Julie's Dark Rye Bread

1 3/4 C whole wheat flour

1/2 C whole rye flour

1/4 C gluten flour

1 T cocoa or carob powder

1 t caraway seeds

1 t sea salt

2/3 C water

1/3 C plain non fat yogurt

1 T canola, safflower or sunflower oil

1 T apple cider vinegar

1 t homey

1 package active dry yeast

Place ingredients in the bread machine and program fro whole wheat mode and start.

After the baking , remove the bread and cool on wire rack. remember it's HOT! I would say cool before slicing, however that's when it's the best. Enjoy !

Mom's Potato Bread

5 pounds of Bread Flour (put half in bowl)

2 TBSP Salt

2 cups powdered milk (powder)

2 cups instant potato flakes

2/3 cup oil

1/2 cup sugar

2 pkgs. yeast

6 cups warm water

Mix potato flakes with about 4 cups of the warm water, then add with all of the other ingredients. Mix well. Gradually add flour until stiff. Pour remaining flour on counter, pour dough into it and knead. The more you knead, the lighter the bread. Grease an extra large bowl, put dough in and lightly oil some saran wrap and cover dough. Let it rise till double in size. With greased hands, punch it down. I do this several times. Grease 5 bread pans, shape loaves, let rise in pans. Bake at 350 for approximately 30 minutes.

Patricia's Wheat Muffins

1 cup milk (1/3 cup powdweed milk & 1 cup water)

2 cups whole wheat flour

!/4 tsp salt

1/2 cup melted margarine1 tsp vanilla

1 cup brown sugar

1 tsp soda

1 egg

Mix dry ingredients together in a med size bowl..( if you are using powdered milk, mix dry milk with dry ingredients)

in large measuring cup, combine liquid ingredients..Pour over dry ingredients and stir just until moistened. Spoon into greased muffin tins

Valerie's Onion Bagels

1 1/2 cups warm water

1 TBSP yeast

2 tsp. salt

3 TBSP sugar

3 TBSP butter

1/3 cup onion flakes

4 1/2 cups bread flour

In large mixing bowl add all the ingredients except the flour. Make sure water is very warm and stir to

dissolve yeast and let set for 5 minutes.

Stir in flour, holding back 1/2 cup. After flour leaves side of bowl use oiled hands to knead. Add

additional flour to make a medium dough (not sticky). Knead dough for about 5 minutes until smooth

and elastic. Keep oil on hands during the kneading process to minimize dough sticking to hands.

Cover and let dough rest for 10-15 minutes.

Divide dough into 12 equal parts, rolling them into balls. Using oiled hands, poke your index finger into

the center of the balls and twirl to create hole. Let dough rest for 10-20 minutes. Fill large stew pot (at

least 12 inches in diameter) with 2-3 inches of hot water. Bring the water to boiling during the time the

bagels are raising. (Now is also the time to start the next batch if you are making more than one recipe.)

Pre-heat the oven to 400 degrees now.

When the bagels just begin to appear to be raising is the time to drop them into the boiling water. Place

4 at a time in the water and boil for approximately 1 minute on each side. (If bagels sink in the water,

they haven’t risen enough; give them more time before boiling.) When boiling process is finished, lift

the bagels out with a slotted spatula and place on a cloth to absorb the excess water. Pat bagels dry with

another cloth. While bagels are on the cloth drying is the time to drop the next 4 in the water. Before

they come out of the water, place the drying bagels on a 12 x16 cookie sheet that has been sprayed with

PAM.

Add 3 TBSP water and 2 tsp sugar to an egg. Mix well with a fork and coat the tops of each bagel using

a soft brush. (You can also eliminate the sugar and use 1 tsp salt in its place, or use egg white only

instead of the whole egg.)

When all bagels are on the sheet place in the oven on a rack located high in the oven. Bake for 30

minutes. Adjust oven temperature down if bagels brown too much.

Traditionally bagels are heavy and chewy. If the process is too slow, the dough will raise too much and

will cause the bagels to be difficult to handle and they won’t look like bagels.

For Cinnamon Raisin Bagels:

use these ingredients:1 1/2 cups water, 1 TBSP yeast, 1 tsp. salt, 1 egg yolk, 1/2 cup sugar, 1 1/2 tsp

cinnamon, and 1/2 cup raisins, 3 TBSP butter, 4 1/2 cups bread flour. Exact same directions for mixing

and cooking.

Valerie's Italian Bread Bowls

2 Tbsp instant yeast

2-1/2 cups warm water

2 tsp salt

2 Tbsp vegetable oil

7 cups flour

1 Tbsp cornmeal

Combine water, salt, oil and 2-3 cups flour in the mixer. Mix together. Add yeast and more of the flour.

