Old Fashioned Hearth Bread

Ingredients

1/2 to 3/4 cup warm water 2 tbsp honey or light molasses 1 package active dry yeast 2 cup all-purpose flour 2 tbsp instant nonfat dry milk solids 1 tbsp wheat germ 1 tbsp butter or margarine 1 tsp salt	Advertisements

Preparation
 
Makes 1 loaf

Combine 1/4 cup of the water, honey and yeast. Stir to dissolve
yeast and let stand until bubbly, about 5 minutes.

Fit processor with steel blade. Measure flour, dry milk, wheat germ,
butter and salt into work bowl. Process until mixed, about 15 seconds.

Add yeast mixture to flour mixture. Process until blended, about 10
seconds.

Turn on processor and very slowly drizzle just enough remaining water
through feed tube into flour mixture so dough forms a ball that
cleans the sides of the bowl. Process until ball turns around bowl
about 25 times. Turn off processor and let dough stand 1 to 2 minutes.

Turn on processor and gradually drizzle in enough remaining water to
make dough soft, smooth and satiny but not sticky. Process until
dough turns around bowl about 15 times.

Turn dough onto lightly greased surface. Shape into ball and place in
lightly greased bowl, turning to grease all sides. Cover loosely with
plastic wrap and let stand in warm place until doubled, about 1 hour.

Punch down dough. Shape into smooth ball and place on greased cookie
sheet. Roll or pat into circle about 6 inches in diameter. Cover
loosely with plastic wrap and let stand in warm place until almost
doubled, about 45 minutes.

Heat oven to 375 F. Bake until golden and loaf sounds hollow when
tapped, about 25 - 30 minutes.

Remove from cookie sheet. Cool on wire rack.

Food Processor Bread Book From the collection of Jim Vorheis

 

 
Servings: 1

 

Old Fashioned Herb Bread
Stir honey into warm water. Sprinkle yeast onto water and let stand 5 to 10 minutes. Add salt, milk, and herbs and blend well. Sift in half of flours and stir. Add part of the remaining flours (according to the coarseness of the flour more or less than 5 cups (1.21) may be n (Upload by user)

Old Fashioned Oatmeal Bread
Soften yeast in lukewarm water. (Use warm water for dry yeast.) Pour scalded milk over sugar, salt and shortening. Cool to lukewarm. Stir in 1 cup flour. Add softened yeast and oats. Stir in enough more flour to make a soft dough. Turn out on lightly floured board or ca (Upload by user)

Old Fashioned Sage Loaf
Mix ground beef lightly with eggs, rolled oats, onion, applesauce, salt, pepper, and sage until well blended. Pack firmly into a loaf pan 9x5x3; unmold into a shallow baking pan. Score top in criss cross pattern and brush with steak sauce. Bake in moderate oven (350 degrees (Upload by user)

Old Fashioned Scones
1. Set oven at 450F. Arrange shelf in oven in the top third of the oven. 2. Sift the flour, salt, and sugar into a bowl, rub in the butter, add milk to make a soft dough. Knead lightly on floured surface, then pat into a rectangle about 3/4" thick. Cut into squares (Upload by user)

Old Fashioned Sticky Buns 1 Of 2
About 3 hours before serving or day ahead: 1. In a large bowl, combine yeast, sugar, salt cardamon and 3 cups flour. In 2 quart saucepan over low heat, heat milk and 6 tbsp. margarine or butter (3/4 stick) until very warm (125`F to 130`F.) Margarine or butter does not n (Upload by user)

Old Fashioned Wheat Bread
Put all the ingredients in the inner pan in the order listed, or in the reverse order if the manual for your machine specifies dry ingredients first andliquids last. Select Basic Wheat cycle, LIGHT SETTING (or the quivalent setting for your machine. Push Start. Recipe f (Upload by user)

Old Milwaukee Rye
SPONGE PREPARATION: Dissolve 1 pk yeast in the warm water. Stir in rye flour and caraway seed. Cover bowl snugly with plastic wrap and let stand for 1 3 days. BAKE DAY PREPARATION: Sprinkle the remaining package of yeast and remaining 1 cup water on the sponge mixture, blend (Upload by user)

Old Style Wheat Biscuits
Preheat oven to 475 degrees. Sift together flours, baking powder, lite salt and baking soda. Cut in oil until mixture looks like coarse corn meal. Put vinegar and milk together in a cup and stir. Stir enough milk into flour mixture until soft dough is formed. Sprinkle flour (Upload by user)

Old Time Cornbread
Beat eggs, milk, and lard together. Add remaining ingredients and mix well. Pour into greased 11" X 7" X 2" and bake in hot (400) oven about 30 minutes.     strongServings: 1/strong   (Upload by user)

Old Time Sourdough
Starter: Combine the three ingredients and let sit over night in a warm place. Use of Starter: Each time you use the starter, pour off 1/2 cup or more to use in you next baking effort. Do not keep starter in a metal container. A glass or potter container works best (Upload by user)
TAG: starter, water, ,

Old World Rye
================== Information file ================== OLD WORLD RYE BREAD from Salday Products (vis CI$). Sour sponge: 1pkg yeast 2 c warm water 1/2 T malt syrup or sugar 2 c medium rye flour 1 T caraway seeds Dissolve yeast and malt/sugar in (Upload by user)
TAG: dough, yeast, bread, flour, seeds, water, remove, rolling, container, rough, plastic, caraway, world, cover, sponge, ,

Olde English Barley Bread
Place all ingred. in breadpan and start.     strongServings: 1/strong   (Upload by user)

Olive Muffins
2 c chopped pitted black olives : (1 1/4 pounds) 4 c all purpose flour 1 c grated onion 1 1/2 c olive oil plus additional : oil : to brush muffin tins 3 TB chopped fresh mint or 2 : teaspoons : crushed dried mint 2 TB sugar 2 TB double actin (Upload by user)
TAG: recipe, baking, muffins, olive, ,

One Hour Rolls
In a small bowl, dissolve yeast in warm water. In a medium size bowl, combine buttermilk, sugar, shortening, and salt. Sift flour and soda into a large bowl. Pour yeast mixture into buttermilk mixture, then add to flour mixture; blend well. Let stand 10 minutes. Preheat oven (Upload by user)
TAG: minutes, mixture, rolls, ,

One Hundred Percent Whole Wheat Bread
Dissolve yeast in 2/3 cup water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours. Kn (Upload by user)
TAG: minutes, knead, bread, ,

Onion Parsley Dinner Rolls Menu 1
Coat 12 muffin cups with nonstick cooking spray. In skillet, melt butter over medium heat; set aside 2 Tbsp. To skillet, add onion; cook until tender, about 8 minutes. Remove from heat; stir in parsley, salt and pepper. In large bowl, combine hot roll mix with (Upload by user)
TAG: minutes, onion, dough, rolls, parsley, ,