Mix water, sugar, yeast and oil together and let set.  In a large bowl, or on the counter sift out flour and salt.  Make a well in the middle.  Slowly mix flour into liquid.  Once dough is cohesive, knead until dough is smooth and elastic.  Cover, let rise in a warm place for one hour or until double in size.  Knead briefly, cut into 6-8 pieces, depending on what size pizza you want.

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I’ve tried this recipe a million times, and it always works best for me when I use the 00 flour with the semolina.  This recipe makes a ton of dough, but I like making large pizzas, so I usually only get four pizzas out of it, six if I roll them super thin.  I usually roll out the pizzas about 15 minutes before they will be going in, and I cook them at 450 for about 15 minutes, on a pizza stone or the back of a baking sheet if I am making a huge one.  Sprinkle some corn meal or semolina on whatever surface you are cooking them on and they will slip right off.  You can freeze this dough really well, just take it out of the freezer and toss it in the fridge the night before you want to make pizza.

• 1/2 pkg. dry yeast
• 1 c. warm water
• 2 tsp. honey

Then beat in:

• 1/2 tsp. salt
• 1 1/2 c. white flour
• 1 1/2 c. wheat flour
• 3 T. oil

Knead 8-10 minutes, place in greased bowl, turn to coat.  Cover and let rise 1 hr.  Roll out 1/8 inch think.  Cut to desired size.  Fill and bake at 450 for 20 minutes.

Filling:

• 1 lb. ricotta cheese
• 2 c. shredded mozzarella
• Italian spices to taste
• Pepperoni, ham, other meat of choice or veggies
• pizza sauce.

• 1 1/2 c. all purpose flour
• 1 1/2 tsp salt
• 1 package Fleishman’s dry yeast
• 1 c. very warm water (120-150 degrees)
• 2 tsp peanut oil
• 2 c. whole wheat flour
• Pam spray
• 1 15 1/2 oz jar pizza sauce
• 8 oz. shredded mozzarella cheese
• toppings of choice

Mix 1 cup flour, salt and yeast.  Add warm water, beat 2 mins at medium speed, scraping bowl occasionally.  Add oil and 1/2 c. wheat flour.  Beat 2 mins at high speed.  Stir in remaining wheat flour and enough white flour to make a stiff dough.  Knead on floured board five minutes.  Spray a bowl with PAM.  Set dough in bowl, turn to grease top.  cover and rise in warm place 30 mins.  Spray 15x10x1 pan with PAM.  Punch down dough.  Roll and stretch to 17×12.  Place in pan making rim at edge.  Bake at 450 for 8 mins.  Spread with sauce, cheese and toppings.  Bake 10-12 min more or until brown.

Mix boiling water and dates.  Cool stir into batter.

9″ loaves 55-65 minutes

8″ loaves 55-60 minutes

Cool slightly and remove from pan.

Grease bottom of pan only.  Bake at 350.

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I am not a fan of fruit or nut breads.  My poor husband had only had bananna bread once in the whole time we were married, and he had to make it all by himself.

• 1 2/3 cups warm milk (105°F)
• 4 1/2 teaspoons active dry yeast
• (2 packages, 1/4 ounces each)
• 3 tablespoons granulated sugar
• 1 stick unsalted butter, softened
• 2 large eggs
• 1 tablespoon salt  (really, it’s not a typo)
• 6‚ cups all-purpose flour

For walnut filling

• 1 cup walnuts (4 oz), finely chopped
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tablespoon cinnamon
• 3 tablespoons unsalted butter, melted
• 2 cups golden raisins

For glaze

• 2 oz cream cheese, softened
• 2 1/2 cups confectioners sugar, sifted
• 3 tablespoons fresh orange juice
• 1/2 teaspoon vanilla

Make dough:
Mix milk, yeast, and sugar in a standing electric mixer fitted with whisk attachment until combined well. Let stand until foamy, about 5 minutes.Add butter, eggs, salt, and 3 cups flour and beat until smooth. Fit mixer with dough-hook attachment and, with mixer on medium-high speed, gradually knead in remaining 3 1/2 cups flour, occasionally scraping down side of bowl with a rubber spatula, until dough is smooth and elastic, about 6 minutes.

Transfer dough to a large oiled bowl, turning to coat, and cover with plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 1 1/2 hours.

Make walnut filling while dough is rising:
Stir together walnuts, sugars, and cinnamon.

Shape, fill, and bake buns:
Punch down dough, then halve it. Pat each piece into a flat rectangle and cover 1 piece with plastic wrap. Roll out remaining dough on a lightly floured surface with a lightly floured rolling pin into a 17- by 13-inch rectangle (about 1/4 inch thick). Brush top with half of melted butter and sprinkle evenly with half of filling and raisins. Roll up, beginning with a short side, to form a 13-inch log and press seam to seal. Cut log crosswise into 6 pieces and arrange, cut sides up, in 2 rows of 3 buns in half of a buttered 13- by 9- by 2-inch metal baking pan. Make 6 more buns in same manner and let buns rise 30 minutes.Preheat oven to 350°F.Bake buns in middle of oven until golden brown, about 40 to 45 minutes. Make glaze while buns bake:
Beat together glaze ingredients with an electric mixer until smooth.Cool buns in pan on a rack 15 minutes, then spoon glaze evenly over warm buns.

Cooks’ note:
• Yes, we mean 1 tablespoon, not 1 teaspoon, of salt for the dough; with 6 1/2 cups of flour, it is needed.

Transfer dough to a large oiled bowl, turning to coat, and cover with plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 1 1/2 hours.

Make walnut filling while dough is rising:
Stir together walnuts, sugars, and cinnamon.

