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7-UP BANANA BREAD

ALE BREAD (REAL)

APRICOT COFFEECAKE

BANANA BLUEBERRY BREAD

BANANA BREAD GRANDMA'S (BEST)

BANANA BREAD (EASY) I

BREADSTICKS (NOT THE USUAL)

BUTTERMILK BISCUITS (PERFECT)

CARROT PINEAPPLE BREAD

CHOCOLATE GRAHAM WAFERS

CHRISTMAS STOLLEN

CINNAMON ROLLS (VERY GOOD)

COORS BREAD

CORN MEAL WAFERS (SAVORY)

CORNBREAD (OLD-STYLE)

COTTAGE BREAD (RUSTIC)

DUTCH CRUNCH BREAD

EUROPEAN BREAD (CRUSTY)

FETA CUMIN CORN BREAD

FRENCH BREAD III

FRENCH BREAD WITH BEER

FRENCH HERB BREAD

FRENCH WHOLE WHEAT BREAD WITH BEER

GARLIC (ROASTED) PEPPER FLAT BREAD

GORGONZOLA WAFERS

HOBO BREAD

HOMINY BREAD (CREAMED)

HONEY GRAHAM CRACKERS

HONEY ORANGE OATMEAL BREAD

HOT ONION SQUARES

LEMON POPPY SEED BREAD

MEXICAN BREAD

MEXICAN CORNBREAD

MOLASSES RYE CRACKERS

MOLDAVIAN CORN AND FETA CHEESE BREAD

MUSTARD BEER BREAD

OLIVE-FILLED ROLLS

ONION MUSTARD BUNS

ORANGE-APRICOT BREAD (SUPER QUICK)

OVERNIGHT BUNS

PAIN AUX NOIX

PAN DULCE (Mexican Bread)

PAN GIALLO (Pan di Mais)

PANE ALLE OLIVE (Olive Bread)

PANE PUGLIESE (Bread of Puglia)

PAO DE CERVEJA (Beer Bread)

PEASANT BLACK BREAD I

PEASANT BLACK BREAD II

PISTACHIO GREEN BREAD

PIZZA DOUGH # 1

PIZZA DOUGH # 2

PIZZA DOUGH # 3

POPOVERS (GRANDMA CLARK'S)

POPPY SEED BREAD

POTATO BAPS

POTATO BREAD

PRETZEL BREAD

PRETZELS (SOFT) I

PRETZELS (SOFT) II

PRETZELS (SOFT) III

PULLMAN BREAD

PUMPERNICKLE BREAD

RAISIN BREAD (DELUXE)

RHUBARB-NUT BREAD

RYE BREAD (DARK)

RYE BREAD (JEWISH LIGHT)

RYE BREAD (SWISS-GERMAN)

SAGE FOUGASSE

SALTED KNOTS

SALZBREZELN (Salt Pretzels)

SELKIRK BANNOCK

SESAME CRISP CRACKERS

SICILIAN SEMOLINA OLIVE BREAD

SOUR-RYE-PUMPERNICKEL BREAD (OLD-FASHIONED)

SPINACH BREAD

STRAWBERRY CORNBREAD

SWEDISH RYE BREAD

SWEDISH RYE BREAD II

SWEET ROLL DOUGH

TUSCAN WALNUT BREAD

VANILLEBREZELN (Vanilla Pretzels)

VIENNA BREAD

WHEAT AND OAT CRACKERS

WHITE BREAD (RICH)

WHOLE WHEAT BRAN CRACKERS

WHOLE WHEAT PRETZELS

WHOLE-WHEAT RAISIN BREAD

YORKSHIRE BEER BREAD

CHOCOLATE GRAHAM WAFERS    > Back to Top <

4 ounces semi-sweet chocolate, cut into 16 pieces

1/3 cup dark brown sugar

1-3/4 cups all-purpose unbleached flour

1/4 cup whole wheat flour

3/4 tsp baking soda

1/2 tsp salt

1/2 stick butter, but into 4 pieces

2 Tbl honey

1/4 cup water

Use the metal blade to combine the chocolate, brown sugar, the flours, soda, salt and butter, about 10 pulses, then process for about 45 seconds. Add the remaining ingredients and proceed as in the Honey Graham Cracker recipe, but lightly sprinkle the surface of the dough with sugar as you roll it out and score the 3 inch squares diagonally to make triangles. Makes 120 wafers.

COORS BREAD    > Back to Top <

3 C all-purpose flour 2 eggs, beaten

1 TBS baking powder 1 c beer

1/2 tsp baking soda 1/2 c water

1 tsp salt 1/2 c cooking oil

Combine dry ingredients. Set aside 1 TBS of the beaten egg and combine the remaining egg with the beer, water and oil. Add liquids to dry ingredients all at once, stirring just until moistened (batter will be slightly lumpy). Pour into a greased 8 x 4 x 3 inch loaf pan. Brush top with reserved egg. Bake at 350 degrees for 60 minutes or until a wooden toothpick inserted near the center comes out clean. Remove from pan and cool on a wire rack. Makes 1 loaf.

CREAMED HOMINY BREAD    > Back to Top <

2 cups cooked whole hominy 1 1/2 c milk

1/4 cup sugar 2 T unsalted butter

2 tsp salt 1 pkg yeast

4 cups all-purpose unbleached flour (appx)

Bring hominy and 1 cup milk to a simmer in a saucepan over moderately high heat. Reduce heat to maintain a simmer, cover and cook 15 minutes. Stir in sugar, butter and salt, and cook, covered, an additional 5 minutes. Transfer to a food processor or blender and puree.

Transfer hominy mixture to a large bowl and stir in remaining 1/2 cup milk. Mixture should be barely warm. If not, let cool to about 110 degrees, then stir in yeast. Begin adding flour 1/2 cup at a time, stirring well after each addition. When mixture is too stiff to stir, turn out on a lightly floured surface. Knead about 10 minutes, adding more flour as necessary to make a firm, smooth, non-sticky dough. Transfer dough to a buttered bowl and turn to coat all sides with butter. Cover and let rise until double, about 1 1/4 hours. Punch down and divide dough in half. Shape each half into a loaf and place in a buttered 8-inch loaf pan. Cover and let rise until double, about 1 hour. Preheat oven to 400 degrees. Bake loaves until they are well-browned and sound hollow when tapped on the bottom, about 40 minutes. Makes two 8-inch loaves.

CRUSTY EUROPEAN BREAD    > Back to Top <

2 cups lukewarm (110-120 degrees) water

1 tablespoon active dry yeast

1 tablespoon granulated sugar

1/2 teaspoon diastatic malt powder (optional)

2 tablespoons olive or vegetable oil (optional)

2 1/2 teaspoons salt

1 1/2 cups unbleached or whole-wheat pastry flour

4 cups (approximately) unbleached all-purpose flour

Dissolve yeast, sugar and malt, if using, in lukewarm water. Add oil, salt, pastry flour and enough of the unbleached flour to form a barely workable dough; it should be very moist. Turn dough out onto a floured (or oiled) surface and knead until smooth and elastic, about 10 minutes. Or knead dough in a mixer, using the flat mixing paddle, for 5 minutes; or in a food processor, using the dough blade, for 90 seconds. Dough probably will never form a ball, in either the mixer or food processor. Dough as moist as this is aggravating to work with, but remember: a "slack" dough, one with a bit less flour, will produce a light, airy loaf.

Place dough in a clean (I can't imagine placing it in a dry, dirty bowl!), well-greased bowl, cover, and let rise for at least 3 hours, or up to 12 hours, if you wish; don't worry about being there to knock dough down, as it will fall of its own accord, then rise again. Also, dough doesn't need to rise in a warm place; it will develop better flavor if it rises at room temperature (65-70 degrees). In summer, let dough rise in your cellar, or a cool room in the house.

When you're ready to shape loaves, knock dough down, and form into four thin baguettes, or two thicker Italian loaves. Place in greased and cornmeal-sprinkled baguette or Italian loaf pans. Let rise again till puffy, about 1 hour (or up to 2 hours).

Place pans in 4250 oven, and use a clean mister (like you use for plants) to spray loaves with cold water three times during the first 5 minutes of baking. This is a somewhat successful attempt to mimic the steam-injected ovens used in professional bakeries, which produce a wonderful crisp crust. Bake bread 20 to 25 minutes, or until golden brown. Remove from pans, and place on a wire rack to cool.

DARK RYE BREAD    > Back to Top <

1 cup dark molasses

4 cups water

2 pkgs active dry yeast

2/3 cup oil

2 tab. salt

4 egg yolks

2 cups riced hot cooked potatoes

2 cups non-fat dry milk solids

2 cups rye flour

7 cups dark rye flour

3 1/2 to 4 1/2 cups all-purpose flour

Add molasses to warm water (105 - 115F), sprinkle the yeast over this and let stand 10 minutes. Beat together 1/2 cup oil, salt, egg yolks, and potatoes. Add to yeast mixture. Mix in dry ingredients and adding enough all-purpose flour to make a stiff dough that pulls from the spoon after it has been beaten. Brush top lightly with oil and allow to rise until double in size. Punch down and let rise again. Shape into 4 round loaves and put in well greased 2 quart heatproof glass casseroles. Let double in size and THEN bake in a preheated 400F hot oven for 15 minutes. Reduce heat to 350F and bake for 40 minutes more. Bread can be baked in loaf pans if desired.

DELUXE RAISIN BREAD    > Back to Top <

1 cup raisins

1 1/2 cups water

2 tsp active dry yeast

1/2 cup warm water

1/4 cup oil

2 tbl honey

1 egg, beaten slightly or 1/4 cup water

5 1/4 cups finely ground whole wheat bread flour

2 1/2 tsp salt

3/4 cup chopped walnuts

Rinse the raisins to remove any dirt. Cover them with the 1 1/2 cups of water and bring to a boil. Reduce heat and simmer for 5 minutes. Drain, reserving the liquid, and set

the raisins aside.

Add cold water to the liquid from the raisins to bring it to 1 1/2 cups again. Let it cool to lukewarm.

Dissolve the yeast in 1/2 cup warm water.

Mix the raisin water with the oil, honey and the egg.

Measure the flour and salt into a large bowl. Make a well in the center of the flour and pour the liquid ingredients into it. Stir from the center outward to form a smooth batter, then fold and stir the rest of the flour into the liquid. Check to see if the dough needs more water or flour and add as necessary. Turn the dough out onto the table and knead until elastic. Don't be stingy with the kneading: even with the extra weight of the fruit, this bread can be exceedingly light. Stop before you would ordinarily consider the dough perfect, though, especially if you have been kneading with mechanical help; otherwise the next step can be too much.

Flatten the kneaded dough out on the tabletop and distribute the raisins and nuts, if used (USE THEM), on the top. Roll up and gently knead in the fruit. This takes doing, but eventually they will all be worked in.

Cover the dough and place it in a warm, draft-free place to rise. It will take from 1 1/2 to 2 hours to rise fully;

test by making a 1/2 inch hole in the dough with a wet fingertip: if the hole fills in slightly, give more time; if it remains, or remains and the dough sighs, deflate and let rise again, which will take about an hour.

Divide the dough and shape it for loaves. Of course, with the raisins poking through, it is not possible to keep a perfect gluten film, but do the best you can. This is a light, high-rising dough and will overcome the sweet little obstacles very nicely. Remove the raisins that pop out of the finished loaf, though, because they can burn in the oven and make the pan hard to clean. Sprinkle the loaves with cinnamon if you like.

Place the shaped bread in a warm, humid place to rise. It should double in an hour or less - check it after half an hour.

Bake at 325 - 350 F for 45 minutes to an hour - high rising loaves will take the least time. Let the bread cool before slicing or you may find your airy loaf has become a misshapen pancake!

DUTCH CRUNCH BREAD    > Back to Top <

1/4 cup sweet rice flour

1/4 t salt

1 T sugar

1 T salad oil

4 t water

Stir together dry ingredients, then stir in oil and water.

The bread is made up of:

1 pkg yeast

1 1/4 c warm water

2 T sugar

1 cup warm milk

2 T butter or marg.

1 1/2 t salt

6 to 6 1/2 cups flour

In a large bowl of electric mixer, sprinkle yeast over 1/4 cup of the water. Add 1 t sugar and let stand until yeast is dissolved, about 5 minutes. Stir in the remaining water and warm milk, butter, salt and remaining sugar. Add 4 cups of the flour. Blend, then beat at medium speed until smooth and elastic, about 5 minutes. Stir in enough of the remaining flour to make a soft dough. Turn dough out onto a board or pastry cloth coated with some of the remaining flour and knead until dough is soft and smooth, about 8-10 minutes. Turn dough into a greased bowl. Cover with plastic wrap and a damp towel and let rise until doubled in bulk (1 to 1 1/4 hours).

Punch down dough and divide into 2 equal portions.

