Whole Wheat Bread (Jannie)

4 cups whole wheat flour

2 TBS. yeast

1 TBS. salt

½ cups honey

2 ½ cup water

¼ cup butter or olive oil

2 ½ cups flour

1 cup rolled oats

¼ cup gluten

Mix flour, yeast and salt together.  Microwave water, honey, and olive oil in microwave bowl for 2 minutes.  Pour over wheat mixture and mix 30 seconds. Add flour, rolled oats and gluten.  Mix on high for 8-9 minutes.  Put in greased bowl.  Raise 45 minutes.  If dough is doughier let rise longer.  Pam or olive oil the counter and divide into 2 loaves.  Let it raise in the pan 30 minutes.  Bake at 350° for 30 minutes.

Country Pumpkin Bread (Jannie)

6 eggs                                                         2 ¼ tsp. salt

1 large can pumpkin                                     1 ½ tsp. cloves

1 ½ cup oil                                                  1 ½ tsp. cinnamon

4 ½ cup sugar                                               1 ½ tsp. nutmeg

5 cup flour                                                   1 ½ cups nuts

3 tsp. soda                                                   1 ½ cups coconut or

¾ tsp. baking powder                                    raisins (if desired)

Combine eggs, pumpkin, oil and sugar in one bowl.  Combine flour and spices in another bowl.  Add flour mixture to pumpkin mixture.  Stir in nuts and coconut.  Line 3 large loaf pans with waxed paper and fill with batter.

Bake at 325° for 1 ½ hours.

Maori Bread (Debbie)

6 cup warm water

4 packets yeast or 4 TBS. yeast (I use active, dry yeast)
16 cups flour

12 heaping TBS. sugar

2 tsp. salt

Mix water and yeast together gently.  Then add 8 cups flour and 12 heaping TBS. sugar and salt.  Let rise for 2 hours or until the dough has doubled in size.  Then add again 8 cups flour 12 heaping TBS. sugar.  Dough should look soggy and moist, not dry.  Knead the bread lightly keeping dough sticky.  Once all the ingredients are mixed together, divide the dough into 4 greased, bread loaf pans.  Let the dough rise until it has doubled once again.  Preheat oven to 350°.  Bake 45 minutes to 1 hour.  Test with a toothpick and if bread isn’t done cover with tinfoil to keep bread from browning and place back in oven 5-10 minutes.  Makes 4 loaves of bread.

Orange Zucchini Bread (Grandma Morgan)

3 cups flour

2 TBS. Baking powder

2 TBS. Cinnamon

1 tsp. salt

1 cup sugar

3 eggs

1/3 cup fresh orange juice

½ cup vegetable oil

Grated zest (orange peel) from 2 oranges

2 cups grated zucchini

1 cup walnut or pecan pieces

Mix flour, baking powder, cinnamon, salt and sugar together.  In separate bowl beat eggs, orange juice and vegetable oil.  Add to dry ingredients.  Beat just until mixed.  Stir in zest, zucchini and nuts until mixed.  Pour into greased and floured bread pans.  Bake at 350° for 30-40 minutes.

Cool Rise Italian Bread (Tiffany)

2 ¼ - 2 ¾ cups of flour

1/2 TBS. sugar

1/2 TBS. salt

2 ¼ tsp. (one package) active dry yeast

½ TBS. softened margarine

¾ cup warm water

cornmeal

oil

egg white

½ TBS. cold water

In a large bowl thoroughly mix ¾ cup flour, sugar, salt and undissolved yeast.  Add margarine.  Gradually add water to dry ingredients and beat.

Add 3/4 cup flour. Beat at high speed. Stir in enough additional flour to make a stiff dough.  Turn out onto lightly floured board and knead until smooth and elastic, about 8-10 minutes.  Cover and let rest 20 minutes.

Roll dough into an oblong 15"x10".  Beginning at wide side, roll up tightly; pinch seam to seal. Taper ends by rolling gently back and forth.  Place on greased baking sheets sprinkled with cornmeal.  Cover loosely with plastic wrap. Refrigerate 2 to 24 hours.

When ready to bake, remove from refrigerator, uncover and let stand at room temperature for 10 minutes.  Make 3-4 diagonal cuts on top with a sharp knife.  Bake at 425° for 20 minutes.  Remove from oven and brush with egg white mixed with cold water.  Return to oven; bake 5-10 minutes longer or until golden brown.

Indian Fry Bread (Grandma Morgan)

6 cups flour

2 TBS. baking powder

2 TBS. salt

2 TBS. lard or shortening

Combine ingredients with enough lukewarm water to make “dough”, the consistency of yeast bread.  Mix until it does not stick to hands.  Pinch off enough for one biscuit.  Slap or roll until very thin, then deep fry in hot oil.  Can use as taco shells, or put butter and honey on it.

Honey White French Bread (Stefanie)

2 ½ tsp. Yeast                                              1 TBS. Olive oil

3 cups white flour                                        3 TBS. Honey

1 tsp. sugar                                                  1 1/8 cup warm water

1 tsp. Salt

Mix on the dough cycle in the bread machine. (Or mix and let it rise at least an hour).  Roll out into a large triangle and roll up like cinnamon rolls.  Place on greased cookie sheet.  Make diagonal slices.  Cover with Saran wrap and let rise 1 hour.  Bake at 350° for 25 minutes.