BreadsBreads
1. Linda West Eckhardt's Country Corn Bread
3 tbsp. bacon grease Preheat oven to 500 degrees. Place 3 tbsp. bacon grease in 10" cast iron skillet and heat until almost Test skillet with a drop of water. If it sizzles, pour batter into skillet. If it doesn't sizzle, reheat 2. Margaret Luxem's Banana Bread
1-1/2 cups flour Sift together flour, sugar, and baking soda. Dust nuts with small amount of flour. Beat together for 1 3. Homemade Biscuit Dough Mix
To make a biscuit mix, stir 8 cups of all-purpose flour, 1-1/2 cups non-fat dry milk crystals, 1/4 cup baking 4. Cinnamon Muffins
2 cups unsifted flour Stir flour, non-fat dry milk, 2 tbsp. of the sugar, baking powder, and salt into a medium-sized bowl. Beat egg 5. Corn Bread
1 cup unsifted flour Grease a 9"x9"x2" baking pan. Combine flour, cornmeal, non-fat dry milk, sugar, baking powder, and salt in 6. Slim Corn Bread
1/2 cup flour In a small bowl, stir together flour, cornmeal, baking powder, and salt; set aside. Beat together egg, milk, and 7. Apple Pancakes
1 cup flour In a medium bowl, stir together flour, baking powder, and salt. Stir in remaining ingredients; beat until 8. Rice Cakes (Calas)
1-1/4 cups sifted flour Combine flour, sugar, baking powder, cinnamon, and nutmeg in a large bowl. Add eggs, milk, and rice; mix until 9. Parathas
10 tbsp. (1-1/4 sticks butter) Melt butter in a small saucepan; pour into a measuring cup; let stand a few minutes for milk solids to settle 10. Grape Nuts Cereal Breakfast Loaf
1-3/4 cups unsifted flour Mix flour with sugar, baking powder, and salt. Stir in cereal. Blend milk with egg and shortening. Add to 11. Tropical Banana Bread
1 cup butter Cream butter, sugar, eggs, and vanilla. Stir in bananas, and pineapple. Add, and mix slightly, flour, baking soda, 12. Golden Crescent Cheese Bread
1/3 cup shredded Cheddar cheese Heat oven to 350 degrees. In small bowl, combine cheese, corn, green pepper, onion, sour cream, and Tabasco sauce. 13. Mini Biscuits
2 cups flour Sift flour, baking powder, salt, and dry mustard into a medium-sized bowl. Cut in shortening with a pastry 14. Catfish Parlour Hushpuppies
1 gallon water Place one gallon of water in a large pot. Add the sugar, salt, garlic, and onion. Bring to a boil. Turn flame off 15. Buttermilk Rolls
5-1/2 cups flour Sift three cups flour, sugar, salt, baking soda, and dry yeast in large bowl. Combine butter, buttermilk, and water in 16. Bacon Breakfast Cake
2 cups Bisquick Preheat oven to 400 degrees. Combine baking mix and sugar. Stir in milk, egg, and half of cheese until well-blended. 17. Chocolate Chip Bran Muffins
9 chocolate chip cookies, crumbled Preheat oven to 400 degrees. Grease 12 (3") muffin pan cups or 36 (1-3/4") miniature baking cups. In medium bowl, Spoon mixture into muffin cups 2/3 full. Bake regular size muffins about 20 minutes or until toothpick inserted in 18. Potato Knishes
1 cup flour Combine flour, water, oil, and salt and mix well. Divide in half and knead on floured board. Roll paper thin. Cut in Filling: Brown onion in butter and add to potatoes, mix well and fill dough. Makes about 2-1/2 dozen. 19. Refrigerated Gingerbread
1 cup sugar Cream sugar and shortening. Add eggs and molasses. Sift together dry ingredients and add to first mixture 20. California Breakfast Muffins
4 English muffins Split muffins; place on baking sheet. On 4 muffin halves, arrange cheese, orange cartwheels, and ham. Brush top of 21. Peanut Butter & Jelly Muffins
1 cup flour Stir flour, baking powder, salt, cinnamon, and sugar. Set aside. Crush cereal into fine crumbs. Combine with egg 22. Pancake Bears
