Breads

POLISH POPPY SEED OR NUT ROLL

8 cups flour
1 pkg. dry yeast
1 stick of butter or margarine melted
5 eggs
3/4 cup sugar
1 tsp. salt
2 cups of warm milk
Filling:
1 lb. poppy seed or ground nuts
1 cup sugar
1 1/2 sticks margarine or butter
1 cup milk, hot 1 lemon rind
Combine all filling ingredients and beat well. Dissolve yeast in 1/2 cup of the warm milk. Combine the flour, sugar, salt and eggs. Add remainder of the milk, butter and yeast mixture. Beat until elastic. Sprinkle top with a little flour and cover with a cloth. Let stand in a warm place until double in size. Punch down. Divide the dough into 2 pieces. Put on floured board and roll out into a rectangle. Spread cool filling and sprinkle with raisins. Roll like a jelly roll. Place in greased pan and let stand to rise again. Brush top with margarine or butter bake for 45-60 min in 350 degree oven.

Vienna Bread

Ingredients:
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

Instructions:
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

Best Raisin Bread

Ingredients:
1 Pkg Dry Yeast (2.5 Oz)
1 Tbl Cinnamon
1.5 Cup Bread Flour
1 Tbl Lemon Juice
1/4 Cup Whole Wheat Flour
1 tsp Salt
1/4 Cup Plain Granola
1/2 Cup Chopped Nuts
2 Tbl Dry Milk
1 Cup Water
2 Tbl Brown Sugar
1 Cup Raisin
1 Tbl Butter

Instructions:
The Best Raisin Bread recipe was developed for an electric bread machine. However,
without a bread machine, you still have the option of duplicating great raisin bread flavors
in a conventional oven. With the bread machine option you add the raisins to the dough during
final minutes of kneading. This prevents them from being ground up by the mixing blade.
The following suggestions are for baking in a conventional oven. Cure the yeast, then mix it with
the remaining ingredients. Combine all with a heavy mixer and form into dough ball. Let the dough
rest for 5 minutes, then knead for 10 minutes or untill dough is elastic. Place dough in large bowl and
cover with damp cloth. Let the dough rise for 1 hour or till doubled in size. Now place dough in a 5 X 9 bread pan,
and let it double again. Preheat the oven to 400~ and bake for 35 to 40 minutes or till top is dark brown.
Remove bread from pan and cool.

Bread machine option. (Before starting to prepare this recipe, start the bread machine without ingredients and time
it to the end of the kneading cycle. Then mark down the time). Place yeast, then all dry in- gredients in the bread container.
Add water and lemon juice. Set the machine for dark bread cycle. Then add the raisins 2 minutes before the end of the kneading cycle.
If you miss the timing, remove dough and knead the raisins in by hand. Then return dough to the machine and con- tinue baking without
disturbing the timing cycle.
Since homemade bread contins no preservatives, it should be eaten with- in 24 hours. Plastic wrap and freeze the bread to hold these great
flavors for several days. This recipe will bake a 1.5 lb loaf. P.S. When baking Best Raisin Bread in an oven, be sure to chop nuts to a medium
size seed. The mixing blade will do this as part of its job in a bread machine.

Deluxe Raisin Bread

Ingredients:
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

Instructions:
Rinse the raisins to remove any dirt. Cover them with the 1 1/2 cups of water and bring to a boil. Reduce flame 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 you airy loaf has become a misshapen pancake!

Perfect Buttermilk Biscuits

Ingredients:
3 cups self-rising flour
5 TBSP. Crisco (or lard)
1 cup buttermilk
Instructions:
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.

Orange Muffins

Ingredients:
A slight tang of beer underlies the orange flavor in these tasty muffins. Serve them hot from the oven.
2 C all-purpose flour
1 TBS baking powder
1/4 tsp salt
1/8 tsp ginger
3/4 C beer
1/2 C orange marmalade
1/4 C oil or melted shortening
1 egg, slightly beaten
Instructions: Combine dry ingredients and make a well in the center. Combine beer, marmalade, oil and egg. Add to dry
ingredients and mix lightly with no more than 25 strokes, just to moisten. Overmixing causes tunnels. Fill
greased muffin pan wells two thirds full. Bake at 400 degrees for 25-30 minutes, or until done. Makes a dozen muffins.

