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COUNTRY COOKING

March 5, 2014

by Dorothy Bloemendaal
Homemade Bread

l package active dry yeast

1/3 cup warm water

1/2 cup sugar, divided

l cup milk

1/2 cup butter, cubed

l tablespoon salt

l cup mashed potatoes

2 eggs, beaten

5 1/2- 6 cups all -purpose flour

Cinnamon Filling:

1/4 cup butter, melted

3/4 cup sugar

l tablespoon ground cinnamon

In a large bowl, combine the yeast, warm water and l teaspoon sugar; set aside. In a saucepan, heat milk, butter, salt and remaining sugar until butter is melted. Remove from the heat; stir in potatoes until smooth. Cool to lukewarm; add eggs and mix well.

To yeast mixture, add the potato mixture and 5 cups flour. Stir in enough remaining flour to make a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.

Shape into two loaves and place in greased 8 x 4 inch loaf pans. For cinnamon bread: roll each half into a rectangle. Brush with melted butter; sprinkle with cinnamon-sugar. Roll into a loaf, sealing edges and ends. Place in loaf pans.

Cinnamon Roll: cut each roll into 12 pieces and place in 9 inch round baking pans.

Cover and let rise until doubled. Bake loaves at 375 for 20 minutes; bake rolls for 25-30 minutes. Cover with foil if they brown too quickly.

Angel Biscuits

2 packages active dry yeast

1/4 cup warm water

2 cups warm buttermilk

5 cups all-purpose flour

1/3 cup sugar

2 teaspoons salt

2 teaspoons baking powder

l teaspoon baking soda

l cup shortening

Melted butter

Dissolve yeast in warm water. Let stand 5 minutes. Stir in the buttermilk; set aside. In a large bowl, combine the flour, sugar, salt, baking powder and baking soda. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture.

Turn out onto a lightly floured surface; knead lightly 3-4 times. Roll into 1/2 inch thickness. Cut with a 2 1/2 inch biscuit cutter. Place on a lightly greased baking sheet. Cover and let rise in a warm place about 1 1/2 hours. Bake at 450 for 8 -10 minutes until golden brown. Lightly brush tops with melted butter. Serve warm.

Yield: 2 1/2 dozen biscuits.



Apple Raisin Bread

2 packages active dry yeast

1 1/2 cups warm water, divided

l teaspoon sugar

3 eggs, beaten

l cup applesauce

1/2 cup honey

1/2 cup canola oil

2 teaspoons salt

8 to 9 cups all-purpose flour

1 1/2 cups diced peeled apples

1 1/2 cups raisins

2 tablespoons lemon juice

2 tablespoons cornmeal

Glaze: l egg, beaten, and sugar

Combine yeast, 1/2 cup water and sugar; set aside. Combine eggs, applesauce, honey, oil, salt and remaining water; mix well. Stir in yeast mixture. Gradually add enough flour to form a soft dough.

Knead on a floured surface until smooth and elastic, about 10 minutes. Place dough in a greased bowl; turn once to grease top. Cover and rise in a warm place until doubled, about l hour.

Punch down; turn over in bowl. Cover and let rise 30 minutes. In a small bowl, combine apples, raisins and lemon juice. Divide dough into three parts, knead a third of the apple mixture into each part. Shape each into round flat balls. Place each in a greased 8-inch round baking pan that has been sprinkled with cornmeal. Cover and let rise until doubled, about l hour. Brush each loaf with egg and sprinkle with sugar. Bake at 350 for 30 to 35 minutes or until bread sounds hollow when tapped.



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