Bread Recipes

Basil Beer Bread

3 c Self-rising flour
3 tb Sugar
1/2 c Chopped fresh basil leaves
1 1/2 c Warm beer

Preheat the oven to 350F. In a large bowl, mix the flour and sugar. Stir in the basil, then the beer. Mix until thoroughly blended, then pour into a well greased 9x5x3" loaf pan. Bake until a straw inserted in the center comes out clean, about 50 minutes. Turn the bread out of the pan and cool on a rack. Slice the bread thinly.

Brown Sugar Cashew Corn Bread

4 tablespoons butter (see note)
1 1/4 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 eggs
1 cup buttermilk
1/2 cup cashew nuts, chopped

Preheat the oven to 425 degrees.

Grease an 8-inch square baking pan. Melt the butter and set it aside to cool.

In a bowl, combine the flour, cornmeal, brown sugar, baking powder, baking soda, salt, ginger and nutmeg. In another bowl, beat the eggs and buttermilk together until well- blended. Pour the melted butter and the egg mixture into the bowl with the dry ingredients. Stir to combine. Fold in the cashews.

Pour the batter into the prepared pan. Bake 20 to 25 minutes or until puffed and golden brown, and a cake tester inserted into the center comes out clean. Cool it in the pan 10 minutes, then invert it onto a cake rack to cool completely (or serve the bread warm).

NOTES: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

1/4 cup granulated sugar
1 1/2 cups whole wheat flour
1 1/2 cups rolled oats
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 Tbsp. soft margarine
1 cup raisins
1 1/4 cups buttermilk

Preheat the oven to 425 degrees. Set aside 1 1/2 tsp. of sugar for the topping. In a bowl, combine the whole wheat flour, rolled oats, remaining sugar, baking powder, soda and salt. Rub in the margarine until the mixture is crumbly. Stir in the raisins, then the buttermilk.

On a lightly floured surface, knead the dough about 10 times. Divide it into 3 pieces. Pat each piece into a round about 3/4-inch thick. Transfer to a baking sheet then cut with a knife to divide each round into four quarters.

Sprinkle with reserved sugar. Bake for 15 to 20 minutes or until lightly browned. Serve hot.

4 cups (1 L) bread or all-purpose flour
2 packages (2 Tbs, 30 ml) dry yeast
2 tsp (10 ml) sugar
3/4 cup (180 ml) hot milk
2 eggs at room temperature
8 Tbs (120 ml) butter at room temperature
2 tsp (10 ml) salt
1 Tbs (15 ml) caraway seeds
Cornmeal for preparing the baking sheet

Combine 3 cups (750 ml) of the flour with the yeast and sugar in a large mixing bowl. Form a well in the center and pour in the hot milk. Using a wooden spoon or the flat beater attachment of an electric mixer, beat to form a batter. Beat in the eggs one at a time, followed by the butter and salt. Continue working by hand or with the beater, adding more flour, until it forms a rough ball in the bottom of the bowl.

Add room-temperature water to cover the dough by 2 inches (5 cm). Allow the dough to rise until it floats to the surface of the water, about 1 hour. Remove the dough from the water and pat dry with paper towels.

Place the dough on a floured work surface and knead, adding more flour as necessary and working in the caraway seeds, until it forms a smooth, elastic dough, about 10 minutes.

Form the dough into a round ball about 8 inches (20 cm) in diameter and place on a baking sheet that has been dusted with cornmeal. Cover with a tent of foil, making sure the foil doesn't touch the dough, and allow to rise until doubled in volume, about 35 minutes.

Remove the foil tent and bake in the center of a preheated 375F (190C) oven for about 1 hour.

Spray the loaf lightly with water twice during baking. The bread is done when it makes a hollow sound when tapped on the bottom. Allow to cool on a wire rack before serving. Makes 1 large loaf.

Coffee Can Bread

4 cups Flour -- divided
2 1/2 teaspoons Yeast
1/2 cup Water
1/2 cup Milk
1/2 cup Vegetable Oil
1/4 cup Sugar
1 teaspoon Salt
2 large Eggs -- beaten

Combine 1 1/2 cups of flour and the yeast in a large bowl. Mix well and set aside.

