2 tb Butter or margarine

1 ts Salt

1 pk Dry yeast (about 1 tbsp)

1/2 c Warm water

1 tb Sugar

2 c Dark rye flour or light rye flour or rye meal (rye flour with bran)

3 1/2 – 4 cups unbleached white flour

Will have a more or less sour taste, depending whether it is made with beer, buttermilk, potato water, or milk, in that order. Heat 1 1/2 cups liquid to lukewarm. Stir in the butter and salt. Set aside to cool. Dissolve the yeast in the warm water (a temperature comfortable on the inside of the wrist) with the sugar. Let stand for 5 minutes or until the yeast bubbles. Stir the yeast mixture into the cooled liquid. Add the rye flour and beat until smooth. Add the white flour, a cup at a time, stirring after each addition until enough is added to make a stiff dough. Dust a work surface with white flour. Form the dough into a rough ball, place it on the work surface, cover it with a damp cloth, and let it rest for 15 minutes. Generously butter a large bowl or pot. Adding only as much flour as necessary to prevent sticking, knead the bread dough until smooth, about 5 minutes. (The gluten in rye is more fragile than in wheat. It needs a resting time to recuperate and reform and does not need as lengthy or vigorous a kneading). Form the dough into a smooth ball and place it in a buttered bowl, turning it to coat all sides with the butter. Cover it and let it rise in a warm spot until doubled in size, about 2 hours. Punch the dough down, gently knead it for one minute, and divide it into two parts. Form each half into a round loaf and place the loaves in two lightly buttered 9-inch round cake pans or on a large, buttered baking sheet. Press a hole through the center of each loaf to give it a traditional shape if you wish. Cover and let rise until almost doubled in size, about 1/2 hour. Preheat the oven to 375 degrees. BRush the loaves with water and gently puncture the surface all over with the tines of a fork, in a design if you wish. Bake for about 30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom. While it is hot, brush it with butter to glaze, and then let it cool on a rack. Yields 2 round loaves.

From: SUNDAYS AT MOOSEWOOD RESTAURANT, Simon & Schuster/ Fireside, New York. 1990

9 oz Water

1 1/2 tb Applesauce (oil)

2 tb Sugar

1 ts Salt

3/4 c Cornmeal

1/4 c Whole wheat flour

3 tb Taco seasoning

2 c Bread flour

1 1/2 ts Yeast

Adapted from Great Bread Machine Recipes by PNewton vkbb14a Tastes like a taco…great with chili.

1/4 c (1 oz.) rye flour

2 tb Brown sugar

1 tb Dry milk

1 ts Salt

1 tb Butter

1 tb Orange peel; chopped

1 1/2 ts Caraway seeds

1/2 ts Fennel seed

15/16 c (7-1/2 fl. oz.) water

1 ts Dry yeast

Combine ingredients in order according to your own bread machine instructions. Hope you enjoy! It’s delicious bread! Makes (1) 1 pound loaf

2 c Bread flour

1 c Whole wheat flour

3 tb Sugar

1 1/2 ts Salt

1/3 c Milk (80f)

1/2 c Water (80f)

1/3 c Oil (80f)

2 Eggs, room temp

1 ts Walnut extract

2/3 c Craisins (dried cranbry)

1/3 c Chopped walnuts

1 ts Dried orange peel or

Grated rind from 1 orange This is a Red Star Yeast recipe.

1/4 c (plus 2 tb) Milk

1 ts Active dry yeast

1 2/3 c Bread flour

2/3 c Rye flour

1 ts Salt

1/2 ts Ground cardamom

3 tb Vegetable oil

2 ts Barley malt syrup*

1/4 c Honey

2 Eggs

1. Scald the milk and let cool to room temperature.

2. Add the milk and all remaining ingredients in the order suggested by your bread machine manual and process on the basic bread cycle.

*Available in health food stores

1 c Sugar

3 Eggs

2 c Flour, all-purpose

1 t Baking powder

1/2 t Salt

1/2 t Cinnamon, ground

1/4 t Nutmeg, ground

1 c Applesauce

1/4 c Dark molasses (treacle)

1 c Raisins

1/2 c Nuts, chopped

Preheat oven to 350 degrees F. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, cinnamon and nutmeg; set aside. Combine applesauce and molasses. Add dry ingredients alternately with applesauce mixture to egg mixture. Fold in raisins and nuts. Pour into a greased 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan. Bake at 350 degrees F. 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. NOTES: * A simple, fragrant, apple-nut raisin bread — I found this recipe on the back of a label for a baking loaf pan. It is easy to make and because of the molasses it is very fragrant while baking. Yield: 1 large loaf. : Difficulty: easy. : Time: 15 minutes preparation, 1 hour baking, 30 minutes cooling. : Precision: measure the ingredients.

