Sourdough French Bread

1 cup HOT water
1 Pkg (1 Tbsp) dry yeast dissolved in 2 Tbsp warm water
3 Tbsp sugar
2 Tbsp margarine
1 1/2 cup Sourdough starter
5 cups flour
1 Tbsp salt

Pour hot water over sugar and butter.  Cool to warm, add yeast mixture, starter, salt and 2 cups flour.  Beat till smooth.  Add rest of flour to make moderately firm dough.  Knead until smooth.  Cover, rise until double in size, punch down and let raise 30 mins more.  Turn on to lightly floured board and let rest 10 mins.  Grease cookie sheet and dust with cornbread.  Form dough into one, two or four loaves, or as desired into rolls or bread sticks.  Place on cookie sheet.  Slash loaves several places.  Brush with mixture of 1 egg and 1 Tbsp water now and throughout baking. (add generous sprinkling of sesame seeds after last brushing)  Cover and let raise 30 mins to 35 mins for two loaves, 20-25 mis for four loaves, 15 to 20 mins for rolls.  Bread sticks don't brush with egg mixture brush with melted butter and sprinkle with onion or garlic salt as soon as removed from oven.  Bake at 400 10-15 mins

Sourdough biscuits

1 cup sifted flour
2 tsp baking soda
1/2 tsp salt
1/4 cup shortening
1 cup starter
1/4 tsp soda

Mix dry ingredients together.  Put in shortening.  Add starter and blend well.  Knead lightly for rolled biscuits or drop in muffin tins.  Roll 1/2 in thick.  Put in pans and raise, covered, about an hour.  Bake at 425 for about 20 mins

Sourdough Starter

2 cups flour
2 cups warm water
1/4 cup powdered skim milk
1 Tbsp yeast

Combine and let set in warm place 2-3 days.  (covered)  Stir 3 times a day.  To keep, place in fridge in anything but metal container.  To keep starter alive use at least once a week.  If not add 1 tsp sugar to starter.    (Put 2 cups of starter in fridge and use the rest to make something.)

Sourdough English Muffins

1 Cup Sourdough Starter
4 Cups flour
2 Cups milk

Combine Sourdough starter, flour and milk.  Mix well and allow to sit.  Loosely covered, overnight or at least 8 hrs at room temp. 

2 Tbsp Sugar
1 1/2 tsp salt
1 tsp baking soda
1 cup flour

Add to sourdough mixture; sugar, salt, soda and enough flour to make moderately stiff dough.  Mix or knead till smooth.  Roll or press dough to 3/4 inch thickness.  Cut circles out with tuna fish can.  Place on cookie sheet, sprinkle with cornmeal.  Let rest 45 mins.  Fry on lightly greased griddle about 10 mins on each side at about 275 degrees.  Split and toast before serving.  Makes 20-24 muffins

Feather Rolls

2 yeast cakes
1/2 cup warm water
1 Tbsp sugar
1/3 cup shortening
1/3 cup Sugar
1 cup lukewarm milk
2 tsp salt
2 eggs, beaten
5 cups flour

Mix first 4 ingredients.  Let sit for 15 minutes.  Add remainder ingredients.  Allow to rise.  Bake at 350 till golden brown.

Makes 24 rolls

Banana Graham Cake

1 ripe banana
1 tsp cinnamon
4 graham crackers
1 Tbsp baking powder
2/3 cup nonfat dry milk
2 tsp sugar

Beat banana until smooth.  Roll crackers into fine crumbs.  Add all ingredients to the banana and beat until smooth.  Pour into a small loaf pan that has been sprayed with cooking spray.  Bake at 425 for 15 minutes. 

