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1 1/2 Teaspoon Butter
4 cups Flour
1 1/2 Teaspoon Salt
1 teaspoon baking Soda
1 cup Buttermilk

Stir the butter and flour together and add the salt and baking soda. Mix together using your fingers, until fully blended. Stir in buttermilk into the mixture with a wooden spoon and, with flour on hands, knead lightly into a ball. Place on a lightly floured board and flatten the dough into a circle 1 1/2 inches thick with the palm of the hand. Using a sharp and floured knife cut a cross in the center. Bake in hot oven for about 30-35 minutes. Let stand on a rack to cool before eating. Bread can broken into four quarters formed by the cross.

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2 cups Oatmeal uncooked
2 tablespoons Shortening
1/2 teaspoons Salt
3/4 cup Honey
1 quart boiling Water
1Yeast cake
1/4 cup lukewarm Water
7 cups Flour

Place oatmeal, shortening, salt, and honey in a large mixing bowl and add boiling water; put aside to cool to lukewarm. Break up yeast lukewarm water and let stand until it bubbles. When oatmeal mixture is ready, then add yeast and stir in well. Gradually add sufficient flour to make workable dough, beating it in thoroughly. Place on a floured board, knead lightly into a ball, let rise, and punch down and form into loaves. Put into greased pans, let rise again, and bake in hot oven at 425 degrees for 10 minutes. Reduce heat and bake for 40 minutes more. Cool on rack.

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Autolycus- Of course the trick in killing someone with an apricot is really in the wrist... so for situations like that I use a muffin.
Xena Warrior Princess, First Season

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1 2/3 cup Vegetable Oil
1 tablespoon Vanilla
3 Eggs, slightly beaten
1 2/3 cup Honey
2 medium Apples, peeled, cored and finely chopped
2 Raw Zucchini, finely grated
1/2 cup berries
3/4 cup Carrots, grated
3 cups Flour
1/2 tablespoon Baking Powder
1 teaspoon soda
1 teaspoon salt
1 tablespoon cinnamon
1 cup chopped nuts

Combine vegetable oil, vanilla, eggs, and honey in a large mixing bowl and mix well. Then add the apples, berries, zucchini, and carrots and stir until thoroughly mixed. Combine flour, baking powder, soda, salt, and cinnamon in a bowl; stir with fork to mix. Gradually stir into batter a little bit at time, stir well; then add nuts. Heat over to 325 degrees. Pour batter into two well greased and floured 41/2 inch by 9 inch by 3 inch loaf pans. Bake for one hour. Let cool before removing from pans.

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I won't quarrel with my bread and butter.
Jonathan Swift, 1667-1745, Polite Conversation, Dialogue 1

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1 cup White Flour
1 1/2 cups Acorn Flour
1/2 cup Acorn Meal
1/2 cup Sugar
1 teaspoon Salt
1 teaspoon baking soda
1/2 cup Raisins
1/2 Honey
1 1/2 cups sour Milk
2 tablespoons Salad Oil

Collect all dry ingredients and mix well, then add raisins, honey, sour milk, and oil. Insert a pudding cloth in boiling water and wring out. Spread in a round-bottomed bowl and put the batter into it. Tie up corners and suspend it over boiling water in a closed kettle for 4 hours.

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Besides, they always smell of bread and butter.
Lord Byron, Stanza 39.

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Cast thy bread upon the waters; for thou shalt find it after many days.
Old Testament.

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Ingredients

1/4 cup Butter or Margarine, softened
3/4 cup (175 ml) Brown Sugar, packed
1 Egg, beaten
1 cup Buttermilk
1 cup Rolled Oats
1 cup All-purpose flour
1 tablespoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Allspice
2 medium Bananas, chopped
1 cup Chocolate Chips

Method

Cream together butter and brown sugar. Mix in egg and buttermilk. Mix together oats, flour, baking powder, salt and allspice. Add to creamed mixture. Stir in bananas and chocolate chips. Spoon into greased or papered muffin pan, filling almost full. Bake at 400 degrees (200 C.) to 425 degrees (225 C.) for 20 minutes or until golden brown.
For variation, add 1 cup chopped fresh peaches in place of bananas. Or use 1 cup of chopped mixed fruit. Walnuts are also nice to add for a change. Makes 12 muffins.
Courtesy of the On-Line Recipe Cookbook

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1 1/2 cupsWater
2 teaspoon Salt
1/3 cup Honey
2 1/4 cup Bread Flour
2 cup Whole wheat flour
2 tablespoons Shortening
2 tablespoons Dry milk
1 teaspoon Yeast*

Place all ingredients in the pan in the order listed. Select whole wheat or basic white cycle. Use medium or light crust color. Makes 2 pound loaf.
From Party Wiz, http://www.pastrywiz.com/archive/recipe/0093.htm

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I won't quarrel with my bread and butter.
Jonathan Swift, 1667-1745, Polite Conversation, Dialogue 1

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3/4 cup Whole Wheat Flour
1 cup All Purpose Flour
3/4 cup Cocoa Powder
1 teaspoon Baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
1 1/2 cups Sugar
1 1/2 Bananas
1/2 cup Egg substitute
1 cup Coffee (decaffeinated or regular)
1 cup nonfat Milk
1 teaspoon Vanilla extract

Sift together the cocoa powder, baking powder and baking soda. Puree the sugar, bananas and eggs. Mix the sifted ingredients with the rest of the dry ingredients. Combine the coffee, milk and vanilla extract with the banana puree mixture. Add the wet and dry mixtures together. Spray a non stick muffin pan with vegetable oil and bake at 300 degrees for about 15-20 minutes. Test for doneness by pushing on the top of a muffin--it should spring back. Cool for twenty minutes. Makes 12, 2 ounce muffins. (Note: Recipe modified with egg substitute in lieu of 2 whole eggs.)
From Cyber Diet.com, http://www.cyberdiet.com/cgi-bin/uncgi/ddf

