• Hints for Baking breads and Coffee Cakes or Muffins

• Different Bread Crusts for different passions. A thick hard crust will be made with a glass, darkened tin, or dull aluminum. Lower temperature by 25º for glass.

• For a soft crust, butter your tops when removing from oven. Cover with a damp cloth.
• For glazed crust, toward the end of baking you may brush with an Egg Wash.
• To give color brush with milk or butter or combination of milk and sugar.
• To sparkle, sprinkle with sugar before baking.

• If you are not familiar with kneading and want to bake your own breads; start with whole wheat flour which requires neither sifting or kneading. Then try Crusty Rolls or Quick breads, Biscuits, Muffins, and Scones. Then on to the yeast breads try Pillow Soft Rolls.

• Over kneading and long slow rising will result in a coarse textured bread.
• For loaf breads the first kneading must be about 10 minutes and must be thorough, but the pressure exerted should neither be rough or heavy.
• When kneading fold the dough toward you. Then press it away from you with the floured heel of your hand. Give it a quarter turn and press again. Repeat this process until dough becomes elastic, shiny and smooth.

• Do you have a problem with fruit sinking to the bottom of your cake? Try tossing your fruit with a small amount of flour from the ingredients before mixing into the batter of your coffee cake.

• Many coffee cakes can be converted into muffins. Spoon into muffin pans and sprinkle with Streusel topping. Bake at the same temperature as coffee cake but for only one-fourth of the time. Bake until toothpick comes out clear.
• Sweeten your coffee cake by dusting with powdered sugar. A small amount of sugar goes a long way and adds to sweetening and color.

Herb Bread
Makes 1 (2#) loaf

1 cup warm milk (70-80°)
2 tsp. dry yeast
1 egg
2 Tbsp. butter
¼ C. dried onion, 1tsp. dried oregano
2 Tbsp. sugar & dried parsley
1½ tsp. salt
3½ C. bread flour

Sauerkraut Rye Bread
1 (2#) Loaf

¾ C plus 1 T. water (70-80°)
2 T. each molasses, butter, brown sugar
1 C. sauerkraut, drained, chopped
1 T. caraway seed
1½ tsp. salt
1 c Rye flour
2 C. bread flour
2¼ tsp. dry yeast

This may also be baked in your oven.

Caraway and sauerkraut make a deliciously flavor.
Bakes into a lovely brown rye color.

Sticky Pecan Muffins
1 dozen

2 Cups flour
1 T. Baking powder
1 tsp. each cinnamon, vanilla,¼ tsp. salt
2 eggs
1 C milk
¼ C oil
½ C brown sugar packed

Top with:
¼ cup each butter & brown sugar packed
1 Cup chopped pecans

Combine flour, baking powder, cinnamon, salt. Beat eggs in another bowl with milk, oil, sugar, and vanilla until smooth. Mix in dry ingredients until moist. In each muffin cup put 1 tsp. each of butter and brown sugar. 1 Tablespoon pecans. Top each muffin cup with 1/4 cup batter.

Bake at 350º for 25-30 minutes. Invert pan on foil & let stand 2 minutes before removing from pan. Serve warm.

Corn Muffins
1 dozen

1¼ C cornmeal
1 C. flour
½tsp. salt
1/3 C. each brown sugar packed, & white sugar
1 tsp. baking soda
1 egg
1 cup buttermilk
3/4 cup oil
Combine cornmeal, flour, sugars, baking soda and salt.
Beat together in another bowl egg and add wet ingredients
Stir in dry ingredients until moistened. Fill paper lined muffin cups 3/4 full.

Bake 425º 12-15 minutes. Cool for 10 minutes on wire rack before serving.


"These are quick and tender and will not crumble like most corn muffins do."

Orange Nut Bread
2 loaves

4½ cups flour
4 tsp. baking powder, 1½ tsp. salt,1 tsp. baking soda
¼ cup butter
1¾ cups sugar
2 eggs
1 cup milk & 1 cup orange juice
2 Tbsp. grated orange peel
1½ cups walnuts

Combine dry ingredients. Stir in nuts and orange peel.
Beat liquid ingredients until well blended.
Stir into dry ingredients to moisten.
Pour into 2 -8" loaf pans.

