. Makes 6 to 8 pinwheels.
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Shortcake Biscuits

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

Sift dry ingredients together and cut in butter with 2 knives or pastry blender. Add milk, mix well and place on floured board. Knead lightly, pat out to 1/2-inch thickness and cut with round cutter. Place on buttered baking sheet and chill until ready to bake. Bake in hot oven (425 degrees F) 20 minutes. Makes 14
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Spoon Bread

3/4  cu            cornmeal
2      cu            boiling water
1      teaspoon      salt
3      tablespoons   butter
2                    eggs -- separated
2/3  cup           milk
1      teaspoon      baking powder

Add cornmeal slowly to briskly boiling, salted water. Boil until just thickened, stirring frequently. Add butter. Beat until just thickened, stirring frequently. Add butter. Beat egg yolks, add milk and stir into cornmeal mush. Fold in stiffly beaten egg whites and baking powder. Turn into buttered baking dish and bake in moderate oven (375 degrees F) until brown, about 40 minutes. Serves 6 to 8
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Cheese Bread

1/4  pound         cubed cheddar cheese
1/4  pound         cubed colby cheese
1/2  cup           grated Parmesan
1      cup           butter
6                    eggs -- beaten at room temperature
4 1/2  cups          flour
2      teaspoons     sugar
1/4  teaspoon      salt
1      cup           warm water
2      packages      yeast

Preheat oven to 350 degrees Fahrenheit. Sift flour with sugar and salt. Dissolve yeast in warm water. [My grandma used to say it should just feel a tad too warm on your elbow -- but wash your elbow first :)!] Cream butter. Stir in eggs and yeast water. Gradually stir in flour mixture. Beat until smooth. Stir in all cheeses. Cover and let rise on stove until double in bulk. Gently stir down, let rise again. Put loaf in greased loaf pan. Bake for 40 minutes. Let cool 20 minutes before removing from pan. The softer cheeses don't work well and sliced cheese is not a good idea.
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Pizza Dough W/ Variations

2      Cups          Bread Flour
1      Cup           whole wheat flour
1      Tablespoon    gluten, wheat
2      Tablespoons   Sugar
1      Teaspoon      Salt
1/2  Teaspoon      ground ginger
1      Tablespoon    active dry yeast(package) -- (I Use Rapid-Rise)
3      Tablespoons   olive oil
1      Cup           Lukewarm Water (Approximately)
Desired Pizza Toppings

With standard mixing attachment, thoroughly combine all dry ingredients except yeast into large mixing bowl. Add yeast and combine thoroughly. Add water and olive oil; mix only until dough starts to form a ball and mixer begins to labor a bit -- approximately 10-20 seconds. Attach dough hook to mixer and knead dough for approximately 7-9 minutes. Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft-free location until doubled in bulk; punch down. You may repeat for a second rising, but it is not necessary for pizza dough. Preheat oven to 500F for a minimum of 20 minutes (if using bread stone, preheat for at least 30 minutes to allow bread stone to reach proper temperature). Punch down dough and shape into a ball; let rest for 10-20 minutes. Roll out to desired thickness to fit pan, or to size desired. Ensure that the outer edges of dough are slightly thicker so that toppings do not drip off during baking. Brush dough all over with olive oil. Cover loosely with tea towel or plastic wrap; place in warm, draft-free location until dough has risen slightly (about 20-25 minutes). Turn heat down to 425 (or 375 if using convection); immediately uncover dough and place into oven for 10 minutes. Remove
dough from oven; place toppings on pizza. Place pizza back into oven for approximately 25 minutes, or until toppings start to bubble and edge of crust begins to brown slightly. Cut into wedges and serve immediately.

Yield: 1 12-16" crust

VARIATION #1: To make a nice herbed pizza crust, add dried or fresh herbs along with the dry ingredients when mixing. These might include herbs such as basil, thyme, oregano, parsley, rosemary, and sage in the quantities that you like best. Alternately, you may wish to use an Italian herb mix which already contains various herbs. If the mix includes salt be sure to reduce the amount of salt you add in the recipe, perhaps cutting it in half.

VARIATION #2: Pizza
doesn't have! ! to be round like many of the pies you see in restaurants! If you don't have a round pizza pan, just press the dough into a square jelly roll pan. For a deep-dish pizza, you may even want to use a 9x13 brownie pan. Using a square pan makes it easier to cut into even-sized squares when it's finished baking.
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Scottish Oatcakes

1/2  cup           shortening -- (I used butter)
1      cup           regular or quick-cooking oats
1      cup           flour
1/2  teaspoon      baking soda
1/4  teaspoon      salt
2      tablespoons   cold water -- up to 3

Preheat oven to 375 degrees Fahrenheit. Cut shortening into oats, flour, baking soda, and salt until mixture resembles fine crumbs. Add water, 1 tablespoon at a time, until mixture forms a stiff dough. Roll until 1/8" thick on lightly floured surface. Cut into 2-1/2" rounds or squares (I use any ol' cookie cutter that's around at the time). Place on ungreased baking sheet. Bake until oatcakes start to brown, about 12-15 minutes. Cool on wire rack. NOTE: I found that my oatcakes required several minutes more before they started turning golden brown...possibly about 20-22 minutes. After that long mine are still wonderfully flaky, slightly crunchy, and YUMMY! So I would suggest you go by their browned state rather than the exact time.
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Butterscotch Rolls

1      Recipe        Cinnamon Rolls
1/2  Cup           Butter -- Melted
1/2  Cup           brown sugar, packed
1      Tablespoon    Corn Syrup
1/2  Cup           pecan halves

Make Cinnamon Rolls - except, place cut slices in baking pan coated with the above four ingredients. Bake. Immediately turn upside down on a large tray. Let pan stay over orlls a minute so butterscotch runs down over them.

NOTES : I make these as a treat every so often, but I generally double the topping in each pan.  Makes them really nice and gooey.
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Cinnamon Rolls 3

1      Recipe        Sweet Roll Dough
2      Tablespoons   Butter -- Softened
1/2  Cup           Sugar
2      Teaspoons     Cinnamon

Roll dough into oblong 15" x 9". Spread with butter and sprinkle with sugar and cinnamon. Roll up tightly, beginning at wide side. Seal well by pinching edges of roll together. Stretch roll slightly to even out. Cut roll into 1" slices. Place a little apart in greased 13" x 9" pan or 18 greased muffin cups.. Cover and let rise until double in bulk (35 to 40 min.). Bake until golden brown. While slightly warm, frost with white icing.
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Sweet Roll Dough

1/2  Cup           Warm water -- Not hot - 110 to 115
2      Packages      active dry yeast
1/2  Cup           Milk -- Lukewarm
1/2  Cup           Sugar
2      Teaspoons     Salt
2                    Eggs
1/2  Cup           Soft Shortening
7      Cups          all-purpose flour -- Sifted

Measure Water into mixing bowl. Add yeast, stirring to dissolve. Stir in milk, sugar, salt, eggs, shortening and half of flour. Mix with spoon until smooth. Add enough remaining flour to handle easily; mix with hand. Turn onto lightly floured board; knead until smooth and elastic (about 5 min.). Round up in greased bowl, greased side up. Cover with damp cloth. Let rise in warm place (85 deg) until double (about 1 1/2 hr.). Punch down; let rise again until almost double (about 30 min.). Divide dough for desired rolls and coffee cakes. Shape, let rise, bake according to directions on recipe.

