Danish Pastry Fruit Strips

4 cups flour 3 tablespoons sugar 1 1/2 cups margarine 1/2 teaspoon salt 2 pkgs. active dry yeast (approximately 1 teaspoon per package) water 4 egg yolks, beaten 2/3 cup evaporated milk 4 egg whites, beaten (optional)

1/4 cup warm

Mix first four ingredients like pie crust. Soften yeast in warm water. Add yeast mixture, egg yolks and evaporated milk to the dry mixture and mix. Let stand in refrigerator overnight or several hours. Divide dough in 4 to 6 parts and roll out into strips 6"x14" and place on cookie sheets. Spread fruit filling or imitation almond paste down center; fold side to center and seal. Let rise 10-15 minutes. Brush tops with butter or cream, sugar and almonds; or brush with beaten egg whites, sugar and almonds; or frost with icing after baking. Bake at 350 for 20 to 30 minutes or until lightly browned. Fillings: Cooked apricots, prunes or cherries sweetened to taste and thickened. Imitation Almond Paste: 1 4 1 3 cup sugar 1/2 tablespoons oatmeal 1/2 tablespoons almond extract tablespoons margarine

Blend. When using imitation almond paste spread beaten egg whites down prior to spreading the paste. These strips may be frozen and then baked.

Danish Puff
1 cup sifted flour 1/2 cup butter 2 Tbsp. water 1/2 cup butter - (this is correct) 1 cup water 1 tsp. Almond flavoring 1 cup sifted flour 3 eggs Icing: 1 Tbsp. butter 2 Tbsp. milk Confectioners sugar 1/2 tsp. Vanilla Mix all ingredients and heat. Consistency should be thin. Heat oven to 350 degrees. Measure first flour amount listed in a bowl. Cut in 1/2 cup butter and sprinkle with 2 tablespoons water. Mix with fork. Round into a ball and divide in half. pat dough into 2 long strips with hands. Make them about 12x3 inches. Place about 3 inches apart on an ungreased baking sheet. Place the second listed butter and 1 cup water in pan and bring to a rolling boil. Add almond flavoring and remove from heat. immediately stir in flour, all at once, and stir until thick and smooth. Add 1 egg at a time, beating smooth before adding the rest. Divide mixture in half. Spread evenly in half over the pastry on the baking sheet. Bake about 60 minutes until topping is crisp and brown. Frost with confectioners sugar icing and cover generously with chopped nuts. Slice on an angle.

Barbari Bread (Nan-e Barbari)

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Barbari bread is a flat 1 to 1-1/2 inch thick loaf. It may be round or oval shaped. 1 3 1 1 package dry yeast cups warm water tsp. sugar tsp. salt 8 1/2 cups flour or more 4 Tbsp. oil or butter 1/2 cup yellow corn meal 1 Tbsp. sesame seeds

Dissolve yeast in 1 cup warm water. Add sugar and set aside for 10 minutes. Pour yeast mixture in large bowl or food processor, add 2 cups warm water, and salt--mix well. Gradually add flour while stirring constantly. After 6 cups flour have been added, knead by hand, add the rest of the flour if needed until the dough is not sticky. Pour oil in a large bowl and place dough in bowl. Cover with a clean damp towel and let rise 4 hours in warm dark place without moving. Punch air out while dough is in the bowl. Flip dough over and return to bowl. Cover with new damp towel and allow to rise for at least 2 hours. Place cookie sheet in center of oven and preheat to 500 F. Divide dough into 11 parts, each piece about 5 inches in diameter. Dust a tray with corn meal and place loaves on tray. With damp hands, press fingertips into each loaf, then sprinkle tops with sesame seeds. Put loaves on the cookie sheet, corn meal side down, and bake sesame side for 8 minutes in closed oven. Turn bread over and bake corn meal side down for 4 minutes in closed oven. Remove loaves from oven. Cover with clean towel, serve hot or wrap in foil and freeze (toast before serving.)

