Yeast Breads and Rolls

Prepare yeast with warm water and a little sugar to feed on. In large mixing bowl, combine oats, honey, butter, salt and boiling water. Cool to lukewarm. Add yeast mixture. Gradually add flour to form a stiff dough. Knead on a well floured surface for about 10 minutes until smooth and satiny. Clean your bowl and grease with olive oil. Turn dough in bowl to grease all sides. Cover and let rise in a warm place (not more than 85 deg.) until doubled 1 1/2 to 2 hours. (A good place for this is near your wood stove in winter if you have one or in a warmed oven. Or in the summer sun.) Punch down dough and let rise for 30 minutes. Place dough on a floured surface and divide into three portions. Let rest 15 minutes, covered. Shape into three oblong loaves and place in buttered bread tins (9x5x3). Bake in preheated 350 deg. oven for 35 to 40 minutes. Remove from pans and let cool. Three loaves.

Grease three 9x5 in. loaf pans. Scald milk. Stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into a large bowl, add yeast. Add scalded milk. Stir in 3 c. flour and the soda. Beat until smooth, then add the rest of the flour. Beat until flour is absorbed. Cover and let rise in the bowl until doubled in size, about an hour. Shape and place in pans. Let rise until double, about an hour. Bake at 350 for 25 to 30 minutes or until golden brown.

In a bowl, combine the water and milk. It should be a little warm to the touch, not hot--the milk will cool the water. Add the yeast and sugar and let it dissolve. When it's dissolved, add the salt, olive oil and whole spelt flour, and start adding the light flour, stopping when you have a soft but not overly sticky dough--you will NOT need all the flour called for, the extra is for rolling out the dough. Knead for a few minutes until you have a nice little ball. Clean out the bowl, pour a little olive oil in it, and put in the dough ball, turning to coat all sides. Cover with a clean towel and leave in a warm place for an hour to rise. When you're ready to make your pizza, roll it out to the size, shape and thickness you want on a well-floured board, top it as you please, and bake at 500°F for 5-8 minutes or until it looks like pizza. :)

3 1/4 cups all purpose flour
2 tablespoons suger
1 teaspoon salt
1 package quick rising yeast (1/4 oz.)
1 cup warm water (115-120 degrees)
2 tablespoons butter
1 egg

Combine 1 1/4 cups of flour, sugar salt and yeast into mixing bowl. Make a well in the center and add water, egg and butter. Beat with electric mixer on low speed until smooth. Stir in remaining 2 cups of flour and mix well. Dough should be soft and elastic. Scrape sides of bowl, cover with towel, place in warm place, and let rise until about doubled in size (45 minutes).

Lightly flour work surface. And knead dough for about 2 minutes. Press into 12x6" rectangle; cut into 18 equal pieces. Roll pieces into smooth ball and place on baking sheet. Cover and allow to rise in warm place until almost doubled in size (45 minutes).

Preheat oven to 375.

If desired, brush top of rolls with egg white mixed with cool water. Bake for 15 to 20 minutes, or until tops are golden brown.

3 1/4 cups all purpose flour
2 tablespoons suger
1 teaspoon salt
1 package quick rising yeast (1/4 oz.)
1 cup warm water (115-120 degrees)
2 tablespoons butter
1 egg

Combine 1 1/4 cups of flour, sugar salt and yeast into mixing bowl. Make a well in the center and add water, egg and butter. Beat with electric mixer on low speed until smooth. Stir in remaining 2 cups of flour and mix well. Dough should be soft and elastic.