NOTES : This is the recipe I use as a base for cinnamon rolls all the time.  My mother used this when I was a kid, and the tradition goes on.  They go almost as fast as I can make them.
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Apple Upside-down Gingerbread

3      tablespoons   butter -- melted
3/4  cup           brown sugar
1      teaspoon      cinnamon
4                    apples -- peeled and sliced
1/2  cup           butter
2                    eggs -- beaten
1      cup           molasses
2 1/2  cups          sifted cake flour
2      teaspoons     baking soda
2      teaspoons     ginger
1/2  teaspoon      salt
1      cup           buttermilk

Combine brown sugar with cinnamon. Spreead melted butter in baking pan. Arrange apples, pared, cored and sliced, in alternate layers with cinnamon sugar. Cream 1/2 cup butter, add 1/2 cup sugar gradually and cream until fluffy. Add beaten eggs and molasses and beat thoroughly. Sift flour, soda, ginger and salt together. Add alternately with buttermilk in small amounts, mixing thoroughly after each addition. Pour batter over apples and bake in moderate oven (325 - 250 degrees F) 35 to 50 minutes. Serve with whipped cream. Serves 16
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Boston Gingerbread

1      cup           molasses
1      cup           buttermilk
2 1/4  cups          sifted flour
1 3/4  teaspoons     baking soda
2      teaspoons     ginger
1/2  teaspoon      salt
1                    egg -- well beaten
1/2  cup           melted butter

Mix molasses and buttermilk. Sift dry ingredients together and add. Add egg and butter and beat until the mixture is smooth and creamy. Pour into buttered pan and bake in moderate oven (350 degrees F) 30 minutes.
Makes 1 (9 x 9 inch) cake.
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Pansy Tea Bread

2 1/2  cups          all-purpose flour -- unsifted
3/4  cup           sugar
1      tablespoon    baking powder
3/4  teaspoon      salt
1/2  cup           red or pink pansy petals -- chopped
1/4  cup           butter
1      cup           milk
1/2  cup           vegetable oil
1      large         egg
2      teaspoons     vanilla extract

Heat oven to 350°F. Grease 9- by 5-inch loaf pan; set aside. In large bowl, combine flour, sugar, baking powder, and salt. Stir in pansies; set aside.

In microwave-safe cup in microwave oven or 1-quart saucepan over low heat, melt butter. With wire whisk, stir in milk and oil. Whisk in egg and vanilla until just mixed.

Stir butter mixture into flour mixture until dry ingredients are moistened. Pour batter into pan, sptreading evenly.

Bake 55 minutes or until center springs back when lightly pressed with fingertip. Cool tea bread in pan on wire rack 10 minutes. Remove bread from pan and cool completely on wire rack. Wrap bread with plastic wrap and let sit overnight. Or, place bread in plastic food-storage bag and seal. Bread may be make and frozen up to a week ahead. If frozen, thaw bread before cutting.

Just before serving, with serrated knife, cut bread crosswise into 18 slices. Trip off crust around each slice. To cut each slice to form 3 triangles, with knife, beginning at the top center of the slice, make a cut from top to each bottom corner. Arrange some of the triangles on a serving tray and replenish when necessary.
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Strawberry Bread

2      packages      frozen strawberries -- (10 oz.)
4                    eggs
1 1/2  cups          salad oil
3      cups          flour
2      cups          sugar
3      teaspoons     cinnamon
1      teaspoon      baking soda

Mix strawberries, eggs and oil in large mixing bowl. combine dry ingredients. Add strawberry mixture. Mix well. Bake one hour at 350 degrees F in 6 small loaf pans. Makes excellent gifts.

Variations: You may add 1 1/4 cup chopped pecans.
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Easy Bread Sticks

Hot dog buns
Margarine -- melted
Garlic salt
Parmesan cheese -- shredded OR
mozzarella cheese -- shredded

Cut hot dog buns in half lengthwise and let dry out, about 1 hour. Dip in melted margarine. Sprinkle with garlic and cheese. Bake at 225 degrees F until brown.

NOTES: I use garlic powder for more intense flavor and a mix of cheeses. Quick, Easy and Good
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Cheddar Twisters

2      8 Oz. Cans    Pillsbury Refrigerated Crescent Dinner Rolls
6      Ounces        (1 1/2 cups) sharp Cheddar cheese finely shredded
1/4  Cup           green onions -- chopped
1                    egg
1      Teaspoon      water
2      Teaspoons     sesame seed
1/2  Teaspoon      garlic salt with parsley blend*

Heat oven to 375 F. Lightly grease large cookie sheet. Separate dough into 8 rectangles; firmly press perforations to
seal.

In small bowl, combine cheese and onions; mix well. Spoon scant 1/4 cup cheese mixture in 1-inch strip lengthwise down center of each rectangle to within 1/4 inch of each end. Fold dough in half lengthwise to form long strip; firmly press edges to seal. Twist strip 4 or 5 times. Bring ends together to form ring; pinch to seal. Place on greased cookie sheet.

In small bowl, combine egg and water; beat well. Brush over dough. Sprinkle with sesame seed and garlic salt blend.

Bake at 375 F. for 15 to 20 minutes or until golden brown. Immediately remove from cookie sheet; cool 5 minutes on wire rack. Serve warm.

Prep Time: 10 minutes (Ready in 35 minutes) 8 rolls

TIP: * To substitute for garlic salt with parsley blend, use mixture of 1/2 teaspoon garlic salt and dash of dried parsley
flakes.
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GARDEN HERB BREAD

-----------------------REGULAR LOAF-----------------------------
2 c  White Bread Flour
1 tb Dry Milk
1 tb Sugar
1 ts Salt
1 ts Chives
1 ts Marjoram
1 ts Thyme
1/2 ts Basil
1 tb Butter
3/4 c  Water
1 ts FAST RISE Yeast OR
2 ts ACTIVE DRY Yeast

----------LARGE LOAF (12 SERVINGS-----------------------
3 c  White Bread Flour
2 tb Dry Milk
2 tb Sugar
1 1/2 ts Salt
1/2 tb Chives
1/2 tb Margoram
1/2 tb Thyme
1 ts Basil
2 tb Butter
1 1/4 c  Water
2 ts FAST RISE Yeast OR
3 ts DRY ACTIVE Yeast

NOTE:  I rewrote the recipe to follow order of my machine. It works wonderfully in my Panasonic.

