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Blue Ribbon White Bread
Submitted by: Barbiel
1 (25 ounce) package active dry yeast
1 teaspoon sugar
1/2 cup warm water (110F/45C)
1 (12 fluid ounce) can evaporated milk
1/4 cup warm water
1/4 cup shortening, melted
1/4 cup honey
2 teaspoons salt
6 cups bread flour
2 tablespoons butter, melted
In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes. Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375F (190C). Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool. Makes 2 - 9x5 inch loaves, serving 24.

Crusty Potato Bread
Submitted by: Barbiel
3 1/4 cups bread flour
1/2 cup instant mashed potato flakes
1 tablespoon white sugar
1 1/2 teaspoons salt
2 tablespoons butter
1 1/4 cups water
2 teaspoons instant yeast
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Cycle; press Start. Makes 1 - 2 pound loaf, serving 15.

Buttermilk Honey Bread
Submitted by: Barbiel
1 1/2 (25 ounce) packages active dry yeast
1 teaspoon white sugar
3/4 cup warm water (110F/45C)
1 1/2 cups buttermilk, room temperature
2 tablespoons unsalted butter, melted
3 tablespoons honey
1 tablespoon salt
6 1/2 cups all-purpose flour
In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes. Combine buttermilk, butter, honey and the yeast mixture in a large mixing bowl. Add salt and two cups of the flour. Whisk well to combine. Add the remaining flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour. Preheat oven to 375F (190C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Bake at 375F (190C) for about 30 minutes or until the tops are golden and the bottoms of the loaves sound hollow when tapped. Makes 2 loaves, serving 24.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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