1. In large bowl thorougly mix 1 cup flour, sugar, salt and undissolved yeast.
2. Combine milk and 2 tbsp butter in saucepan; heat over low heat till warm (butter does not need to melt).
3. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
4. Add 2 eggs and ½ cup flour (or enough flour to make a thick batter); beat at high speed 2minutes, scraping bowl occasionally.
5. Stir in enough additional flour to make a soft dough; turn out onto lightly floured board; knead till smooth and elastic (about 8 to 10 minutes).
6. Place in greased bowl, turning once to grease all surfaces.
7. Cover; let rise in warm place till double (about 1 hour).
8. Combine fruits, almonds and anise seed.
9. Punch dough down; turn out onto lightly floured board; knead in fruit mixture.
10. Divide dough in half; roll each piece of dough into a 24-inch rope; twist ropes together loosely and form into a ring on a greased baking sheet.
11. Brush with melted butter; place colored raw eggs into spaces in twist.
12. Cover; let rise till doubled in bulk (about 1 hour).
13. Bake for 30 to 35 minutes, or till done.
14. Remove from baking sheet and cool on wire rack.
15. Frost with confectioners sugar frosting and decorate with colored sprinkles.

Oatmeal Bread

Yield: 2 loaves

Oven: 350°F

Pans: Standard loaf pans

Ingredients
1 cup oatmeal 1 tbsp butter 2 cups boiling water ¼ cup lukewarm water	1 pkg active dry yeast ½ cup molasses 1½ tsp salt 5 cups flour

1. Combine oatmeal, butter and boiling water and let stand for one hour.
2. Dissolve yeast in water; let sit for 5 to 10 minutes; add molasses and salt and mix thoroughly; add to oatmeal mix.
3. Stir in flour to make a stiff, sticky dough.
4. Turn into greased bowl; cover and let rise in a warm place til doubled in bulk.
5. Punch down and allow to rest for 10 minutes.
6. Divide in half; shape into two loaves; place in greased loaf pans.
7. Let rise for 45 minutes to one hour or till almost to top of pan.
8. Bake for 45 to 50 minutes.

Pita Bread

Yield: 16 seven-inch or 32 four-inch

Oven: 500°F

Pans: Baking sheet

NOTE: Pitas can be stored in plastic bags in the freezer for upto 1 month.

Ingredients
2 cups warm water 1 tsp sugar 1 pkg dry yeast (1 tbsp)	5 cups flour ¼ cup olive or vegetable oil 2 tsp salt

1. In mixing bowl combine water and sugar; sprinkle yeast and let stand for 10 minutes or till dissolved and creamy.
2. Using electric mixer, beat in 2 cups of the flour, oil and salt; beat for about 3 minutes or till smooth, scraping down side of bowl from time to time.
3. With wooden spoon, beat in enough of the remaining flour to make a stiff dough.
4. Turn out onto lightly floured surface and knead for about 10 minutes or till smooth and elastic.
5. Place dough in lightly greased bowl, turning to grease all over; cover with plastic wrap and let rise for 1 to 1½ hours or till doubled in bulk.
6. Divide dough into 16 or 32 pieces.
7. On lightly floured surface roll each piece into a 7" or 4" round; cover and let rise for 15 minutes or till slightly risen.
8. Heat ungreased baking sheet on the lowest rack of the oven.
9. Using a floured metal spatula, quickly transfer 2 or 3 pita rounds to the heated baking sheet and bake for 3 or 4 minutes or till puffed and light golden around the edges.
10. Repeat with remaining pita rounds.
11. Let cool between damp tea towels; pitas will collapse and soften slightly, but the pocket will remain.
12. Option: If crisp pitas are desired, let cool on racks.

Pumpernickel Beer Bread

Yield: 1 loaf

Oven: 350°F

Pans: Standard loaf pan

Ingredients
2 pkgs dry yeast 1 can (12-oz) dark beer 1 tsp salt 1/3 cup molasses	1 tbsp caraway seed 1 tbsp olive oil 1 cups rye flour 3 cups white unbleached flour	1 egg 2 tsp coarse Kosher salt additional flour as needed .