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Ingredients:
3 cups Flour
1 cup Zucchini, peeled & shredded
1/3 cup Sugar
3 tablespoons grated Parmesan Cheese
1/2 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
1/3 cup Butter
1 cup Buttermilk
2 Eggs
1 tablespoon grated Onion

Method
Preheat oven to 350°. Mix flour, zucchini, sugar, cheese baking soda, powder and salt together in a large mixing bowl. Melt butter; stir in buttermilk; remove from heat Beat eggs in medium bowl, add buttermilk mixture and onion; stir into flour mixture and mix well (batter will be thick). Spread batter into well greased and floured loaf pan. Bake for 1 hour, or until it passes the toothpick test
Courtesy of Lu's Recipe Extravaganza

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The hardness of the butter is proportional to the softness of the bread.
Anon

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Quick Apple Cran Pear Muffins

1 package Pillsbury Apple Cinnamon Quick Bread Mix
3/4 cup Buttermilk
3 tablespoons Oil
1 Egg
1 cup fresh or frozen Cranberries, thawed
3/4 cup coarsely chopped Walnuts
1 large firm Pear, peeled, cut into 1/2-inch pieces

Heat oven to 400F. Line with paper baking cups or grease 18 muffin cups. In large bowl, combine quick bread mix, buttermilk, oil and egg. Stir 50 to 75 strokes with spoon until mix is moistened. Stir in cranberries, walnuts and pear. Spoon batter into paper-lined muffin cups. (Cups will be full.) Bake at 400 F. for 18 to 25 minutes or until golden brown. Serve warm or cool. Makes 18 muffins.
From Pillsbury, http://www.pillsbury.com/cgi-bin/searchrecipes.

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1 pound plain white Flour
1 teaspoon Baking Soda/bicarbonate of soda
1 teaspoon Cream of Tartar
pinch of Salt
1/2 cup Sugar or Treacle (dark molasses)
1/2 cup Raisins or Currants or Craisins (optional)
1/4 cup Egg Substitute
1 cup non-fat Milk

Preheat oven to350 degrees. Sift flour, soda, sugar, cream of tartar and salt into a bowl, add dried fruit mix well. Add egg in a separate bowl with milk, beat together (add treacle to this if using it). Add to other ingredients and mix into dough. Turn onto lightly floured board, knead and mould into smooth round dough. Put onto a baking sheet and flatten to about 1/2 to 2/3 inch thick. Bake for 40-50 minutes, until bread is golden brown, remove from oven and let cool.
This bread is wonderful with a fruit preserve, apple butter or just by itself. It also make great sandwiches. The sandwiches are very hardy and stand up to sitting around in your lunch bag or picnic basket.
From Light Living.com, http://www.lightliving.com/brarchive.html

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Abraham Lincoln: His mind works in the right directions but seldom works clearly and cleanly. His bread is of unbolted flour, and much straw, too, mixes in the bran, and sometimes gravel stones.
Henry Ward Beecher

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Ingredients
1 cup boiling Water
1 cup 100% Bran or Bran buds
1/2 cup Shortening
1-1/2 cups Sugar
2 Eggs
2 cups Buttermilk
2-1/2 cups sifted Flour
2-1/2 teaspoon Soda
1/2 teaspoon Salt
2 cups All-Bran

Method
Combine boiling water and 1 cup bran and let cool. Cream shortening, add sugar gradually and beat until blended. Add eggs, one at a time, beating well after each addition. Add buttermilk and cooled bran mixture and blend. Sift flour with soda and salt; add with remaining bran to creamed mixture, stirring just until all dry ingredients are moistened. Bake or store in covered container in refrigerator and bake as needed. Batter will keep for 1-2 months. To bake, fill greased 2.5 inch muffin tins 2/3 full and bake in preheated 400 degree (200 C.) oven for 25 minutes or until done. Makes about 2 1/2 dozen muffins.
Courtesy of the On-Line Recipe Cookbook

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Pita Bread

4 ounce Water
1 1/2 ounce yeast
8 ounces Water
1/2 ounce Salt
1 tablespoon Olive Oil
5 ounce Whole Wheat Flour
1 pounds 6 ounces High Gluten Flour

Knead 10 minutes.Double and scale to 5 oz balls, rest for 5 minutes roll out to circles (1/4" thick), rest 20 minutes bake on stone at 500 F for 3 minutes.
From Pastry Wiz , http://www.pastrywiz.com/archive/recipe/0220.htm

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To eat bread without hope is still slowly to starve to death.
Pearl S. Buck

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1 cup warm Water
3 cups Flour - sifted
1/2 teaspoon Salt
2 tablespoon Sugar
2 teaspoon yeast
1/4 cup fresh Herbs or 1/8 cup dried Herbs - minced
1/4 cup Egg substitute
1-2 tablespoons Coarse Salt, Sesame Seeds, Poppy Seeds, Minced Herbs, etc. - for topping
Spray Oil