Preheat oven to 375.

Shape into loaves and place in greased 8 X 4 pans. Spread half of the Dutch crunch mixture on each loaf. Let rise until almost doubled (about 45 minutes to an hour). Bake until loaves are well browned and sound hollow when tapped (40 to 45 minutes). Remove from pans and cool completely on wire racks.

FETA CUMIN CORN BREAD    > Back to Top <

1 1/2 cups yellow cornmeal

1 cup all-purpose flour

2 teaspoons double-acting baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 teaspoons ground cumin

1 1/2 cups crumbled Feta

1 cup thinly sliced scallion

2 large eggs

1 cup milk

2 tablespoons sugar

1/4 cup olive oil

Preheat the oven to 350 degrees.

Into a large bowl sift together the cornmeal, the flour, the baking powder, the baking soda, the salt, and the cumin, add the Feta and the scallion, and toss the mixture well. In a bowl whisk together the eggs, the milk, the sugar, and the oil, add the milk mixture to the cornmeal mixture, and stir the batter until it is just combined. Pour the batter into a greased loaf pan, 9 by 5 by 3 inches, and bake the corn bread in the middle of the oven for 45 to 50 minutes, or until a tester comes out clean. Let the corn bread cool in the pan on a rack for 5 minutes and run a thin knife around the edges of the pan. Turn the corn bread out onto the rack and let it cool completely. The corn bread may be made 2 days in advance and kept wrapped tightly in foil and chilled.

FRENCH BREAD III    > Back to Top <

1 pkg dry yeast

1/2 C warm water (105-115 degrees)

2 C all-purpose flour

1 C cake flour

3/4 C beer, room temp

3/4 tsp salt

In a large bowl, sprinkle the dry yeast over the warm water and let sit about 5 minutes. Add remaining ingredients and beat with wooden spoon until smooth. Beat 4 more minutes and stir in enough all-purpose flour to stiffen dough slightly, about 1/2 C. (Dough will be softer than other bread dough). Turn onto a lightly floured surface and let rest about 3 minutes.

Knead, using pasty scraper, by scraping under one side and lifting to fold dough over itself. Repeat folding process from alternate sides, working rapidly, for about 2 minutes, until dough changes texture & becomes more elastic. Knead 5 minutes longer. Shape into a ball and place in oiled bowl, turning to coat. Cover with cloth and let rise at room temperature until double in size, about 1 1/2 hours.

Sprinkle a large baking sheet with cornmeal. Turn dough onto lightly floured surface and divide in half. Shape each half into a ball and let rest 4 minutes. Pat one ball into a 9 inch oval. Fold in half lengthwise, seal edge, and flatten again. Fold lengthwise and seal edge. Roll to form a rope 16 inches long. Lift the rope onto the baking sheet. Repeat with the remaining dough. Cover with a cloth and let rise until almost tripled in volume, about 1 1/2 hours.

Set one oven rack at lowest level and one at middle. Heat to 4500. In a cup, dissolve 1/4 tsp salt in 1/4 C water. With a razor blade, make three diagonal slashes across the top of each loaf. Lightly brush with the salt water. Place baking sheet in lowest rack of oven and bake 10 minutes. Move to middle rack and brush with salt water again. Bake 10 minutes. The loaves will sound hollow when tapped on top. Turn off oven and let loaves remain for 8 minutes. Remove and cool on a wire rack. Makes 2 loaves.

FRENCH BREAD WITH BEER    > Back to Top <

1 1/2 cups beer or ale

1 tablespoon yeast

1 tablespoon honey

1 tablespoon maple syrup

2 tablespoons vegetable oil

2 teaspoons salt

2 cups flour, Unbleached

2 cups flour, whole-grain wheat

Heat the beer or ale until it is warm (not hot), pour into a large mixing bowl, add the honey and yeast, stir and let sit until the yeast is dissolved and bubbling. Add the syrup, oil, salt and white flour and beat 2 minutes with an electric mixer. Add, gradually, about 2 cups whole wheat four, or as much as it takes to make a dough that pulls away from the sides of the bowl and holds together. Let rest for 10 minutes.

Switch to dough hook and knead for 4 minutes. Finish kneading on a counter until smooth and elastic. Put dough into a buttered bowl, turn to coat all sides, cover and let rise until double in bulk. Punch the dough down, turn it out and knead a few times to press out air bubbles. Cut in half, cover with a towel and let it rest 10 to 15 minutes. Take each ball of dough and roll or pull out to a rectangle. Roll up each rectangle, along the long axis, like a tight jelly roll. Pinch the ends together to seal and tuck them under slightly. Carefully place the rolls on a baking sheet or on a sheet of parchment paper which has been sprinkled with corn meal. Make several diagonal slashes along the top of each loaf with a razor blade. Brush the tops with melted butter, cover with a towel and let them rise until almost doubled. Careful! Too high a rise and they will collapse in the oven. Just under double is the goal.

Spray each the loaves with water (and the oven) just before placing them into a preheated 450 oven. Repeat spraying after five minutes. Then lower the temp to 375 and cook for another 15 minutes -- total of 25 minutes. When loaves sound hollow when tapped on the bottom, remove from oven and cool on a rack OR, for a more superior crust, leave in a TURNED OFF oven for 10 minutes. Cool completely before cutting.

FRENCH WHOLE WHEAT BREAD WITH BEER    > Back to Top <

A light, crusty, deep-flavored very special loaf of bread.

1 1/2 C beer or ale. Strongest flavor is best.

1 TBS dry yeast

1 TBS honey

1 TBS malt syrup or maple syrup

2 TBS light oil

2 tsp salt

2 C unbleached white flour

2 C whole wheat flour, preferably stone-ground

Cornmeal

Heat beer until warm (not hot), pour into large mixing bowl, add the honey and yeast, sir and let sit until yeast is dissolved and bubbling. Add syrup, oil, salt and white flour and beat 2 minutes. Add, gradually, about 2 C whole wheat flour, or as much as it takes to make a dough that pulls away from the sides of the bowl and holds together. Let rest 10 minutes for flour to maximum absorb liquid. (Good time to clean up the kitchen).

Change to dough hook and knead 8 minutes. You may have to add a few sprinkles of white flour. Finish kneading by hand adding sprinkles of flour to control stick factor and giving a human touch to the living yeast cells. It will always be a bit tacky.

Put dough in lightly oiled bowl, turn to coat all sides, cover with plastic wrap and let it rise until doubled.

Punch the dough down, turn it out onto a lightly floured board, knead a few times to press out air bubbles. Cover with towel and let it rest 10-15 minutes. Roll dough out into a rectangle. Roll up rectangle, along the long axis, like a tight jelly roll. Pinch ends together to seal them and tuck them under slightly.

Sprinkle a sheet of parchment paper (on a peel or cookie sheet) with cornmeal and lay dough on it. Make several diagonal slashes along the top of each loaf with a razor blade. Cover with bath towel and let rise until almost doubled. (Careful, if it rises too far it will collapse in the oven -- err on too little rise)

Preheat oven to 450. Just before loaves go in, spray them with cold water. Put loaves in oven by sliding parchment paper and all on to the stones (or baking sheet). Throw a small amount of water onto the hot oven floor to create a cloud of steam and quickly shut door. Repeat spraying the loaves and throwing water on the floor after 5 minutes. After 10 minutes, repeat spraying. (At this point you can slide the parchment paper out before it burns). Leave in oven another 15 minutes, or until the loaf sounds hollow when tapped on the bottom. Baking time is about 35 minutes in all. Cool on rack.

You can also cut dough in half and make two loaves, if your oven size can handle it. Watch for burn. You can lay over a sheet of foil to prevent burn towards the end.

GORGONZOLA WAFERS    > Back to Top <

Butter for greasing baking sheet

1/2 pound Gorgonzola or other blue cheese, un-crumbled

8 Tbl unsalted butter, room temperature

1 cup all-purpose flour

3/4 cup pine nuts

1/4 tsp salt

Notes: Use room temperature Gorgonzola or blue cheese that has been crumbled. Do not use a double- or triple-creme blue cheese in this recipe.

Preheat oven to 375 degrees. Lightly grease a baking sheet with butter.

Combine the cheese and butter in a food processor fitted with the metal blade or an electric mixer; blend until creamy. Add the flour, pine nuts and salt, processing just to blend.

Form into two 1-1/2 inch diameter cylinders and wrap each in plastic wrap or wax paper. Refrigerate until firm, several hours or overnight.

Slice the dough into rounds about 1/8 inch thick and place about 2 inches apart on cold, lightly greased baking sheets. Bake in a preheated 375 degree oven until golden brown, about 12 minutes.

Immediately remove from the baking sheets and cool on wire racks. Serve cold. Store in airtight containers. 60 WAFERS

HONEY GRAHAM CRACKERS    > Back to Top <

2 cups all-purpose unbleached flour

1/3 cup whole wheat flour

1/2 cup dark brown sugar, tightly packed

3/4 tsp baking soda

1/2 tsp salt

1/2 stick unsalted butter, cut into 4 pieces

1/3 cup honey

1 tsp vanilla extract

5 Tbl water

Use the metal blade of your food processor to combine the flours, brown sugar, soda, salt and butter, about 10 pulses. Add the remaining ingredients, pulse 5 times, then process until the mixture forms a mass, about 20 seconds. Remove the dough, press it into a ball and divide it in half. Cover one half with plastic wrap.

Preheat the oven to 325 degrees.

Roll out the other half on a buttered rimless 14x17 inch baking sheet. Lightly flour the surface of the dough and roll until it is very thin and covers the baking sheet. Use the sharp side of a knife to cut the dough into 3 inch squares, then use the dull side of the knife to divide the squares in half. Prick evenly with a fork. Bake until evenly browned and firm to the touch, about 12-15 minutes. Repeat with the remaining dough on a second baking sheet.

Follow the scored lines to cut the crackers apart while warm; they will crisp as they cool. Gently lift them from the baking sheet with a spatula. Separate the crackers and store in air- tight containers. 50 CRACKERS

HOT ONION SQUARES    > Back to Top <

2 cups onion, very thinly sliced

7 Tbsp lard

cayenne pepper to taste

2 cup bread flour

1 Tbsp baking powder

3/4 tsp salt

2/3 cup milk

1 lg egg

3/4 cup sour cream

In a heavy skillet, cook the onion in 2 Tbsp lard, over mod-low heat, stirring, until it is golden. Stir in the cayenne and salt and pepper to taste. Reserve the mixture.

Onto a sheet of wax paper, sift together the flour, baking powder, and salt. Sift the mixture again into a bowl. Add the remaining lard, and blend the mixture until it resembles fine meal. Stir in the milk, stirring until the dough is combined well. Turn out onto a floured surface and knead it for 30 seconds. Pat into a 9-inch square, press it evenly into a greased 9-inch baking pan and top with the onion mixture.

In a small bowl, whisk together the egg, sour cream, and salt and pepper to taste. Pour this over the onion mixture, using a spatula to cover the onion mixture evenly.

Bake in the middle of a preheated 450f oven for 20-25 minutes or until it is cooked through. Cut into squares and serve hot. SERVES 6

MEXICAN BREAD    > Back to Top <

1/2 cup warm water

2 pkgs dry yeast

1 cup yellow cornmeal

2 tsp salt

1 Tbsp sugar

1/2 tsp baking soda

2 eggs

1 cup buttermilk

1/2 cup vegetable oil

1 cup creamed corn

5 cup all-purpose flour, approximately

1 1/2 cup grated Cheddar cheese

1/4 cup chopped mild green chilies, fresh or canned

Put the warm water in a large mixing bowl and stir in the yeast. Let stand to dissolve for 5 minutes.

Add the cornmeal, salt, sugar, and baking soda and beat until well mixed. Add the eggs, buttermilk, oil, corn, and 2 cups flour. Beat vigorously until well blended. Add the cheese and chilies and stir in enough flour to make the dough manageable.

Turn out and knead until the cheese and chilies are well distributed. let the dough rest 10 minutes.

Resume kneading until the dough becomes smooth and elastic. Put the dough into a greased bowl, cover with plastic wrap, and let stand until the dough doubles in bulk.

Punch down the dough. Divide the dough in half and form into two loaves. Place in two greased 9 by 5 by 3-inch loaf pans, cover lightly, and let rise to the tops of the pans.

Bake in a preheated 350 degree oven for 50 to 60 minutes. Remove from pans and cool on racks. Makes two loaves.

MEXICAN CORNBREAD    > Back to Top <

1 1/2 cup white cornmeal

1/2 cup flour

1 Tbsp sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup sharp Cheddar cheese, grated

3 fresh jalapeno chiles, seeded and finely chopped

2 lg eggs

1 1/2 cup buttermilk

3 Tbsp unsalted butter

Heat a well-seasoned 9-inch cast-iron skillet over low heat. Into a bowl, sift together the cornmeal, flour, sugar, salt, baking powder, and soda. Add the cheese and the chiles, and toss the mixture well. In a small bowl, whisk together the eggs and buttermilk. In the skillet, melt the butter and whisk it into the buttermilk mixture. Add the buttermilk mixture to the cornmeal mixture and stir the batter until it is thoroughly mixed. Pour it into the heated skillet.

