peasant bread

3 cups warm water
1 1/2 T yeast
1 1/2 T coarse salt
1 cup rye flour
1 cup whole wheat flour
4 1/2 cups white flour

mix until all ingredients are combined. don't knead. let rise for two hours. when ready to bake, the day of or up to 14 days later, cut off grapefruit size piece of dough, shape into loaf, let rise for 40 minutes, bake on a stone that has been preheated with the oven at 450. bake for 35 minutes, pour hot water into another dish so that steam is trapped in the oven.

this recipe is from the book, artisan bread in five minutes a day. they have a website, www.artisanbreadinfive.com
it feels cool to make such yummy bread and it is so easy.

soup and bread

Honey Whole Wheat
Bec's bread recipe, turned out delicious, and we're ready for more.

Bec's Minestrone Soup recipe,
so glad there are leftovers.
Look these recipes up in the recipe box if you want to try them out.

boule bread

new favorite cookbook first recipe worked

crunchy, chewy, flavorful crust, moist interior...pesto, vinegar and oil, a little bruschetta...
drooling yet? next recipe...trying in a few days, i still have dough for two loaves in the refrigerator.

3c lukewarm water 1 1/2 Tbl yeast 1 1/2 Tbl coarse slat 6 1/2 c unbleached all purpose flour, measure with a scoop and sweep method DO NOT pack it down cormeal for pizza peel (in my case, a cutting board) 1. add yeast and salt to water in a 5 quart bowl or your mixing bowl. don't worry about getting the yeast and salt to dissolve. mix in the flour, kneading is UNNECESSARY. just add all the flour at once. mix with a wooden spoon or your mixer. you're finished when everything is most without dry patches. DON'T KNEAD it. 2. allow to rise, cover wit a lid that is not airtight (i used plastic wrap). allow to rise at room temperature for about 2 hours. now you are ready to bake, OR for better bread, put the dough in the refrigerator for one night. 3. on baking day, cut out about a grapefruit size piece of dough. "cloak" the dough, (basically this just means quickly shape it into a round loaf without kneading it. let rise on cornmeal sprinkled pizza peel or cutting board for 40 min. 20 min through the rising, preheat oven to 450, dust the top of loaf and cut slashes or criss crosses. put in the oven with one cup hot water underneath the preheated baking stone. bake for 30 minutes.

vanilla cornbread

2 c flour
1 c cornmeal
3/4 c sugar
1 tbsp baking powder
1/2 tsp salt
2 c milk
1/4 c oil
3 eggs
1 pkg vanilla pudding
*combine dry ingredients, set aside. mix wet ingredients. beat well. add dry ingredients to wet ingredients and mix lightly. batter will still be lumpy. pour into a greased 9x13 pan. bake at 400 for 20 minutes.

zucchini bread

3 eggs
1 cup oil
2 cups sugar
1 tsp salt
1 tsp soda
2 cups grated zucchini
3 cups flour
3 tsp cinnamon
1/4 tsp baking powder
3 tsp vanilla

beat eggs well. add sugar, beat again, add oil, zucchini and vanilla. mix lightly but well. add dry ingredients, mix until blended.

bake in 2 large loaf pans at 325 for 1 hour

banana bread

3/4 bup butter, melted
4 1/2 cups flour
2 1/2-3 cups flour
3 tsp baking soda
3 eggs
12 oz sour cream
6 bananas mashed
2 tsp vanilla
1/2 tsp salt
2 cups chopped nuts *optional

mix together butter, sugar, and eggs. add vanilla, sour cream and bananas. stir in dry ingredients and nuts. pour into three greased floured loaf pans.
bake at 300 degrees for 1 hour

can freeze extra loaves or 1/3 the recipe to just make one loaf.

easy corn bread

2 cups bisquick
1 cup milk
1/2 cups sugar
1/3 cup corn meal
2 eggs
1/2 cup butter *optional

mixx together and bake in 9x9 pan for 30 minutes

foccacia

1 cup warm water 2 1/2 tsp. yeast
1 tsp sugar 1 tsp salt
approx. 3 1/2 cups flour 1 Tbls. dried rosemary
3 Tbls. olive oil

mix water, yeast, sugar and salt with one cup four. mix for about 3 minutes. add flour slowly until dough cleans sides of bowl. take out and knead on floured surface for about 5 minutes.

