My Favorite Yeast Breads

Whether you're making a sandwich or serving rolls with supper you deserve bread with flavor! If you make good bread, it ranks right up there with telling your family they're special to you without having to say the words.

Whole Wheat-Molasses Rolls: Ingredients--1 pkg. yeast; 3/4 cup warm water; 1/2 tsp honey; 1 1/2 cups warm milk; 1/2 cup molasses; 1/4 cup butter, softened; 1 egg, beaten; 1 1/2 tsp salt; 3 cups whole wheat flour; 4 1/2 cups all purpose flour. Directions: In a large mixing bowl, dissolve the yeast in water. Add honey; let it stand for 5 minutes. Add the milk, molasses, butter, egg, salt and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to make a soft dough.
Turn onto a floured surface; knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a wam place until doubled, about an hour.
Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into an "S"; coil ends until they touch the center. Place 2" apart on greased baking sheets. Cover and let rise until doubled, about 35 minutes. Bake at 375 degrees for 12 - 15 minutes or until golden brown. Remove from pans to wire racks.

Sally Lunn Batter Bread: Ingredients--1 pkg yeast; 1/2 cup warm water; 1 cup warm milk; 1/2 cup butter, softened; 1/4 cup sugar; 2 tsp salt; 3 eggs; 5 - 6 cups all purpose flour. Directions: In a mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about one hour. Stir the dough down. Spoon into a greased and floured 10 inch tube pan. Cover and let rise until doubled, about one hour. Bake at 400 degrees for 25 - 30 minutes or until golden brown. Remove from pan to a wire rack. Serve with HONEY BUTTER: 1/2 cup butter; 1/2 cup honey. Combine the honey butter ingredients until smooth. Serve with Sally Lunn Bread.

Pumpkin Knot Rolls: Ingredients--2 pkgs yeast; 1 cup warm milk; 1/3 cup butter, softened; 1/2 cup sugar; 1 cup pumpkin; 3 eggs; 1 1/2 tsp salt; 5 - 6 cups all purpose flour; 1 tbsp cold water. Directions: In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into 12 balls. Roll each ball into a 10 inch rope; tie into a know and tuck the ends under. Place 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
In a small bowl, beat water and remaining egg. Brush over rolls. Bake at 350 degrees for 15 - 17 minutes or until golden brown. Remove from pans to wire racks to cool.

Cheesy Pepper Bread: Ingredients--1 1/2 cups finely diced green peppers; 3 tbsp olive oil (divided); 2 pkgs yeast; 1/2 cup warm water; 1 tsp sugar; 1 cup milk; 2 tbsp honey; 1 1/2 tsp salt; 1 1/2 cups shredded cheese (of your choice); 3 eggs; 4 -5 cups flour; 1/2 cup wheat germ; 1 tbsp water. Directions: In a skillet, saute peppers in 1 tbsp oil for 15 minutes or until tender; set aside to cool. In a mixing bowl, dissolve the yeast in warm water. Stir in the sugar; let sit for 5 minutes. In a saucepan or microwave, heat the milk, honey, salt and remaining oil to warm.
(the way I test this is to put a drop of liquid on the inside of my wrist. If it feels warm on my skin...it's ready to use). Remove and stir in the cheese. Slowly stir in two eggs and cooled peppers; add to the yeast mixture. Add 2 cups flour and the wheat germ; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; spoon into two greased 8x4 inch loaf pans. Cover and let rise until doubled, about 45 minutes to 1 hour. Beat water and remaining egg; brush over loaves. Bake at 375 for 25 - 30 minutes or until golden brown.

Sunflower Oat Bread: Ingredients--3 - 4 cups flour; 1 cup old fashioned oats, divided; 1/4 cup sugar; 3 tbsp chopped walnuts; 2 tbsp sunflower kernels; 1 pkg yeast; 3/4 tsp salt; 3/4 cup water; 1/3 cup vegetable oil; 1/4 cup buttermilk; 1/4 cup honey; 2 eggs; 3/4 cup whole wheat flour; 1 tbsp cold water. Directions: In a mixing bowl, combine 2 cups flour, 3/4 cups oats, sugar, walnuts, sunflower kernels, yeast and salt. In a saucepan or microwave, heat the water, oil, buttermilk and honey to slightly warm. Add to dry ingredients; beat until well blended. Beat in 1 egg until smooth. Stir in whole wheat flour and enough remaining white flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to grease top. Cover and letrise in a warm place until doubled.
Punch dough down; turn out onto a slightly floured surface. Divide in half; shape into round loaves. Sprinkle 2 tablespoons oats on a greased baking sheet; place loaves over oats. Cover and let rise until doubled.
Beat remaining egg and cold water; brush over loaves. Sprinkle with remaining oats. Bake at 20 - 25 minutes or until golden brown. Cool on wire racks.

Stuffing Bread: Ingredients--3 1/2 - 4 cups flour; 2 pkgs yeast; 2 tbsp sugar; 1 tbsp rubbed sage; 2 tsp poultry seasoning; 1 tsp salt; 1 tsp dried basil; 1 tsp dried thyme; 1/2 tsp dry mustard; 1/2 tsp rosemary; 1/2 tsp pepper; 1/2 tsp paprika; 1 1/2 cups warm water; 2 tbsp vegetable oil; 1 egg. Stuffing: 3 eggs, lightly beaten; 1/4 cup butter, melted; 3 to 4 cups chicken broth or water. Directions: In a mixing bowl, combine 2 cups flour, yeast, sugar and seasonings. Add water and oil; beat just until moistened. Add egg and beat until smooth. Stir in enough remaining to form a soft dough. Turn onto a floured surface; knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled. Punch dough down. Shape into a large round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees for 25 - 35 minutes or until golden brown. Remove to a wire rack to cool. To make stuffing, cut cooled bread into 1 inch slices and then into cubes. Let stand for 24 hours to dry. In a large bowl, combine the bread cubes, eggs, butter a nd enough broth to achieve desired moistness. Stir to blend. Transfer to a greased 2 quart baking dish. Cover and take at 350 degrees for 60 minutes. Uncover; bake 10 minutes longer or until lightly browned.

Bran Yeast Bread: Ingredients--1 pkg yeast; 1/4 cup warm water; 1/3 cup boiling water; 2 tbsp vegetable oil; 1/3 cup plus 1 tsp sugar; 1 tsp salt; 1/3 cup cold water; 1/3 cup wheat bran; 1 cup whole wheat flour; 1 1/2 to 2 cups white flour. Directions: In a mixing bowl, dissolve yeast in warm water; set aside. In another bowl, combine boiling water, oil, sugar and salt; stir until sugar is dissolved. Stir in cold water and bran. Stir into yeast mixture. Add whole wheat flour and 1 1/2 cups white flour. Beat on medium speed for 2 or 3 minutes. Stir in enough remaining white flour to make a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled. Punch dough down; cover and let rest for 10 minutes. Shape into a loaf. Place in a greased 9x5 inch loaf pan. Cover and let rise until doubled. Bake at 350 degrees for 35 to 45 minutes or until golden brown. Remove from pan to cool on a wire rack.