BREADS

Bob’s Healthy Bread

4 tsp yeast
2 tsp honey
1/4 cup warm water
1 cup buttermilk
1 egg
1 Tbsp olive oil
3 Tbsp maple syrup
2 tsp salt
1/2 cup wild rice, cooked
6 Tbsp polenta
6 Tbsp rolled oats
6 Tbsp whole wheat flour
4 Tbsp 9 grain cereal
2 Tbsp roasted & salted sunflower seeds
3 cups King Arthur unbleached white flour

Mix ingredients as listed in kitchen aid and beat until sides come clean. Knead on board for 3 minutes by hand and put in greased bowl to rise. Punch down and let rise again. Shape into 6 small bread pans (or 2 large) and let rise again before baking in 375 degree preheated oven for 30 — 40 minutes. Brush with egg wash and sprinkle with toasted sesame seeds or rolled oats. Great for freezing.

Honey — Wheat — Loaves

1 pkg active dry yeast
2 cups warm water
3/4 cup honey
3 Tbsp salad oil
1 tsp salt
2 cups regular rolled oats
1 cup multigrain cereal
3 cup whole-wheat flour
About 3 1/4 cups all purpose flour

In kitchen aid, mix yeast with warm water; let stand about 5 minutes. Stir in honey, oil, and salt. Beat in oats, cereal, and whole-wheat flour.

Gradually add 3 cups all purpose flour and knead with dough hook approximately 8 minutes, adding only as much flour as necessary to prevent from sticking. Place dough in greased bowl.

Cover with plastic wrap; let rise in warm place until dough doubles, about 1 hour. Punch dough down; divide into sixths. Shape each section into a loaf and place each in a greased 3 by 51/2 inch, loaf pan. Cover with plastic wrap; let rise in a warm place until almost doubled, about 30 minutes.

Place pans on a 12 by 15 inch baking sheet. Bake in a 375 degree oven until richly brown for about 25 minutes. Remove from pans; cool on racks.

Makes 6 loaves, each about 1/2 pound. Great for freezing.

Nancy’s — Banana — Nut — Bread

3/4 ripe bananas
2 eggs
1 tsp vanilla
1/2 cup vegetable oil
1/2 cup walnuts

Sift together:

2 cups flour
1 cup sugar
1 tsp salt
1 tsp cinnamon
1/4 tsp allspice
1 tsp baking soda

Put bananas, eggs, vanilla and vegetable oil in Cuisinart and mix until smooth. Add nuts and blend until desired nut size. In large bowl combine flour mixture and add banana mixture (we into dry) and mix. Bake at 350 degrees for one hour. Makes 1 large or 3 small loaves. Freezes well.

Cranberry — Pumpkin — Bread

1 cup canned or cooked pumpkin
1 cup sugar
1/2 cup milk
2 eggs
1/4 cup butter or margarine — melted
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp ground ginger
1 cup chopped walnuts
1 cup fresh or frozen cranberries

In kitchen aid mixer beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture and fold in walnuts and cranberries. Pour into a greased 9x5x3 inch loaf pan (or 3 small loaf pans).

Bake at 350 degrees for 60 — 70 minutes or until toothpick inserted comes out clean.

Cool in pan for 10 minutes; remove to a wire rack to cool completely.

Blueberry — Orange — Bread

2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1 egg — well beaten
2 Tbsp melted butter
1 Tbsp grated organge or lemon rind
3/4 cup orange juice
1 cup blueberries.

Sift together dry ingredients. Combine remaining ingredients — except blueberries. Add all at once to sifted mixture and blend lightly. Fold in blueberries. Put into greased loaf pan. Bake at 350 degrees for 45 — 60 minutes. Cool 5 minutes. Remove from pan and brush with 2 Tbsp honey, 2 Tbsp orange juice, 1 tsp orange rind.

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