Bake 350º for 1 hour.

Cool on wire rack after removing from pans which have been cooled at least 10 minutes.

Crusty Rolls
2 dozen 90 calories, 17 g carb, 3 g protein crispy and airy

1 pkg. (1/4 oz.) active dry yeast
1 Cup warm water (110°-115º)
2 Tbsp. shortening
1 Tbsp. sugar
1 tsp. salt
3½-4 Cups flour
2 egg whites
Cornmeal

Dissolve yeast in water in bowl. Add shortening, sugar salt and 1 cup flour; beat all until smooth.
Add egg white and mix well.
Add enough remaining flour to make a soft dough. Turn dough onto a floured surface; knead until smooth and elastic. This takes about 6-8 minutes. Dough will be stiff. Place in greased bowl; turning once to grease top. Cover and let rise in warm place until doubled
about 1½ hours.
Punch dough down and divide into 24 pieces shaping it into balls. Sprinkle greased baking sheets with cornmeal. Place rolls 2" apart. Cover and let rise until doubled, about 30 min.

Place a large shallow pan filled with boiling water on lowest rack in oven. Bake rolls on middle rack at 425º 10-11 minutes until golden brown.

Sticky Buns
12 servings

10 Tbsp. melted butter
1/2 Cup packed brown sugar
1/3 Cup nuts
2 Tbsp. light corn syrup
1 loaf frozen white bread dough, thawed
1/4 Cup granulated sugar
1 tsp. cinnamon

In small bowl, combine 1/2 cup butter, brown sugar, nuts and corn syrup; mix well and spread onto bottom of 13X9"
baking pan. On lightly floured surface, roll out dough to 15" X 12" rectangle; brush with remaining 2 Tbsp. of butter.

In another small bowl combine white sugar and cinnamon; sprinkle evenly over dough.

Starting with short side, roll dough up tightly, jelly roll fashion; press seam firmly top seal.

With serrated knife, cut into twelve 1" slices and place cut side down over nut mixture in 3 rows of 4 rolls each.

Cover; let rise in warm place until doubled in size, 1-1½ hours.

Preheat oven 375º and Bake 20-25 minutes until golden brown.

Cool in pan 1 minute; invert onto serving plate. Serve warm.

Recipes from the Heart Cookbook by the Pampered Chef

Oatmeal Muffins
12 servings

1½ Cups flour
1 Cup oats
½ Cup packed brown sugar
1 Tbsp. baking powder
1 tsp. ground cinnamon
¼ tsp. salt
1 egg
1 Cup milk
¼ Cup oil

TOPPING
2 Tbsp. rolled oats
1 Tbsp. sugar
¼ tsp. ground cinnamon

Preheat oven 400º. Line muffin cups with paper liners, or lightly grease bottoms only

For batter, combine flour, oats, brown sugar, baking powder, cinnamon and salt in large bowl.

In small bowl combine and whisk, egg, milk, and oil. Add to dry ingredients; stir until moistened. Batter should be lumpy. Now spoon batter into muffin cups, filling each 3/4 full. For topping combine ingredients listed and sprinkle evenly over batter in muffin cups.

Bake 18-20 minutes until golden brown.

Let stand a few minutes before removing from pan.

Recipes from the Heart Cookbook by the Pampered Chef

Pillow Soft Rolls
2 dozen
If I leave these on the counter they disappear. Del likes these like dessert.

3¾-4½ cups flour
½ cup sugar
2 package active dry yeast (¼oz each)
1¼ tsp. salt
1 cup (8oz) sour cream
½ cup water
2 eggs
1 Tbsp. butter

Combine 1¼ cups flour in mixing bowl with sugar, yeast and salt.

In saucepan, heat sour cream and water to 120-130º. Add dry ingredients; beat until blended. Beat in eggs until smooth. Stir in enough of the remaining flour to form a soft dough.

Turn on to lightly floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in greased bowl, turning once to grease top. Cover and refrigerate overnight.

Punch dough down. Turn on to lightly floured surface; roll out to ½" thickness. Cut with 2½" biscuit cutter. Using dull edge of table knife, make an off center crease in each roll. Fold along crease so the small half is on the top; press along folded edge.