This bread tastes like stuffing!  It is WONDERFUL!!!! Here are some hints from the book:

Use dried herbs that are flaked and not ground. If using ground, reduce the amt. by half. If using fresh herbs, double the recipe.
This recipe can be made with the regular, rapid, or delayed time bake cycles.
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BROWN SODA BREAD

1 3/4 cups all purpose flour
1 3/4 cups whole wheat flour
3 tablespoons toasted wheat bran
3 tablespoons toasted wheat germ
2 tablespoons old-fashioned oats
2 tablespoons (packed) dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons (1/4 stick) chilled unsalted butter, cut into pieces
2 cups (about) buttermilk

Preheat oven to 425°F. Butter 9x5x3-inch loaf pan. Combine first 8 ingredients in large bowl; mix well. Add butter; rub in with fingertips until mixture resembles fine meal. Stir in enough buttermilk to form soft dough. Transfer dough to prepared loaf pan. Bake until bread is dark brown and tester inserted into center comes out clean, about 40 minutes. Turn bread out onto rack. Turn right side up and cool on rack.

8 Servings
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Green Tomato Bread

3      cups          flour
1/4  teaspoon      baking powder
1      teaspoon      baking soda
1      teaspoon      salt
2      cups          sugar
1      tablespoon    ground cinnamon
2      large         eggs, lightly beaten
1      cup           vegetable oil
1      teaspoon      vanilla extract
2      cups          shredded green tomatoes  (abt. 3 medium)
1 1/2  cups          chopped pecans

Combine first 6 ingredients in large bowl; make a well in center of mixture. Combine eggs, oil, and vanilla; stir well. Add to dry ingredients, stirring just until moistened. Fold in tomato and pecans. Spoon batter into two greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans. Bake at 350*F. for 1 hour or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans, and let cool completely on wire rack.
Yield: 2 loaves.
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Boston Brown Bread

1      cup           all-purpose flour -- or
unbleached white flour
1      cup           whole wheat flour
1 1/2  teaspoons     baking soda
1      teaspoon      baking powder
1      teaspoon      salt
1      cup           yellow cornmeal
1 1/2  cups          raisins
3/4  cup           molasses
2      cups          sour milk

makes 3 small loaves

Sift and measure the flours.  Add baking soda, baking opowder, and salt, and sift again.  Add the cornmeal and raisins to the flour mixture. Stir the molasses into the sour milk.  Combine with the dry ingredients and mix well.

Grease three (number 2) cans and distribute the batter evenly among them.  Cover each can with waxed paper or foil and tie with a string. Place 2 coups of water in a large, deep pot and stand the three cans upright in the pot.  Bring the water to a boil, then lower the heat and steam the bread, covered, for about 3 1/2 hours.

The tops of the loaves should be firm.  If they are still sticky, the loaves are not done and should be steamed for 30 minutes longer
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Bread Baskets

1/2  loaf          stale white bread, unsliced
melted butter

makes about 6 baskets

Trim the crust from all sides of the bread.  Cut through the loaf at 2-inch intervals.  With a sharp knife, carve a 1-inch cube from the center of each slice to form a basket.  Brush the baskets with melted butter.  Toast to a light golden brown 3 inches from the flame in a preheated broiler.  Pour creamed foods over the baskets and serve.
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Garlic Bread Sticks

3 1/2  tablespoons   butter
garlic salt
8                    party rye bread slices

makes about 36 sticks

Melt the butter and sprinkle with garlic salt.  Brush the gaarlic butter over both sides to the bread slices and cut in thin stirps.  toast until lightly browned in an oven preheated to 400 degrees F.
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Pain Perdu

3                    eggs
1/2  cup           milk
1/3  cup           sour cream
4 1/2  tablespoons   honey
1/3  cup           brandy or rum
1      teaspoon      cinnamon
1/4  teaspoon      nutmeg
8      slices        fine-textured white bread -- 1/2 inch thick
4      tablespoons   sweet butter

Leftover bread put to sweet use!

makes 8 slices

Beat the eggs to a froth in a shallow bowl.  Stir in the milk, sour cream, honey, liquor, and cinnamon.  Cut the crusts from the bread and discard.  Dip each slice of bread briefly into the mixture, turning to coat both sides.  Allow each slice to remain in the mixture for a minute or two in the bowl to absorb the mixture.  Heat some of the butter in a skillet.  Brown each slice of  bread evenly on bothe sides.  serve immediately, with syrup, honey, powdered sugar, or cinnamon sugar, as desired.
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Toast Cups

slices of fresh bread -- 1/4 inch thick
melted butter

Trim the crusts from the bread slices.  Brush melted butter on one side of each slice.  Form toast cups by pressing each slice into a custard cup or cupcake pan, buttered side up.  Bake at 350 degrees F. for 15 to 20 minutes until crips and brown.
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Toast Points

fresh bread slices -- 1/2 inch thick

Remove crusts from each slice.  Toast and cut each slice into four triangles while still hot.  Use as garnish for creamed food or soups.
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Confectioner's Sugar Frosting for Sweet Breads

1 1/4  cups          confectioner's sugar
4      teaspoons     milk
1/4  teaspoon      almond extract -- optional

frosts one bread

Beat together the sugar, flavoring,a nd milk, adding a bit more milk if the icing is too thick
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Herb-Cheese Puff Pastries

1      8x12"         pan
1      sheet         puff pastry
1/4  cup           parmesan cheese -- plus additional
2      tablespoons   dried herbs -- of your choice
1      dash          cayenne

BAKE:  400°

Follow package directions for thawing pastry.  Lay it flat on a lightly floured cutting board that will fit inside the refrigerator.  Mix cheese and spices together.  Sprinkle dough with cheese mixture. Fold pastry in half, pat it gently to seal the edges and middle.  Roll out dough to 1/4" thick, making sure all edges and fold are sealed.

Refrigerate 20 mins.  Remove from refrigerator and, with a sharp knife, slice it into strips approximately 1/2" wide.  Twist each strip into a corkscrew shape and place on ungreased baking sheet.  Bake for 10 - 15 mins or till golden brown.  Remove from oven and sprinkle with additional cheese while still warm.  Allow to cool but do not refrigerate.  Serve at room temperature.

