BREADS

Popovers 3 large eggs 1 cup milk 3 tbsp butter or margarine 1 cup sifted all-purpose flour 1/2 tsp salt Preheat oven to 400*. Using butter, lightly but thoroughtly grease the inside of six (6-oz size) glass custard cups. Set cups aside while you prepare the batter. Batter may be mixed by hand or in an electric blender. By hand: In a medium-sized bowl, place eggs, milk and butter; beat with a whisk just until ingredients are thoroughly combined. Sift flour with salt over egg mixture; continue beating until batter is very smooth and no lumps remain. Blender: Combine all ingredients in blender container; blend until smooth Pour batter into prepared custard cups, filling each about half full. Bake on large jelly-roll pan 45 to 50 minutes or until deep golden brown. Serve hot. Makes 6 giant popovers. Hot Cheddar-Olive Bread 1-lb loaf French bread, cut in half lengthwise 4oz (1 cuup) shredded Cheddar cheese 1/4 cup mayonnaise 3 tbsp chopped green onions 1/2 tsp chili powder 2 tbsp sliced ripe olives Heat oven to 350*F. In small bowl, combine cheese, mayonnaise onions and chili powder; stir until well mixed. Spread each half of bread with cheese mixture to within 1/2 inch of edges. Arrange olive slices over cheese. Wrap each bread half in foil. Bake at 350*F for 10 to 15 minutes or until thoroughly heated and cheese is melted. 12 servings On the grill: Prepare bread as directed above. Place foil wrapped bread halves on grill 6 to 8 inches from hot coals. Heat 10 to 15 minutes or until thoroughly heated and cheese is melted. Cheesy Onion Dinner Rolls 1/2 cup warm milk 1/4 cup warm water 1/2 cup sugar 1 tsp. salt 1 1/2 Tbs. active dry yeast 3 eggs, beaten 4 1/2 to 5 1/2 cups bread flour 2 Tbs. butter 2 cups chopped onion 1 tsp. salt 1/2 tsp. ground nutmeg 1/2 cup Parmesan cheese, freshly grated 2 cups swiss cheese Preheat oven to 400 degrees F. In a medium bowl, combine milk, water, sugar and salt. Add yeast and let stand 5 minutes or until bubbly. Add eggs to yeast mixture. Place 2 1/2 cups of flour in a large mixer bowl and add egg mixture and mix at medium speed for 3 to 5 minutes. Using your hands stir in the remaining flour to make a soft dough, knead for 5 to 7 minutes. Place in a greased large bowl, cover with plastic wrap and proof for 50 to 60 minutes or until dough is doubled in size. In a medium skillet, melt butter. Add onion, salt and nutmeg. Saute until onions are soft and brown; set aside. Cut dough in half and roll each half into a 1/2-inch thick rectangle. Spread each rectangle with half of the sauteed onions, 1/4 cup Parmesan cheese and 1 cup Swiss cheese. Roll each rectangle from long end, seal seam and cut in 1-inch slices. Place cut side down into greased muffin tins; loosely cover with plastic wrap and proof for 45 to 50 minutes or until doubled in size. Bake for 12 to 15 minutes at 400 degrees F. Makes 24 rolls These cheesy rolls loaded with onions need only a green salad to make a terrific light lunch or dinner. Submitted by DKityKat Delicious White Bread An easy-to-make loaf utilizing the electric Mixer to blend ingredients 5-6 cups flour 3 Tbsp. sugar 2 tsp. salt 2 pkg. active dry yeast 2 Cups water 1/4 cup oil or shortening Grease two 8x4 or 9x5 inch loaf pans Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour sugar, salt and yeast: blend well. Microwave water and oil until very warm (120 to 130*F.)Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in additional 2~1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in 1/2 to 1 cup flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85*F) until light and doubled in size, about 1 to 1~1/2 hours. Punch down dough several times to remove all air bubbles. Divide dough in half; shape into balls. Allow to rest on counter covered with inverted bowl for 15 minutes. Shape into 2 loaves by rolling dough into two 14x7 inch rectangles. Starting with shorter side, roll up; pinch edges firmly to seal. Place seam-side-down in prepared pans. Cover; let rise in warm place until dough fills pans and tops of loaves are about 1 inch above pan edges, about 1 hour. Heat oven to 375*F. Bake 45 to 55 minutes or until loaves sound hollow when lightly tapped. Remove from pans immediately; cool on wire racks. If desired, brush with melted butter. Makes 2(18-oz)loaves. **This recipe has been an old standby for many years and I find that if you have and use a mixer which also has the dough hook attatchments, it is even easier in the kneading phase. Submitted By AUTUMN Dinner Rolls 2 cups hot water 2 pkg dry yeast 3/4 cups sugar 1/2 cupswarm water 1 Tbsp salt 2 eggs 2 Tbsp shortening 7 cups flour Combine shortening, sugar and salt in large bowl. Pour the boiling water over this. Stir to dissolve and let stand until nearly cool. Dissolve yeast in 1/2 cup warm water; add to the above mixture which you cooled. Add the eggs and 4 cups of flour and beat. Add 3 more cups of flour. Dough will be slightly sticky. Let rise an hour or so. Form into rolls and let rise again. Bake in 400* degree over for 10 minutes. Cinnamon rolls may also be made from this dough. Sourdough Bread 1 cup Sourdough Starter(below) 2-1/2 cups all-purpose flour 2 cups warm water(105*-115*) 3-3/4 to 4-1/4 cups all-purpose flour 3 Tbsp sugar 1 tsp salt 1/4 tsp baking soda 3 Tbsp vegetable oil ~~Cold water Mix 1 cup Sourdough Starter, 2-1/2 cups flour and 2 cups warm water in 3-quart glass bowl with wooden spoon until smooth. Cover; let stand in warm, draft-free place 8 hours. Add 3-3/4 cups of the flour, the sugar, salt, baking soda and oil to mixture in bowl; stir with wooden spoon until smooth and flour is completely absorbed.