INGREDIENTS:

2 c. warm water, 100 degrees
1 pkg. active dry yeast
1 tbsp. sugar
2 tsp. salt
About 5 c. flour
1 beaten egg white, optional

DIRECTIONS:

Pour water into large bowl; sprinkle in yeast and stir until dissolved. Add sugar, salt and 3 cups flour. Stir to mix and then beat until smooth; stir in balance of flour. Sprinkle flour on board and knead until satiny and smooth about 5 to 7 minutes. Shape in a smooth ball. Rub bowl lightly with shortening. Press top of dough to bowl and then turn over. Cover with waxed paper and then a clean cloth.
Let rise until double (about 1 hour); punch down and divide in half. Put on floured board; cover and let rest 5 minutes. Shape loaves by gently rolling into long slender loaves. Put on cookie sheet (greased) about 4 inches apart. Cut gashes 3/4 inches deep, 1 1/2 inches apart on top of bread. Cover and let rise until a little more than doubled (1 hour).

Bake in hot oven, 425 degrees for 30 to 35 minutes. Remove from oven. Brush with egg white. Return to oven for 2 minutes. Remove from pan. Makes 2 loaves.

INGREDIENTS:

1 c. buttermilk
1/4 c. water
6 tbsp. butter
3 1/2 - 4 c. flour
2 tbsp. sugar
1 1/2 tsp. salt
2 pkgs. active dry yeast
1/2 c. finely minced onion
1 tbsp. dill weed, minced or parsley
1/8 tsp. garlic powder

DIRECTIONS:

Heat buttermilk, water and butter (very warm). In large bowl, thoroughly mix 1 1/2 cups flour with sugar, salt and yeast. Add liquid ingredients and beat 3 minutes at medium speed. Stir in additional 1 1/2 cups flour, onion, dill or parsley and garlic powder to form a sticky dough.
Knead with remaining 1/2 - 1 cup flour until dough is smooth and elastic. Place in lightly greased bowl turning to grease surface of dough. Cover with plastic wrap and let rise until doubled. Punch down. Divide into 2 balls. Let dough rest about 5 minutes, then roll each ball out into rectangular shape. I roll it out large (15 to 18 inches long). Place on greased cookie sheet; let rise until doubled. Bake at 400 degrees F. for 20-30 minutes. Bread will sound hollow when tapped with fingers.

INGREDIENTS:

1 loaf Sunbeam raisin bread
1/4 c. brown sugar (or to taste)
4 eggs
1 pt. milk (use enough to make pudding right consistency)

DIRECTIONS:

Break up bread fine. Mix remaining ingredients and add bread bits. Bake in microwave oven at full power for 20-25 minutes (until pudding gets crust on top and does not stick to fork stuck into it).