7
In a small bowl, whisk together 1 egg white and 1 tablespoon cold water. Brush
loaves with this mixture to produce a shiny, crisp crust. Bake in 350°F oven for
50 minutes.
Dinner Pan Rolls
1
⁄
2
cup warm water
1 package active dry yeast
1
⁄
2
cup warm milk
1
⁄
4
cup vegetable oil
In a large mixing bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg, salt,
and 2 cups flour. Mix on Speed 5 or 6 until blended. Add 1 more cup flour and
mix. Add remaining flour as needed until a ball of dough forms and is slightly
sticky to the touch. Place dough in greased bowl and cover with a towel. Let rise
45 minutes. Punch dough down and pat into a greased 9x13-inch pan. Using a
sharp knife, cut almost through dough into squares. Brush cuts with melted butter.
Let rise until double in size, about 1 hour. Bake at 400°F for 20 to 25 minutes.
Onion Herb Bread
2 packages active dry yeast
1
⁄
2
cup warm water
2 tablespoons vegetable oil
1
⁄
2
cup finely chopped onion
1
2
⁄
3
cups milk
2 tablespoons dried parsley flakes
In a small bowl, dissolve yeast in water. In a small pan, saute onion in oil until
tender. In a large mixing bowl, combine onion, milk, parsley, sugar, salt, dillweed,
sage, and yeast. Stir to mix. Add cornmeal and 3 cups of the flour. Mix on Speed
5 or 6. Ad enough of remaining flour until dough forms a smooth ball that is slightly
sticky to the touch. Place dough in large, greased bowl. Cover and let rise until
double in size. Punch down dough then divide in half. Shape into 2 loaves. Cover
and let rise about 40 minutes or until double in size. Bake at 350°F for 45 minutes.
Bran Raisin Muffins
1
⁄
2
cup vegetable shortening
1
⁄
2
cup sugar
1
⁄
2
cup dark brown sugar
2 eggs
2
1
⁄
2
cups all-purpose flour
2
1
⁄
2
teaspoons baking soda
(To make a substitute for 2 cups buttermilk, put 2 tablespoons lemon juice or
vinegar in a 2 cup measure. Fill to 2 cups with milk.)
In a large bowl, using beaters, cream together shortening and sugars on Speed
4 or 5. Add eggs and blend. Stir together flour, baking soda, and salt. Alternately
add flour mixture and buttermilk to mixture in mixing bowl. Beat on Speed 6 or 7.
Reduce to Speed 1 and add bran flakes and raisins. Stir until mixed. Spoon into
greased muffin pans. Bake at 400°F for 20 minutes. Yield: 2 dozen.
1
⁄
4
cup sugar
1 egg
1
1
⁄
2
teaspoon salt
3
1
⁄
2
to 4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1
⁄
2
teaspoon dried dillweed
1
⁄
4
teaspoon ground sage
3
⁄
4
cup yellow cornmeal
4 cups whole wheat flour
1 teaspoon salt
2 cups buttermilk
(or see substitute below)
5 cups bran flakes
1 cup raisins
