Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 3/4 cups flour -- all-purpose

1 tablespoon sugar 1 teaspoon salt 1 package yeast -- rapid-rise 1 cup hot water (125-130) 1 tablespoon margarine -- softened Set aside 1 cup flour. Mix remaining flour, sugar, salt, and yeast in mixer bowl. Stir in hot water and margarine. Add enough reserved flour to make soft dough. Knead 4 minutes. Roll dough to 14 x 8" rectangle. Place on greased baking sheet. Spread filling down center third. Cut 1" wide strips from sides of filling to dough edges. Alternately fold strips over filling. Cover. Place boiling water in large shallow pan on counter. Place baking sheet over pan and let dough rise for 15 min. Bake 20 min at 375 or until done. Remove from sheet and cool on wire rack. Can drizzle with a confectioner's sugar glaze, if desired. Fran's notes: on a hot, humid day, I didn't need the extra cup of flour. I used a 12 oz can of solo almond filling instead of the one listed here. I didn't have any 10x sugar, but a glaze would have been nice. Otherwise, I'll use a butter or egg wash to 'pretty' it up. This is definitely a keeper and I can't wait to try apricot, etc. filling. - - - - - - - - - - - - - - - - - NOTES : on a hot, humid day, I didn&apos;t need the extra cup of flour. I used a 12 oz can of solo almond filling instead of the one listed here. I didn&apos;t have any 10x sugar, but a glaze would have been nice. Otherwise, I&apos;ll use a butter or egg wash to &apos;pretty&apos; it up. This is definitely a keeper and I can&apos;t wait to try apricot, etc. filling. </DirT> </DirS> </RcpE> <RcpE name="All Bran Bread" author="Possum Kingdom Lake Cookbook"> <RTxt> <![CDATA[ * Exported from MasterCook * All Bran Bread Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 Cup Shortening 1/2 Cup Boiling Water 1/2 Cup Sugar 1 Cup All-Bran. Cereal 1/2 Teaspoon Salt 1 Egg -- well beaten 1 Yeast Cake 1/2 Cup Warm Water 3 Cups Flour -- or 4 Cups Flour Mix shortening, boiling water, sugar, salt and All-Bran together. Let

* Exported from MasterCook * 60-Minute Honey-Nut Ladder Loaf

stand until lukewarm. Soak the cake of yeast in the warm water. Add the egg. mix with the above mixture. Add flour. Place in a slightly greased bowl. Set aside to rise. Knead on floured surface. Place in a greased bowl, cover and let rise until double in bulk. Turn out on floured surface and roll. Bake in hot over, 425 degrees for about 15 minutes. - - - - - - - - - - - - - - - - - * Exported from MasterCook * All Bran Refrigerator Rolls Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 Cup Shortening 3/4 Cup Sugar 1 Cup All-Bran. Cereal 1 1/2 Teaspoons Salt 1 Cup Boiling Water 2 Eggs -- well beaten 2 Yeast Cake 1 Cup Warm Water 6 Cups Flour Mix shortening, salt, sugar and All Bran with boiling water, stirring until shortening melts. Let stand until lukewarm. Beat thoroughly. Dissolve yeast in lukewarm water. Add eggs. Add flour. Let stand covered with wax paper or foil in refrigerator until ready to make. Grease pan, pinch off rolls, butter tops. Let rise at room temperature until double in bulk. Bake in 400 degree oven until brown. - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beer Cheese Bread Recipe By : Jo Merrill Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons sugar 1 package active dry yeast 1/2 cup warm beer -- 105-115 deg 2 1/2 cups bread flour 1 cup sharp cheddar cheese -- shredded --or use extra sharp cheddar 1/3 cup nonfat dry milk powder -- instant 3/4 teaspoon salt 1/2 teaspoon dry mustard 1/4 teaspoon ground red pepper 1 large egg -- beaten 1 large egg white -- slightly beaten 1 teaspoon sesame seeds -- toasted Dissolve sugar and yeast in warm beer in a large bowl. Let stand for 5 minutes. Stir in 2 1/4 cups flour and next 6 ingredients to form a soft dough. Knead about 8 minutes, adding additional flour as necessary. Divide dough in half and shape each portion into a 6 inch round loaf.