1-2/3 cups flour Stir together flour, baking powder, salt, and sugar. Set aside. In medium-size bowl, beat egg until foamy. Stir in To make bears: Pour 2 tbsp. batter onto greased, hot griddle for body and about 1 tbsp. batter next to body to make head. 23. Plantation Shortcake
4-5 slices baked cornbread Bake cornbread and make cheese sauce. Cut 4-5 pieces hot cornbread and split lengthwise (save remaining cornbread for 24. Plantation Shortcake Corn Bread
Resift 1 cup sifted all-purpose flour with 2/3 cup uncooked yellow cornmeal, 2 tsp. baking powder, 1/4 tsp. baking soda, 25. Plantation Shortcake Cheese Sauce
Heat 2 (5.33 fl.oz.) cans evaporated milk. Add 2 cups shredded Cheddar cheese and stir until cheese melts. Remove 26. Pineapple Nut Upside-Down Muffins
1/4 cup firm-packed brown sugar Combine brown sugar and butter. Portion scant teaspoonful into each of 12 greased 2-1/2" muffin pan cups. Place top 27. All Bran Seeded Loaf
3/4 cup whole wheat flour Stir together whole wheat flour, white flour, baking powder, salt, and sesame seeds. Set aside. In large mixing bowl, 28. Cranberry Pecan Muffins
Combine 1-1/2 cups coarsely chopped cranberries and 1/4 cup sugar in a small bowl; let stand while preparing batter. 29. Popovers
Generously butter eight 5 oz. custard cups; place on jelly roll pan. Beat 2 eggs in a medium-size bowl until frothy. 30. Bacon Cornettes
10-12 slices bacon, cooked, diced, & crumbled Combine last eight ingredients. Beat just until smooth. Don't overbeat. Stir in bacon. Fill greased muffin tins 31. Cream Puffs
1 cup water Bring water and butter to boil. Add flour and salt; stir vigorously over low heat until mixture forms a ball. Cool 32. English Muffin Loaves
5-1/2 to 6 cups flour Combine 3 cups flour, yeast, sugar, salt, and soda. Heat liquids until very warm (120-130 degrees). Add to dry 33. Christmas Herb Bread
2-1/2 tsp. salt Dissolve yeast in 1/3 cup lukewarm water and put in warm place until it bubbles. Place boiling water in large pan. Add 34. Herb Peel-Away Bread
3-1/2 cups flour Using a food processor with metal blade in place, combine flour, sugar, salt, cheese, parsley, thyme, basil, dill weed, 35. Kolaches
1 tbsp. dry yeast Make a sponge in a small bowl by dissolving yeast in warm milk, then stirring in 2 tbsp. each of the sugar, and the Bake in a preheated 375 degree oven for 15 minutes. Serve 36. Cheese Bread
1 pkg dry yeast Dissolve yeast in large bowl in 1/4 cup of the warm water. Mix the salt with the remaining water and stir into the
1 cup yellow corn meal
1/2 cup flour
1/2 tsp each: salt, soda, & baking powder
1 egg
1 tbsp sugar
smoking. Mix corn meal, flour,salt soda, baking powder, and sugar. Add buttermilk and stir well. Add
egg and mix. Pour hot grease into batter and stir quickly.
skillet on top of stove until hot, then add batter. Place in hot oven. Cook until top looks dull, about 10
minutes. It should feel firm to the fingers. Turn on broiler and brown the top.
1 cup sugar
1 tsp. baking soda
3/4 cup chopped nuts
2 mashed bananas (3 small
1 egg, beaten
1/4 cup unsalted butter, softened
minute bananas, egg, and butter. Mix well with dry ingredients except nuts. Fold in nuts. Pour into loaf
pan and bake 1 hour at 325 degrees.
powder, and 1 tsp. salt. Work in 1 cup of solid shortening with fingertips until very fine. Store in a tightly
covered container in a cool dry place. Makes about 11 cups of biscuit mix. (Use ice water.) Follow any standards
for making regular biscuits except that your basic ingredients are already mixed except for the ice water. Shape
as usual. Bake in 425 degree oven for 10-12 minutes or until golden brown on top.