If using a bread maker put in all ingredients, except egg substitute, topping and spray oil and run on dough setting. If making by hand, place all dry ingredients in bowl and mix. Add water in a well and combine. Kneed until smooth and elastic. Set in a warm place, covered, to rise until doubled (about 1 hour). Punch down and allow to rise again until doubled. Preheat oven to 450 degrees. Divide dough into pieces (12, 8 inch lengths would give you a dozen regular size pretzels). Make shapes or leave in ropes for bread sticks. Spray a cookie sheet and place shapes on. Brush with egg substitute and sprinkle with topping. For softer, browner pretzels lightly spray top with spray oil. Bake for 12 to 15 minutes or until brown.
Serving Suggestions
You can use this versatile dough for so many things. You can even bake it in a pan or as a round loaf of herbed bread (the cooking time will be about 20 to 30 minutes). For a sensational addition to an Italian meal make soft bread sticks by using oregano and basil. Or make the dough sweet with a little more sugar and some cinnamon and nutmeg, top with cinnamon and sugar and you have cinnamon toast bread sticks and sweet pretzels.
From Light Living.com, http://www.lightliving.com/brarchive.html

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Ingredients
2 cup Corn bread mix
2 Eggs
1 can Cream Corn
2/3 cup Buttermilk
1 chopped Onion
1 stick Margarine
2 to 3 Jalepeno peppers, chopped
16 oz. shredded cheddar cheese
1 pound ground Chuck, browned

Preheat oven to 350 degrees. Sauté onion with stick of butter in microwave. In large bowl, mix remaining ingredients. Pour into casserole and bake 45 minutes to 1 hour.
Courtesy Lu's Recipe Extravaganza

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Stolen waters are sweet, and bread eaten in secret is pleasant.
Old Testament.

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1-1/4 c. water
2 tsp. Sugar
1 tsp. Salt
1/4 teaspoon Baking Soda
3 cup Flour
3 tablespoons nonfat dry Milk
2 teaspoon yeast

This is for 1 1/2 pound loaf in the bread machine.
Courtesy of Low Fat Cooking, The Mining.Com, http://lowfatcooking.miningco.com/

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4 cup unbleached Flour
1 cup powdered Milk
1 1/2 tablespoons double acting Baking Powder
1/2 teaspoon Salt
1/4 cup Lard cut into 1/2 inch pieces
1 inch of Oil for frying

Sift together the dry ingredients. Cut lard into flour with fingers until like cornmeal. Quickly add water and stir briskly with wooden spoon or mixer until dough forms. Cover and let rest in warm place for 2 hrs. Divide into 6 pieces. Flatten each piece into 8" circle. Poke hole in center with finger. In oiled skillet fry each circle 2 minutes on each side. Drain on paper towel.

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In the one hand he is carrying a stone, while he shows the bread in the other.
Plautus, 254-184 B.C., Aulularia. Act ii.

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Almost Homemade Garlic Bread

Ingredients

2 large Sourdough or Whole Grain dinner rolls
1 tablespoon lowfat Margarine
1 teaspoon Garlic powder
1 teaspoon fresh or dry Parsley
1 tablespoon Parmesan Cheese

Method

Combine margarine with garlic and parsley. Spread on bread and broil under the broiler until cheese browns lightly. Cut into quarters and serve Serves 4.
From Cyber Diet.com, http://www.cyberdiet.com/cgi-bin/uncgi/ddf

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Ingredients
4-1/2 cups Flour
2 packages active dry Yeast (approx. 4-1/2 teaspoon)
1-1/2 cups warm Water (110-115 degrees)
3 tablespoon Sugar
1 tablespoon Salt
1 tablespoon Sugar

Method
In a mixing bowl, combine 1-1/2 cups of the flour and the yeast. Combine warm water, 3 tbsp. sugar, and salt. Pour over flour mixture. Beat with electric mixer at low speed. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth & elastic, 6 to 8 minutes total. Cover, let rise 20 minutes. Broil 5 inches from heat 3 to 4 minutes, turning once (tops should not brown). Heat 1 gallon water and the 1 tbsp. (sugar to boiling; reduce heat. Cook 4 or 5 bagels at a time for 7 min., turning once. Drain. Place on greased baking sheet. Bake at 375 degrees (200 C.) for 25 - 30 minutes. Makes 12 Bagels.
Courtesy On-Line Recipe Cookbook

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Who never ate his bread in sorrow,
Who never spent the darksome hours
Weeping, and watching for the morrow,--
He knows ye not, ye gloomy Powers.
Goethe. 1749-1832. Wilhelm Meister.

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(Low Fat Microwave Oven Recipe)

1/4 cup warm Water (105 to 115 degrees F)
1 package FLEISCHMANN'S Active Dry Yeast
1 cup warm Milk (105 to 115 degrees F)
2 teaspoons Sugar
1 teaspoon Salt
1/8 teaspoon baking Soda
3 cups all-purpose Flour
Cornmeal

Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, sugar, salt, and baking soda. Gradually stir in enough flour to make soft dough. Grease 8 1/2- x 4 1/2-inch microwave-safe loaf pan; sprinkle with cornmeal. Place batter in pan; sprinkle with additional cornmeal. To let rise, microwave, uncovered, on MEDIUM (50% power) for 1 minute. Let rest 10 minutes. Repeat microwaving and resting 1 or 2 times, until doubled in size. To bake, microwave on HIGH (100% power) for 4 to 6 minutes or until top is no longer moist. Let stand 5 minutes in pan. Remove from pan; let cool on wire rack. Slice and toast to serve.
From Fleischmann's, http://www.breadworld.com/recipes/

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1 1/2 cups reduced fat Biscuit Mix
1/2 cup no-fat milk
1/4 cup sugar
Cinnamon and Nutmeg to taste
1 teaspoon Vanilla Extract