Place loaves 4 inches apart on a large baking sheet coated with cooking spray. Brush tops with egg white and sprinkle with sesame seeds. Make 1/8-inch deep cuts in a lattice design across tops of loaves. Cover and let rise until doubled in size, about 1 hour and 15 minutes. Bake at 375 degrees for 15 minutes or until loaves sound hollow when tapped. Cool on a wire rack NOTE from me: I am not sure the cooking time is correct; it seems too short. Prize winner in yeast and cheese bread division at Del Mar County Fair--1993 - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blushing Tomato Bread Recipe By : Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 Cup Warm Water 1/4 Cup Sugar 1 Teaspoon Sugar 1/4 Teaspoon Ground Ginger 2 Packages Active Dry Yeast 1 1/2 Cups Tomato Juice -- warmed 6 Cups Unsifted Flour 1/4 Cup Butter -- softened 1 Teaspoon Salt In small bowl, combine water, 1 Tsp. sugar, ginger and yeast. Let stand until bubbly. In large bowl, combine tomato juice, 1/4 cup sugar and 2 cups flour. Add yeast mixture; beat well. Stir in butter and salt. Add 3 cups flour; stir until thoroughly blended. Stir in remaining flour. Turn dough onto well-floured board; knead until smooth and satiny. Return dough to bowl; brush top with butter. Cover and let rise 30 to 40 minutes, or until doubled. Punch down; divide in half. Shape into two 14" loaves. Place on greased baking sheets. Cut diagonal slashes on top. Brush with butter; cover and let rise again until doubled. Preheat oven to 350 degrees. Bake 40 to 50 minutes, or until lightly browned. Transfer loaves to wire racks. Cool Makes 2 loaves bread. - - - - - - - - - - - - - - - - - NOTES : To freeze, wrap cool loaves tightly in aluminum foil; seal. Reheat wrapped loaves at 350 degrees about 30 minutes. * Exported from MasterCook * Brioche Buns Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 Package Active Dry Yeast 1/2 Cup Warm Water 4 1/2 Cups Bisquick. Baking Mix 1/2 Cup Butter -- softened 1/4 Cup Sugar 2 Eggs 1 Egg -- separated

1 Tablespoon Water Heat oven to 350 degrees. Grease 24 muffin cups. Dissolve yeast in warm water in large bowl. Stir in baking mix, butter, sugar, eggs and egg white; beat vigorously 20 strokes. Turn dough onto cloth-covered board well dusted with baking mix. (Dough will be soft.) Gently roll in baking mix to coat; knead until smooth, about 1 minute. Divide 3/4 of the dough into 24 equal parts. Shape each part into a ball. Place in muffin cups; flatten slightly. Divide remaining dough into 24 equal parts; shape each part into ball. Press deep indentation in center of each ball dough in pan. Place 1 small ball dough in each indention. Beat egg yolk and 1 tbsp. water slightly; brush over rolls. Bake until golden brown, about 15 minutes. DO-AHEAD BRIOCHE BUNS; (FOR FREEZER) Heat oven to 300 degrees. Prepare as directed above except - bake until set, about 15 minutes. Remove from pan; cool. Freeze rolls tightly wrapped. To serve, heat oven to 350 degrees. Unwrap rolls and place on ungreased cookie sheet or in muffin cups. Bake until golden brown, 10 to 12 minutes. - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk & Yeast Rolls Recipe By : Hugh Ann Maxwell, Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 Quart Buttermilk -- warmed 1 Cup Shortening 1 Cup Sugar 2 Packages Yeast 1/2 Cup Warm Water Flour 1/2 Cup Flour 2 Teaspoons Baking Powder 1 Teaspoon Salt 1 Teaspoon Baking Soda Dissolve yeast in warm water. Mix buttermilk, shortening, sugar and yeast. Add enough flour to make a thick batter. Set to rise double in size. Mix 1/2 cup flour, baking powder, salt & soda. Add to batter. Add enough flour to make dough handle until not sticky. - - - - - - - - - - - - - - - - - * Exported from MasterCook * Challah Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 sticks butter -- melted 2 packages yeast

water -- warm flour -- unbleached salt egg -- beaten 1/2 cup sugar 2 egg -- beaten poppy seeds -- -optionalsesame seeds -- -optionalDissolve yeast in warm water. Beat 3 eggs in a large mixing bowl; add salt, sugar, dissolved yeast, and butter. To this mixture, add 4 cups of the flour (all at once). Stir in the flour and continue to add 3 more cups of flour until the dough is of a soft consistency. Knead the dough on a floured board until the dough is no longer sticky and is springy to the touch. Place the dough in a greased mixing bowl and cover with a towel. Let rise 1 1/2 hours, or until doubled in bulk. Punch down the dough, knead it a little, and divide it in 6 pieces. Roll each piece with your hands so they become long, skinny ropes. Braid 3 ropes, pinching the ends together. Repeat the process with the other 3 ropes. Place each braided loaf on it`s own greased cookie sheet, cover with a towel, and let rise about an hour- until doubled in bulk. Brush the loaves with the 2 beaten eggs, sprinkle with poppy seeds or sesame seeds (optional). DO NOT PRE-HEAT OVEN- Bake in a 350F degree oven about 45 minutes, until the bread is golden-brown. - - - - - - - - - - - - - - - - - * Exported from MasterCook * Country Whole Wheat Bread (Brew Cuisine) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/3 cup butter 3/4 cup milk 1 cup wheat germ 1 1/2 cups beer 2 envelopes dry yeast -- fast acting 2 tablespoons honey 1/3 cup molasses 6 cups whole-wheat flour Preheat oven to 375 degrees F. Warm butter and milk over low heat. Add wheat germ to milk mixture. Stir. Gradually hear beer until just below the boiling point. Add yeast to beer. After it foams (about 8-12 minutes), add milk mixture. Stir honey, molasses, and whole wheat flour into liquids. Mix well. If dough is too sticky, add more flour. Knead on a lightly floured surface until dough is smooth. Place dough in a greased bowl. Roll dough to coat surface. Cover with a floured towel. Allow to rise in a warm area until double in volume. Turn dough onto lightly floured pastry board and knead for 2-4 minutes. Divide into 2 equal parts and place in 2 well greased loaf pans, 8-1/2 x 4-1/2 inches. Cover again and allow to double. Bake for 1 hour. Cool on racks. - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry-Orange Anadama Rolls Recipe By : The New Carry-Out Cuisine by Phyllis Meras Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method