In a medium saucepan, combine the water, milk, oil, sugar and salt. Place over medium heat and cook until mixture reaches 105 - 115 degrees F. Remove from the heat and pour the heated mixture into the flour and yeast mixture.

Preheat oven to 375 degrees F. Beat the mixture with an electric mixer until smooth. Add the eggs, mixing well. Slowly add the remaining flour, beating until smooth, elastic, very stiff batter is formed.

Spoon batter into two well oiled 1-pound coffee cans. Cover coffee cans with lids and allow to rise in a warm place 35 - 40 minutes or until batter rises to within 1-1/2 to 2 inches from top of can. Uncover and bake 30 - 35 minutes or until golden brown. Cool in cans 10 minutes, then remove to wire racks. Yield- 2 loaves

To freeze for later use: Cool loaves completely and wrap securely in foil. Place wrapped loaves into zip baggies. Label and freeze for up to 12 weeks. DO NOT slice bread before freezing. Thaw overnight on counter top, and re-heat foil wrapped loaves in 200 degree F oven for 10 - 15 minutes.

Cranberry Pecan Bread

4 to 4 1/4 cups all-purpose flour
1/4 cup sugar
2 tablespoons non-fat dry milk
2 envelopes FLEISCHMANN'S RapidRise Yeast
2 teaspoons salt
1 1/4 cups + 2 tablespoons water
2 tablespoons butter or margarine
1 (3.5-ounce) package sweetened dried cranberries
3/4 cup chopped pecans, toasted

In a large bowl, combine 1 cup flour, sugar, dry milk, undissolved yeast, and salt. Heat water and butter until very warm (120 to 130oF). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in cranberries, pecans, and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 12 x 8-inch rectangle. Beginning from short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes

Bake at 375oF for 35 to 45 minutes or until done. Remove from pan; cool on wire rack.

Easiest Donuts

Submitted by Phyllis

This recipe is old but is good for the sweet tooth when you can't run to the store or just want something different. It's so easy the kids can help roll the donuts after they are fried.

1 can biscuits-separate biscuits and cut hole in the middle...the top of a soda bottle is perfect to cut the hole. Put oil in skillet and heat. When oil is hot, put "cut out biscuits in and fry until just brown, turn and finish (they cook quickly so watch carefully so as not to burn them).

Remove and drain on paper towels, then roll in sugar, sugar and cinamon or powdered sugar.

2 cups flour
2 tbsp sugar
4 tsp baking powder
1 tsp salt
1/4 cup cold butter
1 cup cold milk

Filling: 1/3 cup butter
1 cup brown sugar
3 tsp cinnamon
Chopped nuts, optional

In large bowl combine flour, sugar, baking powder and salt. Cut in the cold butter until it's crumbly. Add milk and stir until well combined. Turn onto floured surface and knead 8-10 times. Roll into rectangle.

For the filling: microwave the butter slightly to soften. Cream it, the brown sugar and cinnamon together well and spread over the biscuit dough. Roll up, and cut into 12 individual rolls.

Butter 12 muffin tins and put one roll in each. Bake at 400 degrees for 20-25 minutes.

Fast Cinnamon Raisin Swirl Bread

Open a can of refrigerated bread dough and unroll it into a rectangle. Brush with melted butter and sprinkle with cinnamon, sugar and raisins. Then just roll it up, let rise and bake as suggested on the back of the container. Frost with canned frosting or make your own.

Flaxseed Crackers

1/4 c. flax seed
1/4 c. ground flax seed
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
4 tsp margarine or butter, softened
1/2 c. skim milkP> In the bowl of a stand-up mixer, add flax seed, ground flax, flour, baking powder, salt and margarine or butter. With the paddle attachment, mix on low speed until the mixture resembles a coarse meal.Stir in milk and mix until mixture forms a soft dough. (You can also mix the dough by hand.)

Wrap dough in plastic wrap and chill 10 minutes. Divide the dough into quarters. Turn out onto a lightly floured board. Roll out very thin to a rectangle 1/16 inch thick. Cut into 2 1/2 inch squares. Transfer to an ungreased baking sheet. Repeat with the remainder of the dough. Preheat oven to 325* F. Bake 20 minutes until crisp and golden.