Note:  I usually use a mixture of basil and oregano or some Italian seasoning
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Garlic Croutons

3      slices        bread
1      clove         garlic -- crushed
3      tablespoons   butter

makes one cup

Trim the crusts from the bread and cut the slices into cubes.  Heat the butter, stir in the crushed garlic, saute for a minute or two and then add the bread cubes.  Saute to a golden brown, stirring constantly.
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Hushpuppies

1 3/4  cups          white cornmeal
1 3/4  teaspoons     baking powder
3/4  teaspoon      salt
3/4  cup           milk
1      small         egg
3/4  cup           finely chopped onions
oil for deep frying

makes about 24

Sift together the dry ingredients.  Stir int he milk, beaten egg, and chopped onions.  Beat for 3 minutes with a wooden spoon.  Add water or cornmeal if the batter is not stiff enough to drop from the spoon in small amounts.  Place the oil in a deep fryer and heat till hot (375 degrees F. on a deep-fat thermometer).  Drop spoonfuls of the batter into the hot fat a few at a time.  Fry until brown on all sides.  Drain on paper towels and serve hot.
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Pumpernickel Croutons

6      large slices  pumpernickel bread -- or
8      med slices    pumpernickel bread
2 1/2  tablespoons   butter
1 1/2  tablespoons   vegetable oil

makes one cup

Trim off the crusts and cut into 1/2-inch cubes.  Heat the butter and oil together in a heavy skillet.  Add the bread cubes and brown on all sides, stirring frequently.
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Savory Croutons

3      slices        bread
3      tablespoons   butter
seasoning -- to taste

makes one cup

Trim the crusts from the bread and cut the slices into cubes.  Heat a small amount of butter in a skillet and fry the cubes until brown, stirring constantly.  Sprinkle with garlic salt, onion salt, curry powder, marjoram, or any other seasoning desired.
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Basic Gingerbread

2      cups          all-purpose flour -- sifted
1 3/4  teaspoons     ground ginger
1 1/4  teaspoons     ground cinnamon
1/4  teaspoon      ground cloves
2      teaspoons     baking powder
1/4  teaspoon      baking soda
1/2  teaspoon      salt
1/3  cup           shortening
1/3  cup           sugar
1                    egg
3/4  cup           milk
3/4  cup           molasses

serves 8

Combine the sifted flour with gineger, cinnamon, cloves, baking powder, baking soda, and salt, and sift again.  Place the shortening in a large bowl and beat it lightly.  Add the sugar and blend with the shortening. Add the egg and beat the creamed mixture until light and fluffy. Combine the milk and molasses.  Add the dry ingredients, a little at a time, alternately with the milk and molasses to the creamed mixture. Stir well after each addition, but only until blended.  Pour the batter into a well-greased 8-inch square baking pan.  Bake for 45 minutes in a preheated 350 degree F. oven.  Cool in the pan after removing it from the oven.  Cut into squares and serve warm or cold.
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Basic Nut Loaf

2      cups          all-purpose flour -- or
unbleached white flour -- sifted
7      tablespoons   sugar
3      teaspoons     baking powder
3/4  teaspoon      salt
1      cup           finely chopped hickoy nuts
1                    egg
1      cup           milk
1/2  teaspoon      nutmeg

makes one loaf

Combine the sifted flour, sugar, baking powder, and salt, and sift again into a large bowl.  Add the finely chopped nuts to the dry ingredients. Beat the egg lightly.  Mix the milk with the egg and add to flour mixture. Stir rapidly, just until all the ingredients are well blended. Pour the batter into a well-greased loaf pan.  Bake for 45 minutes in a preheated 350 degrees F. oven.  Remove from baking pan and cool the loaf on a wire rack.
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Cirtus Nut Loaf

1      recipe        Basic Nut Loaf -- see recipe
1/2  cup           finely chopped candied orange peel
1/2  cup           finely chopped candied lemon peel
1/4  cup           finely chopped candied lime peel -- optional

makes 1 loaf

Prepare the dri ingredients.  Add the chopped candied citrus peel together with the chopped nuts.  Proceed as directed.
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Date and Nut Fruit Loaf

1      recipe        Basic Nut Loaf -- see recipe
1/2  cup           finely chopped dates
1/2  cup           finely chopped dried apricots
1/2  cup           finely chopped walnuts

makes 1 loaf

Prpare the dry ingredients for Basic Nut Loaf batter.  Add the chopped dates and apricots to the flour mixture.  Use 1/2 cup chopped walnuts instead of 1 cup hicory nuts.  Proceed as directed.
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Health Loaf

1      recipe        Basic Nut Loaf -- see recipe
3/4  cup           whole wheat flour
1/4  cup           wheat germ
4      tablespoons   firmly packed brown sugar
1      cup           hulled sunflower seeds

makes one loaf

Use 3/4 cup of whole wheat flour and 1/4 cup of wheat germ and only 1 cup of all-purpose flour.  Use brown sugar instead of the granualted sugar.  Substitute hulled sunflower seeds for the nuts.  Sift only the white flour with the sugar, baking powder, and salt.  Stir the whole wheat flour, wheat germ, and hulled sunflower seeds into the flour mixture.  Proceed as directed in basic recipe.
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Orange Marmalade Gingerbread

1      recipe        Basic Gingerbread -- see recipe
3/4  cup           orange juice
2      tablespoons   butter
3/4  cup           orange marmalade

serves 8

Preheat the oven to 350 degrees F.  Prepare the Basic Gingerbread batter as directed, substituting orange juice for the milk.  Place the butter in the bottom of an 8-inch square pan, melt it in the oven, and remove the pan from the oven.  Spread the orange marmalade over the bottom, carefully pour the batter on top, and bake as directed.  Remove from oven, loosen the edges, and immediately invert the gingerbread onto a serving plate.  Cut into squares after cooling slightly.  Serve warm or cold.
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Bacon-y Cornbread

1      cup           diced bacon
1      recipe        Basic Cornbread -- see recipe

serves 8 generously

Saute diced bacon until crisp and nicely browned.  Drain on paper towels.  Mix with the dry ingredients after they have been sifted. Proceed as directed.
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Basic Cornbread

3      cups          all-purpose flour -- or
unbleached white flour -- sifted
1 1/2   cups         yellow cornmeal
2      tablespoons   baking powder
1      teaspoon      salt
1/2  cup           butter
2 1/2  cups          milk

serves 8 generously

Combine the sifted flour, cornmeal, baking powder, and salt.  Melt the butter and add it to the milk.  Blend the milk mixture into the dry ingredients and stir for a minute or two until lightly mixed.  Grease an 8-inch square baking pan and bake for 30 minutes in an oven preheated to 425 degrees F.
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Batter Bread

2      cups          white cornmeal -- sifted
2      teaspoons     sugar -- optional
2      teaspoons     baking powder
2      teaspoons     salt
6                    eggs
4      cups          milk
6      tablespoons   melted butter

Don't be dismayed by the proportions of milk and egg to cornmeal in this tasty bread.  It's velvety custard-like texture will surprise and delight you.