2 7 4 3

cups cups teaspoons

-------1 1/2 1/2 4 1/3 2 1 1 1/2 1 2 1/2

-------------------------------cranberry juice yellow cornmeal unsalted butter -- at room temp dark molasses dark molasses salt dry yeast warm water whole-wheat flour cranberries -- fresh, whole zest of 1 orange, grated 4 c all-purpose flour -- up to 5 cups 1 egg -- lightly beat w/ 1 T additional cornmeal for tops of rolls In a small saucepan, heat cranberry juice to a simmer and gradually stir in the cornmeal [whisk constantly to avoid lumps]. Reduce heat to low and stir the mixture continuously with a wooden spoon [whisk] until the mixture is thick and smooth like porridge, 5 to 7 minutes [this took more like 10 minutes, and there were still lumps, but they were incorporated when the dough was mixed together later]. Add 1/3 c of molasses [I used 1/4c] and the salt and set aside to cool to lukewarm. Meanwhile, dissolve yeast in lukewarm water in a large mixing bowl for 10 minutes. Stir in the whole wheat flour and the cooled cornmeal mixture. Place cranberries, orange zest and remaining molasses [I left out this molasses] in a food processor and pulse several times until berries are coarsely chopped (or chop by hand). Add to dough mixture and stir thoroughly. Add the all-purpose flour to make a soft dough. [I added more than 5 cups and it was still sticky--keep in mind it will stay sticky, and just add enough to make it manageable.] Knead for 10 minutes until smooth and elastic. Place in a greased bowl, turn to grease the top, and cover. Let rise in a warm place until doubled in bulk, about 1 1/2 hours [I put it in the refrigerator at this point and finished them the next morning]. Punch down and turn out onto a lightly floured surface. Tear off pieces of the dough and shape into smooth balls, about 2" in diam. Place 2" apart on lightly greased cookie sheets. Let rise in a warm spot until doubled in bulk, 30-45 minutes. Preheat oven to 375F. Brush all over with the egg wash and sprinkle tops lightly with cornmeal. Bake 20 minutes or until golden brown. Note: The book says this yields 18 rolls. I made dough balls the size of golf balls and ended up with about 30 rolls the size of small dinner rolls. - - - - - - - - - - - - - - - - - * Exported from MasterCook * English Muffin Bread Recipe By : telenet!penguin!kpearson@uunet.uu.net (Kirk Pearson) Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 envelopes yeast 6 cups flour -- 5 for microwave 1 tablespoon sugar 2 teaspoons salt 2 cups milk 1/4 teaspoon baking soda 1/2 cup water cornmeal