Preheat oven to 425. Mix dry ingredients well, make a well and add the liquids. Mix gently and move to floured board. Kneed gently until you can roll it out. DO NOT OVER KNEAD OR WORK! Roll out about a half inch thick and cut out scones with either a large cookie cutter or glass. Place on no-stick baking pan and cook 8 to 10 minutes or until lightly brown.
Serving Suggestions
These scones are great with a traditional tea or for a breakfast biscuit. You can add raisons or other dried fruit to spice them up a bit and they are a wonderful platform for strawberry shortcake in the summer.
From Light Living.com, http://www.lightliving.com/brarchive.html

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He thought it happier to be dead,
To die for Beauty, than live for bread.
Ralph Waldo Emerson, 1803-1882, Beauty

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2 cup whole meal Flour, self-raising
2 c unbleached Flour, self-raising
1 teaspoon Bicarbonate of Soda
3 cup Buttermilk

Preheat oven (375 deg. F.) Grease a baking tray with melted butter or margarine. Sift flours and bicarbonate of soda into a large mixing bowl. Use sufficient buttermilk to moisten the ingredients and form a soft dough. The amount of buttermilk required will depend on the strength of the flour. 2-3 cups. Turn dough onto a floured surface and knead lightly until smooth. Place round on a greased baking tray. With a floured knife score a deep cross, one third of the depth of the dough. Brush with water and sprinkle with a little flour. Bake for 20-30 minutes, or until bread sounds hollow when tapped with the fingers. (No yeast is used in this bread, Bicarbonate of soda and buttermilk give rise, texture and flavor. If buttermilk is unavailable use sour milk. Add one teaspoon of lemon juice or vinegar to each cup of milk. Allow to stand 15 minutes before using.)
Courtesy of The Virtual Campsite, http://www.isd.net/stobin/recipes/breads.html

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Ingredients
3 cups self-rising flour
2 tablespoons sugar
1 can beer, room temperature
1 egg, beaten with 1 tablespoon water

Combine flour, sugar, and beer until just mixed and pour into a nonstick bread pan which has been sprayed with nonstick spray. Let sit 15 minutes to rise. Brush with egg/water mixture. Bake at 375* for about an hour, till done. Serves 16.
From 3 Fat Chicks, http://www.3fatchicks.com/recipes/beer.html

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In the sweat of thy face shalt thou eat bread.
Old Testament.

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Roll Dough
1 package active dry Yeast
1/2 cup lukewarm Water, 115-120 Degrees F.
1/2 cup lukewarm Milk
2 3/4 cups unbleached all-purpose Flour
4 ounce Butter, 1 stick
2 tablespoons Sugar
1 large Egg; beaten with a little Water for a glaze
Poppy Seed Filling
1 cup Poppy Seeds
Milk to cover the seeds
1 tablespoon Sugar
2 tablespoons Honey
1 teaspoon Butter
Zest of one Orange; (orange color on peel)
Zest of one Lemon; (yellow color on peel)
2 large Egg whites

Roll Dough
Dissolve the sugar in the water and milk, then add the yeast, stirring to dissolve, and let sit for 10 minutes. Combine the flour, butter (which has been cut into small pieces), and the yeast mixture, kneading until the dough forms a smooth ball. Or, in a food processor with the machine running, add the butter to the flour, then add the yeast mixture. Process until the dough forms a ball, adding flour or milk as necessary. Let rest for a few minutes, then process 1 minute more. Place in a lightly oiled bowl, turning once to oil the top, cover and let rise until double in bulk.
Poppy Seed Filling
Pour boiling water over the seeds, let stand for 5 minutes, pour off the water and repeat, draining well. Cover with the milk in a saucepan and bring to a boil, then strain. Grind with the steel blade in a blender or processor until the seeds release the milk and turn white, then add the sugar, honey, and butter. Cook in a heavy skillet for 1 minute over high heat. Cool. When cool, add the egg whites and zests, blending well. On a lightly floured surface, roll the dough into a long rectangle about 1-inch thick. Spread the filling evenly over the dough stopping 1-inch from one long edge and roll up, making sure that the filling is sealed inside. Place on a non-stick baking sheet, seam side down. Bake in a preheated 350 Degree F. oven for 35 to 40 minutes. Brush with the egg laze and cool on a wire rack.
From Pastry Wiz, http://www.pastrywiz.com/archive/makovyi.htm

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1/4 cup warm Water
1 package Fleischmann's Active Dry Yeast
1 cup warm Milk
2 teaspoons Sugar
1 teaspoon Salt
1 tablespoon ground Cinnamon
1/2 cup chopped, pitted Dates
1/8 teaspoon Baking Soda
3 cups all-purpose Flour

Method

Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, sugar, salt, cinnamon, and baking soda. Gradually stir in dates with enough flour to make soft dough. Grease 8 1/2- x 4 1/2-inch microwave-safe loaf pan. Place batter in pan. To let rise, microwave uncovered on Medium for 1 minute. Let rest 10 minutes. Repeat microwaving and resting 1 or 2 times, until doubled in size. To bake, microwave on High for 4 to 6 minutes or until top is no longer moist. Let stand 5 minutes in pan. Remove from pan; let cool on wire rack. Slice and toast to serve.