Place in greased 15 x 10" baking pan, allowing edges to touch.

Cover and let rise in a warm place until doubled, about 25 minutes.

Brush tops with butter.

Bake 375º for 12-15 minutes or until golden brown.

Sour cream adds richness and softness to the dough.

Quick Health Bread
2 loaves

2 C. whole wheat flour
2 Cups quick oatmeal
2 tsp. baking powder
½ cup sugar
2½ cup sour or buttermilk
2 cups raisins
2 cups rye flour
2 tsp. salt + 2 tsp. baking soda
1 Cup molasses
1 Cup chopped nuts

Mix all dry ingredients and nuts and raisins.

Add molasses and buttermilk.

Mix and put in 2 greased loaf pans
Let stand 20 minutes.

Bake 350º for 50 minutes

Jalapeño Cornbread

1 cup yellow cornmeal
1 cup grated cheddar cheese
2 eggs

1 tsp. salt, ½ tsp soda
3 jalapenos, small, chopped
1 can creamed corn
½ cup oil 1 cup buttermilk
1 small onion

2 Tbsp. flour

Mix all ingredients.

Pour into 8 x 8  x 2" pan at 400º for 30 minutes.

(A versatile yeast dough that doesn't require kneading, and keeps 2-3 days.)

2 pkg. rapid rise yeast
2½ cups warm water
¾ cup soft or melted shortening
¾ cup sugar
2 eggs, well beaten
8-8½ cups flour
2½ tsp. salt

Soften yeast in warm water. Add shortening, sugar, eggs and 4 cups of flour and salt. Stir and then beat until smooth, about 1 minute. Stir in remaining flour.

Use your hands to work in the last 2 cups of flour. This dough will be soft.

Cover tightly and chill overnight or until needed.

When ready to use: Punch down and pinch off 1/3. Cover remaining dough and chill.

Shape into rolls and place in a greased baking pan. Cover with a clean towel and let rise in warm place for 1 hour or until double in bulk.

Bake 400º for 15-20 minutes. Put on wire rack Makes 12 pan rolls.

1/2 of overnight dough
2 tsp. cinnamon
½ cup raisins
¾ cup sugar
½ cup chopped nuts
Melted butter

Combine sugar, cinnamon, nuts and raisins. Using chilled dough, cut off pieces about the size of a walnut. Roll in melted butter, then sugar nuts mixture.

Arrange first layer of dough pieces in well greased angel cake or Bundt pan. Place second layer in spaces and continue layering until all the dough is used up.

Sprinkle with remaining sugar nut mixture. Cover and let rise until doubled. (about 1 hour)

Bake 350º for 40-50 minutes.

Pull Apart Biscuits

3 large tubes Pillsbury Big Country biscuits
½ cup sugar
1 tsp. cinnamon
½ cup white sugar, ½ cup brown sugar
½ cup butter, ½ cup vanilla ice cream

Stack biscuits in a Bundt pan. Sprinkle sugar/cinnamon mixture between rows.

Heat until bubbly the white/brown sugars, butter and ice cream.

Pour over rolls. Sprinkle rest of cinnamon/sugar on top.

Bake 30 minutes at 350º.

Cover with foil and continue baking 45-60 minutes.

Invert pan and serve immediately.

Pull apart!

This is very quick and easy when in a hurry for something special!

Quick Breadstick Favorites
Dress up your convenient refrigerated breadsticks.

• Unroll unbaked breadsticks; roll into long rope and twist into pretzel shape. Brush with lightly beaten egg and sprinkle with salt, sesame seeds, garlic powder, or any other topping like poppy seeds. Bake until golden brown and serve with a dip.

• Brush twists with olive oil and sprinkle with grated Parmesan cheese or other herbs before baking.

• Unroll dough and separate into 12 sticks and twist 3 times. . Place 1" apart on ungreased baking sheet. Brush with egg: lightly beaten; sprinkle with 1/4 cup crushed sour cream and onion potato chips. (I use regular chips without MSG and sprinkle with onion powder.) Bake 350º 16-18 minutes until golden brown. Serve warm.

