Breads

Danish Rye Bread                         Ron & Glenda Mixer

(Compiled from Grandma Hanson, Grandma Fjordbak,

Dorothy Bjerk & Marcia Slocum)

1 pkg yeast            4 ½ cup stone ground rye flour

1 tsp sugar            2 ½ cup stone ground graham flour

1 cup of warm water            2 cups stone ground whole wheat flour

            3 cups white flour

            1 Tbsp salt

            1 Tbsp sugar

4 cups warm water (NOT hot or it will kill the yeast).

Dissolve yeast and sugar in water.  Set aside to double.  In a large bowl, combine all flours, salt & remaining sugar. Form a whole in the middle.  Pour yeast and water mixture into hole as well as the remaining water. This is a batter bread, not a kneaded bread so you will limit the water and use only as much as needed.  Using a large spoon or gravy fork, stir as long as you can. Use your hands to work in all the flour. Keep one more cup of warm water on the side just in case you need to add a little more to get the flour in.  Cover and put in a warm place to raise.

Divide the dough into three equal parts. Grease three loaf pans. Using water on your hands, pick up and mold each 1/3 into a pan. Pat lightly down so the dough reaches the corners. Let rise 20 minutes.

Bake at 425° for 15 min. Turn oven down to 350° for 40 minutes.

Turn out onto bread board. Let cool 15 min. Put in plastic bag with the end open. You do this to keep the moisture in the crust area.

Grandma Emma’s Rye Bread (3 loaves)            Nancy Mack

6 cup white flour            1 cup warm water            1 cup warm water

6 cup rye graham flour            2 tsp sugar            1 tsp yeast

            2 tsp salt            4 cup warm water (approx.)

Mix white flour & graham flour together. In another bowl, combine warm water, sugar & salt.  Add to flour.  Dissolve yeast in 1 cup warm water. Add to flour mixture.  Add remaining warm water. Squish with your hands until thoroughly mixed. 

Dorothy’s variation Rye Bread                        Nancy Mack

5 cup rye graham flour            1 cup warm water            1 cup warm water

3 cup white flour            2 tsp sugar            1 tsp yeast

2 cup whole wheat flour            2 tsp salt            4 cup warm water (approx)

2 cup pure rye flour

Mix together all flours. Add 1 cup warm water with sugar & salt dissolved in it.  Add another cup warm water with yeast dissolved in it.  Add another (approximately) 4 cup warm water & squish with your hands until thoroughly mixed.

Rye Bread                        Stewart & Beverly Benesh

7 cups wheat, Rye or pumpernickel flour

6 cups white flour            2 cup water

1 pkg yeast            2 tsp salt

¼ cup lukewarm water            1 tsp sugar

Mix all flours in large bowl.  Make hole in center. In another bowl, dissolve yeast in lukewarm water.  Add to hole in flour.  Add remaining ingredients.  Stir as much as you can. Add 2 more cups water until dough is in a ball.  (Keep hands moist with water) Let rise in 2 greased loaf pans Bake at 375° for 20 min. Then bake at 350° for 60 min or so.

Dinner Rolls   (I use this dough to make cinnamon rolls)            Mishelle Lord

½ cup water            ½ cup lukewarm water

½- ¾ cup sugar            1 tsp sugar

½ cup butter            2 pkg yeast

1tsp salt            2 eggs, beaten

1 ½ cup cold water            8 cup flour (approx.)

In saucepan, combine ½ cup water, ½ cup sugar, butter & salt.  Heat on stove, stirring constantly until butter is melted.  Add 1 ½ cup cold water.

In a 2 cup measuring cup, dissolve yeast & 1 tsp sugar in lukewarm water.  Set aside.  When 1^st mixture is no longer hot, add eggs.  Stir in yeast mixture.  Stir in 4 cups flour.  Gradually knead in additional flour until dough is no longer very sticky and is easy to knead.  Butter the bottom and sides of mixing bowl.  Turn dough over in bowl to coat.  Cover bowl with lint-free towel or plastic wrap.  Set in warm place.  Let rise to double.  Punch dough down and shape into rolls.  Arrange on greased pan, remembering to leave room for rolls to rise to double.  (I like to make mine rather flat).  Cover with a lint free towel or plastic wrap.  Set in warm place to rise to double.

Bake at 400° for 10-12 minutes, or until golden brown.  Butter tops of rolls.

Note: This dough can be stored in refrigerator and used a little at a time. Allow 2 hours to prepare.

Cheddar Cheese Cornmeal Muffins             Nancy Mack

1 ½ cup flour            Pinch pepper

½ cup cornmeal            1 egg

1 Tbsp baking powder            1 cup milk

½ tsp salt            ¼ cup melted butter

            1 ¼ cup grated sharp cheddar cheese

                        (or other favorite)

Preheat oven to 425°. Blend flour, cornmeal, baking powder, salt & pepper in a bowl. Beat egg, milk & butter.  Add to dry mixture. Stir until thoroughly moistened.  Add 1 cup cheese.  Spoon into well-greased muffin cups. Sprinkle remaining cheese over each muffin. Bake for 15-20 min. until golden. Serve with butter.