Yield: 24 crackers

Variations: Onion: 1 tbsp onion soup mix.
Cheese: 1 cup grated cheddar cheese.
Italian: 1 tbsp oregano and 1 cup grated mozzarella cheese.

1 package (1 Tbs) dried yeast
3 1/2 cups flour, approximately
1 Tbs sugar
1 tsp salt
1/2 cup non-fat dry milk
1 1/4 cups hot water
1 Tbs butter at room temperature
One or more of the following finely chopped fresh herbs:
2 Tbs dill 2 Tbs savory 2 Tbs basil 1 Tbs oregano 1 Tbs thyme 1 Tbs marjoram

Blend the yeast and 1 1/2 cup (375 ml) of the flour in a large mixing bowl. Add the sugar, salt, milk, and hot water and beat for 3 minutes with a wooden spoon or electric mixer. Add the butter and continue beating until the batter pulls away in strings from the sides of the bowl. Gradually add the remaining flour until the dough has formed a ball and can be kneaded.

Knead on a lightly floured surface until the dough is smooth and satiny, about 8 minutes. Place the dough in a lightly greased bowl, turning it to grease all sides, cover with plastic wrap, and allow to rise until doubled in volume, about 1 hour.

Turn the dough out onto a floured surface, flatten it with your fingers, sprinkle it with the herb or herbs of your choice, and knead for 2 minutes, and form into a ball. Form the ball into an oval about 9 inches (23 cm) long and 6 inches (15 cm) wide.

Fold the oval in half lengthwise, pinch the seam, and place seam side down in a lightly greased 9x5-inch (23x12 cm) loaf pan. Cover with wax paper or parchment and allow the dough to rise until doubled in volume, about 45 minutes.

Bake in the middle of a preheated 375F (190C) oven until the crust is golden brown and a toothpick inserted in the center comes out dry and clean, about 45 minutes.

Remove from the oven and immediately turn out onto a wire rack to cool on a wire rack before serving. Makes 1 loaf.

1 c. buttermilk (110-115 degrees)
2 1/2 t. Fleischmann's active dry yeast
1 1/2 T. oil
1/3 c. honey
1 t. salt
1/2 c. apple juice
1/2 t. baking soda
1 T. wheat gluten
1 c. Hogdson Mills Whole Wheat flour
1 c. Gold Medal Better For Bread Wheat flour
1 c. Gold Medal Better For Bread white flour
3/4 c. chopped dried apples
1/2 c. toasted Quaker old-fashioned oats

Preheat oven to 350 degrees F. In a mixing bowl, combine baking soda, wheat gluten and flours; set aside. Add yeast to buttermilk; whisk. Let stand for 3-5 minutes. In bowl of stand mixer combine oil, honey, salt and apple juice; whisk to blend. Add buttermilk and yeast mixture, whisking until combined. Insert dough hook onto mixer. Add 1 cup of flour mixture, kneading dough for approximately 2 minutes. Add remaining flour mixture, 1 cup at a time, while continuing to knead. Add dried apples and toasted oats; knead for at least 1 minute. Add additional all-purpose flour by tablespoonful until dough clings to dough hook and cleans sides of mixing bowl. Turn dough onto floured surface and knead in additional flour until dough is no longer sticky. Place in greased bowl, cover and let rise until doubled in bulk (about 1 hour). Turn dough onto floured surface and roll into a rectangle, about 8" x 14". Roll dough, starting on short side and press edges of seam together. Turn ends under as needed to fit into greased loaf pan. Cover and let rise until doubled in bulk again (about 45 minutes). Brush top with egg white and sprinkle with wheat germ. Bake for 25-30 minutes until top is golden and loaf sounds hollow when tapped.