Serves 8

Combine the sifted cornmeal, sugar, baking powder, and salt, and sift again.  Brek the eggs into a large bowl. Beat until light and frothy. Add the milk to the eggs and stir in the dry ingredients.  Blend well. Pour the melted butter into a deep baking dish or casserole, no larger than 8 inches square.  Tip the baking dish to make sure that the butter coats the sides thoroughly.  Pour the batter into the dish.  Bake for 30 minutes in an oven preheated to 350 degrees F.  Use a knife blade to test for doneness.  IF it comes out clean, the bread is ready and should be served immediately.
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Cheese Spoon Bread

1      recipe        Basic Spoon Bread 1 -- see recipe
3/4  cup           grated sharp Cheddar cheese

serves 8

Stir grated cheddar cheese into the hot cornmeal after the butter has been added.  Proceed as directed.
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Corn Sticks

1      tablespoon    shortening
1      cup           all-purpose flour -- or
unbleached white flour -- sifted
1/2  cup           sugar
3      teaspoons     baking powder
1/2  teaspoon      salt
1/2  cup           yellow cornmeal
1                    egg
1      cup           milk

makes 12 sticks

Melt the shortening and set aside to cool a little.  Meanwhile, combine the sifted flour, sugar, baking powder, and salt, and sift again.  Blend in the cornmeal.  Beat the egg lightly, stir in the milk, and add this mixture to the dry ingredients.  Mix the shortening into the batter and blend thoroughly.  Grease conrstick pans and heat briefly in an oven preheated to 400 degrees F.  Remove from oven, pour batter into the pans, and bake for 15 to 20 minutes.  sere golden brown corn sticks with lots of butter on the side.
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Cornbread with Cracklings

3      ounces        salt pork -- diced
1      recipe        Basic Cornbread -- see recipe

serves 8 generously

Saute the diced salt pork in a skillet over a low flame, until lightly browned.  Drain thoroughly on paper towels.  Stir the cracklings into the dry ingredients after they have been sifted.  Proceed as directed.
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Crackling Spoon Bread

3/4  cup           chopped salt pork
1      recipe        Basic Spoon Bread 1 -- see recipe
2      tablespoons   rendered salt pork fat

serves 8

Saute the chopped salt pork over low heat until golden brown, stirring frequently.  drain the cracklings on paper towels and reserve both the fat and the cracklings.  Add cornmeal and only 3/4 teaspoon of salt to the boiling water.  Substitute pork fat for 2 tablespoons of the butter and stir into the hot cornmeal mixture together with the cracklings. Proceed as directed.
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Custard Cornbread

2      tablespoons   butter
1/2  cup           all-purpose flour -- or
unbleached white flour -- sifted
3/4  cup           yellow cornmeal
2 1/3  tablespoons   light brown sugar
1      teaspoon      baking powder
1/2  teaspoon      salt
1                    egg
1 1/2  cups          milk

*** one of author's favorites and frequently asked for

serves 8

Melt butter over hot water.  Combine the sifted flour, cornmeal, brown sugar, baking powder, and salt, and sift again.  Beat the egg lightly. Add 1 cup of the milk and the melted butter to the egg and stir well. Blend the liquids into the flour and cornmeal mixture thoroughly.  The result will be a very thin batter.  Grease an 8-inch square baking dish and pour in the batter.  Spoon the remaining 1/2 cup of milk over the batter so that it floats on top.  Bake in a preheated 400 degrees F. oven for 20 minutes.  Remove for oven, cut into squares while hot, and serve immediately.
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Spoon Bread with Ham

1      recipe        Basic Spoon Bread 2 -- see recipe
1/2  cup           finely chopped cooked ham
2      tablespoons   butter

serves 8

Saute the finely chopped cooked ham in butter and then drain.  Add to Basic Spoon Bread 2 batter at the same time that the egg yolks and milk are stirred into the cornmeal mixture.  Proceed as directed.
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Fruit Biscuits

1      recipe        Basic Biscuits -- see recipe
2/3  cup           raisins, dates, figs, or prunes -- finely
chopped

makes about 21 buscuits

While preparing the basic biscuit dough, stir the dried fruit into the ingredients before adding the milk.  Bake as directed.
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Nut Biscuits

1      recipe        Basic Biscuits
2/3  cup           walnuts, pecans, raw cashews -- finely chopped

makes about 21 biscuits

Stir the nuts into the basic biscuit dough mixture before adding the milk.  Bake as directed.
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Orange Biscuits

1      recipe        Basic Biscuits -- see recipe
2      teaspoons     orange zest

makes 18 biscuits

In preparing the basic biscuit dough, just before adding the milk, stir the orange zest into the flour-shortening mixture.  bake as directed.
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Basic Dinner Roll Bread

6      cups          all-purpose flour (up to 7 c.) -- or
unbleached white flour
3 1/2  tablespoons   sugar
2      teaspoons     salt
1      package       active dry yeast
1/2  cup           milk
1 1/2  cups          water
5 1/2  tablespoons   butter

makes 2 loaves

Place 2 cups of the flour, the sugar, the salt, and the yeast in a large bowl.  Use your fingers to mix these dry ingredients thoroughly.  Heat the milk, water, and 3 tablespoons of the butter to 130 degrees F. in a small saucepan.  The butter does not need to melt.  Stir the warm milk and water mixture gradually into the flour-yeast mixture.  Beat 2 mintues at medium speed using a table model or hand electric mixer.  Add 3/4 cup flour and beat at high speed for 2 minutes more.  Scrape the bowl occasionally.  Stir in enough of the reserved flour to make a stiff dough.  Turn onto a floured board and knead for 8 to 10 minutes, or until the dough is smooth and elastic.

Grease a large bowl and turn the dough into it, turning once to grease the top.  Cover and let rise in a warm, draft-free place until double in bulk (approximately 1- 1 1/4  hours).

Punch the dough down, divide it into two equal parts, and place on a lightly floured board.  Cover and let rest for 15 minutes.  Roll each part into a 12x8 inch rectangle.  Brush one rectangle with melted butter and cut into four 8 inch long strips.  Stack the strips and cut them into four 2-inch p[iece4s.  Stand these slices on end down the center of a 1-pound loaf pan.  Repeat the process with the second piec of dough. Cover the loaves and let rise in a warm, draft-free place until double in bulk (about 1 hour).  Bake for 30 minutes in an oven preheated to 400 degrees F.  Remove the loaves from the pans and cool on wire racks.
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Basic Sweet Dough

2      cups          milk
3/4  cup           sugar
2      teaspoons     salt
2      packages      dry yeast
2                    eggs
1/2  cup           butter -- softened
7 1/2  cups          all-purpose flour (up to 8 c.) -- or
unbleached white flour -- sifted

Heat the milk until lukewarm.  Place the sugar and salt into a large bowl and add the warm milk.  Sprinkle yeast into the mixture, and stir until dissolved.  Mix in the eggs and shortening.  Add the flour and beat until smooth.  Knead 8 to 10 minutes, or until the dough is smooth and elastic.  Shape it into a ball and place in a greased bowl.  Turn once to grease the top of the dough.  Cover with a damp cloth and allow to rise in a warm, draft-free place until double in bulk (about 1 1/2 -2 hours).  Punch down.  Thrust a fist into the dough, pull the edges into the center, and turn upside down in the bowl.  Allow the dough to rise again until almost double in bulk.  Shape as directed in any sweet dough recipe.
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Bran Bread

1 1/4  cups          milk
1      cup           water
9      tablespoons   butter
4      tablespoons   honey
7      cups          all-purpose flour (up to 8 cups) -- or
unbleached white flour
3      cu            whole bran cereal
3      tablespoons   sugar
1/4  teaspoon      nutmeg
1      tablespoon    salt
3      packages      active dry yeast
3                    eggs

Remember---when you bake, all ingredients should be at room temperature unless otherwise specified.