2 ts Baking soda

1 ts Cream of tartar

1/4 ts Sea salt

1/2 c Water

1 tb Egg replacer

1 c Soymilk or lowfat milk

2 tb Canola oil

1/4 c Olive oil or melted ghee

2 Garlic cloves; minced

Combine flour, baking soda, cream of tartar and salt. Set aside. Whisk water and egg replacer. Mix egg replacer, soy milk and canola oil in a large bowl. Add flour mixture to soymilk mixture and stir until dough forms a ball. Knead briefly, place in a greased bowl and cover with a damp towel. Let dough rest in a warm, draft-free area for 2-1/2 to 3 hours. Preheat oven to 400 degrees F. Lightly oil baking sheets. Saute garlic in olive oil for 2 minutes. Set aside. Lightly coat hands with vegetable oil and knead dough on a lightly floured surface until smooth, about 3 minutes. Divide dough into 12 equal pieces and roll each into a ball. Flatten each ball with hands, roll into an oval about 3/8″ thick and stretch ends to form a teardrop shape (wide at base and tapering to a point on top). Place on baking sheets and brush with garlic oil. Bake on middle rack for 6 to 8 minutes.

Per naan: 206 cal, 4 g prot, 199 mg sod, 31 g carb, 8 g fat, 0 mg chol, 63 mg calcium HINT: After baking, place under broiler to brown. Source: Vegetarian Gourmet, Autumn 1993

1 Fresh cake yeast

1/4 c Sugar

3 tb Shortening

1 ts Salt

1 Egg

3 1/2 c Flour

1/4 c Lukewarm water

Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the egg and beat together slightly. Pour the yeast/egg mixture into the milk mixture and stir them together. The flour may be sifted or poured into the liquid. With a large spoon, stir until flour/milk is well mixed. You should have a firm, but not stiff dough. Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen). Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day. Watch to make sure it doesn’t spill out of the bowl. If it starts to spill before you’re ready to use it, punch it back down. Refrigerated dough is easier to handle but takes longer to rise.

BREAD: If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle. This dough does not require a lot of kneading; only enough to make it easy to handle. For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans. Allow about 2 hours for the dough to double again. Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too).

ROLLS: To make rolls, work and knead dough until springy and easily handled. Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls).

SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round. Spread it with raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as for a jelly roll. Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals. Let rise and bake as for loaves. Top with an icing made of confectioners’ sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot. Decorate with nuts or fruits.

If you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white. The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls.

Mrs. Harold T. Cook

1 1/2 c Bread flour

1/4 c Aramanth flour*

1/4 c Whole wheat flour

1/4 c Soy flour

1/4 c Rolled oats

2 tb Powdered milk

1 ts Salt

1 tb Honey

1/4 c Flax or sesame seeds

3/4 c Sourdough starter

1/2 c Water

DIRECTIONS FOR 1.5 LB LOAF
2 1/4 ts Active dry yeast

2 1/4 c Bread flour

1/4 c (plus 2 tb) Aramanth flour*

1/4 c (plus 2 tb)Whole wheat flour

1/4 c (plus 2 tb) Soy flour

1/4 c (plus 2 tb) Rolled oats

3 tb Powdered milk

1 1/2 ts Salt

1 1/2 tb Vegetable oil

1 1/2 tb Honey

1/3 c Flax or sesame seeds

1 c (plus 2 tb)Sourdough starter

3/4 c Water

Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer’s directions. Let the loaf cool completely before slicing.

* Available in heath food stores

1 1/2 c Brown rice flour

4 ts Baking powder

1/4 ts Salt

3 ts Poppy seeds

1/2 c Plain low-fat yogurt

1/2 c Water

1 lg Whole egg

1 lg Egg white white

2 tb Vegetable oil

This and the following two recipes are wheat free, utilizing brown rice flour. They’re from an article by Jacqueline Mallorca in the Chron. For those to whom it is important, she’s working on a book about wheat-free baking. No hint as to the release date though. Preheat oven to 350F. Butter an 8 x 4inch loaf pan. Place almonds and 1/2 cup of the flour in bowl of a food processor and grind until a fine meal is formed++the flour will prevent the nuts from turning oily. Add remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy seeds; process briefly. Combine yogurt, water, whole egg, egg white and oil in a 2-cup measuring cup. With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix. Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after several hours, or the next day). Makes one 18-ounce loaf (18 slices). PER SLICE: 90 calories, 3 g protein, 11 g carbohydrate, 4 g fat (1 g saturated), 12 mg cholesterol, 115 mg sodium, 1 g fiber.

From an article in the San Francisco Chronicle by Jacquline Mallorca, 5/5/93.