1/4 cup instant non-fat dry milk
3 tbsp. sugar
3 tsp. baking powder
1/4 tsp. salt
1 egg
1 cup water
1/4 cup vegetable oil
1/2 tsp ground cinnamon
slightly in a small bowl; stir in water, and oil. Add egg mixture all at once to flour mixture; stir with a
spoon just until flour is moistened. (Batter will be lumpy.)
Spoon into 12 greased muffin pan cups. Combine
the remaining 1 tbsp. of sugar and cinnamon; sprinkle over top of muffins. Bake in a hot oven (400 degrees) for
25 minutes or until centers spring back when lightly pressed with fingertips. Immediately remove from cups; serve
warm. Makes 12 muffins.
1 cup cornmeal
1/4 cup non-fat dry milk
2 tbsp. sugar
4 tsp. baking powder
1/2 tsp salt
1 egg
1 cup water
1/4 cup vegetable oil
a medium-sized bowl; stir to mix well. Beat egg slightly in a medium-sized bowl. Add water and oil, beating
until blended. Stir into cornmeal mixture. Beat by hand just until smooth. Pour batter into prepared pan. Bake
in a hot oven (425 degrees) for 20 minutes or until center springs back when lightly pressed with fingertips.
Serve warm. Makes one 9" bread
1/2 cup cornmeal
2 tbsp. baking powder
1/4 tsp. salt
1 egg
1/2 cup skim milk
1 tbsp oil
oil; stir into dry ingredients until well-blended. Pour into well-greased 8"x5" foil pan. Bake in preheated 400
degree oven for 20-25 minutes or until lightly browned and springy to the touch. Makes 6 servings.
1-1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
1/2 cup milk
1 egg, beaten
1 tbsp butter, melted
1/2 tsp vanilla
1-1/4 cups thick applesauce
well-blended. Spoon batter (about 3 tbsp. for each pancake) onto hot greased griddle. When edges are lightly
browned, turn to bake other side. Makes 10 pancakes.
3 tbsp. sugar
1-1/2 tbsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 eggs, beaten
1/4 cup milk
1-1/2 cups cold cooked rice
Vegetable oil
well-blended. Heat 1/4" oil in a skillet until hot; drop batter by spoonfuls into skillet; cook until browned on
both sides. Drain on paper towels. Serve with butter and syrup.
2 cups unsifted flour
1/2 tsp salt
3/4 cup hot water
to the bottom. Pour off the clear liquid (clarified butter) into another container; discard solids. Stir flour
with salt into medium-sized bowl. Slowly stir in water until dough pulls from side of bowl and forms a ball.
Knead on lightly floured surface until smooth. Divide dough into 12 pieces. Roll into 12 pieces. Roll one piece
at a time, turn on floured surface into a 5" circle; brush with a little of the clarified butter; fold over and roll
out again. Repeat procedure three more times. Stack uncooked parathas with a piece of waxed paper between them.
Brush small skillet with a little of the butter; heat. Cook parathas until lightly browned on both sides, brushing
skillet with butter for each paratha.
1 cup sugar
2-1/2 tsp. baking powder
1 tsp. salt
1 cup Grape Nuts Cereal
1 cup cold milk
1 egg, beaten
2 tbsp shortening, melted
flour mixture; stir just until all flour is moistened. Pour into greased 9"x5" loaf pan. Bake at 350 degrees for 1 hour,
or until cake tester inserted into center comes out clean. Cool in pan 10 minutes. Remove from pan and finish cooling on rack.
2 cups sugar
4 eggs
2 tsp. vanilla
6 ripe bananas, mashed
1 (8 oz) can) crushed pineapple, drained
4 cups flour
2 tsp baking soda
1 tsp salt
1 cup chopped nuts
and salt. Stir in nuts, if desired. Bake in 2 greased and floured loaf pans for 1 hour or until done at 325 degrees.