Mix and then with the mixer running, continue adding flour until the dough pulls away from the sides ad

bottom and is not too sticky. Knead in mixer until smooth and elastic, about 3-5 minutes.

Cover and let rise in warm oven until double, about 45 minutes. Punch down and then form into 8 round

loaves. Place on a cookie sheet that has been lightly greased and sprinkled with cornmeal. Cover and let

rise until double in a warm place, about one hour.

Preheat oven to 400 degrees F. Bake for 25-30 minutes or until golden brown. Cool on wire racks. To

use as bowls, carefully slice the top off and pull out the center leaving at least 3/4 inch sides of bread in

bowls. Fill with hot soup and serve immediately.

Valerie's "Fool Proof" Whole Wheat Bread

3 Tbsp. instant dry yeast (Like SAF brand, or Fleischmann’s or Red Star—available from Sam’s)

5 1/2 cups REALLY WARM tap water

2 Tbsp. salt

2/3 cup oil

2/3 cup honey

12 cups whole wheat flour (approx)

In large mixing bowl, combine 7 cups flour and the 5 1/2 cups warm tap water. Mix with large spoon.

(You can also use an electric hand mixer and mix until it gets too stiff.) Add the dry yeast and mix well.

(No need to “proof”) Add the oil, honey and salt, continuing to beat well with the spoon(or mixer). Add

the last 5 cups of flour, stir it the best you can, then turn the dough out onto a floured counter or table

top. Kneed for at least 8-10 minutes.

The dough will be kind of sticky, but don't add more than about another cup or so extra flour, or the

bread will be too heavy. After adding all the flour the recipe calls for, you can kneed the rest of the time

on an oiled surface. This works very well. Kneading the bread the full time is important!

Put dough into an oiled bowl, large enough for it to double in bulk. Turn over so oil coats the top, cover

with a damp cloth, let raise till about double in bulk.

After the dough is raised, punch down, divide into 4 equal parts and shape into loaves. Cover and let

rise till it comes up out of the pan and "domes" the top, about double in bulk. Bake at 350° for about 40

minutes.

Cindy's India Wheat Cakes

2 cups cooked, drained, cracked wheat

½ cup chopped onion

1 tsp baking soda

2 TBSP dry milk

2 eggs

½ cup fresh mint or parsley, or 1 Tbsp dried

Mix all ingredients. Season as desired. Form into patties and fry. Makes 6 servings.

English Muffins

From The Knead For Bread.com--Bake these on top of the stove in a flash.

1 1/4 c. lukewarm water

4 c. bread flour

2 1/2 t. instant yeast

1/2 t. salt

2 small egg whites

fine cornmeal

In a large bowl pour in lukewarm water. Add instant yeast, baking soda and 2 c. flour.

Mix until smooth. Allow to sit for 5 minutes uncovered.

Beat the egg whites until stiff peaks form. Fold egg whites into the dough. Start to add in the rest of the flour, 1/4 cup at a time. After the first addition of flour, add the salt. Continue adding flour and stirring.

When the mixture becomes too hard to mix in the bowl, pour it onto a flat surface and knead for 5-6 minutes until the dough becomes smooth and silky.

Add a little oil to a deep bowl. Turn the dough in the bowl till all sides of the dough are coated with the oil. Cover with a clean cloth, or plastic wrap and allow to rest until double, about 1 hour.

Afterwards, pour dough onto a flat surface. Press to release some of the air from the dough. Using a rolling pin roll out dough to a circle 1/2" thing. Allow dough to rest for 3 minutes.

Using a 3" cookie cutter, cut the dough into circles. Place cut pieces onto some cornmeal. Sprinkle the tops with cornmeal. Cover with plastic wrap and allow to rest for 45 minutes.

About 5 minutes before your are ready to cook the muffins begin to heat a griddle to medium or an electric fry pan to 350 degrees. Spray the pan with an oil spray, place muffins on the pan and fry 3-4 minutes on each side. Then turn over and fry again for another 4 minutes on each side.

Pam's Spelt Tortillas

2 C Spelt flour

1 t salt

3 T oil

1/2 C + 1 T+ 1 t warm water

Place flour and salt in mixing bowl, whisk, add oil: cut in until mixture resembles coarse corn meal, Add warm water and mix to make soft dough adding more water by the teaspoon at a time if necessary. Knead in bowl or on a floured surface to form soft springy dough. divide dough into 12 balls (6 balls will make large 8-9" tortillas) cover and let rest 15 mins.

Place an ungreased griddle or heavy skillet over medium heat. Press out or roll tortilla until thinner than 1/16" . Place on griddle and cook 1-2 minutes until the characteristic brown patches show. Flip. cook and additional 1-2 mins. When bubbles form, press them down gently with back of a spoon,

YUM!!!!