1. In large bowl dissolve yeast in room temperature beer.
2. Add salt, molasses, caraway seed and olive oil.
3. Blend in rye flour and mix till smooth.
4. Add egg yolk; mix well.
5. Blend in white flour till dough is easy to handle.
6. Knead on lightly floured surface till elastic and not sticky (about 10 minutes).
7. Place in greased bowl; cover and let rise in warm place till doubled (1 to 1½ hours).
8. Punch down, flatten and roll into a loaf (pinch ends lightly).
9. With razor or sharp knife make 3 or 4 diagonal half-inch deep slashes on top of loaf.
10. Brush with beaten egg white; sprinkle with coarse salt; let rise over a pan of steaming water, uncovered, till doubled (about 1 hour).
11. Bake for 25 to 30 minutes or till tests done.
12. Cool on wire rack.

Refrigerator Rolls

Yield: 24 to 48 rolls

Oven: 400°F

Pans: Baking sheets

Tools: Electric mixer

Ingredients
5 to 5½ cups flour 2 pkgs Instant (or Rapid-Rise) yeast ½ cup sugar 1 tsp salt	1 cup water ½ cup butter 3 eggs .

1. In large mixer bowl, combine 2 cups flour, yeast, sugar and salt; mix well.
2. In saucepan heat water and butter till warm (butter does not need to melt).
3. Add to flour mixture; add eggs; blend at low speed till moistened; beat 3 minutes at medium speed.
4. By hand gradually stir in enough remaining flour to make a soft dough.
5. Cover with plastic wrap and foil; refrigerate 6 to 12 hours.
6. While dough is chilling, punch down several times.
7. Divide dough into 4 parts; shape each 4th part into Cloverleaf, Parker House or Crescent rolls (see below). Refrigerate remaining dough till ready to use.
8. Place rolls in greased muffin pan cups or on greased baking sheets, depending on roll.
9. Cover; let rise at room temp till almost doubled (10 to 15 minutes).
10. Bake till golden brown; remove from pans; serve warm or cold.

Parker House Rolls: Use ¼ of the dough recipe above and 1 tbsp of melted butter. On a lightly floured surface, roll the portion of dough to a 12x9-inch rectangle. Cut into 12 squares. Brush with butter. Make an off-center crease in each square. Fold so top half overlaps slightly. Press edges together. Place 2 to 3 inches apart on greased baking sheet. Cover; let rise. Bake 6 to 8 minutes. Makes 12 rolls.

Crescent Rolls: Use ¼ of the dough recipe above and 1 tbsp melted butter. On lightly floured surface, roll dough to a 12-inch circle. Brush with butter. Cut into 10 wedges. Starting with wide end of wedge, roll toward point. Place point down 2 to 3 inches apart on greased baking sheet; curve to form a crescent shape. Cover; let rise. Bake 6 to 8 minutes. Makes 10 rolls.

Reuben Loaf

Yield: 1 loaf/Serves 4

Oven: 400°F

Pans: Baking sheet

Ingredients
3¼ cups flour 1 tbsp sugar 1 tsp salt 1 pkg Instant (or Rapid-Rise) yeast	1 cup hot water 1 tbsp butter, softened ¼ cup thousand island dressing 6 oz. thinly sliced corned beef or 1 (7-oz) can corned beef	¼ lb sliced Swiss cheese 1 (8-oz) can sauerkraut, well-drained 1 egg white, beaten Caraway seed (optional)

1. Set aside 1 cup flour.
2. In large bowl, mix remaining flour, sugar, salt and yeast; stir in hot water and butter.
3. Mix in only enough reserved flour to make a soft dough.
4. On floured surface, knead for 4 minutes.
5. On greased baking sheet, roll dough to 14x10-inches.
6. Spread dressing down center thrid of dough length; top with layers of beef, cheese and sauerkraut.
7. Cut 1-inch side strips along sides of filling out to dough edges.
8. Alternating sides, fold strips at an angel across the filling.
9. Cover dough; place the baking sheet over a large shallow pan half-filled with boiling hot water for 15 minutes.
10. Brush with egg white; sprinkle with caraway seed.
11. Bake for 25 minutes or till done.
12. Cool slightly; serve warm; refrigeratte leftovers; reheat to serve.

