Cake and Bread

1 Loaf

1 package active dry yeast
1/4 cup warm water
1 cup cornmeal
2 teaspoons salt
1/2 teaspoon baking soda
1/3 cup dark molasses
3/4 boiling water
1 egg
2 1/4 cup all-purpose flour
Melted butter

1. Dissolve yeast in warm water
2. Combine cornmeal, salt, baking soda, molasses and shortening in a large mixer bowl. Stir in boiling water, cool to lukewarm
3. Add softened yeast, egg and 1 cup flour to cornmeal mixture, beat 2 minutes on medium speed of electric mixer or 300 vigorous strokes with a wooden spoon. Stir in remaining flour
4. Spread batter in a well-greased 2 quart casserole. Cover, let rise in a warm place until nearly double in bulk (1 to 1 1/2 hours)
5. Bake at 350 F about 40 minutes. Remove from casserole immediately. Brush top lightly with melted butter;cool

2 Loaves or 1 Sheaf

1 1/2 cups milk
1/2 cup margarine
2 tablespoons honey
2 tablespoons light molasses
2 teaspoon salt
2 large shredded wheat biscuits, crumbled
1/2 cup warm water (105 to 115 F)
2 packages active dry yeast
2 cups whole wheat flour
1/4 cup wheat germ
2 to 3 cups all-purpose flour

1. Heat milk; stir in margarine, honey, molasses, salt and shredded wheat biscuits. Cool to lukewarm.
2. Measure warm water into a large warm bowl. Sprinkle in yeast; stir until dissolve. Add lukewarm milk mixture and whole wheat flour; beat until smooth. Stir in wheat germ and enough all-purpose flour to make stiff dough.
3. Turn dough onto lightly floured surface; knead until smooth and elastic (8 to 10 minutes). Place in greased bowl; turn to grease top. Cover; let rise in a warm place until double in bulk (about 1 hour)
4. Punch dough down; divide in half. Proceed, following directions below for desired shape.
5. Cover, let rise in a warm place until double in bulk (about 1 hour),if making sheaf, make diagonal snips with scissors along the bent portion of stalks above the twist. If desired, gently brush sheaf with beaten egg.
6. Bake on lowest rack position at 400 F about 2o minutes for sheaves and 25 to 30 minutes for loaves, or until done. Remove from baking sheets and cool on wire racks.

To make round loaves: Shape each half of dough into a smooth round ball. Press each ball slightly to flatten into rounds 6 inches in diameter. Place on greased baking sheets.

To make Wheat Sheaf: Divide on half of dough into 18 equal pieces. Roll 2 pieces into 12-inch ropes. Twist ropes together; set aside. Roll 18 pieces into 18-inch ropes and roll remaining 18 pieces into 15-inch ropes. Place one 18-inch ropes lengthwise on center of a greased baking sheet, bending top third of rope off to the left at a 45-degree angle. Place second 18-inch rope on a sheet touching the first rope but bending top third off to the right.

Repeat procedure using two more 18-inch ropes, placing them along outer edges of straight section and inside bent sections so that ropes are touching. Repeat using two of 15-inch ropes. Repeat, starting with the long ropes, placing them on top of the arranged long ropes and slightly spreading out ropes forming bottom of sheaf. Fill in by topping with the remaining 15-inch ropes, making shorter bends in two uppermost ropes. Cut twist in half. Arrange twists side by side around center of sheaf, tuck ends underneath. Repeat with the remaining half of dough.

4 mushrooms or 2 round loaves:

1/4 cup margarine
1/2 pound mushrooms, finely chopped
1 cup finely chopped onion
2 cups milk
3 tablespoons molasses
4 teaspoons salt
1/4 teaspoon pepper
1/2 cup warm water (105 F to 115 f)
2 Packages active dry yeast
1 egg
1 cup wheat germ
8 to 9 cups all-purpose flour

1. Melt 2 tablespoons margarine in large skillet over medium heat. Add mushroom and onion; saute until onion is tender and liquid has evaporated. Cool
2. Heat milk; stir in molasses, salt, and pepper. Cool to lukewarm.
3. Measure warm water into a large warm bowl. Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture, egg, wheat germ, and 2 cups flour; beat until smooth. Stir in enough additional flour to make a stiff dough.
4. Turn dough onto a lightly floured surface; knead until smooth and elastic (8 to 10 minutes). Place in a greased bowl; turn to greased top. Cover; let rise in a warm place until double in bulk (about 1 hour)
5. Meanwhile, use four 30-ounch fruit  cans to prepare  Mushroom Pans (see below)
6. Punch dough down; turn onto lightly floured surface.

