1 1/3 cups warm water
3 tablespoons honey
1 teaspoon active dry yeast
1 1/2 cups bread flour
1 1/3 cups whole wheat bread flour
1 teaspoon salt
1/2 cup flax seeds*, ground (you can grind them in a coffee grinder)
1/2 cup sunflower seeds, unsalted
2 tablespoons butter, softened
In a small bowl, combine the warm water with honey and yeast. Let sit for 10 minutes.
In a large bowl, mix together together the flour, salt and ground flax seeds in a large bowl. Stir in the sunflower seeds, butter and the yeast mixture.
Combine well and then knead the dough for 10 minutes or until the dough is smooth.
Set to rise in greased bowl for 1.5 hours or until doubled in size. Punch it down, then transfer the dough to a greased bread pan. Cover and let rise again for 30 to 45 minutes.
Bake in a 375 oven for about 30 minutes or until lightly brown.
* Note: The flax seed flavor is strong in this bread. Might want to try a substitute – chia seeds, oatmeal and/or potato?
1 package (2-layer size) yellow cake mix
cold, brewed, strong coffee
2 cups flour
1/2 cup brown sugar
1/2 cup white, granulated sugar
1 tablespoon instant coffee
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
Preheat the oven to 350 degrees.
Prepare the cake mix according to the package directions for a 15x10x1 inch baking pan, but substitute coffee for water. Bake for 20 minutes.
Meanwhile, in a large bowl, mix together the flour, sugar, instant coffee and cinnamon. Using a pastry blender or 2 knives, cut in he butter until the mixture resembles coarse crumbs. Sprinkle he crumb mixture evenly over the cake.
Bake for 20 minutes longer or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
Makes 24 servings.
1 medium potato, peeled and finely chopped (about 3/4 c.)
1-1/2 c. buttermilk
2 packages active, dry yeast
3 T. sugar
2 T. shortening
2 t. salt
3 to 3-1/2 c. all purpose flour
2-1/2 c. whole wheat flour
2 T. cornmeal
In medium saucepan, cook the potato in the buttermilk over low heat for about 15 minutes, or until the potato is tender and milk is curdled. Cool to lukewarm (115*F). Set aside 1/2 c. of the liquid. Mash the potato in the remaining liquid; add warm water to make 2 cups of potato mixture.
In large mixing bowl, soften the yeast in the 1/2 c. of reserved liquid. Add potato mixture, sugar, shortening and salt. Mix well. Stir in 2 c. of the all purpose flour. Beat at low speed for 1/2 minute, then at high speed for 3 minutes, scraping sides of bowl frequently.
Cover and let rise for 45 minutes or until doubled. Punch down then stir in the whole wheat flour and enough of the remaining all purpose flour to make a moderately stiff dough. Turn onto a lightly floured surface. Knead 10 minutes or until smooth and elastic. Shape into a ball.
Place in a greased bowl. Cover and let rise 35 minutes or until doubled. Punch down. Turn out and knead a minute. Put in 8-inch loaf pans. Brush with a little buttermilk and sprinkle with the cornmeal.
Bake at 375*F for 30 to 35 minutes.
2 packages active dry yeast
1-3/4 c. warm water (110*F to 115*F)
1 c. sweet potato, mashed
1/2 c. plus 1 T. butter, softened, divided
1/2 c. honey
2 t. salt
3 c. whole wheat flour
3-1/4 c. all-purpose flour
Cream cheese nut spread:
1 c. butter, softened
1-8 ounce package cream cheese, softened
1/3 c. walnuts, finely chopped
In large mixing bowl, dissolve yeast in warm water. Add sweet potatoes, 1/2 c. butter, honey, egg, salt and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5x3 inch loaf pans. Cover and let rise until doubled, about 25 minutes.
Bake at 375*F for 40 to 45 minutes or until golden brown (cover loosely with foil if top browns too quickly). Remove from pans to wire racks. Melt remaining 1 t. butter and brush over the warm bread. Cool.
Make the spread:
In a small mixing bowl, beat butter and cream cheese until fluffy. Stir in walnuts. Serve with bread.
1/4 lb. Muenster cheese, grated
1/2 lb. Swiss cheese, grated
1/4 lb. mozzarella cheese, grated
2 eggs, lightly beaten
1/2 c. chopped fresh mint leaves or 1 T. dried mint
1/2 c. warm water (105*F to 115*F)
1 envelope active dry yeast
1 T. sugar
6 T. (3/4 stick) butter, melted
1 c. warm milk (110*F to 115*F)
1 T. sugar
1 t. salt
3-3/4 to 4 c. flour
1 egg yolk
For filling: combine all ingredients in a mixing bowl and set aside.
