Squaw Bread

Lorene Orgill

2 pkgs. active dry yeast
(2 tablespoons)
1 teaspoon honey
1/2 cup warm water
1/4 cup honey
1/3 cup raisins
1/4 cup packed brown sugar
1-3/4 cup milk, at room temperature
1/3 cup butter melted
1 tablespoon salt
1-1/2 cups medium rye flour
2-1/2 to 3 cups all-purpose or bread flour
2-1/2 cups whole-wheat flour
Cornmeal

In large bowl of electric mixer, dissolve yeast and 1 teaspoon honey in water. Let stand until foamy, 5 to 10 minutes. In a blender or food processor combine 1/4 cup honey, raisins, brown sugar and 1/2 cup milk. Process 30 to 45 seconds or until raisins are ground. To yeast mixture, add raisin mixture, remaining milk, butter, salt, 1 cup rye flour, 1 cup all-purpose flour, and 1 cup whole wheat flour. Beat at medium speed with electric mixer 2 minutes or beat 200 vigorous strokes by hand. Stir in remaining rye, whole wheat and enough of remaining all-purpose or bread flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl; set aside. Knead dough 10 to 12 minutes or until smooth and elastic. Place dough in greased bowl; turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until double in bulk, about 1-1/2hours. Grease two large loaf pans or one large cookie sheet sprinkle with cornmeal; set aside. Punch down dough; knead 30 seconds. Divide dough in half if using loaf pans or in thirds if using cookie sheet. Shape into loafs (round loaves for cookie sheet). Place in pans or on cookie sheet. Cover with a dry towel. Let rise until doubled in bulk, about 1 hour. Preheat over to 375F. Bake 35 to 40 minutes for large loaves and 25 to 35 minutes for small loaves. Or, bake until bread sounds hollow when tapped on bottom. Remove from pans. Cool on racks.

Easy Wholewheat Tortillas

3 cups wholewheat flour
1 t salt (optional)
1 t baking powder
1 1/4 up to 1 1/2 cups water, as needed
Knead well. I let my kitchenaid mixer do the work.

Divide into 12 balls and roll very thin.
Cook in no-stick frying pan with cooking spray if needed.

Makes 12 large tortillas


submitted by Joanne Jensen

Golden Harvest Muffins

Merrily Hill and others

2 cups flour 2 cups wheat flour
2 cups sugar 4 tsp. baking soda
4 tsp. cinnamon 1 tsp. salt
1/2 tsp. cloves 1 cup coconut
1 cup raisins 1/2 cup milk
4 tsp. vanilla 1 1/2 cup oil
3 beaten eggs
4 cups apples, peeled and shredded
1 cup carrots, shredded

Combine flour, sugar, baking soda, cinnamon, salt and cloves. Add apples, carrots, coconut and
raisins. Mix well. Add oil, milk, vanilla and eggs. Stir just until moistened.

Fill greased or paper lined muffin pan 3/4 full. Bake @ 350 for 15-20 minutes. Remove from pan immediately, cool on rack. Makes 3 dozen.

Fabulous French Bread

Lorene Orgill

Ingredients:

2 1/2 cups very warm water
2 tablespoons sugar
1 tablespoon salt
2 tablespoons cooking oil
6 cups flour, stirred and measured
2 tablespoons dry yeast (2 packages)

Into a large warm mixing bowl, pour in warm water, then stir in sugar, salt, oil, half the flour, and yeast. Beat vigorously 2 or 3 minutes. Stir in remaining flour until all dry ingredients are completely mixed in, leaving spoon in dough. Allow dough to rest 10 minutes, then stir down. Allow dough to rest another 10 minutes, then stir down. Repeat this process until dough has been stirred down five times.

Turn dough onto floured board, knead only enough to coat dough with flour so it can be handled. Divide into two parts. Roll each part of dough into rectangle about 9 inches x 12 inches and roll up like a jelly roll rolling from long side. Pinch edge of loaf to seal the dough. Arrange lengthwise on large cookie sheet that has benn sprinkled with corn meal, allowing room for both loaves. Cover lightly and let rise at room temperature for 30 minutes.

With very sharp knife, cut three gashes at an angle on top then brush entire surface with slightly beaten whole egg. If desired, sprinkle with sesame or poppy seeds.

Bake immediately at 400 degrees for 25-30 minutes or until brown. Remove from baking sheets immediately and cool on racks. Makes two loaves.

Corn Bread

Merrily Hill (a recipe given to me by Jill Mc Gough)

2 eggs
1 cup milk
2 cubes soft butter
2 cups Bisquick
1 cup sugar
1/2 tsp. baking soda
4 heaping tablespoons corn meal

Beat eggs with a fork; add milk. In another bowl, combine soft butter, Bisquick, sugar, soda and corn meal. Combine both mixtures with hands. Bake in 9 X 13 buttered pan at 350 degrees for 30 minutes.

Sour Cream and Chive Rolls

Merrily Hill

1 cup sour cream
1 tsp. valt
1/2 cup white sugar
1/2 cup butter, melted
2 (.25 oz.) pkgs. active dry yeast (2 scant tablespoons of yeast)
2 eggs
4 cups all-purpose flour
1/4 cup chopped fresh chives
1/2 cup warm water

In a small saucepan, heat sourcream until very hot. Add salt, sugar and melted butter. Cool until lukewarm.

In a large bowl, dissolve yeast in warm water. Mix in sour cream mixture, eggs flour and chives. Cover and refrigerate overnight.

Divide dough into 4 parts. Knead and roll each part into a 10-inch circle. Cut into thin pie-shaped pieces. Roll each piece from flat end to point. Place on greased baking sheets. Allow to rise until doubles in size.

Bake 375 degrees for 12 to 15 min.