breads

Total time about 3-6 hours depending on room temperature. Makes 2 large loaves.

• 7-8 cups (875-1000g) unbleached bread flour

• 2 Tbsp sugar

• 1 Tbsp salt

• 2.5-3 cups water at 115F

• 2 Tbsp (2 packets) active dry yeast

• 3 Tbsp olive oil

• Corn meal

• Raw egg whites

• Sesame seeds

1. Put half the flour in the mixer, add the sugar, salt, and yeast; mix on low and add water gradually, then add olive oil.

2. Add remaining flour 1/2-cup at a time until dough comes away from the bowl and cleans the bowl wall. Continue kneading in mixer for about 8 minutes or knead by hand for about 12 minutes.

3. Place dough in greased bowl and cover. Let rise until double.

4. Punch down / knead to get out bubbles. Divide in half, cover, and let rest 10 minutes.

5. Use a rolling pin to flatten into large rectangle; roll each edge toward center and pinch seam together.

6. Place on corn meal dusted baking sheet and let rise until double.

7. Preheat oven to 450F. Brush loaves with beaten egg whites and sprinkle with sesame seeds.

8. Bake near top of oven for 15-20 minutes. Place on rack to cool.

Not yet revised

Makes 2 pies.

Pizza Dough:

• 1 cup warm water (not hot) (cool to lukewarm for compressed yeast)

• 1 yeast cake (dry or compressed)

• 1 Tbsp sugar

• 1 tsp salt

• 2 Tbsp olive oil

• 3.5+ cups King Arthur flour, sifted

Pizza Sauce:

• 1 6-oz. can tomato paste

• 1/2 cup water

• 1 tsp salt

• 1 tsp crushed oregano

Pizza Toppings:

• 8 oz. fresh mozzarella cheese

• 4 Tbsp olive oil

• 4 Tbsp grated parmesan cheese

1. DOUGH: Sprinkle or crumble yeast into 1 cup warm water, stir until dissolved. Stir in sugar, salt, and olive oil.

2. Add 2 cups flour and beat until smooth. Stir in additional ~1.5 cups flour (depending on room temperature and humidity).

3. Turn out dough on lightly floured surface. Knead until smooth and elastic. Place in greased bowl, brush top with shortening. Cover and let rise in a warm place, free from draft, until doubled (about 45 minutes).

4. SAUCE: Mix tomato paste, 1/2 cup water, salt, oregano, and a dash of pepper.

5. DOUGH: When dough is doubled in bulk, punch down; divide in half. Form each half into a ball, place on greased baking sheet. Press out with palms of hands into circle 12 inches in diameter, making edges slightly thick.

6. TOPPINGS: On each circle of dough, spread tomato mixture evenly. Arrange mozzarella slices (about 1/8" thick). Sprinkle 2 Tbsp olive oil and 2 Tbsp grated parmesan cheese.

Not yet revised

• 1-1/4 cups milk

• 1-1/4 cups flour

• 1/2 tsp salt

• 3 jumbo eggs

1. Put in flour, make well and add eggs, gradually add milk.

2. Put milk in bowl, add flour and salt, and whip or beat until dissolved.

3. Add 1 egg at a time and beat in.

4. Fill cups 2/3 full. Bake at 425F for 20-25 minutes, turn oven down to 325F and bake 10-15 more minutes.

Not yet revised

• 6 heaping large serving spoons of flour

• 1 tsp salt

• 1 pint milk

• 3/4 pint water

• 3 eggs

1. Mix all together - can store in refrigerator.

2. Heat pan in hot oven with about 4 Tbsp Crisco in pan - swirl around. Pour in mixture. Bake at 425 degrees for 35-40 minutes.

Not yet revised

• 6 cups flour

• 1 Tbsp salt

• 1 Tbsp sugar

• 1 stick butter

• 2 cups milk

• 1 cup lukewarm water

• 1 yeast cake

1. Dissolve yeast cake in lukewarm water and add to flour, salt, and sugar.

2. Add warm milk and butter to other and knead. Leave in pan and cover with towel and let rise until double. Knead down and put in greased pans and make a cross on each piece and put butter in joint and cross.

