Possum's Honey Bread

7 cups flour
1/4 cup honey
1/2 cup butter
2 tsp salt
2 TBSP dry yeast
1 1/2 cups very hot water
1 cup warm water

Combine very hot water, salt, butter, and honey in a large bowl. "Then stir it and stir it until the butter is melted." Mix the yeast into the cup of warm water and let it sit until foamy, then add it to the butter mixture. Add six cups of flour, then turn dough out onto a floured surface and knead until it is "soft and smooth like the clay along the riverbank." Add additional flour as needed to prevent sticking. Place in a greased bowl, cover with a damp cloth, and set in a warm place to raise for 1 1/2 hours. Punch dough down, divide in two, and place in greased bread pans. Cover with a damp cloth and let rise again for about 1 hour. Bake at 350˚ for 45 minutes.

From the book How To Make Possum's Honey Bread, Skunk's Chocolate Sprinkle Bread, and Raccoon's Raisin Bread, too by Carla Stevens

Italian Bread

2 cups warm water

1 TBSP yeast

1 TBSP evaporated cane juice

1 1/2 tsp sea salt

1 TBSP extra virgin olive oil

4 1/2 cups flour

Combine warm water, yeast, and ECJ in a large glass bowl and allow to proof for 5 minutes. Add salt and olive oil. Gradually stir in flour. Knead until smooth, then cover and let rise in a greased bowl until doubled in size. Punch down and shape into 2 long loaves or place in greased French bread loaf pans or on a cookie sheet. Let rise again, until doubled. Bake at 400˚ for 20 minutes, then cool on racks.

Soaked Whole Wheat Bread

aka Bread The Boy Can Eat

(makes 4 loaves)

Combine, cover with a towel, and soak on the counter for 12-24 hours:

1 cup buttermilk or whey

3 cups water

11 cups freshly ground wheat flour

2 cups oats

3/4 cup honey

3/4 cup extra virgin olive oil, melted butter, or melted coconut oil

After soaking, combine the following in a small bowl (to proof the yeast), and let it sit until foamy:

1/2 cup warm water

1 tsp honey

2 1/2 TBSP active dry yeast

Combine the yeast mixture with the soaked mixture and add:

1 1/2 TBSP sea salt

3 TBSP gluten

1-3 TBSP orange juice

sprinkle of powdered ginger

Knead for 8-10 minutes. Dough will be very wet and sticky (add more flour if desired). Place in a greased bowl and cover with a towel. Let rise until doubled, about 1 1/2 hours. Punch down and divide into 4 greased loaf pans (at least one clear glass). Let rise again until doubled, about 45 minutes. Bake at 350˚ for 30-45 minutes. Bread is done when the loaf in the glass pan is browned on all sides. Remove from oven and let rest in pans for 10 minutes before removing from pans. Let cool completely on wire racks.

Adapted from passionatehomemaking.com

Quick Spelt Biscuits

aka "Mommy's Best Biscuits EVER"

2 1/2 cups spelt flour

1/2 tsp baking soda (sifted)

1 1/2 tsp baking powder (sifted)

3/4 tsp sea salt

6 TBSP virgin coconut oil

scant 3/4 cup water

1 TBSP lemon juice

Preheat oven to 450˚.  Combine dry ingredients, then cut in coconut oil with a pastry blender (or two knives) until the oil clumps are pea sized.  Add the water and lemon juice, and mix lightly, just enough to moisten the dry ingredients.  Drop by the spoonful onto a lightly oiled baking sheet, and bake for 8-10 minutes, until golden brown.

Original recipe from gnowfglins.com

Quick Whole Wheat Buns/Rolls

2 1/2 cups warm water

5 tsp yeast

drizzle of honey

2 tsp sea salt

1/2 cup extra virgin olive oil

6 cups whole wheat flour

6 TBSP wheat gluten

Combine water, yeast and honey and allow to sit (proof) until foamy.  Add the rest of the ingredients, mix, then knead until smooth.  Shape into breadsticks, rolls, hamburger buns, sub rolls, etc., and place on greased cookie sheets.  Allow to rise for at least 20 minutes.  Bake at 375˚ for 10-20 minutes.

Banana Bread

3 large or 4 small very ripe bananas

2 TBSP olive oil

1/4 cup honey or maple syrup

1 egg

1/4 cup yogurt

1 1/2 cups whole wheat flour

1/4 cup ground flax seed

1 tsp baking soda

1/2 tsp salt

Mash the bananas with a fork.  Add the rest of the wet ingredients and mix well.  Add the dry ingredients and stir just enough to combine, until everything is moistened.  Pour batter into a greased loaf pan.  Bake at 350˚ for 45-55 minutes, until a toothpick inserted in the center comes out clean.

