Cake and 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.

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.

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2 Loaves

1/4 cup warm water (105 F for dry yeast, 95 F for compressed yeast)
1 package yeast, active dry or compressed
1 1/2 cups scalded milk, cooled to 105 F or 95 F.
1 cup honey
2 tablespoons olive oils
6 to 6 1/2 cups whole wheat flour

1. Pour water into a bowl, add yeast and stir until dissolved. Add milk, honey, olive oil and salt. Stir with wooden spoon until well blended.
2. Stir in 4 cups of flour, 1 cup at a time. Beat is smooth and elastic. Mix in another cup of flour. The dough will be very stiff.
3. Measure another cup of flour; sprinkle half of it on a board. Turn dough onto the board. Knead dough, adding flour to board until the dough no longer sticks. Continue kneading until dough is not sticky (about 8 minutes).
4. Put dough into a greased bowl about threes time the size of the dough. Turn dough to grease surface lightly. Cover bowl with towel and let  rise in a warm place for about 2 hours, or until double in bulk. Test by inserting a finger about 1/2 inch into dough. If identation remains, the dough is ready to shape.
5. Punch dough down; squeeze dough out air bubbles and shape into a smooth ball. Let rise again in warm place for about 30 minutes.
6. Devide into equal portions for 2 loaves. Form each into a smooth oval loaf. Let stand covered for 15 minutes.
7. Place the loaves scam side down in 2 greased 9×5x3-inch loaf pans. Cover with a towel and let rise in warm place until almost double in bulk (about 1 hour).
8. Bake at 375 F about 30 minutes, or until crust is medium brown.
9. Turn out of pans at once. Cool on wire racks.

2 to 2 1/4 cups all-purpose or unbleached flour
2 cups rye flour
2 teaspoons salt
2 package active dry yeast
1 tablespoon caraway seed
1 cup milk
3/4 cup water
2 tablespoons molasses
2 tablespoons oil

1. Combine 1 3/4 cups all-purpose flour, salt, yeast and caraway seed in a large mixing bowl.
2. Heat milk, water, molasses, and oil in a saucepan over low heat until very warm (120 F to 130 F)
3. Add liquid gradually to flour mixture, beating on high speed of electronic mixer, scrape bowl occasionally. Add 1 cup rye flour, or enough to make a thick batter. Beat at high speed 2 minutes. Stir in remaining rye flour and enough all-purpose flour to make a soft dough.
4. Turn dough onto a floured surface; knead until smooth and elastic (about 5 minutes).
5. Cover with bowl of pan and let rest 20 minutes.
6. Divide in half. Shape into 2 round loaves, place on greased baking sheets. Cover; Let rise until double in bulk (30 to 45 minutes0
7. Bake at 375 F 35 or 40 minutes, or until done.