Quick Celery-Cheese Loaf

Quick Celery-Cheese Loaf






3 cups flour -- sifted

1/4 cup sugar

4 teaspoons baking powder

1 teaspoon salt

1/2 cup shortening

1 cup cheddar cheese -- shredded

1/4 teaspoon celery seed

1 1/4 cups milk

1 eggs



Into large bowl, sift together flour, sugar, baking powder and salt. With

pastry blender, cut in shortening until coarse crumbs form. Stir in cheese and

celery seed; set aside.

In small bowl, mix milk and eggs until well blended. Add milk mixture to dry

ingredients; stir just until moistened. Pour batter into greased and waxed

paper-lined 9x5x3 loaf pan.

Bake in 350 degree oven 50 to 60 minutes, or until loaf is golden brown and

toothpick inserted in center comes out clean. Cool in pan 10 minutes.

Remove; peel off waxed paper. Cool on rack. Makes 1 loaf.

Long Winter Bread

Long Winter Bread




2 1/2 cups all-purpose flour

1 cup sourdough starter recipe follows

1 pound wheat berries

2 teaspoons salt

1 teaspoon baking soda

1 teaspoon drippings, lard or shortening



Mix together 2 1/2 cups flour, 2 cups luke warm water and the sourdough

starter. Cover and let stand in a warm place until bubbly. Grind berries in

a food processor or grinder as fine as possible; 1 pound of berries should

produce about 3 1/2 cups of flour. In a bowl mix together 2 cups of starter

you have just extended, salt, baking soda and 3 cups of ground flour. Stir

until it becomes difficult. Then use your hands and knead the dough in the

bowl for a few minutes. Use more flour to prevent sticking. Return remaining

starter to the refrigerator. Shape dough in to a round loaf. Grease a round

pan with the drippings. Place loaf in pan. With a knife make score lines in

loaf for six wedge shaped portions. Cover with a cloth and let rise 30

minutes. Bake loaf for about 45 minutes in a 350 degree oven. Cool before

cutting along lines.

Brotchen (German Rolls)

Brotchen (German Rolls)




These rolls have a tough crust



SERVES 12 , 12 rolls



2 1/2-3 cups flour

2 1/2 teaspoons dry active yeast

1 teaspoon sugar

1 teaspoon salt

1 teaspoon oil

1 cup warm water

1 egg white





Preheat oven to 450�F.

Pour 2 1/2 cups flour into a large bowl and form a well in the center.

In a separate container, mix yeast, sugar, and two tablespoons water (water

comes from the 1 cup above).

Pour yeast mixture into the well but do not mix with the flour at this time.

Cover bowl with a cloth and set it in a warm place for 15 minutes to rise.

Add remaining water and oil and beat until mixed. Add SALT.

Turn dough out onto counter and knead until smooth. Adding remaining 1/2 cup

flour as needed.

Put dough in bowl, cover and let rise until double in size. (about 30-40

minutes).

Punch down and divide dough into 12 parts.

Shape into oval rolls and place 3" apart on greased and floured cookie sheet.

Cover and let rise until double in size.

Beat egg white and 1 tsp water with a fork until frothy and brush onto rolls.

Bake for 15-20 minutes or until golden brown.

The time is an estimate, depending on how fast your dough rises.