Braided Bread Sticks, Armenian

A very delicious type of bread stick, Armenian style!
Ingredients: 4 cups flour 1/4 lb. butter 1/2 cup Crisco shortening 1/4 cup warm water 1 pkg. dry yeast 1/4 cup Mahdzoon (home-made yoghurt) 1 egg 1 tablespoon milk 1/4 cup sesame seeds or poppy seeds pinch of salt Method: Dissolve the yeast in the warm water. In a large mixing bowl, mix together the flour butter salt and shortening. Blend in the mahdzoon and yeast and knead until you have a smooth, soft dough. Let dough rise for 1/2 hour. Knead again, then take a handful of dough and roll into a 1/4 inch diameter and about 12 inches long [Makes about 15-20]. Bend in half and crossover braid. Flatten slightly. Place on a baking sheet. Beat the egg in the tablespoon of milk and brush the sticks. Sprinkle sesame seeds or poppy seeds on the sticks and bake in a preheated 350 F oven, about 20 minutes or until golden brown. Let cool and serve.

Makes about thirthy 6-inch rounds: 4 cups all-purpose flour 1 Tbs sugar 1 Tbs baking powder 1-1/2 tsp salt 3/4 tsp baking soda 3/4 cup milk 1/4 cup plain yogurt 2 eggs 2 Tbs oil

Naan Bread

Combine dry ingredients in large bowl and blend thoroughly. Make a well in center and add remaining ingredients. Mix until dough is somewhat sticky; add warm water if necessary. Turn onto floured board and knead until dough is elastic. Pinch off pieces about the size of golf balls and place on large buttered pan. Cover with damp cloth and let rest 1 hour. Dough may be refrigerated at this point for baking later. When ready to bake, preheat oven to 450 degrees F. Pat balls into thin circles about 6 inches in diameter. Place on baking sheet and bake until bread puffs and is lightly browned, 2-1/2 to 4 minutes. Serve hot.

Banana Bread with Milk Chocolate Chips

(makes a large loaf)

Ingredients 1 cup sugar 1 stick butter 2 eggs 1 1/2 cup flour 1 teaspoon salt 1 teaspoon baking powder 1/2 cup sour cream 1 cup ripe mashed bananas 1 teaspoon vanilla 1cup milk chocolate chips Directions Preheat oven 350 degrees. Cream butter and sugar together until fluffy. Add add eggs and beat well. Sift together flour, salt and baking powder and add to butter , eggs and sugar combine well. Add sour cream, mashed bananas and vanilla and stir in by hand. Add chocolate chips and pour into greased and floured large loaf pan. Bake for 1 hour or until knife comes out clean. Let cool and slice.

Tuscan Bread
(makes 1 loaf)

Ingredients 2 cups warm water 2 envelopes active dry yeast 3 1/2 cups unbleached white flour 1/2 cup whole-wheat flour pinch of salt Directions Pour 1/2 cup of the warm water (105 - 115) into a large bowl. Stir in the yeast; let stand until dissolved, about 5 - 7 minutes. Stir in the remaining 1 1/2 cups of water. Blend white and whole-wheat flour in a separate bowl until thoroughly mixed. Stir in the salt. Add and stir 1 cup of the flour mixture at a time into the yeast mixture until a dough forms and the mixture cleans the sides of the bowl. Knead dough on lightly floured surface using as much flour as necessary to prevent sticking, until dough is smooth and shiny, about 15 minutes. Shape dough into a ball, place in a warm spot and cover with a towel. Let rise until doubled in size, about 1 hour. Punch dough down, let rest about 5 minutes. Flatten dough into an oval shape, fold loosely into a baguette. Transfer seam side down to a lightly floured baking sheet (you can use corn meal as well), place in a warm spot, cover with a towel and let rest until doubled in size, about 1 hour. Bake in a pre-heated 375 oven for 55 - 65 minutes, until crust is very brown and bread sounds hollow when tapped. Remove from oven and cool on a wire rack. Bread can be stored in a tightly closed plastic bag for one or two days or frozen for longer periods.

Cinnamon Muffins
(makes 8 to 10 muffins)

Ingredients 1/3 cup shortening 1/2 cup sugar 1 egg 1 1/2 cup cake flour 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 cup milk 1/2 cup sugar 1 teaspoon cinnamon 1/2 cup melted butter Directions Preheat oven to 325 degrees. Cream first 3 ingredients. Combine dry ingredients and add to creamed mixture alternately with milk; mix well. Fill greased muffin pans 2/3 full. Bake for 20-25 min. or until golden. Let cool 3-4 min. While the muffins are cooling, combine sugar and cinnamon. Roll muffins in melted butter and then in cinnamon sugar mixture. (Try not to get any of the cinnamon mixture on the bottom of the muffins.)