Bake the cornbread in the middle of a preheated 4250 oven for 25-30 minutes or until it pulls away from the sides slightly and the top of the bread is lightly browned.

MOLASSES RYE CRACKERS    > Back to Top <

1-2/3 cups all-purpose unbleached flour

1/3 cup rye flour

1/4 cup cornmeal

1/3 cup dark brown sugar, firmly packed

3/4 tsp baking soda

1/2 tsp salt

2/3 stick unsalted butter, cut into 6 pieces

2 Tbl honey

2 Tbl dark molasses

3 Tbl water

Proceed exactly as in the Honey Graham Cracker recipe, but score the crackers to divide each 3 inch square into 3 equal rectangles. Makes about 40 crackers.

MOLDAVIAN CORN AND FETA CHEESE BREAD    > Back to Top <

(Kukuruzniy Khlebs Brinzoy)

3 C crumbled feta cheese

1/2 C sour cream

2 large eggs, lightly beaten

2 C milk

6 TBS unsalted butter, melted

2 C yellow cornmeal

3/4 C unbleached flour

1/2 tsp sugar

2 tsp baking powder

1/2 tsp baking soda

Stir together all the dairy products. Sift together all the dry ingredients and stir into feta mixture. Blend thoroughly, cover, and let stand 15 minutes.

Transfer batter to a buttered 13x9-inch baking dish. Bake on the middle rack in a 375-degree oven until light golden brown and firm to touch, 35-40 minutes. Serve warm. Makes 6-8 servings.

MUSTARD BEER BREAD    > Back to Top <

2 pkgs active dry yeast

1/2 C lukewarm water

1 TBS sugar

1/2 C butter

1 C beer

2 tsp salt

1 C Dijon mustard

1/4 C plus 2 tsp white mustard seeds

6 C all-purpose flour

Dissolve yeast in lukewarm water. Add sugar, and set aside. Melt butter in a saucepan, and stir in beer, salt, mustard, and 1/4 cup mustard seeds. Place mixture in bowl of an electric mixer fitted with a dough hook. Add yeast mixture.

On low speed, add flour 1 cup at a time. Mix until dough clings to hook and leaves side of bowl. Continue to knead on low speed for about 10 minutes, until dough is smooth and elastic. (To mix by hand, place butter mixture and yeast mixture in a large bowl. Add flour, 1 cup at a time, and mix with a wooden spoon until a dough is formed.

Turn out onto a lightly floured surface, and knead for about 10 minutes until dough is smooth and elastic.) Place dough in a warm, oiled bowl. Oil top of dough. Cover bowl with a clean, dry towel and place in a warm spot (80 to 85 degrees F) free from drafts. Allow to rise for 2 hours, until doubled in bulk.

Punch down, cover again, and allow to rise for an additional hour. Divide dough in half with a sharp knife and place in 2 well-greased loaf pans. Cover and allow to rise for 1/2 hour in pans before baking.

Preheat oven to 375 degrees. With a sharp knife, make 3 diagonal cuts on top of each loaf, about 1/2 inch deep. Brush tops with beaten egg white and water. Lightly press 1 tsp mustard seeds on top of each loaf. Place a large baking pan of hot water on floor of oven. Bake loaves for about 50 minutes or until they sound hollow when tapped. For a very crusty bread, brush tops with cold water 3 or 4 times during baking. Remove from baking pans immediately when done to prevent sogginess. Makes 2 loaves.

NOT THE USUAL BREADSTICKS    > Back to Top <

2 C all-purpose flour

1 T baking powder

1/2 t salt

1/2 t minced onion, *or* 2 t caraway seed, *or*

1/8 t each of oregano/marjoram/basil

dash rubbed sage

1 C shredded cheddar cheese

2/3 C milk

1/3 C melted butter

1 egg + 1 tsp water

Heat oven to 400F. In a medium bowl, combine all the ingredients *except* the egg and water: stir until mixture no longer sticks to bowl (2-3 mins). Knead dough *lightly* 10 times. Divide dough into 24 equal pieces. Roll each piece into a 6" rope. Twist two ropes together; press lightly at ends. Repeat with remaining dough. Place on greased cookie sheet. In small bowl, beat egg with water; brush breadsticks. Bake for 12-17 minutes or until lightly golden brown. Remove from cookie sheet immediately.

OLD-STYLE CORNBREAD    > Back to Top <

If you can find coarse, stone-ground cornmeal, this is a much better bread. You can't taste the beer in this recipe, but it gives a moist and tender texture to the bread.

1 C coarse stone-ground cornmeal

1 C all-purpose flour

2 TBS sugar

1 TBS baking powder

1/2 tsp salt

1 1/4 C beer

1/4 C bacon drippings (use veg. shortening if you're a

vegetarian)

1 egg, slightly beaten

2 TBS diced cracklings or crisp-cooked bacon (optional)

Combine dry ingredients. Add beer, dripping, egg, and cracklings. Stir light, just until moistened. Turn into a greased 8-inch square baking pan. Bake at 375 degrees for 20-25 minutes. Makes 9 servings.

OLIVE-FILLED ROLLS    > Back to Top <

1 1/4 cups plus 1 TBS warm water (about 110 degrees)

3/4 tsp active dry yeast

1/2 cup sponge (see below), pulled into small pieces

5 TBS olive oil

3 3/4 cups bread flour

2 1/2 tsp salt

3/4 cup olive paste

In an electric mixer, combine 1/4 cup water and yeast. Let stand until creamy, about 10 minutes. Add sponge and 2 TBS olive oil and mix, using the paddle, on low speed, about 2 minutes. Add flour, salt and remaining water and mix 1 minute more. Change to the doughhook and mix on medium-low speed until dough is soft and smooth, 6 minutes. Or knead by hand, 15 to 20 minutes.

Transfer dough to a lightly floured surface and knead by hand 4 or 5 turns into a ball. Place dough, smooth side up, in a large, lightly oiled bowl and cover with plastic wrap. Let stand in a warm place until doubled in bulk, about 2 1/2 hours.

Brush two 9-by-5 loaf pans liberally with olive oil and pour 1 TBS olive oil into each. Turn dough out onto a lightly floured surface and cut off a 2-ounce piece of dough. Using fingertips, flatten the dough into a 4-by-5-inch rectangle. Spread with about 1 TBS olive paste, roll up tightly, and pinch the long edge to seal. Place roll, seam side down, in the prepared pan. Repeat this process until you have filled the bottom of the pan with the rolls fitting snugly; the pan shuld accommodate about nine. Repeat process with remaining dough and pan. Cover with lightly oiled plastic wrap and let rise for 1 hour. Thirty minutes before this final rise is completed, place a baking stone in lower third of oven and an empty baking pan on the lowest shelf.

Heat oven to 450 degrees.

Use a razor blade to make a lengthwise slash on each roll until olive paste is visible. Transfer loaf pans to oven and quickly pour 2 cups of very hot water into the heated baking pan to create steam. Bake until dark golden brown, about 30 to 40 minutes. Remove pans from the oven and turn rolls out onto a wire rack to cool. If the bottoms and sides of the loaves are not dark enough, return loaves without the pan to the oven and bake until golden, about 10 more minutes. When finished baking, brush tops with remaining TBS olive oil and let cool on wire racks for at least 30 minutes before serving. Makes 18 to 20 rolls

PAIN AUX NOIX    > Back to Top <

1/4-ounce package (2 1/2 teaspoons) active dry yeast

1 tablespoon honey

1 3/4 cups lukewarm water

1/4 cup walnut oil (buy at specialty foods shops)

3 to 4 cups whole-wheat flour

1 1/4 cups all-purpose flour

2 1/2 teaspoons salt

1 1/2 cups chopped walnuts

1 large egg beaten with 1/2 teaspoon salt for

glazing the bread

In a large bowl proof the yeast with the honey in 1/2 cup of the water for 5 minutes, or until the mixture is foamy. Add the remaining 1 1/4 cups water, the walnut oil, 3 cups of the whole-wheat flour, the all-purpose flour, and the salt, and stir the mixture until it forms a dough. Knead the dough on a floured surface for 8 to 10 minutes, or until it is smooth and no longer sticky, kneading in as much of the remaining 1 cup whole-wheat flour as necessary to achieve the desired consistency. Form the dough into a ball, transfer it to a lightly oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with a dampened kitchen towel, in a warm place for 1 to 1 1/2 hours, or until it is double in bulk.

Punch down the dough and on a work surface knead in the walnuts. Divide the dough in half, shape each half into a ball, and let the loaves rise on a greased baking sheet, uncovered, in a warm place for 30 minutes, or until they are double in bulk. Make an X-shaped slash with a sharp knife in each loaf, brush the loaves with the egg glaze, and bake them in the middle of a preheated 375 degree oven

for 25 to 30 minutes, or until they sound hollow when the bottoms are tapped. Transfer the loaves to a rack and let them cool. Makes 2 loaves.

PAN GIALLO    > Back to Top <

(Pan di Mais)

The Italian bread is dense and firm and is traditionally eaten with soups or rich broths, after it has dried out for 3 to 4 days. This bread is often cut in big slices and dipped in beef broth with lots of Parmesan cheese or spread with Gorgonzola, warmed in the oven, and served with an aperitif.

5 teaspoons (2 packages) active dry yeast

2 cups minus 2 tablespoons warm water

1/2 cup olive oil

3 3/4 cups (600 grams) cornmeal, preferably stone

ground and not degerminated

~~3 cups (400 grams) unbleached all-purpose flour

1 tablespoon (15 grams) salt

Stir the yeast into the water in a large mixer bowl; let stand until creamy, about 10 minutes. Stir in the oil; then mix in the cornmeal, flour, and salt, with the paddle until the dough comes together. Change to the dough hook and knead for 3 to 4 minutes. Finish kneading briefly by hand on a lightly floured work surface.

First Rise. Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 hour.

Shaping and Second Rise. Cut the dough in half on a floured surface and shape each piece into a round loaf. Place in buttered 4-cup charlotte molds or souffle dishes, sprinkle the tops lightly with flour, cover with a towel, and let rise about 45 minutes. It must not double in volume or it will collapse in the oven.

Baking. Heat the oven to 400 degrees. Just before baking, cut a pattern, either a tic-tac-toe or 3 parallel lines, on top of the loaves. Bake for 30 minutes. (It will be slightly underdone but corn dries out as it cools.) You may bake the loaves out of the molds on a baking sheet or stone for the last 5 to 10 minutes to brown the bottoms and sides. Cool on racks. Makes 2 round loaves

PANE ALLE OLIVE    > Back to Top <

(Olive Bread)

There are two ways to make this bread: Mix Sicilian-style green olives, which are easy to find, into the dough so that their moisture becomes part of the dough, or knead in half tiny black Ligurian olives with the green olives by hand. Serve with carpaccio, green salads, antipasti, and lamb. This bread makes wonderful sandwiches.

3 1/2 teaspoons active dry yeast

3/4 cup warm water

1/4 cup olive oil

12 ounces (340 grams) Sicilian-style green olives,

pitted; or 6 (170 grams) tiny black Ligurian

olives, such as Ardoino orCrespi Olivelle,

and 6 oz green olives, also pitted; reserve

several whole olives for garnish

3 3/4 cups (500 grams) unbleached all purpose flour,

1/3 cup reserved for kneading

1 1/2 teapoons (8 grams) salt

This bread is difficult-if not impossible-to make by hand, because the olives must be broken down enough to provide some of the liquid for the dough. The mixer and food processor do nicely.

By Mixer:

Stir the yeast into the water in a large mixer bowl; let stand until creamy about 10 minutes. Add the oil, pitted olives, flour, and salt. Mix with the paddle for 2 minutes on low speed; then change to the dough hook and mix 4 to 5 minutes until the olives are well broken down. The olives will exude their liquid, which will give the dough enough moisture. If necessary, add up to 1 1/2 tablespoons of additional water. Finish kneading briefly by hand on a lightly floured surface, adding the reserved flour as needed, until the dough is firm dough. The dough will feel soft but never smooth.

By Processor:

Stir the yeast into 1/4 cup warm water; let stand until creamy; about 10 minutes. Stir the oil and 1/2 cup cold water into the yeast mixture. Place the flour and salt in a food processor fitted with the steel blade; process with several pulses to sift.

With the machine running, pour the yeast mixture through the feed tube in a steady stream. The flour will be moistened but will not yet make a dough. Sprinkle the olives over the top and process until the dough gathers into a ball and pulls away from the side of the bowl. Process 30 seconds longer to knead. Knead briefly by hand on a floured work surface.