Honey Nut Breakfast Twists

1 package (1/4 ounce) active dry yeast
1/4 cup warm water
2 tablespoons sugar
1 teaspoon salt
2 tablespoons butter or margarine, melted
1 cup sour cream
1 egg
2 1/2 to 3 cups flour

GLAZE:
1/3 cup packed brown sugar
3 tablespoons butter or margarine melted
3 tablespoons honey, warmed
3 tablespoons heavy cream

FILLING:
1/3 cup butter or margarine softened
1/4 cup finely chopped nuts
1/4 cup honey

In a mixing bowl, combine yeast and water; let stand 5 minutes. Stir in sugar, salt and butter. Add sour cream and egg, beat until smooth. Add 1 1/2 cups flour. Blend at low speed until moistened. Blend 3 minutes at medium speed; scraping bowl twice. By hand, stir in enough remaining flour to make a soft dough. Turn out onto a floured surface; knead until smooth and elastic about 5 minutes. Place in a greased bowl turning once to grease top.

Cover and let rise in a warm place until doubled, about 1 hour.

Combine glaze ingredients; spread evenly in a 13 x 9 x 2 inch baking dish; set aside. Punch dough down. Roll into a 24 x 9 inch rectangle. Combine filling ingredients; spread over dough. Fold dough lengthwise over filling, forming a 12 x 9 inch rectangle. Cut lengthwise into six 9 inch x 2 inch pieces. Twist each piece loosely and place over glaze in baking dish. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees F for 25 to 30 minutes or until golden brown. Invert pan onto a large platter; let set 1 minute before removing. Serve warm or refrigerate overnight. serves 6

From my cousin, Jill!

1pkg of yeast(1tsp)
1 cup of luke warm water
1 tsp of salt
1 tsp of sugar
2 tbsp of oil
2 1/2 cup of flour

Empty pkg of yeast into a bowl and add luke warm water to the yeast and stir until dissolved. Next add the sugar and the salt and stir. Then add the oil and stir. Slowly add the flour and add until you form a ball.

Turn the oven on at 425 degrees and place the bowl on the oven with a dish towel over it. Let rise for 5 mins. Then grease the pan and spread the dough and add toppings. Cook pizza for 30 mins. You will know it is done when the bottom is a golden brown. This recipe is for one pizza you need to double it for two pizzas.

2 c Self-rising Flour
1 c Flour
3 tb Sugar
12 oz Beer
1 tb Butter; softened
Cornflake Crumbs

Mix together all ingredients. Spray a glass loaf pan with cooking spray; sprinkle bottom and sides with crumbs. Spoon batter into pan and top with butter and a light sprinkling of cornflake crumbs. Microwave on MEDIUM for 9 minutes, then on HIGH for 2 minutes.

3 cups all-purpose flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp cream of tartar
3/4 tsp salt
1/2 cup shortening
1 egg, beaten
1 1/4 cups milk

Combine dry ingredients in a mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Add egg and milk; mix until dough forms a ball. Turn dough out on a lightly floured surface and knead 10-12 times, only. Roll out to 3/4 inch, cut with floured cutter. Place on lightly greased baking sheet. Bake at 475F for 12-15 minutes or until light brown.

Mom K's Dumplings

1 Cup flour
1/3 Cup Milk
1 egg
1 1/2 tspns. Baking Powder
2 Tbspn Oil
Pinch of salt

Sift dry ingredients. Beat milk, oil and egg. Add to dry ingredients and mix well. 20 minutes before serving stew or soup add sufficient water or stock to cover stew so that dumplings sit in liquid. Spoon teaspoonfuls of dough mixture onto gravy and close lid on saucepan. Simmer for 20 minutes - DO NOT OPEN LID FOR THE 20 MINUTES. If you use a slow cooker - turn on high and when bubbling around the edge, put in the dumplings and leave for 20 minutes.

2 3/4 cups bread flour
1/4 cup potato flakes
1 1/2 teaspoons salt
2 tablespoons sugar
1 1/2 tablespoons buttermilk powder
1/4 cup chopped onion
2 + 1 teaspoons dry rosemary, crushed
1 teaspoon dry thyme leaves
1 envelope Fleischmann's Rapid Rise Yeast
9 ounces warm water
2 tablespoons olive oil

Reserving 1 teaspoon of the rosemary, mix the remaining ingredients in a bread machine and process on dough cycle. When risen, coat your hands with more olive oil and place the dough on an oil coated board. Divide into 4 pieces and roll into strips.Line them up and weave into a braid, starting in the middle, by crossing the two leftmost strips, left over right. Then cross the two now in the middle, right over left. Then the two now on the right, left over right. Repeat down to the end and then turn and work the other way. Press the ends to seal. May also be made into two 3-braid loaves or simply flatten to a circle or rectangle about 1 inch thick. Sprinkle some cornmeal on a baking sheet and carefully transfer the loaf to it. Brush lightly with olive oil and sprinkle with the remaining rosemary. Let rise in barely warm oven until doubled in volume, 15-20 minutes. Set the oven to 350ˇF and bake for about 20 minutes or until lightly browned on top.

