Whole Wheat Bread

Whole Wheat Bread (2 large loaves or 5 mini)

Mix in small bowl and let sit 10 min:
1/2 cup warm water
1 TB dry yeast
1 TB sugar

In Bosch/Kitchen Aid Mix until Blended:
2 1/4 cup hot water
3 1/2 cup wheat flour

Add until blended:
1/2 TB salt
1/3 cup oil
1/4-1/3 cup honey or sugar (amount depending on taste)

Add 1/2 cup flour and blend.
Add yeast mixture and blend.

Add one of the following:
1 1/2- 1 3/4 cup flour OR
1 1/4 cup flour + 1 cup oats OR
1 1/3 cup flour + 1/2 cup wheat bran + 1/2 cup oats
(the oats and bran help the bread to be less dense,
also you can add 1-2TB wheat gluten for the same purpose,
not necessary with King Aurthur flour)

Knead for 10 min on low speed.

Oil hands. Remove dough in loaf amount size. Mold with hands
or on oiled counter (works GREAT!). Cover loaves with damp cloth.
Let rise 1/3 in bulk for aprox. 35 min. (I put them in my oven on
warm, then turn the oven to 350 after 37 min for 37 min of baking,
i.e. no preheat--my oven is hot so you might need to bake longer).

Bake at 350 for 40-45 min.
submitted by: Sherie Christensen

Whole Wheat Bread with Flax Seed Meal

Whole Wheat Bread with Flax Seed Meal

1/2 cup packed brown sugar
2 tsp salt
2 1/2 cups hot buttermilk (can use some water--but buttermilk makes softer bread)
2 Tbsp honey
2 Tbsp margarine
In large mixer bowl, mix first 5 ingredients together. Cool slightly. Add 3 cups of whole wheat flour and 1/3 cup of ground flaxseed meal to cooled mixture. Blend at low speed until moist; then beat at medium speed for three minutes (this develops the gluten).
Mix 2 Tbsp yeast
1/2 cup warm water
1 tsp sugar
and let soften. Add last 1 1/2 cups of whole wheat flour to large bowl, and add the yeast mixture--after it has started to raise. Mix all together well. Stir in 2-3 cups white flour, 1/2 cup at a time, until dough pulls cleanly away from the sides of the bowl. Knead until dough is smooth and elastic (can add another 1/2 cup white flour if it is to sticky), at least 7 minutes in mixer or 10-15 minutes by hand. Place dough in greased bowl, cover with plastic wrap sprayed with PAM, and a towel. Let rise in warm place until doubled--about an hour. Punch down to remove air bubbles. Divide dough into 2 loaves and form into loaf shapes. Place in greased bread pans and let rise again until dough is about 1 inch above pan edges.(About 30-45 minutes) Bake at 350 degrees for 30 minutes--or until loaves sound hollow when lightly rapped. Remove from pans immediately; cool and place in plasic bags--or eat and enjoy!
submitted by: Carrie Brady

Pumpkin Chocolate Chip Bread (Alecia Williams)

Pumpkin Chocolate Chip Bread (Alecia Williams)
Blend:
4 eggs
3 cups sugar
2 cups pumpkin
1 cup oil
2/3 cup water
Sift together and then add to mixture:
3½ cups flour
1 T baking soda
1 1/4 t. Salt
1 t cinnamon

Stir in:
½ bag semi-sweet chocolate chips
½ bag mini semi-sweet chocolate chips

Bake at 325 degrees (this recipe makes 7 small loaf pans) for 45-50 minutes.
submitted by: Ellen Patton

Orange Almond Scones (Biscuits & Scones by Elizabeth Alston)

Orange Almond Scones (Biscuits & Scones by Elizabeth Alston)
½ cup fresh orange juice
1/4 cup buttermilk, yogurt or milk
1 large egg
1/4 t. almond extract
3 cups flour
4 t. baking powder
½ t. baking soda
1/4 t. salt
8 T unsalted butter
½ cup sugar
½ cup chopped, blanched almonds
1 T orange peel

Heat oven to 375 degrees. Grate peel before juicing orange. Measure juice, then buttermilk in a 2 cup glass measuring cup. Add egg and extract; beat until smooth with a fork. Put flour, baking powder, baking soda, and salt into large bowl. Stir to mix well. Add butter and cut in with pastry blender or rub in with fingers until mixture looks like fine granules. Add sugar, almonds, and orange peel and toss to distribute evenly. Add egg mixture and stir with a fork until soft dough forms. Turn out dough onto a lightly floured board and give 5-6 kneads, just until well mixed. Form dough into a ball; cut into 8 wedges. Form each wedge into a ball and place on an ungreased cookie sheet. Bake about 25 minutes or until medium brown. Cool on a wire rack.
submitted by: Ellen Patton

Lemon-Cornmeal Scones with Dried Cherries (Boston Globe)

Lemon-Cornmeal Scones with Dried Cherries (Boston Globe)
2 cups flour
1 cup yellow cornmeal
1/3 cup sugar
1 T baking powder
1 t. salt
5 T unsalted butter
1 cup dried sour cherries (available at specialty markets)
1 egg
½ cup milk
1 t. grated lemon rind
2 t. vanilla extract

Set the oven at 450 degrees. Have on hand a cookie sheet or jellyroll pan covered with parchment paper or foil. In a bowl, combine the flour, cornmeal, sugar, baking powder and salt. Cut the butter into 12 pieces and rub them evenly into the dry ingredients until the mixture has the appearance of fine meal. Add the cherries. In another bowl, whisk together the egg, milk, lemon rind, and vanilla. Stir these into the flour mixture with a fork to form a smooth dough. Divide the dough into 3 pieces and form each into a 5-inch disc. Using a sharp, floured knife, cut each disc into 4 wedges. Place the wedges 2 inches apart on the prepared pan. Bake the scones on the middle rack of the oven for 10 to 15 minutes or until they are firm but not dry. Be careful that they do not color too deeply. Serve at once. Makes 12.
submitted by: Ellen Patton

Ice Box Muffins

Ice Box Muffins
1 cup oil
3 cups sugar
4 eggs, well beaten
2 cups boiling water
5 teaspoons baking soda
1 quart buttermilk
5 cups flour
1 teaspoon salt
4 cups Kelloggs All-Bran cereal
2 cups Post 100% Bran cereal

Beat sugar and oil. Add well beaten eggs. Add soda to boiled water. Add buttermilk to cool boiled water and soda. Alternate flour (including salt) and liquid mixture to oil and sugar. Pour that over bran. Mix well. Store in refrigerator until needed. May be stored up to 6 weeks. When ready to use, spoon into greased muffin tins (or use paper liners) and bake at 400 degrees for 20 minutes. Note: Any two types of bran cereal are fine to use (but not flakes).
submitted by: Ellen Patton

Cornbread (Aunt Shirley Pitchforth)

Cornbread (Aunt Shirley Pitchforth)
Stir with fork:
2 cups bisquick
½ cup sugar
1/4 cup cornmeal
½ t. baking soda

Add:
1 cup milk
2 eggs
1 ½ cups margarine

Bake: 20-25 minutes at 350 degrees in ungreased 9"x9" pan
submitted by: Ellen Patton