Rye Bread

Yield: 2 loaves

Oven: 375°F

Pans: Baking sheets

Ingredients
2 pkgs active dry yeast ½ cup warm water 1½ cups lukewarm milk	2 tbsp sugar 1 tsp salt ½ cup molasses	2 tbsp butter 3¼ cups unsifted rye flour 2½ cups unbleached white flour, unsifted

1. Dissolve yeast in warm water.
2. In a large bowl combine milk, sugar, and salt.
3. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour.
4. Use a wooden spoon to mix in remaining rye flour.
5. Add white flour by stirring till the dough is stiff enough to knead.
6. Knead 10 minutes, adding more flour if needed. If dough sticks to the board add more flour.
7. Cover dough and let rise 1 to 1½ hours or till double.
8. Punch down and divide to form 2 round loaves.
9. Let rise on a greased baking sheet till double (about 1½ hours).
10. Bake 30 to 35 minutes or till tests done.

Rye Bread, Dark

Yield: 2 loaves

Oven: 425° then 325°

Pans: Standard loaf pans

NOTE: Resembles pumpernickel and keeps well. Slice thinly and spread with cream cheese, unsalted butter, etc.

Ingredients
1¾ cup milk 6 tbsp butter 2 tbsp molasses ¾ cake compressed yeast 1 tsp brown sugar	3 cups rye flour 1½ cups wholewheat or graham flour ½ cup white flour 1/3 c. wheat germ	3 tbsp plain yogurt 1 tbsp grated lemon peel 1 tbsp caraway seed 1 tsp salt

1. Scald the milk and stir in the butter and molasses; allow to cool to about 100-110°F, then crumble the yeast into it and stir in the sugar and a little warm water an leave in a warm place till frothy.
2. Mix together the remaining ingredients; add the yeast and milk mixtures and mix well.
3. Knead till the dough is a smooth and pliable consistency, then return it to the bowl and leave it to rise for about 45 minutes in a warm place.
4. Knead again, form into 2 loaves and press into loaf pans.
5. Let dough rise again for 30 minutes, then brush the tops with water and bake at 425° for 15 minutes; reduce heat to 325° and bake for 30 minutes more.
6. Tip out of pans and cool on a rack.

Rye Bread, Swedish

Yield: 2 loaves

Oven: 375°F

Pans: Baking sheets

Ingredients
1 cup scalded milk 2½ tsp salt 2 tbsp molasses 2 tbsp butter 1 cup water	1 pky yeast 3½ cups sifted white flour 1 tbsp caraway seed 2 cups rye flour cornmeal as needed

1. Pour milk over salt, molasses and butter.
2. Add the water and when cooled to lukewarm, add the yeast and the white flour.
3. Beat till smooth.
4. Stir in caraway seed.
5. Gradually add rye flour and mix to make medium-stiff dough (dough will be sticky).
6. Turn onto floured board and knead till smooth (about 10 minutes).
7. Place in buttered bowl; cover and let rise till doubled (about 2 hours).
8. Punch down and let rise again.
9. Turn out and shape into 2 oblong loaves.
10. Place on buttered cookie sheets that have been sprinkled with cornmeal.
11. Let rise till doubled.
12. Bake for 30 to 40 minutes or till tests done.