(dough should be just firm enough to gather into a ball. If necessary, add remaining 1/2 cup flour gradually, stirring until all flour is absorbed.) Turn dough onto heavily floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1-1/2 hours. (Dough is ready if indentation remains when touched.) Punch down dough; divide into halves. Shape each half into a round, slightly flat loaf. Do not tear dough by pulling. Place loaves in opposite corners of greased cookie sheet. Make three 1/4-inch-deep slashes in each loaf. Let rise until double, about 45 minutes. Heat oven to 375*. Brush loaves with cold water. Place cookie sheet in center of oven. Cookie sheet should not touch sides of oven. Bake, brushing occasionally with water, until loaves sound hollow when tapped, about 50 minutes. Remove from cookie sheet; cool on wire racks. Makes 2 loaves. Sourdough Starter 1 tsp active dry yeast 1/4 cup warm water (105*-115*) 3/4 cup milk 1 cup all purpose flour Dissolve yeast in warm water in 3-quart glass bowl. Stir in milk. Stir in flour gradually. Beat until smooth. Cover with town or cheesecloth; let stand in warm, draft-free place until starter begins to ferment, about 24 hours (bubbles will appear on surface of starter). If starter has not begun fermentation after 24 hours, discard and begin again. If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm, darf-free place. Let stand until foamy, 2 to 3 days. When starter has become foamy, stir well; pour into a 1-quart crock or glass jar with tightly fitting cover. Store in refrigerator. Starter is ready to use when a clear liquid has risen to top. Stir before using. Use 1 cup starter in recipe; reserve remaining starter. Store covered at room temperature until bubbles appear, about 12 hours, refrigerate. Use starter regularly, every week to 10 days. If the volume of the breads you bake begins to decrease, dissolve 1 tsp active dry yeast in 1/4 cup warm water. Stir in 1/2 cup milk, 3/4 cup flour and the remaining starter. **Do not use self-rising flour in this recipe. Submitted By: AUTUMN Buttermilk Biscuits 2-1/2 cups self rising flour 1 pkg yeast 1/4 tsp baking soda 1 cup buttermilk 1/4 cup sugar 1/3 cup shortening Sift together flour, soda, & sugar. Dissolve yeast in luke warm buttermilk. Stir buttermilk into dry ingredients quickly. Turn dough onto floured board and knead just til smooth (do not over work dough). Roll out to 1/4"thickness and cut with cutter. Brush tops with melted butter. Cover & place in warm place to double in size. Bake at 375', 12 to 15 minutes Submitted By: DKITYKAT Mexican Corn Bread 1 cup yellow cornmeal 2 eggs 3/4 tsp salt 1 small can cream style corn 1 cup buttermilk 1/2 cup bacon drippings or 3 pieces of bacon cooked and crumbled. 1/2 tsp baking soda 1 oinion, chopped 1 jalapeno pepper(optional) Mix the above. Grease a cast iron skillet, heat and sprinkle meal on it. Pour in mixture & sprinkle 1/2 cup grated cheddar cheese over it. Bake at 350* 45-50 minutes Submitted By: DKITYKAT Flour Tortillas 3 C flour 3/4 TB baking powder 1-1/2 tsp salt 1/3 C oil 1-1/8 C warm water In large bowl, combine flour, baking powder & salt. Add oil to well in center. Add water and using a spatula, mix until dough comes away from sides of bowl. Remove from bowl and on floured surface, knead until dough is smooth & elastic, add more flour if dough is too sticky. Cover and let rest in bowl for at least 15 minutes. Divide dough into 10-12 balls (depending on size of balls), arrange on floured surface, cover and let rest another 10 minutes while hot plate heats up, on med-high heat. With rolling pin, roll balls out to about 8 inches and about 1/8 inch thickness. You may wish to lightly sprinkle flour under ball dough, then turn tough over so that the floured surface is on top. This keeps the dough from sticking to the rolling pin. Take onto the palm of your hand, transfer to hot plate (flip onto hot plate) and cook til bubbles start to show but does not look too dry. Flip over and cook til brown spots appear. Remove from hot plate and keep covered on serving dish while you make the rest. *I put one on the hot plate, and begin to roll the next. Soon enough you will be able to judge how long to wait before you turn your attention to the one cooking and cook the next one. ~Autumn~