3. Bake at 350F for 45-60 minutes.

Not yet revised

• 3 eggs

• 1 cup oil

• 2 cups sugar

• 3 cups sifted flour

• 2 cups grated peeled zucchini

• 1 Tbsp vanilla

• 1 tsp salt

• 1 tsp soda

• 1/4 tsp baking powder

• 1 Tbsp cinnamon

• Chopped nuts (optional)

1. Beat eggs until light and foamy. Add oil, vanilla, and sugar. Add flour, salt, cinnamon, etc.

2. Add zucchini.

3. Grease two 9x5x2 loaf pans

4. Bake at 325F for 1 hour or until done

Not yet revised

• 3 cups sifted flour

• 2/3 cup sugar

• 2 tsp baking powder

• 1 tsp soda

• 1 tsp salt

• 1-1/2 cup seedless golden raisins

• 2 Tbsp caraway seeds (optional)

• 1-3/4 cup buttermilk

• 2 eggs beaten

• 2 Tbsp melted shortening (butter or OLEO)

1. Stir flour, sugar, baking powder, baking soda, and salt into a large bowl. Stir in raisins and caraway seeds.

2. Combine buttermilk, eggs, and shortening. Add to dry ingredients; mix just until flour is moistened.

3. Turn out into a greased 2-qt round casserole or 5-1/4x9-1/2 inch loaf pan.

4. Bake at 350F for about 1 hour. Remove from pan immediately; allow to cool completely before cutting.

5. Serve with butter. It's good lightly toasted also! (I use the loaf pan)

Not yet revised

• 3-1/2 cups Hodgson Mill rye flour

• 3 cups Hodgson Mill white flour (unbleached)

• 1/4 cup cocoa

• 2 packages Hodgson Mill active dry yeast

• 1 Tbsp caraway seed

• 2 tsp salt

• 1/2 cup honey

• 2 Tbsp butter

• Safflower oil

1. Place white flour, cocoa, yeast, caraway seed, and salt in large bowl. Stir to mix.

2. Place 2 cups water, honey, and butter in a sauce pan and heat until liquids are very warm.

3. Add to dry ingredients and mix until moistened then beat very hard for 3 minutes.

4. Stir in rye flour enough to make a soft dough. Knead 8-10 minutes. Cover and let rest 20 minutes.

5. Roll out and shape to fit 2 greased loaf pans. Brush tops lightly with oil, cover, and let rise for 1 hour.

6. Bake at 400F for 25 minutes.

Not yet revised

• 1-1/2 cup warm water

• 2 packages dry yeast

• 1 Tbsp sugar

• 1/2 cup molasses

• 1/4 cup honey

• 2 Tbsp sugar

• 2 tsp salt

• 2 Tbsp soft shortening

• 2-1/2 cups stone ground rye flour

• 2-3 cups unbleached flour

• Finely grated rind of 2 small oranges

• Corn meal

1. In mixing bowl dissolve yeast in warm water with 1 Tbsp sugar. Blend in molasses, honey, sugar, shortening, salt, and orange rind. Stir in rye flour and mix until smooth. Add enough of remaining flour to handle easily.

2. Place on floured board and knead until smooth and elastic.

3. Place in greased bowl, turning so all sides will be greased. Cover with cloth and put in warm place to rise until about double in size.

4. Return to board and shape into two round loaves. Place on slightly greased cookie sheet sprinkled with corn meal. Cover with damp cloth and let rise about 1 hour.

5. Bake at 375F for 30-40 minutes or until brown.

Not yet revised

• 4 cups diced or cubed apples

• 2 cups sugar

• 1 cup nuts, broken in large pieces

• 3 cups flour

• 1/2 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 tsp salt

• 2 tsp baking soda

• 1 cup vegetable oil

• 1 tsp vanilla

• 2 eggs, well beaten

1. Mix first 3 ingredients; let stand for 1 hour.

2. Sift flour, cinnamon, nutmeg, salt, and baking soda together; add to apple mixture alternately with oil, vanilla, and eggs. Do not use mixer.

3. Pour into tube pan or 2 loaf pans.

4. Bake at 350F for 1 hour and 15 minutes; will stay moist over period of long time if wrapped in aluminum foil.

Not yet revised

Yield 8 servings.

