Hearty Herb Bread

Description:
Slightly heavier textured bread with a delicious combination of parsley, onion, and oregano

Yield:
2 loaves

Ingredients:
3 1/2 - 4 cups all-purpose flour
2 cups whole wheat flour
1/2 cup dry milk powder
1/4 cup sugar
1 package (1/4 ounce or 1 tablespoon) active dry yeast
2 cups water
2 tablespoons vegetable oil
2 tablespoons butter or margarine
2 eggs, beaten
1/2 cup sliced green onions
3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
2 teaspoons dried oregano
1 1/2 teaspoons salt

Instructions:
1. In a mixing bowl, combine 1 cup all-purpose flour, whole wheat flour, milk powder, sugar and yeast. In a saucepan, heat water, oil and butter to 120-130 degrees (F) and add to dry ingredients. Beat on medium speed for three minutes.

2. Stir in eggs, onions, parsley, oregano, salt and enough remaining all-purpose flour to make a soft dough.

3. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.

4. Punch dough down; divide in half. Shape into loaves; place in greased 9x5x3 inch loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 30-35 minutes or until done.

French Breakfast Puffs

Description:
A light and fluffy quick muffin topped with sugar and cinnamon

Yield:
12 muffins

Ingredients:
1/3 cup shortening or softened butter
1/2 cup sugar
1 egg
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk

Topping:

6 tablespoons butter, melted
1/2 cup sugar
1 teaspoon cinnamon

Instructions:
1. Cream shortening and sugar. Add egg, mixing well. Stir in milk.

2. In a separate bowl, combine flour, baking powder, salt, and nutmeg. Add to wet mixture, stirring until moistened.

3. Fill greased or paper-lined muffin cups with batter. Bake at 350 degrees for 20 minutes or until muffins test done.

4. Remove muffins from pan and allow to cool for a few minutes. Combine sugar and cinnamon in a small bowl. Dip the top of each muffin in the melted butter and then in the cinnamon sugar

Lemon Poppy Seed Muffins

Description:
A soft and spongy lemon poppy seed muffins with the perfect balance of sweet and tart!

Yield:
12 muffins

Ingredients:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons poppy seeds
1 egg
1/2 cup + 2 tablespoons sugar
2 tablespoons lemon zest (the zest from ~two large lemons)
1/4 cup melted butter
1 1/4 cups kefir (or buttermilk)

Instructions:
1. In a large mixing bowl, whisk together the dry ingredients.

2. In a smaller bowl, combine egg, sugar, andlemon zest, stirring well. Add butter and kefir (or buttermilk) and stir.

3. Add the wet mixture to the dry ingredients, and stir just until moistened. Do not over mix. The batter will be fairly thick.

4. Preheat oven to 350ºF. Divide batter evenly into 12 paper-lined or greased muffin cups. Bake muffins on rack in the middle of the oven for 20-25 minutes, until muffins test done. (Ours are usually done in 17-19 minutes; over-cooking seems to make them unnecessarily dry.)

5. Allow muffins to cool in pan for about 5 minutes, then remove to a wire rack to finish cooling