First Rise: Place the dough in an oiled bowl, cover with plastic wrap, and let rise until doubled, 1 1/2 to 2 hours.

Shaping And Second Rise: Cut the dough in half for 2 oval loaves or 16 to 18 equal pieces for the rings. To make the oval loaves, flatten each half of the dough and fold into thirds, like a business letter. Roll the dough towards yourself, using your thumbs to guide the dough and create tension in the rolling process. Roll with both hands to a cigar shape that is plumper in the middle and tapered at the ends.

Place the loaves on oiled baking sheets or peels sprinkled with cornmeal. To make the rings, roll each piece of the dough into a ball and arrange l 1/2 inches apart in 2 rings on oiled baking sheets or in 2 oiled ring molds. Press the reserved olives hard into the tops. Cover with a towel and let rise in a warm spot for about 1 hour. The dough should relax and the skin should not be tight when it goes into the oven.

Baking: Heat the oven to 450 degrees F. If you are using a baking stone, turn the oven on 30 minutes before baking and sprinkle the stone with cornmeal just before sliding the loaves onto it. Place the loaves in the oven and reduce the heat to 4000 degrees F. Bake 35 to 40 minutes. Cool on racks. Two loaves.

PANE PUGLIESE    > Back to Top <

(Bread of Puglia)

1 1/4 active dry yeast

1/4 cup warm water

3 cups water, room temperature

4/5 cup (200 grams) Biga

7 1/2 cups (1000 grams) all purpose flour

1 Tbs. plus 1 Tsp (20 grams) salt

Stir the yeast into the warm water in a large mixer bowl; let stand until creamy, about 10 minutes. Add 3 cups water and the starter and mix with the paddle until well blended. Add the flour and salt and mix until the dough comes together and pulls away from the side of the bowl, 1 to 2 minutes. You may need to add another 1 to 2 Tbs. flour. Change to the dough hook and knead at med. speed for 3 to 5 minutes. The dough will be very soft and elastic but will never pull entirely away from the bottom of the bowl. If you want, finish kneading by hand on a floured surface with floured hands until the dough loses its stickiness and is soft and velvety, about 1 minute.

First Rise: Place the dough in a lightly oiled large bowl or plastic tub, cover tightly with plastic wrap, and let rise until tripled, about 3 hours. Do not punch down.

Second Rise and Shaping: Flour your work surface generously, flour a dough scraper and have a mound of flour nearby for your hands. Pour the dough out of the bowl, flour the top, and cut into 2 to 3 equal pieces, depending on how many loaves you are planning. Flatten each piece of dough and roll it up lengthwise using your thumbs as a guide. Turn the dough 90 degrees, pat it flat, then roll up again. Shape into a ball by rolling the dough between your cupped hands and pull the dough taut across the skin to generate tension on the ball. Place the loaves on floured parchment paper set on baking sheets or peels, cover with a heavy towel or cloth and let rise until doubled, about an hour.

Baking: Thirty minutes before baking, heat the oven with a baking stone to 450. Five to ten minutes before baking, flour the tops of the loaves and dimple them all over with your finger tips. Dimples will disappear but keep it from rising crazily. Let stand 5 to 10 minutes. Sprinkle the stones with cornmeal. Slide the loaves onto the baking stones without turning them over, or if on baking sheets, bake directly on the pans. Bake until golden brown and crusty, about 50 to 60 minutes for larger loaves, 30 to 35 minutes for smaller loaves. Check by knocking on the bottom of the loaf and listen for a hollow sound .If in doubt, go a longer time. Makes 2 large round flat loaves or three smaller loaves.

PAO DE CERVEJA    > Back to Top <

(Beer Bread)

This rough, moist bread owes its malty flavor to the stale beer used as the liquid ingredient and its tweedy texture to a mixture of whole wheat and unbleached flours.

2 pkgs active dry yeast

5 C sifted unbleached all-purpose flour

1 1/2 C lukewarm stale beer (105-115 degree)

1 1/2 C unsifted whole wheat flour

2 tsp salt

1/2 C scalded milk, cooled to lukewarm

1/4 C corn or peanut oil

First make a sponge. In a large, warm bowl, combine the yeast and 1 cup of the unbleached flour, pressing out all lumps. Beat in 3/4 cup of the beer to make a smooth batter. Cover with a clean, dry cloth, set in a warm, draft-free spot, and allow to work until light and spongy and doubled in bulk, 20-25 minutes.

Stir the sponge down, mix in the remaining beer, the whole wheat flour, salt, milk and oil. Now add enough of the remaining unbleached flour, 1 cup at a time, to make a stiff but manageable dough. Turn onto a lightly floured board and knead hard for 5 minutes. Shape the dough into a ball, place in a warm, greased bowl and turn the dough in the bowl so that it is greased all over. Cover with a clean, dry cloth, set in a warm, draft-free spot, and allow to rise until doubled in bulk, about 1 1/4 hours. Punch the dough down, turn onto a lightly floured board and knead hard for 5 minutes.

Once again, shape the dough into a ball, place in a clean, warm, greased bowl, turn the dough in the bowl so that it is greased all over, cover with a clean, dry cloth, and set in a warm, draft-free spot until doubled in bulk, about 1 hour. Again, punch the dough down, turn onto a lightly floured board and knead hard for 5 minutes. Divide the dough in half. Knead each half hard for 2-3 minutes, then shape each into a ball. Place in a lightly greased 8- or 9-inch layer-cake pans and dust the tops of each loaf lightly with whole wheat flour. Cover with a clean, dry cloth, and set in a warm, draft-free spot until doubled in bulk, about 1 hour.

Meanwhile, improvise a brick-and-steam oven: Place three or four unglazed bricks in a large, heavy, shallow baking pan and set on the lowest oven shelf. Place the rack on which the bread will be baked in the exact center of the oven. Preheat the oven to 500 degrees a full 20 minutes. When you are ready to bake the bread, fill a metal watering can (preferably without a sprinkler attachment) with ice water and drizzle over the hot bricks. Whisk the bread into the oven and close the door tight. As the bread bakes, douse the bricks every 5 minutes with ice water and waste no time in closing the oven door. Bake for 15 minutes. Reduce the temperature to 400 degrees and bake loaves 15 minutes longer, drizzling the bricks with ice water every 5 minutes. As soon as the loaves are richly browned, firm and hollow sounding, remove from the oven and transfer at once to wire racks to cool.

PEASANT BLACK BREAD I    > Back to Top <

2 packages active dry yeast

1/2 cup (125 ml) warm water (110 to 115 F)

2-1/4 cups (560 ml) boiling water

1 tsp (5 ml) salt

1/4 cup (60 ml) butter

1/3 cup (85 ml) blackstrap molasses

1 ounce (28 g) square unsweetened chocolate

1 tsp (5 ml) instant coffee

2 TBL (30 ml) crushed caraway seeds

1 tsp (5 ml) crushed fennel seeds

3 TBL (45 ml) cider vinegar

2 TBL (30 ml) grated onion

3-1/2 cups (875 ml) all-purpose unsifted flour

2 cups (500 ml) dark rye flour

corn oil

1 TBL (15 ml) instant coffee mixed with 3 TBL water

1 egg white mixed with 3 TBL water and 1/2 tsp salt

yellow corn meal

Sprinkle yeast into the warm water in a large bowl; stir to dissolve and set aside. Combine salt, butter, molasses, chocolate, instant coffee, caraway seeds, fennel seeds, vinegar and onion; pour the boiling water over and stir to melt chocolate and butter, blend all ingredients. Cool to 110 F. Stir in yeast plus 2 cups of all-purpose flour. Beat till smooth. Add all dark rye flour and beat several minutes. Then add enough all-purpose flour to make a stiff dough -- one that pulls away from sides of the bowl. Turn out onto a floured board, cover with clean, dry kitchen cloth and let dough rest 15 minutes. Knead dough, adding flour to keep from being sticky. After 20 minutes of quick, gentle kneading, the dough should be elastic and satiny. Shape into a smooth ball. Wash, dry and rub mixing bowl with corn oil; roll dough over in oil to coat. Cover with kitchen cloth and set in warm (80 F) draft-free spot. Let rise to double its bulk, about 1-1/4 hours.

Punch down, roll again in a bit of oil, cover and let rise in same warm spot for 40 minutes, till nearly double in bulk. Punch down and shape dough into 2 round loaves. Butter two pie plates and sprinkle bottoms with corn meal. Place one loaf in each pan, or place on either one large or two small cookie sheets prepared the same way. Cover with a clean, dry cloth and let rise til double, about 30 minutes.

Poke two fingers into dough at inconspicuous spot; if indentations stay, bread is oven-ready.

Brush each loaf first with some of coffee wash, then with egg-white wash. Bake in preheated 375 F oven about 35 minutes, or until bread sounds hollow when thumped.

PEASANT BLACK BREAD II    > Back to Top <

3-3/4 C rye flour

3-3/4 C all-purpose flour

2 pkgs active dry yeast

2 TBS caraway seed, crushed

1/2 tsp fennel seed, crushed

2 tsp onion powder

2 tsp salt

2 tsp instant coffee

2 1/2 C beer

1/4 C vinegar

1/4 C butter

1/4 C dark molasses

1 ounce unsweetened chocolate

Combine flours. In a large bowl, mix half of flour mixture with yeast, caraway seed, fennel seed, onion powder, salt, and coffee. In a saucepan, combine beer, vinegar, butter, molasses, and chocolate. Heat slowly until mixture is very warm (120 to 130 degrees). Butter and chocolate need not be melted.

Add warm ingredients to flour-yeast mixture. Beat with electric mixer about 2 minutes, using medium speed. Add 1/2 C reserved flour mixture and beat on high speed about 2 minutes. Add enough additional flour to make a stiff dough, stirring by hand when dough becomes thick. Turn onto a lightly floured surface and let rest for 10 minutes. Knead about 10 minutes, until smooth and elastic.

Form into a ball, place in a greased bowl, turning once to grease top. Cover and let rise until double in bulk (about an hour). Punch down and turn onto a lightly floured surface. Divide in half and shape each half into a ball. Place each in the center of a greased 8-inch round cake pan. Cover and let rise until double in bulk (about an hour). Bake at 350 degrees about 45 minutes, or until done. Remove from pans and cool on racks. Makes 2 loaves.

PERFECT BUTTERMILK BISCUITS    > Back to Top <

3 cups self-rising flour

5 TBSP. Crisco (or lard)

1 cup buttermilk

Preheat oven to 425. Sift flour into a bowl. Mix in Crisco until crumbly. Make a well in center of flour. Pour in buttermilk, mixing gently with fingers until a soft dough is formed. (There will be extra flour left in bowl.) Coat ball of dough with flour, turn out onto a floured board, and knead ten times. Roll out 1/2 inch thick, cut with 2-inch cutter or glass with floured rim, and place on a greased baking sheet. (For crusty sides, place 1/2 inch apart; for soft sides, put on sheet with sides touching.) Bake 10 minutes, or until light brown.

POTATO BAPS    > Back to Top <

A traditional Scottish breakfast roll made with mashed potatoes and perfect for savory or sweet fillings.

1 medium russet potato, peeled, quartered

2 1/4 cups (about) unbleached all purpose flour

1 package fast-rising dry yeast

2 teaspoons salt

Cook potato in saucepan of boiling water until tender. Drain; reserve 2/2 cup potato cooking liquid. Let liquid cool to 125 degrees to 130 degrees. Mash potato in large bowl. Mix in 2 cups flour, yeast and salt. Add reserved 1/2 cup warm cooking liquid and stir to combine. Mix in enough remaining flour to form soft dough. Turn out dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover and let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.

Lightly flour heavy large baking sheet. Punch down dough. Turn out dough onto lightly floured surface. Divide dough into 6 pieces. Roll each piece into smooth ball. Arrange on prepared baking sheet, spacing evenly. Cover with towel and let rise until light and puffy, about 40 minutes.

Preheat oven to 425 degrees. Using rolling pin, gently flatten each ball of dough into 4-inch round. Sprinkle lightly with flour. Bake until rolls are golden brown and sound hollow when tapped on bottom, about 20 minutes. Transfer rolls to rack and cool completely. Makes 6

PRETZEL BREAD    > Back to Top <

1 cup all-purpose flour

1/4 cup butter or margarine

3 eggs, beaten

1/2 cup sugar

1/2 cup pretzel crumbs

1 cup raisins

1/2 cup orange juice

1/2 tsp salt

1 1/2 cups nuts, chopped

3/4 cup pretzels, chopped

1 cup semi-sweet chocolate chips

1 tbsp vanilla

3/4 cup candied cherries, chopped

Cream butter and sugar together, and eggs. Add orange juice gradually. Combine remaining ingredients add to egg mixture.

Bake in greased loaf pan for one hour at 325 degrees.