• Pour apricot or peach preserves in a round baking pan. Separate dough, do not uncoil, and place on top of preserves. Bake until golden. Invert on platter and sprinkle with semisweet chocolate chips. Serve warm for a good snack or breakfast roll.

• Brush a little melted butter on mixture and sprinkle with a cinnamon-sugar mixture and bake as directed.

Raspberry Streusel Coffee Cake
Serves 12-16
Grand Prize Winner Amy Mitchell of Sabetha, Kansas Taste of Home contest.

3½ cups unsweetened raspberries
1 Cup water
2 Tbsp. lemon juice
1¼ cups sugar
1/3 cup cornstarch

BATTER:
3 cups all-purpose flour
1 cup sugar + 1 cup cold butter
1 tsp. each baking powder & baking soda
2 eggs, lightly beaten
1 cup (8oz.) sour cream
1 tsp. vanilla extract

TOPPING:
½ cup flour
½ cup sugar
½ cup butter, softened
½ cup chopped pecans

GLAZE:
½ cup powdered sugar
2 tsp. milk
½ tsp. vanilla extract

In a large saucepan, cook raspberries and water over medium heat for 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to boil; cook and stir for 2 minutes until thickened. Cool.

In a large bowl, combine the flour, sugar, baking powder and soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be very stiff).

Spread half the batter into a greased
13"x 9"x 2" baking dish. Now spread raspberry filling over batter; spoon remaining batter over filling.

Combine topping ingredients and sprinkle over the top.

Bake 350º for 40-45 minutes until golden brown.
Combine glaze; drizzle over warm cake.

A great holiday dessert. Tender moist cake with crunchy top.

½ cup all purpose flour
1/3 cup sugar
3 Tbsp. cold butter
½ cup flaked coconut

BATTER:
2¼ cup all purpose flour
½ tsp. each of salt, baking powder, soda
¾ cup cold butter
2/3 cup vanilla yogurt
1 Tbsp. lemon juice, 2 tsp. grated peel
1 egg + 1 egg yolk
½ cup lemon curd

GLAZE:
½ cup powdered sugar
1 tsp. water & 1 tsp lemon juice

Combine flour and sugar in bowl. Cut butter into mixture until it resembles coarse crumbs. Stir in coconut and set aside.

For batter, combine dry ingredients. Cut in butter again to resemble coarse crumbs. Combine yogurt, lemon juice, peel, egg + yolk
stir into crumb mixture just until moistened. This will be a stiff batter.

Spread 2 cups of batter in greased 9" spring form pan; sprinkle with ¾ cup of coconut mixture. Drop ½ tsp. full lemon curd
over the top to within a half inch of the edge.
Carefully spoon remaining batter over lemon curd; sprinkle with remaining coconut
mixture.

Place pan on baking sheet. Bake 350º for 55-60 minutes until toothpick comes out clean. Cool 10 minutes. Remove side of pan.
Combine glaze; drizzle over warm cake.

Oatmeal Raisin Bread
My (Judy) Uncle Warner Johnson made this in his bakery. Balboa Bakery in California. John Wayne often came in and made his bakery purchases there.

3 cakes yeast (¾ oz each)
1 pound low fat milk (2 cups)
2 oz Molasses or approximately 4 T
1 tsp. salt
2 oz. or 2Tbsp. shortening
18 oz. flour (scant 4 cups)
6 oz. rolled oats (21/8 cups)
4 oz. raisins 1/4 # (8 Tbsp.)

Dissolve yeast in milk. Add molasses. Add salt, shortening, flour. Mix well. Now add rolled oats and raisins.

Stir all together and knead until tired.

Let rise and bake.

Makes 3 loaves of healthy bread.

Egg Wash

If you desire a glazed, Brush with pastry brush toward end of baking time.

1 egg yolk diluted with 1-2 Tbsp. water or milk.

Gma J's White Bread
2 big loaves & 4 biscuits

1 oz. yeast
1½ cup scalded milk cooled
1½ cup warm water
¼ cup sugar
1½ tsp. salt
3 Tbsp. melted shortening
7 cups flour, approximately

Scald milk and cool. Soften yeast in water and add sugar, salt, and shortening. Stir in 4 cups flour. Work in the other 3 cups. It might take a little more flour. Now knead until smooth and let rise. Knead down and make in loaves. Let rise and bake in 400º oven until golden brown about 60 minutes. This will make 2 big loaves and 4 biscuits. This is easy and very good. signed Grandma Johnson.