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Dear Heart I think the young impassioned priest
When first he takes from out the hidden shrine
His God imprisoned in the Eucharist,
And eats the bread, and drinks the dreadful wine,
Oscar Wilde, 1881, Poems

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Jeanine's Marmalade Oat Muffins
(Sugar Free)

Ingredients:
1 1/4 cups Unbleached Flour
1 1/4 teaspoons Baking Powder
3/4 teaspoon Baking Soda
1/4 teaspoon lite (or regular) Salt
2 1/2 tablespoons dried ground Orange rind
2/3 cup Orange or Tangerine juice concentrate
2/3 cup Apple juice concentrate
1/3 cup all fruit Orange Marmalade
2 Egg whites
2 1/2 tablespoons Canola oil
1 1/2 cups thin-rolled (quick) Oats

Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda, and salt. Stir in orange rind, and set aside. In a separate bowl, mix together all liquid ingredients, including lightly beaten egg whites. Pour liquid mixture over dry ingredients, and mix with a fork, just until moistened. Then gently fold in oats. Fill muffin cups 3/4 full, and bake at 350 degrees for 17 to 21 minutes. Muffins are done when a toothpick inserted comes out clean. Let cool 10-15 minutes for non-stick removal of paper muffin cups. Serve warm or at room temperature, not refrigerated. Makes 1 dozen muffins.
From Jeanine's Recipes, http://www.teleport.com/~jbdubois/marmalade_oat_muffins.shtml

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Koulos Corn Bread

1 1/2 cup Cornmeal
1 cup low fat Milk
4 teaspoons Baking Powder
1/2 cup Egg substitute
1/4 cup Sugar
1 tablespoon Salt
4 tablespoon low fat Margarine or Butter
1 cup Flour
Non-stick Cooking spray

Mix the dry ingredients thoroughly. Combine egg substitute, butter or margarine and milk. Add to the dry ingredients and mix until just smooth. Pour into baking pan or into bottom of Dutch oven sprayed lightly with non-stick spray. Bake about 20-25 minutes in covered oven. (425 degree F.) Serves 8.

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If ladies be but young and fair,
They have the gift to know it; and in his brain,
Which is as dry as the remainder biscuit
After a voyage, he hath strange places cramm'd
With observation, the which he vents
In mangled forms.
William Shakespeare, As You Like It

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Sopaipillas

4 cup Flour
1 1/2 teaspoon Salt
1 teaspoon Baking powder
1 tablespoon Butter
1 package dry Yeast
1/4 cup Water, warm
1 1/4 cup Milk, scalded
1 quart cooking Oil

Combine dry ingredients, cut in butter. Dissolve yeast in water, add to scalded milk (cooled to room temp.). Make well in center of dry ingredients; add 1 1/4 cup liquid and work into dough (add liquid until dough is firm like yeast dough). Knead 15 to 20 times, then put bowl over dough and set aside 10 minutes. Heat oil to 420 degrees in deep fryer. Roll 1/4 of the dough to 1/4 inch thick; cut into squares (do not re-roll any dough). Cover cut dough with a towel and dry a few at a time. To assure puffing, stretch dough before lowering into fat and put in top side first. Hold each piece down until it puffs. Drain on towels. Serve with honey.

From Pastry Wiz, http://www.pastrywiz.com/archive/1opaipil.htm

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Ingredients
1 cup Sourdough starter
1 1/3 cups warm water
5 cups all-purpose flour
1 tablespoon salt
1 tablespoon sugar
1 teaspoon baking soda
Cornmeal to sprinkle

Method
The Sponge: Pour 1 cup of starter into a large ceramic mixing bowl. Feed and then refrigerate the remainder. Add to the starter in the mixing bowl, the warm water and about 3 c of flour. Beat vigorously with a spoon or wire whisk. Cover this sponge with plastic wrap and put it aside to work. This time period can be very flexible, but allow at least 2 hours and as many as 24. The longer it has, the more yeast there will be for the second rise and the more pronounced the sour flavor of the bread will be.
The Dough: After sponge has bubbled and expanded, remove plastic wrap. Blend salt, sugar and baking soda into 2 c of flour, mix this into sponge with large spoon. When dough begins to hold together, turn it out onto floured board and knead it for 3 or 4 minutes. Add flour as needed to make a fairly stiff dough. Give the dough a rest and clean the bowl. Continue kneading for another 3 or 4 minutes. Place the dough back in the bowl turning it to grease the top. Cover and let rise for 2 to 4 hours. If you want, you can skip the second rise in the bowl and proceed directly to the next step.
Shaping & Baking the loaves: Knock down the dough and shape it into 2 long loaves.
Place them on a cornmeal sprinkled cookie sheet, cover and let them rise for another 2 hours or so. Toward the end of the rising period, preheat your oven to 450F and begin heating a kettle of water on your stove. Just before you put them in the oven, slash the tops of your loaves diagonally with a knife 1/4" deep every two inches and brush with cold water. Place a baking pan on the oven bottom and put in 3 or 4 cups of boiling water. Put the loaves on the rack over the steaming water, close the oven and bake for about 25 minutes.
Courtesy Lu's Recipe Extravaganza

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He was indifferent to his meals, and showed already that absent mindedness which characterized him. Bread was his favorite food; perhaps because it was handiest, and could be eaten with least interruption to his pursuits. In London he would go into a shop and return Bread was his favorite food; perhaps because it was handiest, and could be eaten with least interruption to his pursuits. with a loaf, which he broke in two, giving the fragment to his astonished companion. Sweets, fruits and salads were relished, but he cared less for animal food, which he afterwards gave up wholly in his vegetarian days.
Biography of Percy Bysshe Shelley

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11/2 pound strong plain Flour
1 sachet easy blend Yeast
1 teaspoon Salt
2 teaspoon Sugar
2 Tablespoon Olive Oil
Filling...
8 ounce cheddar cheese
4 ounce Halloumi or Mozzarella
1 tablespoon plain Flour
1 teaspoon Baking Powder
1 tablespoon crushed dried Mint
4 Eggs, lightly beaten
Finish
1 Egg, beaten
Sesame Seeds

