Yogurt Bread
  • 1/2 cup white flour
  • 1/2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups graham flour
  • 2 cups plain yogurt
  • 1/2 cup molasses
  • 1 cup chopped dates
  • 1/2 cup chopped walnuts

    Sift white flour, baking powder, baking soda and salt. Add graham flour and blend well. Mix yogurt and molasses. Add dry ingredients, then dates and walnuts. Stir only until blended.

    Pour into well-greased 9"x5"x3" loaf pan. Bake at 350F for one hour.

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    Muffaletta Bread
  • 1 cup Warm water (110F)
  • 1 tablespoon Sugar
  • 1 1/2 teaspoons Salt
  • 2 tablespoons Shortening
  • 3 cups Bread flour
  • 2 tablespoons Gluten
  • 1 tablespoon Yeast
  • 2 tablespoons Seltzer Water

    Put all in bread machine in order,on dough setting, while watching bread ball form, add at least 2 TBS seltzer water, so nice smooth ball forms, more if needed. After cycle finished, take out form into flying saucer form, and let rise another hour. Round loaf should be about 10 in diameter. You can at this time moisten surface and sprinkle with sesame seeds, gently pressing in. Put on greased baking sheet. Cover with light cloth. Should rise at least 1 hour.

    Preheat oven to 425F, bake loaf for 10 min, reduce heat to 375 F, bake 25 min. The loaf is done when it sounds hollow when tapped on bottom. Cool completely on rack before slicing across the middle.

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    Croissants
  • 1 cup Milk
  • 1 tablespoon Butter
  • 1 tablespoon Sugar
  • 1 teaspoon Salt
  • 1 package Dry yeast
  • 1/4 cup Warm water
  • 2 1/2 cups Unbleached flour
  • 1 cup Butter (cold)

    Combine Milk, first amount of butter, sugar and salt in a small pot and bring to a boil over high heat.

    Immediately remove from the heat and let stand to room temperature. In the meantime, dissolve the yeast in the water and add it to the milk. Place the liquid in a mixer and add the flour. Using the dough hook, mix until the dough is elastic. It will be sticky. Place in a bowl, cover and let rise until double in bulk, about 1 1/2 hours. Place in refrigerator and chill for 30 minutes.

    Meanwhile, soften the remaining cold butter by pounding with a rolling pin. Roll the dough on a floured board to form a 1/4-inch thick rectangle. Spread the butter over 2/3 of the rectangle closest to you. Fold the unbuttered third over the center third.

    Then fold the bottom 1/3 over the doubled portion. Swing the dough around a quarter turn, that is, bring east to south. Roll it again into a 1/4-inch thick oblong. Fold again in thirds. Cover the dough and place in the refrigerator for 2 hours. When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more. Then roll the dough to 1/4-inch thickness again. Cut the dough into 3-inch squares and cut the squares on the bias to form two triangles. Roll each triangle beginning with the wide side, then shape the rolls into crescents. Chill for 30 minutes in the refrigerator before baking.

    Preheat oven to 400F. Bake for 10 minutes. Reduce heat to 350F and continue to bake another 15 minutes.

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    Sage-Corn Muffins
  • 1-1/2 C unbleached all-purpose flour
  • 2/3 C yellow cornmeal
  • 1-1/2 T sugar
  • 1 T baking powder
  • 1/2 t baking soda
  • 1 t salt
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 C minced scallions, both white and pale-green parts
  • 2 eggs, beaten
  • 1 C. buttermilk
  • 1 T. minced fresh sage (1 t. dried)
  • 1 C. fresh, sweet raw corn kernels
  • 1 seeded and minced serrano chile (optional)

    Preheat oven to 375. Lightly grease a muffin pan (I used cupcake papers). Sift the flour, cornmeal, sugar, baking powder, baking soda and salt together in a bowl (I just stirred it together). In a small saute pan, melt the butter and saute the scallions slowly until softened but not browned and add to the flour mixture. Add the eggs, buttermilk, sage, corn and optional chile and stir just to combine.

    Divide the batter among 12 muffin cups and bake on the middle rack for 25-30 minutes or until the muffins are puffed and golden. Serve warm.

    Frozen corn may be substituted. Also try other herbs, such as savory, oregano or rosemary in place of the sage.

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    Appalachian Cornbread
  • 1 cup flour
  • 1 cup cornmeal
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup oil (or melted lard)
  • 1 egg, beaten

    Preheat oven to 425 degrees. Put about a tablespoon bacon drippings into an 8x8 pan, and put the pan in the oven to get hot.
    In medium bowl combine flour, cornmeal, sugar, baking powder, and salt. Stir in remaining ingredients, beating by hand, JUST until smooth. (Batter will be lumpy.)
    Pour batter into prepared, heated pan or skillet. Bake for about 15-20 minutes, or until toothpick inserted in center comes out clean.
    Invert onto cutting board, cut and serve.