This was my grandmother Dora Buchholz Johnson. She was self educated as her mother died when she was 9 years old. She had to quit school and help her father take care of the family.

Every recipe she gave to me had to be measured by her as she made them. She never measured like we do today, but used "a handful of this and a pinch of that or enough until it makes the right consistency."

Wasn't she wonderful to do this for me. I have a recipe box filled with her recipes in her own handwriting and spelling? This is so special as I would get a couple new recipes in every letter she wrote to me.

Nana's Sweet Rolls
Nana was Florence Bergstrom of Swedesburg, Iowa. She often sent these home with us. Always had some in the freezer.

1 cup Crisco, well rounded
¾ cup sugar
2 tsp. salt
1 cup boiling water
2 Tbsp. yeast soaked in ½ cup water
4 eggs, beaten

Add the cup of boiling water to the first 3 ingredients. Let cool while soaking yeast in warm water. Add to the cooled mixture. Add beaten eggs and flour alternately with one cup of cold water. This makes a soft dough.

Place in bowl, cover and let rise until double in bulk. Punch down. Make into rolls. Divide into 4 parts. Roll each in rectangle. Spread with butter, brown sugar, cinnamon. Roll up like a jelly roll and cut in 1" thickness. Put in greased pans. Let rise until double.

Bake 350º for 25 minutes. Put on rack and cool. Frost before serving. These can be frozen.

Bergstrom Family Cookbook 1976.
Swedesburg, Iowa

Christmas Morning Tea Ring
Edith Molander of Swedesburg made this for our family every Christmas for about 20 years when we lived in SE Iowa.

2 cups milk, scalded
½ cup each of butter, warm water, sugar
1½ tsp. salt
2 pkg. dry yeast
2 eggs, well beaten
6½ cups flour

Dissolve yeast in warm water. Combine milk, butter, salt, sugar and eggs in large bowl. Add the yeast mixture and 3 cups of flour. Then add remainder of flour. Cover, let rise until light in texture.

Knead 5-6 times. Rise until double. Roll dough into oblong (9x18").

Melt ½ cup butter and spread with pastry brush. Sprinkle sugar and cinnamon over butter. Roll up as for cinnamon rolls and place sealed edge down joining to form a ring.

Place on greased baking sheet. Cut 2/3 of the way down on ring at 1" intervals with scissors. Turn each section on its side. Place on greased baking sheet. Rise to double. Bake until nicely browned in a 350º oven. Brush with butter. Cool. Frost. Decorate with nuts and cherries as desired.

1966 Swedesburg Cookbook, Hultquist

Gma Johnson's Banana Bread
Makes 1 large or 2 small loaves.

½ cup shortening, oil
¾ cup sugar
2 eggs, well beaten
3 Tbsp. sour milk
½ tsp. baking soda add to sour milk
1 tsp. baking powder
3 bananas crushed
1 cup nutmeats, broken

Mix dry ingredients together with oil and milk and egg mixture. Then add bananas and nuts folding into mixture.

Bake until golden brown at 350º for 25-60 minutes depending on size loaves.

Another one of Gma Johnson's specially measured recipes. Remember she never measured with cups and spoons. She used her hands.

Scones
Richer than biscuits because of the addition cream and eggs. Good for light lunch. Makes 12.

1¾ cups sifted all purpose flour
2¼ tsp. double-acting baking powder
1 Tbsp. sugar
½ tsp. salt
¼ cup cold butter

Cut above ingredients with pastry blender or 2 knives until size of small peas.

2 eggs, beaten (reserve 2 T.) Beat in 1/3 cup
cream.

Make well in center of dry ingredients. Pour liquid into well and combine with only a few swift strokes. Handle dough as little as possible.

Place on lightly floured board or pasty sheet
Pat ¾" thick. Cut into diamond shapes or biscuit sticks using biscuit cutter or a glass tumbler. Brush with reserved eggs and sprinkle with salt or sugar.

Bake 15 minutes at 450º, preheated.