3 eggs
2 teaspoons vanilla
2 cups zucchini -- peel/grate/drain
1 teaspoon salt
1 teaspoon baking soda
1/2 cup raisins
2 cups sugar
I cup oil
3 cups flour
1 teaspoon baking powder
1 cup crushed pineapple
1/2 cup nuts -- chopped

Preheat oven to 350 degrees. Combine eggs, sugar, vanilla and oil. Beat until fluffy. Add zucchini. Sift flour, salt, baking powder and baking soda into mixture. Stir in pineapple, raisins and nuts. Bake in 2 greased and floured loaf pans for 1 hour or until done. Makes 2 loaves.

Makes 12 scones

2 3/4 cups unbleached all purpose flour
3/4 cup sugar
3 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon mace
1 stick (4 oz.) unsalted butter
6 tablespoons shortening
3/4 cup canned pumpkin puree
1 egg
1/2 cup sour cream or plain yogurt
1 cup dried cranberries - plumped, drained and dried
milk for glazing
coarse sugar for sprinkling

In a large bowl, stir together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and mace.

Cut butter and shortening into flour mixture until it is the size of small crumbs. In a medium bowl, whisk together the pumpkin puree, egg and sour cream. Stir into flour mixture. Lightly mix to form a soft batter. Fold in cranberries.

Preheat oven to 400 F.

Line a baking sheet with parchment paper. Turn out onto a lightly floured board. Knead gently a few times. Divide dough in two sections. Pat or roll each out to a six or eight inch circle. Cut in four quarters, then each section in three. Transfer wedges to prepared baking sheet. Brush with milk and sprinkle with sugar. If coarse sugar is not available, regular white sugar can be used (about 1/2 teaspoon per scone). Bake until done, 12-14 minutes.

1 1/2 cups (375 ml) hot water
1/2 cup (125 ml) non-fat dry milk
2 Tbs (30 ml) sugar
2 tsp (10 ml) salt
2 packages (2 Tbs, 30 ml) dry yeast
5 1/2 - 6 cups (1.25 - 1.5 L) bread or all-purpose flour,approximately
2 Tbs (30 ml) butter at room temperature
2 eggs at room temperature

Place the hot water in a large mixing bowl and stir in the milk, sugar, salt, yeast, and 3 cups (750 ml) of the flour with a wooden spoon or an electric mixer. Add the butter and eggs and beat until the batter is smooth.

Add the remaining flour 1/2 cup (125 ml) at a time until the dough forms a rough mass and leaves the sides of the bowl. Knead by hand on a lightly floured surface or with an electric mixer for about 8 minutes, until the dough is smooth and elastic, adding more flour if the dough is sticky. Place the dough in a lightly greased bowl, turning it to lightly grease both sides, cover with plastic wrap, and let rise until doubled in volume, about 90 minutes.

Fold back the plastic wrap and punch down the dough, folding it over itself towards the center and turning it over. Cover with plastic wrap again and let rise until almost doubled in bulk, about 30 minutes.

Knead the dough just enough to deflate it and shape into 2 round balls. Form the balls into two oval pieces about 9 inches (23 cm) long and 6 inches (15 cm) wide.

Fold the ovals in half lengthwise, pinch the seams, and place seam side down in two lightly greased 9x5-inch (23x12 cm) loaf pans. Cover the loaves with lightly greased wax paper or parchment and let rise until the dough has risen to about 1 inch (2.5 cm) above the edge of the pan, about 1 hour.

Bake in a preheated 400F (200C) oven until the crusts are golden brown and the bread has come away from the edges of the pans, about 35 to 40 minutes.

Remove from the pans and cool on a wire rack before serving. Makes 2 loaves.