To make Mushrooms: Divide dough onto 4 equal pieces. Shape each piece into a smooth round ball. Place in prepared Mushrooms Pans. Let rise in a warm place until double in bulk (about 1 hour). With fingertips, gently press lower edge of mushroom cap down to meet foil-covered collar. Reshape cap if necessary. If desired, brush mushrooms with a mixture of  1 egg beaten with 1 tablespoon water. Bake on lowest rack position at 400 F about 40 minutes or until done. Carefully remove from pans and cool on wire racks.

To make loaves: Divide dough in half. Roll each half to a 14×9-inch rectangle. Shape into loaves. Place in 2 greased 9×5x3-inch loaf pans. Cover; let rise in warm place until double in bulk (about 1 hour). Bake at 400 F about 45 minutes, or until done. Carefully remove from pans and cool on wire racks.

Mushroom Pans: Cut 4 heavy cardboard squares 2 inches wider than can opening. Trace can opening in center of squares and cut out. Cover rings with foil. Place rings over cans so they fit tightly around opening. Grease cans and foils collars well.

Colonial Bread

2 cups whole wheat flour
2 1/2 cups unbleached or all-purpose flour
3/4 cup rye flour
1/2 cup firmly packed brown sugar
2 packages active dry yeast
1 tablespoon salt
2 1/2 cups hot tap water (120 to 130 F)
1/4 cup vegetable oil
1 egg

1. Blend flour and cornmeal. Combine 2 1/2 cups flour mixture, sugar, yeast, and salt in large mixing bowl.
2. Stir water, oil, and egg into flour mixture; beat until smooth, about 3 minutes on high speed of electric mixer.
3. Gradually stir in enough more flour mixture to make a soft dough.
4. Turn dough onto a floured surface; knead until smooth and elastic (5 to 8 minutes)
5. Place in an oiled bowl, turn to oil top of dough. Cover; Let rise in a warm place until double in bulk (about 1 hour)
6. Punch down dough. Divide in half; shape into loaves. Place in 2 greased 9×5x3-inch loaf pans. Cover; Let rise until double in bulk (about 30 minutes)
7. Bake at 375 F 35 to 40 minutes, or until done.

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Hearty Potato Bread

6 1/2 to 7 cups flour
2 packages active dry yeast
2 tablespoons sugar
1 tablespoon salt
2 1/4 cup hot potato water
1 cup warm unseasoned mashed potatoes
2 tablespoons oil

1. Combine flour, yeast, sugar and salt in a large mixing bowl.
2. Add potato water (see Note), potatoes, and oil to flour mixture; beat about 3 minutes on high speed of electric mixer.
3. Stir in enough more flour to make a soft dough.
4. Turn dough onto a floured surface; Knead until smooth and elastic (5 to 8 minutes)
5. Place in an oiled bowl; turn to oil top of dough. Cover; let rise in a warm place until double in bulk (about 1 hour)
6. Punch down dough. Divide in half; shape into loaves and place in 2 greased 9×5x3-inch loaf pans. Cover; let rise in a warm place until double in bulk (about 1 45 minutes)
7. Bake at 375 F 40 to 45 minutes, or until done.

Note: To make potato water, cook 2 pared, cut up potatoes until tender in about 3 cups water. Drain, reserving water. Mash potatoes and cool for bread.

1 package active dry yeast
2 cups warm water
1 tablespoon salt
5 to 5 1/2 cups sifted all-purpose flour

1. Soften yeast in 1/4 cup warm water. Set aside.
2. Combine remaining 1 3/4 cups water and salt in a large bowl. Blend in 3 cups flour. Stir softened yeast and add to flour mixture, mixing well.
3. Add about half the remaining flour to the yeast mixture and beat until very smooth. Mix in enough remaining flour to make a soft dough. Turn dough onto lightly flour surface. Allow to rest 5 to 10 minutes. Knead 5 to 8 minutes, until dough is smooth and elastic.
4. Shape dough into a smooth ball and place in a greased bowl, just large enough to allow dough to double.
5. When dough has doubled in bulk, punch down with fist. Knead on a lightly floured surface about 2 minutes. Divide into 2 equal balls. Cover with towel and let stand 10 minutes.
6. Roll each ball into a 14×8-inch rectangle. Roll up lightly from wide side into a long, slender loaf. Pinch ends to seal. Place loaves on a lightly greased 15×10-inch baking sheet. Cover loaves loosely with a towel and set aside in a warm place until doubled.
7. Bake at 425 F 10 minutes. Turn oven control to 350 F and bake 1 hour, or until golden brown.