1/3 cup whole kernel corn, drained
2 tbsp. chopped green pepper
1/4 cup chopped onion
1/3 cup sour cream
3 drops Tabasco sauce
1 (8 oz) can crescent dinner rolls
1 egg, beaten
1 tbsp sesame seeds
Unroll dough into 2 long rectangles. Place on ungreased cookie sheet with long sides overlapping 1/2"; firmly press edges
and perforations to seal. Press or roll to form 13"x7" rectangle. Spread corn mixture in 2"strip lengthwise down
center of dough. Make 6 cuts, approximately 2" apart, on each side of rectangle just to edge of filling. To give braided
appearance, fold strips of dough at an angle halfway across
filling, alternating from side to side. Fold ends under to
seal. Brush with beaten egg; sprinkle with sesame seeds. Bake at 350 degrees for 15-23 minutes, or until golden brown.
Slice to serve; serve hot. Makes 8 servings. To reheat, wrap loosely in foil; heat at 350 degrees for 12-15 minutes.
3 tsp. baking powder
1 tsp. salt
1 tsp dry mustard
1/4 cup vegetable oil
3/4 cup milk
blender until mixture resembles coarse cornmeal. Make a well in center of dry ingredients; add milk. Stir just enough
to mix dough. DO NOT OVERMIX. Knead dough gently 10 times on a lightly floured board. Using a floured rolling pin, roll
dough into a 10"x16" rectangle. Cut into 1" squares. Place on ungreased cookie sheet, 1" apart. Bake in hot oven (450
degrees) for 12 minutes or until lightly browned. Serve
with Glazed Brisket of Beef.
1/3 cup sugar
1/4 cup salt
2 tbsp. granulated garlic
3 tbsp granulated onion
4 lbs yellow corn meal
Oil for frying
and stir in cornmeal. The mush will be very stiff, so stiff that it is difficult to stir. When mixed, scrape the mush out
in a dishpan, flatten out on top and allow to cool. Later if a skin has formed on top, peel it off and discard it. Knead
the mush until pliable and easy to work with. Pinch off whatever size pieces you want the hush puppies to be and form them by
hand. Deep fry at 350 degrees until golden brown and hard on the outside. Do not put too many in the fryer at one time because
the oil will get too cool.
3 tbsp. sugar
2-1/2 tsp. salt
1/4 tsp. baking soda
1 pkg. active dry yeast
1/3 cup butter
1 cup buttermilk
1 cup water
Butter, melted
saucepan and heat until liquid reaches approximately 125-135 degrees. Butter does not need to melt. Milk will appear
curdled. Add milk mixture to dry ingredients. Beat 2 minutes with an electric mixer at medium speed or 300 strokes by
hand. Stir in an additional 2 cups flour. Use the remaining 1/2 cup flour to dust kneading surface. Turn dough out on
lightly floured surface. Knead until smooth and elastic, 8-10
minutes. Place dough in buttered bowl, turn dough to butter
all sides. Cover and let rise in warm place 1 hour until double in size. Punch down and turn on floured surface. Divide in
half. Form into two 12" rolls. Slice each roll into 12 equal pieces. Place in buttered round cake pans. Cover, let rise
until doubled, about 1 hour. Bake in 350 degree oven and brush with melted butter. Cool on wire racks. Makes 2 dozen rolls.
2 tbsp. sugar
2/3 cup milk
1 egg
1 cup (4 oz) shredded Cheddar cheese
4 slices bacon, cooked & crumbled
Spread mixture in buttered 9" round cake pan. Bake for 25 minutes or until golden brown. Remove from oven and
sprinkle with remaining cheese and bacon. Return to oven until cheese is melted, about 3 minutes. Serve warm.
3/4 cup whole wheat flour
1/4 cup sugar
1/2 tsp. baking soda
3/4 cup bran cereal
1 cup buttermilk
1 egg, beaten
1/4 cup vegetable oil
combine crushed cookies cookies, flour, sugar, sugar, and baking soda; set aside. In another medium bowl, combine cereal
and buttermilk; let stand about 5 minutes or until bran is moistened. Using wooden spoon, beat in egg and oil; stir
until well-blended, being careful not to overbeat.
center comes out clean. Bake miniature muffins about 12 minutes. Makes 12 regular size or 36 miniature muffins.
5 tbsp. water
6 tbsp oil
Pinch of salt
circles with a 4" cookie cutter. Place 1 tsp. filling in the center of each. Fold and crimp edges; brush with beaten egg.