Cool 10 minutes before removing from pan.

PULLMAN BREAD    > Back to Top <

Made in a special pan called a Pullman pan with a sliding top that keeps the bread in shape. You can use a regular loaf pan as long as you cover it with foil and weights. The bread is also called Pain de Mie or Fat on my Thighs.

2 packages active dry yeast

1 1/2 cups warm water (100 to 115F)

2 teaspoons sugar

6 1/2 cups all purpose flour

1 Tablespoon plus 2 teaspoons coarse salt

1 stick (1/2 cup) sweet butter

Dissolve the yeast in 1/2 cup warm water with the sugar, let it proof. Combine 6 cups of the flour with the salt in a large bowl. Using two knives or a pastry blender cut the butter into the salt and flour, being careful not to overwork it. Place the yeast mixture into a large mixing bowl and add 1/4 cup warm water. Then add the flour-butter mixture, incorporating it with one hand only and using the remaining water to create a stiff, sticky dough. Turn the dough out on a floured board and work it hard for a good ten minutes. When finally smooth, let rest for a few minutes and shape into a ball. Place in a well-buttered bowl, turn to coat the surface, cover and let rise in a warm, draft-free spot for 1 1/2 hours.

Punch the dough down and let rise for 3-4 minutes, then knead again vigorously for 3-4 minutes. Shape into a ball and put back into the buttered bowl to rise again, from 45 minutes to 1 hour. Punch the dough down and let rest another 3-4 minutes. Knead a third time and then shape carefully into a loaf to fit a well-buttered 13-1/2 X 4 X 3 3/4-inch pan. Let rise until almost doubled in bulk,

approximately 1 hour. Butter the inside of the lid, if you are using a Pullman tin, or butter a piece of foil, cover (weight if using foil), and place in a preheated 400F oven. Turn the heat down immediately to 375F. After 30 minutes turn the tin on one side for 5 minutes and then on the other side for 5 minutes. Set it upright again, and remove the lid (or foil and weights); the bread should have risen to the top of the pan. Continue to bake until it is a golden brown, about 12-15 minutes more.

Turn the loaf out of the pan and put it directly on the rack of the oven to bake for a few minutes longer, until the bread is a beautiful color and sounds hollow when tapped with the knuckles. Let it cool thoroughly on a rack before slicing. (Keeps well for several days in the fridge, or frozen for 2 months.)

PUMPERNICKLE BREAD    > Back to Top <

1 1/2 c. cold water

3/4 c. yellow cornmeal

1 1/2 c. boiling water

1 1/2 tea. salt

2 Tab. sugar

2 Tab. shortening

1 Tab. caraway seeds

2 Pkg. active dry yeast

1/4 c. very warm water (105 - 115 F)

2 c. mashed potatoes

4 c. rye flour (dark rye for darker bread)

4 c. whole-wheat flour

Stir cold water into the cornmeal in a saucepan. Add the boiling water and cook, stirring constantly, until thick. Add salt, sugar, shortening, and caraway seeds and let stand until lukewarm. Sprinkle the dry yeast into the warm water. Let stand a few minutes and then stir until dissolved. Add the yeast and mashed potatoes to the cornmeal mixture; mix well. Stir in the flours. Turn out on a floured pastry cloth or board and knead until smooth and satiny. Put in a greased bowl; turn once, cover and let rise until doubled in bulk. Divide dough into 3 portions, form into balls and let rest for a few minutes. Roll each ball twice as long and twice as wide as the pan in which it is to be baked. Fold ends into the center and overlap slightly.

Press sides to seal and fold over in a similar fashion to fit the pan. Put each one in a greased pan, seam side down. Let rise until doubled and then bake in a preheated 375F oven for about an hour.

REAL ALE BREAD    > Back to Top <

3/4 C Light Dry Unhopped Malt Extract

1/2 tsp salt

4 C flour

1 C water, tepid

1/2 C milk

2 TBS peanut oil

1 pkg Edme Ale Yeast

Blend 1 cup of the 4 cups of flour with the rest of the above ingredients till smooth. Allow yeast to proof. Mix in 2 more cups of flour and turn out on floured surface. Knead in remaining flour until smooth and elastic, about 10 minutes. Place dough in an oiled bowl, cover and let double, 45 mins to 1 hour. Punch down and form into a french loaf or divide into three equal ropes and braid into loaf. Cover and let double again, about 45 mins. Bake at 375 for 35 to 40 minutes.

RICH WHITE BREAD    > Back to Top <

2 pkgs. active dry yeast

2 T sugar

1 1/2 t salt

5 1/4 to 6 1/4 sifted white flour

1 1/2 cups milk

2 T butter or regular margarine

2 eggs

In a large bowl, stir together yeast, sugar, salt and 2 cups flour: set aside. In 2 quart saucepan over low heat, heat milk and butter until very warm (120 to 130F). Using mixer at low speed, gradually beat milk mixture into yeast mixture until well blended. Increase speed to medium; beat 2 minutes. Add eggs and 1 cup flour. Increase speed to high. Beat 2 minutes more.

Stir in enough additional flour to make a soft dough. Turn out dough onto lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Place in a large greased bowl, turning over dough so that top is greased. Cover with towel and let rise in warm place until doubled, about one hour. Punch down dough and let rise again until almost doubled about 30 minutes. Punch down dough. Divide dough in half. Cover and let rest 10 minutes. With lightly floured rolling pin, roll out each half into a 16X6 rectangle. Starting with one short side, roll up each rectangle, jelly roll fashion; pinch seams and ends to seal. Place each roll, seam side down, in greased 9X5 loaf pans. Cover and let rise until doubled about 45 minutes. Bake in 400 degree oven 30 to 40 minutes, or until loaves are dark golden brown and sound hollow when tapped. Immediately remove from pans. Cool on racks. Makes 2 loaves.

ROASTED GARLIC PEPPER FLAT BREAD    > Back to Top <

1 small head roasted garlic (directions follow)

5 to 6 TBS olive oil

2 C all-purpose flour

4 tsp baking powder

1 1/2 tsp sugar

1/2 tsp finely ground pepper

1/4 tsp salt

3/4 C milk

1 tsp coarsely ground pepper

Squeeze garlic from skins into small bowl; add 4 TBS oil and mash with a fork. In a bowl, mix flour, baking powder, sugar, finely ground pepper and salt. Add garlic-oil mixture and milk; stir to moisten evenly.

Oil a 9-inch square pan. Scrape dough into pan and knead a few turns. Pat dough evenly over bottom of pan; poke holes liberally in the surface with your fingers. Drizzle with 1 to 2 TBS oil and sprinkle with the coarsely ground pepper.

Bake in a 400-degree oven until rich brown color, about 20 minutes. Let stand 3 to 5 minutes, cut into squares, and serve hot or warm.

Roasted Garlic:

Slice 1/4 inch off top of 1 head garlic (or more, if you want to make extras); rub skin lightly with olive oil. Seal in single layer in foil. Make in 375-degree oven until soft when pressed, about 1 hour. Let cool in foil. Makes 4 to 6 servings.

RUSTIC COTTAGE BREAD    > Back to Top <

2 3/4 cups all-purpose flour

1/2 teaspoon salt

2 tablespoons sugar

1 package quick-rising yeast

1 teaspoon cracked pepper

1/2 cup grated Parmesan cheese

1 cup low-fat cottage cheese, warmed slightly

1 cup beer, warmed (or low-fat milk)

Grease a 6-cup casserole or souffle dish or a 5-by-9- inch loaf pan with butter or margarine. Fifteen minutes before baking, preheat oven to 350 degrees.

Combine flour, salt, sugar, yeast, pepper and Parmesan cheese in food processor fitted with metal blade; process until blended. Add cottage cheese and beer; process just until blended. Scrape into prepared pan.

Allow to rise in a draft-free, warm location for 45 minutes. Bake in preheated 350-degree oven for 40 to 50 minutes until brown and crusty. Walnut-Onion Bread Variation: Stir in 1/2 cup chopped walnuts and 1/4 cup chopped red onion.

Swedish Farm Bread Variation: Stir in 1 teaspoon each of sesame seeds, caraway and fennel seeds.

Herbed Bread Variation: Stir in 3 tablespoons chopped fresh herbs or 1 tablespoon dried herbs (such as rosemary, parsley, thyme or marjoram).

SAGE FOUGASSE    > Back to Top <

1 T. active yeast

1 1/4 Cups tepid water

1 T. sugar

4 cups bread flour or white unbleached flour

1/2 t. salt

olive oil

3 T. chopped fresh sage (1 T. dried)

1 T. Kosher salt

Dissolve yeast in 1/4 cup water. Add sugar and leave to proof for 10 minutes. Place flour in a large bowl and mix in salt. Add yeast and remaining water. Mix until you have a stiff dough. Add a little olive oil and the sage.

Knead for 10 minutes or until dough is elastic. All this can be done in the food processor but only knead for 45 seconds. If you are using a food processor, add the liquid items first, and slowly add enough flour to make a ball of dough. Then knead for 45 seconds. Your dough will be slightly more sticky then if you knead it by hand but will mellow out a bit after it rises the first time. If you add so much flour that the dough is not at all sticky, it will be too dry.

Turn dough into oiled bowl, cover with a damp cloth and leave to rise for about 1 hour or until doubled in bulk.

Punch down dough and knead a minute or two to redistribute the yeast.

Take a large baking sheet, oil and flour it lightly and sprinkle half of the salt on its surface. Roll dough into an oval about 3/4 inch thick. Make several slashes in the dough. Paint with olive oil and then scatter the remaining salt and a little more sage. Cover with a towel and leave to rise for 30 minutes. Preheat oven for 10 minutes on 475 degrees. Bake bread for 10-15 minutes or until golden. Cool on rack or eat the whole thing with some favorite herb butter and a glass of Chardonnay.

SALZBREZELN    > Back to Top <

Salt Pretzels

18 to 20 ozs. Wheat flour

1 level tsp. Salt

1/4 cake Yeast

1 pinch Sugar

1/4 cup Lukewarm Water (maybe a tiny bit more)

3/4 oz. Butter

1/4 cup Lukewarm Milk (maybe a tiny bit more)

For the boiling liquid:

3 quarts Water

2 level Tbsp. Salt

For topping:

3 Tbsp. Coarse Salt

Sift the flour mixed with the salt into a bowl. Make a depression in the middle. Crumble the yeast into the depression, sprinkle sugar over the yeast and mix yeast and sugar with about 4 Tbsp. of the lukewarm water and a little of the flour.

Cover and let rise at a warm place for about 10 minutes.

Let the butter melt in the lukewarm milk. Stir the yeast mixture into all of the flour, add the milk/butter mixture and the remaining water, and beat the dough until it separates from the bowl.

Knead the dough on a well flowered board until it is smooth. Cover with a cloth and let rise for another 30 minutes.

Once more knead the dough thoroughly and divide into 15 pieces. Roll each piece to a length of about 12 inch, leaving the center part, which will create the main bow of the pretzel, thicker than the end parts. Continue flowering the board as the dough sticks easily. Form the pretzels by crossing the thinner parts, then pressing the ends onto the thicker middle part. Let the formed pretzels rest for another 10 minutes or so.

Preheat oven to 450 degrees F. In a large pot, bring the salt water to a boil. When the water is boiling, put the pretzels one by one into the water and take them out as soon as they rise to the surface - watch it, this happens very fast and you don't want to leave them in the water any longer than that! Put pretzels on a kitchen towel to dry.

With a sharp knife, make an incision into the thick part of the pretzel. Sprinkle the coarse salt over them. Place them on a flowered baking sheet. Now, very quickly put a very shallow pan with about a half cup of water into the bottom of the oven, and the baking sheet with the pretzels into the middle level (center position), close the oven door quickly. Reduce heat to just under 400 degrees F and let pretzels bake for 30 minutes.

SALTED KNOTS    > Back to Top <

2 1/2 tsp Dry Yeast, active 1 t salt

1 1/2 Cup Milk, lukewarm 2 eggs, large

1 tsp Sugar 1 t water

4 Cup Flour, all-purpose 2 t coarse salt

In a small bowl proof yeast in 1/4 cup milk with sugar for 15 minutes, or until foamy. In a large bowl combine the yeast mixture, flour, 1 teaspoon salt and enough of the remaining milk to form a soft dough and knead dough on a floured surface for 6 to 8 minutes, or until it is smooth and elastic. Put the dough in a lightly oiled bowl, turn it to coat it with the oil, and let it rise, covered closely, in a warm place for 1 hour, or until it is doubled in bulk. Punch down the dough, divide it into 10 equal portions, and roll each portion into a 12-inch rope. Tie each rope into a loose knot, arrange the knots 3 inches apart on buttered baking sheets, and let them rise, uncovered, in a warm place for 1 hour, or until they are doubled in bulk. Brush the knots with egg wash made from the eggs, water and a little oil. Sprinkle them with the coarse salt, and bake them in a preheated oven at 400F for 15 to 20 minutes or until they are golden brown.