-----------cups cup tablespoons cup tablespoons t package c c c

Combine 3 cups flour, yeast, sugar, salt, and soda. Heat liquids until very warm (120-130 F). Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon into 2 loaf pans that have been greased and sprinkled with cornmeal. Cover; let rise in warm place for 45 minutes. Bake at 400 F for 25 minutes. Remove from pans immediately and cool. Or: microwave each loaf on High for 6 minutes 30 seconds. Allow to rest 5 minutes before removing from pans. Notes: The bread won't brown if you bake it in a microwave, so don't be tempted to bake it longer than the specified time. It's still delicious! My favorite way to eat this bread is in thick slices lightly broiled with lots of butter (or margarine) and cinnamon-sugar mixture. - - - - - - - - - - - - - - - - - NOTES : The bread won&apos;t brown if you bake it in a microwave, so don&apos;t be tempted to bake it longer than the specified time. It&apos;s still delicious! My favorite way to eat this bread is in thick slices lightly broiled with lots of butter (or margarine) and cinnamon-sugar mixture. * Exported from MasterCook * Frosted Cinnamon Icebox Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 packages active dry yeast 1/2 cup warm water 2 cups lukewarm milk -- (scaled then -- cooled) 1/3 cup sugar 1/3 cup vegetable oil or shortening 3 teaspoons baking powder 2 teaspoons salt 1 Egg 5 cups all-purpose flour -- up to 6 4 tablespoons butter -- softened 1/2 cup sugar 1 tablespoon + 1 Tsp. cinnamon Powder Sugar Frosting Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, the oil, baking powder, salt, egg and 2 to 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto well floured board; knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl; turn greased side up. Cover, let rise in warm place until double, about 1 1/2 hours. (dough is ready if an indention remains when touched.) Grease 2 oblong pans, 13x9x2 inches. Punch down dough; divide into halves. Roll 1 half into rectangle, 12x10 inches. Spread with half of the butter. Mix 1/2 cup sugar and the cinnamon; sprinkle half the sugar-cinnamon mixture over rectangle. Roll up, beginning at wide side. Pinch edge of dough into roll to seal. Stretch roll to make even. Cut roll into 12 slices. Place slightly apart in 1 pan. Wrap pan tightly with heavy aluminum foil. Repeat with remaining dough. Refrigerate at least 12 hours but no longer than 48 hours. (To bake immediately, do not wrap. Let rise in warm place until double, about 30

minutes. Bake as directed below.) Heat oven to 350 degrees. Remove foil from pans. Bake until golden, 30 to 35 minutes. Frost with Powdered Sugar Frosting while warm. Makes 24 rolls. POWDERED SUGAR FROSTING: Mix 1 cup powdered sugar, 1 Tbsp. milk and 1/2 Tsp. vanilla until smooth and of spreading consistency. Frost 1 pan of rolls. VARIETIES OF ICEBOX ROLLS: CARAMEL PECAN ICEBOX ROLLS: Omit Powdered Sugar Frosting. Before rolling dough into rectangles, heat 1 cup brown sugar (packed) and 1/2 cup butter until melted; remove from heat. Stir in 2 Tbsp. light corn syrup. Divide caramel mixture between pans. Sprinkle each with 1/2 cup pecan halves. Roll dough, slice, refrigerate and bake as directed. Immediately invert pan on large tray. Let pan remain over rolls 1 minute so caramel drizzles over rolls. ORANGE MARMALADE ICEBOX ROLLS: Omit butter, sugar-cinnamon mixture and Powdered Sugar Frosting. Before rolling dough into rectangles, beat 2 cups powdered sugar, 1/2 cup orange marmalade and 1/4 cup butter, softened, until smooth and creamy. Spread each rectangle with 1/3 cup of the marmalade mixture. Roll dough, slice, refrigerate and bake as directed. Frost with remaining marmalade mixture while warm. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gram's Dinner Rolls Recipe By : connally@vms.cis.pitt.edu Kate Connally Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup milk -- scalded 1/2 cup shortening 1/2 cup sugar 1 teaspoon salt 1 yeast cake -- or 1 pkg dry 3 eggs -- beaten 4 1/2 cups flour Combine hot milk, shortening, sugar, and salt. Mix but don't worry if shortening doesn't all melt. Cool to lukewarm. Add yeast and mix. Add eggs and mix. Add flour and mix well to make a smooth soft dough. (This is not the kind of dough you have to knead - it will be very soft and sticky.) Let rise to double in volume. Punch the dough down and refrigerate until cold. Turn chilled dough out onto floured pastry cloth and knead briefly. Divide dough into thirds. Roll out one third at a time. Roll into a large circle about 1/8 inch thick. Brush surface of dough with melted butter. Cut circle of dough into 8 pie shaped wedges. Roll up each wedge starting at the wide end. Place each roll on baking sheet and curve it into a crescent shape. (Be sure to put the pointy end on the bottom otherwise roll may start to unroll as it rises or bakes.) Brush tops of rolls with melted butter. Cover with a cloth and let rise until almost double. Bake at 350 F for 16 minutes. Note: These are fairly large rolls. If you prefer smaller rolls divide dough into quarters instead of thirds. - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herb Toasts

