Breads Cooking Class

Dilly Casserole Bread-Wendy Speakman
1 package dry yeast
1/4 cup lukewarm water
1 cup cottage cheese (heated to lukewarm)
2 T Sugar
1 T dry minced onion or 2 T finely chopped onion
1 T butter or margarine
2 t dill seed (dry)
1 t salt
1/4 t baking soda
1 unbeaten egg
2 1/4 to 2 1/2 c. flour
Soften yeast in water. Combine in mixing bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg, and softened yeast. Add flour to form a stiff dough, beating well after each addition. Cover. Let rise in warm place, until light and double in bulk (about 50 - 60 minutes). Stir dough down. Turn into well-greased, 8 inch round, 1 1/2 or 2 quart casserole. Let rise in warm place until light, 30 to 40 minutes. Bake at 350 degrees for 40 to 50 minutes, until golden brown. Brush with soft butter and sprinkle with salt. Makes one round loaf.
White Bread-Cathy Stevenson-Meyring
4 cups warm water & 1/2 cup powder milk or
3 cups milk plus one cup water
1/2 cup sugar
1 Tablespoon Salt

MIX IN:
1/2 cup shortening, margarine, or butter melted
4 cups flour
2 Tablespoons Yeast added with flour (2 packets yeast)

MIX WELL
Add an Additional:
6-8 cups flour

Knead & let rise. Put in pans, let rise again for about 1 hour. Bake at 350 for 30-35 minutes.
Yields 2-3 loaves
Sharon’s Whole Wheat Bread

Use Hard White Wheat

9 cups fresh ground hard white wheat
3 cups white flour
2 T Salt
½ cup powder milk

Mix slightly

Add:
½ cup canola oil
½ cup honey or sugar
2 T lecithin
3 eggs
5 cups very hot water from tap

Mix till moist

Add:
2 ½ T yeast
Mix 10 minutes

Add more flour if needed

Let rise. Flour counter. Cut into four equal pieces. Press out and roll to make loaf. Flour outside. Place in un-greased pans. Bake 400 degrees for 20-25 minutes.

Variations:
Add 2 cups 6 grain flour for 1 cup whole wheat flour
Can add cranberry dried things for fruit

Can roll and add butter, cinnamon and sugar and roll to make cinnamon loaf

Swedish Limpa (Rye) Bread-Pam Henderson

1 pkg (2 1/2 tsp) dry yeast
1/4 c warm water
3/4 c milk
3 T Molasses
2 T butter
51 1/2 tsp aniseed
1 tsp salt
1 tsp freshly grated orange zest
1 c rye flour
1 1/2 - 2 c all-purpose flour

Put flours, orange zest, salt and aniseed in breadmaker. Make well in center of mixture and put in yeast. Drop in butter. Pour over top water, milk and molasses. Set breadmaker to "dough" setting and turn on. When dough is mixed and risen, divide dough in two and hand-shape into 2 oblong small loaves, or 1 large round loaf.
Let rise until about doubled. Prick top of loaf/loaves with a fork making a decorative pattern.
Bake at 375 in the middle of the oven for 30-40 minutes for a single loaf and 20-30 minutes for the smaller loaves. Bake until they are browned and sound hollow when the bottoms are tapped.

EASY Monkey Bread-Pam Henderson

1 pkg unbaked frozen roll dough, partially thawed

1 package butterscotch pudding, any kind

1/2 c brown sugar

2 tsp cinnamon

1/4 c butter, melted

Note: If using large bundt pan, use ALL the frozen rolls. If using the regular size bundt pan, use only 18 rolls.

Spray bundt pan with PAM. Break rolls in half. Put half of the halved rolls in the bottom of the bundt pan. Sprinkle with half of the dry butterscotch pudding mix, 1/4 c brown sugar, 1 tsp cinnamon and 2 T melted butter. Layer with remaining rolls. Sprinkle over the top, the rest of the ingredients, ending with the butter.
Let rise until rolls have doubled. You can leave this overnight.
Bake about 15 minutes according to the temperature noted on the roll package.
Let cool for 10 minutes. Turn monkey bread out onto a serving plate and pull off pieces to enjoy.