Onion Dill Bread

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Elspeth Cahill Swope

3 c. all purpose flour
2 tsp. dried dill seed (if you use dill-weed, make it 4 tsp.)
1 pkg. dry yeast
1 1/4 c. milk
2 tsp. instant minced onion
2 T. sugar
1 egg
2 T. butter
1 tsp. salt

Put 1 1/2 cups flour and the yeast in large mixer bowl. Heat together milk, sugar, butter, dill seed and minced onion in small pan, until the butter melts. (Don't scald of simmer!) Add the warmed-up liquid to dry ingredients. Break in egg. Blend. Then beat 3 minutes on high, scraping bowl. Remove beaters when mixer is off. Blend in remaining 1 1/2 cups flour with spatula or spoon. Round dough over in bowl cover with clean cloth and let rise 'till double in bulk. Place in bread pan,(9x5x3 inches) which has been greased. Again, cover and let double in size. Preheat oven to 350 degrees. Bake for 25 minutes, test for doneness. Cool. Wrap in foil and refrigerate. This is so easy, it is foolproof. Can make into 6 onion rolls, if you'd rather. Super-tasting for reubens!

Another recipe from the herb lady, Mary Gerathy...

Oatmeal Bread - II

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Jane Lockwood Barney

3 c. oatmeal, quick or regular
2 pkgs. dry yeast
5 1/2 c. boiling water
1/2 c. lukewarm water
1 c. dark brown sugar
Pinch of sugar
6 tsp. salt
16 1/2 c. flour, approximately
3/4 c. vegetable oil
2 T. molasses, optional

Place oatmeal, brown sugar, salt, oil, and molasses in large mixing bowl. Pour boiling water over it, stir, and let stand until lukewarm (or cool it after a few minutes). Dissolve yeast and sugar in lukewarm water. Pour yeast mixture into oatmeal mixture, add enough flour to make a very stiff dough. Knead until smooth and elastic. Cover and let rise in a warm place until double in bulk (I turn my oven on briefly, turn it off, and place rising bread in it). Punch down or stir enough to remove bubbles, and let rise again. Turn out on floured board, knead briefly, shape into loaves, rub with a little vegetable oil, and place in oiled loaf pans. Cover loaves with a cloth and let rise until double in size. Bake in 325-350 degree oven for about 40 minutes. Turn out on cake rack and let cool. Makes 4 two-pound loaves and small round loaf or few rolls.

Oatmeal Bread - I

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Jane Lockwood Barney

2 c. oatmeal, quick or regular
2. pkgs, dry yeast
3 1/2 c. boiling water
1/2 c. lukewarm water
2/3 c. brown sugar
Pinch sugar
4 tsp. salt
11 c. flour
1/2 c. oil
1 T. molasses, optional

Place oatmeal, brown sugar, salt, oil and molasses in large mixing bowl. Pour boiling water over it, stir, and let stand until lukewarm (or cool it after a few minutes). Dissolve sugar and yeast in lukewarm water. Pour yeast mixture into oatmeal mixture, add enough flour to make a very stiff dough. Knead until smooth and elastic. Cover and let rise in a warm place until double in bulk (I turn my oven on briefly, turn it off, and place rising bread in it). Punch down or stir enough to remove bubbles, and let rise again. Turn out on floured board, knead briefly, shape into loaves, rub with a little vegetable oil, and place in oiled loaf pans. Cover loaves with cloth and let rise until double in size. Bake in 325-352° oven for about 40 minutes. Turn out on cake rack and let cool. Makes 3 loaves, under 2 pounds each.

English Herb Bread

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Beth Chase Cunningham

1 pkg. (1 T.) granulated yeast
2 eggs, well beaten
1 tsp. nutmeg
2 c. milk
2 tsp. crumbled sage
1/4 c. sugar
4 tsp. caraway seeds
1 T. salt
1 tsp. celery seed
1/4 c. butter or margarine
6 c. (approximately) flour

Scald milk. Add butter, sugar and salt. Stir until butter is melted. Let cool until lukewarm. Add yeast. Stir in eggs and spices. With wooden spoon, mix in 3 cups flour and beat until smooth. Blend in rest of flour gradually, kneading it by hand until smooth and elastic. Place in greased bowl, turning dough over once to grease surface. Cover with damp cloth. Keep dough at 80 degrees to 85 degrees until double in bulk (about 2 hours). Punch down, divide into two equal parts. Let rest a few minutes. Make into two loaves. Place in 9x5x3 inch loaf pans.

Let rise in warm place until double. Bake 10 minutes at 425 degrees, then about 30 minutes at 375 degrees. To test doneness, turn loaf out of pan and thump bottom with knuckles; loaf will sound hollow when done. Cool thoroughly on rack (turn loaf on side) before wrapping. Can also be baked in miniature loaf pans (made of heavy aluminum foil and available at hardware stores). These are nice for a cocktail party. Excellent with cheese, turkey or roast beef.

This recipe was given to me by a wonderful lady, Bea Watson.

No-Wait Healthy Bread

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Betty Osgood Woodburne

1 1/2 c. oatmeal, not instant
1 T. salt
2-3 pkgs. dry yeast
1/4 c. salad oil
1-4 c. warm water
1/4 c. wheat germ
2 T. honey
1 c. soy grits
1/8 c. honey
6 c. whole wheat flour
1/8 c. molasses
3 c. white flour, approximately

Warm oatmeal in 275 degree oven. Put water and 2 tablespoons honey in large bowl, add yeast, and let stand 10 minutes in a warm place, until foamy. Add rest of honey, molasses, salt, oil and oatmeal. Let stand a few minutes. Add wheat germ, soy grits, and whole wheat flour. Add enough white flour so you can handle dough. Knead 8-10 minutes. Shape into two loaves. Place in greased loaf pans. Bake 15 minutes at 275 degrees. Increase heat to 350 degrees and bake 30-40 minutes longer until loaf sounds hollow when tapped on bottom.