Recipe By : Martha Stewart's Quick Cook Menus Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 loaf french bread -----herb butter----1/2 cup unsalted butter -- at room temperature 2 tablespoons fresh dill -- chopped 2 tablespoons fresh chervil -- chopped salt and freshly ground black pepper 1 loaf french bread 1. To make the herb butter, combine the butter and herbs in a small bowl and blend thoroughly. Season to taste. Keep refrigerated until ready to use. Makes 3/4 cup. 2. Cut the french bread diagonally into 1/2 inch slices. Spread each with a bit of the herb butter and toast under the broiler until crisp and brown. Note: if you won't be using the herb butter within 1 day it should be frozen. Serves 4-8 - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package yeast 1 tablespoon warm water 3/8 cup butter 3/8 cup milk 1 1/2 eggs -- slightly beaten 3/4 teaspoon salt 1/4 teaspoon sugar 1/8 cup warm water 3/8 cup water 3/8 cup sugar 1 tablespoon honey -- or more for taste 3 1/3 cups all-purpose flour -- sifted Dissolve yeast, sugar and warm water. set aside. scald milk and water with the butter & 3/4ths cup sugar. When tepid, mix with yeast solution. Set Aside. Mix the eggs, the honey, the salt to the yeast mixture and add to the flour. Knead for 10 minutes. Place in ungreased bowl and let rise for 2 hours. Punch down, turn. and let rise for another hour. Divide into 2 parts, place in greased loaf pans, let rise for a third time for 1 1/2 hours. Just before cooking, brush the top with an egg wash for browning. Bake 350 F for 25 minutes. - - - - - - - - - - - - - - - - - * Exported from MasterCook * Khachapuri Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package yeast -- dry 1 teaspoon sugar

water -- warm (110) milk -- room temp 2 sugar 1/2 butter -- melted 1 salt 3 1/2 flour (a/p or bread) filling: 8 ounce muenster cheese 8 ounce jarlsberg or swiss 8 ounce cheddar -- white 2 eggs -- beat slightly 2 tablespoon parsley -- chopped 1/4 teaspoon pepper -- white Dissolve yeast and 1 tsp sugar in 1/4 cup water and let stand 5-10 minutes to proof until foamy. Add milk, 2 tbs sugar, butter, salt, and enough flour to make a soft dough. Place in greased bowl and turn to coat all sides. Cover and let rise until double in bulk. Shred cheeses, combine all filling ingredients and refrigerate. Grease a 9" springform pan very well. Punch down dough, shape into a ball, and roll to a 20" circle. Ease dough into pan (fold in half to lift and unfold in pan) letting excess hang over the edge. Mound cheese filling onto dough in pan and bring dough up over the filling, folding to make 8-12 evenly spaced pleats. Twist and pinch ends together to make a rough knob. Cover with a buttered 12" square of waxed paper and let rise until double in bulk. Brush loaf with glaze of 1 egg white + 1 tbs water (or use marg). Bake 40-50 min. @ 375 Or until deep golden brown. Remove bread from pan, place directly on oven rack, and bake for an additional 5 minutes to brown bottom crust. Cool on rack for 45 minutes before cutting into wedges. * Served with soup or salad, this is a full meal!!! Can substitute 4 oz muenster and 4 oz swiss for 8 oz cheddar. HP Bread Books - - - - - - - - - - - - - - - - - * Exported from MasterCook * Never Fail Yeast Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 Pt. milk 1/2 cup shortening 1/2 cup sugar 1 package yeast 1 cup flour 1/4 cup water 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon soda Scald milk then add shortening and sugar. Let cool. Dissolve yeast in water and add to shortening mixture. Add enough flour to make a thick batter. Let rise. Sift together flour, baking powder, salt and soda. Add this to batter along with enough flour to make a soft dough. Place in greased bowl in refrigerator and cover. Make into rolls 1 1/2 hours before serving. Let rise and brush with melted butter. Bake at 375 degrees until lightly brown. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

1/4 3/4

cup cup tablespoon cup teaspoon cup

- - - - - - - - - - - - - - - - - * Exported from MasterCook * Oat Wheat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup Oats -- 3 Minute brand 2 tablespoons shortening 2 cups boiling water 1 package active dry yeast 1/2 cup milk -- scalded and cooled 1/2 cup white corn syrup 1 tablespoon sugar 2 teaspoons salt 1 Egg 2 cups whole wheat flour 3 3 1/2 cups all-purpose flour Combine oats and shortening in bowl. Pour boiling water over them and set aside to cool. Meanwhile, soften yeast in cooled milk (should not be warmer than 110 degrees). Combine oatmeal mixture with syrup, sugar, salt and egg. Mix very well. Add yeast. Gradually add the whole wheat flour and enough all-purpose flour to make a soft dough. Knead on a lightly floured board until smooth and elastic. Place dough in a greased bowl, turning once to grease surface. Cover and let rise until double in size. Punch down and divide into 2 sections. Shape into loaves and place into greased 9x5 inch loaf pans. Let rise until double in size. Bake at 350 degrees for 1 hour or until bread sounds hollow when tapped with finger. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Crust Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package yeast 2 1/2 cups flour 1 teaspoon salt 1 cup warm water 1 tablespoon cooking oil In large mixing bowl, combine yeast, 1 cup of flour and salt. Add water and oil. Beat at low speed 1/2 min., scrapping sides of bowl. Beat at high speed for 3 minutes. Stir in enough of remaining flour to make a stiff dough. Knead, let stand till dough doubles in size. 1 1/2 hours. Punch down, cover and chill, 2 hours. Divide into 3 or 4 balls. Brush with oil. Roll thin.