Pumpkin Cake

1 large can pumpkin  (approx. 2 cups)
3 1/2 cup sugar
5 eggs
2 cups oil
1 1/2 tsp nutmeg
1 1/2 tsp cloves
4 1/2 tsp cinnamon

Mix 4 1/2 cups flour, 1 1/2 tsp salt, 1 1/2 tsp baking soda, 2 cups nuts in a bowl.  Add remaining ingredients, mix together well. 
Makes 4 loaves or 1 large cake.
*you can also add chocolate chips if you would like*

Bake 1 hour at 350

Pizza Dough (super quick) (Destonee and Chelsea)

2 tspn yeast
1 tsp sugar
1 1/4 cup HOT water
3 1/3 cup flour
1 1/2 tspn salt
3 tspn oil
2 tspn minced garlic

Mix first three ingredients, let stand until bubbly.  Add the rest mix in a food processor or mixer until elastic.  Stretch and add toppings.  Bake at 400 for 15-20 mins.

Six weeks bran muffins (Grandma Noon)

2 cups bran buds
4 cups all bran
Place in a bowl.  Pour 2 cups boiling water over.  Stir, cover and let stand until cooled.  Add 1 qt buttermilk.  Cream 1 cup shortening
2 cups sugar
4 beaten eggs

Mix 5 cups flour, 5 tsp baking soda, 1 tbsp salt.  Stir enough to mix.  Store in covered container.  Spoon into greased muffin tins without stirring, use as much as desired each time and then store remainder.  Do not stir just put into pan and bake 350 for 20 mins. 

Whole Wheat Bread (7 loaves)

2 1/4 quarts warm water
1 cup melted shortening (oil)
1 cup honey
1 1/2 quarts white flour
4 quarts whole wheat flour
1 cup powdered milk
2 Tbsp salt
1 Tbsp sugar
3 Tbsp yeast

Dissolve yeast in warm water and sugar.  Add all other ingredients.  Knead about 10-15 minutes.  Let raise twice.  Let raise 15 min when put in pans.  Make loaves 1 3/4 lbs.  Bake at 400 for 15 min and 35 min at 300

White Bread (7 loaves)

2 quarts warm water
1 cup melted shortening
5 quarts white flour
1 cup powdered milk
1/2 cup sugar
2 Tbsp salt
3 Tbsp yeast

Let rise twice, mold and place in pans; let rise 1/2 hour to 3/4 hours.  Make loaves 1 1/2 lb.   Bake at 400 for 15 min.  Reduce heat to 300 and bake 35 min.

Whole Wheat Bread

6-7 cups whole wheat flour
1 Tbsp. salt
2 1/2 cups water
3 Tbsp Sugar
2 Tbsp Olive oil
4 1/2 tsp. dry active yeast, or 2 pkg reg or dry active yeast.

   Mix 3 1/2 cups flour with 2 cups water and allow to soak for at least 1 hour, preferably overnight.  Dissolve yeast in 1/2 cup very warm water.  Add sugar, salt, oil and yeast in large mixing bowl.  Beat with electric mixer on low speed 1 minute, scraping bowl frequently.  Stir in enough remaining flour 1 cup at a time, to make dough easy to handle.
  Place dough on lightly floured surface.  Knead about 10 minutes or until dough is smooth and springy.  Place dough in large bowl greased with pan spray, turning dough to grease all sides.  Cover bowl loosely with plastic wrap and let eise in warm place for 40-60 min or until double.  Grease bottoms and sides of 2 loaf pans with pan spray.
   Gently push fist into dough to deflate.  Divide dough in half.  Flatten each half with hands or rolling pin into rectangle on lightly floured surface.  Roll dough up tightly beginning at short side.  Press with thumbs to seal after each turn.  Pinch edge of dough into roll to seal.  Press each end with side of hand to seal.  Fold ends under loaf.  Place seam side down in pan.  Brush loaves with butter if desired.  Cover loosely with plastic wrap and let rise in a warm place 35-50 minutes or until double.
  Move oven rack to low position so that tops of pans will be in center of the oven.  Heat oven to 375.  Bake 30-35 minutes or until loaves are deep golden brown and sound hollow when tapped.  Remove from pans to wire rack.
***You can add mashed potatoes, grated zucchini, cooked oatmeal, leftover cream of wheat for moistness.  Substitute 2/3 cup honey for sugar to have Honey Wheat Bread