Freezer Instructions: Bake 5 minutes, then freeze. Servings: 10

SAVORY CORN MEAL WAFERS    > Back to Top <

2-1/2 cups (10 oz) shredded cheddar cheese

1/2 cup butter, softened

1/4 cup milk

1 tsp prepared mustard

3/4 cup corn meal

3/4 cup all-purpose flour

Dill weed

Toasted sesame seed

Poppy seed

Paprika

Beat together cheese, butter, milk and mustard until well blended. Add corn meal and flour; mix well.* Divide dough in half. Shape each half to form 7-1/2 inch log. Refrigerate, tightly covered, at least 2 hours.

Heat oven to 375 degrees. Lightly grease cookie sheet. Slice each log into 1/8 inch slices; place on prepared cookie sheet. Sprinkle lightly with dill weed, toasted sesame seed, poppy seed or paprika, as desired. Bake about 10 minutes or until edges are light golden brown.

Remove from cookie sheet; cool completely on wire cooling rack. Store in loosely covered container.

*Variation: At this point, dough may be forced through cookie press onto lightly greased cookie sheet forming desired shapes. Proceed as recipe directs for toppings and baking instructions. Makes about 5 dozen.

SELKIRK BANNOCK    > Back to Top <

(Celtic)

3 cups (about) bread flour

2 tablespoons sugar

1 package fast-rising dry yeast

1/2 teaspoon salt

3/4 cup milk

1/2 cup (1 stick) unsalted butter

2 1/2 cups golden raisins

1 egg yolk beaten with 1 tablespoon water (glaze)

Mix 2 1/2 cups flour, sugar, yeast and salt in large bowl. Bring milk and butter to simmer in medium saucepan, stirring until butter melts. Cool to 125 degrees to 130 degrees. Stir into dry ingredients. Mix in enough remaining flour to form soft dough. Turn out onto floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover and let rise in warm draft-free area until doubled in volume, about 1 1/2 hours.

Lightly grease baking sheet. Punch down dough. Knead in raisins. Shape dough into 7-inch-diameter round. Place on prepared sheet. Cover with towel and let rise in warm area until almost doubled in volume, about 40 minutes.

Preheat oven to 375 degrees. Brush bread with egg glaze. Bake until bread is golden and sounds hollow when tapped on bottom, about 45 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Wrap tightly; store at room temperature.) Makes 1 loaf

SESAME CRISP CRACKERS    > Back to Top <

1-1/2 cups whole wheat flour

1/4 cup soy flour

1/4 cup sesame seeds

3/4 tsp salt

1/4 cup oil

1/2 cup water (as needed)

Stir flours, seeds, and salt together; pour in oil and blend well. Add enough water to the dough to make it of pie dough consistency. Gather the dough into a ball, then roll it to 1/8 inch thick. Cut it in cracker shapes or sticks and place on an ungreased baking sheet. Bake at 350 degrees until the crackers are crisp and golden.

SICILIAN SEMOLINA OLIVE BREAD    > Back to Top <

(requires 8 to 24 hours advance preparation)

Dough starter or sponge:

1/2 tsp active dry yeast

1/4 cup warm water (110 degrees)

1 cup unbleached flour

Stir yeast into warm water until dissolved; gradually add flour, 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn dough onto floured work surface; knead with remaining flour until smooth (about 5 minutes); transfer to large glass bowl; cover lightly with plastic wrap and then with a tightly woven towel; let dough sit 8 to 24 hours to rise and deflate.

Bread: 1 1/2 cups warm water (110 degrees)

1 1/2 tsp active dry yeast

1 cup cold water (60 degrees)

1 1/2 tsp salt

1 TBS granulated sugar

2 cups Sicilian brine-cured olives, chopped

2 cups pastry or cake flour

2 cups semolina flour

2 cups unbleached flour

semolina flour (optional, for crustier loaf)

Place dough starter in mixing bowl; add warm water; work with hands until dough ball dissolves in water; sprinkle yeast on top; let sit 5 minutes. Add cold water, salt, sugar, olives, pastry or cake flour, semolina flour and 1 cup unbleached flour; beat vigorously 2 minutes. Continue to beat, adding remaining unbleached flour 1/4 cup at a time until dough pulls away from sides of bowl. Turn dough onto lightly floured surface; work until smooth and elastic (add more flour if necessary).

Transfer dough to oiled bowl; turn to coat dough surface with oil; cover with tightly woven towel; let rise in a warm area until doubled (about 2 hours).

Turn dough onto lightly oiled work surface; gently press to deflate-- take care not to split outer dough skin; divide in half; roll into ball (if crustier loaf is desired, roll each ball in semolina flour); place each ball on well-oiled baking tray; to shape loaf, press center to flatten slightly; cover with towel; let rise in a warm area 45 minutes.

Heat oven to 375 degrees; place shallow pan on bottom shelf of oven; fill with 1 cup ice cubes to create steam. Cut 3 slits 1/2" deep on top of each loaf; place in oven quickly to prevent steam from escaping; bake until loaves are at 200 degrees internal temperature (about 30 to 35 minutes); remove bread immediately; cool on racks.

SOFT PRETZELS I    > Back to Top <

1 cup very warm water

1 envelope active dry yeast

2 3/4 to 3 cups sifted, all-purpose flour

1/2 teasoon salt

2 tablespoons butter, softened

1 tablespoon sugar

4 cups water

5 teaspoons baking soda

Coarse salt

In a very large bowl, sprinkle yeast over the cup of very warm water (105 to 115 degrees). Stir until dissolved.

Add butter, salt and sugar. Mix well. Gradually, add and mix in the flour and work until dough is no longer sticky. Put in a greased bowl. Cover and let rise in a warm place until double in size. Divide into 12 to 16 pieces.

With your palms, roll out the pieces of dough into 16 to 18 inch pencil lengths. Taper ends. Form into pretzel shapes and put on greased cookie sheet until doubled in size.

Preheat oven to 475 degrees. In the meantime, mix the water and baking soda and bring to a boil. When the pretzels have doubled in size, use a slotted spatula and gently lower them into the water about one minute, or until they float to the top. (This is the tricky part. The dough might be sticky, so be patient.)

Once the pretzels rise to the top, return them to the greased cookie sheet. Sprinkle with coarse salt (you can usually buy this at supermarkets or at health food stores.) Bake until crispy and browned, 10 to 12 minutes.

SOFT PRETZELS II    > Back to Top <

1 package (1 ounce) active dry yeast

1 1/2 cups warm milk, about 110 degrees

1 tablespoon sugar

3 1/2 to 4 cups all-purpose flour

1 teaspoon salt

2 quarts water

2 tablespoons baking soda

Baking parchment (from cookware store)

1 egg, lightly beaten with 2 tablespoons water

Coarse salt

Notes: You'll need a food processor for this recipe.

Prepare the dough: In a large measuring cup, mix the yeast with the milk and sugar. Let yeast proof for 10 minutes.

Place 3 1/2 cups flour and the salt in a food processor bowl. Insert metal blade. With motor running, pour yeast mixture through feeder tube. Pulse intermittently until dough forms a ball and cleans the sides of the bowl. If the dough is too sticky, add a bit more flour (about 1 teaspoon at a time), pulsing intermittently.

Turn dough into oiled bowl, cover and put in a warm place. Let dough rise to double in size, about one hour. Punch down the dough and divide into 20 pieces. Hand roll each piece into a 20-inch-long rope. To form a pretzel, make a large loop using about two-thirds of the length. Twist the ends around each other once, pick the joined ends up and place firmly down on the top of the loop, forming a pretzel shape. Place pretzels on a lightly floured surface and let rise about 30 minutes, until almost double in size. Make remaining pretzels in the same manner.

Meanwhile, preheat oven to 400 degrees. At the same time, using a large, deep skillet, bring the water to a simmer. Place two or three pretzels at a time in the water and simmer 30 seconds on each side. Flip pretzels gently. Remove and drain on a rack.

Place pretzels on a cookie sheet covered with baking parchment, being sure to keep the original top sides up. Brush each pretzel with some of the egg wash and sprinkle lightly with coarse salt. Bake 18 to 20 minutes, until nicely browned.

SOFT PRETZELS III    > Back to Top <

2 pkgs active dry yeast

2 C warm water (105 to 115 degrees)

1/2 C sugar

1/4 C butter

1 egg

2 tsp salt

6-1/2 to 7 C all-purpose flour

1 egg yolk

2 TBS water

coarse salt

In a large bowl, dissolve yeast in 2 C warm water. Add sugar, butter, egg, salt and 3 C flour. Beat until smooth. Stir in enough additional flour to form a stiff dough. Cover tightly with foil and refrigerate 2 to 24 hours.

Turn dough out onto lightly floured surface. Divide in half and cut each half into 16 equal pieces. Roll each piece into a 20-inch length. Shape into looped pretzels. Place pretzels on lightly greased cookie sheets. Blend egg yolk and 2 TBS water and brush over pretzels. Avoid dripping on cookie sheet. Cover and let rise in a warm place until double in bulk, about 30 minutes. Bake at 400 degrees for 10- 15 minutes, or until golden brown. Cool on wire racks. MAKES 32

SPINACH BREAD    > Back to Top <

4 cups flour

1 tsp salt

1 1/3 cups hot water

1 pkg dry yeast

2 Tbsp vegetable oil

2 Tbsp sugar

Spinach Filling (Recipe follows)

In bowl, blend flour and salt. Make a well in the center. Add hot water, yeast, oil and sugar. Let stand 5 minutes to activate yeast. Mix until dough forms. Turn out of bowl and knead until smooth, 5 to 10 minutes. Add more flour if needed. Return dough to bowl, brush with oil and let rise until doubled, about 1 hour. Punch dough down. Divide into 2 equal portions. Roll out each portion to a rectangle about 9 by 14 inches. Spread half of spinach mixture onto each rectangle. Roll up like a jelly roll and pinch to seal. Place on greased cookie sheet. Bake in preheated 400 degree oven 45 minutes or until brown. Place pan of hot water on bottom shelf while baking for crisper crust. Cool loaves slightly before serving.

Spinach Filling:

3 Tbsp olive oil

1 large onion, peeled and chopped

2 large garlic cloves, minced

1 fresh tomato, cored and diced

4 Tbsp chopped pimiento-stuffed olives

1/8 tsp cayenne pepper

1/8 tsp dried oregano

2 (10 oz) pkgs frozen spinach, heated just until

thawed, liquid squeezed out

12 oz shredded Mozzarella

In large skillet, heat oil. Add onion and garlic and saute` until onion is tender, about 5 minutes. Remove from heat. Add remaining ingredients and blend well. Makes 2 loaves.

SWEDISH RYE BREAD    > Back to Top <

1 pkg active dry yeast or 1 cake compressed yeast

1/4 C. water

1/4 C. medium brown sugar

1/4 C. light molasses

1 TBS salt

2 TBS shortening

1 1/2 C. hot water

2 1/2 C. stirred medium rye flour

3 TBS caraway seed or 2 T. grated orange peel

3 1/2 to 4 C. sifted all-purpose white flour

Soften active dry yeast in 1/4 C. warm water (110 degrees) or compressed yeast in 1/4 C. lukewarm water (85 degrees).

In a big bowl, combine the brown sugar, molasses, salt and shortening add the hot water and stir until the sugar dissolves. Cool to lukewarm.

Stir in the rye flour, beat well. Add the softened yeast and caraway seed, mix well. Reserving some of the all- purpose flour for kneading, add enough of the remainder to make a soft dough. Cover, let rest 10 minutes.

Turn out on a lightly floured surface and knead till smooth and satiny, about 10 minutes. Place dough in a lightly greased bowl, turning dough once to grease the surface. Cover, let rise in a warm place till double (about 1 1/2 to 2 hours).

Punch down. Turn out on a lightly floured surface divide into 2 portions. round each piece of dough in a ball. Cover, let rest for 10 minutes.

Pat balls of dough into 2 round loaves, place on opposite corners of a greased baking sheet. (Or shape in 2 oblong loaves and place in two greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.) Cover, let rise in a warm place till almost double (about 1 1/2 to 2 hours.)

Bake in a moderate oven (375 degrees) for 25 to 30 minutes. Place foil over tops last 10 minutes, if necessary.

For soft crust, brush tops with melted butter or margarine while loaves are still hot. Cool on rack. Makes 2 loaves.