Note: To increase crustiness, place shallow pan on the bottom of the oven and fill with boiling water at the beginning of the baking time.

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For more understanding about bread making with yeast, you may want to check Yeast Breads in Breadmaking

12 to 13 cups all-purpose flour
4 packages actives fry yeast
2 tablespoon salt
2 cups milk
2 cups water
1/2 cup honey
1/4 cup vegetable oil
2 cups uncooke oats
1/2 cup wheat germ
Oil

1. Combine 2 cups flour, yeast and salt in a large mixing bowl.
2. Heat milk, water, honey and oil in a saucepan until very warm (120 to 130 F)
3. Add the liquid gradually to flour mixture, beating 3 minutes on high speed of electric mixer until smooth. Stir in oat, wheat germ, and enough remaining flour to make a soft dough.
4. Turn dough onto a floured surface; knead until smooth and elastic (8 to 10 minutes)
5. Divide dough into quarters, Shape each quarter into a loaf, and either place in an 8×4x2-inch loaf pan or on baking sheet. freeze just until firm. Remove from pan. Wrap tightly in aluminium foil or freezer wrap. Dough will keep up to 2 weeks.
6. To bake, remove wrapping and place dough in a greased 8×4x2-inch loaf pan. Thaw in refrigerator overnight or at room temperature 2 hours. Brush with oil and let rise in a warm place until double in bulk (about 2 hours).
7. Bake at 400 F 30 to 35 minutes, or until done.

Freezer Whole Wheat bread: Follow recipe for freezer Oatmeal bread, Substituting 5 Cups whole wheat flour for 5 cups all-purpose flour.

Freezer White Bread: Follow recipe for Freezer Oatmeal bread, omitting oats and wheat germ and increasing flour by about 1 cup.

A potato ricer is used to process food by forcing it through small holes, which are often not much larger than a grain of rice. Mashed potatoes are a food commonly made using this utensil. In technical terms, it works by a process of extrusion. A potato ricer can also be used to squeeze excess water from sliced or grated potatoes. This is useful to make crispy chips and hash browns.

At least three types exist. The simplest variety is little more than a grid on a handle. Food is processed against a flat surface or inside a container. Slightly more elaborate models resemble a very large garlic press. A rotary type, called a food mill also exists where the food is driven toward the grid by a large screw, similar to a meat grinder but without the rotary blade.

Potato ricers are used in the making of lefse (a Norwegian staple) and spätzle (German noodles), as well as for making homemade gnocchi (a type of Italian pasta).

-Wikipedia-

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Pasta Alla`s origin is Italia. Pasta Alla Puttanesca known also as Pasta Puttanesca.  This dish of Italian Pasta made with Sugo Alla puttanesca. The sauce is not part of traditional Italian cuisine.

Recipe
The ingredients for sugo alla puttanesca tend to be very easy to find, and are typically Mediterranean. To extra-virgin olive oil in a frying pan is added finely chopped cloves of garlic, (sometimes with onion), peperoncino (dried hot peppers) and anchovy fillets. When the anchovy fillets have ‘dissolved’, tomatoes (whole, chopped or as passata) are added and when the sauce comes to the boil chopped capers (best in salt; if in vinegar rinse under running water first) and stoned black olives are added. The sauce is reduced over heat and as a final touch, chopped parsley and fresh basil leaves are occasionally included.

Recipes may differ according to preferences; sugo alla puttanesca is a little salty (from salted anchovies and olives), spicy (from hot red peppers) and quite fragrant (with large amounts of garlic). Traditionally, the sauce is served with spaghetti (spaghetti alla puttanesca), although it may also be used with other dry pasta types like bucatini, linguine and vermicelli. The sauce is mixed with cooked pasta and minced parsley is sprinkled over the dish on the plate.

From Wiki