INGREDIENTS:

2 c. sifted flour
2 c. unsifted whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 c. golden raisins, chopped
2 tsp. caraway seeds
1 1/4 - 1 1/2 c. buttermilk

DIRECTIONS:

Preheat oven to 375°F for at least 15 minutes.

Combine ingredients in the bowl of an electric mixer in the order given. Grease and flour a cookie sheet (or optionally, placed instead in a greased and floured bread loaf pan). Form dough into a circular shape, and cut a cross in the center with a sharp knife. Dust lightly with flour and bake in oven until nicely browned and when tapping on the bottom causes a hollow sound.

INGREDIENTS:

5 c. flour
5 tsp. baking powder
1/2 tsp. salt
1 lb. grated sharp Cheddar cheese
Vegetable oil
Water to be able to handle (make mixable)
1 lb. hamburger
2 lg. tomatoes, chopped fine
1 lg. onion, chopped fine
Salt and pepper to taste
1 lg. can refried beans
1/2 lettuce head, shredded
Salsa to taste

DIRECTIONS:

Get oil real hot (donut hot). Mix flour mixture until workable by adding water in small amounts. Make into large ball. Let stand 20 minutes. Take small soft ball size pinches off. Roll in floured surface by hand. Play with dough ball until large saucer size (or use rolling pin). Drop rolled piece in hot oil until golden brown. Drain on paper towels. Put refried beans on, hamburger, lettuce, tomatoes, cheese. Salt and pepper to taste.

LEFTOVER BREAD FOR BREAKFAST: Reheat in microwave. Sprinkle on cinnamon/sugar combination or put on butter and honey.

INGREDIENTS:

4 c. (2 lbs.) all purpose flour
2 1/2 c. lukewarm water
2 (1/4 oz.) pkgs. dry or compressed yeast
1/2 tsp. salt
1 tbsp. vegetable shortening or butter
1 tbsp. sugar

DIRECTIONS:

Dissolve yeast in a little warm water. Add remaining water and mix. Add butter. Mix or sift together dry ingredients. Add half the flour, mixing with spoon or electric mixer or bread kneading attachment. Turn dough out on a lightly floured board or other surface.

To knead, fold the dough over and push with the heel of the hand, adding remaining dough gradually. Give the dough a quarter turn and fold over and push again. Continue this folding, pushing and turning procedure until the dough is smooth and elastic, usually 8 to 10 minutes.

Place the dough in a greased bowl, turning to grease the surface. Cover the dough with a cloth and let rise until double in bulk. To determine whether the dough has risen enough, press two fingers about 1/2″ into the dough. If the indentations remain, the dough is ready to shape.

Punch dough down and cut into two equal pieces. Form each piece into a loaf shape and place in greased baking pans. Allow the dough to rise until double in bulk, about 1 hour and bake in a preheated 375 degree oven for 25 minutes or until the bread is golden brown.

To make Pepperoni Bread, use the same white bread recipe. After the first rising, roll the dough into a rectangle, approximately 8″x12″, on a floured board. Spread 1/4 pound of sliced pepperoni evenly over the dough and top with 2 ounces of grated or sliced American or Provolone cheese. Roll into a loaf, in a jelly roll fashion, and crimp the end. Place the loaf on a greased baking sheet, crimped side down. Make 4 evenly spaced slits on the top of the loaf, and brush with an egg that has been slightly beaten. Cover with a cloth; allow to rise until double in bulk and bake in a 375 degree oven for 25 minutes or until golden brown.