Make the dough. Sift the flour into a large bowl. Stir in the yeast, salt and sugar. Add the oil and enough water to make firm dough. Knead for at least 5 minutes Put into a polythene bag and leave to rise in a warm place for an hour. Make filling. Coarsely grate the cheeses, add flour and baking powder then gradually stir in the mint and beaten eggs until you have a stiffish paste. Preheat the oven to 230 C Gas 8. Divide the dough into egg size pieces and roll into 4 " discs. Put a generous tablespoon of filling in the center of each disc and spread slightly. Pull the dough up at 4 points to make a square. Press the corners together to seal and leave to rise. Just before baking, brush with the beaten egg and sprinkle some sesame seeds over. Bake for 12-15 minutes until the cheese filling has puffed up and the pastry is golden. Serve warm or cold.
Sue's Recipe Server

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1 1/2 cups Flour
1/2 cup granulated Sugar
2 teaspoon Baking Powder
1/2 teaspoon Salt
1/4 cup Butter
1 Egg, beaten
1/2 cup milk
Filling
1/4 cup ground Sugar
1/2 cup Chopped Pecans
1 teaspoon Cinnamon
1 tablespoon melted butter

Preheat oven to 350º. Grease a muffin tin. Sift together all dry ingredients for the batter, cut in the butter until mixture resembles coarse crumbs. Mix together the milk and the egg, add to the flour/butter mixture. Stir batter just until moistened. Combine all the ingredients for the filling in a small bowl. Pour batter into greased muffin tin, filling each one only half full, sprinkle with the filling mixture and top with remaining batter. Bake for 20 minutes or until they pass the toothpick test.
Serving suggestions & Notes: Fill tins only 3/4 of the way full to allow muffins to rise. These are delicious served warm, with a little unsweetened butter or plain.
Lu's Recipe Extravaganza

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"The hardness of the butter is proportional to the softness of the bread."
-Anon

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1 cup Milk
2 tablespoons Sugar
1 teaspoon Nutmeg
1 teaspoon Salt
1/2 cup Butter
2 teaspoon Yeast
1/4 cup warm Water
3 Eggs
4 cups Flour

Scald milk. To hot milk add, sugar, nutmeg, salt, and butter. Cool to room temperature. Dissolve yeast in warm water. Beat eggs until light and combine with milk mixture, yeast, and eggs. Add flour until the batter is stiff. Beat thoroughly and set aside to rise near stove about 30 minutes. Beat down vigorously. Repeat rising and ad beating down process several times. Pour into greased tube pan and let sit for about an hour until the bread doubles in size. Put pan on a trivet on the stovetop. Cover with a larger pan and let cook about one hour until it sounds hollow to thump.

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8 ounces Pastry flour
14 ounces Bread flour
1/2 ounce Salt
2 ounces Sugar
1/4 cup Butter, soft
1 1/4 cup Milk
1 Egg
1 1/2 ounce Fresh Yeast

Combine all ingredients in the bowl of an electric mixer and mix using the hook attachment on low speed until the dough begins to come together. Increase to medium speed and kneed for seven minutes or until the dough becomes smooth and even in texture. Transfer the dough to an oiled bowl and cover with a damp towel. Keep in a warm place (about 75 - 80 degrees F.) for thirty minutes or until the dough increases in volume about fifty percent. Transfer the dough to a lightly floured work surface and cut into 1-1/2 ounce pieces. Roll each piece of dough into a rope shape of uniform thickness and roll until about 5-1/2 inches long. Make a knot at each end of the rope in such a way that the two knots almost touch in the center of the roll. Place the shaped rolls onto a parchment lined baking pan and cover with a damp towel. Rest in a warm place for 35 - 40 minutes or until the rolls have almost doubled in volume. Bake at 350 degrees F. for approximately twelve minutes. Remove from the oven and allow to cool for a few minutes then brush with melted butter and sprinkle very lightly with kosher salt.
Pastry Chef Nicole Plue, Anne's Favorite Recipes

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You shall see hands at work at all the old processes, and all the new ones;
You shall see the various grains, and how flour is made, and then bread baked by the bakers
Walt Whitman, Leaves of Grass, Song of the Exposition

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40 ounces biscuit mix
3/4 cup Green Onions, chopped
2 Eggs, slightly beaten
2 cups Milk
pinch Basil
1/2 tablespoon Parsley

Preheat oven to 350 degree F. In a big bowl mix the biscuit mix, onions, eggs, milk and 1/2 cup of the cheese. Put the dough into a 9x13 inch baking pan and smooth it down. Flour your hand or broad knife to do this. Sprinkle the rest of the cheese over the top and then use the knife to score the dough into square biscuits. Bake in a preheated oven at 350 degrees F for 40 to 45 minutes. Use a wooden toothpick to test, if the dough is done will come out clean. Remove from over and flip the pan upside down over a rack to get the biscuits out and flip rack over, then flip the rack back over. Serve makes 40 biscuits.

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2 cups Flour, sifted
2 teaspoon Cinnamon
2 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/4 cup Sugar
2 Eggs
3/4 cup Oil
2 1/2 cups Mango (about 3 large), chopped
1 teaspoon Lemon Juice
1/2 cup Raisins

Combine first 5 ingredients. In a small bowl, beat eggs with oil and add to the flour mixture. Stir in mangos, lemon juice and raisins. Turn into 2 greased 8x4-inch loaf pans and bake at 350F (325F for glass pans) for one hour or until a wooden pick inserted in the center comes out clean.
William Chuang, Cooking and Recipes

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Better is halfe a lofe than no bread.
John Heywood, Circa. 1565, Proverbs

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1 cup Milk
1/2 cup Butter, melted
1 Egg, slightly beaten
2 cups all-purpose Flour
1/3 cup Sugar
1 tablespoon Baking Powder
1 teaspoon Salt
1 cup fresh or frozen Blueberries
Topping
1/4 cup Butter, melted
1/4 cup Sugar