Honey Vanilla Bran Muffins

Ingredients 1 1/4 cups oat bran 1 cup flour 2 teaspoons baking powder 1 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 container ( 8 oz.) vanilla yogurt 6 tablespoons honey 2 eggs, beaten 3 tablespoons vegetable oil 1 teaspoon vanilla 1/2 cup raisins Directions Preheat oven to 400 degrees. In a large bowl, combine oat bran, flour, baking powder, baking soda, cinnamon, and nutmeg. In a small bowl, combine yogurt, honey, eggs, oil and vanilla until blended. Stir in flour mixture until moistened. Fold in raisins. Let batter stand for 5 minutes. Grease 6 large muffin cups. Spoon batter into cups 2/3 full. Bake for 20 to 25 minutes. Cool on wire rack for 5 minutes and remove form pan.

Beer Bread
3 cup flour 3 3/4 teaspoon baking powder 2 1/4 teaspoon salt 1 tablespoon honey 12 oz beer Grease 9x5x3" loaf pan. Mix flour, salt, baking power; combine with beer and honey in large bowl. Stir together until well mixed. Spread batter in prepared pan. Bake at 350f for 45 min or until browned and a wooden pick comes out clean. Turn out on cooling rack. Cool completely before slicing. Yield: 8 servings

Butter-Rich Dinner Rolls

1/4 cup warm water 2 tablespoon sugar 1 pkg yeast 2 cup flour 6 tablespoon melted butter 1/4 teaspoon salt 1 egg 1/3 cup milk Combine water, sugar and yeast. Add flour; mix at slow speed until mixture is crumbly. Add 1/4 cup butter, salt and egg. Beat until well blended. Add milk. Beat until thoroughly mixed. Cover bowl with plastic wrap and refrigerate for about 30 minutes or until doubled in size. Pour 1 tablespoon melted butter into 8" round cake pan. Turn to coat sides and bottom. Drop batter by spoonfuls into pan. Pour remaining butter over the rolls. Let rise 10 minutes. Yield: 5 servings

Caraway Dinner Rolls

2 tablespoon active dry yeast 1/2 cup warm water 2 tablespoon caraway seeds or dill weed 2 cup low-fat cottage cheese 1/4 cup sugar 1/2 teaspoon lite salt 1/2 teaspoon baking soda 3 egg whites 2 2/3 cup white flour 2 cup whole wheat flour Dissolve yeast in warm water. Add caraway seeds or dill weed. Heat cottage cheese just until luke warm. Mix cottage cheese, sugar, lite salt, baking soda and egg whites into yeast mixture. Slowly add the flours, mixing until dough cleans bowl. Cover and let rise in a warm place until double, about one hour. Stir down the dough. Place in 24 lightly oiled muffin tins. Cover and let rise again until double, about 45 minutes. Preheat oven to 350. Bake about 25 minutes. Remove from muffin tins while warm. Makes 24 rolls. Yield: 24 servings

Cinnamon Rolls - Chef's

1 tablespoon yeast 1 cup warm water (100 deg) 3 tablespoon molasses 1/3 cup dry nonfat milk 1 egg, separated 1 cup unbleached flour (a) 3 tablespoon butter, melted 1 teaspoon salt 1/2 cup whole wheat pastry flour 2 1/2 cup (approx) unblched flour (b) 3 tablespoon butter, softened 1/3 cup sugar 1 tablespoon cinnamon 1/3 cup raisins 1 egg 1 cup cool water Sprinkle yeast over warm water. Stir to dissolve. Add molasses, then dry milk. Let rise 10 minutes. Fold in beaten egg yolk, followed by beaten egg white. Allow to rise 30-40 minutes. Stir in first of the unbleached flour (A) until blended; beat 10 minutes. Cover bowl, set in warm place and let rise about 1 hour 20 minutes. Fold in melted butter and salt. Add pastry flour and additional unbleached flour (B), 1 cup at a time, folding in (do not stir). When dough holds together in one piece, turn out onto floured surface. With floured hands, knead dough, adding flour and reflouring board as needed. Knead until smooth and somewhat shiny. Place dough in oiled bowl, roll dough to oil top, and cover with towel. Let rise until doubled in size. After dough has risen, roll out to 12" x 14" (if making 16 rolls; figure 3/4" x 14" for each roll when scaling). Spread with soft butter. Sprinkle with sugar, cinnamon and raisins. Roll up (crimp edges to roll). Cut into 3/4" sections. Lay rolls flat on oiled cookie sheets and let rise 30 minutes. Mix egg with water and brush over rolls. Bake at 375 degrees for 20 minutes. Makes 16 rolls Yield: 8 servings