Aunt Dorothy’s "Quick Croissants"            Ron & Glenda Mixer

1 env yeast, active dry or compressed            1 egg

1 cup warm water            1 cup unsifted flour

¾ of 12 oz can evaporated milk, undiluted                  ¼ cup butter, melted & cooled

1 ½ tsp salt            1 cup firm butter

1/3 cup sugar            4 cup flour

In bowl, let yeast soften in water. Add milk, salt, sugar, egg & flour. Beat to make a smooth batter. Blend in melted butter; set aside.  In a large bowl (I use my big Tupperware bowl as you need a cover) In another bowl, cut firm butter into 4 cup flour until butter particles are the size of kidney beans.  Pour yeast batter over top & carefully turn mixture over with a spatula to blend just until flour is moistened.  Cover & refrigerate for at least 4 hrs, or up to 4 days. Remove dough to a floured surface, press into a ball. Knead about 6 turns to release air. Divide dough into 4 equal parts. Shape 1 part at a time, leaving remaining dough in refrigerator. Roll into circle about 17” in diameter. Using a sharp knife, cut circle into 8 equal pie shaped wedges. Roll each edge toward its point. Shape each roll into a crescent & place on a greased baking sheet. Beat together 1 Tbsp water & 1 egg. Brush the tops of the crescents. DO NOT speed rising by placing rolls in a warm spot. When double bake in 325° oven until lightly browned.

Note: They are very good. A lot of times I mix them a couple of days ahead, divide & only bake half of them as the dough keeps up to 4 days. Or only bake one of the parts for a meal. They are so good & it takes the butter.

Dorothy’s Quick Croissants                        Nancy Mack

1 env, dry yeast            In bowl, let yeast soften in water.

1 cup warm water            Add milk, salt, sugar, eggs & 1 cup flour.

¾ cup evaporated milk, undiluted            Beat to make a smooth batter.

1 ½ tsp salt            Blend in melted butter.  Set aside.

1/3 cup sugar            In a lg bowl, cut up firm butter into

1 egg            remaining flour until butter particles

5 cup flour            are the size of dried kidney beans.

¼ cup real butter, melted and cooled            Pour yeast batter over flour mixture.

1 cup firm real butter, at room temp            Carefully turn with a spatula until flour is

1 egg beaten with 1 Tbsp water            moistened.  Cover with plastic wrap.

            Refrigerate for at least 4 hr, or up to 4 days.  To use: Remove dough to a floured surface, press into a ball and knead about six turns to release air.  Divide into 4 equal parts.  Shape 1 part at a time.  Roll into a circle about 17 inch diameter.  Using a knife, cut circles into 8 pie pieces.  Roll each wedge wide part into the point to form croissant.  Shape croissant on a greased cookie sheet, curving it.  Cover and leave to rise.  Brush with egg and water mixture.  Bake at 325° for 35 min.

Dorothy’s Red Lobster Garlic & Cheese Biscuits             Nancy Mack

2 cups Bisquick            ¼ to ½ cup butter, melted

2/3 cup milk             ½ tsp garlic salt

½ to 1 cup shredded cheddar cheese            1 tsp parsley flakes

Mix Bisquick, milk & cheese until soft dough forms, beat 30 seconds. Mix butter, garlic salt & parsley flakes.  Dip balls of biscuits in the butter mixture.  Drop on greased cookie sheets.  Bake at 450° for 10 min until lightly browned.

Nutty Whole Wheat Bread                        Dorothy Bjerk

1 1/8 tsp active dry yeast            1 Tbsp olive oil

½ cup warm water            1 ½ cup whole wheat flour

½ cup warm milk            1 cup all-purpose flour (white)

4 tsp honey            ½ tsp salt

Aunt Margaret's Refrigerator Rolls            Paul & Ruth Prescher

1 cup boiling water            1 cake yeast

1 Tbsp shortening            `/4 cup lukewarm water

1/3 cup sugar            1 tsp sugar

1 tsp salt            1 egg, beaten

            3 ½ - 4 cup flour

Combine boiling water, shortening, sugar & salt. Let cool until lukewarm.

Dissolve yeast in lukewarm water. Add sugar & egg. Combine two mixtures.

Add flour. Place in greased bowl. Let rise until double. Punch down & shape into buns or rolls. Let rise again, until double. Bake at 400° for 12 to 15 min.

~ You can place dough in refrigerator over night. About 2 hours before serving time shape into buns or rolls. Let rise and bake.

Butterhorn Rolls                        Gig’s & Rhonda Reich

1 cup milk            Scald milk, shortening, sugar & salt.

½ cup shortening (Crisco)            Let cool until lukewarm (important)

½ cup sugar            Add yeast. Stir until dissolved.

1 tsp salt            Add eggs to above mixture.

1 cake yeast or 1 pkg dry yeast            Pour flour in at once.

3 eggs, well beaten            Put on lightly floured board.

4 ½ - 5 cup sifted flour            Knead lightly.

butter, melted            Place in well greased bowl. Cover. Let rise until double in bulk.  Divide into thirds.  Roll each third into 9” circle. Cover with melted butter.  Cut (pizza cutter works great) into 4 pieces (pie shape) then each quarter into four pieces.  Start rolling from big end and roll each strip.  Brush each roll with butter & let rise until light or immediately place on tray and freeze.  Remove and place in plastic bag for storage.  If frozen, let thaw 2 ½ - 3 hours; rise. Bake 350° for 15-20 min.