Shaker Brown Bread

Shaker Brown Bread




1/4 c. shortening

1/2 c. sugar

2 eggs

1 c. applesauce

1/4 c. molasses

1 c. sifted flour

2 tsp. baking powder

1/2 tsp. salt

1 tsp. baking soda

1 c. whole wheat flour



Cream shortening and sugar. Beat in eggs. Add applesauce and molasses.

Sift together flour, baking powder, soda and salt. Stir in whole wheat

flour. Stir into creamed mixture. Pour into 2 well greased loaf pans.

Bake at 350 degrees for 35 minutes.

Pita Bread

Pita Bread




* 3 cups plus 1 tablespoon all-purpose flour

* 1 cup warm water (110 degrees F)

* 1 teaspoon active dry yeast

* 1/2 teaspoon salt

* 1 1/2 teaspoons white sugar

* 2 Tablespoons of olive oil



Dissolve the yeast and sugar in the warm water.



Combine the all-purpose flour and salt in a bowl. Stir in the yeast mixture and

the oil and knead. If too sticky add 1 tablespoon of all-purpose flour until you

get the right consistency. If too dry, add 1 tablespoons of water at a time

until you get the right consistency.



Roll out into a rope and cut into 8 pieces. Shape each piece into a ball and

roll out until it's anywhere from a 6 to 8 inch circle.



Preheat oven to 500� and put a pita on a wire cake rack or on a perforated pizza

pan. Toss in the rack and cook for 3 minutes or until the bread stops puffing

up. When you take it out, smash down the pita (Careful, its hot!) and quickly

put it in a plastic freezer bag.

BARBECUE BUNS

BARBECUE BUNS




5-3/4 to 6-3/4 cups unsifted flour

1/3 cup instant nonfat dry milk solids

1/4 cup sugar

1 tablespoon salt

2 packages dry yeast (2 scant tablespoons)

1/3 cup softened margarine

2 cups very warm tap water (120 to 130 degrees F)



In a large bowl thoroughly mix 2 cups flour, dry milk solids,

sugar, salt, and undissolved yeast. Add margarine.

Gradually add tap water to dry ingredients and beat 2 minutes at

medium speed of mixer, scraping bowl occasionally. Add 3/4 cup

flour. Beat at high speed 2 minutes, scraping bowl occasionally.

Stir in enough additional flour to make a stiff dough. Turn out

onto lightly floured board; knead until smooth and elastic, about 8

to 10 minutes (or continue mixing in mixer until sides of bowl are

clean). Place in greased bowl, turning to grease top. Cover; let

rise in warm place, free from draft, until doubled in bulk, about 45

minutes.



Punch dough down; let rise again until less than doubled, about 20

minutes.



Divide dough in half; cut each half into 10 equal pieces. Form

each piece into a smooth round ball. Place on greased baking sheets

about 2 inches apart; press to flatten (I use a flat saucer for

this). Cover; let rise in warm place; free from draft, until

doubled in bulk, about 1 hour. (I like to brush the tops of the

rolls with the egg white/water mixture just before baking.)

Bake at 375 degrees F 15 to 20 minutes, or until done.

Remove from baking sheets and cool on wire racks.



CHIVE BARBECUE BUNS: Prepare as recipe directs but add 1/4 cup

chopped chives to dry ingredients. Brush while warm with melted

margarine.



BACON BARBECUE BUN: Prepare as recipe directs but substitute 1/4

cup bacon fat for 1/3 cup margarine, and add 1/2 pound bacon,

crisply fried and crumbled, after the second beating. Brush while

warm with melted margarine.



SESAME SEED BARBECUE BUNS: Prepare as recipe directs but add 1/4

cup toasted sesame seed to dry ingredients. Before baking, brush

buns with combined beaten egg white and 2 tablespoons water and

sprinkle with additional sesame seed.



DILL BARBECUE BUNS: Prepare as recipe directs but add 2 tablespoons

dill seed to dry ingredients. Brush while warm with melted

margarine.



CELERY SEED BARBECUE BUNS: Prepare as recipe directs but add 2-1/2

teaspoons celery seed to dry ingredients. Brush while warm with

melted margarine.