Heat oven to 400 F. In large bowl combine milk, butter and egg. Add all of the remaining muffin ingredients except the blueberries. Stir just until flour is moistened. Gently stir in the blueberries. Spoon into greased 12-cup muffin pan. Bake for 24 to 28 minutes or until golden brown. Cool slightly; remove from pan. Dip tops of muffins in melted butter, then in sugar.
The Times OnLine, Minden, Ontario

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2 1/2 cups self-raising Flour
1 teaspoon Salt
1 teaspoon Butter
1 teaspoon Sugar
1 cup Milk

Preheat oven to 350 degrees F. Mix together the dry ingredients and butter. Add the liquid and mix well. Knead for about 5 minutes. Shape into a flattened ball, and place on a greased and floured baking sheet or in a greased and floured round cake tin (I recommend the latter, about 7 or 8 inch diameter. Bake for 30 minutes. Use a Dutch oven if you are cooking in an open fire, and use your experience as to cooking time. Serve in moderately thick slices while still fairly hot.

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Who ne'er his bread in sorrow ate,
Who ne'er the mournful midnight hours
Weeping upon his bed has sate,
He knows you not, ye Heavenly Powers.
Henry Wadsworth Longfellow, Motto, Hyperion.

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1/2 cup unsweetened, natural Applesauce
1 cup Brown Sugar
1/2 cup Eggbeaters egg substitute
2 - 3 medium Bananas, mashed
2 1/3 cups sifted Flour
2 tablespoons Baking Soda
1/2 tablespoons Salt

Preheat oven to 350 F. Mix applesauce and brown sugar together. Mix in Eggbeaters egg substitute Add everything else and mix together. Spray loaf pan(s) or muffin tin with low/non-fat cooking spray. Pour the mixture in the pan(s) and bake:
1 regular loaf pan - 1 hour
3 mini loaf pans - 1 hour
12 muffins - 30 - 40 minutes
Bread is done when the edges pull away from the pan.
William Chuang Cooking and Recipes

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Shortening
2 cups Flour
2 tablespoons Baking Powder
1/2 tablespoons Salt
1/2 tablespoons Pumpkin Pie Spice
1/4 tablespoon Baking Soda
1 cup packed Brown Sugar
1/3 cup Shortening
2 Eggs
1 cup Pumpkin
1/4 cup Milk
1/2 cup chopped Walnuts

Grease bottom of 9x5x3 inch loaf pan with shortening. Turn oven on to 350°. In a small bowl use a wooden spoon to stir together flour, baking powder, salt, pumpkin pie spice, and baking soda. In medium bowl use a wooden spoon to beat brown sugar and the 1/3 c. shortening, till mixed. Add one egg and beat well. Add the other egg and beat well. Stir in pumpkin and milk. Stir in flour mixture until smooth. Stir in nuts. Spread evenly over greased pan. Bake for one hour. Remove from oven and cool for 10 minutes. Remove from pan and let cool completely.
Lu's Recipe Extravaganza

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Bread is the staff of life.
Jonathan Swift, 1667-1745, The Tale of the Tub

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1 can (11 oz.) refrigerated soft Breadsticks
3 Tbsp. butter or margarine
3/4 cup (3 oz.) Grated Parmesan Cheese

Separate the breadsticks and cut in half. Dip the breadsticks in butter. Melt the butter or margarine. Coat breadsticks with cheese. Twist and place on ungreased cookie sheet.
Bake at 350°F for 14 to 18 minutes or until golden brown.

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2 or 3 fresh Peaches
1/2 cup Olive Oil
1 cup Sugar
2 Eggs
1/4 cup Sour Cream
1 teaspoon Vanilla
2 cups sifted Flour
1/2 teaspoon Salt
1 teaspoon baking Soda
1/4 teaspoon Cinnamon, ground
1/4 teaspoon Nutmeg, ground
1/2 cup Pecans, chopped

Clean, halve and core peaches, and chop in pieces. In large mixer bowl, beat oil and sugar until well blended. Beat in eggs, one at a time; add sour cream and vanilla. Sift flour, salt, soda, cinnamon and nutmeg together. Add to oil-sugar mixture and continue to beat until well blended. Add nuts and pears; mix well with a large spoon. Spoon into well-greased 9 x 5-inch loaf pan. Bake at 350 degrees for 1 hour, or until toothpick comes out clean. Cool in pan 10 to 15 minutes. Turn out and cool on rack.

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Here is bread, which strengthens man's heart, and therefore called the staff of life.
Mathew Henry, 1662-1714, civ.

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4oz firm Goats Cheese, peeled and cut into small cubes
4-5 Spring Onions, finely sliced
1 * 6 oz medium Red Potato
6 oz self raising Flour
1 level teaspoon Salt
Pinch cayenne
1 teaspoon Thyme leaves, chopped
1 large Egg
2 tablespoon Milk
1 teaspoon Grain Mustard
a little Flour for dusting

Peel the potato and grate (using the coarse side of a grater) into a big mixing bowl. Sift in the flour, salt and cayenne holding the sieve up high. Add the spring onions, thyme and 2/3 of the cheese. With a palette knife blend everything together well. Beat the egg gently with the milk and mustard then pour the mixture into the bowl. Bring it to a loose rough dough using the palette knife. Transfer it onto a greased baking sheet and pat it gently into a 6" round. Lightly press the rest of the cheese over the surface and dust with a little flour. Bake in a preheated oven 190C Gas 5 on the middle shelf for 40-45 minutes until golden brown. Remove to a cooking tray and serve slightly warm.
Sue's Recipe Server

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3 sticks Butter
3 cups all purpose Flour, sifted
1 teaspoon Salt
3 cups Cake Flour, sifted
1 pound Extra Sharp Cheddar, grated
1 teaspoon Cayenne Pepper

Preheat oven to 350 degrees. Cream butter. Add flour, salt, and cayenne pepper; then add cheese. Mix well and put through cookie press(bar shape). Bake strips for approx. 10 to 15 min. Take from oven just as they begin to turn darker and cut into small lengths while warm. Store in tins.
Lu's Recipe Extravaganza

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Man shall not live by bread alone.
New Testament.