Bake at 375 degrees until golden brown.
2 large potatoes, boiled & mashed
1 onion, finely diced
2 tbsp. butter, melted
Salt & pepper, to taste
1/2 cup shortening
2 eggs
1 cup molasses
3 cups flour
1 tsp soda
1 tsp salt
2 tsps ginger
1 cup buttermilk
alternately with milk. Put in muffin pans with cupcake liners. Bake at 350 degrees for 15-20 minutes. Cool. Freeze.
Batter will keep in the refrigerator about a week; use as needed. Can be served with lemon sauce.
4 (1 oz.) slices Cheddar cheese
2 oranges, peeled & sliced in thick cartwheels
4 slices (6 oz.) cooked ham
1/4 cup orange marmalade
ham and remaining 4 muffin halves with marmalade. Broil 6" from heat for 5-7 minutes until heated through. Press muffin
halves together. Makes 4 sandwiches.
3 tsp. baking powder
1/4 tsp. salt
1/3 cup sugar
1/2 tsp. ground cinnamon
2 cups oven-toasted rice cereal
1 egg
1-1/4 cups milk
1/3 cup creamy peanut butter
1/4 cup jelly, any flavor
and milk in large mixing bowl. Let stand 2 minutes or until crumbs are softened. Add peanut butter. Mix well. Add
flour mixture, stirring only until combined. Portion batter evenly into 12 greased muffin cups (2-1/2"). Press 1 tsp
jelly into top of each muffin. Bake in 400 degree oven about
25 minutes or until golden brown. Cool slightly before
serving. Makes 12 muffins.
3 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1 egg
1-3/4 cups milk
2 tbsp vegetable oil
1 cup wheat bran flakes cereal
Maple syrup or honey
Shredded coconut
milk, oil, and cereal. Let stand 5 minutes. Stir again. Add flour mixture, stirring only until combined.
Add 1/2-1 tsp. batter for each ear and paw. Cook, turning once, until golden brown, on both sides. Place on serving plate.
Brush with syrup. Sprinkle with coconut for fur and top with raisins for eyes, mouth, and belly-button. Serve warm.
Makes 16 bears.
Cheese Sauce (recipe follows)
4-5 slices cooked ham
4-5 slices cooked chicken
2 medium nectarines, fresh
use another time). Cover bottom halves cornbread with ham, chicken, and sliced nectarines. Spoon on cheese sauce and
top with remaining cornbread halves. Makes 4-5 servings.
and 3/4 tsp salt. Beat 2 large eggs with 1/4 cup sugar. Stir in dry ingredients alternately with 1 cup buttermilk. Blend in
1/3 cup melted butter. Turn into greased 7"x11"x1-1/2" baking pan. Bake in center of 400 degree oven for 20 minutes or
until pick inserted in center comes out clean.
from heat and blend in 2 tsp. prepared mustard and 1/2 tsp. Worcestershire sauce. Let stand a few minutes to thicken
slightly. Makes about 2-1/4 cups sauce.
2 tbsp. butter, melted
12 pecan or walnut halves
1-1/4 cups flour
3-1/2 tsp. baking powder
1 tsp. salt
1/3 cup sugar
1-1/2 cups bran flakes cereal
1 can (8 oz) crushed pineapple in juice
1/4 cup milk
1 egg
1/4 cup vegetable oil
1/2 cup coarsely chopped nuts
nut half in each. Stir together flour, baking powder, salt, and sugar. Set aside. Measure bran flakes, pineapple, and milk
into large mixing bowl. Mix well. Let stand 2 minutes. Add egg and oil. Beat well. Stir in chopped nuts. Add flour
mixture, stirring only until combined. (Butter will be thick.) Portion evenly into muffin pan cups. Bake at 400 degrees
for 25 minutes or until browned. Invert onto serving plate. Serve warm. Makes 12 muffins.