Adapted from What The Bible Says About Healthy Living Cookbook

Sweet Potato Cinnamon Rolls

3 1/2 tsp yeast

1/4 cup warm water

drizzle of honey

1/3 cup honey

1 cup warm milk

2 TBSP soft butter

1 cup mashed cooked sweet potato or yam

1 tsp salt

1/4 cup wheat germ

1/4 cup gluten (optional)

5-6 cups whole wheat pastry flour (regular whole wheat will work but will be heavier)

Filling:

1/2 - 3/4 cup softened butter

1/4 - 1/2 cup maple syrup

cinnamon

Combine yeast, warm water and a drizzle of honey and set aside to proof.  Combine honey, milk, butter, sweet potato, and salt, then add yeast mixture and stir until smooth.  Add wheat germ, gluten, and 4 cups of flour and stir until combined.  Turn out onto a floured surface and knead, adding flour as needed until dough is smooth and no longer sticky.  Place in a greased bowl in a warm place and let rise about one hour, or until doubled.

Roll dough out into a large rectangle.  Combine 1/2 cup softened butter and 1/4 cup maple syrup and spread over dough.  Sprinkle with cinnamon to taste.  Roll dough up into a cylinder shape and cut.  Place rolls in 2 greased 9 x 13 pans and allow to rise again for about 30 minutes. 

Bake at 350˚ for 20-25 minutes.  Serve plain or with a glaze of your choice.

*Optional alternate version: For richer, gooier rolls, spread with a filling of 3/4 cup softened butter and 1/2 cup maple syrup and sprinkle with cinnamon.  Reserve some of the filling and brush it on as a glaze when the rolls are done baking.

Cheese Herb Breadsticks

1 1/2 cups warm water

1 1/2 TBSP yeast

1 1/2 tsp salt

4 tsp Italian seasoning

4 cloves minced garlic

4 1/2 cups flour

2 eggs

1 cup shredded mozzarella cheese

2 cups shredded cheddar cheese

Parmesan cheese

olive oil

Combine warm water and yeast and set aside to proof.  Mix salt, Italian seasoning, garlic, and 1 1/2 cups flour together, then stir in water and yeast.  Add eggs, mozzarella and cheddar cheeses, and remaining 3 cups of flour and mix well until it has formed a stiff batter.  Cover and let rest for 20 minutes.

Stir down batter and spread on a greased 10x15 inch jelly roll pan.  Brush on olive oil and sprinkle with Parmesan cheese.  Cover and let rise in a warm place until almost doubled in size (about 20 minutes).  Bake at 375˚ for 20-25 minutes, until golden brown.  Cut into thin slices and serve.

*We dip ours in spaghetti sauce :)

Original recipe from Amy K

Whole Wheat Tortillas

6 cups whole wheat flour

2 cups warm water

1/2 tsp baking powder

2 tsp salt

1/2 cup extra virgin olive oil

Combine water and oil in a bowl.  Add baking powder and salt and mix well to dissolve any lumps.  Stir in flour until dough is combined but not stiff.  Let it stand for 10 minutes.

Shape into 20 balls and let it rest for ten more minutes.  Place each ball on a floured surface and roll into an 8-10 inch circle.  Bake on a lightly greased skillet (I like cast iron) until done but not browned.  On medium-high heat it will take about 30 seconds per side.

Original recipe from www.passionatehomemaking.com

Maple Syrup Scones

1/4 cup real maple syrup

1/2 cup milk

2 1/4 cup whole wheat flour

1/2 cup oatmeal

1 1/2 TBSP baking powder

1/2 tsp salt

9 TBSP cold butter, cut into pieces

1 egg, lightly beaten

large-grain sugar

Whisk together milk and syrup and set aside.  Combine flour, oatmeal, baking powder, and salt in a bowl.  Cut in butter using a pastry blender or two knives until it looks like pebbles on a beach.  Add the milk and syrup mixture and stir just until blended.  Turn the dough onto a floured surface and knead lightly, just enough to bring the dough together.  Pat into a 1 inch thick square (trim the edges if desired), and slice into 9 equal pieces.  Brush the tops with the egg, and sprinkle with sugar.

Arrange 1/4 inch apart on a baking sheet covered with parchment paper, and bake at 400˚ for 20-25 minutes, until tops are golden brown.

Original recipe from www.101cookbooks.com

Whole Wheat Bread

3/4 cup warm water

2 tsp yeast

6 cups whole wheat flour

2 cups warm water

2 tsp salt

1/4 cup extra virgin olive oil

1/4 cup honey

1/4 cup orange juice

Combine yeast and 3/4 cup warm water, and let it sit for 5-10 minutes to proof the yeast.  Add the remaining ingredients and mix well.  Knead dough until smooth and elastic, then place in a greased bowl and let it rise (somewhere warm) until doubled.  Divide into two bread pans and let rise for about 45 minutes, then bake at 350˚ for 1 hour.  Allow to cool in the pan for a few minutes, then transfer to wire racks to cool completely.