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2 cups all-purpose Flour
1 cup granulated Sugar
1 1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Salt
3/4 cup Orange Juice
1 tablespoon Orange peel, grated
2 tablespoons butter or margarine
1 Egg, beaten
1 cup Raspberries
1 cup Pecans chopped

Preheat oven to 350 degrees F. Grease the bottom, but not the sides, of two small loaf pans. In a large bowl, sift together all the dry ingredients (flour, sugar, baking powder, baking soda, and salt). Blend very well. Mix the orange juice, orange peel, melted, and beaten egg together. Add the wet mixture to the dry mixture. Mix only enough to blend uniformly. Mix in the raspberries. Bake for one hour. Remove from oven and let sit at room temperature to cool.

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2 pkg active dry yeast
1/4 cup warm Water (105 to 115F)
1 cup lukewarm Milk (scalded, then cooled)
3/4 cup Sugar
1 teaspoon Salt
3 Eggs
1/2 cup Margarine or Butter, softened
5 1/2 to 6 cups Flour
1 Egg

Dissolve yeast in warm water in large bowl. Stir in milk, 3/4 cup sugar, salt, 3 eggs, margarine and 3 cups flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in greased bowl. Turn greased side up. Cover and let rise in warm place until double, 1 1/2 to 2 hours. (Dough is ready if indentation remains when touched.) Punch down dough and divide into halves. Shape each half into round, slightly flat loaf. Place each loaf in greased round 9x1 1/2-inch layer cake pan. Cover and let rise until double, about 1 hour. Heat oven to 350F. Beat 1 egg slightly and brush over loaves. Sprinkle with 1 teaspoon sugar. Bake until loaves are golden brown, 35 to 45 minutes.
SNAIL LOAVES (CARACOIS): After dividing dough into halves, roll each half into a rope about 25x1 1/2-inches. Coil each to form a snail shape in greased round 9-inch layer cake pan. Proceed as directed.
William Chuang, Cooking and Recipes

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I won't quarrel with my bread and butter.
Jonathan Swift, 1667-1745, Polite Conversation, Dialogue 1

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2 Onions, diced 1/4"
1 bunch Spinach, washed and spun dry
1 teaspoon Olive Oil
2-1/2 cup Cake Flour
1/4 cup Sugar
1 tablespoon Baking Powder
2 teaspoon Salt
2 Eggs
3/4 cup Milk
2/3 cup Vegetable Oil
1/2 cup Parmesan for top

Heat a suitable pan over medium high heat and add the olive oil. Add the diced onions and cook slowly until they become richly caramelized. Remove to a baking pan to cool. Add the spinach to the pan and cook over high heat until the leaves become completely wilted. Remove to a baking pan to cool. When cool, chop finely. Reserve. Combine the four dry ingredients in a bowl and mix well. Add the eggs, milk and vegetable oil to the dry ingredients along with the cooled onions and spinach. Mix together until just combined. Do not over mix. Scoop the batter into buttered muffin tins, filling two thirds of the way to the top. Sprinkle the tops of the batter with Parmesan cheese. Bake at 425 degrees F. for about 15 minutes. Remove the tin from the oven and remove the muffins from the tin.
Pastry Chef Nicole Plue, Anne's Favorite Recipes

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3 1/2 cups Flour
pinch of Salt
3/4 cup Butter
1 tablespoon Baking powder
1/2 cup Sugar
1 Egg
1/2 cup Milk
1/2 cup Raisins

Cut together butter, flour, salt and baking powder. Add sugar and raisins. Make well in center of the mixture; add egg and small amount of milk. If mixture appears to be too dry, add more milk. Blend to a nice, smooth dough. Roll out on floured board to 1/2 inch thick. Use cutter with 2-inch fluted edge. Place on lightly greased baking sheet brush with beaten egg. Bake in 350-degree F oven for 10-15 minutes. Center of bottom should be lightly colored. Serve hot. This recipe makes either 1 regular size loaf, or 3 mini-loaves or 12 muffins.
William Chuang, Cooking and Recipes

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Banana Oatmeal Chocolate Chip Muffins
Ingredients

1/4 cup Butter or Margarine, softened
3/4 cup (175 ml) Brown Sugar, packed
1 Egg, beaten
1 cup Buttermilk
1 cup Rolled Oats
1 cup All-purpose flour
1 tablespoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Allspice
2 medium Bananas, chopped
1 cup Chocolate Chips

Cream together butter and brown sugar. Mix in egg and buttermilk. Mix together oats, flour, baking powder, salt and allspice. Add to creamed mixture. Stir in bananas and chocolate chips. Spoon into greased or papered muffin pan, filling almost full. Bake at 400 degrees (200 C.) to 425 degrees (225 C.) for 20 minutes or until golden brown.
For variation, add 1 cup chopped fresh peaches in place of bananas. Or use 1 cup of chopped mixed fruit. Walnuts are also nice to add for a change. Makes 12 muffins.
Courtesy of the On-Line Cookbook

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