Saltine Crackers

2 c. flour
1 tsp. salt
2/3 c. milk
2 tbsp. butter
1/2 tsp. baking soda

Combine the dry ingredients, cut in the butter, then stir in the milk. Round into a ball and knead for few strokes. Divide dough into several pieces and roll out very thin on a floured board. Lay sheets on ungreased cookie sheet. Sprinkle with salt and prick with a fork. Cut into 1 1/2 inch squares with a sharp knife or pizza cutter. Bake at 375 degrees for 10 to 12 minutes or until lightly browned.

Makes 10 Bread Bunnies

5 1/2 to 6 cups all-purpose flour
1/3 cup sugar
2 envelopes Rapid Rise Yeast
1 tsp ground cinnamon
1 tsp salt
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1 cup milk
1/2 cup water
1/3 cup butter or margarine
2 large eggs
1 (8-ounce) package chopped dates, optional

Powdered Sugar Frosting (recipe follows)

In large bowl, combine 2-1 / 2 cups flour, sugar, undissolved yeast, salt, and spices. Heat milk, water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 / 2 cup flour. Beat 2 minutes at high speed.

Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.

Cover; let rest 10 minutes.

Set aside about 1 / 4 cup dates for bunny’s eyes. Knead in remaining dates to dough, if desired.

Divide dough into 10 equal pieces. Roll each to 24-inch rope. Divide each rope into 1 (13-inch), 1 (6-inch), 2 (2-inch), and 1 (1-inch) strips. Coil 13-inch strip to make body; coil 6-inch strip to make head. Attach head to body; pinch to seal. Shape 2 (2-inch) strips into ears and remaining 1-inch strip into tail. Attach to body and head. Place on 2 greased baking sheets.

Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375oF for 15 to 20 minutes or until done. Remove from pans; cool on wire racks. Drizzle with Powdered Sugar Glaze. Insert reserved date pieces for eyes.

Powdered Sugar Glaze: Combine 1 cup powdered sugar, sifted; 2 tablespoons milk; and 1 / 2 teaspoon vanilla extract. Stir until smooth.

Vermont Oatmeal Maple-Honey Bread

2 cups boiling water
1 cup thick oat flakes (rolled oats)
1/2 cup maple sugar (or brown sugar)
1/2 teaspoon maple flavor (optional)
1 tablespoon honey
1/4 cup (1/2 stick) butter
1 tablespoon salt
1 teaspoon cinnamon
1 tablespoon instant active dry yeast
1 1/2 cups Whole Wheat Flour
4 cups Unbleached All-Purpose Flour

1. In a large mixing bowl, combine the water, oats, maple or brown sugar, maple flavor (if you're using it), honey, butter, salt and cinnamon. Let cool to lukewarm.

2. Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour.

3. Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2 x 4 1/2-inch bread pans. Cover the pans with lightly greased plastic wrap (or an acrylic dough cover), and allow the loaves to rise till they've crowned about 1 inch over the rim of the pan, about 1 hour.

4. Bake the loaves in a preheated 360 degrees F oven for 33 minutes. (If your oven can't be set at 360 degrees, set it at 350 degrees and bake the bread for 35 to 40 minutes.) Remove them from the oven when they're golden brown, and the interior registers 190 degrees on an instant-read thermometer. Yield: 2 sandwich loaves.

2 c WW flour
1 packet ( or 1 tsp ) active dry yeast
1 1/4 c warm water
1/2 tsp salt
1 1/2 c white flour

Measure first four ingredients into bowl. Mix well.

Work in enough remaining flour until dough pulls away from the sides of the bowl. Turn out onto floured surface. Knead 4 to 5 minutes until elastic and smooth. Cut and shape into 10 balls. Roll out each ball 1/4 inch thick and 5-6 inches in diameter on a lightly floured surface. Both sides should be lightly covered with flour. Place on a ungreased non-stick baking sheet or a cornmeal dusted regular sheet. Cover with a tea towel. Let stand in oven with light on and door closed about 35 minutes. Bake in 500 F oven on bottom rack for 5 minutes. Repeat until all are baked. Wrap in tea towel for 3 minutes as they are removed from the oven. Cool. Makes 10.