3/4 cup flour
1 tbsp. baking powder
1/2 tsp. salt
1/3 cup (1-3/4 oz) sesame seeds
3/4 cup orange juice
1/4 cup honey
2 eggs
1/4 cup vegetable oil
1/2 cup All Bran Cereal
beat orange juice, honey, eggs, oil, and cereal until well-combined. Let stand 2 minutes. Add flour mixture,
stirring only until combined. Spread batter evenly in greased 8-1/2"x4-1/2"x2-1/2" loaf pan. Bake at 350 degrees about
40 minutes or until wooden pick inserted near center comes out clean. Let cool 10 minutes before removing from pan. Cool
completely before slicing. Makes 1 cup.
Sift 3 cups flour, 4-1/2 tsp. baking powder, 1/2 tsp. salt, and 1 cup sugar into a large bowl. Cut in 1/2 cup vegetable
shortening with a pastry blender until mixture is crumbly. Stir in 1 cup chopped pecans and 2 tsp. grated lemon rind. Beat
2 eggs in a small bowl until light; stir in 1 cup milk. Add liquid all at once to flour mixture, stirring just until
moist. Fold in cranberry mixture. Spoon batter into greased
medium-size muffin pan cups, filling each 2/3 full. Bake
in a hot oven (400 degrees) for 20 minutes, or until golden brown. Remove from pans to wire racks. Serve warm butter
and honey. Makes 2-1/2 dozen muffins for $3.21.
Stir in 1 cup milk and 1 tbsp. melted butter; beat until blended. Beat in 1 cup flour and 1/2 tsp. salt until batter is
smooth. Ladle into prepared cups, filling each about half full. Bake in a hot oven (425 degrees) for 35 minutes. Cut slit
in side of each popover to allow steam to escape. Return to oven and bake 5 minutes longer, or until popovers are deep brown
and very crisp. Serve with butter and jelly.
1 cup flour
1/4 cup sugar
4 tsp. baking powder
3/4 tsp. salt
1 cup yellow corn meal
2 eggs
1 cup milk
1/4 cup vegetable oil
2/3 full. Bake at 425 degrees for 20-25 minutes. Makes 1 dozen.
1/2 cup butter
1 cup flour
1/4 tsp. salt
4 eggs
1/2 cup grated Parmesan cheese
1 tbsp corn meal
5 minutes. Add eggs, one at a time, beating well after each. Divide into 12 (1/4 cup) portions. Coat each in combined
mixture of cheese and cornmeal. Bake at 400 degrees for 40-45 minutes or until golden brown. Remove immediately from
cookie sheet. Cool. Cut tops from cream puffs; fill with desired filling. Replace tops. Makes 12 servings.
2 pkg. dry yeast
1 tbsp. sugar
2 tsp. salt
1/4 tsp baking soda
2 cups milk
1/2 cup water
Corn meal
mixture; beat well. Stir in enough additional flour to make a stiff batter. Spoon into two 8-1/2"x4-1/2" pans that have
been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover; let rise in warm place for 45 minutes.
Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool. To serve: Slice and toast. Makes 16 slices per
loaf. Makes 2 loaves.
2 tbsp. butter
1/2 cup honey
1 cup uncooked oatmeal
2 cups boiling water
1/4 to 1/2 cup nonfat dry milk
6 cups flour
2 pkgs dry yeast
1/3 cup lukewarm water
1 tsp dried basil
1/2 tsp dried parsley
1/2 to 3/4 tsp anise seed
2 tsp dried savory
1/4 tsp thyme (powdered)
oatmeal, nonfat dry milk, honey, butter, salt, and herbs. Let cool until room temperature. Add yeast to warm water
mixture. Now begin to add flour, 1 cup at a time. Stir with spatula as you add flour. After about 4 cups of flour,
dough will start to form a ball and be hard to stir. Now is the time to knead. Enough flour is used when the dough has a
firm smooth texture. Cover with a cloth towel and put in
a warm place to rise (about 2 hours). Divide dough in half.
Let rise for 5 minutes. Knead and shape unto 2 loaves. Place loaves in 9"x5" greased loaf pans and let rise until doubled
(about 1 hour). Bake in 325 degree oven for about 45 minutes, check last 10 minutes. Bread should be nicely browned. Cool
on rack. Makes 2 loaves.
