Recipe Talk

PIONEER BREAD

--------------------------------------------------------------------------------

1 pkg. yeast

3/4 c. warm water

3 Tbsp. sugar

2 tsp. salt

1 egg

3 Tbsp. shortening

1/2 c. yellow cornmeal

2 to 2 1/2 c. flour

Dissolve yeast in warm water. Add sugar, salt, egg,
shortening, cornmeal and 1 cup of the flour. Mix well, stir in
remaining flour to make dough easy to handle. Knead for 5
minutes. Let stand 1 hour and 15 minutes until doughy. Shape
into loaf. Place in greased loaf pan. Let rise 50 to 60
minutes. Bake at 400 degrees for 25 to 30 minutes. Makes 1 loaf. To
make rolls, shape, let rise 10 to 15 minutes. Makes 10 rolls.

------------------

PIONEER BREAD

--------------------------------------------------------------------------------

1 pkg. yeast

1/3 c. warm water

1 Tbsp. salt

1 Tbsp. honey

1 Tbsp. molasses

3 c. milk

approximately 6 c. whole wheat

flour

Dissolve yeast in warm water. Add oil, salt, honey,
molasses and milk. Blend. Add enough flour to make soft
dough. Turn onto floured board; knead 5 to 10 minutes until
smooth. Use extra flour, if needed. Allow dough to rest 10
minutes, then put into greased loaf pans. Allow to rise
double. Bake at 375 degrees for about 45 minutes.

-----------------------

PUMPKIN ROLLS

--------------------------------------------------------------------------------

3 eggs

1 c. sugar

2/3 c. pumpkin

1 tsp. lemon juice

1/2 tsp. salt

3/4 c. flour

1 tsp. baking powder

2 tsp. cinnamon

1 tsp. ginger

1 c. finely chopped nuts

Filling:

1 c. powdered sugar

8 oz. cream cheese

4 Tbsp. butter

1/2 tsp. vanilla

Beat eggs 5 minutes. Add sugar, pumpkin and lemon
juice. Fold all dry ingredients in pumpkin mixture. Spread on
greased and floured 15 x 10 x 1-inch jelly pan. Top with nuts.
Bake in 350 degrees oven for 10 minutes or until done. Turn onto
towel which has been sprinkled with powdered sugar. Roll up
towel until cool, then unroll and spread with filling. Roll up
again, slice when cool.

-----------------------------

Golden Pumpkin Rolls

or

GOLDEN HERBED ROLLS

1 pkg. active dry yeast

1/2 c. sugar

1 c. warm skim milk

3 tbsp. Puritan oil

1/2 tsp. salt, if desired

1 c. pureed squash or pumpkin

1 tbsp. leaf oregano

1 tbsp. dill weed

1/4 tsp. lemon pepper

5 c. all-purpose flour

In a bowl, sprinkle yeast and sugar into warm, not hot, milk and oil. Let stand 5 minutes. Turn mixer on to low and gradually add salt, squash, oregano, dill weed, lemon pepper and 2 cups flour. Beat until well blended. Remove beaters and gradually beat in remaining flour by hand. Cover with a dry cloth or plastic wrap. Place bowl in warm area and let dough rise until double in bulk or 1 to 1 1/2 hours.
Turn dough onto floured board and knead gently 2 minutes. Roll out to 1-inch thickness. Cut into rolls with 3-inch cookie cutter. Place on baking sheet or 9x13 inch pan sprayed with vegetable cooking spray. Cover and let rise until doubled in bulk. Bake at 400 degrees for 20-25 minutes.

Makes 12 large rolls.

-------------------

ONION SAGE BREAD

--------------------------------------------------------------------------------

1 c. milk, scalded

3 Tbsp. sugar

1 Tbsp. salt

1 Tbsp. instant minced onion

2 Tbsp. melted margarine

2 pkg. yeast

1 c. warm water

4 to 4 1/2 c. sifted flour

1 tsp. ground sage

Combine milk, sugar, salt, onion and margarine and cool
to lukewarm. Dissolve yeast in warm water. Add yeast to milk
mixture. Add flour and sage beating well. Cover and let rise
until doubled in bulk, about 1 hour. Stir down dough. Spoon
into 2 greased 1 quart glass or ceramic casserole or 1 bread
loaf pan. Bake in 325 degrees oven for 1 to 1 1/2 hours.