Croissants
2 tablespoons water, warm 1 pkg yeast 2 tablespoons sugar 1 teaspoon salt 2 tablespoons milk 1/4 cup milk 2 cups flour, unbleached 14 tablespoons butter, soft 1 egg yolk 2 tablespoons water Dissolve yeast in water with 1/2 t sugar. Mix rest of sugar with salt and 2 T milk. Set aside. In saucepan, heat 1/4 c milk, 1 c water, and 2 T butter. In a bowl, mix flour, and the liquids. Knead to form soft dough, adding more flour if necessary. Place dough into greased bowl. Cover and let rise in warm place for 45-55 minutes or until doubled. On floured board, roll into 7x11 T of butter. Fold bottom third toward center, then fold top third over this part. Roll into another rectangle 14x16 third and lift bottom over this. Sprinkle with flour. Cover and chill 1 hour. Cut dough in half, crosswise, and chill 1 hour more. Remove 1/2 of dough. Roll into a rectangle 1/2 bottom third and turn down top third. Repeat with other half. Cover and chill 30 minutes. Roll dough to 9x16 lengthwise. Cut into triangles. Roll broad side toward point to form crescents. Put on baking sheets, cover with towel. Rise 30 minutes. Brush tops with egg and water. Bake at 475F for 5 minutes. Lower heat to 400F and bake for 10 minutes. Cool briefly. Yield: 12 servings

Easy Doughnuts
3 cup flour 2 single eggs 2/3 cup sugar 1 teaspoon salt 1/4 cup vegetable oil 1 cup milk 4 teaspoon baking powder 2 cup oil for deep fat frying Blend together sugar, milk, eggs and oil. Add flour, salt, baking powder mix all lightly. Heat 2 cups oil in a 2 quart sauce pan to 365 deg F. Drop dough by teaspoonful into hot oil. If oil is too hot, doughnuts will not be cooked inside. Fry for 2 to 3 minutes or until golden brown. Turn frequently while cooking. Drain on paper toweling and roll in white sugar while still hot. Hint: check the first couple of doughnuts to see if they are O.K. and done. Yield: 12 servings

Doughnuts or Long-Johns
----DOUGHNUTS---4 1/2 cups flour 2 pkgs yeast 1/4 cup sugar 1 teaspoon salt 1/2 cup water 1/2 cup evaporated milk 1/4 cup shortening 1 egg ----FROSTING---1/2 cup brown sugar 1/4 cup butter 1/4 teaspoon maple flavoring 2 tablespoons half & half 1 cup powdered sugar In a large mixer bowl combine 1 1/2 cups flour, yeast, sugar, salt and nutmeg. Mix well. In a sauce pan, heat water, milk and shortening to 120 deg F. Add to flour mixture. Add egg. Blend at slow speed until well mixed. Beat 3 minutes at medium speed. By hand gradually add remaining flour to make soft dough. Knead on floured surface until smooth and elastic. Place in greased bowl and cover and let rise for 1 hour or until doubled in size. Punch down dough and divide into two parts. Roll dough into a 12 x 6 inch rectangle. Cut rectangle into 1" strips. Cover and let rise until doubled in size. Heat oil to 425 deg F. Fry each strip until golden brown. Drain on paper toweling. Coat with frosting. Prepare frosting: in a small sauce pan combine butter and brown sugar. Boil for 2 minutes, stirring constantly. Add maple flavoring and half & half. Stir in enough powdered sugar to make spreadable frosting. Yield: 24 servings