Adapted from Angel A's recipe

Spinach and Feta Braid

1/4 - 1/2 recipe of Challah dough, risen once

1 lb fresh spinach

1 TBSP extra virgin olive oil

8 oz feta cheese

pine nuts (optional)

1 egg, beaten

poppy seeds (optional)

Saute spinach in olive oil until wilted, then drain well.  On a greased baking sheet, roll Challah dough into a 8" x 18" rectangle about 1/8 inch thick.  Layer feta down the center, then top with spinach and pine nuts (optional).  Using a pizza cutter or sharp knife, cut strips down each side, about 1/2 inch wide.  Starting at one end, crisscross the strips at slight angles so that it looks like a braid.  Tuck the ends under.  Place in a warm spot and let it rise for 40 minutes.  Brush with egg, and sprinkle with poppy seeds (optional).  Bake at 350˚ for about 30 minutes, until nicely browned.

Simple, No-Knead Bread

2 1/4 tsp yeast

2 TBSP honey

1 tsp salt

2 cups warm water

2 cups flour

2 cups whole wheat flour

Combine yeast, honey, salt, and water and let it sit for 10 minutes to proof.  Add flours and mix well.  Let rise in a greased bowl for 1 1/2 hours.  Shape into two loaves on a baking sheet (optional:  sprinkle with wheat germ) and cook at 375˚ for 30 minutes.

Challah

1/2 cup warm water

drizzle of honey

2 TBSP yeast

1 cup warm water

1/2 cup honey

1 TBSP extra virgin olive oil

4 eggs

1 1/2 tsp salt

5+ cups flour (may take up to 9 cups)

Combine 1/2 cup warm water, drizzle of honey, and yeast in a large bowl.  When the yeast is foamy, add the rest of the ingredients in the order listed.  Add flour until the dough is smooth, and knead for about 10 minutes.  Place dough in a greased bowl, oil the top of the dough and let rise in a warm place until doubled in size, about 1 1/2 hours.  

Punch down.  To make the braids, divide the dough into eight equal parts and roll each piece into a rope about 14 inches long and an inch thick.  Lay four ropes side by side and pinch the tops together.  Braid tightly, starting on the left, by taking the left rope over two ropes and under one.  Continue the pattern until the braid is complete and fold the ends under.  Repeat for the second loaf.  Place braids on greased baking sheets and cover.  Let rise in a warm place for 25-30 minutes.  

Brush the tops of the dough with a beaten egg (or two), and bake at 350˚ for 30-40 minutes, until done.  Cool, covered, on wire racks.

Adapted from tammysrecipes.com.  For better braiding instructions and pictures, click here.

Eggnog Scones

3 cups flour

1/3 cup sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt (can omit if using salted butter)

12 TBSP butter

1 cup eggnog

Glaze:

1/4 tsp nutmeg

1 TBSP eggnog

1/4 tsp cinnamon

2 TBSP sugar

Preheat oven to 425˚.  Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl.  Stir well with a fork to mix and aerate.  Add the butter and cut into the flour mixture, using a pastry blender or two knives, until the mixture looks like fresh bread crumbs.  Add the eggnog and mix only until the dry ingredients are moistened.  Gather the dough into a ball and press so it holds together.  Turn the dough out onto a lightly floured surface.  Knead lightly 12 times.  Pat the dough into a circle 1/2 inch thick.

Prepare the glaze*.  In a small bowl combine the eggnog, cinnamon, nutmeg and sugar.  Stir well to blend.  With a pastry brush or your fingers, spread the glaze on the dough -- top and sides.  Cut the dough into wedges (like a pie) -- 16 or more pieces.  Place the scones 1 inch apart on an ungreased baking sheet.  Bake for about 12 minutes or until the tops are browned.  Serve hot or at room temperature.

*If you really, really like eggnog, cinnamon, and nutmeg, like we do, then double the amounts for the glaze.  It makes the flavors POP.  :)

Quick Pizza Dough

Combine: 1 cup warm water, 1 TBSP yeast, and 1 TBSP honey.

Let sit five minutes to test yeast, then add ½ tsp salt, 2 TBSP extra virgin olive oil, 1 cup flour.

Stir well, then add 2 more cups flour. Pat onto a cookie sheet.

(I prick it with a fork, then bake it for 8 minutes at 450˚ before I add the sauce and toppings, then bake everything at 450˚ for 7-10 minutes.) But the original recipe says to add sauce and seasonings, then toppings and bake at 450˚ for 15-20 minutes.

Makes crust for one pizza.