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    Cracklin Corn Bread
  • 2 cups cornmeal
  • 1 cup buttermilk
  • 2 tsp salt
  • 1 cup cracklins
  • 1 tsp soda
  • lukewarm water (optional)
  • 1/2 tsp baking powder

    Mix together the cornmeal, salt, soda, baking powder and buttermilk.
    Mix cracklins into the mixture. If it is too dry, use some lukewarm water to make it the right consistency for corn bread.
    Pour into a greased pan or skillet and bake in a 425 degree oven for 1/2 hour, or until brown.

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    Ordinary White Bread
  • ...Makes 2 loaves
  • 1/2 oz quick rising dry yeast (2 envelopes)
  • 1/4 cup lukewarm water
  • 7 Tbsp dry milk
  • 2 1/2 Tbsp
  • Sugar
  • 1 tsp salt
  • 1-3/4 cups water
  • 2 Tbsp vegetable oil
  • 6 cups all-purpose flour


    (1)In a small bowl, dissolve yeast in 1/4 cup warm water.
    (2)In a large mixing bowl, mix the powdered milk, sugar, salt and 1-3/4 cups water together.Whisk until smooth, add yeast mixture.
    (3)Sift in 3 cups of flour and mix until smooth.
    (4)Add the oil; mix.
    (5)Gradually sift in the remaining flour. When it becomes stiff enough to handle remove from the bowl and knead it as you add the flour. Knead it for 5-7 minutes after the last flour is added.
    (6)Place the dough in a oiled bowl and turn it over to coat uniformly. Then place it in a warm place to rise until it has doubled in size (about 45 minutes).
    (7)Remove from bowl and knead a little. Divide into two equal parts, shape into loaves, and place in loaf pans. Let rise again until doubled in size.
    (8)Preheat oven to 375 deg. F.
    (9)Bake 45 minutes.
    (10) Remove loaves from pans and cool on a wire rack.

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    Onion Rye Bread
  • 1 package active dry yeast
  • 2 1/2 to 3 cups bread flour
  • 1 cup rye flour
  • 2 teaspoons salt
  • 3/4 cup chopped onion
  • 1 1/2 teaspoons sugar
  • 3/4 cup milk
  • 1/2 cup warm water
  • 1 egg (for bread)
  • 1 egg beaten with 1 tablespoon water (for glaze)
  • 2 tablespoons butter (softened)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon caraway seeds
  • 1 tablespoon sesame

    Dissolve the yeast and sugar in the warm water. In a food processor or mixer, combine 1 cup of the bread flour, salt, 1/2 cup of the rye flour, milk, egg, butter, Dijon mustard, onion, caraway and sesame seeds. Add the yeast mixture. Beat in the rest of the rye and any of the remaining flour necessary to make a soft but firm dough. (It will still be slightly sticky.) Place in an oiled plastic bag or oiled bowl. Seal or cover and let rise until doubled (or refrigerate overnight). Punch down and shape into an oval. Place on a greased baking sheet. Let double. Preheat oven to 350 degrees. Brush the loaf with the egg glaze. Bake until the bottom sounds hollow when tapped, about 45 to 50 minutes. Remove from baking sheet and cool on a rack.

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    Apple Molasses Bread
  • 1/2 cup butter
  • 1 cup sugar
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup applesauce
  • 1/4 cup dark molasses
  • 1 cup raisins
  • 1/2 cup chopped nuts


    (1) Preheat oven to 350 degrees.
    (2) In a large bowl, cream butter and sugar until light and fluffy.
    (3) Add eggs, one at a time, beating well after each addition.
    (4) Combine flour, baking powder, salt, cinnamon and nutmeg; set aside. Combine applesauce and molasses.
    (5) Add dry ingredients alternately with applesauce mixture to egg mixture. Fold in raisins and nuts.
    (6) Pour into a greased 9 1/4x5 1/4x2 3/4 inch loaf pan. Bake at 350 deg. for 1 hour, or until a toothpick inserted into the center comes out clean. Cool 10 minutes, remove from pan and continue cooling on a wire rack.

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    Banana Nut Bread
  • 3 very ripe bananas
  • 1 cup sugar
  • 1/2 cup shortening (butter)
  • 2 eggs
  • 3 Tbsp yoghurt or sour cream
  • 2 cups flour
  • 1 tsp baking soda
  • 1 cup chopped walnuts
  • Rum, vanilla, or amaretto (optional)

    (1) Preheat the oven to 350. Cream shortening and sugar.
    (2) Mix in the bananas.
    (3) Mix in the remaining ingredients.
    (4) Pour into a greased loaf pan.
    (5) Bake 1 hour 15-20 minutes at 350 degrees.

    NOTES: If you use more than 3 normal-size bananas, lower the oven temperature and cook for a while longer. Otherwise, the crust comes out almost overcooked while the middle remains moist and almost undercooked.

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