French Bread
1 pkg yeast 1 cup tepid water ( 85 deg. f. ) 2 cup friendship starter 3 teaspoon sugar 1 teaspoon salt 6 cup flour Dissolve yeast in water, then mix in starter. Stir in sugar and salt, then flour. Knead on a floured surface until smooth and elastic. Place on a lightly floured board and cover with a towel. Let rise for 90 minutes or until doubled in bulk. Punch down, knead a bit and cut into two pieces. Shape into loaves and place on a lightly greased baking sheet. Sprinkle with a little water and let double in size. Optionally, cut loaves with a knife making shallow incisions on a slight angle from the direction of the loaf. Bake in a 375 degree F. oven for 30 minutes or until golden brown and hollow sounding when tapped on top. Yield: 20 servings

Garlic Bread
1 long loaf Italian bread, sliced 1/2 teaspoon garlic powder 1 tablespoon butter, melted For each slice you will be preparing, melt 1 tbsp. butter or margarine in a skillet over medium heat. Add 1/2 tsp. garlic per slice and saut for 30 seconds. Do not let it burn. Remove from heat and brush garlic-butter on each slice of bread. Toast under broiler or in toaster oven until brown, making sure not to burn. Serve immediately. Yield: 6 servings

Pita Bread
1 tablespoon active dry yeast 1 tablespoon sugar 1/2 cup warm water 3 cups unbleached white flour 3 cups whole wheat flour 1/2 teaspoon lite salt or less 1/2 cup skim milk 1 cup luke warm water Dissolve yeast and sugar in 1/2 cup of warm water. Let stand 5-10 minutes. Place flours and lite salt in a large bowl, making a depression in the center. Combine milk, remaining water and dissolved yeast; pour into depression. Begin mixing flour with liquid, making sure all batter on sides of bowl is worked into dough. Knead until a smooth dough results and the sides of the bowl are clean. (Occasionally dip hands in more water while kneading to give a smooth, elastic finish.) Cover with towel and let dough rise in a warm place until it doubles in size (2-4 hours). Form into 16 smooth balls. Cover and let rise on a cloth for 30 minutes.. Roll into 1/4" thick circles. Cover and let rise again on cloth for 30 minutes. Preheat oven to 475 degrees. Place dough directly on racks in oven. As soon as the dough rises into a mound, 2-5 minutes, place under broiler for a few seconds until lightly browned. Cool. Makes 16 pitas. Yield: 16 servings

Raisin-Cinnamon Doughnut
2 cups flour, sifted 1/4 cup sugar 1 tablespoon baking powder 1 teaspoon salt 1/4 teaspoon cinnamon 1/3 cup shortening 3/4 cup milk 2/3 cup raisins, chopped 1/2 cup butter, melted 1/4 cup sugar 2 teaspoons cinnamon Sift togther all dry ingredients. Cut in shortening with pastry cutter or two knives. Mixture should look like small bowls. Stir in milk and raisins. Turn onto lightly floured board. Roll out to 1/2 Cut into rounds with floured doughnut cutter. Arrange doughnuts on cookie sheets. Brush with melted butter. Bake 12 minutes in a 425F oven. Brush again with melted butter. Combine 1/4 c sugar and 2 t cinnamon to make cinnamon sugar. Makes 1 dozen. Yield: 1 servings

Sheepherders Bread (Basque)

3 cup hot tap water 1/2 cup butter 1/3 cup sugar 2 1/2 teaspoon salt 2 pkg yeast 9 cup flour (to 9 1/2 cups) 1 salad oil In a large bowl, combine hot water, butter, sugar and salt. Stir to melt butter. Let cool to 110 deg f. Stir in yeast, cover, and set in warm place until bubbly (about 15 minutes). Beat in about 5 cups flour to make thick batter. Stir in enough flour to make a stiff dough (about 3 1/2 cups). Turn dough out onto a floured board and knead for 10 to 20 minutes, adding flour as needed to prevent sticking. Place dough in a greased bowl and cover. Place in a warm area and let rise until doubled in size. Punch dough down and knead briefly on floured board to release air. Shape into a smooth ball. With a circle of aluminum foil lining the bottom of a 5 quart dutch oven, greased sides, foil on bottom and lid with salad oil. Place dough in dutch oven and cover. Let rise in warm place until lid rises up about 1/2 inch (about one hour). Bake, with lid on, at 375 deg f for 12 minutes. Remove lid and bake another 30 minutes or until loaf is golden brown. Remove from oven and turn out onto wire rack. Peel foil from bottom and set loaf upright. Makes 1 very large loaf. Yield: 20 servings

