Basic Whole Wheat Bread

5 cups milk

2 pkgs. dry yeast dissolved in 1 cup warm water

1/2 cup oil

1/2 cup raw sugar, honey or molasses

2 T salt

11 to 12 cups unsifted whole wheat flour

Mix together in 6 qt. pan liquid, softened yeast, oil, sugar and salt. Add flour gradually and mix well. This dough should be more moist than ordinary bread dough. Let rest 10 to 15 minutes. Turn out on floured canvas covered board. Knead for 10 minutes. Cover with foil or dampened towel and refrigerate immediately. Kneading can be done before or after refrigeration. Refrigerate 3 to 24 hours. Dough may require punching down once or twice.

Remove from refrigerator and let stand about 30 to 60 minutes at room temperature or in 80 to 85 degree oven. Turn out on canvas covered board. Knead 10 minutes if not previously done. Divide into 3 or 4 portions according to pan size. Place in loaf pans, lightly greasing top surface. Let rise in warm place until almost double in bulk. Bake at 325 for 1 hour and 10 minutes to 1 hour and 20 minutes.

Mischell Shapiro

Twelve Hour Orange Rolls

1 pkg. yeast

1/4 cup warm water

1/2 cup melted butter

3/4 cup scalded mild

1/2 cup sugar

3/4 t salt

3 eggs beaten

4 to 5 cups flour

1/2 cup butter softened

1/2 cup sugar

grated rind of 1 orange

Dissolve yeast in warm water. Combine butter and milk. Stir in sugar, salt and eggs. Cool; stir in yeast and enough flour to make a soft dough. Cover. Allow to rise in a cool place for 5 to 6 hours. Turn out onto lightly floured board. Knead just to coat dough with flour. Dough is very soft and should remain so. Divide dough. Roll into two 8x14 inch rectangles. Spread with soft butter or orange spread (1/2 cup butter, 1/2 cup sugar, and grated rind of one orange.); roll into a long jelly roll. Cut into slices and place in buttered muffin tins. Allow to rise for 5 to 6 hours. Bake for 12 to 15 minutes at 375. Serves 20.

Camille Ebert

Corn Bread Muffins

1/2 cup butter

2/3 cup sugar

2 eggs

1 cup buttermilk

1/2 t baking soda

1 cup cornmeal

1 cup flour

1/4 t salt

raspberry jam, optional

Melt butter and add sugar. Add eggs. Combine buttermilk and soda and add to sugar mixture. Combine dry ingredients and add to sugar mixture. Spoon into lined muffin tins. Bake at 350 for 15 minutes. Test for doneness. If desired, pipe raspberry jam through a cake decorating tube into the center of the muffins when cooled. Recipe can also be made in an 8x8 inch pan and cooked for 30 minutes.

Camille Ebert