SWEDISH RYE BREAD II   > Back to Top <

2 c. water (or part water and part milk)

1/2 c. yellow cornmeal

2 Tbs. butter 1/4 c honey

2 t salt 1 pkg yeast

1 t sugar 1/4 c warm water

4 to 4 1/2 c. bread flour, approximately

In a medium saucepan, bring the water to a boil. Very slowly pour the cornmeal into it, stirring constantly so the cornmeal won't get lumpy. Reduce heat and stir for 5 minutes. Remove from heat and add butter, honey, and salt. Put into mixing bowl and set aside to cool. When mixture has cooled, dissolve yeast and sugar in warm water and set aside 5 minutes. When "proofed," add yeast mixture to mixing bowl and blend well. Add flour gradually until it forms a soft dough. Depending on your mixer, proceed as usual, adding flour until bread is ready to knead. Turn out onto a floured board and knead for 5 minutes or so, or knead bread in mixer with dough hook.

Place the dough in a greased bowl, cover, and put in a warm place for an hour or until dough has doubled in size. Punch dough down and form as desired. The Taos sun bread is shaped as follows: Roll dough into a circle shape about 10-12 inches in diameter. Press down with a ruler to make a crease, about an inch off center. Fold the smaller "half" over the larger, making a semi-circle. Now make two slashes in the loaf from the curved outside edge toward the center, stopping about one inch from the center, and dividing the loaf into thirds (kind of). Sprinkle a bread peel generously with cornmeal and place the loaf on it. Gently separate the slashes, pulling the divisions slightly apart as you do so (just a little -- you still want this to be all one loaf). Cover with a slightly damp dishtowel and let rise in warm place for about 45 minutes.

While bread is doing its final rise, warm up your oven with the baking stone in it (It takes quite a while to get the stone up to the proper temperature) to 400 degrees. When the bread is ready to put in the oven (this technique takes some practice, if you ask me), transfer bread from peel to stone in one fell swoop! Ta-da! Let bake at 400 degrees for 15 minutes, then turn oven down to 350 and let bread bake for another 30 to 35 minutes, or until done. The bread is supposed to look like the rising sun, and it is a Taos tribute to the sun and to corn.

TUSCAN WALNUT BREAD    > Back to Top <

Handle this dough carefully: It has only one rising and is quite soft to work with.

2 cups warm water (105 to 115 degrees)

1 envelope dry yeast

1 tablespoon salt

1/2 cup chopped walnuts

5 cups (about) bread flour

Whisk 2 cups warm water and 1 envelope dry yeast in large bowl until yeast dissolves. Let stand 10 minutes. Mix in salt, then chopped walnuts. Stir in enough flour, 1 cup at a time to form dough that is too stiff to stir. Turn out dough onto floured surface and knead in enough remaining flour to form soft, smooth dough.

Continue kneading until smooth, elastic and slightly sticky, about 5 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover and let rise in warm draft-free area until doubled in volume, about 1 1/2 hours.

Preheat oven to 350 degrees. Lightly flour 2 baking sheets. Gently turn out dough onto lightly floured work surface (do not allow dough to deflate). Using long sharp knife, cut dough into 3 equal pieces. Gently stretch each piece into elongated loaf shape (do not allow dough to deflate). Transfer to prepared baking sheets, spacing 2 inches apart.

Bake until loaves sound hollow when tapped on bottom, about 1 hour. Transfer loaves to rack and cool completely. (Can be prepared 2 weeks ahead. Wrap tightly and freeze. Thaw before serving.) Makes 3 loaves

VANILLEBREZELN    > Back to Top <

(Vanilla Pretzels)

1 cup Butter

3/4 cup Fine, quick-dissolving granulated sugar

2 Tbsp. Vanilla sugar (see below)

1 Egg

2 1/2 cups Flour

1 Egg yolk, beaten with 1 Tbsp. milk

Chopped, blanched almonds

Sugar

Sugar icing (optional, see below)

Cream butter with sugar and Vanilla Sugar until light and fluffy, then beat in egg. Add flour gradually, stirring well between additions. Mix until dough is smoothly blended. Chill 3 hours. Preheat oven to 350 degrees F. Shape dough into long thin rolls and cut in 3 inch lengths. Twist into pretzels. Arrange on lightly greased baking sheet. Brush pretzels with egg yolk/milk mixture. Sprinkle with almonds and sugar if you want to use them. Bake about 12 minutes, or until pretzels are done. If you have not used almond-sugar topping, cooled pretzels can be covered with icing, or they can be left plain.

Vanilla sugar can be bought in small packages, or it can be made easily by oneself. Just put a good amount of sugar into a jar with good and tight lid and add one vanilla bean. Cut to length if needed. Let stand for about two weeks and you have vanilla sugar. You can add more plain sugar as you use the vanilla sugar. Refrigeration is neither needed nor desired. The vanilla bean is good as long as it is fragrant, then put in a new one.

Sugar icing: Cook one cup of fine granulated sugar with 1/2 cup cold water until mixture spins a thread. Spread on hot cookies, etc. Makes about 24 pieces

VIENNA BREAD    > Back to Top <

Sponge:

1 package active dry yeast

1 tablespoon sugar

1 cup warm water, (105 to 115 degrees)

1 cup warm milk, (105 to 115 degrees)

2 cups bread flour, Unbleached

Dough:

1 tablespoon salt

3 tablespoons unsalted butter, melted and cooled

3 1/2 cups bread flour, unbleached

Sponge, above

Rich Egg Glaze:

1 whole egg

1 tablespoon water, milk, or cream

3 tablespoons sesame seeds

1. To make the sponge: In a large bowl, whisk together the yeast, sugar, water, milk, and flour. Beat hard until smooth and creamy. Cover loosely with plastic wrap and let the sponge rise at room temperature about 1 hour, or until bubbly and doubled in bulk.

2. To make the dough: Add the salt, butter, and 1 cup of the flour to the sponge. Beat with a whisk for 1 minute. With a wooden spoon, add the remaining flour 1/2 cup at a time to form a soft dough that just clears the sides of the bowl.

3. Turn the dough out onto a lightly floured work surface and knead for about 3 minutes to form a smooth, springy dough, adding flour 1 tablespoon at a time as necessary to prevent sticking. The dough should be firm enough to hold its own shape. Place in a greased deep container, turning once to coat the top, and cover with plastic wrap. Let rise at room temperature until the dough is doubled to tripled in bulk, about 2 hours.

4. Turn the dough out onto the work surface and divide into 3 equal portions. Form each into 3 equal portions, Form each into a fat oval loaf. Taper the ends by pinching them firmly. Place seam side down on a greased or parchment-lined baking sheet. Cover loosely with plastic wrap and let rise at room temperature until almost doubled in bulk, about 1 hour. Twenty minutes before baking, preheat the oven to 425 degrees, with a baking stone if desired.

5. With a serrated knife, slash the top of the loaves with 3 parallel gashes. Pinch the ends gently to redefine the tapering. Brush the dough gently with the egg glaze (whisk egg and water, milk or cream together until combined) and sprinkle with the sesame seeds. Bake in the preheated oven for 10 minutes, then reduce heat to 375 and bake another 25 minutes, or until brown and crusty. Let cool on a rack before serving. Serving Size : 24

WHEAT AND OAT CRACKERS    > Back to Top <

1-1/4 cups whole-wheat flour 1 T sugar

1 cup regular rolled oats 2/3 c buttermilk

2 Tbl oat or rice bran 2 T salad oil

seasoned salt or dry herb 1/4 c sesame seed

seasoning mix

In a small bowl, mix the flour, oats, bran, and sugar. Add buttermilk and oil. Mix until dough forms a ball. Add a little water, if needed, to make dough hold together.

Divide dough in half. On a floured board, roll each half into a 7x9 inch rectangle. Generously grease and flour 2 rimless baking sheets, each 12x15 inches. Center a dough rectangle on each. With a floured rolling pin, roll dough to evenly cover pan (edges may be irregular). Evenly sprinkle with sesame seed and salt. Roll lightly into surface. Cut into 2 inch squares.

Bake in a 325 degree oven until golden all over, 30-35 minutes (switch pan positions halfway if using 1 oven). Cool about 3 minutes, then transfer to racks and cool. Serve, or store airtight up to 1 week. Makes about 6 dozen.

WHOLE WHEAT PRETZELS    > Back to Top <

1 pkg active dry yeast

1/4 cup warm water (about 110 degrees)

1 3/4 cups warm milk (about 110 degrees)

3 Tbsp EACH honey and solid vegetable shortening

1/4 cup wheat germ

5 1/4 cups whole wheat flour

3/4 tsp baking powder

1 3/4 tsp salt

2 eggs, lightly beaten

Coarse salt

In a large bowl, dissolve yeast in warm water. Stir in milk, honey, shortening, and wheat germ. Using a wooden spoon or electric mixer, gradually mix in 3 1/2 cups of the flour. Beat until dough pulls away from sides of bowl in stretchy strands.

Cover and let stand in a warm place until light and bubbly (about 40 minutes).

Meanwhile, combine 1 1/2 cups of the flour with baking powder and the 1 3/4 tsp salt; set aside. Punch dough down and stir in flour mixture. Turn onto a lightly floured board and knead until smooth (about 5 minutes), adding flour as needed to prevent sticking.

Divide knead dough into 4 equal portions. Cut each quarter into 12 equal pieces and roll each piece into a rope about 24 inches long. Cut in half and twist each half into a pretzel. (To shape into a pretzel, pick up one end of rope in each hand and curve into a circle, crossing ends at top. Twist ends once and lay down over bottom of circle.) Invert pretzels so ends are underneath and place slightly apart on well-greased baking sheets.

Brush pretzels with beaten egg and sprinkle lightly with coarse salt. Bake in a preheated 400 degree oven for 10 to 12 minutes or until golden; transfer to a rack.

After all pretzels have been baked, turn oven off. Pile baked pretzels onto 2 ungreased baking sheets and set in turned-off oven for 2 to 3 hours or overnight, until thoroughly dried (break one to test). Makes 8 dozen.

WHOLE WHEAT BRAN CRACKERS    > Back to Top <

1 cup all-purpose flour

1/2 cup whole-wheat flour

1/2 cup oat bran

1 Tbl sugar

2 tsp baking powder

1/2 tsp baking soda

5 Tbl butter, melted

2 large eggs

1 cup low-fat milk

1 cup water

5 Tbl grated Parmesan cheese

In a bowl, stir together all-purpose flour, whole-wheat flour, oat bran, sugar, baking powder, and baking soda. In another bowl, beat to blend 3 tbl butter, eggs, milk, and water. Add to dry ingredients; whisk briskly until smooth. Or in a food processor, whirl dry ingredients, add liquids, and whirl until smooth.

Generously butter 2 rimmed baking pans, each 10x15 inches. At the end of 1 pan, pour 2/3 cup batter. Tilt and swirl pan to cover bottom evenly with batter; it will be a very thin coating. Repeat to coat other pan. Set remaining batter aside.

Put pans in a 350 degrees oven; bake until crackers are just firm to touch, about 5 minutes. Brush tops lightly with some remaining melted butter, then sprinkle crackers in each pan with 1 Tbl parmesan.

While hot, cut each cracker sheet with a sharp knife or pizza cutter, lengthwise into 3 equal strips, crosswise into 6 equal strips. Take care not to tear the still-soft crackers as you cut. Continue baking until crackers begin to become brown and crisp, 10-20 minutes more. If oven heat is uneven, crackers in some areas of pan will brown faster; gently lift from pan as browned and put on racks to cool. Wash pans, dry, butter, and repeat process to bake remaining batter. Serve, or store airtight up to 5 days. Freeze to store longer. 7.5 dozen

YORKSHIRE BEER BREAD    > Back to Top <

1 package bread yeast

2 C of Pale Ale

salt to taste

4-1/2 C flour plus about an additional 3/4 C for kneading

oil or butter

1 egg white, lightly beaten

2 TBS poppy or sesame seeds

Put the yeast in a large warm bowl. Heat the beer gently just until lukewarm (about 110 degrees). Do not overheat. Add the warm beer to the bowl and stir until the yeast is dissolved. Add the salt and stir. Add four and a half cups flour and stir until a ball is formed. Turn the ball of dough out onto a floured board and knead about 10 minutes until the dough is smooth, soft, and elastic, adding flour as needed. Grease a large bowl with the oil or butter and add the dough. Turn the ball to coat all over with grease. Cover the bowl with a moist towel and let it stand in a warm place until double in bulk, about 2 hours.

Turn the dough out and knead briefly. Shape it into a ball and return to the bowl. Cover and let rise again until double in bulk, about 45 minutes.

Turn the dough out and knead briefly. Divide the dough in half and roll each half out into a long sausage. Place the loaves in French bread molds or arrange them on a baking sheet sprinkled with cornmeal. Cover with a towel and let rise for 30 minutes. Preheat the oven to 400 degrees F. Using a sharp knife, slash the tops of each loaf with three parallel slashes. Cover again and let rise for 30 minutes longer.

Uncover the loaves and brush the tops with egg white. Sprinkle with the sesame or poppy seeds and place in the oven. Bake for 45 minutes, or until the bread is browned and sounds hollow when tapped. Let cool on a rack before wrapping.