put in a greased bowl to rise for about 30 minutes, or until it doubles in size. punch down dough, split and form into 2 ten inch rounds-or make one big one, but cook it longer. cover loosley with seran-wrap and let rise for 30 minutes or until doubles. lightly push down on top with finger. brush with olive oil and sprinkle with parmesan cheese. bake at 400 for about 15 minutes.
can use for pizza dough or calzones.

easy breadsticks

1 Tbl yeast, 1 1/2 cups water, 2 Tbl sugar (mix together and set aside until bubbly)
1/2 tsp salt, 3 cups flour (add to liquid and knead for 3 minutes)

Allow to rest for 10 minutes. Roll out into a rectangle about 1/2” think. Melt one cube of butter in a cookie sheet with sides. Cut dough in strips 1” and roll in butter—lay on cookie sheet close together. Sprinkle on garlic salt and parmesan cheese or salad supreme. Let raise for 10 minutes then back at 375 for 20 minutes.

rolls

2 Tbs. yeast 2 cups warm water
1/3 cups warm water 1/3 cup honey
1/3 cup butter 2 1/2 tsp. salt
2/3 cup dry milk 5-6 cups flour
1 egg

in big bowl of electric mixer, combine yeast and water, let stand 5 minutes. add honey, butter, salt, dry milk and 2 cups flour and egg. beat together until very smooth (about 5 minutes). add 2 more cups flour one at a time and beat until smooth. add about one more cup flour 1/2 at a time until well mixed and dough is cleaning sides of the bowl, but not too stiff. it should still feel pretty soft. knead with mixer 5 more minutes. grease sides of bowl and top of dough, turn dough a couple of times until it is thouroughly greasy. let rise in a warm place until it triples in size. turn dough onto a floured surface and knead out air bubbles. roll intio balls and place on greased baking sheets. let rise in a warm place until they double, about 40-60 minutes. bake at 400 for 15 minutes or until browned.
*add four gradually and keep dough soft as you handle it.
to use for cinnamon rolls, roll dough out and cover with melted butter and a mixture of brown sugar and cinnamon. roll up dough and cut with dental floss

bread

3 cups warm water
1/3 to 1/2 cup honey
2 Tbls yeast
1 cup milk heated with 1/3 cup butter
1 egg
4 cups flour

beat this for about 5 minutes in mixer with a bread hook. then add 1 Tbls salt and about 4 more cups flour. add four until dough cleans the sides of the mixing bowl (ask audrey if you don't know what that means). mix for about 3-5 minutes more.
put in a greased bowl and let rise for about 40 minutes. knead into loaves and put in bread pans. let dough rise until it is over the top of the pan, about 40 more minutes. bake at 350 for 25 minutes.
oh you can also add other stuff into the dough when you are kneading it into loaves.
p.s. to audrey i did this from memory so please correct if wrong

whole wheat pita bread

These are great filled with ham and cheese, avocado and turkey, hummus and veggies, or even refried beans with cheese, tomatoes and lettuce.
Preheat pizza stone to 500 degrees
In Bosch bowl with dough hook, combine ingredients.
2 cups hot water, 2 Tbsp. honey, 1Tbsp salt, 4 ½ cups freshly ground whole wheat flour (add a little wheat germ if on hand), 2 Tbsp Instant Yeast

Add flour until dough cleans sides of bowl. Add back in 2-4 Tbsp water. Knead for 5 minutes. Form into 7 balls. Let dough rest 10 minutes. Roll out to ¼ inch think on a pizza paddle covered with cornmeal. Roll from center
(like a tortilla). Try not to get your fingerprints in the dough. Let rise about 10-12 minutes. Transfer gently with long spatula to preheated pizza stone. Bake directly on pizza stone for 5-7 minutes. While warm, store in a zip-lock bag or plastic container to keep pita bread soft.