Cake and Bread

2 packages active dry yeast
1 cup lukewarm water
1 cup milk, scalded
3 tablespoons sugar
1 tablespoon salt
4 tablespoons butter, cut in pieces
1 egg
5 1/2 to 6 cups flour
Cornmeal
2 tablespoons half-and-half
3 tablespoons sesame bread

1. Add yeast to lukewarm water and stir until dissolved
2. In a 1-quart measuring cup, combine scalded milk, sugar, salt, and better until dissolved. Cool to lukewarm.
3. Using steel blade of food processor, lightly beat egg. Add egg and yeast mixture to cooled milk mixture
4. Aside, measure half of flour (3 cups flour). Using steel blade, put 2 cups of flour into the bowl and add half of liquid ingredients. Process a few seconds until thoroughly blended. Add remaining cup of flour, 1/4 cup at a time, until dough forms into a slightly sticky, smooth ball around edge of bowl, usually after 2 1/2 to 2 3/4 cups flour. Let ball of dough spin around bowl for 20 to 3o seconds to knead the dough. Turn ball of dough onto floured board, knead for a minute by hand, and form into a neat ball.
5. Transfer dough to a greased bowl and rotate to coat all sides. Cover with a towel and place in a warm, draft-free place to rise for 1 1/2 to 2 hours, or until double in bulk.
6. Repeat procedure, using remaining flour and liquid ingredients. Combine two balls of dough only if making one large loaf.
7. When double in bulk, punch down and turn dough onto lightly floured board; form into ball again. Place each ball of dough into a well-greased 9-inch round cake pan,lightly sprinkled with cornmeal.
8. Brush each loaf with half-and-half and sprinkle with sesame seed. Cover and put into a warm, draft-free to rise for 1 1/2 to 2 hours.
9. Bake at 350 F for 40 minutes, or until loaves are crusty.

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.
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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.