Sourdough Bread
Sourdough Starter

Ingredients
1 tbsp or 1 pkg dry yeast 2¼ cups water, body temp 2 tsp sugar 2¼ cups unbleached flour

1. In large glass or plastic container, stir with a wooden spoon the dry yeast into half a cup of water.
2. Add the sugar, then beat in 2 cups flour and 1½ cups more water.
3. Cover with damp cloth and allow mixture to ferment for 5 days in a warm (70 to 80°F) place.
4. Using a wooden spoon, stir the mixture down once a day and moisten the cloth from time to time.
5. On the fifth day, add ¼ cup of flour and ¼ cup of water (body temp) to the starter; beat well; cover and allow fermentation to continue till the next day.
6. At that time, the starter can be used immediately or kept in the refrigerator (a glass jar with a tight-fitting lid is ideal).
7. The starter should be stirred or shaken once daily.
8. Any amount of starter that is used should be replaced with equal amounts of flour and warm water; "feed" the starter in this manner: if 1 cup of starter is removed then replace it with 1 cup flour and 1 cup water.
9. If the starter isn't used regularly, feed it about once a week after removing and discarding some.

1. In large bowl, soften yeast in warm water; blend in the starter, salt, and sugar; add 3½ cups flour.
2. Beat 3 to 4 minutes.
3. Cover and let rise till double (about 1½ hours).
4. Mix the soda with 1½ cups of flour; stir into dough.
5. Add enough additional flour for a stiff dough.
6. Turn out onto lightly floured surface and knead 8 to 10 minutes.
7. Divide the dough in half; cover and let rest 10 minutes.
8. Shape into 2 loaves.
9. Place on lightly greased baking sheets; with sharp knife make diagonal slashes across the top.
10. Allow to rise till double (about 1½ hours).
11. Bake for 35 to 40 minutes.
12. Brush with butter.

Stollen

Yield: Makes 1

Oven: 375°F

Pans: Baking sheet

NOTE: A festive German holiday bread; especially good for breakfast or brunch.

Ingredients
1 cup mixed candied fruits (including citron and diced citrus peels) ¼ cup dark raisins ¼ cup currants 2 tbsp dark rum 1 pkg active dry yeast ¼ cup warm water	1/3 cup warm whipping cream or half-and-half 2½ to 3 cups flour 1 egg ½ cup butter (room temp) ¼ cup sugar ½ tsp salt	½ cup slivered, taosted almonds Melted butter Granulated sugar Powdered sugar Dark rum or brandy (optional) .

1. Combine fruits, raisins, currants and 2 tbsp dark rum; cover and set aside.
2. In large mixing bowl, dissolve yeast in warm water; let stand 5 minutes.
3. Stir in the cream and 1 cup of the flour; beat well; cover and let rise for 20 minutes till the dough is spongy looking.
4. Stir in egg, butter, sugar and salt and enough flour to make a soft dough.
5. Turn out onto floured surface and knead till smooth and elastic (5 to 10 minutes).
6. Knead fruit mixture and almonds into the dough; place in greased clean bowl and turn to grease all surfaces; cover and let rise in warm place for 1½ hours.
7. Punch down and pat into an oval about 12-inches long and 8-inches wide; brush with melted butter; sprinkle with granulated sugar.
8. Fold in half lengthwise, pressing top edge to seal about ½-inch in from edge; place on baking sheet and let rise 45 minutes.
9. Bake for 45 to 55 minutes or till center is done.
10. Brush baked loaf with melted butter and sprinkle with powdered sugar; drizzle with rum or brandy, if desired, and spinkle with more powdered sugar.

Vegetable Bread
Source: Anna Bowers, Sequim WA

Yield: 2 loaves

Oven: 350°F

Pans: Baking sheets

NOTES: Part 1 deals with the preparation of the vegetables and part 2 deals with the actual bread making.

Part 1

CARROTS: Steam 1½ lbs carrots for 20 minutes; puree in food processor.

POTATO: Steam 1 lb Russet potatoes for 20 minutes; mash and mix with ¼ cup milk.

SPINACH: Using 3 lbs spinach, wilt leaves in a 12-inch skillet on medium heat; add 1½ tsp oregano; cover and cook for 3 minutes, stirring often to wilt; when cool squeeze very dry and puree.