Makes 2 loaves

Place milk, water, butter, and honey in a small saucepan.  Heat for a few minutes until very warm (125 degrees F); it is not necessary to melt the butter.  Meanwhile, combine 1 1/2 cups of flour, the whole bran, sugar, nutmeg, salt, and the heast in the large bowl of your electric mixer.  Stir in the warm milk mixture a little at a time, blending well after each addition.  Turn the mixer to medium speed and beat for 2 minutes, stopping the beaters now and then to scrape the bowl.  Break the eggs into the mixture.  Blend in 1/2 cup of flour.  Beat at high speed, stopping to scrape the bowl occasionally, for 2 more minutes. Stiffen the dough by adding as much of the remaining flour as necessary. Dust a pastry board with flour.  Knead the dough for 8 to 10 minutes, or until it has a smooth, elastic consistency.

Grease a large bowl.  Set the dough in it and turn it over to grease the top.  Allow it to stand, covered, in a warm, draft-free place until its volume has doubled (approximatel 1 hour).  Punch the dough down.  Remove from bolw and cut into two equal pieces.  Roll each piece with a rolling pin into a rectangle, about 9x14 inches.

Roll each rectangle up into a loaf by bringing the narrow end farthest away toward you.  Use your thumbs to press the edges down.  Tuck both ends under and seal with the fingers.  Grease two loaf pans.  Set the loaves into them with the seams down.

Cover and allow to rise in a warm, draft-free place for about an hour, or until the loaves double in volume.  Set the loaf pans on the lowest rack of a preheated 375 degree F. oven.  Bake for 45 minutes or untilloaves sound hollow when tapped on the bottom.  Remove from pans.  Cool on wire racks.  Also delicious when served warm.
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Cracked Wheat Bread

4 1/2  cups          all-purpose flour (up to 5 1/2 c) -- or
unbleached white flour -- unsifted
2      packages      active dry yeast
3      tablespoons   sugar
4      teaspoons     salt
3/4  cup           milk
1 1/4  cups          water
3      tablespoons   butter
1      cup           cracked wheat flour

Makes 2 loaves

Combine 2 cups flour with the yeast, sugar, and salt in a large mixing bowl.  Heat the milk, water, and butter together in a small saucepan over a low flame to 125 degrees F.  It is not necessary for the butter to melt.  Add the milk mixture to the dry ingredients a little at a time, mixing after each addition.  Beat with an electric mixer for 2 minutes at medium speed.  Scrape the bowl occasionally.  Stir in the cracked wheat.  Beat 2 minutes more at high speedd.  Stop to scrape the bowl occasionally.  Mix in as much additional flour as needed to make a soft dough.  Lightly flour a board and knead the dough about 10 minutes, or until smooth and elastic.

Grease a large bowl and add the dough, turning once to grease the top. Cover the bowl with a towel and allow the dough to rise in a warm, draft-free place until double in bulk (approximately 1 hour).  20

Punch the dough down and place on a lightly floured board.  Cover with a towel and allow to rest for 15 minutes.  Divide the dough into two equal parts.  Roll each part into a 12x8 inch rectaingle.  Starting at the short upper end, roll the dough down and seal the seam with your thumbs or the heel of you hand.  Seal the ends and fold under.  Grease two bread pans and place one loaf in each with the seam down.  Cover the loaves and allow them to rise again in a warm, draft-free place until doubled in volume, approximately 1 hour.  Preheat the oven to 400 degrees F., and bake the loaves for 30 mintues.  Remove from pans and allow to cool on wire racks.
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Rye Bread

3      cups          milk
1 1/2  tablespoons   butter
3      tablespoons   sugar
3 3/4  teaspoons     salt
1 1/3  cakes         compressed yeast
3/4  cup           lukewarm water
6      cups          unsifted 100% rye flour
2      cups          all-purpose flour (up to 3 c)

The whole rye flour gives this unique bread a texture similar to cracked wheat loaves.

Makes 2 loaves

Scald the milk in a saucepan.  Add the shortening, sugar, and salt.  Set aside and cool to lukewarm.  Meanwhile, dissolve the yeast in the lukewarm water in a large mixing bowl.  Stir in the cooled milk mixture. Add the flour and beat until smooth.  Knead the dough 8 to 10 minutes. When the dough is smooth and elastic, shape into a ball.  Place the dough in a greased bowl, rolling it over to grease the other side. Cover the bowl with a towel and allow the dough to rise until double in volume (about 1 1/2 to 2 hours).  Punch the dough down, and allow to rise until doubled in volume again.  Punch down one more.

Divide the dough in half, shaping each half into a ball.  Place on a board and cover, and allow to set 10 to 15 minutes.  to shape the dough, flatten it and fold lengthwise.  Stretch each half about three times the length of the bread pan.  Fold one end to the center, bring the other end up to overlap, and seal the edges.  Fold again lengthwise and roll up.  Place dough in two greased loaf pans.  Brush the tops with melted fat, cover the pans, and allow to rise once more until doubled in volume.  Bake 50 minutes at 400 degress F.
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Salt Rising Bread

1/2  cup           milk
1/2  cup           cream
1/3  cup           white cornmeal
2      tablespoons   sugar
1 1/2  teaspoons     salt
1      cup           lukewarm water
4 1/4  cups          all-purpose flour -- or
unbleashe white flour -- sifted
2      tablespoons   shortening or lard -- softened

The rising action in this moist, crumbly bread is due to the action of salt, milk, sugar, and cornmeal.  A higher temperature (a constant 120 degrees F.) is required for it to rise.

makes 2 loaves

Scald the milk and cream together in a saucepan.  Add the cornmeal, 1 tablespoon of the sugar, and the salt, mixing well.  Pour into a wide-mouthed glass jar or large glass bowl.  Allow the jar to stand, covered, in a pan filled with water heated to 120 degrees F. while fermentation takes place (about 6-7 hours); the gas in the mixture should escape freely.

Then mix the remaining sugar with the lukewarm water and add to the jar. Sift 2 cups of the flour and blend thoroughly into the fermemted mixture.  Reheat the water in the pan to 120 degrees F. and set the jar into it.  Keep the water temperature as constant as possible while the mixture rises.  Add hot water as needed.  When light bubbles appear on the surface of the mixture, turn it into a large bowl that has been warmed briefly.  Make a stiff dough by adding as much of the remaining flour as necessar; blend it in a little at a time, stirring well after each addition.

