Mix together the milk, ½ cup of the sugar, and the salt.
Add the yeast, eggs, and most of the flour.
Turn out the dough onto a floured surface and knead for 8 minutes, adding 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 it rise until doubled, about 1 to 1½ hours.
Punch it down and let it rise until doubled again.
Punch the dough down and let it rest for 10 minutes.
Meanwhile, in a small bowl, mix together the remaining 1 cup of sugar and the cinnamon.
Melt the butter and place it in another small bowl.
Roll the dough into balls the size of a walnut; roll each ball in the melted butter and then the cinnamon sugar mixture, and place the balls in a greased angel food cake pan in staggered rows.
Cover and let rise for 1 hour.
Preheat the oven to 350° and then bake the bread for 22 to 26 minutes or until done.
Cool the bread for 10 minutes and then remove from the pan to a wire rack.
In a medium bowl, mix together the coffee and brown sugar.
Sprinkle the yeast on top of the mixture and let it stand until bubbly, about 10 minutes.
Add the cooking oil and molasses.
In a large bowl, mix together the whole wheat flour, rye flour, cocoa powder, and salt.
Add the yeast mixture and beat on medium (or beat by hand) for about 3 minutes.
Gradually add the all-purpose flour, stirring to incorporate.
When the dough ball begins to pull away from the sides of the bowl, turn out onto a floured work surface and knead for about 8 minutes, adding more flour as needed to keep the dough from sticking.
Put the dough into a large greased bowl and grease all the surfaces of the dough as well.
Cover the dough with a towel and let it rise until double, about 1½ to 2 hours.
Punch down and then lightly knead the dough for a minute or so, grease all the surfaces once again, and let it rise in the greased bowl a second time until double, about 1 hour.
Punch down the dough and form into 12 round rolls.
Place the rolls onto a greased baking sheet, cover with a towel, and let them rise until almost double.
Bake in a preheated 375° oven for 20 to 25 minutes or until done.
For each loaf you wish to make, use the following measurements.
1cupwarm waterabout 110° (or use half water and half milk)
1tsp.melted shorteningbutter, or vegetable oil
1scant tsp. salt
1T.honeysugar, or other sweetener
1tsp.active dry yeastfor 4 loaves, use 1 rounded tablespoon
3cupsall-purpose flour
Instructies
In a mixing bowl, stir together the water, melted shortening, salt, and sugar.
Sprinkle the yeast over the top of the mixture and let it stand until the yeast dissolves and starts bubbling a bit, about 10 minutes.
Stir in half of the flour (1½ cups flour for each loaf) and beat until smooth.
You can use an electric mixer for this part if desired, but you can also mix by hand using a large wooden spoon.
Add enough of the remaining flour to make a dough ball that holds together and comes away from the sides of the bowl.
Place the dough onto a floured work surface and knead well for 5 to 10 minutes, adding more flour as needed to keep the dough from sticking.
Put the dough into a large greased bowl and grease all the surfaces of the dough as well.
Cover it with a towel and let it rise until double, about 1 to 1½ hours.
Punch down and then lightly knead the dough for a minute or so, grease all the surfaces once again, and let it rise in the greased bowl a second time until double.
Punch down the dough and form into a loaf (or however many loaves you’ve decided to make).
Place the loaf seam side down into a greased loaf pan and let it rise until almost double, about 45 minutes.
Preheat the oven to 400°.
Place the loaf in the preheated oven and then immediately turn the heat down to 350°.
Bake about 30 minutes or until done.
Remove the loaf from the oven, grease the top if desired, take it out of the baking pan, and cool on a wire rack.
¼cupfinely diced greenred, yellow, and/or orange bell peppers (using multiple colors isn’t necessary, but it makes the scones prettier)
¼cupfinely diced onions
½large potatopeeled, cooked, and finely diced
⅛cupfreshthinly sliced or diced mushrooms
1T.butter
Instructies
Preheat the oven to 400°.
In a medium bowl, mix together dry ingredients and set aside.
In a large bowl, cream together the cream cheese, shredded Cheddar, and egg.
Add the cream and mix well.
On medium-low heat, sauté the vegetables in butter until soft, about 4 minutes.
Add them to the cream mixture and stir well.
Add the dry ingredients and stir by hand until a soft dough forms.
Pat out the dough into a 1-inch-thick circle.
Place the circle on a buttered cookie sheet (or you can use a silicone baking mat instead) and then, using a pizza cutter or knife, cut it into 8 equal wedges (as if you were cutting pie).
Bake for 20 to 25 minutes or until done.
Remove the scones from the baking sheet and set on a wire rack to cool.