--------------------

HERB BREAD

--------------------------------------------------------------------------------

1 pkg. yeast

1/4 c. warm water

1/4 c. sugar

1 1/2 c. milk, scalded and

cooled to warm

1/2 c. shortening, melted

2 eggs, beaten

1 Tbsp. salt

6 to 7 c. sifted flour

1 tsp. dried sage leaves

3/4 tsp. dried thyme leaves

3/4 tsp. dried marjoram leaves

Dissolve yeast in warm water with 1 tablespoon sugar.

Add milk, remaining sugar, shortening, eggs, salt and two cups

flour; mix well. Cover, let rise in warm place (80 degrees to 85 degrees)

until bubbly, about 1 hour. Mix herbs, crumble and add to

yeast. Stir in enough flour to make stiff dough. Knead on

floured board until elastic. Cover in bowl, let stand in warm

place until double. Punch down, let rest 10 minutes. Shape in

2 loaves, place in 9 x 5 x 3-inch greased bread pans, brush

with milk let rise until double. Bake in preheated 375 degrees oven

about 50 minutes.

-----------------------

RAISED CHOCOLATE BREAD

For 2 (8-inch) loaves, you will need:

--------------------------------------------------------------------------------

1 pkg. active dry yeast

4 1/2 c. unbleached

all-purpose flour

1/3 c. unsweetened cocoa

2 Tbsp. sugar

1 tsp. salt

1/4 tsp. baking soda

1/2 c. milk

1 c. water

1/2 c. semi-sweet chocolate

pieces

2 Tbsp. butter or margarine

1 egg

In large bowl mix yeast, 1 1/4 cups flour, the cocoa,

sugar, salt and soda. Heat milk, water, semi-sweet chocolate

and butter, stirring until chocolate is melted. Add to dry

ingredients. Beat at medium speed of electric mixer for 2

minutes. Add 1/2 cup more flour. Beat at high speed 2 min-

utes. Add egg. Stir in enough flour to firm dough. Turn out

on lightly floured surface. Knead until smooth and elastic.

Put in oiled bowl, turning to oil top. Cover with a sheet of

plastic wrap. Let rise in warm place for 1 hour or until

doubled. Punch down dough. Shape in 2 loaves. Put in greased

8 x 4 x 2-inch loaf pan. Let rise 30 minutes. Bake at 375 degrees

for 25 minutes. Remove to wire racks to cool.

---------------------------

HERB-ONION BATTER BREAD

3 1/4 c. all-purpose flour

2 pkgs. Red Star instant blend dry yeast

2 tbsp. sugar

1 tsp. salt

1/2 tsp. ground sage

1/2 tsp. crushed rosemary leaves

1/4 tsp. ground thyme

1/4 c. butter or margarine

1 c. finely chopped onion

1 1/4 c. warm water

1 egg

Oven at 375 degrees. Yield: 1 loaf. In large mixer bowl, combine 1 1/2 cups flour, yeast, sugar, salt, sage, rosemary and thyme; mix well. Saute onion in butter until golden; add to flour mixture. Add water and egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Spoon into greased 2-quart casserole. Cover; let rise in warm place until light and doubled, about 1 hour.

Bake at 375 degrees for 35 to 40 minutes until golden brown. Remove from pan; serve warm or cold.

-------------------------

GOLDEN HERBED ROLLS

1 pkg. active dry yeast

1/2 c. sugar

1 c. warm skim milk

3 tbsp. Puritan oil

1/2 tsp. salt, if desired

1 c. pureed squash or pumpkin

1 tbsp. leaf oregano

1 tbsp. dill weed

1/4 tsp. lemon pepper

5 c. all-purpose flour

In a bowl, sprinkle yeast and sugar into warm, not hot, milk and oil. Let stand 5 minutes. Turn mixer on to low and gradually add salt, squash, oregano, dill weed, lemon pepper and 2 cups flour. Beat until well blended. Remove beaters and gradually beat in remaining flour by hand. Cover with a dry cloth or plastic wrap. Place bowl in warm area and let dough rise until double in bulk or 1 to 1 1/2 hours.

Turn dough onto floured board and knead gently 2 minutes. Roll out to 1-inch thickness. Cut into rolls with 3-inch cookie cutter. Place on baking sheet or 9x13 inch pan sprayed with vegetable cooking spray. Cover and let rise until doubled in bulk. Bake at 400 degrees for 20-25 minutes.

Makes 12 large rolls.