Rusk's, Dad's Swedish
Servings 24
Dad (Waldro Rice Webert Haag) made these

1 loaf of Texas Bread
Cinnamon, sugar, butter

Spread with butter and put cinnamon and sugar in sack. Shake bread which has been cut into strips. Place on a cookie sheet and Bake in a slow oven until crunchy.

250º until brown and then shut off oven.
Finish drying with door partially open.
I often do this overnight.

Ricotta Bread
Moist and slightly sweet. A great one to prepare in my bread machine. Jenet Cattar, Neptune Beach, Fl
Especially nice for one or two people.
Taste of Home's Quick Cooking Jan '99

3 Tbsp. warm milk (70-80º)
2/3 C. ricotta cheese
4 tsp. butter
1 egg
2 Tbsp. sugar
½ tsp. salt
1½ cups bread flour, 1 tsp. active dry yeast

In bread machine, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose color and loaf size if available. Bake according to bread machines directions (check dough after 5 minutes mixing; add 1-2 Tbsp. water or flour if needed. Yield: 1 loaf

Note: Use of timer feature is not recommended for this recipe.

Angel Biscuits
2½ dozen, no eggs

2 pkg. (¼oz each) active dry yeast
¼ cup warm water (110-115º)
2 cups warm buttermilk (110-115º)
5 cups flour
1/3 cup sugar
1 Tbsp. each baking powder, salt
1 tsp. baking soda
1 cup shortening
Dissolve yeast in warm water. Let stand 5 minutes. Stir in buttermilk and set aside.

Combine flour, sugar, baking powder, soda,
salt. Cut in shortening with pastry blender until mixture resembles coarse meal.

Stir in yeast and buttermilk and mix. Turn on to floured surface; knead lightly 4 times. Roll out to 1/2 " thick. Cut with biscuit cutter or glass about 2"+ in diameter.

Put on greased baking sheet or pan. Cover and let rise in warm place about 1½ hours.

Bake 10 minutes @ 450º. Brush with melted butter. Light fluffy!

Butter horns Make-Ahead
32 rolls

2 pkg. (¼oz each) active dry yeast
1/3 cup warm water (110-115º)
9 cups flour, divided
2 cups warm milk (110-115º)
1 cup shortening
1 cup sugar (scant)
6 eggs
2 tsp. salt
3-4 Tbsp. butter melted
Dissolve yeast in warm water; large mixing bowl. Add four cups flour, milk, shortening, sugar, eggs and salt; beat for 2 minutes until
smooth.

Add enough remaining flour to make soft dough. Turn onto a floured pastry sheet; knead lightly. Place in greased bowl, turn once to grease top. Cover and let rise until double. (2-3 hours)

Punch dough down; divide into 4 equal parts
Roll each part into 9" circle; brush with butter. Cut each circle into 8 pie shaped wedges. Roll up each wedge from wide end to tip and pinch tip to seal.

Place rolls on baking sheet with tip down. Freeze. Place frozen rolls into freezer bags.

Ready to bake. Remove from freezer and bake on a greased baking sheet; thaw 5 hours or until doubled.

Bake 375º for 12-15 minutes or lightly brown. Remove from sheet and serve or cool on wire racks.

Filled Coffee Cake

½ Cup butter
2 Cups sugar (scant)
4 eggs, beaten
3 Cups flour
½ tsp. salt
1 Cup milk
2 tsp. baking powder
1 tsp. vanilla

Cream butter and sugar; add vanilla, eggs; blend well. Add sifted dry ingredients alternately with milk.

Filling:
1 Cup brown sugar
2 Tbsp. each butter & flour
1 tsp. cinnamon
1 Cup nutmeats chopped

Blend sugar and butter; Add remaining ingredients. Mix. Pour layer of batter in buttered pan 8x12". Next a layer of filling, next batter, then filling until all is used and filling is on top.

Bake in 350-375º for 30-45 minutes.

This recipe is in Aunt Connie Johnson Anderson's handwriting. (Uncle Clare's wife) Clare died in 1942. Connie said this came from Mother Johnson, my Gma J.

This can be made and refrigerated overnight
Bake in the morning for fresh cake with coffee.