• 2 packages dry yeast

• 2 cups warm water, 105 to 115 degrees

• 2 Tbsp sugar

• 2 tsp salt

• 2 Tbsp soft butter

• ½ cup + 1 Tbsp grated parmesan cheese

• 1-½ Tbsp dried oregano leaves

• 4-½ cups sifted flour (or 3-¾ cups flour + ¾ cup whole wheat)

1. Preheat oven to 375 degrees. Sprinkle yeast over water; let stand for several minutes. Stir to dissolve yeast. Add sugar, salt, butter, ½ cup cheese, oregano, and 3 cups flour.

2. Beat with mixer at low speed until blended. Beat at medium speed for 2 minutes or until smooth. Beat in remaining flour gradually with wooden spoon.

3. Cover bowl with waxed paper and towel. Let rise for 45 minutes. Stir down; beat for 30 seconds or 25 strokes. Turn into lightly greased 1-½ or 2 quart casserole. Sprinkle with remaining cheese.

4. Bake for 55 minutes or until browned.

Not yet revised

Makes 2 loaves.

• 1 package active dry yeast or 1 compressed yeast cake

• ¼ cup water

• 2-½ cups hot water

• ½ cup brown sugar

• 3 tsp salt

• ¼ cup shortening

• 3 cups stirred whole wheat flour

• 5 cups sifted all-purpose white flour

1. Soften active dry yeast in ¼ cup warm water (110F) or compressed yeast in ¼ cup lukewarm water (85F). Combine hot water, sugar, salt, and shortening; cool to lukewarm.

2. Stir in whole wheat flour and 1 cup of the white flour; beat well. Stir in softened yeast. Add enough of the remaining flour to make moderately stiff dough. Turn out on lightly floured surface; knead until smooth and satiny (10 to 12 minutes).

3. Shape dough into ball; place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double (about 1 hour 30 minutes). Punch down. Cut into 2 portions; shape each into a smooth ball. Cover and let rest 10 minutes.

4. Shape in loaves; place in greased 8-½ x 4-½ x 2-½ loaf dishes. Let rise until double (about 1 hour 15 minutes).

5. Bake in moderate oven (375F) about 45 minutes. Cover with foil last 20 minutes, if necessary.

Not yet revised

Time: 50 minutes. Temp: 425F for 10 minutes, 375F remaining time.

1 Loaf

• 1-½ cups King Arthur flour

• 1-½ cups whole wheat flour

• ½ cup milk

• ⅔ cup water

• 2 Tbsp brown sugar

• 1 yeast cake

• 2 tsp salt

• 2 Tbsp shortening

4 Loaves

• 6 cups King Arthur flour

• 6 cups whole wheat flour

• 2 cups milk

• 2-¼ cups water

• ½ cup brown sugar

• 2 yeast cakes

• 2-½ Tbsp salt

• ⅓ cup shortening

1. Crumble yeast in ¼ cup lukewarm water. Let stand 10 minutes. Scald milk; add salt and brown sugar, let cool.

2. Combine the milk and water mixtures, add the whole wheat flour and beat well.

3. Add the melted shortening. When mixed in, add the white flour gradually to make dough stiff enough to handle when placed on board.

4. Lightly flour a bread board, turn the dough out on it and knead well. Place dough in greased bowl, oil on top, and cover. Set it in a warm place away from drafts. Let rise until double in bulk.

5. Punch down. Let rise again. Divide dough into equal portions and shape into loaves. Place into oiled bread pans. Let rise until double in bulk. Bake.

Not yet revised

Quantity: 3 loaves. Time: 50 minutes. Temp: 425F for 10 minutes, 375F for remaining time.

• 7 cups King Arthur flour

• 1-½ cups oatmeal

• 3 cups water

• ½ tsp salt

• 2 yeast cakes

• ¾ cup lukewarm water

• 2 tsp salt

• 3 Tbsp melted shortening

• 3 Tbsp brown sugar

• 1-½ cup raisins (white or golden)

1. Steam oatmeal in the salted water until cooked. Cool.

2. Crumble yeast in ¾ cup lukewarm water and let stand 10 minutes.

3. To the lukewarm oatmeal add the dissolved yeast, salt, sugar, and melted shortening.

4. Add flour to make a stiff dough. Then turn out on floured board and knead until elastic.

5. Place in an oiled bowl, cover, set in a warm place, and let rise until doubled in bulk.

6. Punch dough down, let rise again.

7. Shape into loaves, cover and let rise until double in bulk, then bake.