Bake at 450 degrees. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough Recipe By : jvbutera@grad04.math.ncsu.edu (Jeffrey V. Butera) Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 envelope dry yeast 1/4 teaspoon sugar 3/4 cup lukewarm water -- 75-80 degrees f 1 3/4 cups unbleached all-purpose flour -- or bread flour 1/2 teaspoon salt Stir yeast and sugar into water, let sit for 8 minutes or so. It should become slightly foamy with a familiar "yeast" odor. No foam after 6 or so minutes and the yeast was bad or your water wrong temperature. I haven't had a yeast problem yet. In a bowl (or food processor) mix 1 3/4 cups unbleached all-purpose flour or bread flour 1/2 teaspoon salt Add the yeast mixture. If using food processor, continue running until dough forms a ball, 10-20 seconds. By hand, just jump in and mix away. If you've never done dough before, it gets a little sticky. If the dough is a little dry (ie: flour left on sides of bowl and you absolutely can't get it mixed) add 1/2 teaspoon water and try until you get it. If measured right, you shouldn't need any additional water. On a floured surface pick up dough and throw it down HARD 8-10 times (really, you can't hurt it, think of your boss...) Continue kneading for 2 minutes or so. if dough is a little sticky, dust your finger and counter with flour, but as little as possible). That it. Either rolls out by hand for an 11" pizza (14" thin or 7" thick). Bake at 500F in pre-heated oven for 8-12 minutes, the edges will turn nice golden brown when done. Dough will be firm and crispy, not soggy and soft like many other doughs. - - - - - - - - - - - - - - - - - * Exported from MasterCook * Refrigerator Rolls Recipe By : Tommy Peacock Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups milk -- scalded 1/2 cup sugar 2 teaspoons salt 1/2 cup shortening 2 packages active dry yeast 1/2 cup warm water 6 cups all-purpose flour 2 eggs -- beaten Add yeast to warm water in a glass. Add sugar and set aside while you scald the milk then . Scald milk. Add salt and shortening, stir to melt the shortening. Let stand until luke warm. In a large mixing bowl add mixture and the yeast mixture. Beat in 3 cups of the flour. add eggs and rest of flour. Sit in refrigerator covered

until ready to use. Take out how much you want to use. Roll on floured board. Cut with small glass and put a little butter in center and fold together. Set out for 20 to 25 minutes then bake at 375 degrees for 20 minutes on a greased baking sheet. - - - - - - - - - - - - - - - - - * Exported from MasterCook * Settin' 'round Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup water -- at 105 deg. f 1/3 cup turbinado sugar -- or reg sugar 2 envelopes dry yeast 1/4 cup butter 1/4 cup shortening 5 1/2 cups water 1/2 cup milk 1 large egg 1 cup nonfat dry milk 5 1/2 teaspoons salt 1 1/2 tablespoons honey 1/8 teaspoon ground cinnamon 1/2 cup rolled oats 1/2 cup cornmeal 1/4 cup bran 1/4 cup cracked wheat 1/4 cup buckwheat 1/2 cup soy flour 1 cup rye flour 2 1/2 cups whole-wheat flour 3 cups white flour butter Melt the shortening and the butter. Let them cool a bit, so as not to kill the yeast when they are added to the dough. If you want to scald the milk, do so, and also let it cool (it is common practice to scald milk before baking with it, though I never do.) Dissolve the yeast and sugar in the 1/4 cup of lukewarm water. Mix the cinnamon, oats, corn meal, bran, cracked wheat, buckwheat, soy flour, and rye flour. Add the rest of the water, the milk, butter, shortening, egg, and honey, and mix well. Stir in the dissolved yeast mixture. Mix in the salt, and the whole wheat flour. Stir in the white flour, about 1/2 cup at a time, until the mixture is stiff enough to knead. You'll probably have about half of it left. Remove the dough from the mixing bowl, onto a floured surface. Knead the dough, adding more white flour as necessary to keep the dough workable. Knead the dough until it is smooth and elastic, about ten minutes. It's okay if you end up using less than or more than the three cups of white flour; just use whatever it takes. Put the dough back into a bowl that's been very lightly greased. Let it rise, covered, in a still, warm place (around 85 deg. F is best, though room temperature will work) for 45 minutes, or until it has doubled in bulk. Punch the dough down, divide in half, shape into loaves, and place each half into a loaf pan which has been very lightly greased. Let rise again, for another 45 minutes, in a still, warm place, until the loaves have