Easy Cheese Bread

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Betty Osgood Woodburne

1/2 c. warm water
2 tsp. salt
1 T. sugar
1/4 c. oil
1 pkg. dry yeast
1 T. honey
1 c. powdered milk
2 c. shredded cheese
1 1/2 c. hot water
6-7 c. white flour

Mix well in a small bowl warm water, sugar, and yeast. Mix well in a large bowl powdered milk, hot water, salt, oil, and honey. Stir in yeast mixture and cheese. Add 2 cups flour and beat well with electric beater. Add up to 5 cups flour to make dough. Knead 8-10 minutes. Let rise, covered, until doubled in bulk, about one hour. Make into two loaves. Let rise 30 minutes. Bake at 375 degrees for 30 minutes.

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Cheddar Cheese Bread

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Elspeth Cahill Swope

1 pkg. dry yeast
2 tsp. salt
1 3/4 c. milk
2 T. butter
1 c. warm water, 105-115 degrees
5 c. sharp Cheddar cheese, shredded
1/4 c. sugar
5 1/2 c. flour

Sprinkle yeast over warm water in small bowl and stir to dissolve. set aside. Heat milk to scalding. Stir in sugar, salt, butter, and 3 1/2 cups cheese. Stir until butter and cheese are melted; set aside to cool until lukewarm. In mixing bowl, combine 2 1/2 cups flour, the cheese mixture, yeast, and the other 1 1/2 cups cheese. With electric mixer beat for 2 minutes until smooth. Add additional flour, 1 cup at a time, stirring with wooden spoon, then kneading until dough is rough-formed and leaves sides of bowl. If it is wet or slack, use additional 1/2 cup flour. Knead 10 minutes. Place in greased bowl, turn to coat, cover tightly. Place in warm place to rise until doubled, approximately 1 1/2 hours. Punch down, divide in half, let rest 10 minutes. Shape into loaves, cover, let rise until doubles. Bake at 375 degrees for 40 minutes. Check after 15 minutes of baking and cover with foil or brown paper if it is getting too brown. Let cool on wire rack. This is fabulous toasted but be careful it does not burn.

Compleat Breakfast Bread

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Agnes Pearson Reading

1 c. quick oatmeal
1 pkg. plus 1 tsp. dry yeast
1/2 c. molasses
1/4 c. warm water
2 c. boiling water
2 c. whole wheat flour
1 tsp. salt
3 c. white flour
2 T. butter or margarine
1 egg
1/4 c. powdered milk

Combine first five ingredients; let cool. Dissolve yeast in warm water; add yeast mixture, egg, powdered milk to cooled molasses mixture. Add one cup whole wheat flour and beat with hand mixer for two minutes. Add second cup whole wheat flour and mix another two minutes. Add white flour, one cup at a time, and mix thoroughly. Cover and let rise until double. Punch down, divide into two parts, place into greased loaf pans. Let rise again, then bake at 350 degrees for 40 minutes, or until done.

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Blender Banana Bread

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Beth Chase Cunningham

2 c. flour, sifted
1 c. sugar
1 tsp. soda
1 tsp. salt
1/2 c. wheat germ
2 eggs
1/3 c. cooking oil
1/3 c. milk
1 tsp. vanilla
2 c. bananas, sliced
1/2 c. shelled pecan pieces

Combine first four ingredients; sift into large mixing bowl. Stir in wheat germ. In blender; beat eggs, oil, milk, vanilla and half the banana pieces and beat until smooth (15 seconds). Add pecans. Beat about 10 seconds. Pour over dry ingredients. Mix with rubber scraper just until dry ingredients are moistened. Pour into greased 9x5x3 inch loaf pan. Bake in moderate oven (350 degrees) for 60 to 70 minutes. Cool in pan for 15 minutes. Remove from pan and finish cooling on rack.

Bullar (Swedish Cardamom Buns)

Originally Published:
Fare Thee Well, 1974
Original Images:

Contributed by: Beth Chase Cunningham

A recipe from my niece, Denise Frank.

2 pkg. compressed yeast
5 oz. butter
2 c. milk
3/4 c. sugar
1/2 tsp. salt
5 to 6 tsp. ground cardamon
5 1/2 to 6 c. flour

In large bowl dissolve yeast in 1/4 to 1/3 c. warm (body temperature) milk and 1/4 tsp. sugar; cover with cloth, let bowl sit in warm water bath. (This helps the yeast to rise more quickly.) Melt butter in a saucepan, add milk, sugar and salt, allow mixture to reach body temperature. Mix cardamom and half the flour; add to butter – sugar – milk mixture. Add yeast mixture. Combine thoroughly.
Gradually add remaining flour and knead until dough becomes pliable and not sticky. Put in bowl, cover loosely with a cloth, allow to rise in warm, draft-free place until double (about 45 min.). Punch down dough. Divide into 4 sections. With each section, do the following: roll out to a rectangle, spread rectangle of dough with butter and sprinkle with sugar (white or brown) and raisins. Roll dough up lengthwise into a long roll and pinch edges together. Cut crosswise into buns about 1 inch apart. Set on greased cookie sheet, cut side up. Cover with cloth and let rise another 30 min. Baste with beaten egg and sprinkle with almond bits, pearl sugar, or whatever decoration you wish, if desired. Bake 7 to 8 minutes in 450 degree oven.

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