1/3 cup sugar
1 tsp. salt
2 tbsp grated Parmesan
1 tbsp. minced parsley
1 tsp. dried thyme
1/2 tsp. dried basil
1/2 tsp dried dill weed
1/2 tsp dried rosemary
1/4 cup butter
2 pkgs dry yeast
1 cup warm water (105-115 degrees)
1 egg, at room temp
2 tbsp butter, melted
rosemary, and 1/4 cup butter in processor bowl. Process until butter is cut into flour mixture, about 20 seconds. (This can
also be done by hand, if desired.) Dissolve yeast in 3/4 cup warm water. Pour dissolved yeast through processor feed tube
and process until combined, about 5 seconds. Continue processing, adding egg, and enough of remaining 1/4 cup warm
water through feed tube until dough forms a ball on top of blade. Entire 1/4 cup of water may not be necessary.
Turn out onto lightly floured board. Knead until smooth and elastic, about 3-5 minutes. Place in greased bowl, turning
to grease top. Cover; let rise in warm place, free from draft, until doubled in size, about 45 minutes. Punch dough down. On
lightly floured board, roll out to 12" square. Brush with melted butter. Cut into 25 squares. Overlap squares, buttered side
down in greased, 12-cup, fluted tube pan. Cover; let rise in warm place, free from draft, until doubled in size, about 1
hour. Bake in 375 degree oven for 20-25 minutes or until done. Remove from pan and cool on wire rack.
1/4 cup very warm milk
1/3 cup sugar
2-1/2 cups flour
6 tbsp. unsalted butter
2 eggs
1/4 cup heavy cream
1 tsp grated lemon rind
1/4 tsp mace
1 tsp coarse salt or 1/2 tsp table salt
Glaze: 1 egg yolk mixed with 1 tbsp cream
Filling: Plum, apricot, or raspberry jam
flour. Let sit covered for about 10 minutes. In a medium-size bowl, cream the butter, then slowly beat in the remaining
sugar until smooth. Beat in the eggs, cream, lemon rind,
mace, salt, the yeast mixture, and the remaining flour.
Beat for 100 strokes. Now cover the bowl with plastic wrap and place over a bowl of warm water (preferably in oven) free
from draft. Let rise for 1 hour. With spatula, cut through the dough to break it down. Using well-floured fingers pull off
pieces of dough about the size of a ping-pong ball and slap them down onto a floured surface; the dough will be soft and
sticky. Pat gently, always with well-floured fingers, to make
rough circles about 2"-2-1/2" apart on greased baking
sheets. Paint the tops with the glaze (or melted butter). Then make an indentation with the back of a floured spoon in the
center of each round and fill with about1 tsp. of the jam (or other desired filling). Let rise for 30 minutes in a warm,
draft-free place. (Or pat out dough thinly; cut into 4" squares. Spoon 1 tsp. filling into center. Brush two opposite corners of square with egg glaze; fold over center, pressing firmly.
Arrange on baking sheet, 2" apart. Let rise as above.
warm. Makes 18 kolaches.
1-3/4 cup very warm water
4-5 cups flour
2-1/2 tsps salt
1 cup shredded Cheddar cheese
Softened butter
yeast. Add the flour, one cup at a time, mixing thoroughly. Stir the dough thoroughly until it becomes difficult to stir,
then turn out onto a floured surface. Let the dough rest while you clean and grease the bowl. Knead the dough about 10
minutes, adding a little flour as required. Put dough in a large greased bowl, turn over once to coat other side, then cover
with plastic wrap and let rise in draft-free area until it is triple in size. Punch the dough down, and let rise until it
is double in size. Turn the dough out, add cheese, and knead just long enough to incorporate the cheese into the dough.
Use about 2/3's of the dough to shape and fill a greased 8" bread pan. Roll the remaining dough into a French-style loaf about
10"-12" long and put on a baking sheet sprinkled with cornmeal. Let both halves rise to doubled in size. Bake the two loaves
in a preheated very hot oven (40 degrees). (Brush or spray the French loaf lightly with water as it goes into the oven and
again in about 2 minutes.) Remove French loaf after 20 minutes, and bake pan loaf 5-10 minutes longer at 350 degrees. Let
both cool on racks. Makes 2 (8") loaves.
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