Sheepherder Bread
1 1/2 cup active sourdough starter 4 cup unbleached flour 2 tablespoon sugar 2 tablespoon shortening, melted 1 teaspoon salt 1/4 teaspoon baking soda Into a large bowl, sift the dry ingredients, and dig a well in the center of the sourdough starter. Blend the dry mix into the starter from the edges with enough flour to knead until smooth and shiny. Place in greased bowl and let rise until almost double. Shape into 2 loaves and place in greased bread pans. Bake at 375 degrees F until done. Yield: 18 servings

Whole Wheat French Bread

1 tablespoon active dry yeast 1 tablespoon sugar 1 teaspoon lite salt 2 1/2 cups lukewarm water 3 cups white flour 2 cups whole wheat flour(or 3) 1 egg white plus 1 teaspoon cold water Combine yeast, sugar, lite salt and water in a large bowl. Gradually add the flours and mix well(hands work best). At first the dough will be very sticky; add enough flour to transfer it to a lightly floured board. Knead until the dough is no longer sticky(about 10 minutes), adding more flour as necessary. Place in a lightly oiled bowl. Cover with a damp cloth and let rise in a warm place until doubled in volume(1 1/2-2 hours). Punch dough down. Transfer to a floured board and cut into four equal parts. Roll and shape each part into a long loaf. Place loaves into a lightly oiled, special long-loaf pans(baguette pans). Slash the top of each loaf diagonally in three or four places and brush with egg white and water mixture. Let dough rise another hour or until doubled in volume. Preheat oven to 350 degrees. Bake the loaves until browned and hollow-sounding when thumped, about 25 minutes.* Halfway through baking, it may be necessary to cover the loaves with foil to prevent scorching the tops. Let cool on rack. Makes 4 loaves, about 18 inches long. * If planning to freeze bread, underbake, i.e., bake in oven only 15 minutes. Wrap in foil when cool. Freeze. When ready to serve remove from freezer. Leave wrapped in foil. Place in 350 degree oven for 10 minutes. Remove foil and continue to bake for 5 minutes, until crisp. Yield: 4 servings

Whole Wheat Croissants

2 tablespoons yeast 3/4 cup water, heated to body temper 1 3/4 cups whole wheat pastry flour 1/2 cup water 1 1/2 tablespoons honey 2 cups butter, cut into 1/2 pieces 1 egg 1 tablespoon water Combine yeast and warm water, stirring a little to dissolve yeast. Let sit about 10 minutes. Add 1/2 of flour; add water and honey; whisk until smooth. Cover bowl and let stand 1 1/2 hours. Combine remaining flour with butter, and flatten butter pieces. Pour yeast batter into flour mixture; fold together with spatula; just moisten flour without breaking butter pieces. Turn dough onto lightly floured surface. Pat dough down and roll into a 18" x 12" rectangle; if too sticky, sprinkle with flour. Use a metal spatula to fold 1/3 of dough toward center; then fold from other side, 1/3 of dough over first 1/3. Lift folded dough off work surface, and scrape surface clean. Sprinkle work area with flour and repeat, rolling and folding 3 more times. Dough must be hard; if not, freeze for 45 minutes. Pat dough into rectangle. Cut into parts, 1 part for each 4 croissants. For instance, for 24 croissants: cut in 1/2 lengthwise, then cut each half into 3 pieces, for a total of 6 (4x6=24). Work with one piece at a time, holding others in refrigerator until ready to use. Roll each piece individually into 5 1/2" x 14" rectangles. Cut into two 5 1/2" x 7" pieces. Cut each piece diagonally to form 4 triangles; roll from wide end to point. Place on ungreased cookie sheets. Curve ends to crescent shape. Beat egg with water; brush croissants with this and set them aside 1 hour. Reglaze with egg/water mixture. Bake at 375 degrees until puffed and brown. Let cool slightly and serve. Makes 24 croissants Yield: 24 servings