Divide dough into two equal parts and form each into a loaf.  Grease a baking sheet, place the loaves on the sheet, and spread shortening or lard over the surface of the loaves.  Set in a warm, draft-free place and cover with a towel.  Allow the loaves to rise until they are 2 1/2 times their original size.  Preheat the oven to 375 degrees F. and bake for 10 minutes.  Reduce heat to 350 degrees F. and continue baking for an additional 25 minutes.  Slide from baking sheet and cool on a wire rack.
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Sourdough French Bread

1      package       active dry yeast
1 1/4  cups          warm water
1      cup           sourdough starter -- * see note
5 1/2  cups          all-purpose flour -- or
unbleache white flour
2      teaspoons     sugar
2      teaspoons     salt
1/2  teaspoon      baking soda

*see recipe & directions in "How To" section

Makes one large loaf

Place the yeast in a large bowl.  Add the warm water and stir briefly. Mix in the starter, 4 cups of the flour, the sugar, and the salt.  Stir with a wooden spoon for several minutes.  Grease another bowl.  Set the dough into it, turning it over once to grease the top.  Allow the dough to rise, covered, in a warm, draft-free place (approximately 1 1/2 to 2 hours).  When the dough has doubled in volume, add 1 cup of the remaining flour mixed with the baking sodal.  Dust a pastry board lightly with flour and set the dough on it.  Knead slightly and then begin to work in as much of the last cup of flour as mecessary.  When the dough no longer sticks to the board or your hands, it has emough flour.  Knead for 8 to 10 minutes, or until the dough is smooth and elastic.  Form into a large ball.

Grease a baking sheet lightly and set the loaf on it.  Allow it to rise, covered, in a warm, draft-free place until it nearly doubles in bulk, about 1 1/2 to 2 hours.  To ensure a crispier crust, brush the top of the loaf with a little water.  Use a very sharp knife to make 1/4-inch deep diagonal slashes on the top surface.  Preheat the oven to 400 degrees F. and bake this bread for 50 minutes, or until its crust is a deep golden brown.
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White Bread

3      cups          milk
1 1/2  tablespoons   butter
3      tablespoons   sugar
3 3/4  teaspoons     salt
1 1/3  cakes         compressed yeast
3/4  cup           lukewarm water
8      cups          sifted all-purpose flour (up to 9) -- or
sifted unbleached flour

Makes 2 loaves

Scald the milk in a saucepan.  Add butter, sugar, salt.  Set aside and cool to lukewarm.  Dissolve the yeast cake in the warm water in a large bowl.  Add the milk mixture and flour and beat until smooth.  Knead 8 to 10 minutes, or until the dough is smooth and elastic.  Shape the dough into a ball and place it in the greased bowl.  Roll the dough over the grease the other side.  Cover the bowl with a towel.  Allow the dough to rise until double in volume (about 1 to 1 1/2 hours).  Punch the dough down, and allow to rise again until double in volume.  Punch the dough down again.

Divide the dough in half, shaping each half into a ball.  Place on a board and cover.  Allowing the dough to set 10 to 15 minutes.  To shape the dough, flatten it and fold lengthwise.  Stretch to a size three times as long as the bread pan.  Fold one end to the center, bring the other end up to overlap, and seal the edges.  Fold again lengthwise and roll up.  Place the dough in two greased bread pans and brush the tops with melted fat.  Cover and let rise until double in volume.  Bake 50 minutes at 400 degrees F.
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Chive Garden Rolls

1                    egg
8      ounces        fat-free cottage cheese
1/4  cup           vegetable oil
2      teaspoons     honey
1      teaspoon      salt
1      package       (1/4 ounce) active dry yeast
1/2  cup           warm water (110 to 115 degrees)
1/4  cup           wheat germ
2 3/4                all-purpose flour (to 3 1/4 c)
3      tablespoons   chopped fresh or dried chives
***TOPPING***
1                    egg -- beaten
1      small         onion -- finely chopped

In a mixing bowl combine the egg, cottage cheese, oil, honey and salt. Dissolve yeast in warm water; add to egg mixture.  Add wheat germ and 1-1/2 cups flour.  Mix on medium speed for 3 minutes.  Add chives and enough remaining flour to form a soft dough.  Turn onto a floured board; knead until smooth and elastic, about 10 minutes.  Place in a bowl coated with nonstick cooking spray, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.  Punch dough down; roll out to 3/4-in.  thickness.  Cut with a 3-in.  round cutter.  Place on baking sheets coated with nonstick cooking spray.  Cover and let rise until doubled, about 45 minutes.  Brush tops with egg and sprinkle with onion. Bake at 350 degrees for 15-20 minutes or until golden brown.  Yield: 1 dozen.  Back to INDEX:
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Zabaglione Bread - ABM

---------------------------LARGE: 1 1/2 LB. LOAF---------------------------
1 3/4 ts Active dry yeast
3 c  Bread flour
4 lg Egg whites
1/3 c  Sugar
3/4 ts Salt
1/2 c  Marsala wine
1/3 c  Water

This fat-free recipe reproduces the sweetness, flavor and lightness of the dessert Zabaglione in a bread with a thick, sugary crust and a soft moist center. Serve plain or toasted with fruit or coffee.

Add all ingredients in the order recommended by your bread machine manual and process on the bread cycle according to the mfg's directions.
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Classic Sticky Buns

Yield: 2 dozen

1 1/2 c  Water [lukewarm 110øf]

-------------------------------FOR THE DOUGH-------------------------------
1/4 c  Brown sugar [may use maple sugar if available]
1 tb Active dry yeast
2 md Eggs
1/4 c  Dry milk powder
1/4 c  («stick) butter [melted]
1 c  KA white whole wheat flour
2 ts Salt
5 c  KA all purpose flour [use more or less as desired]

------------------------------FOR THE FILLING------------------------------
1/4 c  («stick) butter [melted]
2 ts Cinnamon
1/4 c  Brown sugar [use maple if desired and available]
1/2 c  Raisins
1/2 c  Chopped walnuts or pecans

------------------------------FOR THE TOPPING------------------------------
1 lb Brown sugar
3/4 c  Light corn syrup

Make a smooth supple dough by hand or machine and let it rise for  1 1/2 hrs.. Punch it down and roll into a 12" X 24" rectangle... Brush the dough with the melted butter and then sprinkle on the filling ingredients...
Grease a 14" round pan and add the topping ingredients. Then roll up the dough from the long side (jelly roll style) and cut up into 1" thick slices and then place the slices in the pan, cover and let rise for 30 min..
Bake in a preheated 350ø oven for 30 to 35 min., using foil to prevent over browning. Carefully invert onto a cooling rack and let cool slightly before serving...
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Polenta Spoonbread

1      cup           coarse ground,blue,yellow / white polenta
2      cups          water
1      cup           buttermilk
1      teaspoon      kosher salt
1/4  teaspoon      cayenne pepper
2      tablespoons   butter, melted
3                    egg yolks, beaten
2      teaspoons     baking powder
3                    egg whites, beaten to stiff peaks
olive oil

Brush a heavy cast iron skillet with olive oil and place in a 400*F oven. In a medium saucepan, stir together the polenta, water , buttermilk, salt, and cayenne pepper, bring mixture to a boil, reduce heat and cook for 5 minutes, stirring constantly. Remove from the heat and cool slightly. Stir together the melted butter and egg yolks; add a tablespoon or two of the polenta mixture to the egg mixture, stir, and the pour the egg mixture into the batter and then quickly fold in beaten egg whites. Carefully remove skillet from oven, reduce oven temperature to 375*F. Pour batter into skillet, and immediately (and carefully) return to the oven. Bake for about 40 minutes until golden brown. Remove from the oven and serve immediately. Serve with any roasted or grilled meat or poultry, or as part of a hearty winter breakfast.
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Portuguese Easter Egg Breads