TOMATO: To a 12-oz can of tomato puree add 1½ tsp Italian seasoning mix.

1. Combine yeast, water, sugar and let stand till foamy.
2. Add milk, butter, egg, nutmeg, salt and puree, plus 3 cups of the flour.
3. Mix, then add remaining flour.
4. Let rise; punch down and knead.
5. Divide in half and knead each half into a round ball.
6. Place in center of greased baking sheet and flatten slightly.
7. Dust with flour and let rise.
8. Make ½" deep slashes on top.
9. Bake for 30 to 40 minutes or till hollow sounding inside.

White Bread, Quick

Yield: 1 loaf

Oven: 400°F

Pans: Baking sheet

Ingredients
3 cups flour 1½ tsp salt 1 tbsp active dry yeast 1 cup warm water 1½ tbsp butter

1. In a large bowl combine 1 cup flour, salt and yeast; blend well.
2. Heat water and butter in a microwave till very warm (120° to 130°F).
3. Add warm liquid to flour mixture; blend well.
4. Stir in an additional cup of flour till dough pulls cleanly away from sides of bowl.
5. On a floured surface, knead till dough is smooth and elastic, adding flour as needed (about 5 minutes).
6. Place dough in greased bowl, turning to coat all sides; cover loosely and let rise 15 minutes.
7. Grease baking sheet.
8. Punch down dough several times to remove all air bubbles.
9. Shape dough into round ball; place on cookie sheet; cover and let rise in warm place 15 minutes.
10. Uncover dough and bake for 20 to 30 minutes or till loaves sound hollow when lightly tapped.
11. Immediately remove from baking sheet; cool on wire rack

White Bread, Rich

Yield: 2 loaves

Oven: 400°F

Pans: Standard loaf pans

Ingredients
2 pkgs active dry yeast 2 tbsp sugar 1½ tsp salt 5¼ to 6¼ cups sifted flour	1½ cups milk 2 tbsp butter 2 eggs .

1. In a large bowl stir together yeast, sugar, salt and 2 cups flour; set aside.
2. Heat milk and butter in saucepan over low heat till very warm (120° to 130°F).
3. Using mixer at slow speed, gradually beat milk and yeast mixtures together. Increase speed to medium and beat 2 minutes more.
4. Add eggs and 1 cup of flour; beat 1 more minute at high speed.
5. Stir in enough additional flour to make a soft dough.
6. Turn out dough onto lightly floured surface and knead 8 to 10 minutes or till smooth and elastic.
7. Place in a large greased bowl, turning to coat all surfaces; cover with a towel and let rise in a warm place till doubled (about 1 hour).
8. Punch down dough; cover and let rise again till almost doubled (about 30 minutes).
9. Punch down dough again and divide it in half; cover and let rest 10 minutes.
10. With lightly floured rolling pin, roll out each half into a 16" x 16" rectangle.
11. Starting on the short side, roll up each rectangle jelly roll fashion; pinch seams and ends to seal.
12. Place each roll, seam-side down, in a greased loaf pan; cover and let rise till doubled.
13. Bake for 30 to 40 minutes.

100% Whole Wheat Bread

Yield: 6 loaves

Oven: 375°F

Pans: Standard loaf pans

NOTES: Raisins and/or walnuts can be added for a change. This bread also freezes well.

Ingredients
2/3 cup warm water 3 pkgs yeast 1 tbsp sugar	8 cups scalded milk 2/3 cup shortening 1 cup sugar	½ cup molasses 2 tbsp salt 12 cups whole wheat flour

1. Dissolve yeast in 2/3 cup of water while the milk is cooling.
2. Dissolve 1 cup of sugar in the hot milk.
3. Stir all ingredients in a large bowl, turn out and knead about 5 minutes, adding flour if needed.
4. Knead about 5 minutes.
5. Let rise till doubled in bulk (about 1½ to 2 hours).
6. Knead down and shape into 6 loaves; let rise till doubled in pans.
7. Bake for 40 minutes; turn out onto wire rack and let cool.