1T.oilplus more for brushing the top of the loaf (olive oil tastes great in this recipe)
4½cupsall-purpose flour
Instructies
Mix together the yeast, sugar, and salt; add the warm water and mix together; add the oil.
Add the flour a cup at a time, incorporating well after each addition; knead the dough until smooth, about 5 to 7 minutes.
Place the dough in a greased bowl and cover.
Let it rise for 30 minutes.
Form the dough into a round loaf and place it on a greased cookie sheet.
Cover and let it rise again, about 45 minutes.
Brush the top of the loaf with oil, and bake in a preheated oven at 425° for 10 minutes; reduce the heat to 375°; brush again with oil, and continue baking for 20 more minutes.
Melt ¼ cup of the butter and, in a small bowl, mix it together with ¼ cup of the buttermilk; set aside.
In a large bowl, mix together the flour, sugar, baking soda, baking powder, salt, and ½ cup butter, softened to room temperature.
Stir in 1 cup of buttermilk and the egg.
Turn the dough out onto a lightly floured surface and knead lightly for about 45 seconds.
Form the dough into a round and place it on the prepared baking sheet.
Cut an X on the top of the loaf and then brush with the melted butter mixture.
Bake for 45 to 50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
(Start checking for doneness at about 35 minutes.
) During baking, you can continue to brush the top of the loaf with the melted butter mixture, and then brush the top of the loaf one more time as soon as it comes from the oven.
2cupsrolled oatsplus extra for sprinkling the bread tops
½cupbrown sugar
2T.shortening
1T.salt
2¼tsp.1 package active dry yeast
½cupwarm waterabout 110°
5cupsall-purpose flourmore or less
1egg white
1T.water
Instructies
Stir together the scalded milk, 2 cups rolled oats, brown sugar, shortening, and salt.
In a large mixing bowl, sprinkle the yeast on the warm water.
Let it stand for 5 minutes.
Add the milk mixture and 2 cups of the flour.
Beat with a spoon until the batter is smooth.
Add enough remaining flour, a little at a time, until the dough becomes soft and leaves the sides of the bowl.
Turn onto a floured work surface and knead for about 8 minutes.
Place the dough ball in a lightly greased bowl, turning the dough so the entire surface is greased.
Let it stand, covered, in a warm place until doubled, about 1 hour.
Punch down and return the dough to the greased bowl, turning the dough so the entire surface is greased; cover and let it rise a second time until nearly doubled, about 40 minutes.
Turn out the dough onto a lightly floured surface and make 2 balls of dough.
Cover and let the dough rest for 10 minutes.
Shape into loaves and place in 2 greased loaf pans.
Let loaves rise until almost doubled, about 1 hour.
Preheat the oven to 375°.
Beat the egg white with 1 tablespoon of water, and brush the tops of the loaves with the egg mixture.
In a large bowl, combine 1 cup of the flour, rolled oats, salt, and yeast; blend well.
In a small saucepan, heat the water, molasses, and butter to quite warm (120° to 130°).
Add the warm liquid and the egg to the flour mixture.
Using an electric mixer, blend at low speed until the flour mixture is incorporated; then turn the mixer to medium speed and continue mixing for 3 minutes.
Stir in an additional 1 to 1½ cups of the flour to form a stiff batter.
Cover the bowl with a towel and let the batter rise in a warm place until doubled, about 45 to 60 minutes.
Stir down the batter and then pour it into a greased loaf pan.
Cover and let it rise until the batter reaches the top of the pan, about 30 minutes, although you’ll want to watch carefully so it doesn’t rise too high.
Preheat the oven to 375° and bake for 35 to 40 minutes or until done.
Remove the bread from the pan immediately and cool on a wire rack.
In a large bowl, cream together the shortening and sugar, mixing well.
Add the eggs and beat well again.
In another bowl, mix together 1 cup of the flour, baking powder, and salt and then add that mixture to the creamed mixture, blending well to incorporate.
Next, blend in the milk, lemon juice, lemon rind, and walnuts.
Add the remaining 1 cup of flour and mix well again.
Pour the batter into a well-greased loaf pan and bake for 90 minutes.
For glaze: Mix together the sugar, lemon rind, and lemon juice.
(You may need a few more drops of lemon juice if the mixture is too thick.
) When the bread is done, spread the glaze on top of the loaf and let cool.
In a large bowl, mix together the cornmeal, flour, baking powder, and salt.
In a medium bowl, whisk together the buttermilk, egg, and melted butter until well blended.
Add the honey and whisk again to mix well.
Add the buttermilk mixture to the cornmeal mixture and mix by hand; don’t overmix.
(Batter will be lumpy.
)
Grease or butter an 8 × 8-inch or 9 × 9-inch baking dish and pour the batter into the prepared pan.
Bake for 20 to 25 minutes or until done.
Notes / Tips / Wine Advice:
* If you don’t have any buttermilk on hand, you can use the same amount of regular milk. Just add a teaspoon of lemon juice or white vinegar and let it stand for about 5 minutes until it curdles slightly before adding to the other ingredients.
Turn out the dough onto a floured surface and knead for 8 minutes, adding more flour as needed so the dough doesn’t stick.
Place the dough in a greased bowl, turning the dough so the entire surface is greased; cover and let rise until doubled, about 1 to 1 ½ hours.
Punch the dough down and let it rise until doubled again.
Punch down and let it rest for 10 minutes.
Meanwhile, in a small bowl, mix together the Parmesan cheese, parsley flakes, dill weed, thyme, basil, and rosemary.
In another small bowl, mix together the melted butter and minced garlic.
Roll the dough into balls the size of a walnut; roll them in the melted garlic butter and then the herb mixture and place them in a greased angel food cake pan in staggered rows.
Cover and let rise for 1 hour.
Bake in a preheated 350° oven for 22 to 26 minutes or until done.
Cool the bread for 10 minutes; then remove from the pan to a wire rack.
In a large bowl, mix together 2 cups of the all-purpose flour, the rye flour, and the whole wheat flour.
In another large bowl, mix together 3 cups of the flour mixture, salt, and yeast.
In a small saucepan, heat together the milk, water, honey, butter, and molasses to 120° to 130°.
Add the warmed milk mixture to the 3 cups of flour mixture.
With an electric mixer or a large wooden spoon, beat for about 3 minutes.
Stir in the sunflower seeds, wheat germ, bran cereal, the remaining flour mixture, and most of the remaining all-purpose flour, until the dough begins to form a ball and leaves the sides of the bowl.
Turn out the dough onto a floured surface and knead for about 10 minutes, adding more of the all-purpose flour as needed.
Place the dough in a greased bowl, turning the dough so the entire surface is greased, and cover with a towel.
Let it rise in a warm place until doubled in size, about 1 to 1½ hours.
Punch down the dough, divide in half, shape each half into a ball, and allow to rest on the counter, covered, for 15 minutes.
Shape the dough balls into 2 loaves and place in 2 greased loaf pans.
Cover and let rise until the dough is almost doubled, about 30 to 45 minutes.
Preheat the oven to 350° and bake for 40 to 45 minutes or until done.
Remove the bread from the loaf pans and cool on a wire rack.