about doubled in bulk. Preheat the oven to 350 deg. F as the bread finishes rising. Bake the bread for 35-40 minutes, until it sounds hollow when tapped. Remove from the loaf pans, and rub the top of the loaves with some butter to give them a nice, soft, chewy crust. - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sicilian Twist Bread Recipe By : Jo Merrill Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups unbleached flour 2 cups whole wheat flour 1 package rapid rise yeast -- 1/4 oz 1 tablespoon sugar 1 teaspoon salt warm water 2 teaspoons olive oil 1 large egg white beaten with 1 teaspoon water sesame seeds In a large bowl, add first 5 ingredients (dry ingredients) and mix together. Add warm water gradually and mix until a soft dough is formed. (amount of water is not specified) Add the olive oil; mix well and turn out on a floured board and knead for 6 minutes. Add flour only if necessary. Divide dough into 6 equal parts; roll out with hands to make 6 ropes. Form these into 2 braids (using 3 ropes for each). Place on aluminum foil in pan; make some diagonal cuts. Brush with egg white wash and sprinkle with sesame seeds. Let rise for one hour or more. Bake on middle rack of 400 degree oven for 15-20 minutes. Cool on a wire rack. Winner in foreign specialty yeast breads, Del Mar county fair--1993 - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Kardemummakrans Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package active dry yeast 1/4 cup warm water 2 1/2 cup warm milk 3/4 cup butter -- melted and cooled 1 lg egg 1/2 teaspoon salt 1 cup sugar 1 1/2 teaspoon cardamom -- ground 8 cup all purpose flour (approx.) red or green candied cherries -- halved (opt.) lemon icing2 cup powdered sugar 1/4 cup milk 1 teaspoon lemon extract In a large bowl, sprinkle yeast over warm water and let stand for about 5 minutes to soften. Stir in milk, butter, egg, salt, sugar, and cardamom

until blended. With spoon, stir in 7 cups of the flour or enough to form a stiff dough. Knead about 10 minutes until smooth and elastic, adding more flour as needed to prevent sticking. Place dough in greased bowl, grease top, cover and let rise in a warm place until almost doubled (1-1/2 to 2 hours). Punch dough down and knead briefly on floured board to release air. Divide into 6 equal portions; pull each into a rope about 24 inches long. Place 3 ropes on a greased baking sheet, pinch tops together, and braid loosely. Form braid into a ring, pinching ends together. Repeat to make a second braided wreath. Cover and let rise until almost doubled (about 40 minutes). Bake in a 350 oven until loaves are medium brown (35 to 40 minutes). Transfer loaves to a rack and let cool for 10 minutes, then serve warm. Or, if made ahead, let cool completely, then wrap airtight and freeze. Thaw unwrapped. To reheat, wrap in foil and heat in a 350 degree oven for about 20 minutes. To serve, spoon half the Lemon Icing around top of each wreath, letting it drizzle down sides. Decorate with cherries, if desired. - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Rye Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups milk 1 cup water 1/2 cup brown sugar 1/2 ounce dry yeast -- two packages 6 cups rye flour -- approximate 3 cups white flour -- approximate 1/2 cup granulated sugar 1/2 cup vegetable oil 1/4 cup dark molasses 2 teaspoons anise seed -- crushed 1 teaspoon salt Scald the milk and combine it with the water and brown sugar in a very large bowl. (You need something that holds at least 4 or 5 quarts.) When the mixture is lukewarm, dissolve the yeast in it, then stir in 2 cups rye flour and 1 cup white flour to make a paste. Let the mixture rise in a warm place until it is light and foamy. This usually takes about 30 minutes to an hour. Check it frequently-it can really make a mess if it rises enough to overflow the bowl. (I'm sure they could make a great horror movie about a gigantic blob of bread dough that keeps getting bigger and bigger as it consumes everything in its path....) Stir in the granulated sugar, oil, molasses, anise seed and salt, and enough flour to make a stiff dough, using 2 parts rye to 1 part white. Knead the dough for about 5 minutes, or until it is smooth and elastic, adding more flour to keep it from sticking to your hands. Clean and grease the bowl. Put the dough in the bowl, turning it to grease all sides. Cover the bowl loosely with a clean towel and let the dough rise until it's doubled in bulk. Punch it down and let rise until double again. Divide the dough into three loaves and put in greased pans. (I usually make round loaves and bake them on cookie sheets.) Cover with the towel and let rise until double again. Bake for about 45 minutes at 350 deg. F. Because of the high sugar content, this bread can burn rather easily; watch it closely so it doesn't