Shape, fill, and bake buns:
Punch down dough, then halve it. Pat each piece into a flat rectangle and cover 1 piece with plastic wrap. Roll out remaining dough on a lightly floured surface with a lightly floured rolling pin into a 17- by 13-inch rectangle (about 1/4 inch thick). Brush top with half of melted butter and sprinkle evenly with half of filling and raisins. Roll up, beginning with a short side, to form a 13-inch log and press seam to seal. Cut log crosswise into 6 pieces and arrange, cut sides up, in 2 rows of 3 buns in half of a buttered 13- by 9- by 2-inch metal baking pan. Make 6 more buns in same manner and let buns rise 30 minutes.Preheat oven to 350°F.Bake buns in middle of oven until golden brown, about 40 to 45 minutes. Make glaze while buns bake:
Beat together glaze ingredients with an electric mixer until smooth.Cool buns in pan on a rack 15 minutes, then spoon glaze evenly over warm buns.

HF Bar Ranch, Saddlestring, WY featured in Gourmet Feb. 2000

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If you have a bread machine use it, the results are much better. The recipe says this makes 12, but they are HUGE.  I usually make about 18.

SAUCE

• 1 can tomato paste (6 oz)
• 1/2 c. water
• 1 tsp salt
• 1 tsp oregano
• 1/4 tsp garlic or onion powder
• 1/8 tsp pepper

Combine all ingredients and let stand for one hour.

PIZZA

• 1 package active dry yeast
• 1 cup warm water, 105-115 degrees
• 1 tsp sugar
• 1 tsp salt
• 3 T. salad oil
• 3 1/2 unbleached flour (unless you like bleach then all-purpose is fine)
• 2 more T. salad oil
• Toppings

Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt, 3 T. oil and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth, about 5 minutes. Place in greased bowl, turn greased side up. Cover; let rise in a warm place 45 minutes. Heat oven to 400. Grease 2 sheet pans (15 1/2 x 10 1/2 by 1 inch), with 2 T. oil. Punch down dough; divide in half. Roll each half into rectangle, 16×11. Place rectangle in pan. Bake crust five minutes. Spread 1/2 c. sauce over each pizza; cover each with whatever toppings you want. If using more than one topping, arrange meat over sauce, then vegetables, then cheese. Bake 20 mins. Makes 2 pizzas.

Leave at least 1/2 c. starter in pot when using in a recipe.  Rebuild by adding equal amounts of flour and water to the pot, stirring in 1/2 c. of each for each cup of starter used.  Store the replenished starter in the refrigerator, covered but not sealed shut and use it at least once every 2 weeks.  Cold will make the starter sluggish, revive it the night before by adding a little flour and warm water and letting it stand at room temperature overnight.  Add an occasional spoonful of sugar if starter needs perking up.

A clear liquid forming on top of the starter is natural, just stir it in.  If mold appears or if it turns color, toss out and start again.  Occasionally transfer starter to another container and scrub out the pot.  Avoid using metal bowls and utensils, metal baking pans are ok.

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I am fascinated by Sourdough starter.  I always have some in the fridge, but I never use it before it goes bad, and then I have to start over and by the time it is ready, I am done with my bread baking thoughts.  Someday I will actually make Sourdough Bread.  This recipe is my Great Grandma Ada’s.  I think.  My mother sent it to me with a bunch of other family Sourdough recipes after I promised and promised I would use them.  Ooops

Heat oven to 400. Oil a baking sheet. In the bowl of a standing mixer on low, or in a large bowl using a spoon, combine the flour, yeast, salt, pepper, and Parmesan. Add the beer and mix just until the dough comes together. Turn the dough onto a lightly floured surface. Sprinkle with the basil and knead gently just until incorporated. Shape the dough into a round loaf and transfer to the prepared sheet. Bake until the loaf is lightly browned and a toothpick inserted in the center comes out clean, 40-45 minutes. Turn the loaf onto a wire rack. Let cool for at least ten minutes before slicing.

Real Simple August 2006

•  1 egg
• 1 cup sugar
• 2 cups flour
• 1/2 tsp salt
• 1/2 tsp soda
• 1/2 tsp baking powder
• 1/2 cup mits? nuts
• 1 cup cran– cut up
• juice of an orange or orange juice
• 2 T. melted shortening

Take your juice and  shortening and put it together add enough hot water to  make 3/4 c.

Bake 45 – 50 mins in mod oven or until done.

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Oh Edna.  I did not miss you in our time apart.  Help for the people that might not understand Edna-speak.

Mod oven =Moderate oven = 350-400.  I would go with 375 for this. Sadly mod oven does not mean an oven with go-go boots.

As for the rest of the directions that Edna left out?  I would just throw it all together and mix it up and pray for the best if that is your sort of thing.

2 tsp salt

1/4 c. shortening

2 T. cornmeal

1 c. warm water 105-115 degrees

1 tsp sugar

3 c. all-purpose flour

Dissolve yeast in warm water in large mixing bowl.  Add salt, sugar, shortening and flour.  Stir until smooth.  Roll dough 1/4 in. thick on floured surface.  Cut into 3 1/2 in circles.  Sprinkle ungreased baking sheet with 1 T. cornmeal.  Place circles on baking sheet.  Sprinkle remaining cornmeal over circles.  Cover, let rise until light, about one hour.  Heat ungreased electric griddle or skillet to 375.  Transfer circles to griddle.  Cook 7 mins on each side; cool.  To serve, split, toast.  Makes 10-12.

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Sounds so easy, no?  This recipe made me cry.  Granted, I didn’t follow it exactly to the letter (I rarely do) and I didn’t let them rise long enough, and I cooked them in an iron skillet that I had no idea what the temperature was…..but boy howdy….this recipe was a pain in the butt.