Not The Usual Breadsticks

Ingredients:
2 C all-purpose flour
1 T baking powder
1/2 t salt
1/2 t minced onion, *or*
1/2 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 t water

Instructions:
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.

Mexican Bread

Ingredients:
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

Instructions:
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.

Old-Style Cornbread

Ingredients:
If you can find coarse, stone-ground cornmeal, this is a much better bread. You canUt 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 youUre a vegetarian)
1 egg, slightly beaten
2 TBS diced cracklings or crisp-cooked bacon (optional)

Instructions:
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.

Italian Country Bread

Ingredients:
Sponge:
1 teaspoon active dry yeast
1/3 cup water, lukewarm 90-100 degr
2/3 cup milk, at room temperature
1 teaspoon honey or maple/malt syrup
2 cups flour, all-purpose

Dough:
1 teaspoon active dry yeast
2 cups water, at room temperature
1 tablespoon salt
5 1/2 cups flour, all-purpose

Instructions:
To prepare the sponge: In a large bowl, sprinkle the yeast over warm water and milk. Stir to dissolve. Add the honey or syrup and flour.
Beat with a whisk until smooth. Cover loosely with plastic wrap and let stand at room temperature at least 4 hours to overnight. This sponge
can be stored up to 1 week in the refrigerator before using, if necessary. It will be bubbly.
To make the dough: Add the yeast, water, salt, and 1 cup of the flour to the sponge. Beat hard with a whisk for 3 minutes, or for 1 minute in a
heavy-duty electric mixer fitted with a paddle attachment on medium speed. Add the remaining flour 1 cup at time, switching to a wooden spoon when
necessary if making by hand. The dough will be smooth, yet not pull away from the sides of the bowl. Turn the dough out onto a lightly floured surface and knead vigorously until very elastic, yet still moist and tacky, about 5 minutes. This is important
for a good, light tecture. Slam the dough hard against the work surface to develop the gluten. Set aside, uncovered for 5 to 10 minutes. Knead again, and the
sticky dough will smooth out without any extra flour.
Place in an ungreased deep container (plastic is good), cover with plastic wrap, and let rise at room temperature for 3 hours to overnight. The dough should triple
in volume.
Remove the dough from the container. Place on the work surface, knead lightly into 1 large or 2 small rounds, and flatten slightly. Dust lightly with flour and place in
1 or 2 two dusted cloth-lined baskets, or bannetons, or on a greased or parchment-lined baking sheet, smooth side down. Let rise uncovered at room temperature until soft and
springy, 1 to 3 hours. Twenty minutes before baking, preheat the oven 400 degrees with a baking stone in it, if desired.
Slash a criss-cross design into the top of the free-form loaves, no deeper than 1/4-inch, using a serrated knife. Slide the baking sheet into the hot over (or carefully invert the
loaves directly onto the baking stone from the baskets), and bake 60 minutes. Cool on a rack. This bread is best completely cooled and reheated.

NOTES : This is a classic, rustic bread, sometimes known as pane bianco or pane casalinga, made into one large round and baked on a hot stone to produce a crusty, domed outer crust and
a moist interior full of irregular holes. It is perfect with food and wonderful to have on hand to serve with wine before a meal. Note that the technique varies from traditional American
bread recipes; cool liquid, a small amount of yeast, an initial rising with a sponge, a long resting time to develop tasste, moist dough, and a high baking temperature. It appeals to the purist
since nothing is added to detract from the developed fragrance and flavor of the grain. Note that unbleached all-purpose flour is used, as it has a protein content similar to that of 00 grade flour
in Italy (12 percent) and creates a fine, white loaf.

Honey Graham Crackers

Ingredients:
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

Instructions:
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.

Makes about 50 crackers.

Chocolate Graham Wafers

Ingredients:
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

Instructions:
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.

Creamed Hominy Bread

Ingredients:
This cream-colored bread has a dense, soft texture; it keeps well and toasts beautifully. It's also a pleasure to make, for the
dough is supple and easy to handle.
2 cups cooked whole hominy
1 1/2 cups milk
1/4 cup sugar
2 Tbsp unsalted butter
2 tsp salt
1 package active dry yeast
About 4 cups all-purpose unbleached flour

Instructions:
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.

Soft Pretzels 1

Ingredients:
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

Instructions:
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 2

Ingredients:
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.

Instructions:
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.
Bake the pretzels:
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 pretzel 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 3

Ingredients:
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

Instructions:
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 pretzels.

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