½ Cup vegetable oil
¼ Cup grated Parmesan cheese
1½ tsp. dried parsley flakes
1½ tsp. dried oregano
1 tsp. garlic powder, dash pepper
3 cans (12 oz. each) refrigerated buttermilk biscuits

Combine oil, cheese, parsley, oregano, garlic powder and pepper and set aside. Cut each biscuit in half and roll each portion into a 6" rope; tie in a lose knot.

Place on a greased baking sheet. Bake 450º for 6-8 minutes until golden brown. Immediately brush with Parmesan mixture, then brush a second time. Serve warm or freeze up to 2 months.

To Use Frozen Rolls: Bake at 350º for 6-8 minutes until heated through. Yield: 5 dozen

I love to have these in the freezer for a quick fix.

1 Cup warm water (70-80º)
2 Tbsp. Olive or Vegetable oil
3 Cups bread flour
1/3 Cup grated Parmesan cheese
1 Tbsp. sugar
1-2 tsp. garlic powder
1 tsp. salt
¼ tsp. dried oregano
1/8 tsp. dried basil, marjoram, savory & thyme
1/8 tsp. rubbed sage
1/8 tsp. dried rosemary, crushed
1 pkg. ( ¼ oz) active dry yeast

In bread machine pan, place all ingredients in order suggested by manufacturer. Select bread setting. Choose crust color and loaf size. Bake according to bread machine directions.

(Check dough after 5 minutes mixing; It should appear dry. If it looks wet, add 1-2 tbsp. of flour.)

Yield 1 loaf (16 slices) 122 calories per slice.
2 mg cholesterol, 20 gm carbs, 4 gm protein
Diabetic exchange 1½ starch.

Use of timer feature not recommended for this recipe.

1 Cup water
2/3 cup mashed bananas (2 very ripe)
2 Tbsp. soft butter
2 egg whites
4 Cups Better for Bread flour
¼ Cup sugar
1½ tsp. salt
2 tsp. regular or quick acting dry yeast

Mix in: 2/3 Cup walnuts or macadamia

Place all ingredients in bread pan in order listed.
Insert Bread pan, close lid and plug in.
Select bread type. #8 for sweet bread
Press START. Bread will be done baking in the hours indicated.

Add mix-ins when the beeper beeps, about 32 minutes after starting.

This is a great loaf of bread. Not too sweet and delicious warm!

1½ cups water
¼ Cup dark molasses
4 tsp. butter, softened
2½ cups Better for Bread flour
1½ cups rye flour
2 Tbsp. cocoa
2½ tsp. salt
3 tsp. regular or quick acting dry yeast

Remove bread pan from machine and place all ingredients into pan in order listed.
Insert pan, close lid and plug in.

Select bread type. Select 5 for 2# loaf. Select 6 for rapid bake cycle for 2# & it will reduce the time by 20%.

If delay Bake option is desired press the up and down keys to set the timer.

Press START. Bread will be done in time indicated.

If making wheat it has a 15-30 minute rest period before mixing begins.

See Small loaf for 1#. Pumpernickel Small

Herb Focaccia Bread

2 T. yeast
1 T. sugar
2 C. lukewarm water
5 1/2 C. flour
1 t. salt
1 t. fresh chopped garlic
1 t. fresh chopped rosemary or herb of preference
1 t. chopped chives
2 T. olive oil, plus more for oiling bowl and tops of loaves

Dissolve yeast and sugar in water in large bowl. Combine flour and salt. Add to yeast mixture, stirring well with wooden spoon. Add garlic, herbs and oil. Knead dough on lightly floured board until smooth, about 5 minutes. Place dough in oiled bowl and brush top of dough with oil. Let rest and rise until twice its original size, about 30 to 45 minutes.

Punch dough down and shape into 10 4 x 1-inch loaves. Make diagonal slashes with sharp knife across tops of loaves and place on ungreased baking sheet that has been lightly sprinkled with cornmeal. Let loaves rise for 10 to 15 minutes.

Preheat oven to 400°F. Bake for 10 to 15 minutes. Remove to wire rack to cool and serve while warm.

Makes 10 loaves.

Note: May add sun dried tomatoes and/or sliced olives and cheeses of your choice.

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