Naomi's Challah

1 c. warm Water
3 T. Honey
2 T. Yeast
1 ½ t. Salt
1/3-1/2 c. Olive Oil
1 Egg
4+ c. Flour
Egg
Poppy and Sesame Seeds

Mix water, honey and yeast in a large bowl. Let sit a couple minutes. Add the rest of the ingredients and mix well adding flour as needed. Once dough is hard to stir, start kneading to form pliable, non-stick dough. Add flour as needed. Oil dough and let rise until doubled in size. Punch down, divide the dough in half. Braid into 2 challahs. Let rise until doubled on a greased cookie sheet. Brush with egg and sprinkle with poppy seeds and sesame seeds. Bake challah at 375° F 15 minutes then turn the oven down to 275° F and bake for another 15 minutes (do not over bake). Remove from oven, cover with a cloth (to prevent drying out). Eat warm and enjoy.



Dinner Rolls

4 to 5 c. Flour
1 T. Yeast
1 c. Milk
1/3 c. Sucanat
1/3 c. Butter
1 t. Salt
2 Eggs

In a bowl, stir together 2 cups flour and yeast. In a sauce pan combine butter, salt, sucanat and milk. Heat until warm. Add to flour beat 30 seconds, add eggs. Beat 3 minutes. Scrape the sides of the bowl occasionally. Stir in as much remaining flour as you can. Knead in as much remaining flour to make moderately firm dough. Shape dough into a ball and oil it. Cover and let rise in a warm place until doubled (about an hour). Shape into 20 rolls (you can make more or less depending on how you like them). Put on a greased cookie sheet and let them rise until doubled (about 30 minutes). Bake at 350° F for 15 to 20 minutes and golden brown. Best served hot, with butter.



Cornmeal Herb Rolls

1/3 c. Cornmeal
½ c. Sucanat
2 t. Salt
2 c. Milk or Water
2 Eggs
½ c. Butter
1 T. Yeast in ¼ c. warm Water
4 c. Flour or more
1 t. Garlic Powder
½ t. Basil
1 t. Parsley

Cook cornmeal, sucanat, salt, and butter in milk, until thick. Remove from stove. Add herbs. Cool to lukewarm (if I’m in a hurry, I put the pot in some ice water and stir till it is cool). Add beaten eggs, and yeast that has been dissolved in water. Stir together then knead like bread dough. Let rise till doubled (around an hour). Punch down, shape into rolls. Let rise again (it will probably be 20 minutes or so). Bake at 350° F for 10-15 minutes, or until done. Makes about 20 rolls.

I usually add some or all of the following: dried parsley, dried oregano, dried chives, onion flakes, dried basil, and dill weed. I add anywhere from a teaspoon to a tablespoon of each.



Butterhorns

1 T. Yeast
1 T. Sucanat
3 Eggs, beaten
1 c. warm Water
½ c. Sucanat
½ c. Butter
½ t. Salt
5 c. Flour
Butter

Stir first 4 ingredients together. Let sit for 15 minutes, then add the next 4 ingredients and stir well. Knead. Place in refrigerator overnight.
In the morning, divide dough into 2 parts. Roll out in 12” circle and spread with butter. Cut in 16 wedges. Roll up starting at the wide side. Let rise 3 to 4 hours. Bake at 350° F for 20-30 minutes or until golden. Brush with butter after they come out.

Boston Brown Bread

5 c. Whole Wheat Flour

4 t. Baking Soda

2 t. Salt

4 c. Buttermilk

1 c. Molasses

1 c. chopped Nuts (optional)

Mix dry ingredients. Add nuts, if used. Add combined buttermilk and molasses and stir just until moistened. Spoon into 2 buttered loaf pans. Bake at 350° F for 40 to 50 minutes, or until knife comes out clean. Remove from pans and cool on rack.

Banana Nut Bread

1 c. mashed Bananas (3 medium)

1/3 c. melted Butter

1/2 c. Honey or Sucanat

2 Eggs

1 3/4 c. pastry Flour

1/2 t. Salt

1 t. Baking Soda

1/4 c. hot Water

1/2 c. chopped Nuts

Beat butter and honey together. Add eggs, mix well. Stir in bananas. Add sifted dry ingredients alternately with hot water; mix until smooth. Bake in a greased bread pan at 350° F for 55 to 60 minutes. Cool on a wire rack for ½ an hour before slicing.