get too dark. - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Golden Batter Bread Recipe By : White Lily Flour bag Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package active dry yeast 1/4 cup warm water 1 cup milk 1/2 cup butter or margarine 1/2 cup sugar 1 teaspoon salt 2 eggs 2 teaspoons vanilla 4 1/2 cups bread flour Proof Yeast in water. Heat milk and butter until butter melts. Add sugar and salt to milk. Cool to lukewarm. Blend yeast mix., milk mix., eggs, and vanilla. Mix in flour gradually. Beat until smooth. Dough will be sticky. Place in greased bowl. Cover with damp towel or plastic wrap and place in a warm place (such as in oven with pan of hottest tap water on rack below) until doubled in size, about 2 hours. Punch down and beat for 1 minute. Put dough into well greased Bundt pan and rise in warm place for about an hour. Bake in preheated 325 deg F oven for 40 to 45 min. Remove from pan and let cool slightly. Serve warm. For Holidays: Add 3/4 cup chopped cranberries and 1 cup chopped pecans to dough after punching down. Sprinkle 1/2 cup chopped pecans into Bundt pan before putting dough into it. - - - - - - - - - - - - - - - - - * Exported from MasterCook * Three Flour Bread Recipe By : Katie Lewis Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 packages active dry yeast 1 cup sifted all purpose flour 1 1/2 cups whole wheat flour 1/2 cup rye flour 2 cups milk 1/2 cup brown sugar 3 tablespoons shortening 2 tablespoons granulated sugar 1 teaspoon salt Heat milk, brown sugar, shortening, sugar and salt together, stirring just till warm. Add to dry mixture. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. Stir in an additional 2 1/4 to 2 1/2 cups sifted all-purpose flour, enough to make a moderately stiff dough. Turn onto floured surface; knead 8 to 10 minutes. Place in greased bowl, turning once. Cover; let rise till double (about 1 1/2 hours). punch down; let rest 10 minutes. Shape into two loaves. Place in 2 greased 8 1/2x4x3-inch loaf pans. Let rise 45 minutes to 60 minutes.

Bake in 375 degree oven for 40 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - * Exported from MasterCook * Three Flour Yeast Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 packages yeast Warm water 2 cups scalded milk 1 tablespoon brown sugar 3 tablespoons white sugar 1 tablespoon salt 3 tablespoons shortening 1/2 cup rye flour 1/2 cup whole wheat flour 1 cup white flour Dissolve yeast in warm water. Stir and mix the three flours extra well. Mix all ingredients well. Add more flour as to make dough easy to knead so as not to be sticky. Let rise, punch down and rise again. Shape 2 loaves, let rise. Bake at 350 degrees. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - * Exported from MasterCook * Very Buttery Challah Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 sticks butter -- melted 2 packages yeast 2 cups water -- warm 7 cups flour -- unbleached 4 teaspoons salt 3 egg -- beaten 1/2 cup sugar 2 egg -- beaten poppy seeds -- -optionalsesame seeds -- -optionalDissolve yeast in warm water. Beat 3 eggs in a large mixing bowl; add salt, sugar, dissolved yeast, and butter. To this mixture, add 4 cups of the flour (all at once). Stir in the flour and continue to add 3 more cups of flour until the dough is of a soft consistency. Knead the dough on a floured board until the dough is no longer sticky and is springy to the touch. Place the dough in a greased mixing bowl and cover with a towel. Let rise 1 1/2 hours, or until doubled in bulk. Punch down the dough, knead it a little, and divide it in 6 pieces. Roll each piece with your hands so they become long, skinny ropes. Braid 3 ropes, pinching the ends together. Repeat the process with the other 3 ropes. Place each braided loaf on it`s own greased cookie sheet, cover with a towel, and let rise

about an hour- until doubled in bulk. Brush the loaves with the 2 beaten eggs, sprinkle with poppy seeds or sesame seeds (optional). DO NOT PRE-HEAT OVEN- Bake in a 350F degree oven about 45 minutes, until the bread is golden-brown. - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wheat Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 1/2 cups milk -- very warm 2/3 cup sugar -- or honey 2/3 cup vegetable oil -- not olive 4 teaspoons salt 3/4 ounce dry yeast 1 1/2 cups whole-grain flour -- graham 1 1/2 cups bread flour remainder all purpose white flour Mix all the non-flour items (make sure the milk is not too hot to the touch, or it will kill the yeast). Mix in the whole wheat and bread flour. Then knead in enough of the all purpose flour so that the dough does not stick appreciably to your hands (this may take 10 minutes of kneading). Put the dough into a really large bowl, rub some oil on the top of the dough so it doesn't get crusty (dry out) when rising. Cover the bowl with some waxed paper (etc.) and put in a warm place. When approx. doubled in size, form portions of dough into loaves and put in pans (This makes about 6 small loaves for me). Put pans with dough in them in a warm place (I just put them in the oven at this point and don't turn the gas on until its risen). Let them rise until about doubled. Bake at 325F for small loaves, 300F for big loaves (my oven's a bit hot, so you may need a slightly higher temperature) on the bottom rack in the oven until the tops are all brown. After taking the pans out of the oven, let cool for about 5 minutes then take the bread out of the pans and lay them on their sides on cooling racks. When they're cool, I put most of them in zip-lock bags and freeze them for the week. - - - - - - - - - - - - - - - - - -