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INGREDIENTS
- 1 cup warm water (110 degrees F/45 degrees C)
- 2 tablespoons white sugar
- 1 (.25 ounce) package bread machine yeast
- 1/4 cup vegetable oil
- 3 cups bread flour
- 1 teaspoon salt
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DIRECTIONS
- Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.
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INGREDIENTS
- 3 bulbs garlic
- 2 tablespoons olive oil
- 1 (1 pound) loaf Italian bread
- 1/2 cup butter
- 1 tablespoon chopped fresh parsley (optional)
- 2 tablespoons grated Parmesan cheese (optional)
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DIRECTIONS
- Preheat the oven to 350 degrees F (175 degrees C). Slice the tops off of the garlic bulbs so that the tip of each clove is exposed. Place the bulbs on a baking sheet, and drizzle with olive oil. Bake for 30 minutes, or until garlic is soft.
- Set the oven to broil. Slice the loaf of bread in half horizontally, and place cut side up on a baking sheet.
- Squeeze the cloves of garlic from their skins into a medium bowl. Stir in the butter, parsley, and Parmesan cheese until well blended. Spread onto the cut sides of the bread.
- Broil for about 5 minutes, until toasted.
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INGREDIENTS
- 2 1/2 cups self-rising flour
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 3/4 teaspoon Italian seasoning
- 1 (12 fluid ounce) can beer
- 1/4 cup butter or margarine, melted
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DIRECTIONS
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×5 inch baking pan.
- In a bowl, mix the self-rising flour, all-purpose flour, brown sugar, baking powder, salt, onion powder, and Italian seasoning. Pour in the beer, and mix just until moistened. Transfer to the prepared baking pan. Top with the melted butter.
- Bake 45 to 55 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool on a wire rack.
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INGREDIENTS
- 1/2 cup shortening
- 3/4 cup white sugar
- 2 eggs
- 1 cup mashed bananas
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup quick cooking oats
- 1/2 cup chopped walnuts
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DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the banana and vanilla.
- In a separate bowl, sift together flour, baking soda and salt. Beat into creamed mixture. Stir in oats and nuts. Pour into prepared pan.
- Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
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INGREDIENTS
- 1 1/2 cups sourdough starter
- 1 cup warm water (110 degrees F/45 degrees C)
- 1 (.25 ounce) package active dry yeast
- 1 cup warm tomato juice
- 2 teaspoons white sugar
- 1 teaspoon salt
- 7 cups all-purpose flour
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DIRECTIONS
- Dissolve yeast in 1 cup warm water, set aside.
- In large bowl; mix starter and tomato juice. Add yeast mixture, salt, sugar and stir well.
- Add 1 cup of flour at a time and beat well to develop the gluten. When a stiff dough forms, turn out onto a floured surface and knead until smooth and elastic, adding the last 1 cup of flour as you go.
- Turn into greased bowl and lightly grease top, cover with towel and place in draft free area for 2 hours. Will double in bulk.
- Punch down and divide dough in two, form into rounds and place each on a baking sheet that has been sprinkled generously with cornmeal.
- Let rise 1/2 hour, rub top lightly with flour and slash with sharp knife. Bake at 350 degrees F (175 degrees C ) for 45-60 minutes or until bottoms are lightly browned when checked.
- For a soft crust, cool under a clean dishtowel. For a harder European type crust, cool without.
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INGREDIENTS
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 2/3 cup honey
- 1/4 cup margarine, softened
- 1 2/3 cups rolled oats
- 1 egg
- 1 1/4 cups grapefruit juice
- 1 cup chopped walnuts
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DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C).
- Sift together flour, salt, baking powder and soda into a large mixing bowl.
- In a medium bowl, mix honey together with butter or margarine until creamy. Add to flour mixture along with the oats, egg, grapefruit juice and walnuts. Stir together until smooth and pour into a lightly greased 9×5 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted into the center comes out clean.
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INGREDIENTS
- 1 3/4 cups warm water (110 degrees F (43 degrees C))
- 1/4 cup honey
- 2 teaspoons instant yeast
- 6 cups stone ground whole wheat flour
- 6 tablespoons vital wheat gluten
- 1 tablespoon flax seeds
- 1 tablespoon flax seed meal
- 1 tablespoon rolled oats
- 1 tablespoon sesame seeds
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INGREDIENTS
- 4 cups unbleached all-purpose flour
- 1 tablespoon light brown sugar
- 1 1/3 cups warm water (110 degrees F/45 degrees C)
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons olive oil
- 1 (.25 ounce) package active dry yeast
- 1 egg
- 1 tablespoon water
- 2 tablespoons cornmeal
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DIRECTIONS
- Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion.
- Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.
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INGREDIENTS
- 2 (0.6 ounce) cakes compressed fresh yeast
- 1 cup warm water (110 degrees F/45 degrees C)
- 4 cups hot water
- 3/4 cup white sugar
- 1 tablespoon salt
- 1/2 cup shortening
- 15 cups bread flour
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DIRECTIONS
- In a small bowl, dissolve yeast in warm water. Let stand 10 minutes.
- In a very large bowl, combine hot water, white sugar, salt and shortening. Stir to dissolve shortening; let cool to lukewarm. Add the yeast mixture and 6 cups of flour; beat well. Stir in the remaining flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
- Lightly oil two large bowls Divide the dough in half and place each half in a bowl; turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate dough, form into rounds and let rise again until doubled, about 30 minutes.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into six lightly greased 9×5 inch loaf pans. Cover the loaves and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 35 to 40 minutes, until loaves are golden brown and bottoms sound hollow when tapped.
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