Dee's Pinto Bean Muffins

2 c. flour

1 tsp. salt

2 tsp. baking powder

2 eggs

1 c. mashed, cooked pinto beans (can use canned)

1 c. milk (can use powdered)

4 tbsp. melted butter (or oil)

2 tsp. honey

Mix dry ingredients. Beat eggs; then mix in mashed beans,

milk and butter. Add to dry mixture and mix just enough to

moisten. Fill muffin tins half full and bake at 400 for 20-25 min.

Serve with honey or jam.

Brittany's Oatmeal Whole Wheat Quick Bread

From allrecipes.com

1 cup rolled oats

1 cup whole wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 tablespoons honey

1 tablespoon vegetable oil

1 cup milk

Preheat oven to 450 degrees F (230 degrees C).

Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet (I used a round cake pan).

Bake in preheated oven for about 15-20 minutes, or until bottom of loaf sounds hollow when tapped.

Brittany's Best-Ever Buttermilk Biscuits

From Better Homes and Gardens Complete Book of Baking

2 c. all-purpose flour

1 T. baking powder

2 t. granulated sugar

1/2 t. cream of tartar

1/4 t. salt

1/4 t. baking soda

1/2 c. shortening

2/3 c. buttermilk (use reconstituted powdered milk, add 2/3 T. vinegar and let sit 5 min.)

In a bowl, combine dry ingredients. Cut in shortening with pastry blender. Add buttermilk and stir just until moistened. Knead gently on floured surface only 10 or 12 times. Roll or pat out, and use a biscuit cutter to make circles or a pizza cutter to make squares. Bake in 450 degree oven for 10-12 minutes. Serve warm, or freeze for up to 3 months.

Terry's Summer Solstice Bread

3 tablespoon olive oil

1/4 cup chopped onion

1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup shredded Romano or Parmesan cheese

1/4 cup snipped fresh basil or 2 teaspoons dried basil, crushed

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1/2 cup buttermilk

1 tablespoon water

2 to 3 Roma tomatoes, very thinly sliced

1. In a skillet heat 1 tablespoon of the olive oil over medium heat. Cook and stir onion in hot oil for 5 minutes or until golden brown. Set aside.

2. Preheat oven to 375 degrees F. In a large mixing bowl combine all-purpose flour, whole wheat flour, cheese, basil, baking powder, baking soda, and salt. Make a well in the center of dry ingredients. Slightly beat one of the eggs. In a small mixing bowl stir together remaining oil, buttermilk, and the beaten egg. Stir in onion mixture. Add buttermilk mixture to flour mixture, stirring until flour mixture is just moistened.

3. With floured hands, knead gently in bowl 2 to 3 times or until dough is nearly smooth. Shape into 4-inch rounds. (Or, shape into one 6-inch round loaf.) Place on a lightly greased baking sheet.

4. Slightly beat the remaining egg with 1 tablespoon water. Brush loaf with egg mixture. Arrange tomato slices on top. Bake for 25 to 30 minutes or until golden. Cool slightly on a wire rack; serve warm or at room temperature. Keep for 2 or 3 days at room temperature in a paper bag. Makes 12 servings. (From Better Homes and Gardens)

Variations I have used: Use coarse or fine whole wheat. The Romano cheese gives more cheese flavor to counter balance the basil. Make one large flat loaf.

Lisa's Killer Cornbread

Mix Well:

2 1/4 cup flour

2 1/4 cup corn meal

3/4 cup sugar

2 tbs. baking powder

1 1/2 tsp. salt

Add:

5 eggs

2 1/2 cups milk

3/4 cup Crisco

Bake @ 350 degrees for 40 min. or until done.

Melt 1/2 cup honey and 1 cube butter together. While the corn bread is still hot, right out of the oven, poke holes in it with a fork or butter knife, then pour the honey/butter mixture over the top. Let the corn bread cool a bit, then enjoy!

Terry's Making a Bread Bowl

1 large round bread loaf

Using a serrated knife, slice off about an inch from the top of the bread. Carve out a bowl from within the bread, leaving about l inch inside.

Kitchen Tip

Once you serve the chili, slice the bread bowl into wedges and serve. The flavor of the chili give the bread an added zest.

For spicy chili, add jalapeno pepper, (diced) to the chili as it is cooking. Enjoy!

Pat's Zucchini Yeast Rolls

Can use different summer squashes, coarsley shedded, result in lovely soft rolls flecked with yellow and green. Shape bigger portions to make sandwich rolls, which are perfect for tomato sandwiches, or can shape into rolls. Makes 24 rolls

2-3 summer squash (shredded)

1 cup water

½ cup sugar

3 tablespoon oil

2 teaspoons salt

Combine in a saucepan and heat slowly until warm, stirring to blend, or warm in microwave.