For dough: Combine water, yeast and 1 T. sugar and let stand until foamy, about 10 minutes.
Meanwhile, combine melted butter, warm milk, sugar and salt.
Place 3-1/2 c. of the flour into a large mixing bowl and make a well in the center. Pour the yeast and milk mixture into the well and stir until dough forms. Dust dough with flour as necessary and knead in bowl or on lightly floure board until dough is smooth and pliable but not stiff, about 5 minutes. Roll dough into a circle, 22 to 24 inches in diameter. Butter a 9-inch round cake pan and lay dough in it, letting it spill over the sides. Spoon the cheese filling into the dough and lift edges of dough up and over filling. Join dough in the center and twist for a knot.
Bake at 375*F for 45 minutes. Brush top with egg yolk. Return to oven and bake another 15 minutes until lightly browned.
1/4 c. shortening
3/4 c. sugar
1 egg, beaten
2/3 c. mashed banana
3 T. milk
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 c. flour
1/2 c. pecans (optional)
In large bowl, mix together shortening and sugar. Add egg, banana and milk.
In separate bowl, sift together dry ingredients, then add, a little at a time, to banana mixture and beat until blended. If desired, stir in pecans.
Line 3 x 8 inch bread pan with wax paper. Spoon batter into pan.
Bake at 350*F for one hour.
1/2 c. butter
2 c. flour
1-1/4 c. sugar
1/2 c. milk
2 t. baking powder
1/2 t. salt
1-1/2 c. fresh blueberries
Preheat oven to 350*F. Grease and flour muffin pan or use paper liners.
Sift flour, baking powder and salt together and set aside.
Cream butter and sugar until ight and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
Fill muffin cups 2/3 full. Bake for 25 to 30 minutes.
5 c. bread flour
1 c. mashed potato flakes
3 T. sugar
2 t. salt
2 T. yeast
2 c. milk
1/2 c. butter
1/2 c. sliced green onions
Grease one 9″-x-13″ pan or two 9″ round cake pans. Lightly spoon flour into measuring cup; level off.
In large bowl, combine 1-1/2 c. flour, potato flakes, sugar, salt and yeast; blend well. In medium saucepan, heat milk, butter and onions until very warm. Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in enough flour to make a soft dough. Knead in remaining flour until dough is smooth
and elastic, about 10 minutes.
Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 45-60 minutes. Punch dough down. Let rest on counter, covered with inverted bowl, for 15 minutes.
Divide dough into 24 pieces; shape into balls. Dip tops of balls in additional potato flakes. Place in prepared pans. Cover; let rise in warm place until light and doubled in size, about 30- 45 minutes.
Bake 25-35 minutes at 375*F . Remove from pans immediately; cool on wire racks. Makes 24 rolls.
3 T. butter
2 T. finely chopped onion
1/2 t. minced garlic
1/2 t. dried oregano
1/2 t. dried tarragon
1/2 t. dried basil
3/4 c. warm water
1 pkg. dry yeast
1 t. sugar
1 t. salt
2 c. flour
1 egg, beaten (glaze)
Melt butter in medium skillet over medium heat. Add onion, garlic, oregano, tarragon, and basil, and saute until onion is translucent. Cool.
Pour warm water into mixer bowl. Sprinkle yeast and sugar over water; stir to dissolve. Let stand about 5 minutes, until foamy.
Mix in salt, then cooled onion mixture. Add 1-3/4 c. flour and mix until smooth. Mix in enough remaining flour to form soft, smooth dough. Knead about 5 minutes. Place in greased bowl; let rise until doubled.
Punch down. Cut into 24 pieces. Roll each into a smooth ball. Transfer to greased baking sheets, 1-1/2″ apart. Let rise, covered, until doubled.
Brush beaten egg over rolls.
Bake at 350*F for 20 minutes. Brush with melted butter. Serve warm.
5-3/4 to 6-3/4 c. flour
1/3 c. instant nonfat dry milk
1/4 c. sugar
2 T. yeast
1/3 c. softened butter
2 c. very warm tap water
In a large bowl thoroughly mix 2 c. flour, dry milk, sugar, salt, and yeast. Add butter. Gradually add tap water to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add 3/4 c. flour. Beat at high speed 2 minutes. Stir in enough additional flour to make a stiff dough.
Turn out onto lightly floured board; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning to grease. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.
Punch dough down; let rise again until less than doubled, about 20 minutes.
Divide dough in half; cut each half into 10 pieces. Form each piece into a ball. Place on greased baking sheets; press to flatten. Cover and let rise until doubled, about 1 hour.
Bake at 375*F for 15-20 minutes, or until done. Cool on wire racks. Makes 20 buns.