HONEY ORANGE OATMEAL BREAD    > Back to Top <

3 1/2 c flour

3/4 c rolled oats

1 pkg yeast

2 tsp orange peel (packaged - Spice Islands is fine)

1/2 t salt

1 1/4 c water

2 T honey

1 T butter

3/4 c chopped dates

1 egg, lightly beaten

In large bowl., combine 1 c flour, oats, undissolved yeast, orange peel and salt. Heat water, honey, and butter until very warm. Add to dry ingredients; beat 2 minutes at medium speed. Beat 2 minutes at high speed. With spoon, stir in dates and enough remaining flour to make soft dough. Knead on floured surface until smooth, about 4 minutes. Cover; let rest 10 minutes. Roll dough to 13 x 9 inches. Roll up from short end as for jelly roll; pinch seam and ends to seal. Place loaf, seam side down, on greased baking sheet; flatten slightly to form oval. Cover; let rise in warm place until doubled in size - about 30 to 40 minutes. Brush with beaten egg. Make 3 diagonal slashes on top of loaf. Bake at 3750 for 30 minutes or until done. Cool on wire rack.

CHRISTMAS STOLLEN    > Back to Top <

Irma

6 c flour

2 pkg yeast

1 1/2 c warm water

1/2 lb raisins

1/2 lb blanched chopped almonds

1/2 c chopped candied fruits (optional)

3/4 c sugar

1 1/2 c butter

3 eggs

3/4 t salt

3/4 t grated lemon rind

2 T brandy or rum (optional)

Proof yeast in 1 1/2 c water. Prepare fruit and nuts by mixing them together with a little of the flour. Beat butter until soft; add sugar and blend until light and creamy. Beat in eggs, one at a time. Add salt, lemon rind, and rum. Add fruits and nuts. Add the yeast and

flour, and knead until smooth and elastic. Rise until double, roll out and form into two loaves (or several small ones), brush the tops with melted butter, and rise until double. Bake at 350 for 45 minutes (regular loaves; watch carefully and bake a shorter time for small ones).

POTATO BREAD    > Back to Top <

1 cup milk

2 tablespoons sugar

2 teaspoons salt

1/4 cup margarine or butter

1 cup warm water (105 to 115 degrees)

1 package active dry yeast

2 eggs, beaten

1 cup instant potato flakes or granules

5 cups flour

In a saucepan, scald milk. Stir in sugar, salt and margarine or butter. Cool to lukewarm. Measure warm water into a large warm bowl. Sprinkle in yeast, stir until dissolved. Stir in lukewarm milk mixture, eggs, instant potatoes and 3 cups of the flour. Beat until smooth. Stir in enough additional flour to make a slightly stiff dough. On a lightly floured board, knead until smooth and elastic (about 8 minutes). Place in a greased bowl. Cover and let rise until double in bulk, about 1 hour. Punch down, and turn out onto a lightly floured board. Divide dough into 24 equal pieces. Roll each piece into a smooth ball. Place balls into two greased 9-inch round cake pans, 12 to a pan. Let sit to double in size (30 minutes to 1 hour), bake at 400 degrees until golden brown, about 20 minutes.

OLD-FASHIONED SOUR-RYE-PUMPERNICKEL BREAD    > Back to Top <

1/4 cup warm water

1 package yeast

1/2 cup rye flour

Mix together, and cover with a plastic bag or a clean tea towel, and let stand overnight in a warm place. awaken to a clean yeast smell, and mix into the overnight starter

1 cup warm water

1 cup of rye flour.

Let ferment 4 hours longer, covered. reserve 1/4 of this sour dough for another baking. (Place in a covered bowl in refrigerator, but do not freeze.

When needed, add warm water and rye flour, as in the above steps. now add to the remaining sour dough

1 package yeast, dissolved in 1 cup warm water

2 teaspoons salt

1 tablespoon caraway seeds (optional)

2 cups rye flour plus:

2 cups of a mixture of graham, bran, white and whole-wheat flours, or all rye meal, if pumpernickel type bread is wished.

Mix until dough is smooth and pliable. Cover with clean cloth or plastic, and place in warm place to rise for nearly an hour, or until double in bulk. Turn out on lightly floured board. Knead until satiny smooth (adding flour if needed). Mold into two round loaves or long loaves and place on a greased baking sheet sprinkled with corn meal. Cover with cloth, and let it half rise, then bake in a 350* oven for nearly 90 minutes. (as these loaves bake, you may brush tops with salted water--1 teaspoon salt to 1 cup water.) remove to racks to cool.

JEWISH LIGHT RYE BREAD    > Back to Top <

sour:

1 package active dry yeast (or use 2 cups starter)

1 cup warm, water

2 cups rye-flour

Dissolve yeast in water. Mix in flour, cover, and let stand for 24 hours.

sponge:

1 package active dry yeast ( or starter)

1 cup warm, water

3 cups rye flour

Dissolve yeast in water, and mix in flour. Add to preparatory sour mixture and mix to a fine consistency, cover, and let rise for 2 hours.

dough:

1 tablespoon salt

1 cup warm, water

1 tablespoon malt (you may substitute with molasses)

couple dabs of caraway seeds, ground (optional)

2 cups unbleached flour (or all -purpose), blended with:

1 cup of rye flour

Mix all ingredients and add to sponge; completely incorporate but do not overmix. Divide loaves and let stand for a few minutes. Make it up into long or round loaves and place on corn-mealed pans or earthenware, proof for 12 minutes. Dock and bake in a moist 375* oven for 55 minutes. Try both light and dark rye flours for a variety. it is all in where one was reared; the Bavarians like the dark rye taste.

SWISS-GERMAN RYE BREAD    > Back to Top <

2 packages dry active yeast (or 2 cups of starter)

3 cups potato water, warm

8 cups rye flour (or a blend of dark flours)

1 tablespoon salt

2 tablespoons molasses (or syrup, honey)

1/2 cup nutritional yeast (or brewers' yeast) optional

Dissolve yeast into half of the potato water. Let stand until bubbly. Add the remaining potato water, half the flour. Then add the rest of the ingredients. Mix well. cover and let stand in a fairly cool place or at room temperature for at least a day (24 hours or longer). Add the remaining flour, or enough to make dough elastically smooth. Turn out on a lightly floured board and knead for 10 to 12 minutes. Place in an oiled or greased bowl. Turn the dough over once, cover, and let ride in a warm place until doubled in bulk. This will take 4 to 5 hours. turn out on a lightly floured board. Divide the dough equally and shape into round loaves. Oil the dough and place on baking sheets or earthenware. Let dough rest for a few moments until it has risen slightly and spread out a bit. Bake in a 300* f. oven for at least an hour. it might take longer than an hour, but it's. worth it.

FRENCH HERB BREAD    > Back to Top <

3 teaspoons active dry yeast

2 tablespoons white sugar

1 teaspoon salt

3 1/2 to 4 cups all purpose flour

1 cup milk

1 tablespoon vinegar

1/4 cup water

1/4 cup butter or margarine

1/2 cup minced onion

1 clove garlic, minced

1/2 teaspoon salt

1 tablespoon minced parsley

2 tablespoons butter or margarine

1 In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1 1/2 cups of the flour.

2 In a sauce pan combine the milk, water and 1/4 cup of the butter or margarine until 110 degrees F (38 degrees C). Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes.

3 Stir in 1 1/2 cups additional flour to form a sticky dough. Turn dough out onto a floured surface and knead, adding 1/2 to 1 cup more of flour, until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume.

4 Punch down dough and roll into a rectangle shape about 16x8 inches.

5 In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll.

6 Place the bread seam side down onto a greased cookie sheet and let rise until doubled in sized.

7 Preheat oven to 400 degrees F (205 degrees C). Bake bread until golden brown about 20 to 30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley.

PISTACHIO GREEN BREAD    > Back to Top <

1 package yellow cake mix

1 package pistachio pudding

4 eggs

1/2 cup oil

1/4 cup poppy seeds

1 cup warm water

2 or 3 drops green food coloring

In small bowl mix poppy seeds and warm water. Let soak. Mix together cake mix, pudding mix, eggs and oil. Mix thoroughly. Add poppy seeds and water, plus food coloring. Beat 3 or 4 minutes. Bake in 2 small loaf pans, 30 to

45 minutes at 350 degrees. Cool 10 minutes before removing from pans.

PAN DULCE    > Back to Top <

(Mexican Bread)

1 pkg. yeast

3/4 c. warm water

3 - 1/2 c. all purpose flour

3/4 c. sugar

1/2 t. salt

3 T. butter/margarine, melted

2 eggs, slightly beaten

Cinnamon-Flavored Topping (recipe to follow)

Dissolve yeast in 3/4 c. water. Sift flour, measure, and sift again with sugar and salt into bowl. Add the yeast mixture, butter and egg; beat until smooth. Place dough in greased bowl, cover, let rise in warm place until doubled

in bulk (about 1 - 1/2 hours).

Stir down, turn onto lightly floured surface and knead until smooth and elastic. Pinch off pieces and shape into smooth, rounded balls 1 - 1/4" in diameter (or larger if you prefer). Place balls of dough on a greased baking sheet 2" apart. With palm of hand, press each ball down slightly.

Gently spread 1 T. topping on each bun then let rise until double in bulk (30 minutes). Bake in a 400 degree oven for 10 minutes or until lightly browned. Makes 1 - 1/2 dozen.

Cinnamon-Flavored Topping

Blend together 1 c. each sugar and sifted flour, 1/2 c. melted butter/margarine, 1 slightly beaten egg, 1 t. cinnamon and a dash of salt.

PIZZA DOUGH # 1    > Back to Top <

1 package dry yeast

1 Cup Hot water (not boiling)

1 teaspoon sugar

1 teaspoon salt

2 Tablespoons oil

2 1/2 cups flour

Dissolve yeast in hot water, add sugar, salt and oil. Dump in flour all at once and mix with a fork till dough forms a ball Pat onto a greased pizza pan and add sauce and toppings. Bake at 425 degrees for 30 - 35 minutes

PIZZA DOUGH # 2    > Back to Top <

2 cups Gold Medal flour*

2 tsp. baking powder*

1 tsp. salt*

2/3 cup milk

1/4 cup salad oil

2 Tbsp. salad oil

Pizza Toppings (see below)

Heat oven to 425 degrees. Measure flour, baking powder, salt, milk and 1/4 c. salad oil into bowl. Stir vigorously until mixture leaves sides of bowl. Gather dough together and press into ball. Knead dough in bowl ten times to

make smooth. Divide dough in half. On lightly floured cloth covered board, roll each ball into 13-inch circle.

Place on pizza pan or baking sheet. Turn up edge 1/2 inch and pinch or pleat. Brush dough with the remaining salad oil. Layer pizza toppings on circle in order listed. Bake 20-25 minutes Cut into wedges to serve. 2

pizzas.

Pizza toppings: 1/2 cup grated Parmesan cheese, 1 can ( 8-oz.) pizza sauce, 1 Tbsp. chopped onion, 1/2 tsp. salt, 1/2 tsp. oregano, 1/4 tsp. pepper, 1/2 lb. shredded Mozzarella cheese.

PIZZA DOUGH # 3    > Back to Top <

1 Tablespoon sugar

1 package dry yeast

1 cup warm water (105F to 115F)

3 cups all-purpose flour, divided

1/4 teaspoon salt

1 teaspoon olive oil

Vegetable cooking spray

1 tablespoon cornmeal

Dissolve sugar and yeast in 1-cup warm water in a large bowl; let stand 5 minutes. Stir in 2 3/4 cups of the flour, salt, and oil to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and

elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a bowl coated with cooking spray, turning dough to coat top. Cover dough and let rise in a warm place (85 degrees F), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide in half. Roll each half of dough into a 12-inch circle on a lightly floured surface. Place dough on 12-inch pizza pan or baking sheets coated with cooking spray and each sprinkled with 1/2-tablespoon cornmeal. Crimp edges of dough with fingers to form a rim. Cover and let rise in a warm place (85 degrees F), free from drafts, 30 minutes. Top and bake according to Topping recipe directions. yield: 2 (12-inch) pizza crusts.

EASY BANANA BREAD I    > Back to Top <

1/3 cup shortening

1/2 cup sugar

2 eggs

1-3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup mashed ripe bananas

In a mixing bowl, cream shortening and sugar. Add eggs; mix well. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350° for 50 - 55 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before removing from pan; cool on a wire rack. Yield: 1 loaf.

7-UP BANANA BREAD    > Back to Top <

4 cups sifted flour

1/2 teaspoons salt

2 teaspoons baking powder

2 teaspoons baking soda

1 cup butter

2 cups sugar

4 eggs

2 teaspoons vanilla

2 cups mashed bananas

1 cup 7-up