1 cup bread flour

1 cup whole wheat bread flour

1/3 cup dry milk powder

2 tablespoons active yeast

Combine in a mixing bowl. Add liquid ingredients and beat well until smooth.

1 3/4-2 cup cups bread flour

Stir in enough additional flour to make a soft dough. Knead 8-10 minutes until smooth and elastic. Place in greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk. Punch down and let rise 10 minutes. Shape rolls and place on a greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 350 degrees until golden brown, Brush with milk for a soft crust and let stand for 5 -10 minutes before removing to a wire rack.

Tip: shredded uncooked zucchini may be frozen in freezer bags for this bread. Squash may also be cook and mashed, then frozen in 1 ½ cup portions.

D.A. and Cindy's Honey Oatmeal Loaf

2 c. quick Quaker Oats

4 c. boiling water

Pour water over oats and let stand until cool

4 T yeast

2/3 c. water

½ c. salad oil

1 c. honey

5 t. salt

1 c. instant powdered milk or ¾ c. non-instant

3 c. whole wheat flour

8 – 10 c. flour

Bake at 375* for 30 – 35 min.

Rolls and cinnamon rolls 20 – 25 min. Best bread/rolls ever.

Rachelle's Quick Whole Wheat Bread

½ cup warm water, 1 Tablespoon sugar, 2pkg dry yeast (set aside)

4 cups hot water in mixing bowl

1 cup dry milk

4 Tablespoons sugar

2 teaspoons salt

½ cup salad oil

2 Tablespoons honey

2 Tablespoons molasses

Stir water and yeast to dissolve. Pour 4 cups hot water in a large mixing bowl. Add 4 cups whole wheat flour, dry milk, sugar, salt, oil, honey and molasses. Stir in and beat well. Stir in foaming yeast (if more whole wheat flour is wanted, add 1 cup). Stir in 8 cups sifted white flour (7 cups if you add more wheat flour). Knead well. Cover and let rise 15 minutes. Put on floured surface and knead 5-10 minutes. Cover and let rest 5 minutes. Shape into 4 loaves and place in greased loaf pans. Cover and let rise 15-20 minutes or until dough is even with top of pans. Bake at 375 degrees F for 30 minutes. Remove from pans an brush with shortening.

Note: When I make this recipe I substitute honey for the 4 Tablespoons of sugar. I don’t mix it the quick method, I just stir the ingredients together and let the dough rise for 1 hour, punch it down, let it rise for 45 minutes, punch it down and then form it into loaves or rolls. But the Quick Method works well.

If you want “Wheat berries” in the bread, soak 1 cup of whole wheat grain in 2 cups of water over night. Bring wheat to a boil and cook for 5 minutes. Reduce heat and simmer for 1 hour or until wheat kernels are tender and plump. Drain excess water. Allow wheat to cool a bit then stir into dough.

Denise's Dairy Free Whole Wheat Bread

5 1/2 cups warm water

1/2 cup vegetable oil

3 Tbsp. instant yeast

1/2 cup honey

10-11 cups whole wheat flour

1 1/2 Tbsp. salt

Mix warm water, vegetable oil, yeast, honey and 7 cups whole wheat flour. Blend well and let dough rest 10 minutes to proof the yeast.

Add salt and 3 to 4 cups more whole wheat flour until good kneading consistency. Turn out on floured surface and knead for 10 minutes.

Let rise for 1 hour. Punch down and shape into 5 or 6 loaves. Place in well-greased bread pans. Let rise until doubled.

Bake at 350 degrees for 30 to 35 minutes. Remove from pans and cool on rack. Makes 5-6 loaves.

Adela's Corn Tortillas

2 C. Maseca (Instant Corn Masa Flour)

1 1/4 C. Water

1/4 tsp. salt

Combine 2 cups (loose measure) of MASECA, 1/4 tsp. salt and 1 1/4 cups water. Mix thoroughly for about 2 minutes to form soft dough. If dough feels dry, add more water (one tablespoon at a time).

Divide dough into 16 equals balls. Cover with damp cloth to keep dough moist. Line a tortilla press with the sheets of thick plastic wrap. Place each ball between plastic and press until tortilla measures 5 to 6 inches in diameter. Carefully peel off plastic wrap.

Preheat ungreased griddle, skillet, or comal on medium-high heat.

Cook tortillas one at a time for 50 seconds. Turn, then cook the second side for another 50 seconds. Cover tortillas with cloth napkin to keep soft and warm.

FOR TOSTADAS: Let tortillas cool before frying in oil.