EASTER BREAD

4/1/68

2 cubes butter

4 eggs

2 1/2 c sugar

2 T salt

2 c milk

2 t vanilla

2 pkg yeast

1 c warm water

5 lb. flour

10-15 ground coriander seeds

Melt butter and beat in the milk.

Separate eggs; beat whites. Mix eggs and sugar, and add to

beaten whites.

Add salt, milk mixture, vanilla, coriander seeds, and butter to egg/sugar mixture. Dissolve yeast in water and add. Add flour gradually to make soft dough.

Let rise 1 hour, knead. Put into 5 loaf pans and leat rise

another hour. Beat one (additional) egg and brush the bread. Sprinkle sesame seeds over it. Bake at 350o for one hour.

BLUEBERRY BREAD

1 pkg yeast

3 c flour

1/2 t salt

2 T sugar

1 T butter

1 can (16.5 oz) blueberries, well drained, reserve liquid

1/4 c retained juice

1/4 c water (berries, juice and water should equal 1 1/3 c)

Prepare and bake as usual. Makes 2 loaves.

Dissolve yeast in 1/4 c warm water. Melt shortening. Beat eggs (if any) and add the liquids, fruit (if any) and melted shortening. Add salt, sugar, spices/herbs to part of the flour, and add that to the mixture. Add nuts (if any), and then gradually add the remaining flour. When the

dough is too stiff to stir or mix with mixer, turn it out

onto floured board and knead by hand. Place in greased bowl, cover with clean cloth, and let rise until doubled.

Turn out, punch down, and knead a few times, then cut dough

into the number of loaves it will bake, and place the formed dough into greased bread pans, cover with cloth, and

let rise again. Bake at 350 F. for 30 minutes or so until done.

BEST RAISIN BREAD

1 Pkg Dry Yeast (2.5 Oz)

1 Tbl Cinnamon

1.5 Cup Bread Flour

1 Tbl Lemon Juice

1/4 Cup Whole Wheat Flour

1 tsp Salt

1/4 Cup Plain Granola

1/2 Cup Chopped Nuts

2 Tbl Dry Milk

1 Cup Water

2 Tbl Brown Sugar

1 Cup Raisin

1 Tbl Butter

The Best Raisin Bread recipe was developed for an electric bread machine. However, without a bread machine, you still have the option of duplicating great raisin bread flavors in a conventional oven. With the bread machine option you add the raisins to the dough during final minutes of kneading. This prevents them from being ground up by the mixing blade.

The following suggestions are for baking in a conventional oven. Cure the yeast, then mix it with the remaining ingredients. Combine all with a heavy mixer and form into dough ball. Let the dough rest for 5 minutes, then knead for 10 minutes or until dough is elastic. Place dough in large bowl and cover with damp cloth. Let the dough rise for 1 hour or till doubled in size. Now place dough in a

5 X 9 bread pan, and let it double again. Preheat the oven to 4000 and bake for 35 to 40 minutes or till top is dark brown. Remove bread from pan and cool.

Bread machine option. (Before starting to prepare this recipe, start the bread machine without ingredients and time it to the end of the kneading cycle. Then mark down the time). Place yeast, then all dry ingredients in the bread container. Add water and lemon juice. Set the machine for dark bread cycle. Then add the raisins 2 minutes before the end of the kneading cycle. If you miss the timing, remove dough and knead the raisins in by hand. Then return dough to the machine and continue baking without disturbing the timing cycle.