5 1/2  cups          unsifted flour (up to 6 1/2 c)
2      packages      active dry yeast
1 1/4  cups          sugar
1      teaspoon      salt
1      cup           milk
4      tablespoons   butter
1/4  cup           water
3                    eggs -- room temperature
8                    hard-boiled eggs with decorated shells

makes 8 bread baskets

Combine 2 cups of the flour, yeast, sugar, and salt in the large bowl of your electric mixer.  Place the milk, butter, and water in a saucepan and heat until the mixture reaches 120 to 130 degrees F.  The butter will be soft but not melted.  Stir the milk mixture into the dry ingredients, a little at a time, blending well after each addition. With the electric mixer, beat for 2 minutes at medium speed, scraping the sides of the bowl from time to time.  Stir in the eggs and 3/4 cup of flour and beat again at high speed for 2 minutes, scraping the sides of the bowl occasionally.  Make a stiff dough by blending in as much of the remaining flour as needed.

Dust a pastry board lightly with flour and knead the dough for 8 to 10 minutes, or until smooth and elastic.  Grease a large bowl.  Put the dough into it, turining it over once to grease the top.  Cover the bowl with a dish towel and allow the dough to rise in a war, draft-free place until it doubles in volume (approximately 1 hour).  Punch the dough down.  Place on a lightly floured board and divide into eight equal pieces.  Cut 1/4 of the dough from each piece, divide each quarter into half, roll into 6-inch strips, and set aside.  Shape the eight larger pieces of dough into flat circles 1/2-inch thick on greased baking sheets.  A decorated Easter egg should be set in the center of each circle.  Take two of the 6-inch strips and cross them over each other to form basket handles.  Place the crossed strips over an Easter egg and tuck each of the four ends under the circle of dough, pressing slightly so they will stick.  Repeat with the rmaining 6-inch strips until eight Easter egg bread baskets have been shaped.  Allow the bread baskets to rise, covered, in a warm, draft-free place until they double in size (approximately 1 hour).  Preheat the oven to 350 degrees F. and bake the bread baskets for 20 to 25 minutes.  Then slide them off the baking
sheets and cool on wire racks.
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Portuguese Holiday Bread

1 1/2  cups          butter
1 2/3  cups          sugar
1      cup           light molasses
1/2  cup           honey
1/3  cup           minus 1 tbsp. cold mashed potatoes
1/2  cup           chopped candied cherries
3      tablespoons   chopped candied citron
2/3  cup           quartered walnuts
5      tablespoons   sweet sherry
1      tablespoon    ground cloves
2 1/2  teaspoons     anise seed
2 1/2  teaspoons     cinnamon
1/4  teaspoon      black pepper
1      scant tsp.    baking soda
8 1/2  cups          all-purpose flour -- sifted

makes 2 loaves

This spicy-sweet bread is very similar to and will keep as well as fruitcake.  It is best served in thin slices in the traditional Portuguese fashion.

Place the butter, sugar, molasses, and honey in a large bowl, and cream until light and fluffy.  Stir in the mashed potatoes, candied cherries, citron, walnuts, sherry, cloves, anise seed, cinnamon, pepper, and baking soda.  Blend in the sifted flour and mix thoroughly.  Cut waxed paper to fit the bottoms of two loaf pans.  butter the loaf pans, lay the sheets of waxed paper on the bottom, and spread butter over the sheets.  Pour equal amounts of batter into each loaf pan.  Bake for 3 hours in a preheated 250 degrees F. oven.  Slip the bread from the pans, remove the waxed paper, and cool on a wire rack.  Serve warm, cut into thin slices. Or, when it is cold, wrap it in aluminum foil and store.
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Saffron Buns

1      cup           milk
2      tablespoons   sugar
1/2  cup           butter
1/2  teaspoon      salt
1      package       active dry yeast
1/4  cup           lukewaarm water
4      cups          flour -- sifted
2                    eggs -- beaten
1/2  cup           raisins
1/2  cup           chopped citron
1/2  teaspoon      grated lemon rind
pinch         whole saffron
1      tablespoon    butter -- melted
1                    egg white

makes 24 buns

Saclk the milk in a small saucepan.  Stir in the sugar, butter, and salt, and continue to stir until the sugar dissolves.  Cool to likewarm. Dissolve the yeast in lukewarm water and add to the milk mixture. Blend in the sifte flour.  Add the beaten eggs, raisins, citron, lemon zest, and saffron.  Dust a board lightly with flour and knead the dough for  5 minutes, or until smooth and elastic.  Put in a greased bowl. Brush the dough with melted butter.  Cover with a dishtowel and allow it to rise in a warm, draft-free place. When the dough has doubled in volume (about 1 hour), punch it down.  Shape the dough into twenty-four round buns.  Insert small, marble-size pieces of dough, dipped in milk, on top of each bun.  Place the buns on greased baking sheets at least 2 inches apart.  Allow them to rise, uncovered, in a warm, draft-free place until they double in volume (about 45 minutes).  Beat the egg white slightly, brush the buns with this mixture, and bake for 20 minutes in an oven preheated to 350 degrees F.
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Arepas

2      cups          milk
4      tablespoons   unsalted butter -- cut into pieces,
-- plus more for
-- serving
1 1/2  cups          white arepa flour -- see *
1      teaspoon      salt
1 1/2  tablespoons   sugar
1      cup           grated processed mozzarella cheese -- do not use fresh
vegetable oil -- for the griddle
1 1/4  cups          finely grated queso blanco -- (hispanic white-cheese), for serving

* arepa flour (called masarepa or arepaharina), available at good Hispanic markets

In a small saucepan bring 1 1/2 cups of the milk to a boil. Strain into a bowl and add the 4 tablespoons of butter. Let stand while preparing the next step.

In a large bowl, stir together the masarepa, salt, sugar, and mozzarella. Make a well in the center and pour in the hot milk. Stir the masa and milk together until there are no lumps. Knead the mixture, sprinkling in the remaining 1/2 cup milk, until you have a smooth sticky dough. This should take about 5 minutes.

Roll the dough into a 1/2-inch-thick sheet between two pieces of wax paper. With a cookie cutter or the rim of a glass, cut out 3-inch circles. Reroll the scraps and cut out more circles. You should have eight.

Brush a griddle or a large cast-iron skillet lightly with oil and preheat over medium-low heat. Fry as many arepas as will fit, until they are soft within and golden and slightly crusty on the outside, about 4 minutes per side. Keep separating the arepas from the skillet with a metal spatula, or they will stick. Keep the finished arepas warm in a
low oven.

To serve, spear a pat of butter with a fork and brush the arepas while still hot. Immediately sprinkle them with a generous coating of grated cheese and serve.
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