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Add and beat for 2 minutes:

2 pkg. yeast

2 cups flour

½ cup warm water


Mix and add:

3 cups flour

1 ½ cup warm milk

Knead by hand or dough hooks at #3 for 6-8 minutes:

½ cup sugar

Let rise 90 minutes

½ cup butter

Punch down and let rise 30 more minutes.

1 teaspoon salt

Shape into Parkerhouse rolls. Let rise 30 minutes.

3 eggs

Bake at 425 for 15 – 20 minutes.



Mix together and beat in:

2 packages yeast

3 beaten eggs

1 cup warm potato water

½ cup sugar

Stir in:

½ t. salt

3 T. sugar

½ c. milk

1 cup mashed potatoes

½ c. butter melted

1/8 t. ginger

Add and beat for 2 minutes:

Cover and let rise about 15 minutes

2 c. flour

Stir in and knead for 8 minutes:

4-5 cups flour

Pour into greased bowl. Let rise until double. Punch down and refrigerate for several days or make into 4 loaves or 24 – 36 rolls. Dip rolls in flour. Cover and let rise until double. Bake rolls 15 minutes at 325 convection-bake. (Freezes well)


3 pkgs. (3 T.) dry yeast

1 c. rolled oats

4 c. warm water

1 c. raw bulgur

½ c. honey

1 c. wheat bran

½ c. oil

1 c. sunflower seeds

4-5 c. white flour (or bread flour)

3 c. whole wheat flour

1 T. salt

Combine water and honey; add yeast and dissolve. Add 2 c. white flour, mix well, and let stand 10-15 minutes. Add oil, whole wheat flour, oats, bulgur, bran, sunflower seeds, and salt. Add rest of flour as needed to make a stiff dough. Knead until smooth and elastic, approximately 10-15 minutes. Cover and let rise until double, approximately 1-1 1/2 hours. Punch down and divide into 4 balls. Cover and let rest 15 minutes. Shape into loaves. Roll loaves in rolled oats and place in greased pans. Cover and let rise, approximately 1 hour. Bake at 375 for 30-40 minutes.



Add rest of flour

½ c. warm water

Let rest

2 pkg yeast

Knead 10 min

Stir in and beat for 2 minutes:

Let rise until double

3 T sugar

Punch down

1 T salt

Let rise until double again

2 T soft shortening (lard)

Divide in 2 parts and let rest 10 min

1 ¾ lukewarm liquid (water, potato water, or scalded milk)

Shape into loaves and let rise

Half of 7 – 7 ¼ c flour

Bake 425, 25 - 30 min (or 350)

Substitute whole wheat flour, oat bran, wheat bran or wheat germ


3 cups flour

Bake in bread pan or muffin tins

3 teaspoons baking powder

30 – 45 minutes at 350 degrees

½ teaspoon salt

While hot poke holes in top

1 – 3 tablespoon sugar

Pour melted butter over hot bread

12 oz. can beer

Fast No-Knead Whole Wheat Bread

Combine in a large bowl:


2 cups whole wheat flour

1 1/2 cups water

1/2 cup whole rye flour

Stir until blended; dough will be shaggy.

1/2 cup coarse cornmeal|

Cover bowl with plastic wrap.

1 teaspoon instant yeast

Let dough rest 4 hours at warm room temperature

1 1/2 teaspoons salt

Oil a standard loaf pan (8 or 9 inches by 4 inches; nonstick works well). Lightly oil your hands and shape dough into a rough rectangle. Put it in pan, pressing it out to the edges. Brush top with a little more oil. Cover with plastic wrap and let rest 1 hour more.

Preheat oven to 350 degrees. Bake bread about 45 minutes, or until loaf reaches an internal temperature of 210 degrees. Remove bread from pan and cool on a rack.      Yield: 1 loaf


Combine in large bowl:

Add and stir until blended:

3 cups bread flour

1 1/2 cups water

1 packet ( 1/4 ounce) instant yeast

Dough will be shaggy

1 1/2 teaspoons salt

Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.

Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more in parchment.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Pick up dough and parchment, put it into pot. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.     Yield: 1 big loaf.

Stir –N-Roll Biscuits

Mix together:

Measure in one container and stir in all at once:

2 c. flour

2/3 c. milk

3 t. baking powder

1/3 c. oil

¾ t. salt

Mix only until all flour is moist and dough can form into a ball

Form into biscuit shapes, drop on cookie sheet (do not overwork).

Bake 450, 8-10 minutes

If using buttermilk, use only 2 t. baking powder and add ¼ t. soda.


Use Stir-N-Roll biscuit recipe.

Spread with softened butter.

Roll out dough into rectangle.

Sprinkle with cinnamon

Cover with brown sugar

Roll up, slice. Bake at 375 – 400, 8 – 10 minutes.

Almost No-Knead Bread

cups  unbleached all-purpose flour (15 ounces), plus additional for dusting work surface


teaspoon  instant or rapid-rise yeast 

1 1/2 

teaspoons  table salt 


cup plus 2 tablespoons  water (7 ounces), at room temperature


cup plus 2 tablespoons  mild-flavored lager (3 ounces)

tablespoon  white vinegar 

1. Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.

2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.

3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

Blue Cheese Shortbread

8 oz blue cheese softened

6 oz butter softened

1 3/4 cup flour

2 Tbs cornstarch

1 tsp salt, 1 tsp pepper

2 tsp fresh sage

3/4 cup chopped walnuts

Beat cheese and butter until creamy, add the other ingredients and roll into 2" logs, wrap and refrigerate and then slice off 1/4 inch slices. bake at 375 degrees until golden, about 12 minutes,

Serve with soup

I have made them with 1/2 this much blue cheese since Mona does not like blue cheese and they were still good. John



Pulse in food processor until like coarse cornmeal:

Remove from food processor and knead in:

3 cups flour

¾ cup buttermilk

¾ cup sugar

2 teaspoons orange peel, grated

½ teaspoon baking soda

¾ cup currants (or dried berries)

½ cup butter (grated and frozen)

¾ cup pecans, chopped

Form into 2 inch thick circle. (can  wrap and refrigerate dough 2hrs or overnight.)

Cut into triangles. Sprinkle with coarse sugar.                      Bake at 350, 25 – 30 minutes.